Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review

Rodríguez-España, Melissa; Figueroa-Hernández, Claudia Yuritzi; Figueroa‐Cárdenas, Juan de Dios; Rayas‐Duarte, Patricia; Hernández-Estrada, Zorba Josué

doi:10.1016/j.crfs.2022.04.014

Cited by 29 publications

(23 citation statements)

References 22 publications

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“…Recently, grain sorghum has become increasingly popular in many countries because of its health benefits; , for example, it reduces the incidence rates of cardiovascular disease, obesity, and certain types of cancer . However, similar to legumes and seed oils, some compounds, such as antinutrients, affect the nutritional value of sorghum . The germination process describes the initial stage when seeds develop into plants.…”

Section: Discussionmentioning

confidence: 99%

“…36 However, similar to legumes and seed oils, some compounds, such as antinutrients, affect the nutritional value of sorghum. 14 The germination process describes the initial stage when seeds develop into plants. Germination is induced in cereals and legumes to change their nutritional, sensory, and biochemical characteristics and enhances their flavor and taste.…”

Section: ■ Discussionmentioning

confidence: 99%

“…As a sessile organism, early seedlings undergo developmental processes that are highly regulated; notably, seed postgermination and young seedling establishment are crucial for plant survival and propagation . Of course, as nutrient-enriched tissue for human consumption, grains of sorghum, particularly seed germination, have been explored as a new strategy to increase nutrient content and reduce antinutrient levels . In this regard, the germination process is intricately regulated to maximize plant survival in response to various environmental stimuli, , In this regard, the germination process is intricately regulated to maximize plant survival in response to various environmental stimuli .…”

Section: Introductionmentioning

confidence: 99%

“…13 Of course, as nutrient-enriched tissue for human consumption, grains of sorghum, particularly seed germination, have been explored as a new strategy to increase nutrient content and reduce antinutrient levels. 14 In this regard, the germination process is intricately regulated to maximize plant survival in response to various environmental stimuli, 15,16 In this regard, the germination process is intricately regulated to maximize plant survival in response to various environmental stimuli. 17 Recent studies have revealed the critical role of histone deacetylase in seed germination, implying that dynamic changes in histone acetylation are important to the process.…”

Section: ■ Introductionmentioning

confidence: 99%

“…27 Studies have shown that germination of this grain can be leveraged to further increase nutrient content and reduce antinutrient content, thereby counteracting the effects of adverse factors. 14 In addition, seed germination marks the initiation of the seedto-seedling developmental transition. In particular, a genomewide analysis of regulatory H3K9ac during sorghum seed germination and young seedling establishment has not yet been reported.…”

Section: ■ Introductionmentioning

confidence: 99%

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Global Decrease in H3K9 Acetylation in Sorghum Seed Postgermination Stages

Zhou

Zhu

Han

et al. 2023

J. Agric. Food Chem.

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Sorghum seed germination is accompanied by increases in nutrient contents and reduced levels of antinutrients and is therefore being applied to food processing. However, the characterization of acetylated histone H3 at lysine residue 9 (H3K9ac) in sorghum postgermination has lagged. In this study, we performed chromatin immunoprecipitation sequencing (ChIP-seq) to identify H3K9ac enrichment and obtained transcriptome in postgermination stages. More than 10,000 hypoacetylated genes gained H3K9ac marks in the postgermination stages. In addition, we observed that the expression of the main histone deacetylase (HDAC) genes was elevated. The application of the HDAC inhibitor trichostatin A (TSA) resulted in seed growth arrest, suggesting that the repression of the H3K9ac modification is critical for postgermination. Additionally, we obtained a comprehensive view of abundant genomic changes in H3K9ac-marked regions and transcription between the mock and TSA treatment groups, which suggested that H3K9ac was required in the late stage of autotrophic seedling establishment. Metabolic profiling, transcriptome analyses, and ChIPseq revealed that H3K9ac is enriched at genes involved in phenylpropanoid, including lignin and flavonoid, biosynthesis. Our results suggest important roles of H3K9ac in sorghum seed postgermination stages.

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Section: Discussionmentioning

confidence: 99%

Section: ■ Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Global Decrease in H3K9 Acetylation in Sorghum Seed Postgermination Stages

Zhou

Zhu

Han

et al. 2023

J. Agric. Food Chem.

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Impact of surfactin on the physicochemical properties of dough and quality of corresponding steamed bread

Wang,

Wei,

et al. 2024

J Sci Food Agric

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BACKGROUNDThe extensive use of additives in ultra‐processed foods presents considerable health concerns. In light of the growing consumer demand for clean labels, a prominent trend is the development of multifunctional food additives that are both natural and beneficial to health. Surfactin, a compound produced by Bacillus subtilis, features both hydrophilic and hydrophobic groups and is noted for its safety, emulsifying and antimicrobial properties. This compound holds significant potential as a multifunctional additive in flour‐based products. The present study aimed to evaluate the effects of surfactin on the physicochemical properties of dough and the quality of steamed bread, as well as to investigate the underlying mechanisms.RESULTSThe results showed that the addition of surfactin significantly improved its rheological properties, increased elasticity and viscosity, improved extension resistance and increased disulfide bonding content in dough (P < 0.05), subsequently stabilizing the gluten network structure. With a 0.3% surfactin addition, the digestibility of steamed bread significantly reduced. After storing for 7 days, surfactin inhibited water migration, reduced the transfer from bound water to free water, delayed starch recrystallization, improved resistance to starch retrogradation and markedly extended the shelf life in steamed bread.CONCLUSIONThe addition of surfactin improved the quality of steamed bread through stabilizing the gluten network structure and improving storage properties, presenting it as a promising natural, multifunctional food additive for flour product innovation. © 2024 Society of Chemical Industry.

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