TABLE 5.

A summary of newly discovered crude extracts as α‐glucosidase and α‐amylase inhibitors

No.	Variety	Part used	Active compounds	Inhibited enzyme	Enzyme origin	Method	IC50	Reference
1	Purple pigmented	Kernel	Water extracts	α‐Glucosidase	Baker's yeast	pNPG		Ranilla et al. (2008)
	Yellow, purple‐red mottled	Kernel	Water extracts	α‐Glucosidase	Baker's yeast	pNPG
	Yellow, red blotched	Kernel	Water extracts	α‐Glucosidase	Baker's yeast	pNPG
	Half yellow‐half red	Kernel	Water extracts	α‐Glucosidase	Baker's yeast	pNPG
	Purple mottled	Kernel	Water extracts	α‐Glucosidase	Baker's yeast	pNPG
2	Sorghum (Mongdang‐susu(SS‐1))	Whole grains	Ethanol extracts	α‐Amylase	Porcine	DNSA	4.5 ± 0.0 μg/ml	Kim et al. (2011)
				α‐Amylase	Saliva	DNSA	6.1 ± 0.4 μg/ml
				α‐Glucosidase	Bacillus stearothermophilus	pNPG	1.1 μg/ml
	Sorghum (Me‐susu(SS‐2))	Whole grains	Ethanol extracts	α‐Amylase	Porcine	DNSA	2.9 ± 0.5 μg/ml
				α‐Amylase	Saliva	DNSA	4.5 ± 0.2 μg/ml
				α‐Glucosidase	Bacillus stearothermophilus	pNPG	1.2 μg/ml
	Sorghum (Susongsaengi‐susu (SS‐3))	Whole grains	Ethanol extracts	α‐Amylase	Porcine	DNSA	11.8 ± 0.1 μg/ml
				α‐Amylase	Saliva	DNSA	10.3 ± 0.0 μg/ml
				α‐Glucosidase	Bacillus stearothermophilus	pNPG	1.3 μg/ml
	Sorghum (Sikyung‐susu (SS‐4))	Whole grains	Ethanol extracts	α‐Amylase	Porcine	DNSA	9.0 ± 0.4 μg/ml
				α‐Amylase	Saliva	DNSA	10.2 ± 0.4 μg/ml
				α‐Glucosidase	Bacillus stearothermophilus	pNPG	1.4 μg/ml
	Sorghum (Jangsu‐susu (SS‐5))	Whole grains	Ethanol extracts	α‐Amylase	Porcine	DNSA	194.1 ± 3.1 μg/ml
				α‐Amylase	Saliva	DNSA	333.3 ± 5.0 μg/ml
				α‐Glucosidase	Bacillus stearothermophilus	pNPG	20.4 μg/ml
	Sorghum (Heuin‐susu (SS‐ 6))	Whole grains	Ethanol extracts	α‐Amylase	Porcine	DNSA	>666 μg/ml
				α‐Amylase	Saliva	DNSA	>666 μg/ml
				α‐Glucosidase	Bacillus stearothermophilus	pNPG	102.7 μg/ml
3	13 kind of barely	Seed	Hot water, cold water, and ethanol extracts	α‐Amylase		DNSA		Ramakrishna et al. (2017)
				α‐Glucosidase		pNPG