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Nagy R, Kun-Nemes A, Szőllősi E, Bíróné Molnár P, Cziáky Z, Murányi E, Sipos P, Remenyik J. Physiological potential of different Sorghum bicolor varieties depending on their bioactive characteristics and antioxidant potential as well as different extraction methods. Heliyon 2024; 10:e35807. [PMID: 39220962 PMCID: PMC11365355 DOI: 10.1016/j.heliyon.2024.e35807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 07/22/2024] [Accepted: 08/05/2024] [Indexed: 09/04/2024] Open
Abstract
A comprehensive study of sorghum bran and flour was performed to explore the secondary metabolite profiles of differently coloured genotypes and to evaluate the variability in the antioxidant properties based on differences in polarity and solubility. This research included one red variety and one white variety. Among the samples, the red variety contained significantly greater amounts of secondary metabolites than did the white variety, with total polyphenol contents of 808.04 ± 63.89 mg.100 g-1 and 81.56 ± 3.87 mg.100 g-1, respectively. High-molecular-weight condensed tannin-type flavonoid extracts with high antioxidant activity were obtained by using relatively low-polarity acetone-water solvents, which was reflected by the measured antioxidant values. Among the methods used, the electron-donating Trolox equivalent antioxidant assay provided the highest antioxidant capacity, with values ranging from 118.5 to 182.6 μmol g-1 in the case of the red variety, in accordance with the electron donor properties of condensed tannins. Key secondary metabolites were identified using MS techniques and quantified using HPLC. Catechin and procyanidin B1 were found in the red variety at concentrations of 3.20 and 96.11 mg.100 g-1, respectively, while the concentrations in the white variety were under the limit of detection. All four tocopherols were found in sorghum, with the red variety containing a higher amount than the white variety, but the vitamin B complex concentrations were higher in the white variety. Overall, the red sorghum variety proved to be a better source of secondary metabolites with potential health benefits and could be used as a nutrient-rich food source.
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Affiliation(s)
- Róbert Nagy
- University of Debrecen, Faculty of Agriculture, and Food Sciences, and Environmental Management, Institute of Nutrition Science, 138 Böszörményi Street, 4032, Debrecen, Hungary
| | - Andrea Kun-Nemes
- University of Debrecen, Faculty of Agriculture and Food Sciences, and Environmental Management, Center for Complex Systems and Microbiome Innovations, 1 Egyetem Square, 4032, Debrecen, Hungary
| | - Erzsébet Szőllősi
- University of Debrecen, Faculty of Agriculture and Food Sciences, and Environmental Management, Center for Complex Systems and Microbiome Innovations, 1 Egyetem Square, 4032, Debrecen, Hungary
| | - Piroska Bíróné Molnár
- University of Debrecen, Faculty of Agriculture and Food Sciences, and Environmental Management, Center for Complex Systems and Microbiome Innovations, 1 Egyetem Square, 4032, Debrecen, Hungary
| | - Zoltán Cziáky
- University of Nyíregyháza, Institute of Technical and Agricultural Sciences, Agricultural and Molecular Research and Service Group, 31/b. Sóstói Street, 4400, Nyíregyháza, Hungary
| | - Eszter Murányi
- Hungarian University of Agriculture and Life Sciences, Research Institute of Karcag, 1 Páter Károly Str., 2100 Gödöllő, Hungary
| | - Péter Sipos
- University of Debrecen, Faculty of Agriculture, and Food Sciences, and Environmental Management, Institute of Nutrition Science, 138 Böszörményi Street, 4032, Debrecen, Hungary
| | - Judit Remenyik
- University of Debrecen, Faculty of Agriculture and Food Sciences, and Environmental Management, Center for Complex Systems and Microbiome Innovations, 1 Egyetem Square, 4032, Debrecen, Hungary
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Khoddami A, Messina V, Vadabalija Venkata K, Farahnaky A, Blanchard CL, Roberts TH. Sorghum in foods: Functionality and potential in innovative products. Crit Rev Food Sci Nutr 2023; 63:1170-1186. [PMID: 34357823 DOI: 10.1080/10408398.2021.1960793] [Citation(s) in RCA: 24] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Sorghum grain is a staple food for about 500 million people in 30 countries in Africa and Asia. Despite this contribution to global food production, most of the world's sorghum grain, and nearly all in Western countries, is used as animal feed. A combination of the increasingly important ability of sorghum crops to resist heat and drought, the limited history of the use of sorghum in Western foods, and the excellent functional properties of sorghum grain in healthy diets, suggests a greater focus on the development of new sorghum-based foods. An understanding of the structural and functional properties of sorghum grain to develop processes for production of new sorghum-based foods is required. In this review, we discuss the potential of sorghum in new food products, including sorghum grain composition, the functional properties of sorghum in foods, processing of sorghum-based products, the digestibility of sorghum protein and starch compared to other grains, and the health benefits of sorghum. In the potential for sorghum as a major ingredient in new foods, we suggest that the gluten-free status of sorghum is of relatively minor importance compared to the functionality of the slowly digested starch and the health benefits of the phenolic compounds present.
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Affiliation(s)
- Ali Khoddami
- Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, Australia
| | - Valeria Messina
- Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, Australia
| | | | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia
| | - Christopher L Blanchard
- ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University, Wagga Wagga, New South Wales, Australia
| | - Thomas H Roberts
- Sydney Institute of Agriculture, School of Life and Environmental Sciences, University of Sydney, Sydney, New South Wales, Australia
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Pouramiri B, Seyedhosseini SR, Nematollahi MH, Faramarz S, Seyedi F, Ayati A. Green Synthesis and Anticancer Evaluation of Novel Chrysin Hydrazone Derivatives. Polycycl Aromat Compd 2021. [DOI: 10.1080/10406638.2021.2011753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Behjat Pouramiri
- Student Research Committee, Jiroft University of Medical Sciences, Jiroft, Iran
| | | | - Mohammad Hadi Nematollahi
- Department of Biochemistry, School of Medicine, Kerman University of Medical Sciences, Kerman, Iran
- Physiology Research Center, Institute of Basic and Clinical Physiology Sciences, Kerman University of Medical Sciences, Kerman, Iran
| | - Sanaz Faramarz
- Department of Biochemistry, School of Medicine, Kerman University of Medical Sciences, Kerman, Iran
- Student Research Committee, Kerman University of Medical Sciences, Kerman, Iran
| | - Fatemeh Seyedi
- Department of Anatomy, School of Medicine, Jiroft University of Medical Sciences, Jiroft, Iran
| | - Adileh Ayati
- Department of Medicinal Chemistry, Faculty of Pharmacy and Pharmaceutical Sciences Research Center, Tehran University of Medical Sciences, Tehran, Iran
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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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Singh V, Kumar N, Dwivedi AK, Sharma R, Sharma MK. Phylogenomic Analysis of R2R3 MYB Transcription Factors in Sorghum and their Role in Conditioning Biofuel Syndrome. Curr Genomics 2020; 21:138-154. [PMID: 32655308 PMCID: PMC7324873 DOI: 10.2174/1389202921666200326152119] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 03/17/2020] [Accepted: 03/19/2020] [Indexed: 11/30/2022] Open
Abstract
Background Large scale cultivation of sorghum for food, feed, and biofuel requires concerted efforts for engineering multipurpose cultivars with optimised agronomic traits. Due to their vital role in regulating the biosynthesis of phenylpropanoid-derived compounds, biomass composition, biotic, and abiotic stress response, R2R3-MYB family transcription factors are ideal targets for improving environmental resilience and economic value of sorghum. Methods We used diverse computational biology tools to survey the sorghum genome to identify R2R3-MYB transcription factors followed by their structural and phylogenomic analysis. We used in-house generated as well as publicly available high throughput expression data to analyse the R2R3 expression patterns in various sorghum tissue types. Results We have identified a total of 134 R2R3-MYB genes from sorghum and developed a framework to predict gene functions. Collating information from the physical location, duplication, structural analysis, orthologous sequences, phylogeny, and expression patterns revealed the role of duplications in clade-wise expansion of the R2R3-MYB family as well as intra-clade functional diversification. Using publicly available and in-house generated RNA sequencing data, we provide MYB candidates for conditioning biofuel syndrome by engineering phenylpropanoid biosynthesis and sugar signalling pathways in sorghum. Conclusion The results presented here are pivotal to prioritize MYB genes for functional validation and optimize agronomic traits in sorghum.
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Affiliation(s)
- Vinay Singh
- 1Crop Genetics & Informatics Group, School of Biotechnology, Jawaharlal Nehru University, New Mehrauli Road, New Delhi-110067, India; 2Crop Genetics & Informatics Group, School of Computational & Integrative Sciences, Jawaharlal Nehru University, New Mehrauli Road, New Delhi-110067, India
| | - Neeraj Kumar
- 1Crop Genetics & Informatics Group, School of Biotechnology, Jawaharlal Nehru University, New Mehrauli Road, New Delhi-110067, India; 2Crop Genetics & Informatics Group, School of Computational & Integrative Sciences, Jawaharlal Nehru University, New Mehrauli Road, New Delhi-110067, India
| | - Anuj K Dwivedi
- 1Crop Genetics & Informatics Group, School of Biotechnology, Jawaharlal Nehru University, New Mehrauli Road, New Delhi-110067, India; 2Crop Genetics & Informatics Group, School of Computational & Integrative Sciences, Jawaharlal Nehru University, New Mehrauli Road, New Delhi-110067, India
| | - Rita Sharma
- 1Crop Genetics & Informatics Group, School of Biotechnology, Jawaharlal Nehru University, New Mehrauli Road, New Delhi-110067, India; 2Crop Genetics & Informatics Group, School of Computational & Integrative Sciences, Jawaharlal Nehru University, New Mehrauli Road, New Delhi-110067, India
| | - Manoj K Sharma
- 1Crop Genetics & Informatics Group, School of Biotechnology, Jawaharlal Nehru University, New Mehrauli Road, New Delhi-110067, India; 2Crop Genetics & Informatics Group, School of Computational & Integrative Sciences, Jawaharlal Nehru University, New Mehrauli Road, New Delhi-110067, India
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Xiong Y, Zhang P, Warner RD, Fang Z. Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications. Compr Rev Food Sci Food Saf 2019; 18:2025-2046. [PMID: 33336966 DOI: 10.1111/1541-4337.12506] [Citation(s) in RCA: 102] [Impact Index Per Article: 20.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Revised: 09/19/2019] [Accepted: 09/24/2019] [Indexed: 11/29/2022]
Abstract
Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain is a rich source of nutrients and health-beneficial phenolic compounds. The phenolic profile of sorghum is exceptionally unique and more abundant and diverse than other common cereal grains. The phenolic compounds in sorghum are mainly composed of phenolic acids, 3-deoxyanthocyanidins, and condensed tannins. Studies have shown that sorghum phenolic compounds have potent antioxidant activity in vitro, and consumption of sorghum whole grain may improve gut health and reduce the risks of chronic diseases. Recently, sorghum grain has been used to develop functional foods and beverages, and as an ingredient incorporated into other foods. Moreover, the phenolic compounds, 3-deoxyanthocyanidins, and condensed tannins can be isolated and used as promising natural multifunctional additives in broad food applications. The objective of this review is to provide a comprehensive understanding of nutrition and phenolic compounds derived from sorghum and their related health effects, and demonstrate the potential for incorporation of sorghum in food systems as a functional component and food additive to improve food quality, safety, and health functions.
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Affiliation(s)
- Yun Xiong
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, Univ. of Melbourne, Parkville, VIC, 3010, Australia
| | - Pangzhen Zhang
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, Univ. of Melbourne, Parkville, VIC, 3010, Australia
| | - Robyn Dorothy Warner
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, Univ. of Melbourne, Parkville, VIC, 3010, Australia
| | - Zhongxiang Fang
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, Univ. of Melbourne, Parkville, VIC, 3010, Australia
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Agah S, Kim H, Mertens-Talcott SU, Awika JM. Complementary cereals and legumes for health: Synergistic interaction of sorghum flavones and cowpea flavonols against LPS-induced inflammation in colonic myofibroblasts. Mol Nutr Food Res 2017; 61. [DOI: 10.1002/mnfr.201600625] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2016] [Revised: 01/20/2017] [Accepted: 01/25/2017] [Indexed: 12/29/2022]
Affiliation(s)
- Shima Agah
- Department of Soil and Crop Science; Texas A&M University; College Station TX USA
- Department of Nutrition and Food Science; Texas A&M University; College Station TX USA
| | - Hyemee Kim
- Department of Soil and Crop Science; Texas A&M University; College Station TX USA
| | | | - Joseph M. Awika
- Department of Soil and Crop Science; Texas A&M University; College Station TX USA
- Allied Blending and ingredients; Bell CA, USA
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