What Is the Use of Curcumin in Telugu?

Curcumin is a polyphenolic compound extracted from plants in the ginger and araceae families[1] and has various effects, including antioxidant, anti-inflammatory and antibacterial properties. Curcumin has achieved remarkable results in animal feeding trials, improving the production performance, immune function and quality of livestock products. With the advantages of being natural, non-polluting and residue-free, curcumin has become a green feed additive. In the general environment of replacing antibiotics, curcumin has very broad development prospects. However, the mechanism of curcumin is still not clear, and there is a lack of corresponding reference data in actual animal production. Therefore, this article reviews the existing research on the physiological functions and possible mechanisms of curcumin and its application effects in livestock and poultry production, providing a reference for further research, development and utilization of curcumin.

1 Structure and properties of curcumin

1.1 Structure and physical properties of curcumin

Curcumin is a diarylheptane composed of two aromatic rings linked by a hepta-carbon chain. Its molecular formula is C21H20O6 and molecular weight is 368.38 g/mol. Its structural formula is shown in Figure 1. Curcumin contains multiple functional groups: two o-methoxyphenyl groups, two enone groups and a ketene alcohol group. It is a lipophilic polyphenol that is insoluble in water but soluble in organic solvents. It is insoluble in acidic and neutral solutions, but highly soluble in alkaline or extremely acidic media [1].

1.2 Water stability

The stability of curcumin is related to the pH value, and the higher the pH value, the more unstable it is. The color of a turmeric solution changes with pH: it is red when the pH of the solution is less than 1, yellow in the range of pH 1 to 7, and orange when the pH is greater than 7.5. This is because the pH of the solution determines the structure of the curcumin, which is either in the keteneol tautomeric form or the cis-trans isomeric form, and thus appears in different colors [2]. Under neutral conditions, curcumin breaks down into smaller products, and the degradation rate gradually accelerates with increasing pH. Vanillin, ferulic acid and ferulic aldehyde are the three most important decomposition products of curcumin[3]. The structural formula of common decomposition products of curcumin is shown in Figure 2.

1.3 Spectral and photophysical stability

Curcumin has light-absorbing properties and is in an excited state. The maximum emission range is 460–560 nm. As the pH of the solution decreases, the fluorescence decay rate of curcumin increases, and the reaction rate also increases in more polar solvents, i.e., the fluorescence spectrum of curcumin increases with the polarity of the solvent, the hydrogen bonds provided, and the increase in the acceptor potential [4].

1.4 Thermal stability

Curcumin is stable at temperatures below 70 °C for up to 10 minutes. Above 70 °C, it begins to decompose. At 100 °C, the decomposition rate increases with a decrease in absorbance; boiling for 15 to 20 minutes results in a loss of 27% to 32% of curcumin. Studies have shown that curcumin loses 53% when processed in a 15 PSI pressure cooker for 10 minutes [5].

2 Biological functions of curcumin

2.1 Antioxidant

The strong antioxidant function of curcumin is achieved in two main ways: the structure of curcumin itself and the promotion of the synthetic expression of antioxidant enzymes to exert antioxidant activity. Under acidic and neutral conditions, curcumin mainly exists in the form of a ketone, where it contains a highly active carbon atom in the ketene bond between the two methoxyphenolic rings, and curcumin can provide hydrogen atoms [6]. Under alkaline conditions, the enol form predominates. The enol form is more reducing and therefore has ideal antioxidant properties [7]. The curcumin enol form is stabilized by resonance-assisted hydrogen bonding and donates electrons in a mechanism that reflects its antioxidant scavenging activity. Studies have found that Nrf2 plays a more critical role in oxidative stress and normally exists in the form of a Keap-1-Nrf2 heterodimer.

Under conditions of oxidative stress, conformational changes or Nrf2 phosphorylation bind to ARE in the antioxidant gene promoter region to activate the expression of antioxidant enzymes such as SOD, thereby exerting an antioxidant effect [8-9]. Hydrogenation of the unsaturated carbonyl group of curcumin can reduce Nrf2 activation, while 15d-PGJ2, which has this structure, can also activate Nrf2, indicating that the central methylene and hydroxyl groups of curcumin's heptadione and its unsaturated carbonyl group play a role in its antioxidant activity[10] and are related to Nrf2. Endo et al.[ 11] used Nrf2-mutant zebrafish to show that the antioxidant effect of curcumin and other substances is Nrf2-dependent. Curcumin may reduce oxidative damage to cells and protect them by upregulating Nrf2 levels to increase the synthesis of antioxidant enzymes such as catalase, or by inducing Nrf2 nuclear translocation to activate the Nrf2-ARE signaling pathway, thereby reducing oxidative stress in cells and protecting them [12-14]. Studies have shown that asthma disrupts the oxidation-antioxidant balance in the body's airways, resulting in a decrease in the content of individual antioxidants and a decrease in total antioxidant capacity in plasma and alveolar fluid. Curcumin has a significant effect on the treatment of asthmatic model mice [15]. The mechanism of action may be to inhibit the production of nitric oxide and reactive oxygen species in macrophages while also reducing the content of malondialdehyde and other substances to exert an antioxidant effect [16].

2.2 Anti-inflammatory

Curcumin has a strong anti-inflammatory effect. The mechanism may be: on the one hand, it inhibits the activity of enzymes such as cyclooxygenase-2 (COX-2) to inhibit the production of inflammatory mediators such as interleukin (IL1, IL2, IL6, etc.) and tumor necrosis factor (TNF-α) to achieve the purpose of anti-inflammatory; on the other hand, it achieves the purpose of anti-inflammatory by inhibiting the activation of pathways such as NF-κB in the inflammatory response [17]. Curcumin can significantly reduce the total number of white blood cells and lymphocytes in rats with asthma models, proving that curcumin has an inhibitory effect on the inflammatory response in asthma [16]. Lipopolysaccharide (LPS, lipopolysaccharide), an important component of the outer membrane of gram-negative bacteria, can stimulate the body to trigger an inflammatory response and release substances such as TNF-α and interleukins [18-19]. Curcumin has an inhibitory effect on the inflammatory response triggered by LPS-stimulated cells[20] and achieves an anti-inflammatory effect by reducing the level of TNF-α in mice with periodontitis model[21]. Curcumin reduces LPS-induced inflammation by downregulating miR-132 expression and upregulating HMGB1 levels[22]. Curcumin treatment of ulcerative colitis may be achieved by downregulating IL-6 expression, upregulating TGF-β, and regulating the Th17/Treg balance [23]. Shi Chanmei [24] used a rat model of chronic obstructive pulmonary disease to find that curcumin may achieve anti-inflammatory effects by regulating the Nrf2/HO-1 signaling pathway.

2.3 Antibacterial

Curcumin has strong anti-infective effects [25-26] and has a good inhibitory effect on a variety of bacteria, fungi and parasites, and is not prone to drug resistance. Curcumin mainly achieves its antibacterial effect by inducing membrane depolarization and Ca2+ influx in bacteria, thereby destroying the cell membrane structure of the bacteria [27-28]. Ren Jiaoyan et al. [29] found that curcumin can significantly inhibit the growth of Helicobacter pylori, and the mechanism of action may be to use its good membrane permeability to destroy the bacterial cell membrane to achieve the antibacterial effect. Using two fluorescent probes, propidium iodide and calcein, it was found that 94% to 98% of the cell membranes of Staphylococcus aureus were destroyed after treatment with curcumin [30]. Zhang Xin [31] found in experiments that curcumin has a good bacteriostatic effect on the main pathogenic bacteria of dairy cows, also by destroying the bacterial cell wall and increasing the permeability of the cell membrane.

2.4 Other effects

Curcumin also has strong biological functions such as anti-cancer and lowering blood lipids. Curcumin has the effect of preventing and inhibiting tumors by reducing the expression of Bcl-2 and Bcl-xl to cause the activation of the downstream protein caspase-3 [32]. Berrak et al. [33] found that curcumin can inhibit breast cancer cells from reaching the G2/M phase by blocking the PI3K and NFkb pathways to achieve an anti-cancer effect. Curcumin mainly regulates lipid metabolism by enhancing the expression of KLF2 and inhibiting the proliferation of peroxidase activator receptor γ (PPARγ) to regulate adipocytes [34].

3 Application of curcumin in animal production

3.1 Application of curcumin in laying hen production

Curcumin can improve the production performance and egg-laying performance of laying hens. Wang Zhi [35] added curcumin to the laying hen diet and found that the laying rate and feed intake of laying hens increased, the feed-to-egg ratio was significantly reduced, and the total cholesterol content of eggs was also reduced, which indicates that curcumin has a positive effect on improving the production performance of laying hens and improving egg quality. Yang Tai [36] added 0, 100, 200, and 300 mg/kg of curcumin to the diet of Hy-Line chickens and found that the addition level of 200 mg/kg of curcumin in a hot environment had a significant promoting effect on the egg production performance, antioxidant capacity, immune capacity, and intestinal health of laying hens. Some studies have pointed out that curcumin relieves heat stress in laying hens and improves their production performance mainly by enhancing the activity of antioxidant enzymes and enhancing their antioxidant properties [37-38].

3.2 Application of curcumin in broiler production

The addition of curcumin to broiler diets has a certain effect on improving the production performance and immunity of broilers, as well as improving meat quality. In animals under stress or suffering from disease, the activity of lactate dehydrogenase (LDH) in the serum is significantly increased. Urea nitrogen (BUN) is a metabolic product of protein and is therefore often used as an indicator of nitrogen utilization in the body [39]. Excessive serum uric acid (UA) can cause gout and metabolic diseases in animals [40]. Curcumin added to the diet of broilers significantly reduced the activity of important serum enzymes such as LDH and biochemical indicators such as BUN in the serum, indicating that curcumin can relieve stress in broilers and improve the utilization of protein resources [41]. Sun Quanyou et al. [42] found in experiments that adding curcumin to the broiler diet significantly improved the antioxidant capacity and growth performance of broilers, and regulated the intestinal flora of broilers by increasing the number of beneficial bacteria and reducing the number of pathogenic bacteria. The synergistic effect of curcumin and antimicrobial peptides is even better, indicating that curcumin can be used as a new alternative to antibiotics.

3.3 Curcumin in pig production

Porcine reproductive and respiratory syndrome (PRRS) is one of the diseases that seriously threatens pig health. Studies have shown that curcumin can inhibit the PRRS virus [43]. Zhu Guang et al. [44] found using cell experiments that curcumin inhibits viral replication by inducing HO-1 mRNA and protein expression in a concentration-dependent manner. Curcumin inhibits the intracellular proliferation of the virus by inhibiting virus internalization, blocking G protein-mediated cell fusion, and inhibiting the virus's exoskeleton process.

In addition, curcumin is also an enhancer of porcine circovirus immune vaccines [45], which enhances the body's immune function by promoting the proliferation and differentiation of active immune cells and strengthening their activity. It also significantly enhances the activity of NK cells, suggesting the possibility of curcumin as an immune enhancer. Zhou Ming et al. [46] added curcumin to the diet of crossbred fattening pigs and found that curcumin had a significant effect on daily weight gain, feed conversion rate, meat color, water holding capacity, etc., indicating that curcumin can improve the growth performance of pigs and improve meat quality. Adding curcumin to the diet of fattening pigs can also improve blood biochemistry indicators and enhance the disease resistance of pigs. It is recommended to add 30 0 mg/kg [47]. Deng Hui et al. [48] and Yu Jiayao et al. [49] found that the addition of curcumin to piglet feed significantly increased the activity of maltase in the intestine and the mRNA transcription level of glucose transport protein to promote the digestion and metabolism of sugar by piglets.

3.4 Curcumin application in ruminant production

Qiu Fan [50] found that adding 100 mg/kg curcumin to the diet of sheep can significantly reduce the fat content, somatic cell count and total leukocyte count in sheep's milk, significantly increase the content of polyunsaturated fatty acids and significantly reduce the content of saturated fatty acids. The number of somatic cells is negatively correlated with milk yield, indicating that curcumin can increase milk yield to a certain extent. The content of saturated fatty acids increases with the increase of somatic cells in milk [51]. Curcumin has a certain effect on improving fat deposition, which may be due to the fact that curcumin binds to rumen microorganisms, affecting the composition of amino acids and lipids, and ultimately manifesting in different fatty acids [52]. The significantly increased activity of antioxidant-related enzymes in the serum and the decreased total number of white blood cells suggest that curcumin has a certain alleviating effect on oxidative stress and inflammatory response in sheep.

4 Conclusion

Curcumin powder has important physiological functions such as anti-oxidation, anti-inflammation, antibacterial, anticancer and lowering blood lipids. In the general environment of a “ban on antibiotics”, the application prospects of curcumin in animal production are very broad. However, there are still urgent problems to be solved in the use of curcumin, such as the lack of an economical, environmentally friendly, efficient and unified extraction process; poor stability resulting in low utilization; and the specific mechanisms of action of some physiological functions are not yet fully understood. In addition, curcumin has been studied less in animal production, and more animal experiments are needed.

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