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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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Characterization of Sorghum Processed through Dry Heat Treatment and Milling. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12157630] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Sorghum grain nutritional quality can be enhanced by applying dry heat treatments. The purpose of this study was to investigate the effects of dry heat treatment at two temperatures (121 and 14 °C) with three fractionation factors (S fraction < 200 μm, M fraction 200–250 μm and, L fraction > 300 μm) on sorghum flour chemical and functional properties, to optimize processes by means of a desirability function, and to characterize the optimal products. Treatment temperature negatively affected oil- and water-absorption capacity, protein and moisture contents, while the opposite trend was obtained for hydration capacity, swelling power, emulsifying properties, fat, ash, and carbohydrate content. Sorghum flour fractions positively influenced the hydration and water-retention capacities, emulsifying properties, and protein and carbohydrate content, while oil absorption, swelling power, fat, ash, and moisture were negatively affected. The optimal processing determined for each fraction was heat treatment at 121.00 °C for S fraction, 132.11 °C for M, and 139.47 °C for L. Optimal product characterization revealed that the color, bioactive properties, and protein and starch structures of the optimal samples had changed after heat treatment, depending on the fraction. These findings could be helpful for the cereal industry, since sorghum flour could be an alternative for conventional crops for the development of new products, such as snacks, baked goods, and pasta.
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Zhang Q, Zhou S, Lim PE, Wei B, Xue C, Xue Y, Tang Q. Kappaphycus Alvarezii Compound Powder Prevents Chemotherapy-Induced Intestinal Mucositis in BALB/c Mice. Nutr Cancer 2022; 74:3735-3746. [PMID: 35758096 DOI: 10.1080/01635581.2022.2089699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
This study aimed to formulate Kappaphycus alvarezii compound powder containing Kappaphycus alvarezii powder (KP), cooked sorghum powder (SP), and longan powder (LP); which was evaluated for its therapeutic effects against chemotherapy-induced intestinal mucosal injury (CIMI). Based on rheological properties, sensory evaluation, and antioxidant activity and using single factor and response surface methodology, the optimal formula to develop the compound powder was determined to be 35% KP, 30% SP, 5% LP, and 30% xylitol. Thereafter, the efficacy of the compound powder was tested by feeding BALB/c mice with diets supplemented with the Kappaphycus alvarezii compound powder (3% and 5%) for 14 consecutive days. The chemotherapeutic drug 5-fluorouracil was intraperitoneally injected (50 mg/kg) in the mice to induce CIMI for the last three consecutive days. Compared to the CIMI mice, those fed 5% Kappaphycus alvarezii compound powder (HC) showed significantly improved the intestinal injury, increased mucin-2 secretion, and reduced TNF-α, IL-1β, IL-6, LT, and COX-2 levels. Furthermore, HC intake significantly reduced the Firmicutes-to-Bacteroidetes ratio, promoted the growth of beneficial bacteria, such as Alloprevotella, and inhibited the growth of harmful bacteria, such as Clostridium. In conclusion, HC has a protective effect against CIMI and provides a novel dietary strategy for patients undergoing chemotherapy.
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Affiliation(s)
- Qing Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Sainan Zhou
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Phaik Eem Lim
- Institute of Ocean and Earth Sciences, University of Malaya, Kuala Lumpur, Malaysia
| | - Biqian Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.,Pilot National Laboratory for Marine Science and Technology, Laboratory for Marine Drugs and Bioproducts, Qingdao, China
| | - Yong Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Qingjuan Tang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
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Ducksbury C, Neale EP, Stefoska-Needham A. The effect of sorghum consumption on markers of chronic disease: A systematic review. Crit Rev Food Sci Nutr 2021; 63:159-177. [PMID: 34328387 DOI: 10.1080/10408398.2021.1944976] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Sorghum requires fewer inputs for sustainable cultivation in harsh climates and has the potential to be utilized in modern food product innovations. Moreover, consumption of sorghum may elicit favorable health effects similar to other commonly consumed cereals, like wheat. Animal and human research exploring health effects of sorghum consumption indicates potential beneficial effects on blood glucose and lipid regulation, oxidative stress modulation, appetite regulation and weight management. However, a recent appraisal of the strength of evidence has not been conducted. Therefore, this study aims to evaluate the effects of sorghum consumption on metabolic indicators of chronic disease, including blood lipid and blood glucose levels, markers of oxidative stress, and factors associated with weight management. Using CINAHL, Cochrane Library, PubMed and MEDLINE databases, a systematic review of intervention studies published up to May 2020 was conducted and 16 interventional studies met the criteria for inclusion. Evidence for favorable effects of sorghum consumption on indicators of chronic disease, including blood glucose responses, markers of oxidative stress, satiety measures and weight management was demonstrated. Evidence from this systematic review may assist to promote sorghum's potential health benefits globally, including in food markets where it is underutilized, stimulating more sorghum-based food innovations in the future.
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Affiliation(s)
- Cecily Ducksbury
- School of Medicine, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, New South Wales, Australia
| | - Elizabeth P Neale
- School of Medicine, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, New South Wales, Australia.,Illawarra Health and Medical Research Institute, University of Wollongong, Wollongong, New South Wales, Australia
| | - Anita Stefoska-Needham
- School of Medicine, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, New South Wales, Australia.,Illawarra Health and Medical Research Institute, University of Wollongong, Wollongong, New South Wales, Australia
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Ghimire BK, Seo JW, Yu CY, Kim SH, Chung IM. Comparative Study on Seed Characteristics, Antioxidant Activity, and Total Phenolic and Flavonoid Contents in Accessions of Sorghum bicolor (L.) Moench. Molecules 2021; 26:molecules26133964. [PMID: 34209531 PMCID: PMC8271980 DOI: 10.3390/molecules26133964] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 06/21/2021] [Accepted: 06/24/2021] [Indexed: 12/05/2022] Open
Abstract
Sorghum is a major cereal food worldwide, and is considered a potential source of minerals and bioactive compounds. Its wide adaptive range may cause variations in its agronomic traits, antioxidant properties, and phytochemical content. This extensive study investigated variations in seed characteristics, antioxidant properties, and total phenolic (TPC) and flavonoid contents (TFC) of sorghum collected from different ecological regions of 15 countries. The antioxidant potential of the seed extracts of various sorghum accessions was determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azinobis 3-ethylbenzothiazoline-6-sulfonate (ABTS) radical scavenging assays. Significant variations in TPC were observed among the sorghum accessions. All 78 sorghum accessions used in this study exhibited significant variations in TFC, with the lowest and highest amount observed in accessions C465 and J542, respectively. DPPH scavenging potential of the seed extracts for all the accessions ranged from 11.91 ± 4.83 to 1343.90 ± 81.02 µg mL−1. The ABTS assay results were similar to those of DPPH but showed some differences in the accessions. Pearson’s correlation analysis revealed a wide variation range in the correlation between antioxidant activity and TPC, as well as TFC, among the sorghum accessions. A wide diversity range was also recorded for the seed characteristics (1000-seed weight and seed germination rate). A dendrogram generated from UPGMA clustering, based on seed traits, antioxidant activity, TPC, and TFC was highly dispersed for these accessions. Variations among the accessions may provide useful information regarding the phytoconstituents, antioxidant properties, and phytochemical contents of sorghum and aid in designing breeding programs to obtain sorghum with improved agronomic traits and bioactive properties.
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Affiliation(s)
- Bimal-Kumar Ghimire
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul 05029, Korea; (B.-K.G.); (S.-H.K.)
| | - Ji-Won Seo
- Bioherb Research Institute, Kangwon National University, Chuncheon 24341, Korea; (J.-W.S.); (C.-Y.Y.)
| | - Chang-Yeon Yu
- Bioherb Research Institute, Kangwon National University, Chuncheon 24341, Korea; (J.-W.S.); (C.-Y.Y.)
| | - Seung-Hyun Kim
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul 05029, Korea; (B.-K.G.); (S.-H.K.)
| | - Ill-Min Chung
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul 05029, Korea; (B.-K.G.); (S.-H.K.)
- Correspondence: ; Tel.: +82-010-547-08301
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Galán MG, Cian RE, Albarracín M, López-Oliva Muñoz ME, Weisstaub A, Zuleta A, Drago SR. Refined sorghum flours precooked by extrusion enhance the integrity of the colonic mucosa barrier and promote a hepatic antioxidant environment in growing Wistar rats. Food Funct 2021; 11:7638-7650. [PMID: 32966464 DOI: 10.1039/d0fo01160f] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The effects of precooked-refined sorghum flour consumption on antioxidant status, lipid profile, and colonic and bone health were evaluated. Twenty-four male Wistar rats were fed with control diet (C), or red or white precooked-refined sorghum based diets (SD) for 60 days. The intake of SD was lower than that of C, but the efficiency of all diets was similar. Rats fed with SD showed lower feces excretion, cecal pH and enzyme activities (β-glucosidase, β-glucuronidase and mucinase) than C. White SD improved intestinal architecture, cell proliferation and apoptosis, upregulated ZO1 and occludin tight junction proteins and stimulated goblet cell differentiation, enhancing the integrity of the mucosa barrier in both proximal and distal colonic mucosa in a better way than red SD. Consumption of SD significantly decreased serum triglyceride levels compared with the C diet. The mineral content of the right femur was not different among diets. The liver enzyme activities (superoxide dismutase, catalase, glutathione reductase, and glutathione peroxidase) did not show differences among diets. Liver reducing power and reduced glutathione/oxidize glutathione ratio were higher for animals consuming SD than C. It can be concluded that the consumption of precooked refined sorghum flours still has beneficial effects for health, mainly at the colonic level, despite the lower phenolics and fibre contents of refined flours with respect to whole grain flours.
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Affiliation(s)
- María Gimena Galán
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, (3000), Santa Fe, Argentina.
| | - Raúl Esteban Cian
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, (3000), Santa Fe, Argentina.
| | - Micaela Albarracín
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, (3000), Santa Fe, Argentina.
| | | | - Adriana Weisstaub
- Departamento de Bromatología y Nutrición, Facultad de Farmacia y Bioquímica, (UBA), Junín 956, CABA, Argentina
| | - Angela Zuleta
- Departamento de Bromatología y Nutrición, Facultad de Farmacia y Bioquímica, (UBA), Junín 956, CABA, Argentina
| | - Silvina Rosa Drago
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, (3000), Santa Fe, Argentina.
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Liu H, Huang L, Pei X. Effects of sorghum rice and black rice on genes associated with cholesterol metabolism in hypercholesterolemic mice liver and intestine. Food Sci Nutr 2021; 9:217-229. [PMID: 33473286 PMCID: PMC7802551 DOI: 10.1002/fsn3.1986] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Revised: 10/13/2020] [Accepted: 10/19/2020] [Indexed: 12/18/2022] Open
Abstract
The effects of different proportions of dietary sorghum rice and black rice on the expression of genes related to cholesterol metabolism in mice liver, intestine, and the characteristics of the small intestinal microbiota were investigated. Six types of diets were used to feed C57BL/6 mice: AIN-93M standard diet, high-cholesterol model diet, high-cholesterol and low-dose sorghum grain or black rice diet, and high-cholesterol and high-dose sorghum grain or black rice diet. The results showed that black rice or sorghum grain diets had no effect on the serum TC, LDL-C levels in the hypercholesterolemic mice, whereas these diets decreased serum TG level, and black rice diets increased serum HDL-C level. The diets containing black rice and sorghum grain had no effect on liver TC, TG, HDL-C levels. However, these diets decreased LDL-C levels significantly except high dose of black rice. The black rice or sorghum grain diets reduced the expression of the genes encoding liver 3-hydroxyl-3-methyl-glutarate monoacyl coenzyme A reductase (HMG-CoA-R) and increased the expression of SREBP-2, thereby partially inhibiting the synthesis of cholesterol in liver. The diets containing different proportions of black rice and a low proportion of sorghum grain reduced the expression level of Niemann-Pick type C 1 like 1 (NPC1L1) mRNA and increased the mRNA level of the ATP-binding cassette transporters, ABCG5/ABCG8, in the small intestine, thereby reducing cholesterol absorption. A diet containing a low proportion of black rice promoted the expression of ABCA1 mRNA and increased the expression of high-density lipoprotein (HDL) mRNA, thereby promoting reverse cholesterol transport. Black rice diets significantly increased the relative abundances of microbiota in the small intestine and maintained biodiversity, while sorghum grain had no positive effect on the abundance of microbiota.
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Affiliation(s)
- Haiying Liu
- State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiChina
- School of Food Science and TechnologyJiangnan UniversityWuxiChina
| | - Lu Huang
- School of Food Science and TechnologyJiangnan UniversityWuxiChina
| | - Xinli Pei
- School of Food Science and TechnologyJiangnan UniversityWuxiChina
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de Sousa AR, de Castro Moreira ME, Grancieri M, Toledo RCL, de Oliveira Araújo F, Mantovani HC, Queiroz VAV, Martino HSD. Extruded sorghum (Sorghum bicolor L.) improves gut microbiota, reduces inflammation, and oxidative stress in obese rats fed a high-fat diet. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.05.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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Abstract
Sorghum contains a wide array of phytochemicals and their levels are affected by the genotype. Phytochemicals identified in sorghum include phenolic acids, flavonoids, condensed tannins, polycosanols, phytosterols, stilbenes, and phenolamides. Most of these phytochemicals are concentrated in the bran fraction and have been shown to have several potential health benefits, which include antidiabetic, cholesterol-lowering, anti-inflammatory, and anticancer properties. This chapter gives an overview of sorghum genetics relevant to phytochemicals, phytochemicals identified in sorghum grain, and their potential health benefits.
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Moraes ÉA, Marineli RDS, Lenquiste SA, Queiroz VAV, Camargo RL, Borck PC, Carneiro EM, Maróstica Júnior MR. Whole sorghum flour improves glucose tolerance, insulin resistance and preserved pancreatic islets function in obesity diet-induced rats. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.03.047] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
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