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D'Almeida CTDS, Abdelbost L, Mameri H, Ferreira MSL. Tracking the changes and bioaccessibility of phenolic compounds of sorghum grains (Sorghum bicolor (L.) Moench) upon germination and seedling growth by UHPLC-QTOF-MS/MS. Food Res Int 2024; 193:114854. [PMID: 39160045 DOI: 10.1016/j.foodres.2024.114854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Revised: 07/12/2024] [Accepted: 07/28/2024] [Indexed: 08/21/2024]
Abstract
In this study, phenolic profile/content was analyzed by high-resolution untargeted metabolomics after short germination (72 h) and seedling growth (144 h), using three sorghum genotypes varying in tannin content (IS 29569, Macia and IS 30400). In vitro antioxidant capacity and phenolic bioaccessibility were determined by microplate-based and INFOGEST methods, respectively. A total of 58 % annotated compounds were found in all genotypes; and phenolic acids and flavonoids represent more than 80 % of sorghum total abundance. PCA analysis showed higher phenolic variability in germination times (72 %) than genotypes (51 %). Germination reduced total ion abundance (-7 %) and free:bound phenolic compounds ratio (2.4-1.1), but antioxidant capacity remained constant. These results indicate the cell matrix-phenolic decomplexation, with the free compounds were quickly consumed after radicle emergence. Germination increased phenolic bioaccessibility (mainly in oral phase) but reduces flavonoids contents in gastric/intestinal digestion steps. This work can stimulate seed germination as a viable option for sorghum-based foods development, with improved nutritional and bioactive properties.
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Affiliation(s)
- Carolina Thomaz Dos Santos D'Almeida
- Laboratory of Bioactives (LABBIO), Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (LBP-IMasS), UNIRIO, Brazil.
| | - Lynda Abdelbost
- UMR IATE, Univ. Montpellier, INRAE, Institut-Agro Montpellier, F-34060 Montpellier, France
| | - Hamza Mameri
- UMR IATE, Univ. Montpellier, INRAE, Institut-Agro Montpellier, F-34060 Montpellier, France.
| | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives (LABBIO), Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (LBP-IMasS), UNIRIO, Brazil.
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2
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Kumar V, Yadav M, Awala SK, Valombola JS, Saxena MS, Ahmad F, Saxena SC. Millets: a nutritional powerhouse for ensuring food security. PLANTA 2024; 260:101. [PMID: 39302511 DOI: 10.1007/s00425-024-04533-9] [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: 02/28/2024] [Accepted: 09/15/2024] [Indexed: 09/22/2024]
Abstract
MAIN CONCLUSION Millets are important food source to ensure global food and nutritional security and are associated with health benefits. Millets have emerged as a nutritional powerhouse with the potential to address food security challenges worldwide. These ancient grains, which come in various forms, including finger millet, proso millet, and pearl millet, among others, are essential to a balanced diet, since they provide a wide range of nutritional advantages. Millets have a well-rounded nutritional profile with a high protein, dietary fiber, vitamin, and mineral content for optimal health and wellness. In addition to their nutritional advantages, millets exhibit remarkable adaptability and durability to various agroecological conditions, making them a valuable resource for smallholder farmers functioning in resource-poor regions. Promoting the growth and use of millet can lead to several benefits that researchers and development experts may discover, including improved nutrition, increased food security, and sustainable agricultural methods. Therefore, millets are food crops, that are climate smart, nutritional, and food secured to feed the increasing global population, and everyone could have a healthier, more resilient future.
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Affiliation(s)
- Vikash Kumar
- Department of Biochemistry, Central University of Haryana, Mahendergarh, Haryana, 123031, India
| | - Mohini Yadav
- Department of Biochemistry, Central University of Haryana, Mahendergarh, Haryana, 123031, India
| | - Simon Kamwele Awala
- Department of Crop Production and Agricultural Technologies, University of Namibia (Ogongo Campus), Oshakati, 15001, Namibia
| | - Johanna Shekupe Valombola
- Department of Intermediate and Vocational Education, University of Namibia (Hifikepunye Pohamba Campus), Oshakati, 15001, Namibia
| | - Maneesha S Saxena
- Department of Biochemistry, G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, 263145, India
| | - Faheem Ahmad
- Department of Botany, Aligarh Muslim University, Aligarh, 202002, India.
| | - Saurabh C Saxena
- Department of Biochemistry, Central University of Haryana, Mahendergarh, Haryana, 123031, India.
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3
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Zhang P, Awika JM. Effect of sorghum bran addition on antioxidant activities, sensory properties, and in vitro starch digestibility of Chinese southern-style steamed bread. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39092915 DOI: 10.1002/jsfa.13790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 05/06/2024] [Accepted: 07/18/2024] [Indexed: 08/04/2024]
Abstract
BACKGROUND Chinese steamed bread (CSB) is one of the most important staple foods in China and is also popular in South-East Asia. Developing functional CSB could improve people's resistance to inflammatory and non inflammatory diseases. This work investigated the effect of sorghum bran addition on antioxidant activities, sensory properties, and in vitro starch digestibility of Chinese southern-style steamed bread (CSSB). RESULTS In this study, the enhanced CSSB with 0-200 g kg-1 of fine black and tannin (sumac) sorghum bran addition was developed. A small change in phenol content and antioxidant activity was observed at various stages in the processing procedure before steaming. Moreover, a high retention of antioxidant phenolics CSSB with sorghum bran addition was observed. Sorghum bran addition significantly increased the total phenol content and antioxidant activity of CSSB by 4.5-10 times, on average, relative to control. Sorghum bran addition significantly also increased the content of resistant starch, and significantly decreased in vitro starch digestibility in CSSB; these effects were likely due to the joint inhibitory effect of tannins and ferulic acid on starch digestibility. Interestingly, the sorghum bran breads scored higher or similar to control in sensory color preference and overall appearance, but lower on most textural and mouthfeel attributes. CONCLUSION Sorghum bran addition significantly increased the antioxidant activity of CSSB and significantly decreased starch digestibility. Moreover, the color and appearance properties were maintained or improved. However, the sensorial textural attributes were negatively impacted by the sorghum bran substitutions. Strategies to improve the texture of bran-fortified breads would likely enhance their consumer acceptability. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Pingping Zhang
- Institute of Food Crops, Provincial Key Lab for Agrobiology, Jiangsu Academy of Agricultural Sciences, Nanjing, China
- Collaborative innovation Center for Modern Crop Production co-sponsored by Province and Ministry, Nanjing, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Joseph M Awika
- Department of Soil and Crop Sciences, Texas A&M University, College Station, Texas, USA
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Sharma S, Kumar S, Gautam P, Kumar AP, Kumar V, Ahmad W, Dobhal A. Process Standardization of Functionally Enriched Millet-Based Nutri-Cereal Mix Using D-Optimal Design Approach for Enhancing Food and Nutritional Security. ACS OMEGA 2024; 9:26293-26306. [PMID: 38911719 PMCID: PMC11191092 DOI: 10.1021/acsomega.4c02126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 05/23/2024] [Accepted: 05/24/2024] [Indexed: 06/25/2024]
Abstract
Millets are currently employed in a variety of ways, including direct consumption and usage in the manufacture of certain cuisines or snacks. The present investigation was aimed at optimizing functionally enriched millet-based nutri-cereal mix comprising chicken and vegetable for a nutrition-deficient population. A total of 16 experiments were carried out by using optimal (custom) design model of mixture design with 60% major ingredients, including malted sorghum flour (20-30%), malted green gram flour (15-25%), and boiled chicken powder (5-15%). To make 100% of the total nutri-cereal mixture, other ingredients such as malted pearl millet (10%), finger millet flour (10%), beetroot powder (2.5%), pumpkin powder (7.5%), skimmed milk powder (9.5%), and stevia powder (0.5%) were added. Numerical optimization was done using Design Expert software, version 13. The optimized ratio was 30% malted sorghum flour, 15% malted green gram flour, and 15% chicken powder. The predicted values of responses 5.101%, 3.616%, 1.963%, 11.165%, 28.005%, 50.149%, 330.282 kcal, and 0.373 were in accordance with experimental values 6.426%, 3.455%, 1.714%, 11.432%, 29.12%, 47.853%, 323.318 kcal, and 0.385 for moisture, ash, fat, fiber, protein, carbohydrates, energy, and water activity, respectively, with a small error percentage. The results of mineral content, phenolic content, and amino acid profiling revealed that the optimized Nutri-cereal mix have higher amounts of these components. The results also suggested that the optimized Nutri-cereal mix of these malted millet flours can potentially enhance the nutritional deficiency as well as improve food and nutritional security.
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Affiliation(s)
- Samiksha Sharma
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Dehradun, Uttarakhand 248002, India
| | - Sanjay Kumar
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Dehradun, Uttarakhand 248002, India
| | - Pankaj Gautam
- Department
of Microbiology, Graphic Era (Deemed to
be University), Dehradun, Uttarakhand 248002, India
| | - Avvaru Praveen Kumar
- Department
of Chemistry, School of Applied Natural Science, Adama Science and Technology University, P.O. Box 1888, Adama 1888, Ethiopia
| | - Vinod Kumar
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Dehradun, Uttarakhand 248002, India
- Graphic
Era Hill University, Dehradun, Uttarakhand 248002, India
| | - Waseem Ahmad
- Department
of Chemistry, Graphic Era (Deemed to be
University), Dehradun, Uttarakhand 248002, India
| | - Ankita Dobhal
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Dehradun, Uttarakhand 248002, India
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Chiodetti M, Tuccio MG, Carini E. Effect of water content on gelatinization functionality of flour from sprouted sorghum. Curr Res Food Sci 2024; 8:100780. [PMID: 38957286 PMCID: PMC11217609 DOI: 10.1016/j.crfs.2024.100780] [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: 02/01/2024] [Revised: 05/28/2024] [Accepted: 06/04/2024] [Indexed: 07/04/2024] Open
Abstract
Sorghum starch granules are encapsulated in a rigid protein matrix that prevents the granules from fully swelling and gelatinizing. Sprouting and subsequent drying treatment can affect the gelatinization properties of sorghum starch. This study aimed to evaluate the gelatinization properties of flours from unsprouted (US) and sprouted (S50, S40) sorghum dried at 50 °C (6h) and 40 °C (12h), respectively. Swelling power (Sp), thermal properties (DSC) and 1H molecular mobility and dynamics were evaluated at different water contents (38-91%). Sp increased with increasing water content, with S40 showing the lowest values, probably due to prolonged amylase activity and thus starch breakdown. Sprouting increased gelatinization temperatures; however, these differences disappeared for high water contents (82 and 91%). From a molecular point of view, sprouted samples showed a decrease in protons associated to the rigid protein matrix and starch structures. 1H CPMG results showed the presence of 4 populations at 38% water content. The evolution of the more mobile population with increasing water content supported the assignment of more mobile water fraction to this population. Sprouting decreased the mobility of populations in unheated samples, suggesting an increase in molecular bonds between flour biopolymers and water. After heating, however, increased molecular mobility in S40 indicated the formation of a weaker network between starch, protein, and water at the molecular level. These results suggest that post-sprouting drying treatment influences sorghum gelatinization, with potential modulation by water content. This study contributes to understanding the application of sprouted sorghum in foods with different moisture content.
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Affiliation(s)
- Miriam Chiodetti
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124, Parma (PR), Italy
| | - Maria Grazia Tuccio
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124, Parma (PR), Italy
| | - Eleonora Carini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124, Parma (PR), Italy
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Dionisi T, Rinninella E, Raoul P, Cintoni M, Mele MC, Gasbarrini G, Pellicano R, Vassallo GA, Gasbarrini A, Addolorato G, Gasbarrini GB. Sorghum (Sorghum vulgare): an ancient grain, a novel choice for a healthy gluten-free diet. Minerva Gastroenterol (Torino) 2024; 70:231-241. [PMID: 36943204 DOI: 10.23736/s2724-5985.23.03300-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/23/2023]
Abstract
Celiac disease (CD) is an autoimmune disease related to gluten consumption. To date, the only effective therapy that can reverse symptoms and prevent complications is the gluten-free diet (GFD), which is challenging to maintain and has potential health risks. Identifying foods that can help diversify the GFD and that best match the nutritional needs of people with CD may improve the health and quality of life of celiac patients. This review, conducted through a non-systematic search of the available literature, aims to gather the most recent research on nutritional issues in CD and GFD. Moreover, it highlights how sorghum characteristics could provide health benefits to CD patients that counteract the nutritional problems due to CD and the nutritional consequences of GFD acceptance. Sorghum contains a wide variety of bioactive compounds, such as flavones and tannins, that have shown anti-inflammatory activity in preclinical studies. They can also regulate blood sugar levels and lower cholesterol to reduce the effects of common chronic diseases such as metabolic and cardiovascular diseases. Because it is gluten-free, its use in making foods for celiac patients is increasing, especially in the United States. In conclusion, sorghum is a fascinating grain with nutritional properties and health benefits for supplementing GFD. However, only one study confirms the short-term safety of sorghum inclusion in the GFD, and further long-term studies with a large sample are needed.
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Affiliation(s)
- Tommaso Dionisi
- Unit of Internal Medicine, Department of Medical and Surgical Sciences, Columbus-Gemelli Hospital, IRCCS A. Gemelli University Polyclinic Foundation, Rome, Italy
| | - Emanuele Rinninella
- Unit of Clinical Nutrition, Department of Medical and Surgical Sciences, IRCCS A. Gemelli University Polyclinic Foundation, Rome, Italy
| | - Pauline Raoul
- Unit of Advanced Nutrition in Oncology, Department of Medical and Surgical Sciences, IRCCS A. Gemelli University Polyclinic Foundation, Rome, Italy
| | - Marco Cintoni
- Unit of Clinical Nutrition, Department of Medical and Surgical Sciences, IRCCS A. Gemelli University Polyclinic Foundation, Rome, Italy
| | - Maria C Mele
- Unit of Advanced Nutrition in Oncology, Department of Medical and Surgical Sciences, IRCCS A. Gemelli University Polyclinic Foundation, Rome, Italy
- Department of Translational Medicine and Surgery, Sacred Heart Catholic University, Rome, Italy
| | - Gabriele Gasbarrini
- Department of Agri-Food Sciences and Technologies, University of Bologna, Bologna, Italy
| | - Rinaldo Pellicano
- Department of Gastroenterology and Clinical Nutrition, Molinette Hospital, Città della Salute e della Scienza, Turin, Italy -
| | - Gabriele A Vassallo
- Department of Internal Medicine, Barone Lombardo Hospital, Canicattì, Agrigento, Italy
| | - Antonio Gasbarrini
- Unit of Clinical Nutrition, Department of Medical and Surgical Sciences, IRCCS A. Gemelli University Polyclinic Foundation, Rome, Italy
- Department of Translational Medicine and Surgery, Sacred Heart Catholic University, Rome, Italy
- CEMAD Digestive Disease Center, IRCCS A. Gemelli University Polyclinic Foundation, Sacred Heart Catholic University, Rome, Italy
| | - Giovanni Addolorato
- Unit of Internal Medicine, Department of Medical and Surgical Sciences, Columbus-Gemelli Hospital, IRCCS A. Gemelli University Polyclinic Foundation, Rome, Italy
- CEMAD Digestive Disease Center, IRCCS A. Gemelli University Polyclinic Foundation, Sacred Heart Catholic University, Rome, Italy
| | - Giovanni B Gasbarrini
- CEMAD Digestive Disease Center, IRCCS A. Gemelli University Polyclinic Foundation, Sacred Heart Catholic University, Rome, Italy
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Jenfa MD, Adelusi OA, Aderinoye A, Coker OJ, Martins IE, Obadina OA. Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum-orange-fleshed sweet potato composite flour. Food Sci Nutr 2024; 12:2364-2378. [PMID: 38628183 PMCID: PMC11016400 DOI: 10.1002/fsn3.3922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 11/28/2023] [Accepted: 12/14/2023] [Indexed: 04/19/2024] Open
Abstract
Sorghum and orange-fleshed sweet potato (OFSP) flours were blended to produce composite flours at eight different ratios of 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, and 20:80, respectively, whereas 100% sorghumflour was used as control. The physicochemical compositions, nutritional and functional properties, as well as color attributes of the composite flour blends were evaluated. The acquired data were analyzed using ANOVA, and the means were separated using the Duncan multiple range test. Significant differences (p < .05) were observed in the physicochemical and nutritional properties of the flour blends. The protein levels in the composite flour decreased as the proportion of OFSP flour increased. However, the levels of vitamins, particularly vitamins A and C contents of the composite flours increased with higher proportions of OFSP, ranging from 0.27 and 1.74 mg/100 g in sample S100 to 2.13 and 2.12 mg/100 g in sample S20O80, respectively. In contrast, an increase in the percentage of OFSP flour resulted in a decrease in the contents of vitamin B-complex, particularly vitamins B2 and B6. These values decreased slightly from 0.19 and 1.98 mg/100 g in sample S100 to 0.16 and 0.03 mg/100 g in sample S20O80, respectively. Furthermore, as the proportion of OFSP flour increased, there was a reduction in the calcium levels from 17.39 mg/100 g in the 100% sorghum sample to 13.52 mg/100 g in the S20O80 sample. However, no particular trend was observed in, magnesium, iron, and phosphorus levels. Sample S50O50 had the highest percentage of essential and conditional amino acids, except for cysteine, valine, and phenylalanine. The findings also revealed significant variations (p < .05) in the composite flour samples' functional properties and color measurements. Substituting sorghum with OFSP in sorghum-based food products would significantly increase their vitamin A content.
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Affiliation(s)
- Mary Damilola Jenfa
- Department of Food Science and TechnologyFederal University of AgricultureAbeokutaNigeria
| | - Oluwasola Abayomi Adelusi
- Department of Biotechnology and Food Technology, Faculty of ScienceUniversity of JohannesburgDoornfonteinSouth Africa
| | | | | | | | - Olusegun Adewale Obadina
- Department of Food Science and TechnologyFederal University of AgricultureAbeokutaNigeria
- Department of Biotechnology and Food Technology, Faculty of ScienceUniversity of JohannesburgDoornfonteinSouth Africa
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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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Gebre W, Mekbib F, Tirfessa A, Bekele A. Genetic variability among lowland sorghum accessions collected from southern Ethiopia for grain quality traits. Heliyon 2024; 10:e25323. [PMID: 38390132 PMCID: PMC10881306 DOI: 10.1016/j.heliyon.2024.e25323] [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: 08/17/2023] [Revised: 12/01/2023] [Accepted: 01/24/2024] [Indexed: 02/24/2024] Open
Abstract
The study was carried out to assess the nature and magnitude of genetic variability for grain quality traits in lowland sorghum accessions. Understanding genetic diversity and trait association is crucial to designing an effective breeding plan to develop nutrient-rich varieties. Two hundred twenty-five accessions were evaluated using a simple lattice design with two replications at Weioto. Prepared samples per replication were scanned by mixing the grains and repacking the sample cup after each scan. Analysis of grain quality traits revealed significant (P ≥ 0.01) differences among the genotypes indicating a good chance for genetic improvement. Genotypic means of nutritional content showed that amylose (Am) content ranged from 19.11 to 20.80%, ash value ranged from 0.37 to 3.14%, starch content ranged from 42.29 to 72.77%, and protein (pr) in dry basis ranged from 2.62 to 10.45%. Similarly, iron (Fe) ranged from 1.38 to 73.21 ppm, zinc (Zn) ranged from 16.8 to 66.02 ppm, and tannin content ranged between -0.08 and 9105.21%. Broad-sense heritability (h2b) of all grain quality attributes such as amylose; ash; starch; moisture; iron; zinc; protein, and tannin was in the range of 13-92%. Principal component analysis showed the first three principal components with an eigenvalue equal to or greater than unity adequately explain the variation in the data. Significant positive genetic correlations (P < 0.001) with amylase, starch, iron, and zinc, while tannin had a weak association with grain yield. This result declares/signifies/a good prospect of southern Ethiopia lowland sorghum accessions for genetic improvement in grain yield and quality traits.
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Affiliation(s)
- Wedajo Gebre
- Jinka University, P. O. Box 165, Jinka, Ethiopia
- School of Plant Sciences, Haramaya University, Harar, Ethiopia
| | - Firew Mekbib
- School of Plant Sciences, Haramaya University, Harar, Ethiopia
| | | | - Agdew Bekele
- Stichting Wageningen Research (SWR) Ethiopia, Hawassa Liaison Office, Ethiopia
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Stefoska-Needham A. Sorghum and health: An overview of potential protective health effects. J Food Sci 2024. [PMID: 38407549 DOI: 10.1111/1750-3841.16978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 01/18/2024] [Accepted: 01/19/2024] [Indexed: 02/27/2024]
Abstract
Whole-grain sorghum foods may elicit health-promoting effects when consumed regularly in the diet. This review discusses key functional sorghum grain constituents, including dietary fiber, slowly digestible and resistant starches, lipids, and phytochemicals and their effects on metabolic processes that are associated with the development of chronic diseases, such as heart disease and diabetes. Currently, the range of sorghum food products available to consumers is limited globally, hindering the potential consumer benefits. A collaborative effort to innovate new product developments is therefore needed, with a focus on processing methods that help to retain the grain's favorable nutritive, health-enhancing, and sensory attributes. Evidence for sorghum's purported health effects, together with evidence of impacts of processing on different sorghum foods, are presented in this review to fully elucidate the potential of sorghum grain to confer health benefits to humans.
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Affiliation(s)
- Anita Stefoska-Needham
- School of Medical, Indigenous and Health Sciences, University of Wollongong, Wollongong, Australia
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Ejaz B, Mujib A, Syeed R, Mamgain J, Malik MQ, Birat K, Dewir YH, Magyar-Tábori K. Phytocompounds and Regulation of Flavonoids in In Vitro-Grown Safflower Plant Tissue by Abiotic Elicitor CdCl 2. Metabolites 2024; 14:127. [PMID: 38393019 PMCID: PMC10891796 DOI: 10.3390/metabo14020127] [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: 12/28/2023] [Revised: 01/29/2024] [Accepted: 02/03/2024] [Indexed: 02/25/2024] Open
Abstract
In this study, a Gas chromatography-mass spectrometry (GC-MS) investigation of embryogenic callus and somatic embryo regenerated shoots of Carthamus tinctorius revealed the presence of a variety of sugars, sugar acids, sugar alcohols, fatty acids, organic acids, and amino acids of broad therapeutic value. The in vitro developed inflorescence contained a wide range of active compounds. In embryogenic calluses, important flavonoids like naringenin, myricetin, kaempferol, epicatechin gallate, rutin, pelargonidin, peonidin, and delphinidin were identified. To augment the synthesis of active compounds, the effect of cadmium chloride (CdCl2) elicitation was tested for various treatments (T1-T4) along with a control (T0). Varying concentrations of CdCl2 [0.05 mM (T1), 0.10 mM (T2), 0.15 mM (T3), and 0.20 mM (T4)] were added to the MS medium, and flavonoid accumulation was quantified through ultra-high-pressure liquid chromatography-tandem mass spectroscopy (UHPLC-MS/MS). The flavonoids naringenin, kaempferol, epicatechin gallate, pelargonidin, cyanidin, and delphinidin increased by 6.7-, 1.9-, 3.3-, 2.1-, 1.9-, and 4.4-fold, respectively, at T3, whereas quercetin, myricetin, rutin, and peonidin showed a linear increase with the increase in CdCl2 levels. The impacts of stress markers, i.e., ascorbate peroxidase (APX), catalase (CAT), and superoxide dismutase (SOD), on defense responses in triggering synthesis were also evaluated. The maximum APX and SOD activity was observed at T3, while CAT activity was at its maximum at T2. The impact of elicitor on biochemical attributes like protein, proline, sugar, and malondialdehyde (MDA) content was investigated. The maximum protein, proline, and sugar accumulation was noted at high elicitor dose T4, while the maximum MDA content was noted at T3. These elevated levels of biochemical parameters indicated stress in culture, and the amendment of CdCl2 in media thus could be a realistic approach for enhancing secondary metabolite synthesis in safflower.
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Affiliation(s)
- Bushra Ejaz
- Cellular Differentiation and Molecular Genetics Section, Department of Botany, Jamia Hamdard, New Delhi 110062, India; (B.E.); (R.S.); (J.M.); (M.Q.M.); (K.B.)
| | - Abdul Mujib
- Cellular Differentiation and Molecular Genetics Section, Department of Botany, Jamia Hamdard, New Delhi 110062, India; (B.E.); (R.S.); (J.M.); (M.Q.M.); (K.B.)
| | - Rukaya Syeed
- Cellular Differentiation and Molecular Genetics Section, Department of Botany, Jamia Hamdard, New Delhi 110062, India; (B.E.); (R.S.); (J.M.); (M.Q.M.); (K.B.)
| | - Jyoti Mamgain
- Cellular Differentiation and Molecular Genetics Section, Department of Botany, Jamia Hamdard, New Delhi 110062, India; (B.E.); (R.S.); (J.M.); (M.Q.M.); (K.B.)
| | - Moien Qadir Malik
- Cellular Differentiation and Molecular Genetics Section, Department of Botany, Jamia Hamdard, New Delhi 110062, India; (B.E.); (R.S.); (J.M.); (M.Q.M.); (K.B.)
| | - Kanchan Birat
- Cellular Differentiation and Molecular Genetics Section, Department of Botany, Jamia Hamdard, New Delhi 110062, India; (B.E.); (R.S.); (J.M.); (M.Q.M.); (K.B.)
| | - Yaser Hassan Dewir
- Plant Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Katalin Magyar-Tábori
- Research Institute of Nyíregyháza, Institutes for Agricultural Research and Educational Farm (IAREF), University of Debrecen, P.O. Box 12, 4400 Nyíregyháza, Hungary;
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12
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Costes C, Navarro Sanz S, Calatayud C, Soriano A, Mameri H, Terrier N, Francin-Allami M. Transcriptomic analysis of developing sorghum grains to detect genes related to cell wall biosynthesis and remodelling. BMC Genom Data 2024; 25:14. [PMID: 38321382 PMCID: PMC10848504 DOI: 10.1186/s12863-024-01198-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Accepted: 01/24/2024] [Indexed: 02/08/2024] Open
Abstract
OBJECTIVE Sorghum (Sorghum bicolor (L.) Moench) is the fifth most important grain produced in the world. Interest for cultivating sorghum is increasing all over the world in the context of climate change, due to its low input and water requirements. Like other cultivated cereals, sorghum has significant nutritional value thanks to its protein, carbohydrate and dietary fiber content, these latter mainly consisting of cell wall polysaccharides. This work describes for the first time a transcriptomic analysis dedicated to identify the genes involved in the biosynthesis and remodelling of cell walls both in the endosperm and outer layers of sorghum grain during its development. Further analysis of these transcriptomic data will improve our understanding of cell wall assembly, which is a key component of grain quality. DATA DESCRIPTION This research delineates the steps of our analysis, starting with the cultivation conditions and the grain harvest at different stages of development, followed by the laser microdissection applied to separate the endosperm from the outer layers. It also describes the procedures implemented to generate RNA libraries and to obtain a normalized and filtered table of transcript counts, and finally determine the number of putative cell wall-related genes already listed in literature.
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Affiliation(s)
| | - Sergi Navarro Sanz
- CIRAD, UMR AGAP Institut, 34398, Montpellier, France
- CIRAD, INRAE, UMR AGAP Institut, Univ Montpellier, Institut Agro, Montpellier, France
- Montpellier Ressources Imagerie, BioCampus, University of Montpellier, CNRS, INSERM, Montpellier, France
| | - Caroline Calatayud
- CIRAD, UMR AGAP Institut, 34398, Montpellier, France
- CIRAD, INRAE, UMR AGAP Institut, Univ Montpellier, Institut Agro, Montpellier, France
| | - Alexandre Soriano
- CIRAD, UMR AGAP Institut, 34398, Montpellier, France
- CIRAD, INRAE, UMR AGAP Institut, Univ Montpellier, Institut Agro, Montpellier, France
| | - Hamza Mameri
- UMR IATE, Univ Montpellier, INRAE, Institut-Agro Montpellier, 34060, Montpellier, France
| | - Nancy Terrier
- CIRAD, INRAE, UMR AGAP Institut, Univ Montpellier, Institut Agro, Montpellier, France.
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13
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Parasher M, Pandey DK, Manhas RK. Traditionally used anti-diabetic plants in Kathua district of Union Territory of Jammu and Kashmir, India. JOURNAL OF ETHNOPHARMACOLOGY 2024; 319:117087. [PMID: 37683931 DOI: 10.1016/j.jep.2023.117087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 07/27/2023] [Accepted: 08/23/2023] [Indexed: 09/10/2023]
Affiliation(s)
- Madhvi Parasher
- School of Bioengineering & Biosciences, Lovely Professional University, Phagwara, 144411, Punjab, India; Department of Botany, Govt. Degree College, Marh, 181206, Jammu, JKUT, India.
| | - Devendra Kumar Pandey
- School of Bioengineering & Biosciences, Lovely Professional University, Phagwara, 144411, Punjab, India.
| | - R K Manhas
- Department of Botany, Govt. Degree College, Basohli, 184201, JKUT, India.
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14
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Jeong E, Yun D, Baek Y, Kim HJ, Lee HG. Antihypertensive effects of the combined extract of Sorghum bicolor, Vigna angularis, and Eleusine coracana in spontaneously hypertensive rats. Sci Rep 2024; 14:803. [PMID: 38191652 PMCID: PMC10774359 DOI: 10.1038/s41598-024-51364-5] [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: 11/10/2023] [Accepted: 01/04/2024] [Indexed: 01/10/2024] Open
Abstract
This study investigated the antihypertensive effects of the combined extract of sorghum, adzuki bean, and finger millet (SAFE) on spontaneously hypertensive rats. The rats were divided into four groups (n = 8): WKY, SHR, SAFE (500 mg/kg SAFE), and CAP (50 mg/kg captopril). SAFE significantly decreased the lean-to-fat mass ratio with no notable changes in body weight, food intake, or food efficiency ratio, and it effectively lowered both systolic and diastolic blood pressures, comparable to CAP. Moreover, it significantly reduced the cardiac mass index and alleviated cardiac fibrosis. SAFE did not induce hepatotoxicity, as indicated by the maintenance of aspartate aminotransferase and alanine aminotransferase levels in the normal range, confirming its safety. Taken together, these findings suggested that SAFE can be used as a dietary supplement for blood pressure regulation and cardiovascular disease prevention.
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Affiliation(s)
- Eunwoo Jeong
- Department of Food and Nutrition, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul, 04763, Korea
| | - Damin Yun
- Department of Food and Nutrition, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul, 04763, Korea
| | - Youjin Baek
- Department of Food and Nutrition, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul, 04763, Korea
| | - Hyun-Joo Kim
- Department of Central Area Crop Science, National Institute of Crop Science, Wanju-Gun, 55365, Korea
| | - Hyeon Gyu Lee
- Department of Food and Nutrition, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul, 04763, Korea.
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15
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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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16
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Pruett A, Aramouni FM, Bean SR, Haub MD. Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours. Foods 2023; 12:4188. [PMID: 38231567 DOI: 10.3390/foods12234188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/08/2023] [Accepted: 11/14/2023] [Indexed: 01/18/2024] Open
Abstract
The unique properties of sorghum are increasingly being studied for potential health benefits, with one area of emphasis being the impact of sorghum consumption on mitigating type 2 diabetes. The glycemic index (GI) of muffins made from whole grain sorghum flour ground to three different particle sizes (fine, intermediate, coarse) was tested on eight healthy volunteers (ages 18-40) and compared to the glycemic index of whole grain corn, wheat, and rice flours produced using a similar product formula. Sorghum flour ground through a 0.5 mm screen ("fine") had an overall similar particle size to that of the brown rice flour ground using a 0.5 mm screen. The range of GI values was 32 to 56, with only the GI of intermediate milled sorghum flour being lower than that of corn, rice, or wheat (p < 0.05). The lowest glycemic index (32 +/- 17) was found when using sorghum flour with an intermediate particle size (167 +/- 4 μm). Muffins made using brown rice had the next lowest glycemic index at 37 +/- 17. All GI values calculated had large standard deviations, which is common for these types of studies. These results can assist in the product development process to advance the quality of healthy, gluten-free sorghum-based foods for consumers. Further research should investigate if these results can be duplicated and the possible reason for the lower GI of intermediate particle size sorghum flour.
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Affiliation(s)
- Ashley Pruett
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS 66506, USA
| | - Fadi M Aramouni
- Center for Grain and Animal Health Research, USDA-ARS, Manhattan, KS 66502, USA
| | - Scott R Bean
- Center for Grain and Animal Health Research, USDA-ARS, Manhattan, KS 66502, USA
| | - Mark D Haub
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS 66506, USA
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17
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Agrafioti P, Arthur FH, Athanassiou CG. Competition of Rhyzopertha dominica and Sitophilus oryzae on six sorghum varieties. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:110805-110811. [PMID: 37796352 PMCID: PMC10625511 DOI: 10.1007/s11356-023-29807-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Accepted: 09/06/2023] [Indexed: 10/06/2023]
Abstract
We tested the effect of simultaneous infestation by adults of the lesser grain borer, Rhyzopertha dominica (F.) and the rice weevil, Sitophilus oryzae (L.) on six sorghum varieties. For this purpose, vials containing sorghum and either each species alone or both species were placed at 30 °C and 65% relative humidity. After ten days, all parental adults were removed and the vials were returned to the same conditions. Five weeks later the vials were emptied, to record adult emergence, the percentage of insect damaged kernels (IDK), and frass weight. Our results indicated that progeny production capacity for both species was not affected by the simultaneous presence of R. dominica and S. oryzae, and that adult emergence was more of a variety- mediated parameter. Both species had previously shown similar preferences towards specific sorghum varieties. IDK and frass were higher in vials containing R. dominica alone rather than S. oryzae alone, but these indicators were not always related to progeny production. Specifically, the most and the least frass production was noted on Sumac and PE sorghum varieties for both species, respectively. When the two species were placed together in the same vial, the most frass production was noted in the Non-Waxy Burgundy and Sumac varieties. Our results suggest that varietal resistance in sorghum could be utilized to help reduce post-harvest infestations by S. oryzae and R. dominica.
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Affiliation(s)
- Paraskevi Agrafioti
- Laboratory of Entomology and Agricultural Zoology, Department of Agriculture Crop Production and Rural Environment, University of Thessaly, Phytokou Street, 38446, N. Ionia, Magnesia, Greece.
| | - Frank H Arthur
- U.S. Department of Agriculture, Agricultural Research Service, Center for Grain and Animal Health Research, 1515 College Avenue, Manhattan, KS, 66502, USA
| | - Christos G Athanassiou
- Laboratory of Entomology and Agricultural Zoology, Department of Agriculture Crop Production and Rural Environment, University of Thessaly, Phytokou Street, 38446, N. Ionia, Magnesia, Greece
- U.S. Department of Agriculture, Agricultural Research Service, Center for Grain and Animal Health Research, 1515 College Avenue, Manhattan, KS, 66502, USA
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18
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Wang R, Wang H, Huang S, Zhao Y, Chen E, Li F, Qin L, Yang Y, Guan Y, Liu B, Zhang H. Assessment of yield performances for grain sorghum varieties by AMMI and GGE biplot analyses. FRONTIERS IN PLANT SCIENCE 2023; 14:1261323. [PMID: 37965005 PMCID: PMC10642804 DOI: 10.3389/fpls.2023.1261323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Accepted: 10/17/2023] [Indexed: 11/16/2023]
Abstract
Grain sorghum is an exceptional source of dietary nutrition with outstanding economic values. Breeding of grain sorghum can be slowed down by the occurrence of genotype × environment interactions (GEI) causing biased estimation of yield performance in multi-environments and therefore complicates direct phenotypic selection of superior genotypes. Multi-environment trials by randomized complete block design with three replications were performed on 13 newly developed grain sorghum varieties at seven test locations across China for two years. Additive main effects and multiplicative interaction (AMMI) and genotype + genotype × environment (GGE) biplot models were adopted to uncover GEI patterns and effectively identify high-yielding genotypes with stable performance across environments. Yield (YLD), plant height (PH), days to maturity (DTM), thousand seed weight (TSW), and panicle length (PL) were measured. Statistical analysis showed that target traits were influenced by significant GEI effects (p < 0.001), that broad-sense heritability estimates for these traits varied from 0.40 to 0.94 within the medium to high range, that AMMI and GGE biplot models captured more than 66.3% of total variance suggesting sufficient applicability of both analytic models, and that two genotypes, G3 (Liaoza No.52) and G10 (Jinza 110), were identified as the superior varieties while one genotype, G11 (Jinza 111), was the locally adapted variety. G3 was the most stable variety with highest yielding potential and G10 was second to G3 in average yield and stability whereas G11 had best adaptation only in one test location. We recommend G3 and G10 for the production in Shenyang, Chaoyang, Jinzhou, Jinzhong, Yulin, and Pingliang, while G11 for Yili.
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Affiliation(s)
- Runfeng Wang
- Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
- Shandong Provincial Engineering Research Center for Featured Minor Crops, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
| | - Hailian Wang
- Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
- Shandong Provincial Engineering Research Center for Featured Minor Crops, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
| | - Shaoming Huang
- Crop Development Center, University of Saskatchewan, Saskatoon, SK, Canada
| | - Yingxing Zhao
- Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
- Shandong Provincial Engineering Research Center for Featured Minor Crops, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
| | - Erying Chen
- Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
- Shandong Provincial Engineering Research Center for Featured Minor Crops, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
| | - Feifei Li
- Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
- Shandong Provincial Engineering Research Center for Featured Minor Crops, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
| | - Ling Qin
- Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
- Shandong Provincial Engineering Research Center for Featured Minor Crops, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
| | - Yanbing Yang
- Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
- Shandong Provincial Engineering Research Center for Featured Minor Crops, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
| | - Yan’an Guan
- Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
- Shandong Provincial Engineering Research Center for Featured Minor Crops, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
| | - Bin Liu
- Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
| | - Huawen Zhang
- Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
- Shandong Provincial Engineering Research Center for Featured Minor Crops, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
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19
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Moriconi L, Vittadini E, Linnemann AR, Fogliano V, Ngadze RT. Designing sustainable weaning foods for developing countries: not only a matter of nutrients. Food Funct 2023; 14:9194-9203. [PMID: 37779469 DOI: 10.1039/d3fo02832a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/03/2023]
Abstract
Blended complementary foods from cereals and high-protein sources are used worldwide to cope with infants' malnutrition. However, the usefulness of the food matrix during traditional processes reaches suboptimal effectiveness due to cereal gelatinization and viscosity, which reduce consumption. The interplay between nutritional and physical qualities needed for weaning children presents further significant constraints. A combination of processing methods can improve and optimize the overall product quality. This paper investigated the nutritional, functional, and anti-nutritional factors of a complementary infant porridge made by combining fermented sorghum flour with germinated bottle gourd seed flour. Overall, the combination improved the functional and physical properties of the porridge suitable for children of 10 months and over. A serving of 100 g would contribute 115-145% and 23-31% of the recommended nutritional intake of protein and energy, respectively, for low breast milk energy between 6-24 months. The results demonstrate that a combination of strategies and technologies are needed to balance nutritional and physical quality.
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Affiliation(s)
- Luigi Moriconi
- School of Biosciences and Veterinary Medicine, Università degli Studi di Camerino, Camerino (MC), Italy
| | - Elena Vittadini
- School of Biosciences and Veterinary Medicine, Università degli Studi di Camerino, Camerino (MC), Italy
| | - Anita R Linnemann
- Food Quality and Design group, Wageningen University and Research, Wageningen, The Netherlands.
| | - Vincenzo Fogliano
- Food Quality and Design group, Wageningen University and Research, Wageningen, The Netherlands.
| | - Ruth T Ngadze
- Food Quality and Design group, Wageningen University and Research, Wageningen, The Netherlands.
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20
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Aguiar EV, Santos FG, Queiroz VAV, Capriles VD. A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis. Foods 2023; 12:3790. [PMID: 37893683 PMCID: PMC10606366 DOI: 10.3390/foods12203790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 10/01/2023] [Accepted: 10/07/2023] [Indexed: 10/29/2023] Open
Abstract
Due to the increasing interest in sorghum for human nutrition, recent literature reviews highlight its nutrient and bioactive contents, potential health benefits and its 'gluten-free' feature. Moreover, a current view of research advances on sorghum-based food products is needed to help both food scientists and industry identify current trends and forward-looking approaches. Studies on homemade processing are still scarce. Thus, this review aimed to provide the latest information regarding the use of sorghum to develop ready-to-eat products or food ingredients based on studies published in the last decade (2012-2022), which then guided discussions on recent advances and prospects. The articles were identified by searching the Elsevier Scopus database. Sorghum has great potential as a functional and sustainable food that can be used in daily meals as a substitute for common cereals like wheat, rice and corn. The studies in the review show that it is possible to process sorghum in a wide variety of ways to obtain ready-to-eat products and ingredients for food products and preparations, such as popping, lamination, extrusion and wet cooking. The studies also show promising approaches to use sorghum in acceptable and nutrient-dense bakery and pasta products, highlighting their gluten-free versions. However, more efforts to make these novel food products available to consumers should be made.
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Affiliation(s)
- Etiene Valéria Aguiar
- Laboratory of Food Technology and Nutrition, Department of Biosciences, Institute of Health and Society, Campus Baixada Santista, Federal University of São Paulo (UNIFESP), Rua Silva Jardim, 136, Santos 11015-020, SP, Brazil; (E.V.A.); (F.G.S.)
| | - Fernanda Garcia Santos
- Laboratory of Food Technology and Nutrition, Department of Biosciences, Institute of Health and Society, Campus Baixada Santista, Federal University of São Paulo (UNIFESP), Rua Silva Jardim, 136, Santos 11015-020, SP, Brazil; (E.V.A.); (F.G.S.)
| | | | - Vanessa Dias Capriles
- Laboratory of Food Technology and Nutrition, Department of Biosciences, Institute of Health and Society, Campus Baixada Santista, Federal University of São Paulo (UNIFESP), Rua Silva Jardim, 136, Santos 11015-020, SP, Brazil; (E.V.A.); (F.G.S.)
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21
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Ennoury A, Nhhala N, Kchikich A, Roussi Z, Asri SE, Zouaoui Z, Nhiri M. Saltbuch extract: a bio-solutionfor cadmium stress sorghum plants in germination and maturation. Biometals 2023; 36:997-1012. [PMID: 36933179 DOI: 10.1007/s10534-023-00499-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Accepted: 03/09/2023] [Indexed: 03/19/2023]
Abstract
Cadmium (Cd) is one of the dangerous factors that have negative impacts on plants and human health. Recently, many researchers have been looking for biostimulants to use as bioprotectants that can help or ameliorate plants' tolerance against abiotic stress, including Cd. To test the dangerousness of Cd accumulated in the soil, 200 µM of the latter was applied to sorghum seeds at germination and maturation stages. At the same time, Atriplex halimus water extract (0.1%, 0.25%, 0.5%) was applied to test its efficacy on Cd alleviation in sorghum plants. The obtained results showed that the tested concentrations enhanced the tolerance of sorghum to Cd by enhancing the germination indexes parameters such as germination percentage (GP), seedling vigor index (SVI), and reducing the mean germination time (MGT) of sorghum seeds grown under cadmium stress. On the other hand, the morphological parameters (height and weight) as well as the physiological parameters (chlorophyll and carotenoid) were stimulated in treated maturated sorghum plants under Cd stress. In addition, 0.5% and 0.25% of Atriplex halimus extract (AHE) stimulated the antioxidant enzymes, including superoxide dismutase, catalase, glutathione peroxidase, glutathione-s-transferase, and glutathione reductase. In the same time, an increase in carbon-nitrogen enzymes was recorded in the case of AHE treatment; phosphoenol pyruvate carboxylase, glutamine synthase, glutamate dehydrogenase, and amino acid transferase were all upregulated. These results suggest that using AHE as a biostimulant could be a better strategy to enhance the tolerance of sorghum plants to Cd stress.
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Affiliation(s)
- Abdelhamid Ennoury
- Laboratory of Biochemistry and Molecular Genetics, Faculty of Sciences and Technologies of Tangier, University Abdelmalek Essaadi, Tetouan, Morocco.
| | - Nada Nhhala
- Laboratory of Biochemistry and Molecular Genetics, Faculty of Sciences and Technologies of Tangier, University Abdelmalek Essaadi, Tetouan, Morocco
| | - Anass Kchikich
- Laboratory of Biochemistry and Molecular Genetics, Faculty of Sciences and Technologies of Tangier, University Abdelmalek Essaadi, Tetouan, Morocco
| | - Zoulfa Roussi
- Laboratory of Biochemistry and Molecular Genetics, Faculty of Sciences and Technologies of Tangier, University Abdelmalek Essaadi, Tetouan, Morocco
| | - Sara El Asri
- Laboratory of Biochemistry and Molecular Genetics, Faculty of Sciences and Technologies of Tangier, University Abdelmalek Essaadi, Tetouan, Morocco
| | - Zakia Zouaoui
- Laboratory of Biochemistry and Molecular Genetics, Faculty of Sciences and Technologies of Tangier, University Abdelmalek Essaadi, Tetouan, Morocco
| | - Mohamed Nhiri
- Laboratory of Biochemistry and Molecular Genetics, Faculty of Sciences and Technologies of Tangier, University Abdelmalek Essaadi, Tetouan, Morocco
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Owumi SE, Akinwunmi AO, Nwozo SO, Arunsi UO, Oyelere AK. Aflatoxin B1-induced dysfunction in male rats' reproductive indices were abated by Sorghum bicolor (L.Moench) hydrophobic fraction. Reprod Toxicol 2023; 120:108425. [PMID: 37355213 DOI: 10.1016/j.reprotox.2023.108425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 06/14/2023] [Accepted: 06/16/2023] [Indexed: 06/26/2023]
Abstract
The burden of infertility distresses millions of families worldwide. The harmful effects of aflatoxin B1 (AFB1) on the reproductive system involve oxidative stress, culminating in inflammation and cellular apoptosis. The phytochemical in Sorghum bicolor is rich in antioxidants and anti-inflammatory activities. The effect of Sorghum bicolor (L.) Moench (SBE-HP) extract -hydrophobic fraction- enriched in Apigenin (API) was investigated in rats chronically dosed with AFB1 and the likely mechanism (s) of SBE-HP to protect against AFB1-induced reproductive toxicity. Adult Wistar male rats (twenty-four) were selected randomly and allocated into four groups. Cohort 1 was administered 0.05 % carboxymethyl cellulose (CMC); cohort 2 received AFB1 (50 µg/kg) alone; while cohorts 3 and 4 received 5 & 10 mg/kg of (SBE-HP) respectively, along with 50 µg/kg of AFB1. After 28 days, AFB1 induced remarkable reproductive toxicity as evidenced by increased sperm abnormalities, lowered sperm quality and motility, altered serum hormonal levels and testicular enzyme activities, decreased anti-oxidants, increased pro-oxidants, apoptotic and inflammatory biomarkers, as well as altered histoarchitectural structure of the testis, epididymis, and hypothalamus of rats. API-enriched extract of S. bicolor reduced AFB1-induced oxidative, inflammatory, apoptotic, and histological derangement by improving sperm function parameters, testicular enzymes, and reproductive hormones. Anti-oxidant levels and anti-inflammatory mediators were increased while decreases in the activities and levels of pro-oxidants, pro-inflammatory molecules and caspase-9 occurred in the rats' testes, epididymis, and hypothalamus. API-enriched S. bicolor protected the testes, epididymis, and hypothalamus of male rats exposed to AFB1 by modulating oxidative stress, inflammation, and apoptosis.
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Affiliation(s)
- Solomon E Owumi
- Cancer Research and Molecular Biology Laboratories, Department of Biochemistry, Faculty of Basic Medical Sciences, University of Ibadan, Ibadan, Nigeria.
| | | | - Sarah O Nwozo
- Nutrition and Industrial Biochemistry Laboratories, Department of Biochemistry, Faculty of Basic Medical Sciences, University of Ibadan, Ibadan, Nigeria
| | - Uche O Arunsi
- School of Chemistry & Biochemistry, Parker H. Petit Institute for Bioengineering and Bioscience, Georgia Institute of Technology, Atlanta 30332-0400, GA, United States
| | - Adegboyega K Oyelere
- School of Chemistry & Biochemistry, Parker H. Petit Institute for Bioengineering and Bioscience, Georgia Institute of Technology, Atlanta 30332-0400, GA, United States
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Yang YS, Jeong EW, Baek Y, Go GW, Lee HG. Blended extract of oat, sorghum, adzuki bean, finger millet, and proso millet improved hyperglycemia and insulin resistance in the streptozotocin-nicotinamide-induced diabetic rats. Food Sci Biotechnol 2023; 32:1415-1421. [PMID: 37457409 PMCID: PMC10349016 DOI: 10.1007/s10068-023-01340-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 04/20/2023] [Accepted: 05/12/2023] [Indexed: 07/18/2023] Open
Abstract
Grains contain bioactive components that potentially have protective effects on chronic diseases such as diabetes. The anti-diabetic effects of blended grain ethanol extract (BGE) were evaluated in streptozotocin-nicotinamide (STZ-NA)-induced diabetic rats. BGE was prepared by mixing oat, sorghum, adzuki bean, finger millet, and proso millet (30:30:15:15:10). The rats were assigned into four groups, normal control, diabetic model control (DM), STZ-NA rats administered 200 mg/kg body weight (bw) of metformin, and STZ-NA rats administered 500 mg/kg bw of BGE (BGE). After 6 weeks of administration, the homeostatic model assessment of insulin resistance (12%) in BGE decreased compared to DM. Strikingly, the fasting blood glucose (23%) and oral glucose tolerance test (15%) were improved in BGE compared to DM. BGE also increased insulin immunoreactivities in pancreatic β-cells. In sum, BGE exhibits anti-hyperglycemic effects by improving fasting glucose levels and insulin secretion from pancreatic β-cells in the STZ-NA-induced diabetic rats.
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Affiliation(s)
- Yun Sun Yang
- 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
| | - 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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24
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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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25
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Curti MI, Palavecino PM, Savio M, Baroni MV, Ribotta PD. Sorghum ( Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals. Foods 2023; 12:3030. [PMID: 37628029 PMCID: PMC10453239 DOI: 10.3390/foods12163030] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 08/01/2023] [Accepted: 08/10/2023] [Indexed: 08/27/2023] Open
Abstract
The absence of gluten proteins in sorghum allows for the production of baked goods that are suitable for celiacs. Previous studies have shown that the milling process affects the performance of sorghum flour in baked products, especially those that are gluten-free (GF). This study aimed to explore the effects of mill type (impact and roller) on flour properties and GF bread quality by assessing the technological quality, antioxidant activity, and mineral content of the bread. All particle populations of flour obtained via both millings presented a bimodal distribution, and the volume mean diameter (D 4,3) ranged from 431.6 µm to 561.6 µm. The partially refined milled flour obtained via polishing and impact milling produced bread with a soft crumb, fewer but larger alveoli in the crumb, and a structure that did not collapse during baking, showing the best performance in bread quality. In the in vitro bread digestibility assay, the total polyphenol content and antioxidant activity decreased during the digestion steps. High mineral (Cu, Fe, Mn, and Zn) contents were also found in a portion of the bread (120 g) made with whole sorghum flour; however, their potential bioavailability was reduced in the presence of a higher amount of bran.
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Affiliation(s)
- María Isabel Curti
- Facultad Ciencias Exactas y Naturales, Universidad Nacional de La Pampa, Santa Rosa 6300, Argentina; (M.I.C.); (M.S.)
- Instituto de Ciencias de la Tierra y Ambientales de La Pampa (INCITAP, CONICET-UNLPAM), Santa Rosa 6300, Argentina
| | - Pablo Martín Palavecino
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC, CONICET-UNC), Córdoba 5000, Argentina; (P.M.P.); (M.V.B.)
- Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba 5000, Argentina
| | - Marianela Savio
- Facultad Ciencias Exactas y Naturales, Universidad Nacional de La Pampa, Santa Rosa 6300, Argentina; (M.I.C.); (M.S.)
- Instituto de Ciencias de la Tierra y Ambientales de La Pampa (INCITAP, CONICET-UNLPAM), Santa Rosa 6300, Argentina
| | - María Verónica Baroni
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC, CONICET-UNC), Córdoba 5000, Argentina; (P.M.P.); (M.V.B.)
- Facultad de Ciencias Químicas, Departamento de Química Orgánica, Universidad Nacional de Córdoba, Córdoba 5000, Argentina
| | - Pablo Daniel Ribotta
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC, CONICET-UNC), Córdoba 5000, Argentina; (P.M.P.); (M.V.B.)
- Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba 5000, Argentina
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26
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Puri H, Grover S, Pingault L, Sattler SE, Louis J. Temporal transcriptomic profiling elucidates sorghum defense mechanisms against sugarcane aphids. BMC Genomics 2023; 24:441. [PMID: 37543569 PMCID: PMC10403856 DOI: 10.1186/s12864-023-09529-5] [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: 02/04/2023] [Accepted: 07/22/2023] [Indexed: 08/07/2023] Open
Abstract
BACKGROUND The sugarcane aphid (SCA; Melanaphis sacchari) has emerged as a key pest on sorghum in the United States that feeds from the phloem tissue, drains nutrients, and inflicts physical damage to plants. Previously, it has been shown that SCA reproduction was low and high on sorghum SC265 and SC1345 plants, respectively, compared to RTx430, an elite sorghum male parental line (reference line). In this study, we focused on identifying the defense-related genes that confer resistance to SCA at early and late time points in sorghum plants with varied levels of SCA resistance. RESULTS We used RNA-sequencing approach to identify the global transcriptomic responses to aphid infestation on RTx430, SC265, and SC1345 plants at early time points 6, 24, and 48 h post infestation (hpi) and after extended period of SCA feeding for 7 days. Aphid feeding on the SCA-resistant line upregulated the expression of 3827 and 2076 genes at early and late time points, respectively, which was relatively higher compared to RTx430 and SC1345 plants. Co-expression network analysis revealed that aphid infestation modulates sorghum defenses by regulating genes corresponding to phenylpropanoid metabolic pathways, secondary metabolic process, oxidoreductase activity, phytohormones, sugar metabolism and cell wall-related genes. There were 187 genes that were highly expressed during the early time of aphid infestation in the SCA-resistant line, including genes encoding leucine-rich repeat (LRR) proteins, ethylene response factors, cell wall-related, pathogenesis-related proteins, and disease resistance-responsive dirigent-like proteins. At 7 days post infestation (dpi), 173 genes had elevated expression levels in the SCA-resistant line and were involved in sucrose metabolism, callose formation, phospholipid metabolism, and proteinase inhibitors. CONCLUSIONS In summary, our results indicate that the SCA-resistant line is better adapted to activate early defense signaling mechanisms in response to SCA infestation because of the rapid activation of the defense mechanisms by regulating genes involved in monolignol biosynthesis pathway, oxidoreductase activity, biosynthesis of phytohormones, and cell wall composition. This study offers further insights to better understand sorghum defenses against aphid herbivory.
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Affiliation(s)
- Heena Puri
- Department of Entomology, University of Nebraska-Lincoln, Lincoln, NE, 68583, USA
| | - Sajjan Grover
- Department of Entomology, University of Nebraska-Lincoln, Lincoln, NE, 68583, USA
| | - Lise Pingault
- Department of Entomology, University of Nebraska-Lincoln, Lincoln, NE, 68583, USA
| | - Scott E Sattler
- Wheat, Sorghum, and Forage Research Unit, U.S. Department of Agriculture-Agricultural Research Service, Lincoln, NE, 68583, USA
| | - Joe Louis
- Department of Entomology, University of Nebraska-Lincoln, Lincoln, NE, 68583, USA.
- Department of Biochemistry, University of Nebraska-Lincoln, Lincoln, NE, 68583, USA.
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27
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Taibi H, Boudries N, Abdelhai M, Lounici H. Comparison of Immobilized and Free Amyloglucosidase Process in Glucose SyrupsProduction from White Sorghum Starch. Chem Biodivers 2023; 20:e202300071. [PMID: 37410997 DOI: 10.1002/cbdv.202300071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 06/30/2023] [Accepted: 07/03/2023] [Indexed: 07/08/2023]
Abstract
Optimum conditions for glucose syrups production from white sorghum were studied through sequential liquefaction and saccharification processes. In the liquefaction process, a maximum dextrose equivalent (DE) of 10.98 % was achieved using 30 % (w/v) of starch and Termamyl ɑ-amylase from Bacillus licheniformis. Saccharification was performed by free and immobilized amyloglucosidase from Rhizopus mold at 1 % (w/v). DE values of 88.32 % and 79.95 % were obtained from 30 % (w/v) of starch with, respectively, free and immobilized enzyme. The immobilized Amyloglucosidase in calcium alginate beads showed reusable capacity for up to 6 cycles with 46 % of the original activity retained. The kinetic behaviour of immobilized and free enzyme gives Km value of 22.13 and 16.55 mg mL-1 and Vmax of 0.69 and 1.61 mg mL-1 min-1 , respectively. The hydrolysis yield using immobilized amyloglucosidase were lower than that of the free one. However, it is relevant to reuse enzyme without losing activity in order to trim down the overall costs of enzymatic bioprocesses as starch transformation into required products in industrial manufacturing. Hydrolysis of sorghum starch using immobilized amyloglucosidase represents a promising alternative towards the development of the glucose syrups production process and its utilization in various industries.
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Affiliation(s)
- Houria Taibi
- Laboratory of Bioactive Products and Biomass Valorization Research, Département de Chimie, Ecole Normale Supérieure Cheikh Mohamed El-Bachir El-Ibrahimi, ENS-KOUBA, BO 92 Vieux, Kouba, Algiers, Algeria
| | - Nadia Boudries
- Laboratory of Bioactive Products and Biomass Valorization Research, Département de Chimie, Ecole Normale Supérieure Cheikh Mohamed El-Bachir El-Ibrahimi, ENS-KOUBA, BO 92 Vieux, Kouba, Algiers, Algeria
| | - Moufida Abdelhai
- Laboratory of Bioactive Products and Biomass Valorization Research, Département de Chimie, Ecole Normale Supérieure Cheikh Mohamed El-Bachir El-Ibrahimi, ENS-KOUBA, BO 92 Vieux, Kouba, Algiers, Algeria
| | - Hakim Lounici
- Laboratory of Materials and Sustainable Development, Université Akli Mohand Oulhadj, Bouira. Avenue Drissi Yahia, Bouira-Algérie, Algeria
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28
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Jaćimović S, Kiprovski B, Ristivojević P, Dimić D, Nakarada Đ, Dojčinović B, Sikora V, Teslić N, Pantelić NĐ. Chemical Composition, Antioxidant Potential, and Nutritional Evaluation of Cultivated Sorghum Grains: A Combined Experimental, Theoretical, and Multivariate Analysis. Antioxidants (Basel) 2023; 12:1485. [PMID: 37627480 PMCID: PMC10451854 DOI: 10.3390/antiox12081485] [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: 06/30/2023] [Revised: 07/13/2023] [Accepted: 07/19/2023] [Indexed: 08/27/2023] Open
Abstract
Sorghum grain (Sorghum bicolor L. Moench) is a gluten-free cereal with excellent nutritional value and is a good source of antioxidants, including polyphenols, as well as minerals with proven health benefits. Herein, the phenolic composition, elemental profile, and antioxidant activity of sixteen food-grade sorghum grains (S1-S16) grown under agroecological conditions in Serbia were determined. Nine phenolic compounds characteristic of sorghum grains, such as luteolinidin, 5-methoxyluteolinidin, luteolidin derivative, luteolidin glucoside, apigeninidin, 7-methoxyapigeninidin, apigeninidin glucoside, and cyanidin derivative, were quantified. The antioxidant potential of the analyzed sorghum grains was evaluated by UV/Vis (DPPH, ABTS, and FRAP) and Electron Paramagnetic Resonance spectroscopy (hydroxyl and ascorbyl radical scavenging assays). The content of macro- and microelements was determined by Inductively Coupled Plasma Optical Emission spectroscopy. Theoretical daily intakes of selected major and trace elements were assessed and compared with the Recommended Daily Allowance or Adequate Intake. Sample S8 had the highest amount of phenolic compounds, while S4, S6, and S8 exhibited the strongest antioxidative potential. The sorghum studied could completely satisfy the daily needs of macro- (K, Mg, and P) and microelements (Se, Zn, Fe). Pattern recognition techniques confirmed the discrimination of samples based on phenolic profile and elemental analysis and recognized the main markers responsible for differences between the investigated samples. The reaction between hydroxyl radicals and luteolinidin/apigeninidin was investigated by Density Functional Theory and thermodynamically preferred mechanism was determined.
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Affiliation(s)
- Simona Jaćimović
- Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maksima Gorkog 30, 21000 Novi Sad, Serbia; (S.J.); (B.K.); (V.S.)
| | - Biljana Kiprovski
- Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maksima Gorkog 30, 21000 Novi Sad, Serbia; (S.J.); (B.K.); (V.S.)
| | - Petar Ristivojević
- Department of Analytical Chemistry, Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11158 Belgrade, Serbia;
| | - Dušan Dimić
- Faculty of Physical Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia; (D.D.); (Đ.N.)
| | - Đura Nakarada
- Faculty of Physical Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia; (D.D.); (Đ.N.)
| | - Biljana Dojčinović
- Department of Chemistry, Institute of Chemistry, Technology and Metallurgy, University of Belgrade, Studentski trg 14, 11000 Belgrade, Serbia;
| | - Vladimir Sikora
- Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maksima Gorkog 30, 21000 Novi Sad, Serbia; (S.J.); (B.K.); (V.S.)
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Nebojša Đ. Pantelić
- Department of Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
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29
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Hamad GM, Gerges M, Mehany T, Hussein SM, Eskander M, Tawfik RG, El-Halmouch Y, Mansour AM, Hafez EE, Esatbeyoglu T, Elghazaly EM. Estimating the Prevalence of Foodborne Pathogen Campylobacter jejuni in Chicken and Its Control via Sorghum Extracts. Pathogens 2023; 12:958. [PMID: 37513805 PMCID: PMC10385792 DOI: 10.3390/pathogens12070958] [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: 06/07/2023] [Revised: 07/02/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
Campylobacter jejuni is a Gram-negative bacterium which is considered as the most reported cause of foodborne infection, especially for poultry species. The object of this work is to evaluate the occurrence of C. jejuni in chicken meat as well its control via three types of sorghum extracts (white sorghum (WS), yellow sorghum (YS), and red sorghum (RS)); antibacterial activity, antioxidant power, and cytotoxicity of sorghum extracts were also assessed. It was found that C. jejuni is very abundant in chicken meat, especially breast and thigh. WS extract showed more effectiveness than both yellow and red ones. Lyophilized WS extract offered high total phenolic compounds (TPCs) and total flavonoid compounds (TFCs) of 64.2 ± 0.8 mg gallic acid equivalent (GAE/g) and 33.9 ± 0.4 mg catechol equivalent (CE)/g, respectively. Concerning the antibacterial and antioxidant activities, WS showed high and significant antibacterial activity (p < 0.001); hence, WS displayed a minimum inhibitory concentration (MIC) of 6.25%, and revealed an inhibition zone of 7.8 ± 0.3 mm; it also showed an IC50 at a concentration of 34.6 μg/mL. In our study, different samples of chicken fillet were collected and inoculated with pathogenic C. jejuni and stored at 4 °C. Inoculated samples were treated with lyophilized WS extract at (2%, 4%, and 6%), the 2% treatment showed a full reduction in C. jejuni on the 10th day, the 4% treatment showed a full reduction in C. jejuni on the 8th day, while the 6% treatment showed a full reduction in C. jejuni on the 6th day. Additionally, 2%, 4%, and 6% WS extracts were applied on un-inoculated grilled chicken fillet, which enhanced its sensory attributes. In sum, WS extract is a promising natural preservative for chicken meat with accepted sensory evaluation results thanks to its high antibacterial and antioxidant potentials.
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Affiliation(s)
- Gamal M Hamad
- Food Technology Department, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt
| | - Mariam Gerges
- Department of Chemistry, Faculty of Science, Alexandria University, Alexandria 22758, Egypt
| | - Taha Mehany
- Food Technology Department, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt
| | - Saleh M Hussein
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Assiut 71524, Egypt
| | - Michael Eskander
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Alexandria University, Alexandria 22758, Egypt
| | - Rasha G Tawfik
- Department of Microbiology, Faculty of Veterinary Medicine, Alexandria University, Alexandria 22758, Egypt
| | - Yasser El-Halmouch
- Department of Botany and Microbiology, Faculty of Science, Kafrelsheikh University, Kafr Elsheikh 33516, Egypt
| | - Alaa M Mansour
- Department of Animal Hygiene and Zoonoses, Faculty of Veterinary Medicine, Alexandria University, Alexandria 22758, Egypt
| | - Elsayed E Hafez
- Department of Plant Protection and Biomolecular Diagnosis, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab 21934, Egypt
| | - Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
| | - Eman M Elghazaly
- Department of Microbiology, Faculty of Veterinary Medicine, Matrouh University, Mersa Matruh 51511, Egypt
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30
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Deng X, Niu L, Xiao J, Guo Q, Liang J, Tang J, Liu X, Xiao C. Involvement of intestinal flora and miRNA into the mechanism of coarse grains improving type 2 diabetes: an overview. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4257-4267. [PMID: 36224106 DOI: 10.1002/jsfa.12270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 10/09/2022] [Accepted: 10/12/2022] [Indexed: 06/06/2023]
Abstract
The prevalence of type 2 diabetes has been growing at an increasing rate worldwide. Dietary therapy is probably the easiest and least expensive method to prevent and treat diabetes. Previous studies have reported that coarse grains have anti-diabetic effects. Although considerable efforts have been made on the anti-diabetic function of different grains, the mechanisms of coarse grains on type 2 diabetes have not been systematically compared and summarized so far. Intestinal flora, reported as the main 'organ' of action underlying coarse grains, is an important factor in the alleviation of type 2 diabetes by coarse grains. Furthermore, microRNA (miRNA), as a new disease marker and 'dark nutrient', plays a likely influential role in cross-border communication among coarse grains, intestinal flora, and hosts. Given this context, this article reviews several possible mechanisms for the role of coarse grains on diabetes, incorporating resistance to inflammation and oxidative stress, repair of insulin signaling and β-cell dysfunction, and highlights the regulation of intestinal flora disorders and miRNAs expression, along with some novel insights. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xu Deng
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Li Niu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Jing Xiao
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Qianqian Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Jiayi Liang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Jiayu Tang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Chunxia Xiao
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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31
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Mulaudzi T, Sias G, Nkuna M, Ndou N, Hendricks K, Ikebudu V, Koo AJ, Ajayi RF, Iwuoha E. Seed Priming with MeJa Prevents Salt-Induced Growth Inhibition and Oxidative Damage in Sorghum bicolor by Inducing the Expression of Jasmonic Acid Biosynthesis Genes. Int J Mol Sci 2023; 24:10368. [PMID: 37373514 DOI: 10.3390/ijms241210368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 06/12/2023] [Accepted: 06/14/2023] [Indexed: 06/29/2023] Open
Abstract
Salinity is one of the major detrimental abiotic stresses at the forefront of deterring crop productivity globally. Although the exogenous application of phytohormones has formerly proven efficacious to plants, their effect on the moderately stress-tolerant crop "Sorghum bicolor" remains elusive. To investigate this, S. bicolor seeds primed with methyl jasmonate (0; 10 and 15 μM MeJa) were exposed to salt (200 mM NaCl) stress, and their morpho-physiological, biochemical, and molecular attributes were measured. Salt stress significantly decreased shoot length and fresh weight by 50%, whereas dry weight and chlorophyll content were decreased by more than 40%. Furthermore, salt-stress-induced oxidative damage was evident by the formation of brown formazan spots (indicative of H2O2 production) on sorghum leaves and a more than 30% increase in MDA content. However, priming with MeJa improved growth, increased chlorophyll content, and prevented oxidative damage under salt stress. While 15 µM MeJa maintained proline content to the same level as the salt-stressed samples, total soluble sugars were maintained under 10 µM MeJa, indicating a high degree of osmotic adjustment. Shriveling and thinning of the epidermis and xylem tissues due to salt stress was prevented by MeJa, followed by a more than 70% decrease in the Na+/K+ ratio. MeJa also reversed the FTIR spectral shifts observed for salt-stressed plants. Furthermore, salt stress induced the expression of the jasmonic acid biosynthesis genes; linoleate 92-lipoxygenase 3, allene oxide synthase 1, allene oxide cyclase, and 12-oxophytodienoate reductase 1. In MeJa-primed plants, their expression was reduced, except for the 12-oxophytodienoate reductase 1 transcript, which further increased by 67%. These findings suggest that MeJa conferred salt-stress tolerance to S. bicolor through osmoregulation and synthesis of JA-related metabolites.
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Affiliation(s)
- Takalani Mulaudzi
- Life Sciences Building, Department of Biotechnology, University of the Western Cape, Private Bag X17, Bellville 7535, South Africa
| | - Gershwin Sias
- Life Sciences Building, Department of Biotechnology, University of the Western Cape, Private Bag X17, Bellville 7535, South Africa
| | - Mulisa Nkuna
- Life Sciences Building, Department of Biotechnology, University of the Western Cape, Private Bag X17, Bellville 7535, South Africa
| | - Nzumbululo Ndou
- Life Sciences Building, Department of Biotechnology, University of the Western Cape, Private Bag X17, Bellville 7535, South Africa
- SensorLab, Department of Chemical Sciences, University of the Western Cape, Private Bag X17, Bellville 7535, South Africa
| | - Kaylin Hendricks
- Life Sciences Building, Department of Biotechnology, University of the Western Cape, Private Bag X17, Bellville 7535, South Africa
| | - Vivian Ikebudu
- Life Sciences Building, Department of Biotechnology, University of the Western Cape, Private Bag X17, Bellville 7535, South Africa
| | - Abraham J Koo
- Department of Biochemistry, University of Missouri, Columbia, MO 65211, USA
| | - Rachel F Ajayi
- SensorLab, Department of Chemical Sciences, University of the Western Cape, Private Bag X17, Bellville 7535, South Africa
| | - Emmanuel Iwuoha
- SensorLab, Department of Chemical Sciences, University of the Western Cape, Private Bag X17, Bellville 7535, South Africa
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Caicedo Chacon WD, Verruck S, Monteiro AR, Valencia GA. The mechanism, biopolymers and active compounds for the production of nanoparticles by anti-solvent precipitation: A review. Food Res Int 2023; 168:112728. [PMID: 37120194 DOI: 10.1016/j.foodres.2023.112728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 03/14/2023] [Accepted: 03/17/2023] [Indexed: 04/03/2023]
Abstract
The anti-solvent precipitation method has been investigated to produce biopolymeric nanoparticles in recent years. Biopolymeric nanoparticles have better water solubility and stability when compared with unmodified biopolymers. This review article focuses on the analysis of the state of the art available in the last ten years about the production mechanism and biopolymer type, as well as the used of these nanomaterials to encapsulate biological compounds, and the potential applications of biopolymeric nanoparticles in food sector. The revised literature revealed the importance to understand the anti-solvent precipitation mechanism since biopolymer and solvent types, as well as anti-solvent and surfactants used, can alter the biopolymeric nanoparticles properties. In general, these nanoparticles have been produced using polysaccharides and proteins as biopolymers, especially starch, chitosan and zein. Finally, it was identified that those biopolymers produced by anti-solvent precipitation were used to stabilize essential oils, plant extracts, pigments, and nutraceutical compounds, promoting their application in functional foods.
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33
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Abdelhalim TS, Abdalla AAA, Sir Elkhatim KA, Othman MH, Alkhair TMAM, Almaiman SA, Osman MA, Hassan AB. Indigenous Sudanese sorghum-based food: Secondary metabolites and antioxidant activities of traditional Sudanese nonalcoholic beverage Hulu-mur from two sorghum landraces. Food Sci Nutr 2023; 11:2654-2662. [PMID: 37324862 PMCID: PMC10261747 DOI: 10.1002/fsn3.3275] [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: 08/29/2022] [Revised: 02/07/2023] [Accepted: 02/07/2023] [Indexed: 02/20/2023] Open
Abstract
Hulu-mur is a Sudanese traditional nonalcoholic beverage that is made from sorghum flour. This work determined the secondary metabolites and antioxidant activities of traditional Sudanese nonalcoholic beverage Hulu-mur from two local sorghum landraces Abjaro and Hegarii. The changes on the total phenolic content (TPC), total flavonoid content (TFC), carotene content, tannins, and antioxidant activity (DPPH, reducing power, and FRAP) were estimated during the preparation of the Hulu-mur flasks. For both landraces, a significant (p < .05) effect on the phytochemical compound and the antioxidant activity was observed during malting and fermentation of sorghum flour. However, the most increase in the TPC and carotene content was observed, whereas tannin and TFC were decreased in the Hulu-mur flasks compared with the malted and fermented samples. The antioxidant activity DPPH, TRP, and FRAP was significantly (p < .05) higher in Hulu-mur flasks than those of raw and processed flour. The partial least squares regression test stated a positive validation score of the Hulu-mur flasks prepared from the both landraces. In conclusion, Hulu-mur drink from Abjaro and Hegarii landraces contain high antioxidants compound, which could improve the health-promoting metabolites in Sorghum-based food.
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Affiliation(s)
- Tilal Sayed Abdelhalim
- Biotechnology and Biosafety Research CenterAgricultural Research CorporationShambat, Khartoum NorthSudan
| | - Aisha A. A. Abdalla
- Biotechnology and Biosafety Research CenterAgricultural Research CorporationShambat, Khartoum NorthSudan
| | - Khitma A. Sir Elkhatim
- Biotechnology and Biosafety Research CenterAgricultural Research CorporationShambat, Khartoum NorthSudan
| | - Mazahir H. Othman
- Biotechnology and Biosafety Research CenterAgricultural Research CorporationShambat, Khartoum NorthSudan
| | | | - Salah A. Almaiman
- Department of Food Science and Nutrition, College of Food and Agricultural SciencesKing Saud UniversityRiyadhSaudi Arabia
| | - Magdi A. Osman
- Department of Food Science and Nutrition, College of Food and Agricultural SciencesKing Saud UniversityRiyadhSaudi Arabia
| | - Amro B. Hassan
- Department of Food Science and Nutrition, College of Food and Agricultural SciencesKing Saud UniversityRiyadhSaudi Arabia
- Environment and Natural Resource and Desertification Research Institute (ENDRI)National Center for ResearchKhartoumSudan
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34
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Lampiri E, Scully ED, Arthur FH, Athanassiou CG. Development and Immature Mortality of the Sawtoothed Grain Beetle (Coleoptera: Silvanidae), on Different Sorghum Fractions and Different Temperatures. JOURNAL OF ECONOMIC ENTOMOLOGY 2023; 116:615-620. [PMID: 36861251 DOI: 10.1093/jee/toad024] [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: 09/14/2022] [Indexed: 05/30/2023]
Abstract
Developmental ability of Oryzaephilus surinamensis (L.) (Coleoptera: Silvanidae) was examined on six different sorghum milling fractions: Bran, Shorts, Cgrits, Fgrits, Red dogs, Flour, and also on a standard diet of Oat Flakes. For this purpose, a 1-day-old egg was placed in a vial containing 1 g of one of the sorghum fractions and exposed to three temperatures: 25, 30, or 32°C. All vials were checked daily for pupal and adult emergence and mortality of immatures. The developmental time was significantly affected by the type of sorghum fraction. After two weeks, for most of the temperatures examined, the longest developmental times in most cases for both pupation and adult emergence were observed in Flour and Oat flakes. Increasing the temperature from 25 to 30 accelerated the development, while adult emergence time did not differ between 30 and 32°C for all fractions except Flour. Egg mortality ranged from 11 to 78%, while larval and pupal mortality ranged from 0 to 22 and 0 to 45%, respectively for all sorghum fractions and different temperatures tested. Moreover, the mean overall immature mortality occurred at 30°C was 49.2, 39.7, and 65.1% at 25, 30, and 32°C for all the diets examined. The findings of the present work show that O. surinamensis can develop and survive in sorghum milling fractions and that the optimal temperatures for growth enhancement are 30 and 32°C. The temperatures within sorghum milling facilities could support O. surinamensis development on milling fractions if they are not addressed through phytosanitary measures.
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Affiliation(s)
- Evagelia Lampiri
- Laboratory of Entomology and Agricultural Zoology, Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Phytokou Street, Nea Ionia, Magnesia, 38446, Greece
| | - Erin D Scully
- USDA-ARS-Center for Grain and Animal Health Research, 1515 College Avenue, Manhattan, KS, 66502, USA
| | - Frank H Arthur
- USDA-ARS-Center for Grain and Animal Health Research, 1515 College Avenue, Manhattan, KS, 66502, USA
| | - Christos G Athanassiou
- Laboratory of Entomology and Agricultural Zoology, Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Phytokou Street, Nea Ionia, Magnesia, 38446, Greece
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35
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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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36
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Owumi SE, Ajakaiye B, Akinwunmi AO, Nwozo SO, Oyelere AK. The Hydrophobic Extract of Sorghum bicolor (L. Moench) Enriched in Apigenin-Protected Rats against Aflatoxin B1-Associated Hepatorenal Derangement. Molecules 2023; 28:molecules28073013. [PMID: 37049776 PMCID: PMC10095839 DOI: 10.3390/molecules28073013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/13/2023] [Accepted: 03/14/2023] [Indexed: 03/30/2023] Open
Abstract
Aflatoxin B1 (AFB1) is a recalcitrant metabolite produced by fungi species, and due to its intoxications in animals and humans, it has been classified as a Group 1 carcinogen in humans. Preserving food products with Sorghum bicolor sheath can minimise the contamination of agricultural products and avert ill health occasioned by exposure to AFB1. The current study investigated the ameliorating effect of Sorghum bicolor sheath hydrophobic extract (SBE-HP) enriched in Apigenin (API) on the hepatorenal tissues of rats exposed to AFB1. The SBE-HP was characterised using TLC and LC-MS and was found to be enriched in Apigenin and its methylated analogues. The study used adult male rats divided into four experimental cohorts co-treated with AFB1 (50 µg/kg) and SBE-HP (5 and 10 mg/kg) for 28 days. Biochemical, enzyme-linked immunosorbent assays (ELISA) and histological staining were used to examine biomarkers of hepatorenal function, oxidative status, inflammation and apoptosis, and hepatorenal tissue histo-architectural alterations. Data were analysed using GraphPad Prism 8.3.0, an independent t-test, and a one-way analysis of variance. Co-treatment with SBE-HP ameliorated an upsurge in the biomarkers of hepatorenal functionality in the sera of rats, reduced the alterations in redox balance, resolved inflammation, inhibited apoptosis, and preserved the histological features of the liver and kidney of rats exposed to AFB1. SBE-HP-containing API is an excellent antioxidant regiment. It can amply prevent the induction of oxidative stress, inflammation, and apoptosis in the hepatorenal system of rats. Therefore, supplementing animal feeds and human foods with SBE-HP enriched in Apigenin may reduce the burden of AFB1 intoxication in developing countries with a shortage of effective antifungal agents.
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Affiliation(s)
- Solomon E. Owumi
- Cancer Research and Molecular Biology Laboratories, Department of Biochemistry, Faculty of Basic Medical Sciences, University of Ibadan, Ibadan 200005, Nigeria
- Correspondence: (S.E.O.); (A.K.O.)
| | - Blessing Ajakaiye
- Nutrition and Industrial Biochemistry Laboratories, Department of Biochemistry, Faculty of Basic Medical Sciences, University of Ibadan, Ibadan 200005, Nigeria
| | - Adenike O. Akinwunmi
- Department of Chemistry, Ekiti State University, Ado-Ekiti, Ekiti 360001, Nigeria
| | - Sarah O. Nwozo
- Nutrition and Industrial Biochemistry Laboratories, Department of Biochemistry, Faculty of Basic Medical Sciences, University of Ibadan, Ibadan 200005, Nigeria
| | - Adegboyega K. Oyelere
- School of Chemistry & Biochemistry, Parker H. Petit Institute for Bioengineering and Bioscience, Georgia Institute of Technology, Atlanta, GA 30332, USA
- Correspondence: (S.E.O.); (A.K.O.)
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37
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Xu WT, An Q, Ruan LH, Zhou F, Zhou L, Peng M, Li LL, Yang XS, Li QJ, Yang J. Potential antiplatelet aggregation metabolites from the discarded sorghum ( Sorghum bicolor L.) root. Nat Prod Res 2023; 37:967-973. [PMID: 35848408 DOI: 10.1080/14786419.2022.2101052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Sorghum (Sorghum bicolor L.) is the fifth largest crop in the world and has potential health benefits, but vast quantities of sorghum roots are discarded after harvest. Based on the previous antiplatelet aggregation for this species, two new multi-substituted 3H-indole alkaloids sorghumine A (1) and sorghumine B (2), together with 14 known compounds (3-16), were found from the water extract of sorghum roots. Compounds 1-2 were identified by analyzing their spectroscopic data and physic and chemical properties, and the absolute configuration was further determined by electronic circular dichroism (ECD) analysis and calculations. 1-2, 4, 6-8 and 13-15 showed significant inhibition of platelet aggregation induced by adenosine diphosphate. 2-4, 6-9 and 11 showed significant inhibition of platelet aggregation induced by collagen. 4-6, 8, 10-11 and 16 showed significant inhibition on platelet aggregation induced by thrombin. Furthermore, molecular docking showed that active compounds can bind to P2Y12 and COX-1 receptors in platelet.
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Affiliation(s)
- Wan-Ting Xu
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang, China.,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, China.,Engineering Research Center of Natural Product Efficient Utilization in Guizhou, Guiyang, China
| | - Qiao An
- The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, China
| | - Ling-Hui Ruan
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang, China.,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, China
| | - Fei Zhou
- The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, China
| | - Lang Zhou
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang, China.,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, China.,Engineering Research Center of Natural Product Efficient Utilization in Guizhou, Guiyang, China
| | - Mei Peng
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang, China.,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, China.,Engineering Research Center of Natural Product Efficient Utilization in Guizhou, Guiyang, China
| | - Li-Lang Li
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang, China.,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, China.,Engineering Research Center of Natural Product Efficient Utilization in Guizhou, Guiyang, China
| | - Xiao-Sheng Yang
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang, China.,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, China.,Engineering Research Center of Natural Product Efficient Utilization in Guizhou, Guiyang, China
| | - Qi-Ji Li
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang, China.,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, China.,Engineering Research Center of Natural Product Efficient Utilization in Guizhou, Guiyang, China
| | - Juan Yang
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang, China.,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, China.,Engineering Research Center of Natural Product Efficient Utilization in Guizhou, Guiyang, China
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38
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Ziółkiewicz A, Kasprzak-Drozd K, Wójtowicz A, Oniszczuk T, Gancarz M, Kowalska I, Mołdoch J, Kondracka A, Oniszczuk A. The Effect of In Vitro Digestion on Polyphenolic Compounds and Antioxidant Properties of Sorghum ( Sorghum bicolor (L.) Moench) and Sorghum-Enriched Pasta. Molecules 2023; 28:molecules28041706. [PMID: 36838694 PMCID: PMC9962817 DOI: 10.3390/molecules28041706] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 02/06/2023] [Accepted: 02/07/2023] [Indexed: 02/16/2023] Open
Abstract
The phenol content of sorghum is a unique feature among all cereal grains; hence this fact merits the special attention of scientists. It should be remembered that before polyphenols can be used in the body, they are modified within the digestive tract. In order to obtain more accurate data on the level and activity of tested ingredients after ingestion and digestion in the in vivo digestive tract, in vitro simulated digestion may be used. Thus, the aim of this study was to determine the content of polyphenols, flavonoids, and individual phenolic acids, as well as the antiradical properties, of sorghum and sorghum-enriched pasta before and after in vitro simulated gastrointestinal digestion. We observed that the total content of polyphenols decreased after gastric digestion of sorghum, and slightly increased after duodenal digestion. Moreover, the flavonoid content decreased after the first stage of digestion, while antioxidant properties increased after the first stage of digestion and slightly decreased after the second stage. The digestion of polyphenolics in sorghum is completely different to that in pasta-both in varieties with, and without, the addition of sorghum. For pasta, the content of total polyphenols and flavonoids, and free radical scavenging properties, decrease after each stage of digestion.
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Affiliation(s)
- Agnieszka Ziółkiewicz
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
| | - Kamila Kasprzak-Drozd
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
- Correspondence: (K.K.-D.); (A.O.)
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Marek Gancarz
- Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116b, 30-149 Krakow, Poland
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Iwona Kowalska
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
| | - Jarosław Mołdoch
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
| | - Adrianna Kondracka
- Department of Obstetrics and Pathology of Pregnancy, Medical University of Lublin, Staszica 16, 20-081 Lublin, Poland
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
- Correspondence: (K.K.-D.); (A.O.)
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39
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The Known and Unknowns of Aphid Biotypes, and Their Role in Mediating Host Plant Defenses. DIVERSITY 2023. [DOI: 10.3390/d15020186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Insect species are subjected to disparate selection pressure due to various biotic and abiotic stresses. Management practices including the heavy use of chemical insecticides and introduction of insect-resistant plant cultivars have been found to accelerate these processes. Clearly, natural selection coupled with human intervention have led to insect adaptations that alter phenotypes and genetic structure over time, producing distinct individuals with specialized traits, within the populations, commonly defined as biotypes. Biotypes are commonly found to have better fitness in the new environment and, in the case of aphids, the most commonly studied system for biotypes, have the ability to successfully infest previously resistant host plants and new species of host plants. Although a large number of studies have explored biotypes, the concept for defining biotypes varies among scientists, as we lack a consistency in estimating biotype behavior and their variation within and between biotypes. The concept of biotypes is even more complicated in aphid species (Aphidoidea), as they undergo parthenogenetic reproduction, making it difficult to understand the source of variation or quantify gene flow. In this review, we aim to illuminate the concept of biotype and how it has been used in the study of aphids. We intend to further elaborate and document the existence of aphid biotypes using sugarcane aphid (Melanaphis sacchari) as a model to understand their differences, level of variation, evolution, and significance in pest management.
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Mudjanarko SW, Rahardjo T, Soelistijo SA, Rahmawati S. One-week sorghum ( Sorghum bicolor L.) grain consumption is insufficient to increase adiponectin levels in prediabetic adults. Endocr Regul 2023; 58:11-18. [PMID: 38345494 DOI: 10.2478/enr-2024-0002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/15/2024] Open
Abstract
Objective. Adiponectin is an internally produced bioactive compound with a protective role against the insulin resistance-related diseases. Finding an adiponectin modifier can play a beneficial role in preventing the progression of the diseases, particularly in the prediabetic patients, as a high-risk population. This study was undertaken to examine the effect of dietary sorghum grain for a week on the plasma adiponectin levels in prediabetic patients. Methods. The study involved 26 (13+13) participants in both control and intervention groups. The control group maintained their habitual diet of white rice, while the intervention group replaced their habitual diet of white rice with sorghum grain for seven consecutive days. In all participants, the adiponectin concentration was measured before and after the intervention period. Results. Most study subjects had central obesity and dyslipidemia. Adiponectin levels after the intervention period decreased from the baseline in the control and sorghum groups including in all BMI groups. The change of decreasing adiponectin level was greater in the control than the sorghum group and in line with greater BMI in the sorghum group, but statistically insignificant. No significant difference in adiponectin concentrations was found among BMI groups. Conclusion. Sorghum grain consumption for a week is insufficient to increase adiponectin levels in the prediabetic patients. Insulin resistance, central obesity, and dyslipidemia may be the confounding variables that alter the favorable effect of sorghum on adiponectin. Longer sorghum consumption or other interventions may be needed to increase the adiponectin levels in people under these conditions.
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Affiliation(s)
- Sony Wibisono Mudjanarko
- 1Division of Endocrinology, Metabolism, and Diabetes, Department of Internal Medicine, Dr. Soetomo General Academic Hospital, Faculty of Medicine Universitas Airlangga, Indonesia
| | - Teguh Rahardjo
- 1Division of Endocrinology, Metabolism, and Diabetes, Department of Internal Medicine, Dr. Soetomo General Academic Hospital, Faculty of Medicine Universitas Airlangga, Indonesia
| | - Soebagijo Adi Soelistijo
- 1Division of Endocrinology, Metabolism, and Diabetes, Department of Internal Medicine, Dr. Soetomo General Academic Hospital, Faculty of Medicine Universitas Airlangga, Indonesia
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Khalid W, Arshad MS, Aslam N, Mukhtar S, Rahim MA, Ranjha MMAN, Noreen S, Afzal MF, Aziz A, Awuchi CG. Food applications of sorghum derived kafirins potentially valuable in celiac disease. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2135532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Noman Aslam
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Shanza Mukhtar
- Department of Nutrition and Dietetics, the University of Faisalabad, Faisalabad, Pakistan
| | | | | | - Sana Noreen
- University Institute of Diet and Nutritional Sciences, the University of Lahore, Lahore, Pakistan
| | | | - Afifa Aziz
- Department of Food Science, Government College University, Faisalabad, Pakistan
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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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The Effects of Processing Technologies on Nutritional and Anti-nutritional Properties of Pseudocereals and Minor Cereal. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02936-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Htet MNS, Feng B, Wang H, Tian L, Yadav V. Comparative assessment of nutritional and functional properties of different sorghum genotypes for ensuring nutritional security in dryland agro-ecosystem. Front Nutr 2022; 9:1048789. [PMID: 36798756 PMCID: PMC9926944 DOI: 10.3389/fnut.2022.1048789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Accepted: 10/27/2022] [Indexed: 11/11/2022] Open
Abstract
The cultivation of unique sorghum (resistant to abiotic stresses and re-recognized as healthy food) has attracted interest as an environmentally friendly minor cereal and may be a solution to food and nutritional security. However, information about how the use of selected sorghum grains affects nutritive values and its functional properties from sorghum flours is still lacking. To address this question, we selected six sorghum varieties (i.e., JinZa 34, LiaoZa 19, JinNuo 3, JiZa 127, JiNiang 2, and JiaXian) for the comprehensive analysis of the relationship among nutritional compositions, energy value contributions, and functional properties of sorghum grains. Results showed that Carr's index (CI) and angle of repose (AR) of all sorghum flours indicated good flow and compressibility properties in terms of micrometric parameters. All sorghums were considered free of tannin. Based on the scatterplot analysis, the proportions of energy contributions due to protein, fat, and carbohydrate (CHO), were highly positively correlated with protein, fat, and CHO, respectively. The significantly different flours of six sorghum varieties resulted in different functional properties. The amylose content showed a highly negative association with light transmittance and water and oil absorption capacities. In addition, amylose had a highly positive relationship with water solubility (WS) and swelling power (SP). JinNuo 3 had the highest nutritional compositions [proximate, mineral, anti-nutritional values, and amino acid (AA) profiles] and functional properties indicating that it could be used as a brewing liquor. Our findings will provide a new opportunity to cultivate sorghum as an environment friendly minor cereal crop in dryland agro-ecosystems of arid and semi-arid regions of northern China for nutritional security, agriculture processing, and non-food industry in the future.
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Affiliation(s)
- Maw Ni Soe Htet
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Xianyang, China
- State Key Laboratory of Crop Cultivation and Farming System in Northwestern Loess Plateau, College of Agronomy, Northwest A&F University, Xianyang, China
- Rice Bio Park Research Section, Post-Harvest Technology and Food Science Research Division, Department of Agricultural Research, Naypyidaw, Myanmar
| | - Baili Feng
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Xianyang, China
| | - Honglu Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Xianyang, China
| | - Lixin Tian
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Xianyang, China
| | - Vivek Yadav
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Xianyang, China
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Bioactive compounds, antioxidant capacity, functional and sensory properties of optimized complementary weaning flour processed from sorghum, soybean, and karkade (Hibiscus sabdariffa L.) seeds. SCIENTIFIC AFRICAN 2022. [DOI: 10.1016/j.sciaf.2022.e01457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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Osman A, Abd El-Wahab A, Ahmed MFE, Buschmann M, Visscher C, Hartung CB, Lingens JB. Nutrient Composition and In Vitro Fermentation Characteristics of Sorghum Depending on Variety and Year of Cultivation in Northern Italy. Foods 2022. [PMCID: PMC9601989 DOI: 10.3390/foods11203255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Sorghum is the fifth most produced cereal in the world and is a source of nutrients and bioactive compounds for the human diet. This study examined the nutrient composition and in vitro fermentation characteristics of sorghum varieties grown in 2020 and 2021 (n = 15 × 3 × 2) across three locations in the north of Italy (Bologna, Padova, and Rovigo). In 2020, the crude protein content of sorghum was significantly higher in the region of Padova than in the region of Bologna (124 vs. 95.5 g/kg dry matter). However, crude fat, sugar, and gross energy levels showed no significant differences among the different regions in 2020. In 2021, the levels of crude protein, crude fat, sugar, and gross energy had no significant differences among different sorghum varieties harvested from the three regions. Significant differences in some mineral contents were found among the samples particularly in manganese and zinc in both years. After 24 h of fermentation of two different sorghum hybrids (hybrids 1 and 2 of both years harvested in Bologna, n = 4 × 2 × 2), the pH value was significantly higher in hybrid 1 of year 2021 (3.98) than in the other fermented samples (range: 3.71–3.88). The sorghum harvested from the region of Bologna had a significantly higher viscosity value (1.22 mPa·s) compared to other regions (1.8–1.10 mPa·s) in 2021 only. The results show that the nutritional value and viscosity of different sorghum varieties could differ depending on the location and year of cultivation.
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Affiliation(s)
- Ahmed Osman
- Institute for Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany
| | - Amr Abd El-Wahab
- Institute for Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany
- Department of Nutrition and Nutritional Deficiency Diseases, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
| | - Marwa Fawzy Elmetwaly Ahmed
- Institute for Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany
- Department of Hygiene and Zoonoses, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
| | | | - Christian Visscher
- Institute for Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany
| | - Clara Berenike Hartung
- Institute for Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany
| | - Jan Berend Lingens
- Institute for Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany
- Correspondence:
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Espitia-Hernández P, Ruelas-Chacón X, Chávez-González ML, Ascacio-Valdés JA, Flores-Naveda A, Sepúlveda-Torre L. Solid-State Fermentation of Sorghum by Aspergillus oryzae and Aspergillus niger: Effects on Tannin Content, Phenolic Profile, and Antioxidant Activity. Foods 2022; 11:3121. [PMID: 36230197 PMCID: PMC9562625 DOI: 10.3390/foods11193121] [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: 09/08/2022] [Revised: 09/24/2022] [Accepted: 10/04/2022] [Indexed: 11/16/2022] Open
Abstract
Sorghum contains antioxidants such as tannins. However, these are considered antinutritional factors since they are responsible for the low digestibility of proteins and carbohydrates. Nevertheless, these can be extracted by solid-state fermentation (SSF). Therefore, this study aimed to evaluate the effects of SSF from Aspergillus oryzae and Aspergillus niger Aa210 on the tannin contents, phenolic profiles determined by HPLC-MS, and antioxidant activities (ABTS, DPPH, and FRAP) of two genotypes of sorghum. The results showed that with SSF by A. niger Aa210, a higher tannin content was obtained, with yields of 70-84% in hydrolyzable tannins (HT) and 33-49% in condensed tannins (CT), while with SSF by A. oryzae the content of HT decreased by 2-3% and that of CT decreased by 6-23%. The extracts fermented by A. niger at 72 and 84 h exhibited a higher antioxidant activity. In the extracts, 21 polyphenols were identified, such as procyanidins, (+)-catechin, (-)-epicatechin, scutellarein, arbutin, and eriodictyol, among others. Therefore, SSF by A. niger was an efficient process for the release of phenolic compounds that can be used as antioxidants in different food products. It is also possible to improve the bioavailability of nutrients in sorghum through SSF. However, more studies are required.
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Affiliation(s)
- Pilar Espitia-Hernández
- Bioprocess and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico
| | - Xóchitl Ruelas-Chacón
- Departamento de Ciencia y Tecnología de Alimentos, Universidad Autónoma Agraria Antonio Narro, Buenavista, Saltillo 25315, Coahuila, Mexico
| | - Mónica L. Chávez-González
- Bioprocess and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico
| | - Juan A. Ascacio-Valdés
- Bioprocess and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico
| | - Antonio Flores-Naveda
- Departamento de Ciencia y Tecnología de Alimentos, Universidad Autónoma Agraria Antonio Narro, Buenavista, Saltillo 25315, Coahuila, Mexico
| | - Leonardo Sepúlveda-Torre
- Bioprocess and Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico
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Martín Giménez VM, Rukavina Mikusic NL, Lee HJ, García Menéndez S, Choi MR, Manucha W. Physiopathological mechanisms involved in the development of hypertension associated with gut dysbiosis and the effect of nutritional/pharmacological interventions. Biochem Pharmacol 2022; 204:115213. [PMID: 35985404 DOI: 10.1016/j.bcp.2022.115213] [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: 07/04/2022] [Revised: 08/09/2022] [Accepted: 08/10/2022] [Indexed: 11/27/2022]
Abstract
The gut microbiota dysbiosis represents a triggering factor for cardiovascular diseases, including hypertension. In addition to the harmful impact caused by hypertension on different target organs, gut dysbiosis is capable of causing direct damage to critical organs such as the brain, heart, blood vessels, and kidneys. In this sense, it should be noted that pharmacological and nutritional interventions may influence gut microbiota composition, either inducing or preventing the development of hypertension. Some of the most important nutritional interventions at this level are represented by pro-, pre-, post- and/or syn-biotics, as well as polysaccharides, polyunsaturated fatty acids ω-3, polyphenols and fiber contained in different foods. Meanwhile, certain natural and synthetic active pharmaceutical ingredients, including antibiotics, antihypertensive and immunosuppressive drugs, vegetable extracts and vitamins, may also have a key role in the modulation of both gut microbiota and cardiovascular health. Additionally, gut microbiota may influence drugs and food-derived bioactive compounds metabolism, positively or negatively affecting their biological behavior facing established hypertension. The understanding of the complex interactions between gut microbiome and drug/food response results of great importance to developing improved pharmacological therapies for hypertension prevention and treatment. The purpose of this review is to critically outline the most relevant and recent findings on cardiovascular, renal and brain physiopathological mechanisms involved in the development of hypertension associated with changes in gut microbiota, besides the nutritional and pharmacological interventions potentially valuable for the prevention and treatment of this prevalent pathology. Finally, harmful food/drug interventions on gut microbiota are also described.
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Affiliation(s)
- Virna Margarita Martín Giménez
- Instituto de Investigaciones en Ciencias Químicas, Facultad de Ciencias Químicas y Tecnológicas, Universidad Católica de Cuyo, Sede San Juan, Argentina
| | - Natalia Lucía Rukavina Mikusic
- Universidad de Buenos Aires. CONICET. Instituto Alberto C. Taquini de Investigaciones en Medicina Traslacional (IATIMET), Buenos Aires, Argentina; Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Ciencias Biológicas. Cátedra de Anatomía e Histología, Buenos Aires, Argentina
| | - Hyun Jin Lee
- Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Ciencias Biológicas. Cátedra de Anatomía e Histología, Buenos Aires, Argentina
| | - Sebastián García Menéndez
- Laboratorio de Farmacología Experimental Básica y Traslacional. Área de Farmacología, Departamento de Patología, Facultad de Ciencias Médicas, Universidad Nacional de Cuyo, Mendoza, Argentina; Instituto de Medicina y Biología Experimental de Cuyo, Consejo Nacional de Investigación Científica y Tecnológica (IMBECU-CONICET), Argentina
| | - Marcelo Roberto Choi
- Universidad de Buenos Aires. CONICET. Instituto Alberto C. Taquini de Investigaciones en Medicina Traslacional (IATIMET), Buenos Aires, Argentina; Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Departamento de Ciencias Biológicas. Cátedra de Anatomía e Histología, Buenos Aires, Argentina
| | - Walter Manucha
- Laboratorio de Farmacología Experimental Básica y Traslacional. Área de Farmacología, Departamento de Patología, Facultad de Ciencias Médicas, Universidad Nacional de Cuyo, Mendoza, Argentina; Instituto de Medicina y Biología Experimental de Cuyo, Consejo Nacional de Investigación Científica y Tecnológica (IMBECU-CONICET), Argentina.
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Pfukwa TM, Pheiffer W, Fawole OA, Manley M, Mapiye C. Cellular antioxidant and viability efficacy of Harpephyllum caffrum peel and Syzygium guineense seed extracts. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Zhang J, Liu M, Zhao Y, Zhu Y, Bai J, Fan S, Zhu L, Song C, Xiao X. Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits. Foods 2022; 11:2243. [PMID: 35954011 PMCID: PMC9368413 DOI: 10.3390/foods11152243] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/20/2022] [Accepted: 07/25/2022] [Indexed: 12/16/2022] Open
Abstract
Fermentation is one of the most economical and safe methods to improve the nutritional value, sensory quality and functional characteristics of raw materials, and it is also an important method for cereal processing. This paper reviews the effects of microbial fermentation on cereals, focusing on their nutritional value and health benefits, including the effects of fermentation on the protein, starch, phenolic compounds contents, and other nutrient components of cereals. The bioactive compounds produced by fermented cereals have positive effects on health regulation. Finally, the future market development of fermented cereal products is summarized and prospected.
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Affiliation(s)
- Jiayan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Z.); (M.L.); (Y.Z.); (Y.Z.); (J.B.); (S.F.); (L.Z.); (C.S.)
- Inspection Quarantine Bureau Inspection and Quarantine Technology Center, Zhenjiang 212000, China
| | - Mengting Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Z.); (M.L.); (Y.Z.); (Y.Z.); (J.B.); (S.F.); (L.Z.); (C.S.)
| | - Yansheng Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Z.); (M.L.); (Y.Z.); (Y.Z.); (J.B.); (S.F.); (L.Z.); (C.S.)
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Z.); (M.L.); (Y.Z.); (Y.Z.); (J.B.); (S.F.); (L.Z.); (C.S.)
| | - Juan Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Z.); (M.L.); (Y.Z.); (Y.Z.); (J.B.); (S.F.); (L.Z.); (C.S.)
| | - Songtao Fan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Z.); (M.L.); (Y.Z.); (Y.Z.); (J.B.); (S.F.); (L.Z.); (C.S.)
| | - Lin Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Z.); (M.L.); (Y.Z.); (Y.Z.); (J.B.); (S.F.); (L.Z.); (C.S.)
| | - Ci Song
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Z.); (M.L.); (Y.Z.); (Y.Z.); (J.B.); (S.F.); (L.Z.); (C.S.)
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Z.); (M.L.); (Y.Z.); (Y.Z.); (J.B.); (S.F.); (L.Z.); (C.S.)
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