Suresh D, Srinivasan K
Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore, Karnataka - 570 020, India.
Food Chem Toxicol. 2007 Aug;45(8):1437-42. doi: 10.1016/j.fct.2007.02.002. Epub 2007 Feb 12.
A comparative evaluation of the absorbability of three structurally similar and physiologically active spice principles in an in vitro system consisting of everted rat intestinal sacs was made. When everted sacs of rat intestines were incubated with 50-1000 microg of curcumin in 10 ml incubation medium, absorption of the spice principle was maximum at 100 microg concentration. The amount of absorbed curcumin present in the serosal fluid was negligible. This and the comparatively lower recovery of the original compound suggested that curcumin to some extent undergoes a modification during absorption. For similar concentrations of added piperine, about 44-63% of piperine disappeared from the mucosal side. Absorption of piperine which was maximum at 800 microg per 10 ml was about 63%. The absolute amounts of piperine absorbed in this in vitro system exceeded the amounts of curcumin. The absorbed piperine could be traced in both the serosal fluid and in the intestinal tissue, indicating that piperine did not undergo any metabolic change during the process of absorption. 7-12% of the absorbed piperine was found in the serosal fluid. When everted sacs of rat intestines were incubated with 10-500 microg of capsaicin, a maximum of 82-88% absorption could be seen in the lower concentrations, and the amount of absorbed capsaicin did not proportionately increase at higher concentrations. A relatively higher percentage of the absorbed capsaicin could be seen in the serosal fluid as compared to curcumin or piperine. When these spice active principles were associated with mixed micelles, their in vitro intestinal absorption was relatively higher. Curcumin absorption in everted intestinal sac increased from 48.7% to 56.1% when the same was present in micelles. In the case of capsaicin and piperine, increase in absorption was 27.8-44.4% and 43.4-57.4%, respectively, when they were present in micelles as compared to its native form.
在一个由外翻大鼠肠囊组成的体外系统中，对三种结构相似且具有生理活性的香料成分的吸收性进行了比较评估。当将大鼠肠的外翻囊与10毫升孵育培养基中50 - 1000微克的姜黄素一起孵育时，香料成分在100微克浓度下的吸收量最大。浆膜液中存在的吸收姜黄素的量可忽略不计。这以及原始化合物相对较低的回收率表明姜黄素在吸收过程中在一定程度上发生了修饰。对于类似浓度添加的胡椒碱，约44 - 63%的胡椒碱从黏膜侧消失。每10毫升800微克时胡椒碱的吸收量最大，约为63%。在这个体外系统中吸收的胡椒碱的绝对量超过了姜黄素的量。在浆膜液和肠组织中都能检测到吸收的胡椒碱，这表明胡椒碱在吸收过程中没有发生任何代谢变化。发现7 - 12%的吸收胡椒碱存在于浆膜液中。当将大鼠肠的外翻囊与10 - 500微克的辣椒素一起孵育时，在较低浓度下最多可观察到82 - 88%的吸收，而在较高浓度下吸收的辣椒素量并未成比例增加。与姜黄素或胡椒碱相比，在浆膜液中可观察到相对较高百分比的吸收辣椒素。当这些香料活性成分与混合微团结合时，它们的体外肠道吸收相对较高。当姜黄素存在于微团中时，外翻肠囊对其的吸收从48.7%增加到56.1%。就辣椒素和胡椒碱而言，与它们的天然形式相比，当它们存在于微团中时，吸收增加分别为27.8 - 44.4%和43.4 - 57.4%。
