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Water soluble nanocurcumin extracted from turmeric challenging the microflora from human oral cavity

Author:
Gopal, Judy, Muthu, Manikandan, Chun, Se-Chul
Source:
Food chemistry 2016 v.211 pp. 903-909
ISSN:
0308-8146
Subject:
anti-infective properties, curcumin, ethanol, microorganisms, mouth, powders, solvents, turmeric, volunteers, water solubility
Abstract:
Water soluble nanocurcumin prepared from commercial turmeric powders was compared against ethanol extracted curcumin particles. The oral microflora from five different human volunteers was collected and the efficacy of solvent extracted curcumin versus water extracted nanocurcumin was demonstrated. Nanocurcumin activity against oral microflora confirms its antimicrobial potency. Confocal laser scanning microscopic results revealed the enhanced entry of nanocurcumin particles into microbial cells. The nanosized nature of nanocurcumin appears to have led to increased cellular interaction and thereby efficient destruction of microbial cells in the mouth. In addition, solubility of nanocurcumin is also believed to be a crucial factor behind its successful antimicrobial activity. This study proves that the bioactivity of a compound is greatly influenced by its solubility in water. This work recommends the use of water soluble nanocurcumin (extracted from turmeric) as potent substitute for curcumin in dental formulations.
Agid:
5261005