Potential Benefits of Sorghum [<i>sorghum bicolor</i> (l.) Moench] on Human Health: A Review

Silamlak Birhanu

doi:doi:10.11648/j.ijfet.20210501.13

| Peer-Reviewed

Potential Benefits of Sorghum [sorghum bicolor (l.) Moench] on Human Health: A Review

Silamlak Birhanu

Published in International Journal of Food Engineering and Technology (Volume 5, Issue 1)

Received: 14 October 2020 Accepted: 2 November 2020 Published: 30 March 2021

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Introduction: From a nutritional perspective, sorghum is very important with respect to healthy and nutrition. Its higher proportion of slowly digestible and resistant starch components compared with other staple cereal crops. Furthermore, Sorghum is a source of some minerals, proteins (kafirins that have high degrees of polymerization, extensive disulfide bridges, strong interaction with tannins and starch makes proteins resistant to enzymatic digestion in the digestive tract) lipids, vitamins and phenolic compounds. Possessing diverse phytochemical content particularly in the bran layer (six times higher than the whole grain) and other beneficial compounds makes it more important and represents a promising opportunity to be exploited as a functional food or food ingredient and to reduce risk of non-communicable chronic diseases. Objective: To review literatures on potential health benefits of sorghum grain and understanding detailed phenolic extracts with respect to health. Method: original, adequate and recent articles on the same field were researched and conduct a comprehensive review on this topic. Thus, extraction and isolation of these compounds from sorghum is another option to fully exploit their application potential. In addition, some relevant scientific papers published in previous years were included. The article search was performed by matching the terms sorghum and Sorghum bicolor L. with a group of terms related to phenolic composition and nutritional value. The articles were screened and selected based on the title and abstract presented. Result: results of several articles showed that some sorghum varieties (black and brown sorghums) are rich in phenolic compounds, especially 3-deoxyanthocyanidins and condensed tannins which will show a lot of promise for utilization of sorghum with regard to human health in near future and sorghum may also be used as promising natural multifunctional additives in broad food processing. The studies demonstrated in vitro and in animals have shown that phenolic compounds and fat soluble polycosanols isolated from sorghum can benefit in different parameters. Sorghum phenolic compounds may also be used in medicinal products such as creams and cosmetics due to their pharmacological and antimicrobial properties. But the effects of whole sorghum and its fractions on human health need to be evaluated especially, preventive and therapeutic effects of sorghum whole grain and its fractions on human health, including gene and protein expression. Conclusion: Sorghum is an excellent source of bioactive compounds that can promote benefits to human health. In recent times, genetic engineering and breeding tools provide promising prospects to develop sorghum with desirable nutritional and phenolic profile, while maintaining good agronomic performance and yield, and this could be a fruitful area for further research. Investigations through mutagenesis-assisted breeding revealed that biosynthesis of phenolic compounds can be enhanced in sorghum.

Published in	International Journal of Food Engineering and Technology (Volume 5, Issue 1)
DOI	10.11648/j.ijfet.20210501.13
Page(s)	8-18
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

in vitro, Antioxidant Activity, Cardiovascular Diseases, Diabetes, Cancer, Inflammation, Oxidative Stress, Dyslipidemia and Obesity

References

[1]	Earp CF, McDonough CM, Rooney LW (2004) Microscopy of pericarp development in the caryopsis of Sorghum bicolor (L.) Moench. Journal of Cereal Science 39: 21-27.
[2]	Waniska RD, Rooney LW (2000) Structure and chemistry of the sorghum caryopsis. In: Sorghum: production, agronomy, chemistry and utilization, pp. 649-688. W. Smith & R. A. Frederiksen Eds., Wiley & Sons, New York.
[3]	Slavin J (2004) Whole grains and human health. Nutrition Research Reviews, 17 (1), 99–110.
[4]	Awika JM, Yang L, Browning J D, Faraj A (2009) Comparative antioxidant, antiproliferative and phase II enzyme inducing potential of sorghum (Sorghum bicolor) varieties. LWT - Food Science and Technology 42: 1041-1046.
[5]	Moraes ÉA, Natal DI, Queiroz VA, Schaffert RE, Cecon PR, de Paula SO, Benjamim LA, Ribeiro SM, Martino HD (2012a) Sorghum genotype may reduce low-grade inflammatory response and oxidative stress and maintains jejunum morphology of rats fed a hyperlipidic diet. Food Research International 49: 553-559.
[6]	Yang L, Browning JD, Awika JM (2009) Sorghum 3-deoxyanthocyanins possess strong phase II enzyme inducer activity and cancer cell growth inhibition properties. Journal of agricultural and food chemistry 57: 1797-1804.
[7]	Awika JM, Rooney LW (2004) Sorghum phytochemicals and their potential impact on human health. Phytochemistry 65: 1199-1221.
[8]	Dykes L, Rooney LW (2006) Sorghum and millet phenols and antioxidants. Journal of Cereal Science 44: 236-251.
[9]	Cabral AR, Waters C, Laird HL, Cavitt LC, Miller RK, Rooney WL, Kerth CR (2019) Sorghum bran as an antioxidant in pork and poultry products. Meat and Muscle Biology, 2 (2), 83–83.
[10]	Wu G, Shen Y, Qi Y, Zhang H, Wang L, Qian H, Johnson SK (2018) Improvement of in vitro and cellular antioxidant properties of Chinese steamed bread through sorghum addition. LWT—Food Science and Technology, 91, 77–83.
[11]	XiongY, Zhang P, Luo J, Johnson S, Fang Z (2019) Effect of processing on the phenolic contents, antioxidant activity and volatile compounds of sorghum grain tea. Journal of Cereal Science, 85, 6–14.
[12]	Belton PS, Delgadillo I, Halford NG, Shewry PR (2006) Kafirin structure and functionality. Journal of Cereal Science, 44 (3), 272–286.
[13]	Da Silva LS, Taylor J, Taylor JR (2011) Transgenic sorghum with altered kafirin synthesis: Kafirin solubility, polymerization, and protein digestion. Journal of Agricultural and Food Chemistry, 59 (17), 9265–9270.
[14]	Taylor J, Bean SR, Ioerger BP, Taylor JR (2007) Preferential binding of sorghum tannins with γ-kafirin and the influence of tannin binding on kafirin digestibility and biodegradation. Journal of the American College of Nutrition 46: 22-31.
[15]	Hotamisligil GS (2006) Inflammation and metabolic disorders. Nature 444: 860-867.
[16]	Lee S, Park Y, Zuidema MY, Hannink M, Zhang C (2011) Effects of interventions on oxidative stress and inflammation of cardiovascular diseases. World J Cardiology 3: 18- 24.
[17]	Burdette A, Garner PL, Mayer EP, Hargrove JL, Hartle DK, Greenspan P (2010) Anti-inflammatory activity of select sorghum (Sorghum bicolor) brans. Journal of Medicinal Food 13: 1-9.
[18]	Adom KK, Liu RH (2002) Antioxidant activity of grains. Journal of Agricultural and Food Chemistry, 50 (21), 6182–6187.
[19]	Awika JM, Rooney LW, Wu X, Prior RL, Cisneros-Zevallos L (2003b) Screening methods to measure antioxidant activity of sorghum (sorghum bicolor) and sorghum products. Journal of Agricultural and Food Chemistry, 51 (23), 6657–6662.
[20]	Miller HE, Rigelhof F, Marquart L, Prakash A, Kanter M (2000) Antioxidant content of whole grain breakfast cereals, fruits and vegetables. Journal of the American College of Nutrition, 19 (sup3), 312S–319S.
[21]	Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL (2004) Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of Agricultural and Food Chemistry, 52 (12), 4026–4037.
[22]	Granato D, Shahidi F, Wrolstad R, Kilmartin P, Melton LD, Hidalgo FJ, Ismail AB (2018) Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods? Food Chemistry, 264, 471–475.
[23]	Liu RH, Finley J (2005) Potential cell culture models for antioxidant research. Journal of Agricultural and Food Chemistry, 53 (10), 4311–4314.
[24]	Wolfe KL, Liu RH (2007) Cellular antioxidant activity (CAA) assay for assessing antioxidants, foods, and dietary supplements. Journal of Agricultural and Food Chemistry, 55 (22), 8896–8907.
[25]	Awika JM, McDonough CM, Rooney LW (2005) Decorticating sorghum to concentrate healthy phytochemicals. Journal of agricultural and food chemistry 53: 6230-6234.
[26]	Dykes L, Rooney LW, Waniska RD, Rooney WL (2005) Phenolic compounds and antioxidant activity of sorghum grains of varying genotypes. Journal of agricultural and food chemistry 53: 6813-6818.
[27]	González-Montilla FM, Chávez-Santoscoy RA, Gutiérrez-Uribe JA, Serna-Saldivar S O (2012) Isolation and identification of phase II enzyme inductors obtained from black Shawaya sorghum [Sorghum bicolor (L.) Moench] bran. Journal of Cereal Science 55: 126-131.
[28]	Lewis JB (2008) Effects of bran from sorghum grains containing different classes and levels of bioactive compounds in colon carcinogenesis. Texas A&M University, USA.
[29]	Suganyadevia P, Saravanakumara KM, Mohandasb S (2011b) Identification of 3-deoxyanthocyanins from red sorghum (Sorghum bicolor) bran and its biological properties. African Journal of Pure and Applied Chemistry 5: 181-193.
[30]	Hagerman AE, Riedl KM, Jones GA, Sovik KN, Ritchard NT, Hartzfeld PW, Riechel TL (1998) High molecular weight plant polyphenolics (tannins) as biological antioxidants. Journal of agricultural and food chemistry 46: 1887-1892.
[31]	Tian Y, Zou B, Li C, Yang J, Xu Sf, Hagerman AE (2012) High molecular weight persimmon tannin is a potent antioxidant both ex vivo and in vivo. Food Research International, 45 (1), 26–30.
[32]	Sharma S, Kelly TK, Jones PA (2010) Epigenetics in cancer. Carcinogenesis 31: 27-36. Shen S, Huang R, Li C, Wu W, Chen H, Shi J, Ye X (2018) Phenolic compositions and antioxidant activities differ significantly among sorghum grains with different applications. Molecules, 23 (5), E1203.
[33]	Shih CH, Siu Ng, Wong E, Chiu LC, Chu IK, Lo C (2007) Quantitative analysis of anticancer 3-deoxyanthocyanidins in infected sorghum seedlings. Journal of agricultural and food chemistry 55: 254-259.
[34]	Takabe W, Matsukawa N, Kodama T, Tanaka K, Noguchi N (2006) Chemical structure–dependent gene expression of proteasome subunits via regulation of the antioxidant response element. Free Radical Research 40: 21-30.
[35]	Devi PS, Saravanakumar M, Moh S (2011) Identification of 3-deoxyanthocyanins from red sorghum (Sorghum bicolor) bran and its biological properties. African Journal of Pure and Applied Chemistry, 5 (7), 181–193.
[36]	Massey AR, Reddivari L, Vanamala J (2014) The dermal layer of sweet sorghum (Sorghum bicolor) stalk, a byproduct of biofuel production and source of unique 3-deoxyanthocyanidins, has more antiproliferative and proapoptotic activity than the pith in p53 variants of HCT116 and colon cancer stem cells. Journal of Agricultural and Food Chemistry, 62 (14), 3150–3159.
[37]	Suganyadevia P, Saravanakumara KM, Mohandasb S (2013) The antiproliferative activity of 3-deoxyanthocyanins extracted from red sorghum (Sorghum bicolor) bran through P53-dependent and Bcl-2 gene expression in breast cancer cell line. Life Sciences 92: 379-382.
[38]	Isaacson C (2005) The change of the staple diet of black South Africans from sorghum to maize (corn) is the cause of the epidemic of squamous carcinoma of the oesophagus. Medical Hypotheses 64: 658-660.
[39]	Yang L, Allred KF, Geera B, Allred CD, Awika JM (2012) Sorghum phenolics demonstrate estrogenic action and Induce apoptosis in nonmalignant colonocytes. Nutrition and cancer 64: 419-427.
[40]	Park JH, Darvin P, Lim EJ, Joung YH, Hong DY, Park EU, Park SH, Choi S K, Moon ES, Cho BW, Park KD, Lee HK, Kim MJ, Park DS, Chung I M, Yang YM (2012) Hwanggeumchal sorghum induces cell cycle arrest, and suppresses tumor growth and metastasis through Jak2/STAT pathways in breast cancer xenografts. PLoS ONE 7: 40531-40531.
[41]	Suganyadevia P, Saravanakumara KM, Mohandasb S (2011a) Evaluation of antiproliferative activity of red sorghum bran anthocyanin on a human breast cancer cell line (MCF-7). International Journal of Breast Cancer 2011: 1-6.
[42]	Hwang JM, Choi KC, Bang SJ, Son YO, Kim BT, Kim DH, Choi G, Kim D, Shi X, Lee JC (2013) Anti-oxidant and anti-inflammatory properties of methanol extracts from various crops. Food Science and Biotechnology 22: 265-272.
[43]	Huang WY, Cai YZ, Zhang Y (2009) Natural phenolic compounds from medicinal herbs and dietary plants: potential use for cancer prevention. Nutrition and cancer 62: 1-20.
[44]	Hargrove JL, Greenspan P, Hartle DK, Dowd (2011) Inhibition of aromatase and α-amylase by flavonoids and proanthocyanidins from Sorghum bicolor bran extracts. Journal of Medicinal Food 14: 799-807.
[45]	Dowsett M, Cuzick J, Ingle J, Coates A, Forbes J, Bliss J, Buyse M, Baum M, Buzdar A, Colleoni M (2010) Meta-analysis of breast cancer outcomes in adjuvant trials of aromatase inhibitors versus tamoxifen. Journal of Clinical Oncology 28: 509-518.
[46]	Al-Mamary M, Molham AH, Abdulwali AA, Al-Obeidi A (2001) In vivo effects of dietary sorghum tannins on rabbit digestive enzymes and mineral absorption. Nutrition Research 21: 1393-1401.
[47]	Muriu JI, Njoka-Njiru EN, Tuitoek JK, Nanua JN (2002) Evaluation of sorghum (Sorghum bicolor) as replacement for maize in the diet of growing rabbits (Oryctolagus cuniculus). Asian-Australasian Jjournal of Animal Sciences 15: 565-569.
[48]	Barros F, Awika JM, Rooney LW (2012) Interaction of tannins and other sorghum phenolic compounds with starch and effects on in vitro starch digestibility. Journal of agricultural and food chemistry 60: 11609-11617.
[49]	Zhang G, Hamaker BR (2009) Slowly digestible starch: Concept, mechanism, and proposed extended glycemic index. Critical Reviews in Food Science and Nutrition, 49 (10), 852–867.
[50]	Stefoska-Needham A, Beck EJ, Johnson SK, Chu J, Tapsell LC (2016) Flaked sorghum biscuits increase postprandial GLP-1 and GIP levels and extend subjective satiety in healthy subjects. Molecular Nutrition & Food Research, 60 (5), 1118–1128.
[51]	Margareta Leeman A, Karlsson ME, Eliasson AC, Björck IM (2006) Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio. Carbohydrate Polymers 65: 306-313.
[52]	Barros F, Awika J, Rooney LW (2013) Effect of molecular weight profile of sorghum proanthocyanidins on resistant starch formation. Journal of the Science of Food and Agriculturen/a-n/a.
[53]	Fuentes-Zaragoza E, Riquelme-Navarrete MJ, Sánchez-Zapata E, Pérez-Álvarez JA (2010) Resistant starch as functional ingredient: A review. Food Research International 43: 931-942.
[54]	Mkandawire NL, Kaufman RC, Bean SR, Weller CL, Jackson DS, Rose DJ (2013) Effects of sorghum (Sorghum bicolor (L.) Moench) tannins on α-amylase activity and in vitro digestibility of starch in raw and processed flours. Journal of agricultural and food chemistry 61: 4448-4454.
[55]	Nyamambi B, Ndlovu LR, Read JS, Reed JD (2000) The effects of sorghum proanthocyanidins on digestive enzyme activity in vitro and in the digestive tract of chicken. Journal of the Science of Food and Agriculture 80: 2223-2231.
[56]	Osman MA (2004) Changes in sorghum enzyme inhibitors, phytic acid, tannins and in vitro protein digestibility occurring during Khamir (local bread) fermentation. Food Chemistry 88: 129-134.
[57]	Ali NM, ElTinay AH, Elkhalifa AE, Salih OA, Yousif NE (2009) Effect of alkaline pretreatment and cooking on protein fractions of a high-tannin sorghum cultivar. Food Chemistry 114: 646-648.
[58]	Frazier RA, Deaville ER, Green RJ, Stringano E, Willoughby I, Plant J, Mueller-Harvey I (2010) Interactions of tea tannins and condensed tannins with proteins. Journal of Pharmaceutical and Biomedical Analysis 51: 490-495.
[59]	Rahman IE, Osman MA (2011) Effect of sorghum type (Sorghum bicolor) and traditional fermentation on tannins and phytic acid contents and trypsin inhibitor activity. Journal of Food, Agriculture & Environment 9: 163-166.
[60]	Medugu C, Kwari I, Igwebuike J, Nkama I, Mohammed I (2010) Performance and economics of production of broiler chickens fed sorghum or millet as replacement for maize in the semi-arid zone of Nigeria. Agric Biol J North Am 1: 321-325.
[61]	Towo E, Matuschek E, Svanberg U (2006) Fermentation and enzyme treatment of tannin sorghum gruels: effects on phenolic compounds, phytate and in vitro accessible iron. Food Chemistry 94: 369-376.
[62]	Gregor MF, Hotamisligil GS (2011) Inflammatory mechanisms in obesity. Annualreview of immunology 29: 415-445.
[63]	Greenberg AS, Obin MS (2006) Obesity and the role of adipose tissue in inflammation and metabolism. The American Journal of Clinical Nutrition 83: 461-465.
[64]	Burdette AL (2007) Nutraceutical uses of sorghum bran (Sorghum bicolor). Athens, GA: University of Georgia.
[65]	Agah S, Kim H. Mertens-Talcott SU, Awika, JM (2017) Complementary cereals and legumes for health: Synergistic interaction of sorghum flavones and cowpea flavonols against LPS-induced inflammation in colonic myofibroblasts. Molecular Nutrition & Food Research, 61 (7).
[66]	Funakoshi-Tago M, Nakamura K, Tago K, Mashino T, Kasahara T (2011) Anti-inflammatory activity of structurally related flavonoids, apigenin, luteolin and fisetin. International Immunopharmacology, 11 (9), 1150–1159.
[67]	W¨olfle U, Esser PR, Simon-Haarhaus B, Martin SF, Lademann J, Schempp CM (2011) UVB-induced DNA damage, generation ofWoo HJ, Oh IT, Lee JY, Jun DY, Seu MC, Woo KS, Nam MH, Kim YH (2012) Apigeninidin induces apoptosis through activation of Bak and Bax and subsequent mediation of mitochondrial damage in human promyelocytic leukemia HL-60 cells. Process Biochemistry 47: 1861-1871.
[68]	Makanjuola SB, Ogundaini AO, Ajonuma, LC, Dosunmu A (2018) Apigenin and apigeninidin isolates from the Sorghum bicolor leaf targets inflammation via cyclo-oxygenase-2 and prostaglandin-E2 blockade. International Journal of Rheumatic Diseases, 21 (8), 1487–1495.
[69]	Shim T, Kim T, Jang K, Ko J, Kim D (2013) Toxicological evaluation and anti-inflammatory activity of a golden gelatinous sorghum bran extract. Bioscience, Biotechnology, and Biochemistry 77: 697-705.
[70]	Ravisankar S, Agah S, Kim H, Talcott S, Wu C, Awika J (2019) Combined cereal and pulse flavonoids show enhanced bioavailability by downregulating phase ii metabolism and ABC membrane transporter function in Caco-2 model. Food Chemistry, 279, 88–97.
[71]	Bralley E, Greenspan P, Hargrove JL, Hartle DK (2008) Inhibition of hyaluronidase activity by select sorghum brans. Journal of Medicinal Food 11: 307-312.
[72]	Chung IM, Kim EH, Yeo MA, Kim SJ, Seo MC, Moon HI (2011a) Antidiabetic effects of three Korean sorghum phenolic extracts in normal and streptozotocin-induced diabetic rats. Food Research International 44: 127-132.
[73]	Chung IM, Yeo MA, Kim SJ, Kim MJ, Park DS, Moon HI (2011b) Antilipidemic activity of organic solvent extract from Sorghum bicolor on rats with dietinduced obesity. Human & Experimental Toxicology 30: 1865-1868.
[74]	Kim J, Park Y (2012) Anti-diabetic effect of sorghum extract on hepatic gluconeogenesis of streptozotocin-induced diabetic rats. Nutrition & metabolism 9: 1-7.
[75]	Carr TP, Weller CL, Schlegel VL, Cuppett SL, Guderian DM, Johnson KR (2005) Grain sorghum lipid extract reduces cholesterol absorption and plasma non-HDL cholesterol concentration in hamsters. The Journal of Nutrition, 135 (9), 2236–2240.
[76]	Hoi JT, Weller CL, Schlegel VL, Cuppett SL, Lee JY, Carr TP (2009) Sorghum distillers dried grain lipid extract increases cholesterol excretion and decreases plasma and liver cholesterol concentration in hamsters. Journal of Functional Foods 1: 381-386.
[77]	Amiot MJ, Knol D, Cardinault N, Nowicki M, Bott R, Antona C, Borel P, Bernard J P, Duchateau G, Lairon D (2011) Phytosterol ester processing in the small intestine: impact on cholesterol availability for absorption and chylomicron cholesterol incorporation in healthy humans. Journal of Lipid Research 52: 1256-1264.
[78]	Amiot MJ, Knol D, Cardinault N, Nowicki M, Bott R, Antona C, Borel P, Bernard J P, Duchateau G, Lairon D (2013) Comparable reduction in cholesterol absorption after two different ways of phytosterol administration in humans. European Journal of Nutrition 55: 1-8.
[79]	Martínez I, Wallace G, Zhang C, Legge R, Benson AK, Carr TP, Moriyama EN, Walter J (2009) Diet-induced metabolic improvements in a hamster model of hypercholesterolemia are strongly linked to alterations of the gut microbiota. Applied and environmental microbiology 75: 4175-4184.
[80]	Cho SH, Choi Y, Ha TY (2000) In vitro and in vivo effects of prosomillet, buckwheat and sorghum on cholesterol metabolism. FASEB J 14: 249-249.
[81]	Marinangeli CP, Jones PJ, Kassis AN, Eskin MN (2010) Policosanols as nutraceuticals: fact or fiction. Critical Reviews in Food Science and Nutrition 50: 259-267.
[82]	Poquette NM, Gu X, Lee SO (2014) Grain sorghum muffin reduces glucose and insulin responses in men. Food & Function, 5 (5), 894–899.
[83]	Links MR, Taylor J, Kruger MC, Taylor JR (2015) Sorghum condensed tannins encapsulated in kafirin microparticles as a nutraceutical for inhibition of amylases during digestion to attenuate hyperglycaemia. Journal of Functional Foods, 12, 55–63.
[84]	Kim JS, Hyun TK, Kim MJ (2011) The inhibitory effects of ethanol extracts from sorghum, foxtail millet and proso millet on α-glucosidase and α-amylase activities. Food Chemistry 124: 1647-1651.
[85]	Farrar JL, Hartle DK, Hargrove JL, Greenspan P (2008) A novel nutraceutical property of select sorghum (Sorghum bicolor) brans: inhibition of protein glycation. Phytotherapy Research 22: 1052-1056.
[86]	Yamagishi Si (2011) Role of advanced glycation end products (AGEs) and receptor for AGEs (RAGE) in vascular damage in diabetes. Experimental gerontology 46: 217-224.
[87]	KamathV, Niketh S, Chandrashekar A, Rajini PS (2007) Chymotryptic hydrolysates of α-kafirin, the storage protein of sorghum (Sorghum bicolor) exhibited angiotensin converting enzyme inhibitory activity. Food Chemistry 100: 306-311.
[88]	Clemente, Jose C, Ursell, Luke K, Parfrey, Laura W, Knight R (2012) The impact of the gut microbiota on human health: an integrative view. Cell 148: 1258-1270.
[89]	Laparra JM, Sanz Y (2010). Interactions of gut microbiota with functional food components and nutraceuticals. Pharmacological Research 61: 219-225.
[90]	AidaY, Tamogami S, Kodama O, Tsukiboshi T (1996) Synthesisof 7-methoxyapigeninidin and its fungicidal activity Against gloeocercospora sorghi. Bioscience, Biotechnology, and Biochemistry, 60 (9), 1495–1496.
[91]	Stonecipher LL, Hurley PS, Netzly DH (1993) Effect of apigeninidin on the growth of selected bacteria. Journal of Chemical Ecology, 19 (5), 1021–1027.
[92]	Selma MV, Espn J, Tomsarbern FA (2009) Interaction between phenolics and gut microbiota: role in human health. Journal of agricultural and food chemistry 57: 6485-6501.
[93]	Serrano J, Puupponen-Pimiä R, Dauer A, Aura AM, Saura‐Calixto F (2009) Tannins: current knowledge of food sources, intake, bioavailability and biological effects. Molecular Nutrition & Food Research 53: 310-329.
[94]	Cardona F, Andrés-Lacueva C, Tulipani S, Tinahones FJ, Queipo-OrtuñoMI (2013) Benefits of polyphenols on gut microbiota and implications in human health. The Journal of nutritional biochemistry 24: 1415-1422.
[95]	Larrosa M, az-Gasc MJ, Selma MV, Gonz lez-Sarras A, Toti S, ern JJ, Tomsarbern F, Dolara P, Espn J (2009) Effect of a low dose of dietary resveratrol on colon microbiota, inflammation and tissue damage in a DSS-induced colitis rat model. Journal of agricultural and food chemistry 57: 2211-2220
[96]	Requena T, Monagas M, Pozo-Bayón MA, Martín-Álvarez PJ, Bartolomé B, del Campo R, Ávila M, Martínez-Cuesta MC, Peláez C, Moreno-Arribas MV (2010) Perspectives of the potential implications of wine polyphenols on human oral and gut microbiota. Trends in Food Science & Technology 21: 332-344.
[97]	Scott KP, Duncan SH, Flint HJ (2008) Dietary fibre and the gut microbiota. Nutrition Bulletin 33: 201-211.
[98]	Hidalgo M, Oruna-Concha MJ, Kolida S, Walton GE, Kallithraka S, Spencer JP, Gibson GR, de Pascual-Teresa S (2012) Metabolism of anthocyanins by human gut microflora and their influence on gut bacterial growth. Journal of agricultural and food chemistry 60: 3882-3890.
[99]	Awika JM (2011) Sorghum flavonoids: Unusual compounds with promising implications for health. In J. M. Awika, V. Piironen, & S. Bean (Eds.), Advances in cereal science: Implications to food processing and health promotion (pp. 171–200) Washington, DC: American Chemical Society.
[100]	Dolara P, Luceri C, Filippo CD, Femia AP, Giovannelli L, Caderni G, Cecchini C, Silvi S, Orpianesi C, Cresci A (2005) Red wine polyphenols influence carcinogenesis, intestinal microflora, oxidative damage and gene expression profiles of colonic mucosa in F344 rats. Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis 591: 237-246.

Cite This Article

Plain Text BibTeX RIS

APA Style

Silamlak Birhanu. (2021). Potential Benefits of Sorghum [sorghum bicolor (l.) Moench] on Human Health: A Review. International Journal of Food Engineering and Technology, 5(1), 8-18. https://doi.org/10.11648/j.ijfet.20210501.13

Copy | Download

ACS Style

Silamlak Birhanu. Potential Benefits of Sorghum [sorghum bicolor (l.) Moench] on Human Health: A Review. Int. J. Food Eng. Technol. 2021, 5(1), 8-18. doi: 10.11648/j.ijfet.20210501.13

Copy | Download

AMA Style

Silamlak Birhanu. Potential Benefits of Sorghum [sorghum bicolor (l.) Moench] on Human Health: A Review. Int J Food Eng Technol. 2021;5(1):8-18. doi: 10.11648/j.ijfet.20210501.13

Copy | Download

@article{10.11648/j.ijfet.20210501.13,
  author = {Silamlak Birhanu},
  title = {Potential Benefits of Sorghum [sorghum bicolor (l.) Moench] on Human Health: A Review},
  journal = {International Journal of Food Engineering and Technology},
  volume = {5},
  number = {1},
  pages = {8-18},
  doi = {10.11648/j.ijfet.20210501.13},
  url = {https://doi.org/10.11648/j.ijfet.20210501.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20210501.13},
  abstract = {Introduction: From a nutritional perspective, sorghum is very important with respect to healthy and nutrition. Its higher proportion of slowly digestible and resistant starch components compared with other staple cereal crops. Furthermore, Sorghum is a source of some minerals, proteins (kafirins that have high degrees of polymerization, extensive disulfide bridges, strong interaction with tannins and starch makes proteins resistant to enzymatic digestion in the digestive tract) lipids, vitamins and phenolic compounds. Possessing diverse phytochemical content particularly in the bran layer (six times higher than the whole grain) and other beneficial compounds makes it more important and represents a promising opportunity to be exploited as a functional food or food ingredient and to reduce risk of non-communicable chronic diseases. Objective: To review literatures on potential health benefits of sorghum grain and understanding detailed phenolic extracts with respect to health. Method: original, adequate and recent articles on the same field were researched and conduct a comprehensive review on this topic. Thus, extraction and isolation of these compounds from sorghum is another option to fully exploit their application potential. In addition, some relevant scientific papers published in previous years were included. The article search was performed by matching the terms sorghum and Sorghum bicolor L. with a group of terms related to phenolic composition and nutritional value. The articles were screened and selected based on the title and abstract presented. Result: results of several articles showed that some sorghum varieties (black and brown sorghums) are rich in phenolic compounds, especially 3-deoxyanthocyanidins and condensed tannins which will show a lot of promise for utilization of sorghum with regard to human health in near future and sorghum may also be used as promising natural multifunctional additives in broad food processing. The studies demonstrated in vitro and in animals have shown that phenolic compounds and fat soluble polycosanols isolated from sorghum can benefit in different parameters. Sorghum phenolic compounds may also be used in medicinal products such as creams and cosmetics due to their pharmacological and antimicrobial properties. But the effects of whole sorghum and its fractions on human health need to be evaluated especially, preventive and therapeutic effects of sorghum whole grain and its fractions on human health, including gene and protein expression. Conclusion: Sorghum is an excellent source of bioactive compounds that can promote benefits to human health. In recent times, genetic engineering and breeding tools provide promising prospects to develop sorghum with desirable nutritional and phenolic profile, while maintaining good agronomic performance and yield, and this could be a fruitful area for further research. Investigations through mutagenesis-assisted breeding revealed that biosynthesis of phenolic compounds can be enhanced in sorghum.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Potential Benefits of Sorghum [sorghum bicolor (l.) Moench] on Human Health: A Review
AU  - Silamlak Birhanu
Y1  - 2021/03/30
PY  - 2021
N1  - https://doi.org/10.11648/j.ijfet.20210501.13
DO  - 10.11648/j.ijfet.20210501.13
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 8
EP  - 18
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20210501.13
AB  - Introduction: From a nutritional perspective, sorghum is very important with respect to healthy and nutrition. Its higher proportion of slowly digestible and resistant starch components compared with other staple cereal crops. Furthermore, Sorghum is a source of some minerals, proteins (kafirins that have high degrees of polymerization, extensive disulfide bridges, strong interaction with tannins and starch makes proteins resistant to enzymatic digestion in the digestive tract) lipids, vitamins and phenolic compounds. Possessing diverse phytochemical content particularly in the bran layer (six times higher than the whole grain) and other beneficial compounds makes it more important and represents a promising opportunity to be exploited as a functional food or food ingredient and to reduce risk of non-communicable chronic diseases. Objective: To review literatures on potential health benefits of sorghum grain and understanding detailed phenolic extracts with respect to health. Method: original, adequate and recent articles on the same field were researched and conduct a comprehensive review on this topic. Thus, extraction and isolation of these compounds from sorghum is another option to fully exploit their application potential. In addition, some relevant scientific papers published in previous years were included. The article search was performed by matching the terms sorghum and Sorghum bicolor L. with a group of terms related to phenolic composition and nutritional value. The articles were screened and selected based on the title and abstract presented. Result: results of several articles showed that some sorghum varieties (black and brown sorghums) are rich in phenolic compounds, especially 3-deoxyanthocyanidins and condensed tannins which will show a lot of promise for utilization of sorghum with regard to human health in near future and sorghum may also be used as promising natural multifunctional additives in broad food processing. The studies demonstrated in vitro and in animals have shown that phenolic compounds and fat soluble polycosanols isolated from sorghum can benefit in different parameters. Sorghum phenolic compounds may also be used in medicinal products such as creams and cosmetics due to their pharmacological and antimicrobial properties. But the effects of whole sorghum and its fractions on human health need to be evaluated especially, preventive and therapeutic effects of sorghum whole grain and its fractions on human health, including gene and protein expression. Conclusion: Sorghum is an excellent source of bioactive compounds that can promote benefits to human health. In recent times, genetic engineering and breeding tools provide promising prospects to develop sorghum with desirable nutritional and phenolic profile, while maintaining good agronomic performance and yield, and this could be a fruitful area for further research. Investigations through mutagenesis-assisted breeding revealed that biosynthesis of phenolic compounds can be enhanced in sorghum.
VL  - 5
IS  - 1
ER  -

Copy | Download

Author Information

Silamlak Birhanu

Department of Biology, Woldia University, Woldia, Ethiopia

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Silamlak Birhanu. (2021). Potential Benefits of Sorghum [sorghum bicolor (l.) Moench] on Human Health: A Review. International Journal of Food Engineering and Technology, 5(1), 8-18. https://doi.org/10.11648/j.ijfet.20210501.13

Copy | Download

ACS Style

Silamlak Birhanu. Potential Benefits of Sorghum [sorghum bicolor (l.) Moench] on Human Health: A Review. Int. J. Food Eng. Technol. 2021, 5(1), 8-18. doi: 10.11648/j.ijfet.20210501.13

Copy | Download

AMA Style

Silamlak Birhanu. Potential Benefits of Sorghum [sorghum bicolor (l.) Moench] on Human Health: A Review. Int J Food Eng Technol. 2021;5(1):8-18. doi: 10.11648/j.ijfet.20210501.13

Copy | Download

@article{10.11648/j.ijfet.20210501.13,
  author = {Silamlak Birhanu},
  title = {Potential Benefits of Sorghum [sorghum bicolor (l.) Moench] on Human Health: A Review},
  journal = {International Journal of Food Engineering and Technology},
  volume = {5},
  number = {1},
  pages = {8-18},
  doi = {10.11648/j.ijfet.20210501.13},
  url = {https://doi.org/10.11648/j.ijfet.20210501.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20210501.13},
  abstract = {Introduction: From a nutritional perspective, sorghum is very important with respect to healthy and nutrition. Its higher proportion of slowly digestible and resistant starch components compared with other staple cereal crops. Furthermore, Sorghum is a source of some minerals, proteins (kafirins that have high degrees of polymerization, extensive disulfide bridges, strong interaction with tannins and starch makes proteins resistant to enzymatic digestion in the digestive tract) lipids, vitamins and phenolic compounds. Possessing diverse phytochemical content particularly in the bran layer (six times higher than the whole grain) and other beneficial compounds makes it more important and represents a promising opportunity to be exploited as a functional food or food ingredient and to reduce risk of non-communicable chronic diseases. Objective: To review literatures on potential health benefits of sorghum grain and understanding detailed phenolic extracts with respect to health. Method: original, adequate and recent articles on the same field were researched and conduct a comprehensive review on this topic. Thus, extraction and isolation of these compounds from sorghum is another option to fully exploit their application potential. In addition, some relevant scientific papers published in previous years were included. The article search was performed by matching the terms sorghum and Sorghum bicolor L. with a group of terms related to phenolic composition and nutritional value. The articles were screened and selected based on the title and abstract presented. Result: results of several articles showed that some sorghum varieties (black and brown sorghums) are rich in phenolic compounds, especially 3-deoxyanthocyanidins and condensed tannins which will show a lot of promise for utilization of sorghum with regard to human health in near future and sorghum may also be used as promising natural multifunctional additives in broad food processing. The studies demonstrated in vitro and in animals have shown that phenolic compounds and fat soluble polycosanols isolated from sorghum can benefit in different parameters. Sorghum phenolic compounds may also be used in medicinal products such as creams and cosmetics due to their pharmacological and antimicrobial properties. But the effects of whole sorghum and its fractions on human health need to be evaluated especially, preventive and therapeutic effects of sorghum whole grain and its fractions on human health, including gene and protein expression. Conclusion: Sorghum is an excellent source of bioactive compounds that can promote benefits to human health. In recent times, genetic engineering and breeding tools provide promising prospects to develop sorghum with desirable nutritional and phenolic profile, while maintaining good agronomic performance and yield, and this could be a fruitful area for further research. Investigations through mutagenesis-assisted breeding revealed that biosynthesis of phenolic compounds can be enhanced in sorghum.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Potential Benefits of Sorghum [sorghum bicolor (l.) Moench] on Human Health: A Review
AU  - Silamlak Birhanu
Y1  - 2021/03/30
PY  - 2021
N1  - https://doi.org/10.11648/j.ijfet.20210501.13
DO  - 10.11648/j.ijfet.20210501.13
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 8
EP  - 18
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20210501.13
AB  - Introduction: From a nutritional perspective, sorghum is very important with respect to healthy and nutrition. Its higher proportion of slowly digestible and resistant starch components compared with other staple cereal crops. Furthermore, Sorghum is a source of some minerals, proteins (kafirins that have high degrees of polymerization, extensive disulfide bridges, strong interaction with tannins and starch makes proteins resistant to enzymatic digestion in the digestive tract) lipids, vitamins and phenolic compounds. Possessing diverse phytochemical content particularly in the bran layer (six times higher than the whole grain) and other beneficial compounds makes it more important and represents a promising opportunity to be exploited as a functional food or food ingredient and to reduce risk of non-communicable chronic diseases. Objective: To review literatures on potential health benefits of sorghum grain and understanding detailed phenolic extracts with respect to health. Method: original, adequate and recent articles on the same field were researched and conduct a comprehensive review on this topic. Thus, extraction and isolation of these compounds from sorghum is another option to fully exploit their application potential. In addition, some relevant scientific papers published in previous years were included. The article search was performed by matching the terms sorghum and Sorghum bicolor L. with a group of terms related to phenolic composition and nutritional value. The articles were screened and selected based on the title and abstract presented. Result: results of several articles showed that some sorghum varieties (black and brown sorghums) are rich in phenolic compounds, especially 3-deoxyanthocyanidins and condensed tannins which will show a lot of promise for utilization of sorghum with regard to human health in near future and sorghum may also be used as promising natural multifunctional additives in broad food processing. The studies demonstrated in vitro and in animals have shown that phenolic compounds and fat soluble polycosanols isolated from sorghum can benefit in different parameters. Sorghum phenolic compounds may also be used in medicinal products such as creams and cosmetics due to their pharmacological and antimicrobial properties. But the effects of whole sorghum and its fractions on human health need to be evaluated especially, preventive and therapeutic effects of sorghum whole grain and its fractions on human health, including gene and protein expression. Conclusion: Sorghum is an excellent source of bioactive compounds that can promote benefits to human health. In recent times, genetic engineering and breeding tools provide promising prospects to develop sorghum with desirable nutritional and phenolic profile, while maintaining good agronomic performance and yield, and this could be a fruitful area for further research. Investigations through mutagenesis-assisted breeding revealed that biosynthesis of phenolic compounds can be enhanced in sorghum.
VL  - 5
IS  - 1
ER  -

Copy | Download