Antiglycation Effects of Adlay Seed and Its Active Polyphenol Compounds: An In Vitro Study

Cheng-Pei Chung; Shih-Min Hsia; Wen-Szu Chang; Din-Wen Huang; Wen-Chang Chiang; Mohamed Ali; Ming-Yi Lee; Chi-Hao Wu

doi:10.3390/molecules27196729

Antiglycation Effects of Adlay Seed and Its Active Polyphenol Compounds: An In Vitro Study

Molecules. 2022 Oct 9;27(19):6729. doi: 10.3390/molecules27196729.

Authors

Cheng-Pei Chung^{1

2}, Shih-Min Hsia^{3

4

5

6}, Wen-Szu Chang⁷, Din-Wen Huang^{7

8}, Wen-Chang Chiang⁷, Mohamed Ali⁹, Ming-Yi Lee^{1

10}, Chi-Hao Wu¹¹

Affiliations

¹ Department of Nutrition and Health Sciences, College of Human Ecology, Chang Gung University of Science and Technology, Taoyuan 333324, Taiwan.
² Research Center for Food and Cosmetic Safety, College of Human Ecology, Chang Gung University of Science and Technology, Taoyuan 333324, Taiwan.
³ School of Nutrition and Health Sciences, College of Nutrition, Taipei Medical University, Taipei 11031, Taiwan.
⁴ Graduate Institute of Metabolism and Obesity, College of Nutrition, Taipei Medical University, Taipei 110301, Taiwan.
⁵ School of Food and Safety, Taipei Medical University, Taipei 110301, Taiwan.
⁶ Nutrition Research Center, Taipei Medical University Hospital, Taipei 110301, Taiwan.
⁷ College of Bioresources and Agriculture, National Taiwan University, Taipei 10617, Taiwan.
⁸ School of Life Science, Huizhou University, No. 46 Yanda Road, Huizhou 516007, China.
⁹ Clinical Pharmacy Department, Faculty of Pharmacy, Ain Shams University, Cairo 11566, Egypt.
¹⁰ Research Center for Chinese Herbal Medicine, College of Human Ecology, Chang Gung University of Science and Technology, Taoyuan 333324, Taiwan.
¹¹ Graduate Programs of Nutrition Science, School of Life Science, National Taiwan Normal University, Taipei 106209, Taiwan.

Abstract

This study aimed to evaluate the antiglycation effects of adlay on protein glycation using in vitro glycation assays. Adlay seed was divided into the following four parts: the hull (AH), testa (AT), bran (AB), and polished adlay (PA). A solvent extraction technique and column chromatography were utilized to investigate the active fractions and components of adlay. Based on a BSA-glucose assay, the ethanolic extracts of AT (ATE) and AB (ABE) revealed a greater capacity to inhibit protein glycation. ATE was further consecutively partitioned into four solvent fractions with n-hexane, ethyl acetate (ATE-Ea), 1-butanol (ATE-BuOH), and water. ATE-BuOH and -Ea show marked inhibition of glucose-mediated glycation. Medium-high polarity subfractions eluted from ATE-BuOH below 50% methanol with Diaion HP-20, ATE-BuOH-c to -f, exhibited superior antiglycation activity, with a maximum inhibitory percentage of 88%. Two phenolic compounds, chlorogenic acid and ferulic acid, identified in ATE-BuOH with HPLC, exhibited potent inhibition of the individual stage of protein glycation and its subsequent crosslinking, as evaluated by the BSA-glucose assay, BS-methylglyoxal (MGO) assay, and G.K. peptide-ribose assay. In conclusion, this study demonstrated the antiglycation properties of ATE in vitro that suggest a beneficial effect in targeting hyperglycemia-mediated protein modification.

Keywords: adlay; adlay testa; antiglycation; phenolic acid.

MeSH terms

1-Butanol
Antioxidants / pharmacology
Chlorogenic Acid / analysis
Coix* / chemistry
Glucose / analysis
Magnesium Oxide
Methanol / analysis
Plant Extracts / chemistry
Polyphenols* / analysis
Polyphenols* / pharmacology
Pyruvaldehyde / analysis
Ribose
Seeds / chemistry
Solvents / analysis
Water / analysis

Substances

Antioxidants
Plant Extracts
Polyphenols
Solvents
Water
Chlorogenic Acid
Magnesium Oxide
Ribose
Pyruvaldehyde
1-Butanol
Glucose
Methanol

Grants and funding

This study was supported by grants MOST106-2311-B-003-006 from the Ministry of Science and Technology, ZRRPF3M0081 from the Research Center for Food and Cosmetic Safety, and ZRRPF3L0091 and ZRRPF3M0091 from the Research Center for Chinese Herbal Medicine, Chang Gung University of Science and Technology.