Effects of polysaccharides from rhizomes of Curcuma zedoaria on macrophage functions

Kyung Im Kim, Kwang Soon Shin, Woo Jin Jun, Bum Shik Hong, Dong Hoon Shin, Hong Yon Cho, Hyo Il Chang, Seong Mo Yoo, Han Chul Yang

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20 Citations (Scopus)


The effects of Curcuma zedoaria, which is used as a condiment, in perfumery, and as a medicine, on immune response were investigated by measuring macrophage-stimulating activity in macrophages and RAW 264.7 cells. In this study, CZ-1 and CZ-1-III, the fractions partially purified from C. zedoaria, had a strong, dose-dependent lysosomal enzyme activity. It was suggested that active portions of CZ-1-III were polysaccharides rather than proteins. Phagocytic activity increased as a similar pattern in both the Gram-negative and Gram-positive bacteria, time-dependently. It was demonstrated that CZ-1-III can augment the oxygen burst response but had an even higher activity in vivo than in vitro. Also a significant increase of H2O2, NO, and TNF-α production was observed. However, the production of TNF-α at the concentration of 1,000 μg/ml decreased. These data suggested that C. zedoaria had macrophage-stimulating activity and the possibility of being used as a biological response modifier.

Original languageEnglish
Pages (from-to)2369-2377
Number of pages9
JournalBioscience, Biotechnology and Biochemistry
Issue number11
Publication statusPublished - 2001 Nov


  • Curcuma zedoaria
  • Macrophages
  • Phagocytosis
  • Reactive oxygen species
  • TNF-α

ASJC Scopus subject areas

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry


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