Research articles
ScienceAsia 51 (2023): 1-10 |doi:
10.2306/scienceasia1513-1874.2023.073
The anti-inflammatory potential of turmeric-added Thai curry
pastes in a simulated inflamed intestinal epithelium
Tanyarath Utaipana,*, Preeyabhorn Detarunb, Sunisa Siripongvutikornb, Sommontee Hoysina,
Kanyamanee Pumethakulb, Rajnibhas S. Samakradhamrongthaic, Thawien Wittayad
ABSTRACT: Thai curry pastes have been studied for their medicinal advantages due to their herb composition, yet
research specifically on the gut health benefits of Thai curry paste remains limited. The objective of this study
was to investigate the anti-inflammatory effects of both original Thai curry pastes and those with added turmeric
in lipopolysaccharide (LPS)-activated macrophages and an intestinal inflammation model. Both southern Thai sour
curry paste (MS) and Thai red curry paste (MR) were supplemented with four times the amount of turmeric used
in the original formula and were digested in vitro before examination. The inflammatory biomarkers determined in
inflamed cell models were nitric oxide (NO), inducible nitric oxide synthase (iNOS), tumor necrosis factor alpha (TNF
?), interleukin-8 (IL-8), and transepithelial electrical resistance value (TEER). The study demonstrates that the MS and
MR pastes had potentially inhibitory effects on NO and TNF-? compared to the original samples. Only the MS paste
inhibited the expression of iNOS and the pathogenesis of macrophage-induced intestinal epithelial inflammation, as
evidenced by an increase in TEER and a decrease in IL-8. The study finds that diminishing macrophage cell activity in
modified southern sour Thai curry paste with four times more turmeric can mitigate intestinal epithelial inflammation.
This research could influence the development of Thai curry paste-based herbal nutraceuticals for gastrointestinal
health.
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| a |
Department of Science, Faculty of Science and Technology, Prince of Songkla University, Pattani Campus,
Pattani 94000 Thailand |
| b |
Center of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University,
Songkhla 90110 Thailand |
| c |
Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University,
Chiang Mai 50200 Thailand |
| d |
Packaging and Materials Technology, Center of Excellence in Bio-based Materials and Packaging Innovation, Faculty
of Agro-Industry, Prince of Songkla University, Songkhla 90110 Thailand |
* Corresponding author, E-mail: tanyarath.ut@gmail.com
Received 4 Jul 2024, Accepted 0 0000
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