Anti-inflammatory and Antioxidant Activity of Nanoencapsulated Curcuminoids Extracted from Curcuma longa L. in a Model o
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ORIGINAL ARTICLE
Anti-inflammatory and Antioxidant Activity of Nanoencapsulated Curcuminoids Extracted from Curcuma longa L. in a Model of Cutaneous Inflammation Emanuele P. Lima,1 Odinei H. Gonçalves,2 Franciele Q. Ames,1 Lidiane V. Castro-Hoshino,3 2 1 4 Fernanda V. Leimann, Roberto K. N. Cuman, Jurandir F. Comar, and Ciomar A. Bersani-Amado 1,5 (Received August 14, 2020; accepted October 5, 2020)
Received August 14, 2020; accepted October 5, 2020
Abstract— The present study evaluated the anti-inflammatory effect of nanoencapsulated
curcuminoid preparations of poly(vinyl pyrrolidone) (Nano-cur) and free curcuminoids (Cur) in an experimental model of croton oil–induced cutaneous inflammation. Male Swiss mice, weighing 25–30 g, received oral treatment by gavage 1 h before CO application or topical treatment immediately after CO application (200 μg diluted in 70% acetone) with a single dose of Cur and Nano-cur. After 6 h, the animals were anesthetized and euthanized. The ears were sectioned into disks (6.0 mm diameter) and used to determine edema, myeloperoxidase (MPO) activity, and oxidative stress. Photoacoustic spectroscopy (PAS) was used to evaluate the percutaneous penetration of Cur and Nano-cur. Topical treatment with both preparations had a similar inhibitory effect on the development of edema, MPO activity, and the oxidative response. The PAS technique showed that the percutaneous permeation of both topically applied preparations was similar. Oral Nano-cur administration exerted a higher anti-inflammatory effect than Cur. Topical Cur and Nano-cur application at the same dose similarly inhibited the inflammatory and oxidative responses. Oral Nano-cur administration inhibited such responses at doses that were eight times lower than Cur, suggesting the better bioavailability of Nano-cur compared with Cur. KEY WORDS: curcuminoids; inflammation; oxidative stress; photoacoustic spectroscopy; ear edema.
1
Department of Pharmacology and Therapeutic, State University of Maringá (UEM), Avenue Colombo, 5790, Maringa, PR 87020-900, Brazil 2 Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology – Paraná (UTFPR), P O Box 271, BR 369, km 0.5, Campo Mourão, PR 87301-006, Brazil 3 Department of Physics, State University of Maringá (UEM), Avenue Colombo, 5790, Maringa, PR 87020-900, Brazil 4 Department of Biochemistry, State University of Maringá (UEM), Avenue Colombo, 5790, Maringa, PR 87020-900, Brazil 5 To whom correspondence should be addressed at Department of Pharmacology and Therapeutic, State University of Maringá (UEM), Avenue Colombo, 5790, Maringa, PR 87020-900, Brazil. E-mail: [email protected]
INTRODUCTION Inflammation is a biological response of the organism to an aggressive agent, involving the participation of vascular and cellular elements that culminates in the synthesis and release of inflammatory mediators, such as cytokines, nitric oxide (NO), and arachidonic acid derivatives [1, 2]. An increase in reactive oxygen species (ROS) production may also occur, leading to an
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