Cytotoxicity, antiprotozoal, and anti‐inflammatory activities of eight curry powders and comparison of their UPLC‐ESI‐QTOF‐MS chemical profiles

Abstract

BACKGROUND Curry powder is a blend of spices that is extensively consumed worldwide and mainly in Central Asia. Its preparation is strictly related to each locality and, because of the health benefits of its constituents, eight commercial forms of this condiment were biologically and chemically investigated. This study aimed to compare their chemical profile as well as their anti‐inflammatory, cytotoxic, and antiparasitic activities. RESULTS Curry samples 1 and 7 inhibited leukocyte influx and myeloperoxidase activity, while only 7 was active on protein exudate and NOx species. 2, 6, and 8 displayed trypanocidal effect against Trypanosoma cruzi amastigote, whereas 6 showed antileishmanial activity on Leishmania amazonensis amastigote. 2, 6, and 8 also inhibited the growth of THP‐1 cells used as the parasite's host. Among the cytotoxic samples (4 and 6), curry sample 6 induced apoptosis in MDA‐MB‐231 cells. Nevertheless, 4 and 6 were unselectively cytotoxic to non‐tumoral and tumoral cells. The anti‐inflammatory, cytotoxicity, and antiparasitic assays were respectively performed by carrageenan‐induced pleurisy test, Alamar blue assay, and intracellular parasite–host cell model. Ultra‐performance liquid chromatographic–electrospray ionization mass spectrometric data from the spices revealed both similar and different metabolites in their composition. CONCLUSION The results obtained indicate that different formulations can contribute different health benefits as a result of their chemical composition. © 2018 Society of Chemical Industry

A UHPLC-MS/MS Method for the Detection of Meat Substitution by Nine Legume Species in Emulsion-Type Sausages

“…In accordance with the NCBI database search (see Table S2 ), lupine blue 2 was also detected in the pure seeds of lupine white. None of the final marker peptides were detected in the meat matrix or the ingredient groups/spice mixture analyzed with the exception of the three alfalfa peptides, which were detected in fenugreek ( Trigonella foenum-graecum ), a common ingredient of curry spice mixtures [ 42 ]. The addition of curry spice mixture was compared to the addition of alfalfa flour in emulsion-type sausages in different concentrations (0.05, 0.5, and 2.5%).…”

Simultaneous Mass Spectrometric Detection of Proteins of Ten Oilseed Species in Meat Products

“…The members of these two groups were analyzed individually to determine the specific ingredients that caused the detection of the three peptide markers. The peptides were detected in the three mustard species Brassica juncea , Brassica nigra and Sinapis alba for group 9, and the peptides were detected again in Sinapis alba , which is a common ingredient in curry mixtures [ 52 ], for group 18. Only one candidate peptide marker of rapeseed, NLRPFL I AGNNPQGQQWLQGR, was not detected in the mustard species or commercial spices.…”