Synthesis and Characterization of Metal Complexes Containing Curcumin (C&lt;sub&gt;21&lt;/sub&gt;H&lt;sub&gt;20&lt;/sub&gt;O&lt;sub&gt;6&lt;/sub&gt;) and Study of their Anti-microbial Activities and DNA-binding Properties

Subhan, Abdus; Alam, Khyarul; Rahaman, M. S.; Rahman, Md. Arifur; Awal, Robeul

doi:10.3329/jsr.v6i1.15381

Cited by 87 publications

(41 citation statements)

References 11 publications

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“…Effect of a alloying elements in 30% w/v Zuc solutions and 60 ppm Cur using the four kinds of Al cook wares. The present study agrees with the findings of Subhan et al [32] who prepared Curcumin and metal complexes (M = Eu, Ce, La, Y, Cr, Pd) and characterized them by IR and UV-vis spectroscopy. Their results showed that Curcumin coordinated with metal ions in bidentate mode in deprotonated form [32].…”

Section: Fourier Transform Infra-red Analysis (Ftir)supporting

confidence: 93%

Curcumin Extract as a Green Inhibitor of Leaching from Aluminum Cookware at Quasi-Cooking Conditions

Juhaiman¹

2016

GSC

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Curcumin aqueous extract is used successfully as a green corrosion inhibitor at quasi-cooking conditions (90˚C) to inhibit leaching from Aluminum cook wares in solutions containing vegetables or meat. Aluminum cook wares were bought from the market from four countries and cut to make the Aluminum samples. Six types of vegetables and three kinds of meat were chosen. Each type of vegetable and meat was used to prepare 30% w/v aqueous solutions. Three methods were used in the present study: Gravimetric method, Atomic Absorption and FTIR. Gravimetric method was applied to determine the leaching rate and the corrosion inhibition efficiency with/without NaCl. The effect of Curcumin concentration, Tab water, immersion time, alloying elements was investigated. There was a good consistency between Gravimetric and Atomic Absorption methods. The adsorption of Curcumin on the aluminum surface was in accordance with Langmuir isotherm. The values of the adsorption constant (Kads) and the free energy of adsorption (ads G o ∆) were calculated and discussed. FTIR spectrum indicated that Curcumin coordinated with Al 3+ resulting in the formation of Al 3+-Curcumin complex on the metal surface. Using a small amount of Curcumin decreased leaching from Aluminum cook wares into food by 60%-80% depending about the type of food.

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Section: Fourier Transform Infra-red Analysis (Ftir)supporting

confidence: 93%

Curcumin Extract as a Green Inhibitor of Leaching from Aluminum Cookware at Quasi-Cooking Conditions

Juhaiman¹

2016

GSC

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“…The FTIR spectrum of turmeric C-dots (Fig. 6) shows peaks at 3390, 2966 and 1598 cm −1 , which were assigned to the O–H, C–H and C=O vibrational stretching peaks, as well as peaks at 1402 and 114 cm −1 , which were attributed to C–H and C–O bending peaks, respectively [47]. Finally, the FTIR spectrum of black pepper C-dots (Fig.…”

Section: Resultsmentioning

confidence: 99%

Green synthesis of fluorescent carbon dots from spices for in vitro imaging and tumour cell growth inhibition

Vasimalai

Vilas-Boas

Gallo

et al. 2018

Beilstein J. Nanotechnol.

165

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Carbon dots have demonstrated great potential as luminescent nanoparticles in bioapplications. Although such nanoparticles appear to exhibit low toxicity compared to other metal luminescent nanomaterials, today we know that the toxicity of carbon dots (C-dots) strongly depends on the protocol of fabrication. In this work, aqueous fluorescent C-dots have been synthesized from cinnamon, red chilli, turmeric and black pepper, by a one-pot green hydrothermal method. The synthesized C-dots were firstly characterized by means of UV–vis, fluorescence, Fourier transform infrared and Raman spectroscopy, dynamic light scattering and transmission electron microscopy. The optical performance showed an outstanding ability for imaging purposes, with quantum yields up to 43.6%. Thus, the cytotoxicity of the above mentioned spice-derived C-dots was evaluated in vitro in human glioblastoma cells (LN-229 cancer cell line) and in human kidney cells (HK-2 non-cancerous cell line). Bioimaging and viability studies were performed with different C-dot concentrations from 0.1 to 2 mg·mL−1, exhibiting a higher uptake of C-dots in the cancer cultures compared to the non-cancerous cells. Results showed that the spice-derived C-dots inhibited cell viability dose-dependently after a 24 h incubation period, displaying a higher toxicity in LN-229, than in HK-2 cells. As a control, C-dots synthesized from citric acid did not show any significant toxicity in either cancerous or non-cancerous cells, implying that the tumour cell growth inhibition properties observed in the spice-derived C-dots can be attributed to the starting material employed for their fabrication. These results evidence that functional groups in the surface of the C-dots might be responsible for the selective cytotoxicity, as suggested by the presence of piperine in the surface of black pepper C-dots analysed by ESI-QTOF-MS.

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“…For example, Hatamie et al have shown enhanced antimicrobial activity of cobalt‐curcumin as compared to either cobalt alone, or curcumin alone . The antimicrobial activity of metal complexes of curcumin with Cr 3+ , Pd 2+ , Y 3+ , La 3+ , Ce 3+ , and Eu 3+ have been evaluated, and it has been shown that among these metals, Cr 3+ , Pd 2+ , and Y 3+ exhibited antibacterial activity against E. Coli , Klebsiella pneumonia , and Pseudomonas sp . Additionally, curcumin diketimine complexes with Cu 2+ , Co 2+ , Ni 2+ , and Zn 2+ were synthesized and their antibacterial activities against Streptococcus pyogenes and S. aureus and antifungal activities against Aspergillus flavus and Penicillium digitatum were tested.…”

Section: Antimicrobial Activitymentioning

confidence: 99%

“…Recent reports have demonstrated that the biochemical activities of curcumin are enhanced by metallocomplexes of curcumin . In addition, over the past ten years, complexation of curcumin with several metals has gained much interest as one of the most useful approaches for the evaluation of many of the biological properties of curcumin, such as its anticancer, antioxidant, antimicrobial, and anti‐inflammatory activities .…”

Section: Introductionmentioning

confidence: 99%

Biological properties of metal complexes of curcumin

et al. 2019

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Curcumin, a naturally occurring phenolic compound isolated from Curcuma longa, has different pharmacological effects, including antiinflammatory, antimicrobial, antioxidant, and anticancer properties. However, curcumin has been found to have a limited bioavailability because of its hydrophobic nature, low-intestinal absorption, and rapid metabolism. Therefore, there is a need for enhancing the bioavailability and its solubility in water in order to increase the pharmacological effects of this bioactive compound. One strategy is curcumin complexation with transition metals to circumvent the abovementioned problems. Curcumin can undergo chelation with various metal ions to form metallo-complexes of curcumin, which may show greater effects as compared with curcumin alone. Promising results with metal curcumin complexes have been observed with regard to antioxidant, anticancer, and antimicrobial activity, as well as in treatment of Alzheimer's disease. The present review provides a concise summary of the characterization and biological properties of curcumin-metal complexes. © 2019 BioFactors, 45(3):304-317, 2019

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Synthesis and Characterization of Metal Complexes Containing Curcumin (C<sub>21</sub>H<sub>20</sub>O<sub>6</sub>) and Study of their Anti-microbial Activities and DNA-binding Properties

Cited by 87 publications

References 11 publications

Curcumin Extract as a Green Inhibitor of Leaching from Aluminum Cookware at Quasi-Cooking Conditions

Curcumin Extract as a Green Inhibitor of Leaching from Aluminum Cookware at Quasi-Cooking Conditions

Green synthesis of fluorescent carbon dots from spices for in vitro imaging and tumour cell growth inhibition

Biological properties of metal complexes of curcumin

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