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Simnadis TG, Tapsell LC, Beck EJ. Effect of sorghum consumption on health outcomes: a systematic review. Nutr Rev 2016; 74:690-707. [PMID: 27694643 DOI: 10.1093/nutrit/nuw036] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
CONTEXT Sorghum, an ancient grain originating in Africa, may have health-protective properties that could encourage its consumption among those who do not traditionally consume it. OBJECTIVE The aim of this systematic review was to evaluate the health effects associated with the consumption of sorghum among humans. DATA SOURCES Academic databases were searched for relevant studies published between 1985 and November 2015. STUDY SELECTION Nineteen studies -13 interventional and 6 observational - were identified for inclusion. DATA EXTRACTION Participant characteristics, study country, health outcomes, main findings, and study quality were reported. Interventional and observational studies were summarized separately. RESULTS Studies were divided into those that investigated the effect of sorghum on chronic disease and those that investigated other effects of sorghum on health. There was evidence that the consumption of sorghum attenuated blood glucose responses and decreased the expression of markers of oxidative stress. Sorghum was also observed to be a suitable ingredient for the formulation of oral rehydration solutions and showed potential for use as a medical adjunct to boost immune responses in HIV-positive patients CONCLUSIONS: The implication is that sorghum may have attributes superior to those of other staple grains, indicating its potential for innovative uses in commercial foods. More work is required to elucidate the health effects of sorghum when consumed by population groups that have not been traditional consumers of the grain.
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Affiliation(s)
- Thomas G Simnadis
- T.G. Simnadis, L.C. Tapsell, and E.J. Beck are with the School of Medicine, Illawarra Health and Medical Research Institute, University of Wollongong, Wollongong, New South Wales, Australia.
| | - Linda C Tapsell
- T.G. Simnadis, L.C. Tapsell, and E.J. Beck are with the School of Medicine, Illawarra Health and Medical Research Institute, University of Wollongong, Wollongong, New South Wales, Australia
| | - Eleanor J Beck
- T.G. Simnadis, L.C. Tapsell, and E.J. Beck are with the School of Medicine, Illawarra Health and Medical Research Institute, University of Wollongong, Wollongong, New South Wales, Australia
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Sofia Murtini E, Iqbal Prawira-Atmaja M, Sutrisno A. PENGARUH METODE FERMENTASI SUBSTRAT PADAT DAN SUBSTRAT TERENDAM PADA BIJI SORGUM TERHADAP KUALITAS TEPUNG. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2016. [DOI: 10.6066/jtip.2016.27.1.59] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Dayakar Rao B, Anis M, Kalpana K, Sunooj K, Patil J, Ganesh T. Influence of milling methods and particle size on hydration properties of sorghum flour and quality of sorghum biscuits. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.033] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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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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Ziobro R, Juszczak L, Witczak M, Korus J. Non-gluten proteins as structure forming agents in gluten free bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:571-80. [PMID: 26787976 PMCID: PMC4711467 DOI: 10.1007/s13197-015-2043-5] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/01/2015] [Accepted: 09/16/2015] [Indexed: 12/22/2022]
Abstract
The study aimed to evaluate the effects of selected protein isolates and concentrates on quality and staling of gluten-free bread, in the absence of other structure-forming agents such as guar gum and pectin. The applied preparations included albumin, collagen, pea, lupine and soy. Their addition had various effects on rheological properties of the dough and volume of the bread. Volumes of the loaves baked with soy and pea protein were smaller, while those with albumin significantly larger than control. Presence of non-gluten protein caused changes in crumb structure (higher porosity, decrease in cell density, higher number of pores with a diameter above 5 mm) and its color, which was usually darker than of unsupplemented starch-based bread. The least consumer's acceptance was found for bread baked with soy protein. The presence of pea and lupine preparations improved sensory parameters of the final product, providing more acceptable color and smell in comparison to control, while soy caused a decrease of all analyzed consumer's scores. The addition of protein caused an increase in bread hardness and in enthalpy of retrograded amylopectin, during bread storage.
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Affiliation(s)
- Rafał Ziobro
- />Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 Str., 30-149, Kraków, Poland
| | - Lesław Juszczak
- />Department of Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 Str., 30-149, Kraków, Poland
| | - Mariusz Witczak
- />Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 Str., 30-149, Kraków, Poland
| | - Jarosław Korus
- />Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 Str., 30-149, Kraków, Poland
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Althwab S, Carr TP, Weller CL, Dweikat IM, Schlegel V. Advances in grain sorghum and its co-products as a human health promoting dietary system. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.08.011] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Cardoso LDM, Pinheiro SS, de Carvalho CWP, Queiroz VAV, de Menezes CB, Moreira AVB, de Barros FAR, Awika JM, Martino HSD, Pinheiro-Sant'Ana HM. Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.06.015] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Ermawar RA, Collins HM, Byrt CS, Betts NS, Henderson M, Shirley NJ, Schwerdt J, Lahnstein J, Fincher GB, Burton RA. Distribution, structure and biosynthetic gene families of (1,3;1,4)-β-glucan in Sorghum bicolor. JOURNAL OF INTEGRATIVE PLANT BIOLOGY 2015; 57:429-45. [PMID: 25661466 DOI: 10.1111/jipb.12338] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2014] [Accepted: 02/03/2015] [Indexed: 05/22/2023]
Abstract
In cereals, the presence of soluble polysaccharides including (1,3;1,4)-β-glucan has downstream implications for human health, animal feed and biofuel applications. Sorghum bicolor (L.) Moench is a versatile crop, but there are limited reports regarding the content of such soluble polysaccharides. Here, the amount of (1,3;1,4)-β-glucan present in sorghum tissues was measured using a Megazyme assay. Very low amounts were present in the grain, ranging from 0.16%-0.27% (w/w), while there was a greater quantity in vegetative tissues at 0.12-1.71% (w/w). The fine structure of (1,3;1,4)-β-glucan, as denoted by the ratio of cellotriosyl and cellotetraosyl residues, was assessed by high performance liquid chromatography (HPLC) and ranged from 2.6-3:1 in the grain, while ratios in vegetative tissues were lower at 2.1-2.6:1. The distribution of (1,3;1,4)-β-glucan was examined using a specific antibody and observed with fluorescence and transmission electron microscopy. Micrographs showed a variable distribution of (1,3;1,4)-β-glucan influenced by temporal and spatial factors. The sorghum orthologs of genes implicated in the synthesis of (1,3;1,4)-β-glucan in other cereals, such as the Cellulose synthase-like (Csl) F and H gene families were defined. Transcript profiling of these genes across sorghum tissues was carried out using real-time quantitative polymerase chain reaction, indicating that, as in other cereals, CslF6 transcripts dominated.
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Affiliation(s)
- Riksfardini A Ermawar
- Australian Research Council Centre of Excellence in Plant Cell Walls, University of Adelaide, Glen Osmond, SA, 5064, Australia
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Taylor J, Anyango JO, Potgieter M, Kallmeyer K, Naidoo V, Pepper MS, Taylor JRN. Biocompatibility and biodegradation of protein microparticle and film scaffolds made from kafirin (sorghum prolamin protein) subcutaneously implanted in rodent models. J Biomed Mater Res A 2014; 103:2582-90. [DOI: 10.1002/jbm.a.35394] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2014] [Revised: 11/28/2014] [Accepted: 12/11/2014] [Indexed: 11/07/2022]
Affiliation(s)
- Janet Taylor
- Institute for Food, Nutrition and Well-Being and Department of Food Science, University of Pretoria; Private Bag X20 Hatfield 0028 South Africa
| | - Joseph O. Anyango
- Institute for Food, Nutrition and Well-Being and Department of Food Science, University of Pretoria; Private Bag X20 Hatfield 0028 South Africa
- Department of Dairy and Food Science and Technology; Egerton University; Nakuru Kenya
| | - Marnie Potgieter
- Department of Immunology and Institute for Cellular and Molecular Medicine, Faculty of Health Sciences; University of Pretoria; Pretoria South Africa
| | - Karlien Kallmeyer
- Department of Immunology and Institute for Cellular and Molecular Medicine, Faculty of Health Sciences; University of Pretoria; Pretoria South Africa
| | - Vinny Naidoo
- Biomedical Research Centre; Faculty of Veterinary Science; University of Pretoria; Pretoria South Africa
| | - Michael S. Pepper
- Department of Immunology and Institute for Cellular and Molecular Medicine, Faculty of Health Sciences; University of Pretoria; Pretoria 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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Poloni A, Schirawski J. Red card for pathogens: phytoalexins in sorghum and maize. Molecules 2014; 19:9114-33. [PMID: 24983861 PMCID: PMC6271655 DOI: 10.3390/molecules19079114] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2014] [Revised: 06/26/2014] [Accepted: 06/26/2014] [Indexed: 12/11/2022] Open
Abstract
Cereal crop plants such as maize and sorghum are constantly being attacked by a great variety of pathogens that cause large economic losses. Plants protect themselves against pathogens by synthesizing antimicrobial compounds, which include phytoalexins. In this review we summarize the current knowledge on phytoalexins produced by sorghum (luteolinidin, apigeninidin) and maize (zealexin, kauralexin, DIMBOA and HDMBOA). For these molecules, we highlight biosynthetic pathways, known intermediates, proposed enzymes, and mechanisms of elicitation. Finally, we discuss the involvement of phytoalexins in plant resistance and their possible application in technology, medicine and agriculture. For those whose world is round we tried to set the scene in the context of a hypothetical football game in which pathogens fight with phytoalexins on the different playing fields provided by maize and sorghum.
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Affiliation(s)
- Alana Poloni
- Department of Microbial Genetics, Institute of Applied Microbiology, Aachen Biology and Biotechnology, RWTH Aachen University, Worringerweg 1, Aachen 52074, Germany.
| | - Jan Schirawski
- Department of Microbial Genetics, Institute of Applied Microbiology, Aachen Biology and Biotechnology, RWTH Aachen University, Worringerweg 1, Aachen 52074, Germany.
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Deora NS, Deswal A, Mishra HN. Functionality of alternative protein in gluten-free product development. FOOD SCI TECHNOL INT 2014; 21:364-79. [PMID: 26048849 DOI: 10.1177/1082013214538984] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2014] [Accepted: 05/14/2014] [Indexed: 12/27/2022]
Abstract
Celiac disease is an immune-mediated disease triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley, and other closely related cereal grains. The current treatment for celiac disease is life-long adherence to a strict gluten-exclusion diet. The replacement of gluten presents a significant technological challenge, as it is an essential structure-building protein, which is necessary for formulating high-quality baked goods. A major limitation in the production of gluten-free products is the lack of protein functionality in non-wheat cereals. Additionally, commercial gluten-free mixes usually contain only carbohydrates, which may significantly limit the amount of protein in the diet. In the recent past, various approaches are attempted to incorporate protein-based ingredients and to modify the functional properties for gluten-free product development. This review aims to the highlight functionality of the alternative protein-based ingredients, which can be utilized for gluten-free product development both functionally as well as nutritionally.
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Affiliation(s)
- Navneet Singh Deora
- Agricultural & Food Engineering Department, IIT Kharagpur, West Bengal, India
| | - Aastha Deswal
- Agricultural & Food Engineering Department, IIT Kharagpur, West Bengal, India
| | - Hari Niwas Mishra
- Agricultural & Food Engineering Department, IIT Kharagpur, West Bengal, India
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Rosell CM, Barro F, Sousa C, Mena MC. Cereals for developing gluten-free products and analytical tools for gluten detection. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2013.10.001] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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The gluten-free diet: testing alternative cereals tolerated by celiac patients. Nutrients 2013; 5:4250-68. [PMID: 24152755 PMCID: PMC3820072 DOI: 10.3390/nu5104250] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2013] [Revised: 10/07/2013] [Accepted: 10/15/2013] [Indexed: 02/07/2023] Open
Abstract
A strict gluten-free diet (GFD) is the only currently available therapeutic treatment for patients with celiac disease, an autoimmune disorder of the small intestine associated with a permanent intolerance to gluten proteins. The complete elimination of gluten proteins contained in cereals from the diet is the key to celiac disease management. However, this generates numerous social and economic repercussions due to the ubiquity of gluten in foods. The research presented in this review focuses on the current status of alternative cereals and pseudocereals and their derivatives obtained by natural selection, breeding programs and transgenic or enzymatic technology, potential tolerated by celiac people. Finally, we describe several strategies for detoxification of dietary gluten. These included enzymatic cleavage of gliadin fragment by Prolyl endopeptidases (PEPs) from different organisms, degradation of toxic peptides by germinating cereal enzymes and transamidation of cereal flours. This information can be used to search for and develop cereals with the baking and nutritional qualities of toxic cereals, but which do not exacerbate this condition.
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Taylor J, Anyango JO, Taylor JRN. Developments in the Science of Zein, Kafirin, and Gluten Protein Bioplastic Materials. Cereal Chem 2013. [DOI: 10.1094/cchem-12-12-0165-ia] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Janet Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa
- Corresponding author. Phone: +27 12 4205402. Fax: +27 12 4202839. E-mail:
| | - Joseph O. Anyango
- 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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