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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
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