Laboratory comparisons of polyphenols and their repellent characteristics in bird-resistant sorghum grains

Bullard, Roger W.; Garrison, Melvyn V.; Kilburn, Stephen R.; York, J. O.

doi:10.1021/jf60231a015

Cited by 27 publications

(9 citation statements)

References 12 publications

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“…In general, sorghums with pigmented testa have high levels of condensed tannin content, and type III sorghums are among the highest with the concentration more than 10 times higher than other tannin-containing cereals Girard & Awika, 2018). Sorghums with high tannin content have agronomical advantages of protecting the plant against pathogens and birds and have been commonly grown in some under-developed regions with a food security problem (Bullard, Garrison, Kilburn, & York, 1980;Kil et al, 2009;Taylor, 2003). Phenolic compounds are naturally produced in sorghum and play an important role in plant defense against pathogens and pests.…”

Section: Condensed Tanninsmentioning

confidence: 99%

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Xiong

Zhang

Warner

et al. 2019

Comp Rev Food Sci Food Safe

216

127

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Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain is a rich source of nutrients and health‐beneficial phenolic compounds. The phenolic profile of sorghum is exceptionally unique and more abundant and diverse than other common cereal grains. The phenolic compounds in sorghum are mainly composed of phenolic acids, 3‐deoxyanthocyanidins, and condensed tannins. Studies have shown that sorghum phenolic compounds have potent antioxidant activity in vitro, and consumption of sorghum whole grain may improve gut health and reduce the risks of chronic diseases. Recently, sorghum grain has been used to develop functional foods and beverages, and as an ingredient incorporated into other foods. Moreover, the phenolic compounds, 3‐deoxyanthocyanidins, and condensed tannins can be isolated and used as promising natural multifunctional additives in broad food applications. The objective of this review is to provide a comprehensive understanding of nutrition and phenolic compounds derived from sorghum and their related health effects, and demonstrate the potential for incorporation of sorghum in food systems as a functional component and food additive to improve food quality, safety, and health functions.

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Section: Condensed Tanninsmentioning

confidence: 99%

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Xiong

Zhang

Warner

et al. 2019

Comp Rev Food Sci Food Safe

216

127

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“…However, these strategies often take a long time before desired results are obtained and in some cases elimination of factors that favour high amounts of ENL results in other problems. For instance, elimination of tannin in sorghum predisposes the crop to more pest damage while in the field thus lowering yields (Bullard et al 1980). Plant breeding therefore may not give immediate solutions to ENL particularly in areas where ingredients that cause high ENL are the only alternative.…”

Section: Approaches To Minimize Endogenous N Losses Iii1 Plantmentioning

confidence: 99%

Significance of endogenous gut nitrogen losses in the nutrition of growing pigs: A review

Nyachoti¹,

Lange²,

McBride³

et al. 1997

Can. J. Anim. Sci.

230

163

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Nyachoti, C. M., de Lange, C. F. M., McBride, B. W. and Schulze, H. 1997. Significance of endogenous gut nitrogen losses in the nutrition of growing pigs: A review. Can. J. Anim. Sci. 77: 149-163. During the past two decades endogenous gut N losses (ENL) at the distal ileum in the growing pig have received considerable attention in swine nutrition research. Estimates of ENL are important for determining true ileal N and amino acid digestibilities and for identifying means to improve the efficiency of N and energy utilization in growing pigs. Endogenous secretions originate from various sources including saliva, pancreatic secretions, bile, sloughed off epithelial cells, serum albumin and mucin. It has been estimated that 70 to 80% of endogenous N secretions are digested and re-absorbed. Therefore, ENL represents only a fraction of total endogenous N secreted into the gut. Increased ENL are likely associated with elevated rates of gut protein synthesis. This is bound to increase maintenance energy and amino acid requirements of pigs. Traditionally, ENL were determined by feeding protein-free diets or by the regression method. Various alternative techniques ( 15 N-isotope dilution technique, homoarginine technique, enzymatically hydrolysed casein method) are now available to estimate the ENL in pigs fed protein-containing diets. Each of these techniques has some limitations and all require different assumptions. Results obtained with these alternative techniques indicate that the net ENL losses are much higher and more variable than previously estimated, and that they are affected both by animal and dietary factors. Recent estimates of ENL losses vary between 1.8 and 8.3 g kg -1 dry matter intake. The main factors (feed intake, body weight, content of anti-nutritional factors, fibres and [digestible] protein) that affect ENL and approaches (plant breeding and selection, ingredient processing and use of exogenous enzymes) to reduce ENL are discussed in this review. In addition, the metabolic costs associated with ENL are estimated.

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“…Sorghum is unique compared to other major cereals in that some cultivars contain condensed tannins (proanthocyanidins or procyanidins) (Bullard, Garrison, Kilburn & York, 1980), which are polymeric phenolics. The condensed tannins in these sorghums confers on them agronomic benefits by protecting the grain from both bird and mould attack (Bullard & York, 1996;Waniska, 2000).…”

Section: Introductionmentioning

confidence: 99%

Inactivation of tannins in milled sorghum grain through steeping in dilute NaOH solution

2015

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.Running title: Tannin inactivation in milled sorghum grain with dilute NaOH 1 Highlights  Steeping milled Type III tannin sorghum in NaOH solution reduces tannin content  NaOH treatment substantially reduces α-amylase inhibition by the tannins  Tannin polymerization was found to be the mechanism of inactivation  NaOH treatment could enable use of Type III tannin sorghum in bioethanol production 2 ABSTRACTSteeping milled sorghum in up to 0.4% NaOH was investigated as a method of tannin inactivation. NaOH steeping substantially reduced assayable total phenols and tannins in both Type III and Type II sorghums and with Type III sorghum caused a 60-80% reduction in α-amylase inhibition compared to a 20% reduction by water steeping. NaOH treatment also reduced starch liquefaction time and increased free amino nitrogen. Type II tannin sorghum did not inhibit α-amylase and consequently the NaOH treatment had no effect. HPLC and LC-MS of the tannin extracts indicated a general trend of increasing proanthocyanin/procyanidin size with increasing NaOH concentration and steeping time, coupled with a reduction in total area of peaks resolved. These show that the NaOH treatment forms highly polymerised tannin compounds, too large to assay and to interact with the α-amylase. NaOH pre-treatment of Type III sorghums could enable their utilization in bioethanol production.

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Laboratory comparisons of polyphenols and their repellent characteristics in bird-resistant sorghum grains

Cited by 27 publications

References 12 publications

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Significance of endogenous gut nitrogen losses in the nutrition of growing pigs: A review

Inactivation of tannins in milled sorghum grain through steeping in dilute NaOH solution

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