Bhavanishankar, T. N. and Sreenivasamurthy, V. (1986) Curcumin-induced alteration in the glucose metabolism of Escherichia coli. Journal of General and Applied Microbiology, 32 (4). pp. 263-270.
![[thumbnail of J. Gen. Appl. Microbiol., 32, 263-270 (1986).pdf]](http://ir.cftri.res.in/style/images/fileicons/other.png "J. Gen. Appl. Microbiol., 32, 263-270 (1986).pdf")
PDF
J. Gen. Appl. Microbiol., 32, 263-270 (1986).pdf - Published Version
Restricted to Registered users only
Download (622kB) | Request a copy
Abstract
Escherichia coli of intestinal origin was grown in the presence of different
fractions of turmeric (Curcuma longa L.). Curcumin (the pigment of
turmeric) and the alcoholic extract of turmeric inhibited gas formation
without inhibiting the growth of the bacteria. Curcumin, which is also a
constituent of the alcoholic extract, bound iron in the medium. This
inhibited the formation of the enzyme formic hydrogenlyase which in turn
inhibited gas formation, with acid accumulation and reduced glucose
utilization.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Escherichia coli, turmeric, Curcuma longa, Curcumin, glucose metabolism |
| Subjects: | 600 Technology > 01 Medical sciences > 12 Metabolism 600 Technology > 08 Food technology > 30 Spices/Condiments > 07 Turmeric |
| Divisions: | Fermentation Technology and Bioengineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 14 Mar 2018 06:38 |
| Last Modified: | 14 Mar 2018 06:38 |
| URI: | http://ir.cftri.res.in/id/eprint/3657 |
Actions (login required)
- View Item