Využití zrna čiroku zrnového a cukrového (Sorghum bicolor L. Moench, S. saccharatum L. Moench, var. saccharatum) pro bezlepkovou dietu při celiakii.
Authors: J. Petr, I. Michalík, H. Tlaskalová-Hogenová, I. Capouchová, O. Faměra, D. Urminská, L. Tučková, H. Knoblochová
English / Anglicky:
The authors study the collection of crops that should expand resources of plant products for the diet at the coeliac disease. Within this collection they studied ten grain sorghum (Sorghum bicolor L. Moench) and sugar sorghum (Sorghum saccharatum L. Moench, var. saccharatum) varieties. The total nitrogen was analysed with an average nitrogen 1.72 % and protein nitrogen with average content 1.55 %. Crude protein at N x 5.7 was 9.83 %, at N x 6.25 10.18 %, where pure proteins form 91 % of the total content of crude protein. The percentage of gliadins was found to be 32.33 - 44.82 % and glutelins 14.22 - 16.72 % in these samples in analysis of fractions of reserve proteins obtained by extraction with ethanol at 65 %°C. The hybrid GK Zsófia F1 from Hungary had the lowest content of gliadins, while on the contrary the highest percentage of gliadins show the sweet sorghum 150 cm tall Seva Flora. Evaluation of electrophoretic analysis of reserve proteins by the method SDS-PAGE confirmed the presence of monomer and aggregated prolamines. Regarding the possibility of the use of sorghum for gluten-free diet, immunological examination by the ELISA test is a decisive criterion, where it had been confirmed that the values found for gliadin content are deep below the limit value 10 mg.100 g-1. These results allow recommending sorghum for the use in the diet at coeliac disease. It was proved that cultivation of very early hybrids would be possible in warm sugar beet- and maize-growing region of Bohemia and Moravia in sites where grain maize is cultivated. Key-words: sorghum; total and protein nitrogen content; protein fractions; gluten-free diet; c