Impact of Novel Sorghum Bran Diets on DSS-Induced Colitis.

We have demonstrated that polyphenol-rich sorghum bran diets alter fecal microbiota; however, little is known regarding their effect on colon inflammation. Our aim was to characterize the effect of sorghum bran diets on intestinal homeostasis during dextran sodium sulfate (DSS)-induced colitis. Male Sprague-Dawley rats (N = 20/diet) were provided diets containing 6% fiber from cellulose, or Black (3-deoxyanthocyanins), Sumac (condensed tannins) or Hi Tannin Black (both) sorghum bran. Colitis was induced (N = 10/diet) with three separate 48-h exposures to 3% DSS, and feces were collected. On Day 82, animals were euthanized and the colon resected. Only discrete mucosal lesions, with no diarrhea or bloody stools, were observed in DSS rats. Only bran diets upregulated proliferation and Tff3, Tgfß and short chain fatty acids (SCFA) transporter expression after a DSS challenge. DSS did not significantly affect fecal SCFA concentrations. Bran diets alone upregulated repair mechanisms and SCFA transporter expression, which suggests these polyphenol-rich sorghum brans may suppress some consequences of colitis.

Polyphenol-rich sorghum brans alter colon microbiota and impact species diversity and species richness after multiple bouts of dextran sodium sulfate-induced colitis.

The microbiota affects host health, and dysbiosis is involved in colitis. Sorghum bran influences butyrate concentrations during dextran sodium sulfate (DSS) colitis, suggesting microbiota changes. We aimed to characterize the microbiota during colitis, and ascertain if polyphenol-rich sorghum bran diets mitigate these effects. Rats (n = 80) were fed diets containing 6% fiber from cellulose, or Black (3-deoxyanthocyanins), Sumac (condensed tannins), or Hi Tannin black (both) sorghum bran. Inflammation was induced three times using 3% DSS for 48 h (40 rats, 2 week separation), and the microbiota characterized by pyrosequencing. The Firmicutes/Bacteroidetes ratio was higher in Cellulose DSS rats. Colonic injury negatively correlated with Firmicutes, Actinobacteria, Lactobacillales and Lactobacillus, and positively correlated with Unknown/Unclassified. Post DSS#2, richness was significantly lower in Sumac and Hi Tannin black. Post DSS#3 Bacteroidales, Bacteroides, Clostridiales, Lactobacillales and Lactobacillus were reduced, with no Clostridium identified. Diet significantly affected Bacteroidales, Bacteroides, Clostridiales and Lactobacillus post DSS#2 and #3. Post DSS#3 diet significantly affected all genus, including Bacteroides and Lactobacillus, and diversity and richness increased. Sumac and Hi Tannin black DSS had significantly higher richness compared to controls. Thus, these sorghum brans may protect against alterations observed during colitis including reduced microbial diversity and richness, and dysbiosis of Firmicutes/Bacteroidetes.

Effect of molecular weight profile of sorghum proanthocyanidins on resistant starch formation.

BACKGROUND: There is a growing interest to increase resistant starch (RS) in foods through natural modification of starch. Sorghum tannins (proanthocyanidins, PAs) were recently reported to interact with starch, increasing RS. However, there is no information about how the molecular weight profile of PAs affects RS formation. This study investigated how different-molecular-weight PAs from sorghum affected RS formation in different starch models. RESULTS: The levels of RS were higher (331-437 mg g(-1)) when high-amylose starch was cooked with phenolic extracts containing mostly high-molecular-weight PAs compared with extracts containing lower-molecular-weight PAs or monomeric catechin (249-285 mg g(-1)). In general, binding capacity of PAs with amylose increased proportionally with molecular weight. For example, the percentage of PAs bound to amylose increased from 45% (PAs with degree of polymerization (DP) = 6) to 94% (polymeric PAs, DP > 10). The results demonstrate that molecular weight of the PAs directly affects their interaction with starch: the higher the molecular weight, the stronger the binding to amylose and the higher the RS formation. CONCLUSION: Polymeric PAs from sorghum can naturally modify starch by interacting strongly with amylose and are thus most suitable to produce foods with higher RS.

Application and opportunities of pulses in food system: a review.

Pulses are highly nutritious seeds of pod-bearing leguminous plants, specifically dry peas, lentils, and chickpeas. US farmers harvest about 2.6 million pounds of pulses every year but 75% of this is being exported internationally because of its increased consumption in the developing countries. In the current scenario, increasing costs of production, bad economy, and fluctuating food commodity prices have made a strong case for US producers to seek opportunities to increase domestic consumption of pulses through value-added products. Pulses are the richest sources of plant proteins and provide approximately 10% of the total dietary requirements of the proteins world over. Pulses are also high in dietary fibers and complex carbohydrates leading to low GI (glycemic index) foods. Pulses help to lower cholesterol and triglycerides as leguminous fibers are hypoglycosuria because of consisting more amylose than amylopectin. Pulses provide tremendous opportunities to be utilized in the processed foods such as bakery products, bread, pasta, snack foods, soups, cereal bar filing, tortillas, meat, etc. These show excellent opportunities in frozen dough foods either as added flour or as fillings. Pulses in view of their nutrient profile, seem to be ideal for inclusion in designing snack foods, baby, and sports foods.

Interaction of tannins and other sorghum phenolic compounds with starch and effects on in vitro starch digestibility.

This study investigated interactions of sorghum proanthocyanidins (PAs) with starch molecules and the effect on in vitro starch digestibility. High tannin (predominant in PA), black (monomeric polyphenols), and white (low in polyphenols) sorghum phenolic extracts were mixed and cooked with starches varying in amylose content. Starch pasting properties, polyphenol profile, and resistant starch (RS) were determined. PAs decreased setback of normal starch and were least extractable after cooking with all starches. Pure amylose interacted more strongly with oligomeric and polymeric PA compared to amylopectin. The PA extract increased the net RS in normal starch by about 2 times more than the monomeric polyphenol extract; debranching amylopectin increased the difference by 4.3 times. Only treatments with PA increased RS in high amylose starch (52% higher than the control). Sorghum PAs interact strongly with starch, decreasing starch digestibility. The interactions appear to be specific to amylose and linear fragments of amylopectin, suggesting hydrophobic interactions are involved.

Effects of sorghum [Sorghum bicolor (L.) Moench] crude extracts on starch digestibility, Estimated Glycemic Index (EGI), and Resistant Starch (Rs) contents of porridges.

Bran extracts (70% aqueous acetone) of specialty sorghum varieties (tannin, black, and black with tannin) were used to investigate the effects of sorghum phenolic compounds on starch digestibility, Estimated Glycemic Index (EGI), and Resistant Starch (RS) of porridges made with normal corn starch, enzyme resistant high amylose corn starch, and ground whole sorghum flours. Porridges were cooked with bran extracts in a Rapid Visco-analyser (RVA). The cooking trials indicated that bran extracts of phenolic-rich sorghum varieties significantly reduced EGI, and increased RS contents of porridges. Thus, there could be potential health benefits associated with the incorporation of phenolic-rich sorghum bran extracts into foods to slow starch digestion and increase RS content.

Microwave-assisted extraction of bound phenolic acids in bran and flour fractions from sorghum and maize cultivars varying in hardness.

To release bound phenolic acids, a microwave-assisted extraction procedure was applied to bran and flour fractions obtained from eight sorghum and eight maize cultivars varying in hardness. The procedure was followed by HPLC analysis, and the identities of phenolic acids were confirmed by MS/MS spectra. The extraction of sorghum and maize bound phenolic acids was done for 90 s in 2 M NaOH to release ferulic acid and p-coumaric acid from bran and flour. Two diferulic acids, 8-O-4'- and 8-5'-benzofuran form, were identified and quantitated in sorghum bran, and only the former was found in maize bran. The contents of ferulic acid and diferulic acids in sorghum bran were 416-827 and 25-179 µg/g, respectively, compared to 2193-4779 and 271-819 µg/g in maize. Phenolic acid levels of sorghum were similar between hard and soft cultivars, whereas those of maize differed significantly (p < 0.05) except for ferulic acid in flour. Sorghum phenolic acids were not correlated with grain hardness as measured using a tangential abrasive decortication device. Maize ferulic acid (r = -0.601, p < 0.01), p-coumaric acid (r = -0.668, p < 0.01), and 8-O-4'-diferulic acid (r = -0.629, p < 0.01) were significantly correlated with hardness.

Flavonoid composition of lemon-yellow sorghum genotypes.

Flavonoid composition of lemon-yellow sorghums grown in two locations in Texas, USA was evaluated and compared with that of white and red sorghums using high performance liquid chromatography (HPLC-PDA). Sorghums from Lubbock were brighter in colour and had minimal weathering compared to those from College Station. Sorghums with red/purple secondary plant colour had the highest levels of 3-deoxyanthocyanidins (8-187µg/g) and their levels were highest in grains from College Station (39-187µg/g). Pericarp colour did not have any effect on 3-deoxyanthocyanidin levels (p>0.05). The tan plant lemon-yellow sorghum Tx2953 had the highest levels of flavones (268-362µg/g). Among the genotypes, lemon-yellow sorghums had the highest levels of flavanones (134-1780µg/g), which are located in the pericarp and their levels were increased in the grains with a bright yellow pericarp and minimal weathering. The high flavanone levels in lemon-yellow sorghums makes this sorghum genotype a good source of those compounds.

Sorghum extrusion increases bioavailability of catechins in weanling pigs.

Catechins and procyanidins are beneficial for human health; however, their bioavailability is low. The effect of food processing on catechin bioavailability from sources containing predominantly procyanidins has not been studied. The sumac sorghum mixture (50% whole grain+50% bran) used in this study contained catechins, procyanidins dimers, and polymers at 0.08, 0.6, and 26.4 mg/g, respectively. Extrusion decreased the polymeric procyanidins by 48% to 22 mg/g while increasing catechins (50%) and dimers (64%) to 0.12 and 1.0 mg/g, respectively. Six weanling pigs (8.9+/-1.1 kg) received a single dose by gavage of the sorghum mixture (7 g/kg0.75), the sorghum mixture extrudate, or white sorghum (50% whole grain+50% bran) in a randomized crossover design. Treatments were separated by a 7-day washout period. Blood was drawn at 0, 1, 2, and 4 h. Plasma catechin, 3'-O-methylcatechin, 4'-O-methylcatechin, epicatechin, 3'-O-methylepicatechin, and 4'-O-methylepicatechin peaked at 1 h and were 18, 43, 1, 0.7, 0.7, and 0.3 nmol/L for pigs receiving sorghum, respectively. Plasma levels in pigs receiving extruded sorghum were 66, 110, 2, 16, 8, and 11 nmol/L, respectively. Plasma levels of catechin, 3'-O-methylcatechin, and the total catechins were higher in pigs fed extruded sorghum at 1, 2, and 4 h postdose (P

Decorticating sorghum to concentrate healthy phytochemicals.

The growing prominence of nutrition-related health problems demands strategies that explore nontraditional natural ingredients to expand healthy food alternatives. Specialty sorghums were decorticated using a tangential abrasive dehulling device (TADD) to remove successive bran layers, which were collected at 1 min intervals and analyzed for phenols, tannins, 3-deoxyanthocyanins, dietary fiber, and antioxidant activity. The first two bran fractions had the highest levels of phenols and antioxidant activity (3-6 times as compared to whole grain). Brown (tannin-containing) and black sorghums had at least 10 times higher antioxidant activity than white sorghum or red wheat brans. Black sorghums had the highest 3-deoxyanthocyanin content (up to 19 mg/g bran). Dietary fiber in sorghum brans ranged between 36 and 45%, as compared to 48% for wheat bran. Specialty sorghum brans are rich in valuable dietary components and present promising opportunities for improving health attributes of food.

Phenolic compounds and antioxidant activity of sorghum grains of varying genotypes.

The effects of plant color, pericarp thickness, pigmented testa, and spreader genes on phenols and antioxidant activity levels of 13 sorghum genotypes were evaluated. Total phenols, condensed tannins, flavan-4-ols, and anthocyanins were measured. Antioxidant activity levels using the 2,2'-azinobis(3-ethyl-benzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl assays were evaluated. Sorghums with a pigmented testa and spreader genes (B(1)()B(2)()S) had the highest levels of phenols and antioxidant activity. In addition, sorghums with purple/red plants (PQ) and thick pericarp (z) genes had increased levels of phenols and antioxidant activity. Sorghums with a black pericarp had higher levels of flavan-4-ols and anthocyanins than the other varieties. This suggests that genes for plant color, pericarp thickness, presence of a pigmented testa, and spreader genes increase phenols and antioxidant activity levels. This information can be useful in the production of sorghums with increased phenols and antioxidant activity levels.

Properties of 3-deoxyanthocyanins from sorghum.

There is increasing interest in natural food colorants with functional properties. Anthocyanins from black, brown (containing tannins), and red sorghums were characterized by spectrophotometric and HPLC techniques. The antioxidant activity and pH stability of the anthocyanins were also determined. Sorghum brans had 3-4 times higher anthocyanin contents than the whole grains. Black sorghum had the highest anthocyanin content (average = 10.1 mg/g in bran). The brown and red sorghum brans had anthocyanin contents of 2.8-4.3 mg/g. Only 3-deoxyanthocyanidins were detected in sorghum. These compounds are more stable to pH-induced color change than the common anthocyanidins and their glycosides. Additionally, crude sorghum anthocyanin extracts were more stable than the pure 3-deoxyanthocyanidins. The antioxidant properties of the 3-deoxyanthocyanidins were similar to those of the anthocyanins. Pigmented sorghum bran has high levels of unique 3-deoxyanthocyanidins, which are stable to change in pH and have a good potential as natural food pigments.

Sorghum phytochemicals and their potential impact on human health.

Sorghum is a rich source of various phytochemicals including tannins, phenolic acids, anthocyanins, phytosterols and policosanols. These phytochemicals have potential to significantly impact human health. Sorghum fractions possess high antioxidant activity in vitro relative to other cereals or fruits. These fractions may offer similar health benefits commonly associated with fruits. Available epidemiological evidence suggests that sorghum consumption reduces the risk of certain types of cancer in humans compared to other cereals. The high concentration of phytochemicals in sorghum may be partly responsible. Sorghums containing tannins are widely reported to reduce caloric availability and hence weight gain in animals. This property is potentially useful in helping reduce obesity in humans. Sorghum phytochemicals also promote cardiovascular health in animals. Such properties have not been reported in humans and require investigation, since cardiovascular disease is currently the leading killer in the developed world. This paper reviews available information on sorghum phytochemicals, how the information relates to current phytonutrient research and how it has potential to combat common nutrition-related diseases including cancer, cardiovascular disease and obesity.

Screening methods to measure antioxidant activity of sorghum (sorghum bicolor) and sorghum products.

Specialty sorghums, their brans, and baked and extruded products were analyzed for antioxidant activity using three methods: oxygen radical absorbance capacity (ORAC), 2,2'-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS), and 2,2-diphenyl-1-picrylhydrazyl (DPPH). All sorghum samples were also analyzed for phenolic contents. Both ABTS and DPPH correlated highly with ORAC (R(2) = 0.99 and 0.97, respectively, n = 18). Phenol contents of the sorghums correlated highly with their antioxidant activity measured by the three methods (R(2) >or= 0.96). The ABTS and DPPH methods, which are more cost effective and simpler, were demonstrated to have similar predictive power as ORAC on sorghum antioxidant activity. There is a need to standardize these methods to allow for data comparisons across laboratories.

Processing of sorghum (Sorghum bicolor) and sorghum products alters procyanidin oligomer and polymer distribution and content.

Sorghum procyanidins were characterized and quantified from two brown sorghum varieties and their processed products by normal phase HPLC with fluorescence detection. The DP of the procyanidins was determined by thiolysis. Quantification was done by using purified oligomeric and polymeric cocoa procyanidins as external standards. Sorghum procyanidins were composed mostly of high MW (DP > 10) polymers. Significant differences were observed in levels as well as distribution of the different MW procyanidins between the sorghums. Processing of the sorghum brans into cookies and bread significantly reduced the levels of procyanidins; this effect was more pronounced in the higher MW polymers. Cookies had a higher retention of procyanidins (42-84%) than bread (13-69%). Extrusion of sorghum grain resulted in an increase in the levels of procyanidin oligomers with DP /= 6. This suggests a possible breakdown of the high MW polymers to the lower MW constituents during extrusion. Processing changes not only the content of procyanidins in sorghum products but also the relative ratio of the different molecular weights.