Curcumin-loaded Nanoliposomes mitigate PM10-induced lung injury by modulating Inflammasome-mediated Pyroptosis

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-03-01 DOI:10.1016/j.jff.2025.106703

Hwa-Young Lee , Yun-Jo So , Geum-Hwa Lee , Gi-Hyun Jang , Do-Hyeon Kim , Myoung Ja Chung , Hyewon Lee , Yu-Mi Kim , Han-Jung Chae

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Abstract

Inhaling particulate matter (PM10) poses a serious global health risk, contributing to respiratory issues like inflammation, oxidative stress, and lung toxicity. Given the lack of effective treatments for PM10-induced lung injury, this study investigates the protective effect of curcumin-loaded nano-liposome, focusing on its potential molecular mechanisms. Mice exposed to PM10 were treated with curcumin-loaded nano-liposome over 14 days, revealing reduced inflammatory responses in lung tissue and bronchoalveolar lavage fluid (BALF). Curcumin-loaded nano-liposome decreased oxidative stress and ferroptosis markers, including ROS, MDA, and ACSL4, while increasing GPX4 levels. It also suppressed pyroptosis by reducing NLRP3 and pro-inflammatory cytokines, attenuated NF-κB signaling, and activated antioxidant pathways via Nrf2. These findings suggest curcumin-loaded nano-liposome as a potential therapeutic option for PM-induced respiratory disorders.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.