02211naa a2200277 a 450000100080000000500110000800800410001902400510006010000170011124501210012826000090024952014220025865000160168065000150169665000150171165000130172665000170173965000100175665300160176665300140178265300140179670000200181070000220183070000210185277300600187321425652022-07-13       2022    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.lwt.2022.1133672DOI1 aPAIVA, C. L.  aGerminated sorghum (Sorghum bicolor L.) and seedlings show expressive contents of putrescine.h[electronic resource]  c2022  aFree bioactive amines were quantified during germination of tannin and tannin-free sorghum seeds (8 genotypes) and seedlings (2 genotypes). Among the ten amines investigated, three (putrescine, spermidine and spermine) were found. Tannin-free sorghum seeds had higher levels of spermidine, spermine, putrescine and total amines (1.28, 1.27, 0.35, 2.91 mg/100 g dwb, respectively), compared to tannin sorghum (0.91, 1.13, 0.06, 2.09 mg/100 g dwb, respectively). Throughout germination, in all seedling parts, putrescine was prevalent followed by spermidine. Spermine was only detected in the 7th germination day in the cotyledon and radicle of tannin sorghum. In the cotyledon, putrescine levels increased (24- and 30- fold for tannin and tannin-free sorghum, respectively). Spermine decreased, but it increased reaching initial levels (~1 mg/100 g dwb) in two tannin-free genotypes. Spermidine changes were not significant. Germinated sorghum was characterized by high putrescine and low spermidine levels, with higher levels for tannin-free (29.55 mg/100 g putrescine; 2.79 mg/100 g spermidine) compared to tannin (24.41 mg/100 g putrescine, 1.40 mg/100 g spermidine) sorghums. Different from other seeds, germinated sorghum is rich in putrescine. By selecting the proper genotype one can modulate polyamine contents in germinated sorghum, thereby obtaining different profile of amines for specific food application.  aGermination  aPolyamines  aSpermidine  aSpermine  aGerminação  aSorgo  aEspermidina  aEspermina  aPoliamina1 aNETTO, D. A. M.1 aQUEIROZ, V. A. V.1 aGLORIA, M. B. A.  tLWT. Food Science and Technologygv. 161, 113367, 2022.