Effects of Polysaccharides from Rhizomes of Curcuma zedoaria on Macrophage Functions(Food & Nutrition Science)

概要

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The effects of Curcuma zedoaria, which is used as a condiment, in perfumery, and as a medicine, on immune response were investigated by measuring macrophage-stimulating activity in macrophages and RAW 264.7 cells. In this study, CZ-1 and CZ-l-III, the fractions partially purified from C. zedoaria, had a strong, dose-dependent lysosomal enzyme activity. It was suggested that active portions of CZ-l-III were polysaccharides rather than proteins. Phagocytic activity increased as a similar pattern in both the Gram-negative and Gram-positive bacteria, time-dependently. It was demonstrated that CZ-l-III can augment the oxygen burst response but had an even higher activity in vivo than in vitro. Also a significant increase of H_2O_2, NO, and TNF-α production was observed. However, the production of TNF-α at the concentration of 1,000μg/ml decreased. These data suggested that C. zedoaria had macrophage-stimulating activity and the possibility of being used as a biological response modifier.
社団法人日本農芸化学会の論文
2001-11-23