1
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Khan A, Tian R, Bean SR, Yerka M, Jiao Y. Transcriptome and metabolome analyses reveal regulatory networks associated with nutrition synthesis in sorghum seeds. Commun Biol 2024; 7:841. [PMID: 38987396 DOI: 10.1038/s42003-024-06525-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Accepted: 06/28/2024] [Indexed: 07/12/2024] Open
Abstract
Cereal seeds are vital for food, feed, and agricultural sustainability because they store and provide essential nutrients to human and animal food and feed systems. Unraveling molecular processes in seed development is crucial for enhancing cereal grain yield and quality. We analyze spatiotemporal transcriptome and metabolome profiles during sorghum seed development in the inbred line 'BTx623'. Morphological and molecular analyses identify the key stages of seed maturation, specifying starch biosynthesis onset at 5 days post-anthesis (dpa) and protein at 10 dpa. Transcriptome profiling from 1 to 25 dpa reveal dynamic gene expression pathways, shifting from cellular growth and embryo development (1-5 dpa) to cell division, fatty acid biosynthesis (5-25 dpa), and seed storage compounds synthesis in the endosperm (5-25 dpa). Network analysis identifies 361 and 207 hub genes linked to starch and protein synthesis in the endosperm, respectively, which will help breeders enhance sorghum grain quality. The availability of this data in the sorghum reference genome line establishes a baseline for future studies as new pangenomes emerge, which will consider copy number and presence-absence variation in functional food traits.
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Affiliation(s)
- Adil Khan
- Institute of Genomics for Crop Abiotic Stress Tolerance, Department of Plant and Soil Science, Texas Tech University, Lubbock, TX, 79409, USA
| | - Ran Tian
- Institute of Genomics for Crop Abiotic Stress Tolerance, Department of Plant and Soil Science, Texas Tech University, Lubbock, TX, 79409, USA
| | - Scott R Bean
- Grain Quality and Structure Research Unit, Center for Grain and Animal Health Research, USDA-ARS, 1515 College Ave, Manhattan, KS, 66502, USA
| | - Melinda Yerka
- Department of Agriculture, Veterinary & Rangeland Sciences, University of Nevada-Reno, Reno, NV, 89557, USA
| | - Yinping Jiao
- Institute of Genomics for Crop Abiotic Stress Tolerance, Department of Plant and Soil Science, Texas Tech University, Lubbock, TX, 79409, USA.
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2
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Castro-Jácome TP, Tovar-Pérez EG, Alcántara-Quintana LE. Optimization of enzymatic production of anti-skin aging biopeptides from white sorghum [ Sorghum bicolor (L) Moench] grain. Prep Biochem Biotechnol 2024:1-12. [PMID: 38949113 DOI: 10.1080/10826068.2024.2366994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/02/2024]
Abstract
Recently, kafirins from white sorghum [Sorghum bicolor (L) Moench] grain have shown promise as a source of biopeptides with anti-skin aging effects (anti-inflammatory, antioxidant, and inhibition of photoaging-associated enzymes). This study employed response surface methodology (RSM) to optimize the extraction and enzymatic hydrolysis of kafirins (KAF) for the production of peptides with anti-skin aging properties. The optimization of conditions (reaction time and enzyme/substrate ratio) for liquefaction with α-amylase and hydrolysis of KAF with alcalase was performed using 32 complete factorial designs. Subsequently, ultrafiltered peptide extracts were obtained with molecular weights of 1-3 kDa (KAF-UF3) and lower than 1 kDa (KAF-UF1), which mainly contain hydrophobic amino acids (proline, leucine, isoleucine, phenylalanine, and valine) and peptide fractions with molecular weights of 0.69, 1.14, and 1.87 kDa. Consequently, the peptide extracts protected immortalized human keratinocytes (HaCaT cells) from ultraviolet B radiation (UVB)-induced damage by preventing the decrease and/or restoring the activity of antioxidant enzymes [superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px)]. Furthermore, KAF-UF3 and KAF-UF1 inhibited (20-29%) elastase and collagenase overactivity in UVB-exposed murine fibroblasts (3T3 cells). Thus, KAF-UF3 and KAF-UF1 exhibited behavior similar to that observed with glutathione (GSH), suggesting their potential as functional peptide ingredients in skincare products.
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Affiliation(s)
- Tania P Castro-Jácome
- Integral Food Research Laboratory, Tepic Institute of Technology, Tepic, Nayarit, Mexico
| | - Erik G Tovar-Pérez
- School of Engineering, Autonomous University of Queretaro, Amealco Campus, Amealco de Bonfil, Queretaro, Mexico
- Center of Applied Research in Biosystems (CARB-CIAB), Autonomous University of Queretaro, Amazcala Campus, El Marques, Queretaro, Mexico
| | - Luz E Alcántara-Quintana
- CONAHCYT - Cellular and Molecular Diagnosis Innovation Unit, Department of Innovation, Applied Science and Technology, San Luis Potosí Autonomous University, San Luis Potosi, S.L.P, Mexico
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Yu TT, Yang FR, Su Y, Qi YH, Liu Y, Hu N. Reverse Micelles Extraction of Prolamin from Baijiu Jiuzao: Impact of Isolation Process on Protein Structure and Morphology. MATERIALS (BASEL, SWITZERLAND) 2024; 17:2901. [PMID: 38930270 PMCID: PMC11205779 DOI: 10.3390/ma17122901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2024] [Revised: 06/03/2024] [Accepted: 06/10/2024] [Indexed: 06/28/2024]
Abstract
Prolamins, proteins derived from plants, have extensive applications in pharmaceutics and food science. Jiuzao is a byproduct of the Baijiu brewing industry, and is a great source of prolamin. Despite its importance, knowledge regarding the extraction techniques and the properties of prolamin derived from Baijiu Jiuzao (PBJ) remains limited. Reverse micelles (RMs) extraction offers an efficient and cost-effective method for purifying proteins. In the present study, prolamin was extracted from Baijiu Jiuzao using RMs extraction and subsequently characterized in terms of its secondary structure, morphology, and particle size distribution. Our findings indicate that the purified prolamin extracted using further RMs extraction possessed higher α-helix content (+13.25%), forming a large-scale protein network, and narrower particle size distributions compared to the crude prolamin obtained by NaOH-ethanol method. This research suggests that RMs extraction has potential applications in extracting prolamin from brewing industry byproducts, offering an environmentally friendly approach to Baijiu Jiuzao recycling.
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Affiliation(s)
- Ting-Ting Yu
- College of Chemical Engineering, Sichuan University of Science and Engineering, 180 Xueyuan Road, Zigong 643000, China
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4
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Macelline SP, Godwin ID, Liu G, Restall J, Cantor DI, McInerney BV, Toghyani M, Chrystal PV, Selle PH, Liu SY. Transgenic, high-protein sorghums display promise in poultry diets in an initial comparison. Poult Sci 2024; 103:103698. [PMID: 38657523 PMCID: PMC11063504 DOI: 10.1016/j.psj.2024.103698] [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: 01/23/2024] [Revised: 03/17/2024] [Accepted: 03/26/2024] [Indexed: 04/26/2024] Open
Abstract
This study aimed to compare the inclusion of transgenic sorghums against commercially available sorghums on growth performance in broiler chickens. Isonitrogenous and isoenergetic diets were offered to a total 288 male Ross 308 broiler chickens from 14 to 35 d posthatch. Three dietary treatments were diets based on transgenic sorghums with a mean protein content of 154.7 g/kg and 5 treatments were based on commercially available sorghum hybrids with a mean protein content of 90.6 g/kg. Soybean meal inclusions in the commercial sorghum diets averaged 215 g/kg, which was reduced to 171 g/kg in the transgenic sorghum diets because of the higher protein contents. Overall growth performance was highly satisfactory, and commercial sorghums supported 2.55% (2,330 vs. 2,272 g/bird; P = 0.010) more weight gains and 2.74% (2,929 vs. 2,851 g/bird; P = 0.012) higher feed intakes; however, the transgenic sorghums supported a fractionally better FCR (1.255 vs 1.257; P = 0.826). There were no statistical differences in apparent jejunal and ileal starch and protein (N) digestibility coefficients between treatments. The transgenic sorghum diets generated slightly, but significantly, higher AME:GE ratios and AMEn, but the commercial sorghum diets generated 6.33% (235 vs. 221 g/kg; P < 0.001) greater breast meat yields. Apparent ileal digestibility coefficients of 16 amino acids averaged 0.839 and 0.832 for transgenic and commercial sorghum-based diets, respectively, without any significant differences in individual amino acids. This outcome suggests amino acid digestibilities of the transgenic sorghums may be inherently higher than commercial hybrid sorghums as the 25.7% higher average soybean meal inclusions would have advantaged amino acid digestibilities in commercial sorghum diets. The possibility that the digestibilities of amino acids in the kafirin component of transgenic sorghums was enhanced by modifications to the structure of kafirin protein bodies is discussed. In conclusion, transgenic sorghums with higher protein concentrations led to 20.5% reduction of soybean meal inclusions in broiler diets, and this change did not compromise feed conversion efficiency compared to standard commercial hybrid sorghums.
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Affiliation(s)
- Shemil P Macelline
- School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, New South Wales 2006; Poultry Research Foundation, The University of Sydney, Camden, New South Wales 2570, Australia
| | - Ian D Godwin
- Centre for Crop Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland 4072, Australia
| | - Guoquan Liu
- Centre for Crop Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland 4072, Australia
| | - Jemma Restall
- Centre for Crop Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland 4072, Australia
| | - David I Cantor
- Australian Proteome Analysis Facility, Macquarie University, Sydney, New South Wales, Australia
| | - Bernard V McInerney
- Australian Proteome Analysis Facility, Macquarie University, Sydney, New South Wales, Australia
| | - Mehdi Toghyani
- School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, New South Wales 2006; Poultry Research Foundation, The University of Sydney, Camden, New South Wales 2570, Australia
| | | | - Peter H Selle
- Poultry Research Foundation, The University of Sydney, Camden, New South Wales 2570, Australia; Sydney School of Veterinary Science, The University of Sydney, Sydney, New South Wales 2006, Australia
| | - Sonia Yun Liu
- School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, New South Wales 2006.
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Ronoh AK, Serrem CA, Tumwebaze SB, Were GM. Effect of fortifying sorghum and wheat with Longhorn grasshopper ( Ruspolia differens) powder on nutritional composition and consumer acceptability of biscuits. Food Sci Nutr 2024; 12:3492-3507. [PMID: 38726424 PMCID: PMC11077179 DOI: 10.1002/fsn3.4018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 12/21/2023] [Accepted: 01/26/2024] [Indexed: 05/12/2024] Open
Abstract
This study aimed at improving the nutrient composition and protein quality of biscuits made from sorghum and wheat through fortification with Longhorn Ruspolia differens powder (RDP) for use as a supplementary food targeting children vulnerable to protein-energy malnutrition (PEM). Ten biscuit formulations were prepared by replacing a part of wheat and sorghum-wheat flours with 5, 15, 20, and 40% RDP. To establish the nutrient content of biscuits, proximate and mineral compositions were determined. The amino acid composition, reactive lysine and in vitro protein digestibility were determined for protein quality. Compositing wheat or wheat-sorghum biscuits with RDP increased the protein, fat, ash, and crude fiber by percentages as high as 118, 37, 133, and 573%, respectively. Mineral content increased with, iron, zinc, and potassium as high as 161, 219, and 169%, respectively. The lysine, reactive lysine and in vitro protein digestibility of the fortified biscuits increased significantly, relative to the 100% cereal biscuits. Fortification with RDP significantly improved the amino acid content of the biscuits but had a marginal effect on improvement of the lysine score and did not meet the reference pattern for children aged 3-10 years. The Protein Digestibility Corrected Amino Acid Score (PDCAAS) of wheat-sorghum and wheat biscuits improved by 6% to 47% and 2% to 33%, respectively, compared to the control biscuits. The fortified biscuits were liked by the consumers. The RDP-fortified biscuits have the potential to alleviate PME in developing countries.
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Affiliation(s)
- Amos Kipkemoi Ronoh
- Faculty of AgricultureUganda Martyrs UniversityNkoziUganda
- Institute of Food Bioresources TechnologyDedan Kimathi University of TechnologyNyeriKenya
| | - Charlotte Atsango Serrem
- Department of Consumer Sciences, School of Agriculture and BiotechnologyUniversity of EldoretEldoretKenya
| | - Susan Balaba Tumwebaze
- Department of Forestry, Biodiversity & Tourism, School of Forestry, Environmental and Geographical SciencesMakerere UniversityKampalaUganda
| | - Gertrude Mercy Were
- Department of Consumer Sciences, School of Agriculture and BiotechnologyUniversity of EldoretEldoretKenya
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6
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Abdelbost L, Bonicel J, Morel MH, Mameri H. Investigating sorghum protein solubility and in vitro digestibility during seed germination. Food Chem 2024; 439:138084. [PMID: 38071845 DOI: 10.1016/j.foodchem.2023.138084] [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: 07/26/2023] [Revised: 11/24/2023] [Accepted: 11/24/2023] [Indexed: 01/10/2024]
Abstract
In this work, we examined the impact of sorghum gain germination on kafirins solubility and digestibility. Two genotypes differing in their proteins and tannins contents were germinated under controlled conditions up to radicle emergence. Biochemical, physicochemical, and in vitro digestibility tests were applied on the germinated grains. Microscopic examination of grains endosperm revealed that germination resulted in pitted starch granules and protein matrix slackening. Apart cystine and the amount of free thiol groups which increased significantly, the overall amino acids composition remained rather unchanged, just as the kafirins solubility and size distribution. In contrast germination was demonstrated to improved significantly the in vitro protein digestibility, even after cooking and especially for the genotype poor in tannin. Without inducing major physicochemical changes, germination enhanced kafirins susceptibility to gastrointestinal proteases. Germination may be a way to improve the nutritional value of sorghum.
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Affiliation(s)
- Lynda Abdelbost
- UMR IATE, Univ Montpellier, INRAE, Institut-Agro Montpellier, F-34060 Montpellier, France
| | - Joëlle Bonicel
- UMR IATE, Univ Montpellier, INRAE, Institut-Agro Montpellier, F-34060 Montpellier, France
| | - Marie-Hélène Morel
- UMR IATE, Univ Montpellier, INRAE, Institut-Agro Montpellier, F-34060 Montpellier, France
| | - Hamza Mameri
- UMR IATE, Univ Montpellier, INRAE, Institut-Agro Montpellier, F-34060 Montpellier, France.
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7
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Lin Q, Liang W, Yan M, Zhao W, Niu L, Shen H, Li W. Improvement of sorghum-wheat blended flours by E-beam irradiation: Physicochemical properties, rheological behavior, microstructure, and quality properties. Int J Biol Macromol 2024; 265:130967. [PMID: 38499122 DOI: 10.1016/j.ijbiomac.2024.130967] [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: 11/20/2023] [Revised: 03/08/2024] [Accepted: 03/15/2024] [Indexed: 03/20/2024]
Abstract
To enhance the processing suitability of blended flours, this study used 4 kGy E-beam irradiated (EBI) sorghum flour in different ratios blended with wheat flour and further verified the improvement mechanism of the processed products under the optimal ratios. The results suggested that the EBI can mitigate the deterioration of the blend flour farinograph properties while enhancing the gas release during dough fermentation. Under the same addition ratio, the irradiated blend flours showed higher expansion height, gas release, cavitation time, and gas retention coefficient than the control flours. Also, irradiated blend flours retained a gluten network at a higher addition rate (20 %). Moreover, the irradiated blend flours were optimized at 10 % as its pasting and thermal properties were improved. Notably, this ameliorating effect promotes a decrease in hardness and chewiness and an increase in cohesion of the bread cores, presenting better textural attributes and delaying the aging rate during storage. The findings are instructive for applying EBI technology in the manufacture and quality improvement of mixed grain breads and open a new research avenue for processing sorghum staple foods.
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Affiliation(s)
- Qian Lin
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Wei Liang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Mengting Yan
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Wenqing Zhao
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Li Niu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Huishan Shen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, Henan, China
| | - Wenhao Li
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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8
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Zhang S, Kuang Y, Xu P, Chen X, Bi Y, Peng D, Li J. Applications of Prolamin-Based Edible Coatings in Food Preservation: A Review. Molecules 2023; 28:7800. [PMID: 38067529 PMCID: PMC10708058 DOI: 10.3390/molecules28237800] [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: 11/03/2023] [Revised: 11/20/2023] [Accepted: 11/23/2023] [Indexed: 12/18/2023] Open
Abstract
Foods are susceptible to deterioration and sour due to external environmental influences during production and storage. Coating can form a layer of physical barrier on the surface of foods to achieve the purpose of food preservation. Because of its good barrier properties and biocompatibility, prolamin-based film has been valued as a new green and environment-friendly material in the application of food preservation. Single prolamin-based film has weaknesses of poor toughness and stability, and it is necessary to select appropriate modification methods to improve the performance of film according to the application requirements. The practical application effect of film is not only affected by the raw materials and the properties of the film itself, but also affected by the selection of preparation methods and processing techniques of film-forming liquid. In this review, the properties and selection of prolamins, the forming mechanisms and processes of prolamin-based coatings, the coating techniques, and the modifications of prolamin-based coatings were systematically introduced from the perspective of food coating applications. Moreover, the defects and deficiencies in the research and development of prolamin-based coatings were also reviewed in order to provide a reference for the follow-up research on the application of prolamin-based coatings in food preservation.
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Affiliation(s)
| | | | | | | | | | | | - Jun Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (S.Z.); (Y.K.); (P.X.); (X.C.); (Y.B.); (D.P.)
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9
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Tavana F, Hematian Sourki A, Golmakani MT. Fabrication and characterization of bio-nanocomposites based on kafirin and polyethylene oxide as auxiliary polymer: process optimization, rheological, morphological and thermal properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2881-2892. [PMID: 37711579 PMCID: PMC10497493 DOI: 10.1007/s13197-023-05805-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/08/2023] [Accepted: 08/02/2023] [Indexed: 09/16/2023]
Abstract
The aim of this research was to compare the effects of various solvents on producing kafirin/polyethylene oxide (PEO) bio-nanocomposites by the technique of electrospinning. Different concentrations of kafirin (15, 20, 25, 30 and 40% w/v) and PEO (2, 4 and 6% w/v) were electrospun. For the dissolution and electrospinning of these two biopolymers, different solvents were used comparatively, i.e. distilled water, ethanol (70%), acetic acid (40%), 2-Butanol and glacial acetic acid. An evaluation of flow behavior showed that kafirin and PEO had Newtonian and pseudoplastic behaviors, respectively. A mixture of these two polymers demonstrated quasi-Newtonian and shear-independent behaviors in a low shear rate range, which positively affected the electrospinning process. SEM images showed that the best concentrations of kafirin and PEO were 25 and 2%, respectively, for producing nanofibers with uniform structures. Fourier-transform infrared spectroscopy (FTIR) indicated the presence of kafirin and PEO in the bio-nanocomposite after electrospinning. The FTIR proved that these two polymers had no chemical interactions with each other. Overall, the results showed that selecting an appropriate solvent and a suitable auxiliary polymer could have significant roles in producing biodegradable kafirin nanofibers. Graphical abstract
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Affiliation(s)
- Fatemeh Tavana
- Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, P.O. Box: 74135-111, Jahrom, Iran
| | - Abdollah Hematian Sourki
- Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, P.O. Box: 74135-111, Jahrom, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, 7144165186 Iran
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Quan Z, Zhang L, Chang W, Ding X, Qian J, Tang J. Determination and Analysis of Composition, Structure, and Properties of Teff Protein Fractions. Foods 2023; 12:3965. [PMID: 37959083 PMCID: PMC10647255 DOI: 10.3390/foods12213965] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 10/26/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
To develop teff-based food products with acceptable quality, the composition, structure, and properties of teff protein fractions should be better understood. In this study, teff proteins were extracted, and their protein composition, structure, and properties were calculated, analyzed, and compared with those of wheat gliadin and glutenin. Results showed that teff flour contained 9.07% protein, with prolamin as its main protein fraction. The isoelectric points of albumin, globulin, prolamin, and glutelin were at pH 3.6, 3.0, 4.4, and 3.4, respectively. Teff prolamin and glutelin showed a significant difference in amino acids and free energy of hydration compared to wheat gliadins and glutenins. The protein chain length of teff prolamins was smaller than that of wheat gliadins, and teff glutelins lacked high molecular weight glutelin subunits. Teff prolamin had the highest α-helices content (27.08%), whereas no random coils were determined, which is different from wheat gliadin. Teff glutelin had a lower content of β-turn than wheat glutenin, and no α-helices were determined in it. Teff prolamin and glutelin had lower disulfide bond content and surface hydrophobicity. Teff prolamin had significantly higher thermal stability than wheat gliadin, whereas the thermal stability of teff glutelin was significantly lower than that of wheat glutenin.
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Affiliation(s)
- Zhenyang Quan
- School of Tourism and Culinary Science, Yangzhou University, Huayang Xilu 196, Yangzhou 225127, China; (Z.Q.); (W.C.); (X.D.)
| | - Lili Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou 225127, China; (L.Z.); (J.Q.)
| | - Wenping Chang
- School of Tourism and Culinary Science, Yangzhou University, Huayang Xilu 196, Yangzhou 225127, China; (Z.Q.); (W.C.); (X.D.)
| | - Xiangli Ding
- School of Tourism and Culinary Science, Yangzhou University, Huayang Xilu 196, Yangzhou 225127, China; (Z.Q.); (W.C.); (X.D.)
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Huayang Xilu 196, Yangzhou 225127, China
| | - Jianya Qian
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou 225127, China; (L.Z.); (J.Q.)
| | - Jianhua Tang
- School of Tourism and Culinary Science, Yangzhou University, Huayang Xilu 196, Yangzhou 225127, China; (Z.Q.); (W.C.); (X.D.)
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Huayang Xilu 196, Yangzhou 225127, China
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Abdelbost L, Morel MH, Nascimento TPD, Cameron LC, Bonicel J, Larraz MFS, Mameri H. Sorghum grain germination as a route to improve kafirin digestibility: Biochemical and label free proteomics insights. Food Chem 2023; 424:136407. [PMID: 37224636 DOI: 10.1016/j.foodchem.2023.136407] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 04/23/2023] [Accepted: 05/15/2023] [Indexed: 05/26/2023]
Abstract
Kafirin, the sorghum grain storage protein presents lower digestibility compared to its cereals counterparts. Germination has been proposed as an adequate bioprocessing method to improve seed protein digestibility. Here, germination was rationalized so as to evenly sample germinated seeds and the dynamic changes of the proteome and several biochemical markers was connected for the first time with the in vitro protein digestibility of germinated seeds. Free sulfhydryl groups increased during germination and in vitro protein digestibility enhanced. The dynamic in abundance of several enzymes out of which 3 cysteine proteases were found to coincide with appearance of aqueous soluble peptides derived from kafirin at boot time of their degradation. The study provides deep information about the molecular events occurring during sorghum seed germination and reveals potential biomarkers of the kafirin proteolysis. It points a way to improve sorghum nutritional value through controlled germination.
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Affiliation(s)
- Lynda Abdelbost
- UMR 1208 IATE, Univ Montpellier, INRAE, L'Institut-Agro Montpellier, F-34060 Montpellier, France
| | - Marie-Hélène Morel
- UMR 1208 IATE, Univ Montpellier, INRAE, L'Institut-Agro Montpellier, F-34060 Montpellier, France
| | - Talita Pimenta do Nascimento
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, Brazil
| | - Luiz-Claudio Cameron
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, Brazil
| | - Joëlle Bonicel
- UMR 1208 IATE, Univ Montpellier, INRAE, L'Institut-Agro Montpellier, F-34060 Montpellier, France
| | - Mariana Ferreira Simões Larraz
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, Brazil
| | - Hamza Mameri
- UMR 1208 IATE, Univ Montpellier, INRAE, L'Institut-Agro Montpellier, F-34060 Montpellier, France.
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12
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Khan A, Khan NA, Bean SR, Chen J, Xin Z, Jiao Y. Variations in Total Protein and Amino Acids in the Sequenced Sorghum Mutant Library. PLANTS (BASEL, SWITZERLAND) 2023; 12:1662. [PMID: 37111885 PMCID: PMC10142022 DOI: 10.3390/plants12081662] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 04/05/2023] [Accepted: 04/12/2023] [Indexed: 06/19/2023]
Abstract
Sorghum (Sorghum bicolor) is the fifth most important cereal crop worldwide; however, its utilization in food products can be limited due to reduced nutritional quality related to amino acid composition and protein digestibility in cooked products. Low essential amino acid levels and digestibility are influenced by the composition of the sorghum seed storage proteins, kafirins. In this study, we report a core collection of 206 sorghum mutant lines with altered seed storage proteins. Wet lab chemistry analysis was conducted to evaluate the total protein content and 23 amino acids, including 19 protein-bound and 4 non-protein amino acids. We identified mutant lines with diverse compositions of essential and non-essential amino acids. The highest total protein content in these lines was almost double that of the wild-type (BTx623). The mutants identified in this study can be used as a genetic resource to improve the sorghum grain quality and determine the molecular mechanisms underlying the biosynthesis of storage protein and starch in sorghum seeds.
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Affiliation(s)
- Adil Khan
- Institute of Genomics for Crop Abiotic Stress Tolerance (IGCAST), Department of Plant and Soil Science, Texas Tech University, Lubbock, TX 79409, USA
| | - Nasir Ali Khan
- Institute of Genomics for Crop Abiotic Stress Tolerance (IGCAST), Department of Plant and Soil Science, Texas Tech University, Lubbock, TX 79409, USA
| | - Scott R. Bean
- Grain Quality and Structure Research Unit, Center for Grain and Animal Health Research, USDA-ARS, 1515 College Ave., Manhattan, KS 66502, USA
| | - Junping Chen
- Plant Stress and Germplasm Development Unit, Crop Systems Research Laboratory, USDA-ARS, 3810, 4th Street, Lubbock, TX 79424, USA
| | - Zhanguo Xin
- Plant Stress and Germplasm Development Unit, Crop Systems Research Laboratory, USDA-ARS, 3810, 4th Street, Lubbock, TX 79424, USA
| | - Yinping Jiao
- Institute of Genomics for Crop Abiotic Stress Tolerance (IGCAST), Department of Plant and Soil Science, Texas Tech University, Lubbock, TX 79409, USA
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13
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Baloyi JT, Taylor J, Taylor JRN. Bioplastic film making properties of quality protein maize (QPM) zein. Cereal Chem 2023. [DOI: 10.1002/cche.10665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
Affiliation(s)
- Julia T. Baloyi
- Department of Consumer and Food Sciences University of Pretoria Pretoria South Africa
| | - Janet Taylor
- Department of Consumer and Food Sciences University of Pretoria Pretoria South Africa
| | - John R. N. Taylor
- Department of Consumer and Food Sciences University of Pretoria Pretoria South Africa
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14
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Scott G, Awika JM. Effect of protein-starch interactions on starch retrogradation and implications for food product quality. Compr Rev Food Sci Food Saf 2023; 22:2081-2111. [PMID: 36945176 DOI: 10.1111/1541-4337.13141] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 01/16/2023] [Accepted: 02/23/2023] [Indexed: 03/23/2023]
Abstract
Starch retrogradation is a consequential part of food processing that greatly impacts the texture and acceptability of products containing both starch and proteins, but the effect of proteins on starch retrogradation has only recently been explored. With the increased popularity of plant-based proteins in recent years, incorporation of proteins into starch-based products is more commonplace. These formulation changes may have unforeseen effects on ingredient functionality and sensory outcomes of starch-containing products during storage, which makes the investigation of protein-starch interactions and subsequent impact on starch retrogradation and product quality essential. Protein can inhibit or promote starch retrogradation based on its exposed residues. Charged residues promote charge-dipole interactions between starch-bound phosphate and protein, hydrophobic groups restrict amylose release and reassociation, while hydrophilic groups impact water/molecular mobility. Covalent bonds (disulfide linkages) formed between proteins may enhance starch retrogradation, while glycosidic bonds formed between starch and protein during high-temperature processing may limit starch retrogradation. With these protein-starch interactions in mind, products can be formulated with proteins that enhance or delay textural changes in starch-containing products. Future work to understand the impact of starch-protein interactions on retrogradation should focus on integrating the fields of proteomics and carbohydrate chemistry. This interdisciplinary approach should result in better methods to characterize mechanisms of interaction between starch and proteins to optimize their food applications. This review provides useful interpretations of current literature characterizing the mechanistic effect of protein on starch retrogradation.
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Affiliation(s)
- Gabrielle Scott
- Department of Food Science and Technology, Texas A&M University, College Station, Texas, USA
| | - Joseph M Awika
- Department of Food Science and Technology, Texas A&M University, College Station, Texas, USA
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15
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Hurst JP, Yobi A, Li A, Sato S, Clemente TE, Angelovici R, Holding DR. Large and stable genome edits at the sorghum alpha kafirin locus result in changes in chromatin accessibility and globally increased expression of genes encoding lysine enrichment. FRONTIERS IN PLANT SCIENCE 2023; 14:1116886. [PMID: 36998682 PMCID: PMC10043997 DOI: 10.3389/fpls.2023.1116886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Accepted: 02/20/2023] [Indexed: 06/19/2023]
Abstract
INTRODUCTION Sorghum is a resilient and widely cultivated grain crop used for feed and food. However, it's grain is deficient in lysine, an essential amino acid. This is due to the primary seed storage proteins, the alpha-kafirins, lacking lysine. It has been observed that reductions in alpha-kafirin protein results in rebalancing of the seed proteome and a corresponding increase in non-kafirin proteins which leads to an increased lysine content. However, the mechanisms underlying proteome rebalancing are unclear. This study characterizes a previously developed gene edited sorghum line, with deletions at the alpha kafirin locus. METHODS A single consensus guide RNA leads to tandem deletion of multiple members of the gene family in addition to the small target site mutations in remaining genes. RNA-seq and ATAC-seq were utilized to identify changes in gene expression and chromatin accessibility in developing kernels in the absence of most alpha-kafirin expression. RESULTS Several differentially accessible chromatin regions and differentially expressed genes were identified. Additionally, several genes upregulated in the edited sorghum line were common with their syntenic orthologues differentially expressed in maize prolamin mutants. ATAC-seq showed enrichment of the binding motif for ZmOPAQUE 11, perhaps indicating the transcription factor's involvement in the kernel response to reduced prolamins. DISCUSSION Overall, this study provides a resource of genes and chromosomal regions which may be involved in sorghum's response to reduced seed storage proteins and the process of proteome rebalancing.
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Affiliation(s)
- J. Preston Hurst
- Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, United States
- Department of Biological Sciences, University of Missouri, Columbia, MO, United States
| | - Abou Yobi
- School of Life Sciences, Ministry of Education, Shandong University, Jinan, China
| | - Aixia Li
- Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, United States
- Department of Biological Sciences, University of Missouri, Columbia, MO, United States
| | - Shirley Sato
- Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, United States
- Department of Biological Sciences, University of Missouri, Columbia, MO, United States
| | - Thomas E. Clemente
- Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, United States
- Department of Biological Sciences, University of Missouri, Columbia, MO, United States
| | - Ruthie Angelovici
- School of Life Sciences, Ministry of Education, Shandong University, Jinan, China
| | - David R. Holding
- Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, United States
- Department of Biological Sciences, University of Missouri, Columbia, MO, United States
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16
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Benítez-Arvizu G, Castro-Jácome TP, Tovar-Pérez E, Alcántara-Quintana LE. [Antiproliferative, apoptotic, and antimigratory activities of kafirins on cervical cancer-derived cell lines]. REVISTA MEDICA DEL INSTITUTO MEXICANO DEL SEGURO SOCIAL 2023; 61:S4-S11. [PMID: 36378016 PMCID: PMC10395951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Accepted: 06/27/2022] [Indexed: 06/16/2023]
Abstract
Background Cervical cancer is one of the leading causes of death in women worldwide, both in developed and developing countries. Therefore, effective treatment of cervical cancer with potential anti-tumor drugs is important. However, new treatments inspired by nutritional medicine are needed. Objective To use the human cervical cancer cell lines HeLa and SiHa to evaluate the antiproliferative, apoptotic, and migratory activity of sorghum (kafirins). Materials and methods The anticancer effects of the kafirins were examined by counting cells, MTT assays, apoptosis, and migration assays. Results This investigation showed that sorghum induced growth inhibition of HeLa and SiHa cells at a significant level. The growth inhibition is dose-dependent and irreversible. When HeLa and SiHa cells were treated with sorghum due to the activity of kafirins, morphological changes were observed, which were identified through the formation of apoptopic bodies. And the kafirins at concentrations of 37.5, 75, 150, and 300 μg/mL decreased the migration of HeLa cells and SiHa cells. Conclusion This paper demonstrates the induction of antiproliferative, apoptotic, and anti-migratory activity in HeLa and SiHa cells by kafirins. Sorghum may be used as a nutraceutical with potential cancer-prevention benefits.
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Affiliation(s)
- Gamaliel Benítez-Arvizu
- Instituto Mexicano del Seguro Social, Centro Médico Nacional Siglo XXI, Hospital de Especialidades “Dr. Bernardo Sepúlveda Gutiérrez”, Unidad Complementaria Banco de Sangre. Ciudad de México, MéxicoInstituto Mexicano del Seguro SocialMéxico
| | - Tania Patricia Castro-Jácome
- Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos. Tepic, Nayarit, MéxicoInstituto Tecnológico de TepicMéxico
| | - Erik Tovar-Pérez
- Universidad Autónoma de Querétaro, Campus Amazcala, Facultad de Ingeniería. El Marqués, Querétaro, MéxicoUniversidad Autónoma de QuerétaroMéxico
| | - Luz Eugenia Alcántara-Quintana
- Universidad Autónoma de San Luis Potosí, Coordinación para la Innovación y Aplicación de la Ciencia y la Tecnología. San Luis Potosí, San Luis Potosí, México Universidad Autónoma de San Luis PotosíMéxico
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17
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Castro-Jácome TP, Montalvo-González E, Chacón-López MA, Kalixto-Sánchez MA, Rivera MDP, López-García UM, Alcántara-Quintana LE, Tovar-Pérez EG. Antioxidant activity of kafirin hydrolysates on UVB irradiated human keratinocyte cells and in silico identification. PHOTODERMATOLOGY, PHOTOIMMUNOLOGY & PHOTOMEDICINE 2023; 39:51-59. [PMID: 35801374 DOI: 10.1111/phpp.12815] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 06/21/2022] [Accepted: 07/06/2022] [Indexed: 01/18/2023]
Abstract
BACKGROUND Ultraviolet B (UVB) causes photoaging of the skin, the appearance of wrinkles, spots, and alteration of the skin barrier. The main cells in the most superficial layer of the skin are the keratinocytes; these cells play an important role in protecting this organ. OBJECTIVE The present study aimed to investigate the antioxidant activity of the hydrolysates from kafirin to inhibit UVB-induced responses in human keratinocytes cells (HaCaT). METHODS Kafirin hydrolysates were produced by enzymatic hydrolysis with alcalase. The activity of superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx), in the HaCaT cell line in the presence of UVB and the effects of the hydrolysates against the UVB-induced response were evaluated. Furthermore, the peptides that were generated by hydrolysis were identified in silico using the BIOPEP database. RESULTS Two protein sequences were identified (α-kafirin and the precursor protein of α-kafirin), in the kafirin extract. A degree of hydrolysis of 18.8% was obtained by hydrolyzing the kafirin extract with alcalase. The kafirin hydrolysates avoided the decrease in endogenous antioxidant enzymes such as SOD, CAT, and GPx reducing the oxidative stress generated by UVB. Using the BIOPEP-UWM database, we found 102 peptide sequences, and it has shown that the peptides have a large amount of hydrophobic amino acids such as proline, alanine, and glutamine, and amino acids with high antioxidant capacity. CONCLUSION These results suggest that the kafirin hydrolysates can be used as antioxidant agents to ameliorate UVB-induced skin keratinocytes cells' response in vitro, providing an alternative against UVB-induced photoaging.
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Affiliation(s)
- Tania P Castro-Jácome
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/I.T Tepic, Tepic, Mexico
| | - Efigenia Montalvo-González
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/I.T Tepic, Tepic, Mexico
| | - M Alejandra Chacón-López
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/I.T Tepic, Tepic, Mexico
| | | | | | - Ulises M López-García
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/I.T Tepic, Tepic, Mexico
| | | | - Erik G Tovar-Pérez
- CONACyT-Universidad Autonoma de Queretaro - Campus Amazcala, Querétaro, Mexico
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18
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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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19
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Khalid W, Arshad MS, Aslam N, Mukhtar S, Rahim MA, Ranjha MMAN, Noreen S, Afzal MF, Aziz A, Awuchi CG. Food applications of sorghum derived kafirins potentially valuable in celiac disease. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2135532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Noman Aslam
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Shanza Mukhtar
- Department of Nutrition and Dietetics, the University of Faisalabad, Faisalabad, Pakistan
| | | | | | - Sana Noreen
- University Institute of Diet and Nutritional Sciences, the University of Lahore, Lahore, Pakistan
| | | | - Afifa Aziz
- Department of Food Science, Government College University, Faisalabad, Pakistan
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20
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Espiricueta-Candelaria RS, Sánchez-Reséndiz AI, Martínez LM, Chuck-Hernández C. Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2128428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
| | | | - Luz María Martínez
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, NL, Mexico
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21
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Massel K, Hintzsche J, Restall J, Kerr ED, Schulz BL, Godwin ID. CRISPR-knockout of β-kafirin in sorghum does not recapitulate the grain quality of natural mutants. PLANTA 2022; 257:8. [PMID: 36481955 DOI: 10.1007/s00425-022-04038-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Accepted: 11/22/2022] [Indexed: 06/17/2023]
Abstract
When gene editing was applied to knockout beta-kafirin, there was a compensatory increase of gamma-kafirin which does not occur in domesticated null varieties, so enhanced grain quality was not achieved. Sorghum bicolor is an important animal feedstock cereal crop throughout Australia and the southern United States, where its use as a food product is limited by issues with low calorific and nutritive value. Qualities such as reduced digestibility and low essential amino acid content are directly attributed to the kafirin grain storage proteins, the major components of protein bodies within the endosperm. Specifically, the β- and γ-kafirins have few protease cleavage sites and high levels of cysteine residues which lead to a highly cross-linked shell of intra- and inter-molecular disulphide linkages that encapsulate the more digestible α- and δ-kafirins in the core of the protein bodies. Naturally occurring β-kafirin mutants exist and are known to have improved grain quality, with enhanced protein contents and digestibility, traits which are often attributed to the lack of this cysteine-rich kafirin in the mature grain. However, when CRISPR/Cas9 editing was used to create β-kafirin knockout lines, there was no improvement to grain quality in the Tx430 background, although they did have unique protein composition and changes to protein body morphology in the vitreous endosperm. One explanation of the divergence in quality traits found the lines lacking β-kafirin are due to a drastic increase of γ-kafirin which was only found in the gene edited lines. This study highlights that in some germplasm, there is a level of redundancy between the peripheral kafirins, and that improvement of grain protein digestibility cannot be achieved by simply removing the β-kafirin protein in all genetic backgrounds.
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Affiliation(s)
- Karen Massel
- Centre for Crop Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4072, Australia.
| | - Jessica Hintzsche
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, 4072, Australia
| | - Jemma Restall
- Centre for Crop Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4072, Australia
| | - Edward D Kerr
- School of Chemistry and Molecular Biosciences, The University of Queensland, Brisbane, QLD, 4072, Australia
| | - Benjamin L Schulz
- School of Chemistry and Molecular Biosciences, The University of Queensland, Brisbane, QLD, 4072, Australia
| | - Ian D Godwin
- Centre for Crop Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4072, Australia
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22
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Nikinmaa M, Renzetti S, Juvonen R, Rosa-Sibakov N, Noort M, Nordlund E. Effect of Bioprocessing on Techno-Functional Properties of Climate-Resilient African Crops, Sorghum and Cowpea. Foods 2022; 11:foods11193049. [PMID: 36230122 PMCID: PMC9564308 DOI: 10.3390/foods11193049] [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: 08/22/2022] [Revised: 09/20/2022] [Accepted: 09/26/2022] [Indexed: 11/25/2022] Open
Abstract
Sorghum and cowpea are very compatible for intercropping in hot and dry environments, and they also have complementary nutritional compositions. Thus, the crops have the potential to improve food security in regions threatened by climate change. The aim of this study was to investigate different enzymes (carbohydrate-degrading, proteases and phytases) and lactic acid bacteria (LAB) fermentation to improve the techno-functional properties of sorghum and cowpea flours. Results show that sorghum carbohydrates were very resistant to hydrolysis induced by bioprocessing treatments. Most of the protease treatments resulted in low or moderate protein solubilization (from ca. 6.5% to 10%) in sorghum, while the pH adjustment to 8 followed by alkaline protease increased solubility to 40%. With cowpea, protease treatment combined with carbohydrate-degrading enzymes increased the solubility of proteins from 37% up to 61%. With regard to the techno-functional properties, LAB and amylase treatment decreased the sorghum peak paste viscosities (from 504 to 370 and 325 cPa, respectively), while LAB and chemical acidification increased cowpea viscosity (from 282 to 366 and 468 cPa, respectively). When the bioprocessed sorghum and cowpea were tested in breadmaking, only moderate effects were observed, suggesting that the modifications by enzymes and fermentation were not strong enough to improve breadmaking.
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Affiliation(s)
- Markus Nikinmaa
- VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 Espoo, Finland
- Correspondence:
| | - Stefano Renzetti
- Wageningen Food & Biobased Research, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Riikka Juvonen
- VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 Espoo, Finland
| | - Natalia Rosa-Sibakov
- VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 Espoo, Finland
| | - Martijn Noort
- Wageningen Food & Biobased Research, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Emilia Nordlund
- VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 Espoo, Finland
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23
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Khalid W, Ali A, Arshad MS, Afzal F, Akram R, Siddeeg A, Kousar S, Rahim MA, Aziz A, Maqbool Z, Saeed A. Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2071293] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, China
- Hunan Provincial Key Laboratory of Clinical Epidemiology, Xiangya School of Public Health, Central South University, China
- Food and Nutrition Society, Gilgit Baltistan, Pakistan
| | | | - Fareed Afzal
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Ramish Akram
- Department of Rehabilitation Sciences, The University of Faisalabad, Pakistan
| | - Azhari Siddeeg
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Safura Kousar
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Afifa Aziz
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Zahra Maqbool
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Ayesha Saeed
- Department of Biochemistry, Government College University Faisalabad, Pakistan
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24
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Ncube MB, Taylor J, Bean SR, Ioerger BP, Taylor JRN. Modification of zein dough functionality using kafirin as a coprotein. Food Chem 2022; 373:131547. [PMID: 34802810 DOI: 10.1016/j.foodchem.2021.131547] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 10/24/2021] [Accepted: 11/04/2021] [Indexed: 12/14/2022]
Abstract
Kafirin, sorghum prolamin, was investigated as a coprotein for zein as visco-elastic masses and in starch-based model doughs. Regular kafirin and kafirins from waxy and high protein digestibility (HD) sorghum crosses were studied. HPLC revealed that waxy-HD kafirin was of smaller molecular size and low in β-kafirin. It also had greater surface hydrophobicity. Kafirin addition to zein increased visco-elastic mass elasticity up to ≈50% stress-recovery, similar to wheat gluten. Waxy-HD kafirin gave the highest elasticity, possibly due to its hydrophobicity. Kafirin inclusion at 2:8 parts zein increased the tensile strength of model doughs. Maximum strength was, however, only 60% that of gluten-based dough. Kafirin from regular sorghum gave the highest strength, possibly because of greater disulphide-bonded polymerisation. Confocal laser scanning microscopy showed that zein-kafirin copolymers formed fairly linear fibrils in stretched doughs, indicating excellent compatibility between the proteins. Future research should establish how kafirin-zein copolymer performs in non-wheat flour products.
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Affiliation(s)
- Mphokuhle B Ncube
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa
| | - Janet Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa
| | - Scott R Bean
- Grain Quality and Structure Research Unit, CGAHR, USDA-ARS, Manhattan, KS, USA
| | - Brian P Ioerger
- Grain Quality and Structure Research Unit, CGAHR, USDA-ARS, Manhattan, KS, USA
| | - John R N Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa.
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25
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Taylor JRN, Duodu KG. Resistant‐Type Starch in Sorghum Foods – Factors Involved and Health Implications. STARCH-STARKE 2022. [DOI: 10.1002/star.202100296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- John R. N. Taylor
- Department of Consumer and Food Sciences University of Pretoria Pretoria South Africa
| | - Kwaku G. Duodu
- Department of Consumer and Food Sciences University of Pretoria Pretoria South Africa
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Bianco-Gomes AC, Nogueira LDS, Bono-Lopes NVM, Gouvêa-Souza CP, Boldrini-França J, Gomes VM, Cherene MB, Alves NEG, Vasconcelos CM. Dry heat and pressure favor bioactive compounds preservation and peptides formation in sorghum [ S orghum bicolor (L.) Moench]. Curr Res Food Sci 2022; 5:117-124. [PMID: 35036931 PMCID: PMC8749381 DOI: 10.1016/j.crfs.2021.12.013] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 12/09/2021] [Accepted: 12/28/2021] [Indexed: 01/27/2023] Open
Abstract
Sorghum is a cereal with potential economic and nutritional properties. It has gained headway in the international market because of its nutritional content which is characterized for many bioactive compounds with antioxidant characteristics, and also, because it is gluten free. This work evaluated the proteomic profile of sorghum grains and its nutritional composition and functional profile after exposure to 7 different treatments (control, grind, dry heat, bursting, wet cooking with and without water and wet cooking in pressure). They were analyzed for chemical composition, protein profile, total phenolic compounds, anthocyanin content and antioxidant activity. The dry heat preserves the protein content, phenolic compounds, anthocyanins and presents between 94% and 95% of radical scavenging activity. Heat treatments that use the pressure promote the natural hydrolysis of proteins. Bursting treatment resulted in 45.6% of proteins and peptides in the range of 3.7; 5.93; 8.9 and 14 kDa. Wet cooking in pressure (SPC) showed a similar behavior, with 26.8% being the abundance of 14 and 14.3 kDa proteins and 25.3% of the peptides with less than 10 kDa, making up 52.1% of protein content. This hydrolysis promoted an important percentage of peptides and low molecular mass proteins which can have bioactive profile and improve healthy.
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Affiliation(s)
- Ana Carolina Bianco-Gomes
- Food Biotechnology Laboratory, Graduation Program in Vegetal Biotechnology, Vila Velha University, Bio Practice Complex - José Dantas de Melo St., 21, Boa Vista, Vila Velha, ES, 29102-770, Brazil
| | - Luana Dos Santos Nogueira
- Food Biotechnology Laboratory, Graduation Program in Vegetal Biotechnology, Vila Velha University, Bio Practice Complex - José Dantas de Melo St., 21, Boa Vista, Vila Velha, ES, 29102-770, Brazil
| | - Nathiely Ventura Mariano Bono-Lopes
- Food Biotechnology Laboratory, Graduation Program in Vegetal Biotechnology, Vila Velha University, Bio Practice Complex - José Dantas de Melo St., 21, Boa Vista, Vila Velha, ES, 29102-770, Brazil
| | - Carolina Paula Gouvêa-Souza
- Food Biotechnology Laboratory, Graduation Program in Vegetal Biotechnology, Vila Velha University, Bio Practice Complex - José Dantas de Melo St., 21, Boa Vista, Vila Velha, ES, 29102-770, Brazil
| | - Johara Boldrini-França
- Applied Ichthyology Laboratory - LABPEIXE, Vila Velha University, Bio Practice Complex - José Dantas de Melo St., 21, Boa Vista, Vila Velha, ES, 29102-770, Brazil
| | - Valdirene Moreira Gomes
- Microorganisms Physiology and Biochemistry Laboratory, Biosciences and Biotechnology Center, North State University Fluminense-Darcy Ribeiro, Alberto Lamego Ave., 2000, Campos Dos Goytacazes-RJ, 28013-602, Brazil
| | - Milena Bellei Cherene
- Microorganisms Physiology and Biochemistry Laboratory, Biosciences and Biotechnology Center, North State University Fluminense-Darcy Ribeiro, Alberto Lamego Ave., 2000, Campos Dos Goytacazes-RJ, 28013-602, Brazil
| | - Natália Elizabeth Galdino Alves
- NGnutri Nutrition Office, Ferraz Training. Avenida Professor Manoel Martins, 687, Campo Alegre, 36.400-000, Conselheiro Lafaiete, MG, Brazil
| | - Christiane Mileib Vasconcelos
- Food Biotechnology Laboratory, Graduation Program in Vegetal Biotechnology, Vila Velha University, Bio Practice Complex - José Dantas de Melo St., 21, Boa Vista, Vila Velha, ES, 29102-770, Brazil
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Borisenko N, Elkonin L, Kenzhegulov O. Inheritance of the genetic construct for RNA-silencing of the γ-kafirin gene (gKAF1) in the progeny of transgenic sorghum plants. BIO WEB OF CONFERENCES 2022. [DOI: 10.1051/bioconf/20224303015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Sorghum is one of the most important cereal crops in drought regions of the Globe. However, a number of constrains, such as poor nutritional value compared to other cereals, which is caused by resistance of its grain storage proteins (kafirins) to protease digestion, makes it less popular. The use of modern genetic technologies, such as RNA interference, opens up prospects for solving this problem. In this paper, we describe the inheritance of the genetic construct for RNAi silencing of the γ-kafirin gene (gKAF1) in the progeny of the mutant Avans-1/18, that we obtained previously by Agrobacterium-mediated genetic transformation of immature embryos of commercial cv. Avans. Inheritance of the genetic construct was traced by PCR-analysis to the nos-promoter governing expression of the marker gene bar and to the ubi1-intron, which is part of the genetic construct for silencing. It was found that the genetic construct inherited in T1 and T2 generations of the mutant grown both in the growth chamber and in the field plot, and in the F1 hybrids of the mutant with CMS-lines A2 KVV-181, A2 KVV-114, A2 O-1237, and fertile lines Volzhskoe-4v, Volzhskoe-615, O-1237. The studied plants from T1 and T2 generations had significantly higher in vitro protein digestibility than original non-transgenic cv. Avans. The vitreous endosperm in these plants was reduced either completely or manifested a faint layer. These data demonstrated that genetic construct for gKAF1 silencing was not only stably integrated in genome of the mutant plants but also expressed and improved the digestibility of endosperm proteins. In addition, in T1 progeny we found the plant, PCR positive for nos-promoter but PCR-negative for ubi1-intron, that had vitreous endosperm and was characterized by poor in vitro protein digestibility. These data are an example of instability of the genetic construct for RNAi-silencing in genome of some transgenic plants; they show close correlation of the floury endosperm type and high in vitro protein digestibility.
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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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Zhao J, Weiss T, Du Z, Hong S, Bean SR, Li Y, Wang D. Comparative evaluation of physicochemical and fermentative responses of three sorghum varieties from dryland and irrigated land and the properties of proteins from distillers’ grains. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Ribeiro TS, Scramin JA, Rodrigues JAS, Bernardes Filho R, Colnago LA, Forato LA. 13C ss-NMR Singular value decomposition and fitting for sorghum proteins conformation elucidation. POLIMEROS 2022. [DOI: 10.1590/0104-1428.20210082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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31
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D'Almeida CTDS, Mameri H, Menezes NDS, de Carvalho CWP, Queiroz VAV, Cameron LC, Morel MH, Takeiti CY, Ferreira MSL. Effect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum. Food Res Int 2021; 149:110663. [PMID: 34600665 DOI: 10.1016/j.foodres.2021.110663] [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: 03/08/2021] [Revised: 07/26/2021] [Accepted: 08/23/2021] [Indexed: 11/29/2022]
Abstract
Sorghum is a potential substitute for corn/wheat in cereal-based extruded products. Despite agronomic advantages and its rich diversity of phenolic compounds, sorghum kafirins group together and form complex with tannins, leading to a low digestibility. Phenolic content/profile by UPLC-ESI-QTOF-MSE and kafirins polymerization by SE-HPLC were evaluated in wholemeal sorghum extrudates; tannin-rich (#SC319) and tannin-free (#BRS330) genotypes with/without turmeric powder. Total phenolic, proantocyanidin and flavonoid contents were strongly correlated with antioxidant capacity (r > 0.9, p < 0.05). Extrusion increased free (+60%) and decreased bound phenolics (-40%) in #SC319, but reduced both (-40%; -90%, respectively) in #BRS330, which presented lower abundance after extrusion. Turmeric addition did not significantly impact antioxidant activity, phenolic content and profile and kafirins profile. Tannins presence/absence impacted phenolic profiles and polymerization of kafirins which appears related to the thermoplastic process. The extrusion improved proteins solubility and can positively enhance their digestibility (phenolic compounds-proteins interactions), making more accessible to proteolysis in sorghum extrudates.
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Affiliation(s)
- Carolina Thomaz Dos Santos D'Almeida
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, Brazil
| | - Hamza Mameri
- INRAE, Université de Montpellier, Montpellier SupAgro, CIRAD, UMR 1208 IATE, Montpellier, France
| | | | | | | | - L C Cameron
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, Brazil
| | - Marie-Hélène Morel
- INRAE, Université de Montpellier, Montpellier SupAgro, CIRAD, UMR 1208 IATE, Montpellier, France
| | | | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, Brazil.
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32
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Zhao J, Wang D, Li Y. Proteins in dried distillers' grains with solubles: A review of animal feed value and potential non‐food uses. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12516] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Jikai Zhao
- Department of Biological and Agricultural Engineering Kansas State University Manhattan Kansas USA
| | - Donghai Wang
- Department of Biological and Agricultural Engineering Kansas State University Manhattan Kansas USA
| | - Yonghui Li
- Department of Grain Science and Industry Kansas State University Manhattan Kansas USA
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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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34
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Ducksbury C, Neale EP, Stefoska-Needham A. The effect of sorghum consumption on markers of chronic disease: A systematic review. Crit Rev Food Sci Nutr 2021; 63:159-177. [PMID: 34328387 DOI: 10.1080/10408398.2021.1944976] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Sorghum requires fewer inputs for sustainable cultivation in harsh climates and has the potential to be utilized in modern food product innovations. Moreover, consumption of sorghum may elicit favorable health effects similar to other commonly consumed cereals, like wheat. Animal and human research exploring health effects of sorghum consumption indicates potential beneficial effects on blood glucose and lipid regulation, oxidative stress modulation, appetite regulation and weight management. However, a recent appraisal of the strength of evidence has not been conducted. Therefore, this study aims to evaluate the effects of sorghum consumption on metabolic indicators of chronic disease, including blood lipid and blood glucose levels, markers of oxidative stress, and factors associated with weight management. Using CINAHL, Cochrane Library, PubMed and MEDLINE databases, a systematic review of intervention studies published up to May 2020 was conducted and 16 interventional studies met the criteria for inclusion. Evidence for favorable effects of sorghum consumption on indicators of chronic disease, including blood glucose responses, markers of oxidative stress, satiety measures and weight management was demonstrated. Evidence from this systematic review may assist to promote sorghum's potential health benefits globally, including in food markets where it is underutilized, stimulating more sorghum-based food innovations in the future.
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Affiliation(s)
- Cecily Ducksbury
- School of Medicine, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, New South Wales, Australia
| | - Elizabeth P Neale
- School of Medicine, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, New South Wales, Australia.,Illawarra Health and Medical Research Institute, University of Wollongong, Wollongong, New South Wales, Australia
| | - Anita Stefoska-Needham
- School of Medicine, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, New South Wales, Australia.,Illawarra Health and Medical Research Institute, University of Wollongong, Wollongong, New South Wales, Australia
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35
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Physicochemical characterisation of kafirins extracted from sorghum grain and dried distillers grain with solubles related to their biomaterial functionality. Sci Rep 2021; 11:15204. [PMID: 34312467 PMCID: PMC8313537 DOI: 10.1038/s41598-021-94718-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Accepted: 07/15/2021] [Indexed: 11/09/2022] Open
Abstract
Kafirin, the hydrophobic prolamin storage protein in sorghum grain is enriched when the grain is used for bioethanol production to give dried distillers grain with solubles (DGGS) as a by-product. There is great interest in DDGS kafirin as a new source for biomaterials. There is however a lack of fundamental understanding of how the physicochemical properties of DDGS kafirin having been exposed to the high temperature conditions during ethanol production, compare to kafirin made directly from the grain. An understanding of these properties is required to catalyse the utilisation of DDGS kafirin for biomaterial applications. The aim of this study was to extract kafirin directly from sorghum grain and from DDGS derived from the same grain and, then perform a comparative investigation of the physicochemical properties of these kafirins in terms of: polypeptide profile by sodium-dodecyl sulphate polyacrylamide gel electrophoresis; secondary structure by Fourier transform infra-red spectroscopy and x-ray diffraction, self-assembly behaviour by small-angle x-ray scattering, surface morphology by scanning electron microscopy and surface chemical properties by energy dispersive x-ray spectroscopy. DDGS kafirin was found to have very similar polypeptide profile as grain kafirin but contained altered secondary structure with increased levels of β-sheets. The structure morphology showed surface fractals and surface elemental composition suggesting enhanced reactivity with possibility to endow interfacial wettability. These properties of DDGS kafirin may provide it with unique functionality and thus open up opportunities for it to be used as a novel food grade biomaterial.
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Effect of Sorghum on Rheology and Final Quality of Western Style Breads: A Literature Review. Foods 2021; 10:foods10061392. [PMID: 34208543 PMCID: PMC8234847 DOI: 10.3390/foods10061392] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 06/11/2021] [Accepted: 06/12/2021] [Indexed: 01/23/2023] Open
Abstract
Due to the extreme weather conditions, caused by the climate change, the usual wheat harvest yield and quality in the Western countries were difficult to maintain in the past few years. The altered wheat quality was primarily characterized by a rising protein content. The application of high protein wheat flours in baking products leads to baking difficulties due to its elastic dough behavior. As these issues will further face the Western cereal cultivation, heat resistant cereals, like sorghum, are attracting increasing interest. A partial substitution of wheat with sorghum might offer one possible solution to address the current challenging situation. To introduce sorghum in the Western cereal and baking industry, the grain and its unique chemical and rheological properties need to be more widely promoted. Until now, several authors have conducted studies in order to emphasize the high potential of sorghum. The aim of the present review is to broaden the current knowledge of the chemical, rheological and baking properties of sorghum in comparison to wheat. The review further demonstrates promising approaches, which might be from interest in order to achieve higher wheat-sorghum bakery end product qualities.
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Dube NM, Xu F, Zhao R, Chen J. Effect of using Zimbabwean Marcia sorghum and high‐gluten flour on composite bread specific volume. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15367] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Nhlanhla Mtelisi Dube
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Fei Xu
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Renyong Zhao
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Jie Chen
- College of Food Science and Technology Henan University of Technology Zhengzhou China
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38
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Nida H, Girma G, Mekonen M, Tirfessa A, Seyoum A, Bejiga T, Birhanu C, Dessalegn K, Senbetay T, Ayana G, Tesso T, Ejeta G, Mengiste T. Genome-wide association analysis reveals seed protein loci as determinants of variations in grain mold resistance in sorghum. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2021; 134:1167-1184. [PMID: 33452894 DOI: 10.1007/s00122-020-03762-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Accepted: 12/30/2020] [Indexed: 06/12/2023]
Abstract
GWAS analysis revealed variations at loci harboring seed storage, late embryogenesis abundant protein, and a tannin biosynthesis gene associated with sorghum grain mold resistance. Grain mold is the most important disease of sorghum [Sorghum bicolor (L.) Moench]. It starts at the early stages of grain development due to concurrent infection by multiple fungal species. The genetic architecture of resistance to grain mold is poorly understood. Using a diverse set of 635 Ethiopian sorghum accessions, we conducted a multi-stage disease rating for resistance to grain mold under natural infestation in the field. Through genome-wide association analyses with 173,666 SNPs and multiple models, two novel loci were identified that were consistently associated with grain mold resistance across environments. Sequence variation at new loci containing sorghum KAFIRIN gene encoding a seed storage protein affecting seed texture and LATE EMBRYOGENESIS ABUNDANT 3 (LEA3) gene encoding a protein that accumulates in seeds, previously implicated in stress tolerance, were significantly associated with grain mold resistance. The KAFIRIN and LEA3 loci were also significant factors in grain mold resistance in accessions with non-pigmented grains. Moreover, we consistently detected the known SNP (S4_62316425) in TAN1 gene, a regulator of tannin accumulation in sorghum grain to be significantly associated with grain mold resistance. Identification of loci associated with new mechanisms of resistance provides fresh insight into genetic control of the trait, while the highly resistant accessions can serve as sources of resistance genes for breeding. Overall, our association data suggest the critical role of loci harboring seed protein genes and implicate grain chemical and physical properties in sorghum grain mold resistance.
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Affiliation(s)
- Habte Nida
- Department of Botany and Plant Pathology, Purdue University, West Lafayette, IN, 47907, USA
| | - Gezahegn Girma
- Department of Botany and Plant Pathology, Purdue University, West Lafayette, IN, 47907, USA
| | - Moges Mekonen
- Ethiopian Institute of Agricultural Research, P.O. Box 2003, Addis Ababa, Ethiopia
| | - Alemu Tirfessa
- Ethiopian Institute of Agricultural Research, P.O. Box 2003, Addis Ababa, Ethiopia
| | - Amare Seyoum
- Ethiopian Institute of Agricultural Research, P.O. Box 2003, Addis Ababa, Ethiopia
| | - Tamirat Bejiga
- Ethiopian Institute of Agricultural Research, P.O. Box 2003, Addis Ababa, Ethiopia
| | - Chemeda Birhanu
- Oromia Agricultural Research Institute, P.O. Box 81265, Addis Ababa, Ethiopia
| | - Kebede Dessalegn
- Oromia Agricultural Research Institute, P.O. Box 81265, Addis Ababa, Ethiopia
| | - Tsegau Senbetay
- Ethiopian Institute of Agricultural Research, P.O. Box 2003, Addis Ababa, Ethiopia
| | - Getachew Ayana
- Ethiopian Institute of Agricultural Research, P.O. Box 2003, Addis Ababa, Ethiopia
| | - Tesfaye Tesso
- Department of Agronomy, Kansas State University, 3007 Throckmorton PSC, 1712 Claflin Road, Manhattan, KS, 66506, USA
| | - Gebisa Ejeta
- Department of Agronomy, Purdue University, West Lafayette, IN, 47907, USA
| | - Tesfaye Mengiste
- Department of Botany and Plant Pathology, Purdue University, West Lafayette, IN, 47907, USA.
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Sprouting of Sorghum ( Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features. Foods 2021; 10:foods10020407. [PMID: 33673309 PMCID: PMC7917644 DOI: 10.3390/foods10020407] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 02/05/2021] [Accepted: 02/09/2021] [Indexed: 11/21/2022] Open
Abstract
The nutritional and physicochemical properties of sorghum proteins and starch make the use of this cereal for food production challenging. Sprouting is a cost-effective technology to improve the nutritional and functional profile of grains. Two drying treatments were used after sorghum sprouting to investigate whether the drying phase could improve the protein and starch functionalities. Results showed that the drying treatment at lower temperature/longer time (40 °C for 12 h) extended the enzymatic activity that started during sprouting compared to the one performed at higher temperature/shorter time (50 °C for 6 h). An increased protein hydrolysis and water- and oil-holding capacity were found in the flour obtained by the former treatment. Higher protein matrix hydrolysis caused high exposure of starch to enzymes, thus increasing its digestibility, while worsening the technological functionality. Overall, modulating drying conditions could represent a further way, in addition to sprouting, to improve sorghum flour’s nutritional profile.
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Song J, Sun C, Gul K, Mata A, Fang Y. Prolamin-based complexes: Structure design and food-related applications. Compr Rev Food Sci Food Saf 2021; 20:1120-1149. [PMID: 33569884 DOI: 10.1111/1541-4337.12713] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 12/04/2020] [Accepted: 12/07/2020] [Indexed: 12/12/2022]
Abstract
Prolamins are a group of safe food additives that are biocompatible, biodegradable, and sustainable. Zein, gliadin, kafirin, and hordein are common prolamins that have been extensively studied, particularly as these form colloidal particles because of their amphiphilic properties. Prolamin-based binary/ternary complexes, which have stable physicochemical properties and superior functionality, are formed by combining prolamins with polysaccharides, polyphenols, water-soluble proteins, and surfactants. Although the combination of prolamins with other components has received attention, the relationship between the structural design of prolamin-based complexes and their functionalities remains uncertain. This review discusses the production methods of prolamin-based complexes, the factors influencing their structural characteristics, and their applications in the food industry. Further studies are needed to elucidate the structure-function relationships between prolamins and other biopolymers, as well as the toxicological effects of these complexes in food.
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Affiliation(s)
- Jingru Song
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Cuixia Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Khalid Gul
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Analucia Mata
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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41
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Akın PA, Sezer B, Bean SR, Peiris K, Tilley M, Apaydın H, Boyacı İH. Analysis of corn and sorghum flour mixtures using laser-induced breakdown spectroscopy. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1076-1084. [PMID: 32776325 DOI: 10.1002/jsfa.10717] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 07/29/2020] [Accepted: 08/09/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND In a world constantly challenged by climate change, corn and sorghum are two important grains because of their high productivity and adaptability, and their multifunctional use for different purposes such as human food, animal feed, and feedstock for many industrial products and biofuels. Corn and sorghum can be utilized interchangeably in certain applications; one grain may be preferred over the other for several reasons. The determination of the composition corn and sorghum flour mixtures may be necessary for economic, regulatory, environmental, functional, or nutritional reasons. RESULTS Laser-induced breakdown spectroscopy (LIBS) in combination with chemometrics, was used for the classification of flour samples based on the LIBS spectra of flour types and mixtures using partial least squares discriminant analysis (PLS-DA) and the determination of the sorghum ratio in sorghum / corn flour mixture based on their elemental composition using partial least squares (PLS) regression. Laser-induced breakdown spectroscopy with PLS-DA successfully identified the samples as either pure corn, pure sorghum, or corn-sorghum mixtures. Moreover, the addition of various levels of sorghum flour to mixtures of corn-sorghum flour were used for PLS analysis. The coefficient of determination values of calibration and validation PLS models are 0.979 and 0.965, respectively. The limit of detection of the PLS models is 4.36%. CONCLUSION This study offers a rapid method for the determination of the sorghum level in corn-sorghum flour mixtures and the classification of flour samples with high accuracy, a short analysis time, and no requirement for time-consuming sample preparation procedures. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Pervin A Akın
- Central Field Crop Research Institute, Ankara, Turkey
- Department of Food Engineering, Hacettepe University, Ankara, Turkey
| | - Banu Sezer
- Department of Food Engineering, Hacettepe University, Ankara, Turkey
| | - Scott R Bean
- Center for Grain and Animal Health Research, USDA-ARS, Manhattan, KS, USA
| | - Kamaranga Peiris
- Department of Agronomy, Kansas State University, Manhattan, KS, USA
| | - Michael Tilley
- Center for Grain and Animal Health Research, USDA-ARS, Manhattan, KS, USA
| | - Hakan Apaydın
- Hitit University Scientific Technique Application and Research Center, Çorum, Turkey
| | - İsmail H Boyacı
- Department of Food Engineering, Hacettepe University, Ankara, Turkey
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Espinoza-Herrera J, Martínez LM, Serna-Saldívar SO, Chuck-Hernández C. Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems. Foods 2021; 10:foods10010118. [PMID: 33429906 PMCID: PMC7826639 DOI: 10.3390/foods10010118] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Revised: 01/03/2021] [Accepted: 01/05/2021] [Indexed: 02/06/2023] Open
Abstract
The substitution of wheat gluten in the food industry is a relevant research area because the only known treatment for celiac disease is abstinence from this protein complex. The use of gluten-free cereals in dough systems has demonstrated that the viscoelastic properties of gluten cannot be achieved without the modification of the protein fraction. The quality of the final product is determined by the ability of the modification to form a matrix similar to that of gluten and to reach this, different methods have been proposed and tested. These procedures can be classified into four main types: chemical, enzymatic, physical, and genetic. This article provides a comprehensive review of the most recent research done in protein modification of cereal and pseudocereals for gluten substitution. The reported effects and methodologies for studying the changes made with each type of modification are described; also, some opportunity areas for future works regarding the study of the effect of protein modifications on gluten-free products are presented.
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Mezgebe AG, Taylor JRN, de Kock HL. Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics. Foods 2020; 9:E1749. [PMID: 33256063 PMCID: PMC7759920 DOI: 10.3390/foods9121749] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 11/23/2020] [Accepted: 11/24/2020] [Indexed: 11/18/2022] Open
Abstract
Injera, an East African leavened sourdough fermented pancake has remarkable textural properties despite being made from non-wheat flours. However, teff flour, which produces the best quality injera, is expensive and limited in availability. The effects of waxy (high amylopectin) and high protein digestibility (HD) traits in sorghum on injera quality were studied. Eight white tan-plant sorghum lines expressing these traits in various combinations and three normal sorghum types were studied, with teff flour as reference. Descriptive sensory profiling of fresh and stored injera revealed that injera from waxy sorghums were softer, spongier, more flexible and rollable compared to injera from normal sorghum and much closer in these important textural attributes to teff injera. Instrumental texture analysis of injera similarly showed that waxy sorghum injera had lower stress and higher strain than injera from normal sorghum. The improved injera textural quality was probably due to the slower retrogradation and better water-holding of amylopectin starch. The HD trait, however, did not clearly affect injera quality, probably because the lines had only moderately higher protein digestibility. In conclusion, waxy sorghum flour has considerable potential for the production of gluten-free sourdough fermented flatbread-type products with good textural functionality.
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Affiliation(s)
- Abadi G. Mezgebe
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa; (A.G.M.); (J.R.N.T.)
- School of Nutrition, Food Science and Technology, College of Agriculture, Hawassa University, P.O. Box 05, Hawassa, Ethiopia
| | - John R. N. Taylor
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa; (A.G.M.); (J.R.N.T.)
| | - Henriëtte L. de Kock
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa; (A.G.M.); (J.R.N.T.)
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Lou D, Tong L, Kang X, Yu Y, Zhang J, Lou Q, Huang T. Preparation and characterization of kafirin‐quercetin film for packaging cod during cold storage. J Texture Stud 2020; 52:71-80. [DOI: 10.1111/jtxs.12560] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 09/04/2020] [Accepted: 09/09/2020] [Indexed: 11/29/2022]
Affiliation(s)
- Danlu Lou
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo Zhejiang China
| | - Lu Tong
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo Zhejiang China
| | - Xinzi Kang
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo Zhejiang China
| | - Yimin Yu
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo Zhejiang China
| | - Jinjie Zhang
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo Zhejiang China
| | - Qiaoming Lou
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo Zhejiang China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo Zhejiang China
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Castro-Jácome TP, Alcántara-Quintana LE, Tovar-Pérez EG. Optimization of Sorghum Kafirin Extraction Conditions and Identification of Potential Bioactive Peptides. Biores Open Access 2020; 9:198-208. [PMID: 32923174 PMCID: PMC7484892 DOI: 10.1089/biores.2020.0013] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/11/2020] [Indexed: 12/12/2022] Open
Abstract
The interest in extracting kafirins (KAF), the main storage protein from sorghum grain has recently increased due to its gluten-free content and the significant scientific evidence showing the health benefits of the bioactive peptides from cereal grains in human diets. The objectives were to obtain the highest percentage of KAF extraction using amyloglucosidase as pretreatment to increase the extraction yield and predict the bioactive peptides in the KAF. In this study, pretreatments with amyloglucosidase increased the extraction yield of KAF compared with extraction methods using only ethanol and sodium metabisulfite. Two protein fragment sequences were identified from KAF extract and were evaluated for potential bioactive peptide using the BIOPEP-UWM database, which suggest that KAF proteins from white sorghum may be considered as good precursors of dipeptidyl peptidase-inhibitor, angiotensin-converting enzyme inhibitor, antioxidant and hypotensive peptides following chymotrypsin, thermolysin, and subtilisin and their combination. Average scores aligned using PeptideRanker confirmed KAF proteins' potential sources of bioactive peptides with over 5 peptides scored over 0.8. In addition, 31 unexplored peptide sequences that could have biological activity were identified. Our results suggest that KAF can be used in the peptide productions with potential biological activity and beyond.
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Affiliation(s)
- Tania P. Castro-Jácome
- Instituto Tecnológico de Tepic. Av. Tecnológico No. 2595, Col. Lagos del Country, Tepic, Nayarit, México
| | - Luz E. Alcántara-Quintana
- Catedra CONACyT, Facultad de Enfermería y Nutrición, Universidad Autónoma de San Luis Potosí, Av. Niño Artillero No. 130, Zona Universitaria, S.L.P., México
| | - Erik G. Tovar-Pérez
- Catedra CONACyT, Facultad de Ingeniería, Universidad Autónoma de Querétaro, Carretera Chichimequillas s/n, El Marqués, Querétaro, México
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Erickson DP, Ozturk OK, Selling G, Chen F, Campanella OH, Hamaker BR. Corn zein undergoes conformational changes to higher β-sheet content during its self-assembly in an increasingly hydrophilic solvent. Int J Biol Macromol 2020; 157:232-239. [DOI: 10.1016/j.ijbiomac.2020.04.169] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 04/15/2020] [Accepted: 04/21/2020] [Indexed: 02/05/2023]
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Lins Rodrigues M, Souza dos Santos Sanchez M, Ernzen Pessini J, Weiler KA, Deparis A, Boscolo WR, Bittencourt F, Signor A. Replacement of corn by sorghum and phytase supplementation in silver catfish (Rhamdia quelen) diets: growth performance, physiological variables and bone mineralization. JOURNAL OF APPLIED ANIMAL RESEARCH 2020. [DOI: 10.1080/09712119.2020.1750411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Mariana Lins Rodrigues
- PPG Recursos pesqueiros e Engenharia de Pesca, Universidade Estadual do Oeste do Paraná, Toledo, Brasil
| | | | - Jhonis Ernzen Pessini
- Centro de Ciências Agrárias, PPG em Aquicultura, Universidade Federal de Santa Catarina, Florianópolis, Brasil
| | - Kattia Aparecida Weiler
- PPG Recursos pesqueiros e Engenharia de Pesca, Universidade Estadual do Oeste do Paraná, Toledo, Brasil
| | - Agnaldo Deparis
- PPG Recursos pesqueiros e Engenharia de Pesca, Universidade Estadual do Oeste do Paraná, Toledo, Brasil
| | - Wilson Rogério Boscolo
- PPG Recursos pesqueiros e Engenharia de Pesca, Universidade Estadual do Oeste do Paraná, Toledo, Brasil
| | - Fábio Bittencourt
- PPG Recursos pesqueiros e Engenharia de Pesca, Universidade Estadual do Oeste do Paraná, Toledo, Brasil
| | - Altevir Signor
- PPG Recursos pesqueiros e Engenharia de Pesca, Universidade Estadual do Oeste do Paraná, Toledo, Brasil
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Maviah MBJ, Farooq MA, Mavlyanova R, Veroniaina H, Filli MS, Aquib M, Kesse S, Boakye-Yiadom KO, Wang B. Food Protein-Based Nanodelivery Systems for Hydrophobic and Poorly Soluble Compounds. AAPS PharmSciTech 2020; 21:101. [PMID: 32152890 DOI: 10.1208/s12249-020-01641-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Accepted: 02/15/2020] [Indexed: 12/21/2022] Open
Abstract
The hydrophobicity of bioactive molecules poses a considerable problem in the pharmaceutical and the food industry. Using food-based protein nanocarriers is one promising way to deliver hydrophobic molecules. These types of protein possess many functional properties such as surface activity, water-binding capacity, emulsification, foaming, gelation, and antioxidant activity, as well as their incorporation in the food industry as ingredients. Besides, they express low toxicity, are less expensive compared to synthetic polymers, and are biodegradable. This review aims to give a brief overview of the recent studies done using food proteins as colloidal delivery systems for hydrophobic and poorly soluble compounds.
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Sousa R, Portmann R, Dubois S, Recio I, Egger L. Protein digestion of different protein sources using the INFOGEST static digestion model. Food Res Int 2020; 130:108996. [PMID: 32156409 DOI: 10.1016/j.foodres.2020.108996] [Citation(s) in RCA: 73] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 11/12/2019] [Accepted: 01/07/2020] [Indexed: 01/13/2023]
Abstract
In vitro digestion systems are valuable tools for understanding and monitoring the complex behavior of food degradation during digestion, thus proving to be good candidates for replacing in vivo assays. The aim of the present work was to study protein hydrolysis in a selection of different protein sources using the harmonized INFOGEST static protocol: three isolated proteins (collagen, zein, and whey protein) and five foods (sorghum flour, wheat bran cereals, peanuts, black beans, and pigeon peas). The proteins of all the substrates were analyzed by SDS-PAGE and HPLC-MS/MS. Individual amino acid composition was analyzed by high-performance liquid chromatography (HPLC). EAA/NEAA (essential amino acids/ nonessential amino acids) ratios in the substrates from low to high were as follows: wheat bran cereals, peanuts, collagen, zein, whey protein, sorghum, pigeon peas, and black beans. The results revealed sorghum, whey protein, and zein as good sources of BCAA. In all substrates, no intact protein from the substrates was visually detected by SDS-PAGE after the intestinal phase of in vitro digestion with the INFOGEST protocol. However, digestion-resistant peptides were detected in all substrates after the intestinal digestion phase. Protein hydrolysis was high in whey protein isolate and pigeon pea and low for wheat bran cereals and bovine collagen.
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Affiliation(s)
- Raquel Sousa
- Agroscope, Schwarzenburgstr, 161, 3003 Bern, Switzerland
| | - Reto Portmann
- Agroscope, Schwarzenburgstr, 161, 3003 Bern, Switzerland
| | | | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Madrid, Spain
| | - Lotti Egger
- Agroscope, Schwarzenburgstr, 161, 3003 Bern, Switzerland.
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