Inhibition of hyaluronidase activity by select sorghum brans.
J Med Food
; 11(2): 307-12, 2008 Jun.
Article
en En
| MEDLINE
| ID: mdl-18598174
ABSTRACT
Hyaluronidase hydrolyzes glycosaminoglycans, including hyaluronan, in the extracellular matrix during tissue remodeling. Hyaluronidase activity increases in chronic inflammatory conditions, e.g., inflammatory joint disease. In this study, we tested the ability of ethanolic extracts (19 [wt/vol] of 50% ethanol) of bran from six cultivated varieties of Sorghum bicolor to inhibit hyaluronidase activity in vitro in comparison to extracts of wheat and rice bran. Each extract inhibited hyaluronidase activity with this order of potency Sumac > Shanqui Red > Black > Mycogen > Fontanelle > White sorghum. Extracts of wheat and rice bran had weak inhibitory activities relative to the high phenolic sorghum brans. Hyaluronidase inhibition correlated positively with total phenolic content and ferric reducing antioxidant power values for each bran extract. Inhibition was not only due to condensed tannins (proanthocyanidins) because the Black sorghum cultivar lacks condensed tannins but has abundant anthocyanins and other polyphenols. Since hyaluronidase activity is important in conditions such as osteoarthritis and skin aging, these sorghum varieties deserve consideration for functional foods and beverages, and for nutraceutical and cosmeceutical ingredients.
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Extractos Vegetales
/
Sorghum
/
Inhibidores Enzimáticos
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Hialuronoglucosaminidasa
Idioma:
En
Revista:
J Med Food
Asunto de la revista:
CIENCIAS DA NUTRICAO
/
MEDICINA
Año:
2008
Tipo del documento:
Article
País de afiliación:
Estados Unidos