Journal article
Degradation of curcuminoids by in vitro pure culture fermentation
Journal of Agricultural and Food Chemistry, Vol.62(45), pp.11005-11015
2014
Abstract
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.
Details
- Title
- Degradation of curcuminoids by in vitro pure culture fermentation
- Authors/Creators
- S. Tan (Author/Creator) - Commonwealth Scientific and Industrial Research OrganisationT.W.T. Rupasinghe (Author/Creator)D.L. Tull (Author/Creator)B. Boughton (Author/Creator)C. Oliver (Author/Creator) - Commonwealth Scientific and Industrial Research OrganisationC. McSweeny (Author/Creator) - Commonwealth Scientific and Industrial Research OrganisationS.L. Gras (Author/Creator)M.A. Augustin (Author/Creator) - Commonwealth Scientific and Industrial Research Organisation
- Publication Details
- Journal of Agricultural and Food Chemistry, Vol.62(45), pp.11005-11015
- Publisher
- American Chemical Society
- Identifiers
- 991005543046007891
- Copyright
- © 2014 American Chemical Society
- Murdoch Affiliation
- Murdoch University
- Language
- English
- Resource Type
- Journal article
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Source: InCites
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- Collaboration types
- Domestic collaboration
- Citation topics
- 3 Agriculture, Environment & Ecology
- 3.16 Phytochemicals
- 3.16.1399 Curcumin
- Web Of Science research areas
- Agriculture, Multidisciplinary
- Chemistry, Applied
- Food Science & Technology
- ESI research areas
- Agricultural Sciences