Contribution and Interactions of Hydroxycinnamic Acids Found in Bran and Wholegrain Sorghum (Sorghum bicolor L. Moench): Effects on the Antioxidant Capacity and Inhibition of Human Erythrocyte Hemolysis.

Norma Julieta Salazar-López,Ofelia Rouzaud-Sández,Guadalupe Loarca-Piña,J Abraham Domínguez-Avila,Francisco J Cinco-Moroyoqui,Maribel Robles-Sánchez,Gustavo A González-Aguilar

doi:10.1155/2017/8219023

Abstract

An imbalance between free radicals and antioxidants is known as oxidative stress, and it promotes cellular aging and the development of chronic noncommunicable diseases. The bioactive compounds present in food play an important role in preventing oxidative stress. The aim of this study was to determine the contributions and interactions of the hydroxycinnamic acids found in the bran and whole grain of sorghum and to evaluate their effects on the antioxidant capacity and inhibition of the hemolysis of human erythrocytes. Results showed that the caffeic acid, p-coumaric acid, and ferulic acid found in sorghum contributed to the scavenging of DPPH and ABTS radicals in various proportions. Ferulic acid, which was present in bound form in the bran and wholegrain sorghum, significantly inhibited the AAPH radical-induced oxidation of the erythrocyte membranes by 78.0 and 4.3%, respectively. Combinations of two, three, or four hydroxycinnamic acids may interact in an antagonistic or synergistic manner, thereby altering each other's bioactivities. The various interactions between the different sorghum bioactives can have a significant impact on their potential bioactivities. These results can be useful in the design of functional foods that aim to deliver bioactives to mitigate cellular aging or noncommunicable diseases.

Highlights

An imbalance between free radicals and antioxidants in the cell is known as oxidative stress, which favors cellular aging and the development of some chronic noncommunicable diseases including diabetes, cardiovascular disease, and some types of cancer, among others [1,2,3]
The total phenolic concentrations (TPC) values of the FPB (2022.2 ± 31.4 μg gallic acid equivalents (GAE)/g) and BPB (7425.0 ± 318.7 μg GAE/g) extracts were significantly higher than those of the FPW (784.3 ± 29.2 μg GAE/g) and BPW (2107.9 ± 40.3 μg GAE/g) extracts. These results showed that 72.88% and 79.28% of the total phenolics from the wholegrain sorghum (WG) and sorghum bran (SB) were recovered after alkaline hydrolysis
Similar results have been reported for other cereals including corn, oat, wheat, and red sorghum, for which the percentages of bound phenolics are 85, 75, 75, and 85%, respectively [19]

Summary

Introduction

An imbalance between free radicals and antioxidants in the cell is known as oxidative stress, which favors cellular aging and the development of some chronic noncommunicable diseases including diabetes, cardiovascular disease, and some types of cancer, among others [1,2,3]. Some cereals are sources of phenolic compounds with a high antioxidant capacity that can efficiently transfer electrons and/or hydrogen atoms. These cereals maintain health by modulating numerous cellular processes [4]. Moench) is a source of phenolic compounds with low molecular weights and simple structures, hydroxycinnamic acids [5, 6]. Among these compounds, ferulic acid is present at the highest concentration, and it is found both in its free form and covalently bound to the arabinoxylans that are present in the cell walls

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