Sorghum (<i>Sorghum bicolor</i> L.) as a potential source of bioactive substances and their biological properties

Espitia-Hernández, Pilar; González, Mónica L. Chávez; Ascacio‐Valdés, Juan A.; Dávila-Medina, Desiree; Naveda, Antonio Flores; Silva, Teresinha; Chacón, Xóchitl Ruelas; Sepúlveda, Leonardo

doi:10.1080/10408398.2020.1852389

Cited by 79 publications

(67 citation statements)

References 95 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A diet rich in biologically active ingredients (such as polyphenols and dietary fibre) can help lower the risk of chronic diseases, such as obesity, bowel inflammation and cancer and helps to regulate gut microbiota. Sorghum is rich in phenolic compounds, including phenolic acids, tannins and flavonoids, and the amount and diversity of the major polyphenols in sorghum are higher than wheat, maize and rice [1]. Previous research into the prevention of chronic disease using sorghum has concentrated on the bioactive polyphenols in relation to their effects on antioxidant capacity, oxidative stress reduction, metabolism of glucose and lipid, inflammatory activity and regulation of the gut microbiota [2].…”

Section: Introductionmentioning

confidence: 99%

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Brennan

et al. 2021

Foods

View full text Add to dashboard Cite

Sorghum biscuits were enriched with mushroom powders (Lentinula edodes, Auricularia auricula and Tremella fuciformis) at 5%, 10% and 15% substitution levels. An in vitro gastrointestinal digestion was used to evaluate the effect of this enrichment on the phenolic content and soluble peptide content as well as antioxidant activities of the gastric or intestinal supernatants (bio-accessible fractions), and the remaining portions of phenolic compounds, antioxidants and β-glucan in the undigested residue (non-digestible fraction). The phenolic content of the gastric and intestinal supernatants obtained from digested mushroom-enriched biscuits was found to be higher than that of control biscuit, and the phenolic content was positively correlated to the antioxidant activities in each fraction (p < 0.001). L. edodes and T. fuciformis enrichment increased the soluble protein content (small peptide) of sorghum biscuits after in vitro digestion. All mushroom enrichment increased the total phenolic content and β-glucan content of the undigested residue and they were positively correlated (p < 0.001). The insoluble dietary fibre of biscuits was positively correlated with β-glucan content (p < 0.001) of undigested residue. These findings suggested that enriching food with mushroom derived dietary fibre increases the bioavailability of the non-digestible β-glucan and phenolic compounds.

show abstract

Section: Introductionmentioning

confidence: 99%

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Brennan

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Additionally, sorghum proteins, especially after cooking, present a lower digestibility than cereals such as wheat and maize [46]. Furthermore, according to Espetia-Hernández [47], tannins form complexes with proteins and iron, reducing sorghum digestibility. Therefore, there are several mechanisms that may explain the low GI observed in sorghum bread, an added advantage for the glycemic control of type 2 diabetic people.…”

Section: Discussionmentioning

confidence: 99%

Impact of Gluten-Free Sorghum Bread Genotypes on Glycemic and Antioxidant Responses in Healthy Adults

Gallo

Reis

Mendonça

et al. 2021

Foods

View full text Add to dashboard Cite

Sorghum is used to provide good quality gluten-free products due to phytochemicals and low glycemic index (GI). This study aimed to determine the chemical composition, the antioxidant activity and capacity, and the glycemic and insulinemic responses of gluten-free (GF) sorghum bread. GF bread samples were produced with three different sorghum genotypes. The samples were analyzed for chemical composition, resistant starch and dietary fiber content; antioxidant activity by ORAC; antioxidant capacity by FRAP; GI; and insulinemic responses. This double-blind, crossover, randomized clinical trial was conducted with 10 healthy men aged 28.0 ± 4.9 years (77.6 ± 11.7 kg and 24.2 ± 2.3 kg/m2). All sorghum bread showed significantly more fiber than rice bread (control). Brown sorghum bread was classified as low GI, bronze and white as medium GI, and control as high GI. Brown sorghum bread presented a low carbohydrate content, a significant amount of fiber, and a significantly lower 3 h AUC glucose response than those of the control, aside from the highest antioxidant activity value (p ≤ 0.001). Therefore, brown sorghum was superior to other genotypes analyzed in this study, and its production should be encouraged to provide gluten-free products with a better nutritional profile. More research is required to explore the effects of different sorghum genotypes in food products on human health.

show abstract

“…These seeds were mashed with a grinder to achieve a powdery texture then sifted until they became soft. The previous study has been shown that sorghum flour improving lipid profile and MDA levels in rats (Silva et al, 2020;Zakaria et al, 2011). Besides, the flour (100 g) contains 315.11% energy, 69.75% carbohydrates, 8.12% protein, 1.31% fat, 10.55% water, 1.47% ash, 80.50% starch digestibility, 78.70% protein digestibility, 75.18% antioxidants, 8.79% total dietary fiber, 0.94% soluble dietary fiber, and 7.85% insoluble dietary fiber.…”

Section: Introductionmentioning

confidence: 93%

The effect of Sorghum Tempeh (Sorghum bicolor L. Moench) on low-density lipoprotein (LDL) and malondialdehyde (MDA) levels in atherogenic diet-induced rats

Nisa

Afifah

Djamiatun

et al. 2021

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

An atherogenic diet induces oxidative stress leading to hypercholesterolemia. This condition causes atherosclerosis followed by increased LDL and MDA. Sorghum tempeh contains fiber and antioxidants that can protectively improve LDL and MDA levels. Therefore, this research aims to determine the effect of sorghum tempeh on LDL and MDA levels in atherogenic diet-induced rats compared to sorghum flour. It used a randomized pre-post test with a control group design. The test subjects were 30 male Sprague Dawley rats, consisting of 6 normal conditioned rats (C1), and 24 that were induced by an atherogenic diet (C2, T1, T2, T3) for 2 weeks. Sorghum flour was administered at a dose of 4.095 g (T1) and the sorghum tempeh at 3.041 g (T2) and 6.081 g (T3) for 4 weeks. Furthermore, C2 was constantly induced through an atherogenic diet. Total cholesterol and LDL levels were then analyzed using the CHOD-PAP method, and MDA levels, using the ELISA method. Meanwhile, statistical analysis for these variables was carried out using IBM SPSS Statistics 21 software. The results showed that the administration of sorghum flour and tempeh significantly reduced total cholesterol, LDL, MDA levels in each group (p = 0.001). Furthermore, it showed that there was a significantly strong correlation between LDL and MDA levels before and after treatment (r = 0.610, r = 0.805, and p = 0.001). The administration of sorghum tempeh at a dose of 6.081 g caused the greatest reduction (∆) in LDL levels at -44.19 ±2.58 mg.dL-1, although, it was not the same as normal control. Meanwhile, sorghum flour at a dose of 4.095 g was the most influential in reducing MDA levels to the same as normal control with delta (∆) at -7.67 ±0.37 ng.mL-1. In conclusion, sorghum tempeh and flour were the most effective at reducing LDL and MDA levels, respectively.

show abstract

Sorghum (Sorghum bicolor L.) as a potential source of bioactive substances and their biological properties

Cited by 79 publications

References 95 publications

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Impact of Gluten-Free Sorghum Bread Genotypes on Glycemic and Antioxidant Responses in Healthy Adults

The effect of Sorghum Tempeh (Sorghum bicolor L. Moench) on low-density lipoprotein (LDL) and malondialdehyde (MDA) levels in atherogenic diet-induced rats

Contact Info

Product

Resources

About