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Issue 6, 2014
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Effect of interfacial composition on uptake of curcumin–piperine mixtures in oil in water emulsions by Caco-2 cells

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Abstract

Encapsulation in lipid particles is often proposed as a solution to improve curcumin bioavailability. This bioactive molecule has low water solubility and rapidly degrades during digestion. In the present study, the uptake of curcumin from oil in water emulsions, prepared with two different emulsifiers, Tween 20 and Poloxamer 407, was investigated to determine the effect of interfacial composition on absorption. Piperine was added to the curcumin to limit the degradation of curcumin because it is known to inhibit β-glucuronidase activity. The emulsions were administered to Caco-2 cell cultures, which is used as a model for intestinal uptake, and the recovery of curcumin was measured. The curcumin uptake was significantly affected by the type of interface, and the extent of curcumin uptake improved significantly by piperine addition only in the case of oil-in-water emulsions stabilized by Poloxamer 407. This work provides further evidence of the importance of interfacial composition on the delivery of bioactives.

Graphical abstract: Effect of interfacial composition on uptake of curcumin–piperine mixtures in oil in water emulsions by Caco-2 cells

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Article information


Submitted
01 Nov 2013
Accepted
15 Mar 2014
First published
17 Mar 2014

Food Funct., 2014,5, 1218-1223
Article type
Paper

Effect of interfacial composition on uptake of curcumin–piperine mixtures in oil in water emulsions by Caco-2 cells

İ. Gülseren, A. Guri and M. Corredig, Food Funct., 2014, 5, 1218
DOI: 10.1039/C3FO60554J

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