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Abstract. We develop the theory of Chern-Simons bundle 2-gerbes and multiplicative bundle gerbes associated to any principal G-bundle with connection and a class in H 4 (BG, Z) for a compact semi-simple Lie group G. The ChernSimons bundle 2-gerbe realises differential geometrically the Cheeger-Simons invariant. We apply these notions to refine the Dijkgraaf-Witten correspondence between three dimensional Chern-Simons functionals and Wess-ZuminoWitten models associated to the group G. We do this by introducing a lifting to the level of bundle gerbes of the natural map from H 4 (BG, Z) to H 3 (G, Z). The notion of a multiplicative bundle gerbe accounts geometrically for the subtleties in this correspondence for non-simply connected Lie groups. The implications for Wess-Zumino-Witten models are also discussed.

Hydromethanolic extracts of brown, red, and white sorghum whole grains were analysed by LC-MS(n) in negative ESI mode within the range m/z 150-550amu. Besides the flavonoids already reported in sorghum, a number of flavonoids were also identified in the sorghum grain for the first time, including flavanones, flavonols and flavanonols, and flavan-3-ol derivatives. Various phenylpropane glycerides were also found in the sorghum grain, the majority of them are reported here for the first time, and a few of them were detected with abundant peaks in the extracts, indicating they are another important class of phenolic compounds in sorghum. In addition, phenolamides were also found in sorghum grain, which have not been reported before, and dicaffeoyl spermidine was detected in high abundance in the extracts of all three type sorghum grains. These results confirmed that sorghum is a rich source of various phenolic compounds.

14 Foods containing elevated levels of health functional components such as resistant starch and 15 polyphenolic antioxidants may have beneficial effects on human health. Pasta incorporating 16 either red sorghum flour (RSF) or white sorghum flour (WSF) each at 20%, 30% and 40% 17 substitution of durum wheat semolina (DWS) was prepared and compared to pasta made from 18 100% DWS (control) for content of starch fractions, phenolic profile and antioxidant capacity, 19 before and after cooking. Total, digestible and resistant starch contents were determined by the 20 AOAC method; individual phenolic acids and anthocyanins by reverse phase-HPLC analysis;21 total phenolic content by the Folin-Ciocalteu method and antioxidant capacity by the ABTS 22assay. The addition of both RSF and WSF increased the resistant starch content, bound phenolic 23 acids, total phenolic content and antioxidant capacity at all incorporation levels compared to the 24 control pasta; while free phenolic acids and anthocyanins were higher in the RSF-containig pasta 25 only. Cooking did not change the resistant starch content of any of the pasta formulations. 26Cooking did however decrease the free phenolic acids, anthocyanins, total phenolic content and 27 antioxidant capacity and increased the bound phenolic acids of the sorghum-containing pastas. 28The study suggests that these sorghum flours may be very useful for the preparation of pasta with 29 increased levels of resistant starch and polyphenolic antioxidants. 30 31

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