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Open AccessArticle

Chlorogenic Acid Potentiates the Anti-Inflammatory Activity of Curcumin in LPS-Stimulated THP-1 Cells

1
School of Food and Advanced Technology, College of Science, Massey University, Auckland 0745, New Zealand
2
School of Health Sciences, College of Health, Massey University, Auckland 0745, New Zealand
3
Riddet Research Institute, Massey University, Palmerston North 4442, New Zealand
4
School of Biomedical Sciences and Pharmacy, University of Newcastle, Callaghan, NSW 2308, Australia
*
Author to whom correspondence should be addressed.
Nutrients 2020, 12(9), 2706; https://doi.org/10.3390/nu12092706
Received: 31 July 2020 / Revised: 27 August 2020 / Accepted: 30 August 2020 / Published: 4 September 2020
(This article belongs to the Special Issue Health-Promoting Components of Foods in Human Health)
The anti-inflammatory effects of curcumin are well documented. However, the bioavailability of curcumin is a major barrier to its biological efficacy. Low-dose combination of complimentary bioactives appears to be an attractive strategy for limiting barriers to efficacy of bioactive compounds. In this study, the anti-inflammatory potential of curcumin in combination with chlorogenic acid (CGA), was investigated using human THP-1 macrophages stimulated with lipopolysaccharide (LPS). Curcumin alone suppressed TNF-α production in a dose-dependent manner with a decrease in cell viability at higher doses. Although treatment with CGA alone had no effect on TNF-α production, it however enhanced cell viability and co-administration with curcumin at a 1:1 ratio caused a synergistic reduction in TNF-α production with no impact on cell viability. Furthermore, an qRT-PCR analysis of NF-κB pathway components and inflammatory biomarkers indicated that CGA alone was not effective in reducing the mRNA expression of any of the tested inflammatory marker genes, except TLR-4. However, co-administration of CGA with curcumin, potentiated the anti-inflammatory effects of curcumin. Curcumin and CGA together reduced the mRNA expression of pro-inflammatory cytokines [TNF-α (~88%) and IL-6 (~99%)], and COX-2 (~92%), possibly by suppression of NF-κB (~78%), IκB-β-kinase (~60%) and TLR-4 receptor (~72%) at the mRNA level. Overall, co-administration with CGA improved the inflammation-lowering effects of curcumin in THP-1 cells. View Full-Text
Keywords: curcumin; chlorogenic acid; bioactive combination; inflammation; NF-κB pathway curcumin; chlorogenic acid; bioactive combination; inflammation; NF-κB pathway
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MDPI and ACS Style

Bisht, A.; Dickens, M.; Rutherfurd-Markwick, K.; Thota, R.; Mutukumira, A.N.; Singh, H. Chlorogenic Acid Potentiates the Anti-Inflammatory Activity of Curcumin in LPS-Stimulated THP-1 Cells. Nutrients 2020, 12, 2706.

AMA Style

Bisht A, Dickens M, Rutherfurd-Markwick K, Thota R, Mutukumira AN, Singh H. Chlorogenic Acid Potentiates the Anti-Inflammatory Activity of Curcumin in LPS-Stimulated THP-1 Cells. Nutrients. 2020; 12(9):2706.

Chicago/Turabian Style

Bisht, Akshay; Dickens, Martin; Rutherfurd-Markwick, Kay; Thota, Rohith; Mutukumira, Anthony N.; Singh, Harjinder. 2020. "Chlorogenic Acid Potentiates the Anti-Inflammatory Activity of Curcumin in LPS-Stimulated THP-1 Cells" Nutrients 12, no. 9: 2706.

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