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Modulation of sorghum biological activities by varieties and two traditional processing methods: an integrated in vitro/modelling approach

Authors

  • Ilaria Proietti,

    Corresponding author
    1. Agrisystem, Università Cattolica del Sacro Cuore, Piacenza, Italy
    2. Food and Veterinary Toxicology Unit, Department of Veterinary Public Health and Food Safety, Istituto Superiore di Sanità, Rome, Italy
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  • Sabrina Tait,

    1. Food and Veterinary Toxicology Unit, Department of Veterinary Public Health and Food Safety, Istituto Superiore di Sanità, Rome, Italy
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  • Federica Aureli,

    1. Food and Veterinary Toxicology Unit, Department of Veterinary Public Health and Food Safety, Istituto Superiore di Sanità, Rome, Italy
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  • Alberto Mantovani

    1. Food and Veterinary Toxicology Unit, Department of Veterinary Public Health and Food Safety, Istituto Superiore di Sanità, Rome, Italy
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Summary

Five sorghum cultivars (Sorghum bicolor (L.) Moench), from Nigeria, Senegal, Burkina Faso and Italy (two), were characterised by analysing the modulation of cellular functional markers and estimated iron bioavailability; the effect of traditional processing, fermentation and cooking, was also investigated. Glutathione peroxidase (Gpx) activity and total protein content were assayed in human colon-derived DLD-1 cell line exposed to raw and processed samples; iron bioavailability was estimated through the application of an algorithm. The Senegal variety showed promising characteristics: no effects on cell protein and GPx, and a threefold higher percentage of estimated iron bioavailability compared with the other varieties. Fermentation significantly reduced cell proteins and GPx by 26% and 58%, respectively, but improved estimated iron bioavailability from 34 to 77%, whereas cooking only reduced the cellular total protein content. The results indicate that selection of traditional varieties and processing methods can have a significant impact on parameters relevant to sorghum nutritional characteristics.

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