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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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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cited_by cdi_FETCH-LOGICAL-c315t-539f6940defbc9a67a5a398fd5c92ede943de12cb053aaaed6e78ce4ea050fff3
cites cdi_FETCH-LOGICAL-c315t-539f6940defbc9a67a5a398fd5c92ede943de12cb053aaaed6e78ce4ea050fff3
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creator Treml, Jakub
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description 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.
doi_str_mv 10.1039/d0fo03237a
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source Royal Society of Chemistry
subjects Antioxidants
Curcumin
Glucan
Incubation
NRF2 protein
Phenolic compounds
Phenols
Yeasts
title The effect of curcumin encapsulation into yeast glucan particles on antioxidant enzyme expression in vitro
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