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KMID : 1134820200490040323
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 4 p.323 ~ p.328
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Antioxidant and Anti-Diabetic Activities of Ethanol Extracts of Cereal Grains and Legumes
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Lee Ha-Na
Yu Myeong-Nam
Kim Hyun-Joo
Sung Jee-Hye
Jeong Heon-Sang
Lee Jun-Soo
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Abstract
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Overproduction of free radicals, the endogenous toxins, causes oxidative stress, resulting in type 2 diabetes. Cereal grains and legumes are rich sources of natural antioxidants, possess numerous pharmacological properties with little or no side effects, and protect humans from various metabolic diseases. In this study, we examined the ethanol extracts of cereal grains and legumes for anti-diabetic activity in relation to antioxidant activity. Total polyphenol content of the extracts was in the range of 6.57∼242.30 mg gallic acid equivalent/g residue; 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) and 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacities were 5.03∼408.88 and 1.50∼313.09 mg Trolox equivalent antioxidant capacity/g residue, respectively. Among all extracts, the ethanol extract of sorghum showed the highest antioxidant activity followed by that of adzuki beans. Regardless of the variety, α-glucosidase inhibitory activity was the highest in the sorghum ethanol extracts (97∼100%) followed by those of proso millet (29.1%) and adzuki bean (27.5%). Glucose consumption rate of the sorghum ethanol extract at a concentration of 10 μg/mL was comparable to that of 100 μM metformin. Significant correlation was observed between anti-diabetic and antioxidant activities (R2=0.628∼0.956). Collectively, these data suggest that sorghum ethanol extracts are the most promising food substances for treatment or prevention of diabetes through the enhancement of the antioxidant activities.
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KEYWORD
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antioxidants, , α-glucosidase, glucose consumption, cereal grains, legumes
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