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You searched for subject:(3 deoxyanthocyanidins). Showing records 1 – 3 of 3 total matches.

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Texas A&M University

1. Taleon Alban, Victor Manuel. Phenolic Compounds of Sorghum, their Chemopreventive Properties and Absorption.

Degree: PhD, Food Science and Technology, 2013, Texas A&M University

Sorghum contains many phenolic compounds which have potential antioxidant, anti-inflammatory, and chemopreventive properties as well as natural colorants in foods. Phenolic compounds of stalks, sheaths, leaves, glumes and grains from tan (ARTx631/RTx436), red (Tx2911) and purple (Tx3362) sorghum plants were characterized by UPLC-MS/MS. Antiproliferative properties of selected sorghum extracts were evaluated using HT-29 colon cancer cells and absorption of their polyphenolics was determined by a Caco-2 in vitro model system. Phenolic acids, flavones, 3-deoxyanthocyanidins and chalcones were found in all plant components. Phenolic acids were predominant in the stalks, sheaths and grains of all sorghum types. Flavone glycosides were predominant in leaves, sheaths and stalks while flavone aglycones in glumes and grains. 3-Deoxyanthocyanidins and chalcones were mostly found in sheaths, leaves, glumes and grains of Tx2911 (red) and Tx3362 (purple) genotypes. Sorghum leaves showed high levels of flavone glycosides while glumes had high levels of flavones aglycones. Glume extract of ATx631/RTx436 (tan) and Tx2911 genotypes had the strongest antiproliferation activity (IC_(50) = 85-178 µg/ml), these extracts had also the highest levels of flavone aglycones (19.6-49.8 mg/g). Absorption of flavones (30.4-42.3 %) was higher than 3-deoxyantocyanidins (1.4-11.3%), while absorption of methoxylated 3-deoxyanthocyanidins (11.3%) was higher than non-methoxylated 3-deoxyanthocyanidins (1.4 – 1.6 %). Flavones had high absorption compared to other sorghum phenolics suggesting that sorghum flavone aglycones are more bioavailable than other sorghum phenolic compounds. Consequently, sorghum glumes could be used as used as a source of phytochemicals to increase value of sorghum crop. Advisors/Committee Members: Rooney, Lloyd W. (advisor), Awika, Joseph (committee member), Talcott, Susanne (committee member), Rooney, William L. (committee member).

Subjects/Keywords: Sorghum; flavone; 3-deoxyanthocyanidins; caco-2

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APA (6th Edition):

Taleon Alban, V. M. (2013). Phenolic Compounds of Sorghum, their Chemopreventive Properties and Absorption. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/151146

Chicago Manual of Style (16th Edition):

Taleon Alban, Victor Manuel. “Phenolic Compounds of Sorghum, their Chemopreventive Properties and Absorption.” 2013. Doctoral Dissertation, Texas A&M University. Accessed November 28, 2020. http://hdl.handle.net/1969.1/151146.

MLA Handbook (7th Edition):

Taleon Alban, Victor Manuel. “Phenolic Compounds of Sorghum, their Chemopreventive Properties and Absorption.” 2013. Web. 28 Nov 2020.

Vancouver:

Taleon Alban VM. Phenolic Compounds of Sorghum, their Chemopreventive Properties and Absorption. [Internet] [Doctoral dissertation]. Texas A&M University; 2013. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/1969.1/151146.

Council of Science Editors:

Taleon Alban VM. Phenolic Compounds of Sorghum, their Chemopreventive Properties and Absorption. [Doctoral Dissertation]. Texas A&M University; 2013. Available from: http://hdl.handle.net/1969.1/151146


Texas A&M University

2. Pfeiffer, Brian K. Genetic and Environmental Influences on the Inheritance of Sorghum with a Black Pericarp.

Degree: MS, Plant Breeding, 2014, Texas A&M University

The black pericarp trait in grain sorghum [Sorghum bicolor (L.) Moench] is a novel trait with complex inheritance. In addition to its uniform, dark appearance, black sorghum grain contains high levels of favorable phenolic compounds such as 3-deoxyanthocyanidins (3-DOA) and condensed tannins which have applications in the specialty food industry as high-antioxidant food additives, natural food colorants, or natural food preservatives. Previous studies have indicated the trait is not fully penetrant in all environmental conditions. Additionally, black sorghum has acceptable agronomic performance, but is significantly lower yielding than other elite grain sorghum hybrids. Further improvement of black sorghum is dependent on understanding the factors—both genetic and environmental—influencing the expression of this trait. The first of two studies investigated the effect of light shading on grain color and grain composition in black Tx3362. Increased light shading reduced, and in some cases, eliminated the black color resulting in red grain production. In addition, increased shading reduced the concentration of 3-deoxyanthocyanidins, total phenols, tannins, and fiber while increasing fat concentrations. Thus the black pericarp trait and associated high phenolic concentrations are strongly influenced by both intensity and duration of sunlight exposure. In the second study, a generation means analysis was performed to determine the genetic factors affecting the trait. This study concluded grain color and associated grain composition traits were influence by additive, dominance, and epistatic effects. The generation means analysis also determined the black pericarp trait is recessive, controlled by multiple genes, and is moderate to highly heritable. Despite these challenges, there is enough variation in breeding populations between red and black parents for further improvement of the trait. Creation of high yielding hybrids with uniformly dark grain and high levels of phenolic compounds will be possible through standard plant breeding practices. Advisors/Committee Members: Rooney, William L (advisor), Murray, Seth C (committee member), Awika, Joseph M (committee member).

Subjects/Keywords: sorghum; anthocyanins; 3-deoxyanthocyanidins; phenols; tannins; grain color; CIE L*a*b*

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Pfeiffer, B. K. (2014). Genetic and Environmental Influences on the Inheritance of Sorghum with a Black Pericarp. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/153608

Chicago Manual of Style (16th Edition):

Pfeiffer, Brian K. “Genetic and Environmental Influences on the Inheritance of Sorghum with a Black Pericarp.” 2014. Masters Thesis, Texas A&M University. Accessed November 28, 2020. http://hdl.handle.net/1969.1/153608.

MLA Handbook (7th Edition):

Pfeiffer, Brian K. “Genetic and Environmental Influences on the Inheritance of Sorghum with a Black Pericarp.” 2014. Web. 28 Nov 2020.

Vancouver:

Pfeiffer BK. Genetic and Environmental Influences on the Inheritance of Sorghum with a Black Pericarp. [Internet] [Masters thesis]. Texas A&M University; 2014. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/1969.1/153608.

Council of Science Editors:

Pfeiffer BK. Genetic and Environmental Influences on the Inheritance of Sorghum with a Black Pericarp. [Masters Thesis]. Texas A&M University; 2014. Available from: http://hdl.handle.net/1969.1/153608

3. Pfeiffer, Brian Kevin. The Improvement of Grain Sorghum Productivity, Black Pericarp Color, and Protein Digestibility.

Degree: PhD, Plant Breeding, 2017, Texas A&M University

Sorghum [Sorghum bicolor (L.) Moench] is an important cereal crop for the semiarid regions of the world. The improvement of sorghum grain production and sorghum grain quality are essential for the future of the crop. This study explores the genetic gain of hybrid sorghum breeding programs and investigates the nature of two important grain quality traits. A multi-environment trial was conducted that included hybrids ranging from the 1950s to today. Genetic yield gains in grain sorghum are increasing at approximately .008 t ha^-1 annually and many other physiological traits have demonstrated changes as well. Also, a Fv5 recombinant inbred line (RIL) population segregating for black and red pericarp color was evaluated in two Texas environments in the summer of 2017. Heritability and repeatability estimates were calculated and secondary plant metabolite biosynthesis genes were explored using RNAseq. The black pericarp trait appeared to be moderately heritable. Many of the same genes involved in 3-deoxyanthocyanidins (3-DOA) production in leaf tissue during fungal invasion appeared upregulated in black pericarp sorghum versus red pericarp sorghum. Finally, sorghum grain protein digestibility was investigated in a biparental mapping population and evaluated in two environments for two years. A near-infared spectrometry (NIR) calibration curve for in-vitro protein digestibility was developed to assist the phenotyping of this important quality trait. The protein digestibility trait was highly heritable and a significant genotype x environment effect was observed. Understanding key components of genetic gains in yield and other traits, as well as factors involved with important quality traits will benefit sorghum production in the future. Advisors/Committee Members: Rooney, William L (advisor), Murray, Seth C. (committee member), Awika, Joseph M (committee member), Mullet, John E (committee member).

Subjects/Keywords: sorghum; 3-deoxyanthocyanidins; genetic gain

…reductase EDGE Extraction of Differential Gene Expression F3H Flavanone 3-hydroxylase F3’H… …Flavonoid 3’hydroxylase FSII Flavone synthase II GxE Genotype x environment interaction HD… …3 2.1 Introduction… …41 3. GENE EXPRESSION AND HERITABILITY ANALYSIS OF THE BLACK PERICARP TRAIT… …49 3.1.7 Production of 3-DOA from Fungal Attack… 

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Pfeiffer, B. K. (2017). The Improvement of Grain Sorghum Productivity, Black Pericarp Color, and Protein Digestibility. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/173127

Chicago Manual of Style (16th Edition):

Pfeiffer, Brian Kevin. “The Improvement of Grain Sorghum Productivity, Black Pericarp Color, and Protein Digestibility.” 2017. Doctoral Dissertation, Texas A&M University. Accessed November 28, 2020. http://hdl.handle.net/1969.1/173127.

MLA Handbook (7th Edition):

Pfeiffer, Brian Kevin. “The Improvement of Grain Sorghum Productivity, Black Pericarp Color, and Protein Digestibility.” 2017. Web. 28 Nov 2020.

Vancouver:

Pfeiffer BK. The Improvement of Grain Sorghum Productivity, Black Pericarp Color, and Protein Digestibility. [Internet] [Doctoral dissertation]. Texas A&M University; 2017. [cited 2020 Nov 28]. Available from: http://hdl.handle.net/1969.1/173127.

Council of Science Editors:

Pfeiffer BK. The Improvement of Grain Sorghum Productivity, Black Pericarp Color, and Protein Digestibility. [Doctoral Dissertation]. Texas A&M University; 2017. Available from: http://hdl.handle.net/1969.1/173127

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