Protection of liver cells from ethanol cytotoxicity by curcumin in liver slice culture in vitro

Abstract

Curcumin, a widely used spice and colouring agent in food has been shown to have a broad spectrum of biological activities such as anti-inflammatory, anti-neoplastic, antimutagenic and antioxidant. We have used liver slice culture model to demonstrate hepatoprotective activity of curcumin in vitro. Ethanol has been used as a hepatotoxin and the cytotoxicity of ethanol is estimated by quantitating the release of LDH. Ethanol induces 3.5 times more release of LDH from the liver cells and twice the amount of lipid peroxidation as compared to the cells from untreated liver tissue and this was significantly reduced in presence of curcumin (5 μM). We measured the activity of antioxidant enzymes (AOEs) namely superoxide dismutase, catalase and peroxidase and found that in ethanol treated cells activity of all three enzymes was elevated. However, when curcumin was added along with ethanol their levels were kept low. The fact that release of LDH is significantly reduced along with lipid peroxidation and the activity of AOEs is kept low indicates that curcumin by its antioxidant activity reduced the oxidative stress induced by ethanol and protected the liver cells in vitro.