DEVELOPMENT OF NEW HEALTH INGREDIENTS FROM TURMERIC FERMENTATION

Morgan Le Rouzic (1) , Francois Krier (1) , Fabrice Coloma , Vincent Phalip (2, 3, 4, 5, 1, 6) , Rozenn Ravallec (1, 7, 8, 9, 10) , François Coutte (7, 1, 11)

1 BioEcoAgro - UMR transfrontalière INRAE 1158
2 Université de Lille
3 UNISTRA - Université de Strasbourg
4 UB - Université de Bourgogne
5 BioEcoAgro - Equipe 6 - Biotransformation / Enzymes and Biocatalysis
6 Institut de recherche de l'Ecole de biotechnologie de Strasbourg (IREBS)
7 ICV - Institut Charles Viollette (ICV) - EA 7394
8 ProBioGEM - Procédés Biologiques, Génie Enzymatique et Microbien - EA1026
9 LTSN - Laboratoire de Technologie des Substances Naturelles
10 BioEcoAgro - Equipe 7 - Health benefit of protein hydrolysates and agro-food co-products: control of production, characterization and valorisation
11 BioEcoAgro - Equipe 4 - Secondary metabolites of microbial origin

Turmeric (Curcuma longa) is a plant belonging to the family Zingiberaceae and its use goes back more than 6000 years. It represents a pharmaceutical and nutraceutical ingredient of choice due to its high content in bioactive molecules named curcuminoids. These polyphenols, especially curcumin, show antioxidant and anti-inflammatory effects recognized by the scientific community. Indeed, these health effects have already been demonstrated in several clinical studies for many pathologies such as chronic inflammatory diseases, metabolic diseases, cancer and infections. However, the low bioavailability of curcumin limits its use and its health benefits. Complex formulations or formulations combining curcumin with piperin have been developed to overcome this problem but present undesirable effects. After fermentation, Turmeric’s bioactivities and bioavailability can be increased. The development of a new nutraceutical product resulting from the fermentation process of turmeric, represents the main axis of this project. One of the challenges is to discover microbial strains able to grow in the presence of C. longa and to increase its bioactivities. In fact, the bioconversion of curcumin into different derivatives is linked to several specific enzymatic activities. For this, a biotechnological process is developed to obtain fermented turmeric totum with improved bioactivities. Indeed, it is known that the synergy between the bioactive molecules of a plant allows to obtain improved health effects compared to the extract alone. Microorganisms directly isolated from different bioresources were screened according to several selection criteria but mainly according to their capacity to bioconvert curcumin into derivatives. These bioactivities are evaluated by using several antioxidant activity tests (DPPH, ABTS, CUPRAC and FRAP). A complex and innovative cellular model, developed in the team, mimicking the intestinal barrier including Caco-2 cells, HT29-MTX cells and U937 differentiated into macrophages constitutes our study model for anti-inflammatory activity. First results show that candidate microorganisms can ferment turmeric to obtain interesting biological activities. The development of the process will subsequently optimize the health effects of fermented turmeric.

Mots clés: Turmeric; Fermentation; Bioconvertion; Bioactivities; Nutraceutic

Domaines: Sciences du Vivant [q-bio]

Morgan Le Rouzic, Francois Krier, Fabrice Coloma, Vincent Phalip, Rozenn Ravallec, et al.. DEVELOPMENT OF NEW HEALTH INGREDIENTS FROM TURMERIC FERMENTATION. BIOKET, BioEconomy For Change, May 2023, Trois-Rivières - QUEBEC, Canada. ⟨hal-04551900⟩