Potential health implication of in vitro human LDL-Vitamin E oxidation modulation by polyphenols extracted from Côte d’Ivoire’s red sorghum

International Journal of Medical Science

© 2017 by SSRG - IJMS Journal

Volume 4 Issue 12

Year of Publication : 2017

Authors : Moctar CISSE, SORO Doudjo, KONÉ Kisselmina Youssouf, CARBONNEAU Marie-Annette, LAURET Céline, MICHEL Françoise and CRISTOL Jean-Paul

10.14445/23939117/IJMS-V4I12P106

How to Cite?

Moctar CISSE, SORO Doudjo, KONÉ Kisselmina Youssouf, CARBONNEAU Marie-Annette, LAURET Céline, MICHEL Françoise and CRISTOL Jean-Paul, "Potential health implication of in vitro human LDL-Vitamin E oxidation modulation by polyphenols extracted from Côte d’Ivoire’s red sorghum," SSRG International Journal of Medical Science, vol. 4,  no. 12, pp. 23-30, 2017. Crossref, https://doi.org/10.14445/23939117/IJMS-V4I12P106

Abstract:

Previous studies have shown that sorghum phenolic compound levels would be significantly greater than those of rice and corn, with a variety of genetically dependent types and levels, including phenolic acids, flavonoids and condensed tannins in some varieties. Firstly, in this study, 3-deoxyanthocyanidins and other phenolic compound extracted from red sorghum were characterized by HPLC technique with spectro-photometric detection. Secondly, we tested whether red sorghum phenolic compound had the capacity to protect LDL (Low Density Lipoprotein) against in vitro oxidation. LDL, with or without red sorghum phenolic compound, was oxidized by 5 μM-Cu2+ and 5 mM-AAPH systems Moreover, the antioxidant capacity of red sorghum was analyzed in comparison to purified 3-deoxyanthocyanidins (i.e. luteolinidin and apigeninidin). A synergic effect was evaluated. We also demonstrated that red sorghum phenolic compound was effective at preventing LDL-vitamin E depletion in vitro. We hypothesized that red sorghum phenolic compounds could exert direct beneficial antioxidant effects on vitamin E and other antioxidants contained in food and beverages in vivo, within the gastrointestinal tract. These data could also be of particular importance for a healthier nutrition or for the management of chronic diseases by a polyphenol-rich diet.

Keywords:

Cu2+- and AAPH-mediated oxidations; dietary polyphenols; LDL-vitamin E; red sorghum.

References:

[1] Duodu KG, Taylor JRN, et al. (2003) Factors affecting sorghum protein digestibility. J Cereal Sc 38:117-131.
[2] El Khalifa AEO, El Tinay AH (2002) Effect of cysteine on bakery products from wheat-sorghum blends. Food Chem 77:133-137.
[3] Juntunen KS, Mazur WM, et al. (2000) Consumption of whole meal rye bread increases serum concentrations and urinary excretion of enterolactone compared with consumption of white wheat bread in healthy Finnish men and women. Br J Nutr 84:839-846.
[4] Karppinen S, Myllymaki O, et al. (2003) Fructan content of rye and rye products. Cereal Chem 80:168-171.
[5] Pathak P, Srivastava S, et al. (2000) Development of food products based on millet, legumes and fenugreek seeds and their suitability in the diabetic diet. Int J Food Sc Nut 51:409-414.
[6] Waniska RD, Poe, JH, et al. (1989) Effects of growth conditions on grain molding and phenols in sorghum caryopsis. J Cereal Sc 10:217-225.
[7] Hahn DH, Rooney LW, et al. (1984) Tannins and phenols of sorghum. Cereals Food World 29:776-779.
[8] Simontacchi M, Sadovsky L, et al. (2003) Profile of antioxidant content upon developing of Sorghum bicolor. Plant Sc 164:709-715.
[9] Kaluza WZ, McGrath RM, et al. (1988) Separation of phenolics of Sorghum bicolor (L) Moench grain. J Agric Food Chem 28:1191-1196.
[10] Cartron E, Carbonneau MA, et al. (2001) Specific antioxidant activity of caffeoyl derivatives and other natural phenolic compounds: LDL protection against oxidation and decrease in the proinflammatory lysophosphatidylcholine production. J Nat Prod 64 (4):480-486.
[11] Shafiee M, Carbonneau MA, et al. (2003) Grape and grape seed extract capacities at protecting LDL against oxidation generated by Cu2+, AAPH or SIN-1 and at decreasing superoxide THP-1 cell production. A comparison to other extracts or compounds. Free Radic Res 37 (5):573-584.
[12] Waterhouse AL (2001) Determination of total phenolics. In: Current protocols in food analytical chemistry, Wrolstad, RE, Wiley I1.1.1-I1.1.8.
[13] Monde A, Carbonneau MA, et al. (2011) Potential health implication of in vitro human LDL-Vitamin E oxidation modulation by polyphenols Derived from Côte d’Ivoire’s Oil Palm Species. J Agric Food 59 (17), pp 9166–9171.
[14] Ragaee S, Abdel-Aal ESM, et al. (2006) Antioxidant activity and nutrient composition of selected cereals for food use. Food Chem 98: 32-38.
[15] Awika JM, Rooney LW (2004) Sorghum phytochemicals and their potential impact on human health. Phytochem 64:1199-1221.
[16] Chu YF, Sun J, et al. (2002) Antioxidant and antiproliferative activities of common vegetables J Agric Food Chem 50:6910-6916.
[17] Nandita S (2002) Studies on the biological activity of potato waste (peel) components for their possible applications. PhD thesis, University of Mysore, Mysore, India, p. 258.
[18] Dicko M, Hilhorst R, et al. (2002) Comparison of content in phenolic compounds, polyphenol oxidase, and peroxydase in grains of fifty sorghum varieties from Burkina Faso. J Agric Food Chem 50:3780-3788.
[19] Awika JM, Rooney LW, et al. (2009) Properties of 3-Deoxyanthocyanins from Sorghum. J Agric Food Chem 52:4388-4394.
[20] Bowry VW, Ingold KU, et al. (1992) Vitamin E in human low-density lipoprotein. When and how this antioxidant becomes a pro-oxidant. Biochem J 288:341-344.
[21] Pinchuk I, Lichtenberg D (2002) The mechanism of action of antioxidants against lipoprotein peroxidation, evaluation based on kinetic experiments. Prog Lipid Res 41:279-314.
[22] Turchi G, Alagona G, et al. (2009) Protective activity of plicatin B against human LDL oxidation induced in metal ion-dependent and -independent processes. Experimental and theoretical studies. Phytomedecine 16(11):1014-26.
[23] Monde AA, Michel F, et al. (2009) Comparative study of fatty acid composition, vitamin E and carotenoid contents of palm oils from four varieties of oil palm from Côte D’Ivoire. J Sci Food Agric 89 (15): 2535-40.
[24] Wu X, Cao G, et al. (2002) Absorption and metabolism of anthocyanins in elderly women after consumption of elderberry or blueberry. J Nutr 132:1865-1871.
[25] Milbury PE, Cao G, et al. (2002) Bioavailability of elderberry anthocyanins. Mech Ageing Dev123:997-1006.
[26] Boveris AD, Galatro A, et al. (2001) Antioxidant capacity of 3-deoxyanthocyanidin from soybean. Phytochem 58:1097-1105.
[27] Lietti A, Cristoni A, et al. (1976) Studies of Vaccinium myrtillus anthocyanosides. I. Vasoprotective and anti-inflammatory activity. Arzneimittelforschung 26(5):829-832.
[28] Karaivanova M, Drenska D, et al. (1990) A modification of the toxic effects of platinum complexes with anthocyanins. Eksp Med Morfol 29 (2):19-24.
[29] Kamei H, Kojima T, et al. (1995) Suppression of tumor cell growth by anthocyanins in vitro. Cancer Invest 13(6):590-594.