To help alleviate malnutrition in Africa, nutritionally enhanced sorghum was developed through genetic transformation to increase pro-vitamin A (β-carotene) accumulation and stability, to improve iron and zinc bioavailability, and to improve protein digestibility. Through many years of efforts, significant achievements have been made for these goals. We generated nutritionally enhanced sorghum lines with enhanced and stabilized pro-vitamin A that provide 20-90% of the Estimated Average Requirement (EAR) for children under age 3, lines with a 90% reduction in phytate that increase iron and zinc bioavailability and provide 40-80% of the EAR for iron and zinc, and lines that show no reduction in protein digestibility after cooking compared with normal levels. Once these nutritionally enhanced sorghum lines have undergone biosafety examination and have been deregulated, they will be ready for incorporation into sorghum varieties that will benefit Africa and other areas that rely upon sorghum as a staple food.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1007/978-1-4939-9039-9_14 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Recent Advances in the Mechanisms of Quality Degradation and Control Technologies for Peanut Butter: A Literature Review.
Foods
January 2025
Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology and Business University, Beijing 100080, China.
As the quality of life continues to improve globally, there is an increasing demand for nutritious and high-quality food products. Peanut butter, a widely consumed and nutritionally valuable product, must meet stringent quality standards and exhibit excellent stability to satisfy consumer expectations and maintain its competitive position in the market. However, its high fat content, particularly unsaturated fatty acids, makes it highly susceptible to quality deterioration during storage.
View Article and Find Full Text PDFImpact of Edible Insect Polysaccharides on Mouse Gut Microbiota: A Study on White-Spotted Flower Chafer Larva () and Silkworm Pupa ().
Foods
December 2024
Research and Development Center, Insilicogen Inc., Yongin 16954, Republic of Korea.
The increasing global population and the environmental consequences of meat consumption have led to the exploration of alternative sources of protein. Edible insects have gained attention as a sustainable and nutritionally rich meat alternative. We investigated the effects of two commonly consumed insects, larva and pupa, on beneficial gut microbiota growth, using whole 16s metagenome sequencing to assess diet-associated changes.
View Article and Find Full Text PDFInduction of Erythropoietin by dietary Medium-Chain Triacylglycerol in Humans.
Am J Physiol Endocrinol Metab
January 2025
The August Krogh Section for Molecular Physiology, Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Copenhagen, Denmark.
Erythropoietin (EPO) is pivotal in regulating red blood cell (erythrocyte) concentrations and is primarily synthesized in the kidney. Recent research has unveiled a possible link between elevated circulating concentrations of ketone bodies (KB) and circulating EPO concentrations, however, it is not known whether nutritionally induced endogenous ketogenesis can be a stimulus to induce EPO in humans. Therefore, this study aimed to assess whether acute and chronic intake of medium-chain fatty acid (MCFA)-containing triacylglycerol (MCT), which rapidly enhances endogenous circulating KB, would elevate circulating EPO concentrations in humans, as indicated by prior work with exogenous KB administration.
View Article and Find Full Text PDFEnhancing Mushroom Yield and Quality Through the Amendment of Soil Physicochemical Properties and Microbial Community with Wood Ash.
Microorganisms
November 2024
Center of Edible Fungi, Northwest A&F University, Yangling 712100, China.
mushroom is a nutritionally rich and rare edible fungus. The traditional cultivation model, which relies on expanding the cultivation area to meet market demand, is no longer sufficient to address the rapidly growing market demand. Enhancing the yield and quality of without increasing the cultivation area is an intractable challenge in the development of the mushroom industry.
View Article and Find Full Text PDFHealthier Traditional Green Natural Table Olives Through Mineral Chlorides Fortification During Packaging.
Foods
December 2024
Instituto de la Grasa (IG), CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Ctra. Utrera km 1, 41013 Sevilla, Spain.
Table olive processing implies losses of mineral nutrients and increased sodium levels due to using brine during fermentation and storage. This study investigated fortifying traditional table olives with mixtures of KCl, CaCl, and MgCl during packaging to enhance mineral content while reducing NaCl. This research analyses the distribution of cations between olives and brines and employed the Response Surface Methodology (RSM) to model mineral content and their contributions to the Reference Daily Intake (RDI).
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!