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Sharma R, Sharma S, Bhandari M, Bobade H, Sohu RS, Singh B. Characterization of bioprocessed white and red sorghum flours: Anti-nutritional and bioactive compounds, functional properties, molecular, and morphological features. J Food Sci 2023. [PMID: 37421348 DOI: 10.1111/1750-3841.16689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 06/15/2023] [Accepted: 06/19/2023] [Indexed: 07/10/2023]
Abstract
In the current investigation, white and red sorghum grains were exposed to bioprocessing techniques, such as soaking, germination, fermentation, and dual processing (both germination and fermentation). Germination and fermentation resulted in improved bioactive profile attributing to better antioxidant activity, whereas a reduction in antinutrient components was observed. On the other hand, soaking had decreased phenolic components and anti-nutritional factors attributing to their leaching in the soaking water. A significant change in the functional properties and color profile was also observed on bioprocessing. It also caused alterations in the morphological structure of the starch-protein matrix and molecular interactions of certain functional groups that reveal the synthesis of certain new bioactive compounds in the flour. The alterations in the bioprocessed flours occurred due to the structural breakdown attributing to the activity of hydrolytic enzymes that were activated during the processing treatments. Bioprocessing was also responsible for the degradation of the starch granules and unfolding of the protein matrix, thus altering the in vitro nutrient digestibility of the flours. Principal component analysis was used to authenticate the differences between different treatments and observations recorded. These bioprocessed flours could be potential ingredients for several valorized cereal products.
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Affiliation(s)
- Rajan Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Savita Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Manisha Bhandari
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Hanuman Bobade
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - R S Sohu
- Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Baljit Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
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2
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Nemadodzi LE, Managa GM, Prinsloo G. The Use of Gonimbrasia belina (Westwood, 1849) and Cirina forda (Westwood, 1849) Caterpillars (Lepidoptera: Sarturniidae) as Food Sources and Income Generators in Africa. Foods 2023; 12:foods12112184. [PMID: 37297431 DOI: 10.3390/foods12112184] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2023] [Revised: 05/18/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
Gonimbrasia belina (mopane worm) and Cirina forda caterpillars (Lepidoptera: Saturniidae) are mostly found in shrubs and trees, from where they are collected as larvae and are widely consumed across southern Africa by rural and increasingly urban populations. These caterpillars are among the most prominent, traded, and economically beneficial edible insects found in Western African countries, but also in South Africa, Zimbabwe, Botswana, and the Democratic Republic of the Congo. Over the years, these caterpillars have evolved from being part of the diet in various communities to playing a vital role in income generation. In addition, consumption of G. belina and C. forda caterpillars as potential food sources has gained momentum due to their potential for contributing to livelihoods and mitigating food security challenges across Africa while providing significant benefits to developing countries on a socio-economic and ecological level. Edible caterpillars serve as a good source of rich nutrients such as proteins, fatty acids, and micronutrients and can be used in formulating nutrient-dense complementary foods. However, limited information is available, specifically on different trees that serve as hosts to these caterpillars, as they depend on the leaves as their only source of food. In addition, the review aims to critique and document knowledge on the nutritional benefits, acceptance of the use of these caterpillars as food security, commercial value, and level of acceptance towards the utilization of caterpillars as food sources.
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Affiliation(s)
- Lufuno Ethel Nemadodzi
- Department of Agriculture and Animal Health, University of South Africa, Private Bag X6, Florida 1710, South Africa
| | - Gudani Millicent Managa
- Department of Agriculture and Animal Health, University of South Africa, Private Bag X6, Florida 1710, South Africa
| | - Gerhard Prinsloo
- Department of Agriculture and Animal Health, University of South Africa, Private Bag X6, Florida 1710, South Africa
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Influence of Abiotic Stresses on Morphophysiological Characteristics and Biological Value of Grain Sorghum bicolor (L.) Moench. INTERNATIONAL JOURNAL OF PLANT BIOLOGY 2023. [DOI: 10.3390/ijpb14010013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
Abstract
Sorghum is the agricultural crop most adaptable to the effects of abiotic factors, able to tolerate prolonged soil and air droughts, changes in air temperature, insufficient precipitation, salinization, acidification of soils, and many others with the least loss of yield compared to traditional crops such as wheat and barley. However, even among sorghum genotypes, there are samples with varying degrees of resistance to stressors, for example, drought. The aim of this study is a comprehensive study of the influence of abiotic factors on the physiological characteristics and biochemical parameters of sorghum grain. The experiment was carried out on the experimental field and laboratory conditions of the Rossorgo Institute. Drought resistance of plants is determined in the initial phase of development and during the flowering period by the degree of seed swelling in hypertonic solutions and the water regime of the leaves (total water content, water deficiency, moisture loss, and water-holding capacity). The quality of the grain is determined using the spectrophotometry method for the main biochemical components, and likewise, the separation of the protein into fractions. The growing conditions of plants in 2021–2022 differ significantly in terms of hydrothermal indicators. As a result of the conducted research for use in breeding programs for the creation of new varieties and hybrids with increased stress resistance selected samples L-65/14, Magistr has high drought resistance in the degree of seed swelling in hypertonic solutions (55.2–58.9%), which turned out to be at the level of the control variant (61.6–63.7%), and indicators of the water regime of the leaves (total water content of leaf tissues—74.20–77.83%; water-retaining capacity—83.77–85.56%; low moisture loss for 1 h/day—2.86–3.01%). These samples were characterized by the biological value determined by the optimal ratio of major indicators of grain and protein fractions: albumin (16.59–22.75%), globulin (8.13–9.09%), glutelin (9.09–14.01%), and prolamin (5.79–11.50%).
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The non-covalent interactions between whey protein and various food functional ingredients. Food Chem 2022; 394:133455. [PMID: 35732088 DOI: 10.1016/j.foodchem.2022.133455] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 11/20/2022]
Abstract
In daily diet, Whey protein (WP) is often coexisted with various Food functional ingredients (FFI) such as proteins, polyphenols, polysaccharides and vitamins, which inevitably affect or interact with each other. Generally speaking, they may be interact by two different mechanisms: non-covalent and covalent interactions, of which the former is more common. We reviewed the non-covalent interactions between WP and various FFI, explained the effect of each WP-FFI interaction, and provided possible applications of WP-FFI complex in the food industry. The biological activity, physical and chemical stability of FFI, and the structure and functionalities of WP were enhanced through the non-covalent interactions. The development of non-covalent interactions between WP and FFI provides opportunities for the design of new ingredients and biopolymer complex, which can be applied in different fields. Future research will further focus on the influence of external or environmental factors in the food system and processing methods on interactions.
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Khalid W, Ali A, Arshad MS, Afzal F, Akram R, Siddeeg A, Kousar S, Rahim MA, Aziz A, Maqbool Z, Saeed A. Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2071293] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, China
- Hunan Provincial Key Laboratory of Clinical Epidemiology, Xiangya School of Public Health, Central South University, China
- Food and Nutrition Society, Gilgit Baltistan, Pakistan
| | | | - Fareed Afzal
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Ramish Akram
- Department of Rehabilitation Sciences, The University of Faisalabad, Pakistan
| | - Azhari Siddeeg
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Safura Kousar
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Afifa Aziz
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Zahra Maqbool
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Ayesha Saeed
- Department of Biochemistry, Government College University Faisalabad, Pakistan
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Spatially-explicit projection of future microbial protein from lignocellulosic waste. CURRENT RESEARCH IN BIOTECHNOLOGY 2022. [DOI: 10.1016/j.crbiot.2022.10.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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Alrosan M, Tan T, Easa AM, Gammoh S, Kubow S, Alu'datt MH. Mechanisms of molecular and structural interactions between lentil and quinoa proteins in aqueous solutions induced by pH recycling. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15422] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Mohammad Alrosan
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang 11800 USM Malaysia
- Department of Nutrition and Food Technology Faculty of Agriculture Jordan University of Science and Technology P.O. Box 3030 Irbid 22110 Jordan
| | - Thuan‐Chew Tan
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang 11800 USM Malaysia
| | - Azhar Mat Easa
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang 11800 USM Malaysia
| | - Sana Gammoh
- Department of Nutrition and Food Technology Faculty of Agriculture Jordan University of Science and Technology P.O. Box 3030 Irbid 22110 Jordan
| | - Stan Kubow
- School of Human Nutrition Macdonald Campus McGill University 21,111 Lakeshore Road Ste‐Anne‐De‐Bellevue QC H9X 3V9 Canada
| | - Muhammad H. Alu'datt
- Department of Nutrition and Food Technology Faculty of Agriculture Jordan University of Science and Technology P.O. Box 3030 Irbid 22110 Jordan
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Liu H, Wang Z, Badar IH, Liu Q, Chen Q, Kong B. Combination of high-intensity ultrasound and hydrogen peroxide treatment suppresses thermal aggregation behaviour of myofibrillar protein in water. Food Chem 2021; 367:130756. [PMID: 34388633 DOI: 10.1016/j.foodchem.2021.130756] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 07/24/2021] [Accepted: 08/02/2021] [Indexed: 12/20/2022]
Abstract
This study was aimed at evaluating the potential of high-intensity ultrasound (HIU, 450 W for 10 min) combined with hydrogen peroxide (H2O2) having various concentrations (0, 50, 100, 200, 400, 800 μmol/g protein) to inhibit the thermal aggregation behavior of myofibrillar proteins (MPs) in water. The results indicated that the addition of H2O2 interfered with the intermolecular sulfhydryl-disulfide interchange and inhibited the disulfide bond cross-linking. The H2O2-mediated conversion of cysteine to thiol derivatives appeared to be the primary mechanism of this effect. The HIU combined with H2O2, especially at the H2O2 concentration of 200 μmol/g, corresponded to a more significant inhibitory effect than that of only H2O2, which attributed to the dissociation of the filamentous myosin structure that led to an enhanced accessibility of the buried sulfhydryl groups. In conclusion, these findings provide direct evidence for the role of HIU combined with H2O2 in improving the thermal stability of MPs.
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Affiliation(s)
- Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zhi Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Alrosan M, Tan TC, Easa AM, Gammoh S, Alu'datt MH. Molecular forces governing protein-protein interaction: Structure-function relationship of complexes protein in the food industry. Crit Rev Food Sci Nutr 2021; 62:4036-4052. [PMID: 33455424 DOI: 10.1080/10408398.2021.1871589] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The application of protein-protein interaction (PPI) has been widely used in various industries, such as food, nutraceutical, and pharmaceutical. A deeper understanding of PPI is needed, and the molecular forces governing proteins and their interaction must be explained. The design of new structures with improved functional properties, e.g., solubility, emulsion, and gelation, has been fueled by the development of structural and colloidal building blocks. In this review, the molecular forces of protein structures are discussed, followed by the relationship between molecular force and structure, ways of a bind of proteins together in solution or at the interface, and functional properties. A more detailed look is thus taken at the relationship between the various influencing factors on molecular forces involved in PPI. These factors include protein properties, such as types, concentration, and mixing ratio, and solvent conditions, such as ionic strength and pH. This review also summarizes methods tha1t are capable of identifying molecular forces in protein and PPI, as well as characterizing protein structure.
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Affiliation(s)
- Mohammad Alrosan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia.,Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Thuan-Chew Tan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Azhar Mat Easa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
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10
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Lin H, Bean SR, Tilley M, Peiris KHS, Brabec D. Qualitative and Quantitative Analysis of Sorghum Grain Composition Including Protein and Tannins Using ATR-FTIR Spectroscopy. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01874-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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11
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Hlongwane ZT, Slotow R, Munyai TC. Nutritional Composition of Edible Insects Consumed in Africa: A Systematic Review. Nutrients 2020; 12:E2786. [PMID: 32933038 PMCID: PMC7551454 DOI: 10.3390/nu12092786] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 08/28/2020] [Accepted: 09/03/2020] [Indexed: 12/27/2022] Open
Abstract
Edible insects are an important protein rich natural resource that can contribute to resilient food security. Edible insects not only play an important role in traditional diets, but are also an excellent source of protein in traditional dishes in Africa. We systematically searched Web-of-Science and Google Scholar from year 2000-2019 for studies on the consumption of insects and their nutritional composition in Africa, resulting in 98 eligible papers, listing 212 edible insect species from eight orders. These insects were rich in protein, fats, and fibre. The highest protein content was reported for Lepidoptera (range: 20-80%). Coleoptera had the highest carbohydrate content (7-54%), while Lepidoptera had the highest fat content (10-50%). Considering the excellent source of nutrition, and potential socio-economic benefits, from edible insects, they can contribute strongly to improved food security, and rural development in developing countries. In addition, edible insects can be used as a sustainable food source to combat food shortages in the future, for example, providing resilience during times of drought or other climate stressors.
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Affiliation(s)
- Zabentungwa T. Hlongwane
- School of Life Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209, South Africa; (R.S.); (T.C.M.)
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12
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Sans MD, Crozier SJ, Vogel NL, D'Alecy LG, Williams JA. Dietary Protein and Amino Acid Deficiency Inhibit Pancreatic Digestive Enzyme mRNA Translation by Multiple Mechanisms. Cell Mol Gastroenterol Hepatol 2020; 11:99-115. [PMID: 32735995 PMCID: PMC7596297 DOI: 10.1016/j.jcmgh.2020.07.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 07/21/2020] [Accepted: 07/23/2020] [Indexed: 12/15/2022]
Abstract
BACKGROUND & AIMS Chronic amino acid (AA) deficiency, as in kwashiorkor, reduces the size of the pancreas through an effect on mammalian target of rapamycin complex 1 (mTORC1). Because of the physiological importance of AAs and their role as a substrate, a stimulant of mTORC1, and protein synthesis, we studied the effect of acute protein and AA deficiency on the response to feeding. METHODS ICR/CD-1 mice were fasted overnight and refed for 2 hours with 4 different isocaloric diets: control (20% Prot); Protein-free (0% Prot); control (AA-based diet), and a leucine-free (No Leu). Protein synthesis, polysomal profiling, and the activation of several protein translation factors were analyzed in pancreas samples. RESULTS All diets stimulated the Protein Kinase-B (Akt)/mTORC1 pathway, increasing the phosphorylation of the kinase Akt, the ribosomal protein S6 (S6) and the formation of the eukaryotic initiation factor 4F (eIF4F) complex. Total protein synthesis and polysome formation were inhibited in the 0% Prot and No Leu groups to a similar extent, compared with the 20% Prot group. The 0% Prot diet partially reduced the Akt/mTORC1 pathway and the activity of the guanine nucleotide exchange factor eIF2B, without affecting eIF2α phosphorylation. The No Leu diet increased the phosphorylation of eIF2α and general control nonderepressible 2, and also inhibited eIF2B activity, without affecting mTORC1. Essential and nonessential AA levels in plasma and pancreas indicated a complex regulation of their cellular transport mechanisms and their specific effect on the synthesis of digestive enzymes. CONCLUSIONS These studies show that dietary AAs are important regulators of postprandial digestive enzyme synthesis, and their deficiency could induce pancreatic insufficiency and malnutrition.
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Affiliation(s)
- Maria Dolors Sans
- Department of Molecular and Integrative Physiology, The University of Michigan Medical School, Ann Arbor, Michigan.
| | - Stephen J Crozier
- Department of Molecular and Integrative Physiology, The University of Michigan Medical School, Ann Arbor, Michigan
| | - Nancy L Vogel
- Department of Molecular and Integrative Physiology, The University of Michigan Medical School, Ann Arbor, Michigan
| | - Louis G D'Alecy
- Department of Molecular and Integrative Physiology, The University of Michigan Medical School, Ann Arbor, Michigan
| | - John A Williams
- Department of Molecular and Integrative Physiology, The University of Michigan Medical School, Ann Arbor, Michigan; Department of Internal Medicine, The University of Michigan Medical School, Ann Arbor, Michigan
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Adeyanju AA, Kruger J, Taylor JRN, Duodu KG. Effects of different souring methods on the protein quality and iron and zinc bioaccessibilities of non‐alcoholic beverages from sorghum and amaranth. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13998] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Adeyemi A. Adeyanju
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well‐being University of Pretoria Private Bag X20 Hatfield 0028 South Africa
| | - Johanita Kruger
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well‐being University of Pretoria Private Bag X20 Hatfield 0028 South Africa
| | - John R. N. Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well‐being University of Pretoria Private Bag X20 Hatfield 0028 South Africa
| | - Kwaku G. Duodu
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well‐being University of Pretoria Private Bag X20 Hatfield 0028 South Africa
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Taylor J, Taylor JRN. Making Kafirin, the Sorghum Prolamin, into a Viable Alternative Protein Source. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12016] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Janet Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria, Private Bag X20; Hatfield 0028 South Africa
| | - John R. N. Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria, Private Bag X20; Hatfield 0028 South Africa
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15
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Bohrer BM. Review: Nutrient density and nutritional value of meat products and non-meat foods high in protein. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.04.016] [Citation(s) in RCA: 115] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Arsenault JE, Brown KH. Dietary Protein Intake in Young Children in Selected Low-Income Countries Is Generally Adequate in Relation to Estimated Requirements for Healthy Children, Except When Complementary Food Intake Is Low. J Nutr 2017; 147:932-939. [PMID: 28202639 PMCID: PMC5404209 DOI: 10.3945/jn.116.239657] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2016] [Revised: 09/14/2016] [Accepted: 01/17/2017] [Indexed: 11/14/2022] Open
Abstract
Background: Previous research indicates that young children in low-income countries (LICs) generally consume greater amounts of protein than published estimates of protein requirements, but this research did not account for protein quality based on the mix of amino acids and the digestibility of ingested protein.Objective: Our objective was to estimate the prevalence of inadequate protein and amino acid intake by young children in LICs, accounting for protein quality.Methods: Seven data sets with information on dietary intake for children (6-35 mo of age) from 6 LICs (Peru, Guatemala, Ecuador, Bangladesh, Uganda, and Zambia) were reanalyzed to estimate protein and amino acid intake and assess adequacy. The protein digestibility-corrected amino acid score of each child's diet was calculated and multiplied by the original (crude) protein intake to obtain an estimate of available protein intake. Distributions of usual intake were obtained to estimate the prevalence of inadequate protein and amino acid intake for each cohort according to Estimated Average Requirements.Results: The prevalence of inadequate protein intake was highest in breastfeeding children aged 6-8 mo: 24% of Bangladeshi and 16% of Peruvian children. With the exception of Bangladesh, the prevalence of inadequate available protein intake decreased by age 9-12 mo and was very low in all sites (0-2%) after 12 mo of age. Inadequate protein intake in children <12 mo of age was due primarily to low energy intake from complementary foods, not inadequate protein density.Conclusions: Overall, most children consumed protein amounts greater than requirements, except for the younger breastfeeding children, who were consuming low amounts of complementary foods. These findings reinforce previous evidence that dietary protein is not generally limiting for children in LICs compared with estimated requirements for healthy children, even after accounting for protein quality. However, unmeasured effects of infection and intestinal dysfunction on the children's protein requirements could modify this conclusion.
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Affiliation(s)
- Joanne E Arsenault
- Program in International and Community Nutrition, University of California, Davis, CA; and
| | - Kenneth H Brown
- Program in International and Community Nutrition, University of California, Davis, CA; and
- Bill & Melinda Gates Foundation, Seattle, WA
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Elhassan MS, Emmambux MN, Taylor JR. Transgenic sorghum with suppressed synthesis of kafirin subclasses: Effects on flour and dough rheological characteristics. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.03.020] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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De Steur H, Mehta S, Gellynck X, Finkelstein JL. GM biofortified crops: potential effects on targeting the micronutrient intake gap in human populations. Curr Opin Biotechnol 2017; 44:181-188. [DOI: 10.1016/j.copbio.2017.02.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2016] [Revised: 02/06/2017] [Accepted: 02/11/2017] [Indexed: 12/16/2022]
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De Steur H, Demont M, Gellynck X, Stein AJ. The social and economic impact of biofortification through genetic modification. Curr Opin Biotechnol 2017; 44:161-168. [PMID: 28231514 DOI: 10.1016/j.copbio.2017.01.012] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2016] [Revised: 01/24/2017] [Accepted: 01/30/2017] [Indexed: 01/17/2023]
Abstract
Genetic modification (GM) has been advocated as an alternative or complement to micronutrient interventions such as supplementation, fortification or dietary diversification. While proof-of-concept of various GM biofortified crops looks promising, the decision tree of policy makers is much more complex, and requires insight on their socio-economic impacts: Will it actually work? Is it financially sound? Will people accept it? Can it be implemented in a globalized world? This review shows that GM biofortification could effectively reduce the burden of micronutrient deficiencies, in an economically viable way, and is generally well received by target beneficiaries, despite some resistance and uncertainty. Practically, however, protectionist and/or unscientific regulations in some developed countries raise the (perceived) bar for implementation in target countries.
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Affiliation(s)
- Hans De Steur
- Department of Agricultural Economics, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
| | - Matty Demont
- International Rice Research Institute (IRRI), DAPO Box 7777, Metro Manila, Philippines.
| | - Xavier Gellynck
- Department of Agricultural Economics, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
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Domínguez-Perles R, Machado N, Abraão AS, Carnide V, Ferreira L, Rodrigues M, Rosa EA, Barros AI. Chemometric analysis on free amino acids and proximate compositional data for selecting cowpea (Vigna unguiculata L.) diversity. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2016.09.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Afify AEMMR, El-Beltagi HS, El-Salam SMA, Omran AA. Biochemical changes in phenols, flavonoids, tannins, vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties. Asian Pac J Trop Biomed 2015; 2:203-9. [PMID: 23569898 DOI: 10.1016/s2221-1691(12)60042-2] [Citation(s) in RCA: 83] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2011] [Revised: 09/02/2011] [Accepted: 10/01/2011] [Indexed: 12/31/2022] Open
Abstract
OBJECTIVE To investigate the changes in total phenols, flavonoids, tannins, vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties. METHODS The changes in total phenols, total flavonoids, tannins, phenolic acids compounds, flavonoid components, vitamin E, β-carotene and antioxidant activity during soaking of sorghum grains were determined. RESULTS Total phenols, total flavonoids, tannins, vitamin E, β-carotene and antioxidant activity in raw sorghum were ranged from 109.21 to 116.70, 45.91 to 54.69, 1.39 to 21.79 mg/100 g, 1.74 to 5.25, 0.54 to 1.19 mg/kg and 21.72% to 27.69% and 25.29% to 31.97%, respectively. The above measured compounds were significantly decreased after soaking. p-Hydroxybenzoic acid, vanillic acid, syringic acid and cinnamic acid represent the major phenolic acids in Dorado variety. While ferulic acid, p-coumaric acid, gallic acid and caffeic acid represent the major phenolic acids in Shandaweel-6. On the other hand, protocatechuic acid represents the major phenolic acids in Giza-15. Regarding flavonoids components, Dorado was the highest variety in kampferol and naringenin while Shandaweel-6 was the highest variety in luteolin, apigenin, hypersoid, quercetin and christen. Finally, Giza-15 was the highest variety in catechin. Phenolic acids, flavonoid compounds and antioxidant activities were decreased after soaking. CONCLUSIONS Sorghum varieties have moderate quantities from total phenols, total flavonoids, tannins, phenolic acids compounds, flavonoid components, vitamin E, β-carotene and antioxidant activity which decreased after soaking.
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Affiliation(s)
- Abd El-Moneim M R Afify
- Department of Biochemistry, Faculty of Agriculture, Cairo University, P. Box 12613, Gamma St, Giza, Cairo, Egypt
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Provisioning of game meat to rural communities as a benefit of sport hunting in Zambia. PLoS One 2015; 10:e0117237. [PMID: 25693191 PMCID: PMC4334497 DOI: 10.1371/journal.pone.0117237] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2014] [Accepted: 12/22/2014] [Indexed: 11/19/2022] Open
Abstract
Sport hunting has reportedly multiple benefits to economies and local communities; however, few of these benefits have been quantified. As part of their lease agreements with the Zambia Wildlife Authority, sport hunting operators in Zambia are required to provide annually to local communities free of charge i.e., provision a percentage of the meat obtained through sport hunting. We characterized provisioning of game meat to rural communities by the sport hunting industry in Zambia for three game management areas (GMAs) during 2004–2011. Rural communities located within GMAs where sport hunting occurred received on average > 6,000 kgs per GMA of fresh game meat annually from hunting operators. To assess hunting industry compliance, we also compared the amount of meat expected as per the lease agreements versus observed amounts of meat provisioned from three GMAs during 2007–2009. In seven of eight annual comparisons of these GMAs, provisioning of meat exceeded what was required in the lease agreements. Provisioning occurred throughout the hunting season and peaked during the end of the dry season (September–October) coincident with when rural Zambians are most likely to encounter food shortages. We extrapolated our results across all GMAs and estimated 129,771 kgs of fresh game meat provisioned annually by the sport hunting industry to rural communities in Zambia at an approximate value for the meat alone of >US$600,000 exclusive of distribution costs. During the hunting moratorium (2013–2014), this supply of meat has halted, likely adversely affecting rural communities previously reliant on this food source. Proposed alternatives to sport hunting should consider protein provisioning in addition to other benefits (e.g., employment, community pledges, anti-poaching funds) that rural Zambian communities receive from the sport hunting industry.
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Hithamani G, Srinivasan K. Bioaccessibility of polyphenols from wheat (Triticum aestivum), sorghum (Sorghum bicolor), green gram (Vigna radiata), and chickpea (Cicer arietinum) as influenced by domestic food processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11170-9. [PMID: 25340251 DOI: 10.1021/jf503450u] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Cereals (wheat and sorghum) and legumes (green gram and chickpea) commonly consumed in Asia and Africa were evaluated for polyphenolic content. Bioaccessibility of polyphenols from these grains as influenced by domestic processing was also estimated. Total polyphenol content of wheat and sorghum was 1.20 and 1.12 mg/g respectively, which was increased by 49% and 20% respectively, on roasting. In contrast, a significant reduction of the same was observed in both the cereals after pressure-cooking, open-pan boiling, and microwave heating. Total flavonoids, which was 0.89 mg/g in native sorghum, reduced drastically after processing. Tannin content of both the cereals significantly increased on sprouting as well as roasting. Total polyphenol content reduced by 31% on sprouting but increased to 24% on roasting in green gram. Pressure-cooking (53%), open-pan boiling (64%), and microwave heating (>2-fold increase) significantly increased total polyphenol content in chickpea, while drastic reduction was observed in the total flavonoid content. Bioaccessible total polyphenols from these grains were in the following order: green gram > chickpea > wheat > sorghum. Domestic processing of these grains had minimal/no effect on the bioaccessible total flavonoid content. Not all the phenolic compounds present in them were bioaccessible. Concentration of bioaccessible phenolic compounds increased especially on sprouting and roasting of these grains, except chickpea, where sprouting significantly reduced the same (476 to 264 μg/g). Microwave heating significantly enhanced the concentration of bioaccessible polyphenols especially from chickpea. Thus, sprouting and roasting provided more bioaccessible polyphenols from the cereals and legumes studied.
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Affiliation(s)
- Gavirangappa Hithamani
- Department of Biochemistry and Nutrition, CSIR - Central Food Technological Research Institute , Mysore 570 020, India
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Grootboom AW, Mkhonza NL, Mbambo Z, O'Kennedy MM, da Silva LS, Taylor J, Taylor JRN, Chikwamba R, Mehlo L. Co-suppression of synthesis of major α-kafirin sub-class together with γ-kafirin-1 and γ-kafirin-2 required for substantially improved protein digestibility in transgenic sorghum. PLANT CELL REPORTS 2014; 33:521-537. [PMID: 24442398 DOI: 10.1007/s00299-013-1556-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/08/2013] [Revised: 12/04/2013] [Accepted: 12/18/2013] [Indexed: 06/03/2023]
Abstract
KEY MESSAGE Co-suppressing major kafirin sub-classes is fundamental to improved protein digestibility and nutritional value of sorghum. The improvement is linked to an irregularly invaginated phenotype of protein bodies. ABSTRACT The combined suppression of only two genes, γ kafirin-1 (25 kDa) and γ-kafirin-2 (50 kDa), significantly increases sorghum kafirin in vitro digestibility. Co-suppression of a third gene, α-kafirin A1 (25 kDa), in addition to the two genes increases the digestibility further. The high-digestibility trait has previously only been obtained either through the co-suppression of six kafirin genes (α-A1, 25 kDa; α-B1, 19 kDa; α-B2, 22 kDa; γ-kaf1, 27 kDa; γ-kaf 2, 50 kDa; and δ-kaf 2, 18 kDa) or through random chemical-induced mutations (for example, the high protein digestibility mutant). We present further evidence that suppressing just three of these genes alters kafirin protein cross-linking and protein body microstructure to an irregularly invaginated phenotype. The irregular invaginations are consistent with high pepsin enzyme accessibility and hence high digestibility. The approach we adopted towards increasing sorghum protein digestibility appears to be an effective tool in improving the status of sorghum as a principal supplier of energy and protein in poor communities residing in marginal agro-ecological zones of Africa.
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Affiliation(s)
- Andile W Grootboom
- CSIR/BioSciences, Meiring Naude Road, Brummeria, Pretoria, 0001, South Africa
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Taylor JRN, Dlamini BC, Kruger J. 125thAnniversary Review: The science of the tropical cereals sorghum, maize and rice in relation to lager beer brewing. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.68] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- John R. N. Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria; Private Bag X20; Hatfield; 0028; South Africa
| | - Bhekisisa C. Dlamini
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria; Private Bag X20; Hatfield; 0028; South Africa
| | - Johanita Kruger
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria; Private Bag X20; Hatfield; 0028; South Africa
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Ranawana V, Kaur B. Role of proteins in insulin secretion and glycemic control. ADVANCES IN FOOD AND NUTRITION RESEARCH 2013; 70:1-47. [PMID: 23722093 DOI: 10.1016/b978-0-12-416555-7.00001-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Dietary proteins are essential for the life of all animals and humans at all stages of the life cycle. They serve many structural and biochemical functions and have significant effects on health and wellbeing. Dietary protein consumption has shown an upward trend in developed countries in the past two decades primarily due to greater supply and affordability. Consumption is also on the rise in developing countries as affluence is increasing. Research shows that proteins have a notable impact on glucose homeostasis mechanisms, predominantly through their effects on insulin, incretins, gluconeogenesis, and gastric emptying. Since higher protein consumption and impaired glucose tolerance can be commonly seen in the same population demographics, a thorough understanding of the former's role in glucose homeostasis is crucial both toward the prevention and management of the latter. This chapter reviews the current state of the art on proteins, amino acids, and their effects on blood glucose and insulin secretion.
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Affiliation(s)
- Viren Ranawana
- Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, Singapore, Singapore.
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Taylor J, Taylor JRN, Kini F. Cereal Biofortification: Strategies, Challenges, and Benefits. CEREAL FOOD WORLD 2012. [DOI: 10.1094/cfw-57-4-0165] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- J. Taylor
- Institute of Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Hatfield, South Africa
| | - J. R. N. Taylor
- Institute of Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Hatfield, South Africa
| | - F. Kini
- Institut de Recherche en Sciences de la Santé (IRSS), Ouagadougou, Burkina Faso
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da Silva LS, Taylor J, Taylor JRN. Transgenic sorghum with altered kafirin synthesis: kafirin solubility, polymerization, and protein digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:9265-9270. [PMID: 21819142 DOI: 10.1021/jf201878p] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Transgenic sorghum (TG) lines with altered kafirin synthesis, particularly suppression of γ-kafirin synthesis, and improved protein quality have been developed. The proportion of kafirin extracted with 60% tert-butyl alcohol alone was greatly increased in the TG lines. However, the total amount of kafirin remained unchanged. Further, in the TG lines, the kafirin was much less polymerized by disulfide bonding. There was also evidence of compensatory synthesis of other kafirin proteins. Cooked protein digestibility was increased in the TG form, even after removal of interfering starch. The TG protein bodies were intermediate in appearance between the normal type and the invaginated high digestibility mutants. Hence, the increased protein digestibility of these TG lines is probably related to their lower levels of disulfide-bonded kafirin polymerization, allowing better access of proteases. This work appears to confirm that disulfide bond formation in kafirin is responsible for the reduced protein digestibility of cooked sorghum.
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Affiliation(s)
- Laura S da Silva
- Department of Food Science, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa
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Taylor J, Taylor JRN. Protein biofortified sorghum: effect of processing into traditional african foods on their protein quality. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:2386-2392. [PMID: 21338110 DOI: 10.1021/jf104006v] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Protein biofortification into crops is a means to combat childhood protein-energy malnutrition (PEM) in developing countries, by increasing the bioavailability of protein in staple plant foods and ensuring sustainability of the crop. Protein biofortification of sorghum has been achieved by both chemically induced mutation and genetic engineering. For this biofortification to be effective, the improved protein quality in the grain must be retained when it is processed into staple African foods. Suppression of kafirin synthesis by genetic engineering appeared to be superior to improved protein digestibility by chemical mutagenesis, because both the lysine content and protein digestibility were substantially improved and maintained in a range of African foods. For the genetically engineered sorghums, the protein digestibility corrected amino acid score was almost twice that of their null controls and considerably higher than the high protein digestibility sorghum type. Such protein biofortified sorghum has considerable potential to alleviate PEM.
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Affiliation(s)
- Janet Taylor
- Department of Food Science, University of Pretoria, Pretoria 0002, South Africa.
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