Publication details
The effect of curcumin encapsulation into yeast glucan particles on antioxidant enzyme expression in vitro
| Authors | |
|---|---|
| Year of publication | 2021 |
| Type | Article in Periodical |
| Magazine / Source | FOOD & FUNCTION |
| MU Faculty or unit | |
| Citation | |
| Web | https://pubs.rsc.org/en/content/articlelanding/2021/FO/D0FO03237A |
| Doi | http://dx.doi.org/10.1039/d0fo03237a |
| Keywords | Antioxidants; Curcumin; Drug Compounding; Glucans; Hep G2 Cells; Humans; NF-E2-Related Factor 2; Oxidative Stress; Saccharomyces cerevisiae; THP-1 Cells |
| Description | Glucan particles (GPs) from Saccharomyces cerevisiae consist mainly of beta-1,3-d-glucan. Curcumin is a phenolic compound of plant origin. A 24 h incubation with a mixture of GPs and curcumin increased the expression of the Nrf2 protein and increased the activation of the Nrf2-ARE system significantly. |