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Inhibition of protein glycoxidation and advanced glycation end-product formation by barnyard millet (Echinochloa frumentacea) phenolics.

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Relation http://ir.cftri.com/14268/
https://doi.org/10.1016/j.foodchem.2020.126265
 
Title Inhibition of protein glycoxidation and advanced glycation end-product
formation by barnyard millet (Echinochloa frumentacea) phenolics.
 
Creator Mohammed, A. Anis
Sreerama, Y. N.
 
Subject 16 Protein Biochemistry
05 Ragi (Finger Millet)
 
Description 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.
 
Date 2020
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14268/1/Food%20Chemistry%20315%20%282020%29%20126265.pdf
Mohammed, A. Anis and Sreerama, Y. N. (2020) Inhibition of protein glycoxidation and advanced glycation end-product formation by barnyard millet (Echinochloa frumentacea) phenolics. Food Chemistry, 315. pp. 1-9. ISSN 0308-8146