Antioxidant profile, acetylcholinesterase inhibition, and platelet aggregation of polyphenols and proteins from germinating green gram (Vigna radiate).

Shaik Akbar, Basha and Maheshwaraiah, A. and Prasada Rao, U. J. S. (2017) Antioxidant profile, acetylcholinesterase inhibition, and platelet aggregation of polyphenols and proteins from germinating green gram (Vigna radiate). International Journal of Food Properties, 20 (S1). S959-S971. ISSN 1094-2912

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Abstract

Germinating seeds tend to release a variety of bioactive compounds into the surrounding medium and their compositions vary depending on the type of seed and the temperature of the medium. During imbibition, green gram seeds exuded polyphenols and proteins, and their contents were higher at 45°C (warm seed) compared with that obtained from seeds soaked at room temperature. The total exudate from warm seeds also showed higher antioxidant activity compared with that of room-temperature exudate. Hence, the ethanol extract of the warm seed exudate was characterized for its health beneficial effects. Phenolic acids like gallic, ferulic, and sinapic acids, and flavonoids like vitexin and isovitexin were identified in the extract of the exudate. Among these, vitexin content was the highest compared to other bioactive compounds. DPPH radical scavenging activity and reducing power of the extract were comparable to those of butylated hydroxyanisole (BHA). Ethanol extract of warm seed exudate showed acetylcholinesterase (AChE) inhibition with an IC50 value of 9.6 μg GAE/ml and 72% inhibition of platelet aggregation at 0.11 mg GAE/ml concentration. High MW protein (>150kDa) of the exudate showed 83% inhibition of platelet aggregation at a concentration of 1 mg/ml. Low MW proteins of 29 kDa and 12 kDa showed 50% AChE inhibition at 8 μg/ml and 6.82 μg/ml concentrations, respectively.

Item Type:	Article
Uncontrolled Keywords:	Green gram; Exudate; Antioxidant; Acetylcholinesterase; Platelet aggregation
Subjects:	600 Technology > 08 Food technology > 22 Legumes-Pulses 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Jan 2018 05:28
Last Modified:	18 Jan 2018 05:28
URI:	http://ir.cftri.res.in/id/eprint/13296

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