4.3 Article

Food applications of sorghum derived kafirins potentially valuable in celiac disease

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Food Science & Technology

Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders

Waseem Khalid et al.

Summary: Sorghum is an important cereal crop with rich nutritional composition that has potential health benefits. Epidemiological evidence suggests that sorghum can inhibit the risk of chronic diseases, but some of these characteristics have not been confirmed in humans and require further investigation.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2022)

Article Agriculture, Multidisciplinary

In situ thermal modification of kafirin using infrared radiations and microwaves

Jyoti Semwal et al.

Summary: In this study, the impact of in situ thermal modification of kafirin using infrared (IR) and microwave (MW) radiation on its physicochemical, structural, thermal, and antioxidant properties was investigated. Both IR and MW treatments improved the solubility and purity of kafirin, but IR treatment showed more significant improvement in antioxidant activity. Additionally, IR modification led to better solubility and lower hydrophobicity of kafirin compared to MW treatment. Overall, the findings suggest that in situ IR modification can enhance the functional properties of kafirin for potential food applications.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2022)

Article Biochemistry & Molecular Biology

Changes in Physicochemical, Free Radical Activity, Total Phenolic and Sensory Properties of Orange (Citrus sinensis L.) Juice Fortified with Different Oleaster (Elaeagnus angustifolia L.) Extracts

Maryam Sarvarian et al.

Summary: This study investigated the effects of adding different concentrations of oleaster fruit extracts on orange juice. The results showed that oleaster extracts can enhance the antioxidant properties of orange juice and increase the content of phenolic compounds. However, adding oleaster extracts can decrease the color and taste of orange juice.

MOLECULES (2022)

Review Food Science & Technology

Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems

Javier Espinoza-Herrera et al.

Summary: This article provides a comprehensive review of recent research on protein modification of cereal and pseudocereals for gluten substitution, focusing on the effects of different modification methods on product quality and presenting some potential areas for future research.
Article Agricultural Engineering

Skin-protective properties of peptide extracts produced from white sorghum grain kafirins

Tania P. Castro-Jacome et al.

Summary: The peptide extracts from white sorghum grain demonstrated significant protective effects against UVB-induced skin damage, by reducing oxidative stress, inflammation, and aging. These extracts have the potential to be incorporated into new cosmeceutical formulations for skin protection.

INDUSTRIAL CROPS AND PRODUCTS (2021)

Review Chemistry, Applied

Proteins in dried distillers' grains with solubles: A review of animal feed value and potential non-food uses

Jikai Zhao et al.

Summary: Dried distillers' grains with solubles (DDGS) are a main byproduct of bioethanol production used as livestock feed. The protein and amino acid composition of DDGS vary due to different parent feedstock and processing conditions. Various extraction methods have been explored to isolate specific proteins from DDGS, with potential non-food uses such as biodegradable biomaterials.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2021)

Review Food Science & Technology

The use of edible insect proteins in food: Challenges and issues related to their functional properties

Alexia Gravel et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)

Article Food Science & Technology

Improvement of in vitro and cellular antioxidant properties of Chinese steamed bread through sorghum addition

Gangcheng Wu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Article Food Science & Technology

Recent Trends in the Formulation of Gluten-Free Sorghum Products

Oladipupo Q. Adiamo et al.

JOURNAL OF CULINARY SCIENCE & TECHNOLOGY (2018)

Review Food Science & Technology

Sorghum (Sorghum bicolor L.): Nutrients, bioactive compounds, and potential impact on human health

Leandro De Morais Cardoso et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

Article Food Science & Technology

Isolation and and characterisation of enzymatic hydrolysed peptides with antioxidant activities from green tender sorghum

Himani Agrawal et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

Article Food Science & Technology

Functionality and characterization of kafirin-rich protein extracts from different whole and decorticated sorghum genotypes

Johanan Espinosa-Ramirez et al.

JOURNAL OF CEREAL SCIENCE (2016)

Article Food Science & Technology

Influence of milling methods and particle size on hydration properties of sorghum flour and quality of sorghum biscuits

B. Dayakar Rao et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

Review Nutrition & Dietetics

Effect of sorghum consumption on health outcomes: a systematic review

Thomas G. Simnadis et al.

NUTRITION REVIEWS (2016)

Article Food Science & Technology

FUNCTIONAL PROPERTIES OF PROTEIN CONCENTRATES OF COWPEA AND BAMBARA BEAN INVOLVING DIFFERENT DRYING TECHNIQUES

Martin Alain Mune Mune et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)

Review Gastroenterology & Hepatology

Role of oats in celiac disease

Isabel Comino et al.

WORLD JOURNAL OF GASTROENTEROLOGY (2015)

Article Polymer Science

Preparation and In Vitro Release of Drug-Loaded Microparticles for Oral Delivery Using Wholegrain Sorghum Kafirin Protein

Esther T. L. Lau et al.

INTERNATIONAL JOURNAL OF POLYMER SCIENCE (2015)

Article Biotechnology & Applied Microbiology

Influence of Sorghum Kafirin on Serum Lipid Profile and Antioxidant Activity in Hyperlipidemic Rats (In Vitro and In Vivo Studies)

Raquel A. Oritz Cruz et al.

BIOMED RESEARCH INTERNATIONAL (2015)

Article Chemistry, Applied

Antioxidant properties of Australian canola meal protein hydrolysates

Adeola M. Alashi et al.

FOOD CHEMISTRY (2014)

Review Immunology

THP-1 cell line: An in vitro cell model for immune modulation approach

Wasaporn Chanput et al.

INTERNATIONAL IMMUNOPHARMACOLOGY (2014)

Article Food Science & Technology

Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp)

Emilce Elina Llopart et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2014)

Article Biochemistry & Molecular Biology

Grain sorghum muffin reduces glucose and insulin responses in men

Nicole M. Poquette et al.

FOOD & FUNCTION (2014)

Article Chemistry, Applied

Developments in the Science of Zein, Kafirin, and Gluten Protein Bioplastic Materials

Janet Taylor et al.

CEREAL CHEMISTRY (2013)

Article Nutrition & Dietetics

Comparable reduction in cholesterol absorption after two different ways of phytosterol administration in humans

Marie Josephe Amiot et al.

EUROPEAN JOURNAL OF NUTRITION (2013)

Article Agriculture, Multidisciplinary

Sorghum, a Healthy and Gluten-free Food for Celiac Patients As Demonstrated by Genome, Biochemical, and Immunochemical Analyses

Paola Pontieri et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Article Agriculture, Multidisciplinary

Effects of Sorghum (Sorghum bicolor (L.) Moench) Tannins on α-Amylase Activity and in Vitro Digestibility of Starch in Raw and Processed Flours

Nyambe L. Mkandawire et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Article Agronomy

Registration of ATx3363 and BTx3363 Black Sorghum Germplasms

William L. Rooney et al.

JOURNAL OF PLANT REGISTRATIONS (2013)

Article Multidisciplinary Sciences

Mutation in the seed storage protein kafirin creates a high-value food trait in sorghum

Yongrui Wu et al.

NATURE COMMUNICATIONS (2013)

Review Biochemistry & Molecular Biology

The Impact of the Gut Microbiota on Human Health: An Integrative View

Jose C. Clemente et al.

Article Food Science & Technology

Enhancing the oxidative stability of food emulsions with rice dreg protein hydrolysate

Qiang Zhao et al.

FOOD RESEARCH INTERNATIONAL (2012)

Article Food Science & Technology

Effect of genotype and environment on flavonoid concentration and profile of black sorghum grains

V. Taleon et al.

JOURNAL OF CEREAL SCIENCE (2012)

Article Biotechnology & Applied Microbiology

Modulation of kernel storage proteins in grain sorghum (Sorghum bicolor (L.) Moench)

Tejinder Kumar et al.

PLANT BIOTECHNOLOGY JOURNAL (2012)

Article Food Science & Technology

Antidiabetic effects of three Korean sorghum phenolic extracts in normal and streptozotocin-induced diabetic rats

Ill-Min Chung et al.

FOOD RESEARCH INTERNATIONAL (2011)

Article Agriculture, Multidisciplinary

Foaming Properties of Wheat Gliadin

Bert G. Thewissen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Article Food Science & Technology

Development and validation of an algorithm to establish a total antioxidant capacity database of the US diet

Anna Floegel et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2010)

Article Food Science & Technology

Sorghum Proteins: The Concentration, Isolation, Modification, and Food Applications of Kafirins

Normell Jhoe de Mesa-Stonestreet et al.

JOURNAL OF FOOD SCIENCE (2010)

Article Chemistry, Analytical

Interactions of tea tannins and condensed tannins with proteins

Richard A. Frazier et al.

JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2010)

Review Pharmacology & Pharmacy

Interactions of gut microbiota with functional food components and nutraceuticals

J. M. Laparra et al.

PHARMACOLOGICAL RESEARCH (2010)

Article Agronomy

Allelic variation of the β-, γ- and δ-kafirin genes in diverse Sorghum genotypes

H. K. C. Laidlaw et al.

THEORETICAL AND APPLIED GENETICS (2010)

Review Food Science & Technology

Perspectives of the potential implications of wine polyphenols on human oral and gut microbiota

T. Requena et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)

Article Biotechnology & Applied Microbiology

Diet-Induced Metabolic Improvements in a Hamster Model of Hypercholesterolemia Are Strongly Linked to Alterations of the Gut Microbiota

Ines Martinez et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2009)

Article Agriculture, Multidisciplinary

Comparison of Methods for Extracting Kafirin Proteins from Sorghum Distillers Dried Grains with Solubles

Ying Wang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Agriculture, Multidisciplinary

Properties of Heat-Treated Sorghum and Maize Meal and Their Prolamin Proteins

M. Naushad Emmambux et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Agriculture, Multidisciplinary

Sorghum 3-Deoxyanthocyanins Possess Strong Phase II Enzyme Inducer Activity and Cancer Cell Growth Inhibition Properties

Liyi Yang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Agriculture, Multidisciplinary

Effect of a Low Dose of Dietary Resveratrol on Colon Microbiota, Inflammation and Tissue Damage in a DSS-Induced Colitis Rat Model

Mar Larrosa et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Food Science & Technology

Comparative antioxidant, antiproliferative and phase II enzyme inducing potential of sorghum (Sorghum bicolor) varieties

Joseph M. Awika et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2009)

Article Agronomy

Amplification of prolamin storage protein genes in different subfamilies of the Poaceae

Jian-Hong Xu et al.

THEORETICAL AND APPLIED GENETICS (2009)

Article Chemistry, Applied

Influence of cooking conditions on the protein matrix of sorghum and maize endosperm flours

Lewis I. Ezeogu et al.

CEREAL CHEMISTRY (2008)

Review Food Science & Technology

Antioxidant activity of proteins and peptides

Ryan J. Elias et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)

Article Food Science & Technology

Rheological properties of kafirin and zein prolamins

Anna Oom et al.

JOURNAL OF CEREAL SCIENCE (2008)

Review Nutrition & Dietetics

Advances in celiac disease and gluten-free diet

Mary M. Niewinski

JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2008)

Article Plant Sciences

Antiviral activity and mode of action of a peptide isolated from Sorghum bicolor

I. Camargo Filhoa et al.

PHYTOMEDICINE (2008)

Article Chemistry, Medicinal

A novel nutraceutical property of select sorghum (Sorghum bicolor) brans:: Inhibition of protein glycation

Johnetta L. Farrar et al.

PHYTOTHERAPY RESEARCH (2008)

Article Multidisciplinary Sciences

Organization of the prolamin gene family provides insight into the evolution of the maize genome and gene duplications in grass species

Jian-Hong Xu et al.

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2008)

Article Plant Sciences

Food-grade sorghum varieties and production considerations: a review

Mitchell R. Tuinstra

JOURNAL OF PLANT INTERACTIONS (2008)

Article Nutrition & Dietetics

Celiac disease:: In vitro and in vivo safety and palatability of wheat-free sorghum food products

Carolina Ciacci et al.

CLINICAL NUTRITION (2007)

Review Medicine, General & Internal

Medical progress: Celiac disease

Peter H. R. Green et al.

NEW ENGLAND JOURNAL OF MEDICINE (2007)

Article Agriculture, Multidisciplinary

Quantitative analysis of anticancer 3-deoxyanthocyanidins in infected sorghum seedlings

Chun-Hat Shih et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Review Food Science & Technology

Kafirin structure and functionality

P. S. Belton et al.

JOURNAL OF CEREAL SCIENCE (2006)

Article Nutrition & Dietetics

Sitosterol reduces micellar cholesterol solubility in model bile

Elliot D. Jesch et al.

NUTRITION RESEARCH (2006)

Article Nutrition & Dietetics

Obesity and the role of adipose tissue in inflammation and metabolism

ASG Martin et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2006)

Article Chemistry, Applied

Identification of kafirin film casting solvents

J Taylor et al.

FOOD CHEMISTRY (2005)

Review Plant Sciences

Proanthocyanidins - a final frontier in flavonoid research?

RA Dixon et al.

NEW PHYTOLOGIST (2005)

Review Biochemistry & Molecular Biology

Sorghum phytochemicals and their potential impact on human health

JM Awika et al.

PHYTOCHEMISTRY (2004)

Article Chemistry, Applied

Sorghum bran as a potential source of kafirin

LS da Silva et al.

CEREAL CHEMISTRY (2004)

Article Agriculture, Multidisciplinary

Sequential in vitro pepsin digestion of uncooked and cooked sorghum and maize samples

A Nunes et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Article Food Science & Technology

Recent advances in the formulation of gluten-free cereal-based products

E Gallagher et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)

Article Food Science & Technology

Sorghum kafirin film property modification with hydrolysable and condensed tannins

MN Emmambux et al.

JOURNAL OF CEREAL SCIENCE (2004)

Review Plant Sciences

Proanthocyanidins: Biological activities associated with human health

GR Beecher

PHARMACEUTICAL BIOLOGY (2004)

Review Food Science & Technology

Factors affecting sorghum protein digestibility

KG Duodu et al.

JOURNAL OF CEREAL SCIENCE (2003)

Article Physics, Multidisciplinary

High pressure effect on meat and lupin protein digestibility

M de Lamballerie-Anton et al.

HIGH PRESSURE RESEARCH (2002)

Article Plant Sciences

Cereal seed storage proteins: structures, properties and role in grain utilization

PR Shewry et al.

JOURNAL OF EXPERIMENTAL BOTANY (2002)

Article Agriculture, Dairy & Animal Science

Evaluation of sorghum (Sorghum bicolor) as replacent for maize in the diet of growing rabbits (Oryctolagus cuniculus)

JI Muriu et al.

ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2002)

Article Nutrition & Dietetics

In vivo effects of dietary sorghum tannins on rabbit digestive enzymes and mineral absorption

M Al-Mamary et al.

NUTRITION RESEARCH (2001)

Article Multidisciplinary Sciences

A highly digestible sorghum mutant cultivar exhibits a unique folded structure of endosperm protein bodies

MP Oria et al.

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2000)

Article Chemistry, Applied

Cooking characteristics and quality of noodles from food sorghum

EL Suhendro et al.

CEREAL CHEMISTRY (2000)