Search Results (6)

Waxy sorghum–soybean intercropping is a sustainable and intensive farming system in southwest China. However, there is limited knowledge about the effects of intercropped soybean combined with nitrogen application on nitrogen uptake and utilization in waxy sorghum. A two-year (2023 and 2024) field experiment was carried out using a randomized complete block design with three planting patterns and three nitrogen application rates to explore the responses of grain yield formation and nitrogen uptake, accumulation, transportation, metabolism physiology, and utilization of waxy sorghum for intercropped soybean combined with nitrogen application. Planting patterns included sole cropped waxy sorghum (SCW), sole cropped soybean (SCS), and waxy sorghum intercropped with soybean (WSI), and nitrogen application rates included zero nitrogen (N0), medium nitrogen (N1), and high nitrogen (N2). Results showed that the dry matter accumulation amount, nitrogen content, nitrogen accumulation amount, nitrogen transportation amount, nitrogen transportation rate, contribution rate of nitrogen transportation to grains, nitrogen metabolizing enzymes activities (including nitrate reductase, nitrite reductase, glutamine synthetase, glutamate synthetase, glutamate dehydrogenase, and glutamic-pyruvic transaminase), and active substances contents (including soluble sugar, soluble protein, and free amino acid) in various organs of waxy sorghum among planting patterns and nitrogen application rates were in the order of WSI > SCW and N1 > N2 > N0, respectively. In addition, the nitrogen uptake efficiency, nitrogen agronomy efficiency, nitrogen apparent efficiency, nitrogen recovery efficiency, nitrogen partial factor productivity, and nitrogen contribution rate of waxy sorghum among planting patterns and nitrogen application rates were in the sequence of WSI > SCW and N1 > N2, respectively. The changes in above traits resulted in the WSI-N1 treatment obtaining the highest grain yield (6020.66 kg ha⁻¹ in 2023 and 6159.81 kg ha⁻¹ in 2024), grain weight per spike (65.22 g in 2023 and 64.51 g in 2024), 1000-grain weight (23.14 g in 2023 and 23.18 g in 2024) of waxy sorghum, and land equivalent ratio (1.41 in 2023 and 1.44 in 2024). Overall, waxy sorghum intercropped with soybean combined with medium nitrogen application (220 kg ha⁻¹ for waxy sorghum and 18 kg ha⁻¹ for soybean) can help enhance the nitrogen uptake and utilization of waxy sorghum by improving nitrogen metabolizing enzymes’ activities and active substances’ contents, thereby promoting its productivity. Full article

(1) Background: This study aimed to evaluate the effect of an extruded whole-grain sorghum beverage containing L. paracasei on body composition, lipid profiles, and intestinal health in overweight and obese adults. (2) Methods: A chronic, single-blind randomized controlled pilot study was conducted with 30 volunteers allocated to three groups (n = 10/group): extruded sorghum beverage (ESB), extruded sorghum beverage with L. paracasei (ESPB), and control beverage (CB) (waxy maize starch). The chemical composition of the beverages was analyzed. Volunteers consumed the beverages for ten weeks at breakfast, along with individual dietary prescriptions. Body composition, biochemical markers, gastrointestinal symptoms, stool consistency, intestinal permeability, short-chain fatty acids, fecal pH, and stool L. paracasei DNA concentration were analyzed at the beginning and end of the intervention period. (3) Results: The ESB showed better composition than the CB, particularly in terms of resistant starch content, total phenolic compounds, condensed tannins, and antioxidant capacity. Both the ESB and the ESPB had an effect on body composition (estimated total visceral fat and waist volume), biochemical markers (Castelli index I), and intestinal health (Bristol scale, diarrhea score, valeric acid, and L. paracasei DNA concentration). No changes were observed in the CB group after the intervention. (4) Conclusions: Whole-grain sorghum beverages demonstrated good nutritional value, and consumption of these beverages, with or without L. paracasei, provided health benefits, including improvements in body composition, Castelli index I scores, and intestinal health, in overweight and obese adults. Full article

Sorghum (Sorghum bicolor) exhibits drought resistance and environmental adaptability, making it a crucial cereal crop for semi-arid regions. It has a wide range of uses, including as food, feed, brooms, alcohol production, and bioethanol. In particular, Taiwan imports nearly 50,000 tons of sorghum annually, primarily for the production of sorghum liquor. However, the ideal raw material for high-quality sorghum liquor is waxy sorghum, and not all sorghum varieties imported or promoted in Taiwan are of this waxy type. Consequently, there is a shortage of sufficient waxy sorghum raw materials to meet the demands of the Taiwan market. The occurrence of waxy sorghum (wx) is caused by the mutation of granule-bound starch synthase I (GBBS I), and there are currently several known types of mutants, carrying different wx^a, wx^b, and wx^c waxy alleles. Among them, wx^c is a novel mutation type, and in native sorghum in Taiwan, individuals with the waxy allele wx^c have been found. The three-line method is a commonly used breeding strategy, which simplifies the process of emasculation to obtain hybrid F₁ offspring. In this study, imported sorghum variety Liangnuo No.1 (with male sterility), native glutinous sorghum variety SB6 from Taiwan (carrying the wx^c waxy allele), and sorghum reference genome variety BTx623 were used as research materials. The goal was to use the three-line method to produce waxy sorghums, including the male sterile line (A-line), male sterile maintenance line (B-line), and fertility-restoring line (R-line). The breeding results showed that by using backcross breeding, molecular-assisted selection, and traditional field selection methods, high-quality three-line materials (A-, B-, R-lines, named CNA1, CNB1 CNR1, respectively) and F₁ hybrid (CNH1) with favorable agronomic traits and yield quality were successfully obtained. Full article

Colletotrichum sublineola is a casual pathogen of sorghum anthracnose. Sorghum pathologists often need to conduct evaluations for anthracnose resistance in large scale which are expensive and labor intensive. As a solution, an excised-leaf assay has been used, but whether or not leaf age, position or region affects pathogenicity scores has not previously been evaluated. Essentially, in an excised-leaf assay, is response to C. sublineola over all or part of a leaf blade identical? To get an answer, three sorghum and one Johnson grass cultivars were tested. The top five leaves were inoculated at the apex, mid-leaf and base of each leaf blade. Results show nearly no effect of leaf age to pathogenicity level within the top five leaves. Furthermore, in order to evaluate any protective role of leaf wax to C. sublineola, the wax was disrupted by simply wiping the leaf surface by a thumb, or as an alternative method, leaf surface tension was reduced by submerging leaves into 2% TWEEN 20 before inoculation. Compared to control, wiped leaves increased pathogenicity scores on the leaf blade and midrib in two of three sorghum cultivars, but 2% TWEEN 20-treated leaves had only minimal changes in pathogenicity level compared to controls. Full article

Waxy sorghum has greater economic value than wild sorghum in relation to their use in food processing and the brewing industry. Thus, the authentication of the waxy sorghum species is an important issue. Herein, a rapid and sensitive Authentication Amplification Refractory Mutation System-PCR (aARMS-PCR) method was employed to identify sorghum species via its ability to resolve single-nucleotide in genes. As a proof of concept, we chose a species of waxy sorghum containing the wx^c mutation which is abundantly used in liquor brewing. The aARMS-PCR can distinguish non-wx^c sorghum from wx^c sorghum to guarantee identification of specific waxy sorghum species. It allowed to detect as low as 1% non-wx^c sorghum in sorghum mixtures, which ar one of the most sensitive tools for food authentication. Due to its ability for resolving genes with single-nucleotide resolution and high sensitivity, aARMS-PCR may have wider applicability in monitoring food adulteration, offering a rapid food authenticity verification in the control of adulteration. Full article

Injera, an East African leavened sourdough fermented pancake has remarkable textural properties despite being made from non-wheat flours. However, teff flour, which produces the best quality injera, is expensive and limited in availability. The effects of waxy (high amylopectin) and high protein digestibility (HD) traits in sorghum on injera quality were studied. Eight white tan-plant sorghum lines expressing these traits in various combinations and three normal sorghum types were studied, with teff flour as reference. Descriptive sensory profiling of fresh and stored injera revealed that injera from waxy sorghums were softer, spongier, more flexible and rollable compared to injera from normal sorghum and much closer in these important textural attributes to teff injera. Instrumental texture analysis of injera similarly showed that waxy sorghum injera had lower stress and higher strain than injera from normal sorghum. The improved injera textural quality was probably due to the slower retrogradation and better water-holding of amylopectin starch. The HD trait, however, did not clearly affect injera quality, probably because the lines had only moderately higher protein digestibility. In conclusion, waxy sorghum flour has considerable potential for the production of gluten-free sourdough fermented flatbread-type products with good textural functionality. Full article