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Chemical Characterization of a Procyanidin-Rich Extract from Sorghum Bran and Its Effect on Oxidative Stress and Tumor Inhibition in Vivo

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    Chemical Characterization of a Procyanidin-Rich Extract from Sorghum Bran and Its Effect on Oxidative Stress and Tumor Inhibition in Vivo
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    † Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China
    § School of Science and Technology of Qiongzhou Uiversity, Hainan 572022, China
    # Food Science College, Shenyang Agriculture University, Shenyang 110161, China
    ⊥ Sorghum Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China
    Postal address: Institute of Crop Science, Chinese Academy of Agricultural Sciences, No. 80 South Xueyuan Road, Haidian District, Beijing 100081 China. Phone: +86-10-62-11-5596. Fax: +86-10-62-15-6596. E-mail: [email protected]
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2011, 59, 16, 8609–8615
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    https://doi.org/10.1021/jf2015528
    Published July 25, 2011
    Copyright © 2011 American Chemical Society
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    Abstract

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    The present study was to characterize a procyanidin-rich extract (PARE) from sorghum (Sorghum bicolor (L.) Moench) bran and assess its biological activities. The procyanidin oligomers were separated and identified by normal-phase HPLC equipped with fluorescence (FLD) and mass spectrometry (MS) detectors. In addition, the effects of PARE on oxidative stress in mice induced by d-galactose as well as tumor inhibition in C57BL/6J mice bearing Lewis lung cancer were investigated. Administration of d-galactose significantly (p < 0.05) lowered the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px). This was accompanied by a significant (p < 0.05) increase in malondialdehyde (MDA) levels in both liver and serum. Administration of PARE (150 mg/kg) significantly (p < 0.05) reversed the d-galactose-induced oxidative stress by enhancing the activities of antioxidant enzymes. Furthermore, PARE administration inhibited tumor growth and metastasis formation by suppressing vascular endothelial growth factor (VEGF) production. The results suggested that PARE had antioxidant and antitumor activities.

    Copyright © 2011 American Chemical Society

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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2011, 59, 16, 8609–8615
    Click to copy citationCitation copied!
    https://doi.org/10.1021/jf2015528
    Published July 25, 2011
    Copyright © 2011 American Chemical Society
    Request reuse permissions

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