Farrar Johnetta L, Hartle Diane K, Hargrove James L, Greenspan Phillip
Department of Pharmaceutical and Biomedical Sciences, University of Georgia, Nutraceutical Research Laboratories, Athens, GA 30602, USA.
Phytother Res. 2008 Aug;22(8):1052-6. doi: 10.1002/ptr.2431.
Despite the high levels of polyphenolic phytochemicals in grain sorghum and its position as a major food staple, there has been a lack of research on its effects on both animal and human health and disease prevention. These phenolic compounds, mainly located in the bran fraction, result in the plant having substantial antioxidant properties. This study examined the effect of ethanol extracts of several varieties of sorghum (S. bicolor) bran on albumin glycation, a non-enzymatic process thought to be important in the pathogenesis of many diabetic complications. Sorghum brans with a high phenolic content and high antioxidant properties inhibited protein glycation, whereas sorghum brans that are low in these properties did not inhibit this process. Ethanol extracts of wheat, rice or oat bran did not inhibit protein glycation. Although one high phenolic sorghum bran variety (sumac) inhibited protein glycation by approximately 60%, it produced only a 20% decrease in methylglyoxal mediated albumin glycation. These results suggest that certain varieties of sorghum bran may affect critical biological processes that are important in diabetes and insulin resistance. These results distinguish select sorghum brans from the common food brans and suggest a nutraceutical rationale for its human consumption.
尽管谷物高粱中含有高水平的多酚类植物化学物质，且它是一种主要的主食，但对其对动物和人类健康及疾病预防作用的研究却很缺乏。这些酚类化合物主要存在于麸皮部分，使这种植物具有很强的抗氧化特性。本研究检测了几个高粱（双色高粱）品种麸皮的乙醇提取物对白蛋白糖化的影响，白蛋白糖化是一种非酶促过程，被认为在许多糖尿病并发症的发病机制中起重要作用。具有高酚含量和高抗氧化特性的高粱麸皮可抑制蛋白质糖化，而这些特性含量低的高粱麸皮则不能抑制这一过程。小麦、大米或燕麦麸皮的乙醇提取物不能抑制蛋白质糖化。虽然一个高酚高粱麸皮品种（漆树）可使蛋白质糖化抑制约60%，但它仅使甲基乙二醛介导的白蛋白糖化降低了20%。这些结果表明，某些高粱麸皮品种可能会影响在糖尿病和胰岛素抵抗中起重要作用的关键生物学过程。这些结果将特定的高粱麸皮与常见的食物麸皮区分开来，并为其供人类食用提供了营养保健方面的理论依据。
