Consumption of Curcumin Elevates Fecal Immunoglobulin A, an Index of Intestinal Immune Function, in Rats Fed a High-Fat Diet

This study was conducted to elucidate the effects of dietary polyphenols on intestinal immunoglobulin A (IgA) response and mucin levels in rats fed a high-fat diet. In experiment 1, rats were fed a high-fat diet with or without several polyphenols including curcumin, rutin, D(+)-catechin, ellagic ac...

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Published in:Journal of Nutritional Science and Vitaminology 2010, Vol.56(1), pp.68-71
Main Authors: OKAZAKI, Yukako, HAN, Yunkyung, KAYAHARA, Mai, WATANABE, Toshiro, ARISHIGE, Hirofumi, KATO, Norihisa
Format: Article
Language:English
Subjects:
Biological and medical sciences
curcumin
Feeding. Feeding behavior
Fundamental and applied biological sciences. Psychology
high-fat diet
immunoglobulin A
mucin
rat
Vertebrates: anatomy and physiology, studies on body, several organs or systems
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Summary:This study was conducted to elucidate the effects of dietary polyphenols on intestinal immunoglobulin A (IgA) response and mucin levels in rats fed a high-fat diet. In experiment 1, rats were fed a high-fat diet with or without several polyphenols including curcumin, rutin, D(+)-catechin, ellagic acid and quercetin at the level of 0.5%. Among the polyphenols examined, consumption of curcumin markedly elevated the level of IgA in feces and colon contents. In experiment 2, rats were fed a high-fat diet or a low-fat diet with or without 0.5% curcumin. Fecal level of IgA was higher in the high-fat diet group than in the low-fat diet group. In the rats fed the high-fat diet, dietary curcumin elevated fecal IgA, but not in those fed the low-fat diet. These results imply a novel effect of curcumin on intestinal IgA in animals fed a high-fat diet.
ISSN:0301-4800
1881-7742
DOI:10.3177/jnsv.56.68