Journal article

The degradation of curcuminoids in a human faecal fermentation model

Suryani Tan, Luca Calani, Letizia Bresciani, Margherita Dall'asta, Andrea Faccini, Mary Ann Augustin, Sally L Gras, Daniele Del Rio

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | TAYLOR & FRANCIS LTD | Published : 2015

Abstract

In the present study, the colonic metabolism of three curcuminoids (80.1% curcumin, 15.6%, demethoxycurcumin (DMC) and 2.6% bis-demethoxycurcumin (Bis-DMC)) was evaluated using an in vitro model containing human faecal starters. The breakdown products formed were identified and characterized using different analytical platforms. Following in vitro incubation, the relative amounts of degraded curcuminoids and the produced metabolites were analyzed using a UHPLC coupled with a linear ion trap mass spectrometer, with the addition of hybrid ion trap-Orbitrap Mass Spectrometer when required. Up to ∼24% of curcumin, ∼61% of demethoxycurcumin (DMC) and ∼87% of bis-demethoxycurcumin (Bis-DMC) were d..

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University of Melbourne Researchers

Grants

Awarded by ARC Dairy Innovation Hub


Funding Acknowledgements

Suryani Tan is supported by a CSIRO OCE Postgraduate Scholarship and a University of Melbourne MIFRS Scholarship. This work was made possible by the support of travel grants from Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne and Particulate Fluids Processing Centre, The University of Melbourne. Sally Gras is supported by the ARC Dairy Innovation Hub, (IH120100005). The authors have no conflict of interest to declare.