Nutritional Quality of Sorghum Seeds: Storage Proteins and Amino Acids

Vendemiatti, Ariane; Ferreira, Renato Rodrigues; Gomes, Luiz Humberto; Médici, Leonardo Oliveira; Azevedo, Ricardo Antunes

doi:10.1080/08905430802463487

Cited by 16 publications

(17 citation statements)

References 46 publications

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“…The high lysine TG lines also showed considerable reduction in proline (24% lower), alanine (17%), glutamic acid/glutamine (15%), leucine (15%) and phenylalanine (15%), and increases in arginine (76% higher), aspartic acid (48%), methionine (42%) and glycine (32%) compared to the normal sorghums (Table 3). Similar changes in the amino acid profile of high-lysine cereals have been reported (Guiragossian et al, 1978;Singh and Axtell, 1973;Vendemiatti et al, 2008;Zarkadas et al, 2000). The altered amino acid profile observed for TG-P898012 (ABS032) and the backcrosses is probably a direct consequence of co-suppression of the synthesis of the major kafirin sub-classes.…”

Section: Protein Content and Amino Acid Profilesupporting

confidence: 52%

“…Because the kafirins contain essentially no lysine, these results indicate a substantial increase in the proportion of non-kafirin storage proteins and non-storage proteins in the grain, which are higher in lysine content. In other high-lysine sorghum genotypes, the proportion of lysine rich non-kafirin storage proteins (albumins, globulins and glutelins) was considerably higher compared to normal sorghums (Guiragossian et al, 1978;Vendemiatti et al, 2008). While in high-lysine opaque-2 mutant maize genotypes, the increase in lysine content is attributed to elongation factor-1α (EF-1α), a lysine rich (11% lysine) non-zein protein (Habben et al, 1995).…”

Section: Protein Content and Amino Acid Profilementioning

confidence: 99%

See 1 more Smart Citation

Effect of suppressing the synthesis of different kafirin sub-classes on grain endosperm texture, protein body structure and protein nutritional quality in improved sorghum lines

Silva

Jung

Zhao

et al. 2011

Journal of Cereal Science

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Section: Protein Content and Amino Acid Profilesupporting

confidence: 52%

Section: Protein Content and Amino Acid Profilementioning

confidence: 99%

Effect of suppressing the synthesis of different kafirin sub-classes on grain endosperm texture, protein body structure and protein nutritional quality in improved sorghum lines

Silva

Jung

Zhao

et al. 2011

Journal of Cereal Science

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“…The transgenic lines had high protein digestibility, improved amino acid score, and protein digestibility corrected amino acid score in contrast to untransformed sorghum lines. According to Vendemiatti et al (2008) a commercial sorghum line, Massa 03, and nine ICRISAT high lysine enriched sorghum lines from India, were evaluated for storage protein content and amino acid composition. The protein content and amino acid composition showed variation among the lines evaluated.…”

Section: Genetic Engineering/biofortificationmentioning

confidence: 99%

Breeding strategies to improve sorghum quality

Mofokeng¹,

Shimelis²,

Laing³

2017

Aust J Crop Sci

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Sorghum is an important grain crop grown for human consumption worldwide. The crop is classified into various races with the wild and cultivated sorghums included. The cultivated sorghums have a great phenotypic diversity which breeders can exploit for further improvement. The exploitation of the genetic diversity requires effective characterization of the genetic pool. The genotypes can be characterized using morphological, molecular markers, and analysis of nutritional quality traits. Characterization is performed with the purpose of sourcing new genes for crop improvement to combat hunger and malnutrition in arid and semi-arid regions of the world. Attempts were made to improve sorghum protein quality through mutation and genetic engineering but information on the use of classical breeding methods to improve sorghum protein quality and the combining ability of parental lines for improved pro tein quality is still limited. The effects of gene action on sorghum for yield and protein quality are essential for researchers and plant breeders for their breeding programmes aiming to develop hybrids and for further genetic improvement. Moreover, outcomes of nutritional quality studies are of paramount importance to scientists in various research disciplines. This article reviews the characterisation, combining ability and efforts for improving sorghum protein quality.

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“…The prolamin fraction was less complex and more concentrated within the 23-26kDa size range, which contains the more abundant α-kafirin storage proteins. The alkali-soluble glutelin fraction exhibited some similarities to the prolamin fraction, likely due to incomplete extraction of the prolamin fraction, but contained a wider diversity of protein bands visible across a greater size range, which was also verified on 2D gels, and has been reported in previous studies (191,192). It is hypothesised that the glutelin proteins are more diverse because they play both a role in connecting the protein:starch matrix as well as providing a source of hydrolytic enzymes for the breakdown of starch and protein during germination (193).…”

Section: Sds Page and Lc-ms/ms Protein Profilingmentioning

confidence: 63%

“…The development of high-lysine waxy lines with improved amino availability is central to this effort (52,81,104,154,191). Increased expression of albumins and globulins leads to a higher content of essential amino acids.…”

Section: Improving the Nutritional Value Of Sorghummentioning

confidence: 99%

Grain Proteomics of Sorghum: Improving Digestibility, Nutritional Quality and Starch Conversion to Ethanol

Cremer¹

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Sorghum is an important food staple in rural Asia, India and Africa and a major feedstock in developed countries. Originating in the semi-arid African savannah, sorghum is well adapted to drought prone environments and produces more biomass per unit water than maize. Extensive variability exists within the sorghum gene pool creating a diversity of plant forms with many commercial and industrial applications. Sorghum, provides an alternative to grain crops with greater irrigation and fertiliser requirements, such as maize, however, the grain is generally less digestible, especially upon cooking, due to extensive disulphide cross-linking among sulphur-rich storage proteins in the protein-starch matrix. This reduces the accessibility of proteolytic enzymes to starch, decreasing palatability and nutritional value, and resulting in the need for increased processing.The commercial value of cereals is largely determined by the chemistry of the protein-starch matrix.Located on the periphery of storage protein bodies, cysteine-rich β-and γ-kafirins prevent enzymatic access to internally positioned α-kafirins and to starch. The development of mutants is an efficient approach for studying genetic regulation of protein biosynthesis and compartmentalisation and shows how changes in protein profile affect the physical characteristics of the seed. An integrated proteomic approach was employed to characterise 28 sorghum lines with allelic variation at the kafirin loci, including three β-kafirin null mutants, in order to determine the effects of kafirin genetic diversity on the expression of storage proteins.High performance liquid chromatography (HPLC) and capillary electrophoresis were employed to profile water/salt-and alcohol-soluble protein fractions, revealing a wide range of diversity in protein content across the genotypes. Peak profiles were similar among β-kafirin null lines but different to normal lines, with a significant reduction in alcohol-soluble protein and the disappearance of a major set of protein peaks. The relative content of sequentially extracted soluble, insoluble and residual proteins was measured using RP-HPLC to evaluate the degree of crosslinking among storage proteins in the seed. High levels of insoluble and residual protein were associated with reduced digestibility.Gel-based separation of seed proteins and subsequent identification with tandem mass spectrometry identified a range of redox-active proteins affecting storage protein biochemistry. Multiple protein fractions were analysed across the β-kafirin null line QL12 and wild-type line 296B. The redox states of endosperm proteins, of which kafirins are a subset, have been shown to impact on quality traits in addition to the expression of proteins. Thioredoxin, active in the processing of storage v proteins at germination, has reported impacts on grain digestibility and was differentially expressed across the genotypes. A range of putative uncharacterised sorghum proteins regulating the folding and disulphide pairing of storage proteins ...

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Nutritional Quality of Sorghum Seeds: Storage Proteins and Amino Acids

Cited by 16 publications

References 46 publications

Effect of suppressing the synthesis of different kafirin sub-classes on grain endosperm texture, protein body structure and protein nutritional quality in improved sorghum lines

Effect of suppressing the synthesis of different kafirin sub-classes on grain endosperm texture, protein body structure and protein nutritional quality in improved sorghum lines

Breeding strategies to improve sorghum quality

Grain Proteomics of Sorghum: Improving Digestibility, Nutritional Quality and Starch Conversion to Ethanol

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