Citrus, Milk Thistle, and Propolis Extracts Improved the Intestinal Permeability of Curcuminoids from Turmeric Extract─ an In Silico and In Vitro Permeability Caco-2 Cells Approach

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989592%3A15640%2F23%3A73621674" target="_blank" >RIV/61989592:15640/23:73621674 - isvavai.cz</a>

Výsledek na webu

<a href="https://pubs.acs.org/doi/10.1021/acsfoodscitech.2c00312" target="_blank" >https://pubs.acs.org/doi/10.1021/acsfoodscitech.2c00312</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1021/acsfoodscitech.2c00312" target="_blank" >10.1021/acsfoodscitech.2c00312</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Citrus, Milk Thistle, and Propolis Extracts Improved the Intestinal Permeability of Curcuminoids from Turmeric Extract─ an In Silico and In Vitro Permeability Caco-2 Cells Approach

Popis výsledku v původním jazyce

Curcumin has been traditionally used in food recipes for biological health benefits. However, these properties are compromised due to its very low bioavailability. Thus, this work assessed the impact of using natural potential bioenhancers to improve intestinal permeability and understanding the interaction of flavonoids with curcuminoids through molecular dynamic simulation. The intestinal permeability (Papp) was measured on the human colon carcinoma cell line (Caco-2). The Papp values measured on Caco-2 cell monolayers provided information regarding the increased permeability of curcumin across the intestinal barrier specially caused by the presence of citrus (100.45%), and milk thistle extracts (81.70%) at level +1 showed the higher Papp increase (%) compared to level 0. With respect to the soft standardized green propolis EPP-AF extract, the Papp increase was higher at level 0 (26.34%). Molecular dynamic (MD) simulations of curcumin with naringin and silybin B confirmed this increase of permeability of curcumin at higher concentrations through non-covalent interactions. These results suggest the prominent importance of the association of natural flavonoids as bioenhancers to increase curcumin bioavailability and health benefits.

Název v anglickém jazyce

Citrus, Milk Thistle, and Propolis Extracts Improved the Intestinal Permeability of Curcuminoids from Turmeric Extract─ an In Silico and In Vitro Permeability Caco-2 Cells Approach

Popis výsledku anglicky

Curcumin has been traditionally used in food recipes for biological health benefits. However, these properties are compromised due to its very low bioavailability. Thus, this work assessed the impact of using natural potential bioenhancers to improve intestinal permeability and understanding the interaction of flavonoids with curcuminoids through molecular dynamic simulation. The intestinal permeability (Papp) was measured on the human colon carcinoma cell line (Caco-2). The Papp values measured on Caco-2 cell monolayers provided information regarding the increased permeability of curcumin across the intestinal barrier specially caused by the presence of citrus (100.45%), and milk thistle extracts (81.70%) at level +1 showed the higher Papp increase (%) compared to level 0. With respect to the soft standardized green propolis EPP-AF extract, the Papp increase was higher at level 0 (26.34%). Molecular dynamic (MD) simulations of curcumin with naringin and silybin B confirmed this increase of permeability of curcumin at higher concentrations through non-covalent interactions. These results suggest the prominent importance of the association of natural flavonoids as bioenhancers to increase curcumin bioavailability and health benefits.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21002 - Nano-processes (applications on nano-scale); (biomaterials to be 2.9)

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

ACS Food Science &amp; Technology

ISSN

2692-1944

e-ISSN

2692-1944

Svazek periodika

3

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

10

Strana od-do

"113 "- 122

Kód UT WoS článku

000911963800001

EID výsledku v databázi Scopus

2-s2.0-85146154302