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Rezaee N, Hone E, Sohrabi HR, Johnson S, Zhong L, Chatur P, Gunzburg S, Martins RN, Fernando WMADB. Sorghum Grain Polyphenolic Extracts Demonstrate Neuroprotective Effects Related to Alzheimer's Disease in Cellular Assays. Foods 2024; 13:1716. [PMID: 38890943 PMCID: PMC11171927 DOI: 10.3390/foods13111716] [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: 05/23/2024] [Accepted: 05/23/2024] [Indexed: 06/20/2024] Open
Abstract
Sorghum grain contains high levels and a diverse profile of polyphenols (PPs), which are antioxidants known to reduce oxidative stress when consumed in the diet. Oxidative stress leading to amyloid-β (Aβ) aggregation, neurotoxicity, and mitochondrial dysfunction is implicated in the pathogenesis of Alzheimer's disease (AD). Thus, PPs have gained attention as possible therapeutic agents for combating AD. This study aimed to (a) quantify the phenolic compounds (PP) and antioxidant capacities in extracts from six different varieties of sorghum grain and (b) investigate whether these PP extracts exhibit any protective effects on human neuroblastoma (BE(2)-M17) cells against Aβ- and tau-induced toxicity, Aβ aggregation, mitochondrial dysfunction, and reactive oxygen species (ROS) induced by Aβ and tert-butyl hydroperoxide (TBHP). PP and antioxidant capacity were quantified using chemical assays. Aβ- and tau-induced toxicity was determined using the 3-(4,5-dimenthylthiazol-2-yl)-2,5-dimethyltetrazolium bromide (MTS) assay. The thioflavin T (Th-T) assay assessed anti-Aβ aggregation. The dichlorodihydrofluorescein diacetate (DCFDA) assay determined the levels of general ROS and the MitoSOX assay determined the levels of mitochondrial superoxide. Sorghum varieties Shawaya short black-1 and IS1311C possessed the highest levels of total phenolics, total flavonoids, and antioxidant capacity, and sorghum varieties differed significantly in their profile of individual PPs. All extracts significantly increased cell viability compared to the control (minus extract). Variety QL33 (at 2000 µg sorghum flour equivalents/mL) showed the strongest protective effect with a 28% reduction in Aβ-toxicity cell death. The extracts of all sorghum varieties significantly reduced Aβ aggregation. All extracts except that from variety B923296 demonstrated a significant (p ≤ 0.05) downregulation of Aβ-induced and TBHP-induced ROS and mitochondrial superoxide relative to the control (minus extract) in a dose- and variety-dependent manner. We have demonstrated for the first time that sorghum polyphenolic extracts show promising neuroprotective effects against AD, which indicates the potential of sorghum foods to exert a similar beneficial property in the human diet. However, further analysis in other cellular models and in vivo is needed to confirm these effects.
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Affiliation(s)
- Nasim Rezaee
- Centre of Excellence for Alzheimer’s Disease Research & Care, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA 6027, Australia (E.H.)
| | - Eugene Hone
- Centre of Excellence for Alzheimer’s Disease Research & Care, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA 6027, Australia (E.H.)
| | - Hamid R. Sohrabi
- Centre of Excellence for Alzheimer’s Disease Research & Care, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA 6027, Australia (E.H.)
- Department of Biomedical Sciences, Macquarie University, Sydney, NSW 2109, Australia
- Centre for Healthy Ageing, Health Futures Institute, Murdoch University, Murdoch, WA 6150, Australia
| | - Stuart Johnson
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Perth, WA 6845, Australia
| | - Leizhou Zhong
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Perth, WA 6845, Australia
| | - Prakhar Chatur
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Perth, WA 6845, Australia
| | | | - Ralph N. Martins
- Centre of Excellence for Alzheimer’s Disease Research & Care, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA 6027, Australia (E.H.)
- Department of Biomedical Sciences, Macquarie University, Sydney, NSW 2109, Australia
| | - W. M. A. D. Binosha Fernando
- Centre of Excellence for Alzheimer’s Disease Research & Care, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA 6027, Australia (E.H.)
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de Oliveira LDL, de Alencar Figueiredo LF. Sorghum phytonutrients and their health benefits: A systematic review from cell to clinical trials. J Food Sci 2024. [PMID: 38517029 DOI: 10.1111/1750-3841.17011] [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: 08/16/2023] [Revised: 01/26/2024] [Accepted: 02/14/2024] [Indexed: 03/23/2024]
Abstract
Sorghum is key for global food security due to its genetic variability, resilience, and rich phytonutrient content, which are linked to numerous health benefits. A systematic review assessed the health effects of sorghum by analyzing cell (n = 22), animal (n = 20), and human (n = 7) studies across antioxidant, anti-inflammatory, obesity, cancer, cardiovascular, and diabetes outcomes. This review, involving 42 papers and 177 researchers from 12 countries, collected data from sorghum accessions (acc) and significant effects. Studies used 68 identified and 8 unidentified sorghums, 57% red (n = 20), brown (n = 5), and black (n = 17) pericarp colors, and evaluated whole (n = 31), brans (n = 11), and decorticated grains (n = 2). Colored sorghum, richer in phenolic compounds, especially 3-deoxyanthocyanins and tannins, inhibited cancer cell activities, including proliferation, tumor growth, and ROS activity, and promoted cell cycle arrest and apoptosis. Sorghum elevated HO1 and eNOS expression for cardiovascular, health-reduced platelet aggregation, and modulated platelet microparticles. They also suppressed inflammation markers and decreased lipid accumulation. Animal studies indicated sorghum's potential across antioxidant capacity, cancer and inflammation mitigation, and lipid and glucose metabolism. Translating these findings to human scenarios requires caution, especially considering cell studies do not fully represent polyphenol metabolism. Human studies provided mixed results, indicating antioxidant and potential anti-inflammatory benefits and nuanced effects on glucose and lipid metabolism. The main risks of bias highlighted challenges in quantifying phytonutrients, identifying sorghum acc features, and lack of assessors blinding. Nonetheless, sorghum emerges as a promising functional food for countering chronic diseases in Western diets.
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Affiliation(s)
- Lívia de Lacerda de Oliveira
- Department of Nutrition, Faculty of Health Sciences, University of Brasília (UnB), Campus Darcy Ribeiro, Brasília, Federal District, Brazil
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Zhang Y, Chen J, Gao Z, Wang H, Liang D, Guo Q, Zhang X, Fan X, Wu Y, Liu Q. Identification of heterosis and combining ability in the hybrids of male sterile and restorer sorghum [Sorghum bicolor (L.) Moench] lines. PLoS One 2024; 19:e0296416. [PMID: 38166022 PMCID: PMC10760902 DOI: 10.1371/journal.pone.0296416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Accepted: 12/12/2023] [Indexed: 01/04/2024] Open
Abstract
In sorghum [Sorghum bicolor (L.) Moench], combining ability and heterosis analysis are commonly used to evaluate superior parental lines and to screen for strongly heterotic hybrids, which helps in sorghum variety selection and breeding. In this context, combining ability and heterosis analysis were assessed using 14 restorer lines and seven cytoplasmic male sterile (CMS) lines in 2019 and 2020. The analysis of variance of all cross combinations had highly significant differences for all characters studied, which indicated a wide variation across the parents, lines, testers, and crosses. Combining ability analysis showed that the general combining ability (GCA) and specific combining ability (SCA) of the different parents were differed significantly among different traits. Most combinations with high SCA also showed high GCA in their parent lines. The heritability in the narrow sense of grain weight per panicle and grain yield was relatively low, indicating that the ability of these traits to be directly inherited by offspring was weak, that they were greatly affected by the environment. The better-parent heterosis for plant height, grain weight per panicle, panicle length, and 1000-grain weight was consistent with the order of mid-parent heterosis from strong to weak. The GCA effects of two lines 10480A, 3765A and three testers 0-30R, R111, and JY15R were significant for the majority of the agronomic traits including grain yield and might be used for improving the yield of grains in sorghum as parents of excellent specific combining ability. Seven strongly heterotic F1 hybrids were screened; of these, hybrids 3765A × R111, 1102A × L2R, and 3765A × JY15R showed significant increases in seed iristectorigenin A content and will feature into the creation of new sorghum varieties rich in iristectorigenin A.
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Affiliation(s)
- Yizhong Zhang
- College of Agronomy, Shanxi Agricultural University, Taigu, Shanxi, People’s Republic of China
- Sorghum Research Institute, Shanxi Key Laboratory of Sorghum Genetic and Germplasm Innovation, Shanxi Agricultural University, Yuci, Shanxi, People’s Republic of China
- National Laboratory of Minor Crops Germplasm Innovation and Molecular Breeding (in preparation), State Key Laboratory of Sustainable Dryland Agriculture, Shanxi Agricultural University, Taiyuan, Shanxi, People’s Republic of China
| | - Jing Chen
- College of Agronomy, Shanxi Agricultural University, Taigu, Shanxi, People’s Republic of China
| | - Zhenfeng Gao
- College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, People’s Republic of China
| | - Huiyan Wang
- Sorghum Research Institute, Shanxi Key Laboratory of Sorghum Genetic and Germplasm Innovation, Shanxi Agricultural University, Yuci, Shanxi, People’s Republic of China
- National Laboratory of Minor Crops Germplasm Innovation and Molecular Breeding (in preparation), State Key Laboratory of Sustainable Dryland Agriculture, Shanxi Agricultural University, Taiyuan, Shanxi, People’s Republic of China
| | - Du Liang
- Sorghum Research Institute, Shanxi Key Laboratory of Sorghum Genetic and Germplasm Innovation, Shanxi Agricultural University, Yuci, Shanxi, People’s Republic of China
- National Laboratory of Minor Crops Germplasm Innovation and Molecular Breeding (in preparation), State Key Laboratory of Sustainable Dryland Agriculture, Shanxi Agricultural University, Taiyuan, Shanxi, People’s Republic of China
| | - Qi Guo
- Sorghum Research Institute, Shanxi Key Laboratory of Sorghum Genetic and Germplasm Innovation, Shanxi Agricultural University, Yuci, Shanxi, People’s Republic of China
- National Laboratory of Minor Crops Germplasm Innovation and Molecular Breeding (in preparation), State Key Laboratory of Sustainable Dryland Agriculture, Shanxi Agricultural University, Taiyuan, Shanxi, People’s Republic of China
| | - Xiaojuan Zhang
- Sorghum Research Institute, Shanxi Key Laboratory of Sorghum Genetic and Germplasm Innovation, Shanxi Agricultural University, Yuci, Shanxi, People’s Republic of China
- National Laboratory of Minor Crops Germplasm Innovation and Molecular Breeding (in preparation), State Key Laboratory of Sustainable Dryland Agriculture, Shanxi Agricultural University, Taiyuan, Shanxi, People’s Republic of China
| | - Xinqi Fan
- Sorghum Research Institute, Shanxi Key Laboratory of Sorghum Genetic and Germplasm Innovation, Shanxi Agricultural University, Yuci, Shanxi, People’s Republic of China
- National Laboratory of Minor Crops Germplasm Innovation and Molecular Breeding (in preparation), State Key Laboratory of Sustainable Dryland Agriculture, Shanxi Agricultural University, Taiyuan, Shanxi, People’s Republic of China
| | - Yuxiang Wu
- College of Agronomy, Shanxi Agricultural University, Taigu, Shanxi, People’s Republic of China
| | - Qingshan Liu
- National Laboratory of Minor Crops Germplasm Innovation and Molecular Breeding (in preparation), State Key Laboratory of Sustainable Dryland Agriculture, Shanxi Agricultural University, Taiyuan, Shanxi, People’s Republic of China
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Lin H, Li J, Sun M, Wang X, Zhao J, Zhang W, Lv G, Wang Y, Lin Z. Effects of hazelnut soluble dietary fiber on lipid-lowering and gut microbiota in high-fat-diet-fed rats. Int J Biol Macromol 2024; 256:128538. [PMID: 38043651 DOI: 10.1016/j.ijbiomac.2023.128538] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 11/14/2023] [Accepted: 11/29/2023] [Indexed: 12/05/2023]
Abstract
Hazelnut is one of the most popular nuts in the world, rich in nutrients and various active substances. In this study, soluble dietary fiber (SDF) was extracted from hazelnut kernels, and its physicochemical properties and absorbability were explored. Hazelnut-SDF exhibited ideal water-holding, oil-holding and swelling capacity, and glucose, cholesterol and cholate absorbing ability. Scanning electron microscopy and fourier transform infrared spectroscopy showed that hazelnut-SDF had typical polysaccharide structure of functional groups. The main monosaccharides were identified as arabinose, rhamnose, xylose, ribose, glucuronic acid, mannose and glucose by gas chromatography-mass spectrometry. In high-fat diet rats, hazelnut-SDF could improve serum lipid parameters, inhibit lipid accumulation in liver and adipocytes, and regulate the expression level of liver lipid synthesis-related genes. It also could adjust intestinal short chain fatty acids, promote the composition and structure of intestinal microbiota, and significantly balance the abundance of Alloprevotella, Fusicatenibacter, Lactobacillus, Roseburia, Ruminococcaceae_UCG-005, Ruminococcaceae_UCG-014 and Clostridiales. The results concluded that oral administration of hazelnut-SDF could alleviate hyperlipidemia and obesity, and might serve as a potential functional food ingredient.
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Affiliation(s)
- He Lin
- College of Pharmacy, Changchun University of Chinese Medicine, Changchun, China.
| | - Jun Li
- College of Pharmacy, Changchun University of Chinese Medicine, Changchun, China
| | - Mingyang Sun
- College of Pharmacy, Changchun University of Chinese Medicine, Changchun, China
| | - Xinhe Wang
- College of Pharmacy, Changchun University of Chinese Medicine, Changchun, China
| | - Jiarui Zhao
- College of Pharmacy, Changchun University of Chinese Medicine, Changchun, China
| | - Wenjing Zhang
- College of Pharmacy, Changchun University of Chinese Medicine, Changchun, China
| | - Guangfu Lv
- College of Pharmacy, Changchun University of Chinese Medicine, Changchun, China
| | - Yuchen Wang
- College of Pharmacy, Changchun University of Chinese Medicine, Changchun, China
| | - Zhe Lin
- College of Pharmacy, Changchun University of Chinese Medicine, Changchun, China.
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Rahim MS, Sharma V, Pragati Yadav, Parveen A, Kumar A, Roy J, Kumar V. Rethinking underutilized cereal crops: pan-omics integration and green system biology. PLANTA 2023; 258:91. [PMID: 37777666 DOI: 10.1007/s00425-023-04242-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Accepted: 09/12/2023] [Indexed: 10/02/2023]
Abstract
MAIN CONCLUSION Due to harsh lifestyle changes, in the present era, nutritional security is needed along with food security so it is necessary to include underutilized cereal crops (UCCs) in our daily diet to counteract the rising danger of human metabolic illness. We can attain both the goal of zero hunger and nutritional security by developing improved UCCs using advanced pan-omics (genomics, transcriptomics, proteomics, metabolomics, nutrigenomics, phenomics and ionomics) practices. Plant sciences research progressed profoundly since the last few decades with the introduction of advanced technologies and approaches, addressing issues of food demand of the growing population, nutritional security challenges and climate change. However, throughout the expansion and popularization of commonly consumed major cereal crops such as wheat and rice, other cereal crops such as millet, rye, sorghum, and others were impeded, despite their potential medicinal and nutraceutical qualities. Undoubtedly neglected underutilized cereal crops (UCCs) also have the capability to withstand diverse climate change. To relieve the burden of major crops, it is necessary to introduce the new crops in our diet in the way of UCCs. Introgression of agronomically and nutritionally important traits by pan-omics approaches in UCCs could be a defining moment for the population's well-being on the globe. This review discusses the importance of underutilized cereal crops, as well as the application of contemporary omics techniques and advanced bioinformatics tools that could open up new avenues for future study and be valuable assets in the development and usage of UCCs in the perspective of green system biology. The increased and improved use of UCCs is dependent on number of factors that necessitate a concerted research effort in agricultural sciences. The emergence of functional genomics with molecular genetics might gear toward the reawakening of interest in underutilized cereals crops. The need of this era is to focus on potential UCCs in advanced agriculture and breeding programmes. Hence, targeting the UCCs, might provide a bright future for better health and scientific rationale for its use.
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Affiliation(s)
- Mohammed Saba Rahim
- Department of Botany, School of Basic Sciences, Central University of Punjab, Punjab, 151401, India
- National Agri-Food Biotechnology Institute (NABI), Sector-81, SAS Nagar, Mohali, Punjab, 140 306, India
| | - Vinita Sharma
- National Agri-Food Biotechnology Institute (NABI), Sector-81, SAS Nagar, Mohali, Punjab, 140 306, India
| | - Pragati Yadav
- National Agri-Food Biotechnology Institute (NABI), Sector-81, SAS Nagar, Mohali, Punjab, 140 306, India
| | - Afsana Parveen
- National Agri-Food Biotechnology Institute (NABI), Sector-81, SAS Nagar, Mohali, Punjab, 140 306, India
| | - Adarsh Kumar
- Department of Botany, School of Basic Sciences, Central University of Punjab, Punjab, 151401, India
| | - Joy Roy
- National Agri-Food Biotechnology Institute (NABI), Sector-81, SAS Nagar, Mohali, Punjab, 140 306, India.
| | - Vinay Kumar
- Department of Botany, School of Basic Sciences, Central University of Punjab, Punjab, 151401, India.
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Lúcio H, Anunciação P, da Silva B, da Silva A, Queiroz V, de Carvalho C, Pinheiro-Sant’Ana H, Martino H. Consumption of Extruded Sorghum SC319 Improved Gut Microbiota at Genus Level and Reduced Anthropometric Markers in Men with Overweight: A Randomized Controlled Clinical Trial. Nutrients 2023; 15:3786. [PMID: 37686818 PMCID: PMC10490362 DOI: 10.3390/nu15173786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 07/31/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
BACKGROUND Sorghum is a cereal source of energy, carbohydrates, resistant starch, proanthocyanidins, and 3-deoxyanthocyanins; it promotes satiety by slowing digestion and benefits intestinal health. OBJECTIVE This study investigated the effects of extruded sorghum SC319 consumption on intestinal health, weight loss, and inflammatory markers in men with overweight. METHODS This was a randomized, controlled, single-blind clinical trial. Twenty-one men were randomly allocated into one of two groups: the sorghum group (test), which received 40 g of extruded SC319 whole sorghum (n = 10), or the wheat group (control), which received 38 g of extruded whole wheat (n = 11) for eight weeks. RESULTS The sorghum consumption increased the weight loss intragroup, decreased the body fat percentage intergroup, and did not change inflammatory markers, while the wheat group had increased IL-6 levels compared to baseline. Short-chain fatty acid production, fecal pH, and α and β diversity indexes did not differ intra- and intergroup after interventions. However, sorghum consumption decreased genus levels of Clostridium_sensu_stricto 1, Dorea, and Odoribacter and increased CAG-873 and Turicibacter compared to baseline. Further, sorghum showed a tendency (p = 0.07) to decrease the proteobacteria phyla compared to wheat. CONCLUSION Extruded sorghum SC319 improved intestinal microbiota and body composition and promoted weight loss, demonstrating its prebiotic potential.
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Affiliation(s)
- Haira Lúcio
- Nutrition and Health Department, Federal University of Viçosa, Campus Universitário, Av. Purdue, s/n, Viçosa 36570-900, MG, Brazil; (H.L.); (P.A.); (B.d.S.); (A.d.S.); (H.P.-S.)
| | - Pamella Anunciação
- Nutrition and Health Department, Federal University of Viçosa, Campus Universitário, Av. Purdue, s/n, Viçosa 36570-900, MG, Brazil; (H.L.); (P.A.); (B.d.S.); (A.d.S.); (H.P.-S.)
| | - Barbara da Silva
- Nutrition and Health Department, Federal University of Viçosa, Campus Universitário, Av. Purdue, s/n, Viçosa 36570-900, MG, Brazil; (H.L.); (P.A.); (B.d.S.); (A.d.S.); (H.P.-S.)
| | - Alessandra da Silva
- Nutrition and Health Department, Federal University of Viçosa, Campus Universitário, Av. Purdue, s/n, Viçosa 36570-900, MG, Brazil; (H.L.); (P.A.); (B.d.S.); (A.d.S.); (H.P.-S.)
| | - Valéria Queiroz
- Embrapa Milho e Sorgo, Rote MG 424, Km 65, Sete Lagoas 35701-970, MG, Brazil;
| | - Carlos de Carvalho
- Embrapa Agroindústria de Alimentos, Av. das Américas, nº 29.501, Guaratiba, Rio de Janeiro 23020-470, RJ, Brazil;
| | - Helena Pinheiro-Sant’Ana
- Nutrition and Health Department, Federal University of Viçosa, Campus Universitário, Av. Purdue, s/n, Viçosa 36570-900, MG, Brazil; (H.L.); (P.A.); (B.d.S.); (A.d.S.); (H.P.-S.)
| | - Hercia Martino
- Nutrition and Health Department, Federal University of Viçosa, Campus Universitário, Av. Purdue, s/n, Viçosa 36570-900, MG, Brazil; (H.L.); (P.A.); (B.d.S.); (A.d.S.); (H.P.-S.)
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Latif A, Shehzad A, Niazi S, Zahid A, Ashraf W, Iqbal MW, Rehman A, Riaz T, Aadil RM, Khan IM, Özogul F, Rocha JM, Esatbeyoglu T, Korma SA. Probiotics: mechanism of action, health benefits and their application in food industries. Front Microbiol 2023; 14:1216674. [PMID: 37664108 PMCID: PMC10470842 DOI: 10.3389/fmicb.2023.1216674] [Citation(s) in RCA: 28] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Accepted: 08/04/2023] [Indexed: 09/05/2023] Open
Abstract
Probiotics, like lactic acid bacteria, are non-pathogenic microbes that exert health benefits to the host when administered in adequate quantity. Currently, research is being conducted on the molecular events and applications of probiotics. The suggested mechanisms by which probiotics exert their action include; competitive exclusion of pathogens for adhesion sites, improvement of the intestinal mucosal barrier, gut immunomodulation, and neurotransmitter synthesis. This review emphasizes the recent advances in the health benefits of probiotics and the emerging applications of probiotics in the food industry. Due to their capability to modulate gut microbiota and attenuate the immune system, probiotics could be used as an adjuvant in hypertension, hypercholesterolemia, cancer, and gastrointestinal diseases. Considering the functional properties, probiotics are being used in the dairy, beverage, and baking industries. After developing the latest techniques by researchers, probiotics can now survive within harsh processing conditions and withstand GI stresses quite effectively. Thus, the potential of probiotics can efficiently be utilized on a commercial scale in food processing industries.
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Affiliation(s)
- Anam Latif
- Department of Human Nutrition and Dietetics, School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
| | - Aamir Shehzad
- UniLaSalle, Univ. Artois, ULR7519 - Transformations & Agro-resources, Normandie Université, Mont-Saint-Aignan, France
| | - Sobia Niazi
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Asna Zahid
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Waqas Ashraf
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Muhammad Waheed Iqbal
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Abdur Rehman
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Tahreem Riaz
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Imran Mahmood Khan
- College of Food and Biological Engineering, Jimei University, Xiamen, China
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Türkiye
- Biotechnology Research and Application Center, Cukurova University, Adana, Türkiye
| | - João Miguel Rocha
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal
| | - Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Hannover, Germany
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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Jung S, Jeong EW, Baek Y, Han SI, Go GW, Lee HG. Comparison of physicochemical properties of sorghum extract by ethanol concentration and its anti-adipogenic effect in 3T3-L1 cells. Food Sci Biotechnol 2023; 32:705-712. [PMID: 37009038 PMCID: PMC10050621 DOI: 10.1007/s10068-023-01272-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 01/15/2023] [Accepted: 01/27/2023] [Indexed: 02/15/2023] Open
Abstract
Sorghum is a vital cereal source that has various phenolic compounds and potential health-promoting benefits. This study evaluated the phenolic content, antioxidant and anti-obesity effects of sorghum extract (SE) prepared using three solvent systems: 50% (SE50), 80% (SE80), and 100% (SE100) ethanol. The results showed that SE50 exhibited the highest total polyphenol and flavonoid content among the sorghum extracts using different ethanol concentrations as extraction solvents. In addition, SE50 showed significantly higher antioxidant capacity than the other extracts. Interestingly, SE50 significantly inhibited lipid accumulation in 3T3-L1 adipocytes; however, SE80 and SE100 had no beneficial effects. Moreover, SE50 significantly downregulated the mRNA expression levels of adipogenic genes (Cebpα, Pparγ, and Fabp4) and lipogenic genes (Srebp1c, Fas, and Scd1). These results suggest that SE50 is superior to other ethanol extracts in phenolic contents, antioxidant and anti-obesity activities, and it could be used as a nutraceutical for anti-obesity.
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Affiliation(s)
- Seyoung Jung
- Department of Food and Nutrition, Hanyang University, Seoul, 04763 Korea
| | - Eun Woo Jeong
- Department of Food and Nutrition, Hanyang University, Seoul, 04763 Korea
| | - Youjin Baek
- Department of Food and Nutrition, Hanyang University, Seoul, 04763 Korea
| | - Sang-Ik Han
- Department of Central Area Crop Science, Rural Development Administration, National Institute of Crop Science, Miryang, 50424 Korea
| | - Gwang-woong Go
- Department of Food and Nutrition, Hanyang University, Seoul, 04763 Korea
| | - Hyeon Gyu Lee
- Department of Food and Nutrition, Hanyang University, Seoul, 04763 Korea
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Hajira B, Khan I. Effect of sorghum and barley-containing bread on plasma total polyphenols, antioxidant status and inflammation in healthy subjects. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4935-4944. [PMID: 36276540 PMCID: PMC9579251 DOI: 10.1007/s13197-022-05582-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/13/2022] [Accepted: 08/26/2022] [Indexed: 06/16/2023]
Abstract
The aim of this study was to investigate the effect of bread incorporated with whole-grain red sorghum and barley flours on biomarkers of oxidative stress and inflammation in humans. In a randomized cross-over study, 20 healthy subjects consumed either control bread made of all-purpose wheat flour only or bread containing 40% whole-grain red sorghum and barley flours (20% each), with a washout period of 1-2 week. The test breads were fed at breakfast after 12 h fast. Blood samples were collected at baseline (fasting) and 2 h after intake of breads. Plasma total polyphenols, total antioxidant capacity (T-AOC), superoxide dismutase (SOD) activity, thiobarbituric acid reactive substances (TBARS) and highly sensitive C-reactive protein were assessed. Compared to fasting values, the 2 h postprandial levels of plasma total polyphenols (P = 0.001), T-AOC (P = 0.031) and SOD activity (P = 0.026) were significantly higher following consumption of sorghum and barley-containing bread (SBB). Moreover, net changes in plasma total polyphenols (P = 0.001), T-AOC (P = 0.047) and SOD activity (P = 0.035) were significantly higher following consumption of SBB. In conclusion, bread containing whole-grain red sorghum and barely flours enhanced plasma total polyphenols and antioxidant status and hence its consumption would modulate biomarkers of cardio-metabolic health.
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Affiliation(s)
- Bibi Hajira
- Department of Human Nutrition, The University of Agriculture Peshawar, Peshawar, Khyber Pakhtunkhwa 25120 Pakistan
| | - Imran Khan
- Department of Human Nutrition, The University of Agriculture Peshawar, Peshawar, Khyber Pakhtunkhwa 25120 Pakistan
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10
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Yi C, Qiang N, Zhu H, Xiao Q, Li Z. Extrusion processing: A strategy for improving the functional components, physicochemical properties, and health benefits of whole grains. Food Res Int 2022; 160:111681. [DOI: 10.1016/j.foodres.2022.111681] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 07/06/2022] [Accepted: 07/11/2022] [Indexed: 11/04/2022]
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11
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Zhang Y, Capanoglu E, Jiao L, Yin L, Liu X, Wang R, Xiao J, Lu B. Coarse cereals modulating chronic low-grade inflammation: review. Crit Rev Food Sci Nutr 2022; 63:9694-9715. [PMID: 35503432 DOI: 10.1080/10408398.2022.2070596] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Chronic low-grade inflammation (CLGI) is closely associated with various chronic diseases. Researchers have paid attention to the comprehensive application and development of food materials with potential anti-inflammatory activity. Owing to their abundant nutrients and biological activities, coarse cereals have emerged as an important component of human diet. Increasing evidence has revealed their potential protective effects against CLGI in chronic conditions. However, this property has not been systematically discussed and summarized. In the present work, numerous published reports were reviewed to systematically analyze and summarize the protective effects of coarse cereals and their main active ingredients against CLGI. Their current utilization state was investigated. The future prospects, such as the synergistic effects among the active compounds in coarse cereals and the biomarker signatures of CLGI, were also discussed. Coarse cereals show promise as food diet resources for preventing CLGI in diseased individuals. Their active ingredients, including β-glucan, resistant starch, arabinoxylan, phenolic acids, flavonoids, phytosterols and lignans, function against CLGI through multiple possible intracellular signaling pathways and immunomodulatory effects. Therefore, coarse cereals play a crucial role in the food industry due to their health effects on chronic diseases and are worthy of further development for possible application in modulating chronic inflammation.
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Affiliation(s)
- Yongzhu Zhang
- Institute of Food Safety and Nutrition, Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Linshu Jiao
- Institute of Food Safety and Nutrition, Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Liqing Yin
- Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, PR China
| | - Xianjin Liu
- Institute of Food Safety and Nutrition, Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Ran Wang
- Institute of Food Safety and Nutrition, Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
| | - Baiyi Lu
- Institute of Food Safety and Nutrition, Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Jiangsu Academy of Agricultural Sciences, Nanjing, China
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
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12
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Lee HS, Santana ÁL, Peterson J, Yucel U, Perumal R, De Leon J, Lee SH, Smolensky D. Anti-Adipogenic Activity of High-Phenolic Sorghum Brans in Pre-Adipocytes. Nutrients 2022; 14:nu14071493. [PMID: 35406112 PMCID: PMC9002988 DOI: 10.3390/nu14071493] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 03/28/2022] [Accepted: 03/29/2022] [Indexed: 02/04/2023] Open
Abstract
Obesity is one of the leading public health problems that can result in life-threatening metabolic and chronic diseases such as cardiovascular diseases, diabetes, and cancer. Sorghum (Sorghum bicolor (L.) Moench) is the fifth most important cereal crop in the world and certain genotypes of sorghum have high polyphenol content. PI570481, SC84, and commercially available sumac sorghum are high-polyphenol genotypes that have demonstrated strong anti-cancer activities in previous studies. The objective of this study was to explore a potential anti-obesity use of extracts from sorghum bran in the differentiation of 3T3-L1 preadipocytes and to investigate cellular and molecular responses in differentiated adipocytes to elucidate related mechanisms. None of the four different sorghum bran extracts (PI570481, SC84, Sumac, and white sorghum as a low-polyphenol control) caused cytotoxicity in undifferentiated and differentiated 3T3-L1 cells at doses used in this study. Sorghum bran extracts (PI570481, SC84, and Sumac) reduced intracellular lipid accumulation and expression of adipogenic and lipogenic proteins in a dose-dependent manner in differentiated 3T3-L1 cells. The same polyphenol containing sorghum bran extracts also repressed production of reactive oxygen species (ROS) and MAPK signaling pathways and repressed insulin signaling and glucose uptake in differentiated 3T3-L1 cells. These data propose a potential use of high-phenolic sorghum bran for the prevention of obesity.
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Affiliation(s)
- Hee-Seop Lee
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD 20742, USA;
| | - Ádina L. Santana
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS 66503, USA; (Á.L.S.); (J.P.); (U.Y.)
| | - Jaymi Peterson
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS 66503, USA; (Á.L.S.); (J.P.); (U.Y.)
| | - Umut Yucel
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS 66503, USA; (Á.L.S.); (J.P.); (U.Y.)
| | - Ramasamy Perumal
- Agricultural Research Center, Department of Agronomy, Kansas State University, Hays, KS 67601, USA;
| | - Joaquin De Leon
- Grain Quality and Structure Research Unit, United State Department of Agriculture, Agricultural Research Service, Manhattan, KS 66502, USA;
| | - Seong-Ho Lee
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD 20742, USA;
- Correspondence: (S.-H.L.); (D.S.); Tel.: +1-301-405-4532 (S.-H.L.); +1-785-537-5546 (D.S.)
| | - Dmitriy Smolensky
- Grain Quality and Structure Research Unit, United State Department of Agriculture, Agricultural Research Service, Manhattan, KS 66502, USA;
- Correspondence: (S.-H.L.); (D.S.); Tel.: +1-301-405-4532 (S.-H.L.); +1-785-537-5546 (D.S.)
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13
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Wang Q, Li L, Wang T, Zheng X. A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality. Food Chem 2022; 370:131361. [PMID: 34788965 DOI: 10.1016/j.foodchem.2021.131361] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 09/09/2021] [Accepted: 10/06/2021] [Indexed: 11/30/2022]
Abstract
Compared with three major cereals, underutilized cereals (UCs) are those with less use but having abundant bioactive components and better functionalities after proper processing. As a productive and energy-efficient technology, extrusion has been used for UC modification to improve its technological and nutritional quality. Extrusion could induce structural and quantitative changes in chemical components of UC flour, the degree of which is affected by extrusion intensity. Based on the predominant component (starch), functionalities of extruded underutilized cereal flour (EUCF) and potential mechanisms are reviewed. Considering bioactive compounds, it also summarizes the physiological functions of EUCF. EUCF incorporation could modulate the dough rheological behavior and starchy foods quality. Controlling extrusion intensity or incorporation level of EUCF is vital to achieve sensory-appealing and nutritious products. This paper gives comprehensive information of EUCF to promote its utilization in novel staple foods.
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Affiliation(s)
- Qingfa Wang
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Limin Li
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Ting Wang
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Xueling Zheng
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
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14
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Bianco-Gomes AC, Nogueira LDS, Bono-Lopes NVM, Gouvêa-Souza CP, Boldrini-França J, Gomes VM, Cherene MB, Alves NEG, Vasconcelos CM. Dry heat and pressure favor bioactive compounds preservation and peptides formation in sorghum [ S orghum bicolor (L.) Moench]. Curr Res Food Sci 2022; 5:117-124. [PMID: 35036931 PMCID: PMC8749381 DOI: 10.1016/j.crfs.2021.12.013] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 12/09/2021] [Accepted: 12/28/2021] [Indexed: 01/27/2023] Open
Abstract
Sorghum is a cereal with potential economic and nutritional properties. It has gained headway in the international market because of its nutritional content which is characterized for many bioactive compounds with antioxidant characteristics, and also, because it is gluten free. This work evaluated the proteomic profile of sorghum grains and its nutritional composition and functional profile after exposure to 7 different treatments (control, grind, dry heat, bursting, wet cooking with and without water and wet cooking in pressure). They were analyzed for chemical composition, protein profile, total phenolic compounds, anthocyanin content and antioxidant activity. The dry heat preserves the protein content, phenolic compounds, anthocyanins and presents between 94% and 95% of radical scavenging activity. Heat treatments that use the pressure promote the natural hydrolysis of proteins. Bursting treatment resulted in 45.6% of proteins and peptides in the range of 3.7; 5.93; 8.9 and 14 kDa. Wet cooking in pressure (SPC) showed a similar behavior, with 26.8% being the abundance of 14 and 14.3 kDa proteins and 25.3% of the peptides with less than 10 kDa, making up 52.1% of protein content. This hydrolysis promoted an important percentage of peptides and low molecular mass proteins which can have bioactive profile and improve healthy.
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Affiliation(s)
- Ana Carolina Bianco-Gomes
- Food Biotechnology Laboratory, Graduation Program in Vegetal Biotechnology, Vila Velha University, Bio Practice Complex - José Dantas de Melo St., 21, Boa Vista, Vila Velha, ES, 29102-770, Brazil
| | - Luana Dos Santos Nogueira
- Food Biotechnology Laboratory, Graduation Program in Vegetal Biotechnology, Vila Velha University, Bio Practice Complex - José Dantas de Melo St., 21, Boa Vista, Vila Velha, ES, 29102-770, Brazil
| | - Nathiely Ventura Mariano Bono-Lopes
- Food Biotechnology Laboratory, Graduation Program in Vegetal Biotechnology, Vila Velha University, Bio Practice Complex - José Dantas de Melo St., 21, Boa Vista, Vila Velha, ES, 29102-770, Brazil
| | - Carolina Paula Gouvêa-Souza
- Food Biotechnology Laboratory, Graduation Program in Vegetal Biotechnology, Vila Velha University, Bio Practice Complex - José Dantas de Melo St., 21, Boa Vista, Vila Velha, ES, 29102-770, Brazil
| | - Johara Boldrini-França
- Applied Ichthyology Laboratory - LABPEIXE, Vila Velha University, Bio Practice Complex - José Dantas de Melo St., 21, Boa Vista, Vila Velha, ES, 29102-770, Brazil
| | - Valdirene Moreira Gomes
- Microorganisms Physiology and Biochemistry Laboratory, Biosciences and Biotechnology Center, North State University Fluminense-Darcy Ribeiro, Alberto Lamego Ave., 2000, Campos Dos Goytacazes-RJ, 28013-602, Brazil
| | - Milena Bellei Cherene
- Microorganisms Physiology and Biochemistry Laboratory, Biosciences and Biotechnology Center, North State University Fluminense-Darcy Ribeiro, Alberto Lamego Ave., 2000, Campos Dos Goytacazes-RJ, 28013-602, Brazil
| | - Natália Elizabeth Galdino Alves
- NGnutri Nutrition Office, Ferraz Training. Avenida Professor Manoel Martins, 687, Campo Alegre, 36.400-000, Conselheiro Lafaiete, MG, Brazil
| | - Christiane Mileib Vasconcelos
- Food Biotechnology Laboratory, Graduation Program in Vegetal Biotechnology, Vila Velha University, Bio Practice Complex - José Dantas de Melo St., 21, Boa Vista, Vila Velha, ES, 29102-770, Brazil
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15
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Tadeu da Veiga Correia V, D'Angelis DF, Neris dos Santos A, Silva Roncheti EF, Vieira Queiroz VA, Fontes Figueiredo JE, Azevedo da Silva W, Ferreira AA, Fante CA. Tannin-sorghum flours in cream cheese: Physicochemical, antioxidant and sensory characterization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Bioactive Compounds and Biological Activities of Sorghum Grains. Foods 2021; 10:foods10112868. [PMID: 34829151 PMCID: PMC8618165 DOI: 10.3390/foods10112868] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/15/2021] [Accepted: 11/16/2021] [Indexed: 12/22/2022] Open
Abstract
Sorghum is the fifth most commonly used cereal worldwide and is a rich source of many bioactive compounds. We summarized phenolic compounds and carotenoids, vitamin E, amines, and phytosterols in sorghum grains. Recently, with the development of detection technology, new bioactive compounds such as formononetin, glycitein, and ononin have been detected. In addition, multiple in vitro and in vivo studies have shown that sorghum grains have extensive bio-logical activities, such as antioxidative, anticancer, antidiabetic, antiinflammatory, and antiobesity properties. Finally, with the establishment of sorghum phenolic compounds database, the bound phenolics and their biological activities and the mechanisms of biological activities of sorghum bioactive compounds using clinical trials may be researched.
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17
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Rezaee N, Fernando WB, Hone E, Sohrabi HR, Johnson SK, Gunzburg S, Martins RN. Potential of Sorghum Polyphenols to Prevent and Treat Alzheimer's Disease: A Review Article. Front Aging Neurosci 2021; 13:729949. [PMID: 34690742 PMCID: PMC8527926 DOI: 10.3389/fnagi.2021.729949] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Accepted: 08/24/2021] [Indexed: 12/06/2022] Open
Abstract
Alzheimer's disease (AD) is characterized by the excessive deposition of extracellular amyloid-beta peptide (Aβ) and the build-up of intracellular neurofibrillary tangles containing hyperphosphorylated tau proteins. This leads to neuronal damage, cell death and consequently results in memory and learning impairments leading to dementia. Although the exact cause of AD is not yet clear, numerous studies indicate that oxidative stress, inflammation, and mitochondrial dysfunction significantly contribute to its onset and progression. There is no effective therapeutic approach to stop the progression of AD and its associated symptoms. Thus, early intervention, preferably, pre-clinically when the brain is not significantly affected, is a better option for effective treatment. Natural polyphenols (PP) target multiple AD-related pathways such as protecting the brain from Aβ and tau neurotoxicity, ameliorating oxidative damage and mitochondrial dysfunction. Among natural products, the cereal crop sorghum has some unique features. It is one of the major global grain crops but in the developed world, it is primarily used as feed for farm animals. A broad range of PP, including phenolic acids, flavonoids, and condensed tannins are present in sorghum grain including some classes such as proanthocyanidins that are rarely found in others plants. Pigmented varieties of sorghum have the highest polyphenolic content and antioxidant activity which potentially makes their consumption beneficial for human health through different pathways such as oxidative stress reduction and thus the prevention and treatment of neurodegenerative diseases. This review summarizes the potential of sorghum PP to beneficially affect the neuropathology of AD.
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Affiliation(s)
- Nasim Rezaee
- Centre of Excellence for Alzheimer’s Disease Research & Care, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
| | - W.M.A.D. Binosha Fernando
- Centre of Excellence for Alzheimer’s Disease Research & Care, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
| | - Eugene Hone
- Centre of Excellence for Alzheimer’s Disease Research & Care, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
| | - Hamid R. Sohrabi
- Centre of Excellence for Alzheimer’s Disease Research & Care, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
- Department of Biomedical Sciences, Macquarie University, Sydney, NSW, Australia
- Centre for Healthy Ageing, Health Future Institute, Murdoch University, Murdoch, WA, Australia
| | - Stuart K. Johnson
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Perth, WA, Australia
- Ingredients by Design Pty Ltd., Lesmurdie, WA, Australia
| | | | - Ralph N. Martins
- Centre of Excellence for Alzheimer’s Disease Research & Care, School of Medical and Health Sciences, Edith Cowan University, Joondalup, WA, Australia
- Department of Biomedical Sciences, Macquarie University, Sydney, NSW, Australia
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18
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Xu J, Wang W, Zhao Y. Phenolic Compounds in Whole Grain Sorghum and Their Health Benefits. Foods 2021; 10:1921. [PMID: 34441697 PMCID: PMC8392263 DOI: 10.3390/foods10081921] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/10/2021] [Accepted: 08/11/2021] [Indexed: 11/16/2022] Open
Abstract
Sorghum grain (Sorghum bicolor L. Moench) is a staple food grown across the globe, and is mainly cultivated in the semi-arid regions of Africa and Asia. Recently, sorghum grain is increasingly utilized for human consumption, due to the gluten-free nature and potential phenolic-induced health benefits. Sorghum grain is rich in bioactive phenolic compounds, such as ferulic acid, gallic acid, vanillic acid, luteolin, and apigenin, 3-deoxyanthocyanidins (3-DXA), which are known to provide many health benefits, including antioxidant, anti-inflammatory, anti-proliferative, anti-diabetic, and anti-atherogenic activities. Given an increasing trend of sorghum consumption for humans, this article reviews the content and profile of phenolics in sorghum. It covers aspects of their health benefits and explores their mechanisms of action. The impact of thermal processing, such as boiling, steaming, roasting, and extrusion on sorghum phenolics is also discussed. Compelling data suggest the biological functions of sorghum phenolics, however, further investigations appear warrant to clarify the gap in the current research, and identify promising research topics in future.
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Affiliation(s)
- Jingwen Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Weiqun Wang
- Department of Food Nutrition Dietetics and Health, Kansas State University, Manhattan, KS 66506, USA;
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
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19
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Pezzali JG, Tsai W, Koppel K, Aldrich CG. The use of protein binders and sorghum crisps as potential ingredients in a cereal bar for dogs. J SENS STUD 2021. [DOI: 10.1111/joss.12689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Julia Guazzelli Pezzali
- Department of Grain Science and Industry Kansas State University Manhattan Kansas USA
- Animal Biosciences Department University of Guelph Guelph Ontario Canada
| | - Weilun Tsai
- Center for Sensory Analysis and Consumer Behavior, Department of Food, Nutrition, Dietetics and Health Kansas State University Manhattan Kansas USA
| | - Kadri Koppel
- Center for Sensory Analysis and Consumer Behavior, Department of Food, Nutrition, Dietetics and Health Kansas State University Manhattan Kansas USA
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20
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Dry heated whole sorghum flour (BRS 305) with high tannin and resistant starch improves glucose metabolism, modulates adiposity, and reduces liver steatosis and lipogenesis in Wistar rats fed with a high-fat high-fructose diet. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103201] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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21
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Rashwan AK, Yones HA, Karim N, Taha EM, Chen W. Potential processing technologies for developing sorghum-based food products: An update and comprehensive review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.087] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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22
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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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23
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Silva TL, Lacerda UV, da Matta SLP, Queiroz VAV, Stringheta PC, Martino HSD, de Barros FAR. Evaluation of the efficacy of toasted white and tannin sorghum flours to improve oxidative stress and lipid profile in vivo. J Food Sci 2020; 85:2236-2244. [PMID: 32609891 DOI: 10.1111/1750-3841.15301] [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] [Received: 03/26/2020] [Revised: 05/10/2020] [Accepted: 05/19/2020] [Indexed: 12/29/2022]
Abstract
The objective of the present work was to evaluate and compare the effect of toasted white and tannin sorghum flours on lipid metabolism and antioxidant potential in vivo. Male spontaneously hypertensive rats (SHR) were induced to oxidative stress with paracetamol and fed a normal diet (AIN-93M) and diets containing toasted tannin sorghum flour and toasted white sorghum flour (without tannins), replacing 100% cellulose, during 29 days. Hepatotoxicity was assessed by biochemical tests and by quantifying oxidative stress markers. Groups that received toasted sorghum flour with and without tannins showed reduction of alanine aminotransferase (ALT) concentration and improvement of lipid profile, with increase of high-density lipoprotein (HDL) compared to paracetamol control, and did not differ statistically from the AIN-93M control. Moreover, toasted white sorghum flour presented similar efficacy in reducing oxidative stress in liver tissue compared to toasted tannin sorghum flour, although the former had lower total phenolic content and antioxidant capacity, suggesting a greater effect of small phenolic compounds, such as phenolic acids, in the prevention of oxidative stress. Therefore, toasted white and tannin sorghum flours had similar efficacy to improve the lipid profile and oxidative stress in rats treated with paracetamol, constituting potential sources of antioxidants, which can be used as promising ready-to-eat foods and as ingredients for the development of sorghum-based products. PRACTICAL APPLICATION: The health benefits of sorghum coupled with the growing interest of the food industry in producing healthier food products have motivated the development of toasted sorghum flours as potential sources of antioxidants and dietary fiber. We have demonstrated that consumption of toasted white and tannin sorghum flours by rats treated with paracetamol had similar efficacy to improve oxidative stress and lipid profile. Thus, these toasted sorghum flours have great potential to be used by the food industry as ready-to-eat foods or as ingredients in the development of various food products.
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Affiliation(s)
- Thaís Lessa Silva
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil
| | - Udielle Vermelho Lacerda
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil
| | | | | | - Paulo César Stringheta
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil
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24
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Mixed sorghum and quinoa flour improves protein quality and increases antioxidant capacity in vivo. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109597] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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25
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Pezzali JG, Suprabha-Raj A, Siliveru K, Aldrich CG. Characterization of white and red sorghum flour and their potential use for production of extrudate crisps. PLoS One 2020; 15:e0234940. [PMID: 32574219 PMCID: PMC7310728 DOI: 10.1371/journal.pone.0234940] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Accepted: 06/04/2020] [Indexed: 11/18/2022] Open
Abstract
In the human food industry, the wheat-free market sales have increased over the years due to awareness of wheat gluten allergy and celiac disease. Sorghum is a gluten-free grain with great potential to address shortcomings in this market. The aim of this study was to evaluate the milling process and flour quality of one white and one red sorghum varieties and evaluate extrusion as a potential process to produce sorghum crisps. The white and red sorghum grains were milled into flour in three production cycles. Flour quality was evaluated by determination of nutritional composition, pasting, and thermal profile. Extrusion processing of white and red sorghum flour was performed, and macrostructure of final product was evaluated. The white and red sorghum used in this study yielded similar flour content (P > 0.05). Chemical analyses revealed a higher protein and lower starch content for white sorghum than red sorghum flour (P < 0.05); however, their pasting properties did not differ. Initial and peak gelatinization temperatures were higher (P < 0.05) for red sorghum compared to white sorghum flour. Regarding particle size, white sorghum flour presented lower d10 and d50 compared to the red sorghum flour (P < 0.05). However, these differences did not impact the extrusion conditions, and white and red sorghum crisps had similar macrostructure characteristics. In conclusion, although differences in nutritional, thermal, and particle size properties were observed between the sorghum flours used in this study, changes in extrusion parameters were not needed in order to produce sorghum crisps with similar characteristics.
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Affiliation(s)
- Julia Guazzelli Pezzali
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, United States of America
| | - Anu Suprabha-Raj
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, United States of America
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, United States of America
| | - Charles Gregory Aldrich
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, United States of America
- * E-mail:
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26
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Salazar-López NJ, González-Aguilar GA, Rouzaud-Sández O, Loarca-Piña G, Gorinstein S, Robles-Sánchez M. Sorghum bran supplementation ameliorates dyslipidemia, glucose dysregulation, inflammation and stress oxidative induced by a high-fat diet in rats. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1702105] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Norma Julieta Salazar-López
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, México
- Coordinación de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, México
| | - Gustavo A. González-Aguilar
- Coordinación de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, México
| | - Ofelia Rouzaud-Sández
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, México
| | - Guadalupe Loarca-Piña
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Santiago de Querétaro, México
| | - Shela Gorinstein
- Institute for Drug Research, School of Pharmacy, The Hebrew University -Hadassah Medical School, Jerusalem, Israel
| | - Maribel Robles-Sánchez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, México
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27
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Huang K, Yu W, Li S, Guan X, Liu J, Song H, Liu D, Duan R. Effect of embryo-remaining oat rice on the lipid profile and intestinal microbiota in high-fat diet fed rats. Food Res Int 2019; 129:108816. [PMID: 32036900 DOI: 10.1016/j.foodres.2019.108816] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2019] [Revised: 11/08/2019] [Accepted: 11/10/2019] [Indexed: 01/01/2023]
Abstract
Embryo-remaining oat rice (EROR), as a newly developed oat product, is popular in China for its good taste, but little is known about its healthy functions. In this study, the effects of EROR on lipid metabolism regulation were investigated in in vitro and in vivo models. The results showed that the oat ethanol extracts significantly alleviated lipid accumulation, total cholesterol and triglyceride levels in HepG2 cells. EROR supplementation dramatically improved the lipid profile in the serum and liver and downregulated the expression levels of HMGCR, SREBP-1C and FAS, which are related to lipid metabolic disorder in high-fat diet (HFD) fed rats. A HFD decreases the production of short-chain fatty acids (SCFAs) in the cecum, which are related to intestinal microbiota dysbiosis. The intake of EROR significantly increased the total SCFAs, acetate and propionate and promoted the abundance of SCFA-producing bacteria. Furthermore, the intake of EROR led to abundant increases in Bifidobacterium and Akkermansia and decreases of Rombutsia, Fusicatenibacter, Holdemanella and Turicibacter, which were negatively and positively correlated with the lipid metabolism-related indices. These results provide evidence that EROR is a good functional food candidate to ameliorate lipid metabolic disorder and hyperlipidemia.
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Affiliation(s)
- Kai Huang
- School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Wenwen Yu
- School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Sen Li
- School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Xiao Guan
- School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, PR China.
| | - Jing Liu
- College of Information Engineering, Shanghai Maritime University, Shanghai 200135, PR China
| | - Hongdong Song
- School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Dandan Liu
- School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Ruiqian Duan
- School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
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28
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de Sousa AR, de Castro Moreira ME, Grancieri M, Toledo RCL, de Oliveira Araújo F, Mantovani HC, Queiroz VAV, Martino HSD. Extruded sorghum (Sorghum bicolor L.) improves gut microbiota, reduces inflammation, and oxidative stress in obese rats fed a high-fat diet. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.05.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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29
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Extruded sorghum consumption associated with a caloric restricted diet reduces body fat in overweight men: A randomized controlled trial. Food Res Int 2019; 119:693-700. [DOI: 10.1016/j.foodres.2018.10.048] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2018] [Revised: 10/11/2018] [Accepted: 10/14/2018] [Indexed: 11/18/2022]
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30
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Paiva CL, Queiroz VAV, Garcia MAVT. Características tecnológicas, sensoriais e químicas de massas secas sem glúten à base de farinhas de sorgo e milho. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2019. [DOI: 10.1590/1981-6723.09518] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Resumo O único tratamento para a doença celíaca é uma dieta isenta de glúten por toda a vida, o que torna necessária a oferta de novos produtos para esse público. O sorgo e o milho são cereais que, além de apresentarem propriedades funcionais, são possíveis de serem inseridos como ingredientes em dietas sem glúten, por não possuírem, em sua composição, as proteínas formadoras de glúten. Assim, este estudo objetivou elaborar massas secas utilizando farinha de sorgo e de milho, e avaliar algumas características químicas e de cozimento, assim como a aceitabilidade sensorial dos produtos formulados, frente a um painel de indivíduos celíacos e não celíacos. As amostras incluíram uma massa elaborada unicamente com farinha de sorgo, outra com 50% de farinha de sorgo e 50% de farinha de milho, e uma terceira, à base unicamente de farinha de milho. O produto elaborado com 100% de farinha de sorgo apresentou conteúdos significativamente mais altos de proteína, lipídeos, cinzas, fibra e fenólicos totais, em comparação com os demais. A perda de sólidos dos produtos variou de 5,04% a 10,54%, parâmetro de qualidade considerado adequado para macarrão. Após cozimento, as três massas absorveram mais de duas vezes os seus pesos em água (108,1 a 143,1%). Embora o público composto por pessoas não celíacas tenha preferido a massa à base de farinha de milho, aquela elaborada unicamente com farinha de sorgo apresentou aceitabilidade satisfatória entre os provadores portadores da doença celíaca, o que demonstra o potencial deste ingrediente em macarrões destinados a este público.
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Combined cereal and pulse flavonoids show enhanced bioavailability by downregulating phase II metabolism and ABC membrane transporter function in Caco-2 model. Food Chem 2018; 279:88-97. [PMID: 30611516 DOI: 10.1016/j.foodchem.2018.12.006] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2018] [Revised: 11/30/2018] [Accepted: 12/03/2018] [Indexed: 12/18/2022]
Abstract
Predominant flavonoids in cereals and pulses are structurally different and may positively interact to enhance bioactivity in combined diet. This work investigated the effects of combined cereal 3-deoxyflavonoids (apigenin, naringenin) and pulse flavonols (quercetin), along with natural extracts, on their bioavailability and underlying mechanisms using Caco-2 monolayer model. Membrane permeability, phase II metabolism, and ATP binding cassette (ABC) membrane transporter expression and function were measured. Apparent absorption of quercetin and apigenin increased (p < 0.05) 3.3× and 1.5×, respectively, while both compounds were significantly less metabolized in combined treatments. Combinations with naringenin had insignificant effect, suggesting a role for flavonoid C2C3 conjugation. Both natural extracts and apigenin-quercetin combinations synergistically (3-40 fold) downregulated ABC transporter expression, and inhibited P-glycoprotein activity, suggesting direct binding and inhibition of ATPase. Combination of conjugated cereal and pulse flavonoids enhances their potential bioavailability through synergistic inhibition of membrane transporter and phase II enzyme function.
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32
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Girard AL, Awika JM. Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.10.009] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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33
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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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34
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de Sousa AR, de Castro Moreira ME, Toledo RCL, Dos Anjos Benjamin L, Queiroz VAV, Veloso MP, de Souza Reis K, Martino HSD. Extruded sorghum (Sorghum bicolor L.) reduces metabolic risk of hepatic steatosis in obese rats consuming a high fat diet. Food Res Int 2018; 112:48-55. [PMID: 30131158 DOI: 10.1016/j.foodres.2018.06.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 05/29/2018] [Accepted: 06/01/2018] [Indexed: 12/13/2022]
Abstract
The study investigated the effect of extruded sorghum flour (ESF) in a high fat diet (HFD) on biometric measurements and hepatic lipogenesis. Male Wistar rats were fed a normal diet (AIN-93M), HFD, HFD plus ESF replacing 50% cellulose and 100% corn starch (HFDS50), or HFD plus ESF replacing 100% cellulose and 100% corn starch (HFDS100) for eight weeks. ESF reduced the body mass index and liver weight of obese rats. Additionally, ESF reduced hepatic lipogenesis by increasing adiponectin 2 receptor gene expression and gene and protein expressions of peroxisome proliferator-activated receptor α (PPARα), while reducing the gene expression of sterol regulatory element-binding transcription factor 1. Molecular docking analysis revealed the affinity of ESF compounds (luteolinidin, apigeninidin, 5-methoxy-luteolinidin, and 7-methoxy-apigeninidin) with the PPAR-α receptor. Histological analysis confirmed the decreased grade of hepatic steatosis in obese rats. These data indicate the potential of ESF to reduce metabolic risk of hepatic steatosis associated with lipogenesis and obesity.
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35
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Awika JM, Rose DJ, Simsek S. Complementary effects of cereal and pulse polyphenols and dietary fiber on chronic inflammation and gut health. Food Funct 2018. [PMID: 29532826 DOI: 10.1039/c7fo02011b] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Cereal grains and grain pulses are primary staples often consumed together, and contribute a major portion of daily human calorie and protein intake globally. Protective effects of consuming whole grain cereals and grain pulses against various inflammation-related chronic diseases are well documented. However, potential benefits of combined intake of whole cereals and pulses beyond their complementary amino acid nutrition is rarely considered in literature. There is ample evidence that key bioactive components of whole grain cereals and pulses are structurally different and thus may be optimized to provide synergistic/complementary health benefits. Among the most important whole grain bioactive components are polyphenols and dietary fiber, not only because of their demonstrated biological function, but also their major impact on consumer choice of whole grain/pulse products. This review highlights the distinct structural differences between key cereal grain and pulse polyphenols and non-starch polysaccharides (dietary fiber), and the evidence on specific synergistic/complementary benefits of combining the bioactive components from the two commodities. Interactive effects of the polyphenols and fiber on gut microbiota and associated benefits to colon health, and against systemic inflammation, are discussed. Processing technologies that can be used to further enhance the interactive benefits of combined cereal-pulse bioactive compounds are highlighted.
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Affiliation(s)
- Joseph M Awika
- Cereal Quality Laboratory, Soil & Crop Science Department, Texas A&M University, College Station, Texas, USA. and Nutrition and Food Science Department, Texas A&M University, College Station, Texas, USA
| | - Devin J Rose
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA and Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Senay Simsek
- North Dakota State University, Department of Plant Sciences, Fargo, ND 58105, USA
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