Effect of finger millet (Eleusine coracana) flour and malt on sirtuin1 protein in hypercholesterolemic rats

Abstract

Finger millets are consumed as flour and malt with both forms promoting good health. Sirtuin1 protein impact metabolic pathways and improves health. Hypercholesterolemia is leading cause of several degenerative disorders. Since effect of flour and malt on sirtuin1 protein remains elusive so present study was designed to explore potential of finger millet flour and malt in hypercholesterolemic rats. The results showed that high-cholesterol (H) fed animals lowered sirtuin1 protein by 19.4%, 23.8%, 11.8% in liver, heart and kidneys respectively. Sirtuin1 protein was enhanced by flour (16.6%, 13.7% in liver and heart respectively); malt (14.8% and 13.4% in liver and heart respectively). H-fed rats showed reduction in cholesterol (21.8%, 59%, 25.1% by flour; 28.2%, 35.7%, 20.2% by malt in liver, heart and kidneys respectively), triglycerides (11.5%, 34%, 16.7% by flour in liver heart, adipose respectively; 29.1% and 15.5% by malt in heart and adipose respectively). Elevation in lipid peroxidation due H was reduced (35.8%, 28.6%, 15.8% by flour and 16%, 22%, and 19.5% by malt in liver, heart and kidneys respectively) along with increase in phospholipids (2-fold, 2.5-fold, 2.3 fold by flour and 60.5%, 34.2%, 54.7% by malt in liver, heart and kidneys respectively), activity of hormone sensitive lipase (27.6% and 22.7% by flour and malt respectively in adipose), HMG CoA reductase (56.7%, 28.8%, 2-fold by flour in liver, heart and kidneys respectively; 48%, 2-fold by malt in liver and kidneys respectively). Finger millets normalized sirtuin1 and lipid profile. Potential of flour was greater than malt in favorably regulating biochemical parameters.