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<p>Instant noodles (IND) are among the most widely consumed processed convenience foods worldwide, with global demand exceeding 120&#xa0;billion servings per year, yet habitual overconsumption has been increasingly linked to obesity, dyslipidaemia, and cardiometabolic disease. Because IND are energy-dense but micronutrient-poor and carry synthetic additives such as monosodium glutamate (MSG) and tartrazine (TAZ), safe dietary strategies that offset their metabolic and organ toxicity are urgently needed. The present study tested whether curcumin (CUR), the principal polyphenol of Curcuma longa, and a polyvinylpyrrolidone-stabilised curcumin nanoparticle formulation (CUR-NP) attenuate IND-induced oxidative stress, dyslipidaemia, and hepatorenal injury, and whether nanoencapsulation confers a therapeutic advantage over native CUR. CUR-NP were synthesised by nanoprecipitation and characterised by dynamic light scattering (DLS), zeta-potential measurement, and Fourier-transform infrared (FTIR) spectroscopy. Forty male albino rats were randomised into four groups (<i>n</i> = 10): an untreated control (CTRL) on a standard diet; an IND group fed instant noodles with seasoning; and two groups receiving IND plus oral CUR (100&#xa0;mg/kg/day) or CUR-NP (25&#xa0;mg/kg/day) for eight weeks. CUR-NP displayed a hydrodynamic diameter of 325.6 ± 60.89&#xa0;nm and a zeta potential of − 11.9 ± 4.87 mV. Relative to controls, IND feeding significantly increased body-weight gain, serum total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), alanine and aspartate aminotransferases (ALT, AST), alkaline phosphatase (ALP), total and direct bilirubin, malondialdehyde (MDA), urea, and creatinine, while decreasing high-density lipoprotein cholesterol (HDL-C), total protein, albumin, globulin, and superoxide dismutase (SOD) activity (<i>P</i> &lt; 0.05). These biochemical changes were accompanied by hepatic steatosis, renal tubular and glomerular injury, increased collagen deposition, and elevated tumour necrosis factor-alpha (TNF-α) immunoreactivity. Co-administration of CUR or CUR-NP reversed these alterations, restoring SOD activity and lipid balance, normalising liver and kidney biomarkers, and markedly reducing tissue fibrosis and TNF-α expression. CUR-NP was consistently more effective than native CUR, producing significantly greater reductions in TG, LDL-C, body-weight gain, and ALP. Collectively, these findings demonstrate that nanoencapsulation enhances the hepatorenal and metabolic protection afforded by curcumin and support nanocurcumin as a promising functional-food adjunct for counteracting processed-food-induced toxicity. Clinical trial number: not applicable.</p> Graphical Abstract <p></p>

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Curcumin and curcumin nanoparticles attenuate oxidative stress, improve lipid profile, and protect liver and kidney functions and histology from instant noodles-induced damage

  • 期刊论文

  • 发表日期：

    2026年7月11日

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  • Hanan A. Okail,
  • Rehab M. Helmy,
  • Hamdy A. M. Soliman,
  • Ali Ashry,
  • Fatma El-Zahraa A Ahmed,
  • Hamdy M. A. Hassanein

摘要

Instant noodles (IND) are among the most widely consumed processed convenience foods worldwide, with global demand exceeding 120 billion servings per year, yet habitual overconsumption has been increasingly linked to obesity, dyslipidaemia, and cardiometabolic disease. Because IND are energy-dense but micronutrient-poor and carry synthetic additives such as monosodium glutamate (MSG) and tartrazine (TAZ), safe dietary strategies that offset their metabolic and organ toxicity are urgently needed. The present study tested whether curcumin (CUR), the principal polyphenol of Curcuma longa, and a polyvinylpyrrolidone-stabilised curcumin nanoparticle formulation (CUR-NP) attenuate IND-induced oxidative stress, dyslipidaemia, and hepatorenal injury, and whether nanoencapsulation confers a therapeutic advantage over native CUR. CUR-NP were synthesised by nanoprecipitation and characterised by dynamic light scattering (DLS), zeta-potential measurement, and Fourier-transform infrared (FTIR) spectroscopy. Forty male albino rats were randomised into four groups (n = 10): an untreated control (CTRL) on a standard diet; an IND group fed instant noodles with seasoning; and two groups receiving IND plus oral CUR (100 mg/kg/day) or CUR-NP (25 mg/kg/day) for eight weeks. CUR-NP displayed a hydrodynamic diameter of 325.6 ± 60.89 nm and a zeta potential of − 11.9 ± 4.87 mV. Relative to controls, IND feeding significantly increased body-weight gain, serum total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), alanine and aspartate aminotransferases (ALT, AST), alkaline phosphatase (ALP), total and direct bilirubin, malondialdehyde (MDA), urea, and creatinine, while decreasing high-density lipoprotein cholesterol (HDL-C), total protein, albumin, globulin, and superoxide dismutase (SOD) activity (P < 0.05). These biochemical changes were accompanied by hepatic steatosis, renal tubular and glomerular injury, increased collagen deposition, and elevated tumour necrosis factor-alpha (TNF-α) immunoreactivity. Co-administration of CUR or CUR-NP reversed these alterations, restoring SOD activity and lipid balance, normalising liver and kidney biomarkers, and markedly reducing tissue fibrosis and TNF-α expression. CUR-NP was consistently more effective than native CUR, producing significantly greater reductions in TG, LDL-C, body-weight gain, and ALP. Collectively, these findings demonstrate that nanoencapsulation enhances the hepatorenal and metabolic protection afforded by curcumin and support nanocurcumin as a promising functional-food adjunct for counteracting processed-food-induced toxicity. Clinical trial number: not applicable.

Graphical Abstract