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Nagy R, Kun-Nemes A, Szőllősi E, Bíróné Molnár P, Cziáky Z, Murányi E, Sipos P, Remenyik J. Physiological potential of different Sorghum bicolor varieties depending on their bioactive characteristics and antioxidant potential as well as different extraction methods. Heliyon 2024; 10:e35807. [PMID: 39220962 PMCID: PMC11365355 DOI: 10.1016/j.heliyon.2024.e35807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 07/22/2024] [Accepted: 08/05/2024] [Indexed: 09/04/2024] Open
Abstract
A comprehensive study of sorghum bran and flour was performed to explore the secondary metabolite profiles of differently coloured genotypes and to evaluate the variability in the antioxidant properties based on differences in polarity and solubility. This research included one red variety and one white variety. Among the samples, the red variety contained significantly greater amounts of secondary metabolites than did the white variety, with total polyphenol contents of 808.04 ± 63.89 mg.100 g-1 and 81.56 ± 3.87 mg.100 g-1, respectively. High-molecular-weight condensed tannin-type flavonoid extracts with high antioxidant activity were obtained by using relatively low-polarity acetone-water solvents, which was reflected by the measured antioxidant values. Among the methods used, the electron-donating Trolox equivalent antioxidant assay provided the highest antioxidant capacity, with values ranging from 118.5 to 182.6 μmol g-1 in the case of the red variety, in accordance with the electron donor properties of condensed tannins. Key secondary metabolites were identified using MS techniques and quantified using HPLC. Catechin and procyanidin B1 were found in the red variety at concentrations of 3.20 and 96.11 mg.100 g-1, respectively, while the concentrations in the white variety were under the limit of detection. All four tocopherols were found in sorghum, with the red variety containing a higher amount than the white variety, but the vitamin B complex concentrations were higher in the white variety. Overall, the red sorghum variety proved to be a better source of secondary metabolites with potential health benefits and could be used as a nutrient-rich food source.
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Affiliation(s)
- Róbert Nagy
- University of Debrecen, Faculty of Agriculture, and Food Sciences, and Environmental Management, Institute of Nutrition Science, 138 Böszörményi Street, 4032, Debrecen, Hungary
| | - Andrea Kun-Nemes
- University of Debrecen, Faculty of Agriculture and Food Sciences, and Environmental Management, Center for Complex Systems and Microbiome Innovations, 1 Egyetem Square, 4032, Debrecen, Hungary
| | - Erzsébet Szőllősi
- University of Debrecen, Faculty of Agriculture and Food Sciences, and Environmental Management, Center for Complex Systems and Microbiome Innovations, 1 Egyetem Square, 4032, Debrecen, Hungary
| | - Piroska Bíróné Molnár
- University of Debrecen, Faculty of Agriculture and Food Sciences, and Environmental Management, Center for Complex Systems and Microbiome Innovations, 1 Egyetem Square, 4032, Debrecen, Hungary
| | - Zoltán Cziáky
- University of Nyíregyháza, Institute of Technical and Agricultural Sciences, Agricultural and Molecular Research and Service Group, 31/b. Sóstói Street, 4400, Nyíregyháza, Hungary
| | - Eszter Murányi
- Hungarian University of Agriculture and Life Sciences, Research Institute of Karcag, 1 Páter Károly Str., 2100 Gödöllő, Hungary
| | - Péter Sipos
- University of Debrecen, Faculty of Agriculture, and Food Sciences, and Environmental Management, Institute of Nutrition Science, 138 Böszörményi Street, 4032, Debrecen, Hungary
| | - Judit Remenyik
- University of Debrecen, Faculty of Agriculture and Food Sciences, and Environmental Management, Center for Complex Systems and Microbiome Innovations, 1 Egyetem Square, 4032, Debrecen, Hungary
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Syeunda C, Awika JM. Mechanisms of flavonoid inhibition of Maillard reaction product formation in relation to whole grains processing. Food Chem 2024; 449:139237. [PMID: 38581780 DOI: 10.1016/j.foodchem.2024.139237] [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: 11/26/2023] [Revised: 03/23/2024] [Accepted: 04/02/2024] [Indexed: 04/08/2024]
Abstract
Whole grains (WG) are beneficial to health but have reduced sensory quality, partly attributable to inhibition of Maillard reaction products (MRP) by WG phenolics. The study investigated how major flavonoid classes in cereals affect Maillard reaction pathways. Flavonoids were reacted with xylose-lysine aqueous system at 160 °C/12 min. Additionally, breads were made with catechin, and wheat and sorghum bran fortification. Low Mw MRP were profiled using UPLC-MS/MS, while melanoidins were characterized using fluorescence spectroscopy and HPSEC-MALS. The flavonoids significantly (p < 0.05) reduced both melanoidin content (by 33-86%) and Mw (3.5-15 kDa vs 20 kDa control), leading to lighter bread crust. Flavonoids inhibited MRP via direct condensation with early-stage amines and carbonyls into stable adducts, and reduction of late-stage polymerization reactions, increasing accumulation of cyclic N-containing intermediates. Inhibitory trend was flavones>flavanones>flavanols. C-Ring π-bond dramatically enhance flavonoid MRP inhibition; thus flavone-rich cereal grains are likely to strongly impact MRP-dependent sensory attributes of WG products.
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Affiliation(s)
- Cyprian Syeunda
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA.
| | - Joseph M Awika
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA.
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Duke K, Syeunda C, Brantsen JF, Nindawat S, Awika JM. Polyphenol recovery from sorghum bran waste by microwave assisted extraction: Structural transformations as affected by grain phenolic profile. Food Chem 2024; 444:138645. [PMID: 38325084 DOI: 10.1016/j.foodchem.2024.138645] [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: 10/10/2022] [Revised: 01/25/2024] [Accepted: 01/30/2024] [Indexed: 02/09/2024]
Abstract
Sorghum milling waste stream (bran), contains diverse phenolic compounds with bioactive properties. The study determined the potential of microwave assisted extraction (MAE) to recover the bran phenolic compounds. Red, white, and lemon-yellow pericarp sorghum brans were subjected to MAE and phenolic yield and structural transformation vs conventional extraction (control) assessed by UPLC-MS/MS, Folin-Ciocalteu and Trolox equivalent antioxidant capacity methods. Phenols yield increased from 3.7-20.3 to 12.6-75.5 mg/g, while antioxidants capacity increased average 3.3X in MAE extracts vs controls. Hydroxycinnamic acids increased most dramatically (3.0-32X) in MAE extracts (0.08-2.64 to 2.57-8.01 mg/g), largely driven by release of cell-wall derived feruloyl- and coumaroyl-arabinose. MAE hydrolyzed flavonoid glycosides into aglycones, and depolymerized condensed flavonoid heteropolymers into flavanones, flavanols and (deoxy)anthocyanidins. Thus, MAE dramatically enhances yield of valuable phenolics from sorghum bran waste, but also alters the phenolic profile in ways that may influence their chemical and biological properties.
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Affiliation(s)
- Kaitlyn Duke
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA.
| | - Cyprian Syeunda
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA.
| | - Julia F Brantsen
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA; General Mills, Minneapolis, MN 55440, USA(1).
| | - Shruti Nindawat
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA.
| | - Joseph M Awika
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA.
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Wang L, Tu W, Jin P, Liu Y, Du J, Zheng J, Wang YH, Li J. Genome-wide association study of plant color in Sorghum bicolor. FRONTIERS IN PLANT SCIENCE 2024; 15:1320844. [PMID: 38660439 PMCID: PMC11039782 DOI: 10.3389/fpls.2024.1320844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Accepted: 03/20/2024] [Indexed: 04/26/2024]
Abstract
Introduction Sorghum plant color is the leaf sheath/leaf color and is associated with seed color, tannin and phenol content, head blight disease incidence, and phytoalexin production. Results In this study, we evaluated plant color of the sorghum mini core collection by scoring leaf sheath/leaf color at maturity as tan, red, or purple across three testing environments and performed genome-wide association mapping (GWAS) with 6,094,317 SNPs markers. Results and Discussion Eight loci, one each on chromosomes 1, 2, 4, and 6 and two on chromosomes 5 and 9, were mapped. All loci contained one to three candidate genes. In qPC5-1, Sobic.005G165632 and Sobic.005G165700 were located in the same linkage disequilibrium (LD) block. In qPC6, Sobic.006G149650 and Sobic.006G149700 were located in the different LD block. The single peak in qPC6 covered one gene, Sobic.006G149700, which was a senescence regulator. We found a loose correlation between the degree of linkage and tissue/organ expression of the underlying genes possibly related to the plant color phenotype. Allele analysis indicated that none of the linked SNPs can differentiate between red and purple accessions whereas all linked SNPs can differentiate tan from red/purple accessions. The candidate genes and SNP markers may facilitate the elucidation of plant color development as well as molecular plant breeding.
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Affiliation(s)
- Lihua Wang
- College of Agriculture, Anhui Science and Technology University, Fengyang, Anhui, China
- Anhui Province International Joint Research Center of Forage Bio-breeding, Chuzhou, China
| | - Wenmiao Tu
- College of Agriculture, Anhui Science and Technology University, Fengyang, Anhui, China
- Anhui Province International Joint Research Center of Forage Bio-breeding, Chuzhou, China
| | - Peng Jin
- College of Agriculture, Anhui Science and Technology University, Fengyang, Anhui, China
- Anhui Province International Joint Research Center of Forage Bio-breeding, Chuzhou, China
| | - Yanlong Liu
- College of Agriculture, Anhui Science and Technology University, Fengyang, Anhui, China
- Anhui Province International Joint Research Center of Forage Bio-breeding, Chuzhou, China
| | - Junli Du
- College of Agriculture, Anhui Science and Technology University, Fengyang, Anhui, China
- Anhui Province International Joint Research Center of Forage Bio-breeding, Chuzhou, China
| | - Jiacheng Zheng
- College of Agriculture, Anhui Science and Technology University, Fengyang, Anhui, China
- Anhui Province International Joint Research Center of Forage Bio-breeding, Chuzhou, China
| | - Yi-Hong Wang
- Department of Biology, University of Louisiana at Lafayette, Lafayette, LA, United States
| | - Jieqin Li
- College of Agriculture, Anhui Science and Technology University, Fengyang, Anhui, China
- Anhui Province International Joint Research Center of Forage Bio-breeding, Chuzhou, China
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Pirvu LC, Pintilie L, Albulescu A, Stefaniu A, Neagu G. Anti-Proliferative Potential of Cynaroside and Orientin-In Silico (DYRK2) and In Vitro (U87 and Caco-2) Studies. Int J Mol Sci 2023; 24:16555. [PMID: 38068880 PMCID: PMC10705913 DOI: 10.3390/ijms242316555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 11/06/2023] [Accepted: 11/07/2023] [Indexed: 12/18/2023] Open
Abstract
Luteolin derivates are plant compounds with multiple benefits for human health. Stability to heat and acid hydrolysis and high resistance to (auto)oxidation are other arguments for the laden interest in luteolin derivates today. The present study was designed to compare the in silico and in vitro anti-proliferative potential of two luteolin derivates, luteolin-7-O-glucoside/cynaroside (7-Lut) and luteolin-8-C-glucoside/orientin (8-Lut). In silico investigations were carried out on the molecular target, namely, the human dual specificity tyrosine phosphorylation-regulated kinase 2 (DYRK2) in association with its natural ligand, curcumin (PDB ID: 5ZTN), by CLC Drug Discovery Workbench v. 1.5.1. software and Molegro Virtual Docker (MVD) v. MVD 2019.7.0. software. In vitro studies were performed on two human tumor cell lines, glioblastoma (U87) and colon carcinoma (Caco-2), respectively. Altogether, docking studies have revealed 7-Lut and 8-Lut as effective inhibitors of DYRK2, even stronger than the native ligand curcumin; in vitro studies indicated the ability of both luteolin glucosides to inhibit the viability of both human tumor cell lines, up to 85% at 50 and 100 µg/mL, respectively; the most augmented cytotoxic and anti-proliferative effects were obtained for U87 exposed to 7-Lut (IC50 = 26.34 µg/mL). The results support further studies on cynaroside and orientin to create drug formulas targeting glioblastoma and colon carcinoma in humans.
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Affiliation(s)
- Lucia Camelia Pirvu
- Department of Pharmaceutical Biotechnologies, National Institute of Chemical Pharmaceutical R&D—ICCF Bucharest, 112 Vitan, 031299 Bucharest, Romania;
| | - Lucia Pintilie
- Department of Synthesis of Bioactive Substances and Pharmaceutical Technologies, National Institute of Chemical Pharmaceutical R&D—ICCF Bucharest, 112 Vitan, 031299 Bucharest, Romania;
| | - Adrian Albulescu
- Department of Pharmacology, National Institute of Chemical Pharmaceutical R&D—ICCF Bucharest, 112 Vitan, 031299 Bucharest, Romania;
- Stefan S. Nicolau Institute of Virology, Molecular Virology Department, 285 Mihai Bravu, 030304 Bucharest, Romania
| | - Amalia Stefaniu
- Department of Pharmaceutical Biotechnologies, National Institute of Chemical Pharmaceutical R&D—ICCF Bucharest, 112 Vitan, 031299 Bucharest, Romania;
| | - Georgeta Neagu
- Department of Pharmacology, National Institute of Chemical Pharmaceutical R&D—ICCF Bucharest, 112 Vitan, 031299 Bucharest, Romania;
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Lee S, Choi YM, Shin MJ, Yoon H, Wang X, Lee Y, Yi J, Jeon YA, Desta KT. Exploring the potentials of sorghum genotypes: a comprehensive study on nutritional qualities, functional metabolites, and antioxidant capacities. Front Nutr 2023; 10:1238729. [PMID: 37637957 PMCID: PMC10450220 DOI: 10.3389/fnut.2023.1238729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Accepted: 07/28/2023] [Indexed: 08/29/2023] Open
Abstract
Introduction Sorghum, long regarded as one of the most underutilized crops, has received attention in recent years. As a result, conducting multidisciplinary studies on the potential and health benefits of sorghum resources is vital if they are to be fully exploited. In this study, the nutritional contents, functional metabolites, and antioxidant capacities of 23 sorghum breeding lines and three popular cultivars were assessed. Materials and method All of the sorghum genotypes were grown under the same conditions, and mature seeds were hand-harvested. The metabolite contents and antioxidant capacities of sorghum seeds were assessed using standard protocols. Fatty acids were quantified using a gas chromatography-flame ionization detector, whereas flavonoids and 3-deoxyanthocyanidins were analyzed using a liquid chromatography-tandem mass spectrometry method. The data were analyzed using both univariate and multivariate statistical approaches. Results and discussion Total protein (9.05-14.61%), total fat (2.99-6.91%), crude fiber (0.71-2.62%), dietary fiber (6.72-16.27%), total phenolic (0.92-10.38 mg GAE/g), and total tannin (0.68-434.22 mg CE/g) contents varied significantly across the sorghum genotypes (p < 0.05). Antioxidant capacity, measured using three assays, also differed significantly. Five fatty acids, including palmitic, stearic, oleic, linoleic, and linolenic acids, were found in all the sorghum genotypes with statistically different contents (p < 0.05). Furthermore, the majority of the sorghum genotypes contained four 3-deoxyanthocyanidins, including luteolinidin, apigeninidin, 5-methoxyluteolinidin, and 7-methoxyapigeninidin, as well as two dominant flavonoids, luteolin and apigenin. Compared to the cultivars, some breeding lines had significantly high levels of metabolites and antioxidant activities. On the other hand, statistical analysis showed that total tannin, total phenolic, and antioxidant capacities varied significantly across white, yellow, and orange genotypes. Principal component analysis was used to differentiate the sorghum genotypes based on seed color and antioxidant index levels. Pearson's correlation analysis revealed strong links between biosynthetically related metabolites and those with synergistic antioxidant properties. Conclusion This research demonstrated the diversity of the sorghum resources investigated. Those genotypes with high levels of nutritional components, functional metabolites, and antioxidant activities could be used for consumption and breeding programs.
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Affiliation(s)
- Sukyeung Lee
- International Technology Cooperation Center, Technology Cooperation Bureau, Rural Development Administration, Jeonju, Republic of Korea
| | - Yu-Mi Choi
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, Republic of Korea
| | - Myoung-Jae Shin
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, Republic of Korea
| | - Hyemyeong Yoon
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, Republic of Korea
| | - Xiaohan Wang
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, Republic of Korea
| | - Yoonjung Lee
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, Republic of Korea
| | - Jungyoon Yi
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, Republic of Korea
| | - Young-ah Jeon
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, Republic of Korea
| | - Kebede Taye Desta
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, Republic of Korea
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Khoddami A, Messina V, Vadabalija Venkata K, Farahnaky A, Blanchard CL, Roberts TH. Sorghum in foods: Functionality and potential in innovative products. Crit Rev Food Sci Nutr 2023; 63:1170-1186. [PMID: 34357823 DOI: 10.1080/10408398.2021.1960793] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Sorghum grain is a staple food for about 500 million people in 30 countries in Africa and Asia. Despite this contribution to global food production, most of the world's sorghum grain, and nearly all in Western countries, is used as animal feed. A combination of the increasingly important ability of sorghum crops to resist heat and drought, the limited history of the use of sorghum in Western foods, and the excellent functional properties of sorghum grain in healthy diets, suggests a greater focus on the development of new sorghum-based foods. An understanding of the structural and functional properties of sorghum grain to develop processes for production of new sorghum-based foods is required. In this review, we discuss the potential of sorghum in new food products, including sorghum grain composition, the functional properties of sorghum in foods, processing of sorghum-based products, the digestibility of sorghum protein and starch compared to other grains, and the health benefits of sorghum. In the potential for sorghum as a major ingredient in new foods, we suggest that the gluten-free status of sorghum is of relatively minor importance compared to the functionality of the slowly digested starch and the health benefits of the phenolic compounds present.
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Affiliation(s)
- Ali Khoddami
- Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, Australia
| | - Valeria Messina
- Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, Australia
| | | | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia
| | - Christopher L Blanchard
- ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University, Wagga Wagga, New South Wales, Australia
| | - Thomas H Roberts
- Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, Australia
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Tiozon RJN, Sartagoda KJD, Serrano LMN, Fernie AR, Sreenivasulu N. Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health. Trends Food Sci Technol 2022; 127:14-25. [PMID: 36090468 PMCID: PMC9449372 DOI: 10.1016/j.tifs.2022.06.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 06/13/2022] [Accepted: 06/17/2022] [Indexed: 11/30/2022]
Abstract
Background Scope and approach Key findings and conclusion Phenolic compounds are critical in avoiding metabolic disorders associated with oxidative stress. Breeding cereal crops to enrich phenolic compounds in grains contributes to personalized nutrition. A diet rich in cereal phenolics likely to increase human gut health, thereby lowering the risk of non-communicable illness.
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Affiliation(s)
- Rhowell Jr. N. Tiozon
- Consumer Driven Grain Quality and Nutrition Unit, Rice Breeding and Innovation Platform, International Rice Research Institute, Los Baños, 4030, Philippines
- Max-Planck-Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476, Potsdam-Golm, Germany
| | - Kristel June D. Sartagoda
- Consumer Driven Grain Quality and Nutrition Unit, Rice Breeding and Innovation Platform, International Rice Research Institute, Los Baños, 4030, Philippines
| | - Luster May N. Serrano
- Consumer Driven Grain Quality and Nutrition Unit, Rice Breeding and Innovation Platform, International Rice Research Institute, Los Baños, 4030, Philippines
| | - Alisdair R. Fernie
- Max-Planck-Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476, Potsdam-Golm, Germany
| | - Nese Sreenivasulu
- Consumer Driven Grain Quality and Nutrition Unit, Rice Breeding and Innovation Platform, International Rice Research Institute, Los Baños, 4030, Philippines
- Corresponding author.
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Wei HT, Hou D, Ashraf MF, Lu HW, Zhuo J, Pei JL, Qian QX. Metabolic Profiling and Transcriptome Analysis Reveal the Key Role of Flavonoids in Internode Coloration of Phyllostachys violascens cv. Viridisulcata. FRONTIERS IN PLANT SCIENCE 2022; 12:788895. [PMID: 35154183 PMCID: PMC8832037 DOI: 10.3389/fpls.2021.788895] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Accepted: 12/28/2021] [Indexed: 06/14/2023]
Abstract
Bamboo, being an ornamental plant, has myriad aesthetic and economic significance. Particularly, Phyllostachys violascens cv. Viridisulcata contains an internode color phenotype in variation in green and yellow color between the sulcus and culm, respectively. This color variation is unique, but the underlying regulatory mechanism is still unknown. In this study, we used metabolomic and transcriptomic strategies to reveal the underlying mechanism of variation in internode color. A total of 81 metabolites were identified, and among those, prunin as a flavanone and rhoifolin as a flavone were discovered at a high level in the culm. We also found 424 differentially expressed genes and investigated three genes (PvGL, PvUF7GT, and PvC12RT1) that might be involved in prunin or rhoifolin biosynthesis. Their validation by qRT-PCR confirmed high transcript levels in the culm. The results revealed that PvGL, PvUF7GT, and PvC12RT1 might promote the accumulation of prunin and rhoifolin which were responsible for the variation in internode color of P. violascens. Our study also provides a glimpse into phenotypic coloration and is also a valuable resource for future studies.
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Affiliation(s)
- Han-tian Wei
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin’An, China
| | - Dan Hou
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin’An, China
| | - Muhammad Furqan Ashraf
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin’An, China
| | - Hai-Wen Lu
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin’An, China
| | - Juan Zhuo
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin’An, China
| | - Jia-long Pei
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin’An, China
| | - Qi-xia Qian
- College of Landscape Architecture, Zhejiang A&F University, Lin’An, China
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Frankowski J, Przybylska-Balcerek A, Stuper-Szablewska K. Concentration of Pro-Health Compound of Sorghum Grain-Based Foods. Foods 2022; 11:foods11020216. [PMID: 35053948 PMCID: PMC8774765 DOI: 10.3390/foods11020216] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/06/2022] [Accepted: 01/10/2022] [Indexed: 12/10/2022] Open
Abstract
More than 35% of the world sorghum seed production is a human food source. The main ingredient of fully ripe sorghum grains is starch. Sorghum does not contain gluten, and it is also a rich source of antioxidant compounds other than vitamins or macro- and microelements, including phenolic acids, flavonoids, and sterols. The aim of this study was to determine the antioxidant activity and the content of selected bioactive compounds, i.e., total phenolic acids, total flavonoids, and total phytosterols, as well as determination of the qualitative and quantitative profile of phenolic acids, flavonoids, and phytosterols in various food products, the basic ingredient of which was sorghum grain. It was found that antioxidant activity is related to the total phenolic compounds content. The ABTS•+ ranged from 319 to 885 µmol TROLOX/kg. However, white sorghum grain flour contained almost two times more polyphenols than red sorghum grain flour. The FPA ranged from 224 in raw pasta to 689 mgGAE/100 g in white sorghum grain. During this study, the quantitative profile of selected polyphenols in grain flour, wafers, pasta, and cookies containing sorghum grain was also investigated, as well as the content of 11 selected phenolic acids. Total content of the latter ranged from 445 to 2850 mg/kg. Phytosterols such as beta-sitosterol, campesterol, and stigmasterol were found in all the analyzed products. Based on this research, it was investigated that the products containing sorghum grains can be classified as functional food.
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Affiliation(s)
- Jakub Frankowski
- Department of Bioeconomy, Institute of Natural Fibres & Medicinal Plants-National Research Institute, ul. Wojska Polskiego 71b, 60-630 Poznań, Poland;
| | - Anna Przybylska-Balcerek
- The Department of Chemistry, Faculty of Forestry and Wood Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 75, 60-101 Poznań, Poland;
- Correspondence:
| | - Kinga Stuper-Szablewska
- The Department of Chemistry, Faculty of Forestry and Wood Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 75, 60-101 Poznań, Poland;
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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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Thilakarathna RCN, Madhusankha GDMP, Navaratne SB. Potential food applications of sorghum (Sorghum bicolor) and rapid screening methods of nutritional traits by spectroscopic platforms. J Food Sci 2021; 87:36-51. [PMID: 34940984 DOI: 10.1111/1750-3841.16008] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 10/25/2021] [Accepted: 11/16/2021] [Indexed: 12/29/2022]
Abstract
Sorghum is a drought-resistant crop widely spread in tropical regions of the American, African, and Asian continents. Sorghum flour is considered the main alternative for wheat flour, and it exhibits gluten-free nature. Generally, conventional wet chemical methods are used to analyze the nutritional profile of sorghum. Since many sorghum plants are available in breeding grounds, the application of conventional methods has limitations due to high cost and time consumption. Therefore, rapid screening protocols have been introduced as nondestructive alternatives. The current review highlights novel and portable devices that can be used to analyze the nutritional composition, color parameters, and pest resistance. Sorghum is often a traditional food item with minimal processing, and the review elaborates on emerging food applications and feasible food product developments from sorghum. The demand for gluten-free products has been rapidly increasing in developed countries. In order to develop food products according to market requirements, it is necessary to screen high-quality sorghum plants. Rapid analysis techniques effectively select the best sorghum types, and the novel tools have outperformed existing conventional methods.
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13
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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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Speranza S, Knechtl R, Witlaczil R, Schönlechner R. Reversed-Phase HPLC Characterization and Quantification and Antioxidant Capacity of the Phenolic Acids and Flavonoids Extracted From Eight Varieties of Sorghum Grown in Austria. FRONTIERS IN PLANT SCIENCE 2021; 12:769151. [PMID: 34812260 PMCID: PMC8604811 DOI: 10.3389/fpls.2021.769151] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Accepted: 09/30/2021] [Indexed: 06/06/2023]
Abstract
Sorghum is raising great interest as a grain for the future, for its agricultural advantages in times of climate change, and for the positive impact of its bioactive compounds on human health. These compounds comprise phenolic acids, in a free, conjugated, and bound form, and flavonoids. The most commonly used extraction methods require high volumes of chemicals and are non-practical when handling many samples at a time. The main aim of this study was to develop a microscale extraction procedure for both phenolic acids and flavonoids to improve yield and diversity, labor time, and chemicals usage. The improved protocols allowed to perform the extraction in 2-ml safe-lock tubes using around 60 times less chemical volume for phenolic acids and 6 times less for flavonoids. In addition, compared to the macroscale method, the microscale approach was effective in extracting a comparable amount of phenolic acids (between 0.99 and 1.57 mg ferulic acid/g) and even a higher quantity of flavonoids (between 1.10 and 2.24 mg ferulic acid/g). With the established methods, phenolic compounds were extracted from eight varieties of sorghum grown in Austria, previously shown to be promising for food processing. In all sorghum varieties, protocatechuic, vanillic, caffeic, syringic, P-coumaric, and ferulic acids were detected in free, conjugated and bound form, with the last being the most abundant. Arsky and Icebergg varieties presented the lowest (922.65 μg/g) and the highest (1,269.28 μg/g) levels of total phenolic acids, respectively, recorded using high-performance liquid chromatography (HPLC). Flavonoids, comprising luteolinidin, apigenidin, naringenin, apigenin, 5-methoxy-luteolinidin (5-MetO-Lut), and 7-methoxy-apigeninidin (7-MetO-Api), were detected in amounts between 27.03 (Kalatur variety) and 87.52 μg/g (Huggo variety). The red varieties, Huggo, Armorik, and Arsky, had the highest antioxidant activity measured as 2,2-Diphenyl-1-picrylhydrazyl (DPPH) [around 5.00 μg Trolox equivalent (TE)/g] and Azino-bis(3-ehtylbenzthiazoline-6-sulfonic acid) (ABTS) (around 3.00 μg TE/g) scavenging capacity for both phenolic acids and flavonoids. Ferric reducing antioxidant power (FRAP) was the highest for the phenolic acids extracted from a white Ggolden variety.
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Phenolic Composition and Antioxidant Properties of Cooked Rice Dyed with Sorghum-Leaf Bio-Colorants. Foods 2021; 10:foods10092058. [PMID: 34574168 PMCID: PMC8465656 DOI: 10.3390/foods10092058] [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: 07/22/2021] [Revised: 08/26/2021] [Accepted: 08/28/2021] [Indexed: 11/16/2022] Open
Abstract
White rice is an important staple food globally. It is a rich source of energy but is low in dietary phenolic antioxidants. This current research aimed at providing scientific evidence for an alternative rice dish that has increased phenolic-antioxidant health-promoting potential by combining white rice with red cowpea beans and cooking with dye sorghum leaves hydrothermal extract, as a source of natural colorant. Boiled white rice and the rice–cowpea–sorghum extract dish were freeze-dried, and the free and bound phenolic compounds of raw and cooked samples were extracted. Phenolic composition, total phenolic content (TPC), and antioxidant activities (measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, Trolox equivalent antioxidant capacity, and oxygen radical absorbance capacity methods) of the raw and cooked samples were determined. Combining white rice with cowpea seeds and sorghum leaves extract significantly (p < 0.0001) increased the TPC and antioxidant activities of the rice due to the higher TPC and antioxidant activities of cowpea and sorghum leaves. Although boiling caused substantial losses of flavonoids and anthocyanins in the rice–cowpea–sorghum extract composite meal, the resulting dish had higher TPC and antioxidant activities than boiled white rice. Compositing white rice with phenolic-rich pulses can be an innovative approach to providing alternative healthy rice dishes to consumers.
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16
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Xu J, Wang W, Zhao Y. Phenolic Compounds in Whole Grain Sorghum and Their Health Benefits. Foods 2021; 10:1921. [PMID: 34441697 PMCID: PMC8392263 DOI: 10.3390/foods10081921] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/10/2021] [Accepted: 08/11/2021] [Indexed: 11/16/2022] Open
Abstract
Sorghum grain (Sorghum bicolor L. Moench) is a staple food grown across the globe, and is mainly cultivated in the semi-arid regions of Africa and Asia. Recently, sorghum grain is increasingly utilized for human consumption, due to the gluten-free nature and potential phenolic-induced health benefits. Sorghum grain is rich in bioactive phenolic compounds, such as ferulic acid, gallic acid, vanillic acid, luteolin, and apigenin, 3-deoxyanthocyanidins (3-DXA), which are known to provide many health benefits, including antioxidant, anti-inflammatory, anti-proliferative, anti-diabetic, and anti-atherogenic activities. Given an increasing trend of sorghum consumption for humans, this article reviews the content and profile of phenolics in sorghum. It covers aspects of their health benefits and explores their mechanisms of action. The impact of thermal processing, such as boiling, steaming, roasting, and extrusion on sorghum phenolics is also discussed. Compelling data suggest the biological functions of sorghum phenolics, however, further investigations appear warrant to clarify the gap in the current research, and identify promising research topics in future.
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Affiliation(s)
- Jingwen Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Weiqun Wang
- Department of Food Nutrition Dietetics and Health, Kansas State University, Manhattan, KS 66506, USA;
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
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Kumari P, Kumar V, Kumar R, Pahuja SK. Sorghum polyphenols: plant stress, human health benefits, and industrial applications. PLANTA 2021; 254:47. [PMID: 34374841 PMCID: PMC8353607 DOI: 10.1007/s00425-021-03697-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Accepted: 08/03/2021] [Indexed: 06/13/2023]
Abstract
MAIN CONCLUSION Various phenolic compounds of sorghum are effective in the management of abiotic stress (salt, nutrients) and biotic stress (caused by birds, fungi and aphids). The health and industrial application of phenolics is mainly contributed by inherent antioxidant and nutraceutical potential. In a natural environment, plant growth is affected by various biotic and abiotic stresses. In every ecosystem, the presence of a wide range of harmful biological agents (bacteria, fungi, nematodes, mites, and insects) and undesirable environmental factors (drought, salinity, heat, excessive or low rainfall, etc.) may cause a heavy loss in crop productivity. Being sessile during evolution, plants have evolved multiple defense mechanisms against various types of microbial pathogens and environmental stresses. A plant's natural defense system produces some compounds named secondary metabolites, which include phenolics, terpenes, and nitrogen. The phenolic profile of grain sorghum, the least utilized staple crop, is unique, more diverse, and more abundant than in any other common cereal grain. It mainly contains phenolic acids, 3-deoxyanthocyanidins and condensed tannins. Sorghum polyphenols play a major role in plant defense against biotic and abiotic stresses and have many additional health benefits along with various industrial applications. The objective of this review is to discuss the phenolic compounds derived from grain sorghum and describe their role in plant defense, human health, and industrial applications.
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Affiliation(s)
- Pummy Kumari
- Department of Plant Breeding and Genetics, COA, CCS Haryana Agricultural University, Hisar, 125004, Haryana, India.
| | - Vinod Kumar
- Department of Biochemistry, COBS&H, CCS Haryana Agricultural University, Hisar, 125004, Haryana, India
| | - Rakesh Kumar
- Department of Microbiology, COBS&H, CCS Haryana Agricultural University, Hisar, 125004, Haryana, India
| | - Surender Kumar Pahuja
- Department of Plant Breeding and Genetics, COA, CCS Haryana Agricultural University, Hisar, 125004, Haryana, India
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18
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Pinheiro SS, Cardoso LDM, Anunciação PC, de Menezes CB, Queiroz VAV, Martino HSD, Della Lucia CM, Pinheiro Sant’Ana HM. Water stress increased the flavonoid content in tannin-free sorghum grains. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103892] [Citation(s) in RCA: 1] [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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19
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Ravisankar S, Dizlek H, Awika JM. Changes in extractable phenolic profile during natural fermentation of wheat, sorghum and teff. Food Res Int 2021; 145:110426. [PMID: 34112428 DOI: 10.1016/j.foodres.2021.110426] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 04/10/2021] [Accepted: 05/11/2021] [Indexed: 02/05/2023]
Abstract
Whole grain polyphenols are associated with structure-specific bioactive properties. However, the phenolic profile of grain ingredients can be significantly altered by processes like fermentation. This study investigated how polyphenol profiles in different cereal grains respond to microbial metabolism during sourdough fermentation. Whole grain wheat (white and red), sorghum (white and lemon-yellow), and teff (white and brown) flours were subjected to natural sourdough fermentation for 48-96 h, and phenolic profiles and their metabolites monitored using UPLC-tandem quadrupole MS. Flavonoid O-glycosides (dominant in sorghum) were rapidly metabolized (66% reduction in 48 h) to release aglycones (2.5 fold increase). O-Glycoside groups in mixed O/C-glycosides (dominant in teff) were selectively hydrolyzed, but more slowly (11-32% reduction in 48 h) than homo-O-glycosides, suggesting steric hindrance from the C-glycoside groups. Flavonoid C-glycosides (dominant in wheat) and aglycones (white sorghum) were generally stable to microbial degradation. Extractable phenolic acids and their esters (most abundant in white sorghum) were extensively degraded (80% reduction in 48 h) with few metabolites detected at the end of fermentation. Thus, extractable phenolics in sorghum were generally most extensively metabolized, whereas those in wheat were the least impacted by sourdough fermentation. New microbial metabolites, putatively identified as O-methylcatechol-vinyl-isoflavans, were detected in all fermented samples, with levels increasing with fermentation time. Based on structure, these compounds were likely derived from cell wall C-C linked diferulic acid metabolism. As expected, Folin reactive phenols and antioxidant capacity increased in fermented samples, but the extent was distinctly smaller in sorghums (1.3-1.9 fold) vs teff (2.4-3.2 fold) and wheat (2.0-6.1 fold), likely due to higher presence of easily metabolizable phenolics in sorghum. The phenolic profile of a cereal grain affects the products of microbial metabolism during fermentation, and may thus alter phenolic-dependent bioactive properties associated with a specific grain.
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Affiliation(s)
- Shreeya Ravisankar
- Texas A&M University, Food Science & Technology Department, College Station, TX 77843, USA.
| | - Halef Dizlek
- Texas A&M University, Food Science & Technology Department, College Station, TX 77843, USA.
| | - Joseph M Awika
- Texas A&M University, Food Science & Technology Department, College Station, TX 77843, USA; Texas A&M University, Soil & Crop Sciences Department, 2474 TAMU, College Station, TX 77843, USA.
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20
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Rashwan AK, Yones HA, Karim N, Taha EM, Chen W. Potential processing technologies for developing sorghum-based food products: An update and comprehensive review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.087] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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21
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Facile Synthesis of SnS2 Nanoparticles and Catalytic Reduction of Lemon Yellow. J Inorg Organomet Polym Mater 2021. [DOI: 10.1007/s10904-021-01907-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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22
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Fan M, Li T, Li Y, Qian H, Zhang H, Rao Z, Wang L. Vaccinium bracteatum Thunb. as a promising resource of bioactive compounds with health benefits: An updated review. Food Chem 2021; 356:129738. [PMID: 33839532 DOI: 10.1016/j.foodchem.2021.129738] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 03/25/2021] [Accepted: 03/28/2021] [Indexed: 11/27/2022]
Abstract
Vaccinium bracteatum Thunb.(VBT) is well-known for many physiological and bioactivities in some ancient Chinese pharmacopeias and modern researches. The health benefits are related to the presence of various nutritional and bioactive compounds. This review aims to demonstrate an updated overview of VBT in respect of botanical characters, nutritional and bioactive composition, main biological activities, and current applications. Various studies have emphasized at promising health benefits of VBT against hyperglycemia, oxidative stress, inflammation, depressive disorder, and retinal damage. However, the applications of VBT are limited to some native traditional foods and Chinese medicine. The novel beneficial efficacy and applications are still needed to be investigated. In conclusion, more research is necessary to overcome these gaps between the in-depth insights of health benefits and potential industrial applications. This review will contribute in future research for developing the functional foods derived from VBT.
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Affiliation(s)
- Mingcong Fan
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Tingting Li
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Yan Li
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Haifeng Qian
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Hui Zhang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Zhiming Rao
- School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
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23
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Nagesh Kumar MV, Ramya V, Govindaraj M, Sameer Kumar CV, Maheshwaramma S, Gokenpally S, Prabhakar M, Krishna H, Sridhar M, Venkata Ramana M, Avil Kumar K, Jagadeeshwar R. Harnessing Sorghum Landraces to Breed High-Yielding, Grain Mold-Tolerant Cultivars With High Protein for Drought-Prone Environments. FRONTIERS IN PLANT SCIENCE 2021; 12:659874. [PMID: 34276722 PMCID: PMC8279770 DOI: 10.3389/fpls.2021.659874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Accepted: 05/31/2021] [Indexed: 05/10/2023]
Abstract
Intermittent drought and an incidence of grain mold disease are the two major constraints affecting sorghum production and productivity. The study aimed at developing drought-tolerant sorghum varieties possessing a high protein content and tolerance to grain mold with stable performance using additive main effects and multiplicative interaction (AMMI) and genotype and genotype × environment interaction (GGE) biplot methods. Systematic hybridization among the 11 superior landraces resulted in subsequent pedigree-based breeding and selection from 2010 to 2015 evolved 19 promising varieties of grains such as white, yellow, and brown pericarp grains. These grain varieties were evaluated for their adaptability and stability for yield in 13 rainfed environments and for possessing tolerance to grain mold in three hot spot environments. A variety of yellow pericarp sorghum PYPS 2 (3,698 kg/ha; 14.52% protein; 10.70 mg/100 g Fe) possessing tolerance to grain mold was identified as a stable variety by using both AMMI and GGE analyses. Four mega-environments were identified for grain yield and fodder yield. Sorghum varieties PYPS 2, PYPS 4, PYPS 8, and PYPS 11 were highly stable in E2 with a low grain mold incidence. Besides meeting the nutritional demand of smallholder farmers under dryland conditions, these varieties are suitable for enhancing sorghum productivity under the present climate change scenario.
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Affiliation(s)
- Mallela Venkata Nagesh Kumar
- Regional Agricultural Research Station, Palem - Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
- *Correspondence: Mallela Venkata Nagesh Kumar
| | - Vittal Ramya
- Regional Agricultural Research Station, Palem - Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
| | - Mahalingam Govindaraj
- Sorghum Improvement Asia Program - International Crop Research Institute for Semi Arid Tropics, Patancheru, India
| | - Chanda Venkata Sameer Kumar
- Regional Agricultural Research Station, Palem - Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
| | - Setaboyine Maheshwaramma
- Regional Agricultural Research Station, Palem - Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
| | - Seshu Gokenpally
- Regional Agricultural Research Station, Palem - Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
| | - Mathyam Prabhakar
- Indian Council of Agricultural Research—Central Research Institute for Dryland Agriculture, Hyderabad, India
| | - Hariprasanna Krishna
- Indian Council of Agricultural Research—Indian Institute of Millets Research, Hyderabad, India
| | - Mulinti Sridhar
- Regional Agricultural Research Station, Palem - Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
| | - Maparla Venkata Ramana
- Regional Agricultural Research Station, Palem - Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
| | - Kodari Avil Kumar
- Regional Agricultural Research Station, Palem - Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
| | - Rumandla Jagadeeshwar
- Regional Agricultural Research Station, Palem - Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
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A Comparative Study on Phenolic Content, Antioxidant Activity and Anti-Inflammatory Capacity of Aqueous and Ethanolic Extracts of Sorghum in Lipopolysaccharide-Induced RAW 264.7 Macrophages. Antioxidants (Basel) 2020; 9:antiox9121297. [PMID: 33353009 PMCID: PMC7767246 DOI: 10.3390/antiox9121297] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 12/14/2020] [Accepted: 12/15/2020] [Indexed: 11/17/2022] Open
Abstract
Sorghum is an important cereal with diverse phenolic compounds that have potential health promoting benefits. The current study comparatively characterized the phenolic contents of two novel black-seeded sorghum lines (SC84 and PI570481) using different extraction systems (water, ethanol and their acidified counterparts) and evaluated their antioxidant and anti-inflammatory activities. Phenolic compositions were determined by spectrophotometric assays and HPLC analysis. Antioxidant activities were assessed by radical scavenging effects on nitric oxide (NO) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radicals, and the oxygen radical absorbance capacity (ORAC). Anti-inflammatory capacity was estimated by measuring levels of pro-inflammatory markers produced by lipopolysaccharide (LPS)-induced RAW 264.7 macrophages. Results showed that effects of solvent types and HCl on extraction efficiency differed among phenolic compounds and sorghum samples. Tannins were the most dominant polyphenols in the studied extracts (11.11-136.11 mg epicatechin equivalent/g sorghum). Sorghum extracts exerted more potent scavenging activity on DPPH than NO radicals. In LPS-activated RAW264.7 cells, sorghum extracts dose-dependently inhibited the production of NO, interleukin-6 (IL-6), and intracellular reactive oxygen species (ROS), with ethanolic extracts showing greater anti-inflammatory activity. Positive correlations were noted between tannin content and DPPH radical scavenging activity, and anti-inflammatory capacity. These results suggest the potential role of tannin-rich sorghum extracts against inflammation and associated diseases.
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25
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Pinheiro SS, Anunciação PC, Cardoso LDM, Della Lucia CM, de Carvalho CWP, Queiroz VAV, Pinheiro Sant'Ana HM. Stability of B vitamins, vitamin E, xanthophylls and flavonoids during germination and maceration of sorghum (Sorghum bicolor L.). Food Chem 2020; 345:128775. [PMID: 33310556 DOI: 10.1016/j.foodchem.2020.128775] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 11/25/2020] [Accepted: 11/28/2020] [Indexed: 11/26/2022]
Abstract
The impact of maceration and germination on the concentration of bioactive compounds still needs to be evaluated. The stability of B complex vitamins (thiamine, riboflavin, pyridoxine), vitamin E (α, β, γ, δ tocopherols and tocotrienols), xanthophylls (lutein and zeaxanthin) and flavonoids (3-deoxyanthocyanidins-3-DXAs, flavones and flavanones) was evaluated in sorghum grains subjected to maceration and germination, using High Performance Liquid Chromatography. Maceration and germination reduced thiamine and pyridoxine concentrations (retentions ranging from 3.8 to 50.2%). Riboflavin and Vitamin E concentrations were not affected by maceration. Germination increased riboflavin and reduced vitamin E. 3-DXAs were sensitive to maceration and germination (retentions of 69.6% and 69.9%, respectively). Flavones contents decreased with germination. Our results indicate that, after germination and/or maceration, sorghum had important nutritional and functional value. Thus, its intake, mainly in macerated forms, should be encouraged, since concentrations of riboflavin, vitamin E and flavones were not altered during this processing.
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Affiliation(s)
- Soraia Silva Pinheiro
- Departamento de Nutrição e Saúde, Universidade Federal de Viçosa, Avenida P.H. Rolfs, s/n, 36570-900 Viçosa, Minas Gerais, Brazil
| | - Pamella Cristine Anunciação
- Departamento de Nutrição e Saúde, Universidade Federal de Viçosa, Avenida P.H. Rolfs, s/n, 36570-900 Viçosa, Minas Gerais, Brazil.
| | - Leandro de Morais Cardoso
- Departmento de Nutrição, Universidade Federal de Juiz de Fora, Campus Governador Valadares, Governador Valadares, Minas Gerais 35010-177, Brazil
| | - Ceres Mattos Della Lucia
- Departamento de Nutrição e Saúde, Universidade Federal de Viçosa, Avenida P.H. Rolfs, s/n, 36570-900 Viçosa, Minas Gerais, Brazil
| | | | | | - Helena Maria Pinheiro Sant'Ana
- Departamento de Nutrição e Saúde, Universidade Federal de Viçosa, Avenida P.H. Rolfs, s/n, 36570-900 Viçosa, Minas Gerais, Brazil
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26
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Espitia-Hernández P, Chávez González ML, Ascacio-Valdés JA, Dávila-Medina D, Flores-Naveda A, Silva T, Ruelas Chacón X, Sepúlveda L. Sorghum ( Sorghum bicolor L.) as a potential source of bioactive substances and their biological properties. Crit Rev Food Sci Nutr 2020; 62:2269-2280. [PMID: 33280412 DOI: 10.1080/10408398.2020.1852389] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Sorghum is the fifth cereal most produced in the world after wheat, rice, maize, and barley. In some regions, this crop is replacing maize, due to its high yield, resistance to drought and heat. There are several varieties of sorghum, whose coloration varies from cream, lemon-yellow, red, and even black. Pigmented sorghum grain is a rich source of antioxidants like polyphenols, mainly tannins, which have multiple benefits on human health such as, antiproliferative properties associated with the prevention of certain cancers, antioxidant activities related to the prevention of associated diseases to oxidative stress, antimicrobial and anti-inflammatory effects, it also improves glucose metabolism. Despite having these types of compounds, it is not possible to assimilate them, their use in the food industry has been limited, since sorghum is considered a food of low nutritional value, due to the presence of anti-nutritional factors such as strong tannins which form complexes with proteins and iron, thus reducing their digestibility. Based on these restrictions that this product has had as food for humans, the analysis of this review emphasizes the valorization of sorghum as a source of bioactive substances and the importance they confer on human health because of the biological potential it has.
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Affiliation(s)
- Pilar Espitia-Hernández
- Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila, México
| | - Mónica L Chávez González
- Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila, México
| | - Juan A Ascacio-Valdés
- Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila, México
| | - Desiree Dávila-Medina
- Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila, México
| | - Antonio Flores-Naveda
- Center for Training and Development in Seed Technology, Autonomous Agrarian University Antonio Narro, Buenavista, Saltillo, Coahuila, México
| | - Teresinha Silva
- Antibiotics Department, Bioscience Center, Federal University of Pernambuco, Recife, PE, Brazil
| | - Xóchitl Ruelas Chacón
- Food Science and Technology Department, Autonomous Agrarian University Antonio Narro, Buenavista, Saltillo, Coahuila, México
| | - Leonardo Sepúlveda
- Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila, México
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Comprehensive profiling of phenolic compounds by HPLC-DAD-ESI-QTOF-MS/MS to reveal their location and form of presence in different sorghum grain genotypes. Food Res Int 2020; 137:109671. [PMID: 33233248 DOI: 10.1016/j.foodres.2020.109671] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Revised: 09/01/2020] [Accepted: 09/06/2020] [Indexed: 01/12/2023]
Abstract
In this study, comprehensive profiling of the phenolic compounds in sorghum grain was achieved by analysing the free and bound extracts of sorghum bran and kernel fractions from five Australian sorghum genotypes (1 white, 2 red, 1 brown and 1 black coloured), using HPLC-DAD-ESI-QTOF-MS/MS. A total of 110 phenolic compounds were annotated, out of which 56 were reported for the first time in sorghum grain. Compounds with matched authentic standards were quantified/semi-quantified. Multiple factor analysis (MFA) was performed and heatmaps generated, which provided direct visualisation of the distribution of individual phenolic compounds/subclasses between the sorghum samples. The results indicated that phenolic compounds were concentrated on the bran, and free and bound extracts had different phenolic composition. The phenolic compound/subclass profile varied greatly among sorghum genotypes. Brown sorghum genotype (IS131C) had the highest concentration of total phenolic contents, and the bran fraction of brown sorghum had the most abundant and diverse phenolic composition among all tested samples. This study provides the most comprehensive phenolic profile of Australian representative sorghum grains up to date.
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Ravisankar S, Queiroz VA, Awika JM. Rye flavonoids – Structural profile of the flavones in diverse varieties and effect of fermentation and heat on their structure and antioxidant properties. Food Chem 2020; 324:126871. [DOI: 10.1016/j.foodchem.2020.126871] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 03/31/2020] [Accepted: 04/18/2020] [Indexed: 12/12/2022]
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Girard AL, Awika JM. Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol-gluten interactions. Compr Rev Food Sci Food Saf 2020; 19:2164-2199. [PMID: 33337093 DOI: 10.1111/1541-4337.12572] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 03/30/2020] [Accepted: 04/15/2020] [Indexed: 01/20/2023]
Abstract
Expanding plant-based protein applications is increasingly popular. Polyphenol interactions with wheat gluten proteins can be exploited to create novel functional foods and food ingredients. Polyphenols are antioxidants, thus generally decrease gluten strength by reducing disulfide cross-linking. Monomeric polyphenols can be used to reduce dough mix time and improve flexibility of the gluten network, including to plasticize gluten films. However, high-molecular-weight polyphenols (tannins) cross-link gluten proteins, thereby increasing protein network density and strength. Tannin-gluten interactions can greatly increase gluten tensile strength in dough matrices, as well as batter viscosity and stability. This could be leveraged to reduce detrimental effects of healthful inclusions, like bran and fiber, to loaf breads and other wheat-based products. Further, the dual functions of tannins as an antioxidant and gluten cross-linker could help restructure gluten proteins and improve the texture of plant-based meat alternatives. Tannin-gluten interactions may also be used to reduce inflammatory effects of gluten experienced by those with gluten allergies and celiac disease. Other potential applications of tannin-gluten interactions include formation of food matrices to reduce starch digestibility; creation of novel biomaterials for edible films or medical second skin type bandages; or targeted distribution of micronutrients in the digestive tract. This review focuses on the effects of polyphenols on wheat gluten functionality and discusses emerging opportunities to employ polyphenol-gluten interactions.
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Affiliation(s)
- Audrey L Girard
- Department of Soil and Crop Sciences, Texas A&M University, College Station, Texas
| | - Joseph M Awika
- Department of Soil and Crop Sciences, Texas A&M University, College Station, Texas.,Department of Nutrition and Food Science, Texas A&M University, College Station, Texas
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30
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Ortiz-Cruz RA, Ramírez-Wong B, Ledesma-Osuna AI, Torres-Chávez PI, Sánchez-Machado DI, Montaño-Leyva B, López-Cervantes J, Gutiérrez-Dorado R. Effect of Extrusion Processing Conditions on the Phenolic Compound Content and Antioxidant Capacity of Sorghum (Sorghum bicolor (L.) Moench) Bran. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:252-257. [PMID: 32212005 DOI: 10.1007/s11130-020-00810-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Sorghum is a cereal with little use in human diet; however, this grain can provide several nutrients and, additionally, has a high content of phenolic compounds concentrated in bran, which could be beneficial to human health due to its high antioxidant capacity. However, these bioactive compounds are bound within the cell wall matrix; it is necessary to release these compounds to take advantage of their antioxidant properties. The extrusion process increases the accessibility of bound phenolic compounds, breaking their bonds from the bran matrix. The aim of this study was to determine the optimal extrusion conditions for maximizing the phenolic compound content and antioxidant capacity of sorghum bran extrudate. The extrusion process factors evaluated were feed moisture (FM) from 25 to 35% and the fourth extrusion zone temperature (T) in the range of 140-180 °C. Analysis of variance and response surface analysis were used in the evaluation. The prediction coefficient, (FM)2, (T)2 and their interaction (FM)(T) significantly affected the free total phenolic compounds. The antioxidant capacity of the free total phenolic compounds was significantly affected by (FM)2 and (T)2. The optimal extrusion conditions were FM = 30% and T = 160 °C, which provided free total phenolic compounds with a value of 7428.95 μg GAE/g (predicted value: 7810.90 μg GAE/g) and antioxidant capacity with a value of 14.12 μmol TE/g (predicted value: 14.85 μmol TE/g). Results confirmed that extrusion process optimization was useful to increase the content of phenolic compounds and improved the antioxidant capacity of sorghum bran.
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Affiliation(s)
- Raquel Alejandra Ortiz-Cruz
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, C.P. 83000, Col. Centro, Hermosillo, Sonora, Mexico
| | - Benjamín Ramírez-Wong
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, C.P. 83000, Col. Centro, Hermosillo, Sonora, Mexico.
| | - Ana Irene Ledesma-Osuna
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, C.P. 83000, Col. Centro, Hermosillo, Sonora, Mexico
| | - Patricia Isabel Torres-Chávez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, C.P. 83000, Col. Centro, Hermosillo, Sonora, Mexico
| | - Dalia Isabel Sánchez-Machado
- Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de febrero 818 sur, C.P. 85000, Cd, Obregón, Sonora, Mexico
| | - Beatriz Montaño-Leyva
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, C.P. 83000, Col. Centro, Hermosillo, Sonora, Mexico
| | - Jaime López-Cervantes
- Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de febrero 818 sur, C.P. 85000, Cd, Obregón, Sonora, Mexico
| | - Roberto Gutiérrez-Dorado
- Programa Regional del Noroeste para el Doctorado en Biotecnología, Universidad Autónoma de Sinaloa, Av. de las Américas y Boulevard Universitarios s/n, 80010, Culiacán, Sinaloa, Mexico
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Przybylska-Balcerek A, Frankowski J, Stuper-Szablewska K. The influence of weather conditions on bioactive compound content in sorghum grain. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03391-0] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Abstract
Sorghum is the fifth most important cereal in the world in terms of the cropped area. It is mainly grown for feeding animals and it is also used in the food industry. Sorghum grain is generally a rich source of antioxidants such as polyphenols and carotenoids. For this reason, it is considered as a good source of bioactive food components and it has health-promoting properties. Sorghum is a gluten-free cereal grown in many regions worldwide, primarily in the tropical and subtropical regions. However, new hybrids and forms of sorghum are capable to produce seeds also in temperate climate. The aim of this study was to conduct the influence of weather conditions on bioactive compound content in sorghum grain. The quantitative analysis of selected bioactive compounds, such as phenolic acids, flavonoids, carotenoids, and phytosterols, was carried out. The tested material comprised grain of two varieties: ‘Sweet Susana’ and ‘Sweet Caroline’, which have different color of grain: red and white. The research material was obtained from growing seasons 2016–2018. Quantitative analysis of free phenolic acids, total carotenoids, and total phytosterols was performed by ultra-performance liquid chromatography (UPLC) after prior basic hydrolysis followed by acid. An ultra-efficient liquid chromatograph coupled with an absorption-based detector (UPLC-PDA) was used for these analyses. The results showed the variability of the content of bioactive compounds depending on weather conditions.
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Xiong Y, Zhang P, Warner RD, Fang Z. Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications. Compr Rev Food Sci Food Saf 2019; 18:2025-2046. [PMID: 33336966 DOI: 10.1111/1541-4337.12506] [Citation(s) in RCA: 96] [Impact Index Per Article: 19.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Revised: 09/19/2019] [Accepted: 09/24/2019] [Indexed: 11/29/2022]
Abstract
Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain is a rich source of nutrients and health-beneficial phenolic compounds. The phenolic profile of sorghum is exceptionally unique and more abundant and diverse than other common cereal grains. The phenolic compounds in sorghum are mainly composed of phenolic acids, 3-deoxyanthocyanidins, and condensed tannins. Studies have shown that sorghum phenolic compounds have potent antioxidant activity in vitro, and consumption of sorghum whole grain may improve gut health and reduce the risks of chronic diseases. Recently, sorghum grain has been used to develop functional foods and beverages, and as an ingredient incorporated into other foods. Moreover, the phenolic compounds, 3-deoxyanthocyanidins, and condensed tannins can be isolated and used as promising natural multifunctional additives in broad food applications. The objective of this review is to provide a comprehensive understanding of nutrition and phenolic compounds derived from sorghum and their related health effects, and demonstrate the potential for incorporation of sorghum in food systems as a functional component and food additive to improve food quality, safety, and health functions.
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Affiliation(s)
- Yun Xiong
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, Univ. of Melbourne, Parkville, VIC, 3010, Australia
| | - Pangzhen Zhang
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, Univ. of Melbourne, Parkville, VIC, 3010, Australia
| | - Robyn Dorothy Warner
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, Univ. of Melbourne, Parkville, VIC, 3010, Australia
| | - Zhongxiang Fang
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, Univ. of Melbourne, Parkville, VIC, 3010, Australia
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Santos PM, Simeone MLF, Pimentel MAG, Sena MM. Non-destructive screening method for detecting the presence of insects in sorghum grains using near infrared spectroscopy and discriminant analysis. Microchem J 2019. [DOI: 10.1016/j.microc.2019.104057] [Citation(s) in RCA: 13] [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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34
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Exploring the nutritional and phytochemical potential of sorghum in food processing for food security. ACTA ACUST UNITED AC 2019. [DOI: 10.1108/nfs-05-2018-0149] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
PurposeSorghum is quite comparable to wheat, rich source of nutrients with various health benefits, and therefore considered as a grain of future. The purpose of this paper is to review the bioactive active compounds, health benefits and processing of the sorghum. Sorghum is utilized for animal feeding rather than the human food usage. Therefore, this paper focuses on the emerging new health foods with benefits of the sorghum.Design/methodology/approachMajor well-known bibliometric information sources searched were the Web of Science, Google Scholar, Scopus and PubMed. Several keywords like nutritional value of sorghum, bioactive compounds present in sorghum, health benefits of sorghum and processing of sorghum were chosen to obtain a large range of papers to be analyzed. A final inventory of 91 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field country of origin and year of publication.FindingsFrom the literature reviewed, sorghum processing through various methods, including milling, malting, fermentation and blanching, bioactive compounds, as well as health benefits of sorghum were found and discussed.Originality/valueThrough this paper, possible processing methods and health benefits of sorghum are discussed after detailed studies of literature from journal articles.
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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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Abstract
Sorghum (Sorghum bicolor (L.) Moench) contains a wide variety of phenolic compounds and their levels and types depend on the genotype. Sorghums with a pigmented testa contain condensed tannins, which are concentrated in the pigmented testa. In this chapter, three methods of tannin analysis are described: (1) Chlorox bleach test; (2) modified vanillin-HCl assay; and (3) normal-phase high-performance liquid chromatography (NP-HPLC) with fluorescence detection. The Chlorox bleach test is a rapid and inexpensive method that identifies non-tannin and tannin sorghums. The modified vanillin-HCl assay is a colorimetric assay that provides relative tannin values among sorghum samples. The normal-phase HPLC with fluorescence detection separates and quantifies condensed tannins according to their degree of polymerization and confirms the presence or absence of tannins.
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Affiliation(s)
- Linda Dykes
- Cereal Crops Research Unit, Red River Valley Agricultural Research Center, USDA-ARS, Fargo, ND, USA.
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37
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Girard AL, Awika JM. Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.10.009] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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38
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Structural profile of soluble and bound phenolic compounds in teff (Eragrostis tef) reveals abundance of distinctly different flavones in white and brown varieties. Food Chem 2018; 263:265-274. [DOI: 10.1016/j.foodchem.2018.05.002] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2018] [Revised: 04/27/2018] [Accepted: 05/01/2018] [Indexed: 01/18/2023]
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39
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Ahmad F, Pasha I, Saeed M, Asgher M. Biochemical profiling of Pakistani sorghum and millet varieties with special reference to anthocyanins and condensed tannins. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1502198] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Farah Ahmad
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Imran Pasha
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Saeed
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Asgher
- Department of Biochemistry, University of Agriculture, Faisalabad, Pakistan
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Benech-Arnold RL, Rodríguez MV. Pre-harvest Sprouting and Grain Dormancy in Sorghum bicolor: What Have We Learned? FRONTIERS IN PLANT SCIENCE 2018; 9:811. [PMID: 29963067 PMCID: PMC6013939 DOI: 10.3389/fpls.2018.00811] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/18/2018] [Accepted: 05/25/2018] [Indexed: 05/19/2023]
Abstract
The possibility of obtaining sorghum grains with quality to match the standards for a diversity of end-uses is frequently hampered by the susceptibility to pre-harvest sprouting (PHS) displayed by many elite genotypes. For these reasons, obtaining resistance to PHS is considered in sorghum breeding programs, particularly when the crop is expected to approach harvest maturity under rainy or damp conditions prevalence. As in other cereals, the primary cause for sprouting susceptibility is a low dormancy prior to crop harvest; in consequence, most research has focused in understanding the mechanisms through which the duration of dormancy is differentially controlled in genotypes with contrasting sprouting behavior. With this aim two tannin-less, red-grained inbred lines were used as a model system: IS9530 (sprouting resistant) and Redland B2 (sprouting susceptible). Redland B2 grains are able to germinate well before reaching physiological maturity (PM) while IS9530 ones can start to germinate at 40-45 days after pollination, well after PM. Results show that the anticipated dormancy loss displayed by Redland B2 grains is related reduced embryo sensitivity to abscisic acid (ABA) and increased levels of GA upon imbibition. In turn, transcriptional data showed that ABA signal transduction is impaired in Redland B2, which appears to have an impact on GA catabolism, thus affecting the overall GA/ABA balance that regulates germination. QTL analyses were conducted to test whether previous candidate genes were located in a dormancy QTL, but also to identify new genes involved in dormancy. These analyses yielded several dormancy QTL and one of them located in chromosome 9 (qGI-9) was consistently detected even across environments. Fine mapping is already in progress to narrow down the number of candidate genes in qGI-9.
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Affiliation(s)
- Roberto L. Benech-Arnold
- Cátedra de Cultivos Industriales, Departamento de Producción Vegetal, Facultad de Agronomía, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Fisiología y Ecología Vinculado a la Agricultura, Consejo Nacional de Investigaciones Científicas y Técnicas, Facultad de Agronomía, Universidad de Buenos Aires, Buenos Aires, Argentina
| | - María V. Rodríguez
- Instituto de Fisiología y Ecología Vinculado a la Agricultura, Consejo Nacional de Investigaciones Científicas y Técnicas, Facultad de Agronomía, Universidad de Buenos Aires, Buenos Aires, Argentina
- Cátedra de Fisiología Vegetal, Departamento de Biología Aplicada y Alimentos, Facultad de Agronomía, Universidad de Buenos Aires, Buenos Aires, Argentina
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41
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Shen S, Huang R, Li C, Wu W, Chen H, Shi J, Chen S, Ye X. Phenolic Compositions and Antioxidant Activities Differ Significantly among Sorghum Grains with Different Applications. Molecules 2018; 23:E1203. [PMID: 29772811 PMCID: PMC6100422 DOI: 10.3390/molecules23051203] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Revised: 05/12/2018] [Accepted: 05/14/2018] [Indexed: 01/10/2023] Open
Abstract
Sorghum grains with different applications had different phenolic profiles, which were corresponded to various antioxidant capacities. In this study, total phenolic, proanthocyanidins and flavonoids contents, as well as contents of individual phenolic compounds from sorghum grains with various applications were determined, and their antioxidant capacities were evaluated. Total phenolic contents (TPC) and total proanthocyanidins contents (TPAC) showed strong correlation with antioxidant activities (r > 0.95, p < 0.01). Hongyingzi (S-1), one of the brewing sorghums, showed the highest level of TPC and TPAC, while white grain sorghum (S-8) had the lowest. Except for black grain sorghum (S-7), that contained the highest contents of ferulic acid, brewing sorghum grains contained the higher contents of the most individual phenolic compounds, especially the variety S-1. The correlation among individual phenolic compounds and antioxidant activities indicated that the free forms of protocatechuic acid (r = 0.982 of FRAPassay, p < 0.01) and taxifolin (r = 0.826 of FRAP assay, p < 0.01) may be the main functional compounds. These results indicate that brewing sorghum grains can also be utilized as effective materials for functional foods.
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Affiliation(s)
- Shuyu Shen
- Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Rui Huang
- Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Charlie Li
- Department of Environmental Toxicology, University of California-Davis, Davis, CA 94564, USA.
| | - Wenyan Wu
- Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Honglin Chen
- Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - John Shi
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada.
| | - Shiguo Chen
- Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Xingqian Ye
- Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
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Awika JM, Rose DJ, Simsek S. Complementary effects of cereal and pulse polyphenols and dietary fiber on chronic inflammation and gut health. Food Funct 2018. [PMID: 29532826 DOI: 10.1039/c7fo02011b] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Cereal grains and grain pulses are primary staples often consumed together, and contribute a major portion of daily human calorie and protein intake globally. Protective effects of consuming whole grain cereals and grain pulses against various inflammation-related chronic diseases are well documented. However, potential benefits of combined intake of whole cereals and pulses beyond their complementary amino acid nutrition is rarely considered in literature. There is ample evidence that key bioactive components of whole grain cereals and pulses are structurally different and thus may be optimized to provide synergistic/complementary health benefits. Among the most important whole grain bioactive components are polyphenols and dietary fiber, not only because of their demonstrated biological function, but also their major impact on consumer choice of whole grain/pulse products. This review highlights the distinct structural differences between key cereal grain and pulse polyphenols and non-starch polysaccharides (dietary fiber), and the evidence on specific synergistic/complementary benefits of combining the bioactive components from the two commodities. Interactive effects of the polyphenols and fiber on gut microbiota and associated benefits to colon health, and against systemic inflammation, are discussed. Processing technologies that can be used to further enhance the interactive benefits of combined cereal-pulse bioactive compounds are highlighted.
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Affiliation(s)
- Joseph M Awika
- Cereal Quality Laboratory, Soil & Crop Science Department, Texas A&M University, College Station, Texas, USA. and Nutrition and Food Science Department, Texas A&M University, College Station, Texas, USA
| | - Devin J Rose
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA and Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Senay Simsek
- North Dakota State University, Department of Plant Sciences, Fargo, ND 58105, USA
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43
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Khoddami A, Mohammadrezaei M, Roberts TH. Effects of Sorghum Malting on Colour, Major Classes of Phenolics and Individual Anthocyanins. Molecules 2017; 22:E1713. [PMID: 29023401 PMCID: PMC6151653 DOI: 10.3390/molecules22101713] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Revised: 10/04/2017] [Accepted: 10/04/2017] [Indexed: 12/19/2022] Open
Abstract
Sorghum (Sorghum bicolor) grain contains many health-promoting phytochemicals, including a broad range of phenolic compounds. Malting of cereal grains is known to increase the bioavailability of macro- and micronutrients. However, the detailed effects of malting on sorghum grain anthocyanins, a major class of phenolics that influence the taste and colour of sorghum-based foods, requires further investigation. Eight commercial sorghum hybrids harvested from three regions in eastern Australia were malted and analysed for colour, tannin content, total phenolic content (TPC), flavan-4-ols, total flavonoids, total anthocyanins and 3-deoxyanthocyanins. Grains of all the sorghums were found to be tannin-free. Malting decreased the TPC of all samples. For TPC, the grand means among all the sorghum cultivars for raw and malted grain were 2.77 and 2.48 mg gallic acid equivalents (GAE)/g, respectively. For flavan-4-ols, the grand means for raw and malted sorghum grains were 2.98 and 2.23 abs/mL/g, respectively. Remarkably, total anthocyanin levels more than doubled upon malting whereas total flavonoid levels decreased by 12%. The average abundance of 3-deoxyanthocyanins in raw sorghum grains increased for about 8-fold upon malting. Our results will be valuable for sorghum breeders in the selection of lines for specific end uses and for food scientists developing sorghum-based products.
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Affiliation(s)
- Ali Khoddami
- Plant Breeding Institute, Sydney Institute of Agriculture, University of Sydney, Sydney, NSW 2006, Australia.
| | - Mohammad Mohammadrezaei
- Young Researchers and Elite Club, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81595-158, Iran.
| | - Thomas H Roberts
- Plant Breeding Institute, Sydney Institute of Agriculture, University of Sydney, Sydney, NSW 2006, Australia.
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Wu G, Bornman JF, Bennett SJ, Clarke MW, Fang Z, Johnson SK. Individual polyphenolic profiles and antioxidant activity in sorghum grains are influenced by very low and high solar UV radiation and genotype. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.07.014] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Hostetler GL, Ralston RA, Schwartz SJ. Flavones: Food Sources, Bioavailability, Metabolism, and Bioactivity. Adv Nutr 2017; 8:423-435. [PMID: 28507008 PMCID: PMC5421117 DOI: 10.3945/an.116.012948] [Citation(s) in RCA: 323] [Impact Index Per Article: 46.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
Flavones are a class of flavonoids that are a subject of increasing interest because of their biological activities in vitro and in vivo. This article reviews the major sources of flavones and their concentrations in food and beverages, which vary widely between studies. It also covers the roles of flavones in plants, the influence of growing conditions on their concentrations, and their stability during food processing. The absorption and metabolism of flavones are also reviewed, in particular the intestinal absorption of both O- and C-glycosides. Pharmacokinetic studies in both animals and humans are described, comparing differences between species and the effects of glycosylation on bioavailability. Biological activity in animal models and human dietary intervention studies is also reviewed. A better understanding of flavone sources and bioavailability is needed to understand mechanisms of action and nutritional intervention.
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Affiliation(s)
- Gregory L Hostetler
- Department of Food Science and Technology, The Ohio State University, Columbus, OH
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Agah S, Kim H, Mertens-Talcott SU, Awika JM. Complementary cereals and legumes for health: Synergistic interaction of sorghum flavones and cowpea flavonols against LPS-induced inflammation in colonic myofibroblasts. Mol Nutr Food Res 2017; 61. [DOI: 10.1002/mnfr.201600625] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2016] [Revised: 01/20/2017] [Accepted: 01/25/2017] [Indexed: 12/29/2022]
Affiliation(s)
- Shima Agah
- Department of Soil and Crop Science; Texas A&M University; College Station TX USA
- Department of Nutrition and Food Science; Texas A&M University; College Station TX USA
| | - Hyemee Kim
- Department of Soil and Crop Science; Texas A&M University; College Station TX USA
| | | | - Joseph M. Awika
- Department of Soil and Crop Science; Texas A&M University; College Station TX USA
- Allied Blending and ingredients; Bell CA, USA
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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: 173] [Impact Index Per Article: 24.7] [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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Mizuno H, Yazawa T, Kasuga S, Sawada Y, Kanamori H, Ogo Y, Hirai MY, Matsumoto T, Kawahigashi H. Expression of Flavone Synthase II and Flavonoid 3'-Hydroxylase Is Associated with Color Variation in Tan-Colored Injured Leaves of Sorghum. FRONTIERS IN PLANT SCIENCE 2016; 7:1718. [PMID: 27917182 PMCID: PMC5116553 DOI: 10.3389/fpls.2016.01718] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/10/2016] [Accepted: 11/01/2016] [Indexed: 05/30/2023]
Abstract
Sorghum (Sorghum bicolor L. Moench) exhibits various color changes in injured leaves in response to cutting stress. Here, we aimed to identify key genes for the light brown and dark brown color variations in tan-colored injured leaves of sorghum. For this purpose, sorghum M36001 (light brown injured leaves), Nakei-MS3B (purple), and a progeny, #7 (dark brown), from Nakei-MS3B × M36001, were used. Accumulated pigments were detected by using high-performance liquid chromatography: M36001 accumulated only apigenin in its light brown leaves; #7 accumulated both luteolin and a small amount of apigenin in its dark brown leaves, and Nakei-MS3B accumulated 3-deoxyanthocyanidins (apigeninidin and luteolinidin) in its purple leaves. Apigenin or luteolin glucoside derivatives were also accumulated, in different proportions. Differentially expressed genes before and after cutting stress were identified by using RNA sequencing (RNA-seq). Integration of our metabolic and RNA-seq analyses suggested that expression of only flavone synthase II (FNSII) led to the synthesis of apigenin in M36001, expression of both FNSII and flavonoid 3'-hydroxylase (F3'H) led to the synthesis of apigenin and luteolin in #7, and expression of both flavanone 4-reductase and F3'H led to the synthesis of 3-deoxyanthocyanidins in Nakei-MS3B. These results suggest that expression of FNSII is related to the synthesis of flavones (apigenin and luteolin) and the expression level of F3'H is related to the balance of apigenin and luteolin. Expression of FNSII and F3'H is thus associated with dark or light brown coloration in tan-colored injured leaves of sorghum.
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Affiliation(s)
- Hiroshi Mizuno
- Agrogenomics Research Center, National Institute of Agrobiological SciencesTsukuba, Japan
- Institute of Crop Science, National Agriculture and Food Research OrganizationTsukuba, Japan
| | - Takayuki Yazawa
- Agrogenomics Research Center, National Institute of Agrobiological SciencesTsukuba, Japan
| | | | - Yuji Sawada
- RIKEN Center for Sustainable Resource ScienceYokohama, Japan
| | - Hiroyuki Kanamori
- Agrogenomics Research Center, National Institute of Agrobiological SciencesTsukuba, Japan
- Institute of Crop Science, National Agriculture and Food Research OrganizationTsukuba, Japan
| | - Yuko Ogo
- Agrogenomics Research Center, National Institute of Agrobiological SciencesTsukuba, Japan
- Institute of Crop Science, National Agriculture and Food Research OrganizationTsukuba, Japan
| | | | - Takashi Matsumoto
- Agrogenomics Research Center, National Institute of Agrobiological SciencesTsukuba, Japan
- Institute of Crop Science, National Agriculture and Food Research OrganizationTsukuba, Japan
| | - Hiroyuki Kawahigashi
- Agrogenomics Research Center, National Institute of Agrobiological SciencesTsukuba, Japan
- Institute of Crop Science, National Agriculture and Food Research OrganizationTsukuba, Japan
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Dong C, Hu H, Hu Y, Xie J. Metabolism of Flavonoids in Novel Banana Germplasm during Fruit Development. FRONTIERS IN PLANT SCIENCE 2016; 7:1291. [PMID: 27625665 PMCID: PMC5003829 DOI: 10.3389/fpls.2016.01291] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Accepted: 08/12/2016] [Indexed: 05/23/2023]
Abstract
Banana is a commercially important fruit, but its flavonoid composition and characteristics has not been well studied in detail. In the present study, the metabolism of flavonoids was investigated in banana pulp during the entire developmental period of fruit. 'Xiangfen 1,' a novel flavonoid-rich banana germplasm, was studied with 'Brazil' serving as a control. In both varieties, flavonoids were found to exist mainly in free soluble form and quercetin was the predominant flavonoid. The most abundant free soluble flavonoid was cyanidin-3-O-glucoside chloride, and quercetin was the major conjugated soluble and bound flavonoid. Higher content of soluble flavonoids was associated with stronger antioxidant activity compared with the bound flavonoids. Strong correlation was observed between antioxidant activity and cyanidin-3-O-glucoside chloride content, suggesting that cyanidin-3-O-glucoside chloride is one of the major antioxidants in banana. In addition, compared with 'Brazil,' 'Xiangfen 1' fruit exhibited higher antioxidant activity and had more total flavonoids. These results indicate that soluble flavonoids play a key role in the antioxidant activity of banana, and 'Xiangfen 1' banana can be a rich source of natural antioxidants in human diets.
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Dia VP, Pangloli P, Jones L, McClure A, Patel A. Phytochemical concentrations and biological activities of Sorghum bicolor alcoholic extracts. Food Funct 2016; 7:3410-20. [PMID: 27406291 DOI: 10.1039/c6fo00757k] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Sorghum is an important cereal with reported health benefits. The objectives of this study were to measure the biological activities of alcoholic extracts of ten sorghum varieties and to determine the association between the color of the extracts and their biological activities. Variation on concentrations of bioactives among sorghum varieties was observed with ethanolic extracts giving higher concentrations than methanolic extracts. The color of the extracts significantly correlated with the concentrations of bioactives and with nitric oxide scavenging activity. Freeze-dried ethanol extract is more potent than freeze-dried methanol extract and caused cytotoxicity to A27801AP and PTX-10 OVCA with ED50 values of 0.69 and 1.29 mg mL(-1), respectively. Pre-treatment of OVCA with ethanol extract led to chemosensitization to paclitaxel and the proliferation and colony formation of OVCA cells were reduced by 14.7 to 44.6% and 36.4 to 40.1%, respectively. Sorghum is a potential source of colorants with health promoting properties. This is the first report on the capability of sorghum alcoholic extracts to cause cytotoxicity and chemosensitize ovarian cancer cells in vitro.
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Affiliation(s)
- Vermont P Dia
- Department of Food Science and Technology, The University of Tennessee Institute of Agriculture, Knoxville, TN, USA.
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