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Article ; Online: Bio-functional and prebiotics properties of products based on whole grain sorghum fermented with lactic acid bacteria.

Garzón, Antonela G / Veras, Flávio Fonseca / Brandelli, Adriano / Drago, Silvina R

Journal of the science of food and agriculture

2023 Volume 104, Issue 5, Page(s) 2971–2979

Abstract: Background: Products fermented with lactic acid bacteria based on whole grain flours of red or white sorghum (Sorghum bicolor (L.) Moench) added with malted sorghum flour, or with skim milk (SM) were developed. Composition, protein amino acid profile, ... ...

Abstract	Background: Products fermented with lactic acid bacteria based on whole grain flours of red or white sorghum (Sorghum bicolor (L.) Moench) added with malted sorghum flour, or with skim milk (SM) were developed. Composition, protein amino acid profile, total acidity, pH, prebiotic potential, and bio-functional properties after simulation of gastrointestinal digestion were evaluated. Results: In all cases, a pH of 4.5 was obtained in approximately 4.5 h. The products added with SM presented higher acidity. Products made only with sorghum presented higher total dietary fiber, but lower protein content than products with added SM, the last ones having higher lysine content. All products exhibited prebiotic potential, white sorghum being a better ingredient to promote the growth of probiotic bacteria. The addition of malted sorghum or SM significantly increased the bio-functional properties of the products: the sorghum fermented products added with SM presented the highest antioxidant (ABTS Conclusion: The fermented whole grain sorghum-based products could be commercially exploited by the food industry to expand the offer of the three high-growth markets: gluten-free products, plant-based products (products without SM), and functional foods. © 2023 Society of Chemical Industry.
MeSH term(s)	Lactobacillales/metabolism ; Sorghum/chemistry ; Whole Grains ; Antioxidants/metabolism ; Edible Grain/metabolism
Chemical Substances	Antioxidants
Language	English
Publishing date	2023-12-25
Publishing country	England
Document type	Journal Article
ZDB-ID	184116-6
ISSN	1097-0010 ; 0022-5142
ISSN (online)	1097-0010
ISSN	0022-5142
DOI	10.1002/jsfa.13189
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Article ; Online: Anti-diabetic properties of brewer's spent yeast peptides.

Aquino, Marilin E / Drago, Silvina R / Sánchez de Medina, Fermín / Martínez-Augustin, Olga / Cian, Raúl E

Food & function

2024 Volume 15, Issue 7, Page(s) 3778–3790

Abstract: Brewer's spent yeast (BSY) hydrolysates are a source of antidiabetic peptides. Nevertheless, the impact ... ...

Abstract	Brewer's spent yeast (BSY) hydrolysates are a source of antidiabetic peptides. Nevertheless, the impact of
MeSH term(s)	Animals ; Mice ; Saccharomyces cerevisiae/metabolism ; Mannose ; Molecular Docking Simulation ; alpha-Glucosidases ; Dipeptidyl-Peptidase IV Inhibitors/chemistry ; Peptides/pharmacology ; Peptides/chemistry ; Diabetes Mellitus ; Digestion ; Dipeptidyl Peptidase 4/genetics ; Dipeptidyl Peptidase 4/chemistry ; Protein Hydrolysates/chemistry
Chemical Substances	Mannose (PHA4727WTP) ; alpha-Glucosidases (EC 3.2.1.20) ; Dipeptidyl-Peptidase IV Inhibitors ; Peptides ; Dipeptidyl Peptidase 4 (EC 3.4.14.5) ; Protein Hydrolysates
Language	English
Publishing date	2024-04-02
Publishing country	England
Document type	Journal Article
ZDB-ID	2612033-1
ISSN	2042-650X ; 2042-6496
ISSN (online)	2042-650X
ISSN	2042-6496
DOI	10.1039/d3fo04040b
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Article: Purification, identification and in silico studies of antioxidant, antidiabetogenic and antibacterial peptides obtained from sorghum spent grain hydrolysate

Garzón, Antonela G. / Veras, Flávio F. / Brandelli, Adriano / Drago, Silvina R.

Lebensmittel-Wissenschaft + [i.e. und] Technologie. 2022 Jan., v. 153

2022

Abstract: The identification of antioxidant, antidiabetogenic and antimicrobial peptides obtained from sorghum spent grain (SSG) protein hydrolysate was performed. Antioxidant activity (AOA) was evaluated by ABTS⁺ radical cation scavenging, antidiabetogenic ... ...

Abstract	The identification of antioxidant, antidiabetogenic and antimicrobial peptides obtained from sorghum spent grain (SSG) protein hydrolysate was performed. Antioxidant activity (AOA) was evaluated by ABTS⁺ radical cation scavenging, antidiabetogenic activity (ADA) by dipeptidyl peptidase IV (DPP-IV) inhibition, and antimicrobial activity (AMA) through the minimum inhibitory concentration (MIC) method against 2 Gram-negative and 3 Gram-positive bacteria. SSG peptides were fractionated using a Sephadex G-25 molecular exclusion column, and fractions collected (F1–F6) were evaluated through AOA, ADA and AMA assays. The chromatographic process allowed increasing 20% the AOA and 35% the ADA in F2, and 90% the AMA in fractions F5 and F6. The most active fractions (F2, F5 and F6) were evaluated using LC-ESI-Q-TOF tandem mass spectrometry, which allowed identifying six new peptides with high bioactivity. Moreover, the docking refinement protocol showed that identified peptides could interact with the DPP-IV enzyme, two of them in a competitive inhibition mode. Sorghum spent grain (SSG) could be an important source of bioactive peptides. Additionally, this is the first report indicating the presence of antibacterial peptides encrypted in sorghum proteins.
Keywords	antimicrobial peptides ; antimicrobial properties ; antioxidant activity ; antioxidants ; cations ; computer simulation ; hydrolysates ; minimum inhibitory concentration ; protein hydrolysates ; tandem mass spectrometry
Language	English
Dates of publication	2022-01
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	241369-3
ISSN	0460-1173 ; 0023-6438
ISSN	0460-1173 ; 0023-6438
DOI	10.1016/j.lwt.2021.112414
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Article: Precooked sorghum flour as proper vehicle of ACE‐I and DPP‐IV inhibitory sorghum peptides

Cian, Raúl E. / Albarracín, Micaela / Garzón, Antonela G. / Drago, Silvina R.

International journal of food science & technology. 2022 Aug., v. 57, no. 8

2022

Abstract: Sorghum flour was heat treated for producing an instant dispersion ingredient. The precooked sorghum flour was added with ACE‐I and DPP‐IV inhibitory sorghum peptides (3.0 g peptide 100 g⁻¹). The product was reconstituted in water, and peptide ... ...

Abstract	Sorghum flour was heat treated for producing an instant dispersion ingredient. The precooked sorghum flour was added with ACE‐I and DPP‐IV inhibitory sorghum peptides (3.0 g peptide 100 g⁻¹). The product was reconstituted in water, and peptide bioaccessibility was evaluated by equilibrium dialysis method after simulated gastrointestinal digestion. Total peptide dialysability of precooked sorghum flour added with sorghum peptides was higher than those obtained for precooked sorghum flour (315.9 ± 14.8 vs. 45.2 ± 5.6 µmol, respectively) (P < 0.05). The ACE‐I and DPP‐IV‐IC₅₀ values of the bioaccessible peptides from the bioactive product were lower than those obtained for precooked sorghum flour ingredient (1.04 ± 0.12 vs. 1.82 ± 0.09 and 0.86 ± 0.02 vs. 2.12 ± 0.08 mg protein mL⁻¹, for ACE‐I and DPP‐IV, respectively) indicating a higher activity. Precooked sorghum flour was a good vehicle since it did not affect the bioaccessibility of ACE‐I and DPP‐IV inhibitory peptides provided by sorghum protein hydrolysate.
Keywords	bioavailability ; dialysis ; food science ; heat ; in vitro digestion ; ingredients ; peptides ; protein hydrolysates ; sorghum flour ; sorghum protein
Language	English
Dates of publication	2022-08
Size	p. 4832-4839.
Publishing place	John Wiley & Sons, Ltd
Document type	Article
Note	JOURNAL ARTICLE
ZDB-ID	883561-5
ISSN	0950-5423
ISSN	0950-5423
DOI	10.1111/ijfs.15718
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Article: Free α-amino acids, γ-Aminobutyric acid (GABA), phenolic compounds and their relationships with antioxidant properties of sorghum malted in different conditions.

Garzón, Antonela G / Drago, Silvina R

Journal of food science and technology

2018 Volume 55, Issue 8, Page(s) 3188–3198

Abstract: Two cultivars of sorghum were germinated at 25 or 30 °C for 1, 2, or 3 days to investigate the evolution of γ-Aminobutyric acid (GABA), total free phenolic compounds (FPC), hydroxycinnamic acid derivatives, free amino acid (FAA) profile, and antioxidant ... ...

Abstract	Two cultivars of sorghum were germinated at 25 or 30 °C for 1, 2, or 3 days to investigate the evolution of γ-Aminobutyric acid (GABA), total free phenolic compounds (FPC), hydroxycinnamic acid derivatives, free amino acid (FAA) profile, and antioxidant activity during malting. Results showed time-temperature interaction had significant influence on GABA accumulation, increasing over time at 25 °C, but keeping constant after first day at 30 °C. Free amino acid profile changed during malting with time and temperature, increasing until the third or second day at 25 and 30 °C, respectively. Content of hydroxycinnamic acid derivatives depended on time, temperature, and cultivar; ferulic was the phenolic acid found in greater amount. Pearson correlation analysis suggested malting generated not only FPC responsible for antioxidant activity, but also other bioactive compounds like FAA, particularly sulfur-containing ones. Germination for 3 days at 25 °C was the most suitable condition to obtaining functional sorghum malt.
Language	English
Publishing date	2018-06-14
Publishing country	India
Document type	Journal Article
ZDB-ID	242498-8
ISSN	0975-8402 ; 0022-1155
ISSN (online)	0975-8402
ISSN	0022-1155
DOI	10.1007/s13197-018-3249-0
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Article ; Online: In vivo

Oliva, María E / Cian, Raúl E / Ferreira, María Del Rosario / Garzón, Antonela G / Drago, Silvina R / D'Alessandro, María E

Food & function

2023 Volume 14, Issue 11, Page(s) 5290–5300

Abstract: Metabolic syndrome (MS) is a cluster of risk factors for the development of cardiovascular disease and type 2 diabetes mellitus. Some dietary bioactive compounds such as peptides can exert dual antioxidant and anti-inflammatory effects. The aim of this ... ...

Abstract	Metabolic syndrome (MS) is a cluster of risk factors for the development of cardiovascular disease and type 2 diabetes mellitus. Some dietary bioactive compounds such as peptides can exert dual antioxidant and anti-inflammatory effects. The aim of this study was to analyze the effects of microencapsulated brewers' spent grain peptides (BSG-P-MC) on hepatic injury, lipid peroxidation, oxidative stress and inflammation in the liver-spleen axis in Wistar rats fed with a sucrose-rich diet (SRD). Male rats received for 100 days a reference diet (RD), SRD or RD and SRD containing 700 mg per kg body weight per day of BSG-P-MC. The results demonstrated that BSG-P-MC reversed injury, lipid peroxidation, and oxidative stress in the liver. For the spleen, BSG-P-MC decreased the levels of lipid peroxidation, CAT activity, NFκB, PAI-1 and F4/80 protein mass levels with respect to the SRD-fed rats. Three peptides identified by LC-MS/MS from BSG-P-MC after
MeSH term(s)	Male ; Rats ; Animals ; Antioxidants/pharmacology ; Antioxidants/analysis ; Chromatography, Liquid ; Spleen ; Diabetes Mellitus, Type 2 ; Rats, Wistar ; Tandem Mass Spectrometry ; Peptides/chemistry ; Anti-Inflammatory Agents/pharmacology ; Anti-Inflammatory Agents/analysis ; Liver ; Edible Grain/chemistry
Chemical Substances	Antioxidants ; Peptides ; Anti-Inflammatory Agents
Language	English
Publishing date	2023-06-06
Publishing country	England
Document type	Journal Article
ZDB-ID	2612033-1
ISSN	2042-650X ; 2042-6496
ISSN (online)	2042-650X
ISSN	2042-6496
DOI	10.1039/d2fo04104a
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Article: Identification and in silico study of a novel dipeptidyl peptidase IV inhibitory peptide derived from green seaweed Ulva spp. hydrolysates

Cian, Raúl E. / Nardo, Agustina E. / Garzón, Antonela G. / Añon, María C. / Drago, Silvina R.

Lebensmittel-Wissenschaft + [i.e. und] Technologie. 2022 Jan. 15, v. 154

2022

Abstract: A number of functional foods containing seaweed-derived peptides are currently commercialized. Some seaweed derived peptide-containing products include Wakame peptide® and Nori peptide S®. To develop functional foods with the addition of Ulva spp. ... ...

Abstract	A number of functional foods containing seaweed-derived peptides are currently commercialized. Some seaweed derived peptide-containing products include Wakame peptide® and Nori peptide S®. To develop functional foods with the addition of Ulva spp. peptides, the isolation and identification of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from hydrolysates of this seaweed was performed. Ulva spp. peptides were fractionated and purified sequentially by anion exchange, ultrafiltration, and reversed phase high performance liquid chromatography. The fractions obtained from each analytical step were collected and the in vitro enzyme inhibitory activity was evaluated. The applied purification process increased the in vitro DPP-IV inhibitory activity. The inhibition mechanism of DPP-IV of the most active fraction was evaluated and it was analyzed by MALDI-TOF. A peptide SLAVSVH was identified. It has 57% of hydrophobic residues in their sequence (including Ala and branched chain amino acids), which could be a common feature among inhibitory peptides of DPP-IV. Molecular docking analysis showed that SLAVSVH/DPP-IV complex was stabilized by CH–π interactions between the side chains of Val6 with the indol of Trp629, and between rings of His7 with Trp563. The energy values obtained for the peptide under study indicate that it is a good candidate to inhibit DPP-IV.
Keywords	Ulva ; Undaria pinnatifida ; anion exchange ; computer simulation ; edible seaweed ; energy ; enzyme inhibitors ; high performance liquid chromatography ; hydrophobicity ; macroalgae ; peptides ; purification methods ; ultrafiltration
Language	English
Dates of publication	2022-0115
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	241369-3
ISSN	0460-1173 ; 0023-6438
ISSN	0460-1173 ; 0023-6438
DOI	10.1016/j.lwt.2021.112738
Database	NAL-Catalogue (AGRICOLA)

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Article: Impact of a plant-based diet supplemented with phytase on growth, tissue energy and bone mineral status of juvenile pacú (Piaractus mesopotamicus)

Bacchetta, Carla / Rossi, Andrea S. / Cian, Raúl E. / Cazenave, Jimena / Drago, Silvina R.

Journal of applied aquaculture. 2021 Oct. 02, v. 33, no. 4

2021

Abstract: The effects of fishmeal free plant-based diets and dietary phytase supplementation on growth, hematology, plasma, muscle, and liver composition, and bone mineral status of juvenile fish Piaractus mesopotamicus were studied. Two hundred and ten fish (13 ... ...

Abstract	The effects of fishmeal free plant-based diets and dietary phytase supplementation on growth, hematology, plasma, muscle, and liver composition, and bone mineral status of juvenile fish Piaractus mesopotamicus were studied. Two hundred and ten fish (13.70 ± 0.61 g) were maintained in a recirculating system (22 ± 1°C) and fed with two diets: plant-based experimental diet (ED) and plant-based experimental diet added with microbial phytase (EDP) for 120 days. Both treatments were replicated three times. Fish were fed twice a day at a readjusted-restricted rate (5% biomass weight per day). Growth performance measurements were carried out every 21 days. The activity of phytase after extrusion was 4001.1 ± 160.0 PU/kg diet. No significant differences in growth, morphometrical and hematological biomarkers, and tissue energy composition were detected. Lipid content of muscle decreased in EDP-fed fish. There was a higher content of zinc in EDP-fed fish, but there were no differences in bone weight, ash, calcium, and phosphorous content.
Keywords	Piaractus mesopotamicus ; aquaculture ; biomarkers ; biomass ; calcium ; energy ; experimental diets ; extrusion ; fish ; fish meal ; growth performance ; hematology ; juveniles ; lipid content ; liver ; muscles ; phosphorus content ; phytases ; plant-based diet ; zinc
Language	English
Dates of publication	2021-1002
Size	p. 300-314.
Publishing place	Taylor & Francis
Document type	Article
ZDB-ID	1089577-2
ISSN	1545-0805 ; 1045-4438
ISSN (online)	1545-0805
ISSN	1045-4438
DOI	10.1080/10454438.2020.1742267
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Article: Free α-amino acids, γ-Aminobutyric acid (GABA), phenolic compounds and their relationships with antioxidant properties of sorghum malted in different conditions

Garzón, Antonela G / Drago, Silvina R

Journal of food science and technology. 2018 Aug., v. 55, no. 8

2018

Abstract	Two cultivars of sorghum were germinated at 25 or 30 °C for 1, 2, or 3 days to investigate the evolution of γ-Aminobutyric acid (GABA), total free phenolic compounds (FPC), hydroxycinnamic acid derivatives, free amino acid (FAA) profile, and antioxidant activity during malting. Results showed time–temperature interaction had significant influence on GABA accumulation, increasing over time at 25 °C, but keeping constant after first day at 30 °C. Free amino acid profile changed during malting with time and temperature, increasing until the third or second day at 25 and 30 °C, respectively. Content of hydroxycinnamic acid derivatives depended on time, temperature, and cultivar; ferulic was the phenolic acid found in greater amount. Pearson correlation analysis suggested malting generated not only FPC responsible for antioxidant activity, but also other bioactive compounds like FAA, particularly sulfur-containing ones. Germination for 3 days at 25 °C was the most suitable condition to obtaining functional sorghum malt.
Keywords	antioxidant activity ; bioactive compounds ; correlation ; coumaric acids ; cultivars ; free amino acids ; gamma-aminobutyric acid ; germination ; malt ; malting ; temperature
Language	English
Dates of publication	2018-08
Size	p. 3188-3198.
Publishing place	Springer India
Document type	Article
ZDB-ID	242498-8
ISSN	0975-8402 ; 0022-1155
ISSN (online)	0975-8402
ISSN	0022-1155
DOI	10.1007/s13197-018-3249-0
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Article: Gastrointestinal and colonic in vitro bioaccessibility of γ-aminobutiric acid (GABA) and phenolic compounds from novel fermented sorghum food

Garzón, Antonela G / Van de Velde, Franco / Drago, Silvina R

Lebensmittel-Wissenschaft + [i.e. und] Technologie. 2020 Aug., v. 130

2020

Abstract: Effect of lactic acid bacteria fermentation on γ-aminobutiric acid (GABA) and phenolic compounds during the development of red and white sorghum fermented products (RS and WS, respectively) with malted sorghum flour added to each formulation was ... ...

Abstract	Effect of lactic acid bacteria fermentation on γ-aminobutiric acid (GABA) and phenolic compounds during the development of red and white sorghum fermented products (RS and WS, respectively) with malted sorghum flour added to each formulation was evaluated. Moreover, intestinal and colonic bioaccessibility of bioactive compounds (IB and CB, respectively) were estimated. Lactic acid fermentation increased significantly (p < 0.05) GABA content in RS and WS (20 and 30%, respectively). Intestinal bioaccessibility of GABA was ~30% for both products. Lactic acid fermentation modified the phenolic acid content differently in the two products. In RS, the free form of ρ-coumaric acid increased, while caffeic, ferulic, and sinapic acid contents decreased. However, WS experienced an increase in the contents of the free ρ-coumaric and sinapic acids. The range of phenolic compound IB and CB was from 1.2 to 54.9%, depending on the product and phenolic acid evaluated. Gallic acid was the most dialyzed phenolic acid at intestinal and colonic levels. The total IB and CB of phenolic compounds was 21 and 6% for RS, and 28% and 4% for WS, respectively.
Keywords	Sorghum bicolor ; bioavailability ; gallic acid ; intestines ; lactic fermentation ; sinapic acid ; sorghum flour
Language	English
Dates of publication	2020-08
Publishing place	Elsevier Ltd
Document type	Article
Note	NAL-AP-2-clean
ZDB-ID	241369-3
ISSN	0460-1173 ; 0023-6438
ISSN	0460-1173 ; 0023-6438
DOI	10.1016/j.lwt.2020.109664
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