Tracking the changes and bioaccessibility of phenolic compounds of sorghum grains (Sorghum bicolor (L.) Moench) upon germination and seedling growth by UHPLC-QTOF-MS/MS.
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| Title: | Tracking the changes and bioaccessibility of phenolic compounds of sorghum grains (Sorghum bicolor (L.) Moench) upon germination and seedling growth by UHPLC-QTOF-MS/MS. |
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| Authors: | D'Almeida, Carolina Thomaz dos Santos1,2 (AUTHOR) carolina.dalmeida@edu.unirio.br, Abdelbost, Lynda3 (AUTHOR), Mameri, Hamza3 (AUTHOR) hamza.mameri@inrae.fr, Ferreira, Mariana Simões Larraz1,2 (AUTHOR) mariana.ferreira@unirio.br |
| Source: | Food Research International. Oct2024, Vol. 193, pN.PAG-N.PAG. 1p. |
| Subjects: | Oxidant status, Phenols, Germination, Phenolic acids, Sorghum, Polyphenols, Tannins |
| Abstract: | [Display omitted] • Sorghum phenolic profile was revealed during germination and seedling growth. • Germination favored the decomplexation of compounds previously bound to cell-matrix. • Procyanidin dimers were found in tannin-free genotypes at low levels. • Germination increased phenolic acids in vitro bioaccessibility, mainly in oral phase. • Flavonoids bioaccessibility was progressively reduced towards seedling growth. In this study, phenolic profile/content was analyzed by high-resolution untargeted metabolomics after short germination (72 h) and seedling growth (144 h), using three sorghum genotypes varying in tannin content (IS 29569, Macia and IS 30400). In vitro antioxidant capacity and phenolic bioaccessibility were determined by microplate-based and INFOGEST methods, respectively. A total of 58 % annotated compounds were found in all genotypes; and phenolic acids and flavonoids represent more than 80 % of sorghum total abundance. PCA analysis showed higher phenolic variability in germination times (72 %) than genotypes (51 %). Germination reduced total ion abundance (−7 %) and free:bound phenolic compounds ratio (2.4–1.1), but antioxidant capacity remained constant. These results indicate the cell matrix-phenolic decomplexation, with the free compounds were quickly consumed after radicle emergence. Germination increased phenolic bioaccessibility (mainly in oral phase) but reduces flavonoids contents in gastric/intestinal digestion steps. This work can stimulate seed germination as a viable option for sorghum-based foods development, with improved nutritional and bioactive properties. [ABSTRACT FROM AUTHOR] |
| Copyright of Food Research International is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 179061697 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Tracking the changes and bioaccessibility of phenolic compounds of sorghum grains (Sorghum bicolor (L.) Moench) upon germination and seedling growth by UHPLC-QTOF-MS/MS. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22D'Almeida%2C+Carolina+Thomaz+dos+Santos%22">D'Almeida, Carolina Thomaz dos Santos</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> carolina.dalmeida@edu.unirio.br</i><br /><searchLink fieldCode="AR" term="%22Abdelbost%2C+Lynda%22">Abdelbost, Lynda</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Mameri%2C+Hamza%22">Mameri, Hamza</searchLink><relatesTo>3</relatesTo> (AUTHOR)<i> hamza.mameri@inrae.fr</i><br /><searchLink fieldCode="AR" term="%22Ferreira%2C+Mariana+Simões+Larraz%22">Ferreira, Mariana Simões Larraz</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> mariana.ferreira@unirio.br</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Food+Research+International%22">Food Research International</searchLink>. Oct2024, Vol. 193, pN.PAG-N.PAG. 1p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Oxidant+status%22">Oxidant status</searchLink><br /><searchLink fieldCode="DE" term="%22Phenols%22">Phenols</searchLink><br /><searchLink fieldCode="DE" term="%22Germination%22">Germination</searchLink><br /><searchLink fieldCode="DE" term="%22Phenolic+acids%22">Phenolic acids</searchLink><br /><searchLink fieldCode="DE" term="%22Sorghum%22">Sorghum</searchLink><br /><searchLink fieldCode="DE" term="%22Polyphenols%22">Polyphenols</searchLink><br /><searchLink fieldCode="DE" term="%22Tannins%22">Tannins</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: [Display omitted] • Sorghum phenolic profile was revealed during germination and seedling growth. • Germination favored the decomplexation of compounds previously bound to cell-matrix. • Procyanidin dimers were found in tannin-free genotypes at low levels. • Germination increased phenolic acids in vitro bioaccessibility, mainly in oral phase. • Flavonoids bioaccessibility was progressively reduced towards seedling growth. In this study, phenolic profile/content was analyzed by high-resolution untargeted metabolomics after short germination (72 h) and seedling growth (144 h), using three sorghum genotypes varying in tannin content (IS 29569, Macia and IS 30400). In vitro antioxidant capacity and phenolic bioaccessibility were determined by microplate-based and INFOGEST methods, respectively. A total of 58 % annotated compounds were found in all genotypes; and phenolic acids and flavonoids represent more than 80 % of sorghum total abundance. PCA analysis showed higher phenolic variability in germination times (72 %) than genotypes (51 %). Germination reduced total ion abundance (−7 %) and free:bound phenolic compounds ratio (2.4–1.1), but antioxidant capacity remained constant. These results indicate the cell matrix-phenolic decomplexation, with the free compounds were quickly consumed after radicle emergence. Germination increased phenolic bioaccessibility (mainly in oral phase) but reduces flavonoids contents in gastric/intestinal digestion steps. This work can stimulate seed germination as a viable option for sorghum-based foods development, with improved nutritional and bioactive properties. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Food Research International is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.foodres.2024.114854 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 1 StartPage: N.PAG Subjects: – SubjectFull: Oxidant status Type: general – SubjectFull: Phenols Type: general – SubjectFull: Germination Type: general – SubjectFull: Phenolic acids Type: general – SubjectFull: Sorghum Type: general – SubjectFull: Polyphenols Type: general – SubjectFull: Tannins Type: general Titles: – TitleFull: Tracking the changes and bioaccessibility of phenolic compounds of sorghum grains (Sorghum bicolor (L.) Moench) upon germination and seedling growth by UHPLC-QTOF-MS/MS. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: D'Almeida, Carolina Thomaz dos Santos – PersonEntity: Name: NameFull: Abdelbost, Lynda – PersonEntity: Name: NameFull: Mameri, Hamza – PersonEntity: Name: NameFull: Ferreira, Mariana Simões Larraz IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 10 Text: Oct2024 Type: published Y: 2024 Identifiers: – Type: issn-print Value: 09639969 Numbering: – Type: volume Value: 193 Titles: – TitleFull: Food Research International Type: main |
| ResultId | 1 |
