Use of turmeric as a health ingredient in the treatment of chronic inflammatory diseases

Emploi du curcuma comme ingrédient anté dans le traitement des maladies inflammatoires chroniques

Morgan Le Rouzic (1) , François Krier (1) , Fabrice Coloma , Vincent Phalip (2, 3, 4, 5, 1, 6) , François Coutte (7, 1, 8) , Rozenn Ravallec (1, 7, 9, 10, 11)

1 BioEcoAgro - UMR transfrontalière INRAE 1158
2 Université de Lille
3 UNISTRA - Université de Strasbourg
4 UB - Université de Bourgogne
5 BioEcoAgro - Equipe 6 - Biotransformation / Enzymes and Biocatalysis
6 Institut de recherche de l'Ecole de biotechnologie de Strasbourg (IREBS)
7 ICV - Institut Charles Viollette (ICV) - EA 7394
8 BioEcoAgro - Equipe 4 - Secondary metabolites of microbial origin
9 ProBioGEM - Procédés Biologiques, Génie Enzymatique et Microbien - EA1026
10 LTSN - Laboratoire de Technologie des Substances Naturelles
11 BioEcoAgro - Equipe 7 - Health benefit of protein hydrolysates and agro-food co-products: control of production, characterization and valorisation

Turmeric is a plant belonging to the family Zingiberaceae and its use goes back more than 6000 years. Cultivated in Cameroon within a sustainable and responsible agricultural production, Curcuma longa from Eurabiotech company represents a pharmaceutical and nutraceutical ingredient of choice thanks to its high content in bioactive molecules named curcuminoids. These polyphenols, especially curcumin, show antioxidant and anti-inflammatory effects recognized in the scientific literature. Indeed, these health effects have already been demonstrated in several clinical studies for many pathologies as chronic inflammatory diseases, metabolic diseases, cancer and infections. However, the low bioavailability of curcumin limits its use and its health benefits. Complex formulations or formulations combining curcumin with piperin have been developed to overcome this problem but present undesirable effects. The search for more natural and environmentally friendly solutions is still ongoing to valorize this biomass that offers these health benefits. After fermentation, turmeric’s bioactivities and bioavailability increase are documented. The development of a new nutraceutical product resulting from the fermentation process of turmeric, innovative and patentable, represents the main axis of this project. The final product will be titrated in various curcuminoids. In fact, the bioconversion of curcumin into different derivatives is linked to several specific enzymatic activities. For this, a biotechnological process is developed to obtain fermented totum turmeric with superior bioactivities because it is known that the synergy between the bioactive molecules of a plant allows to obtain superior health effects compared to an extract alone. Several microorganisms directly isolated from turmeric were screened according to several selection criteria but mainly according to their capacity to bioconvert curcumin into derivatives. These bioactivities are studied according to several antioxidant activity tests (DPPH, ABTS, CUPRAC and FRAP). A complex cellular model mimicking the intestinal barrier including Caco-2 cells, HT29-MTX cells and U937 differentiated into macrophages constitutes our study model for anti-inflammatory activity. First results show that candidate microorganisms can ferment turmeric to obtain interesting activities. The development of the process will subsequently optimize the health effects of fermented turmeric.

Domaines: Sciences du Vivant [q-bio]

Morgan Le Rouzic, François Krier, Fabrice Coloma, Vincent Phalip, François Coutte, et al.. Use of turmeric as a health ingredient in the treatment of chronic inflammatory diseases. One Health International Days, Jun 2022, Villeneuve d’Ascq, France. ⟨hal-04549668⟩