Enhancing nutraceutical bioavailability using excipient emulsions: Influence of lipid droplet size on solubility and bioaccessibility of powdered curcumin

Zou, Liqiang; Zheng, Bingjing; Liu, Wei; Xiao, Hang; McClements, David Julian

doi:10.1016/j.jff.2015.02.044

Cited by 169 publications

(102 citation statements)

References 31 publications

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“…18 Previous studies have already demonstrated the potential of excipient foods for enhancing the bioavailability of hydrophobic nutraceuticals. 27,28 This effect was mainly attributed to the ability of the lipid digestion products (free fatty acids and monoglycerides) to form mixed micelles in the intestinal fluids that could solubilize and transport the curcumin molecules. [19][20][21] Oil-in-water emulsions are particularly suitable candidates for creating excipient foods because they can simply be prepared, their composition and structure can easily be manipulated, and they are already widely used in food and beverage products.…”

Section: Introductionmentioning

confidence: 99%

Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate

Zou

Liu

et al. 2015

Food Funct.

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The influence of emulsifier type on the ability of excipient emulsions to improve the solubility, stability, and bioaccessibility of powdered curcumin was examined. Oil-in-water emulsions prepared using three different emulsifiers (whey protein isolate, caseinate, or Tween 80) were mixed with curcumin powder and then incubated at either 30 °C (to simulate applications of salad dressings) or 100 °C (to simulate applications of cooking sauces). The transfer of curcumin into the excipient emulsions was appreciably higher for excipient emulsions held at 100 °C than those held at 30 °C, and was appreciably higher for surfactant-stabilized emulsions than protein-stabilized emulsions. For example, the amounts of curcumin transferred into emulsions held at 30 and 100 °C were 66 and 280 μg mL(-1) for Tween 80, but only 17 and 208 μg mL(-1) for caseinate. The total curcumin concentration in the digesta and mixed micelle phases collected after excipient emulsions were exposed to a simulated gastrointestinal tract (mouth, stomach, and small intestine) depended on emulsifier type. The total amount of curcumin within the digesta was higher for protein-stabilized emulsions than surfactant-stabilized ones, which was attributed to the ability of the proteins to protect curcumin from chemical degradation. For example, the digesta contained 204 μg mL(-1) curcumin for caseinate emulsions, but only 111 μg mL(-1) for Tween 80 emulsions. This study shows the potential of designing excipient emulsions to increase the oral bioavailability of curcumin for food and pharmaceutical applications.

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Section: Introductionmentioning

confidence: 99%

Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate

Zou

Liu

et al. 2015

Food Funct.

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“…Some of these studies related to absorption, distribution, and metabolism of curcumin that possesses poor absorption and rapid metabolism that reflects its low bioavailability and reduced bioaccessibility. 10,11) Many approaches that can be used for the enhancement of curcumin bioavailability such as encapsulation, use excipient foods, emulsions, and/or micelles. [12][13][14] An alternative approach that suggested enhancing the bioavailability of curcumin is to develop a curcumin-metal complex.…”

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confidence: 99%

Dual Effect of Curcumin–Zinc Complex in Controlling Diabetes Mellitus in Experimentally Induced Diabetic Rats

Al-Ali

Fatah

El‐Badry

2016

Biological & Pharmaceutical Bulletin

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Ultrasound-assisted extraction of curcumin from Curcuma longa was performed in an ultrasonic bath at 30°C using ethanol for 40 min. A successful attempt has been made to prepare curcumin-zinc (Zn) complex using a simple chemical procedure. The complex formation and its stoichiometry were characterized using elemental analysis, Fourier transform (FT)-IR and UV spectroscopy which revealed the interaction of Zn(II) ion (M) with curcumin (ligand, L) to proceed via (ML) complex type formation. Oral administration of curcumin-Zn complex at a concentration of 150 mg/kg body weight/rat/d for 45 d in streptozotocin-induced diabetic rats in comparison to curcumin and/or Zn administration exerted a hypoglycemic effect. A significant reduction in blood glucose, glycosylated hemoglobin (Hb)A1c, and lipid profile parameters with an excellent improvement in plasma insulin levels have been attained. Also, the reduced activities of serum aspartate aminotransferase (AST), alanine aminotransferase (ALT), urea, and creatinine in the diabetic rats treated with the complex exhibited the non-toxic nature of the curcumin-Zn complex. Finally, the larger extent of the complex in hyperglycemic improvement in comparison to curcumin and/or Zn supplementation was interpreted by its dual action on glucose and insulin maintenance.Key words diabetes; curcumin-zinc complex; dual action; curcumin; zinc metal; diabetes complication Diabetes mellitus, the most common endocrine disorder characterized by a state of chronic hyperglycemia and insulin resistance. Type 2 Diabetes Mellitus (T2DM) is projected to rise over 215 million people worldwide by the year 2010.

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“…Curcumin concentration in oil was detected by dispersing 50 µL of oil in 950 µL of chloroform. Curcumin concentration in nanoemulsions was determined as follows: 5 mL of nanoemulsion were centrifuged at 150 × g for 10 min at room temperature to remove undissolved curcumin (Zou et al., ). After centrifugation, 1 mL of chloroform and 1 mL of ultrapure water were added to 1 mL of supernatant, vortexed for 2 min and centrifuged at 250 × g for 10 min.…”

Section: Methodsmentioning

confidence: 99%

Enhanced Curcumin Bioavailability through Nonionic Surfactant/Caseinate Mixed Nanoemulsions

Cuomo

Perugini

Marconi

et al. 2019

Journal of Food Science

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The potential of heterogeneous systems like oil‐in‐water (O/W) nanoemulsions is exploited as an oral delivery system for curcumin, a natural lipophilic compound with numerous health benefits. Two types of O/W nanoemulsions, one stabilized by sodium caseinate (Cas‐O/W), a surface‐active and emulsifying protein, and the other stabilized by a blend of caseinate and Tween 20 (Mix‐O/W), were loaded with the bioactive compound and tested through a simulated gastrointestinal digestion process to evaluate their effects on delivering of curcumin. It was first demonstrated that the amount of curcumin solubilized through Mix‐O/W nanoemulsion was higher than that in Cas‐O/W nanoemulsion. Cas‐O/W nanoemulsions, indeed, at their best, solubilized about 55 µg/mL of curcumin while Mix‐O/W nanoemulsions reached a curcumin concentration around 180 µg/mL. Furthermore, for both the systems an increase of curcumin loading capacity was recorded with the rise of incubation temperature. Finally, after the in vitro simulated digestion process, the potential curcumin bioavailability was evaluated and the data suggested that Mix‐O/W nanoemulsions provided more than twice the amount of curcumin compared to Cas‐O/W nanoemulsions. On balance, the outcomes of this investigation demonstrated that the mixed emulsifier system offered a higher amount of lipophilic compound with a low fat intake compared to nanoemulsions stabilized by sodium caseinate. Practical Application The outcomes of this study allow the recognition of the protein/surfactant‐stabilized nanoemulsions as a suitable solution to deliver curcumin. The nanoemulsions proposed here provide a high intake of curcumin, a lipophilic compound, with low fat content. The use of such delivery systems helps to overcome limits in oral bioavailability related with the scarce solubility of some compounds in food preparations and beverages.

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Enhancing nutraceutical bioavailability using excipient emulsions: Influence of lipid droplet size on solubility and bioaccessibility of powdered curcumin

Cited by 169 publications

References 31 publications

Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate

Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate

Dual Effect of Curcumin–Zinc Complex in Controlling Diabetes Mellitus in Experimentally Induced Diabetic Rats

Enhanced Curcumin Bioavailability through Nonionic Surfactant/Caseinate Mixed Nanoemulsions

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