Minor
Project
My
research question is to enhance solubility and stability for increase oral
bioavailability of curcumin. Curcumin has not yet been approved as a
therapeutic agent, because of its low bioavailability, which is caused by low
water solubility and instability in aqueous and basic solutions. There are several
methods used nowadays, such as nanoparticles, liposomes, and prodrug method.
Researchers
who have looked at this subject are Parvathy et al. (2010) and Bhawana et al. (2011).
They used difference method for increase solubility and stability of curcumin
such as prodrug and nanoparticle methods, respectively.
Parvathy et al. (2010) used a
prodrug method found that curcumin prodrugs, which are synthesized by
conjugation of curcumin with amino acids via ester bond shown solubility and
stability in the aqueous higher than curcumin.
Bhawana et al. (2011) used a
nanoparticle method found that curcumin nanoparticles had aqueous solubility higher
than curcumin but not different in stability.
Debate centers on the basic issue
is a prodrug method could increase solubility and stability, whereas
nanoparticle method could increase only solubility of curcumin.
My work will be closer to
Parvathy’s because I will use a prodrug method for to enhance solubility and
stability for increase oral bioavailability of curcumin. A curcumin prodrug,
curcumin diglutaric acid, was synthesized by conjugation of curcumin with
diglutaric acid via ester bonds. Curcumin diglutaric acid was designed to
improve aqueous solubility and enhance chemical stability by comparing with
curcumin.
Hopefully my contribution will be
to improve aqueous solubility and enhance chemical stability for increase oral
bioavailability of curcumin.
Reference List
Parvathy, K. S.,
Negi, P. S. and Srinivas, P. (2010). Curcumin–amino acid conjugates: Synthesis,
antioxidant and antimutagenic attributes. Food Chemistry, 120:
523-530.
Bhawana,
Basniwal, R. K., Buttar, H. S., Jain, V.K. and Jain, N. (2011). Curcumin
Nanoparticles: Preparation, Characterization, and antimicrobial study. J
Agric Food Chem, 59(5): 2056-61.