Variability of Lactic Acid Bacteria in Curcumin Metabolism and Its Biological Implications DOI
Minna Luo, Yanhui Han, Yukun Sun

и другие.

Journal of Agricultural and Food Chemistry, Год журнала: 2025, Номер unknown

Опубликована: Апрель 1, 2025

The interaction between lactic acid bacteria (LAB) and curcumin can influence bioactivity; however, the strain-specific metabolic transformations of by LAB remain unclear. In our study, two exhibiting distinct activities on were selected: Lactobacillus gasseri ATCC 33323 (LM) could metabolize curcumin, while Limosilactobacillus reuteri 23272 (LUM) not. Liquid chromatography-mass spectrometry (LC-MS) analysis showed that LUM preserved curcumin's native form, whereas LM metabolized it completely. Time-course studies indicated via hydrogenation demethylation, producing over 70% tetrahydrocurcumin. Additionally, fermentation exhibited superior anti-inflammatory effects than in LPS-induced RAW264.7 macrophages. Conversely, broth demonstrated higher antioxidant activity LUM. These findings indicate different strains interact with ways significantly alter its bioactivities. This research enhances understanding biological under strains.

Язык: Английский

Synthesis of Curcumin/Chia Gel Nanohybrids: Assessment of Inflammation-Related Genes Expression on Human Mesenchymal Stem Cells DOI
Abdulrahman S. Alharthi, Maha H. Alhussain, Jegan Athinarayanan

и другие.

Food Bioscience, Год журнала: 2025, Номер unknown, С. 106376 - 106376

Опубликована: Март 1, 2025

Язык: Английский

Процитировано

0
Variability of Lactic Acid Bacteria in Curcumin Metabolism and Its Biological Implications DOI
Minna Luo, Yanhui Han, Yukun Sun

и другие.

Journal of Agricultural and Food Chemistry, Год журнала: 2025, Номер unknown

Опубликована: Апрель 1, 2025

The interaction between lactic acid bacteria (LAB) and curcumin can influence bioactivity; however, the strain-specific metabolic transformations of by LAB remain unclear. In our study, two exhibiting distinct activities on were selected: Lactobacillus gasseri ATCC 33323 (LM) could metabolize curcumin, while Limosilactobacillus reuteri 23272 (LUM) not. Liquid chromatography-mass spectrometry (LC-MS) analysis showed that LUM preserved curcumin's native form, whereas LM metabolized it completely. Time-course studies indicated via hydrogenation demethylation, producing over 70% tetrahydrocurcumin. Additionally, fermentation exhibited superior anti-inflammatory effects than in LPS-induced RAW264.7 macrophages. Conversely, broth demonstrated higher antioxidant activity LUM. These findings indicate different strains interact with ways significantly alter its bioactivities. This research enhances understanding biological under strains.

Язык: Английский

Процитировано

0