Abstract Title:

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

Abstract Source:

J Food Sci. 2016 Mar ;81(3):H769-76. Epub 2016 Jan 29. PMID: 26824961

Abstract Author(s):

Shishan Fu, Mary Ann Augustin, Luz Sanguansri, Zhiping Shen, Ken Ng, Said Ajlouni

Article Affiliation:

Shishan Fu


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.

Study Type : In Vitro Study

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