Effect of resveratrol and curcumin on formation of N-Carboxymethyl lysine and its intracellular oxidative stress

The effect of resveratrol (Res) and curcumin (CU) on glycation and oxidation of bovine serum albumin (BSA) - Glucose (Glu) to form N-Carboxymethyl lysine (CML) was assessed. The CML content in BSA-Glu samples 3:3% w/w was around 180 mu g mL(-1) after heating at 120 C for 20 min, measured using RP-HPLC with fluorescence detector. The CML content in Res and CU-containing samples (240 mu mol L-1) decrease to zero and around 19 mu g mL(-1), respectively. The grafting degree of BSA in Res and CU-containing samples was only 5% and 16% in comparison of BSA-Glu with 43% grafting. The advanced glycation end products (AGEs) level with fluorescence properties in CU-containing heated samples considerably decreased. The results of Fourier Transform Infrared Spectrometry (FTIR) and Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) confirmed that the interaction of Res and CU with BSA significantly decreased the glycation rate of BSA. The level of intercellular reactive oxygen species (ROS) in human umbilical vein endothelial cells (HUVEC) when cells are exposed to Res and CU-containing heated BSA-Glu were significantly lower than that of cells exposed to alone BSA-Glu. The results indicated that Res and CU can play an important role in increasing the safety of heated foods and reducing harmful substances in them.