Method for improving water solubility and small intestine digestion stability of curcumin

A technology of curcumin and stability is applied in the application field of curcumin to achieve the effects of improving solubility, improving digestive stability and having good market prospects

Pending Publication Date: 2022-01-11
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, it is feasible to use Protein Z as an application carrier to improve the water solubility and digestive stability of curcumin. There is no report about the use of Protein Z to improve the solubility and stability of small molecular compounds

Method used

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  • Method for improving water solubility and small intestine digestion stability of curcumin
  • Method for improving water solubility and small intestine digestion stability of curcumin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The Protein Z protein samples were dissolved in 10mM Ops (pH7.0) buffer, and were respectively configured as Protein Z protein samples with concentration gradients of 0, 2, 4, 6, 8, and 10 μM. Take 1 mL of Protein Z samples with different concentrations, add excess curcumin samples respectively, and mix well in the dark for 24 hours, pass through a 0.45 μm filter membrane to obtain a protein Z protein solution dissolved in curcumin. Using an ultraviolet spectrophotometer to measure the absorbance value at 425nm to detect the content of curcumin dissolved in the sample, it was detected that the solubility of curcumin in aqueous solution increased from 0.43 μM to 10.59 μM, which was increased by about 24 times.

Embodiment 2

[0027] Use 10mMMops (pH 7.0) buffer to configure the Protein Z protein solution to make a 212μM protein sample; dissolve curcumin in absolute ethanol to make a 5mM homogeneous solution; dissolve trypsin in a 10mMMops (pH7.0) buffer to make a 50μM protease sample. According to the mixed volume of 5mL, Protein Z (8μM): curcumin (n / n) = 1:3, protein Z: trypsin (n / n) = 1:4 to mix the above solution, using 10mM Mops (pH7.0) The buffer was added to the 5mL reaction system, and no Protein Z was added as the control group. Put the sample at 37°C for reaction, take samples at 0, 30, 60, and 120 minutes, and boil for 5 minutes to terminate the reaction. Take 450 μL of the sample that terminated the reaction and add 450 μL of ethyl acetate to extract for 2 hours. The content of undegraded curcumin in the system was detected by HPLC. Compared with the curcumin content in the control system, the content of curcumin was 15.13 μM. The content was 24.76 μM, and the stability was increased b...

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Abstract

The invention provides a method for improving water solubility and small intestine digestion stability of curcumin. The method comprises the following steps that (a), Protein Z is separated and purified from malt, and dissolved in a buffer solution to obtain a Protein Z solution of 2-10 [mu]M; (b), excessive curcumin is added into the Protein Z solution and oscillated, and the obtained mixture of Protein Z and curcumin pass through a water-based filter membrane; and (c), an aqueous solution of Protein Z-curcumin obtained by filtration and the trypsin solution are mixed according to the Protein Z / trypsin molar ratio of 1: 1-1: 10, and the mixture is added into an in-vitro simulated small intestine digestion system. Protein Z in natural malt is used as a main raw material, and is used for improving the solubility and digestion stability of the curcumin. The curcumin and Protein Z interact with each other, so that the curcumin is effectively protected, and the bioavailability of the curcumin is further improved.

Description

technical field [0001] The invention belongs to the technical field of curcumin application, in particular to a method for improving curcumin water solubility and small intestine digestion stability. Background technique [0002] Curcumin is a natural pigment with the most content in turmeric, and it has been used as a food additive in food processing since ancient times. In addition, curcumin, as a polyphenolic compound, has various biological activities such as anti-inflammation, anti-tumor, anti-oxidation, anti-bacterial and improving gastrointestinal function. However, although curcumin has multiple biological functions, its extremely low solubility in aqueous solution and its easy degradation under physiological conditions make it difficult to be effectively used in food systems and further limit the body's absorption. Protein Z is the earliest protein found in beer with high surface viscosity and elasticity. It is mainly derived from barley endosperm and has a molecul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L29/00A23L5/43A23P10/47A61K31/12A61K47/42A61K47/64A61K8/35A61K8/64A61Q19/00A61P29/00A61P35/00A61P39/06A61P31/04A61P1/00
CPCA23L33/105A23L29/045A23L5/43A23P10/47A61K31/12A61K47/42A61K47/64A61K8/35A61K8/645A61Q19/00A61P29/00A61P35/00A61P39/06A61P31/04A61P1/00A23V2002/00A61K2800/10A23V2200/30A23V2200/044A23V2250/2112A23V2250/548
Inventor 吕晨艳江政辉赵广华
Owner CHINA AGRI UNIV
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