The effect of dietary curcumin on hepatic chymase activity and serum fetuin-A levels in rats fed on a high-fat diet

Abstract

The effects of curcumin on mast cell chymase activity in fatty liver and serum fetuin-A levels in rats fed a high-fat diet (HFD) were investigated. Male Sprague-Dawley rats received HFD (60% of total calories from fat) and 1 g curcumin/kg HFD for 16 weeks. Hepatic chymase activity was determined using spectrophotometric analysis while liver lipid levels were measured using colorimetric methods and serum fetuin-A, insulin, leptin, and adiponectin levels were detected using commercial enzyme-linked immunosorbent assay kits. Hepatic fat accumulation and fibrotic changes were ameliorated with curcumin treatment. Curcumin significantly reduced hepatic lipids, chymase activity, and serum fetuin-A levels. Decreased serum leptin and augmented adiponectin levels were also observed. These findings suggest that curcumin attenuated hepatic fat accumulation and regulated adipokine levels. The reduction of liver chymase activity and serum fetuin-A levels may also contribute to the beneficial effects of curcumin in fatty liver disease induced inflammatory status. Practical applications Curcumin (diferuloylmethane), which is extracted from the dried root of the rhizome Curcuma longa, is a popular dietary spice (turmeric) in Asia and used in curry. Turmeric is widely used as food component, flavoring agent, and colorant. This research revealed that dietary curcumin treatment reduces hepatic fat accumulation, ameliorates liver damage, and inflammation related to fat storage. Therefore, curcumin may be a potential protective agent in the prevention of fatty liver disease and the anti-inflammatory capacity of curcumin may reveal a beneficial application in medicine and also food technology.