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Huang M, Bai J, Buccato DG, Zhang J, He Y, Zhu Y, Yang Z, Xiao X, Daglia M. Cereal-Derived Water-Unextractable Arabinoxylans: Structure Feature, Effects on Baking Products and Human Health. Foods 2024; 13:2369. [PMID: 39123560 PMCID: PMC11311280 DOI: 10.3390/foods13152369] [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: 05/31/2024] [Revised: 07/19/2024] [Accepted: 07/23/2024] [Indexed: 08/12/2024] Open
Abstract
Arabinoxylans (AXs) are non-starch polysaccharides with complex structures naturally occurring in grains (i.e., barley, corn, and others), providing many health benefits, especially as prebiotics. AXs can be classified as water-extractable (WEAX) and water-unextractable (WUAX) based on their solubility, with properties influenced by grain sources and extraction methods. Numerous studies show that AXs exert an important health impact, including glucose and lipid metabolism regulation and immune system enhancement, which is induced by the interactions between AXs and the gut microbiota. Recent research underscores the dependence of AX physiological effects on structure, advocating for a deeper understanding of structure-activity relationships. While systematic studies on WEAX are prevalent, knowledge gaps persist regarding WUAX, despite its higher grain abundance. Thus, this review reports recent data on WUAX structural properties (chemical structure, branching, and MW) in cereals under different treatments. It discusses WUAX applications in baking and the benefits deriving from gut fermentation.
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Affiliation(s)
- Manchun Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.H.); (J.B.); (J.Z.); (Y.H.); (Y.Z.); (Z.Y.)
| | - Juan Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.H.); (J.B.); (J.Z.); (Y.H.); (Y.Z.); (Z.Y.)
| | - Daniele Giuseppe Buccato
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Naples, Italy;
| | - Jiayan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.H.); (J.B.); (J.Z.); (Y.H.); (Y.Z.); (Z.Y.)
| | - Yufeng He
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.H.); (J.B.); (J.Z.); (Y.H.); (Y.Z.); (Z.Y.)
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.H.); (J.B.); (J.Z.); (Y.H.); (Y.Z.); (Z.Y.)
| | - Zihan Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.H.); (J.B.); (J.Z.); (Y.H.); (Y.Z.); (Z.Y.)
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.H.); (J.B.); (J.Z.); (Y.H.); (Y.Z.); (Z.Y.)
| | - Maria Daglia
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Naples, Italy;
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
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Yan J, Jia X, Qu Y, Yan W, Li Y, Yin L. Development of sorghum arabinoxylan-soy protein isolate composite nanoparticles for delivery of curcumin: Effect of polysaccharide content on stability and in vitro digestibility. Int J Biol Macromol 2024; 262:129867. [PMID: 38309400 DOI: 10.1016/j.ijbiomac.2024.129867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 01/08/2024] [Accepted: 01/29/2024] [Indexed: 02/05/2024]
Abstract
The purpose of this study was to fabricate composite nanoparticles using soy protein isolate (SPI) and sorghum bran arabinoxylan (AX) for the delivery of curcumin (Cur). The influences of AX concentrations on the physicochemical characteristic, stability and bioaccessibility of curcumin were investigated. The findings showed that the encapsulation efficiency of curcumin obviously increased upon incorporating AX in comparison to SPI-Cur particles. Hydrogen bonds and hydrophobic interactions were the primary driving forces for the formation of SPI-Cur-AX nanoparticles (SCA). SCA nanoparticles with 1.00 % AX exhibited a uniform size with orderly distribution, suggesting its remarkable physical stability due to the strengthened electrostatic repulsion. However, excessive AX led to aggregation of particles, a noticeable increase in size, and subsequently, a reduction in stability. Due to the heightened free radical scavenging capacity of sorghum AX, SCA nanoparticles exhibited superior antioxidant capabilities. Compared to free curcumin, encapsulation within composite particles significantly enhanced the retention rate and bioaccessibility of curcumin. This improvement was attributed to the potent emulsification ability of AX, which coordinated with bile salt to promote the transfer of curcumin into micelles. The research provides an effective strategy for developing food-grade delivery carriers aimed at enhancing dispersibility, stability and bioaccessibility of the fat-soluble bioactives.
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Affiliation(s)
- Jinxin Yan
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, PR China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Institute of Biotechnology, Zhejiang University, Hangzhou 310058, PR China
| | - Xin Jia
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yuanyuan Qu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Wenjia Yan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yuanyuan Li
- The State Key Laboratory of Subtropical Silviculture, Bamboo Industry Institute, Zhejiang Agriculture & Forestry University, Hangzhou, 311300, Zhejiang, PR China; Department of Food Science, College of Agriculture and Life Sciences, Cornell University, NY, 14456, USA.
| | - Lijun Yin
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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Gao Y, Nie P, Yang X, Ma Z, Du S, Huang Z, Jiang S, Zheng Z. Conjugation of soymilk protein and arabinoxylan induced by peroxidase to improve the gel properties of tofu. Food Chem 2024; 430:137034. [PMID: 37542969 DOI: 10.1016/j.foodchem.2023.137034] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 07/02/2023] [Accepted: 07/25/2023] [Indexed: 08/07/2023]
Abstract
Arabinoxylan (AX) can form stable covalent bonds with protein to improve gel properties. We aimed to prepare a conjugate between soymilk protein (SMP) and AX by peroxidase, followed by the addition of transglutaminase (TG) to prepare tofu gels. The conjugate's properties and their effects on the mechanical properties, rheological properties, and microstructure of tofu gels were evaluated. Results revealed that the α-helix content decreased, the β-sheet content increased, and the surface hydrophobicity reduced from 1.60 × 105 to 1.27 × 105. The optimal amount of AX required to improve the properties of tofu gel was 1.0%. The tofu gel showed better hardness (118.44 g), water holding capacity (WHC) (86.17%), and higher storage modulus (G') and loss modulus (G″). Low-Field NMR (LF-NMR) showed that the water was evenly distributed. Scanning electron microscopy (SEM) revealed a denser and more regular three-dimensional gel network.
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Affiliation(s)
- Yue Gao
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China
| | - Peng Nie
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China
| | - Xuefei Yang
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China
| | - Zhigang Ma
- Jincaidi Food Co. LTD, Maanshan 243000, China
| | - Shizhou Du
- Crop Research Institute, Anhui Academy of Agricultural Sciences, Hefei 230601, China
| | - Zhiping Huang
- Crop Research Institute, Anhui Academy of Agricultural Sciences, Hefei 230601, China
| | - Shaotong Jiang
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China
| | - Zhi Zheng
- School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China.
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Recent Developments in Molecular Characterization, Bioactivity, and Application of Arabinoxylans from Different Sources. Polymers (Basel) 2023; 15:polym15010225. [PMID: 36616574 PMCID: PMC9824288 DOI: 10.3390/polym15010225] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 12/26/2022] [Accepted: 12/27/2022] [Indexed: 01/04/2023] Open
Abstract
Arabinoxylan (AX) is a polysaccharide composed of arabinose, xylose, and a small number of other carbohydrates. AX comes from a wide range of sources, and its physicochemical properties and physiological functions are closely related to its molecular characterization, such as branched chains, relative molecular masses, and substituents. In addition, AX also has antioxidant, hypoglycemic, antitumor, and proliferative abilities for intestinal probiotic flora, among other biological activities. AXs of various origins have different molecular characterizations in terms of molecular weight, degree of branching, and structure, with varying structures leading to diverse effects of the biological activity of AX. Therefore, this report describes the physical properties, biological activities, and applications of AX in diverse plants, aiming to provide a theoretical basis for future research on AX as well as provide more options for crop breeding.
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Khorasaniha R, Olof H, Voisin A, Armstrong K, Wine E, Vasanthan T, Armstrong H. Diversity of fibers in common foods: Key to advancing dietary research. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Yue YK, Yang Z, Xing JJ, Guo XN, Zhu KX. Fabrication and stabilization mechanisms of Pickering emulsions based on gliadin/arabinoxylan complexes. Food Chem 2022; 393:133458. [PMID: 35751209 DOI: 10.1016/j.foodchem.2022.133458] [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: 10/28/2021] [Revised: 05/10/2022] [Accepted: 06/08/2022] [Indexed: 12/01/2022]
Abstract
In the present work, the Pickering emulsions with enhanced oxidation stability were fabricated using gliadin (G)/arabinoxylan nanoparticles (GANPs). The influence of different G/AX ratios on the properties of GANPs and corresponding physicochemical characteristics of Pickering emulsions were investigated. Results indicated that the droplet size and ζ-potential of Pickering emulsions declined with the decrease of G/AX ratios. Pickering emulsion with the smallest G/AX ratio (1:4) exhibited excellent oxidative and coalescence stability due to the formation of viscoelastic gel network, which was supported by confocal laser scanning microscopy (CLSM) images. Furthermore, the increase of salt ions in a lower concentration (0-0.2 M) was conducive to the flocculation of the droplets, while further increasing the NaCl concentration impaired the emulsion stability. Such elements revealed that G/AX complex is a promising stabilizer of Pickering emulsions with prominent antioxidant activity, which have favorable potential applications in protecting the functional properties of polyunsaturated fatty acids (PUFAs).
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Affiliation(s)
- Yi-Ke Yue
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China
| | - Zhen Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China
| | - Jun-Jie Xing
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
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Luna P, Risfaheri, Hoerudin, Charalampopoulos D, Chatzifragkou A. Fractionation of carbohydrate polymers from Indonesian sorghum by-products. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.07.007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Xue SS, Tan J. Rapid and non-destructive composition analysis of cereal flour blends by front-face synchronous fluorescence spectroscopy. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103494] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Effect of calcium ions concentration on the properties and microstructures of doubly induced sorghum arabinoxylan/soy protein isolate mixed gels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107997] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Sajid Mushtaq B, Zhang W, Al-Ansi W, Ul Haq F, Rehman A, Omer R, Mahmood Khan I, Niazi S, Ahmad A, Ali Mahdi A, Al-Maqtari QA, Walayat N, Wang L. A Critical Review on the Development, Physicochemical Variations and Technical Concerns of Gluten Free Extrudates in Food Systems. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1976793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Bilal Sajid Mushtaq
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Wenhui Zhang
- Institute of Food Science, Tibet Academy of Agriculture and Animal Husbandry Sciences, Lhasa, Tibet, China
| | - Waleed Al-Ansi
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Faizan Ul Haq
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Abdur Rehman
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Rabia Omer
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
| | - Imran Mahmood Khan
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Sobia Niazi
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Aqsa Ahmad
- School of Biotechnology, Jiangnan University, Wuxi, China
| | - Amer Ali Mahdi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Qais Ali Al-Maqtari
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Noman Walayat
- Department of Food Science and Engineering, College of Ocean, Zhejiang University of Technology, Hangzhou, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
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Eggleston G, Boue S, Bett-Garber K, Verret C, Triplett A, Bechtel P. Phenolic contents, antioxidant potential and associated colour in sweet sorghum syrups compared to other commercial syrup sweeteners. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:613-623. [PMID: 32683700 DOI: 10.1002/jsfa.10673] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 07/09/2020] [Accepted: 07/19/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Knowledge of the bioactive content of sweet sorghum syrups compared to other common food-grade syrups will expand their utilisation as a food source. Total phenolic content (TPC), phenolics evaluated by high-performance liquid chromatography, antioxidant 2,2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging activities and oxygen radical absorbance capacity (ORAC), as well as colour of high-fructose corn syrup (HFCS), corn, honey, maple, agave, rice and grain sorghum syrups, were compared to 10 commercial sweet sorghum syrups. RESULTS Sweet sorghum syrups contained markedly higher (P ≤ 0.05) TPC (6471 ± 1823 mg L-1 ) compared to the other syrups (596 ± 497 mg L-1 ). HFCS, corn, white grain sorghum and rice syrups had negligible and low DPPH radical scavenging activities and ORAC values, respectively. DPPH activities, ORAC and colour values of the sweet sorghum syrups were also markedly (P ≤ 0.05) higher than other syrups and highly related. The predominant phenolic components identified in sweet sorghum syrups were phenolic acids. Ellagic acid and protocatechuic acid were found in sorghum syrups ranging in concentration from 335-1177 and 53-485 μg g-1 , respectively. Sinapic acid was detected in several sorghum syrups, ranging in concentrations between 21 and 3654 μg g-1 . CONCLUSION HFCS, corn, white grain sorghum and rice syrups demonstrated low bioactivity with negligible and low DPPH activities and ORAC values, respectively. The TPC, DPPH, ORAC and colour values of the sweet sorghum syrups were related to each other and markedly (P ≤ 0.05) higher compared to the other syrups. Phenolic acids were the predominant phenolic compounds identified in sorghum syrups and represent potential for health benefits. Published 2020. This article is a U.S. Government work and is in the public domain in the USA.
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Affiliation(s)
- Gillian Eggleston
- USDA-ARS-Southern Regional Research Center, New Orleans, LA, USA
- Audubon Sugar Institute, Louisiana State University AgCenter, St. Gabriel, LA, USA
| | - Stephen Boue
- USDA-ARS-Southern Regional Research Center, New Orleans, LA, USA
| | | | - Chardcie Verret
- Audubon Sugar Institute, Louisiana State University AgCenter, St. Gabriel, LA, USA
| | - Alexa Triplett
- USDA-ARS-Southern Regional Research Center, New Orleans, LA, USA
- Audubon Sugar Institute, Louisiana State University AgCenter, St. Gabriel, LA, USA
| | - Peter Bechtel
- USDA-ARS-Southern Regional Research Center, New Orleans, LA, USA
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Espitia-Hernández P, Chávez González ML, Ascacio-Valdés JA, Dávila-Medina D, Flores-Naveda A, Silva T, Ruelas Chacón X, Sepúlveda L. Sorghum ( Sorghum bicolor L.) as a potential source of bioactive substances and their biological properties. Crit Rev Food Sci Nutr 2020; 62:2269-2280. [PMID: 33280412 DOI: 10.1080/10408398.2020.1852389] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Sorghum is the fifth cereal most produced in the world after wheat, rice, maize, and barley. In some regions, this crop is replacing maize, due to its high yield, resistance to drought and heat. There are several varieties of sorghum, whose coloration varies from cream, lemon-yellow, red, and even black. Pigmented sorghum grain is a rich source of antioxidants like polyphenols, mainly tannins, which have multiple benefits on human health such as, antiproliferative properties associated with the prevention of certain cancers, antioxidant activities related to the prevention of associated diseases to oxidative stress, antimicrobial and anti-inflammatory effects, it also improves glucose metabolism. Despite having these types of compounds, it is not possible to assimilate them, their use in the food industry has been limited, since sorghum is considered a food of low nutritional value, due to the presence of anti-nutritional factors such as strong tannins which form complexes with proteins and iron, thus reducing their digestibility. Based on these restrictions that this product has had as food for humans, the analysis of this review emphasizes the valorization of sorghum as a source of bioactive substances and the importance they confer on human health because of the biological potential it has.
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Affiliation(s)
- Pilar Espitia-Hernández
- Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila, México
| | - Mónica L Chávez González
- Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila, México
| | - Juan A Ascacio-Valdés
- Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila, México
| | - Desiree Dávila-Medina
- Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila, México
| | - Antonio Flores-Naveda
- Center for Training and Development in Seed Technology, Autonomous Agrarian University Antonio Narro, Buenavista, Saltillo, Coahuila, México
| | - Teresinha Silva
- Antibiotics Department, Bioscience Center, Federal University of Pernambuco, Recife, PE, Brazil
| | - Xóchitl Ruelas Chacón
- Food Science and Technology Department, Autonomous Agrarian University Antonio Narro, Buenavista, Saltillo, Coahuila, México
| | - Leonardo Sepúlveda
- Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila, México
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Diverse mechanical properties and microstructures of sorghum bran arabinoxylans/soy protein isolate mixed gels by duo-induction of peroxidase and calcium ions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105946] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Comprehensive profiling of phenolic compounds by HPLC-DAD-ESI-QTOF-MS/MS to reveal their location and form of presence in different sorghum grain genotypes. Food Res Int 2020; 137:109671. [PMID: 33233248 DOI: 10.1016/j.foodres.2020.109671] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Revised: 09/01/2020] [Accepted: 09/06/2020] [Indexed: 01/12/2023]
Abstract
In this study, comprehensive profiling of the phenolic compounds in sorghum grain was achieved by analysing the free and bound extracts of sorghum bran and kernel fractions from five Australian sorghum genotypes (1 white, 2 red, 1 brown and 1 black coloured), using HPLC-DAD-ESI-QTOF-MS/MS. A total of 110 phenolic compounds were annotated, out of which 56 were reported for the first time in sorghum grain. Compounds with matched authentic standards were quantified/semi-quantified. Multiple factor analysis (MFA) was performed and heatmaps generated, which provided direct visualisation of the distribution of individual phenolic compounds/subclasses between the sorghum samples. The results indicated that phenolic compounds were concentrated on the bran, and free and bound extracts had different phenolic composition. The phenolic compound/subclass profile varied greatly among sorghum genotypes. Brown sorghum genotype (IS131C) had the highest concentration of total phenolic contents, and the bran fraction of brown sorghum had the most abundant and diverse phenolic composition among all tested samples. This study provides the most comprehensive phenolic profile of Australian representative sorghum grains up to date.
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Qiu S, Yadav MP, Chau HK, Yin L. Physicochemical characterization and rheological behavior of hemicelluloses isolated from sorghum bran, sorghum bagasse and sorghum biomass. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105382] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Yan J, Jia X, Feng L, Yadav M, Li X, Yin L. Rheological and emulsifying properties of arabinoxylans from various cereal brans. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102844] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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17
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Dong JL, Wang L, Lü J, Zhu YY, Shen RL. Structural, antioxidant and adsorption properties of dietary fiber from foxtail millet (Setaria italica) bran. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3886-3894. [PMID: 30684279 DOI: 10.1002/jsfa.9611] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Revised: 01/18/2019] [Accepted: 01/22/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Foxtail millet (Setaria italica) bran is a by-product of millet processing, rich in dietary fiber (DF) and has great application value. A comparative study was conducted to explore the differences in structural and functional properties among millet bran DF, soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). RESULTS There was a significant difference in the content of monosaccharides between SDF and IDF, in which xylose, arabinose and glucose were the main compositions. The results of scanning electron microscopy showed that DF and IDF had different forms of network structure, and SDF presented a sign of mutual adhesion. The total phenolic and flavonoid contents were 0.54 and 0.08 g kg-1 in SDF. Antioxidant activity of SDF was higher than that of IDF based on the evaluation of free radical scavenging and iron reducing capacity in vitro. Meanwhile, the glucose dialysis retardation index of IDF and SDF was 12.59% and 9.26% at 30 min, respectively. And, there was no significant difference in the adsorption capacity of glucose among different samples (P > 0.05). Furthermore, SDF had strong α-amylase inhibition (17.92% inhibition rate) and sodium cholate adsorption capacities; the adsorption amount was 16.76 g kg-1 in 2.00 g L-1 sodium cholate solution. CONCLUSION Foxtail millet bran DF, especially SDF, has good functional properties and would be a suitable ingredient for health-beneficial food production. However, the relevant verification trials in vivo need to be carried out in the next steps. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Ji-Lin Dong
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China
- Collaborative Innovation Center of Food Production and Safety Henan Province, Zhengzhou, Henan, China
| | - Lei Wang
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China
- Collaborative Innovation Center of Food Production and Safety Henan Province, Zhengzhou, Henan, China
| | - Jing Lü
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Ying-Ying Zhu
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China
- Collaborative Innovation Center of Food Production and Safety Henan Province, Zhengzhou, Henan, China
| | - Rui-Ling Shen
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China
- Collaborative Innovation Center of Food Production and Safety Henan Province, Zhengzhou, Henan, China
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18
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Shah A, Masoodi FA, Gani A, Ashwar BA. Water extractable pentosans - Quantification of ferulic acid using RP-HPLC, techno-rheological and antioxidant properties. Int J Biol Macromol 2019; 133:365-371. [PMID: 31002904 DOI: 10.1016/j.ijbiomac.2019.04.112] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2019] [Revised: 04/09/2019] [Accepted: 04/15/2019] [Indexed: 10/27/2022]
Abstract
Water extractable pentosans extracted from three varieties of oats were studied for structural analysis using ATR- FTIR, ferulic acid content using RP-HPLC, antioxidant activity by DPPH, reducing power, and metal chelating assays, and functional properties. The appearance of absorption band at 1720 cm-1 in water extractable pentosans is assigned to the presence of aromatic esters as displayed from ATR-FTIR spectrum. All the samples exhibited non-newtonian behavior with viscosities following the order; SWEP > 20WEP > 90WEP. Bile acid binding capacity of water soluble pentosans varied significantly from 46.69 to 49.40%. RP-HPLC displayed that water extractable pentosans from SKO20 contained about 2 times higher FA (423.00 μg/100 g) compared to SWEP (250.00 μg/100 g) and 90 WEP (253.00 μg/100 g). Water soluble pentosans had DPPH scavenging activity, reducing power, and metal chelation activity in the range of 13.57-17.45 (μg α-tocopherol/g), 8.91-10.24 (μg BHT/g), and 0.55-0.76 (μg citric acid/g), respectively.
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Affiliation(s)
- Asima Shah
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Bilal Ahmad Ashwar
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
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19
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Chen Z, Li S, Fu Y, Li C, Chen D, Chen H. Arabinoxylan structural characteristics, interaction with gut microbiota and potential health functions. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.02.007] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
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20
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Ahmad F, Pasha I, Saeed M, Asgher M. Antioxidant profiling of native and modified cereal brans. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14046] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Farah Ahmad
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Imran Pasha
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Muhammad Saeed
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Muhammad Asgher
- Department of Biochemistry University of Agriculture Faisalabad Pakistan
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21
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Xiang J, Apea-Bah FB, Ndolo VU, Katundu MC, Beta T. Profile of phenolic compounds and antioxidant activity of finger millet varieties. Food Chem 2018; 275:361-368. [PMID: 30724208 DOI: 10.1016/j.foodchem.2018.09.120] [Citation(s) in RCA: 99] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Revised: 09/18/2018] [Accepted: 09/19/2018] [Indexed: 01/10/2023]
Abstract
The profiles of phenolic compounds and antioxidant capacities of four finger millet varieties harvested in northern Malawi were investigated. The total phenolics, flavonoids and condensed tannins in the free fractions ranged from 114.43 to 179.19 mg ferulic acid equivalent (FAE)/100 g, 90.24 to 202.94 mg catechin equivalent (CE)/100 g and 31.76 to 83.59 mg CE/100 g, respectively. Total phenolic contents of the bound fractions ranged from 58.27 to 123.23 mg FAE/100 g. Twenty phenolic compounds were identified in the free fractions including eighteen flavonoids, with catechin and epicatechin being the predominant flavonoids. Seventeen phenolic compounds were identified in the bound fractions, with ferulic acid being the predominant one. Ten of the identified polyphenols were firstly reported in finger millet. Darker colored finger millet varieties had higher phenolic contents and antioxidant properties than the lighter colored ones. Finger millet can be used as healthy food material and natural antioxidant resource.
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Affiliation(s)
- Jinle Xiang
- Henan University of Science & Technology, College of Food & Bioengineering, Luoyang, Henan 471023, China; University of Manitoba, Department of Food & Human Nutritional Sciences, 250 Ellis Building, Winnipeg, Manitoba R3T 2N2, Canada
| | - Franklin B Apea-Bah
- University of Manitoba, Department of Food & Human Nutritional Sciences, 250 Ellis Building, Winnipeg, Manitoba R3T 2N2, Canada
| | - Victoria U Ndolo
- University of Malawi, Department of Human Ecology, Zomba, Malawi
| | | | - Trust Beta
- University of Manitoba, Department of Food & Human Nutritional Sciences, 250 Ellis Building, Winnipeg, Manitoba R3T 2N2, Canada; Richardson Centre for Functional Foods and Nutraceuticals, Smartpark, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
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22
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SALAZAR-LÓPEZ NJ, GONZÁLEZ-AGUILAR G, ROUZAUD-SÁNDEZ O, ROBLES-SÁNCHEZ M. Technologies applied to sorghum (Sorghum bicolor L. Moench): changes in phenolic compounds and antioxidant capacity. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.16017] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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23
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Rao S, Schwarz LJ, Santhakumar AB, Chinkwo KA, Blanchard CL. Cereal phenolic contents as affected by variety and environment. Cereal Chem 2018. [DOI: 10.1002/cche.10085] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Shiwangni Rao
- School of Biomedical Sciences Charles Sturt University Wagga Wagga New South Wales Australia
- Australian Research Council (ARC) Industrial Transformation Training Centre (ITTC) for Functional Grains Graham Centre for Agricultural Innovation Charles Sturt University Wagga Wagga New South Wales Australia
| | - Lachlan J. Schwarz
- Australian Research Council (ARC) Industrial Transformation Training Centre (ITTC) for Functional Grains Graham Centre for Agricultural Innovation Charles Sturt University Wagga Wagga New South Wales Australia
- School of Agricultural and Wine Sciences Charles Sturt University Wagga Wagga New South Wales Australia
| | - Abishek B. Santhakumar
- School of Biomedical Sciences Charles Sturt University Wagga Wagga New South Wales Australia
- Australian Research Council (ARC) Industrial Transformation Training Centre (ITTC) for Functional Grains Graham Centre for Agricultural Innovation Charles Sturt University Wagga Wagga New South Wales Australia
| | - Kenneth A. Chinkwo
- School of Biomedical Sciences Charles Sturt University Wagga Wagga New South Wales Australia
- Australian Research Council (ARC) Industrial Transformation Training Centre (ITTC) for Functional Grains Graham Centre for Agricultural Innovation Charles Sturt University Wagga Wagga New South Wales Australia
| | - Christopher L. Blanchard
- School of Biomedical Sciences Charles Sturt University Wagga Wagga New South Wales Australia
- Australian Research Council (ARC) Industrial Transformation Training Centre (ITTC) for Functional Grains Graham Centre for Agricultural Innovation Charles Sturt University Wagga Wagga New South Wales Australia
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24
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Ahmad F, Pasha I, Saeed M, Asgher M. Biochemical profiling of Pakistani sorghum and millet varieties with special reference to anthocyanins and condensed tannins. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1502198] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Farah Ahmad
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Imran Pasha
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Saeed
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Asgher
- Department of Biochemistry, University of Agriculture, Faisalabad, Pakistan
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25
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Salazar-López NJ, González-Aguilar GA, Rouzaud-Sández O, Robles-Sánchez M. Bioaccessibility of hydroxycinnamic acids and antioxidant capacity from sorghum bran thermally processed during simulated in vitro gastrointestinal digestion. Journal of Food Science and Technology 2018; 55:2021-2030. [PMID: 29892102 DOI: 10.1007/s13197-018-3116-z] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/01/2018] [Accepted: 03/12/2018] [Indexed: 11/26/2022]
Abstract
Sorghum is a source of hydroxycinnamic acids (HCA), which have shown antioxidant, anti-inflammatory and anti-proliferative capacities. However, a high proportion of them have low bioaccessibility due the complex structural disposition of the plant's cell wall. The effects of boiling and extrusion processes on sorghum bran and their effects on the antioxidant capacity and bioaccessibility of HCA during simulated in vitro gastrointestinal digestion were investigated. The bioaccessibility of phenolic compounds was significantly higher in extruded sorghum bran (38.4%) than that obtained by boiling (29.5%). This is consistent with the increase of the antioxidant capacity after in vitro digestion. In contrast, a low bioaccessibility of pure monomeric HCA was observed when they were exposed to in vitro gastrointestinal digestion. There were significant bioaccessibility reductions of 36.8, 19.5, 13.5, 62.1% for caffeic, ρ-coumaric, ferulic and sinapic acids, respectively, when unproccessed sorghum bran was added. Although the bioaccessibility of monomeric HCA was low, the total phenolic compounds and antioxidant capacity increased during the digestion simulation due to the thermal processes of extrusion and boiling. Extrusion and boiling could be utilized to produce food based on sorghum bran with biological potential.
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Affiliation(s)
- Norma Julieta Salazar-López
- 1Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Colonia Centro, C.P. 83000 Hermosillo, Sonora Mexico
- Programa de Ingeniería en Tecnología de Alimentos, Universidad Estatal de Sonora, Blvd. Rosales No. 189, Colonia Centro, C.P. 83100 Hermosillo, Sonora Mexico
| | - Gustavo A González-Aguilar
- 3Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera a La Victoria km 0.6, C.P. 83304 Hermosillo, Sonora Mexico
| | - Ofelia Rouzaud-Sández
- 1Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Colonia Centro, C.P. 83000 Hermosillo, Sonora Mexico
| | - Maribel Robles-Sánchez
- 1Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Colonia Centro, C.P. 83000 Hermosillo, Sonora Mexico
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26
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Mazewski C, Liang K, Gonzalez de Mejia E. Comparison of the effect of chemical composition of anthocyanin-rich plant extracts on colon cancer cell proliferation and their potential mechanism of action using in vitro, in silico, and biochemical assays. Food Chem 2017; 242:378-388. [PMID: 29037704 DOI: 10.1016/j.foodchem.2017.09.086] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2017] [Revised: 08/23/2017] [Accepted: 09/16/2017] [Indexed: 02/01/2023]
Abstract
The objective was to compare the anti-proliferative effect of anthocyanin-rich plant extracts on human colon cancer cells and determine their mechanism of action. Eleven extracts were tested: red (RG) and purple grape, purple sweet potato, purple carrot, black and purple bean, black lentil (BL), black peanut, sorghum (SH), black rice, and blue wheat. HCT-116 and HT-29 inhibition correlated with total phenolics (r=0.87 and 0.77, respectively), delphinidin-3-O-glucoside concentration with HT-29 inhibition (r=0.69). The concentration inhibition fifty (IC50) for BL, SH, RG on HT-29 and HCT-116 cell proliferation ranged 0.9-2.0mg/mL. Extracts decreased expression of anti-apoptotic proteins (survivin, cIAP-2, XIAP), induced apoptosis, and arrested cells in G1. Anthocyanins exhibited tyrosine kinase inhibitory potential in silico and biochemically; cyanidin-3-O-glucoside had one of the highest binding affinities with all kinases, especially ABL1 (-8.5kcal/mol). Cyanidin-3-O-glucoside and delphinidin-3-O-glucoside inhibited EGFR (IC50=0.10 and 2.37µM, respectively). Cyanidin-3-O-glucoside was the most potent anthocyanin on kinase inhibition.
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Affiliation(s)
- Candice Mazewski
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, USA.
| | - Katie Liang
- Department of Molecular and Cellular Biology, University of Illinois at Urbana-Champaign, USA.
| | - Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, USA.
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27
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Lazo-Velez MA, Mata-Ramírez D, Serna-Saldivar SO, Chuck-Hernandez C. Functional Effects of Soybean Concentrates Obtained from Sprouted Seeds Enriched in Selenium in Wheat Breadmaking. Cereal Chem 2017. [DOI: 10.1094/cchem-12-16-0295-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Marco A. Lazo-Velez
- Decanato General de Investigaciones, Universidad del Azuay, Av. 24 de Mayo 7-77 y Hernán Malo, Apartado Postal 01.01.981, Cuenca, Ecuador
| | - Daniel Mata-Ramírez
- Centro de Biotecnología-FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L., México
| | - Sergio O. Serna-Saldivar
- Centro de Biotecnología-FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L., México
| | - Cristina Chuck-Hernandez
- Centro de Biotecnología-FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L., México
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28
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Depolymerization of sorghum procyanidin polymers into oligomers using HCl and epicatechin: Reaction kinetics and optimization. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.06.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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