Inhibition of collagen glycation and crosslinking in vitro by methanolic extracts of Finger millet (Eleusine coracana) and Kodo millet (Paspalum scrobiculatum)

The present investigation was carried out to study the effects of methanolic extracts of Finger millet (Eleusine coracana) and Kodo millet (Paspalum scrobiculatum) on glycation and crosslinking of collagen. Tail tendons obtained from rats weighing 200–225 g were incubated with glucose (50 mM) and 3 mg of extracts of the above millets in methanol under physiological conditions of temperature and pH for 10 days. Early glycation was estimated by phenol-sulfuric acid method and the crosslinking was assessed by pepsin digestion, cyanogen bromide peptide map and viscosity measurements. Tendon collagen incubated with glucose (50 mM) showed 65% solubility on pepsin treatment; poor resolution of bands in the cyanogen bromide peptide map, and intrinsic viscosity of 0.84 dl/g. The collagen incubated with Finger millet and Kodo millet extracts inhibited glycation; 89% and 92% solubility in pepsin; good resolution of bands in the cyanogen bromide peptide map and intrinsic viscosity of 0.46 and 0.58 dl/g respectively. The study implicates the potential usefulness of the above millets in protection against glycation and crosslinking of collagen.