Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, India; Academy of Scientific and Industrial Research (AcSIR), Ghaziabad 201002, India.
Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, India; Academy of Scientific and Industrial Research (AcSIR), Ghaziabad 201002, India.
Food Chem. 2020 Jun 15;315:126265. doi: 10.1016/j.foodchem.2020.126265. Epub 2020 Jan 21.
Protein glycation plays a vital role in the progression of various diabetes complications. Therefore, inhibition of protein glycation could be a key strategy to prevent these diabetic abnormalities. Evaluation of phenolic compositions and their antiglycation activity revealed that p-coumaric and chlorogenic acids were major phenolic acids in barnyard millet. These phenolics exhibited multiple antioxidant activities in various mechanisms and protected the oxidative DNA damage and hydroxyl radical-induced protein fragmentation. Millet phenolics were very effective in scavenging >78% reactive carbonyl intermediates in the reaction and protected protein thiol group oxidation. Furthermore, 68.3% inhibition of protein glycation and reduced formation of protein aggregates were also observed with millet phenolics. Besides, fluorescence intensity measurements indicated a significant decrease in advance glycated end products and protection against glycoxidation-induced protein conformational changes at 100 µg/ml phenolics. These results suggest the potential utility of barnyard millet as an ingredient in functional foods for controlling protein glycation associated diabetic complications.
蛋白质糖基化在各种糖尿病并发症的进展中起着至关重要的作用。因此，抑制蛋白质糖基化可能是预防这些糖尿病异常的关键策略。酚类成分及其抗糖基化活性的评估表明，对香豆酸和绿原酸是小米中的主要酚酸。这些酚类物质在多种机制中表现出多种抗氧化活性，可保护氧化 DNA 损伤和羟自由基诱导的蛋白质片段化。小米酚类物质在清除反应中>78%的活性羰基中间产物方面非常有效，并能保护蛋白质巯基氧化。此外，还观察到小米酚类物质对蛋白质糖基化的抑制率为 68.3%，并减少了蛋白质聚集体的形成。此外，荧光强度测量表明，在 100μg/ml 酚类物质下，晚期糖基化终产物的含量显著降低，并且可以防止糖基化诱导的蛋白质构象变化。这些结果表明，小米作为功能性食品成分在控制与蛋白质糖基化相关的糖尿病并发症方面具有潜在的应用价值。
