Comparative study on the effects of grain blending on functional compound content and in vitro biological activity

• Published in: Scientific reports Vol. 14; no. 1; p. 12638
• Main Authors: Han, Narae, Woo, Koan Sik, Lee, Jin Young, Lee, Hyeon Gyu, Lee, Junsoo, Lee, Yu-Young, Kim, Mihyang, Kang, Moon Seok, Kim, Hyun-Joo
• Format: Journal Article
• Language: English
• Published: England Nature Publishing Group 02.06.2024; Nature Publishing Group UK; Nature Portfolio
• Subjects: Amino acid; Amino acids; Amino Acids - analysis; Amino Acids - metabolism; Anti-diabetic; Antidiabetics; Antioxidant; Antioxidants - chemistry; Antioxidants - pharmacology; Asparagine; Beans; Bioactive compounds; Biological activity; Catechin; Comparative studies; Diabetes; Diabetes mellitus; Edible Grain - chemistry; Eleusine coracana; Flavonoids; Flavonoids - analysis; Flavonoids - chemistry; Flavonoids - pharmacology; Gallic acid; Glycoside Hydrolase Inhibitors - chemistry; Glycoside Hydrolase Inhibitors - pharmacology; Grain; Hypoglycemic Agents - chemistry; Hypoglycemic Agents - pharmacology; Metabolites; Millet; Mixed grains; Oats; Organic acid; Organic acids; Oxalic acid; Panicum miliaceum; Phenolic compounds; Phenols; Phenols - analysis; Plant Extracts - chemistry; Plant Extracts - pharmacology; Polyphenols; Sorghum; Tartaric acid; α-Glucosidase; Mixed grains; Polyphenols; Anti-diabetic; Amino acid; Antioxidant; Organic acid
• ISSN: 2045-2322
• DOI: 10.1038/s41598-024-63660-1

In this study, changes in bioactive compound contents and the in vitro biological activity of mixed grains, including oats, sorghum, finger millet, adzuki bean, and proso millet, with eight different blending ratios were investigated. The total phenolic compounds and flavonoid contents ranged from 14.43-16.53 mg gallic acid equivalent/g extract and 1.22-5.37 mg catechin equivalent/g extract, respectively, depending on the blending ratio. The DI-8 blend (30% oats, 30% sorghum, 15% finger millet, 15% adzuki bean, and 10% proso millet) exhibited relatively higher antioxidant and anti-diabetic effects than other blending samples. The levels of twelve amino acids and eight organic acids in the grain mixes were measured. Among the twenty metabolites, malonic acid, asparagine, oxalic acid, tartaric acid, and proline were identified as key metabolites across the blending samples. Moreover, the levels of lactic acid, oxalic acid, and malonic acid, which are positively correlated with α-glucosidase inhibition activity, were considerably higher in the DI-blending samples. The results of this study suggest that the DI-8 blend could be used as a functional ingredient as it has several bioactive compounds and biological activities, including anti-diabetic activity.