Inhibition of protein glycoxidation and advanced glycation end-product formation by barnyard millet (Echinochloa frumentacea) phenolics.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/14268/
https://doi.org/10.1016/j.foodchem.2020.126265 |
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| Title |
Inhibition of protein glycoxidation and advanced glycation end-product
formation by barnyard millet (Echinochloa frumentacea) phenolics.
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| Creator |
Mohammed, A. Anis
Sreerama, Y. N. |
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| Subject |
16 Protein Biochemistry
05 Ragi (Finger Millet) |
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| 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.
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| Date |
2020
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| 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 |
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