Revealing Consequences of the Husking Process on Nutritional Profiles of Two Sorghum Races on the Male Sterility Line

The male sterility line is a vital approach in the genetic breeding of sorghum. The husking process affects the grain's nutritional composition, emphasizing the intricate relationship between genetic enhancement and dietary requirements. The current study assessed the influence of the Husking Fraction Time Unit (HFTU) process, which was set at 30 (S) and 80 (S) time units per second (S). The study assessed the impact of the (HFTU) process on fifty-one inbred line sorghum race varieties, which implied diverse nutritional profiles considering the pericarp color variations. The assessment of the nutritional profile involved dry matter, total protein, and minerals (P, K, S, Ca, Mg, Na, Fe, Zn, and Mn). The variety groups showed a significance value of p ≤ 0.05, indicating the study hypothesis's truth. While results demonstrated substantial impacts implied by the Husking Fraction Time Unit (HFTU) technique, the occurrence was noted when the dry matter percentage was increased in the husked products, specifically the endosperm (grits) and bran. Conversely, the protein variation percentage between the bran and endosperm (grits) for the S. bicolor race was calculated at 33.7%. In comparison, the percentage was 11.8% for the Kafirin race. The 80 (S) time unit, on the other hand, had an observable effect on the mineral reconcentration when the Kafirin race had the highest averages of K mg/kg-1, Ca mg/kg-1, and Fe mg/kg-1, which were 5700.5 mg/kg-1, 551.5 mg/kg-1 and 66.5 mg/kg-1, respectively. The results of this study could benefit breeders and nutrition specialists in developing genotypes and processing sorghum grains, promoting research, and aiding several industrial sectors owing to the grain's adaptability and nutritional properties.

Integrated Metabolomic-Transcriptomic Analysis Reveals Diverse Resource of Functional Ingredients From Persimmon Leaves of Different Varieties

Persimmon leaves are used for making persimmon leaf tea or as functional ingredients due to their enrichment in flavonoids, the beneficial mineral contents, and favorable flavors contributed by volatile aroma compounds. The varieties/cultivars had a significant influence on the quality and flavor of persimmon leaf tea. In this study, the integrated metabolomic-transcriptomic analysis was conducted to investigate the potential in flavonoid biosynthesis, mineral absorption, and degradation of aromatic compounds from tender leaves of "Diospyros kaki. Heishi" (HS), "Diospyros kaki Thunb. Nishimurawase" (NM), and "Diospyros kaki Thunb. Taifu" (TF), using rootstock "Diospyros Lotus Linn" (DL) as the control. The metabolomic analysis showed that 382, 391, and 368 metabolites were differentially accumulated in the comparison of DL vs. HS, DL vs. NM, and DL vs. TF, respectively, and 229 common metabolites were obtained by comparative analysis. By RNA sequencing, 182,008 unigenes with 652 bp of mean length were annotated and 2,598, 3,503, and 3,333 differentially expressed genes (DEGs) were detected from the comparison of DL vs. HS, DL vs. NM, and DL vs. TF, respectively. After the Gene Ontology (GO) and the Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment, 6, 6, and 3 DEGs [with | log2(fold change)| ≥ 1 simultaneously in the three comparisons] involved in flavonoid biosynthesis, mineral absorption, and degradation of aromatic compounds, respectively, were selected for quantitative reverse transcription-polymerase chain reaction (qRT-PCR) validation and the consistent trends of the relative expression level of each DEG with RNA sequencing (RNA-seq) data were observed. Based on the transcriptomic analysis and qRT-PCR validation, it was observed that the leaves of HS, NM, and TF had the greatest level of mineral absorption, flavonoid biosynthesis, and degradation of aromatic compounds, respectively. In addition, a positive correlation between the 15 DEGs and their metabolites was observed by the conjoint analysis. Thus, the tender leaves of HS, NM, and TF could be recommended for the production of persimmon leaf tea rich in mineral elements, flavonoid, and aroma compounds, respectively.

Effect of frozen storage on the biochemical composition of five commercial freshwater fish species from River Nile, Sudan

Postharvest processing and preservation of fish have great influence on fish quality and consumption. Freshwater fish in Sudan are facing problems related to bad handling and improper storage which reduce their quality. This study investigated the changes in the chemical composition, mineral contents, pH and acid value during storage (-18°C) of five commercial fish species (Bagras bayad, Lates niloticus L., Mormyrus casahive L., Oreochromis nilotica L., and Synodrontis schall) from the River Nile coast of Sudan. The fish species are rich in protein (17.22%-23.60%) but have low fat and ash contents. Frozen storage of the fishes for 45 days reduces their protein contents while the fat and ash contents were increased (p ≤ .05). Potassium and iron are the predominant major and trace minerals and their values were increased with storage period. The pH range from 5.74 (O. niloticus) to 6.24 (B. bayad) while acid value range from 0.02 (M. casahive) to 0.12 (L. niloticus). Both pH and acid values increased with storage period. In conclusion, storage of these fish species for up to 45 days did not adversely affect their nutritional value.

Mineral contents of some plants used in Iran

In this work, mineral contents of 4 plants used in Iran were determined by Inductively Coupled Plasma-Atomic Emission Spectrometry. The concentrations were calculated on a dry weight basis. All materials contained high amounts of Na, Al, Ca, Fe, K, Mg, P, Zn, and I. On a moisture-free basis, the highest levels of Ca, P, and Mg were found in spinach to be 3200 mg/100 g, 2150 mg/100 g, and 460 mg/100 g, respectively. Bi, Cd, Li, Pb, and Se contents of condiments were found to be very low. The results were compared with those from the Spanish, Turkish, and Indian. This work attempts to contribute to knowledge of the nutritional properties of these plants. These results may be useful for the evaluation of dietary information and concluded that the green vegetables are the good sources of minerals.