Curcumin–amino acid conjugates: Synthesis, antioxidant and antimutagenic attributes

Parvathy, K. S. and Negi, P. S. and Srinivas, P. (2010) Curcumin–amino acid conjugates: Synthesis, antioxidant and antimutagenic attributes. Food Chemistry, 120 (2). pp. 523-530.

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Abstract

Curcumin, a natural yellow colourant from turmeric, is insoluble in water. It has been rendered water-soluble by preparation of suitable amino acid derivatives. Several amino acid conjugates of curcumin were synthesised in high yields (45–76%). These curcumin derivatives were soluble in water at 1–10 mg/ml concentrations. Derivatives of curcumin with alkyl-substituted amino acids, such as alanine, valine, serine and cysteine, exhibited smaller IC50 values (50%) than did curcumin in antioxidant assays. With respect to antimutagenicity against Salmonella typhimurium TA 98 and TA 1531, the derivatives showed an effect stronger than or, in a few cases, similar to curcumin. These results clearly demonstrated that the conjugation of curcumin at the phenolic position with amino acids, while rendering the molecule water-soluble, led to the improvement of several of its in vitro biological attributes, the effect being more pronounced in the case of specific alkyl-substituted amino acids

Item Type:	Article
Uncontrolled Keywords:	Curcumin; t-Boc amino acids; Conjugates; Water-soluble; Antioxidant; Antimutagenic
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments > 07 Turmeric 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Human Resource Development Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	26 Sep 2010 10:51
Last Modified:	03 Oct 2018 08:57
URI:	http://ir.cftri.res.in/id/eprint/9711

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