Enhanced Bioaccessibility of Curcuminoids in Buttermilk Yogurt in Comparison to Curcuminoids in Aqueous Dispersions

Abstract

Curcuminoids have low bioavailability due to low aqueous solubility. We compared the bioaccessibility of curcuminoids delivered in buttermilk yogurt to that of curcuminoid powder in an aqueous dispersion. Buttermilk containing added curcuminoids (300 mg/100 g, 0.3% w/w) was used for yogurt manufacture. We measured percentage of curcuminoids remaining in yogurts after manufacture and after exposure to simulated gastrointestinal fluids, and the in vitro bioaccessibility of the curcuminoids. Curcuminoids were stable during yogurt manufacture. At the end of in vitro digestion, approximately 11% of the curcuminoids delivered in yogurt was degraded compared to <1% for curcuminoids in an aqueous dispersion. However, curcuminoids delivered in yogurt was 15-fold more bioaccessible than curcuminoids in aqueous dispersion. The small change in yogurt properties (decrease in total lactic acid bacteria counts of <1 log and increased viscosity) on addition of curcuminoids has to be balanced against the benefits of increased bioaccessibility of curcuminoids when delivered in yogurts.

Simulated gastrointestinal digestion and in vitro colonic fermentation of date (Phoenix dactylifera L.) seed polyphenols

“…The initial pH of faecal slurry was at pH 6.9, but after 24 h of fermentation, the pH was decreased in all samples. As expected, the decrease in pH was more pronounced for DSP yoghurt, due to continuing activity of lactic acid bacteria from the yoghurt on the yoghurt contents (Fu et al ., ). Aerobic and anaerobic bacterial counts in the original faecal slurry were 4.92 ± 0.05 and 8.61 ± 0.10 log 10 CFU mL −1 , respectively.…”

“…Nonetheless, bioaccessibility of polyphenols from food matrixes and their bioavailability, which is affected by chemical stability and absorption kinetics in the gastrointestinal tract, metabolic modification in the liver and pharmacokinetics of plasma clearance, are the major determinants of the health efficacy of polyphenols from foods or as supplements. For example, the interactions of polyphenols with food matrix components such as proteins, lipids and dietary fibre that influenced their accessibility and chemical stability for intestinal absorption and colonic fermentation have been widely documented (Oliveira & Pintado, 2015;Fu et al, 2016;Mandalari et al, 2016) and that polyphenol glycosylation and esterification also impact on their bioavailability (Scalbert et al, 2002).…”

Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods

“…In any case, the clearest effect of lipid matrices can be expected on lipophilic compounds, such as curcuminoids. Fu et al (2016) found enhanced curcuminoid bioaccessibility in buttermilk yogurt in comparison to aqueous dispersions, due to better micellarization during digestion.…”

Dietary Lipids Influence Bioaccessibility of Polyphenols from Black Carrots and Affect Microbial Diversity under Simulated Gastrointestinal Digestion

“…The in vitro colonic fermentation procedure was carried out according to the protocol of Fu, et al [14] with modifications. Pig faeces were used as sources of gut microbiome as a substitute of human faeces, as pigs and humans are primarily colonic fermenters sharing a comparable gut microbiome [15].…”