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Interactions of buttermilk with curcuminoids
Shishan Fu1, Zhiping Shen, Said Ajlouni
1Department of Agriculture & Food Systems, Melbourne School of Land & Environment, University of Melbourne, Victoria 3010, Australia; CSIRO Preventative Health National Research Flagship, CSIRO Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
Food Chemistry
|December 4, 2013
Summary
Buttermilk effectively carries and stabilizes curcuminoids by interacting with its proteins. This interaction enhances curcuminoid stability, paving the way for their use in functional foods.
Area of Science:
- Food Science
- Nutritional Biochemistry
Background:
- Curcuminoids are potent bioactive compounds with therapeutic potential.
- Their poor bioavailability and stability limit their application in food products.
Purpose of the Study:
- To investigate the capacity of buttermilk to carry and stabilize curcuminoids.
- To elucidate the interaction mechanisms between curcuminoids and buttermilk components.
Main Methods:
- Intrinsic protein fluorescence quenching was used to confirm curcuminoid-protein interactions.
- Stern-Volmer and apparent binding constants were determined.
- Centrifugation was employed to analyze the partitioning of curcuminoids in buttermilk fractions.
Main Results:
- Curcuminoids interacted with buttermilk proteins, indicated by fluorescence quenching (Stern-Volmer constant ≥ 9.4 × 10³ M⁻¹).
- Apparent binding constant of curcuminoids to buttermilk was determined to be ≥ 2.2 × 10⁴ M⁻¹.
- Curcuminoids partitioned into cream, milk serum, and casein precipitate fractions.
Conclusions:
- Buttermilk effectively carries and stabilizes curcuminoids through protein interactions.
- Enhanced stability of curcuminoids in buttermilk compared to phosphate buffer suggests improved delivery potential.
- Buttermilk shows promise as a carrier for incorporating curcuminoids into functional foods.
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