Journal
FOODS
Volume 9, Issue 9, Pages -Publisher
MDPI
DOI: 10.3390/foods9091301
Keywords
sorghum grain; bran; free phenolics; bound phenolics; phenolic compounds; flavonoids; alpha-Glucosidase inhibitor; alpha-Amylase inhibitor; diabetes
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Funding
- Taiyuan Brand Will Firm Biotechnology Development Co., Ltd., Taiyuan, Shanxi, China [GL 022055-TA 39201]
- Melbourne Research Scholarship from the University of Melbourne, Parkville, Victoria, Australia
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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 alpha-glucosidase and alpha-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 alpha-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 alpha-amylase but was much weaker compared to acarbose (IC50 = 0.50 +/- 0.03 mg acarbose/mL).
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