Protein glycation plays a vital role in the progression of various diabetes complications. Therefore, inhibition of protein glycation could be a key strategy to prevent these diabetic abnormalities. Evaluation of phenolic compositions and their antiglycation activity revealed that p-coumaric and chlorogenic acids were major phenolic acids in barnyard millet. These phenolics exhibited multiple antioxidant activities in various mechanisms and protected the oxidative DNA damage and hydroxyl radical-induced protein fragmentation. Millet phenolics were very effective in scavenging >78% reactive carbonyl intermediates in the reaction and protected protein thiol group oxidation. Furthermore, 68.3% inhibition of protein glycation and reduced formation of protein aggregates were also observed with millet phenolics. Besides, fluorescence intensity measurements indicated a significant decrease in advance glycated end products and protection against glycoxidation-induced protein conformational changes at 100 µg/ml phenolics. These results suggest the potential utility of barnyard millet as an ingredient in functional foods for controlling protein glycation associated diabetic complications.

中文翻译：

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bar谷蛋白（Echinochloa frumentacea）酚类物质抑制蛋白质糖基氧化和晚期糖基化终产物形成。

蛋白质糖基化在各种糖尿病并发症的进展中起着至关重要的作用。因此，抑制蛋白质糖基化可能是预防这些糖尿病异常的关键策略。对酚类成分及其抗糖基化活性的评估表明，对香豆酸和绿原酸是bar中的主要酚酸。这些酚类化合物以多种机理表现出多种抗氧化活性，并保护了氧化性DNA损伤和羟基自由基诱导的蛋白质断裂。小米酚类化合物在清除反应中> 78％的活性羰基中间体和保护蛋白质硫醇基氧化方面非常有效。此外，用小米酚类还观察到68.3％的蛋白质糖基化抑制作用和减少的蛋白质聚集体形成。除了，荧光强度测量表明，在100 µg / ml酚醛树脂中，预先糖化的终产物显着降低，并能防止糖化氧化诱导的蛋白质构象变化。这些结果表明of在功能性食品中作为控制蛋白质糖化相关糖尿病并发症的成分的潜在用途。