Strategies for Improving Bioavailability, Bioactivity, and Physical-Chemical Behavior of Curcumin
Abstract
:1. Introduction
2. Biological Actions of Curcumin
2.1. General Bioactivities and Limitations
2.2. Antibacterial Properties
2.3. Antifungal Effects
2.4. Antiviral Actions
2.5. Antioxidant and Anti-Inflammatory Action of Curcumin
2.6. Antitumoral Effects of Curcumin
3. Curcumin Bioavailability Improving
3.1. Curcumin-Based Solid Dispersions
3.2. Curcumin Complexes with Proteins
3.2.1. Using Fluorescence Spectroscopy to Monitor the Interaction between CCM and Proteins
3.2.2. Using Circular Dichroism for Monitoring the Protein’s Secondary Structure
3.2.3. Molecular Docking for Modelling the Binding between Curcumin and Protein
3.2.4. Infrared Spectroscopy
3.3. Combination with Bioactive Molecules
4. Challenges and Perspectives
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Complex of CCM and Various Proteins | Experimental Condition | Equation to Describe the Interaction between CCM and Different Type of Proteins | Thermodynamic Parameters | Ref |
---|---|---|---|---|
Curcumin and β-lactoglobulin CCM-β-Lg complex | Room temperature pH 7.0 | KS: binding constant n: binding number [CCM]: curcumin concentration F0: fluorescence intensity of protein in the absence of quencher (CCM) F: fluorescence intensity of protein in the presence of quencher | KS: 1.33 × 105 M−1 n = 1.10 : −28.7 kJ/mol | [101] |
Curcumin and bovine serum albumin complex CCM-BSA complex | 298 K pH 7.4 | Ka: binding constant [Qt]: concentration of curcumin [Pt]: concentration of BSA | Ka: (0.724 ± 0.01) × 105 L/mol n = 1.110 ± 0.038 : −23.05 ± 0.02 kJ/mol | [171] |
Curcumin and bovine serum albumin CCM-BSA complex | 25 °C pH 7.0 | Kb: binding constant | Kb: 1.95 × 105 L·mol−1 n = 1.11 : −30.19 kJ·mol−1 | [172] |
Curcumin and soy protein CCM-SP complex | Room temperature pH 12.0 | KSV: Stern-Volmer constant [Q]: molar concentration of curcumin | KSV: 6.3 × 104 M−1 : −26.90 kJ⋅mol−1 | [180] |
Curcumin and pea protein isolate CCM-PPI complex | 298 K pH 7.0 | Ka: binding constant [CUR]: concentration of curcumin | Ka: 4.74 × 104 L/M n = 0.97 : −26.67 kJ·M−1 | [182] |
Curcumin and rice protein CCM-RP complex | 298 K pH 12.0 | KSV: Stern–Volmer constant [Q]: molar concentration of curcumin | KSV: 2.17 × 105 M−1 : −30.3 kJ/mol | [184] |
Curcumin and human serum albumin CCM-HSA complex | 298 K pH 7.4 | Kb: binding constant [Q]: quencher concentration n: binding number | Kb: (1.73 ± 0.32) × 107 M−1 : −41.29 kJ·mol−1 | [191] |
Curcumin and holo-transferrin CCM-HTR complex | Kb: (1.81 ± 0.32) × 106 M−1 : −36.46 kJ·mol−1 | |||
Curcumin and human serum albumin and holo-transferrin CCM-HSA-HTR complex | Kb: (3.19 ± 0.32) × 106 M−1 : −37.98 kJ·mol−1 | |||
Curcumin and whey protein isolate CCM-WPI complex | 308 K pH 7.0 | Ka: binding constant | Ka: 1.08 × 106 L·mol−1 n = 1.30 : −37.08 kJ·mol−1 | [192] |
Curcumin and pea protein isolate CCM-PPI complex | Ka: 7.68 × 106 L·mol−1 n = 1.44 : −41.00 kJ·mol−1 | |||
Curcumin and β-casein CCM-β-casein complex | 298 K pH 7.4 | Kb: binding constant | Kb: (3.98 ± 0.26) × 104 L·mol−1 n = 1.59 ± 0.14 : −26.2 ± 0.09 kJ·mol−1 | [193] |
Curcumin and β-lactoglobulin CCM-β-Lg complex | 25 °C pH 7.4 | Kd: dissociation constant; the reciprocal of Kd is Ka Ka: binding constant; [Q]a is the concentration of added CCM : fluorescence of the fully complexed protein | Ka: 1.19 × 104 M−1 : −23.2 kJ·mol−1 | [196] |
Curcumin and bovine lactoferrin CCM-β-Lacto complex | 299.15 K pH 7.4 | Kb: binding constant | Kb: (3.01 ± 0.16) × 104 M−1 n = 1.03 ± 0.16 : −25.65 kJ·mol−1 | [198] |
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Racz, L.Z.; Racz, C.P.; Pop, L.-C.; Tomoaia, G.; Mocanu, A.; Barbu, I.; Sárközi, M.; Roman, I.; Avram, A.; Tomoaia-Cotisel, M.; et al. Strategies for Improving Bioavailability, Bioactivity, and Physical-Chemical Behavior of Curcumin. Molecules 2022, 27, 6854. https://doi.org/10.3390/molecules27206854
Racz LZ, Racz CP, Pop L-C, Tomoaia G, Mocanu A, Barbu I, Sárközi M, Roman I, Avram A, Tomoaia-Cotisel M, et al. Strategies for Improving Bioavailability, Bioactivity, and Physical-Chemical Behavior of Curcumin. Molecules. 2022; 27(20):6854. https://doi.org/10.3390/molecules27206854
Chicago/Turabian StyleRacz, Levente Zsolt, Csaba Pal Racz, Lucian-Cristian Pop, Gheorghe Tomoaia, Aurora Mocanu, Ioana Barbu, Melinda Sárközi, Ioana Roman, Alexandra Avram, Maria Tomoaia-Cotisel, and et al. 2022. "Strategies for Improving Bioavailability, Bioactivity, and Physical-Chemical Behavior of Curcumin" Molecules 27, no. 20: 6854. https://doi.org/10.3390/molecules27206854
APA StyleRacz, L. Z., Racz, C. P., Pop, L. -C., Tomoaia, G., Mocanu, A., Barbu, I., Sárközi, M., Roman, I., Avram, A., Tomoaia-Cotisel, M., & Toma, V. -A. (2022). Strategies for Improving Bioavailability, Bioactivity, and Physical-Chemical Behavior of Curcumin. Molecules, 27(20), 6854. https://doi.org/10.3390/molecules27206854