乳酸菌姜黄素代谢的变异性及其生物学意义

IF 6.2 1区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of Agricultural and Food Chemistry Pub Date : 2025-04-01 DOI:10.1021/acs.jafc.4c08726

Minna Luo, Yanhui Han, Yukun Sun, Yanyan Wu, Tyler D. Bechtel, Siu Wong, Peiyi Shen, Hengjun Du, John G. Gibbons, Hang Xiao

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引用次数: 0

摘要

乳酸菌与姜黄素相互作用影响姜黄素的生物活性；然而，菌株特异性的姜黄素代谢转化仍不清楚。本研究选择了两种对姜黄素具有不同代谢活性的乳酸菌：产乳杆菌（Lactobacillus gasseri） ATCC 33323 （LM）能代谢姜黄素，而罗伊氏乳酸杆菌（Limosilactobacillus reuteri） ATCC 23272 （LUM）不能。液相色谱-质谱（LC-MS）分析表明，LUM保留了姜黄素的天然形态，而LM完全代谢了姜黄素。时间过程研究表明，LM通过氢化和去甲基化代谢姜黄素，产生超过70%的四氢姜黄素。此外，LUM发酵对lps诱导的RAW264.7巨噬细胞的抗炎作用优于LM。相反，LM肉汤的抗氧化活性高于LUM。这些发现表明，不同的LAB菌株与姜黄素的相互作用方式显著改变了姜黄素的生物活性。本研究增加了我们对LAB菌株影响下姜黄素生物学效应的认识。

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Variability of Lactic Acid Bacteria in Curcumin Metabolism and Its Biological Implications

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Variability of Lactic Acid Bacteria in Curcumin Metabolism and Its Biological Implications

The interaction between lactic acid bacteria (LAB) and curcumin can influence curcumin bioactivity; however, the strain-specific metabolic transformations of curcumin by LAB remain unclear. In our study, two LAB exhibiting distinct metabolic activities on curcumin were selected: Lactobacillus gasseri ATCC 33323 (LM) could metabolize curcumin, while Limosilactobacillus reuteri ATCC 23272 (LUM) could not. Liquid chromatography-mass spectrometry (LC-MS) analysis showed that LUM preserved curcumin’s native form, whereas LM metabolized it completely. Time-course studies indicated that LM metabolized curcumin via hydrogenation and demethylation, producing over 70% tetrahydrocurcumin. Additionally, LUM fermentation exhibited superior anti-inflammatory effects than LM in LPS-induced RAW264.7 macrophages. Conversely, LM broth demonstrated higher antioxidant activity than LUM. These findings indicate that different LAB strains interact with curcumin in ways that significantly alter its bioactivities. This research enhances our understanding of the biological effects of curcumin under the influence of LAB strains.

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来源期刊

Journal of Agricultural and Food Chemistry 农林科学-农业综合

CiteScore

9.90

自引率

8.20%

发文量

1375

审稿时长

2.3 months

期刊介绍： The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.