Degradation of Curcuminoids by in Vitro Pure Culture Fermentation
Colonic bacteria may mediate the transformation of curcuminoids, but studies of this metabolism are limited. Here, the metabolism of curcuminoids by Escherichia fergusonii (ATCC 35469) and two Escherichia coli strains (ATCC 8739 and DH10B) was examined in modified medium for colon bacteria (mMCB) wi...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2014-11, Vol.62 (45), p.11005-11015 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Tan, Suryani Rupasinghe, Thusitha W. T Tull, Dedreia L Boughton, Berin Oliver, Christine McSweeny, Chris Gras, Sally L Augustin, Mary Ann |
| description | Colonic bacteria may mediate the transformation of curcuminoids, but studies of this metabolism are limited. Here, the metabolism of curcuminoids by Escherichia fergusonii (ATCC 35469) and two Escherichia coli strains (ATCC 8739 and DH10B) was examined in modified medium for colon bacteria (mMCB) with or without pig cecal fluid. LC-MS analysis showed that 16−37% of curcumin, 6−16% of demethoxycurcumin (DMC) and 7−15% of bis-demethoxycurcumin (Bis-DMC), and 7–15% of bis-demethoxycurcumin (Bis-DMC) were converted following 36 h of fermentation, with the amount of curcuminoids degraded varying depending on the bacterial strain and medium used. Three metabolites (dihydrocurcumin (DHC), tetrahydrocurcumin (THC), and ferulic acid (FA)) were found in fermentation cultures with all strains used. In addition, a compound with m/z [M – H]− 470 was found and identified to be a curcumin adduct (curcumin–l-cysteine), using accurate mass FT-ICR-MS. This study provides insights into the bacterial metabolism of curcuminoids. |
| doi_str_mv | 10.1021/jf5031168 |
| format | Article |
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Three metabolites (dihydrocurcumin (DHC), tetrahydrocurcumin (THC), and ferulic acid (FA)) were found in fermentation cultures with all strains used. In addition, a compound with m/z [M – H]− 470 was found and identified to be a curcumin adduct (curcumin–l-cysteine), using accurate mass FT-ICR-MS. 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LC-MS analysis showed that 16−37% of curcumin, 6−16% of demethoxycurcumin (DMC) and 7−15% of bis-demethoxycurcumin (Bis-DMC), and 7–15% of bis-demethoxycurcumin (Bis-DMC) were converted following 36 h of fermentation, with the amount of curcuminoids degraded varying depending on the bacterial strain and medium used. Three metabolites (dihydrocurcumin (DHC), tetrahydrocurcumin (THC), and ferulic acid (FA)) were found in fermentation cultures with all strains used. In addition, a compound with m/z [M – H]− 470 was found and identified to be a curcumin adduct (curcumin–l-cysteine), using accurate mass FT-ICR-MS. 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| subjects | Animals Biotransformation curcumin Curcumin - analogs & derivatives Curcumin - chemistry Curcumin - metabolism Escherichia - growth & development Escherichia - metabolism Escherichia coli Escherichia coli - growth & development Escherichia coli - metabolism Escherichia fergusonii Feces - microbiology Fermentation ferulic acid Gastrointestinal Tract - microbiology Humans In Vitro Techniques intestinal microorganisms metabolites Swine |
| title | Degradation of Curcuminoids by in Vitro Pure Culture Fermentation |
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