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Mate PS, Verma VC, Agrawal S, Jaiswal JP, Kumari VV, Kumar R, Kumari M, Gaber A, Hossain A. Effect of fenugreek (Trigonella foenum-graecum L.) seed extract on glycemic index, in vitro digestibility, and physical characterization of wheat (Triticum aestivum L.) starch. J Food Sci 2024. [PMID: 39327545 DOI: 10.1111/1750-3841.17411] [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: 04/18/2024] [Revised: 08/16/2024] [Accepted: 09/03/2024] [Indexed: 09/28/2024]
Abstract
Diabetes is a major health concern and is approaching epidemic proportions worldwide. In 2021, diabetes mellitus was responsible for 6.7 million deaths across the globe. Mortality due to diabetes is predicted to rise nearly 10-fold by 2030 and 783 million by 2045. Wheat starch, which constitutes about 70% of the endosperm, is a key component of wheat grain. The rapid hydrolysis of wheat starch can result in elevated postprandial glucose levels, leading to diabetes. The increase in blood glucose levels is primarily due to carbohydrate hydrolysis, catalyzed by the enzymes α-amylase and α-glucosidase. Although various medications are available for treating diabetes, most of them are costly and may lead to adverse effects. Natural herbs like fenugreek are recommended in traditional medicine for regulating blood glucose levels. This investigation aimed to study the effect of fenugreek seed extract (FSE) on in vitro starch hydrolysis by pancreatic α-amylase and the ultrastructure of starch. Wheat cultivars were characterized for their total starch, amylose content, and resistant starch content, and were screened for their predicted glycemic index. Microscopic studies were conducted to analyze the size and shape of starch granules and to compare native starch with starch treated with FSE. Significant inhibition of enzymatic starch hydrolysis was observed with FSE, with the maximum inhibitory effect caused by 0.2% FSE. These findings suggest that fenugreek could play a role in controlling blood glucose levels by reducing wheat starch hydrolysis and could be effective in managing diabetes.
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Affiliation(s)
- Payal S Mate
- Department of Biochemistry, G.B. Pant University of Agriculture & Technology, Pantnagar, India
- Division of Animal Biochemistry, National Dairy Research Institute, Karnal, India
| | - Vivek Chandra Verma
- Department of Biochemistry, G.B. Pant University of Agriculture & Technology, Pantnagar, India
- Department of Biochemistry, Panjab University, Chandigarh, India
| | - Sanjeev Agrawal
- Department of Biochemistry, G.B. Pant University of Agriculture & Technology, Pantnagar, India
| | - Jai Prakash Jaiswal
- Department of Genetics & Plant Breeding, G.B. Pant University of Agriculture & Technology, Pantnagar, India
| | | | - Rajeev Kumar
- Division of Plant Physiology & Biochemistry, Indian Institute of Sugarcane Research (ICAR), Lucknow, India
| | - Mala Kumari
- Department of Plant Breeding & Genetics, Bihar Agricultural University, Bhagalpur, India
| | - Ahmed Gaber
- Department of Biology, College of Science, Taif University, Taif, Saudi Arabia
| | - Akbar Hossain
- Soil Science Division, Bangladesh Wheat and Maize Research Institute, Dinajpur, Bangladesh
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Shah U, Bhattarai R, Al-Salami H, Blanchard C, Johnson SK. Advances in Extraction, Structure, and Physiochemical Properties of Sorghum Kafirin for Biomaterial Applications: A Review. J Funct Biomater 2024; 15:172. [PMID: 39057294 PMCID: PMC11278494 DOI: 10.3390/jfb15070172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2024] [Revised: 05/17/2024] [Accepted: 05/21/2024] [Indexed: 07/28/2024] Open
Abstract
Kafirin is an endosperm-specific hydrophobic protein found in sorghum grain and the waste by-product from sorghum biorefineries known as sorghum dried distillers' grain with solubles (DDGS). Because of kafirin's poor nutritional profile (negative nitrogen balance, slow digestibility, and lack of some essential amino acids), its direct human use as a food is restricted. Nevertheless, increased focus on biofuel production from sorghum grain has triggered a new wave of research to use sorghum DDGS kafirin as a food-grade protein for biomaterials with diverse applications. These applications result from kafirin's unique chemical nature: high hydrophobicity, evaporation-induced self-assembling capacity, elongated conformation, water insolubility, and low digestibility. Aqueous alcohol mixtures have been widely used for the extraction of kafirin. The composition, structure, extraction methodologies, and physiochemical properties of kafirin, emphasising its biomaterial functionality, are discussed in detail in this review. The literature survey reveals an in-depth understanding of extraction methodologies and their impact on structure functionality, which could assist in formulating materials of kafirin at a commercial scale. Ongoing research continues to explore the potential of kafirin and optimise its utilisation as a functional biomaterial, highlighting its valuable structural and physicochemical properties. Further studies should focus on covering gaps in the research as some of the current structural understanding comes from data on zein protein from maize.
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Affiliation(s)
- Umar Shah
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Perth, WA 6845, Australia; (U.S.)
| | - Rewati Bhattarai
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Perth, WA 6845, Australia; (U.S.)
| | - Hani Al-Salami
- The Biotechnology and Drug Development Research Laboratory, Curtin Medical School and Curtin Health Innovation Research Institute, Curtin University, Perth, WA 6845, Australia
| | - Christopher Blanchard
- ARC ITTC for Functional Grains, Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
| | - Stuart K. Johnson
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Perth, WA 6845, Australia; (U.S.)
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Elkonin LA, Borisenko NV, Pylaev TE, Kenzhegulov OA, Sarsenova SK, Selivanov NY, Panin VM. Manifestation of agronomically valuable traits in the progeny of a sorghum mutant carrying the genetic construct for RNA silencing of the γ-kafirin gene. Vavilovskii Zhurnal Genet Selektsii 2024; 28:63-73. [PMID: 38465247 PMCID: PMC10917670 DOI: 10.18699/vjgb-24-08] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 09/25/2023] [Accepted: 10/13/2023] [Indexed: 03/12/2024] Open
Abstract
Improving the nutritional value of grain sorghum, a drought- and heat-tolerant grain crop, is an important task in the context of global warming. One of the reasons for the low nutritional value of sorghum grain is the resistance of its storage proteins (kafirins) to proteolytic digestion, which is due, among other things, to the structural organization of protein bodies, in which γ-kafirin, the most resistant to proteases, is located on the periphery, encapsulating more easily digested α-kafirins. The introduction of genetic constructs capable of inducing RNA silencing of the γ-kafirin (gKAF1) gene opens up prospects for solving this problem. Using Agrobacterium-mediated genetic transformation of immature embryos of the grain sorghum cv. Avans we have obtained a mutant with improved digestibility of endosperm proteins (up to 92 %) carrying a genetic construct for RNA silencing of the gKAF1 gene. The goal of this work was to study the stability of inheritance of the introduced genetic construct in T2-T4 generations, to identify the number of its copies, as well as to trace the manifestation of agronomically valuable traits in the offspring of the mutant. The mutant lines were grown in experimental plots in three randomized blocks. The studied lines were characterized by improved digestibility of kafirins, a modified type of endosperm, completely or partially devoid of the vitreous layer, an increased percentage of lysine (by 75 %), reduced plant height, peduncle length, 1000-grains weight, and grain yield from the panicle. In T2, a line with monogenic control of GA resistance was selected. qPCR analysis showed that in different T3 and T4 plants, the genetic construct was present in 2-4 copies. In T3, a line with a high digestibility of endosperm proteins (81 %) and a minimal decrease in agronomically valuable traits (by 5-7 %) was selected.
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Affiliation(s)
- L A Elkonin
- Federal Center of Agriculture Research of the South-East Region, Saratov, Russia
| | - N V Borisenko
- Federal Center of Agriculture Research of the South-East Region, Saratov, Russia
| | - T E Pylaev
- Institute of Biochemistry and Physiology of Plants and Microorganisms, Saratov Federal Scientific Center of the Russian Academy of Sciences, Saratov, Russia Saratov State Medical University named after V.I. Razumovsky, Saratov, Russia
| | - O A Kenzhegulov
- Federal Center of Agriculture Research of the South-East Region, Saratov, Russia
| | - S Kh Sarsenova
- Federal Center of Agriculture Research of the South-East Region, Saratov, Russia
| | - N Yu Selivanov
- Institute of Biochemistry and Physiology of Plants and Microorganisms, Saratov Federal Scientific Center of the Russian Academy of Sciences, Saratov, Russia
| | - V M Panin
- Federal Center of Agriculture Research of the South-East Region, Saratov, Russia
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Duque-Estrada P, Hardiman K, Bøgebjerg Dam A, Dodge N, Aaslyng MD, Petersen IL. Protein blends and extrusion processing to improve the nutritional quality of plant proteins. Food Funct 2023; 14:7361-7374. [PMID: 37489569 DOI: 10.1039/d2fo03912e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/26/2023]
Abstract
Plant proteins have low protein nutritional quality due to their unbalanced indispensable amino acid (IAA) profile and the presence of antinutritional factors (ANFs) that limit protein digestibility. The blending of pulses with cereals/pseudocereals can ensure a complete protein source of IAA. In addition, extrusion may be an effective way to reduce ANFs and improve protein digestibility. Thereby, we aimed to improve the protein nutritional quality of plant protein ingredients by blending different protein sources and applying extrusion processing. Protein blends were prepared with pea, faba bean, quinoa, hemp, and/or oat concentrates or flours, and extrudates were prepared either rich in pulses (texturized vegetable proteins, TVPs) or rich in cereals (referred to here as Snacks). After extrusion, all samples showed a reduction in trypsin inhibitor activity (TIA) greater than 71%. Extrusion caused an increase in the total in vitro protein digestibility (IVPD) of TVPs, whereas no significant effect was shown for the snacks. According to the molecular weight distribution, TVPs presented protein aggregation. The results suggest that the positive effect of decreased TIA on IVPD is partially counteracted by the formation of aggregates during extrusion which restricts enzyme accessibility. After extrusion, all snacks retained a balanced amino acid score whereas a small loss of methionine + cysteine was observed in the TVPs, resulting in a small reduction in IAA content. Thus, extrusion has the potential to improve the nutritional quality of TVPs by reducing TIA and increasing protein digestibility.
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Affiliation(s)
- Patrícia Duque-Estrada
- Department of Food Science, Food Analytics and Biotechnology Section, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| | - Kate Hardiman
- Department of Food Science, Food Analytics and Biotechnology Section, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| | - Astrid Bøgebjerg Dam
- University College Absalon, Nutrition and Health, Centre for Nutrition, Rehabilitation and Midwifery, Sdr. Stationsvej 30, 4200 Slagelse, Denmark
| | - Nadia Dodge
- Department of Food Science, Food Analytics and Biotechnology Section, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| | - Margit Dall Aaslyng
- University College Absalon, Nutrition and Health, Centre for Nutrition, Rehabilitation and Midwifery, Sdr. Stationsvej 30, 4200 Slagelse, Denmark
| | - Iben Lykke Petersen
- Department of Food Science, Food Analytics and Biotechnology Section, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
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Sharma R, Sharma S, Bhandari M, Bobade H, Sohu RS, Singh B. Characterization of bioprocessed white and red sorghum flours: Anti-nutritional and bioactive compounds, functional properties, molecular, and morphological features. J Food Sci 2023. [PMID: 37421348 DOI: 10.1111/1750-3841.16689] [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: 02/16/2023] [Revised: 06/15/2023] [Accepted: 06/19/2023] [Indexed: 07/10/2023]
Abstract
In the current investigation, white and red sorghum grains were exposed to bioprocessing techniques, such as soaking, germination, fermentation, and dual processing (both germination and fermentation). Germination and fermentation resulted in improved bioactive profile attributing to better antioxidant activity, whereas a reduction in antinutrient components was observed. On the other hand, soaking had decreased phenolic components and anti-nutritional factors attributing to their leaching in the soaking water. A significant change in the functional properties and color profile was also observed on bioprocessing. It also caused alterations in the morphological structure of the starch-protein matrix and molecular interactions of certain functional groups that reveal the synthesis of certain new bioactive compounds in the flour. The alterations in the bioprocessed flours occurred due to the structural breakdown attributing to the activity of hydrolytic enzymes that were activated during the processing treatments. Bioprocessing was also responsible for the degradation of the starch granules and unfolding of the protein matrix, thus altering the in vitro nutrient digestibility of the flours. Principal component analysis was used to authenticate the differences between different treatments and observations recorded. These bioprocessed flours could be potential ingredients for several valorized cereal products.
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Affiliation(s)
- Rajan Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Savita Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Manisha Bhandari
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Hanuman Bobade
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - R S Sohu
- Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Baljit Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
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6
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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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7
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Tan SH, Blanchard CL, Roberts TH, Waters DLE, Mawson AJ. Effects of Sorghum Grain and Wort Composition on Dry Grind Fermentation Performance: A Model for Baijiu Production. BEVERAGES 2023. [DOI: 10.3390/beverages9020029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
Sorghum grain is the principal raw material for Baijiu production, but the effects of grain and wort composition on fermentation performance are unclear. Ethanol production at laboratory scale using grains of 11 commercial sorghum cultivars from a field trial was investigated using dry grind fermentation. Initial wort glucose content was 141–150 g/L and fermentability (glucose-to-ethanol conversion rate) was 87–90%. Ethanol production rate among sorghum genotypes ranged from 1.18 to 2.04 mL of ethanol per litre wort per hour of fermentation. The cultivars were categorised into four groups according to a fermentation endpoint of 60–69 h, 70–79 h, 80–89 h and >90 h. All but one of the sorghums produced a final ethanol content of 9.47–9.76% v/v. Cultivars with high-starch and low-protein grains were the most suitable for fermentation due to the high final ethanol content and fermentability achieved. Initial wort glucose content and yeast assimilable nitrogen content were not correlated with grain starch content, protein content, ethanol content, fermentability, ethanol production rate or glucose consumption rate. Knowledge of the effects of sorghum grain quality on fermentation performance can pave the way for further research to optimise solid-state fermentation for Baijiu production.
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Lignocellulosic Biorefinery Technologies: A Perception into Recent Advances in Biomass Fractionation, Biorefineries, Economic Hurdles and Market Outlook. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
Abstract
Lignocellulosic biomasses (LCB) are sustainable and abundantly available feedstocks for the production of biofuel and biochemicals via suitable bioconversion processing. The main aim of this review is to focus on strategies needed for the progression of viable lignocellulosic biomass-based biorefineries (integrated approaches) to generate biofuels and biochemicals. Processing biomass in a sustainable manner is a major challenge that demands the accomplishment of basic requirements relating to cost effectiveness and environmental sustainability. The challenges associated with biomass availability and the bioconversion process have been explained in detail in this review. Limitations associated with biomass structural composition can obstruct the feasibility of biofuel production, especially in mono-process approaches. In such cases, biorefinery approaches and integrated systems certainly lead to improved biofuel conversion. This review paper provides a summary of mono and integrated approaches, their limitations and advantages in LCB bioconversion to biofuel and biochemicals.
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9
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Gluten reduction in beer: Effect of sorghum:quinoa ratio and protein rest time on brewing parameters and consumer acceptability. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2022.103607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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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: 24] [Impact Index Per Article: 24.0] [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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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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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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Jiang P, Liu N, Xiu Y, Wang W, Wang C, Zhang D, Li Z. Identification and analysis of antioxidant peptides from sorghum ( Sorghum bicolor L. Moench) on the basis of in vitro simulated gastrointestinal digestion. Food Funct 2022; 13:9635-9644. [PMID: 36017637 DOI: 10.1039/d2fo01399a] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Sorghum (Sorghum bicolor L. Moench) antioxidant peptides in vitro simulated through continuous gastrointestinal (GI) digestion in comparison with rice (Oryza sativa L.) were identified and functionally analysed. It was demonstrated that the protein digestibility of sorghum and rice increased by 11.27% and 14.10% after GI digestion, respectively. The concentrations of the rice peptides GG14, GG12, SF11, and LQ9 and the sorghum peptide KP9 in the gastrointestinal tract were 0.018, 0.712, 0.548, 0.188, and 0.265 μg mL-1, respectively. An assay of the scavenging ability showed that the sorghum peptide KP9 had the strongest ABTS-scavenging ability, with an IC50 value of 44.44 mg mL-1. The rice peptide LQ9 had the strongest DPPH and OH radical scavenging activity, with IC50 values of 10.41 and 25.78 mg mL-1, respectively. These five selectively synthesized peptides were predicted to be nontoxic and to have good ADMET absorption properties. The results indicated that the sorghum and rice peptides obtained by in vitro digestion were separated and purified with certain antioxidant activities and could be consumed as functional foods to modulate certain chronic diseases.
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Affiliation(s)
- Peng Jiang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, Heilongjiang, China. .,Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing 163319, Heilongjiang, China
| | - Nian Liu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, Heilongjiang, China.
| | - Yuyang Xiu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, Heilongjiang, China.
| | - Wenhao Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, Heilongjiang, China.
| | - Changyuan Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, Heilongjiang, China. .,National Coarse Cereals Engineering Research Center, Daqing 163319, Heilongjiang, China
| | - Dongjie Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, Heilongjiang, China. .,Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing 163319, Heilongjiang, China.,National Coarse Cereals Engineering Research Center, Daqing 163319, Heilongjiang, China
| | - Zhijiang Li
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, Heilongjiang, China. .,Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing 163319, Heilongjiang, China.,National Coarse Cereals Engineering Research Center, Daqing 163319, Heilongjiang, China
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Zhou J, Wang L, Yang G, Yang L, Zeng X, Qiao S. Pea starch increases the dry matter flow at the distal ileum and reduces the amino acids digestibility in ileal digesta collected after 4 hours postprandial of pigs fed low-protein diets. Anim Biosci 2022; 35:1021-1029. [PMID: 34991224 PMCID: PMC9271377 DOI: 10.5713/ab.21.0354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Accepted: 11/06/2021] [Indexed: 11/27/2022] Open
Abstract
Objective The study was aimed to investigate the rules of postprandial changes in intestine digesta dry matter (DM) flow and amino acid digestibility of growing pigs fed low-protein (LP) diets made of different starch. Methods Eight barrows (28.8±2.1 kg) with a T-cannula at the distal ileum were randomly allotted to an 8×3 Youden square design. Treatments included: waxy corn starch LP (WLP); corn starch LP (CLP) and pea starch LP (PLP). Diets were given at 08:00 and 20:00. Digesta samples were collected in six 2-h stages from 08:00 to 20:00. Results The Cr concentrations of ileal digesta increased and then decreased in WLP and CLP, while increased continuously in PLP as time passed after postprandial (p<0.05). Higher average Cr concentrations (0.78% and 0.84% vs 0.70%; p<0.05) and lower average DM flow (181.1 g/kg and 166.3 g/kg vs 240.3 g/kg; p<0.001) were observed in WLP and CLP, compared with PLP. The apparent ileal digestibility coefficient of most amino acids in WLP and CLP increased compared with that in PLP. No difference in lysine or methionine digestibility was observed. When digesta were collected in 2-h periods, the apparent ileal digestibility coefficient of amino acids did not change over time. When digesta was collected in 4-h periods from 16:00 to 20:00 and 6-h periods from 14:00 to 20:00 (p<0.05), WLP and CLP showed markedly higher amino acid digestibility than PLP Conclusion High-amylose slowly digested starch can increase the DM flow at the distal ileum and reduce the apparent ileal digestibility coefficient of amino acids of pigs fed LP diets. Compared with waxy corn starch and corn starch, pea starch reduced the digestibility of amino acids in digesta collected after 4 h postprandial.
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15
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Badoni S, Parween S, Henry RJ, Sreenivasulu N. Systems seed biology to understand and manipulate rice grain quality and nutrition. Crit Rev Biotechnol 2022:1-18. [PMID: 35723584 DOI: 10.1080/07388551.2022.2058460] [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: 11/03/2022]
Abstract
Rice is one of the most essential crops since it meets the calorific needs of 3 billion people around the world. Rice seed development initiates upon fertilization, leading to the establishment of two distinct filial tissues, the endosperm and embryo, which accumulate distinct seed storage products, such as starch, storage proteins, and lipids. A range of systems biology tools deployed in dissecting the spatiotemporal dynamics of transcriptome data, methylation, and small RNA based regulation operative during seed development, influencing the accumulation of storage products was reviewed. Studies of other model systems are also considered due to the limited information on the rice transcriptome. This review highlights key genes identified through a holistic view of systems biology targeted to modify biochemical composition and influence rice grain quality and nutritional value with the target of improving rice as a functional food.
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Affiliation(s)
- Saurabh Badoni
- Consumer-Driven Grain Quality and Nutrition Unit, International Rice Research Institute (IRRI), Manila, Philippines
| | - Sabiha Parween
- Consumer-Driven Grain Quality and Nutrition Unit, International Rice Research Institute (IRRI), Manila, Philippines
| | - Robert J Henry
- Centre for Crop Science, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Brisbane, Australia
| | - Nese Sreenivasulu
- Consumer-Driven Grain Quality and Nutrition Unit, International Rice Research Institute (IRRI), Manila, Philippines
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16
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Chen S, Qin L, Chen T, Yu Q, Chen Y, Xiao W, Ji X, Xie J. Modification of starch by polysaccharides in pasting, rheology, texture and in vitro digestion: A review. Int J Biol Macromol 2022; 207:81-89. [PMID: 35247426 DOI: 10.1016/j.ijbiomac.2022.02.170] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 02/22/2022] [Accepted: 02/26/2022] [Indexed: 11/05/2022]
Abstract
Starch is a copolymer with unique physicochemical characteristics, is known for its low cost, easy degradability, renewable and easy availability. However, natural starches have some undesirable properties such as poor solubility, poor functional properties, lower resistant starch content with reduced retrogradation, and poor stability under various temperatures, pH, which limit their application in food. Different modification methods are used to improve its performance and expand its application. Numerous studies have been conducted to investigate why the addition of small amounts of polysaccharides affects the properties of starch pastes and gels. The application of polysaccharide-modified starch can be seen in the pasting, rheology, texture and in vitro digestive properties of starch gels. The main influencing factors include different starches, different specific polysaccharides, and different methods of preparation of composite pastes and gels. This paper reviews the changes in the properties of starch in terms of pasting, rheology, texture and in vitro digestion after modification with polysaccharides and the mechanism of polysaccharide action on starch.
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Affiliation(s)
- Shuai Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Li Qin
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Ting Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Wenhao Xiao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xiaoyao Ji
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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17
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Tripathi L, Dhugga KS, Ntui VO, Runo S, Syombua ED, Muiruri S, Wen Z, Tripathi JN. Genome Editing for Sustainable Agriculture in Africa. Front Genome Ed 2022; 4:876697. [PMID: 35647578 PMCID: PMC9133388 DOI: 10.3389/fgeed.2022.876697] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Accepted: 04/21/2022] [Indexed: 12/25/2022] Open
Abstract
Sustainable intensification of agriculture in Africa is essential for accomplishing food and nutritional security and addressing the rising concerns of climate change. There is an urgent need to close the yield gap in staple crops and enhance food production to feed the growing population. In order to meet the increasing demand for food, more efficient approaches to produce food are needed. All the tools available in the toolbox, including modern biotechnology and traditional, need to be applied for crop improvement. The full potential of new breeding tools such as genome editing needs to be exploited in addition to conventional technologies. Clustered regularly interspaced short palindromic repeats/CRISPR-associated protein (CRISPR/Cas)-based genome editing has rapidly become the most prevalent genetic engineering approach for developing improved crop varieties because of its simplicity, efficiency, specificity, and easy to use. Genome editing improves crop variety by modifying its endogenous genome free of any foreign gene. Hence, genome-edited crops with no foreign gene integration are not regulated as genetically modified organisms (GMOs) in several countries. Researchers are using CRISPR/Cas-based genome editing for improving African staple crops for biotic and abiotic stress resistance and improved nutritional quality. Many products, such as disease-resistant banana, maize resistant to lethal necrosis, and sorghum resistant to the parasitic plant Striga and enhanced quality, are under development for African farmers. There is a need for creating an enabling environment in Africa with science-based regulatory guidelines for the release and adoption of the products developed using CRISPR/Cas9-mediated genome editing. Some progress has been made in this regard. Nigeria and Kenya have recently published the national biosafety guidelines for the regulation of gene editing. This article summarizes recent advances in developments of tools, potential applications of genome editing for improving staple crops, and regulatory policies in Africa.
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Affiliation(s)
- Leena Tripathi
- International Institute of Tropical Agriculture (IITA), Nairobi, Kenya
| | | | - Valentine O. Ntui
- International Institute of Tropical Agriculture (IITA), Nairobi, Kenya
| | | | - Easter D. Syombua
- International Institute of Tropical Agriculture (IITA), Nairobi, Kenya
| | - Samwel Muiruri
- International Institute of Tropical Agriculture (IITA), Nairobi, Kenya
- Kenyatta University, Nairobi, Kenya
| | - Zhengyu Wen
- International Maize and Wheat Improvement Center (CIMMYT), Texcoco, Mexico
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18
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Analysis of the Factors Affecting Static In Vitro Pepsinolysis of Food Proteins. Molecules 2022; 27:molecules27041260. [PMID: 35209049 PMCID: PMC8878058 DOI: 10.3390/molecules27041260] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 02/08/2022] [Accepted: 02/10/2022] [Indexed: 02/04/2023] Open
Abstract
In this meta-analysis, we collected 58 publications spanning the last seven decades that reported static in vitro protein gastric digestion results. A number of descriptors of the pepsinolysis process were extracted, including protein type; pepsin activity and concentration; protein concentration; pH; additives; protein form (e.g., ‘native’, ‘emulsion’, ‘gel’, etc.); molecular weight of the protein; treatment; temperature; and half-times (HT) of protein digestion. After careful analysis and the application of statistical techniques and regression models, several general conclusions could be extracted from the data. The protein form to digest the fastest was ‘emulsion’. The rate of pepsinolysis in the emulsion was largely independent of the protein type, whereas the gastric digestion of the native protein in the solution was strongly dependent on the protein type. The pepsinolysis was shown to be strongly dependent on the structural components of the proteins digested—specifically, β-sheet-inhibited and amino acid, leucine, methionine, and proline-promoted digestion. Interestingly, we found that additives included in the digestion mix to alter protein hydrolysis had, in general, a negligible effect in comparison to the clear importance of the protein form or additional treatment. Overall, the findings allowed for the targeted creation of foods for fast or slow protein digestion, depending on the nutritional needs.
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19
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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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20
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Zhu X, Wu M, Deng R, Rizwan Khan M, Deng S, Wang X, Busquets R, Deng W, Luo A. Amplification Refractory Mutation System (ARMS)-PCR for Waxy Sorghum Authentication with Single-Nucleotide Resolution. Foods 2021; 10:foods10092218. [PMID: 34574328 PMCID: PMC8467681 DOI: 10.3390/foods10092218] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 09/09/2021] [Accepted: 09/09/2021] [Indexed: 12/11/2022] Open
Abstract
Waxy sorghum has greater economic value than wild sorghum in relation to their use in food processing and the brewing industry. Thus, the authentication of the waxy sorghum species is an important issue. Herein, a rapid and sensitive Authentication Amplification Refractory Mutation System-PCR (aARMS-PCR) method was employed to identify sorghum species via its ability to resolve single-nucleotide in genes. As a proof of concept, we chose a species of waxy sorghum containing the wxc mutation which is abundantly used in liquor brewing. The aARMS-PCR can distinguish non-wxc sorghum from wxc sorghum to guarantee identification of specific waxy sorghum species. It allowed to detect as low as 1% non-wxc sorghum in sorghum mixtures, which ar one of the most sensitive tools for food authentication. Due to its ability for resolving genes with single-nucleotide resolution and high sensitivity, aARMS-PCR may have wider applicability in monitoring food adulteration, offering a rapid food authenticity verification in the control of adulteration.
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Affiliation(s)
- Xiaoying Zhu
- Healthy Food Evaluation Research Center and Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (X.Z.); (M.W.); (S.D.); (W.D.)
| | - Minghua Wu
- Healthy Food Evaluation Research Center and Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (X.Z.); (M.W.); (S.D.); (W.D.)
| | - Ruijie Deng
- Healthy Food Evaluation Research Center and Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (X.Z.); (M.W.); (S.D.); (W.D.)
- Correspondence: (R.D.); (X.W.); (A.L.)
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Sha Deng
- Healthy Food Evaluation Research Center and Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (X.Z.); (M.W.); (S.D.); (W.D.)
| | - Xi Wang
- Sichuan Langjiu Group Co., Ltd., Luzhou 646523, China
- Correspondence: (R.D.); (X.W.); (A.L.)
| | - Rosa Busquets
- School of Life Sciences, Pharmacy and Chemistry, Kingston University London, Penrhyn Road, Kingston upon Thames KT1 2EE, UK;
| | - Wanyu Deng
- Healthy Food Evaluation Research Center and Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (X.Z.); (M.W.); (S.D.); (W.D.)
| | - Aimin Luo
- Healthy Food Evaluation Research Center and Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (X.Z.); (M.W.); (S.D.); (W.D.)
- Correspondence: (R.D.); (X.W.); (A.L.)
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21
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Johnson SK, Kaur G, Luitel S, Hoang LAP, Bhattarai RR. Replacement of buckwheat by black sorghum flour on soba‐type noodles. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15326] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Stuart K. Johnson
- School of Molecular and Life Sciences Faculty of Science and Engineering Curtin University Bentley Western Australia 6102 Australia
| | - Gurpreet Kaur
- School of Molecular and Life Sciences Faculty of Science and Engineering Curtin University Bentley Western Australia 6102 Australia
| | - Smriti Luitel
- School of Molecular and Life Sciences Faculty of Science and Engineering Curtin University Bentley Western Australia 6102 Australia
| | - Le Anh Phuoc Hoang
- School of Molecular and Life Sciences Faculty of Science and Engineering Curtin University Bentley Western Australia 6102 Australia
| | - Rewati R. Bhattarai
- School of Molecular and Life Sciences Faculty of Science and Engineering Curtin University Bentley Western Australia 6102 Australia
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22
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Kardeş YM, Kaplan M, Kale H, Yılmaz MF, Karaman K, Temizgül R, Akar T. Biochemical composition of selected lines from sorghum (Sorghum bicolor L.) landraces. PLANTA 2021; 254:26. [PMID: 34228194 DOI: 10.1007/s00425-021-03670-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Accepted: 06/24/2021] [Indexed: 06/13/2023]
Abstract
Present findings revealed a great variation in protein, oil, starch, tannin and phytic acid-like biochemical attributes of sorghum genotypes. GT bi-plot analysis was used for assessment of biochemical analysis results. Sorghum is quite resistant to negative environmental conditions. Thus, it has become the basic source of nutrient in majority of developing countries. It is also used as a supporting product against several diseases. In this study, biochemical composition of new 154 sorghum lines, selected from Turkish sorghum landraces through morphological, biochemical and molecular studies, was determined. Present findings revealed based on average of two years that crude protein content of 80 lines (> 9.65%), digestible protein content of 94 lines (> 56.25%), crude oil content of 75 lines (> 3.87%), resistant starch ratio of 32 lines (> 3.93%), starch content of two lines (> 77.07%) and amylose content of 10 lines (> %25.26) were greater than standard cultivar with the greatest values and amylopectin contents of 74 lines (< 47.75%) were lower than the standard cultivar with the lowest values. As the average of years, phytic acid contents and condense tannins contents of the lines, respectively, varied between 0.02 (IS 12850/1)-6.49% (PI 177161 03/2) and 0.09 (IS 12819/1)-5.38% (PI 255738 02/3). With this study, several sorghum lines superior than the standard cultivars were identified. Those lines can be used for direct cultivar registration in short run and can be used as parent materials in further breeding studies to be conducted for various purposes in long run.
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Affiliation(s)
- Yusuf M Kardeş
- Department of Field Crops, Faculty of Agriculture and Naturel Science, University of Bilecik Seyh Edebali, Bilecik, Turkey.
| | - Mahmut Kaplan
- Department of Field Crops, Faculty of Agriculture, University of Erciyes, Kayseri, Turkey
| | - Hasan Kale
- Department of Crops and Animal Science, Bogazliyan Vocational School, University of Bozok, Yozgat, Turkey
| | - Mehmet F Yılmaz
- East Mediterranean Transitional Zone Agricultural Research of Institute, Kahramanmaras, Turkey
| | - Kevser Karaman
- Department of Agricultural Biotechnology, Faculty of Agriculture, University of Erciyes, Kayseri, Turkey
| | - Rıdvan Temizgül
- Department of Biology, Faculty of Science, University of Erciyes, Kayseri, Turkey
| | - Taner Akar
- Department of Field Crops, Faculty of Agriculture, University of Akdeniz, Antalya, Turkey
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23
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Luithui Y, Kamani MH, Manchanahally M. Impact of hydrothermal processing on Job's tears grain fractions and its protein isolates: Evaluation of digestibility, functionality, and anti‐nutritional factors. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yoya Luithui
- Department of Grain Science and Technology CSIR—Central Food Technological Research Institute Mysore India
- Academy of Scientific and Innovative Research Ghaziabad India
| | - Mohammad Hassan Kamani
- Department of Grain Science and Technology CSIR—Central Food Technological Research Institute Mysore India
| | - Meera Manchanahally
- Department of Grain Science and Technology CSIR—Central Food Technological Research Institute Mysore India
- Academy of Scientific and Innovative Research Ghaziabad India
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24
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Farinde EO, Dauda TO, Obatolu VA. Heteroscedasticity analysis of nixtamalization effect on nutrients, digestibility, and functional properties of quality protein maize and indigenous local maize flour. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elizabeth O. Farinde
- Agricultural Value Addition Programme, Institute of Agricultural Research and Training Obafemi Awolowo University Ibadan Nigeria
| | - Taofik O. Dauda
- South West Farming Systems Research and Extension Programme, Institute of Agricultural Research and Training Obafemi Awolowo University Ibadan Nigeria
| | - Veronica A. Obatolu
- Agricultural Value Addition Programme, Institute of Agricultural Research and Training Obafemi Awolowo University Ibadan Nigeria
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25
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Abstract
Food digestion may be regarded as a physiological interface between food and health. During digestion, the food matrix is broken down and the component nutrients and bioactive compounds are absorbed through a synergy of mechanical, chemical, and biochemical processes. The food matrix modulates the extent and kinetics to which nutrients and bioactive compounds make themselves available for absorption, hence regulating their concentration profile in the blood and their utilization in peripheral tissues. In this review, we discuss the structural and compositional aspects of food that modulate macronutrient digestibility in each step of digestion. We also discuss in silico modeling approaches to describe the effect of the food matrix on macronutrient digestion. The detailed knowledge of how the food matrix is digested can provide a mechanistic basis to elucidate the complex effect of food on human health and design food with improved functionality.
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Affiliation(s)
- Edoardo Capuano
- Food Quality and Design Group, Wageningen University and Research, 6700 AA Wageningen, The Netherlands;
| | - Anja E M Janssen
- Food Processing Engineering Group, Wageningen University and Research, 6700 AA Wageningen, The Netherlands;
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26
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Bredariol P, Vanin FM. Bread baking Review: Insight into Technological Aspects in order to Preserve Nutrition. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1878211] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Priscila Bredariol
- Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Pirassununga, SP, Brazil
| | - Fernanda Maria Vanin
- Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Pirassununga, SP, Brazil
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27
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Impact of pregelatinized composite flour on nutritional and functional properties of gluten-free cereal-based cake premixes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00678-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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28
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Alves Cayres C, Luis Ramírez Ascheri J, Antonieta Peixoto Gimenes Couto M, Lopes Almeida E. Whole‐grain sorghum, orange pomace, and whey blends as a novel gluten‐free pregelatinized ingredient: Assessment of physicochemical and pasting properties (sorghum‐based pregelatinized flour). J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Caroline Alves Cayres
- Graduate Program in Engineering of Chemical and Biochemical Processes School of Chemistry, Technology Center Federal University of Rio de Janeiro Rio de Janeiro/RJ Brazil
| | | | | | - Eveline Lopes Almeida
- School of Chemistry, Technology Center Federal University of Rio de Janeiro Rio de Janeiro/RJ Brazil
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29
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Assessing the Performance of Different Grains in Gluten-Free Bread Applications. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10248772] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
A comparative analysis of quinoa, sorghum, millet and rice flours and breads in terms of proximate composition, resistant starch, antioxidant activity and total phenolic content was realized in this study. Quinoa whole flour had the highest content of proteins, fat, ash and total dietary fiber, followed by millet and sorghum flours. Quinoa and rice breads had higher specific volume (192.22 and 181.04 cm3/100 g, respectively) and lower crumb firmness (10.81 and 13.74 N, respectively) compared to sorghum and millet breads. The highest total phenol content was obtained in the case of bread prepared with quinoa flour (398.42 mg ferulic acid equiv/100 g d.w.), while the lowest content was obtained for the rice flour bread (70.34 mg ferulic acid equiv/100 g d.w). The antioxidant activity of gluten-free breads decreased in the following order: sorghum > quinoa > millet > rice. Quinoa bread had the highest resistant starch content of 3.28% d.w., while the rice bread had the highest digestible starch content of 81.48% d.w. The slowly digestible starch varied from 15.5% d.w. for quinoa bread, to 6.51% d.w. for millet bread. These results revealed the huge potential of quinoa, sorghum and millet to be used for developing functional gluten-free bread.
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30
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Bredariol P, Carvalho RAD, Vanin FM. The effect of baking conditions on protein digestibility, mineral and oxalate content of wheat breads. Food Chem 2020; 332:127399. [PMID: 32645676 DOI: 10.1016/j.foodchem.2020.127399] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 06/02/2020] [Accepted: 06/19/2020] [Indexed: 11/16/2022]
Abstract
Different baking conditions were used in order to evaluate its effects on bread aspects. Doughs were baked at 160, 190 and 220 °C, during 9, 12, 15 and 20 min, and characterized in relation to color change, oxalate and mineral concentration, and protein digestibility. The higher the baking temperature and time, the higher the crust color change, the lower the oxalate concentration, and the higher the amount of some macro minerals. Protein digestibility may also be favored, however it does not follow a linear correlation. Although it is not possible to obtain a condition that favors the content of all minerals, protein digestibility and reduces oxalate content, the use of high temperatures and times is important as it can reduce oxalate and thereby prevent its associated problems. Understanding how to optimize it during baking could be used to produce breads with a higher mineral bioavailability, an important strategy for food industry and also when using alternative flours.
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Affiliation(s)
- Priscila Bredariol
- Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av., Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil
| | - Rosemary Aparecida de Carvalho
- Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av., Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil
| | - Fernanda Maria Vanin
- Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av., Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil.
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31
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Acquisgrana MDR, Gomez Pamies LC, Martinez Amezaga NMJ, Quiroga FM, Ribotta PD, Benítez EI. Impact of moisture and grinding on yield, physical, chemical and thermal properties of wholegrain flour obtained from hydrothermally treated sorghum grains. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14548] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- María del Rosario Acquisgrana
- QUITEX‐Facultad Regional Resistencia‐Universidad Tecnológica Nacional French 414 Resistencia 3500 Argentina
- IQUIBA‐NEA Universidad Nacional del Nordeste CONICET Av. Libertad 5470 Corrientes 3400 Argentina
| | - Laura Cecilia Gomez Pamies
- QUITEX‐Facultad Regional Resistencia‐Universidad Tecnológica Nacional French 414 Resistencia 3500 Argentina
- IQUIBA‐NEA Universidad Nacional del Nordeste CONICET Av. Libertad 5470 Corrientes 3400 Argentina
| | | | - Fernanda Micaela Quiroga
- ICYTAC, Universidad Nacional de Córdoba, CONICET Bv Filloy S/N, Ciudad Universitaria Córdoba 5000 Argentina
- FCEFyN Cátedra de Química Aplicada Universidad Nacional de Córdoba Av. Vélez Sarsfield 1611 Córdoba 5000 Argentina
| | - Pablo Daniel Ribotta
- ICYTAC, Universidad Nacional de Córdoba, CONICET Bv Filloy S/N, Ciudad Universitaria Córdoba 5000 Argentina
- FCEFyN Cátedra de Química Aplicada Universidad Nacional de Córdoba Av. Vélez Sarsfield 1611 Córdoba 5000 Argentina
| | - Elisa Inés Benítez
- QUITEX‐Facultad Regional Resistencia‐Universidad Tecnológica Nacional French 414 Resistencia 3500 Argentina
- IQUIBA‐NEA Universidad Nacional del Nordeste CONICET Av. Libertad 5470 Corrientes 3400 Argentina
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32
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Kaplan M, Kale H, Kardes YM, Karaman K, Kahraman K, Yılmaz MF, Temizgül R, Akar T. Characterization of Local Sorghum ( Sorghum bicolorL.) Population Grains in Terms of Nutritional Properties and Evaluation by GT Biplot Approach. STARCH-STARKE 2020. [DOI: 10.1002/star.201900232] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Mahmut Kaplan
- Department of Field CropsFaculty of AgricultureUniversity of Erciyes Kayseri 38030 Turkey
| | - Hasan Kale
- Department of Crops and Animal ScienceBogazliyan Vocational SchoolUniversity of Bozok Yozgat 66400 Turkey
| | - Yusuf Murat Kardes
- Department of Field CropsFaculty of AgricultureUniversity of Bilecik Seyh Edebali Bilecik 11230 Turkey
| | - Kevser Karaman
- Department of Agricultural BiotechnologyFaculty of AgricultureUniversity of Erciyes Kayseri 38030 Turkey
| | - Kevser Kahraman
- Department of Material Science and Nanotechnology EngineeringFaculty of EngineeringUniversity of Abdullah Gul Kayseri 38080 Turkey
| | - Mehmet Fatih Yılmaz
- East Mediterranean Transitional Zone Agricultural Research Institute Kahramanmaras 46060 Turkey
| | - Ridvan Temizgül
- Department of BiologyFaculty of ScienceUniversity of Erciyes Kayseri 38030 Turkey
| | - Taner Akar
- Department of Field CropsFaculty of AgricultureUniversity of Akdeniz Antalya 07070 Turkey
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33
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Liu G, Massel K, Tabet B, Godwin ID. Biolistic DNA Delivery and Its Applications in Sorghum bicolor. Methods Mol Biol 2020; 2124:197-215. [PMID: 32277455 DOI: 10.1007/978-1-0716-0356-7_10] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Biolistic DNA delivery has been considered a universal tool for genetic manipulation to transfer exotic genes to cells or tissues due to its simplicity, versatility, and high efficiency. It has been a preferred method for investigating plant gene function in most monocot crops. The first transgenic sorghum plants were successfully regenerated through biolistic DNA delivery in 1993, with a relatively low transformation efficiency of 0.3%. Since then, tremendous progress has been made in recent years where the highest transformation efficiency was reported at 46.6%. Overall, the successful biolistic DNA delivery system is credited to three fundamental cornerstones: robust tissue culture system, effective gene expression in sorghum, and optimal parameters of DNA delivery. In this chapter, the history, application, and current development of biolistic DNA delivery in sorghum are reviewed, and the prospect of sorghum genetic engineering is discussed.
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Affiliation(s)
- Guoquan Liu
- Centre for Crop Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia.
| | - Karen Massel
- Centre for Crop Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
| | - Basam Tabet
- Centre for Crop Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
| | - Ian D Godwin
- Centre for Crop Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
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Reis de Souza TC, Ávila Árres IE, Ramírez Rodríguez E, Mariscal-Landín G. Effects of kafirins and tannins concentrations in sorghum on the ileal digestibility of amino acids and starch, and on the glucose and plasma urea nitrogen levels in growing pigs. Livest Sci 2019. [DOI: 10.1016/j.livsci.2019.06.022] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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35
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Jin Z, Bai F, Chen Y, Bai B. Interactions between protein, lipid and starch in foxtail millet flour affect the in vitro digestion of starch. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1628107] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Zhiqiang Jin
- Department of Biological Science and Technology, Changzhi University, Changzhi, Shanxi, China
| | - Fenglin Bai
- Department of Biological Science and Technology, Changzhi University, Changzhi, Shanxi, China
| | - Yanbin Chen
- Department of Biological Science and Technology, Changzhi University, Changzhi, Shanxi, China
| | - Bianxia Bai
- Department of Biological Science and Technology, Changzhi University, Changzhi, Shanxi, China
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36
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Rovalino-Córdova AM, Fogliano V, Capuano E. The effect of cell wall encapsulation on macronutrients digestion: A case study in kidney beans. Food Chem 2019; 286:557-566. [DOI: 10.1016/j.foodchem.2019.02.057] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 01/21/2019] [Accepted: 02/12/2019] [Indexed: 10/27/2022]
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Balderrama-Pérez VA, Gómez-Soto JG, Reis de Souza TC, Rodríguez ER, Mariscal-Landín G. Is the kafirin profile capable of modulating the ileal digestibility of amino acids in a soybean meal-sorghum diet fed to pigs? ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2019; 5:124-129. [PMID: 31193903 PMCID: PMC6544574 DOI: 10.1016/j.aninu.2019.01.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/07/2018] [Revised: 11/06/2018] [Accepted: 01/17/2019] [Indexed: 06/09/2023]
Abstract
The effects of kafirins on protein and amino acid ileal digestibility have not been evaluated in vivo in pigs. The aim of this study was to determine the effects of protein profile on apparent ileal digestibility (AID) of amino acids. We used a sorghum hybrid with low tannin content (<0.5%). The same hybrid was harvested from 2 different plots with different kafirin profile. Sorghum with greater content of total kafirins had less content of γ- and α1-kafirins and higher content of β- and α2-kafirins than that with lower content of total kafirins. Two sorghum-soybean meal (SBM) diets were formulated: 1) low kafirin (LK) content (32.2 g/kg) and 2) high kafirin (HK) content (48.1 g/kg). A control diet (maize-SBM) and a reference SBM-diet were also prepared. The reference diet was fed to all pigs following the experimental period and was used to estimate the AID of cereals by the difference method. "T" cannulas were fixed in the distal ileum of 18 barrows (6 by treatment), divided into 2 groups of 9 pigs. The pigs were fed 2.5 times their maintenance requirement of digestible energy (110 kcal/kg BW0.75). The AID of dry matter, protein, amino acids, and energy of the experimental diets was measured; the AID of cereals (maize, LK sorghum and HK sorghum) was estimated by the difference method. The maize-SBM diet was more digestible than the sorghum-SBM diets, only with respect to valine (P < 0.05). The AID of valine in the maize-SBM diet was higher than that in sorghum-SBM diets. The changes in kafirin profile between the diets only affected the AID of threonine (P < 0.01), which decreased by 9.5 percentage units in LK diet compared with HK diet. Regarding the AID of cereals, maize exhibited greater AID than sorghum, with respect to valine (P < 0.01) and serine (P < 0.10). A comparison of sorghum with LK and HK content showed that the AID of threonine and serine increased by 50.5 (P < 0.001) and 19.2 percentage units (P < 0.05) in the latter, respectively. The higher content of γ-kafirins in LK sorghum negatively affected threonine and serine digestibility, implying that the AID of amino acids is affected more by the profile than the content of kafirins.
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Affiliation(s)
- Víctor A. Balderrama-Pérez
- Facultad de Estudios Superiores Cuatitlán, Universidad Nacional Autónoma de México, Cuautitlán, 54714, Mexico
| | - José G. Gómez-Soto
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Querétaro, 76230, Mexico
| | | | - Ericka R. Rodríguez
- Centro Nacional de Investigación Disciplinaria en Fisiología y Mejoramiento Animal, Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias, Ajuchitlán, 76280, Mexico
| | - Gerardo Mariscal-Landín
- Centro Nacional de Investigación Disciplinaria en Fisiología y Mejoramiento Animal, Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias, Ajuchitlán, 76280, Mexico
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38
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Toutounji MR, Farahnaky A, Santhakumar AB, Oli P, Butardo VM, Blanchard CL. Intrinsic and extrinsic factors affecting rice starch digestibility. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.012] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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39
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Sun H, Gao T, Zhong R, Fang Y, Di G, Zhou D. Effects of corn replacement by sorghum in diets on performance, nutrient utilization, blood parameters, antioxidant status, and meat colour stability in lambs. CANADIAN JOURNAL OF ANIMAL SCIENCE 2018. [DOI: 10.1139/cjas-2017-0136] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The aim of this research was to compare growth performance, nutrient utilization, rumen fermentation, blood parameters, antioxidant status, and meat colour stability of lambs fed diets that partially or completely substituted corn with sorghum. Twenty-four male German merino weaned lambs (16.19 ± 2.05 kg body weight) were divided into four treatments in a completely randomized design. The diets for four treatments contained 450 g kg−1 of ground corn (C), 300 + 150 g kg−1 of ground corn and sorghum (CSM1), 150 + 300 g kg−1 of ground corn and sorghum (CSM2) and 450 g kg−1 ground sorghum (S); all diets consisted of 70% concentrated feed and 30% Leymus chinensis hay. The lambs were fed the experimental diets for 56 d. Inclusion of sorghum tended to increase average daily weight gain and total gain (P = 0.06), and lower feed conversion ratio (P = 0.10). Significant increase in nitrogen (N) intake and fecal N excretion was observed after substitution of corn with sorghum, and the apparent digestibility of crude protein was significantly reduced. Concentrations of ammonia N in rumen fluid were affected by treatment (P = 0.01) and an interaction (P < 0.01) between treatment and sampling time. No significant effects were found on blood parameters among treatments. Replacement of corn with sorghum significantly decreased b* (yellowness) values of meat during storage. Sorghum instead of corn is feasible in lamb diets, and it has positive effects on the lamb growth and meat quality.
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Affiliation(s)
- H.X. Sun
- Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences, Harbin 150081, People’s Republic of China
| | - T.S. Gao
- Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, People’s Republic of China
| | - R.Z. Zhong
- Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences, Harbin 150081, People’s Republic of China
| | - Y. Fang
- Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences, Harbin 150081, People’s Republic of China
| | - G.L. Di
- Institute of Pratacultural Sciences of Heilongjiang Academy of Agricultural Sciences, Harbin 150086, People’s Republic of China
| | - D.W. Zhou
- Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences, Harbin 150081, People’s Republic of China
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40
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41
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The Influence of Starch and Fibre on In Vitro Protein Digestibility of Dry Fractionated Quinoa Seed (Riobamba Variety). FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9556-1] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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42
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Weerasooriya DK, Bean SR, Nugusu Y, Ioerger BP, Tesso TT. The effect of genotype and traditional food processing methods on in-vitro protein digestibility and micronutrient profile of sorghum cooked products. PLoS One 2018; 13:e0203005. [PMID: 30192773 PMCID: PMC6128525 DOI: 10.1371/journal.pone.0203005] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2018] [Accepted: 08/13/2018] [Indexed: 11/19/2022] Open
Abstract
Sorghum (Sorghum bicolor (L.) Moench) is one of the principal staple for millions of people in sub-Saharan Africa serving as the main sources of protein. However, protein digestibility is low in sorghum and this may be affected by processing methods. In this study 15 sorghum cultivars and one variety each of maize (Zea maize) and tef (Eragrostis tef) all of Ethiopian origin were investigated for in-vitro protein digestibility (IVPD), activity and concentration of anti-nutritional factors and micro nutrient profile in raw flour and various cooked food samples. Kafirin composition content and composition was also determined from raw flour samples of the sorghum cultivars. IVPD was significantly different between genotypes with both maize and tef superior to sorghum both in cooked and uncooked state except for the high lysine genotype Wetet Be-gunchie. Cooking significantly reduced IVPD in all crops but had only minor effect in maize. Results revealed a highly significant interaction between genotype and food processing methods where, occasionally, genotypes with highest IVPD under one processing method ended up to be the lowest under another. Trypsin inhibitor levels had a significant and negative correlation with IVPD (r2 = 0.1), while changes in phytic acid concentration and intrinsic phytase levels during processing followed opposite trends to each other. Processing increased mineral levels by 20-44% for iron and 4-29% for zinc perhaps due to degradation of phytic acid. Results demonstrated that protein digestibility and the concentration of anti- nutritional factors varied widely depending on the food type. Identification of specific genotypes for a specific food product may help improve the nutritional quality of sorghum based foods.
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Affiliation(s)
| | - Scott R. Bean
- United States Department of Agriculture-Agricultural Research Service, Manhattan, Kansas, United States of America
| | - Yohannes Nugusu
- Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia
| | - Brian P. Ioerger
- United States Department of Agriculture-Agricultural Research Service, Manhattan, Kansas, United States of America
| | - Tesfaye T. Tesso
- Department of Agronomy, Kansas State University, Manhattan, Kansas, United States of America
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43
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Teferra TF, Amoako DB, Rooney WL, Awika JM. Qualitative assessment of 'highly digestible' protein mutation in hard endosperm sorghum and its functional properties. Food Chem 2018; 271:561-569. [PMID: 30236716 DOI: 10.1016/j.foodchem.2018.08.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2018] [Revised: 08/01/2018] [Accepted: 08/03/2018] [Indexed: 12/11/2022]
Abstract
Sorghum mutants with altered protein body structure have improved protein nutritional quality; however, practical methods to accurately track heritability of the trait are lacking. We evaluated suitability of the in vitro pepsin assay, and a new high-resolution field emission electron microscopy (FE-SEM) method to detect the mutation (HD) in hard-endosperm sorghum; and compared the physicochemical properties of experimental HD sorghums to wild type (LD) lines. FE-SEM reliably resolved sorghum protein body structure, allowing for qualitative classification of sorghum as HD or LD. The pepsin assay was less reliable, with significant variations across environments. Nevertheless, HD lines averaged higher protein digestibility (69.4% raw, 57.6% cooked) than LD lines (61.7% raw, 45.6% cooked). The HD lines also had better water solubility and starch pasting profiles than LD lines. FE-SEM, but not pepsin assay, reliably detects HD nutation in sorghum. The HD trait may improve food-use functionality of sorghum.
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Affiliation(s)
- Tadesse F Teferra
- Dept. of Soil & Crop Sciences, Texas A&M University, College Station, TX 77843, United States; Dept. of Nutrition and Food Science, Texas A&M University, College Station, TX 77843, United States
| | - Derrick B Amoako
- Dept. of Soil & Crop Sciences, Texas A&M University, College Station, TX 77843, United States; Dept. of Nutrition and Food Science, Texas A&M University, College Station, TX 77843, United States
| | - William L Rooney
- Dept. of Soil & Crop Sciences, Texas A&M University, College Station, TX 77843, United States
| | - Joseph M Awika
- Dept. of Soil & Crop Sciences, Texas A&M University, College Station, TX 77843, United States; Dept. of Nutrition and Food Science, Texas A&M University, College Station, TX 77843, United States.
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44
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Bhattarai RR, Dhital S, Mense A, Gidley MJ, Shi YC. Intact cellular structure in cereal endosperm limits starch digestion in vitro. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.027] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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45
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Chen X, He X, Zhang B, Fu X, Li L, Huang Q. Structure, physicochemical and in vitro digestion properties of ternary blends containing swollen maize starch, maize oil and zein protein. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.04.025] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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46
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The adsorption of α-amylase on barley proteins affects the in vitro digestion of starch in barley flour. Food Chem 2018; 241:493-501. [DOI: 10.1016/j.foodchem.2017.09.021] [Citation(s) in RCA: 86] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 08/12/2017] [Accepted: 09/04/2017] [Indexed: 12/27/2022]
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47
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Relationship between waxy (high amylopectin) and high protein digestibility traits in sorghum and malting quality. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.11.015] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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48
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Gómez Soto JG, Reis de Souza TC, Mariscal Landin G, Aguilera Barreyro A, Bernal Santos MG, Escobar García K. Gastrointestinal morphophysiology and presence of kafirins in ileal digesta in growing pigs fed sorghum-based diets. JOURNAL OF APPLIED ANIMAL RESEARCH 2017. [DOI: 10.1080/09712119.2017.1371607] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- José Guadalupe Gómez Soto
- Doctorado en Ciencias Biológicas, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Querétaro, México
| | - Tércia Cesária Reis de Souza
- Doctorado en Ciencias Biológicas, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Querétaro, México
| | - Gerardo Mariscal Landin
- Doctorado en Ciencias Biológicas, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Querétaro, México
- CENID-Fisiología, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Colón, Querétaro, México
| | - Araceli Aguilera Barreyro
- Doctorado en Ciencias Biológicas, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Querétaro, México
| | - María Guadalupe Bernal Santos
- Doctorado en Ciencias Biológicas, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Querétaro, México
| | - Konisgmar Escobar García
- Doctorado en Ciencias Biológicas, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Querétaro, México
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49
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Ndimba RJ, Kruger J, Mehlo L, Barnabas A, Kossmann J, Ndimba BK. A Comparative Study of Selected Physical and Biochemical Traits of Wild-Type and Transgenic Sorghum to Reveal Differences Relevant to Grain Quality. FRONTIERS IN PLANT SCIENCE 2017; 8:952. [PMID: 28638394 PMCID: PMC5461292 DOI: 10.3389/fpls.2017.00952] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2016] [Accepted: 05/22/2017] [Indexed: 06/14/2023]
Abstract
Transgenic sorghum featuring RNAi suppression of certain kafirins was developed recently, to address the problem of poor protein digestibility in the grain. However, it was not firmly established if other important quality parameters were adversely affected by this genetic intervention. In the present study several quality parameters were investigated by surveying several important physical and biochemical grain traits. Important differences in grain weight, density and endosperm texture were found that serve to differentiate the transgenic grains from their wild-type counterpart. In addition, ultrastructural analysis of the protein bodies revealed a changed morphology that is indicative of the effect of suppressed kafirins. Importantly, lysine was found to be significantly increased in one of the transgenic lines in comparison to wild-type; while no significant changes in anti-nutritional factors could be detected. The results have been insightful for demonstrating some of the corollary changes in transgenic sorghum grain, that emerge from imposed kafirin suppression.
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Affiliation(s)
- Roya J. Ndimba
- iThemba LABS, National Research FoundationCape Town, South Africa
- Institute for Plant Biotechnology, University of StellenboschMatieland, South Africa
| | - Johanita Kruger
- Department of Food Science and Institute for Food Nutrition and Well-Being, University of PretoriaPretoria, South Africa
| | - Luke Mehlo
- Enterprise Creation for Development Unit, Council for Scientific and Industrial ResearchPretoria, South Africa
| | - Alban Barnabas
- iThemba LABS, National Research FoundationCape Town, South Africa
| | - Jens Kossmann
- Institute for Plant Biotechnology, University of StellenboschMatieland, South Africa
| | - Bongani K. Ndimba
- Agricultural Research Council, Infruitec-NietvoorbijStellenbosch, South Africa
- Proteomics Unit, Department of Biotechnology, University of the Western CapeBellville, South Africa
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50
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Opazo-Navarrete M, Schutyser MAI, Boom RM, Janssen AEM. Effect of pre-treatment on in vitro gastric digestion of quinoa protein (Chenopodium quinoa Willd.) obtained by wet and dry fractionation. Int J Food Sci Nutr 2017; 69:1-11. [DOI: 10.1080/09637486.2017.1332171] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- M. Opazo-Navarrete
- Department of Food Process Engineering, Wageningen University, Wageningen, The Netherlands
| | - M. A. I. Schutyser
- Department of Food Process Engineering, Wageningen University, Wageningen, The Netherlands
| | - R. M. Boom
- Department of Food Process Engineering, Wageningen University, Wageningen, The Netherlands
| | - A. E. M. Janssen
- Department of Food Process Engineering, Wageningen University, Wageningen, The Netherlands
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