Food Chemistry 2015-05-01

Simple analytical strategy for MALDI-TOF-MS and nanoUPLC-MS/MS: quantitating curcumin in food condiments and dietary supplements and screening of acrylamide-induced ROS protein indicators reduced by curcumin.

Yu-Shu Huang, Tusty-Jiuan Hsieh, Chi-Yu Lu

文献索引：Food Chem. 174 , 571-6, (2014)

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摘要

Curcumin is the major active ingredient of turmeric and is widely used as a preservative, flavouring and colouring agent. Curcumin is a potent substance with several functions, including antioxidant, antitumor, anti-inflammatory, antimicrobial, antiparasitic, antimutagenic, chemopreventive and chemotherapeutic activities. Matrix-assisted laser desorption/ionisation coupled with time-of-flight mass spectrometry (MALDI-TOF-MS) has been used to analyse various molecules (including natural antioxidants). This study established an expeditious method that couples MALDI-TOF-MS with a simple dilution method to quantify curcumin in food condiments and dietary supplements. The linear range of curcumin detection ranged from 1 to 100 μg/mL. In further experiments, liver cells were treated with curcumin after exposure to acrylamide. Nano ultra performance liquid chromatographic system (nanoUPLC) coupled with tandem mass spectrometry (MS/MS) was used to evaluate the potential proteins and protein modifications induced by acrylamide. The results indicate that curcumin reduces the effects of reactive oxygen species induced by acrylamide.Copyright © 2014 Elsevier Ltd. All rights reserved.