title: The degradation of curcuminoids in a human faecal fermentation model.
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 degraded by the human faecal microbiota after 24 h of fermentation in vitro. Three main metabolites, namely tetrahydrocurcumin (THC), dihydroferulic acid (DFA) and a metabolite with an accurate mass of 181.08734, which was tentatively identified as 1-(4-Hydroxy-3-methoxyphenyl)-2-propanol were detected in the fermentation cultures containing the curcuminoids. The data presented here provide insights into curcuminoid colonic metabolism, showing that bacterial breakdown products should be considered in further studies on both bioavailability bioactivity of curcumin.
authors.affiliation: a CSIRO Food & Nutrition Flagship , Werribee, Vic , Australia .|b Department of Chemical and Biomolecular Engineering, the University of Melbourne , Parkville, Vic , Australia .|c Bio21 Molecular Science and Biotechnology Institute, the University of Melbourne , Parkville, Vic , Australia .
authors.forename: Suryani
authors.initials: S
authors.lastname: Tan
authors.affiliation: d The Laboratory of Phytochemicals in Physiology, Human Nutrition Unit, Department of Food Science, University of Parma , Parma , Italy .
authors.forename: Luca
authors.initials: L
authors.lastname: Calani
authors.affiliation: d The Laboratory of Phytochemicals in Physiology, Human Nutrition Unit, Department of Food Science, University of Parma , Parma , Italy .
authors.forename: Letizia
authors.initials: L
authors.lastname: Bresciani
authors.affiliation: d The Laboratory of Phytochemicals in Physiology, Human Nutrition Unit, Department of Food Science, University of Parma , Parma , Italy .
authors.forename: Margherita
authors.initials: M
authors.lastname: Dall'asta
authors.affiliation: e Interdepartmental Centre for Measurements "G. Casnati", University of Parma , Parma , Italy , and.
authors.forename: Andrea
authors.initials: A
authors.lastname: Faccini
authors.affiliation: a CSIRO Food & Nutrition Flagship , Werribee, Vic , Australia .
authors.forename: Mary Ann
authors.initials: MA
authors.lastname: Augustin
authors.affiliation: b Department of Chemical and Biomolecular Engineering, the University of Melbourne , Parkville, Vic , Australia .|c Bio21 Molecular Science and Biotechnology Institute, the University of Melbourne , Parkville, Vic , Australia .|f The ARC Dairy Innovation Hub, the University of Melbourne , Parkville, Vic , Australia.
authors.forename: Sally L
authors.initials: SL
authors.lastname: Gras
authors.affiliation: d The Laboratory of Phytochemicals in Physiology, Human Nutrition Unit, Department of Food Science, University of Parma , Parma , Italy .
authors.forename: Daniele
authors.initials: D
authors.lastname: Del Rio
mesh_terms: D003106:Colon / Q000378:metabolism*; D003474:Curcumin / Q000031:analogs & derivatives / Q000378:metabolism*; D005243:Feces / Q000382:microbiology*; D005285:Fermentation; D064368:Healthy Volunteers; D006801:Humans; D008954:Models, Biological
chemical_list: D003474:Curcumin
keywords: Curcumin; curcuminoids; faecal slurry; gut microbiota; metabolism