Extruded wholegrain sorghum porridges fortified with baobab fruit and moringa leaves display bioactive phenolics-related health-promoting properties

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
John Lubaale , June C. Serem , Megan J. Bester , M. Naushad Emmambux , Kwaku G. Duodu
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引用次数: 0

Abstract

Background and objectives

Food-to-food fortification (FtFF) is gaining traction as a strategy to enhance nutritional value of cereal-based foods. Sorghum, a major food crop for millions in the semi-arid tropics lends itself to such FtFF efforts. Such food-to-food fortified (FtF fortified) foods also contain bioactive phenolics with health-promoting properties in relation to potential protection against diet-related non-communicable diseases (NCDs) whose prevalence is increasing in sub-Saharan Africa. In this study, the effects of extrusion cooking of sorghum-based porridges FtF fortified with baobab fruit powder and moringa leaf powder on antioxidant, anti-inflammatory, antidiabetic and anti-lipogenic properties were determined.

Findings

FtFF porridges showed higher phenolic content (phenolic acids and their esters, flavonoids and their glycosides) and greater radical scavenging properties and reduction in advanced glycation end products (AGEs) compared to unfortified porridges. Extruded instant porridges had lower phenolic content, radical scavenging properties and showed less reduction in AGEs compared to conventionally wet-cooked porridges. All porridges exerted antioxidant effects in Caco-2 cells and FtFF inhibited nitric oxide (NO) formation in RAW 264.7 cells. Extracts from all porridge samples exhibited prevention and reduction of adipocyte formation in 3 T3-L1 cells, indicating anti-lipogenic effects.

Conclusion

FtFF (with moringa and baobab) and extrusion cooking can be used to produce instant porridges from wholegrain sorghums with targeted health-promoting properties to address rising non-communicable diseases in sub-Saharan Africa.

Significance and novelty

This study highlights the potential of FtFF with tropical plant foodstuffs to improve health-promoting properties of cereal wholegrain-based starchy staple foods.

添加了猴面包树果实和辣木树叶的全谷物高粱挤压粥显示出与生物活性酚有关的健康促进特性
背景和目标作为一种提高谷物食品营养价值的战略,食品营养强化(FtFF)正受到越来越多的关注。高粱是半干旱热带地区数百万人的主要粮食作物,适合进行食品营养强化。这种从食物到食物的强化(FtF)食品还含有生物活性酚类物质,具有促进健康的特性,可预防与饮食有关的非传染性疾病(NCDs),这种疾病在撒哈拉以南非洲的发病率正在上升。与未经强化的高粱粥相比,结果表明高粱粥的酚类物质(酚酸及其酯类、黄酮类化合物及其苷类)含量更高,自由基清除能力更强,高级糖化终产物(AGEs)减少。与传统的湿煮粥相比,挤压速溶粥的酚含量和自由基清除性能较低,AGEs 的减少量也较少。所有粥都能在 Caco-2 细胞中发挥抗氧化作用,而 FtFF 能抑制 RAW 264.7 细胞中一氧化氮(NO)的形成。所有粥样的提取物都能防止和减少 3 T3-L1 细胞中脂肪细胞的形成,这表明粥样具有抗脂肪生成的作用。意义和新颖性这项研究强调了利用热带植物食品来改善谷物全麦淀粉主食的健康促进特性的潜力。
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来源期刊
NFS Journal
NFS Journal Agricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍: The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production
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