Turmeric Extract: Potential Use as a Prebiotic and Anti-Inflammatory Compound?

Abstract

Prebiotics are regarded as the non-digestible food constituents that are selectively consumed by health-promoting bacteria (probiotics). In fact, a number of active metabolites is released due to intensive interaction between prebiotics and probiotics in the gut which exert local and systemic beneficial effects including regulation of intestinal disorders and modulation of host immunity. Turmeric is one of the most important medicinal herbaceous that is derived from Curcuma longa rhizome. Curcumin is a well-recognized component of turmeric which contributes to the prevention of multiple inflammatory diseases. Despite curcumin as a well-known compound, few researches have focused on the turmeric extract (TE) and its potential as prebiotic and anti-inflammatory compound. The aim of this study was to evaluate the prebiotic potential and some functional-structural properties of TE. The Fourier-transform-infrared spectroscopy (FTIR) spectrum of TE showed identical peaks that belonged to β configuration in pyranose and glycosidic bonds. High performance liquid chromatography (HPLC) analysis revealed the presence of potent phenolic and flavonoid anti-oxidants and curcuminoids, and some functional monosaccharides. TE demonstrated excellent resistance to artificial human gastric and intestine juice compared to the standard prebiotic (inulin) (p ≤ 0.05). Interestingly, our time course experiment showed that TE not only is digested by probiotics including Lactobacillus rhamnosus GG (LGG) and Bifidobacterium animalis BB12, but also supports the growth of these bacteria even after 72 h (p ≤ 0.05). To our knowledge, this is the first report evaluating prebiotic potential of TE and exploring its suppressive effects on LPS induced IL-8 production in HT29-19A cell line.