Anti-glycation, anti-hemolysis, and ORAC activities of demethylcurcumin and tetrahydroxycurcumin in vitro and reductions of oxidative stress in d-galactose-induced BALB/c mice in vivo

Yuh-Hwa Liu,Wen-Chi Hou,Tai-Lin Lee,Chuan-Hsiao Han,Yi-Shan Lee

doi:10.1186/s40529-019-0258-x

Abstract

BackgroundThere were few report concerning anti-glycation and antioxidant activities of the minor amounts of components in curcuminoids, demethylcurcumin and tetrahydroxycurcumin, in vitro and in vivo.ResultsThe bovine serum albumin/galactose of non-enzymatic glycation models, radical-induced hemolysis, and oxygen radical absorbance capacity (ORAC) were studied in vitro, and the d-galactose-induced oxidative stress in BALB/c mice and then demethylcurcumin or tetrahydroxycurcumin interventions in vivo. The parameters of oxidative stress in plasma and brain extracts were determined among animal groups with or without both curcuminoids interventions. The demethylcurcumin and tetrahydroxycurcumin exhibited anti-glycation, anti-hemolysis, and ORAC activities, and showed much better and significant difference (P < 0.05) compared to those of curcumin in vitro. In animal experiments, the intervened two curcuminoids at both concentrations showed to lower serum malondialdehyde (MDA), brain MDA levels and iNOS protein expressions, and elevate serum ORAC activities, and showed difference (P < 0.05) compared to the galactose-induced control.ConclusionThe demethylcurcumin and tetrahydroxycurcumin showed potentials in developing functional foods for antioxidant-related purposes.

Highlights

There were few report concerning anti-glycation and antioxidant activities of the minor amounts of components in curcuminoids, demethylcurcumin and tetrahydroxycurcumin, in vitro and in vivo
There was no apparent difference of bovine serum albumin (BSA) protein stains in the SDS-PAGE gel among the control and six curcuminoids treatments
The Nε-(carboxymethyl) lysine intensities in the control showed the highest one, and much lower levels were found after six curcuminoids treatments (10 and 25 μM) and showed a significant difference compared to the control (P < 0.05), and the quantified CML intensities showed in the Fig. 1c

Summary

Introduction

There were few report concerning anti-glycation and antioxidant activities of the minor amounts of components in curcuminoids, demethylcurcumin and tetrahydroxycurcumin, in vitro and in vivo. There are several reports concerning radical scavenging and antioxidant activities from natural resources, such as yam dioscorin and its synthesized peptides from in silico pepsin hydrolysis (Han et al 2013, 2014a, b, c), the hydrolysable tannin of geraniin (Lin et al 2008), and curcuminoids (Chen et al 2006; Feng and Liu 2009; Zhao et al 2011; Liu et al 2016). The Maillard reaction is a non-enzymatic glycation between carbonyl groups in reducing sugars and amino groups in proteins through nucleophilic attacks to form shiff ’s base and Amadori products, and generate irreversibly advanced glycation end-products (AGEs) in the final stage (Zhang et al 2009). It is reported that the dysfunction in spatial learning and memory can be improved by antioxidant treatments (Socci et al 1995)

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