Inhibition of collagen glycation and crosslinking in vitro by methanolic extracts of Finger millet ( Eleusine coracana) and Kodo millet ( Paspalum scrobiculatum)

Abstract

The present investigation was carried out to study the effects of methanolic extracts of Finger millet ( Eleusine coracana) and Kodo millet ( Paspalum scrobiculatum) on glycation and crosslinking of collagen. Tail tendons obtained from rats weighing 200–225 g were incubated with glucose (50 mM) and 3 mg of extracts of the above millets in methanol under physiological conditions of temperature and pH for 10 days. Early glycation was estimated by phenol-sulfuric acid method and the crosslinking was assessed by pepsin digestion, cyanogen bromide peptide map and viscosity measurements. Tendon collagen incubated with glucose (50 mM) showed 65% solubility on pepsin treatment; poor resolution of bands in the cyanogen bromide peptide map, and intrinsic viscosity of 0.84 dl/g. The collagen incubated with Finger millet and Kodo millet extracts inhibited glycation; 89% and 92% solubility in pepsin; good resolution of bands in the cyanogen bromide peptide map and intrinsic viscosity of 0.46 and 0.58 dl/g respectively. The study implicates the potential usefulness of the above millets in protection against glycation and crosslinking of collagen.