التفاصيل البيبلوغرافية
| العنوان: |
Impact of heat and high-moisture pH treatments on starch digestibility, phenolic composition, and cell bioactivity in sorghum (Sorghum bicolor L. Moench) flour |
| المؤلفون: |
Jaymi Peterson, Adina L. Santana, Sarah Cox, Mayra Perez-Fajardo, Jose Covarrubias, Ramasamy Perumal, Scott Bean, Xiaorong Wu, Weiqun Wang, Dmitriy Smolensky |
| المصدر: |
Frontiers in Nutrition, Vol 11 (2024) |
| بيانات النشر: |
Frontiers Media S.A., 2024. |
| سنة النشر: |
2024 |
| المجموعة: |
LCC:Nutrition. Foods and food supply |
| مصطلحات موضوعية: |
sorghum flour, sorghum polyphenols, starch digestibility, sorghum bioactivity, high-moisture heat treatment, pH treatment, Nutrition. Foods and food supply, TX341-641 |
| الوصف: |
Sorghum (Sorghum bicolor L. Moench), characterized by substantial genetic diversity, encompasses some lines rich in health-promoting polyphenols. Laboratory studies have demonstrated anticancer properties of sorghum phenolics; however, their presence may impact nutritional factors, such as digestible starch. The objective of this study was to determine the effects of pH and high-moisture heating on starch digestibility, phenolic profile, and anticancer activity in sorghum. High Phenolic sorghum flour line SC84 was combined with buffer solutions (pH 3, 4, 5, 7, and 8) and heated for 0, 10, 30, 60, or 120 min. Starch digestibility was assessed using the K-DSTRS kit from Megazyme. Changes in phenolic composition were analyzed using total phenolic content (TPC) and condensed tannin content (CTC) assays coupled with reversed phase high performance liquid chromatography (RP-HPLC) analysis. Anticancer potential against human colorectal cancer cells (HCT116 and SW480) was determined though cell viability assay. Results indicated a significant increase in total starch digestibility of sample after heating. Heating samples for 10 min did not significantly reduce TPC of samples. However, CTC was significantly reduced with heating time, while pH exhibited no significant effect on CTC. The measured 3-deoxyanthocyanidins experienced a significant decrease (p |
| نوع الوثيقة: |
article |
| وصف الملف: |
electronic resource |
| اللغة: |
English |
| تدمد: |
2296-861X |
| Relation: |
https://www.frontiersin.org/articles/10.3389/fnut.2024.1428542/full; https://doaj.org/toc/2296-861X |
| DOI: |
10.3389/fnut.2024.1428542 |
| URL الوصول: |
https://doaj.org/article/18e35ce640b848939d0f6c7b4b71bc98 |
| رقم الانضمام: |
edsdoj.18e35ce640b848939d0f6c7b4b71bc98 |
| قاعدة البيانات: |
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