Tetrahydrocurcumin as a stable and highly active curcumin derivative:A review of synthesis,bioconversion,detection and application  

作　　者：Linjiang Zhu Yuting Xue Jiacheng Feng Yuxin Wang Yuele Lu Xiaolong Chen 

机构地区：[1]Institute of Fermentation Engineering,Zhejiang University of Technology,Hangzhou,310014,China [2]College of Biotechnology and Bioengineering,Zhejiang University of Technology,Hangzhou,310014,China

出　　处：《Food Bioscience》2023年第3期107-116,共10页食品生物科学（英文）

基　　金：supported by the Zhejiang Provincial Natural Science Foundation of China(No.LY19B060008);the Zhejiang Provincial Key Research Program of China(Grant 2019C02088).

摘　　要：Tetrahydrocurcumin(THCu)is one of the major reduction metabolites of curcumin(CUR),which is a well-known yellow food pigment from turmeric with strong antioxidant,anti-inflammatory,and antibacterial properties.THCu exhibits better solubility,stability,bioavailability than CUR and similar pharmacological activities.In recent years,the market demand for the colorless THCu has a large growth for its application in the field of functional foods and cosmetics due to its strong antioxidant and skin-whitening function.Current industrial production mainly relies on chemical synthesis.The environmental-friendly and good-selectivity synthesis methods like microbial/enzymatic transformation might be better alternative.Several microorganisms have been reported with the capability of CUR reduction.Good-selectivity enzymes also have been characterized like alcohol dehydrogenase from equine liver and curcumin reductase from gut bacteria.This review focuses on the production technology of THCu and summarizes researches on its new chemical synthesis strategies,possible bioconversion methods,detection methods and potential applications.

关 键 词：CURCUMIN TETRAHYDROCURCUMIN Bioconversion REDUCTASE Natural product 

分 类 号：TS201[轻工技术与工程—食品科学]