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

Abstract

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.

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

“…There have been multiple reviews and research articles reported in the literature to increase the bioavailability of curcuminoids using various formulations [ 1 , 24 , 25 , 26 , 27 , 28 ]. Maheshwari, in 2010, reported higher solubility of lipophilic curcuminoids in traditional vehicles such as milk, clarified butter, and corn oil, as shown in the current study.…”

“…Furthermore, the same study also showed a greater permeation of curcuminoids through the intestinal membrane using the non-everted rat intestinal sac model [ 24 ]. In a recent study by Han and coworkers, the authors showed that curcumin bioavailability has been improved using different kinds of nano-formulations [ 25 ]. For instance, fasting was the best method for the absorption of curcumin in nano-emulsions (Cur-NE) form, and sugar significantly enhanced the bioavailability of curcumin in single-walled carbon nanotubes (Cur-SWNT).…”

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

“…Therefore, it is possible to achieve a higher bioavailability of nutraceuticals by supplementing specific probiotics. Conversely, co‐ingestion of curcumin‐loaded nanoemulsions with B. lactis strain Bb‐12 contributed to colonization of the colon of the mice with this probiotic strain, but significantly inhibited curcumin absorption and reduced its bioavailability (Han et al., 2021). Hence, the relationship between intestinal microbiota composition and nutraceutical bioavailability deserves more extensive research.…”

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

“…[19][20][21][22] To overcome these problems, various approaches, such as microcapsules, nanocapsules, emulsions, liposomes and micelles, have been employed for encapsulating curcumin to increase stability and to preserve health-promoting properties. [23][24][25][26][27][28][29][30] Micelles are promising hydrophobic bioactive compounds carriers that have attracted increasing interest in food and pharmaceutical applications. Micelles are self-organized in aqueous solution, consisting of amphiphilic molecules with solvophilic and solvophobic groups.…”

“…Nevertheless, the application of curcumin is usually limited by its poor water solubility, low absorption, rapid metabolism and instability 19‐22 . To overcome these problems, various approaches, such as microcapsules, nanocapsules, emulsions, liposomes and micelles, have been employed for encapsulating curcumin to increase stability and to preserve health‐promoting properties 23‐30 …”