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Curcumin’s role as an antioxidant has been studied in numerous studies and has shown potentials as a glycation inhibitor. This study aimed to study curcumin’s ability to inhibit glycation of α-crystallin to find out its potentials as an antioxidant for preventing diabetic cataract. The first experiment looked at the difference between the sample containing curcumin and the sample without curcumin without any incubation period. The fluorescence detection was set at at 37 degrees Celsius for wavelengths of 325/434 nm, 295/340 nm, 330/415 nm and 370/440 nm measuring for N-formylkynurenine, tryptophan, dityrosine and MGO respectively. There was no significant difference between the sample containing curcumin and the sample without curcumin. The results were the same in the experiment set at same conditions but with 24-hours incubation period. The control experiment which was done in the same conditions except with a known glycation inhibitor, aminoguanidine hydrochloride. With aminoguanidine hydrochloride, there was a significant decrease in the fluorescence compared to its absence. Although there were no experiments directly with α-crystallin, the test-run experiments with curcumin and aminoguanidine hydrochloride provides evidence that curcumin failed to inhibit glycation of BSA and has low probability with successful inhibition of α-crystallin glycation.

Content Notes

Research Report, Final Report Form

First Advisor

Myoung Lee



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