Inhibitory effect of curcumin on Human carbonic anhydrase II glycation:In vitro and docking studies

Abstract Glycation is a non-enzymatic reaction between the aldehyde group of a sugar and the amino group of a protein, which causes structural and functional changes in the protein as well as the production of advanced glycation end products (AGEs). The negative impact of AGEs-related damage on proteins are reactive oxygen species production that cause complications in diabetic patients. Here, in this study the inhibition of glycation of human carbonic anhydrase enzyme (HCA) by curcumin as an antioxidant was investigated. The inhibition of AGE by curcumin on functional and structural changes of HCA was declared by UV-Vis spectroscopy, fluorescence, circular dichroism and docking study was then performed to observation the interaction between curcumin and the enzyme. For better investigating the effect of curcumin on HCA glycation process two incubation time were inspected; the curcumin was incubated with glycated HCAII 40 minutes prior to assay, and the simultaneous incubation of curcumin, D-glucose and HCAII. The results showed that curcumin improved the structure of HCA that had been changed by glycation and reduced the glycation of the HCAII. Moreover, the curcumin could restore the structure of the HCAII to normal in 40 minutes incubation. Based on the results of this study, it seems that curcumin can be used as a drug candidate for the treatment of diabetes.