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Fox GP, Bettenhausen HM. Variation in quality of grains used in malting and brewing. FRONTIERS IN PLANT SCIENCE 2023; 14:1172028. [PMID: 37377804 PMCID: PMC10291334 DOI: 10.3389/fpls.2023.1172028] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Accepted: 05/15/2023] [Indexed: 06/29/2023]
Abstract
Cereal grains have been domesticated largely from food grains to feed and malting grains. Barley (Hordeum vulgare L.) remains unparalleled in its success as a primary brewing grain. However, there is renewed interest in "alternative" grains for brewing (and distilling) due to attention being placed on flavor, quality, and health (i.e., gluten issues) aspects that they may offer. This review covers basic and general information on "alternative grains" for malting and brewing, as well as an in-depth look at several major biochemical aspects of these grains including starch, protein, polyphenols, and lipids. These traits are described in terms of their effects on processing and flavor, as well as the prospects for improvement through breeding. These aspects have been studied extensively in barley, but little is known about the functional properties in other crops for malting and brewing. In addition, the complex nature of malting and brewing produces a large number of brewing targets but requires extensive processing, laboratory analysis, and accompanying sensory analysis. However, if a better understanding of the potential of alternative crops that can be used in malting and brewing is needed, then significantly more research is required.
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Affiliation(s)
- Glen P. Fox
- Department of Food Science and Technology, University of California, Davis, Davis, CA, United States
| | - Harmonie M. Bettenhausen
- Center for Craft Food and Beverage, Hartwick College Center for Craft Food and Beverage, Oneonta, NY, United States
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2
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Abdelbost L, Morel MH, Nascimento TPD, Cameron LC, Bonicel J, Larraz MFS, Mameri H. Sorghum grain germination as a route to improve kafirin digestibility: Biochemical and label free proteomics insights. Food Chem 2023; 424:136407. [PMID: 37224636 DOI: 10.1016/j.foodchem.2023.136407] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 04/23/2023] [Accepted: 05/15/2023] [Indexed: 05/26/2023]
Abstract
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.
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Affiliation(s)
- Lynda Abdelbost
- UMR 1208 IATE, Univ Montpellier, INRAE, L'Institut-Agro Montpellier, F-34060 Montpellier, France
| | - Marie-Hélène Morel
- UMR 1208 IATE, Univ Montpellier, INRAE, L'Institut-Agro Montpellier, F-34060 Montpellier, France
| | - Talita Pimenta do Nascimento
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, Brazil
| | - Luiz-Claudio Cameron
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, Brazil
| | - Joëlle Bonicel
- UMR 1208 IATE, Univ Montpellier, INRAE, L'Institut-Agro Montpellier, F-34060 Montpellier, France
| | - Mariana Ferreira Simões Larraz
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, Brazil
| | - Hamza Mameri
- UMR 1208 IATE, Univ Montpellier, INRAE, L'Institut-Agro Montpellier, F-34060 Montpellier, France.
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3
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Massel K, Hintzsche J, Restall J, Kerr ED, Schulz BL, Godwin ID. CRISPR-knockout of β-kafirin in sorghum does not recapitulate the grain quality of natural mutants. PLANTA 2022; 257:8. [PMID: 36481955 DOI: 10.1007/s00425-022-04038-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Accepted: 11/22/2022] [Indexed: 06/17/2023]
Abstract
When gene editing was applied to knockout beta-kafirin, there was a compensatory increase of gamma-kafirin which does not occur in domesticated null varieties, so enhanced grain quality was not achieved. Sorghum bicolor is an important animal feedstock cereal crop throughout Australia and the southern United States, where its use as a food product is limited by issues with low calorific and nutritive value. Qualities such as reduced digestibility and low essential amino acid content are directly attributed to the kafirin grain storage proteins, the major components of protein bodies within the endosperm. Specifically, the β- and γ-kafirins have few protease cleavage sites and high levels of cysteine residues which lead to a highly cross-linked shell of intra- and inter-molecular disulphide linkages that encapsulate the more digestible α- and δ-kafirins in the core of the protein bodies. Naturally occurring β-kafirin mutants exist and are known to have improved grain quality, with enhanced protein contents and digestibility, traits which are often attributed to the lack of this cysteine-rich kafirin in the mature grain. However, when CRISPR/Cas9 editing was used to create β-kafirin knockout lines, there was no improvement to grain quality in the Tx430 background, although they did have unique protein composition and changes to protein body morphology in the vitreous endosperm. One explanation of the divergence in quality traits found the lines lacking β-kafirin are due to a drastic increase of γ-kafirin which was only found in the gene edited lines. This study highlights that in some germplasm, there is a level of redundancy between the peripheral kafirins, and that improvement of grain protein digestibility cannot be achieved by simply removing the β-kafirin protein in all genetic backgrounds.
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Affiliation(s)
- Karen Massel
- Centre for Crop Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4072, Australia.
| | - Jessica Hintzsche
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, 4072, Australia
| | - Jemma Restall
- Centre for Crop Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4072, Australia
| | - Edward D Kerr
- School of Chemistry and Molecular Biosciences, The University of Queensland, Brisbane, QLD, 4072, Australia
| | - Benjamin L Schulz
- School of Chemistry and Molecular Biosciences, The University of Queensland, Brisbane, QLD, 4072, Australia
| | - Ian D Godwin
- Centre for Crop Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD, 4072, Australia
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Pulse electric field assisted process for extraction of Jiuzao glutelin extract and its physicochemical properties and biological activities investigation. Food Chem 2022; 383:132304. [DOI: 10.1016/j.foodchem.2022.132304] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 01/24/2022] [Accepted: 01/29/2022] [Indexed: 01/10/2023]
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5
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Ncube MB, Taylor J, Bean SR, Ioerger BP, Taylor JRN. Modification of zein dough functionality using kafirin as a coprotein. Food Chem 2022; 373:131547. [PMID: 34802810 DOI: 10.1016/j.foodchem.2021.131547] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 10/24/2021] [Accepted: 11/04/2021] [Indexed: 12/14/2022]
Abstract
Kafirin, sorghum prolamin, was investigated as a coprotein for zein as visco-elastic masses and in starch-based model doughs. Regular kafirin and kafirins from waxy and high protein digestibility (HD) sorghum crosses were studied. HPLC revealed that waxy-HD kafirin was of smaller molecular size and low in β-kafirin. It also had greater surface hydrophobicity. Kafirin addition to zein increased visco-elastic mass elasticity up to ≈50% stress-recovery, similar to wheat gluten. Waxy-HD kafirin gave the highest elasticity, possibly due to its hydrophobicity. Kafirin inclusion at 2:8 parts zein increased the tensile strength of model doughs. Maximum strength was, however, only 60% that of gluten-based dough. Kafirin from regular sorghum gave the highest strength, possibly because of greater disulphide-bonded polymerisation. Confocal laser scanning microscopy showed that zein-kafirin copolymers formed fairly linear fibrils in stretched doughs, indicating excellent compatibility between the proteins. Future research should establish how kafirin-zein copolymer performs in non-wheat flour products.
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Affiliation(s)
- Mphokuhle B Ncube
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa
| | - Janet Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa
| | - Scott R Bean
- Grain Quality and Structure Research Unit, CGAHR, USDA-ARS, Manhattan, KS, USA
| | - Brian P Ioerger
- Grain Quality and Structure Research Unit, CGAHR, USDA-ARS, Manhattan, KS, USA
| | - John R N Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa.
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Zhao J, Weiss T, Du Z, Hong S, Bean SR, Li Y, Wang D. Comparative evaluation of physicochemical and fermentative responses of three sorghum varieties from dryland and irrigated land and the properties of proteins from distillers’ grains. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Physicochemical characterisation of kafirins extracted from sorghum grain and dried distillers grain with solubles related to their biomaterial functionality. Sci Rep 2021; 11:15204. [PMID: 34312467 PMCID: PMC8313537 DOI: 10.1038/s41598-021-94718-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Accepted: 07/15/2021] [Indexed: 11/09/2022] Open
Abstract
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 β-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.
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8
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Development of kafirin-based nanocapsules by electrospraying for encapsulation of fish oil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110297] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Relative Abundance of Alpha-Amylase/Trypsin Inhibitors in Selected Sorghum Cultivars. Molecules 2020; 25:molecules25245982. [PMID: 33348658 PMCID: PMC7774315 DOI: 10.3390/molecules25245982] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 12/14/2020] [Accepted: 12/15/2020] [Indexed: 12/20/2022] Open
Abstract
Sorghum is of growing interest and considered as a safe food for wheat related disorders. Besides the gluten, α-amylase/trypsin-inhibitors (ATIs) have been identified as probable candidates for these disorders. Several studies focused on wheat-ATIs although there is still a lack of data referring to the relative abundance of sorghum-ATIs. The objective of this work was therefore to contribute to the characterization of sorghum ATI profiles by targeted proteomics tools. Fifteen sorghum cultivars from different regions were investigated with raw proteins ranging from 7.9 to 17.0 g/100 g. Ammonium bicarbonate buffer in combination with urea was applied for protein extraction, with concentration from 0.588 ± 0.047 to 4.140 ± 0.066 mg/mL. Corresponding electrophoresis data showed different protein profiles. UniProtKB data base research reveals two sorghum ATIs, P81367 and P81368; both reviewed and a targeted LC–MS/MS method was developed to analyze these. Quantifier peptides ELAAVPSR (P81367) and TYMVR (P81368) were identified and retained as biomarkers for relative quantification. Different reducing and alkylating agents were assessed and combination of tris (2 carboxyethyl) phosphine/iodoacetamide gave the best response. Linearity was demonstrated for the quantifier peptides with standard recovery between 92.2 and 107.6%. Nine sorghum cultivars presented up to 60 times lower ATI contents as compared to wheat samples. This data suggests that sorghum can effectively be considered as a good alternative to wheat.
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Castro-Jácome TP, Alcántara-Quintana LE, Tovar-Pérez EG. Optimization of Sorghum Kafirin Extraction Conditions and Identification of Potential Bioactive Peptides. Biores Open Access 2020; 9:198-208. [PMID: 32923174 PMCID: PMC7484892 DOI: 10.1089/biores.2020.0013] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/11/2020] [Indexed: 12/12/2022] Open
Abstract
The interest in extracting kafirins (KAF), the main storage protein from sorghum grain has recently increased due to its gluten-free content and the significant scientific evidence showing the health benefits of the bioactive peptides from cereal grains in human diets. The objectives were to obtain the highest percentage of KAF extraction using amyloglucosidase as pretreatment to increase the extraction yield and predict the bioactive peptides in the KAF. In this study, pretreatments with amyloglucosidase increased the extraction yield of KAF compared with extraction methods using only ethanol and sodium metabisulfite. Two protein fragment sequences were identified from KAF extract and were evaluated for potential bioactive peptide using the BIOPEP-UWM database, which suggest that KAF proteins from white sorghum may be considered as good precursors of dipeptidyl peptidase-inhibitor, angiotensin-converting enzyme inhibitor, antioxidant and hypotensive peptides following chymotrypsin, thermolysin, and subtilisin and their combination. Average scores aligned using PeptideRanker confirmed KAF proteins' potential sources of bioactive peptides with over 5 peptides scored over 0.8. In addition, 31 unexplored peptide sequences that could have biological activity were identified. Our results suggest that KAF can be used in the peptide productions with potential biological activity and beyond.
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Affiliation(s)
- Tania P. Castro-Jácome
- Instituto Tecnológico de Tepic. Av. Tecnológico No. 2595, Col. Lagos del Country, Tepic, Nayarit, México
| | - Luz E. Alcántara-Quintana
- Catedra CONACyT, Facultad de Enfermería y Nutrición, Universidad Autónoma de San Luis Potosí, Av. Niño Artillero No. 130, Zona Universitaria, S.L.P., México
| | - Erik G. Tovar-Pérez
- Catedra CONACyT, Facultad de Ingeniería, Universidad Autónoma de Querétaro, Carretera Chichimequillas s/n, El Marqués, Querétaro, México
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11
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Insight of low-abundance proteins in rice leaves under Cd stress using combinatorial peptide ligand library technology. Anal Bioanal Chem 2020; 412:5435-5446. [DOI: 10.1007/s00216-020-02760-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 05/18/2020] [Accepted: 06/05/2020] [Indexed: 01/22/2023]
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12
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Cabrera-Ramírez AH, Luzardo-Ocampo I, Ramírez-Jiménez AK, Morales-Sánchez E, Campos-Vega R, Gaytán-Martínez M. Effect of the nixtamalization process on the protein bioaccessibility of white and red sorghum flours during in vitro gastrointestinal digestion. Food Res Int 2020; 134:109234. [PMID: 32517913 DOI: 10.1016/j.foodres.2020.109234] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 04/07/2020] [Accepted: 04/09/2020] [Indexed: 01/11/2023]
Abstract
Protein bioaccessibility is a major concern in sorghum (Sorghum bicolor L. Moench) due to potential interactions with tannins affecting its nutritional value. Technological treatments such as boiling or alkaline cooking have been proposed to address this problem by reducing tannin-protein interactions. This research aimed to evaluate the impact of nixtamalization in the protein bioaccessibility from two sorghum varieties (red and white sorghum) during in vitro gastrointestinal digestion. Nixtamalization increased protein bioaccessibility in the non-digestible fraction (NDF) (5.26 and 26.31% for red and white sorghum, respectively). However, cooking showed a higher permeation speed of protein from red sorghum flours at the end of the intestinal incubation (9.42%). The SDS-PAGE profile of the digested fraction (DF) at 90 min of intestinal incubation indicated that, for red sorghum, cooking allows the formation of α and γ-kafirins while nixtamalization increase α-kafirin release. Principal Components Analysis (PCA) showed the association between nixtamalization and dissociation of δα kafirin complexes and increased protein content in the digestible fraction. In silico interactions indicated the highest biding energies for (+)-catechin and kafirin fractions (β-kafirin: -7.0 kcal/mol; γ-kafirin: -5.8 kcal/mol, and δ-kafirin: -6.8 kcal/mol), suggesting a minor influence of depolymerized proanthocyanidin fractions with sorghum proteins as a result of the nixtamalization process. In conclusion, nixtamalization increased the bioaccessibility of sorghum proteins, depolymerizing condensed tannins, and breaking protein-tannin complexes. Such technological process improves the nutrimental value of sorghum, supporting its inclusion in the human diet.
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Affiliation(s)
- A H Cabrera-Ramírez
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico
| | - I Luzardo-Ocampo
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N. Santiago de Querétaro, Querétaro C.P. 76010, Mexico
| | - A K Ramírez-Jiménez
- Tecnologico de Monterrey, Campus Toluca, Avenida Eduardo Monroy Cárdenas, 2000 San Antonio Buenavista, 50110 Toluca de Lerdo, Mexico
| | - E Morales-Sánchez
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico
| | - R Campos-Vega
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N. Santiago de Querétaro, Querétaro C.P. 76010, Mexico
| | - M Gaytán-Martínez
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Cerro de las Campanas S/N. Santiago de Querétaro, Querétaro C.P. 76010, Mexico.
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Balderrama-Pérez VA, Gómez-Soto JG, Reis de Souza TC, Rodríguez ER, Mariscal-Landín G. Is the kafirin profile capable of modulating the ileal digestibility of amino acids in a soybean meal-sorghum diet fed to pigs? ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2019; 5:124-129. [PMID: 31193903 PMCID: PMC6544574 DOI: 10.1016/j.aninu.2019.01.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/07/2018] [Revised: 11/06/2018] [Accepted: 01/17/2019] [Indexed: 06/09/2023]
Abstract
The effects of kafirins on protein and amino acid ileal digestibility have not been evaluated in vivo in pigs. The aim of this study was to determine the effects of protein profile on apparent ileal digestibility (AID) of amino acids. We used a sorghum hybrid with low tannin content (<0.5%). The same hybrid was harvested from 2 different plots with different kafirin profile. Sorghum with greater content of total kafirins had less content of γ- and α1-kafirins and higher content of β- and α2-kafirins than that with lower content of total kafirins. Two sorghum-soybean meal (SBM) diets were formulated: 1) low kafirin (LK) content (32.2 g/kg) and 2) high kafirin (HK) content (48.1 g/kg). A control diet (maize-SBM) and a reference SBM-diet were also prepared. The reference diet was fed to all pigs following the experimental period and was used to estimate the AID of cereals by the difference method. "T" cannulas were fixed in the distal ileum of 18 barrows (6 by treatment), divided into 2 groups of 9 pigs. The pigs were fed 2.5 times their maintenance requirement of digestible energy (110 kcal/kg BW0.75). The AID of dry matter, protein, amino acids, and energy of the experimental diets was measured; the AID of cereals (maize, LK sorghum and HK sorghum) was estimated by the difference method. The maize-SBM diet was more digestible than the sorghum-SBM diets, only with respect to valine (P < 0.05). The AID of valine in the maize-SBM diet was higher than that in sorghum-SBM diets. The changes in kafirin profile between the diets only affected the AID of threonine (P < 0.01), which decreased by 9.5 percentage units in LK diet compared with HK diet. Regarding the AID of cereals, maize exhibited greater AID than sorghum, with respect to valine (P < 0.01) and serine (P < 0.10). A comparison of sorghum with LK and HK content showed that the AID of threonine and serine increased by 50.5 (P < 0.001) and 19.2 percentage units (P < 0.05) in the latter, respectively. The higher content of γ-kafirins in LK sorghum negatively affected threonine and serine digestibility, implying that the AID of amino acids is affected more by the profile than the content of kafirins.
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Affiliation(s)
- Víctor A. Balderrama-Pérez
- Facultad de Estudios Superiores Cuatitlán, Universidad Nacional Autónoma de México, Cuautitlán, 54714, Mexico
| | - José G. Gómez-Soto
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Querétaro, 76230, Mexico
| | | | - Ericka R. Rodríguez
- Centro Nacional de Investigación Disciplinaria en Fisiología y Mejoramiento Animal, Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias, Ajuchitlán, 76280, Mexico
| | - Gerardo Mariscal-Landín
- Centro Nacional de Investigación Disciplinaria en Fisiología y Mejoramiento Animal, Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias, Ajuchitlán, 76280, Mexico
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Water deficit and heat stress induced alterations in grain physico-chemical characteristics and micronutrient composition in field grown grain sorghum. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.01.013] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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15
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16
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Emendack Y, Burke J, Bean S, Wilson J, Hayes C, Laza H. Composition, functional components, and physical characteristics of grain from staygreen and senescent sorghum lines grown under variable water availability. Cereal Chem 2018. [DOI: 10.1002/cche.10077] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Yves Emendack
- Plant Stress and Germplasm Development Research; USDA-ARS; Lubbock Texas
| | - John Burke
- Plant Stress and Germplasm Development Research; USDA-ARS; Lubbock Texas
| | - Scott Bean
- Grain Quality and Structure Research; USDA-ARS; Manhattan Kansas
| | - Jeff Wilson
- Grain Quality and Structure Research; USDA-ARS; Manhattan Kansas
| | - Chad Hayes
- Plant Stress and Germplasm Development Research; USDA-ARS; Lubbock Texas
| | - Haydee Laza
- Plant and Soil Science Department; Texas Tech University; Lubbock Texas
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17
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Taylor J, Taylor JRN. Making Kafirin, the Sorghum Prolamin, into a Viable Alternative Protein Source. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12016] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Janet Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria, Private Bag X20; Hatfield 0028 South Africa
| | - John R. N. Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria, Private Bag X20; Hatfield 0028 South Africa
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18
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Comparison of formation of visco-elastic masses and their properties between zeins and kafirins. Food Chem 2018; 245:178-188. [DOI: 10.1016/j.foodchem.2017.10.082] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2017] [Revised: 10/13/2017] [Accepted: 10/15/2017] [Indexed: 11/18/2022]
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Espinosa-Ramírez J, Garza-Guajardo I, Pérez-Carrillo E, Serna-Saldívar SO. Differences in the functionality and characterization of kafirins extracted from decorticated sorghum flour or gluten meal treated with protease. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2016.12.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Functionality and characterization of kafirin-rich protein extracts from different whole and decorticated sorghum genotypes. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.05.023] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Singh AK, Singh R, Subramani R, Kumar R, Wankhede DP. Molecular Approaches to Understand Nutritional Potential of Coarse Cereals. Curr Genomics 2016; 17:177-92. [PMID: 27252585 PMCID: PMC4869005 DOI: 10.2174/1389202917666160202215308] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2015] [Revised: 06/26/2015] [Accepted: 06/29/2015] [Indexed: 01/01/2023] Open
Abstract
Coarse grains are important group of crops that constitutes staple food for large population residing primarily in the arid and semi-arid regions of the world. Coarse grains are designated as nutri-cereals as they are rich in essential amino acids, minerals and vitamins. In spite of having several nutritional virtues in coarse grain as mentioned above, there is still scope for improvement in quality parameters such as cooking qualities, modulation of nutritional constituents and reduction or elimination of anti-nutritional factors. Besides its use in traditional cooking, coarse grains have been used mainly in the weaning food preparation and other malted food production. Improvement in quality parameters will certainly increase consumer's preference for coarse grains and increase their demand. The overall genetic gain in quality traits of economic importance in the cultivated varieties will enhance their industrial value and simultaneously increase income of farmers growing these varieties. The urgent step for improvement of quality traits in coarse grains requires a detailed understanding of molecular mechanisms responsible for varied level of different nutritional contents in different genotypes of these crops. In this review we have discussed the progresses made in understanding of coarse grain biology with various omics tool coupled with modern breeding approaches and the current status with regard to our effort towards dissecting traits related to improvement of quality and nutritional constituents of grains.
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Affiliation(s)
- Amit Kumar Singh
- Division of Genomic Resources, ICAR- National Bureau of Plant Genetic Resources, New Delhi, India
| | - Rakesh Singh
- Division of Genomic Resources, ICAR- National Bureau of Plant Genetic Resources, New Delhi, India
| | - Rajkumar Subramani
- Division of Genomic Resources, ICAR- National Bureau of Plant Genetic Resources, New Delhi, India
| | - Rajesh Kumar
- Division of Genomic Resources, ICAR- National Bureau of Plant Genetic Resources, New Delhi, India
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Hägglund P, Finnie C, Yano H, Shahpiri A, Buchanan BB, Henriksen A, Svensson B. Seed thioredoxin h. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2016; 1864:974-82. [PMID: 26876537 DOI: 10.1016/j.bbapap.2016.02.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 12/11/2015] [Revised: 01/20/2016] [Accepted: 02/09/2016] [Indexed: 12/30/2022]
Abstract
Thioredoxins are nearly ubiquitous disulfide reductases involved in a wide range of biochemical pathways in various biological systems, and also implicated in numerous biotechnological applications. Plants uniquely synthesize an array of thioredoxins targeted to different cell compartments, for example chloroplastic f- and m-type thioredoxins involved in regulation of the Calvin-Benson cycle. The cytosolic h-type thioredoxins act as key regulators of seed germination and are recycled by NADPH-dependent thioredoxin reductase. The present review on thioredoxin h systems in plant seeds focuses on occurrence, reaction mechanisms, specificity, target protein identification, three-dimensional structure and various applications. The aim is to provide a general background as well as an update covering the most recent findings. This article is part of a Special Issue entitled: Plant Proteomics--a bridge between fundamental processes and crop production, edited by Dr. Hans-Peter Mock.
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Affiliation(s)
- Per Hägglund
- Protein and Immune Systems Biology, Department of Systems Biology, Matematiktorvet, Building 301, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
| | - Christine Finnie
- Carlsberg Research Laboratory, Gamle Carlsberg Vej 4, DK-1799 Copenhagen V, Denmark
| | - Hiroyuki Yano
- National Food Research Institute, National Agriculture and Food Research Organization, Kannondai 2-1-12, Tsukuba, Ibaraki 305-8642, Japan
| | - Azar Shahpiri
- Department of Agricultural Biotechnology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Bob B Buchanan
- Department of Plant and Microbial Biology, Koshland Hall 111, Berkeley, CA 94720-3102, USA
| | - Anette Henriksen
- Department of Large Protein Biophysics and Formulation, Global Research Unit, Novo Nordisk A/S, Novo Nordisk Park, DK-2760 Måløv, Denmark
| | - Birte Svensson
- Enzyme and Protein Chemistry, Department of Systems Biology, Elektrovej, Building 375, DK-2800 Kgs. Lyngby, Denmark.
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