Phytogenic modulation of cellular heat stress markers: effects of turmeric and ginger extracts in chicken hepatocytes

Heat stress represents a challenge of growing significancy in poultry industry, affecting animal health and productivity. In the present study, effects of turmeric (Curcuma longa) and ginger (Zingiber officinale) extracts on heat shock response in a primary chicken hepatocyte culture model were investigated. Cell cultures were exposed to 43oC heat stress for 1 hour without supplementation, or in the presence of either turmeric or ginger extract. Cytokine (IL-6, IL-10, IFN-γ, M-CSF and RANTES) concentrations, as well as HSP27, HSP70, and HSP90 levels, were measured after the treatment period. Turmeric treatment significantly increased HSP27 and HSP90 concentrations and reduced HSP70 levels. Moreover, it elevated the concentrations of IL-6, IL-10, IFN-γ, and M-CSF, indicating an enhanced cellular immune status. Ginger-treated groups, on the other hand, showed no significant changes in the markers studied, except for an increase in RANTES levels. Our findings suggest that turmeric supplementation is more effective than ginger in mitigating the cellular effects of heat stress in chicken hepatocytes. These results contribute to a better understanding of heat stress biology in poultry and highlight the need for further studies to fully elucidate the protective mechanisms and practical applications of turmeric and ginger supplementation under thermal challenges.