Effect of the nixtamalization process on the protein bioaccessibility of white and red sorghum flours during in vitro gastrointestinal digestion

• Published in: Food research international Vol. 134; p. 109234
• Main Authors: Cabrera-Ramírez, A.H., Luzardo-Ocampo, I., Ramírez-Jiménez, A.K., Morales-Sánchez, E., Campos-Vega, R., Gaytán-Martínez, M.
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.08.2020
• Subjects: Condensed tannins; Digestion; Edible Grain; Flour - analysis; Humans; In vitro gastrointestinal digestion; Kafirin; Nixtamalization; Protein bioaccessibility; Sorghum; Tannins; DF; CRS; RMSD u.b; sodium dodecyl sulfate (PubChem CID: 3423265); NRS; QSQE; NDF; RRS; MB; GMQE; RMSD l.b; Papp Net; Condensed tannins; CWS; Procyanidin C1 (PubChem CID: 169853); CE; CTs; soda lime (PubChem CID: 66545795); In vitro gastrointestinal digestion; pepsin (PubChem CID: 135274930); Sorghum; (+)-catechin (PubChem CID: 9064); NWS; ER; PCA; RWS; NMR; Protein bioaccessibility; Nixtamalization; Kafirin; pentobarbital sodium (PubChem CID: 23676152); pancreatin (PubChem CID: 8049-47-6)
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2020.109234

[Display omitted] •Boiling cooking and nixtamalization increased protein bioaccessibility.•DF presented a higher protein bioaccessibility than NDF.•ER from sorghum proteins showed passive diffusion and transporters involvement.•PCA analysis linked the nixtamalization process to dissociation of δ-α complexes.•β/γ-kafirins had the highest in silico affinity with condensed tannins. Protein bioaccessibility is a major concern in sorghum (Sorghum bicolor L. Moench) due to potential interactions with tannins affecting its nutritional value. Technological treatments such as boiling or alkaline cooking have been proposed to address this problem by reducing tannin-protein interactions. This research aimed to evaluate the impact of nixtamalization in the protein bioaccessibility from two sorghum varieties (red and white sorghum) during in vitro gastrointestinal digestion. Nixtamalization increased protein bioaccessibility in the non-digestible fraction (NDF) (5.26 and 26.31% for red and white sorghum, respectively). However, cooking showed a higher permeation speed of protein from red sorghum flours at the end of the intestinal incubation (9.42%). The SDS-PAGE profile of the digested fraction (DF) at 90 min of intestinal incubation indicated that, for red sorghum, cooking allows the formation of α and γ-kafirins while nixtamalization increase α-kafirin release. Principal Components Analysis (PCA) showed the association between nixtamalization and dissociation of δα kafirin complexes and increased protein content in the digestible fraction. In silico interactions indicated the highest biding energies for (+)-catechin and kafirin fractions (β-kafirin: −7.0 kcal/mol; γ-kafirin: −5.8 kcal/mol, and δ-kafirin: −6.8 kcal/mol), suggesting a minor influence of depolymerized proanthocyanidin fractions with sorghum proteins as a result of the nixtamalization process. In conclusion, nixtamalization increased the bioaccessibility of sorghum proteins, depolymerizing condensed tannins, and breaking protein-tannin complexes. Such technological process improves the nutrimental value of sorghum, supporting its inclusion in the human diet.