The effect of curcumin encapsulation into yeast glucan particles on antioxidant enzyme expression in vitro

Glucan particles (GPs) from Saccharomyces cerevisiae consist mainly of β-1,3-d-glucan. Curcumin is a phenolic compound of plant origin. A 24 h incubation with a mixture of GPs and curcumin increased the expression of the Nrf2 protein and increased the activation of the Nrf2-ARE system significantly....

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Bibliographic Details
Published in:Food & function 2021-03, Vol.12 (5), p.1954-1957
Main Authors: Treml, Jakub, Šalamúnová, Petra, Hanuš, Jaroslav, Hošek, Jan
Format: Article
Language:English
Subjects:
Antioxidants
Curcumin
Glucan
Incubation
NRF2 protein
Phenolic compounds
Phenols
Yeasts
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Summary:Glucan particles (GPs) from Saccharomyces cerevisiae consist mainly of β-1,3-d-glucan. Curcumin is a phenolic compound of plant origin. A 24 h incubation with a mixture of GPs and curcumin increased the expression of the Nrf2 protein and increased the activation of the Nrf2-ARE system significantly.
ISSN:2042-6496
2042-650X
DOI:10.1039/d0fo03237a