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Sadaf N, Tuhanioglu A, Hettiarachchy N, Ubeyitogullari A. Effect of a novel drying method based on supercritical carbon dioxide on the physicochemical properties of sorghum proteins. RSC Adv 2024; 14:5851-5862. [PMID: 38362073 PMCID: PMC10867555 DOI: 10.1039/d3ra07426a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Accepted: 02/05/2024] [Indexed: 02/17/2024] Open
Abstract
The aim of this research was to use supercritical carbon dioxide (SC-CO2) drying as a novel approach for generating sorghum protein concentrates/isolates with enhanced functional properties. Sorghum protein extracts were obtained from white whole-grain sorghum flour and were dried by two methods, namely, freeze-drying and SC-CO2 drying. The collected proteins were characterized for their morphology, color, crystallinity, surface hydrophobicity, emulsifying activity index (EAI), creaming index (CI), foaming capacity (FC), foaming stability (FS), protein solubility, chemical interactions, and viscosity. The SC-CO2-dried proteins exhibited higher porosity compared to the freeze-dried ones with smaller particle sizes (∼5.1 vs. 0.4 μm, respectively). The XRD patterns indicated that the SC-CO2-dried proteins had a lower crystallinity than the freeze-dried proteins. However, the surface hydrophobicities of the freeze-dried and SC-CO2-dried proteins were similar. The EAI results showed that the emulsifying activity of freeze-dried protein powder (40.6) was better than that of SC-CO2-dried protein powder (29.8). Nevertheless, the solubility of SC-CO2-dried proteins was higher than that of freeze-dried proteins in most of the pHs investigated. Overall, the proposed SC-CO2 drying method has the potential to generate porous protein powders with improved solubility that can be used in developing functional foods.
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Affiliation(s)
- Nafisa Sadaf
- Department of Food Science, University of Arkansas 2650 Young Ave., Room N205 Fayetteville AR 72704 USA +1 479-575-3183
| | - Arda Tuhanioglu
- Department of Food Science, University of Arkansas 2650 Young Ave., Room N205 Fayetteville AR 72704 USA +1 479-575-3183
| | - Navam Hettiarachchy
- Department of Food Science, University of Arkansas 2650 Young Ave., Room N205 Fayetteville AR 72704 USA +1 479-575-3183
| | - Ali Ubeyitogullari
- Department of Food Science, University of Arkansas 2650 Young Ave., Room N205 Fayetteville AR 72704 USA +1 479-575-3183
- Department of Biological and Agricultural Engineering, University of Arkansas Fayetteville AR 72701 USA
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Khalid W, Arshad MS, Aslam N, Mukhtar S, Rahim MA, Ranjha MMAN, Noreen S, Afzal MF, Aziz A, Awuchi CG. Food applications of sorghum derived kafirins potentially valuable in celiac disease. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2135532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Noman Aslam
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Shanza Mukhtar
- Department of Nutrition and Dietetics, the University of Faisalabad, Faisalabad, Pakistan
| | | | | | - Sana Noreen
- University Institute of Diet and Nutritional Sciences, the University of Lahore, Lahore, Pakistan
| | | | - Afifa Aziz
- Department of Food Science, Government College University, Faisalabad, Pakistan
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Abd-Talib N, Yaji ELA, Wahab NSA, Razali N, Len KYT, Roslan J, Saari N, Pa’ee KF. Bioactive Peptides and Its Alternative Processes: A Review. BIOTECHNOL BIOPROC E 2022. [DOI: 10.1007/s12257-021-0160-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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4
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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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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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6
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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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7
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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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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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9
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Impact of ultrasonication on the physicochemical properties of sorghum kafirin and in vitro pepsin-pancreatin digestibility of sorghum gluten-like flour. Food Chem 2018; 240:1121-1130. [DOI: 10.1016/j.foodchem.2017.08.046] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 08/03/2017] [Accepted: 08/15/2017] [Indexed: 10/19/2022]
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Kadam SU, Álvarez C, Tiwari BK, O'Donnell CP. Extraction and characterization of protein from Irish brown seaweed Ascophyllum nodosum. Food Res Int 2017; 99:1021-1027. [PMID: 28865612 DOI: 10.1016/j.foodres.2016.07.018] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2016] [Revised: 07/14/2016] [Accepted: 07/22/2016] [Indexed: 11/29/2022]
Abstract
This study investigates traditional and non-conventional methods of extraction of protein from Irish brown seaweed A. nodosum. Acid, alkali, combined acid-alkali with and without ultrasound pretreatment were investigated for extraction of protein from A. nodosum. Molecular weight of protein was determined using high performance size exclusion chromatography and amino acid profiling was carried out using an amino acid analyzer. Combination of first acid and then alkali extraction was found to be the most efficient method of extraction among all methods investigated (59% of recovery); followed by single step of alkali extraction assisted with ultrasound (68.4μm) which was able to extract 57% of total protein. Alkaline extraction was shown to yield the best protein/algae liquefaction ratio (1.28). This can be attributed to the release of polysaccharide complexes first by acid and then solubilization of proteins by alkali solvent. The molecular weight of extracted protein was found to be relatively low, in the range of 2-4kDa average MW. The alkali method of extraction was found to be optimum for extraction of amino acids from A. nodosum.
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Affiliation(s)
- Shekhar U Kadam
- School of Biosystems and Food Engineering, University College Dublin, Dublin 4, Ireland
| | - Carlos Álvarez
- Food Biosciences, Teagasc Food Research Centre, Dublin 15, Ireland
| | - Brijesh K Tiwari
- Food Biosciences, Teagasc Food Research Centre, Dublin 15, Ireland.
| | - Colm P O'Donnell
- School of Biosystems and Food Engineering, University College Dublin, Dublin 4, Ireland
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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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12
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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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13
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Ultrasound applications for the extraction, identification and delivery of food proteins and bioactive peptides. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.07.012] [Citation(s) in RCA: 134] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Xiao J, Li Y, Li J, Gonzalez AP, Xia Q, Huang Q. Structure, morphology, and assembly behavior of kafirin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:216-24. [PMID: 25510968 PMCID: PMC4298357 DOI: 10.1021/jf504674z] [Citation(s) in RCA: 64] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/26/2014] [Revised: 12/04/2014] [Accepted: 12/15/2014] [Indexed: 06/04/2023]
Abstract
Prolamins from grains have attracted intensive attention in recent years due to their potential in satisfying the demand for environmentally friendly (biodegradable), abundantly available (sustainable), and cost-effective biomaterials. However, for kafirin, the prolamin from sorghum, its composition, structure, morphology, and self-assembly behaviors have not been fully characterized. In this paper, kafirin was extracted from the whole sorghum grain and found to contain 68, 14, 6, and 12% of α-, β-, and γ-fractions and cross-linked kafirin, respectively. Freeze-dried kafirin contained ∼49% α-helix in the solid state. When dissolved in 65% (v/v) isopropanol, 60% (v/v) tert-butanol, and 85% (v/v) ethanol aqueous solvents, the relative α-helix content in kafirin increased with the decrease of solvent polarity. Structural analysis using small-angle X-ray scattering (SAXS) indicated that kafirin (2 mg/mL) took stretched and extended conformations with dimensions of 118 × 15 × 15 and 100 × 11 × 11 Å in 60% tert-butanol and 65% isopropanol, respectively. More elongated conformation of individual kafirin with high-order assembly was observed in 85% ethanol. Protein aggregation occurred as protein concentration increased in its good solvent. The morphology of kafirin assemblies captured by atomic force microscopy (AFM) revealed that kafirin protein took uniform particle morphology at low concentration, and disk-like or rod-like structures resulting from solvent evaporation induced particle interactions emerged at high concentrations. These results suggest that both protein concentration and solvent polarity can effectively regulate kafirin assemblies from thick rod-like to slim rod-like structures, a convenient way to tune the fibrillation of prolamin-based biomaterials.
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Affiliation(s)
- Jie Xiao
- Department
of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Yunqi Li
- Key
Laboratory of Low Carbon Chemical Power of Jilin Province, Changchun Institute of Applied Chemistry, Changchun 130022, People’s Republic of China
| | - Ji Li
- Department
of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Alejandro Perez Gonzalez
- Department
of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Qiuyang Xia
- Department
of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
| | - Qingrong Huang
- Department
of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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Kafirin adsorption on ion-exchange resins: Isotherm and kinetic studies. J Chromatogr A 2014; 1356:105-16. [DOI: 10.1016/j.chroma.2014.06.035] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2014] [Revised: 06/12/2014] [Accepted: 06/12/2014] [Indexed: 11/17/2022]
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16
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Austin DL, Turner ND, McDonough CM, Rooney LW. Effects of Brans from Specialty Sorghum Varieties on In Vitro Starch Digestibility of Soft and Hard Sorghum Endosperm Porridges. Cereal Chem 2012. [DOI: 10.1094/cchem-12-11-0151] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Dilek Lemlioglu Austin
- Research associate, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695
- Corresponding author. Phone: (919) 513-2097. Fax: (919) 515-4694
| | - Nancy D. Turner
- Associate professor, Department Nutrition and Food Science, Texas A&M University, College Station, TX 77843
| | - Cassandra M. McDonough
- Research scientist, Department of Soil and Crop Sciences, Texas A&M University, College Station, TX 77843
| | - Lloyd W. Rooney
- Regents professor and faculty fellow, Department of Soil and Crop Sciences, Texas A&M University, College Station, TX 77843
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Blackwell DL, Bean SR. Separation of alcohol soluble sorghum proteins using non-porous cation-exchange columns. J Chromatogr A 2012; 1230:48-53. [DOI: 10.1016/j.chroma.2012.01.063] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2011] [Revised: 01/18/2012] [Accepted: 01/23/2012] [Indexed: 11/25/2022]
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Velázquez N, Sánchez H, Osella C, Santiago LG. Using white sorghum flour for gluten-free breadmaking. Int J Food Sci Nutr 2011; 63:491-7. [DOI: 10.3109/09637486.2011.636734] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Benmoussa M, Hamaker BR. Rapid small-scale starch isolation using a combination of ultrasonic sonication and sucrose density separation. STARCH-STARKE 2011. [DOI: 10.1002/star.201000083] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Bean SR, Ioerger BP, Blackwell DL. Separation of kafirins on surface porous reversed-phase high-performance liquid chromatography columns. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:85-91. [PMID: 21141963 DOI: 10.1021/jf1036195] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Surface porous high-performance liquid chromatography (HPLC) columns were investigated for the separation of kafirins, storage proteins of grain sorghum. Kafirins were successfully separated using C3, C8, and C18 surface porous stationary phases in less than 17 min. Separations using a monolithic C18 stationary phase were also developed and were slightly faster than those achieved on the surface porous C18 stationary phase. However, the resolution was higher on the latter column. Using an ammonium hydroxide/acetonitrile mobile phase, separations were performed on a novel, alkaline stable surface porous C18 stationary phase. The resolution at alkaline pH was not as high, however, as with the traditional acidic acetonitrile mobile phases. In comparison to fully porous stationary phases, the surface porous phases provided higher resolution with much lower separation times (17 versus 40 min). Total peak areas were correlated to total protein content of sorghum (r(2) = 0.96; n = 10), and a method to measure in vitro pepsin digestibility using reversed-phase (RP)-HPLC peak areas showed good correlation to the traditional nitrogen combustion method (r(2) = 0.82; n = 20). Thus, the surface porous stationary phases could be used not only for more rapid separations but also to provide simultaneous information on total protein content and digestibility.
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Affiliation(s)
- S R Bean
- Center for Grain and Animal Health Research (CGAHR), Agricultural Research Service (ARS), United States Department of Agriculture (USDA), Manhattan, Kansas 66502, USA.
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de Mesa-Stonestreet NJ, Alavi S, Bean SR. Sorghum proteins: the concentration, isolation, modification, and food applications of kafirins. J Food Sci 2010; 75:R90-R104. [PMID: 20629895 DOI: 10.1111/j.1750-3841.2010.01623.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Celiac disease is a serious condition affecting millions of individuals. Those afflicted with this illness are resigned to a lifelong avoidance of products containing the storage prolamin proteins found in cereal grains wheat, rye, and barley. Since many food products are based on these cereals, especially wheat, celiac patients have very limited food choices, and those that are available to them are generally poor in quality, often nutritionally deficient, and expensive. Furthermore, this condition also indirectly affects their families and friends with whom they share meals. Thus, a burgeoning need exists to develop nutritious, palatable, and affordable foods, especially staples like bread and pasta, for these individuals and their families and friends who are accustomed to wheat based products. Grain sorghum and its proteins are safe for celiac patients and individuals with varying levels of gluten intolerances. However, the main sorghum proteins, kafirins, are resistant to digestion. They are also difficult to extract and modify in an industrial-scale process and with food-compatible chemicals, thus limiting their use in foods. This review describes studies on kafirin extraction and methods for modifying sorghum proteins for improved nutrition and functionality, as well as food applications. Armed with this knowledge, scientists and technologists will be in a better position to identify opportunities that will further enhance the nutritional and functional value of sorghum proteins.
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Zhao R, Bean SR, Wang D. Sorghum Protein Extraction by Sonication and Its Relationship to Ethanol Fermentation. Cereal Chem 2008. [DOI: 10.1094/cchem-85-6-0837] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Renyong Zhao
- Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, KS 66506
| | - Scott R. Bean
- Grain Marketing and Production Research Center, Agricultural Research Service, United States Department of Agriculture (USDA), Manhattan, KS 66502. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
- Corresponding author. Phone: +1 785-776-2725. Fax: +1 785-537-5534. E-mail:
| | - Donghai Wang
- Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, KS 66506
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Ioerger B, Bean SR, Tuinstra MR, Pedersen JF, Erpelding J, Lee KM, Herrman TJ. Characterization of polymeric proteins from vitreous and floury sorghum endosperm. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:10232-10239. [PMID: 18020308 DOI: 10.1021/jf0716883] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Differences in protein content and composition between vitreous and floury endosperm were investigated using a number of different techniques. Differences in protein cross-linking between vitreous and floury endosperm were investigated using differential solubility, size exclusion chromatography (SEC), and analysis of sulfhydryl content and composition. Vitreous endosperm was found to have higher levels of total protein and kafirins, but floury endosperm had a higher proportion of gamma-kafirins than the vitreous. Floury endosperm was found to have higher levels of SDS-soluble proteins than SDS-insoluble proteins extracted using sonication than vitreous endosperm. Conversely, vitreous endosperm had a greater proportion of the insoluble proteins. SEC analysis of the polymeric proteins revealed that the insoluble proteins had more polymeric proteins than did the soluble proteins, indicating greater cross-linking and a larger Mw distribution. Vitreous endosperm was also found to have a greater percentage (i.e., a higher ratio of disulfide to total sulfhydryls) of disulfide bonds than floury endosperm. These results show that the proteins in vitreous endosperm have a higher degree of cross-linking and a greater Mw distribution than those found in floury endosperm.
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Affiliation(s)
- B Ioerger
- USDA-ARS, Manhattan, Kansas 66502, USA
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Ciacci C, Maiuri L, Caporaso N, Bucci C, Del Giudice L, Rita Massardo D, Pontieri P, Di Fonzo N, Bean SR, Ioerger B, Londei M. Celiac disease: in vitro and in vivo safety and palatability of wheat-free sorghum food products. Clin Nutr 2007; 26:799-805. [PMID: 17719701 DOI: 10.1016/j.clnu.2007.05.006] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2006] [Revised: 05/04/2007] [Accepted: 05/16/2007] [Indexed: 10/22/2022]
Abstract
BACKGROUND & AIMS Celiac disease is a condition in which genetically predisposed people have an autoimmune reaction to gluten proteins found in all wheat types and closely related cereals such as barley and rye. This reaction causes the formation of autoantibodies and the destruction of the villi in the small intestine, which results in malabsorption of nutrientsand other gluten-induced autoimmune diseases. Sorghum is a cereal grain with potential to be developed into an important crop for human food products. The flour produced from white sorghum hybrids is light in color and has a bland, neutral taste that does not impart unusual colors or flavors to food products. These attributes make it desirable for use in wheat-free food products. While sorghum is considered as a safe food for celiac patients, primarily due to its relationship to maize, no direct testing has been conducted on its safety for gluten intolerance. Therefore studies are needed to assess its safety and tolerability in celiac patients. Thus the aim of the present study was to assess safety and tolerability of sorghum flour products in adult celiac disease patients, utilizing an in vitro and in vivo challenge. RESULTS Sorghum protein digests did not elicit any morphometric or immunomediated alteration of duodenal explants from celiac patients. Patients fed daily for 5 days with sorghum-derived food product did not experience gastrointestinal or non-gastrointestinal symptoms and the level of anti-transglutaminase antibodies was unmodified at the end of the 5-days challenge. CONCLUSIONS Sorghum-derived products did not show toxicity for celiac patients in both in vitro and in vivo challenge. Therefore sorghum can be considered safe for people with celiac disease.
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Affiliation(s)
- Carolina Ciacci
- Department of Clinical and Experimental Medicine, Federico II, Napoli, Italy.
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Preferential binding of sorghum tannins with γ-kafirin and the influence of tannin binding on kafirin digestibility and biodegradation. J Cereal Sci 2007. [DOI: 10.1016/j.jcs.2006.11.001] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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