<i>In Vitro</i> <i>α</i>-Glucosidase and <i>α</i>-Amylase Inhibitory Activities of Free and Bound Phenolic Extracts from the Bran and Kernel Fractions of Five Sorghum Grain Genotypes
Diabetes is a global health challenge. Currently, an effective treatment for diabetes is to reduce the postprandial hyperglycaemia by inhibiting the carbohydrate hydrolysing enzymes in the digestive system. In this study, we investigated the in vitro α-glucosidase and α-amylase inhibitory effects of...
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doaj-c84edae276724358bd32bed674aa142a2020-11-25T03:25:27ZengMDPI AGFoods2304-81582020-09-0191301130110.3390/foods9091301<i>In Vitro</i> <i>α</i>-Glucosidase and <i>α</i>-Amylase Inhibitory Activities of Free and Bound Phenolic Extracts from the Bran and Kernel Fractions of Five Sorghum Grain GenotypesYun Xiong0Ken Ng1Pangzhen Zhang2Robyn Dorothy Warner3Shuibao Shen4Hsi-Yang Tang5Zijian Liang6Zhongxiang Fang7Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, University of Melbourne, Parkville VIC 3010, AustraliaFaculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, University of Melbourne, Parkville VIC 3010, AustraliaFaculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, University of Melbourne, Parkville VIC 3010, AustraliaFaculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, University of Melbourne, Parkville VIC 3010, AustraliaCollege of Animal Science and Technology, Guangxi University, Nanning 530004, ChinaFaculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, University of Melbourne, Parkville VIC 3010, AustraliaFaculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, University of Melbourne, Parkville VIC 3010, AustraliaFaculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, University of Melbourne, Parkville VIC 3010, AustraliaDiabetes is a global health challenge. Currently, an effective treatment for diabetes is to reduce the postprandial hyperglycaemia by inhibiting the carbohydrate hydrolysing enzymes in the digestive system. In this study, we investigated the in vitro α-glucosidase and α-amylase inhibitory effects of free and bound phenolic extracts, from the bran and kernel fractions of five sorghum grain genotypes. The results showed that the inhibitory effect of sorghum phenolic extracts depended on the phenolic concentration and composition. Sorghum with higher phenolic contents generally had higher inhibitory activity. Among the tested extracts, the brown sorghum (IS131C)-bran-free extract (BR-bran-free, half-maximal inhibitory concentration (IC50) = 18 ± 11 mg sorghum/mL) showed the strongest inhibition against α-glucosidase which was comparable to that of acarbose (IC50 = 1.39 ± 0.23 mg acarbose/mL). The red sorghum (Mr-Buster)-kernel-bound extract (RM-kernel-bound, IC50 = 160 ± 12 mg sorghum/mL) was the most potent in inhibiting α-amylase but was much weaker compared to acarbose (IC50 = 0.50 ± 0.03 mg acarbose/mL).https://www.mdpi.com/2304-8158/9/9/1301sorghum grainbranfree phenolicsbound phenolicsphenolic compoundsflavonoids: <i>α</i>-Glucosidase inhibitor |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Yun Xiong Ken Ng Pangzhen Zhang Robyn Dorothy Warner Shuibao Shen Hsi-Yang Tang Zijian Liang Zhongxiang Fang |
spellingShingle |
Yun Xiong Ken Ng Pangzhen Zhang Robyn Dorothy Warner Shuibao Shen Hsi-Yang Tang Zijian Liang Zhongxiang Fang <i>In Vitro</i> <i>α</i>-Glucosidase and <i>α</i>-Amylase Inhibitory Activities of Free and Bound Phenolic Extracts from the Bran and Kernel Fractions of Five Sorghum Grain Genotypes Foods sorghum grain bran free phenolics bound phenolics phenolic compounds flavonoids: <i>α</i>-Glucosidase inhibitor |
author_facet |
Yun Xiong Ken Ng Pangzhen Zhang Robyn Dorothy Warner Shuibao Shen Hsi-Yang Tang Zijian Liang Zhongxiang Fang |
author_sort |
Yun Xiong |
title |
<i>In Vitro</i> <i>α</i>-Glucosidase and <i>α</i>-Amylase Inhibitory Activities of Free and Bound Phenolic Extracts from the Bran and Kernel Fractions of Five Sorghum Grain Genotypes |
title_short |
<i>In Vitro</i> <i>α</i>-Glucosidase and <i>α</i>-Amylase Inhibitory Activities of Free and Bound Phenolic Extracts from the Bran and Kernel Fractions of Five Sorghum Grain Genotypes |
title_full |
<i>In Vitro</i> <i>α</i>-Glucosidase and <i>α</i>-Amylase Inhibitory Activities of Free and Bound Phenolic Extracts from the Bran and Kernel Fractions of Five Sorghum Grain Genotypes |
title_fullStr |
<i>In Vitro</i> <i>α</i>-Glucosidase and <i>α</i>-Amylase Inhibitory Activities of Free and Bound Phenolic Extracts from the Bran and Kernel Fractions of Five Sorghum Grain Genotypes |
title_full_unstemmed |
<i>In Vitro</i> <i>α</i>-Glucosidase and <i>α</i>-Amylase Inhibitory Activities of Free and Bound Phenolic Extracts from the Bran and Kernel Fractions of Five Sorghum Grain Genotypes |
title_sort |
<i>in vitro</i> <i>α</i>-glucosidase and <i>α</i>-amylase inhibitory activities of free and bound phenolic extracts from the bran and kernel fractions of five sorghum grain genotypes |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2020-09-01 |
description |
Diabetes is a global health challenge. Currently, an effective treatment for diabetes is to reduce the postprandial hyperglycaemia by inhibiting the carbohydrate hydrolysing enzymes in the digestive system. In this study, we investigated the in vitro α-glucosidase and α-amylase inhibitory effects of free and bound phenolic extracts, from the bran and kernel fractions of five sorghum grain genotypes. The results showed that the inhibitory effect of sorghum phenolic extracts depended on the phenolic concentration and composition. Sorghum with higher phenolic contents generally had higher inhibitory activity. Among the tested extracts, the brown sorghum (IS131C)-bran-free extract (BR-bran-free, half-maximal inhibitory concentration (IC50) = 18 ± 11 mg sorghum/mL) showed the strongest inhibition against α-glucosidase which was comparable to that of acarbose (IC50 = 1.39 ± 0.23 mg acarbose/mL). The red sorghum (Mr-Buster)-kernel-bound extract (RM-kernel-bound, IC50 = 160 ± 12 mg sorghum/mL) was the most potent in inhibiting α-amylase but was much weaker compared to acarbose (IC50 = 0.50 ± 0.03 mg acarbose/mL). |
topic |
sorghum grain bran free phenolics bound phenolics phenolic compounds flavonoids: <i>α</i>-Glucosidase inhibitor |
url |
https://www.mdpi.com/2304-8158/9/9/1301 |
work_keys_str_mv |
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