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Bioactive amines in sorghum: Method optimisation and influence of line, tannin and hydric stress
Abstract
The profile and levels of bioactive amines in different sorghum lines were reported for the first time. The amines were quantified by ion-pair HPLC, post-column derivatisation with o-phthalaidehyde and fluorimetric detection. The extraction procedure was optimised: 420 gm particle size, extraction with 5% trichloroacetic acid and three extractions. The screening of 22 sorghum lines showed that four of the ten amines investigated were detected. Spermine and spermidine were the prevalent amines (100%), followed by putrescine (77%) and cadaverine (14%). Total amines ranged from 5.8 to 41.4 mg/100 g, and the polyamines represented 60-100% of the total. Sorghum without tannin had higher amines levels compared to sorghum with tannin and cadaverine was specific to samples without tannin. Hydric stress caused accumulation of spermidine in the grains and affected the levels of other amines at rates depending on the presence or not of tannin. Sorghum is a significant source of polyamines.
... Table 3 depicts the effects of HCl (1 M) and TCA (5%) on the extraction yield of free polyamines from whole barley flour. Extraction is a prerequisite for the quantification of polyamines and other biogenic amines in biological samples and acid solutions are the most common extraction solvents (Paiva et al., 2015). Evaluation of chromatographic area was used to optimize the derivatization conditions of biogenic amines in wine samples using dansyl chloride (Jiang et al., 2011). ...
... Spermine has more alkylammonium ions than putrescine and spermidine under acidic condition as a result of protonation (Muñoz-Esparza et al., 2019), which would compete for water more effectively and facilitate the formation of hydration layer. However, Paiva et al. (2015) concluded that the use TCA (5% w/v) resulted in better recovery rates of polyamines in ground sorghum meal in comparison with that of HCl (1 M). The application of TCA in the extraction of polyamines from sorghum likely assisted the removal of certain interferents from the sample matrix (e.g., tannins) and eventually improved the extractability of the analytes. ...
... Although cereal grains are major staples in various countries and cultures, there has been a modesty in the research on polyamines for this food category as reviewed by Muñoz-Esparza et al. (2019). The determined total polyamines contents in whole barley grains were higher than that of sorghum (0.58-4.14 mg/100 g db) (Paiva et al., 2015) and could be comparable to that of fresh sweet corn (11.0 mg/100 g db) (Bandeira et al., 2012); as calculated by summation of putrescine, spermidine, spermine, and cadaverine in both materials. It was revealed that the intake of polyamines from dietary sources could help reduce the risk of developing cardiovascular diseases and improve the longevity (Muñoz-Esparza et al., 2019). ...
Barley is one of the important crops with diverse end-use purposes. In every use of barley grains, the protein fraction plays an important function impacting the quality of final products. Polyamines, having multiple nitrogen atoms in their chemical structure (e.g., putrescine, spermidine, and spermine), may be linked to the levels of protein and nitrogen reserves. In this study, thirteen Canadian barley varieties were characterized for their total polyamines and protein content. The effects of extractants on the extractability of polyamines were considered, and HCl (1 M) was found to be more effective than trichloroacetic acid (5% w/v) in extracting free polyamines from whole barley flour. The total polyamines content of barley grains varied from 6.46 to 11.47 mg/100 g dry basis and spermidine was the most abundant. Polyamine represented 0.045–0.071% w/w grain protein. Significant and positive correlations were found between protein content and levels of total polyamines (r = 0.798), putrescine (r = 0.771), and spermine (r = 0.668). Principal Component Analysis and K-Means Cluster Analysis divided the barley samples into one cluster (hulless barley for food) differentiated from the other (hulled barley for malting and feed) by their superiority in polyamine and protein content.
... Amines are nitrogenous bases with a low molecular mass that are split into biogenic amines and polyamines. The composition and concentration of bioactive amines in distinct sorghum lines were initially described by Paiva et al. [60]. According to their study, the polyamines accounted for 60%-100% of the total amines [60]. ...
... The composition and concentration of bioactive amines in distinct sorghum lines were initially described by Paiva et al. [60]. According to their study, the polyamines accounted for 60%-100% of the total amines [60]. Spermine and spermidine were the most common amines, followed by putrescine and cadaverine. ...
After wheat, rice, maize, and barley, sorghum is the fifth most widely grown cereal on the planet. Due to its high production, drought resistance, and heat tolerance, this crop is replacing maize in some areas. Sorghum is available in a variety of colors, including cream, lemon-yellow, red, and even black. The principal grain anatomical components are pericarp, germ or embryo and endosperm. This review provides an overview of key sorghum grain components, including starches, fiber, proteins, lipids, and vitamins. Also, we summarized phenolic compounds , flavonoids, tannins, carotenoids, vitamin E, amines, Policosanols and Phytosterols in sorghum grains. Sorghum is used to manufacture bread and porridge, and it provides a significant source of energy and nutrition for humans; sorghum is extensively farmed for animal feed. However, because the natural components in sor-ghum are useful in the development of healthy and functional foods, sorghum farming for both biofuel production and human consumption is gaining popularity. Pigmented sorghum grain is high in antioxidants such as polyphenols, primarily tannins, which have a variety of health benefits, including antiproliferative properties linked to the prevention of certain cancers, antioxidant activities linked to the prevention of diseases linked to oxidative stress, and anti-inflammatory effects, as well as improving glucose metabolism. Because these chemicals cannot be assimilated, their application in the food business has been limited, as sorghum is regarded as a low-nutritional grain due to the presence of anti-nutritional components such as strong tannins, which form complexes with proteins and iron, limiting their digestibility. This review aims to show the utilization of sorghum as a source of bioactive chemicals and the value they bestow on human health due to the general biological potential it possesses.
... Amines are a class of low-molecular-mass nitrogenous bases and can be divided into biogenic amines and polyamines. Paiva et al. (2015) first reported the composition and content of bioactive amines in different sorghum lines. The study showed that spermine and spermidine were the prevalent amines, followed by putrescine and cadaverine, and that the polyamines represented 60-100% of the total amines [43]. ...
... Paiva et al. (2015) first reported the composition and content of bioactive amines in different sorghum lines. The study showed that spermine and spermidine were the prevalent amines, followed by putrescine and cadaverine, and that the polyamines represented 60-100% of the total amines [43]. Therefore, sorghum is a main source of polyamines. ...
Sorghum is the fifth most commonly used cereal worldwide and is a rich source of many bioactive compounds. We summarized phenolic compounds and carotenoids, vitamin E, amines, and phytosterols in sorghum grains. Recently, with the development of detection technology, new bioactive compounds such as formononetin, glycitein, and ononin have been detected. In addition, multiple in vitro and in vivo studies have shown that sorghum grains have extensive bio-logical activities, such as antioxidative, anticancer, antidiabetic, antiinflammatory, and antiobesity properties. Finally, with the establishment of sorghum phenolic compounds database, the bound phenolics and their biological activities and the mechanisms of biological activities of sorghum bioactive compounds using clinical trials may be researched.
... Indeed, this crop has a low water requirement, an excellent drought tolerance (Pistoia et al. 2007), high yield, and low fertility requirements (Pino and Heinrichs 2017) and it is resistant to several pests (Chamarthi et al. 2012;Vyavhare et al. 2018). These characteristics make this cereal suitable for farms where cultivation conditions, such as low summer rainfall, impossibility of irrigation, biological adversities, are unfavourable for other cereals (Paiva et al. 2015). For all these reasons, sorghum may be used as a viable source of alternative and more sustainable feed in dairy herds. ...
... Moreover, several authors (Nelson et al. 1991;Visconti and Doko 1994;Moretti et al. 1995;Bhat et al. 1997;Waniska et al. 2001) have observed lower levels of some mycotoxins in sorghum, like aflatoxins. These properties are probably due to the presence of some compounds with antimycotic activity (such as some amines and tannins; Paiva et al. 2015), whose content varies according to the hybrid (de Morais Cardoso et al. 2017) and the season (Mkandawire et al. 2013). ...
The aim of this research was to evaluate of the productive responses of cows fed a dry hay based total mixed ration (TMR) in which sorghum (SOR) or corn (COR) meal (8 kg/h/d) were the main source of starch. The study involved two dairy herds located in the Parmigiano Reggiano PDO area, for a total of 1,400 cows (30% primiparous and 70% pluriparous). Each herd was fed alternatively SOR or COR TMR for 4 periods of 3 weeks: two weeks of adaptation and one week of data collection. Total milk production and composition, cheesemaking properties, fatty acid content and cheese yield were measured. In addition, within each herd, a random subgroup of 50 cows was selected for individual milk production, composition and cheesemaking properties analysis. Fibre digestibility was evaluated on faecal samples collected in 15 cows randomly selected in each subgroup. Data were analysed by a linear mixed model procedure with diet, herd, days in milk, parity and their interactions as fixed effects and cow as random effect. Individual milk production increase in SOR (32.43 vs. 31.34 kg, for SOR and COR, respectively; p<.0001) however, bulk milk and cheese yield did not show differences. Milk urea content was higher in SOR (27.38 vs. 22.79 mg/dL, for SOR and COR, respectively; p < .05).
In this study the complete replacement of corn with finely ground sorghum meal in dairy cow diets in the Parmigiano Reggiano region did not result in negative effects on cows’ productivity, cheese making properties and production.
• Highlights
• Sorghum meal can be used as a substitute of corn without negative effect on herd productivity, milk quality and cheese yield.
• Replacement of corn meal with sorghum meal in the dairy cows’ ration permit to decrease the soy content of the ration, thus improving sustainability and costs of feeding.
• Utilising sorghum meal could increase the amount of crop produced in the geographical area of the farm, contributing to increase its economic sustainability.
... The people of Africa and India consume 35% of sorghum directly, whereas the rest is used for animal feed and production of bioethanol. The Mohammed et al., 2011;Paiva et al., 2015). Processing is done to increase the consumption of this grain. ...
... The result showed 100% presence of spermine and spermidine, 77% putrescine, and 14% cadaverine. It was also observed that sorghum without tannin contained higher levels of the amine as compared to sorghum with tannin (Paiva et al., 2015). ...
With the increase in life expectancy, the prevalence of chronic diseases of the digestive tract, such as peptic ulcers and inflammatory bowel disease, and the metabolic syndrome associated with the current obesity epidemic have increased in the population. High cost and adverse reactions have led to the search for herbal medicines. However, the market is more demanding, and it is necessary to look for safer and more effective alternatives that can prevent and cure these diseases. The two projects carried out by Prof. Wagner Vilegas’ group (“Sustainable Use of Brazilian Biodiversity: Pharmacological and Chemical Prospection on Higher Plants” and “Standardized Extracts for the Treatment of Chronic Diseases”), led to an extensive chemical and pharmacological screening of Brazilian plants with ethnopharmacological indications for the treatment of cancer, ulcers, inflammation, diarrhea too. The first project aimed to investigate plant extracts more thoroughly under the chemical and pharmacological basis, whereas the second project was designed in order to standardize the method of preparationof the extracts, to evaluate the and qualitative and quantitative chemical composition of the extracts according to pharmacopoeial standards, as well as to deeply investigate the mechanistic basis of the biological activities observed. Several alkaloids, flavonoids, terpenoids, saponins, fatty acids, catechins, tannins and phenolic compounds were isolated, identified and/or detected. Pharmacological studies have indicated that some of these medicinal species, commonly used by the population, have proven efficacy for various disorders, with promising results. Therefore, next steps intend the production of pharmaceutical formulations that must have effectiveness and safety of use, which will also facilitate the access to the population to these phytopreparations.
... Non Commercial Use Source: Modified from Kapri et al. (2017); USDA (2017). consumption of sorghum comes at fifth place, after wheat, rice, maize, and barley all over the world (Klopfesntein and Hoseney, 1995;Mohammed et al., 2011;Paiva et al., 2015). Processing is done to increase the consumption of this grain. ...
... The result showed 100% presence of spermine and spermidine, 77% putrescine, and 14% cadaverine. It was also observed that sorghum without tannin contained higher levels of the amine as compared to sorghum with tannin (Paiva et al., 2015). ...
Sorghum, popularly known as milo, is a versatile crop which can easily grow in drought-prone areas. It has high nutritional value and is a good source of phytochemicals, that is, tannins, flavonoids, phytosterols, and policosanols. These phytochemicals have high antioxidant activity as compared with other cereals and also exhibit positive health benefits. Processing conditions result in the reduction of antioxidant properties. Consumption of sorghum in the regular diet has shown anticancerous prop- erties and prevents cardiovascular diseases, esophageal cancer, and many more. This chapter reviews and discusses the information on sorghum phytochemicals, their processing, and development of food products as well as human health application.
... Sorghum is grown mainly for animal feed in Brazil, and its consumption as a human food has not been explored. However, recently, there is considerable interest in sorghum for food because of its phytochemical content, nutritional potential and the possibility of use in gluten-free products (Awika and Rooney, 2004;Paiva et al., 2015;Taylor et al., 2014). Embrapa (Brazilian Agricultural Research Corporation) Maize & Sorghum has a large collection of sorghum accessions (more than 7000) that have not been characterized for these food quality characteristics; consequently, there is great potential to be explored for use in human nutrition. ...
... On the other hand, according to the authors, when there is less plant growth, due to lower water availability, the concentration of these nutrients in plant tissue may increase, which may have occurred in the case of fiber, in which the water stress increased the content in grains. Paiva et al. (2015) analyzed the profile and levels of bioactive amines in 22 of these same 100 sorghum genotypes and observed that water stress caused accumulation of spermidine in the grains and affected the levels of other amines. ...
... Owing to its wide range of adaptability and ease of growth, sorghum is largely produced in Asian and African countries, and is a good alternative source of animal feed and human food [3,12]. Moreover, it contains various nutrients and bioactive compounds [13,14], such as phenolic acids (ferulic, tannic, and p-coumaric acids), flavonoids (luteolin, apigenin, catechin gallate, and epigallocatechin [15,16]), tannins [3,17], and lipids [18]. The presence of these valuable bioactive compounds may be responsible for its high LDL inhibition potential [19,20], antioxidant and antibacterial effects [21], anticancer activity that prevents gastrointestinal tract cancer [22][23][24][25], and role in preventing obesity, diabetes, and cardiovascular diseases, in addition to reducing hypertension [5]. ...
Sorghum is a major cereal food worldwide, and is considered a potential source of minerals and bioactive compounds. Its wide adaptive range may cause variations in its agronomic traits, antioxidant properties, and phytochemical content. This extensive study investigated variations in seed characteristics, antioxidant properties, and total phenolic (TPC) and flavonoid contents (TFC) of sorghum collected from different ecological regions of 15 countries. The antioxidant potential of the seed extracts of various sorghum accessions was determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azinobis 3-ethylbenzothiazoline-6-sulfonate (ABTS) radical scavenging assays. Significant variations in TPC were observed among the sorghum accessions. All 78 sorghum accessions used in this study exhibited significant variations in TFC, with the lowest and highest amount observed in accessions C465 and J542, respectively. DPPH scavenging potential of the seed extracts for all the accessions ranged from 11.91 ± 4.83 to 1343.90 ± 81.02 µg mL−1. The ABTS assay results were similar to those of DPPH but showed some differences in the accessions. Pearson’s correlation analysis revealed a wide variation range in the correlation between antioxidant activity and TPC, as well as TFC, among the sorghum accessions. A wide diversity range was also recorded for the seed characteristics (1000-seed weight and seed germination rate). A dendrogram generated from UPGMA clustering, based on seed traits, antioxidant activity, TPC, and TFC was highly dispersed for these accessions. Variations among the accessions may provide useful information regarding the phytoconstituents, antioxidant properties, and phytochemical contents of sorghum and aid in designing breeding programs to obtain sorghum with improved agronomic traits and bioactive properties.
... The total amines ranged from 5.8 to 41.4 mg/100 g, and the polyamines represented 60-100% of the total. The predominant amines in sorghum are spermine, spermidine, putrescine, and cadaverine (Paiva et al., 2015). ...
Grain sorghum is an important staple food crop grown globally while sweet sorghum is increasingly considered as a promising biofuel feedstock. Biofuels are the major economic products from the processing of large quantities of biomass, which is currently being utilized to make value-added products in the biorefinery approach. To date, these value-added products are typically commodity chemicals and waste materials used in agriculture. However, there are opportunities to generate high value bioactive compounds from sorghum grain and biomass. Chronic diseases, such as cancers, are the top causes for morbidity and mortality in developed nations and are promoted by inflammation and oxidative stress. Globally, colorectal cancer results in approximately one-half million deaths annually. It is estimated that as much as 80% of colorectal cancer cases can be attributed to environmental and dietary factors. The sorghum grain and ligno-cellulosic biomass generated for biofuel production has been reported to be high in bioactive compounds, including phenolic acids and flavonoids, with antioxidant and anti-inflammatory properties. This review focuses on the bioactive compounds of grain and sweet sorghum (Sorghum bicolor L. Moench), for their anti-inflammatory, antioxidant, anti-colon cancer and immune modulator functions. The review summarizes previous efforts to identify and quantify bioactive compounds in sorghum and documents their anti-cancer biological activities. Finally, this review discusses bioactive compound extraction methodologies and technologies as well as considerations for incorporating these technologies into current biorefining practices.
... Trichloroacetic acid has been the extracting solvent of choice for bioactive amines, because it efficiently extracts aromatic and aliphatic amines and it is also safer to work with compared to other acids, like perchloric acid, which is explosive (Fernandes & Gloria, 2015). The concentration of 5% TCA was used in several studies to extract amines from food (Bandeira, Evangelista, & Gloria, 2012;Evangelista et al., 2016;Guidi & Gloria, 2012;Paiva, Evangelista, Queiroz, & Gloria, 2015). ...
A LC-MS/MS method for synephrine as a biomarker for orange honey authenticity was developed and validated. The sample was extracted with 5% TCA and cleaned up with Florisil providing 83.7% recoveries. Ions transitions for quantification and identification were 168→135.0 and 168→107.0, respectively. The limits of detection and quantification were 0.66 and 1.0 ng/g, respectively. Synephrine was detected in orange honey at levels from 79.2 to 432.2 ng/g, but not in other monofloral honeys. It was also present in some wildflower honeys (9.4 to 236.5 ng/g), showing contribution of citrus to this polyfloral honey. Results were confirmed by qualitative pollen analysis. No citrus pollen was detected in honey containing synephrine levels ≤ 43.8 ng/g, suggesting that synephrine in honey is more sensitive compared to pollen analysis. Synephrine was found in citrus but not in other apiculture flowers. Therefore, synephrine is a botanical marker to differentiate and attest authenticity of orange honey.
Free bioactive amines were quantified during germination of tannin and tannin-free sorghum seeds (8 genotypes) and seedlings (2 genotypes). Among the ten amines investigated, three (putrescine, spermidine and spermine) were found. Tannin-free sorghum seeds had higher levels of spermidine, spermine, putrescine and total amines (1.28, 1.27, 0.35, 2.91 mg/100 g dwb, respectively), compared to tannin sorghum (0.91, 1.13, 0.06, 2.09 mg/100 g dwb, respectively). Throughout germination, in all seedling parts, putrescine was prevalent followed by spermidine. Spermine was only detected in the 7th germination day in the cotyledon and radicle of tannin sorghum. In the cotyledon, putrescine levels increased (24- and 30- fold for tannin and tannin-free sorghum, respectively). Spermine decreased, but it increased reaching initial levels (∼1 mg/100 g dwb) in two tannin-free genotypes. Spermidine changes were not significant. Germinated sorghum was characterized by high putrescine and low spermidine levels, with higher levels for tannin-free (29.55 mg/100 g putrescine; 2.79 mg/100 g spermidine) compared to tannin (24.41 mg/100 g putrescine, 1.40 mg/100 g spermidine) sorghums. Different from other seeds, germinated sorghum is rich in putrescine. By selecting the proper genotype one can modulate polyamine contents in germinated sorghum, thereby obtaining different profile of amines for specific food application.
A novel polysaccharide named Sorghum Water-Soluble Polysaccharide (SWSP) was purified from Sorghum bicolor (L.) seeds. It was structurally characterized by high performance liquid chromatography (HPLC), thin layer chromatography (TLC), Fourier transform-infrared spectroscopy analysis (FT-IR), X-ray diffraction (XRD) and mass spectroscopy (MS). HPLC and TLC showed that SWSP is a glucose polymer. The FT-IR spectrum proved the polysaccharide characteristic band of SWSP. XRD and microscopy analyses revealed that SWSP is a semi-crystalline polymer. Functional properties of SWSP were determined based on Water Holding Capacity (WHC), Oil Holding Capacity (OHC) and emulsification properties. SWSP showed good WHC and OHC, recorded at 3.01 ± 0.03 and 1.02 ± 0.03 g/g, respectively and exhibited excellent emulsion properties even after 168 h (61.5 ± 0.02%). The effect of SWSP on oxidative stability of sausage during storage up to 12 days at 4 °C was investigated. Results showed a high rate (P < 0.05) of oxymyoglobin and low lipid oxidation. The antioxidant activities of SWSP were also studied in vitro. Results demonstrated that the polysaccharides exhibited interesting 1,1-diphenyl-2-picrylhydrazyl (DPPH), ABTS radical scavenging, and ß-carotene bleaching inhibition activities. Overall, this natural polysaccharide was proved to enhance the oxidation stability of sausages, since it can efficiently substitute synthetic antioxidants in meat industry.
The study presents the results of the research made on baking wheat bread from nontraditional raw materials adding flour from sweet sorghum. An amount of 15% and above reduces the resistance of the dough during kneading and increases its degree of dilution. This reduces the water absorption capacity rate of the flour by 4.0; 5.9; 12.2; compared with control sample. The baking results showed that the bread crust with sorghum flour has much color intense than control sample. As a result, we can see that the bread with 10% sorghum flour by volume on the same level with wheat bread (control sample) when cut we can observe soft crumb condition which is not jammed unlike prototypes with 20% sorghum flour. During the research, we determined the energy value of the bread with addition of sorghum flour in an amount of 10% by the weight of flour and found that the test sample contains 9% more of starch, 1.1% of sucrose than the control sample. Calorie in the prototype is 230 which is 3% less than the control sample.
Sorghum is a staple food grain in many semi-arid and tropic areas of the world, notably in Sub-Saharan Africa because of its good adaptation to hard environments and its good yield of production. Among important biochemical components for sorghum processing are levels of starch (amylose and amylopectin) and starch depolymerizing enzymes. Current research focus on identifying varieties meeting specific agricultural and food requirements from the great biodiversity of sorghums to insure food security. Results show that some sorghums are rich sources of micronutrients (minerals and vitamins) and macronutrients (carbohydrates, proteins and fat). Sorghum has a resistant starch, which makes it interesting for obese and diabetic people. In addition, sorghum may be an alternative food for people who are allergic to gluten. Malts of some sorghum varieties display α-amylase and β-amylase activities comparable to those of barley, making them useful for various agro-industrial foods. The feature of sorghum as a food in developing as well as in developed countries is discussed. A particular emphasis is made on the impact of starch and starch degrading enzymes in the use of sorghum for some African foods, e.g. "tô", thin porridges for infants, granulated foods "couscous", local beer "dolo", as well agro-industrial foods such as lager beer and bread.
Sorghum, an African grass related to sugar cane and maize, is grown for food, feed, fibre and fuel. We present an initial analysis of the 730-megabase Sorghum bicolor (L.) Moench genome, placing 98% of genes in their chromosomal context using whole-genome shotgun sequence validated by genetic, physical and syntenic information. Genetic recombination is largely confined to about one-third of the sorghum genome with gene order and density similar to those of rice. Retrotransposon accumulation in recombinationally recalcitrant heterochromatin explains the 75% larger genome size of sorghum compared with rice. Although gene and repetitive DNA distributions have been preserved since palaeopolyploidization 70 million years ago, most duplicated gene sets lost one member before the sorghum–rice divergence. Concerted evolution makes one duplicated chromosomal segment appear to be only a few million years old. About 24% of genes are grass-specific and 7% are sorghum-specific. Recent gene and microRNA duplications may contribute to sorghum's drought tolerance.
Seedlings of Sorghum bicolor (L.) Moench were subjected to 180 mM NaCl with or without 0.25 mM spermine (SPM) for 7 d. NaCl treatment resulted in the
inhibition of growth and increased the content of free proline, soluble protein and malondialdehyde (MDA). Additionally, it
also enhanced the activity of catalase (CAT), peroxidase (POX) in both shoots and roots, while decreased that of glutathione
reductase (GR). When exogenous spermine was added to the test solution, the growth of sweet sorghum seedlings was improved,
and a smaller increase in the free proline and MDA contents was observed. The addition of spermine also partially increased
the activities of POX and GR, but had no effects on soluble protein content or the activity of CAT.
Knowing the levels of polyamines (putrescine, spermidine, and spermine) in different foods is of interest due to the association of these bioactive nutrients to health and diseases. There is a lack of relevant information on their contents in foods.
To develop a food polyamine database from published data by which polyamine intake and food contribution to this intake can be estimated, and to determine the levels of polyamines in Swedish dairy products.
Extensive literature search and laboratory analysis of selected Swedish dairy products. Polyamine contents in foods were collected using an extensive literature search of databases. Polyamines in different types of Swedish dairy products (milk with different fat percentages, yogurt, cheeses, and sour milk) were determined using high performance liquid chromatography (HPLC) equipped with a UV detector.
Fruits and cheese were the highest sources of putrescine, while vegetables and meat products were found to be rich in spermidine and spermine, respectively. The content of polyamines in cheese varied considerably between studies. In analyzed Swedish dairy products, matured cheese had the highest total polyamine contents with values of 52.3, 1.2, and 2.6 mg/kg for putrescine, spermidine, and spermine, respectively. Low fat milk had higher putrescine and spermidine, 1.2 and 1.0 mg/kg, respectively, than the other types of milk.
The database aids other researchers in their quest for information regarding polyamine intake from foods. Connecting the polyamine contents in food with the Swedish Food Database allows for estimation of polyamine contents per portion.
Sorghum is a staple food grain in many semi-arid and tropic areas of the world, notably in Sub-Saharan Africa because of its good adaptation to hard environments and its good yield of production. Among important biochemical components for sorghum processing are levels of starch (amylose and amylopectin) and starch depolymerizing enzymes. Current research focus on identifying varieties meeting specific agricultural and food requirements from the great biodiversity of sorghums to insure food security. Results show that some sorghums are rich sources of micronutrients (minerals and vitamins) and macronutrients (carbohydrates, proteins and fat). Sorghum has a resistant starch, which makes it interesting for obese and diabetic people. In addition, sorghum may be an alternative food for people who are allergic to gluten. Malts of some sorghum varieties display a-amylase and ß-amylase activities comparable to those of barley, making them useful for various agro-industrial foods. The feature of sorghum as a food in developing as well as in developed countries is discussed. A particular emphasis is made on the impact of starch and starch degrading enzymes in the use of sorghum for some African foods, e.g. "tô", thin porridges for infants, granulated foods "couscous", local beer "dolo", as well agro-industrial foods such as lager beer and bread.
Polyamines are small aliphatic amines found in all living organisms except some Archaea. In plants, putrescine, spermidine, and spermine are major components which are not only involved in fundamental cellular processes, for example cell proliferation, differentiation, and programmed cell death, but also in adaptive responses to environmental stress. In this article we review plant polyamine research focusing on recent studies.
Polyamines are low molecular weight, aliphatic polycations found in the cells of all living organisms. Due to their positive charges, polyamines bind to macromolecules such as DNA, RNA, and proteins. They are involved in diverse processes, including regulation of gene expression, translation, cell proliferation, modulation of cell signalling, and membrane stabilization. They also modulate the activities of certain sets of ion channels. Because of these multifaceted functions, the homeostasis of polyamines is crucial and is ensured through regulation of biosynthesis, catabolism, and transport. Through isolation of the genes involved in plant polyamine biosynthesis and loss-of-function experiments on the corresponding genes, their essentiality for growth is reconfirmed. Polyamines are also involved in stress responses and diseases in plants, indicating their importance for plant survival. This review summarizes the recent advances in polyamine research in the field of plant science compared with the knowledge obtained in microorganisms and animal systems.
This chapter focuses on polyamine biosynthesis, catabolism, and subcellular localization; effects of drought, salinity and cold stresses on polyamine level and enzymes involved in polyamine synthesis; role of polyamines and their synthesis inhibitors in plant response to drought, salininity and cold stress; effects of genetically altered polyamine levels on the improvement of plant stress tolerance; and mechanisms underlying polyamines-mediated drought, salinity and cold stress alleviation (membrane stabilization, and osmotic and ion homeostasis; antioxidant activity; polyamine interactions with hormones and other signal molecules and transcription factors; cell growth under salinity mediated by polyamine-catabolism-derived reactive oxygen species; and alteration of polyamine-level-mediated gene expression and stimulation of regulatory proteins phosphorylation).
Sorghum, an African grass related to sugar cane and maize, is grown for food, feed, fibre and fuel. We present an initial analysis of the approximately 730-megabase Sorghum bicolor (L.) Moench genome, placing approximately 98% of genes in their chromosomal context using whole-genome shotgun sequence validated by genetic, physical and syntenic information. Genetic recombination is largely confined to about one-third of the sorghum genome with gene order and density similar to those of rice. Retrotransposon accumulation in recombinationally recalcitrant heterochromatin explains the approximately 75% larger genome size of sorghum compared with rice. Although gene and repetitive DNA distributions have been preserved since palaeopolyploidization approximately 70 million years ago, most duplicated gene sets lost one member before the sorghum-rice divergence. Concerted evolution makes one duplicated chromosomal segment appear to be only a few million years old. About 24% of genes are grass-specific and 7% are sorghum-specific. Recent gene and microRNA duplications may contribute to sorghum's drought tolerance.
The dependence of the extent of aqueous extraction of antioxidant compounds on particle size and contact time was studied for three important medicinal plants, that are commonly used in infusions: agrimony, sage and savoury. The effect of extraction time was dependent on the plant considered; however, ca. 5 min can be taken as the minimum period required to assure an acceptable degree of extraction of those compounds. As expected, a smaller particle size led to a higher extraction extents; a typical value of 0.2 mm is accordingly recommended. Chlorogenic acid was the dominant phenolic compound extracted from agrimony, whereas caffeic acid dominated in the case of sage or savoury. A mathematical model based on Fick’s law was developed from first principles, and its two parameters were suitably fitted to the experimental data generated – in attempts to predict the evolution of antioxidant capacity extracted during contact time, for each plant and each particle size.
The fact that silicon application alleviates drought stress has been widely reported, but the mechanism it underlying remains unclear. Here, morphologic and physiological changes were investigated in sorghum (Sorghum bicolor L.) seedlings treated with silicon and exposed to PEG-simulated drought stress for seven days. Drought stress dramatically decreased growth parameters (biomass, root/shoot ratio, leaf area, chlorophyll concentration and photosynthetic rate), while silicon application reduced the drought-induced decreases in those parameters. Leaf relative water content and transpiration rate were maintained at high levels compared to those in seedlings without silicon. The soluble sugar contents were increased, but the proline contents and the osmotic potential were decreased, showing that osmotic adjustment did not contribute to the silicon induced-drought resistance. Furthermore, levels of both free and conjugated polyamines (PAs) levels, including putrescine, spermidine and spermine, were all found to be increased by silicon under drought stress both in leaf and root. Meanwhile, 1-aminocyclopropane-1-carboxylic acid (ACC), the precursor of ethylene, was markedly decreased by supplemental silicon. Several key PA synthesis genes were upregulated by silicon under drought stress. These results suggest that silicon improves sorghum drought resistance by mediating the balance of PAs and ethylene levels. In leaf, the increased PAs and decreased ACC help to retard leaf senescence. In root, the balance between PAs and ACC participates in the modulation of root plasticity, increases the root/shoot ratio, and contributes to an increase in water uptake. These results suggest that silicon increases drought resistance through regulating several important physiological processes in plants.
A pot experiment was carried out to investigate the effect of different levels of micronutrients (0, 2, 4, and 8 g/5 kg soil) and a fixed amount (6 g/5 kg soil) of macronutrients fertilizer on the antinutrients content, protein content and digestibility, total and extractable macro- and micro-elements, amino acid content and score of grains of sorghum cultivar (Gadambalia) grown for two consecutive season. Protein content and essential amino acids composition of sorghum grains significantly (P ⩽ 0.05) increased with micronutrients level for both seasons. Tannins and phytate contents dropped significantly (P ⩽ 0.05) with a concomitant increase in protein digestibility, macro- and micro-elements extractability for both seasons and treatments. The content of macro- and micro-elements of the grains increased with micronutrients level during both seasons. The essential amino acids scores of the grains were significantly (P ⩽ 0.05) increased for both seasons and treatments.
Black sorghums possess very high levels of the rare 3-deoxyanthocyanidins which can be used as natural food colorants with health benefits. However, these sorghum genotypes have undesirable agronomic properties (i.e. high height, low yield, increased weathering). Black sorghum hybrids with improved agronomic properties were developed and their phenolic profiles and antioxidant activity were compared with black sorghum lines. Black sorghum hybrids were significantly lighter in colour than the lines (P < 0.001). All hybrids had a pigmented testa which was indicated by the presence of condensed tannins, which significantly increased total phenol levels and antioxidant activity. The 3-deoxyanthocyanidin, flavan-4-ol, and flavone levels were significantly lower in the hybrids (P < 0.001) and were strongly correlated to pericarp colour (P < 0.001). Flavanone levels were not significantly different among the lines and hybrids (P > 0.05) and pericarp colour did not affect their levels (P > 0.05). Even though the 3-deoxyanthocyanidin levels were lower in black sorghum hybrids than in the lines, the presence of condensed tannins in the hybrids significantly increased their antioxidant activity. Since 3-deoxyanthocanidin levels were dependent on pericarp colour, hybrids with increased blackness intensity should be developed to increase the stable 3-deoxyanthocyanidins.
The average particle size of ground grains is known to influence properties related to processing (e.g. water absorption and solubility) and nutritional value (e.g. starch digestion rate) of human foods and animal feeds. The purpose of this study was to identify the contributions made by individual size fractions of hammer-milled barley and sorghum grains to average bulk compositional, hydration, rheological, and enzyme susceptibility properties. Barley and sorghum grains were each hammer-milled through a 4 mm screen and subsequently fractionated on a set of eight sieves ranging from 0.125 mm to 2.8 mm. Individual fractions were characterised for (1) starch, aNDF, and water content, (2) water absorption index (WAI) and water solubility index (WSI), (3) viscosity profile during cooking and cooling in excess water, and (4) in vitro starch digestibility. Weighted average values based on fraction yields and property values for WAI, WSI, and starch digestibility were not significantly different from values obtained for non-fractionated ground grains of both barley and sorghum. Glucose yields from starch digestion varied about ten-fold between the smallest and largest particle fractions, and WAI and WSI had value ranges of 1.9–2.8 g/g (sorghum), 2.1–4.0 g/g (barley) and 1.3–4.5% (sorghum), 0.7–10.3% (barley), respectively. Viscosity profiles for milled sorghum grain fractions were dominated by starch swelling which became increasingly restricted as particle sizes increased. Viscosity profiles for milled barley grain fractions did not exhibit typical starch-based behaviour and were most likely dominated by soluble fibres. Taken together, the results show that there is considerable potential for designing combinations of hydration, rheological and digestibility properties of ground grains through informed selection of appropriate grains and particle size distributions.
Changes in leaf water potential, K+/Na+ ratio and in polyamine titers in maize (Zea mays L. cv. Pioneer 3950) and sorghum (Sorghum bicolor (L.) Moench cv. ICSV 112) were investigated as the function of increasing equi-osmotic concentrations of NaCl or polyethylene glycol 6000 applied for 3 days in the nutrient solution. For both treatments, sorghum responded with a more intensive decrease in leaf water potential compared with maize. Plant analysis showed that under salinity, a higher level of Na+ was accumulated in the roots of maize than in those of sorghum while shoot Na+ concentrations were nearly the same. Internal K+ concentration was always higher in sorghum, leading to a K+/Na+ ratio 2 to 4-fold higher in the roots of sorghum compared with that in maize. In maize, NaCl and osmotic stresses evoked similar rates of polyamine accumulation, while in sorghum, osmotic stress was more effective in comparison to salt treatment. In maize, spermidine was apparently absent, indicating its fast turnover. In sorghum, the accumulation of di- and polyamines was proportional to the strength of the osmotic stress and the impairment of polyamine synthesis was also observed at high degrees of stress.
The present data support the idea that the initiation of polyamine accumulation needs an osmotic signal; however, when a permeable ion is present, salt accumulation can contribute to the osmotic adjustment and thus the onset of polyamine biosynthesis is delayed or does not take place. Some enzymes in the polyamine biosynthetic pathway may be sensitive for high salinity and the biosynthetic processes shift towards oxidative degradation.
The types and levels of free bioactive amines in different corn products were determined. The amines were analyzed by ion pair-HPLC, post-column derivatization with o-phthalaldehyde and fluorimetric detection. Fresh sweet corn contained mainly spermidine followed by putrescine. Spermine, cadaverine, phenylethylamine, histamine and agmatine were also present at low levels. The profile and levels of amines changed significantly in canned and dried corn. Putrescine was the prevalent amine in canned corn whereas spermine was prevalent in dried corn. Germinated corn had significantly higher spermidine, spermine and putrescine levels. The embryo of the corn contained significantly higher spermine levels compared to the endosperm. These results indicate that corn is a good source of polyamines and that the different types of corn products available can be used to provide a profile of amines according to specific dietary need.
Biogenic amines (BAs) are biologically active molecules which have aliphatic (putrescine, cadaverine, spermine, spermidine), aromatic (tyramine, phenylethylamine) or heterocyclic (histamine, tryptamine) structures. They can be detected in raw and processed foods which are formed and degraded through several pathways during the metabolic processes of animals, plants and microorganisms. The identification and quantitation procedures of BAs in food samples are very important, because BAs are considered as the indicators of food quality and freshness. The determination of BAs are commonly achieved by separation techniques such as high-performance liquid chromatography (HPLC), gas chromatography (GC) and capillary electrophoresis (CE). In this article, analysis of BAs in foods were reviewed from 2007 to present.
Polyamines putatively affect tolerance to abiotic stresses and are believed to be important in organogenesis. Present experiments investigate the relationship between polyamines (PAs) and seed quality. Therefore, during seed development, the changes in free putrescine (Put), spermidine (Spd) and spermine (Spm) and physiological and biochemical parameters in F1 seeds of sh2 sweet corn were compared. Concentrations of Put, Spd and Spm increased from 14 to 30 days after pollination (DAP). After 30 DAP Put concentration declined with an opposite trend to that of Spd and Spm. The regression analysis between PAs and seed quality described by physiological and biochemical parameters including germination percentage, germination energy, germination index, seed size, seed fresh and dry weight, total soluble sugar, total soluble protein, Malondialdehyde (MDA) concentration, electrolyte leakage, peroxidase (POD) and catalase (CAT) activity were conducted. Spd was observed to have a closer relation with the comprehensive physiological changes of seeds during their development than that of Put and Spm. Moreover, the Spm concentration might be more suitable to forecast seed germinability during seed maturation period than Spd and Put. It indicated that endogenous Spd and Spm in dissociated form had more effect than Put during seed development progress of sweet corn.
The mechanisms of starch digestion in cryomilled and hammer-milled sorghum grain were investigated by an in vitro procedure using 10 particle sizes (≅120–560 μm). The samples exhibited essentially monophasic digestograms, and three digestion models (Duggleby, first-order kinetic and Peleg models) were tested for describing the digestograms. Irrespective of the particle size, starch digestion followed first-order kinetics, and the modified first-order exponential model and Peleg model adequately (mean relative deviation modulus < 10%) described the digestograms. With or without an intercept, there was a significant linear relationship (r2 > 0.61; p < 0.01) between the reciprocal of the digestion rate constant and the square of the particle size consistent with digestion proceeding by a diffusion-controlled mechanism. The reciprocal of the slope of the relationship 0.4–0.9 × 10−7 cm2 s−1 provides an estimate of the diffusion coefficient of α-amylase within the milled grains. Particle size affected digestion kinetics, water absorption index (WAI), pasting properties, and water solubility index (WSI) of the samples, as did hammer-milling. However, differential scanning calorimetry showed no significant effects of the hammer-milling on starch gelatinisation properties. Although particle size was the primary determinant of digestion properties, small but detectable changes to the grain particle structure due to the hammer-milling affected digestion kinetics, presumably because of additional frictional heat and mechanical effects. Suggestions were made on how to modulate starch digestion, for example to achieve efficient energy delivery to animals from sorghum-based feed.
Epidemiological evidence has linked consumption of sorghum with reduced incidences of gastrointestinal cancer, especially cancer of esophagus. No information is available on how sorghum may effect the chemoprotective properties. We investigated in vitro potential of eight sorghum varieties to induce phase II detoxifying enzymes using the NAD(P)H:quinone oxidoreductase (NQO) enzyme assay, and also inhibit proliferation of esophageal, OE33, and colon, HT-29, carcinoma cells using the PicoGreen and 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assays; these properties were compared to phenolic profile and antioxidant activity of the sorghum. Black sorghum extract high in 3-deoxyanthocyanins was the most potent NQO inducer, doubling NQO activity at 5.0 μg/mL and maximally inducing the enzyme activity by 3.0 times. White sorghum was a moderately strong inducer, maximally increasing NQO activity by 80%; tannin-containing sorghums were non-inducers. On the other hand, the tannin-containing sorghum extracts had strongest antiproliferative activity against both OE33 and HT-29 cells (IC50, 38–105 μg/mL); the white sorghum extract was the least potent (IC50, 389–>800 μg/mL). Antiproliferative activity correlated with antioxidant activity whereas NQO-inducer capacity did not. Sorghum extracts have strong chemoprotective potential which is partially independent of their antioxidant properties. They may thus be valuable health-promoting ingredients in whole-grain based products.
The levels of amines in soybeans as affected by cultivar in two consecutive years and by germination were investigated. Spermidine, spermine, putrescine, agmatine, and cadaverine were detected, whereas tyramine, histamine, tryptamine, serotonine, and phenylethylamine were not. Spermidine was the predominant amine followed by spermine. High concentrations of these amines confirmed soybean as a rich source. Cadaverine was confirmed to be inherent to soybean. The percent contribution of spermidine and spermine to total levels was not affected by cultivar in either years. However, amine levels were affected by cultivars in different ways in the consecutive years. Cadaverine was affected more by the cultivar, whereas spermidine, spermine, and agmatine were affected by harvest year. During germination the levels of amines from soybean increased significantly, except for agmatine. Spermidine and spermine accumulated in the cotyledon, whereas cadaverine and putrescine accumulated in the radicle and hypocotyl.
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Phytochemicals as nutraceuticals -global approaches to their role in nutrition and health
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