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

Abstract

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.