Inhibitory effects of curcumin derivatives on nonenzymatic glucosylation in vitro

Abstract

In this paper, curcumin, demethoxycurcumin, bisdemethoxycurcumin and another curcumin derivative are investigated for their inhibitory effects on nonenzymatic glucosylation in vitro, their binding reaction with bovine serum albumin (BSA) and their influence on the conformational changes of BSA. It demonstrated that all of these curcumin derivatives inhibited the formation of advanced glycation end products (AGE). Curcumin showed the most potent inhibitory activity, followed by demethoxycurcumin and bisdemethoxycurcumin. Moreover, it indicated that they extensively binded to the protein and induced the conformational changes of BSA.

Keywords

nonenzymatic glucosylation, advanced glycation end products (AGEs), curcumin derivatives, binding reaction