Biologically Active Peptides from Sorghum [Sorghum bicolor (L.) Moench] Grain

Sorghum (Sorghum bicolor L. Moench) is an important staple food crop grown worldwide, easy to grow and drought tolerant. In recent years, sorghum grain has been increasingly regarded as a promising feedstock for the production of bioactive compounds. In particular, its main protein (kafirins fraction) has been used for the generation of biologically active peptides due to its high hydrophobic amino acid content and its hypoallergenicity. Several studies have shown that sorghum-derived peptides have antioxidant, anticancer, antimicrobial and anti-inflammatory activities, among others. These beneficial health effects could be attributed to the fact that in general, peptides derived from kafirins present glutamic acid and non-polar amino acids: proline, leucine and alanine. It has been reported that the presence of these hydrophobic amino acids in peptides facilitates their interaction with free radicals by neutralizing them, in addition to their low molecular weight and the position of the amino acids in the peptide sequence. Therefore, sorghum is a cereal with high potential for the production of biologically active peptides with benefits for human health.

Keywords: Alcalase, Bioactivity, Cereal, Health properties, Hydrophobicity, Kafirins, Peptide extract, Peptide fraction, Peptide sequence, Prolamins, Protein hydrolysate, Purified peptides, Sorghum flour, Sorghum grain, Sweet sorghum, White sorghum.