Antioxidative and Anti-inflammatory Activity of Extract from Milling By-products of Sorghum Cultivar,  ‘Hwanggeumchal’

Ji-Eun Ra; Ji-Young Park; Woo Duck Seo; Eun-Yeong Sim; Jee Yeon Ko; Min-Hee Nam; Ill-Min Chung; Sang-Ik Han

doi:10.7740/kjcs.2014.59.4.463

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2014 Vol.59, Issue 4 Preview Page

Original Research Article

Antioxidative and Anti-inflammatory Activity of Extract from Milling By-products of Sorghum Cultivar, ‘Hwanggeumchal’ 황금찰수수 도정부산물의 항산화 및 항염증 활성

31 December 2014. pp. 463-469

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Abstract

Sorghum has been consumed as one of the important staple food in the semiarid tropics of Africa and Asia. Sorghum is rich in starch, protein, essential vitamins and minerals and grows relatively well in dry climate regions when it compared with other staple food crops. Sorghum has taken an increased interest due to several studies that report about the beneficial effects of sorghum on human health. In the present study, we investigated the antioxidative and activity of extract of milling by-products (hull and bran) of Korean sorghum cultivar, ‘Hwanggeaumchal’ as well as its grain. Hull extract showed the highest total polyphenol contents (29.7±0.2 mg GAE/100 g) and major four pigments content (322.6±14.5 mg/100 g). From results of 2,2'-azinobis-(3- ethylbenzothiazoline-6-sulfonate (ABTS) radical scavenging activity, hull extract (IC₅₀, 6.3±0.1 μg/ mL) was also showed the strongest antioxidative effects. Bran and grain showed similar polyphenol, pigments contents and antioxidative effects. We determined cell viability by MTT assay and evaluated the anti-inflammatory activity by measuring nitric oxide (NO) of hull, bran and grain methanol extract (0.5% HCl v/v) on RAW 264.7 cells. Hull extract treatment was significantly decreased NO production with dose-dependant manner. Apigeninidin as one of the major pigment of hull was showed inhibitory activity against NO production without cytotoxicitiy. Therefore, sorghum milling by-products can be used as a good source of antioxidative and anti-inflammatory agents.

Keywords

antioxidative activity

anti-inflammatory activity

sorghum

hwanggeumchal

milling by-product

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Information

Publisher :The Korean Society of Crop Science
Publisher(Ko) :한국작물학회
Journal Title :The Korean Journal of Crop Science
Journal Title(Ko) :한국작물학회지
Volume : 59
No :4
Pages :463-469
Received Date : 2014-09-11
Revised Date : 2014-10-20
Accepted Date : 2014-10-30
DOI :https://doi.org/10.7740/kjcs.2014.59.4.463

The Korean Journal of Crop Science ISSN:0252-9777(Print) 2287-8432(Online) 한국작물학회지

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