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Curcumin Attenuates N-Nitrosodiethylamine-Induced Liver Injury in Mice by Utilizing the Method of Metabonomics

Author:
Qiu, Peiyu, Sun, Jiachen, Man, Shuli, Yang, He, Ma, Long, Yu, Peng, Gao, Wenyuan
Source:
Journal of agricultural and food chemistry 2017 v.65 no.9 pp. 2000-2007
ISSN:
1520-5118
Subject:
Cheddar cheese, alanine transaminase, aspartate transaminase, beers, biomarkers, blood serum, curcumin, diethylnitrosamine, food additives, fructose, gene expression, glucose, histopathology, humans, hydrogen bonding, hydrophobic bonding, liver, liver function, messenger RNA, metabolic diseases, metabolism, metabolomics, mice, oxidants, proline, tissues
Abstract:
N-Nitrosodiethylamine (DEN) exists as a food additive in cheddar cheese, processed meats, beer, water, and so forth. It is a potent hepatocarcinogen in animals and humans. Curcumin as a natural dietary compound decreased DEN-induced hepatocarcinogenesis in this research. According to the histopathological examination of liver tissues and biomarker detection in serum and livers, it was demonstrated that curcumin attenuated DEN-induced hepatocarcinogenesis through parts of regulating the oxidant stress enzymes (T-SOD and CAT), liver function (ALT and AST) and LDHA, AFP level, and COX-2/PGE2 pathway. Furthermore, curcumin attenuated metabolic disorders via increasing concentration of glucose and fructose, and decreasing levels of glycine and proline, and mRNA expression of GLUT1, PKM and FASN. Docking study indicated that curcumin presented strong affinity with key metabolism enzymes such as GLUT1, PKM, FASN and LDHA. There were a number of amino acid residues involved in curcumin-targeting enzymes of hydrogen bonds and hydrophobic interactions. All in all, curcumin exhibited a potent liver protective agent inhibiting chemically induced liver injury through suppressing liver cellular metabolism in the prospective application.
Agid:
5653838