Food and Fermentation Industries >

2019 , Vol. 45 >Issue 11: 46 - 51

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019381

Preparation of water-soluble curcumin by fermentation

  • XU Fucheng ,
  • WU Chuanchao ,
  • GU Qiuya ,
  • LI Guoying ,
  • ZHOU Jianli ,
  • YU Xiaobin
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  • (Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University,Wuxi 214112,China)

Received date: 2018-11-20

  Online published: 2019-07-08

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Abstract

Curcumin is a polyphenolic compound with broad biological activities and medical values. However, poor water solubility and low bioavailability limit its application. Glycosylation is an effective way to improve its water solubility. A β-glucosidase-producing probiotic was screened by discoloration circle. The strain was identified as Lactobacillus zeae strain OZK17 by colony morphology and 16S rDNA sequencing. This strain could effectively utilize the reverse reaction of glycoside hydrolase to glycosylate curcumin molecules to form curcumin glucosides and curcumin diglucosides, which were confirmed by HPLC and LC-MS. The conversion rates of curcumin glucosides and the curcumin diglucosides were 40% and 4%, respectively. This study provides a new reference for fuller and more effective applications of curcumin in foods and medicines.

Key words： curcumin; β-glucosidase; probiotic transformation; water-soluble curcumin

Cite this article

XU Fucheng , WU Chuanchao , GU Qiuya , LI Guoying , ZHOU Jianli , YU Xiaobin . Preparation of water-soluble curcumin by fermentation[J]. Food and Fermentation Industries, 2019 , 45(11) : 46 -51 . DOI: 10.13995/j.cnki.11-1802/ts.019381

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