Effects of food matrix and probiotics on the bioavailability of curcumin in different nanoformulations

Oil-Based Curcuminoid Phospholipid Formulation Mimicking Natural Digestion Enhances Oral Bioavailability of Curcuminoids in Healthy Subjects

Curcumin, the fat-soluble active ingredient and major compound of curcuminoids contained in the curcuma root, is known for its physiological low absorption and bioavailability. Various formulations and galenic technologies are currently available on the market. In this study, the product tested was provided as a soft gelatin capsule containing curcuminoids in an oily matrix mixed with phospholipids (oil/phospholipids [PL]-based, no new technologies applied or artificial excipients added). This was intended to improve bioavailability of curcuminoids as well as to mimic the natural digestion process of fat-soluble substances. In particular, the oral bioavailability of curcuminoids in the oil/PL-based formulation was compared with the pure curcuminoids extract alone (reference product), in a randomized, cross-over, single oral dose study design. Twelve healthy subjects were administered 200 mg curcuminoids under fasting conditions. Pharmacokinetic parameters were analyzed from individual concentration-time curves of total curcuminoids, as well as the curcumin metabolite tetrahydrocurcumin (THC). Results showed significantly higher AUC0-8h levels after the intake of the oil/PL-based formulation for total curcuminoids (205.60 vs. 112.50 ng/mL*h, P = .0001) as well as for THC (347.30 vs. 118.90 ng/mL*h, P < .0001) in comparison to the pure curcuminoids extract. Cmax was also significantly higher for both parameters analyzed (total curcuminoids: 47.54 vs. 21.16 ng/mL, P = .0001; THC: 96.69 vs. 29.83 ng/mL, P < .0001). In addition, the uptake kinetic of total curcuminoids was significantly fastened with the oil/PL-based curcuminoids formulation compared with the pure curcuminoids extract (P = .0446). These data suggest an improved impact on curcuminoids uptake of the oil/PL-based formulation and confirms its good tolerability.

A review of recent progress in improving the bioavailability of nutraceutical-loaded emulsions after oral intake

Increasing awareness of the health benefits of specific constituents in fruits, vegetables, cereals, and other whole foods has sparked a broader interest in the potential health benefits of nutraceuticals. Many nutraceuticals are hydrophobic substances, which means they must be encapsulated in colloidal delivery systems. Oil-in-water emulsions are one of the most widely used delivery systems for improving the bioavailability and bioactivity of these nutraceuticals. The composition and structure of emulsions can be designed to improve the water dispersibility, physicochemical stability, and bioavailability of the encapsulated nutraceuticals. The nature of the emulsion used influences the interfacial area and properties of the nutraceutical-loaded oil droplets in the gastrointestinal tract, which influences their digestion, as well as the bioaccessibility, metabolism, and absorption of the nutraceuticals. In this article, we review recent in vitro and in vivo studies on the utilization of emulsions to improve the bioavailability of nutraceuticals. The findings from this review should facilitate the design of more efficacious nutraceutical-loaded emulsions with increased bioactivity.

Extractability of Curcuminoids Is Enhanced with Milk and Aqueous-Alcohol Mixtures

In this study, we evaluated the extractability of three curcuminoids (curcumin, demethoxycurcumin, and bisdemethoxycurcumin) from turmeric powder in several solvents using high-performance liquid chromatography (HPLC) with the diode-array detection method. These solvents include water, milk (homogenized, 2% reduced fat, low fat, fat free, soy, almond, coconut, and milkadamia), and aqueous ethanols (0%, 4%, 10%, 20%, 30%, 40%, 50%, and 100%). Ambient water was able to extract only 0.55 mg/g of curcuminoids, whereas warm water extracted more than four-fold higher amounts (2.42 mg/g). Almond, coconut, and milkadamia milk were able to extract only small amounts of curcuminoids at ambient temperatures (0.01–0.07 mg/g). The extractability of curcuminoids in these milk types did not improve, even in warm conditions (0.08–0.37 mg/g). Whereas dairy and soy milk extracted 6.76–9.75 mg/g of curcuminoids under ambient conditions, their extractability increased significantly in warm conditions by 30–100% higher (11.7–14.9 mg/g). The solubility of curcuminoids also varied remarkably in different proportions of aqueous-alcohol mixtures. With 4% ethanol, only 1.7 mg/g of curcuminoids were extracted, and the amounts improved with the increase in ethanol content up to 50% (32.2 mg/g), while 100% ethanol extracted a similar amount as 50% ethanol (34.2 mg/g). This study suggests that the extractability of curcuminoids from turmeric will be dependent on the type of diets consumed with the turmeric supplements.

Fabrication and characterization of octenyl succinic anhydride modified pullulan micelles for encapsulating curcumin

BACKGROUND

Curcumin has become increasingly popular in functional foods and beverages field as a result of its high biological activity. Nevertheless, the application of curcumin is usually limited by its poor water solubility, low absorption, rapid metabolism and instability. Accordingly, the development of an appropriate wall material is crucial for its effective use. In the present study, curcumin-octenyl succinic anhydride modified pullulan (Cur-OSAP) micelles were successfully prepared by an anti-solvent co-precipitation method.

RESULTS

Octenyl succinic anhydride modified pullulan (OSAP) micelles exhibited the highest encapsulation efficiency (57.31%) and loading capacity (5.73%) of curcumin when the mass ratio of OSAP to curcumin was 10:1 and the degree of substitution of OSAP was 0.0469, at which point Cur-OSAP micelles formed via hydrogen binding and hydrophobic interactions, as confirmed by Fourier transform infrared and fluorescence techniques. The transmission electron microscopy results showed that the Cur-OSAP micelles were roughly spherical in shape with diameters in the approximate range 30-60 nm.

CONCLUSION

The encapsulation of OSAP greatly improved photostability and sustained release properties of curcumin in Cur-OSAP micelles. These findings suggest that OSAP can be used as a carrier to encapsulate and protect hydrophobic food ingredients. © 2021 Society of Chemical Industry.