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Jiang JY, Wen H, Jiang M, Tian J, Dong LX, Shi ZC, Zhou T, Lu X, Liang HW. Dietary Curcumin Supplementation Could Improve Muscle Quality, Antioxidant Enzyme Activities and the Gut Microbiota Structure of Pelodiscus sinensis. Animals (Basel) 2023; 13:2626. [PMID: 37627417 PMCID: PMC10451759 DOI: 10.3390/ani13162626] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 08/05/2023] [Accepted: 08/07/2023] [Indexed: 08/27/2023] Open
Abstract
This experiment aimed to assess the impact of different dietary curcumin (CM) levels on growth, muscle quality, serum-biochemical parameters, antioxidant-enzyme activities, gut microbiome, and liver transcriptome in Chinese soft-shelled turtles (Pelodiscus sinensis). Five experimental diets were formulated to include graded levels of curcumin at 0 (control, CM0), 0.5 (CM0.5), 1 (CM1), 2 (CM2) and 4 g/kg (CM4). Each diet was randomly distributed to quadruplicate groups of turtles (164.33 ± 5.5 g) for 6 weeks. Our findings indicated that dietary curcumin supplementation did not have a significant influence on growth performance (p > 0.05); however, it significantly improved the muscular texture profiles (p < 0.05). Serum total superoxide dismutase (SOD), liver catalase (CAT), and total antioxidant capacity (T-AOC) activities increased significantly as dietary curcumin levels rose from 0.5 to 4 g/kg (p < 0.05). Dietary curcumin supplementation improved gut microbiota composition, as evidenced by an increase in the proportion of dominant bacteria such as Lactobacillus and Flavobacterium. Liver transcriptome analysis revealed that curcumin altered metabolic pathways in the liver. In conclusion, based on the evaluation of the activities of SOD in serum and CAT in liver under current experimental design, it was determined that the appropriate dietary curcumin supplementation for Chinese soft-shelled turtles is approximately 3.9 g/kg.
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Affiliation(s)
- Jia-Yuan Jiang
- Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan 430223, China; (J.-Y.J.); (H.W.); (M.J.); (J.T.); (L.-X.D.); (Z.-C.S.); (T.Z.)
- College of Fisheries and Life Science, Shanghai Ocean University, Shanghai 201306, China
| | - Hua Wen
- Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan 430223, China; (J.-Y.J.); (H.W.); (M.J.); (J.T.); (L.-X.D.); (Z.-C.S.); (T.Z.)
| | - Ming Jiang
- Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan 430223, China; (J.-Y.J.); (H.W.); (M.J.); (J.T.); (L.-X.D.); (Z.-C.S.); (T.Z.)
| | - Juan Tian
- Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan 430223, China; (J.-Y.J.); (H.W.); (M.J.); (J.T.); (L.-X.D.); (Z.-C.S.); (T.Z.)
| | - Li-Xue Dong
- Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan 430223, China; (J.-Y.J.); (H.W.); (M.J.); (J.T.); (L.-X.D.); (Z.-C.S.); (T.Z.)
| | - Ze-Chao Shi
- Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan 430223, China; (J.-Y.J.); (H.W.); (M.J.); (J.T.); (L.-X.D.); (Z.-C.S.); (T.Z.)
| | - Tong Zhou
- Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan 430223, China; (J.-Y.J.); (H.W.); (M.J.); (J.T.); (L.-X.D.); (Z.-C.S.); (T.Z.)
| | - Xing Lu
- Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan 430223, China; (J.-Y.J.); (H.W.); (M.J.); (J.T.); (L.-X.D.); (Z.-C.S.); (T.Z.)
| | - Hong-Wei Liang
- Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan 430223, China; (J.-Y.J.); (H.W.); (M.J.); (J.T.); (L.-X.D.); (Z.-C.S.); (T.Z.)
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Chen Y, Wang J, Jing Z, Ordovas JM, Wang J, Shen L. Anti-fatigue and anti-oxidant effects of curcumin supplementation in exhaustive swimming mice via Nrf2/Keap1 signal pathway. Curr Res Food Sci 2022; 5:1148-1157. [PMID: 35875345 PMCID: PMC9304720 DOI: 10.1016/j.crfs.2022.07.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 06/11/2022] [Accepted: 07/08/2022] [Indexed: 11/28/2022] Open
Abstract
Demands for dietary supplements with anti-fatigue effects are growing fast due to increasing societal demands. Moreover, in highly physically active individuals, there are also significant needs for supplements to improve exercise performance. The present study evaluated the potential anti-fatigue and anti-oxidant effects of curcumin in mice using exhaustive swimming test. Male C57BL/6J mice were randomized into six groups: blank control (Rest), swimming control (Con), Vitamin C (Vc), low-dose curcumin (C50), middle-dose curcumin (C100), and high-dose curcumin (C200). After a 4-week intervention, the mice in all groups except the Rest group were subject to an exhaustive swimming test. Then, mice were sacrificed to examine serum biochemical markers and fatigue-related enzymes. Moreover, the gene and protein expressions of signal transduction factors involved in the Nrf2/Keap1 signaling pathway were measured. The results indicated that curcumin significantly enhanced the exercise tolerance of mice in the exhaustive swimming test. Particularly, the swimming time of mice in the C100 group was increased by 273.5% when compared to that of mice in the Con group. The levels of blood urea nitrogen, blood ammonia, lactic acid, creatine kinase and lactate dehydrogenase in the C100 group were decreased by 13.3%, 21.0%, 18.6%, 16.7% and 21.9%, respectively, when compared to those of mice in the Con group. Curcumin alleviated exercise-induced oxidative stress and significantly enhanced the activities of superoxide dismutase, catalase and glutathione peroxidase by activating the Nrf2 signaling. These findings indicated that curcumin supplementation exerted remarkable anti-oxidant and anti-fatigue effects in mice, providing additional evidence supporting the use of curcumin as functional food, especially by those engaged in sports-related activities. Curcumin exerted remarkable anti-oxidant and anti-fatigue effects in mice. Curcumin can activate anti-oxidant response via Nrf2/Keap1 signaling pathway. Curcumin greatly enhanced the exercise tolerance of mice in exhaustive swimming test. Curcumin alleviated exercise-induced oxidative stress by its anti-oxidant effects. Curcumin can be an anti-fatigue promising candidate improving exercise performance.
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Affiliation(s)
- Yong Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, 310018, Zhejiang, China
- Hangzhou Beewords Apiculture Co. Ltd., Hangzhou, China
| | - Jiajun Wang
- Hangzhou Beewords Apiculture Co. Ltd., Hangzhou, China
| | - Ziheng Jing
- Henan ZhongdaHengyuan Biotechnology Co. Ltd., Luohe, China
| | - Jose M. Ordovas
- Human Nutrition Research Center on Aging at Tufts University, Boston, United States
| | - Jing Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
- Ningbo Research Institute, Zhejiang University, Ningbo, Zhejiang, China
- Corresponding author. Ningbo Research Institute, Zhejiang University, Ningbo, 315010, Zhejiang, China.
| | - Lirong Shen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
- Hangzhou Beewords Apiculture Co. Ltd., Hangzhou, China
- Corresponding author. Department of Food Science and Nutrition, Zhejiang University, 866 Yu-hang-tang Road, Hangzhou, 310058, China.
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Chen Y, Jiang W, Liu X, Du Y, Liu L, Ordovas JM, Lai CQ, Shen L. Curcumin supplementation improves heat-stress-induced cardiac injury of mice: physiological and molecular mechanisms. J Nutr Biochem 2020; 78:108331. [DOI: 10.1016/j.jnutbio.2019.108331] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 10/13/2019] [Accepted: 12/20/2019] [Indexed: 12/21/2022]
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Chen Y, Liu X, Jiang C, Liu L, Ordovas JM, Lai CQ, Shen L. Curcumin supplementation increases survival and lifespan in Drosophila under heat stress conditions. Biofactors 2018; 44:577-587. [PMID: 30488487 DOI: 10.1002/biof.1454] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Revised: 08/08/2018] [Accepted: 08/15/2018] [Indexed: 11/07/2022]
Abstract
Harsh climate induces physiological stress thus compromising organismal survival. Our previous studies demonstrated that curcumin (CUR) supplementation increased survival of turtle under heat stress (HS). Here, we span this work to investigate the survival and lifespan of HS Drosophila fed a diet supplemented with CUR. For this purpose, female and male flies were fed basal diet (N) and CUR diet (0.2 mg/g), and exposed to three conditions: 25°C and 29°C continuously, and 34 °C for 2 h at days 1, 4, and 7, then kept at 25 °C. Lifespan analysis showed that, compared to N-25 °C flies, the mean lifespans of N-29 °C and N-34 °C flies were decreased significantly by 8.5-15.7% in males, and 3.7-7.9% in females. Conversely, in the CUR-supplemented diet, mean lifespans of C-29 °C and C-34 °C flies were significantly extended by 8.7-16.4% in males, and by 8.9-12.8% in females, compared to that of temperature-matched flies fed basal diets. The MDA levels of C-34 °C flies were significantly lower than those of N-34 °C flies, indicating CUR reduced oxidative stress caused by HS. Furthermore, CUR palliated the increased oxidative stress caused by HS, by increasing the expression of SOD1, CAT, and PHGPx and decreasing the expression of Hsp70 and Hsp83. Our results indicated that CUR supplementation increases the survival rate of Drosophila by enhancing thermal tolerance. © 2018 BioFactors, 44(6):577-587, 2018.
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Affiliation(s)
- Yong Chen
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Zhejiang, Hangzhou, China
| | - Xin Liu
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Zhejiang, Hangzhou, China
| | - Chenmin Jiang
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Zhejiang, Hangzhou, China
| | - Liang Liu
- Department of Statistics, The University of Georgia, Athens, GA, USA
| | - Jose M Ordovas
- Nutrition and Genomics Laboratory, JM-USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA, USA
- IMDEA Alimentacion, Madrid, Spain
| | - Chao-Qiang Lai
- USDA ARS, JM-USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA, USA
| | - Lirong Shen
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Zhejiang, Hangzhou, China
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