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Song H, Ren S, Wang X, Hu Y, Xu M, Zhang H, Cao H, Huang K, Wang C, Guan X. Encapsulation of caffeic acid phenethyl ester by self-assembled sorghum peptide nanoparticles: Fabrication, storage stability and interaction mechanisms. Food Chem 2024; 453:139642. [PMID: 38788643 DOI: 10.1016/j.foodchem.2024.139642] [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: 11/29/2023] [Revised: 02/28/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024]
Abstract
Caffeic acid phenethyl ester (CAPE) is a naturally occurring phenolic compound with various biological activities. However, poor water solubility and storage stability limit its application. In this context, sorghum peptides were used to encapsulate CAPE. Sorghum peptides could self-assemble into regularly spherical nanoparticles (SPNs) by hydrophobic interaction and hydrogen bonds. Solubility of encapsulated CAPE was greatly increased, with 9.44 times higher than unencapsulated CAPE in water. Moreover, the storage stability of CAPE in aqueous solution was significantly improved by SPNs encapsulation. In vitro release study indicated that SPNs were able to delay CAPE release during the process of gastrointestinal digestion. Besides, fluorescence quenching analysis showed that a static quenching existed between SPNs and CAPE. The interaction between CAPE and SPNs occurred spontaneously, mainly driven by hydrophobic interactions. The above results suggested that SPNs encapsulation was an effective approach to improve the water solubility and storage stability of CAPE.
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Affiliation(s)
- Hongdong Song
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Shaoxia Ren
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xinyue Wang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yawen Hu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Mingda Xu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Hang Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Hongwei Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Kai Huang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Chengtao Wang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China.
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2
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Dey B, Prabhakar MR, Jayaraman S, Gujjala LKS, Venugopal AP, Balasubramanian P. Biopolymer-based solutions for enhanced safety and quality assurance: A review. Food Res Int 2024; 191:114723. [PMID: 39059918 DOI: 10.1016/j.foodres.2024.114723] [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: 05/01/2024] [Revised: 06/25/2024] [Accepted: 07/02/2024] [Indexed: 07/28/2024]
Abstract
The improper disposal of petroleum-based plastics has been associated with detrimental environmental consequences, such as the proliferation of microplastic pollution and increased emissions of greenhouse gases (GHGs). Consequently, biopolymers have emerged as a highly regarded alternative due to their environmental-friendly attributes and versatile range of applications. In response to consumer demands for safer food options, sustainable packaging, and escalating environmental concerns, the food sector is increasingly adopting biopolymers. Further, in the recent decade, the usage of active or functional biopolymers has evolved into smart biopolymers that can transmit real-time data to consumers. This review covers key topics such as antimicrobial and biodegradable packaging, edible coatings and films, incorporation of scavengers and bioactive substances that prolong the shelf life and guard against moisture and microbial contamination. The paper also discusses the development of edible cutlery as a sustainable substitute for plastic, the encapsulation of bioactive substances within biopolymers, 3-D food printing for regulated nutrition delivery and thickening and gelling agents that improve food texture and stability. It also discusses the integration of smart polymer functions, demonstrating their importance in guaranteeing food safety and quality, such as biosensing, pH and gas detection, antibacterial characteristics, and time-temperature monitoring. By shedding light on market trends, future scope, and potentialities, this review aims to elucidate the prospects of utilizing biopolymers to address sustainability and quality concerns within the food industry effectively.
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Affiliation(s)
- Baishali Dey
- Department of Biotechnology & Medical Engineering, National Institute of Technology Rourkela, 769 008, India
| | - Muhil Raj Prabhakar
- Department of Biotechnology & Medical Engineering, National Institute of Technology Rourkela, 769 008, India
| | - Sivaraman Jayaraman
- Department of Biotechnology & Medical Engineering, National Institute of Technology Rourkela, 769 008, India
| | | | - Arun Prasath Venugopal
- Department of Food Process Engineering, National Institute of Technology Rourkela, 769 008, India
| | - Paramasivan Balasubramanian
- Department of Biotechnology & Medical Engineering, National Institute of Technology Rourkela, 769 008, India.
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3
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Shen Q, Ge L, Lu W, Wu H, Zhang L, Xu J, Tang O, Muhammad I, Zheng J, Wu Y, Wang SW, Zeng XX, Xue J, Cheng K. Transplanting network pharmacology technology into food science research: A comprehensive review on uncovering food-sourced functional factors and their health benefits. Compr Rev Food Sci Food Saf 2024; 23:e13429. [PMID: 39217524 DOI: 10.1111/1541-4337.13429] [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: 01/29/2024] [Revised: 07/21/2024] [Accepted: 07/24/2024] [Indexed: 09/04/2024]
Abstract
Network pharmacology is an emerging interdisciplinary research method. The application of network pharmacology to reveal the nutritional effects and mechanisms of active ingredients in food is of great significance in promoting the development of functional food, facilitating personalized nutrition, and exploring the mechanisms of food health effects. This article systematically reviews the application of network pharmacology in the field of food science using a literature review method. The application progress of network pharmacology in food science is discussed, and the mechanisms of functional factors in food on the basis of network pharmacology are explored. Additionally, the limitations and challenges of network pharmacology are discussed, and future directions and application prospects are proposed. Network pharmacology serves as an important tool to reveal the mechanisms of action and health benefits of functional factors in food. It helps to conduct in-depth research on the biological activities of individual ingredients, composite foods, and compounds in food, and assessment of the potential health effects of food components. Moreover, it can help to control and enhance their functionality through relevant information during the production and processing of samples to guarantee food safety. The application of network pharmacology in exploring the mechanisms of functional factors in food is further analyzed and summarized. Combining machine learning, artificial intelligence, clinical experiments, and in vitro validation, the achievement transformation of functional factor in food driven by network pharmacology is of great significance for the future development of network pharmacology research.
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Affiliation(s)
- Qing Shen
- Laboratory of Food Nutrition and Clinical Research, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China
- Panvascular Diseases Research Center, The Quzhou Affiliated Hospital of Wenzhou Medical University, Quzhou People's Hospital, Quzhou, China
| | - Lijun Ge
- Laboratory of Food Nutrition and Clinical Research, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China
| | - Weibo Lu
- Laboratory of Food Nutrition and Clinical Research, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China
| | - Huixiang Wu
- Laboratory of Food Nutrition and Clinical Research, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China
| | - Li Zhang
- Quzhou Hospital of Traditional Chinese Medicine, Quzhou, Zhejiang, China
| | - Jun Xu
- Ningbo Hospital of Traditional Chinese Medicine, Affiliated Hospital of Zhejiang Chinese Medical University, Ningbo, Zhejiang, China
| | - Oushan Tang
- Shaoxing Second Hospital, Shaoxing, Zhejiang, China
| | - Imran Muhammad
- Laboratory of Food Nutrition and Clinical Research, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China
| | - Jing Zheng
- Panvascular Diseases Research Center, The Quzhou Affiliated Hospital of Wenzhou Medical University, Quzhou People's Hospital, Quzhou, China
| | - Yeshun Wu
- Panvascular Diseases Research Center, The Quzhou Affiliated Hospital of Wenzhou Medical University, Quzhou People's Hospital, Quzhou, China
| | - Si-Wei Wang
- Panvascular Diseases Research Center, The Quzhou Affiliated Hospital of Wenzhou Medical University, Quzhou People's Hospital, Quzhou, China
| | - Xi-Xi Zeng
- Panvascular Diseases Research Center, The Quzhou Affiliated Hospital of Wenzhou Medical University, Quzhou People's Hospital, Quzhou, China
| | - Jing Xue
- Laboratory of Food Nutrition and Clinical Research, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China
| | - Keyun Cheng
- Panvascular Diseases Research Center, The Quzhou Affiliated Hospital of Wenzhou Medical University, Quzhou People's Hospital, Quzhou, China
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Nagy R, Kun-Nemes A, Szőllősi E, Bíróné Molnár P, Cziáky Z, Murányi E, Sipos P, Remenyik J. Physiological potential of different Sorghum bicolor varieties depending on their bioactive characteristics and antioxidant potential as well as different extraction methods. Heliyon 2024; 10:e35807. [PMID: 39220962 PMCID: PMC11365355 DOI: 10.1016/j.heliyon.2024.e35807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 07/22/2024] [Accepted: 08/05/2024] [Indexed: 09/04/2024] Open
Abstract
A comprehensive study of sorghum bran and flour was performed to explore the secondary metabolite profiles of differently coloured genotypes and to evaluate the variability in the antioxidant properties based on differences in polarity and solubility. This research included one red variety and one white variety. Among the samples, the red variety contained significantly greater amounts of secondary metabolites than did the white variety, with total polyphenol contents of 808.04 ± 63.89 mg.100 g-1 and 81.56 ± 3.87 mg.100 g-1, respectively. High-molecular-weight condensed tannin-type flavonoid extracts with high antioxidant activity were obtained by using relatively low-polarity acetone-water solvents, which was reflected by the measured antioxidant values. Among the methods used, the electron-donating Trolox equivalent antioxidant assay provided the highest antioxidant capacity, with values ranging from 118.5 to 182.6 μmol g-1 in the case of the red variety, in accordance with the electron donor properties of condensed tannins. Key secondary metabolites were identified using MS techniques and quantified using HPLC. Catechin and procyanidin B1 were found in the red variety at concentrations of 3.20 and 96.11 mg.100 g-1, respectively, while the concentrations in the white variety were under the limit of detection. All four tocopherols were found in sorghum, with the red variety containing a higher amount than the white variety, but the vitamin B complex concentrations were higher in the white variety. Overall, the red sorghum variety proved to be a better source of secondary metabolites with potential health benefits and could be used as a nutrient-rich food source.
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Affiliation(s)
- Róbert Nagy
- University of Debrecen, Faculty of Agriculture, and Food Sciences, and Environmental Management, Institute of Nutrition Science, 138 Böszörményi Street, 4032, Debrecen, Hungary
| | - Andrea Kun-Nemes
- University of Debrecen, Faculty of Agriculture and Food Sciences, and Environmental Management, Center for Complex Systems and Microbiome Innovations, 1 Egyetem Square, 4032, Debrecen, Hungary
| | - Erzsébet Szőllősi
- University of Debrecen, Faculty of Agriculture and Food Sciences, and Environmental Management, Center for Complex Systems and Microbiome Innovations, 1 Egyetem Square, 4032, Debrecen, Hungary
| | - Piroska Bíróné Molnár
- University of Debrecen, Faculty of Agriculture and Food Sciences, and Environmental Management, Center for Complex Systems and Microbiome Innovations, 1 Egyetem Square, 4032, Debrecen, Hungary
| | - Zoltán Cziáky
- University of Nyíregyháza, Institute of Technical and Agricultural Sciences, Agricultural and Molecular Research and Service Group, 31/b. Sóstói Street, 4400, Nyíregyháza, Hungary
| | - Eszter Murányi
- Hungarian University of Agriculture and Life Sciences, Research Institute of Karcag, 1 Páter Károly Str., 2100 Gödöllő, Hungary
| | - Péter Sipos
- University of Debrecen, Faculty of Agriculture, and Food Sciences, and Environmental Management, Institute of Nutrition Science, 138 Böszörményi Street, 4032, Debrecen, Hungary
| | - Judit Remenyik
- University of Debrecen, Faculty of Agriculture and Food Sciences, and Environmental Management, Center for Complex Systems and Microbiome Innovations, 1 Egyetem Square, 4032, Debrecen, Hungary
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5
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Matías J, Rodríguez MJ, Carrillo-Vico A, Casals J, Fondevilla S, Haros CM, Pedroche J, Aparicio N, Fernández-García N, Aguiló-Aguayo I, Soler-Rivas C, Caballero PA, Morte A, Rico D, Reguera M. From 'Farm to Fork': Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges. PLANTS (BASEL, SWITZERLAND) 2024; 13:1914. [PMID: 39065441 PMCID: PMC11281201 DOI: 10.3390/plants13141914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2024] [Revised: 04/08/2024] [Accepted: 07/08/2024] [Indexed: 07/28/2024]
Abstract
In the dynamic landscape of agriculture and food science, incorporating emergent crops appears as a pioneering solution for diversifying agriculture, unlocking possibilities for sustainable cultivation and nutritional bolstering food security, and creating economic prospects amid evolving environmental and market conditions with positive impacts on human health. This review explores the potential of utilizing emergent crops in Mediterranean environments under current climate scenarios, emphasizing the manifold benefits of agricultural and food system diversification and assessing the impact of environmental factors on their quality and consumer health. Through a deep exploration of the resilience, nutritional value, and health impacts of neglected and underutilized species (NUS) such as quinoa, amaranth, chia, moringa, buckwheat, millet, teff, hemp, or desert truffles, their capacity to thrive in the changing Mediterranean climate is highlighted, offering novel opportunities for agriculture and functional food development. By analysing how promoting agricultural diversification can enhance food system adaptability to evolving environmental conditions, fostering sustainability and resilience, we discuss recent findings that underscore the main benefits and limitations of these crops from agricultural, food science, and health perspectives, all crucial for responsible and sustainable adoption. Thus, by using a sustainable and holistic approach, this revision analyses how the integration of NUS crops into Mediterranean agrifood systems can enhance agriculture resilience and food quality addressing environmental, nutritional, biomedical, economic, and cultural dimensions, thereby mitigating the risks associated with monoculture practices and bolstering local economies and livelihoods under new climate scenarios.
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Affiliation(s)
- Javier Matías
- Agrarian Research Institute “La Orden-Valdesequera” of Extremadura (CICYTEX), 06187 Guadajira (Badajoz), Spain;
| | - María José Rodríguez
- Technological Institute of Food and Agriculture of Extremadura (INTAEX-CICYTEX), Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain;
| | - Antonio Carrillo-Vico
- Instituto de Biomedicina de Sevilla, IBiS/Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevilla, 41013 Seville, Spain;
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Facultad de Medicina, Universidad de Sevilla, 41009 Seville, Spain
| | - Joan Casals
- Fundació Miquel Agustí/HorPTA, Department of Agri-Food Engineering and Biotechnology, Universitat Politècnica de Catalunya (UPC)-BarcelonaTech, 08860 Castelldefels, Spain;
| | - Sara Fondevilla
- Institute for Sustainable Agriculture, Consejo Superior de Investigaciones Científicas, Avda. Menéndez Pidal s/n, 14004 Córdoba, Spain;
| | - Claudia Mónika Haros
- Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, Parque Científico, 46980 Valencia, Spain;
| | - Justo Pedroche
- Group of Plant Proteins, Instituto de la Grasa, CSIC. Ctra. de Utrera Km. 1, 41013 Seville, Spain;
| | - Nieves Aparicio
- Agro-Technological Institute of Castilla y León (ITACyL), Ctra. Burgos Km. 119, 47071 Valladolid, Spain;
| | - Nieves Fernández-García
- Department of Abiotic Stress and Plant Pathology, Centro de Edafología y Biología Aplicada del Segura (CSIC), Campus Universitario de Espinardo, 30100 Murcia, Spain;
| | - Ingrid Aguiló-Aguayo
- Postharvest Programme, Institute of Agrifood Research and Technology (IRTA), Parc Agrobiotech Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003 Lleida, Spain;
| | - Cristina Soler-Rivas
- Departamento de Producción y Caracterización de Nuevos Alimentos, Institute of Food Science Research-CIAL (UAM+CSIC), Campus de Cantoblanco, Universidad Autónoma de Madrid, C/Nicolas Cabrera 9, 28049 Madrid, Spain;
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, Campus de Cantoblanco, 28049 Madrid, Spain
| | - Pedro A. Caballero
- Food Technology, Department of Agriculture and Forestry Engineering, Universidad de Valladolid, 34004 Palencia, Spain;
| | - Asunción Morte
- Departamento Biología Vegetal, Facultad de Biología, Campus Universitario de Espinardo, Universidad de Murcia, 30100 Murcia, Spain;
| | - Daniel Rico
- Department of Medicine, Dermatology and Toxicology, Universidad de Valladolid, Av. Ramón y Cajal, 7, 47005 Valladolid, Spain;
| | - María Reguera
- Departamento de Biología, Campus de Cantoblanco, Universidad Autónoma de Madrid, C/Darwin 2, 28049 Madrid, Spain
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Akbari M, Moardi S, Piri H, Amiri R, Aliaqabozorg F, Afraz ES. The identification of active compounds and therapeutic properties of fermented and non-fermented red sorghum for the treatment of Alzheimer's dementia. Exp Gerontol 2024; 192:112459. [PMID: 38740315 DOI: 10.1016/j.exger.2024.112459] [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: 03/28/2024] [Revised: 05/06/2024] [Accepted: 05/10/2024] [Indexed: 05/16/2024]
Abstract
Sorghum is a promising treatment for Alzheimer's disease (AD), due to its rich antioxidant and anti-inflammatory qualities. Fermentation may also affect nutritional values. Therefore, the purpose of this study was to discover the phenolic and flavonoid chemicals found in both fermented and non-fermented red sorghum, as well as their potential therapeutic uses for AD. L. fermentum, and L. reuteri, and/or L. plantarum and L. casei were used to ferment samples of sorghum. The rats were grouped into five groups, healthy animals, and rats with Alzheimer's receiving 200 mg/kg of saline, non-fermented sorghum, and fermented sorghum fermented with L. fermentum and L. reuteri, as well as L. plantarum and L. casei. Various assessments were conducted, including evaluations of behavioral responses, antioxidant responses, inflammatory responses, acetylcholine levels and acetylcholine esterase, and bacterial populations in stool. P-hydroxybenzoic acid, eriodictyo naringenin, and apigenin were significantly higher in fermented samples, while glycerols were higher in non-fermented samples. The induction of Alzheimer's led to decrease step-through latency, time in target zone, FRAP, acetylcholine levels, Bifidobacterium population and lactobacillus population, while increased escape latency, platform location latency, MDA levels, IL-6, TNF-α, acetylcholine esterase, and coliform population (P = 0.001). The administration of both non-fermented sorghum and fermented sorghum demonstrated the potential to reverse the effects of AD, with a notably higher efficacy observed in the fermented samples compared to the non-fermented ones. In conclusion, fermentation exerted significant effects on the bioactive compounds the administration of fermented sorghum resulted in improved behavioral responses, characterized by a reduction in oxidation, inflammation and microbial population.
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Affiliation(s)
- Mohsen Akbari
- Department of Animal Science, Faculty of Agriculture, Razi University, Kermanshah, Iran.
| | - Salar Moardi
- Department of Chemical Engineering, Faculty of Engineering, Razi University, Kermanshah, Iran
| | - Homeyra Piri
- Faculty of Engineering, Free University of Bozen-Bolzano, I-39100 Bolzano, Italy
| | - Roonak Amiri
- Department of Chemical Engineering, Faculty of Engineering, Razi University, Kermanshah, Iran
| | - Farzaneh Aliaqabozorg
- Faculty of Dentistry, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Elham Sadat Afraz
- Department of Oral Medicine, Dental School, Semnan University of Medical Sciences, Semnan, Iran.
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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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8
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Salvati D, Paschoalinotto BH, Mandim F, Ferreira ICFR, Steinmacher NC, Pereira C, Dias MI. Exploring the Impacts of Sorghum ( Sorghum bicolor L. Moench) Germination on the Flour's Nutritional, Chemical, Bioactive, and Technological Properties. Foods 2024; 13:491. [PMID: 38338626 PMCID: PMC10855074 DOI: 10.3390/foods13030491] [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: 01/08/2024] [Revised: 01/24/2024] [Accepted: 01/31/2024] [Indexed: 02/12/2024] Open
Abstract
Germination is a natural, simple, and economical process used to improve the quality of nutritional and technological grains. In this study, native and sprouted sorghum flours were characterized regarding their technological properties (particle size distribution, water, and oil absorption capacity, swelling power and solubility, microscopy of starch granules, and pasting and thermal properties). Nutritional and phytochemical characterization profiles, including free sugars, fatty acids, organic acids, tocopherols, and phenolic compounds, were explored through chromatographic methods. The antioxidant, anti-inflammatory, and cytotoxic activities of the respective hydroethanolic extracts were also evaluated. The results showed that the germination process caused significant changes in the flour composition and properties, causing reduced gelatinization temperature and retarded starch retrogradation; an increased content of free sugars and total organic acids; and a decreased content of tocopherols and phenolic compounds. In terms of bioactivity, the sprouted sorghum flour extract showed better lipid-peroxidation-inhibition capacity and none of the extracts revealed hepatotoxicity or nephrotoxicity, which are important results for the validation of the use of the flours for food purposes. Germination is an efficient and alternative method for grain modification that gives improved technological properties without chemical modification or genetic engineering.
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Affiliation(s)
- Diogo Salvati
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Departamento Acadêmico de Alimentos (DAALM), Campus Medianeira, Universidade Tecnológica Federal do Paraná, Medianeira 85884-000, Brazil;
| | - Beatriz Helena Paschoalinotto
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Filipa Mandim
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Nádia Cristiane Steinmacher
- Departamento Acadêmico de Alimentos (DAALM), Campus Medianeira, Universidade Tecnológica Federal do Paraná, Medianeira 85884-000, Brazil;
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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9
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Lopes PC, Souza PGC, Santos JCB, Borges CE, Araújo FHV, Martins JC, Picanço MC, Soares MA, Veloso RVS, Oliveira JR, Rossini LC, Siqueira FC, Silva RCD. Spatiotemporal distribution of Schizaphis graminum (Rondani) and its natural enemy Coccinella septempunctata (Linnaeus) in graniferous sorghum crops. BRAZ J BIOL 2024; 84:e261972. [DOI: 10.1590/1519-6984.261972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Accepted: 06/24/2022] [Indexed: 11/22/2022] Open
Abstract
Abstract At the global level, Sorghum bicolor (L.), is one of the most important crops, which ranks fifth among all cereals. It is cultivated in Africa, Asia, Oceania and the Americas, where it serves as a source of food and feed for humans and animals, respectively. However, production is constrained by several factors including pests and diseases. Among the pests that are known to attack Sorghum, Schizaphis graminum (Rondani), commonly called the green cereal aphid, is the most destructive pest of sorghum. S. graminum damage to sorghum is worsen by water deficit which favors its occurrence. Limited information on the spatial distribution of the pest and its natural enemies impedes the development of ecologically friendly management strategies. Therefore, the objective of this research was to determine the spatiotemporal distribution of S. graminum and its natural enemy Coccinella septempunctata (L.) during the vegetative and reproductive stage of the crop using geostatistical analysis. The spatiotemporal distribution of S. graminum was influenced by Sorghum development stage, surrounding landscape, and presence of its main predator C. septempunctata. Moreover, the abundance of C. septempunctata was influenced by the density of S. graminum. The findings from this study are required for developing sustainable pest management strategies against S. graminum.
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Affiliation(s)
- P. C. Lopes
- Universidade Federal dos Vales do Jequitinhonha e Mucuri, Brasil
| | - P. G. C. Souza
- Universidade Federal dos Vales do Jequitinhonha e Mucuri, Brasil
| | - J. C. B. Santos
- Universidade Federal dos Vales do Jequitinhonha e Mucuri, Brasil
| | - C. E. Borges
- Universidade Federal dos Vales do Jequitinhonha e Mucuri, Brasil
| | - F. H. V. Araújo
- Universidade Federal dos Vales do Jequitinhonha e Mucuri, Brasil
| | - J. C. Martins
- Instituto Federal de Educação, Ciência e Tecnologia Baiano, Brasil
| | | | - M. A. Soares
- Universidade Federal dos Vales do Jequitinhonha e Mucuri, Brasil
| | - R. V. S. Veloso
- Universidade Federal dos Vales do Jequitinhonha e Mucuri, Brasil
| | - J. R. Oliveira
- Universidade Federal dos Vales do Jequitinhonha e Mucuri, Brasil
| | - L. C. Rossini
- Universidade Federal dos Vales do Jequitinhonha e Mucuri, Brasil
| | - F. C. Siqueira
- Universidade Federal dos Vales do Jequitinhonha e Mucuri, Brasil
| | - R. C. da Silva
- Universidade Federal dos Vales do Jequitinhonha e Mucuri, Brasil
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10
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Zheng H, Dang Y, Sui N. Sorghum: A Multipurpose Crop. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:17570-17583. [PMID: 37933850 DOI: 10.1021/acs.jafc.3c04942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2023]
Abstract
Sorghum (Sorghum bicolor L.) is one of the top five cereal crops in the world in terms of production and planting area and is widely grown in areas with severe abiotic stresses such as drought and saline-alkali land due to its excellent stress resistance. Moreover, sorghum is a rare multipurpose crop that can be classified into grain sorghum, energy sorghum, and silage sorghum according to its domestication direction and utilization traits, endowing it with broad breeding and economic value. In this review, we mainly discuss the latest research progress and regulatory genes of agronomic traits of sorghum as a grain, energy, and silage crop, as well as the future improvement direction of multipurpose sorghum. We also emphasize the feasibility of cultivating multipurpose sorghum through genetic engineering methods by exploring potential targets using wild sorghum germplasm and genetic resources, as well as genomic resources.
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Affiliation(s)
- Hongxiang Zheng
- Shandong Provincial Key Laboratory of Plant Stress, College of life Sciences, Shandong Normal University, Jinan, 250014, China
| | - Yingying Dang
- Shandong Provincial Key Laboratory of Plant Stress, College of life Sciences, Shandong Normal University, Jinan, 250014, China
- Dongying Institute, Shandong Normal University, Dongying, 257000, China
| | - Na Sui
- Shandong Provincial Key Laboratory of Plant Stress, College of life Sciences, Shandong Normal University, Jinan, 250014, China
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11
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Antonio LM, Martins GH, Aragão AZB, Quel NG, Zazeri G, Houry WA, Ramos CHI. Unveiling the Role of Sorghum RPAP3 in the Function of R2TP Complex: Insights into Protein Assembly in Plants. PLANTS (BASEL, SWITZERLAND) 2023; 12:2925. [PMID: 37631136 PMCID: PMC10458388 DOI: 10.3390/plants12162925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 08/04/2023] [Accepted: 08/10/2023] [Indexed: 08/27/2023]
Abstract
The chaperone R2TP has multiple subunits that assist in the proper folding, assembly, and stabilization of various protein complexes in cells and its study can offer valuable insights into the regulation and maintenance of protein assemblies in plant systems. The 'T' component of R2TP is Tah1 in yeast, consisting of 111 residues, while its counterpart in humans is RPAP3, with 665 residues. RPAP3 acts as a co-chaperone of Hsp90 and facilitates interactions between RUVBL proteins and other complex components, enhancing the recruitment of client proteins by the R2TP complex. These facts further underscore the relevance of studying this complex in different organisms. The putative gene corresponding to the RPAP3 in Sorghum bicolor, a monocotyledon plant, was cloned, and the protein (396 residues) purified for biochemical characterization. SbRPAP3 exists as a folded monomer and has a RPAP3 domain, which is present in human RPAP3 but absent in yeast Tah1. SbRPAP3 retains its functional capabilities, including binding with RUVBLs, Hsp90, and Hsp70. By elucidating the role of RPAP3 in plant R2TP complex, we can further comprehend the molecular mechanisms underlying plant-specific protein assembly and contribute to advancements in plant biology and biotechnological applications.
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Affiliation(s)
- Larissa Machado Antonio
- Institute of Chemistry, University of Campinas—UNICAMP, Campinas 13100-104, SP, Brazil; (L.M.A.); (G.H.M.); (A.Z.B.A.); (N.G.Q.); (G.Z.)
| | - Gustavo Henrique Martins
- Institute of Chemistry, University of Campinas—UNICAMP, Campinas 13100-104, SP, Brazil; (L.M.A.); (G.H.M.); (A.Z.B.A.); (N.G.Q.); (G.Z.)
| | - Annelize Zambon Barbosa Aragão
- Institute of Chemistry, University of Campinas—UNICAMP, Campinas 13100-104, SP, Brazil; (L.M.A.); (G.H.M.); (A.Z.B.A.); (N.G.Q.); (G.Z.)
| | - Natália Galdi Quel
- Institute of Chemistry, University of Campinas—UNICAMP, Campinas 13100-104, SP, Brazil; (L.M.A.); (G.H.M.); (A.Z.B.A.); (N.G.Q.); (G.Z.)
| | - Gabriel Zazeri
- Institute of Chemistry, University of Campinas—UNICAMP, Campinas 13100-104, SP, Brazil; (L.M.A.); (G.H.M.); (A.Z.B.A.); (N.G.Q.); (G.Z.)
| | - Walid A. Houry
- Department of Biochemistry, University of Toronto, Toronto, ON M5G 1M1, Canada;
- Department of Chemistry, University of Toronto, Toronto, ON M5S 3H6, Canada
| | - Carlos Henrique Inacio Ramos
- Institute of Chemistry, University of Campinas—UNICAMP, Campinas 13100-104, SP, Brazil; (L.M.A.); (G.H.M.); (A.Z.B.A.); (N.G.Q.); (G.Z.)
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12
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Galassi E, Gazza L, Nocente F, Kouagang Tchakoutio P, Natale C, Taddei F. Valorization of Two African Typical Crops, Sorghum and Cassava, by the Production of Different Dry Pasta Formulations. PLANTS (BASEL, SWITZERLAND) 2023; 12:2867. [PMID: 37571020 PMCID: PMC10420947 DOI: 10.3390/plants12152867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 07/28/2023] [Accepted: 08/01/2023] [Indexed: 08/13/2023]
Abstract
Mediterranean diet is changing to keep up with the increasingly multiethnic Italian society. With food being considered as a means of integration, innovative foods capable of mixing different raw materials could be of interest. In this work, some of the most consumed African foods such as sorghum, cassava, and durum wheat were used to produce wholegrain spaghetti to valorize their nutritional and sensorial aspects and to combine Italian and foreign tastes. Different pasta formulations (cassava, semolina, cassava:semolina, cassava:sorghum, cassava:durum wheat whole meal, sorghum:semolina) were developed and compared for their content of proteins, total starch, resistant starch, amylose, fiber, total antioxidant capacity, ash, cooking quality and sensorial characteristics. The enrichment of cassava flour with durum wheat and sorghum wholegrain enhanced the total antioxidant capacity, protein, and fiber content with respect to 100% cassava pasta. The presence of cassava or sorghum resulted in a high diameter variability of pasta samples, lower water absorption, and shorter optimal cooking time with respect to semolina pasta. Sensory evaluation of cooked pasta revealed better scores in blends containing semolina. Although the obtained pasta samples were interesting for their nutritional aspects, further adjustments are required in the pasta-making process to improve pasta quality.
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Affiliation(s)
| | | | | | | | | | - Federica Taddei
- CREA Research Centre for Engineering and Agro-Food Processing, Via Manziana 30, 00189 Rome, Italy; (E.G.); (L.G.); (F.N.); (P.K.T.); (C.N.)
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13
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Alzate-Yepes T, Pérez-Palacio L, Martínez E, Osorio M. Mechanisms of Action of Fruit and Vegetable Phytochemicals in Colorectal Cancer Prevention. Molecules 2023; 28:molecules28114322. [PMID: 37298797 DOI: 10.3390/molecules28114322] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 05/17/2023] [Accepted: 05/20/2023] [Indexed: 06/12/2023] Open
Abstract
Colorectal cancer (CRC) is the third most common cancer worldwide and its incidence is expected to increase by almost 80% by 2030. CRC apparition is related to poor diet, mainly due to low consumption of phytochemicals present in fruits and vegetables. Hence, this paper reviews the most promising phytochemicals in the literature, presenting scientific evidence regarding potential CRC chemopreventive effects. Moreover, this paper reveals the structure and action of CRC mechanisms that these phytochemicals are involved in. The review reveals that vegetables rich in phytochemicals such as carrots and green leafy vegetables, as well as some fruits such as pineapple, citrus fruits, papaya, mango, and Cape gooseberry, that have antioxidant, anti-inflammatory, and chemopreventive properties can promote a healthy colonic environment. Fruits and vegetables in the daily diet promote antitumor mechanisms by regulating cell signaling and/or proliferation pathways. Hence, daily consumption of these plant products is recommended to reduce the risk of CRC.
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Affiliation(s)
- Teresita Alzate-Yepes
- School of Nutrition and Dietetics, University of Antioquia, Carrera 75 # 65-87, Medellín 050010, Antioquia, Colombia
| | - Lorena Pérez-Palacio
- School of Nutrition and Dietetics, University of Antioquia, Carrera 75 # 65-87, Medellín 050010, Antioquia, Colombia
| | - Estefanía Martínez
- School of Engineering, Pontifical Bolivarian University, Circular 1 No. 70-01, Medellín 050031, Antioquia, Colombia
| | - Marlon Osorio
- School of Engineering, Pontifical Bolivarian University, Circular 1 No. 70-01, Medellín 050031, Antioquia, Colombia
- Systems Biology Group, School of Health Sciences, Pontifical Bolivarian University, Calle 78 B # 72 A 10, Medellín 050034, Antioquia, Colombia
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14
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Cui J, Ren G, Bai Y, Gao Y, Yang P, Chang J. Genome-wide identification and expression analysis of the U-box E3 ubiquitin ligase gene family related to salt tolerance in sorghum ( Sorghum bicolor L.). FRONTIERS IN PLANT SCIENCE 2023; 14:1141617. [PMID: 37008506 PMCID: PMC10063820 DOI: 10.3389/fpls.2023.1141617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Accepted: 03/01/2023] [Indexed: 06/19/2023]
Abstract
Plant U-box (PUB) E3 ubiquitin ligases play essential roles in many biological processes and stress responses, but little is known about their functions in sorghum (Sorghum bicolor L.). In the present study, 59 SbPUB genes were identified in the sorghum genome. Based on the phylogenetic analysis, the 59 SbPUB genes were clustered into five groups, which were also supported by the conserved motifs and structures of these genes. SbPUB genes were found to be unevenly distributed on the 10 chromosomes of sorghum. Most PUB genes (16) were found on chromosome 4, but there were no PUB genes on chromosome 5. Analysis of cis-acting elements showed that SbPUB genes were involved in many important biological processes, particularly in response to salt stress. From proteomic and transcriptomic data, we found that several SbPUB genes had diverse expressions under different salt treatments. To verify the expression of SbPUBs, qRT-PCR analyses also were conducted under salt stress, and the result was consistent with the expression analysis. Furthermore, 12 SbPUB genes were found to contain MYB-related elements, which are important regulators of flavonoid biosynthesis. These results, which were consistent with our previous multi-omics analysis of sorghum salt stress, laid a solid foundation for further mechanistic study of salt tolerance in sorghum. Our study showed that PUB genes play a crucial role in regulating salt stress, and might serve as promising targets for the breeding of salt-tolerant sorghum in the future.
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Affiliation(s)
- Jianghui Cui
- College of Agronomy, Hebei Agricultural University, Baoding, China
- North China Key Laboratory for Germplasm Resources of Education Ministry, Baoding, China
| | - Genzeng Ren
- College of Agronomy, Hebei Agricultural University, Baoding, China
- North China Key Laboratory for Germplasm Resources of Education Ministry, Baoding, China
| | - Yuzhe Bai
- College of Agronomy, Hebei Agricultural University, Baoding, China
- North China Key Laboratory for Germplasm Resources of Education Ministry, Baoding, China
| | - Yukun Gao
- College of Agronomy, Hebei Agricultural University, Baoding, China
- North China Key Laboratory for Germplasm Resources of Education Ministry, Baoding, China
| | - Puyuan Yang
- College of Agronomy, Hebei Agricultural University, Baoding, China
- North China Key Laboratory for Germplasm Resources of Education Ministry, Baoding, China
| | - Jinhua Chang
- College of Agronomy, Hebei Agricultural University, Baoding, China
- North China Key Laboratory for Germplasm Resources of Education Ministry, Baoding, China
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15
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La Borde N, Rajewski J, Dweikat I. Novel QTL for chilling tolerance at germination and early seedling stages in sorghum. Front Genet 2023; 14:1129460. [PMID: 37007950 PMCID: PMC10052408 DOI: 10.3389/fgene.2023.1129460] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Accepted: 02/23/2023] [Indexed: 03/17/2023] Open
Abstract
Sorghum (Sorghum bicolor L.) a drought tolerant staple crop for half a billion people in Africa and Asia, an important source of animal feed throughout the world and a biofuel feedstock of growing importanceorghum’s originated from tropical regions rendering the crop to be cold sensitive. Low temperature stresses such as chilling and frost greatly affect the agronomic performance of sorghum and limit its geographical distribution, posing a major problem in temperate environments when sorghum is planted early. Understanding the genetic basis of wide adaptability and of sorghum would facilitate molecular breeding programs and studies of other C4 crops. The objective of this study is to conduct quantitative trait loci analysis using genotying by sequencing for early seed germination and seedling cold tolerance in two sorghum recombinant inbred lines populations. To accomplish that, we used two populations of recombinant inbred lines (RIL) developed from crosses between cold-tolerant (CT19, ICSV700) and cold-sensitive (TX430, M81E) parents. The derived RIL populations were evaluated for single nucleotide polymorphism (SNP) using genotype-by-sequencing (GBS) in the field and under controlled environments for their response to chilling stress. Linkage maps were constructed with 464 and 875 SNPs for the CT19 X TX430 (C1) and ICSV700 X M81 E (C2) populations respectively. Using quantitative trait loci (QTL) mapping, we identified QTL conferring tolerance to chilling tolerance at the seedling stage. A total of 16 and 39 total QTL were identified in the C1 and C2 populations, respectively. Two major QTL were identified in the C1 population, and three major QTL were mapped in the C2 population. Comparisons between the two populations and with previously identified QTL show a high degree of similarity in QTL locations. Given the amount of co-localization of QTL across traits and the direction of allelic effect supports that these regions have a pleiotropic effect. These QTL regions were also identified to be highly enriched for genes encoding chilling stress and hormonal response genes. This identified QTL can be useful in developing tools for molecular breeding of sorghums with improved low-temperature germinability.
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16
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Yan S, Li Z, Wang B, Li T, Li Z, Zhang N, Cui B. Correlation analysis on physicochemical and structural properties of sorghum starch. Front Nutr 2023; 9:1101868. [PMID: 36712512 PMCID: PMC9873550 DOI: 10.3389/fnut.2022.1101868] [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: 11/18/2022] [Accepted: 12/12/2022] [Indexed: 01/11/2023] Open
Abstract
This manuscript analyzed physicochemical and structural properties of 30 different types of sorghum starches based on their apparent amylose content (AAC). Current results confirmed that sorghum starch exhibited irregular spherical or polygonal granule shape with 14.5 μm average particle size. The AAC of sorghum starch ranged from 7.42 to 36.44% corresponding to relative crystallinities of 20.5 to 32.4%. The properties of enthalpy of gelatinization (ΔH), peak viscosity (PV), relative crystallinity (RC), degree of double helix (DD), degree of order (DO), and swelling power (SP) were negatively correlated with AAC, while the cool paste viscosity (CPV) and setback (SB) were positively correlated with AAC. Correlations analyzed was conducted on various physicochemical parameters. Using principal component analysis (PCA) with 20 variables, the difference between 30 different types of sorghum starch was displayed. Results of current study can be used to guide the selection and breeding of sorghum varieties and its application in food and non-food industries.
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Affiliation(s)
- Shouxin Yan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Zhao Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Bin Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Tingting Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Zhiyang Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Nan Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
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17
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dos Santos TB, da Silva Freire Neto R, Collantes NF, Chávez DWH, Queiroz VAV, de Carvalho CWP. Exploring starches from varied sorghum genotypes compared to commercial maize starch. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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18
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Cardona JB, Grover S, Busta L, Sattler SE, Louis J. Sorghum cuticular waxes influence host plant selection by aphids. PLANTA 2022; 257:22. [PMID: 36538118 DOI: 10.1007/s00425-022-04046-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Accepted: 12/07/2022] [Indexed: 06/17/2023]
Abstract
Quantification of cuticular waxes coupled with insect bioassays and feeding behavior analysis demonstrate that long-chain C32 fatty alcohol impacts host plant selection by aphids. Cuticular waxes constitute the first point of contact between plants and their environment, and it also protect plants from external stresses. However, the role of waxes in Sorghum bicolor (sorghum) against sugarcane aphid (Melanaphis sacchari), a relatively new and devastating pest of sorghum in the U.S., is not fully understood. In this study, we monitored sugarcane aphid behavior on two genotypes of young sorghum plants with different wax chemistry: a wild-type plant (bloom) with lower C32 alcohol cuticular wax, and a mutant plant (bloomless) with 1.6 times the amount of wax compared to wild-type plants. No-choice aphid bioassays revealed that sugarcane aphid reproduction did not vary between wild-type and the bloomless plants. Electrical Penetration Graph (EPG) monitoring indicated that the sugarcane aphids spent comparable amount of time feeding from the sieve elements of the wild-type and bloomless plants. However, aphids spent more time feeding on the xylem sap of the bloomless plants compared to the wild-type plants. Furthermore, aphid choice assays revealed that the sugarcane aphids preferred to settle on bloomless compared to wild-type plants. Overall, our results suggest that cuticular waxes on young sorghum leaves play a critical role in influencing host plant selection by sugarcane aphids.
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Affiliation(s)
| | - Sajjan Grover
- Department of Entomology, University of Nebraska-Lincoln, Lincoln, NE, 68583, USA
| | - Lucas Busta
- Department of Chemistry and Biochemistry, University of Minnesota-Duluth, Duluth, MN, 55812, USA
| | - Scott E Sattler
- 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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19
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Liu C, Ma R, Tian Y. An overview of the nutritional profile, processing technologies, and health benefits of quinoa with an emphasis on impacts of processing. Crit Rev Food Sci Nutr 2022; 64:5533-5550. [PMID: 36510748 DOI: 10.1080/10408398.2022.2155796] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Consumers are becoming increasingly conscious of adopting a healthy lifestyle and demanding food with high nutritional values. Quinoa (Chenopodium quinoa Willd.) has attracted considerable attention and is consumed worldwide in the form of a variety of whole and processed products owing to its excellent nutritional features, including richness in micronutrients and bioactive phytochemicals, well-balanced amino acids composition, and gluten-free properties. Recent studies have indicated that the diverse utilization and final product quality of this pseudo-grain are closely related to the processing technologies used, which can result in variations in nutritional profiles and health benefits. This review comprehensively summarizes the nutritional properties, processing technologies, and potential health benefits of quinoa, suggesting that quinoa plays a promising role in enhancing the nutrition of processed food. In particular, the effects of different processing technologies on the nutritional profile and health benefits of quinoa are highlighted, which can provide a foundation for the updating and upgrading of the quinoa processing industry. It further discusses the present quinoa-based food products containing quinoa as partial or whole substitute for traditional grains.
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Affiliation(s)
- Chang Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Rongrong Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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20
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Melini F, Melini V. Phenolic compounds in novel foods: insights into white and pigmented quinoa. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04103-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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21
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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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22
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Li Z, Zhao X, Zhang X, Liu H. The Effects of Processing on Bioactive Compounds and Biological Activities of Sorghum Grains. Molecules 2022; 27:molecules27103246. [PMID: 35630723 PMCID: PMC9145058 DOI: 10.3390/molecules27103246] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2022] [Revised: 05/13/2022] [Accepted: 05/18/2022] [Indexed: 11/16/2022] Open
Abstract
Sorghum is ranked the fifth most commonly used cereal and is rich in many kinds of bioactive compounds. Food processing can affect the accumulation and decomposition of bioactive compounds in sorghum grains, and then change the biological activities of sorghum grains. The present review aims to analyze the effects of processing technologies on bioactive compounds and the biological activities of sorghum grains. Decortication reduces the total phenols, tannins, and antioxidant activity of sorghum grains. The effects of thermal processes on bioactive compounds and potential biological activities of sorghum grains are complicated due to thermal treatment method and thermal treatment conditions, such as extrusion cooking, which has different effects on the bioactive compounds and antioxidant capacity of sorghum due to extrusion conditions, such as temperature and moisture, and food matrices, such as whole grain and bran. Emerging thermal processes, such as microwave heating and high-pressure processing, could promote the release of bound phenolic substances and procyanidins, and are recommended. Biological processes can increase the nutritive and nutraceutical quality and reduce antinutritional compounds, except for soaking which reduces water-soluble compounds in sorghum.
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Affiliation(s)
- Zhenhua Li
- College of Agriculture, Guizhou University, Huaxi District, Guiyang 550025, China
- Correspondence: (Z.L.); (H.L.)
| | - Xiaoyan Zhao
- Department of Food Science and Nutrition, College of Culture and Tourism, University of Jinan, Jinan 250002, China; (X.Z.); (X.Z.)
| | - Xiaowei Zhang
- Department of Food Science and Nutrition, College of Culture and Tourism, University of Jinan, Jinan 250002, China; (X.Z.); (X.Z.)
| | - Hongkai Liu
- Department of Food Science and Nutrition, College of Culture and Tourism, University of Jinan, Jinan 250002, China; (X.Z.); (X.Z.)
- Correspondence: (Z.L.); (H.L.)
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23
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Generation, characterization and molecular binding mechanism of novel dipeptidyl peptidase-4 inhibitory peptides from sorghum bicolor seed protein. Food Chem 2022; 369:130888. [PMID: 34474286 DOI: 10.1016/j.foodchem.2021.130888] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 07/16/2021] [Accepted: 08/14/2021] [Indexed: 11/21/2022]
Abstract
Food proteins and their constituent peptides impart huge health benefits besides their nutritional attributes. Sorghum bicolor protein hydrolysates (SPH) and derived bioactive peptides generated by simulated gastrointestinal digestion were studied for DPP-4 inhibitory properties using in vitro and in situ assays. Identified peptides, LSICGEESFGTGSDHIR (PEP1), SLGESLLQEDVEAHK (PEP2) and QLRDIVDK (PEP4) displayed potent DPP-4 inhibition with IC50 values of 73.5, 82.5 and 8.55 µM respectively. DPP-4 inhibition mechanism by the peptides was investigated by DPP4-peptide inhibition kinetics, molecular docking and microscale thermophoresis binding studies. The peptides bound to DPP-4 with micromolar affinities and PEP4 showed significantly increased affinity. The mixed type enzyme inhibition by peptides suggested that the peptides either block the active site of DPP-4 or changes the enzyme conformation via a secondary binding site. Overall, the results demonstrate that sorghum seeds are an adequate source of peptides with DPP-4 inhibitory properties that could be used in functional food formulations.
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24
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I. Mohamed H, M. Fawzi E, Basit A, Kaleemullah, Lone R, R. Sofy M. Sorghum: Nutritional Factors, Bioactive Compounds, Pharmaceutical and Application in Food Systems: A Review. PHYTON 2022; 91:1303-1325. [DOI: 10.32604/phyton.2022.020642] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Accepted: 01/18/2022] [Indexed: 10/26/2023]
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25
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Kasote D, Tiozon RN, Sartagoda KJD, Itagi H, Roy P, Kohli A, Regina A, Sreenivasulu N. Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals. FRONTIERS IN PLANT SCIENCE 2021; 12:771276. [PMID: 34917106 PMCID: PMC8670417 DOI: 10.3389/fpls.2021.771276] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Accepted: 10/27/2021] [Indexed: 05/13/2023]
Abstract
Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.
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Affiliation(s)
- Deepak Kasote
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Rhowell N. Tiozon
- International Rice Research Institute, Los Baños, Philippines
- Max-Planck-Institute of Molecular Plant Physiology, Potsdam-Golm, Germany
| | | | - Hameeda Itagi
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Priyabrata Roy
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Ajay Kohli
- International Rice Research Institute, Los Baños, Philippines
| | - Ahmed Regina
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Nese Sreenivasulu
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
- International Rice Research Institute, Los Baños, Philippines
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26
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Bioactive Compounds and Biological Activities of Sorghum Grains. Foods 2021; 10:foods10112868. [PMID: 34829151 PMCID: PMC8618165 DOI: 10.3390/foods10112868] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/15/2021] [Accepted: 11/16/2021] [Indexed: 12/22/2022] Open
Abstract
Sorghum is the fifth most commonly used cereal worldwide and is a rich source of many bioactive compounds. We summarized phenolic compounds and carotenoids, vitamin E, amines, and phytosterols in sorghum grains. Recently, with the development of detection technology, new bioactive compounds such as formononetin, glycitein, and ononin have been detected. In addition, multiple in vitro and in vivo studies have shown that sorghum grains have extensive bio-logical activities, such as antioxidative, anticancer, antidiabetic, antiinflammatory, and antiobesity properties. Finally, with the establishment of sorghum phenolic compounds database, the bound phenolics and their biological activities and the mechanisms of biological activities of sorghum bioactive compounds using clinical trials may be researched.
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27
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Khoirun Nisa A, Afifah DN, Djamiatun K, Syauqy A. The effect of Sorghum Tempeh (Sorghum bicolor L. Moench) on low-density lipoprotein (LDL) and malondialdehyde (MDA) levels in atherogenic diet-induced rats. POTRAVINARSTVO 2021. [DOI: 10.5219/1589] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
An atherogenic diet induces oxidative stress leading to hypercholesterolemia. This condition causes atherosclerosis followed by increased LDL and MDA. Sorghum tempeh contains fiber and antioxidants that can protectively improve LDL and MDA levels. Therefore, this research aims to determine the effect of sorghum tempeh on LDL and MDA levels in atherogenic diet-induced rats compared to sorghum flour. It used a randomized pre-post test with a control group design. The test subjects were 30 male Sprague Dawley rats, consisting of 6 normal conditioned rats (C1), and 24 that were induced by an atherogenic diet (C2, T1, T2, T3) for 2 weeks. Sorghum flour was administered at a dose of 4.095 g (T1) and the sorghum tempeh at 3.041 g (T2) and 6.081 g (T3) for 4 weeks. Furthermore, C2 was constantly induced through an atherogenic diet. Total cholesterol and LDL levels were then analyzed using the CHOD-PAP method, and MDA levels, using the ELISA method. Meanwhile, statistical analysis for these variables was carried out using IBM SPSS Statistics 21 software. The results showed that the administration of sorghum flour and tempeh significantly reduced total cholesterol, LDL, MDA levels in each group (p = 0.001). Furthermore, it showed that there was a significantly strong correlation between LDL and MDA levels before and after treatment (r = 0.610, r = 0.805, and p = 0.001). The administration of sorghum tempeh at a dose of 6.081 g caused the greatest reduction (∆) in LDL levels at -44.19 ±2.58 mg.dL-1, although, it was not the same as normal control. Meanwhile, sorghum flour at a dose of 4.095 g was the most influential in reducing MDA levels to the same as normal control with delta (∆) at -7.67 ±0.37 ng.mL-1. In conclusion, sorghum tempeh and flour were the most effective at reducing LDL and MDA levels, respectively.
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28
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dos Reis Gallo LR, Reis CEG, Mendonça MA, da Silva VSN, Pacheco MTB, Botelho RBA. Impact of Gluten-Free Sorghum Bread Genotypes on Glycemic and Antioxidant Responses in Healthy Adults. Foods 2021; 10:2256. [PMID: 34681305 PMCID: PMC8534547 DOI: 10.3390/foods10102256] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 09/10/2021] [Accepted: 09/15/2021] [Indexed: 02/05/2023] Open
Abstract
Sorghum is used to provide good quality gluten-free products due to phytochemicals and low glycemic index (GI). This study aimed to determine the chemical composition, the antioxidant activity and capacity, and the glycemic and insulinemic responses of gluten-free (GF) sorghum bread. GF bread samples were produced with three different sorghum genotypes. The samples were analyzed for chemical composition, resistant starch and dietary fiber content; antioxidant activity by ORAC; antioxidant capacity by FRAP; GI; and insulinemic responses. This double-blind, crossover, randomized clinical trial was conducted with 10 healthy men aged 28.0 ± 4.9 years (77.6 ± 11.7 kg and 24.2 ± 2.3 kg/m2). All sorghum bread showed significantly more fiber than rice bread (control). Brown sorghum bread was classified as low GI, bronze and white as medium GI, and control as high GI. Brown sorghum bread presented a low carbohydrate content, a significant amount of fiber, and a significantly lower 3 h AUC glucose response than those of the control, aside from the highest antioxidant activity value (p ≤ 0.001). Therefore, brown sorghum was superior to other genotypes analyzed in this study, and its production should be encouraged to provide gluten-free products with a better nutritional profile. More research is required to explore the effects of different sorghum genotypes in food products on human health.
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Affiliation(s)
| | | | - Márcio Antônio Mendonça
- College of Agronomy and Veterinary Medicine, University of Brasilia, Brasilia 70910-900, Brazil;
| | - Vera Sônia Nunes da Silva
- Institute of Food Technology, Secretariat of Agriculture and Supply of Sao Paulo, Sao Paulo 13070-178, Brazil; (V.S.N.d.S.); (M.T.B.P.)
| | - Maria Teresa Bertoldo Pacheco
- Institute of Food Technology, Secretariat of Agriculture and Supply of Sao Paulo, Sao Paulo 13070-178, Brazil; (V.S.N.d.S.); (M.T.B.P.)
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29
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Tu J, Brennan MA, Wu G, Bai W, Cheng P, Tian B, Brennan CS. Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits. Foods 2021; 10:1812. [PMID: 34441591 PMCID: PMC8391148 DOI: 10.3390/foods10081812] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 08/02/2021] [Accepted: 08/03/2021] [Indexed: 01/08/2023] Open
Abstract
Sorghum biscuits were enriched with mushroom powders (Lentinula edodes, Auricularia auricula and Tremella fuciformis) at 5%, 10% and 15% substitution levels. An in vitro gastrointestinal digestion was used to evaluate the effect of this enrichment on the phenolic content and soluble peptide content as well as antioxidant activities of the gastric or intestinal supernatants (bio-accessible fractions), and the remaining portions of phenolic compounds, antioxidants and β-glucan in the undigested residue (non-digestible fraction). The phenolic content of the gastric and intestinal supernatants obtained from digested mushroom-enriched biscuits was found to be higher than that of control biscuit, and the phenolic content was positively correlated to the antioxidant activities in each fraction (p < 0.001). L. edodes and T. fuciformis enrichment increased the soluble protein content (small peptide) of sorghum biscuits after in vitro digestion. All mushroom enrichment increased the total phenolic content and β-glucan content of the undigested residue and they were positively correlated (p < 0.001). The insoluble dietary fibre of biscuits was positively correlated with β-glucan content (p < 0.001) of undigested residue. These findings suggested that enriching food with mushroom derived dietary fibre increases the bioavailability of the non-digestible β-glucan and phenolic compounds.
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Affiliation(s)
- Juncai Tu
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (J.T.); (M.A.B.); (G.W.); (B.T.)
- Riddet Institute, Palmerston North 4474, New Zealand
| | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (J.T.); (M.A.B.); (G.W.); (B.T.)
| | - Gang Wu
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (J.T.); (M.A.B.); (G.W.); (B.T.)
- Riddet Institute, Palmerston North 4474, New Zealand
| | - Weidong Bai
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; (W.B.); (P.C.)
| | - Ping Cheng
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; (W.B.); (P.C.)
| | - Bin Tian
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (J.T.); (M.A.B.); (G.W.); (B.T.)
| | - Charles Stephen Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand; (J.T.); (M.A.B.); (G.W.); (B.T.)
- Riddet Institute, Palmerston North 4474, New Zealand
- School of Science, RMIT University, GP.O. Box 2474, Melbourne, VIC 3001, Australia
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