|
|||||
|
|
Inhibitory effects of curcumin and piperine on fluorescent advanced glycation end products formation in a bovine serum albumin–fructose model |
|
| Authors: | Ligang Yu Yong Li Yukun Yang Caixia Guo Meiping Li |
| Affiliation: | 1. School of Life Science, Shanxi University, Taiyuan, 030006 China;2. School of Life Science, Shanxi University, Taiyuan, 030006 China
Contribution: Investigation (equal), Writing - original draft (equal);3. School of Life Science, Shanxi University, Taiyuan, 030006 China Contribution: Validation (equal);4. School of Life Science, Shanxi University, Taiyuan, 030006 China Contribution: Conceptualization (equal), Writing - review & editing (equal) |
| Abstract: | This study investigated the inhibitory effects of curcumin and piperine on fluorescent advanced glycation end products (fAGEs) formation in a bovine serum albumin (BSA)–fructose model. Model systems of BSA and fructose were prepared, and curcumin or piperine was added. fAGEs and BSA oxidation product (dityrosine, kynurenine and N'-formylkynurenine) contents were determined. The results showed that fAGEs content decreased with increasing concentration of curcumin and piperine (P < 0.05). Addition of curcumin and piperine at 160 µg mL−1 could inhibit fluorescent AGEs by 100% and 93% respectively. Dityrosine and N'-formylkynurenine contents decreased as curcumin and piperine concentration increased (P < 0.05). Furthermore, the result of principal component analysis indicated that curcumin and piperine markedly impeded BSA oxidation, resulting in a lower level of fAGEs in model systems. Therefore, adding curcumin and piperine may facilitate reduced fAGEs levels in BSA–fructose model. |
| Keywords: | Curcumin fluorescent advanced glycation end products model system piperine |