Degradation of Curcuminoids by in Vitro Pure Culture Fermentation
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- 作者：Suryani Tan ; Thusitha W. T. Rupasinghe ; Dedreia L. Tull ; Berin Boughton ; Christine Oliver ; Chris McSweeny ; Sally L. Gras ; Mary Ann Augustin
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2014
- 出版时间：November 12, 2014
- 年：2014
- 卷：62
- 期：45
- 页码：11005-11015
- 全文大小：515K
- ISSN：1520-5118
文摘
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鈭?7% of curcumin, 6鈭?6% of demethoxycurcumin (DMC) and 7鈭?5% of bis-demethoxycurcumin (Bis-DMC), and 7鈥?5% 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 鈥?H]鈭?/sup> 470 was found and identified to be a curcumin adduct (curcumin鈥?span class="smallcaps">l-cysteine), using accurate mass FT-ICR-MS. This study provides insights into the bacterial metabolism of curcuminoids.