Registration of ATx3363 and BTx3363 Black Sorghum Germplasms

Rooney, William L.; Portillo, Ostilio R.; Hayes, Chad

doi:10.3198/jpr2013.01.0006crg

Cited by 13 publications

(12 citation statements)

References 15 publications

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“…A sorghum mutagenesis variant, REDforGREEN, which can significantly increase the 3‐deoxyanthocyanidins, condensed tannins, and total phenolic contents in sorghum leaf, has been identified (Petti et al., ). Advances have also been made in breeding sorghum (germplasms ATx3363 and BTx3363) with high levels of 3‐deoxyanthocyanidins in the grain pericarp and with satisfying grain yield (Rooney et al., ; Rooney, Rooney, Awika, & Dykes, ).…”

Section: Conclusion and Future Perspectivesmentioning

confidence: 99%

“…In Western countries such as the United States, Mexico, and Australia, sorghum is mainly grown for animal feed. However, there is increasing interest in cultivating sorghum for biofuel production, as well as food for human consumption, due to the natural ingredients contained in sorghum, which are beneficial for the development of healthy and functional foods (Rooney, Portillo, & Hayes, 2013;Taleon, Dykes, Rooney, & Rooney, 2012). CRF3-2019-0188 Submitted 7/10/2019, Accepted 9/24/2019 zhongxiang.fang@unimelb.edu.au).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

212

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: Conclusion and Future Perspectivesmentioning

confidence: 99%

Section: Introductionmentioning

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

212

127

View full text Add to dashboard Cite

show abstract

“…This has generated interest in improving the concentrations of these compounds in food crops (Awika et al, 2005). Specific varieties of sorghum are known to contain high levels of beneficial phenolic compounds and fiber located in the bran layers of the grain (Awika et al, 2003) and breeding is effective at developing sorghum genotypes that maximize these compounds in an agronomically acceptable hybrid (Hayes and Rooney, 2014; Rooney et al, 2013a, 2013b).…”

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confidence: 99%

Sunlight Induces Black Color and Increases Flavonoid Levels in the Grain of Sorghum Line Tx3362

Pfeiffer

Rooney

2015

Crop Science

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The grain sorghum [Sorghum bicolor (L.) Moench.] line ‘Tx3362’ has a uniformly black pericarp color when produced under summer production conditions and it also contains high levels of 3‐deoxyanthocyanidins (3‐DOAs) in the bran layers of the grain. Consequently, Tx3362 has high levels of antioxidant activity and is a source of natural pigmentation that can be used as natural food coloring. However, prior research indicates that the black color is not fully penetrant in all environments. Specifically, black sorghum panicles shaded from sunlight between flowering and physiological maturity are dark red in color. The objective of this study was to determine if the time of light exposure affects pericarp color, 3‐DOA production, and other grain composition traits. Three experiments were conducted that shaded developing Tx3362 black sorghum panicles for varying time intervals in two Texas environments. After harvest, samples were visually phenotyped, quantitatively measured for color via colorimeter, and analyzed using near‐infrared spectroscopy (NIR) to estimate grain composition values. Across both environments, increased shading reduced and, in some cases, eliminated the black color, resulting in red grain. In addition, increased shading reduced the concentration of 3‐DOA, total phenols, tannins, and fiber but increased fat concentrations. Because of the strong association between visual score and 3‐DOA concentration, field selection for the darkest pericarp should result in selection for the highest 3‐DOA content. Additionally, maximum production of these beneficial compounds is environment‐specific. Therefore, environments with high sunlight intensity are conducive to the production of darker grain and higher 3‐DOA, tannin, and phenol content.

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“…It should be noted that sorghum rich in 3‐deoxyanthocyanidins and with superior agronomic properties has a huge potential to be exploited and developed into safe drugs against some diseases. Advances have been made specifically to breed sorghum with a very high level of 3‐deoxyanthocyanidins (Rooney, Portillo, & Hayes, ; Rooney, Rooney, Awika, & Dykes, ). For example, sorghum germplasms ATx3363 and BTx3363 that produce sorghum grain with high levels of 3‐deoxyanthocyanidins and satisfactory agronomic attributes (4843 kg per hectare, adapted to subtropical environments) have been developed (Rooney et al., ).…”

Section: Conclusion and Future Prospectsmentioning

confidence: 99%

“…Advances have been made specifically to breed sorghum with a very high level of 3‐deoxyanthocyanidins (Rooney, Portillo, & Hayes, ; Rooney, Rooney, Awika, & Dykes, ). For example, sorghum germplasms ATx3363 and BTx3363 that produce sorghum grain with high levels of 3‐deoxyanthocyanidins and satisfactory agronomic attributes (4843 kg per hectare, adapted to subtropical environments) have been developed (Rooney et al., ). The 3‐deoxyanthocyanidins in the pericarp can be easily collected by grain decortication and used as natural colorants and antioxidants in various food applications.…”

Section: Conclusion and Future Prospectsmentioning

confidence: 99%

3‐Deoxyanthocyanidin Colorant: Nature, Health, Synthesis, and Food Applications

Xiong

Zhang

Warner

et al. 2019

Comp Rev Food Sci Food Safe

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3‐Deoxyanthocyanidins are a rare type of anthocyanins that are present in mosses, ferns, and some flowering plants. They are water‐soluble pigments and impart orange‐red and blue‐violet color to plants and play a role as phytoalexins against microbial infection and environmental stress. In contrast to anthocyanins, the lack of a hydroxyl group at the C‐3 position confers unique chemical and biochemical properties. They are potent natural antioxidants with a number of potential health benefits including cancer prevention. 3‐Deoxyanthocyanidin pigments have attracted much attention in the food industry as natural food colorants, mainly due to their higher stability during processing and handling conditions compared with anthocyanins. They are also photochromic compounds capable of causing a change in “perceived” color, when exposed to UV light, which can be used to design novel foods and beverages. Due to their interesting properties and potential industrial applications, great efforts have been made to synthesize these compounds. For biosynthesis, researchers have discovered the 3‐deoxyanthocyanidin biosynthetic pathway and their biosynthetic genes. For chemical synthesis, advances have been made to synthesize the compounds in a simpler and more efficient way as well as looking for its novel derivative with enhanced coloration properties. This review summarizes the developments in the research on 3‐deoxyanthocyanidin as a colorant, from natural sources to chemical syntheses and from health benefits to applications and future prospects, providing comprehensive insights into this group of interesting compounds.

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Registration of ATx3363 and BTx3363 Black Sorghum Germplasms

Cited by 13 publications

References 15 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

Sunlight Induces Black Color and Increases Flavonoid Levels in the Grain of Sorghum Line Tx3362

3‐Deoxyanthocyanidin Colorant: Nature, Health, Synthesis, and Food Applications

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