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Semwal J, Meera MS. Novel mode of kafirin modification using combination of enzyme and thermal treatment to expand its food application. Food Chem 2024; 460:140489. [PMID: 39047474 DOI: 10.1016/j.foodchem.2024.140489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 12/31/2023] [Accepted: 07/15/2024] [Indexed: 07/27/2024]
Abstract
Kafirin in sorghum inhibits starch digestion and exhibits antioxidant properties, however its potential in food industry remains unexplored. Therefore, the study was aimed to explore and improve the potential of kafirin as natural carbohydrate blocker using papain (6 NFU/mL) and/or infrared treatment (220 °C/3 min). Results indicated that the combined treatment, PIR (infrared + papain) is the most efficient treatment to modify kafirin. PIR generated a new ∼37 kDa high molecular weight moiety in kafirin with a crystal size of 157.44 Å. All samples showed superior antioxidant activity post-treatments, with PIR exhibiting highest scavenging activity from 31.09 to 82.97%, 15.09 to 42.82%, and 25.92 to 38.58% for DPPH, FRAP, and ABTS, respectively. PIR-modified kafirin limited malondialdehyde production, and increased α-amylase and α-glucosidase inhibition. Incorporation of 7.5% kafirin in corn starch increased resistant starch from 5.09 to 21.04% after cooking, which suggests potential of kafirin in development of diabetic-friendly food formulations.
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Affiliation(s)
- Jyoti Semwal
- Department of Grain Science and Technology, CSIR- Central Food Technological Research Institute, Mysore 570020, Karnataka, India; Academy of Scientific and Innovative Research, Ghaziabad 201002, India
| | - M S Meera
- Department of Grain Science and Technology, CSIR- Central Food Technological Research Institute, Mysore 570020, Karnataka, India; Academy of Scientific and Innovative Research, Ghaziabad 201002, India.
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Castro-Jácome TP, Tovar-Pérez EG, Alcántara-Quintana LE. Optimization of enzymatic production of anti-skin aging biopeptides from white sorghum [ Sorghum bicolor (L) Moench] grain. Prep Biochem Biotechnol 2024:1-12. [PMID: 38949113 DOI: 10.1080/10826068.2024.2366994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/02/2024]
Abstract
Recently, kafirins from white sorghum [Sorghum bicolor (L) Moench] grain have shown promise as a source of biopeptides with anti-skin aging effects (anti-inflammatory, antioxidant, and inhibition of photoaging-associated enzymes). This study employed response surface methodology (RSM) to optimize the extraction and enzymatic hydrolysis of kafirins (KAF) for the production of peptides with anti-skin aging properties. The optimization of conditions (reaction time and enzyme/substrate ratio) for liquefaction with α-amylase and hydrolysis of KAF with alcalase was performed using 32 complete factorial designs. Subsequently, ultrafiltered peptide extracts were obtained with molecular weights of 1-3 kDa (KAF-UF3) and lower than 1 kDa (KAF-UF1), which mainly contain hydrophobic amino acids (proline, leucine, isoleucine, phenylalanine, and valine) and peptide fractions with molecular weights of 0.69, 1.14, and 1.87 kDa. Consequently, the peptide extracts protected immortalized human keratinocytes (HaCaT cells) from ultraviolet B radiation (UVB)-induced damage by preventing the decrease and/or restoring the activity of antioxidant enzymes [superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px)]. Furthermore, KAF-UF3 and KAF-UF1 inhibited (20-29%) elastase and collagenase overactivity in UVB-exposed murine fibroblasts (3T3 cells). Thus, KAF-UF3 and KAF-UF1 exhibited behavior similar to that observed with glutathione (GSH), suggesting their potential as functional peptide ingredients in skincare products.
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Affiliation(s)
- Tania P Castro-Jácome
- Integral Food Research Laboratory, Tepic Institute of Technology, Tepic, Nayarit, Mexico
| | - Erik G Tovar-Pérez
- School of Engineering, Autonomous University of Queretaro, Amealco Campus, Amealco de Bonfil, Queretaro, Mexico
- Center of Applied Research in Biosystems (CARB-CIAB), Autonomous University of Queretaro, Amazcala Campus, El Marques, Queretaro, Mexico
| | - Luz E Alcántara-Quintana
- CONAHCYT - Cellular and Molecular Diagnosis Innovation Unit, Department of Innovation, Applied Science and Technology, San Luis Potosí Autonomous University, San Luis Potosi, S.L.P, Mexico
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Shah U, Bhattarai R, Al-Salami H, Blanchard C, Johnson SK. Advances in Extraction, Structure, and Physiochemical Properties of Sorghum Kafirin for Biomaterial Applications: A Review. J Funct Biomater 2024; 15:172. [PMID: 39057294 PMCID: PMC11278494 DOI: 10.3390/jfb15070172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2024] [Revised: 05/17/2024] [Accepted: 05/21/2024] [Indexed: 07/28/2024] Open
Abstract
Kafirin is an endosperm-specific hydrophobic protein found in sorghum grain and the waste by-product from sorghum biorefineries known as sorghum dried distillers' grain with solubles (DDGS). Because of kafirin's poor nutritional profile (negative nitrogen balance, slow digestibility, and lack of some essential amino acids), its direct human use as a food is restricted. Nevertheless, increased focus on biofuel production from sorghum grain has triggered a new wave of research to use sorghum DDGS kafirin as a food-grade protein for biomaterials with diverse applications. These applications result from kafirin's unique chemical nature: high hydrophobicity, evaporation-induced self-assembling capacity, elongated conformation, water insolubility, and low digestibility. Aqueous alcohol mixtures have been widely used for the extraction of kafirin. The composition, structure, extraction methodologies, and physiochemical properties of kafirin, emphasising its biomaterial functionality, are discussed in detail in this review. The literature survey reveals an in-depth understanding of extraction methodologies and their impact on structure functionality, which could assist in formulating materials of kafirin at a commercial scale. Ongoing research continues to explore the potential of kafirin and optimise its utilisation as a functional biomaterial, highlighting its valuable structural and physicochemical properties. Further studies should focus on covering gaps in the research as some of the current structural understanding comes from data on zein protein from maize.
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Affiliation(s)
- Umar Shah
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Perth, WA 6845, Australia; (U.S.)
| | - Rewati Bhattarai
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Perth, WA 6845, Australia; (U.S.)
| | - Hani Al-Salami
- The Biotechnology and Drug Development Research Laboratory, Curtin Medical School and Curtin Health Innovation Research Institute, Curtin University, Perth, WA 6845, Australia
| | - Christopher Blanchard
- ARC ITTC for Functional Grains, Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
| | - Stuart K. Johnson
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Perth, WA 6845, Australia; (U.S.)
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Evaluating the influence of cold plasma bubbling on protein structure and allergenicity in sesame milk. Allergol Immunopathol (Madr) 2023; 51:1-13. [PMID: 36924386 DOI: 10.15586/aei.v51isp1.783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Accepted: 12/21/2022] [Indexed: 03/16/2023]
Abstract
BACKGROUND Sesame is a traditional oilseed comprising essential amino acids. However, the presence of allergens in sesame is a significant problem in its consumption; thus, this study attempted to reduce these allergens in sesame oilseeds. OBJECTIVE The present study aimed to evaluate the effect of cold plasma processing on structural changes in proteins, and thereby the alteration of allergenicity in sesame milk. Method: Sesame milk (300 mL) was processed using atmospheric pressure plasma bubbling unit (dielectric barrier discharge, power: 200 V, and airflow rate: 16.6 mL/min) at different exposure times (10, 20, and 30 min). RESULTS The efficiency of plasma-bubbling unit as measured by electron paramagnetic resonance in terms of producing reactive hydroxyl (OH) radicals proved that generation of reactive species increased with exposure time. Further, the plasma-processed sesame milk subjected to sodium dodecyl sulfate-polyacrylamide gel electrophoresis and differential scanning calorimetery analysis revealed that plasma bubbling increased the oxidation of proteins with respect to bubbling time. The structural analysis by Fourier transform infrared spectroscopy and circular dichroism revealed that the secondary structure of proteins was altered after plasma application. This change in the protein structure helped in changing the immunoglobulin E (IgE)-binding epitopes of the protein, which in turn reduced the allergen-binding capacity by 23% at 20-min plasma bubbling as determined by the sandwich-type enzyme-linked immunosorbent assay. However, 30-min plasma bubbling intended to increase allergenicity, possibly because of increase in IgE binding due to the generation of neo epitopes. CONCLUSION These changes proved that plasma bubbling is a promising technology in oxidizing protein structure, and thereby reducing the allergenicity of sesame milk. However, increase in binding at 30-min bubbling is to be studied to facilitate further reduction of the binding capacity of IgE antibodies.
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Khalid W, Arshad MS, Aslam N, Mukhtar S, Rahim MA, Ranjha MMAN, Noreen S, Afzal MF, Aziz A, Awuchi CG. Food applications of sorghum derived kafirins potentially valuable in celiac disease. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2135532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Noman Aslam
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Shanza Mukhtar
- Department of Nutrition and Dietetics, the University of Faisalabad, Faisalabad, Pakistan
| | | | | | - Sana Noreen
- University Institute of Diet and Nutritional Sciences, the University of Lahore, Lahore, Pakistan
| | | | - Afifa Aziz
- Department of Food Science, Government College University, Faisalabad, Pakistan
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Alvarenga VO, Brito LM, Lacerda ICA. Application of mathematical models to validate emerging processing technologies in food. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Angonese M, Sá AGA, Emiliano Motta G, de Oliveira D, Di Luccio M, Carciofi BAM. Methods for Physically Structuring Meat Analogs: Challenges and Perspectives. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2124416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Mariana Angonese
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Amanda G. A. Sá
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Gabriel Emiliano Motta
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Débora de Oliveira
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Marco Di Luccio
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Bruno A. M. Carciofi
- Department of Chemical and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
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