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Synthesis of amino acid conjugates of tetrahydrocurcumin and evaluation of their antibacterial and anti-mutagenic properties.

Manjunatha, J. R. and Bettadaiah, B. K. and Negi, P. S. and Srinivas, P. (2013) Synthesis of amino acid conjugates of tetrahydrocurcumin and evaluation of their antibacterial and anti-mutagenic properties. Food Chemistry, 139. pp. 332-338. ISSN 0308-8146

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Abstract

Tetrahydrocurcumin (THC), the hydrogenated and stable form of curcumin, exhibits physiological and pharmacological activities similar to curcumin. A protocol has been developed for the synthesis of novel conjugates of THC with alanine (2a), isoleucine (2b), proline (2c), valine (2d), phenylalanine (2e), glycine (2f) and leucine (2g) in high yields (43–82%). All the derivatives of THC exhibited more potent anti-microbial activity than THC against Bacillus cereus, Staphylococcus aureus, Escherichia coli and Yersinia enterocolitica. The MIC values of the derivatives were 24–37% of those for THC in case of both Gram-positive and Gram-negative bacteria. Derivatives 2g and 2d exhibited maximum anti-mutagenicity against Salmonella typhimurium TA 98 and TA 1538, respectively at a low concentration of 313 lg/plate, with comparable activity for THC evident only at 3750 lg/plate. These results clearly demonstrated that the conjugation of THC at the phenolic position with amino acids led to significant improvement of its in vitro biological attributes.

Item Type: Article
Uncontrolled Keywords: Tetrahydrocurcumin Amino acids Conjugates Synthesis Antimutagenicity Antibacterial activity
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Fruit and Vegetable Technology
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Mar 2013 06:08
Last Modified: 09 Nov 2016 11:19
URI: http://ir.cftri.com/id/eprint/11154

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