Inhibition of protein glycoxidation and advanced glycation end-product formation by barnyard millet (Echinochloa frumentacea) phenolics
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.
Circular dichroism, Chemical stability, Secondary structure, Food science, Biochemistry