The Potential for Use of Antioxidants from Sorghum Bran in Foods as

Countermeasures Against Radiation Damage in Space

McDonough, C.M. [1], Awika, J.M. [1], Turner, N.D. [2], Xu, L. [1], and Rooney, L.W. [1],
[1] Cereal Quality Lab and [2] Faculty of Nutrition, Texas A&M University, College Station, TX.
Abstract Results
Ga la ctic co smic radia tio n (G CR) is the greatest threat to Bran Samples Brown and Black Bran Tortillas
humans during long duration spaceflight. GCR can damage
DNA, increasing the odds that astronauts will develop cancer,
which might be mitigated by use of nutritional
countermeasures such as antioxidants in the diet. If sufficient
antioxidants are included in foods tha t a stronauts find
appealing, like tortillas and extrudate sna ck s, then the
likelihood of cancer development can be reduced. High tannin
sor ghum brans ha ve high le vels o f antioxida nts and
incorporation of these brans creates no structural problems
that wo uld be detrimental to acceptability o f the food
products, observed with ESEM. A question remains whether
the radiation will alter the structure and antioxidant activity of
the bran; if it does, it cannot serve as a countermeasure.
After exposure to 0, 5, 10, 15, and 20 kGy o f gamma- The bran and testa are not physically affected
radiation, raw sorghum bran does not undergo structural by gamma radiation emitted at the tested
changes observe d by ESEM. Similar results ha ve been
observed for other radiation types. The antioxidant power
levels using the electron beam facility. There
(DPPH) of sorghum bran decreased nonsignificantly from is no breakdown of the structure at even the
694.5 to 675.5 µmolTE/g (high tannin) and 446.3 to 453.8 highest levels of either the brown or black
(black) after exposure to gamma-radiation at 0 to 20kGy. sorghums (right).
These observations suggest that sorghum bran could function Likewise, there is no physical change in the
as a nutritional countermeasure against the negative impacts
of radiation exposure.
bran after exposure to high-LET radiation at
Brookhaven National Laboratory (near right
Introduction and below).
In order for astronauts to survive the trip to Mars and Gamma-Irradiated Bran Samples (E Beam)
back, they must have sufficient levels of physical and HT = High Tannin Brown, BK = Black
chemical countermeasures against radiation damage.
Sample Total ABTS DPPH Catechin
One countermeasure may be dietary ant ioxidants ID Phenols Eq.
(µmol (µmol
present in foods they already enjoy eating, like tortillas
(GAE TE/g) TE/g) (mg/g)
or extruded snacks containing added antioxidants from mg/g)
sources such as brown and black sorghums, known for The fresh brown bran tortilla is expanded and appears no different from a control without bran (not
HT-0 65.5 718.6 694.5 155.88
the ir high antioxidant act ivity. Sufficient levels of shown) due to the small particle size of the bran. Shrinkage occurred during drying prior to
sorghum antioxidants can be added to these foods to +/- 1.94 +/- 3.18 +/- 13.85 +/- 11.24
exposure at Brookhaven. After irradiation, no changes in the bran particles or the tortilla structure
meet requirements without decreasing product quality, HT-5 63.0 740.9 695.1 151.37 were observed, however, some changes may have taken place in the starchy continuous phase.
however, there are no data on whether these
+/- 1.73 +/- 7.75 +/- 9.53 +/- 14.49 The matrix appears tighter and starch granules less pronounced; this could be due to changes from
components can either physically survive exposure to
radiation or whether the chemical components retain
irradiation or changes from additional drying. Tortillas with black sorghum bran reacted no
HT-15 63.2 758.3 661.8 165.24
sufficient activity after irradiation to act as differently than brown sorghum bran.
+/- 1.44 +/- 3.62 +/- 7.70 +/- 3.14
countermeasures.
HT-20 62.8 728.35 675.5 163.92 Galactic Cosmic Radiation Treatment
Three tests are used to look at antioxidant activity, +/- 0.95 +/- 2.00 +/- 4.99 +/- 0.03 Black and Brown Sorghum Bran Tortillas There were no significant differences in phenol
ABTS, DPPH and phenol content. All correlate highly content or antioxidant activity upon exposure to
High- 71.8 911.49 508.3 NA Sample ID Total ABTS DPPH
(r2>.9) to ORAC values, and with each other in general, Phenols high-LET exposure. The mechanisms of
LET +/- 1.02 +/- 10.43 +/- 3.80 (µmol (µmol
although exceptions occur, usually due to sample type (GAE TE/g) TE/g) radiation damage to food are unknown at this
There was no significant decrease in total Source
(Awika a nd Rooney, 2004). mg/g) time, but we suspect that the tortillas, which
phenol content or antioxidant values in either BK-0 28.9 321.3 446.3 NA
Brown 3.33 11.11 8.83
contain complex mixtures of starches, proteins
The beam line at Brookhaven NL provides high energy bran upon exposure to gamma irradiation. +/- 0.66 +/- 8.09 +/- 1.56
Before Exp. +/- 0.13 +/- 0.02 +/- 0.01
and other additives, and which are processed
radiation sources that simulate galactic cosmic radiation High-LET exposure significantly lowered DPPH under more extreme heat conditions may
BK-5 28.7 344.6 463.6 NA
that can physically break DNA stran ds and produce antioxidant potential but increased phenol Brown 3.31 11.10 9.06
+/- 0.30 +/- 1.53 +/- 5.35 protect the bran/testa particles containing the
reactive oxygen species, which can cause cancer. The content and ABTS activity; the residual After Exp. +/- 0.02 +/- 0.10 +/- 0.20
radiation from the EBeam facility is a lower energy
antioxidants to a greater degree than the
activity remained high compared to other BK-15 29.2 344.8 441.9 NA
extrudates. This implies that depending on
gamma radia tion used to sterilize food. Black 3.85 10.64 7.98
antioxidant sources (Awika and Rooney +/- 0.65 +/- 1.76 +/- 2.82
processing and ingredient content, delivery of
Before Exp. +/- 0.10 +/- 0.23 +/- 0.06
2004). ABTS values were lower in black bran
Objectives than DPPH, which is unusual, but the trends
BK-20 28.6 345.5 453.8 NA
Black 3.85 10.96 8.19
antioxidants after high energy irradiation will be
+/- 0.85 +/- 2.57 +/- 4.05 greater in some foods than others.
• Determine if testa and bran fractions are upon exposure were the same. What caused After Exp. +/- 0.02 +/- 0.26 +/- 0.10
physically damaged by gamma or cosmic this is unknown.
radiation
• Determine how radiation affects the antioxidant
potential of bran and food products using several
Black Bran Extrudate Conclusions
methods for determinations • This preliminary work indicates that food products can serve as successful delivery
vehicles for countermeasures against radiation damage in space, but consideration should
Materials and Methods be given to the differential responses to various forms of radiation from different products
as well as the processing and ingredients involved.
Brans: High tannin brown sorghum bran and black
sorghum bran alone, and added at 5% levels t o a • The microstructure of the bran, testa and food products were not altered by either low
standard wheat flour tortilla formulation, or added in energy electron beam or high-LET radiation sources.
30% cracked form t o sorghum grits to be direct • There is no change in the level of phenols or antioxidant activity in bran before and after
extruded in a single screw extruder. lower energy gamma irradiation by the electron beam.
• Processing prior to irradiation increases the susceptibility to oxidative damage and
Microscopy:
Environmental scanning electron microscopy,
decreases the antioxidan t activity of foods (Xu et al 2004, poster #388). High-LET
Electroscan E-3, 20kV accelerating voltage, Electron irradiation affects the products further on a molecular level, but the ex tent differs
Microscopy Center, Texas A&M University. depending on ingredients and how they may be interacting with the bran/testa particles.
To irradiate the product (left), it was crushed into smaller
Galactic Cosmic Radiation Treatment More work needs to be done to confirm and explain these results.
Antioxidant Potential:
pieces to physically fit in the beam (center). The bran
Black Sorghum Bran Extrudate remains embedded in the starchy matrix. The irradiated • Though the ABTS and DPPH methods provide different numbers, they follow the same
Total Phenols (Folin-Ciocalteu); Catechin Equivalent
Sample Total ABTS DPPH sample on the right shows no changes in structure- testa trends for tortillas and bran, and are closely correlated with ORAC values (Xu et al, 2004,
(Vanillin HCl); Antioxidant Potential (ABTS, DPPH). See
Xu et al. Poster #388 for de tails. ID Phenols (µmol (µmol cells remain intact and undamaged. poster #388).
(GAE TE/g) TE/g)
Rad iation Exposure: mg/g) Radiation significantly decreased phenol content and
Gamma- Electron Beam Facility, Institute of Food Before 11.7 132.9 108.2 antioxidant activity, possibly because the extrusion
Acknowledgments
Science and Engineering, Texas A&M University; dosage modifies the molecules in such a way that they might be We thank the EM Center, TAMU, for use of their facilities, John Ford and Les Braby, TAMU Nuclear Engineering Dept.,
Exposure +/- 0.02 +/- 0.08 +/- 1.02
levels = 0, 5, 15 a nd 20kGy. for processing the samples at Brookhaven National Laboratories, funding from the EBeam Facility at Texas A&M
more susceptible to bond breakage or oxidative damage University for the low energy gamma work, NSBRI NPFR00202, and USAID-INTSORMIL Title XII for grant support, and
Cosmic (GCR)- Brookhaven National Laboratory; dosage After 5.50 69.91 42.16
by the large iron molecules used in this irradiation. There the Cereal Quality Lab graduate students for making the products, we couldn’t do it without them.
level = 10k/cm2 (1cGy); high LET iron ion. Low dosage Exposure +/- 0.09 +/- 1.95 +/- 1.51
are also few other ingredients in the extrudate to shield or
but high e nergy. Awika and Rooney, 2004. Phytochem. 65, 1199-1221
bind the bran, which may have affected the responses. Xu et al, 2004, poster #388