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Development of sorghum bran as an anti‐inflammatory nutraceutical
Author(s) -
Burdette Amy,
Hargrove James L.,
Hartle Diane K.,
Greenspan Phillip
Publication year - 2007
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.21.5.a364-d
Subject(s) - bran , sorghum , nutraceutical , food science , chemistry , anti inflammatory , traditional medicine , acetone , medicine , biology , agronomy , biochemistry , pharmacology , raw material , organic chemistry
The anti‐inflammatory properties of extracts of four sorghum bran varieties were tested in a topical inflammatory animal model. Ear edema was induced with an application of 2.0 μg/ear of tetradecanoylphorbol acetate (TPA) dissolved in 20 μL acetone to the inner and outer surfaces of both ears of male Swiss Webster mice. Acetone and ethanol groups were included as vehicle controls. Extracts of black, sumac, mycogen or white sorghum bran varieties or indomethacin (0.5 mg/ear) were topically applied 30 minutes following TPA treatment. Total phenolic content and ferric reducing antioxidant power (FRAP) values were obtained for extracts (1:4 wt/vol 50% ethanol) of each sorghum bran variety. The application of extracts of black and sumac sorghum bran varieties significantly decreased ear thickness and the weights of ear punches 6 hrs after TPA treatment. No effect was observed with mycogen and white sorghum bran varieties. The anti‐inflammatory effects of sumac and black sorghum bran varieties were statistically similar to that produced by indomethacin. Anti‐inflammatory activities of the sorghum bran extracts correlated positively with total phenolic and FRAP values (sumac > black >>>> mycogen > white). High anti‐inflammatory activities provide further rationale for use of selected sorghum brans in nutraceutical products. (Supported by: USDA Grant # 5854304363)