CSIRO Food and Nutrition Flagship, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
J Agric Food Chem. 2014 Nov 12;62(45):11005-15. doi: 10.1021/jf5031168. Epub 2014 Oct 29.
Colonic bacteria may mediate the transformation of curcuminoids, but studies of this metabolism are limited. Here, the metabolism of curcuminoids by Escherichia fergusonii (ATCC 35469) and two Escherichia coli strains (ATCC 8739 and DH10B) was examined in modified medium for colon bacteria (mMCB) with or without pig cecal fluid. LC-MS analysis showed that 16-37% of curcumin, 6-16% of demethoxycurcumin (DMC) and 7-15% of bis-demethoxycurcumin (Bis-DMC), and 7-15% of bis-demethoxycurcumin (Bis-DMC) were converted following 36 h of fermentation, with the amount of curcuminoids degraded varying depending on the bacterial strain and medium used. Three metabolites (dihydrocurcumin (DHC), tetrahydrocurcumin (THC), and ferulic acid (FA)) were found in fermentation cultures with all strains used. In addition, a compound with m/z M - H 470 was found and identified to be a curcumin adduct (curcumin-l-cysteine), using accurate mass FT-ICR-MS. This study provides insights into the bacterial metabolism of curcuminoids.
肠道细菌可能介导姜黄素类的转化，但对此代谢途径的研究有限。本研究采用改良结肠细菌培养基（mMCB），分别添加或不添加猪盲肠内容物，检测了弗格森埃希氏菌（ATCC 35469）和两株大肠杆菌（ATCC 8739 和 DH10B）对姜黄素类的代谢情况。LC-MS 分析显示，发酵 36 小时后，姜黄素、脱甲氧基姜黄素（DMC）和双脱甲氧基姜黄素（Bis-DMC）的转化率分别为 16-37%、6-16%和 7-15%，降解的姜黄素类含量取决于细菌株和使用的培养基。所有菌株的发酵液中均检测到三种代谢产物（二氢姜黄素（DHC）、四氢姜黄素（THC）和阿魏酸（FA））。此外，还发现了一个 m/z M - H 470 的化合物，通过精确质量傅立叶变换离子回旋共振质谱（FT-ICR-MS）确证其为姜黄素加合物（姜黄素-L-半胱氨酸）。本研究深入了解了姜黄素类的细菌代谢途径。
