• The Korean Journal of Food And Nutrition
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• v.34 no.6
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• pp.561-567
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• 2021

Curcumin is not soluble in water. Therefore, curcumin emulsion that can dissolve well in water were prepared using multi-emulsification technology, and the antioxidant activities and physical properties of emulsion were measured. Although curcumin was not dissolved in water, it was confirmed to be well dispersed in water when prepared in an aqueous dispersion curcumin emulsion. After dissolving curcumin using water and ethanol as solvents, respectively, the DPPH and ABTS radical scavenging abilities of the filtrate and the curcumin emulsion were measured. Because it was not dissolved in water, activities were not shown. However, when curcumin was dissolved in ethanol, the activities increased as the concentration of curcumin increased. On the other hand, when the curcumin emulsion was dissolved in water, it was found to have abilities. The curcumin emulsion was nano-homogenized and the size and distribution of the emulsified spheres were measured. It was confirmed to be nano-sized as it appeared as 9.083 nm/100%. In the results of the DPPH radical and ABTS radical scavenging abilities of curcumin nano-emulsion, it was confirmed that there was no change in the antioxidant abilities. In conclusion, water-dispersible curcumin prepared using multi-emulsification technology, and it was confirmed to exhibit antioxidant activity and emulsion stability.

• Advances in Traditional Medicine
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• v.7 no.2
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• pp.121-127
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• 2007

Curcumin, a dietary pigment responsible for the yellow color of curry, has been used for the treatment of inflammatory diseases and exhibits a variety of pharmacological effects such as anti- inflammatory, anti-tumor, anti-oxidant, and anti-viral activity. In order to examine the potency of the curcumin in inflammation we used carrageenan induced rat hind paw odema model. As curcumin is practically water insoluble, it is hypothesized that pharmacological activity of curcumin could be improved by enhancing its water solubility. Water soluble complexes of curcumin with cyclodextrins were prepared and screened for greater solubility. Pure curcumin 100 mg/kg body weight along with curcumin complexes equivalent to 100 mg/kg body weight of pure curcumin were tested for the anti-inflammatory activity in Wister rats male rats using carrageenan induced hind paw edema model and compared with that of the reference compound diclofenac sodium at a dose level of 10 mg/kg body weight. Results were statistically analyzed using ANOVA. All the treatment groups showed statistically significant anti-inflammatory activity compared with that of vehicle control and positive control.

• Microbiology and Biotechnology Letters
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• v.39 no.3
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• pp.266-273
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• 2011

Although turmeric has numerous pharmacological effects, the poor water-solubility of curcuminoids, active components of turmeric, restricts their systemic availability in orally administered formulations and limits their therapeutic potential. In this study we attempted turmeric fermentation using several probiotic bacteria to improve its solubility, and also investigated the effects of turmeric and fermented turmeric on anti-inflammatory activity. Fermented turmeric, by L. johnsonii IDCC 9203, more strongly inhibited LPS-induced expression of the pro-inflammatory cytokines than non-fermented turmeric and fermented turmeric by other probiotic strains. We used an NC/Nga mouse model for mite antigen-induced atopic dermatitis to examine the efficacy of the fermented turmeric. Fermented turmeric-fed mice exhibited a significantly reduced serum IgE level and mitigated acute inflammation. When the fermented turmeric was pre-treated by oral administration, it had more preventive activity against acute anaphylactic reaction than the non-fermented group. In addition, we observed that fermentation of turmeric leads to increased water-solubility of curcumin and a change in the active components ratios for bisdemethoxycurcumin, demethoxycrucumin and curcumin. Taken together, these results strongly suggest that fermented turmeric by L. johnsonii IDCC 9203 could be used as a functional food ingredient for improving treatments for atopic dermatitis.