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Xiao J, Chen Y, Huang Q. Physicochemical properties of kafirin protein and its applications as building blocks of functional delivery systems. Food Funct 2017; 8:1402-1413. [DOI: 10.1039/c6fo01217e] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The unique physicochemical properties of kafirin highlight its potential as an attractive resource for gluten-free products and building blocks for functional delivery systems.
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Affiliation(s)
- Jie Xiao
- Department of Food Science
- College of Food Science
- South China Agricultural University
- Guangzhou 510640
- China
| | - Yunjiao Chen
- Department of Food Science
- College of Food Science
- South China Agricultural University
- Guangzhou 510640
- China
| | - Qingrong Huang
- Department of Food Science
- Rutgers
- The State University of New Jersey
- New Brunswick
- USA
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52
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Abstract
Abstract
Many people suffer from gluten sensitivity or gluten intolerance. They have to avoid or limit their gluten intake. Sorghum and millet are gluten-free cereals, wherefore persons with gluten sensitivity or gluten intolerance could consume them. Moreover, they have a lot of positive effects due to their phenolic compounds as phenol acid or flavonoid. Antioxidant activity in sorghum is especially high in comparison with other cereals. Our aim was to compare literature data about the chemical compositions of sorghum and millet with other grains.
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Affiliation(s)
- Sz. Jevcsák
- University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management , Institute of Food Technology, H-4032 Debrecen, Böszörményi u. 138, Hungary
| | - P. Sipos
- University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management , Institute of Food Technology, H-4032 Debrecen, Böszörményi u. 138, Hungary
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53
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Kam J, Puranik S, Yadav R, Manwaring HR, Pierre S, Srivastava RK, Yadav RS. Dietary Interventions for Type 2 Diabetes: How Millet Comes to Help. FRONTIERS IN PLANT SCIENCE 2016; 7:1454. [PMID: 27729921 PMCID: PMC5037128 DOI: 10.3389/fpls.2016.01454] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2016] [Accepted: 09/12/2016] [Indexed: 05/04/2023]
Abstract
Diabetes has become a highly problematic and increasingly prevalent disease world-wide. It has contributed toward 1.5 million deaths in 2012. Management techniques for diabetes prevention in high-risk as well as in affected individuals, beside medication, are mainly through changes in lifestyle and dietary regulation. Particularly, diet can have a great influence on life quality for those that suffer from, as well as those at risk of, diabetes. As such, considerations on nutritional aspects are required to be made to include in dietary intervention. This review aims to give an overview on the general consensus of current dietary and nutritional recommendation for diabetics. In light of such recommendation, the use of plant breeding, conventional as well as more recently developed molecular marker-based breeding and biofortification, are discussed in designing crops with desired characteristics. While there are various recommendations available, dietary choices are restricted by availability due to geo-, political-, or economical- considerations. This particularly holds true for countries such as India, where 65 million people (up from 50 million in 2010) are currently diabetic and their numbers are rising at an alarming rate. Millets are one of the most abundant crops grown in India as well as in Africa, providing a staple food source for many poorest of the poor communities in these countries. The potentials of millets as a dietary component to combat the increasing prevalence of global diabetes are highlighted in this review.
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Affiliation(s)
- Jason Kam
- Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Gogerddan, AberystwythUK
| | - Swati Puranik
- Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Gogerddan, AberystwythUK
| | - Rama Yadav
- Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Gogerddan, AberystwythUK
| | - Hanna R. Manwaring
- Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Gogerddan, AberystwythUK
| | - Sandra Pierre
- Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Gogerddan, AberystwythUK
| | - Rakesh K. Srivastava
- International Crops Research Institute for the Semi-Arid Tropics, PatancheruIndia
| | - Rattan S. Yadav
- Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Gogerddan, AberystwythUK
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54
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Chiquito-Almanza E, Ochoa-Zarzosa A, López-Meza JE, Pecina-Quintero V, Nuñez-Colín CA, Anaya-López JL. A new allele of γ-kafirin gene coding for a protein with high lysine content in Mexican white sorghum germplasm. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3342-3350. [PMID: 26526074 DOI: 10.1002/jsfa.7513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2015] [Revised: 08/01/2015] [Accepted: 10/28/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Low protein digestibility and lysine content of white sorghum grain limit its use as a foodstuff. The increase in γ-kafirin cross-linking, has an important role in the reduction of protein digestibility. The objective of this study was to characterize the γ-kafirin gene in 12 Mexican tannin-free white sorghum genotypes and its relationship with protein digestibility and lysine content. RESULTS Two alleles of γ-kafirin gene were identified: alleles 1 and 7. The predicted amino acid sequence of allele 7 showed seven point mutations; six were silent, and one missense (C235G), causing the substitution P79A in the deduced amino acid sequence. In silico analysis showed that γ-kafirin codified by allele 1 has five α-helixes without disulfide bonds, while γ-kafirin coding by allele 7 has four α-helixes and three disulfide bonds. Genotypes with allele 7 had higher lysine content than those with allele 1, showing no differences in the kafirin electrophoretic profile, neither a correlation with the protein content nor the in vitro pepsin digestibility. CONCLUSIONS Mexican tannin-free white sorghum genotypes showed two γ-kafirin alleles, 1 and 7. Allele 7 was associated with higher lysine content; in silico analysis showed that the substitution of P79A in this allele could modify γ-kafirin secondary structure. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Elizabeth Chiquito-Almanza
- Centro Multidisciplinario de Estudios en Biotecnología-Facultad de Medicina Veterinaria y Zootecnia, Universidad Michoacana de San Nicolás de Hidalgo, C.P. 58893, Morelia, Michoacán, México
| | - Alejandra Ochoa-Zarzosa
- Centro Multidisciplinario de Estudios en Biotecnología-Facultad de Medicina Veterinaria y Zootecnia, Universidad Michoacana de San Nicolás de Hidalgo, C.P. 58893, Morelia, Michoacán, México
| | - Joel E López-Meza
- Centro Multidisciplinario de Estudios en Biotecnología-Facultad de Medicina Veterinaria y Zootecnia, Universidad Michoacana de San Nicolás de Hidalgo, C.P. 58893, Morelia, Michoacán, México
| | - Víctor Pecina-Quintero
- Unidad de Biotecnología, Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias, Campo Experimental Bajío. C.P. 38110, Celaya, Guanajuato, México
| | - Carlos A Nuñez-Colín
- Programa de Biotecnología, Universidad de Guanajuato, Mutualismo #303, Col. La Suiza, C.P. 38060, Celaya, Guanajuato, México
| | - José L Anaya-López
- Unidad de Biotecnología, Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias, Campo Experimental Bajío. C.P. 38110, Celaya, Guanajuato, México
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55
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Gomez RS, Angeles ML. Requirement of Digestible Sulfur Amino Acids in Laying Hens Fed Sorghum- and Soybean Meal-Based Diets. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2016. [DOI: 10.1590/1806-9061-2015-0011] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- RS Gomez
- National Institute of Research in Forestry, Agriculture and Livestock, México; National Autonomous University of México, México
| | - ML Angeles
- National Institute of Research in Forestry, Agriculture and Livestock, México
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56
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Ramírez MB, Ferrari MD, Lareo C. Fuel ethanol production from commercial grain sorghum cultivars with different tannin content. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.02.019] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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57
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Prasad Mp R, Benhur D, Kommi K, Madhari R, Rao M V, Patil JV. Impact of Sorghum Supplementation on Growth and Micronutrient Status of School Going Children in Southern India - A Randomized Trial. Indian J Pediatr 2016; 83:9-14. [PMID: 26001905 DOI: 10.1007/s12098-015-1782-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/30/2014] [Accepted: 04/21/2015] [Indexed: 01/12/2023]
Abstract
OBJECTIVES To study the impact of sorghum diet on growth, and micronutrient status of school going children for a period of 8 mo. METHODS Children (n = 160 boys and n = 160 girls) aged between 9 to 12 y were randomly allocated into two groups (n = 80 in the control and n = 80 in the experimental group) to receive 60% sorghum diet and 40% of rice diet (Exp G) and regular rice diet (100%; CG). Anthropometric indices and biochemical parameters were measured at baseline and at 8 mo using standardized methods. RESULTS The growth rate was significantly higher (p < 0.01) in the Exp G of girls, whereas in boys it was in the CG. Hemoglobin (Hb), serum ferritin, albumin, retinol binding protein (RBP) and iron levels were significantly improved (p < 0.05) in the Exp G of both the genders and in boys, serum folic acid and calcium levels were also improved with sorghum diet. CONCLUSIONS Serum micronutrient status, in terms of hemoglobin, serum folic acid, albumin, RBP, ferritin, calcium and iron can be improved with sorghum supplementation in school going children.
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Affiliation(s)
| | | | - Kalpana Kommi
- Directorate of Sorghum Research, Rajendra Nagar, Hyderabad, India
| | | | | | - J V Patil
- Directorate of Sorghum Research, Rajendra Nagar, Hyderabad, India
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58
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A comprehensive review on in vitro digestion of infant formula. Food Res Int 2015; 76:373-386. [DOI: 10.1016/j.foodres.2015.07.016] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2015] [Revised: 06/30/2015] [Accepted: 07/10/2015] [Indexed: 11/22/2022]
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59
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Chew-Guevara AA, Pérez-Carrillo E, Othon Serna-Saldívar SR, de la Rosa-Millán J. Effect of decortication and protease treatment on physicochemical and functional characteristics of red sorghum (Sorghumbicolor) and yellow maize (Zea maiz) starches. STARCH-STARKE 2015. [DOI: 10.1002/star.201500151] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Ana Antonieta Chew-Guevara
- Departamento de Biotecnología y Alimentos; Escuela de Biotecnología y Ciencias de la Salud; Tecnológico de Monterrey; Monterrey Nuevo León México
| | - Esther Pérez-Carrillo
- Centro de Biotecnología-FEMSA; Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey; Monterrey Nuevo León México
| | - Sergio Román Othon Serna-Saldívar
- Centro de Biotecnología-FEMSA; Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey; Monterrey Nuevo León México
- Centro de Investigación y Desarrollo de Proteínas (CIDPRO); Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey; Monterrey Nuevo León México
| | - Julián de la Rosa-Millán
- Centro de Investigación y Desarrollo de Proteínas (CIDPRO); Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey; Monterrey Nuevo León México
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60
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Elhassan MS, Naushad Emmambux M, Hays DB, Peterson GC, Taylor JR. Novel biofortified sorghum lines with combined waxy (high amylopectin) starch and high protein digestibility traits: Effects on endosperm and flour properties. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.06.017] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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61
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Smith F, Pan X, Bellido V, Toole GA, Gates FK, Wickham MSJ, Shewry PR, Bakalis S, Padfield P, Mills ENC. Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion. Mol Nutr Food Res 2015. [PMID: 26202208 PMCID: PMC4949995 DOI: 10.1002/mnfr.201500262] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Scope Resistance of proteins to gastrointestinal digestion may play a role in determining immune‐mediated adverse reactions to foods. However, digestion studies have largely been restricted to purified proteins and the impact of food processing and food matrices on protein digestibility is poorly understood. Methods and results Digestibility of a total gliadin fraction (TGF), flour (cv Hereward), and bread was assessed using in vitro batch digestion with simulated oral, gastric, and duodenal phases. Protein digestion was monitored by SDS‐PAGE and immunoblotting using monoclonal antibodies specific for celiac‐toxic sequences (QQSF, QPFP) and starch digestion by measuring undigested starch. Whereas the TGF was rapidly digested during the gastric phase the gluten proteins in bread were virtually undigested and digested rapidly during the duodenal phase only if amylase was included. Duodenal starch digestion was also slower in the absence of duodenal proteases. Conclusion The baking process reduces the digestibility of wheat gluten proteins, including those containing sequences active in celiac disease. Starch digestion affects the extent of protein digestion, probably because of gluten‐starch complex formation during baking. Digestion studies using purified protein fractions alone are therefore not predictive of digestion in complex food matrices.
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Affiliation(s)
- Frances Smith
- Centre for Respiratory Medicine and Allergy, Institute of Inflammation and Repair, Manchester Institute of Biotechnology, University of Manchester, Manchester, UK
| | - Xiaoyan Pan
- Centre for Respiratory Medicine and Allergy, Institute of Inflammation and Repair, Manchester Institute of Biotechnology, University of Manchester, Manchester, UK
| | | | | | | | | | | | - Serafim Bakalis
- School of Chemical Engineering, University of Birmingham, Birmingham, UK
| | - Philip Padfield
- Centre for Respiratory Medicine and Allergy, Institute of Inflammation and Repair, Manchester Institute of Biotechnology, University of Manchester, Manchester, UK
| | - E N Clare Mills
- Centre for Respiratory Medicine and Allergy, Institute of Inflammation and Repair, Manchester Institute of Biotechnology, University of Manchester, Manchester, UK
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62
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Funnell-Harris DL, Sattler SE, O'Neill PM, Eskridge KM, Pedersen JF. Effect of waxy (Low Amylose) on Fungal Infection of Sorghum Grain. PHYTOPATHOLOGY 2015; 105:786-796. [PMID: 25626075 DOI: 10.1094/phyto-09-14-0255-r] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Loss of function mutations in waxy, encoding granule bound starch synthase (GBSS) that synthesizes amylose, results in starch granules containing mostly amylopectin. Low amylose grain with altered starch properties has increased usability for feed, food, and grain-based ethanol. In sorghum, two classes of waxy (wx) alleles had been characterized for absence or presence of GBSS: wx(a) (GBSS(-)) and wx(b) (GBSS(+), with reduced activity). Field-grown grain of wild-type; waxy, GBSS(-); and waxy, GBSS(+) plant introduction accessions were screened for fungal infection. Overall, results showed that waxy grains were not more susceptible than wild-type. GBSS(-) and wild-type grain had similar infection levels. However, height was a factor with waxy, GBSS(+) lines: short accessions (wx(b) allele) were more susceptible than tall accessions (undescribed allele). In greenhouse experiments, grain from accessions and near-isogenic wx(a), wx(b), and wild-type lines were inoculated with Alternaria sp., Fusarium thapsinum, and Curvularia sorghina to analyze germination and seedling fitness. As a group, waxy lines were not more susceptible to these pathogens than wild-type, supporting field evaluations. After C. sorghina and F. thapsinum inoculations most waxy and wild-type lines had reduced emergence, survival, and seedling weights. These results are valuable for developing waxy hybrids with resistance to grain-infecting fungi.
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Affiliation(s)
- Deanna L Funnell-Harris
- First and third authors: Grain, Forage and Bioenergy Research Unit (GFBRU), U.S. Department of Agriculture-Agricultural Research Service (USDA-ARS), and Department of Plant Pathology, University of Nebraska, Lincoln, NE 68583-0937; second and fifth authors: GFBRU, USDA-ARS, Department of Agronomy and Horticulture, University of Nebraska, Lincoln, NE 68583-0937; and fourth author: Department of Statistics, University of Nebraska, Lincoln, NE 68583-0937
| | - Scott E Sattler
- First and third authors: Grain, Forage and Bioenergy Research Unit (GFBRU), U.S. Department of Agriculture-Agricultural Research Service (USDA-ARS), and Department of Plant Pathology, University of Nebraska, Lincoln, NE 68583-0937; second and fifth authors: GFBRU, USDA-ARS, Department of Agronomy and Horticulture, University of Nebraska, Lincoln, NE 68583-0937; and fourth author: Department of Statistics, University of Nebraska, Lincoln, NE 68583-0937
| | - Patrick M O'Neill
- First and third authors: Grain, Forage and Bioenergy Research Unit (GFBRU), U.S. Department of Agriculture-Agricultural Research Service (USDA-ARS), and Department of Plant Pathology, University of Nebraska, Lincoln, NE 68583-0937; second and fifth authors: GFBRU, USDA-ARS, Department of Agronomy and Horticulture, University of Nebraska, Lincoln, NE 68583-0937; and fourth author: Department of Statistics, University of Nebraska, Lincoln, NE 68583-0937
| | - Kent M Eskridge
- First and third authors: Grain, Forage and Bioenergy Research Unit (GFBRU), U.S. Department of Agriculture-Agricultural Research Service (USDA-ARS), and Department of Plant Pathology, University of Nebraska, Lincoln, NE 68583-0937; second and fifth authors: GFBRU, USDA-ARS, Department of Agronomy and Horticulture, University of Nebraska, Lincoln, NE 68583-0937; and fourth author: Department of Statistics, University of Nebraska, Lincoln, NE 68583-0937
| | - Jeffrey F Pedersen
- First and third authors: Grain, Forage and Bioenergy Research Unit (GFBRU), U.S. Department of Agriculture-Agricultural Research Service (USDA-ARS), and Department of Plant Pathology, University of Nebraska, Lincoln, NE 68583-0937; second and fifth authors: GFBRU, USDA-ARS, Department of Agronomy and Horticulture, University of Nebraska, Lincoln, NE 68583-0937; and fourth author: Department of Statistics, University of Nebraska, Lincoln, NE 68583-0937
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63
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Poquette NM, Gu X, Lee SO. Grain sorghum muffin reduces glucose and insulin responses in men. Food Funct 2014; 5:894-9. [PMID: 24608948 DOI: 10.1039/c3fo60432b] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Diabetes and obesity have sparked interest in identifying healthy, dietary carbohydrates as functional ingredients for controlling blood glucose and insulin levels. Grain sorghum has been known to be a slowly digestible cereal; however, research is limited on its health effects in humans. The objectives of this study were to measure the contents of functional starch fractions, SDS (slowly-digestible starch) and RS (resistant starch), and to investigate the effects of grain sorghum on postprandial plasma glucose and insulin levels in 10 healthy men. A whole-wheat flour muffin (control) was compared with the grain sorghum muffin with both muffins containing 50 g of total starch. Using a randomized-crossover design, male subjects consumed treatments within a one-week washout period, and glucose and insulin levels were observed at 15 minutes before and 0, 15, 30, 45, 60, 75, 90, 120, 180 minutes after consumption. The mean glucose responses reduced after consuming grain sorghum, particularly at 45-120 minute intervals, and mean insulin responses reduced at 15-90 minute intervals compared to control (P < 0.05). The mean incremental area under the curve (iAUC) was significantly lowered for plasma glucose responses about an average of 35% from 3863 ± 443 to 2871 ± 163 mg (∼3 h) dL(-1) (P < 0.05). Insulin responses also reduced significantly from 3029 ± 965 μU (∼3 h) L(-1) for wheat to 1357 ± 204 with sorghum (P < 0.05). Results suggest that grain sorghum is a good functional ingredient to assist in managing glucose and insulin levels in healthy individuals.
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Affiliation(s)
- Nicole M Poquette
- University of Arkansas, Department of Food Science, 2650 N Young Ave, Fayetteville, Arkansas, USA.
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64
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Cremer JE, Bean SR, Tilley MM, Ioerger BP, Ohm JB, Kaufman RC, Wilson JD, Innes DJ, Gilding EK, Godwin ID. Grain sorghum proteomics: integrated approach toward characterization of endosperm storage proteins in kafirin allelic variants. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9819-9831. [PMID: 25177767 DOI: 10.1021/jf5022847] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Grain protein composition determines quality traits, such as value for food, feedstock, and biomaterials uses. The major storage proteins in sorghum are the prolamins, known as kafirins. Located primarily on the periphery of the protein bodies surrounding starch, cysteine-rich β- and γ-kafirins may limit enzymatic access to internally positioned α-kafirins and starch. An integrated approach was used to characterize sorghum with allelic variation at the kafirin loci to determine the effects of this genetic diversity on protein expression. Reversed-phase high performance liquid chromatography and lab-on-a-chip analysis showed reductions in alcohol-soluble protein in β-kafirin null lines. Gel-based separation and liquid chromatography-tandem mass spectrometry identified a range of redox active proteins affecting storage protein biochemistry. Thioredoxin, involved in the processing of proteins at germination, has reported impacts on grain digestibility and was differentially expressed across genotypes. Thus, redox states of endosperm proteins, of which kafirins are a subset, could affect quality traits in addition to the expression of proteins.
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Affiliation(s)
- Julia E Cremer
- School of Agriculture and Food Sciences and ⊥Institute for Molecular Bioscience, The University of Queensland , St Lucia, Brisbane, QLD 4072, Australia
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65
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Nnamchi CI, Okolo BN, Moneke AN. Grain and malt quality properties of some improved Nigerian sorghum varieties. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.164] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | | | - Anene N. Moneke
- Department of Microbiology; University of Nigeria; Nsukka Nigeria
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66
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Effect of feeding microwave irradiated sorghum grain on nutrient utilization, rumen fermentation and serum metabolites in sheep. Livest Sci 2014. [DOI: 10.1016/j.livsci.2014.06.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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67
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Zhu F. Structure, Physicochemical Properties, Modifications, and Uses of Sorghum Starch. Compr Rev Food Sci Food Saf 2014; 13:597-610. [DOI: 10.1111/1541-4337.12070] [Citation(s) in RCA: 68] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2014] [Accepted: 05/03/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Fan Zhu
- School of Chemical Sciences; Univ. of Auckland; Private Bag 92019 Auckland New Zealand
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68
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Cremer JE, Liu L, Bean SR, Ohm JB, Tilley M, Wilson JD, Kaufman RC, Vu TH, Gilding EK, Godwin ID, Wang D. Impacts of Kafirin Allelic Diversity, Starch Content, and Protein Digestibility on Ethanol Conversion Efficiency in Grain Sorghum. Cereal Chem 2014. [DOI: 10.1094/cchem-04-13-0068-r] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Julia E. Cremer
- School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Brisbane, QLD 4072, Australia
- Corresponding author. Phone: +61-3365-2141. Fax: +61-3365-1177. E-mail:
| | - Liman Liu
- Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, KS 66506, U.S.A
| | - Scott R. Bean
- U.S. Department of Agriculture, Agriculture Research Service (USDA-ARS), Center for Grain and Animal Health Research, Manhattan, KS 66502, U.S.A. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
| | - Jae-Bom Ohm
- USDA-ARS Cereal Crops Research Unit, Fargo, ND 58102, U.S.A
| | - Michael Tilley
- U.S. Department of Agriculture, Agriculture Research Service (USDA-ARS), Center for Grain and Animal Health Research, Manhattan, KS 66502, U.S.A. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
| | - Jeff D. Wilson
- U.S. Department of Agriculture, Agriculture Research Service (USDA-ARS), Center for Grain and Animal Health Research, Manhattan, KS 66502, U.S.A. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
| | - Rhett C. Kaufman
- U.S. Department of Agriculture, Agriculture Research Service (USDA-ARS), Center for Grain and Animal Health Research, Manhattan, KS 66502, U.S.A. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
| | - Thanh H. Vu
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, U.S.A
| | - Edward K. Gilding
- Institute for Molecular Bioscience, The University of Queensland, St. Lucia, Brisbane, QLD 4072, Australia
| | - Ian D. Godwin
- School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Brisbane, QLD 4072, Australia
| | - Donghai Wang
- Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, KS 66506, U.S.A
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69
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Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2013.10.009] [Citation(s) in RCA: 109] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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70
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Souilah R, Djabali D, Belhadi B, Mokrane H, Boudries N, Nadjemi B. In vitro starch digestion in sorghum flour from Algerian cultivars. Food Sci Nutr 2014; 2:251-9. [PMID: 24936295 PMCID: PMC4048611 DOI: 10.1002/fsn3.104] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2013] [Revised: 01/30/2014] [Accepted: 02/06/2014] [Indexed: 11/11/2022] Open
Abstract
This work aims to evaluate starch digestion in whole sorghum grains. Nine sorghum cultivars were sampled from the Sahara of Algeria. The structural characteristics of sorghum grains were measured. Total starch (TS) varied between 67.67% and 74.82%, digestible starch (DS) between 64.34% and 69.70%, and resistant starch (RS) ranged from 2.55% to 7.98%. The kinetic of starch digestion displayed first-order model. For all sorghum cultivars, starch were digested with different extents, DS at infinite time (D ∞) ranged from 52.58 to 102.13 g/100 g dry starch, while the hydrolysis index (HI) ranged from 41.55% to 76.93% and high average glycemic index (GIavg) ranged from 65.97 to 94.14. The results showed that there are differences in grain quality of Algerian sorghum cultivars. The starch fractions have acceptable nutritional value with good in vitro digestibility characteristics suitable for human health and nutrition.
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Affiliation(s)
- Rachid Souilah
- Laboratoire de Recherche sur Les Produits Bioactifs et Valorisation de la Biomasse, Département de Chimie, Ecole Normale Supérieure de KoubaAlgiers, Algeria
| | - Djaffar Djabali
- Laboratoire d'Etudes et Développement des Techniques d'Epuration et de Traitement des Eaux et Gestion Environnementale, Département de Chimie, Ecole Normale Supérieure de KoubaAlgiers, Algeria
| | - Badreddine Belhadi
- Laboratoire de Recherche sur Les Produits Bioactifs et Valorisation de la Biomasse, Département de Chimie, Ecole Normale Supérieure de KoubaAlgiers, Algeria
| | - Hind Mokrane
- Laboratoire de Recherche sur Les Produits Bioactifs et Valorisation de la Biomasse, Département de Chimie, Ecole Normale Supérieure de KoubaAlgiers, Algeria
| | - Nadia Boudries
- Laboratoire de Recherche sur Les Produits Bioactifs et Valorisation de la Biomasse, Département de Chimie, Ecole Normale Supérieure de KoubaAlgiers, Algeria
- Laboratoire de Qualité et sécurité des Produits agroalimentaire, Unité d'Analyse, Qualité et Risques, Université de Liège-Gembloux Agro-Bio Tech. 02 Passage des déportésB-5030, Gembloux, Belgique
| | - Boubekeur Nadjemi
- Laboratoire de Recherche sur Les Produits Bioactifs et Valorisation de la Biomasse, Département de Chimie, Ecole Normale Supérieure de KoubaAlgiers, Algeria
- Laboratoire d'Etudes et Développement des Techniques d'Epuration et de Traitement des Eaux et Gestion Environnementale, Département de Chimie, Ecole Normale Supérieure de KoubaAlgiers, Algeria
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71
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Selle P, Liu S, Cai J, Caldwell R, Cowieson A. Graded inclusions of sodium metabisulphite in sorghum-based diets: I. Reduction of disulphide cross-linkages in vitro and enhancement of energy utilisation and feed conversion efficiency in broiler chickens. Anim Feed Sci Technol 2014. [DOI: 10.1016/j.anifeedsci.2013.12.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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72
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Wu Y, Yuan L, Guo X, Holding DR, Messing J. Mutation in the seed storage protein kafirin creates a high-value food trait in sorghum. Nat Commun 2014; 4:2217. [PMID: 23948869 DOI: 10.1038/ncomms3217] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2013] [Accepted: 07/02/2013] [Indexed: 11/10/2022] Open
Abstract
Sustainable food production for the earth's fast-growing population is a major challenge for breeding new high-yielding crops, but enhancing the nutritional quality of staple crops can potentially offset limitations associated with yield increases. Sorghum has immense value as a staple food item for humans in Africa, but it is poorly digested. Although a mutant exhibiting high-protein digestibility and lysine content has market potential, the molecular nature of the mutation is previously unknown. Here, building on knowledge from maize mutants, we take a direct approach and find that the high-digestible sorghum phenotype is tightly linked to a single-point mutation, rendering the signal peptide of a seed storage protein kafirin resistant to processing, indirectly reducing lysine-poor kafirins and thereby increasing lysine-rich proteins in the seeds. These findings indicate that a molecular marker can be used to accelerate introduction of this high nutrition and digestibility trait into different sorghum varieties.
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Affiliation(s)
- Yongrui Wu
- Waksman Institute of Microbiology, Rutgers University, 190 Frelinghuysen Road, Piscataway, New Jersey 08854, USA
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73
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74
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Licata R, Chu J, Wang S, Coorey R, James A, Zhao Y, Johnson S. Determination of formulation and processing factors affecting slowly digestible starch, protein digestibility and antioxidant capacity of extruded sorghum-maize composite flour. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12444] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Rebecca Licata
- School of Public Health; Curtin Health Innovation Research Institute; Curtin University; Bentley WA 6102 Australia
| | - Jiayue Chu
- School of Public Health; Curtin Health Innovation Research Institute; Curtin University; Bentley WA 6102 Australia
| | - Shilong Wang
- School of Public Health; Curtin Health Innovation Research Institute; Curtin University; Bentley WA 6102 Australia
| | - Ranil Coorey
- School of Public Health; Curtin Health Innovation Research Institute; Curtin University; Bentley WA 6102 Australia
| | - Anthony James
- School of Public Health; Curtin Health Innovation Research Institute; Curtin University; Bentley WA 6102 Australia
| | - Yun Zhao
- School of Public Health; Curtin Health Innovation Research Institute; Curtin University; Bentley WA 6102 Australia
| | - Stuart Johnson
- School of Public Health; Curtin Health Innovation Research Institute; Curtin University; Bentley WA 6102 Australia
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75
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Selle P, Liu S, Cai J, Caldwell R, Cowieson A. Preliminary assessment of including a reducing agent (sodium metabisulphite) in ‘all-sorghum’ diets for broiler chickens. Anim Feed Sci Technol 2013. [DOI: 10.1016/j.anifeedsci.2013.09.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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76
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Adetunji AI, Khoza S, de Kock HL, Taylor JRN. Influence of sorghum grain type on wort physico-chemical and sensory quality in a whole-grain and commercial enzyme mashing process. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.76] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Adeoluwa I. Adetunji
- Institute for Food, Nutrition and Well-Being and Department of Food Science; University of Pretoria; Private Bag X20, Hatfield; 0028; South Africa
| | - Sandile Khoza
- Institute for Food, Nutrition and Well-Being and Department of Food Science; University of Pretoria; Private Bag X20, Hatfield; 0028; South Africa
| | - Henriëtte L. de Kock
- Institute for Food, Nutrition and Well-Being and Department of Food Science; University of Pretoria; Private Bag X20, Hatfield; 0028; South Africa
| | - John R. N. Taylor
- Institute for Food, Nutrition and Well-Being and Department of Food Science; University of Pretoria; Private Bag X20, Hatfield; 0028; South Africa
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77
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Effect of substituting barley with sorghum on starch digestion, rumen microbial yield and growth in Iranian Baluchi lambs fed high concentrate diets. Anim Feed Sci Technol 2013. [DOI: 10.1016/j.anifeedsci.2013.04.019] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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78
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Pranoto Y, Anggrahini S, Efendi Z. Effect of natural and Lactobacillus plantarum fermentation on in-vitro protein and starch digestibilities of sorghum flour. FOOD BIOSCI 2013. [DOI: 10.1016/j.fbio.2013.04.001] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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79
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Lu Y, Zhao G, Li Y, Fan J, Ding G, Zhao J, Ni X, Xu Y, Wang W. Identification of two novel waxy alleles and development of their molecular markers in sorghum. Genome 2013; 56:283-8. [PMID: 23789996 DOI: 10.1139/gen-2013-0047] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
High amylopectin grains of waxy sorghum have a high economic value in the food and bioenergy industries because of their increased starch digestibility and higher ethanol conversion rate compared with wild-type sorghum grains. Mutation in the granule-bound starch synthase (GBSS) gene contributes to the waxy phenotype. Two classes of waxy alleles, wx(a) and wx(b), have been characterized previously. In the present work, we identified two novel types of waxy mutations in the sorghum GBSS gene, designated as wx(c) and wx(d). The wx(c) allele has a G deletion at the 5' splicing site of the ninth intron, causing a shift of the 5' cleavage site; in turn, a reading frame shift occurred and resulted in an early translation termination. The wx(d) allele contained a mutation at the 3' splicing site of the 10th intron, which led to a splicing site shift and resulted in the deletion of five amino acids (GTGKK) in the predicted translation product. Furthermore, cleaved amplified polymorphic sequence (CAPS) markers were developed to detect the wx(c) and wx(d) alleles. With these markers, classification of waxy alleles was performed in nearly 100 sorghum accessions from our breeding program. Most waxy sorghum cultivars in China were either wx(a) or wx(c), implying that these two mutations are preferentially maintained during domestic selection in glutinous sorghum production.
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Affiliation(s)
- Yuangen Lu
- Rice Research Institute, Sichuan Agricultural University, Chengdu 611130, China
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80
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Abstract
Microstructural characteristics of starch-based natural foods such as parenchyma or cotyledon cell shape, cell size and composition, and cell wall composition play a key role in influencing the starch digestibility during gastrointestinal digestion. The stability of cell wall components and the arrangement of starch granules in the cells may affect the free access of amylolytic enzymes during digestion. Commonly used food processing techniques such as thermal processing, extrusion cooking, and post-cooking refrigerated storage alter the physical state of starch (gelatinization, retrogradation, etc.) and its digestibility. Rheological characteristics (viscosity) of food affect the water availability during starch hydrolysis and, consequently, the absorption of digested carbohydrates in the gastrointestinal tract. The nonstarch ingredients and other constituents present in food matrix, such as proteins and lipids interact with starch during processing, which leads to an alteration in the overall starch digestibility and physicochemical characteristics of digesta. Starch digestibility can be controlled by critically manipulating the food microstructure, processing techniques, and food composition.
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81
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Fate of free amino nitrogen during liquefaction and yeast fermentation of maize and sorghums differing in endosperm texture. FOOD AND BIOPRODUCTS PROCESSING 2013. [DOI: 10.1016/j.fbp.2012.08.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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82
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Austin DL, Turner ND, McDonough CM, Rooney LW. Effects of Brans from Specialty Sorghum Varieties on In Vitro Starch Digestibility of Soft and Hard Sorghum Endosperm Porridges. Cereal Chem 2012. [DOI: 10.1094/cchem-12-11-0151] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Dilek Lemlioglu Austin
- Research associate, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695
- Corresponding author. Phone: (919) 513-2097. Fax: (919) 515-4694
| | - Nancy D. Turner
- Associate professor, Department Nutrition and Food Science, Texas A&M University, College Station, TX 77843
| | - Cassandra M. McDonough
- Research scientist, Department of Soil and Crop Sciences, Texas A&M University, College Station, TX 77843
| | - Lloyd W. Rooney
- Regents professor and faculty fellow, Department of Soil and Crop Sciences, Texas A&M University, College Station, TX 77843
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83
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Kumar T, Dweikat I, Sato S, Ge Z, Nersesian N, Chen H, Elthon T, Bean S, Ioerger BP, Tilley M, Clemente T. Modulation of kernel storage proteins in grain sorghum (Sorghum bicolor (L.) Moench). PLANT BIOTECHNOLOGY JOURNAL 2012; 10:533-544. [PMID: 22353344 DOI: 10.1111/j.1467-7652.2012.00685.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Sorghum prolamins, termed kafirins, are categorized into subgroups α, β, and γ. The kafirins are co-translationally translocated to the endoplasmic reticulum (ER) where they are assembled into discrete protein bodies that tend to be poorly digestible with low functionality in food and feed applications. As a means to address the issues surrounding functionality and digestibility in sorghum, we employed a biotechnology approach that is designed to alter protein body structure, with the concomitant synthesis of a co-protein in the endosperm fraction of the grain. Wherein perturbation of protein body architecture may provide a route to impact digestibility by reducing disulphide bonds about the periphery of the body, while synthesis of a co-protein, with known functionality attributes, theoretically could impact structure of the protein body through direct association and/or augment end-use applications of sorghum flour by stabilizing ß-sheet formation of the kafirins in sorghum dough preparations. This in turn may improve viscoelasticity of sorghum dough. To this end, we report here on the molecular and phenotypic characterizations of transgenic sorghum events that are down-regulated in γ- and the 29-kDa α-kafirins and the expression of a wheat Dy10/Dx 5 hybrid high-molecular weight glutenin protein. The results demonstrate that down-regulation of γ-kafirin alone does not alter protein body formation or impacts protein digestibility of cooked flour samples. However, reduction in accumulation of a predicted 29-kDa α-kafirin alters the morphology of protein body and enhances protein digestibility in both raw and cooked samples.
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Affiliation(s)
- Tejinder Kumar
- Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USA
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84
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Yousif A, Nhepera D, Johnson S. Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability. Food Chem 2012; 134:880-7. [PMID: 23107703 DOI: 10.1016/j.foodchem.2012.02.199] [Citation(s) in RCA: 80] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2011] [Revised: 01/16/2012] [Accepted: 02/28/2012] [Indexed: 01/28/2023]
Abstract
Wheat flour (WF) flat bread was prepared with varying levels of wholegrain "white" sorghum flour (WSF) or "red" sorghum flour (RSF). Farinograph dough rheology indicated reduced water absorption and stability time and increased breakdown with increased sorghum flour addition. The total phenolic content and antioxidant capacity of the 40% RSF flat bread >40% WSF flat bread>control (100% WF) flat bread. The rapidly digestible starch (RDS) level was lower in the 40% WSF and 40% RSF flat breads than the control (100% WF). Hedonic sensory evaluation indicated that sorghum addition did not reduce the sensory preference for the flat breads. Human clinical studies are now required to determine if the lower levels of RDS and higher antioxidants observed in the sorghum containing flat breads translate into beneficial low glycemic index and reduced oxidative stress in vivo.
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Affiliation(s)
- Adel Yousif
- School of Exercise and Nutrition Sciences, Deakin University, Burwood 3125, Australia.
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85
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Selle PH, Liu SY, Cai J, Cowieson AJ. Steam-pelleting and feed form of broiler diets based on three coarsely ground sorghums influences growth performance,nutrient utilisation, starch and nitrogen digestibility. ANIMAL PRODUCTION SCIENCE 2012. [DOI: 10.1071/an12026] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Sorghum grains with red, white and yellow seed colours were coarsely ground and incorporated into nutritionally equivalent diets that were offered to broiler chicks in three feed forms. The diets were fed as mash or steam-pelleted at a conditioning temperature of 90°C and fed as intact pellets or ground back into mash as reground pellets. The effects of a 3 × 3 factorial array of dietary treatments offered to male chicks from 6 to 27 days post-hatch on growth performance, nutrient utilisation and apparent digestibility coefficients of starch and nitrogen (N) at the proximal jejunum, proximal ileum and distal ileum were determined. Feed form had a greater impact on the parameters assessed than did sorghum seed colour, but several interactions between these main effects were observed. Steam-pelleting diets reduced protein solubility and this was correlated with increased concentrations of disulfide bonds and decreased concentrations of free sulphydryl groups. Steam-pelleting diets significantly depressed N retention in broiler chicks and this reduction was appropriately correlated with concentrations of disulfide bonds and free sulphydryl groups and dietary protein solubility. While N retention was depressed, in a curious outcome, steam-pelleting diets did not compromise N digestibility along the small intestine. Steam-pelleting diets significantly increased starch digestibility coefficients in the proximal jejunum, with differing responses among the sorghums, but not in the two ileal levels. Phytate concentrations in the three sorghums were negatively correlated with N digestibility coefficients at the proximal jejunum and proximal ileum. The implications of the present feeding study in relation to the performance of broiler chickens offered steam-pelleted, sorghum-based diets are discussed.
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86
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de Mesa-Stonestreet NJ, Alavi S, Gwirtz J. Extrusion-enzyme liquefaction as a method for producing sorghum protein concentrates. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.07.024] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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87
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Ai Y, Medic J, Jiang H, Wang D, Jane JL. Starch characterization and ethanol production of sorghum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:7385-7392. [PMID: 21604720 DOI: 10.1021/jf2007584] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
This study aimed to characterize and compare the chemical structures, physical properties, and enzymatic hydrolysis rates of five sorghum starches (6B73, 6C21, 6C69, 7R34, and X789) with that of corn starch (B73). Sorghum kernels consisted of 68.7-70.6% starch, more than the B73 corn (67.4%). Sorghum starches displayed higher gelatinization temperatures (66.6-67.4 °C), greater gelatinization enthalpy changes (13.0-14.0 J/g), and greater percentages of retrogradation (60.7-69.1%), but slower enzymatic hydrolysis rates (83.8-87.8% at 48 h) than the B73 corn starch (61.7 °C, 10.1 J/g, 51.5%, and 88.5%, respectively). These differences could result from the sorghum amylopectins consisting of fewer short branch chains (DP 6-12) (12.8-14.0%) than the corn amylopectin (15.0%). The sorghum starches showed greater peak and breakdown viscosities but lower setback viscosities than the B73 corn starch, resulting from the lower amylose content of the sorghum starches. After 96 h of fermentation, most ground sorghums exhibited lower ethanol yields (30.5-31.8%) than the ground B73 corn (31.8%).
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Affiliation(s)
- Yongfeng Ai
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA
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88
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High pressure treatments largely avoid/revert decrease of cooked sorghum protein digestibility when applied before/after cooking. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.10.021] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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89
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Nathakattur Saravanabavan S, Manchanahally Shivanna M, Bhattacharya S. Effect of popping on sorghum starch digestibility and predicted glycemic index. Journal of Food Science and Technology 2011; 50:387-92. [PMID: 24425932 DOI: 10.1007/s13197-011-0336-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/17/2011] [Accepted: 03/04/2011] [Indexed: 11/28/2022]
Abstract
Effect of popping on carbohydrate, protein, phytic acid and minerals of three varieties (pop sorghum, maldandi and red sorghum) of sorghum were studied. Significant changes (p ≤ 0.05) in the starch degradability including total and soluble amylose content, and resistant starch occurred due to popping; in-vitro protein digestibility along with the content of albumin proteins increased. Starch characteristics had substantial differences among these three varieties which are based on the nature of endosperm and amylose content. Phytic acid content had a reduction of 20%-25% after popping. Glycemic index (GI) determined from kinetic study of enzymatic hydrolysis of sorghum starch was between 85 and 92; the rate constant for hydrolysis for these three varieties were in the range of 0.025 and 0.029 min(-1). Popping helped to control phytic acid content in sorghum and enhanced protein as well as starch digestibility.
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Affiliation(s)
- Sanddhya Nathakattur Saravanabavan
- Grain Science and Technology Department, Central Food Technological Research Institute, Council of Scientific and Industrial Research (CSIR), Mysore, 570020 India
| | - Meera Manchanahally Shivanna
- Grain Science and Technology Department, Central Food Technological Research Institute, Council of Scientific and Industrial Research (CSIR), Mysore, 570020 India
| | - Sila Bhattacharya
- Grain Science and Technology Department, Central Food Technological Research Institute, Council of Scientific and Industrial Research (CSIR), Mysore, 570020 India
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90
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Laidlaw HKC, Mace ES, Williams SB, Sakrewski K, Mudge AM, Prentis PJ, Jordan DR, Godwin ID. Allelic variation of the β-, γ- and δ-kafirin genes in diverse Sorghum genotypes. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2010; 121:1227-1237. [PMID: 20563549 DOI: 10.1007/s00122-010-1383-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2009] [Accepted: 06/03/2010] [Indexed: 05/29/2023]
Abstract
The β-, γ- and δ-kafirin genes were sequenced from 35 Sorghum genotypes to investigate the allelic diversity of seed storage proteins. A range of grain sorghums, including inbred parents from internationally diverse breeding programs and landraces, and three wild Sorghum relatives were selected to encompass an extensive array of improved and unimproved germplasm in the Eusorghum. A single locus exists for each of the expressed kafirin-encoding genes, unlike the multigenic α-kafirins. Significant diversity was found for each locus, with the cysteine-rich β-kafirin having four alleles, including the first natural null mutant reported for this prolamin subfamily. This allele contains a frame shift insertion at +206 resulting in a premature stop codon. SDS-PAGE revealed that lines with this allele do not produce β-kafirin. An analysis of flour viscosity reveals that these β-kafirin null lines have a difference in grain quality, with significantly lower viscosity observed over the entire Rapid ViscoAnalyser time course. There was less diversity at the protein level within the cysteine-rich γ-kafirin, with only two alleles in the cultivated sorghums. There were only two alleles for the δ-kafirin locus among the S. bicolor germplasm, with one allele encoding ten extra amino acids, of which five were methionine residues, with an additional methionine resulting from a nucleotide substitution. This longer allele encodes a protein with 19.1% methionine. The Asian species, S. propinquum, had distinct alleles for all three kafirin genes. We found no evidence for selection on the three kafirin genes during sorghum domestication even though the δ-kafirin locus displayed comparatively low genetic variation. This study has identified genetic diversity in all single copy seed storage protein genes, including a null mutant for β-kafirin in Sorghum.
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Affiliation(s)
- H K C Laidlaw
- School of Land, Crop and Food Sciences, The University of Queensland, Brisbane, QLD, Australia
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91
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de Mesa-Stonestreet NJ, Alavi S, Bean SR. Sorghum proteins: the concentration, isolation, modification, and food applications of kafirins. J Food Sci 2010; 75:R90-R104. [PMID: 20629895 DOI: 10.1111/j.1750-3841.2010.01623.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Celiac disease is a serious condition affecting millions of individuals. Those afflicted with this illness are resigned to a lifelong avoidance of products containing the storage prolamin proteins found in cereal grains wheat, rye, and barley. Since many food products are based on these cereals, especially wheat, celiac patients have very limited food choices, and those that are available to them are generally poor in quality, often nutritionally deficient, and expensive. Furthermore, this condition also indirectly affects their families and friends with whom they share meals. Thus, a burgeoning need exists to develop nutritious, palatable, and affordable foods, especially staples like bread and pasta, for these individuals and their families and friends who are accustomed to wheat based products. Grain sorghum and its proteins are safe for celiac patients and individuals with varying levels of gluten intolerances. However, the main sorghum proteins, kafirins, are resistant to digestion. They are also difficult to extract and modify in an industrial-scale process and with food-compatible chemicals, thus limiting their use in foods. This review describes studies on kafirin extraction and methods for modifying sorghum proteins for improved nutrition and functionality, as well as food applications. Armed with this knowledge, scientists and technologists will be in a better position to identify opportunities that will further enhance the nutritional and functional value of sorghum proteins.
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Denstadli V, Westereng B, Biniyam H, Ballance S, Knutsen S, Svihus B. Effects of structure and xylanase treatment of brewers’ spent grain on performance and nutrient availability in broiler chickens. Br Poult Sci 2010; 51:419-26. [DOI: 10.1080/00071668.2010.495745] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- V. Denstadli
- a Aquaculture Protein Centre, CoE, Department of Animal and Aquacultural Sciences , Norwegian University of Life Sciences , Ås, Norway
| | - B. Westereng
- b Department of Chemistry Biotechnology and Food Science , Norwegian University of Life Sciences , Ås, Norway
| | - H.G. Biniyam
- c Department of Animal and Aquacultural Sciences , Norwegian University of Life Sciences , Ås, Norway
| | | | | | - B. Svihus
- c Department of Animal and Aquacultural Sciences , Norwegian University of Life Sciences , Ås, Norway
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Taylor JRN, Emmambux MN. REVIEW: Developments in Our Understanding of Sorghum Polysaccharides and Their Health Benefits. Cereal Chem 2010. [DOI: 10.1094/cchem-87-4-0263] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- John R. N. Taylor
- Department of Food Science, University of Pretoria, South Africa
- Corresponding author. Phone: +27 12 4204296. Fax: +27 12 4202839. E‐mail:
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Chuck-Hernandez C, Perez-Carrillo E, Serna-Saldivar SO. Production of bioethanol from steam-flaked sorghum and maize. J Cereal Sci 2009. [DOI: 10.1016/j.jcs.2009.04.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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