The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Antioxidant and Antihypertensive Activities of Grains Grown in South Korea in Relation to Phenolic Compound and Amino Acid Contents

  • Narae Han (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Koan Sik Woo (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Jin Young Lee (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Jiho Chu (Dept. of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Mihyang Kim (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Yu-Young Lee (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Moon Seok Kang (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Hyun-Joo Kim (Dept. of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • Received : 2023.11.22
  • Accepted : 2023.12.08
  • Published : 2023.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Hypertension is characterized by excessive renin-angiotensin system activity, leading to blood vessel constriction. Several synthetic compounds have been developed to inhibit renin and angiotensin-converting enzyme (ACE). These drugs often have adverse side effects, driving the exploration of plant protein-derived peptides as alternative or supplementary treatments. This study assessed the phenolic compound and amino acid content and the antioxidant and antihypertensive activity of 5 South Korean staple crops. Sorghum had the highest phenolic compound content and exhibited the highest antioxidant activity. Millet grains, particularly finger millet (38.86%), showed higher antihypertensive activity than red beans (14.42%) and sorghum (17.16%). Finger millet was found to contain a large proportion of branched-chain, aromatic, and sulfur-containing amino acids, which are associated with ACE inhibition. In particular, cysteine content was positively correlated with ACE inhibition in the crops tested (r=0.696, p<0.01). This study confirmed that the amino acid composition was more correlated with the antihypertensive activity of grains than the phenolic compound content. Finger millet mainly contained amino acids, which have higher ACE inhibitory activity, resulting in the strongest antihypertensive activity. These findings underscore the antihypertensive potential of select crops as plant-based food ingredients, offering insight into their biological functions.

Keywords

Acknowledgement

This research was funded by the Cooperative Research Program for Agriculture Science and Technology Development (RS-2019-RD007816) of the Rural Development Administration, Korea and the 2023 RDA Fellowship Program of the Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Republic of Korea.

References

  1. Abassi Z, Winaver J, Feuerstein GZ. 2009. The biochemical pharmacology of renin inhibitors: Implications for translational medicine in hypertension, diabetic nephropathy and heart failure: Expectations and reality. Biochem Pharmacol 78:933-940 https://doi.org/10.1016/j.bcp.2009.05.018
  2. Aluko RE. 2015. Structure and function of plant protein-derived antihypertensive peptides. Curr Opin Food Sci 4:44-50 https://doi.org/10.1016/j.cofs.2015.05.002
  3. Bangar SP, Ashogbon AO, Dhull SB, Thirumdas R, Kumar M, Hasan M, Chaudhary V, Pathem S. 2021. Proso-millet starch: Properties, functionality, and applications. Int J Biol Macromol 190:960-968 https://doi.org/10.1016/j.ijbiomac.2021.09.064
  4. Chandra D, Chandra S, Pallavi, Sharma AK. 2016. Review of finger millet (Eleusine coracana (L.) Gaertn): A power house of health benefiting nutrients. Food Sci Hum Wellness 5:149-155 https://doi.org/10.1016/j.fshw.2016.05.004
  5. Chen Y, Meng L, Shao H, Yu F. 2013. Aliskiren vs. other antihypertensive drugs in the treatment of hypertension: A meta-analysis. Hypertens Res 36:252-261 https://doi.org/10.1038/hr.2012.185
  6. Choi Y, Jeong HS, Lee J. 2007. Antioxidant activity of methanolic extracts from some grains consumed in Korea. Food Chem 103:130-138 https://doi.org/10.1016/j.foodchem.2006.08.004
  7. Dahlberg J. 2019. The role of sorghum in renewables and biofuels. In Zhao ZY, Dahlberg J (Eds.), Sorghum: Methods and Protocols (Methods in Molecular Biology, 1931). Humana Press
  8. Das D, Kabir ME, Sarkar S, Wann SB, Kalita J, Manna P. 2022. Antidiabetic potential of soy protein/peptide: A therapeutic insight. Int J Biol Macromol 194:276-288 https://doi.org/10.1016/j.ijbiomac.2021.11.131
  9. Floegel A, Kim DO, Chung SJ, Koo SI, Chun OK. 2011. Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods. J Food Compos Anal 24:1043-1048 https://doi.org/10.1016/j.jfca.2011.01.008
  10. Gharibzahedi SMT, Smith B. 2021. Effects of high hydrostatic pressure on the quality and functionality of protein isolates, concentrates, and hydrolysates derived from pulse legumes: A review. Trends Food Sci Technol 107:466-479 https://doi.org/10.1016/j.tifs.2020.11.016
  11. Ghimire BK, Seo JW, Yu CY, Kim SH, Chung IM. 2021. Comparative study on seed characteristics, antioxidant activity, and total phenolic and flavonoid contents in accessions of Sorghum bicolor (L.) Moench. Molecules 26:3964
  12. Girard AL, Awika JM. 2018. Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients. J Cereal Sci 84:112-124 https://doi.org/10.1016/j.jcs.2018.10.009
  13. Han N, Kim J, Bae JH, Kim M, Lee JY, Lee YY, Kang MS, Han D, Park S, Kim HJ. 2022a. Effect of atmospheric-pressure plasma on functional compounds and physiological activities in peanut shells. Antioxidants 11:2214
  14. Han N, Woo KS, Lee JY, Song SB, Lee YY, Kim M, Kang MS, Kim HJ. 2022b. Comparison of physicochemical characteristics, functional compounds, and physiological activities in adzuki bean cultivars. J Korean Soc Food Sci Nutr 51:428-438 https://doi.org/10.3746/jkfn.2022.51.5.428
  15. Kancabas A, Karakaya S. 2013. Angiotensin-converting enzyme (ACE)-inhibitory activity of boza, a traditional fermented beverage. J Sci Food Agric 93:641-645 https://doi.org/10.1002/jsfa.5883
  16. Khalid W, Ali A, Arshad MS, Afzal F, Akram R, Siddeeg A, Kousar S, Rahim MA, Aziz A, Maqbool Z, Saeed A. 2022. Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: A review on the efficacy against different chronic disorders. Int J Food Prop 25:1045-1062 https://doi.org/10.1080/10942912.2022.2071293
  17. Kim HJ, Lee JH, Lee BW, Lee YY, Lee BK, Jeon YH, Ko JY, Woo KS. 2018. Quality and physicochemical characteristics of rice cooked along with various mixed grains and by following different cooking methods. Korean J Food Nutr 31:653-667
  18. Kim HJ, Seo JH, Won DJ, Han N, Lee JY, Kim M, Lee YY, Kang MS. 2022. Comparison of physicochemical properties of seed protein in soybean cultivars. J Korean Soc Food Sci Nutr 51:1048-1055 https://doi.org/10.3746/jkfn.2022.51.10.1048
  19. Kim MY, Kim HJ, Lee YY, Kim MH, Lee JY, Lee B, Lee BW. 2019. Enzyme inhibitory and anti-proliferation effects of peanut skin extracts depending on cultivar. Korean J Food Nutr 32:511-521
  20. Kitano-Okada T, Ito A, Koide A, Nakamura Y, Han KH, Shimada K, Sasaki K, Ohba K, Sibayama S, Fukushima M. 2012. Anti-obesity role of adzuki bean extract containing polyphenols: In vivo and in vitro effects. J Sci Food Agric 92:2644-2651 https://doi.org/10.1002/jsfa.5680
  21. Masisi K, Beta T, Moghadasian MH. 2016. Antioxidant properties of diverse cereal grains: A review on in vitroand in vivo studies. Food Chem 196:90-97 https://doi.org/10.1016/j.foodchem.2015.09.021
  22. Mirzaee H, Ahmadi Gavlighi H, Nikoo M, Udenigwe CC, Khodaiyan F. 2022. Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates. Food Sci Nutr 11:1257-1271 https://doi.org/10.1002/fsn3.3160
  23. Ofosu FK, Elahi F, Daliri EBM, Chelliah R, Ham HJ, Kim JH, Han SI, Hur JH, Oh DH. 2020. Phenolic profile, antioxidant, and antidiabetic potential exerted by millet grain varieties. Antioxidants 9:254
  24. Pang Z, Chong J, Zhou G, de Lima Morais DA, Chang L, Barrette M, Gauthier C, Jacques PE, Li S, Xia J. 2021. MetaboAnalyst 5.0: Narrowing the gap between raw spectra and functional insights. Nucleic Acids Res 49:W388-W396 https://doi.org/10.1093/nar/gkab382
  25. Queiroz VAV, da Silva Aguiar A, de Menezes CB, de Carvalho CWP, Paiva CL, Fonseca PC, da Conceicao RRP. 2018. A low calorie and nutritive sorghum powdered drink mix: Influence of tannin on the sensorial and functional properties. J Cereal Sci 79:43-49 https://doi.org/10.1016/j.jcs.2017.10.001
  26. Rezvankhah A, Yarmand MS, Ghanbarzadeh B. 2022. The effects of combined enzymatic and physical modifications of lentil protein applying alcalase, flavourzyme, microbial transglutaminase, and ultrasound: Antioxidant, antihypertension, and antidiabetic activities. J Food Meas Charact 16:3743-3759 https://doi.org/10.1007/s11694-022-01478-z
  27. Shi Z, Yao Y, Zhu Y, Ren G. 2017. Nutritional composition and biological activities of 17 Chinese adzuki bean (Vigna angularis) varieties. Food Agric Immunol 28:78-89 https://doi.org/10.1080/09540105.2016.1208152
  28. Shim YS, Yoon WJ, Ha J, Seo D, Lee KW, Lee WY, Kwon KI, Kang TS, Lee JH, Kim HJ, Kwak HJ, Lee SP, Kim SJ, Yun WK, Lee J, Hwang JB. 2013. Method validation of 16 types of structural amino acids using an automated amino acid analyzer. Food Sci Biotechnol 22:1567-1571 https://doi.org/10.1007/s10068-013-0252-0
  29. Singh M, Adedeji AA. 2017. Characterization of hydrothermal and acid modified proso millet starch. LWT Food Sci Technol 79:21-26 https://doi.org/10.1016/j.lwt.2017.01.008
  30. Wang Y, Yao X, Shen H, Zhao R, Li Z, Shen X, Wang F, Chen K, Zhou Y, Li B, Zheng X, Lu S. 2022. Nutritional composition, efficacy, and processing of Vigna angularis(adzuki bean) for the human diet: An overview. Molecules 27:6079