Phytochemical constituents of sorghum include phenolic compo

Phytochemical constituents of sorghum include phenolic compounds, polyflavonols and thiols, anthocyanins and tannins. Several flavonoids have been identified and characterized in sorghum over the years. Recently, 3-deoxyanthocyanidin, flavone, and flavanone levels were reported in red/black sorghum genotypes [22]. Despite these myriad studies on S. bicolor, there is little or no literature that describes the effects of the polyphenolic rich extract of S. bicolor grains on ROS detoxifying BI 2536 in vivo. This study thus investigates the capability of polyphenolic rich-extract of S. bicolor grains to promote ROS detoxification in the liver of NDEA-treated rats.
Materials and methods
Results
Discussion Dietary antioxidants elicit protective activities by interacting with biomolecules at cellular and molecular levels to induce cytoprotective enzymes or inhibits/inactivates those involve in carcinogen activation. In this study, the capability of the polyphenolic extract of S. bicolor grains to enhance reactive oxygen species detoxification in the liver of NDEA-treated rats was investigated.
Conclusion The results from this study show that the polyphenolic extract of S. bicolor grains enhanced the detoxification of N-nitrosodiethylamine possibly by enhancing the activities of reactive oxygen species detoxifying enzymes, thus preventing the oxidation and fragmentation of cellular macromolecules such as DNA, lipids and proteins. Hence, the consumption of S. bicolor grains as staple food is encouraged because of its prophylactic potentials.
Acknowledgement Part of this paper was presented at the 8th Congress of Toxicology in Developing Countries (8CTDC) under the auspices of International Union of Toxicology (IUTOX) September 10–13, 2012: at Centara Grand at Central Ladprao, Bangkok, Thailand.
Introduction The Anatolian region has a long, outstanding history and a splendid eating and nutritive dietary culture. Some traditional meat products have been consumed in Turkey, among which Kayserian Pastirma is the most famous. Pastirma is a popular dry-cured beef product made from whole muscle [1]. This sort of cured meat has an attractive exterior and interior appearance, delicious taste, unique smell and muscle-like shape. It is a popular meat product coming from the region of Kayseri in central Turkey, and consumers have recently shown considerable interest in related sliced meat products [2]. Although pastirma used to be produced and consumed only in the Kayseri region, it is now available in retail markets throughout Turkey [3]. Cattle normally are slaughtered according to local standard and the meat made into pastirma at meat factories in the suburbs of Kayseri city. The first stage of pastirma processing is dry curing, during which the meat strips are rubbed and covered with a curing mixture (NaCl+KNO3), with several incisions made in the meat to facilitate penetration of the salt and nitrate mixture [4]. The beef cuts then undergo a series of processes and treatments lasting for a month. Because of the length of time during the process, the muscle structure and proteins undergo many physicochemical changes. During this period, muscle proteins and fat are hydrolyzed mainly by endogenous enzymes, which results in increased amounts of peptides, free amino acids and free fatty acids [5]. The salting and drying procedure affects the structure of the proteins and the enzyme mechanisms, potentially increasing the nutritional and sensory values of pastirma. Few studies focused on some enzymes whose optimum pH is consistent with the Muscle\'s pH, that from chilling phase to fully matured ham. Those peptides in which the pH ranged from 5.3 to 6.5, include cathepsin B, cathepsin H, cathepsin D, dipeptidyl-peptidase I or cathepsin C, dipeptidyl-peptidase II, aminopeptidase puromycin-sensitive, aminopeptidase B. Fresh to aged muscle properties together with dry-curing manufacturing practices allowed these proteolytic enzymes to keep partly their activity up to the end of maturing [6]. Proteases existence and activities such as calpain and capstatin have been intensively studied for tenderness and flavor and color promotion in both fresh and processed aged meat products. However, in the case of dry-cured beef products like pastirma, the key role that activates endogenous enzymes, which act on muscle proteins, has not been explained yet.