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Tuhanioglu A, Ubeyitogullari A. Application of supercritical carbon dioxide to enhance the aroma of whole sorghum flour for use in 3D printing of sorghum cookies. Food Res Int 2024; 190:114588. [PMID: 38945607 DOI: 10.1016/j.foodres.2024.114588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 05/29/2024] [Accepted: 06/01/2024] [Indexed: 07/02/2024]
Abstract
Sorghum is a promising ingredient for new food products due to its high fiber content, slow digestibility, drought resistance, and gluten-free nature. One of the main challenges in sorghum-based products is the unpleasant aroma compounds found in grain sorghum. Therefore, in this study, sorghum flour was treated via supercritical carbon dioxide (SC-CO2) to remove undesired aroma compounds. The resulting SC-CO2-treated flours were used to generate dough for 3D food printing. At the optimized conditions, sorghum cookies were 3D-printed using 60 % water and a nozzle diameter of 1.5 mm. All dough samples produced with untreated and SC-CO2-treated sorghum flours exhibited shear-thinning behavior. Changing the treatment pressure (8-15 MPa) or temperature (40-60 °C) did not significantly affect the viscosity of the dough samples. Moreover, the sorghum cookie doughs had higher G' and G″ values after the SC-CO2 treatments (G' > G″). Doughs generated from flours treated at 15 MPa - 40 °C and 8 MPa - 60 °C showed lower adhesiveness compared to the ones produced from untreated flour, whereas 15 MPa - 60 °C treatment did not affect the adhesiveness. After baking, the 3D-printed cookies from SC-CO2-treated flour exhibited significantly lower redness (a*), but the hardness of the cookies was not affected by SC-CO2 treatment. Overall, the SC-CO2 treatment of sorghum flour did not negatively affect the quality parameters of the 3D-printed cookies while enhancing the aroma of the flour.
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Affiliation(s)
- Arda Tuhanioglu
- Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA
| | - Ali Ubeyitogullari
- Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA; Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR 72701, USA.
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2
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He R, Yang Y, Li Y, Yang M, Kong L, Yang F. Recent Progress in Distiller's Grains: Chemical Compositions and Biological Activities. Molecules 2023; 28:7492. [PMID: 38005214 PMCID: PMC10673086 DOI: 10.3390/molecules28227492] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 11/05/2023] [Accepted: 11/06/2023] [Indexed: 11/26/2023] Open
Abstract
Distiller's grains (DGs) are solid mixtures that remain after the production of alcoholic beverages. A large amount of DGs is produced each year during the brewing process. Currently, they are mostly used as a feedstock or substrate in the feed industry. However, the lack of a comprehensive understanding of the chemical composition of DGs is a major constraint on their further development and application for high-value-added usages. Some studies were published on the bioactive constituents of DGs in several different types of journals. Data were therefore collated to provide a comprehensive overview of these natural products. DGs are rich in phenols, phytosterols, and fatty acids, in addition to general lipid and protein constituents. These compounds and their related extracts possess diverse biological activities, including antioxidant, anti-inflammatory, and anti-hyperglycaemic effects. We hope that this review will provide research incentives for the further development and utilisation of DGs to develop high-value-added products.
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Affiliation(s)
- Ran He
- Jiangsu Key Laboratory of Bioactive Natural Product Research and State Key Laboratory of Natural Medicines, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing 210009, China; (R.H.); (L.K.)
| | - Yubo Yang
- Kweichow Moutai Co., Ltd., Zunyi 564501, China
| | - Yongsu Li
- Kweichow Moutai Co., Ltd., Zunyi 564501, China
| | - Minghua Yang
- Jiangsu Key Laboratory of Bioactive Natural Product Research and State Key Laboratory of Natural Medicines, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing 210009, China; (R.H.); (L.K.)
| | - Lingyi Kong
- Jiangsu Key Laboratory of Bioactive Natural Product Research and State Key Laboratory of Natural Medicines, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing 210009, China; (R.H.); (L.K.)
| | - Fan Yang
- Kweichow Moutai Co., Ltd., Zunyi 564501, China
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3
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The Effects of Processing Technologies on Nutritional and Anti-nutritional Properties of Pseudocereals and Minor Cereal. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02936-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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I. Mohamed H, M. Fawzi E, Basit A, Kaleemullah, Lone R, R. Sofy M. Sorghum: Nutritional Factors, Bioactive Compounds, Pharmaceutical and Application in Food Systems: A Review. PHYTON 2022; 91:1303-1325. [DOI: 10.32604/phyton.2022.020642] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Accepted: 01/18/2022] [Indexed: 10/26/2023]
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Bioactive Compounds and Biological Activities of Sorghum Grains. Foods 2021; 10:foods10112868. [PMID: 34829151 PMCID: PMC8618165 DOI: 10.3390/foods10112868] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/15/2021] [Accepted: 11/16/2021] [Indexed: 12/22/2022] Open
Abstract
Sorghum is the fifth most commonly used cereal worldwide and is a rich source of many bioactive compounds. We summarized phenolic compounds and carotenoids, vitamin E, amines, and phytosterols in sorghum grains. Recently, with the development of detection technology, new bioactive compounds such as formononetin, glycitein, and ononin have been detected. In addition, multiple in vitro and in vivo studies have shown that sorghum grains have extensive bio-logical activities, such as antioxidative, anticancer, antidiabetic, antiinflammatory, and antiobesity properties. Finally, with the establishment of sorghum phenolic compounds database, the bound phenolics and their biological activities and the mechanisms of biological activities of sorghum bioactive compounds using clinical trials may be researched.
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Large-Scale Non-Targeted Metabolomics Reveals Antioxidant, Nutraceutical and Therapeutic Potentials of Sorghum. Antioxidants (Basel) 2021; 10:antiox10101511. [PMID: 34679645 PMCID: PMC8532915 DOI: 10.3390/antiox10101511] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 09/17/2021] [Accepted: 09/18/2021] [Indexed: 01/10/2023] Open
Abstract
Sorghum is one of the most important food and feed cereal crops and has been gaining industrial importance in recent years for its biofuel, nutraceutical and antioxidant values. A genetic profile variation study was undertaken for the accumulation of phytochemicals in 61 diverse sorghum accessions differing in their growth habitat and grain color through non-targeted Gas Chromatography–Mass Spectrometry (GC-MS/MS) analysis. Mass Spectrometry–Data Independent AnaLysis (MS-DIAL) and MetaboAnalyst identified 221 metabolites belonging to 27 different phytochemicals. Tropical and temperate sorghums were distinct in their metabolic profiles with minimum overlaps, and 51 different metabolites were crucial in differentiating the two groups. Temperate sorghums had the ability to accumulate more of phenolic acids, phytosterols, flavonoids, carotenoids, and tropical sorghums for stress-related amino acids, sugars and fatty acids. Grain-color-based Partial Least Square–Discriminant Analysis (PLS-DA) analysis identified 94 Variable Importance in Projections (VIP) metabolites containing majority of flavonoids, phenylpropanoids and phytosterols. This study identified two sorghum lines (IS 7748 and IS 14861) with rich amounts of antioxidants (catechins and epicatechins) belonging to the group of condensed tannins that otherwise do not accumulate commonly in sorghum. Out of 13 metabolic pathways identified, flavonoid biosynthesis showed the highest expression. This study provided new opportunities for developing biofortified sorghum with enhanced nutraceutical and therapeutics through molecular breeding and metabolic engineering.
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Evaluation of sorghum dried distillers’ grains plus solubles as a replacement of a portion of sorghum grain and soybean meal in growing diets for steers. Livest Sci 2021. [DOI: 10.1016/j.livsci.2021.104564] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Acosta-Estrada BA, Reyes A, Rosell CM, Rodrigo D, Ibarra-Herrera CC. Benefits and Challenges in the Incorporation of Insects in Food Products. Front Nutr 2021; 8:687712. [PMID: 34277684 PMCID: PMC8277915 DOI: 10.3389/fnut.2021.687712] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Accepted: 05/27/2021] [Indexed: 11/13/2022] Open
Abstract
Edible insects are being accepted by a growing number of consumers in recent years not only as a snack but also as a side dish or an ingredient to produce other foods. Most of the edible insects belong to one of these groups of insects such as caterpillars, butterflies, moths, wasps, beetles, crickets, grasshoppers, bees, and ants. Insect properties are analyzed and reported in the articles reviewed here, and one common feature is nutrimental content, which is one of the most important characteristics mentioned, especially proteins, lipids, fiber, and minerals. On the other hand, insects can be used as a substitute for flour of cereals for the enrichment of snacks because of their high content of proteins, lipids, and fiber. Technological properties are not altered when these insects-derived ingredients are added and sensorial analysis is satisfactory, and only in some cases, change in color takes place. Insects can be used as substitute ingredients in meat products; the products obtained have higher mineral content than traditional ones, and some texture properties (like elasticity) can be improved. In extruded products, insects are an alternative source of proteins to feed livestock, showing desirable characteristics. Isolates of proteins of insects have demonstrated bioactive activity, and these can be used to improve food formulations. Bioactive compounds, as antioxidant agents, insulin regulators, and anti-inflammatory peptides, are high-value products that can be obtained from insects. Fatty acids that play a significant role in human health and lipids from insects have showed positive impacts on coronary disease, inflammation, and cancer. Insects can be a vector for foodborne microbial contamination, but the application of good manufacturing practices and effective preservation techniques jointly with the development of appropriate safety regulations will decrease the appearance of such risks. However, allergens presented in some insects are a hazard that must be analyzed and taken into account. Despite all the favorable health-promoting characteristics present in insects and insects-derived ingredients, willingness to consume them has yet to be generalized.
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Affiliation(s)
- Beatriz A. Acosta-Estrada
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Monterrey, Mexico
| | - Alicia Reyes
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Departamento de Bioingeniería, Puebla, Mexico
| | - Cristina M. Rosell
- Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC), Valencia, Spain
| | - Dolores Rodrigo
- Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC), Valencia, Spain
| | - Celeste C. Ibarra-Herrera
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Departamento de Bioingeniería, Puebla, Mexico
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Sawadogo-Lingani H, Owusu-Kwarteng J, Glover R, Diawara B, Jakobsen M, Jespersen L. Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.672410] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Spontaneously fermented sorghum beers remain by far the most popular traditional cereal-based alcoholic beverages in Africa. Known under various common names (traditional beers, sorghum beers, opaque, native or indigenous beers) they are also recognized under various local names depending on the region or ethnic group. Dolo and pito are two similar traditional beers popular in West African countries including Burkina Faso, Mali, Ghana, Benin, Togo, Nigeria and Ivory Coast. These low-alcoholic beers are nutritious and contribute to the nutritional balance of local populations, as well as to their socio-cultural and economic well-being. The production of African traditional beers remains one of the major economic activities, creating employment and generating substantial income that contributes to livelihoods as well as the countries' economic systems. Their processing (malting and brewing) is still artisanal, based on traditional family know-how. The brewing process involves either an acidification and an alcoholic fermentation phases, or a mixed fermentation combining LAB and yeasts. Saccharomyces cerevisiae has been identified as the dominant yeast species involved in the alcoholic fermentation, with a biodiversity at strain level. LAB involved in the processing belong to the genera of Limosilactobacillus, Lactobacillus, Pediococcus, Leuconostoc, Lactococcus, Streptococcus, and Enterococcus. Molds (Aspergillus, Penicillium, Rhizopus, Geotrichum), and acetic bacteria are often associated with the malting and brewing processes. Challenges for sustainable production of African sorghum beer include inconsistent supply of raw materials, variability in product quality and safety, high energy consumption and its impact on the environment, poor packaging and short shelf-life. For sustainable and environmentally-friendly production of African sorghum beers, there is the need to assess the processing methods and address sustainability challenges. Strategies should promote wider distribution and adoption of improved sorghum varieties among farmers, prevent losses through the adoption of good storage practices of raw material, promote the adoption of improved cook stoves by the brewers, develop and adopt starter cultures for controlled fermentation, regulate the production through the establishment of quality standards and better valorize by-products and wastes to increase the competitiveness of the value chain. Appropriate packaging and stabilization processes should be developed to extend the shelf-life and diversify the channels for sustainable distribution of African cereal-based alcoholic beverages.
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Wyatt VT, Jones K, Johnston DB, Moreau RA. Optimization of the in Situ Transesterification of Grain Sorghum (Milo)
DDGS
to Fatty Acid Methyl Esters and Fatty Acid Ethyl Esters. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Victor T. Wyatt
- United States Department of Agriculture, Agricultural Research Service Eastern Regional Research Center Wyndmoor PA 19038 USA
| | - Kerby Jones
- United States Department of Agriculture, Agricultural Research Service Eastern Regional Research Center Wyndmoor PA 19038 USA
| | - David B. Johnston
- United States Department of Agriculture, Agricultural Research Service Eastern Regional Research Center Wyndmoor PA 19038 USA
| | - Robert A. Moreau
- United States Department of Agriculture, Agricultural Research Service Eastern Regional Research Center Wyndmoor PA 19038 USA
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11
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Zakaria R, J Musa R, Faraj J, H Mahmoud Abudayeh Z, A Mohammed H. Evaluation of the Wheat Germ Oil Topical Formulations for Wound Healing Activity in Rats. Pak J Biol Sci 2021; 24:706-715. [PMID: 34486347 DOI: 10.3923/pjbs.2021.706.715] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Wheat Germ Oil (WGO), the flour-milling by-product of wheat has essential constituents for skin health care as vitamin E, B-complex, squalene and unsaturated fatty acids. Incorporate WGO into polymers of the cream and ointment bases and evaluate the wound healing potential of these WGO formulations in the rat-animal model. <b>Materials and Methods:</b> WGO creams and ointments were prepared in two concentrations, 10 and 20% and evaluated for storage stability, homogeneity and compatibility using Fourier Transform Infrared (FT-IR) spectrometry. An amount of 0.5 g of the WGO formulations was applied daily to the injured area of the rats back. Wounds were observed for any clinical changes and healing compared to the control animal group. <b>Results:</b> The WGO was compatible with the cream and ointment bases and physically stables over 60 days of storage. The formulations of WGO have induced dose-dependent wound healing properties however the ointment formulations were demonstrating wound healing activity significantly better than the creams at all the intervals of the treatment. Within three weeks, 20% WGO ointment has induced a 90%reduction in the wound size diameter. Also, wounds recovered by 50% in 10 and 14 days of treatment with 20% WGO ointment and cream, respectively. <b>Conclusion:</b> The results revealed that WGO is a potential wound-healing agent from the scope that WGO is a common cosmetic ingredient and available at affordable prices.
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Zhang X, Lin K, Li Y. Highlights to phytosterols accumulation and equilibrium in plants: Biosynthetic pathway and feedback regulation. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2020; 155:637-649. [PMID: 32858426 DOI: 10.1016/j.plaphy.2020.08.021] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 08/08/2020] [Accepted: 08/08/2020] [Indexed: 05/26/2023]
Abstract
Phytosterols are a group of sterols exclusive to plants and fungi, but are indispensable to humans because of their medicinal and nutritional values. However, current raw materials used for phytosterols extraction add to the cost and waste in the process. For higher sterols production, major attention is drawn to plant materials abundant in phytosterols and genetic modification. To provide an insight into phytosterols metabolism, the research progress on key enzymes involved in phytosterols biosynthesis and conversions were summarized. CAS, SSR2, SMT, DWF1 and CYP710A, the enzymes participating in the biosynthetic pathway, and PSAT, ASAT and SGT, the enzymes involved in the conversion of free sterols to conjugated ones, were reviewed. Specifically, SMT and CYP710A were emphasized for their function on modulating the percentage composition of different kinds of phytosterols. The thresholds of sterol equilibrium and the resultant phytosterols accumulation, which vary in plant species and contribute to plasma membrane remodeling under stresses, were also discussed. By retrospective analysis of the previous researches, we proposed a feedback mechanism regulating sterol equilibrium underlying sterols metabolism. From a strategic perspective, we regard salt tolerant plant as an alternative to present raw materials, which will attain higher phytosterols production in combination with gene-modification.
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Affiliation(s)
- Xuan Zhang
- Key Laboratory of Plant Molecular Physiology, Institute of Botany, Chinese Academy of Sciences, Beijing, 100093, China; University of Chinese Academy of Sciences, Beijing, 100049, China.
| | - Kangqi Lin
- Key Laboratory of Plant Molecular Physiology, Institute of Botany, Chinese Academy of Sciences, Beijing, 100093, China; University of Chinese Academy of Sciences, Beijing, 100049, China.
| | - Yinxin Li
- Key Laboratory of Plant Molecular Physiology, Institute of Botany, Chinese Academy of Sciences, Beijing, 100093, China.
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Adebo OA. African Sorghum-Based Fermented Foods: Past, Current and Future Prospects. Nutrients 2020; 12:E1111. [PMID: 32316319 PMCID: PMC7231209 DOI: 10.3390/nu12041111] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 04/07/2020] [Accepted: 04/14/2020] [Indexed: 11/26/2022] Open
Abstract
Sorghum (Sorghum bicolor) is a well-known drought and climate resistant crop with vast food use for the inhabitants of Africa and other developing countries. The importance of this crop is well reflected in its embedded benefits and use as a staple food, with fermentation playing a significant role in transforming this crop into an edible form. Although the majority of these fermented food products evolve from ethnic groups and rural communities, industrialization and the application of improved food processing techniques have led to the commercial success and viability of derived products. While some of these sorghum-based fermented food products still continue to bask in this success, much more still needs to be done to further explore evolving techniques, technologies and processes. The addition of other affordable nutrient sources in sorghum-based fermented foods is equally important, as this will effectively augment the intake of a nutritionally balanced product.
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Affiliation(s)
- Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg (Doornfontein Campus), P.O. Box 17011 Johannesburg, Gauteng 2028, South Africa
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Abstract
Sorghum contains a wide array of phytochemicals and their levels are affected by the genotype. Phytochemicals identified in sorghum include phenolic acids, flavonoids, condensed tannins, polycosanols, phytosterols, stilbenes, and phenolamides. Most of these phytochemicals are concentrated in the bran fraction and have been shown to have several potential health benefits, which include antidiabetic, cholesterol-lowering, anti-inflammatory, and anticancer properties. This chapter gives an overview of sorghum genetics relevant to phytochemicals, phytochemicals identified in sorghum grain, and their potential health benefits.
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Dewi Yuliana N. FTIR-METABOLOMICS TO CORRELATE SORGHUM’S CHEMICAL PROFILE AND HCT-116 CYTOTOXICITY CHANGES DURING RICE-ANALOGUE PRODUCTION. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2018. [DOI: 10.6066/jtip.2018.29.2.110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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16
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Wyatt VT, Jones K, Johnston DB, Moreau RA. Production of Fatty-Acid Methyl Esters Via the In Situ Transesterification of Grain Sorghum Bran and Sorghum Distiller's Dried Grains and Solubles. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12066] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Victor T. Wyatt
- Sustainable Biofuels and Coproducts Research Unit, Eastern Regional Research Center, Agricultural Research Service; United States Department of Agriculture; 600 East Mermaid Lane, Wyndmoor PA 19038 USA
| | - Kerby Jones
- Sustainable Biofuels and Coproducts Research Unit, Eastern Regional Research Center, Agricultural Research Service; United States Department of Agriculture; 600 East Mermaid Lane, Wyndmoor PA 19038 USA
| | - David B. Johnston
- Sustainable Biofuels and Coproducts Research Unit, Eastern Regional Research Center, Agricultural Research Service; United States Department of Agriculture; 600 East Mermaid Lane, Wyndmoor PA 19038 USA
| | - Robert A. Moreau
- Sustainable Biofuels and Coproducts Research Unit, Eastern Regional Research Center, Agricultural Research Service; United States Department of Agriculture; 600 East Mermaid Lane, Wyndmoor PA 19038 USA
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Sadek NF, Yuliana ND, Prangdimurti E, Priosoeryanto BP, Budijanto S. Plant Sterol Esters in Extruded Food Model Inhibits Colon Carcinogenesis by Suppressing Inflammation and Stimulating Apoptosis. J Med Food 2017; 20:659-666. [PMID: 28692412 DOI: 10.1089/jmf.2016.3876] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
Plant sterols in their free forms are known to inhibit colon cancer. Whether these activities persist when compounds are incorporated into processed food is not reported yet. This study aimed to test the ability of plant sterol esters (PSE) incorporated into a nonpuffed extruded food (NPE) model to inhibit colon carcinogenesis. PSE was added into NPE at four concentrations (0.0%, 0.7%, 1.4%, and 2.1%). PSE-NPE activity was tested in azoxymethane/dextran sodium sulfate-induced Balb/c mice. The groups given PSE-NPE did not show any colon tumor formation. Immunohistochemistry results revealed that the group fed with 1.4% PSE had the lowest histoscore for cyclooxygenase-2 expression and the highest histoscore for cleaved caspase-3, cleaved caspase-8, and cleaved caspase-9expressions. The results of this study indicated that even after incorporation into a food system, which is processed using high pressure and temperature, PSE retained its chemopreventive activity. The proposed mechanisms are by suppressing inflammation and inducing apoptosis.
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Affiliation(s)
- Nur Fathonah Sadek
- 1 Department of Food Science and Technology, Bogor Agricultural University , Bogor, Indonesia
| | - Nancy Dewi Yuliana
- 1 Department of Food Science and Technology, Bogor Agricultural University , Bogor, Indonesia .,2 Southeast Asia Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University , Bogor, Indonesia
| | - Endang Prangdimurti
- 1 Department of Food Science and Technology, Bogor Agricultural University , Bogor, Indonesia .,2 Southeast Asia Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University , Bogor, Indonesia
| | - Bambang Pontjo Priosoeryanto
- 3 Division of Veterinary Pathology, Department of Veterinary Clinic Reproduction and Pathology, Bogor Agricultural University , Bogor, Indonesia
| | - Slamet Budijanto
- 1 Department of Food Science and Technology, Bogor Agricultural University , Bogor, Indonesia .,2 Southeast Asia Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University , Bogor, Indonesia
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de Morais Cardoso L, Pinheiro SS, Martino HSD, Pinheiro-Sant'Ana HM. Sorghum (Sorghum bicolor L.): Nutrients, bioactive compounds, and potential impact on human health. Crit Rev Food Sci Nutr 2017; 57:372-390. [PMID: 25875451 DOI: 10.1080/10408398.2014.887057] [Citation(s) in RCA: 169] [Impact Index Per Article: 24.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Sorghum is the fifth most produced cereal in the world and is a source of nutrients and bioactive compounds for the human diet. We summarize the recent findings concerning the nutrients and bioactive compounds of sorghum and its potential impact on human health, analyzing the limitations and positive points of the studies and proposing directions for future research. Sorghum is basically composed of starch, which is more slowly digested than that of other cereals, has low digestibility proteins and unsaturated lipids, and is a source of some minerals and vitamins. Furthermore, most sorghum varieties are rich in phenolic compounds, especially 3-deoxyanthocyanidins and tannins. The results obtained in vitro and in animals have shown that phenolics compounds and fat soluble compounds (polycosanols) isolated from sorghum benefit the gut microbiota and parameters related to obesity, oxidative stress, inflammation, diabetes, dyslipidemia, cancer, and hypertension. The effects of whole sorghum and its fractions on human health need to be evaluated. In conclusion, sorghum is a source of nutrients and bioactive compounds, especially 3-deoxyanthocyanidins, tannins, and polycosanols, which beneficially modulate, in vitro and in animals, parameters related to noncommunicable diseases. Studies should be conducted to evaluate the effects of different processing on protein and starch digestibility of sorghum as well as on the profile and bioavailability of its bioactive compounds, especially 3-deoxyanthocyanidins and tannins. Furthermore, the benefits resulting from the interaction of bioactive compounds in sorghum and human microbiota should be studied.
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Affiliation(s)
| | - Soraia Silva Pinheiro
- b Laboratory of Vitamins Analysis, Department of Nutrition and Health , Federal University of Viçosa , Minas Gerais , Brazil
| | - Hércia Stampini Duarte Martino
- c Laboratory of Experimental Nutrition, Department of Nutrition and Health , Federal University of Viçosa , Viçosa, Minas Gerais , Brazil
| | - Helena Maria Pinheiro-Sant'Ana
- b Laboratory of Vitamins Analysis, Department of Nutrition and Health , Federal University of Viçosa , Minas Gerais , Brazil
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Navarro M, Sonni F, Chaliha M, Netzel G, Stanley R, Sultanbawa Y. Physicochemical assessment and bioactive properties of condensed distillers solubles, a by-product from the sorghum bio-fuel industry. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.09.008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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He WS, Liu Q, Yu H, Si XJ, Zhang JK. Efficient Synthesis of Octacosanol Linoleate Catalyzed by Ionic Liquid and Its Structure Characterization. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2793-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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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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Extraction of omega-3-rich oil from Camelina sativa seed using supercritical carbon dioxide. J Supercrit Fluids 2015. [DOI: 10.1016/j.supflu.2015.06.002] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Lukić M, Lukić I, Sladonja B, Piližota V. Policosanol variation in olive oil as a result of variety, ripening, and storage. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400483] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Marina Lukić
- Institute of Agriculture and TourismPorečCroatia
| | - Igor Lukić
- Institute of Agriculture and TourismPorečCroatia
| | | | - Vlasta Piližota
- Faculty of Food TechnologyJosip Juraj Strossmayer University of OsijekOsijekCroatia
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Lee BH, Carr TP, Weller CL, Cuppett S, Dweikat IM, Schlegel V. Grain sorghum whole kernel oil lowers plasma and liver cholesterol in male hamsters with minimal wax involvement. J Funct Foods 2014. [DOI: 10.1016/j.jff.2013.12.014] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
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Liu K. Chemical composition of distillers grains, a review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:1508-1526. [PMID: 21299215 DOI: 10.1021/jf103512z] [Citation(s) in RCA: 141] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
In recent years, increasing demand for ethanol as a fuel additive and decreasing dependency on fossil fuels have resulted in a dramatic increase in the amount of grains used for ethanol production. Dry-grind is the major process, resulting in distillers dried grains with solubles (DDGS) as a major coproduct. Like fuel ethanol, DDGS has quickly become a global commodity. However, high compositional variation has been the main problem hindering its use as a feed ingredient. This review provides updated information on the chemical composition of distillers grains in terms of nutrient levels, changes during dry-grind processing, and causes for large variation. The occurrence in grain feedstock and the fate of mycotoxins during processing are also covered. During processing, starch is converted to glucose and then to ethanol and carbon dioxide. Most other components are relatively unchanged but concentrated in DDGS about 3-fold over the original feedstock. Mycotoxins, if present in the original feedstock, are also concentrated. Higher fold of increases in S, Na, and Ca are mostly due to exogenous addition during processing, whereas unusual changes in inorganic phosphorus (P) and phytate P indicate phytate hydrolysis by yeast phytase. Fermentation causes major changes, but other processing steps are also responsible. The causes for varying DDGS composition are multiple, including differences in feedstock species and composition, process methods and parameters, the amount of condensed solubles added to distiller wet grains, the effect of fermentation yeast, and analytical methodology. Most of them can be attributed to the complexity of the dry-grind process itself. It is hoped that information provided in this review will improve the understanding of the dry-grind process and aid in the development of strategies to control the compositional variation in DDGS.
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Affiliation(s)
- KeShun Liu
- Grain Chemistry and Utilization Laboratory, National Small Grains and Potato Germplasm Research Unit, Agricultural Research Service, U.S. Department of Agriculture , 1691 South 2700 West, Aberdeen, Idaho 83210, United States.
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