Fractionation of proteins from low-tannin sorghum grain

Taylor, John R.N.; Schüssler, L.; Walt, W. H. Van Der

doi:10.1021/jf00121a036

Cited by 52 publications

(11 citation statements)

References 16 publications

(34 reference statements)

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“…Method 3 was performed using a modified method by Tylor et al [19]. Albumins and globulins were extracted exactly the same was as in Method 1 and 2.…”

Section: Methodsmentioning

confidence: 99%

Variations in Amino Acid and Protein Profiles in White versus Brown Teff (Eragrostis Tef) Seeds, and Effect of Extraction Methods on Protein Yields

Gebru

Hyun-Ii

Kim

et al. 2019

Foods

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Data on variations in amino acid compositions and protein profiles among white and brown teff, a grain of growing interest, is either limited or contradicting at the moment. In this study, three white (Addis-W, Mekel-W and Debre-W) and three brown (Addis-B, Mekel-B and Debre-B) teff seed samples were used for whole flour amino acid analysis and protein fractionation with three different methods. White and brown seed types showed different physical changes during protein extraction. Brown teff displayed higher essential amino acid content than white with lysine present in high concentration in both seed types. Extraction with tert-butanol increased prolamin yields in teff compared to ethanol. The major protein fraction in teff was glutelin with white teff containing higher glutelin proportion than brown. Sodium Dodecyl Sulfate Gel Electrophoresis (SDS-PAGE) analysis revealed clear genetic variability between white and brown teff seed types.

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“…Method 3 was performed using a modified method by Tylor et al [19]. Albumins and globulins were extracted exactly the same was as in Method 1 and 2.…”

Section: Methodsmentioning

confidence: 99%

Variations in Amino Acid and Protein Profiles in White versus Brown Teff (Eragrostis Tef) Seeds, and Effect of Extraction Methods on Protein Yields

Gebru

Hyun-Ii

Kim

et al. 2019

Foods

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“…White sorghums inherently contain lower concentrations of polyphenols and, quite possibly, phenolic acids. Low-protein cultivars axiomatically contain less kafirin; moreover, data generated by Taylor et al (1984) indicates that the proportion of kafirin increases at the expense of glutelin as protein contents in sorghum increase. Exogenous phytases are routinely included in broiler diets but in the context of lower phenolic and kafirin concentrations, phytases may generate more robust responses.…”

Section: Discussionmentioning

confidence: 99%

Comparative performance of broiler chickens offered nutritionally equivalent diets based on six diverse, ‘tannin-free’ sorghum varieties with quantified concentrations of phenolic compounds, kafirin, and phytate

et al. 2017

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Abstract. Starch is the main source of energy in sorghum-based diets but starch/energy utilisation by broiler chickens offered these diets may be substandard. Both in vitro and in vivo data indicate that the digestibility of sorghum starch is inferior to that of other feed grains, especially maize. Three 'starch-extrinsic' factors in grain sorghum, namely 'non-tannin' phenolic compounds, kafirin and phytate may negatively influence starch/energy utilisation in sorghum-based broiler diets. To test this hypothesis, concentrations of polyphenols, free, bound and conjugated phenolic acids, kafirin and phytate were quantified in six diverse 'tannin-free' (Type I) grain sorghum varieties. These sorghums were incorporated into nutritionally equivalent diets at 620 g/kg and offered to male broiler chickens from 7 to 28 days post-hatch. Growth performance, nutrient utilisation (AME, ME : GE ratios, N retention, AMEn) and starch and protein (N) digestibility coefficients and disappearance rates in four small intestinal segments were determined. Numerous relationships that were either significant (P < 0.05), or approached significance (P < 0.10), were detected that indicated various 'non-tannin' phenolic compounds, kafirin and phytate in sorghums negatively influenced nutrient utilisation parameters in broiler chickens. ME : GE ratios are sensitive indicators of efficiency of energy utilisation and were most negatively influenced by flavan-4-ols (r = -0.919; P < 0.015), which are polyphenolic compounds. Moreover, flavan-4-ols in tandem with conjugated vanillic acid negatively influenced (r = -0.993; P < 0.005) ME : GE ratios on the basis of a valid multiple linear regression. Similarly, conjugated vanillic and bound ferulic acids in tandem negatively influenced AME (r = -0.990; P < 0.005). N retention was most negatively influenced by kafirin (r = -0.887; P < 0.025). Thus, it appears that both phenolic compounds and kafirin may have deleterious effects on nutrient utilisation of sorghum-based broiler diets and recommendations are made that should enhance the quality of sorghum as a feedstuff for chicken-meat production based on these findings.

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“…Two prime targets in this respect are reductions in concentrations of kafirin and ‘non-tannin’ phenolic compounds. From data generated in Taylor et al. (1984) kafirin, as a proportion of protein, is positively correlated ( r = 0.469; P < 0.005) with sorghum protein concentrations.…”

Section: Outcomes Implications and Recommendationsmentioning

confidence: 99%

“…This is because there is some evidence that the proportion of kafirin of total protein is increasing in Australian sorghum crops ( Selle, 2011 ), probably as an inadvertent outcome of sorghum selection programs. Kafirin proportions of sorghum protein increase at the expense of glutelin with elevating sorghum protein contents on the basis Taylor et al. (1984) data.…”

Section: Grain Sorghum As a Feed Grain For Chicken-meat Productionmentioning

confidence: 99%

Outlook: Sorghum as a feed grain for Australian chicken-meat production

et al. 2018

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This review is an outlook for sorghum as a feed grain for broiler chickens based on a survey of relevant stake-holders and recent research outcomes. Australian grain sorghum production will probably continue to generate a harvest in the order of 2.5 × 106 t of which some 7.9 × 105 t will be used as a feed grain for poultry and pigs. Feed grains are included primarily to provide energy from starch, but energy utilisation by broiler chickens offered sorghum-based diets is relatively inferior, because of incomplete starch digestion. Kafirin, the dominant protein fraction, ‘non-tannin’ phenolic compounds and phytate are 3 ‘starch extrinsic’ factors in sorghum that compromise starch digestibility and energy utilisation in broiler chickens offered sorghum-based diets. Kafirin concentrations in 6 sorghum varieties were negatively correlated with metabolizable energy to gross energy (ME:GE) ratios (r = −0.891; P < 0.02) or the efficiency of energy utilisation in broiler chickens. Importantly, kafirin proportions of sorghum protein may be increasing with time in Australia. If so, this represents a fundamental challenge to sorghum breeders which presumably could be met by the development of sorghum varieties with different characteristics, especially in relation to the γ- and β-kafirin fractions. White sorghum varieties contain lower polyphenol concentrations which should be advantageous as concentrations of total phenolic compounds were negatively correlated to ME:GE ratios (r = −0.838; P < 0.04) in 6 sorghum varieties. It would be desirable if more white varieties were to become available. It is suggested that responses to exogenous phytase in birds offered sorghum-based diets would be more robust if sorghum were to contain lower concentrations of kafirin and phenolic compounds. Paradoxically, while better sorghum varieties almost certainly could be developed, it may not necessarily follow that they will command a price premium from poultry and pig producers.

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Fractionation of proteins from low-tannin sorghum grain

Cited by 52 publications

References 16 publications

Variations in Amino Acid and Protein Profiles in White versus Brown Teff (Eragrostis Tef) Seeds, and Effect of Extraction Methods on Protein Yields

Variations in Amino Acid and Protein Profiles in White versus Brown Teff (Eragrostis Tef) Seeds, and Effect of Extraction Methods on Protein Yields

Comparative performance of broiler chickens offered nutritionally equivalent diets based on six diverse, ‘tannin-free’ sorghum varieties with quantified concentrations of phenolic compounds, kafirin, and phytate

Outlook: Sorghum as a feed grain for Australian chicken-meat production

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