The effect of curcumin encapsulation into yeast glucan particles on antioxidant enzyme expression in vitro

TREML, Jakub, P. SALAMUNOVA, J. HANUS and J. HOSEK. The effect of curcumin encapsulation into yeast glucan particles on antioxidant enzyme expression in vitro. FOOD & FUNCTION. CAMBRIDGE: ROYAL SOC CHEMISTRY, 2021, vol. 12, No 5, p. 1954-1957. ISSN 2042-6496. Available from: https://dx.doi.org/10.1039/d0fo03237a.

Basic information

Original name

The effect of curcumin encapsulation into yeast glucan particles on antioxidant enzyme expression in vitro

Authors

TREML, Jakub (203 Czech Republic, guarantor, belonging to the institution), P. SALAMUNOVA, J. HANUS and J. HOSEK

Edition

FOOD & FUNCTION, CAMBRIDGE, ROYAL SOC CHEMISTRY, 2021, 2042-6496

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Other information

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

30104 Pharmacology and pharmacy

Country of publisher

United Kingdom of Great Britain and Northern Ireland

Confidentiality degree

není předmětem státního či obchodního tajemství

References:

URL

Impact factor

Impact factor: 6.317

RIV identification code

RIV/00216224:14160/21:00124217

Organization unit

Faculty of Pharmacy

DOI

http://dx.doi.org/10.1039/d0fo03237a

UT WoS

000628984700006

Keywords in English

Antioxidants; Curcumin; Drug Compounding; Glucans; Hep G2 Cells; Humans; NF-E2-Related Factor 2; Oxidative Stress; Saccharomyces cerevisiae; THP-1 Cells

Tags

rivok, ÚMF

Tags

International impact, Reviewed

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Abstract

V originále

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.