Effects of polysaccharides from rhizomes of Curcuma zedoaria on macrophagefunctions

The effects of Curcuma zedoaria, which is used as a condiment, in perfumery , and as a medicine, on immune response were investigated by measuring macr ophage-stimulating activity in macrophages and RAW 264.7 cells. In this stu dy, CZ-1 and CZ-1-III, the fractions partially purified from C. zedoaria, h ad a strong, dose-dependent lysosomal enzyme activity. It was suggested tha t active portions of CZ-1-III were polysaccharides rather than proteins. Ph agocytic 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-alp ha production was observed. However, the production of TNF-alpha at the con centration of 1,000 mug/ml decreased. These data suggested that C. zedoaria had macro phage-stimulating activity and the possibility of being used as a biological response modifier.