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Item Assessment of Various Food Proteins as Structural Materials for Delivery of Hydrophobic Polyphenols Using a Novel Co-Precipitation Method(MDPI (Basel, Switzerland), 2023-04-19) Rashidinejad A; Nieuwkoop M; Singh H; Jameson GB; Papetti AIn this study, sodium caseinate (NaCas), soy protein isolate (SPI), and whey protein isolate (WPI) were used as structural materials for the delivery of rutin, naringenin, curcumin, hesperidin, and catechin. For each polyphenol, the protein solution was brought to alkaline pH, and then the polyphenol and trehalose (as a cryo-protectant) were added. The mixtures were later acidified, and the co-precipitated products were lyophilized. Regardless of the type of protein used, the co-precipitation method exhibited relatively high entrapment efficiency and loading capacity for all five polyphenols. Several structural changes were seen in the scanning electron micrographs of all polyphenol-protein co-precipitates. This included a significant decrease in the crystallinity of the polyphenols, which was confirmed by X-ray diffraction analysis, where amorphous structures of rutin, naringenin, curcumin, hesperidin, and catechin were revealed after the treatment. Both the dispersibility and solubility of the lyophilized powders in water were improved dramatically (in some cases, >10-fold) after the treatment, with further improvements observed in these properties for the powders containing trehalose. Depending on the chemical structure and hydrophobicity of the tested polyphenols, there were differences observed in the degree and extent of the effect of the protein on different properties of the polyphenols. Overall, the findings of this study demonstrated that NaCas, WPI, and SPI can be used for the development of an efficient delivery system for hydrophobic polyphenols, which in turn can be incorporated into various functional foods or used as supplements in the nutraceutical industry.Item Emulsion-based delivery systems to improve gut and brain bioaccessibility of curcumin in relation to Alzheimer’s disease prevention : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand(Massey University, 2023) Lunelli, TacianaMedium chain triglycerides (MCT) from coconut oil, omega-3 polyunsaturated fatty acids from fish, phospholipids from dairy milk, and curcumin from turmeric all have been recognized for their anti-inflammatory and antioxidant properties. Curcumin is also a potential candidate for Alzheimer’s disease (AD) prevention; however, curcumin is poorly bioavailable unless emulsified. The milk fat globule membrane (MFGM) has natural emulsifying properties. I aimed to design an emulsion-based delivery system containing functional oils to encapsulate and deliver curcumin to the brain. I evaluated three commercial MFGM components with coconut and fish oils to produce emulsions with improved curcumin bioavailability. The emulsion structures were characterised by particle size, zeta-potential at the surface, microscopic structure, curcumin loading efficiency, and phospholipid distribution. All emulsions showed stable to particle size changes over 40 days at 4°C. Emulsion particle size decreased significantly with increasing concentrations of emulsifier, and presented negative zeta-potential varying from -50 to -20 mV, with the MFGM fractions creating significantly different charges and curcumin loading efficiency based on phospholipid and protein composition. All MFGM fractions efficiently created stable emulsions with small particle size and encapsulated curcumin. After simulated in vitro digestion, the emulsion with the highest phospholipid content had significantly higher curcumin bioaccessibility compared to the others. Fresh and digested emulsions and their components were assessed in the BE(2)-M17 neuroblastoma cell model for amyloid-β (Aβ) toxicity. Emulsions composed of both fish and coconut oils provided greater protection against Aβ toxicity compared to coconut oil alone. Curcumin was transported in vivo across the intestinal wall to the bloodstream and across the blood-brain barrier to the brain in rats fed all curcumin delivery formats. The kinetics of curcumin in blood and brain varied depending on the emulsion format. MFGM emulsions significantly reduced the curcumin and its metabolites peak time in blood and brain compared to the commercial curcumin preparation Meriva®, and all emulsions improved overall curcumin bioavailability and accumulation in the brain compared to free curcumin. A novel ex vivo approach using rat plasma samples directly in the neuroblastoma cell model requires further optimisation but demonstrated a significant interaction between gender and treatment on cell viability.Item Effect of curcumin supplementation on exercise-induced muscle damage: a narrative review(Springer-Verlag GmbH Germany, part of Springer Nature, 2022-07-13) Nanavati K; Rutherfurd-Markwick K; Lee SJ; Bishop NC; Ali ACurcumin, a natural polyphenol extracted from turmeric, is a potent antioxidant and anti-inflammatory agent. In the past few decades, curcumin's ability to impact chronic inflammatory conditions such as metabolic syndrome, arthritis, and cancer has been widely researched, along with growing interest in understanding its role in exercise-induced muscle damage (EIMD). EIMD impacts individuals differently depending on the type (resistance exercise, high-intensity interval training, and running), intensity, and duration of the exercise. Exercise disrupts the muscles' ultrastructure, raises inflammatory cytokine levels, and can cause swelling in the affected limb, a reduction in range of motion (ROM), and a reduction in muscular force-producing capacity. This review focuses on the metabolism, pharmacokinetics of various brands of curcumin supplements, and the effect of curcumin supplementation on EIMD regarding muscle soreness, activity of creatine kinase (CK), and production of inflammatory markers. Curcumin supplementation in the dose range of 90-5000 mg/day can decrease the subjective perception of muscle pain intensity, increase antioxidant capacity, and reduce CK activity, which reduces muscle damage when consumed close to exercise. Consumption of curcumin also improves muscle performance and has an anti-inflammatory effect, downregulating the production of pro-inflammatory cytokines, including TNF-α, IL-6, and IL-8. Curcumin may also improve oxidative capacity without hampering training adaptations in untrained and recreationally active individuals. The optimal curcumin dose to ameliorate EIMD is challenging to assess as its effect depends on the curcumin concentration in the supplement and its bioavailability.Item Bioactive Yoghurt Containing Curcumin and Chlorogenic Acid Reduces Inflammation in Postmenopausal Women(MDPI (Basel, Switzerland), 2022-11-02) Ahmed Nasef N; Thota RN; Mutukumira AN; Rutherfurd-Markwick K; Dickens M; Gopal P; Singh H; Garg ML; Bordoni AMenopause is marked by a gradual and permanent decrease of estrogen from the ovaries, leading to metabolic and physiological changes in the body. Combined with increased body mass index, postmenopausal women have elevated systemic inflammation and metabolic disturbances leading to increased risk of developing chronic diseases. A bioactive coconut yoghurt containing curcumin and chlorogenic acid was developed with the potential to target inflammatory processes. In this randomized crossover study, healthy postmenopausal women with a BMI of 25-40 were recruited to consume 125 g of either the bioactive or placebo yoghurt. Blood samples were collected at baseline, 30 min, and 1, 2, 3 and 4 h postprandially. Plasma inflammatory markers (TNFα and IL6) and metabolic markers (triglycerides, insulin and glucose) were measured. Participants had significantly lower plasma TNFα Cmax after consumption of the bioactive yoghurt compared to placebo (mean difference = 0.3 pg/mL; p = 0.04). Additionally, plasma TNFα was significantly lower postprandially compared to baseline after consumption of the bioactive yogurt but not the placebo. No differences were observed in the metabolic markers measured. Conclusions: The bioactive yoghurt fortified with curcumin and chlorogenic acid has the potential to reduce inflammatory mediators; however, a larger and longer-term study is required to confirm these findings.Item Development of a novel functional yogurt containing anti-inflammatory bioactive compounds : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand(Massey University, 2019) Bisht, AkshayThe consumption of bioactive compounds is increasingly becoming popular due to their beneficial effects on health and wellbeing. The anti-inflammatory properties of bioactives such as curcumin are well established. However, curcumin has low bioavailability, hence it is frequently consumed in capsules to enable the delivery of the required dosage to achieve optimum health benefits. Synergistic effects may be achieved by combining curcumin with other anti-inflammatory bioactive compounds. Recent investigations on lupeol and chlorogenic acid (CGA) have reported that these bioactive compounds show similar therapeutic benefits to curcumin. Furthermore, delivery of bioactives via a food matrix, such as fermented coconut yogurt, may improve bioavailability. Thus, this research investigated the potential of an anti-inflammatory combination of curcumin with CGA or lupeol with the objective of developing coconut yogurt to deliver the combined bioactives to humans. This research was performed in two parts. In part 1, the anti-inflammatory potential of three bioactive compounds (curcumin, CGA and lupeol), individually and in combination, was investigated using an in vitro model of human THP-1 macrophages stimulated with LPS. Differentiated THP-1 cells were treated with variable concentrations of curcumin, CGA and lupeol and their effects on the production of TNF-α, a pro-inflammatory cytokine, and cell viability was measured using ELISA and MTT assays, respectively. Curcumin alone significantly (p≤0.05) suppressed TNF-α production in a dose dependent manner. Curcumin in combination with lupeol gave an additional 15-35 % reduction in TNF-α level. However, the reduction in TNF-α production by curcumin + lupeol was accompanied by cell death. In contrast, treatment with CGA appeared to protect the THP-1 cells from LPS toxicity and its co-administration with curcumin at a 1:1 ratio reduced TNF-α production without impacting cell viability. Further, it is proposed that the latter combination showed anti-inflammatory activity by reducing mRNA expression of pro-inflammatory cytokines and COX-2 enzyme via suppressing NF-κB, IκB-β-kinase and TLR-4 receptor. Thus, a 1:1 combination of curcumin with CGA was selected to be delivered in coconut yogurt. In part 2, coconut yogurt enriched with turmeric and coffee to deliver the benefits of curcumin and CGA, respectively, was developed. Addition of 100 mg of each bioactive compound to 150 g coconut cream did not have any significant (p≤0.05) effect on the viable cell counts of the yogurt culture, pH and titratable acidity during fermentation. However, slight changes in pH, titratable acidity, viable cell counts and colour were noted during refrigerated storage of the yogurt for 15 days; no changes in syneresis was observed in the control and bioactive added samples. By the end of the storage period, 63.31±3.20 % and 84.81±3.17 % of curcumin and CGA, respectively, were retained in the yogurt samples. The yogurt samples with added bioactive compounds were well accepted by consumer sensory evaluation panellists. Thus, from the obtained data it can be concluded that coconut yogurt may be a potential delivery medium for health promoting curcumin and CGA to consumers.Item Bioactivity of food-grade curcuminoids and their incorporation into coconut yogurt : a thesis submitted in partial fulfilment of the requirements for the degree of Masters of Food Technology, Massey University, Albany, New Zealand(Massey University, 2018) Singh, TaniaCurcuminoids are the bioactive components of turmeric, which comprises pf of 77% curcumin, 17% demethoxycurcumin (DMC) and 3% bisdemethoxycurcumin (BDMC). The application of curcuminoids is limited by its low oral bioavailability due to poor aqueous solubility, low absorption from the gut, rapid metabolism and rapid systemic elimination, which can be improved by incorporating curcuminoids into a suitable food matrix. Thus, the present study aimed at developing a coconut yogurt as a potential vehicle for the delivery of bioactive curcuminoids. This research project was carried out in three phases. Phase I involved the screening of 10 different commercial food-grade curcuminoid products in three types of yogurt. Each of the 10 food-grade curcuminoid products, were added (0.4% w/w) to three types of commercial yogurt: cow’s milk yogurt, coconut cream yogurt and a goat’s milk yogurt and subjected to pH measurement and sensory evaluation with a view to selecting the most promising curcuminoid and delivery medium. Results showed that coconut yogurt with added curcuminoids (C7 and C9) were the most acceptable to the sensory panellists. In phase 2, the two selected curcuminoid products (C7 and C9) were subjected to a cell-based, in vitro analysis to measure their anti-inflammatory activity and cytotoxicity using THP-1 macrophages stimulated with lipopolysaccharide (LPS). The anti-inflammatory activity of the two curcuminoid products was compared to analytical grade curcumin (Pure C) as positive control and a dimethyl sulfoxide (DMSO) vehicle control. C7 and C9, as well as pure curcumin presented a varied degree of toxicity towards LPS stimulated macrophages, as measured by the MTT (3-(4,5- Dimethylthiazol-2-yl)-2,5-Diphenyltetrazolium Bromide) colorimetric assay. All curcuminoid samples were found to be non-toxic to THP-1 cells at 10 µM. At this concentration, the test products and the control down-regulated the expression of TNF-α by 2.5-fold in the differentiated THP-1 cells stimulated with LPS. Concentrations of DMSO as high as 0.5% were well tolerated by the macrophages. As there were no significant differences (p>0.05) in the anti-inflammatory activity of the food-grade curcuminoid samples, the both the test products in coconut cream yogurt were tested in phase III. Samples of coconut cream were fortified with food-grade curcuminoids (C7 and C9) at 400 mg/150g, prior to yogurt fermentation; a negative control without curcumin was also included. The physico-chemical, microbiological and sensory properties of the fermented coconut cream yogurts were compared to the control coconut yogurt. Results showed curcuminoids did not have any effect on fermentation of coconut cream. During storage (4°C) for 15 days, acidity, yogurt microflora and syneresis of the curcuminoid enriched yogurts were not significantly different from the control yogurts. However, addition of curcuminoids resulted in formation of a weaker gel compared to the control yogurt, and the viscosity of the gels varied during storage. The concentrations of curcuminoids in the coconut cream yogurt during storage of the fermented products were measured by reversed phase HPLC. HPLC analysis showed that 70-75% of the bioactives were retained in the yogurt at the end of the 15-day storage period. The two fermented coconut yogurts fortified with curcuminoids (C7 and C9) were well-accepted by a consumer sensory panel (n=180). Based on the pH, acidity, sensory, texture, microbiological and HPLC results, it can be inferred that coconut yogurt may serve as a suitable delivery medium for bioactive curcuminoids.