Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro

Irondi, Emmanuel Anyachukwu; Adegoke, Bosede Mofoluwake; Effion, Emy Sofie; Oyewo, Selimat Oluwakemi; Alamu, Emmanuel Oladeji; Boligon, Aline Augusti

doi:10.1016/j.fshw.2019.03.012

Cited by 61 publications

(46 citation statements)

References 56 publications

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“…The findings of Irondi et al. (2019) demonstrated that both the α‐glucosidase and α‐amylase inhibitory activities of sorghum decreased due to roasting, in contradictory with the report of Kunyanga et al. (2011) that indicated an increase in enzyme inhibitory activities of pearl millet.…”

Section: Cereal Originated Inhibitors and Inhibitor Mechanismsmentioning

confidence: 84%

Inhibitors of α‐amylase and α‐glucosidase: Potential linkage for whole cereal foods on prevention of hyperglycemia

Gong

Feng

Wang

et al. 2020

Food Science & Nutrition

265

117

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Section: Cereal Originated Inhibitors and Inhibitor Mechanismsmentioning

confidence: 84%

Inhibitors of α‐amylase and α‐glucosidase: Potential linkage for whole cereal foods on prevention of hyperglycemia

Gong

Feng

Wang

et al. 2020

Food Science & Nutrition

265

117

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“…In addition, the possible reaction of protein and sugars in the orange maize during the dry-heating process may have led to the formation of Maillard reaction products that also have the ability to react with Folin-Ciocalteu reagent, as phenolic compounds do, giving a higher tannins value (48). However, Irondi et al (5) reported a decrease in the levels of phenolic compounds of roasted red sorghum grains, which was attributed to thermal decomposition of the phenolic compounds.…”

Section: Effect Of Processing Methods On the Bioactive Constituents Amentioning

confidence: 99%

“…Pigmented maize (Zea mays L.) grains are rich dietary sources of bioactive compounds, such as anthocyanins, carotenoids, polyphenolic compounds, vitamin C, and phytate (1,2). These bioactive compounds are notable for their antioxidant activities, among other health benefits such as anti-obesity, antidiabetic, and anti-cancer activities (3)(4)(5). Antioxidant phytochemicals protect the cells against reactive oxygen species (ROS) and free radicals (6), and the oxidative damage they inflict on biomolecules in the cell, including proteins, lipids, and nucleic acids (7).…”

Section: Introductionmentioning

confidence: 99%

Bioactive Composition and Free Radical Scavenging Activity of Fresh Orange Maize Hybrids: Impacts of Genotype, Maturity Stages, and Processing Methods

et al. 2021

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Bioactive compounds in foods are responsible for their biological activities, but biotic and abiotic factors may influence their levels. This study evaluated the impact of three genotypes (designated 4, 5, and 7), maturity stages (20, 27, and 34 days after pollination) and processing methods (hydrothermal and dry-heating) on the bioactive constituents (carotenoids, phytate, tannins, vitamin C) and 2,2-diphenyl-2-picrylhydrazyl radical (DPPH*) scavenging activity of fresh orange maize hybrids. Freshly harvested maize cobs of each genotype were subjected to hydrothermal processing at 100°C and dry-heating with husks and without husks. Carotenoids (lutein, zeaxanthin, β-cryptoxanthin, α-carotene, and total β-carotene) contents of fresh and processed samples were analyzed using HPLC; other bioactive constituents and DPPH* scavenging ability were determined using spectrophotometric methods. Genotype had a significant effect on the levels of carotenoids (p < 0.001) and vitamin C (p < 0.05), while genotype (p < 0.001), and processing methods (p < 0.001) had significant effects on DPPH* SC50. Maturity stages, processing methods and their interaction also had significant effects (p < 0.001) on the levels of all the bioactive constituents. A positive moderate to strong correlation was observed between (p < 0.001) α-carotene and the following: lutein (r = 0.57), β-cryptoxanthin (r = 0.69), total β-carotene (r = 0.62). However, the relationship between α-carotene and zeaxanthin was positive but weak (r = 0.39). A positive moderate correlation (p < 0.001) was observed between lutein and the following: β-cryptoxanthin (r = 0.57), total β-carotene (r = 0.58), and zeaxanthin (r = 0.52). A positive strong correlation (p < 0.001) was observed between β-cryptoxanthin and each of total β-carotene (r = 0.92) and zeaxanthin (r = 0.63); total β-carotene and zeaxanthin (r = 0.65); while the association between vitamin C and DPPH* SC50 was negative and weak (r = −0.38). Generally, genotype 4 and harvesting at 34 days after pollination had the best combination of bioactive constituents and DPPH* scavenging ability.

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“…The so-called gluten-free cereals are attracting more interest and sorghum, especially the species Sorghum bicolor (L.) Moench, is one of the most promising candidate identified in this context [ 7 ]. In fact, sorghum has been reported to be a safe alternative for people suffering from celiac disease and to be an important source of bioactive components such as phenolic acids and flavonoids [ 3 , 8 ]. Innovative processing of sorghum seeds leading to the development of new products in order to promote its use either as a flour mixture with wheat or as pure flour has also been recently discussed as favorable options [ 6 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

“…Although extensive studies referring to the characterization of wheat ATIs and their related toxicity have been recently addressed, nevertheless, relatively little information about characteristics of sorghum ATIs, their relative proportion and their potential to induce such disorders are known. Most of the available work refers to biological studies of sorghum ATIs [ 8 , 22 ] and their preliminary characterization [ 23 ]. Studies investigating the non-toxicity of sorghum using either in vitro or in vivo assays have also been reported [ 2 , 24 , 25 , 26 , 27 , 28 ].…”

Section: Introductionmentioning

confidence: 99%

Relative Abundance of Alpha-Amylase/Trypsin Inhibitors in Selected Sorghum Cultivars

et al. 2020

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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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Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro

Cited by 61 publications

References 56 publications

Inhibitors of α‐amylase and α‐glucosidase: Potential linkage for whole cereal foods on prevention of hyperglycemia

Inhibitors of α‐amylase and α‐glucosidase: Potential linkage for whole cereal foods on prevention of hyperglycemia

Bioactive Composition and Free Radical Scavenging Activity of Fresh Orange Maize Hybrids: Impacts of Genotype, Maturity Stages, and Processing Methods

Relative Abundance of Alpha-Amylase/Trypsin Inhibitors in Selected Sorghum Cultivars

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