In Vitro α -Glucosidase and α -Amylase Inhibitory Activities of Free and Bound Phenolic Extracts from the Bran and Kernel Fractions of Five Sorghum Grain Genotypes

• Published in: Foods 2020-09, Vol.9 (9), p.1301
• Main Authors: Xiong, Yun, Ng, Ken, Zhang, Pangzhen, Warner, Robyn Dorothy, Shen, Shuibao, Tang, Hsi-Yang, Liang, Zijian, Fang, Zhongxiang
• Format: Article
• Language: English
• Subjects: bound phenolics; bran; flavonoids: α-Glucosidase inhibitor; free phenolics; phenolic compounds; sorghum grain
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods9091301

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).