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Effects of food matrix and probiotics on the bioavailability of curcumin in different nanoformulations
Author(s) -
Han Juan,
Ye Tao,
Liu Yaohui,
Chen Xin,
Miao Guopeng
Publication year - 2021
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.11215
Subject(s) - bioavailability , curcumin , chemistry , pharmacology , food science , absorption (acoustics) , ingestion , medicine , biochemistry , materials science , composite material
BACKGROUND Nanoparticles can improve the bioavailability of bioactive compounds. Concomitant intake of food can affect pharmacokinetic profiles by altering dissolution, absorption, metabolism, and elimination behavior. Studies on the effects of food and its supplements on the bioavailability of bioactives in nanoformulations are few. In this study, the effects of typical food (milk, sugar, high‐fat diet, and regular kibble) and a widely consumed probiotic [ Bifidobacterium lactis Bb‐12® (Bb‐12)] on the bioavailability of curcumin in four formulations [simply suspended curcumin (Cur‐SS) and curcumin in nanoemulsions (Cur‐NEs), in single‐walled carbon nanotubes (Cur‐SWNTs), and in nanostructured lipid carriers (Cur‐NLCs)] were investigated. RESULTS Fasting treatment and sugar co‐ingestion can significantly enhance the bioavailability of curcumin in Cur‐NEs and Cur‐SWNTs, respectively. Compared with the fasting treatment, co‐ingestion with regular kibble reduced the absorption of curcumin in Cur‐NEs and Cur‐SWNTs. Ingesting milk along with Cur‐NE is also not recommended. The mechanisms behind these phenomena were briefly discussed. This study revealed for the first time that the intestinal colonization of Bb‐12 reduces the bioavailability of curcumin and this reduction can be attenuated by nanoformulations SWNTs and NLCs, but not NEs. The reason for this difference was the protective effects of the former two nanoformulations against curcumin degradation by Bb‐12 according to in vitro experiments. CONCLUSION Dietary status (including supplementary probiotics) can dramatically influence the bioavailability of curcumin in nanoformulations. © 2021 Society of Chemical Industry.