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1.
J Agric Food Chem ; 61(10): 2565-71, 2013 Mar 13.
Article in English | MEDLINE | ID: mdl-23432128

ABSTRACT

Wheat (Triticum spp. L.), rye (Secale cereal L.), and barley (Hordeum vulgare L.) seeds contain peptides toxic to celiac patients. Maize (Zea mays L.) and rice (Oryza sativa L.) are distant relatives of wheat as well as sorghum (Sorghum bicolor (L.) Moench) and are known to be safe for celiacs. Both immunochemical studies and in vitro and in vivo challenge of wheat-free sorghum food products support this conclusion, although molecular evidence is missing. The goal of the present study was to provide biochemical and genetic evidence that sorghum is safe for celiac patients. In silico analysis of the recently published sorghum genome predicts that sorghum does not contain peptides that are toxic for celiac patients. Aqueous/alcohol-soluble prolamins (kafirins) from different sorghum varieties, including pure lines and hybrids, were evaluated by SDS-PAGE and HPLC analyses as well as an established enzyme-linked immunosorbent assay (ELISA) based on the R5 antibody. These analyses provide molecular evidence for the absence of toxic gliadin-like peptides in sorghum, confirming that sorghum can be definitively considered safe for consumption by people with celiac disease.


Subject(s)
Celiac Disease/diet therapy , Food, Organic/analysis , Genome, Plant , Sorghum/chemistry , Sorghum/metabolism , Celiac Disease/metabolism , Diet, Gluten-Free , Humans , Male , Plant Proteins/administration & dosage , Plant Proteins/chemistry , Plant Proteins/genetics , Sorghum/genetics , Sorghum/immunology
2.
J Sci Food Agric ; 93(5): 1233-41, 2013 Mar 30.
Article in English | MEDLINE | ID: mdl-23011944

ABSTRACT

BACKGROUND: Tannins are large polyphenolic polymers and are known to bind proteins, limiting their digestibility, but are also excellent antioxidants. Numerous studies investigating the functional properties of sorghum tannin have been conducted by comparing grain samples from different sorghum lines without considering the other intrinsic characteristics of the grain. The purpose of this study was to remove the confounding intrinsic factors present in the endosperm so the effect of the tannins could be evaluated utilizing a unique decortication/reconstitution procedure. RESULTS: The tannin content of the 14 cultivars tested ranged from 2.3 to 67.2 catechin equivalents. The bran fractions were studied for their impact on protein binding and antioxidant capacity. Protein digestibility by pepsin ranged from 8% to 58% at the highest tannin level addition. Protein binding ranged from 3.11 to 16.33 g blue bovine serum albumin kg⁻¹ bran. Antioxidant capacity ranged from 81.33 to 1122.54 µmol Trolox equivalents g⁻¹ bran. High-performance size-exclusion chromatography detailed molecular size distributions of the tannin polymers and relationship to tannin functionality. CONCLUSION: The tannin content and composition play a significant role in determining tannin functionality. These differences will allow for selections of high-tannin sorghums with consideration of the biological activities of the tannins.


Subject(s)
Antioxidants/analysis , Crops, Agricultural/chemistry , Flour/analysis , Seeds/chemistry , Sorghum/chemistry , Tannins/analysis , Antimetabolites/analysis , Antimetabolites/chemistry , Antimetabolites/metabolism , Antioxidants/chemistry , Antioxidants/metabolism , Chemical Phenomena , Crops, Agricultural/growth & development , Crops, Agricultural/metabolism , Dietary Carbohydrates/analysis , Dietary Carbohydrates/metabolism , Dietary Proteins/metabolism , Digestion , Endosperm/chemistry , Endosperm/growth & development , Endosperm/metabolism , Kansas , Mechanical Phenomena , Molecular Weight , Pepsin A/antagonists & inhibitors , Pepsin A/metabolism , Plant Proteins/metabolism , Proteolysis , Seeds/growth & development , Seeds/metabolism , Sorghum/growth & development , Sorghum/metabolism , Species Specificity , Surface Properties , Tannins/chemistry , Tannins/metabolism
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