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Stran 1 iz 18 rezultatov
The isolation of large molecular mass procyanidins from grain sorghum and their interaction with [14C]methyl bovine serum albumins.
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Prijava / prijava
1. Three protein-free procyanidin fractions with molecular masses of 4000, 8000 and 10,000-50,000 were isolated from a bird resistant sorghum grain. 2. The interaction between the largest procyanidin and 88 or 1% methylated bovine serum albumin (14C labelled) is stronger with the more methylated
Total replacement of corn silage with sorghum silage improves milk fatty acid profile and antioxidant capacity of Holstein dairy cows.
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Prijava / prijava
Total mixed rations containing corn silage (CS) or forage sorghum silage (SS) were fed to mid-lactation Holstein cows to determine the effects on feed intake, lactation performance, milk composition and fatty acid profile, nutrient digestibility, blood metabolites, rumen microbial N synthesis, and
Determination of dihydroergosine in sorghum ergot using an immunoassay.
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Prijava / prijava
Dihydroergosine (DHES) is the principal toxic alkaloid produced by sorghum ergot (Claviceps africana). It has recently been shown that DHES levels as low as 1 mg/kg in animal feed can cause significant production losses. Quantitative immunoassays for detecting the related rye ergot alkaloid,
Effect of fermentation on sorghum protein fractions and in vitro protein digestibility.
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Changes in pH, titratable acidity, total soluble solids and proteins of Dabar sorghum (Sorghum bicolor (Linn) Moench.) during natural fermentation at 37 degreesC for up to 36 h were monitored. The pH of the fermenting material decreased sharply with a concomitant increase in the titratable acidity.
[Antiphysiological and nutritional factor changes in sorghum (Sorghum bicolor (L.) Moench) seeds during germination].
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The purpose of this work was to evaluate the effects of germination on the nutritional quality of two commercial varieties of low tannin content Sorghum: brown sorghum without testa (ICSY-CM89513) and white sorghum (ISIAP Dorado). After 24 hours of germination the condensed tannin concentration
Induced protein polymorphisms and nutritional quality of gamma irradiation mutants of sorghum.
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Physical and biochemical analysis of protein polymorphisms in seed storage proteins of a mutant population of sorghum revealed a mutant with redirected accumulation of kafirin proteins in the germ. The change in storage proteins was accompanied by an unusually high level accumulation of free lysine
Effect of popping on sorghum starch digestibility and predicted glycemic index.
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Prijava / prijava
Effect of popping on carbohydrate, protein, phytic acid and minerals of three varieties (pop sorghum, maldandi and red sorghum) of sorghum were studied. Significant changes (p ≤ 0.05) in the starch degradability including total and soluble amylose content, and resistant starch occurred due to
Thiamine deficiency in black male hostel-dwellers. The need for thiamine supplementation of sorghum beer.
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Some indices of nutrition have been examined in hostel- and non-hostel-dwelling groups of industrially employed black males. Hostel-dwellers in the large metropolitan areas have to prepare their own food and many are accustomed to excessive alcohol intake, especially of sorghum beer. In the two
Variability in tannin content, chemistry and activity in a diverse group of tannin containing sorghum cultivars.
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BACKGROUND
Tannins are large polyphenolic polymers and are known to bind proteins, limiting their digestibility, but are also excellent antioxidants. Numerous studies investigating the functional properties of sorghum tannin have been conducted by comparing grain samples from different sorghum lines
The efficacy of micronutrient-fortified sorghum meal in improving the immune status of HIV-positive adults.
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Prijava / prijava
BACKGROUND
Micronutrient deficiencies are common and compound the effects of human immunodeficiency virus (HIV) infection in Africa. Nutritional interventions, particularly vitamin A supplementation, may improve immune functioning and delay disease progression.
OBJECTIVE
To investigate the effect of
Effects of feeding raw or reconstituted high tannin red sorghum on nutrient utilisation and certain welfare parameters of broiler chickens.
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Prijava / prijava
1. A feeding trial was conducted on 360 1-d-old chicks from 0 to 6 weeks of age to assess the effect of processed high tannin red sorghum in the diet of broiler chickens on nutrient utilisation and certain welfare parameters. 2. Each of 9 dietary treatments was allotted to 4 groups (replicates) of
Modulation of proline-rich protein biosynthesis in rat parotid glands by sorghums with high tannin levels.
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Prijava / prijava
Feeding of sorghum with a high level of tannin (high-tannin sorghum) to rats caused changes in gene expression in parotid glands similar to isoproterenol treatment. Within 3 days the parotid glands were enlarged about 3-fold and a series of proline-rich proteins were increased about 12-fold. Unlike
Validation of QTL mapping and transcriptome profiling for identification of candidate genes associated with nitrogen stress tolerance in sorghum.
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Prijava / prijava
Quantitative trait loci (QTLs) detected in one mapping population may not be detected in other mapping populations at all the time. Therefore, before being used for marker assisted breeding, QTLs need to be validated in different environments and/or genetic backgrounds to rule out statistical
Inhibition of aromatase and α-amylase by flavonoids and proanthocyanidins from Sorghum bicolor bran extracts.
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Prijava / prijava
We compared the ability of simple flavonoids and proanthocyanidins in Sorghum bicolor bran extracts to inhibit enzymes in vitro. In particular, aromatase is a target for breast cancer therapy, and inhibition of α-amylase can reduce the glycemic effect of dietary starches. Proanthocyanidin-rich sumac
Germination of sorghum grain results in significant changes in paste and texture properties.
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Prijava / prijava
The changes in sorghum [Sorghum bicolor (L.) Moench] proteins during germination and the resultant effects on the physicochemical properties of sorghum flour were studied using non-germinated grains as a control. Results showed that flour obtained from germinated sorghum grains had lower protein
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