Polyphenols extraction from two kinds of origins of millet yellow and their protective effects on oxidative injury on nerve cells

  • LIANG Ting ,
  • LU Yicheng ,
  • LIU Tong ,
  • GUAN Tong ,
  • LI Sen
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  • (School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)

Received date: 2021-04-04

  Revised date: 2021-04-13

  Online published: 2022-02-28

Abstract

The representative millet jinxiang golden millet in Shandong province and millet peach blossom in Yuxian county, Hebei province were used as raw materials to compare the content and types of polyphenols in them. And the oxidative stress damage model of SH-SY5Y induced by hydrogen peroxide (H2O2) was established to explore the protective effect of millet polyphenols and the optimal concentration under different treatments. The results showed that the content of polyphenols in Taohua millet was higher than that in golden millet, and the polyphenols in millet were mainly composed of flavonoids. Both two millet polyphenols could protect SH-SY5Y from the oxidative damage of H2O2 when the cells were pretreated with a concentration of 200-300 μg/mL.

Cite this article

LIANG Ting , LU Yicheng , LIU Tong , GUAN Tong , LI Sen . Polyphenols extraction from two kinds of origins of millet yellow and their protective effects on oxidative injury on nerve cells[J]. Food and Fermentation Industries, 2022 , 48(2) : 139 -143 . DOI: 10.13995/j.cnki.11-1802/ts.027539

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