Effects of Red Sorghum-Derived Deoxyanthocyanidins and Their O-ß-D-Glucosides on E-Cadherin Promoter Activity in PC-3 Prostate Cancer Cells.

Although much less common than anthocyanins, 3-Deoxyanthocyanidins (3-DAs) and their glucosides can be found in cereals such as red sorghum. It is speculated that their bioavailability is higher than that of anthocyanins. Thus far, little is known regarding the therapeutic effects of 3-DAs and their O-ß-D-glucosides on cancer, including prostate cancer. Thus, we evaluated their potential to decrease cell viability, to modulate the activity of transcription factors such as NFκB, CREB, and SOX, and to regulate the expression of the gene CDH1, encoding E-Cadherin. We found that 4',7-dihydroxyflavylium chloride (P7) and the natural apigeninidin can reduce cell viability, whereas 4',7-dihydroxyflavylium chloride (P7) and 4'-hydroxy-7-O-ß-D-glucopyranosyloxyflavylium chloride (P3) increase the activities of NFkB, CREB, and SOX transcription factors, leading to the upregulation of CDH1 promoter activity in PC-3 prostate cancer cells. Thus, these compounds may contribute to the inhibition of the epithelial-to-mesenchymal transition in cancer cells and prevent the metastatic activity of more aggressive forms of androgen-resistant prostate cancer.

Polyphenol recovery from sorghum bran waste by microwave assisted extraction: Structural transformations as affected by grain phenolic profile.

Sorghum milling waste stream (bran), contains diverse phenolic compounds with bioactive properties. The study determined the potential of microwave assisted extraction (MAE) to recover the bran phenolic compounds. Red, white, and lemon-yellow pericarp sorghum brans were subjected to MAE and phenolic yield and structural transformation vs conventional extraction (control) assessed by UPLC-MS/MS, Folin-Ciocalteu and Trolox equivalent antioxidant capacity methods. Phenols yield increased from 3.7-20.3 to 12.6-75.5 mg/g, while antioxidants capacity increased average 3.3X in MAE extracts vs controls. Hydroxycinnamic acids increased most dramatically (3.0-32X) in MAE extracts (0.08-2.64 to 2.57-8.01 mg/g), largely driven by release of cell-wall derived feruloyl- and coumaroyl-arabinose. MAE hydrolyzed flavonoid glycosides into aglycones, and depolymerized condensed flavonoid heteropolymers into flavanones, flavanols and (deoxy)anthocyanidins. Thus, MAE dramatically enhances yield of valuable phenolics from sorghum bran waste, but also alters the phenolic profile in ways that may influence their chemical and biological properties.

Investigating sorghum protein solubility and in vitro digestibility during seed germination.

In this work, we examined the impact of sorghum gain germination on kafirins solubility and digestibility. Two genotypes differing in their proteins and tannins contents were germinated under controlled conditions up to radicle emergence. Biochemical, physicochemical, and in vitro digestibility tests were applied on the germinated grains. Microscopic examination of grains endosperm revealed that germination resulted in pitted starch granules and protein matrix slackening. Apart cystine and the amount of free thiol groups which increased significantly, the overall amino acids composition remained rather unchanged, just as the kafirins solubility and size distribution. In contrast germination was demonstrated to improved significantly the in vitro protein digestibility, even after cooking and especially for the genotype poor in tannin. Without inducing major physicochemical changes, germination enhanced kafirins susceptibility to gastrointestinal proteases. Germination may be a way to improve the nutritional value of sorghum.

Dry heat whole Sorghum BRS 305 flour modulate satiety and improves antioxidant response in brain of Wistar rats fed with high-fat high-fructose diet.

Sorghum BRS 305 (Sorghum bicolor L. Moench) is a cereal with high tannins and anthocyanins content and keep better the resistant starch when submitted to dry heat treatment. Our objective was to investigate the effects of BRS 305 dry heat treatment whole sorghum flour on satiety and antioxidant response in brain and adipose tissue of Wistar rats fed with a high fat high fructose diet (HFHF). Male Wistar rats were divided in two groups: control (n = 8) and HFHF (n = 16) for eight weeks. After, animals of HFHF group were divided: HFHF (n = 8) and HFHF + BRS 305 sorghum whole flour (n = 8), for 10 weeks. Sorghum consumption reduced gene expression of leptin, resistin, and endocannabinoid receptor 1 type (CB1) in adipose and brain tissues compared to HFHF group. In brain, sorghum consumption also promotes reduction in neuropeptide Y (NPY) gene expression. BRS305 sorghum consumption improved gene expression of sirtuin-1 (SIRT1) in adipose tissue, and in the brain increased heat shock protein 72 (HSP72), erythroid-derived nuclear factor 2 (NRF2), peroxisome proliferator-activated receptor alpha (PPARα), superoxide dismutase (SOD) and catalase activity compared to HFHF. In silicoanalysis showed interaction with PPARα, CB1, and leptin receptors. Advanced glycation end products (AGEs) concentrations in group HFHF + sorghum did not differ from HFHF group. Advanced glycation end products receptors (RAGEs) concentrations did not differ among experimental groups. Then, BRS 305 sorghum submitted to dry treatment was able to modulate gene expression of markers related to satiety and improve antioxidant capacity of rats fed with HFHF diet.

Comprehensive evaluation of nutritional components, bioactive metabolites, and antioxidant activities in diverse sorghum (Sorghum bicolor (L.) Moench) landraces.

Sorghum, one of the prospective crops for addressing future food and nutrition security, has received attention in recent years due to its health-promoting compounds. It is known that several environmental and genetic factors affect the metabolite contents of dietary crops. This study investigated the diversity of different nutrients, functional metabolites, and antioxidant activity using three different assays in 53 sorghum landraces from Korea, China, Japan, Ethiopia, and South Africa. The effects of origin and seed color variations were also investigated. Total phenolic (TPC), total tannin (TTC), total fat, total protein, total dietary fiber, and total crude fiber contents all varied significantly among the sorghum landraces (p < 0.05). Using a gas chromatography-flame ionization detector, palmitic, stearic, oleic, linoleic, and linolenic acids were detected in all the sorghum landraces, and their content significantly varied (p < 0.05). Furthermore, four 3-deoxyanthocyanidins (luteolinidin, apigeninidin, 5-methoxyluteolinidin, and 7-methoxyapigeninidin) and two flavonoids (luteolin and apigenin) were detected in most of the landraces using liquid chromatography-tandem mass spectrometry, and their concentrations also significantly varied. Statistical analyses supported by multivariate tools demonstrated that seed color variation had a significant effect on TPC, TTC, DPPH• and ABTS•+ scavenging activities, and ferric-reducing antioxidant power, with yellow landraces having the highest and white landraces having the lowest values. Seed color variation also had a significant effect on dietary fiber, linoleic acid, linolenic acid, and luteolin contents. In contrast, all nutritional components and fatty acids except total protein and oleic acid were significantly affected by origin, while most 3-deoxyanthocyanidins and flavonoids were unaffected by both origin and seed color differences. This is the first study to report the effect of origin on sorghum seed metabolites and antioxidant activities, laying the groundwork for future studies. Moreover, this study identified superior landraces that could be good sources of health-promoting metabolites.

Effect of extrusion processing on techno-functional properties, textural properties, antioxidant activities, in vitro nutrient digestibility and glycemic index of sorghum-chickpea-based extruded snacks.

Physico-chemical, textural, functional, and nutritional properties of the twin screw extruded whole sorghum-chickpea (8:2) snacks was investigated using in vitro procedures. The extruded snacks were analyzed for the effect of variations in extruded conditions on their properties: barrel BT (BT) (130-170°C) and feed moisture (FM) (14%-18%), keeping screw speed constant (400 rpm). The results revealed that specific mechanical energy (SME) decreased (74.4-60.0) in response to rise in both BT and FM, whereas expansion ratio (ER) had shown an alternative relation as it decreased with elevated FM (2.17 at 14%, 130°C to 2.14 at 16%, 130°C) and increased with BT (1.75 at 18%, 130°C to 2.48 at 18%, 170°C). The values of WAI and WSI improved with the surge in BT, which was associated with enhanced disruption of starch granules at higher BT. Raise in FM incremented the total phenolic content (TPC) and hence the antioxidant activity (AA) (FRAP and DPPH) along with the hardness of snacks. As per in vitro starch digestibility is concerned, slowly digestible starch (SDS) content as well as glycemic index (51-53) of the extrudates depressed with increasing BT and FM. Also, lower BT and FM improved the functional properties such as expansion ratio, in-vitro protein digestibility, and overall acceptability of the snacks. A positive correlation was seen among SME and hardness of the snacks, WSI and ER, TPC and AA, SDS and Exp-GI, color and OA, texture and OA.

Sorghum grain germination as a route to improve kafirin digestibility: Biochemical and label free proteomics insights.

Kafirin, the sorghum grain storage protein presents lower digestibility compared to its cereals counterparts. Germination has been proposed as an adequate bioprocessing method to improve seed protein digestibility. Here, germination was rationalized so as to evenly sample germinated seeds and the dynamic changes of the proteome and several biochemical markers was connected for the first time with the in vitro protein digestibility of germinated seeds. Free sulfhydryl groups increased during germination and in vitro protein digestibility enhanced. The dynamic in abundance of several enzymes out of which 3 cysteine proteases were found to coincide with appearance of aqueous soluble peptides derived from kafirin at boot time of their degradation. The study provides deep information about the molecular events occurring during sorghum seed germination and reveals potential biomarkers of the kafirin proteolysis. It points a way to improve sorghum nutritional value through controlled germination.

Mycological and Multiple Mycotoxin Surveillance of Sorghum and Pearl Millet Produced by Smallholder Farmers in Namibia.

Mycological (mycotoxigenic Fusarium and aflatoxigenic Aspergillus spp.) and multiple mycotoxins [aflatoxin B1 (AFB1), fumonisin B (FB), deoxynivalenol and zearalenone] surveillance was conducted on raw whole grain sorghum (Sorghum bicolor) and pearl millet (Pennisetum glaucum) produced on smallholder farms, and processed products sold at open markets in northern Namibia. Fungal contamination was determined with morphological methods as well as with quantitative Real-Time PCR (qPCR). The concentrations of multiple mycotoxins in samples were determined with liquid chromatography tandem mass spectrometry. The incidence of mycotoxigenic Fusarium spp., Aspergillus flavus and A. parasiticus, as well as the concentrations of AFB1 and FB were significantly (P < 0.001) higher in the malts as compared to the raw whole grains, with Aspergillus spp. and AFB1 exhibiting the highest contamination (P < 0.001). None of the analysed mycotoxins were detected in the raw whole grains. Aflatoxin B1 above the regulatory maximum level set by the European Commission was detected in sorghum (2 of 10 samples; 20%; 3-11 µg/kg) and pearl millet (6 of 11 samples; 55%; 4-14 µg/kg) malts. Low levels of FB1 (6 of 10 samples; 60%; 15-245 µg/kg) were detected in sorghum malts and no FB was detected in pearl millet malts. Contamination possibly occurred postharvest, during storage, and/or transportation and processing. By critically monitoring the complete production process, the sources of contamination and critical control points could be identified and managed. Mycotoxin awareness and sustainable education will contribute to reducing mycotoxin contamination. This could ultimately contribute to food safety and security in northern Namibia where communities are exposed to carcinogenic mycotoxins in their staple diet.

In vivo cadmium-assisted dilute acid pretreatment of the phytoremediation sweet sorghum for enzymatic hydrolysis and cadmium enrichment.

Phytoremediation with energy crops is considered an integrated technology that provides both environment and energy benefits. Herein, the sweet sorghum cultivated on Cd-contaminated farmland (1.21 mg/kg of Cd in the soil) showed promising phytoremediation potential, and the approach for utilizing sorghum stalks was explored. Sweet sorghum bagasse with Cd contamination was pretreated with dilute acid in order to improve enzymatic saccharification and achieve Cd recovery, resulting in harmless and value-added utilization. After pretreatment, hemicelluloses were dramatically degraded, and the lignocellulosic structures were partially deconstructed with xylan removal up to 98.1%. Under the optimal condition (0.75% H2SO4), the highest total sugar yield was 0.48 g/g of raw bagasse; and nearly 98% of Cd was enriched in the liquid phase. Compared with normal biomass, Cd reduced the biomass recalcitrance and further facilitated the deconstruction of biomass under super dilute acid conditions. This work provided an example for the subsequent valorization of Cd-containing biomass and Cd recovery, which will greatly facilitate the development of phytoremediation of heavy metal contaminated soil.

The effect of malting on phenolic compounds and radical scavenging activity in grains and breakfast cereals.

Breakfast cereals are popular grain foods and sources of polyphenols. Malting alters polyphenol content and activity; however, effects are varied. The total polyphenol content (TPC), radical scavenging activity (RSA), and polyphenol profile were analyzed in unmalted and malted grains (wheat, barley, and sorghum) and breakfast cereals (wheat, barley) by Folin Ciocalteu Reagent (FCR), % inhibition of the free radical 2,2-diphenyl-1-picryl-hydrazyl, and high performance liquid chromatography. Higher TPC was observed in all malted grains and breakfast cereals compared with unmalted samples (p < 0.05). Higher RSA was also observed in all malted samples compared to unmalted samples (p < 0.05) except for wheat grain to malted wheat grain. In this study, malting induced additional polyphenols and antioxidant activity in grains and cereal products. Malted grain breakfast cereals may be practical sources of polyphenol antioxidants. PRACTICAL APPLICATION: This study utilized malting in a unique way to investigate potential health benefits of polyphenols and antioxidant activity in grains (wheat, barley, and sorghum) and ready-to-eat breakfast cereals (wheat and barley). This study found that grains and breakfast cereals are important sources of antioxidant polyphenols, and these were significantly increased in malted varieties. Understanding this is important as grains and breakfast cereals are widely consumed staple foods. Consuming healthier grain products may be a practical strategy in reducing the risk of noncommunicable diseases such as colorectal cancer and type-2 diabetes, where wholegrain consumption may be important in prevention.

Identification and analysis of antioxidant peptides from sorghum (Sorghum bicolor L. Moench) on the basis of in vitro simulated gastrointestinal digestion.

Sorghum (Sorghum bicolor L. Moench) antioxidant peptides in vitro simulated through continuous gastrointestinal (GI) digestion in comparison with rice (Oryza sativa L.) were identified and functionally analysed. It was demonstrated that the protein digestibility of sorghum and rice increased by 11.27% and 14.10% after GI digestion, respectively. The concentrations of the rice peptides GG14, GG12, SF11, and LQ9 and the sorghum peptide KP9 in the gastrointestinal tract were 0.018, 0.712, 0.548, 0.188, and 0.265 µg mL-1, respectively. An assay of the scavenging ability showed that the sorghum peptide KP9 had the strongest ABTS-scavenging ability, with an IC50 value of 44.44 mg mL-1. The rice peptide LQ9 had the strongest DPPH and OH radical scavenging activity, with IC50 values of 10.41 and 25.78 mg mL-1, respectively. These five selectively synthesized peptides were predicted to be nontoxic and to have good ADMET absorption properties. The results indicated that the sorghum and rice peptides obtained by in vitro digestion were separated and purified with certain antioxidant activities and could be consumed as functional foods to modulate certain chronic diseases.

Genetic diversity for agromorphological traits, phytochemical profile, and antioxidant activity in Moroccan sorghum ecotypes.

Sorghum, the fifth most important cereal crop, is a well-adapted cereal to arid/semi-arid regions. Sorghum is known for multiple end-uses as food, feed, fuel, forage, and as source of bioactive compounds that could be used for medical applications. Although the great improvement in the process of sorghum breeding, the average yield of this crop is still very low. Therefore, exploring the genetic diversity in sorghum accessions is a critical step for improving this crop. The main objective of the current work was to study the genetic variation existing in a Moroccan sorghum collection. Indeed, 10 sorghum ecotypes were characterized based on agromorphological descriptors. Both quantitative (25) and qualitative (7) traits revealed variability (p < 0.05) among the studied ecotypes. At the seedling stage, most of the ecotypes showed good to high vigor (70%). However, as the sorghum plants grow, the difference between genotypes become more apparent, especially at the generative phase. For instance, three different panicle shapes have been observed, erect (50%), semi-bent (30%), and bent (20%) with different degree of compactness (20% for loose, semi-compact, and compact panicles, and 30% for semi-loose panicles). In another part of this study, the phytochemical composition and antioxidant activities of the sorghum ecotypes have been determined. The results showed variable total phenolic contents, and total flavonoid contents ranging from 125.86 ± 1.36 to 314.91 ± 3.60 mg GAE/g dw and 114.0 ± 13.2 to 138.5 ± 10.8 (mg catechin equivalent/100 g, dw) respectively, with a differential antioxidant activities as well. These results indicate that for any crop breeding program, it is preferable to take into consideration both morphological and biochemical traits for a better selection of high yielding varieties with high added value compounds. Therefore, the implication of these results in the context of sorghum breeding activities could be a resourceful option for farmers.

Optimization of the Duration and Intensity of UV-A Radiation to Obtain the Highest Free Phenol Content and Antioxidant Activity in Sprouted Sorghum (Sorghum bicolor L. Moench).

Technologies such as UV-A radiation applied to sprouted sorghum can stimulate the synthesis or release of phenolic compounds. Since the optimal conditions for stimulating the formation of these compounds in sorghum sprouts are unknown, we used the response surface methodology to identify the optimal conditions of irradiation duration and intensity to obtain the highest free phenol content and antioxidant activity in sprouted sorghum. The results showed that, compared with nonirradiated sorghum sprouts, sprouts irradiated under the optimal duration of 11.7 h and the optimal intensity of 5.4 µW/cm2 had a significantly higher phenol content (26.3%) and antioxidant activity as measured by DPPH (28.3%) and TEAC (21.1%) assays. Our findings suggest that UV-A radiation can help develop sorghum sprouts with high biological potential that can be used to produce healthy foods for human consumption.

Dry heated sorghum BRS 305 hybrid flour as a source of resistant starch and tannins improves inflammation and oxidative stress in Wistar rats fed with a high-fat high-fructose diet.

This study aimed to evaluate the effect of dry heated sorghum BRS 305 hybrid flour, as a rich source of resistant starch and tannins, on inflammation and oxidative stress in animals fed with a high-fat high-fructose diet. Phase 1 (8 weeks): male Wistar rats were divided into a group fed with an AIN-93 M diet (n = 10) and a group fed with a high-fat (35%) high-fructose (20%) (HFHF) diet (n = 20). Phase 2 (intervention 10 weeks): the control group was continued with the AIN-93 M diet (n = 10) and the HFHF group was divided into HFHF (n = 10) and sorghum flour (n = 10) groups. Sorghum flour decreased the NO, Akt, p65-NFκB, TLR4, and lipid peroxidation in the liver. Furthermore, sorghum flour improved SOD and CAT activities and the total antioxidant capacity of plasma. The phenolic compounds found in sorghum flour interacted in silico with AKT and p65-NFκB, mainly quercetin-3-rutinoside that showed the highest interaction with AKT (EFE -8.0) and procyanidins B1 and B2 that showed the highest interaction with p65-NFκB (EFE -8.9). The consumption of BRS 305 sorghum with a high tannin and resistant starch content improved inflammation and oxidative stress by inhibition of p65-NFκB activation in rats fed a high-fat high-fructose diet.

Polyphenol Containing Sorghum Brans Exhibit an Anti-Cancer Effect in Apc Min/+ Mice Treated with Dextran Sodium Sulfate.

Colon cancer (CC) is considered a high-risk cancer in developed countries. Its etiology is correlated with a high consumption of red meat and low consumption of plant-based foods, including whole grains. Sorghum bran is rich in polyphenols. This study aimed to determine whether different high-phenolic sorghum brans suppress tumor formation in a genetic CC rodent model and elucidate mechanisms. Tissue culture experiments used colorectal cancer cell lines SW480, HCT-116 and Caco-2 and measured protein expression, and protein activity. The animal model used in this study was APC Min+/mouse model combined with dextram sodium sulfate. High phenolic sorghum bran extract treatment resulted in the inhibition of proliferation and induced apoptosis in CC cell lines. Treatment with high phenolic sorghum bran extracts repressed TNF-α-stimulated NF-κB transactivation and IGF-1-stimulated PI3K/AKT pathway via the downregulation of ß-catenin transactivation. Furthermore, high-phenolic sorghum bran extracts activated AMPK and autophagy. Feeding with high-phenolic sorghum bran for 6 weeks significantly suppressed tumor formation in an APC Min/+ dextran sodium sulfate promoted CC mouse model. Our data demonstrates the potential application of high-phenolic sorghum bran as a functional food for the prevention of CC.

Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry.

Sorghum is the major raw material for the production of Chinese Baijiu (Chinese liquor) and has a great effect on the flavor of Baijiu. Volatiles in cooked glutinous and non-glutinous sorghum samples were extracted using solid-phase microextraction (SPME) and analyzed via comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) and gas chromatography-olfactometry/mass spectrometry (GC-O/MS). A total of 145 volatile compounds and 52 potent odorant compounds were identified from both sorghum types according to the retention index, MS, aroma, and standards. Based on their aroma features, the compounds were grouped into eight general categories, and the intensities of each aroma group were summed. Moreover, most of the compounds detected in the cooked sorghums were also detected in commercial Chinese Baijiu, indicating that the aroma compounds produced during the sorghum cooking process have a direct and significant influence on the final flavor quality of Baijiu.

Comparative Study on Seed Characteristics, Antioxidant Activity, and Total Phenolic and Flavonoid Contents in Accessions of Sorghum bicolor (L.) Moench.

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.

Physicochemical characterisation of kafirins extracted from sorghum grain and dried distillers grain with solubles related to their biomaterial functionality.

Kafirin, the hydrophobic prolamin storage protein in sorghum grain is enriched when the grain is used for bioethanol production to give dried distillers grain with solubles (DGGS) as a by-product. There is great interest in DDGS kafirin as a new source for biomaterials. There is however a lack of fundamental understanding of how the physicochemical properties of DDGS kafirin having been exposed to the high temperature conditions during ethanol production, compare to kafirin made directly from the grain. An understanding of these properties is required to catalyse the utilisation of DDGS kafirin for biomaterial applications. The aim of this study was to extract kafirin directly from sorghum grain and from DDGS derived from the same grain and, then perform a comparative investigation of the physicochemical properties of these kafirins in terms of: polypeptide profile by sodium-dodecyl sulphate polyacrylamide gel electrophoresis; secondary structure by Fourier transform infra-red spectroscopy and x-ray diffraction, self-assembly behaviour by small-angle x-ray scattering, surface morphology by scanning electron microscopy and surface chemical properties by energy dispersive x-ray spectroscopy. DDGS kafirin was found to have very similar polypeptide profile as grain kafirin but contained altered secondary structure with increased levels of ß-sheets. The structure morphology showed surface fractals and surface elemental composition suggesting enhanced reactivity with possibility to endow interfacial wettability. These properties of DDGS kafirin may provide it with unique functionality and thus open up opportunities for it to be used as a novel food grade biomaterial.

Therapeutic and Prebiotic Effects of Five Different Native Starches on Dextran Sulfate Sodium-Induced Mice Model of Colonic Colitis.

SCOPE: The availability of studies related to the effects of natural macronutrients on inflammatory bowel disease (IBD) remain relatively limited. This study investigates whether and to what extent the consumption of five different native starches alleviate the clinical symptoms and dysbiosis of gut microbiota associated with colitis. METHODS AND RESULTS: Using dextran sodium sulfate (DSS)-induced mouse model of colitis, the potential effects of native potato starch (PS), pea starch (PEAS), corn starch (CS), Chinese yam starch (CYS), and red sorghum starch (RSS) on the clinical manifestations and dysbiosis of gut microbiota are studied. Compared to CS and RSS, the consumption of PEAS, PS, and CYS significantly diminishes clinical enteritis symptoms, including reduced disease activity index, and the alleviated degree of colonic histological damage. Furthermore, the analysis of gut microbiota reveals the significant prebiotic characteristics of PEAS, PS and CYS, as indicated by the maintenance of gut microbiota hemostasis and the inhibition of typically pathogenic bacteria, including Escherichia coli and Helicobacter hepaticus. CONCLUSION: Starches from potato, pea, and Chinese yam alleviate colitis symptoms in a mouse model, and also show significant prebiotic characteristics. These findings suggest a cost-effective and convenient dietary strategy for the management of IBD.

Effects of microwave heat treatment on fungal growth, functional properties, total phenolic content, and antioxidant activity of sorghum (Sorghum bicolor L.) grain.

Sorghum grains were subjected to microwave heating at different power levels 350 and 500 W for application times of 15, 30, and 45 s. The effect of microwave heating on fungal growth, protein content, in vitro digestibility, protein solubility, and functional and antioxidant properties of sorghum grain was investigated. The microwave heating at 350 and 500 W significantly reduced fungal incidence in the grain up to 26.2 and 33.4%. No significant changes were found in the crude protein and digestibility of protein, water holding capacity, and oil holding capacity of sorghum. However, application of microwave energy at 500 W for 30 & 45 s caused a sharp reduction on the protein solubility (8.2-7.6%), foaming capacity (6.47-0.98%), emulsion capacity (0.43-0.32 mL/g) and the emulsion stability (2.2-1.6%) of sorghum grain, respectively. Conversely, a significant increment of grain total phenolic content up to 47.1 and 50.8 mg GAE/g and the antioxidant activity up to 40.9 and 59.1% after microwave heat treatment at 350 and 500 W for 45 s, respectively, was observed. These findings revealed that sorghum grain should be treated with microwave at 350 and 500 W for 45 and 15 s, respectively, in order to maintained and enhanced its functional and nutritional properties. Accordingly, microwave heating, particularly at low power, may be an effective emerging method for improving the physicochemical and nutritional properties of sorghum grain.