Study On The Inhibitory Effect Of Curcumin On Acrolein

Acrolein(ACR)is a kind of unsaturated aldehyde with high reactivity.ACR can be generated during Maillard reaction and lipid peroxidation in food processing,Accumulation of ACR in body through dietary intake can cause protein cross-linking,DNA damage and promoting oxidative stress,which can induce diabetes,cardiovascular diseases,atherosclerosis,Alzheimer's disease and so on.This research focus on finding a natural ACR scavenger to inhibit the formation of ACR in food processing and explore the inhibition mechanism.In this paper,the inhibitory activity of curcumin on ACR was investigated.The inhibitory mechanism of curcumin on ACR was explored by preparing the additive product CMA-1 of curcumin and ACR.In addition,we investigated the effects of curcumin and quercetin on acrolein inhibition,and verified the ACR-inhibitory activity and mechanism of curcumin and quercetin in the practical system roasted chicken wings.The main research is as follows:1.The scavenging effects of curcumin on ACR under physiological conditions(p H 7.4,37?)and simulated processing conditions(p H 7.0,100?)were investigated.Detected by HPLC,the inhibition rate of curcumin on ACR was 51%at 37?for 24 h and 60%at 100?for 2 h.Then the products formed from the interaction between curcumin and ACR were analyzed by HPLC-MS/MS,and the effects of different ratio(1:1,1:3,1:10),different time course(15 min,1 h,4 h)and other conditions on this interaction were explored.The results showed that when the ratio of curcumin to ACR was 1:1 and the time course was 15 minutes,the yields of CMA-1 reach the summit.While the ratio of curcumin to ACR was 1:10 for 4hours,the yields of CDA-2 in the reaction system was the highest.To explain,curcumin was first converted to the mono-ACR adduct of curcumin in the early stage of the reaction,and the di-ACR adduct of curcumin increased with the extension of time,and the product increased with the increase of ACR concentration.2.To further verify the mechanism of ACR captured by curcumin,the target product of curcumin and ACR reaction was synthesized.Curcumin-ACR adduct were prepared by conducting the reaction between curcumin and ACR(1:1)at 37?for 15 min.Then CMA-1 was isolated and purified by silica gel chromatography and TLC,and the structure of the adducts were identified using HRMS and NMR.The result showed that a molecule of ACR was added at the C-1 position of curcumin to form CMA-1.3.The synergistic effect of curcumin and quercetin on ACR inhibition was investigated,and the mechanism of inhibition was analyzed.The ACR-inhibitory rate of curcumin(0.25,0.5,1,1.5,2.0 mmol/L)and quercetin(0.1,0.25,0.5,0.75,1 mmol/L)within 30 minutes and 1 hour was measured by HPLC.The optimal ratio and concentration of curcumin and quercetin were determined by plotting the inhibition curve and calculating the inhibition concentration IC₅₀.Compu Syn software was used to calculate the CI combination index according to Chou-Talalay calculation method,and the synergistic effect of curcumin and quercetin was determined.The results showed that the synergistic effect of curcumin and quercetin was related to the concentration.After 30-minute reaction,the synergetic ACR-inhibition rate of curcumin at 2.28 mmol/L and the quercetin at 2.00 mmol/L reached 97.8%.Under this condition,the combination of curcumin and quercetin showed a synergism in removing ACR.After 1-hour reaction,the synergetic ACR-inhibition rate of curcumin at1.76mmol/L and the quercetin at 1.00 mmol/L reached 99.8%.The combined use of curcumin and quercetin showed a strong synergistic effect.4.The scavenging effect of curcumin and quercetin on ACR was investigated in a real food system.Adding 0.03%curcumin+0.03%quercetin to roasted chicken wings and using HPLC to test their clearance effect on ACR.The results showed that the Inhibition rate of curcumin combined with quercetin on ACR reached 72%.The inhibition mechanism was verified by HPLC-MS/MS.The adducts of curcumin,quercetin and ACR were found in roasted chicken wings.