Department of Food Science, College of Agriculture & Life Sciences, Cornell University, Stocking Hall, Ithaca, NY 14853, United States.
Department of Food Science, College of Agriculture & Life Sciences, Cornell University, Stocking Hall, Ithaca, NY 14853, United States.
Food Chem. 2024 Jan 15;431:137085. doi: 10.1016/j.foodchem.2023.137085. Epub 2023 Aug 4.
Curcumin dibutanoate (CUDB) is a new oil soluble bidentate ligand which shows higher stability against heat and oxidation compared to curcumin. The oil solubility of this ligand increased an order of magnitude over curcumin. This biomolecule showed high digestibility in a simulated intestinal trial and was hydrolyzed in the presence of porcine pancreatin releasing ∼ 91% of the curcumin. When curcumin dibutanoate was complexed with Fe, Fe(CUDB) was formed as a new iron (II) complex. Due to the high hydrophobicity of the curcumin dibutanoate ligand, the solubility of Fe(CUDB) was found to be 2.8 mg/mL in canola oil. The steric hindrance afforded by the CUDB ligand, coupled with its hydrophobicity stabilized the iron (II) oxidation state within the complex compared to FeSO·7HO as measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical. Fe(CUDB) has potential to be a new form of oil-soluble iron supplement which co-delivers iron (II) and curcumin.
丁酸(curcumin dibutanoate,CUDB)是一种新型油溶性双齿配体,与姜黄素相比,其热稳定性和抗氧化性更高。该配体的油溶性比姜黄素提高了一个数量级。这种生物分子在模拟肠道试验中表现出很高的消化率,并在猪胰蛋白酶的存在下被水解,释放出约 91%的姜黄素。当 CUDB 与铁配位时,形成了一种新的铁(II)配合物 Fe(CUDB)。由于 CUDB 配体的高度疏水性,Fe(CUDB)在菜籽油中的溶解度为 2.8mg/mL。与 FeSO·7HO 相比,CUDB 配体提供的空间位阻及其疏水性稳定了配合物中的铁(II)氧化态,这一点通过 2,2-二苯基-1-苦基肼基(DPPH)自由基测量得到。Fe(CUDB)有潜力成为一种新型的油溶性铁补充剂,可同时输送铁(II)和姜黄素。