2026-06-29T02:34:33Zhttps://docta.ucm.es/rest/oai/request

oai:docta.ucm.es:20.500.14352/933032025-02-22T01:04:06Zcom_20.500.14352_14col_20.500.14352_15

Microglial HO‐1 induction by curcumin provides antioxidant, antineuroinflammatory, and glioprotective effects Parada, Esther Buendia, Izaskun Navarro González De Mesa, Elisa Avendaño, Carlos Egea, Javier García López, Manuela Scope: We have studied if curcumin can protect glial cells under an oxidative stress and inflammatory environment, which is known to be deleterious in neurodegeneration. Methods and results: Primary rat glial cultures exposed to the combination of an oxidative (rotenone/oligomycin A) and a proinflammatory LPS stimuli reduced by 50% glial viability. Under these experimental conditions, curcumin afforded significant glial protection and reduction of reactive oxygen species; these effects were blocked by the HO-1 inhibitor tin protoporphyrin-IX (SnPP). These findings correlate with the observation that curcumin induced the antioxidative protein HO-1. Most interesting was the observation that the glial protective effects related to HO-1 induction were microglial specific as shown in glial cultures from LysM(Cre) Hmox(∆/∆) mice where curcumin lost its protective effect. Under LPS conditions, curcumin reduced the microglial proinflammatory markers iNOS and tumor necrosis factor, but increased the anti-inflammatory cytokine IL4. Analysis of the microglial phenotype showed that curcumin favored a ramified morphology toward a microglial alternative activated state against LPS insult also by a HO-1-dependent mechanism. Conclusion: The curry constituent curcumin protects glial cells and promotes a microglial anti-inflammatory phenotype by a mechanism that implicates HO-1 induction; these effects may have impact on brain protection under oxidative and inflammatory conditions. 2024-01-16T10:30:29Z 2024-01-16T10:30:29Z 2015 journal article Parada E, Buendia I, Navarro E, Avendaño C, Egea J, López MG. Microglial HO-1 induction by curcumin provides antioxidant, antineuroinflammatory, and glioprotective effects. Mol Nutr Food Res. 2015 Sep;59(9):1690-700. doi: 10.1002/mnfr.201500279 1613-4125 10.1002/mnfr.201500279 https://hdl.handle.net/20.500.14352/93303 1613-4133 https://doi.org/10.1002/mnfr.201500279 https://pubmed.ncbi.nlm.nih.gov/26047311/ eng restricted access Wiley