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. (1st May 2015)

• Record Type: Journal Article
• Authors: Huang, Yu-Shu; Hsieh, Tusty-Jiuan; Lu, Chi-Yu
• Is Part Of: Food chemistry. Volume 174(2015)
• Page Start: 571
• Page End: 576
• Publication Date: 2015-05-01
• Subjects: Curcumin -- MALDI-TOF-MS -- Acrylamide -- nanoUPLC–MS/MS; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.11.115
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A very fast method of using MALDI-TOF-MS for quantitating curcumin was developed. The method uses a simple dilution that requires no additional extraction procedure. The method was used to detect curcumin in food condiments and dietary supplements. NanoUPLC–MS/MS was used to identify protein indicators induced by acrylamide. The results show that curcumin can reduce the effects of ROS induced by acrylamide. Abstract: 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.