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Mazumder S, Bhattacharya D, Lahiri D, Moovendhan M, Sarkar T, Nag M. Harnessing the nutritional profile and health benefits of millets: a solution to global food security problems. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 39434598 DOI: 10.1080/10408398.2024.2417801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2024]
Abstract
India is dealing with both nutritional and agricultural issues. The maximum area of agricultural land with irrigation capabilities has been largely utilized, while the amount of dry land is expanding. The influence is distinct on farmer's livelihoods and earnings, which ultimately affects nutritional security. In order to attain nutritional security and the goal of SDG (Sustainable Development Goals), millets are sustainable solutions, with respect to high nutritional content, bioactive and medicinal properties, and climate resilience. The nutrient profile of millet includes 60%-70% carbohydrate content, 3.5%-5.2% fat, and 7.52%-12.1% protein sources. A wide spectrum of amino acids, including cysteine, isoleucine, arginine, leucine, tryptophan, lysine, histidine, methionine, tyrosine, phenylalanine, threonine, and valine are generally present in millets. Mineral content in millets includes calcium, phosphorus, potassium, sodium, and magnesium. Additionally, millets are an excellent source of bioactive molecules such as polyphenol, phenolic acid, flavonoids, active peptides, and soluble fiber, which have a wide range of therapeutic applications, including the prevention of free radical damage, diabetes, anti-microbial, anti- biofilm, and anti-cancer effects. This review will focus on the nutritional profile and health benefits of millet considering the present-day food security problems.
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Affiliation(s)
- Saikat Mazumder
- Department of Biotechnology, Institute of Engineering and Management, Kolkata, University of Engineering and Management, Kolkata
- Department of Food Technology, Guru Nanak Institute of Technology, Kolkata
| | - Debasmita Bhattacharya
- Department of Basic Science and Humanities, Institute of Engineering and Management, Kolkata, University of Engineering and Management, Kolkata
| | - Dibyajit Lahiri
- Department of Biotechnology, Institute of Engineering and Management, Kolkata, University of Engineering and Management, Kolkata
| | - Meivelu Moovendhan
- Center for Global Health Research, Saveetha Medical College and Hospital, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai, India
| | - Tanmay Sarkar
- Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, India
| | - Moupriya Nag
- Department of Biotechnology, Institute of Engineering and Management, Kolkata, University of Engineering and Management, Kolkata
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Zhu Y, Chen C, Dai Z, Wang H, Zhang Y, Zhao Q, Xue Y, Shen Q. Identification, screening and molecular mechanisms of natural stable angiotensin-converting enzyme (ACE) inhibitory peptides from foxtail millet protein hydrolysates: a combined in silico and in vitro study. Food Funct 2024; 15:7782-7793. [PMID: 38967438 DOI: 10.1039/d4fo01992j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/06/2024]
Abstract
The stability of bioactive peptides under various food processing conditions is the basis for their use in industrial manufacturing. This study aimed to identify natural ACE inhibitors with excellent stability and investigate their physicochemical properties and putative molecular mechanisms. Five novel ACE inhibitory peptides (QDPLFPL, FPGVSPF, SPAQLLPF, LVPYRP, and WYWPQ) were isolated and identified using RP-HPLC and Nano LC-MS/MS with foxtail millet protein hydrolysates as the raw material. These peptides are non-toxic and exhibit strong ACE inhibitory activity in vitro (IC50 values between 0.13 mg mL-1 and 0.56 mg mL-1). In addition to QDPLFPL, FPGVSPF, SPAQLLPF, LVPYRP, and WYWPQ have excellent human intestinal absorption. Compared to FPGVSPF and SPAQLLPF, the stable helical structure of LVPYRP and WYWPQ allows them to maintain high stability under conditions that mimic gastrointestinal digestion and various food processing (temperatures, pH, sucrose, NaCl, citric acid, sodium benzoate, Cu2+, Zn2+, K+, Mg2+, Ca2+). The results of molecular docking and molecular dynamics simulation suggest that LVPYRP has greater stability and binding capacity to ACE than WYWPQ. LVPYRP might attach to the active pockets (S1, S2, and S1') of ACE via hydrogen bonds and hydrophobic interactions, then compete with Zn2+ in ACE to demonstrate its ACE inhibitory activity. The binding of LVPYRP to ACE enhances the rearrangement of ACE's active structural domains, with electrostatic and polar solvation energy contributing the most energy to the binding. Our findings suggested that LVPYRP derived from foxtail millet protein hydrolysates has the potential to be incorporated into functional foods to provide antihypertensive benefits.
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Affiliation(s)
- Yiqing Zhu
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
| | - Changyu Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
| | - Zijian Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
| | - Han Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
| | - Yiyun Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
| | - Qingyu Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
| | - Yong Xue
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
| | - Qun Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
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Meng R, Li Z, Kang X, Zhang Y, Wang Y, Ma Y, Wu Y, Dong S, Li X, Gao L, Chu X, Yang G, Yuan X, Wang J. High Overexpression of SiAAP9 Leads to Growth Inhibition and Protein Ectopic Localization in Transgenic Arabidopsis. Int J Mol Sci 2024; 25:5840. [PMID: 38892028 PMCID: PMC11172308 DOI: 10.3390/ijms25115840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2024] [Revised: 05/24/2024] [Accepted: 05/24/2024] [Indexed: 06/21/2024] Open
Abstract
Amino acid permeases (AAPs) transporters are crucial for the long-distance transport of amino acids in plants, from source to sink. While Arabidopsis and rice have been extensively studied, research on foxtail millet is limited. This study identified two transcripts of SiAAP9, both of which were induced by NO3- and showed similar expression patterns. The overexpression of SiAAP9L and SiAAP9S in Arabidopsis inhibited plant growth and seed size, although SiAAP9 was found to transport more amino acids into seeds. Furthermore, SiAAP9-OX transgenic Arabidopsis showed increased tolerance to high concentrations of glutamate (Glu) and histidine (His). The high overexpression level of SiAAP9 suggested its protein was not only located on the plasma membrane but potentially on other organelles, as well. Interestingly, sequence deletion reduced SiAAP9's sensitivity to Brefeldin A (BFA), and SiAAP9 had ectopic localization on the endoplasmic reticulum (ER). Protoplast amino acid uptake experiments indicated that SiAAP9 enhanced Glu transport into foxtail millet cells. Overall, the two transcripts of SiAAP9 have similar functions, but SiAAP9L shows a higher colocalization with BFA compartments compared to SiAAP9S. Our research identifies a potential candidate gene for enhancing the nutritional quality of foxtail millet through breeding.
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Affiliation(s)
- Ru Meng
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China; (R.M.); (Z.L.); (X.K.); (Y.Z.); (Y.W.); (Y.M.); (Y.W.); (S.D.); (X.L.); (L.G.); (X.C.); (G.Y.)
| | - Zhipeng Li
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China; (R.M.); (Z.L.); (X.K.); (Y.Z.); (Y.W.); (Y.M.); (Y.W.); (S.D.); (X.L.); (L.G.); (X.C.); (G.Y.)
| | - Xueting Kang
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China; (R.M.); (Z.L.); (X.K.); (Y.Z.); (Y.W.); (Y.M.); (Y.W.); (S.D.); (X.L.); (L.G.); (X.C.); (G.Y.)
| | - Yujia Zhang
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China; (R.M.); (Z.L.); (X.K.); (Y.Z.); (Y.W.); (Y.M.); (Y.W.); (S.D.); (X.L.); (L.G.); (X.C.); (G.Y.)
| | - Yiru Wang
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China; (R.M.); (Z.L.); (X.K.); (Y.Z.); (Y.W.); (Y.M.); (Y.W.); (S.D.); (X.L.); (L.G.); (X.C.); (G.Y.)
| | - Yuchao Ma
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China; (R.M.); (Z.L.); (X.K.); (Y.Z.); (Y.W.); (Y.M.); (Y.W.); (S.D.); (X.L.); (L.G.); (X.C.); (G.Y.)
| | - Yanfeng Wu
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China; (R.M.); (Z.L.); (X.K.); (Y.Z.); (Y.W.); (Y.M.); (Y.W.); (S.D.); (X.L.); (L.G.); (X.C.); (G.Y.)
| | - Shuqi Dong
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China; (R.M.); (Z.L.); (X.K.); (Y.Z.); (Y.W.); (Y.M.); (Y.W.); (S.D.); (X.L.); (L.G.); (X.C.); (G.Y.)
- State Key Laboratory of Sustainable Dryland Agriculture (in Preparation), Shanxi Agricultural University, Jinzhong 030801, China
| | - Xiaorui Li
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China; (R.M.); (Z.L.); (X.K.); (Y.Z.); (Y.W.); (Y.M.); (Y.W.); (S.D.); (X.L.); (L.G.); (X.C.); (G.Y.)
- State Key Laboratory of Sustainable Dryland Agriculture (in Preparation), Shanxi Agricultural University, Jinzhong 030801, China
| | - Lulu Gao
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China; (R.M.); (Z.L.); (X.K.); (Y.Z.); (Y.W.); (Y.M.); (Y.W.); (S.D.); (X.L.); (L.G.); (X.C.); (G.Y.)
| | - Xiaoqian Chu
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China; (R.M.); (Z.L.); (X.K.); (Y.Z.); (Y.W.); (Y.M.); (Y.W.); (S.D.); (X.L.); (L.G.); (X.C.); (G.Y.)
| | - Guanghui Yang
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China; (R.M.); (Z.L.); (X.K.); (Y.Z.); (Y.W.); (Y.M.); (Y.W.); (S.D.); (X.L.); (L.G.); (X.C.); (G.Y.)
| | - Xiangyang Yuan
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China; (R.M.); (Z.L.); (X.K.); (Y.Z.); (Y.W.); (Y.M.); (Y.W.); (S.D.); (X.L.); (L.G.); (X.C.); (G.Y.)
- State Key Laboratory of Sustainable Dryland Agriculture (in Preparation), Shanxi Agricultural University, Jinzhong 030801, China
| | - Jiagang Wang
- College of Agriculture, Shanxi Agricultural University, Jinzhong 030801, China; (R.M.); (Z.L.); (X.K.); (Y.Z.); (Y.W.); (Y.M.); (Y.W.); (S.D.); (X.L.); (L.G.); (X.C.); (G.Y.)
- Hou Ji Laboratory in Shanxi Province, Shanxi Agricultural University, Jinzhong 030801, China
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Gupta M, Asfaha DM, Ponnaiah G. Millets: A Nutritional Powerhouse With Anti-cancer Potential. Cureus 2023; 15:e47769. [PMID: 38021676 PMCID: PMC10676454 DOI: 10.7759/cureus.47769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/26/2023] [Indexed: 12/01/2023] Open
Abstract
Millets are important food crops widely grown by smallholder farmers in the arid and semi-arid regions of the world. Millets are rich in protein, dietary fiber, micronutrients, and have a low glycemic index (GI) and desirable bioactive compounds. Due to their higher nutritional content, millets are popularly known as "nutricereals". Coinciding with the United Nations and the Food and Agriculture Organization's declaration of 2023 as the "International Year of Millets," this review underscores the nutritional value of these grains from the Poaceae family. The consumption of nutricereals is associated with several health benefits including lowering of blood sugar levels (diabetes), controlling blood pressure, and providing protection against thyroid, cardiovascular, and cancer diseases. A review of the literature from PubMed and Google Scholar was done focusing on the health benefits and anti-cancer properties of different millets. Millets have a rich content of macronutrients like carbohydrates and proteins, as well as micronutrients and bioactive compounds, including dietary fibers, essential fatty acids, and phytochemicals. This article explores millets' nutritional elements, i.e., macronutrients, micronutrients, and bioactive compounds, and provides insights into the types of carbohydrates present, the prebiotic function of dietary fibers, and millets' low GI. The study identified the mechanisms by which millets may deter cancer growth, focusing on the roles of dietary fibers, plant protease inhibitors, and bioactive peptides. Additionally, it compared the mineral and vitamin content of millets to other common grains, such as rice and wheat, and explored the potential health advantages of millets over other cereal crops. This review systematically investigated the health advantages of millets, particularly, their anti-cancer capabilities. Dietary fibers, plant protease inhibitors, and bioactive peptides present in millets have the capacity to induce apoptosis, inhibit cell proliferation, and interact with gut microbiota leading to potential anti-cancer effects. This review also identified existing challenges in the bioavailability and effective delivery of millets' bioactive peptides, advocating for further research to maximize their health benefits.
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Affiliation(s)
- Mansha Gupta
- Medicine, Kasturba Medical College, Manipal, Manipal, IND
| | | | - Govintharaj Ponnaiah
- Molecular Biology/Plant Breeding and Genetics, International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Hyderabad, IND
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Jin W, Cai W, Zhao S, Gao R, Jiang P. Uncovering the differences in flavor volatiles of different colored foxtail millets based on gas chromatography-ion migration spectrometry and chemometrics. Curr Res Food Sci 2023; 7:100585. [PMID: 37744553 PMCID: PMC10514424 DOI: 10.1016/j.crfs.2023.100585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 08/28/2023] [Accepted: 09/03/2023] [Indexed: 09/26/2023] Open
Abstract
The differences of volatile organic compounds in commercially available foxtail millets with different colors (black, green, white and yellow) were assayed through gas chromatography-ion migration spectrometry (GC-IMS) to explore their volatile flavor characteristics. Fifty-five volatile components were found in various colored foxtail millets, including 25 kinds of aldehydes (accounting for 39.19-48.69%), 10 ketones (25.36-32.37%), 15 alcohols (20.19-24.11%), 2 ethers (2.29-2.45%), 2 furans (1.49-2.95%) and 1 ester (0.27-0.39%). Aldehydes, alcohols and ketones were the chief volatiles in different colored foxtail millet, followed by furans, esters and ethers. These identified volatile flavor components in various colored foxtail millets obtained by GC-IMS could be well distinguished by principal components and cluster analysis. Meanwhile, a stable prediction model was fitted via partial least squares-discriminant analysis (PLS-DA), in which 17 kinds of differentially volatile components were screened out based on variable importance in projection (VIP>1). These findings might provide certain information for understanding the flavor traits of colored foxtail millets in future.
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Affiliation(s)
- Wengang Jin
- Qinba State Key Laboratory of Biological Resource and Ecological Environment (Incubation), School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong, Shaanxi, 723001, China
- Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi, 723001, China
| | - Wenqiang Cai
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034, China
| | - Shibo Zhao
- Qinba State Key Laboratory of Biological Resource and Ecological Environment (Incubation), School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong, Shaanxi, 723001, China
- Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi, 723001, China
| | - Ruichang Gao
- Qinba State Key Laboratory of Biological Resource and Ecological Environment (Incubation), School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong, Shaanxi, 723001, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Pengfei Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034, China
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Zhang L, Ma K, Zhao X, Li Z, Zhang X, Li W, Meng R, Lu B, Yuan X. Development of a Comprehensive Quality Evaluation System for Foxtail Millet from Different Ecological Regions. Foods 2023; 12:2545. [PMID: 37444285 DOI: 10.3390/foods12132545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 06/27/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
Foxtail millet (Setaria italica L.) is a critical grain with high nutritional value and the potential for increased production in arid and semiarid regions. The foxtail millet value chain can be upgraded only by ensuring its comprehensive quality. Thus, samples were collected from different production areas in Shanxi province, China, and compared in terms of quality traits. We established a quality evaluation system utilizing multivariate statistical analysis. The results showed that the appearance, nutritional content, and culinary value of foxtail millet produced in different ecological regions varied substantially. Different values of amino acids (DVAACs), alkali digestion values (ADVs), and total flavone content (TFC) had the highest coefficients of variation (CVs) of 50.30%, 39.75%, and 35.39%, respectively. Based on this, a comprehensive quality evaluation system for foxtail millet was established, and the quality of foxtail millet produced in the five production areas was ranked in order from highest to lowest: Dingxiang > Zezhou > Qinxian > Xingxian > Yuci. In conclusion, the ecological conditions of Xinding Basin are favorable for ensuring the comprehensive quality of foxtail millet. .
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Affiliation(s)
- Liguang Zhang
- College of Agriculture, Shanxi Agricultural University, Taiyuan 030801, China
| | - Ke Ma
- College of Agriculture, Shanxi Agricultural University, Taiyuan 030801, China
- College of Agriculture, China Agricultural University, Beijing 100089, China
| | - Xiatong Zhao
- College of Agriculture, Shanxi Agricultural University, Taiyuan 030801, China
| | - Zhong Li
- College of Agriculture, Shanxi Agricultural University, Taiyuan 030801, China
| | - Xin Zhang
- College of Agriculture, Shanxi Agricultural University, Taiyuan 030801, China
| | - Weidong Li
- College of Agriculture, Shanxi Agricultural University, Taiyuan 030801, China
| | - Ru Meng
- College of Agriculture, Shanxi Agricultural University, Taiyuan 030801, China
| | - Boyu Lu
- College of Agriculture, Shanxi Agricultural University, Taiyuan 030801, China
| | - Xiangyang Yuan
- College of Agriculture, Shanxi Agricultural University, Taiyuan 030801, China
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Health-Promoting Potential of Millet: A Review. SEPARATIONS 2023. [DOI: 10.3390/separations10020080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023] Open
Abstract
Being a key source of animal food, millet production has been sharply increasing over the last few years in order to cope with the dietary requirements of the ever-increasing world population. It is a splendid source of essential nutrients such as protein, carbohydrates, fat, minerals, vitamins, and also some other bioactive compounds that eventually help through multiple biological activities, including antioxidant, anti-hyperglycemic, anti-cholesterol, anti-hypertensive, anthropometric effects and regulation of gut microbiota composition. These bioactive compounds, nutrients, and functions of cereal grains can be affected by processing techniques such as decortication, soaking, malting, milling, fermentation, etc. This study discusses the nutritional and functional properties of millet-incorporated foods and their impact on health, based on around 150 articles between 2015 and 2022 from the Web of Science, Google Scholar, Food and Agriculture Organization of the United Nations (FAO), Breeding Bid Survey (BBS), and FoodData Central (USDA) databases. Analyzing literature reviews, it is evident that the incorporation of millet and its constituents into foodstuffs could be useful against undernourishment and several other health diseases. Additionally, this review provides crucial information about the beneficial features of millet, which can serve as a benchmark of guidelines for industry, consumers, researchers, and nutritionists.
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Protective Effect of Foxtail Millet Protein Hydrolysate on Ethanol and Pyloric Ligation-Induced Gastric Ulcers in Mice. Antioxidants (Basel) 2022; 11:antiox11122459. [PMID: 36552666 PMCID: PMC9774519 DOI: 10.3390/antiox11122459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 12/06/2022] [Accepted: 12/07/2022] [Indexed: 12/15/2022] Open
Abstract
Foxtail millet has been traditionally considered to possess gastroprotective effects, but studies evaluating its use as a treatment for gastric ulcers are lacking. Here, we assessed the antiulcer effects of foxtail millet protein hydrolysate (FPH) and explored its mechanism by using blocking agents. In a mouse model of ethanol-induced gastric ulcers, pretreatment with FPH reduced the ulcerative lesion index, downregulated the expression of inflammatory cytokines in the gastric tissue, increased the activity of antioxidant enzymes, and improved the oxidative status. FPH increased constitutive the activity of nitric oxide synthase (cNOS), NO levels, and mucin expression in gastric mucosa, and inhibited the activation of the ET-1/PI3K/Akt pathway. In a mouse model of pyloric ligation-induced gastric ulcers, FPH inhibited gastric acid secretion and decreased the activity of gastric protease. Pretreatment of mice with the sulfhydryl blocker NEM and the NO synthesis inhibitor L-NAME abolished the gastroprotective effect of FPH, but not the KATP channel blocker glibenclamide and the PGE2 synthesis blocker indomethacin. Among the peptides identified in FPH, 10 peptides were predicted to have regulatory effects on the gastric mucosa, and the key sequences were GP and PG. The results confirmed the gastroprotective effect of FPH and revealed that its mechanism was through the regulation of gastric mucosal mucus and NO synthesis. This study supports the health effects of a millet-enriched diet and provides a basis for millet protein as a functional food to improve gastric ulcers and its related oxidative stress.
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Naeem M, Malik MI, Umar T, Ashraf S, Ahmad A. A Comprehensive Review About Bioactive Peptides: Sources to Future Perspective. Int J Pept Res Ther 2022. [DOI: 10.1007/s10989-022-10465-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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García-Castro A, Román-Gutiérrez AD, Castañeda-Ovando A, Cariño-Cortés R, Acevedo-Sandoval OA, López-Perea P, Guzmán-Ortiz FA. Cereals as a Source of Bioactive Compounds with Anti-Hypertensive Activity and Their Intake in Times of COVID-19. Foods 2022; 11:3231. [PMID: 37430980 PMCID: PMC9601750 DOI: 10.3390/foods11203231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Revised: 10/08/2022] [Accepted: 10/11/2022] [Indexed: 11/16/2022] Open
Abstract
Cereals have phytochemical compounds that can diminish the incidence of chronic diseases such as hypertension. The angiotensin-converting enzyme 2 (ACE2) participates in the modulation of blood pressure and is the principal receptor of the virus SARS-CoV-2. The inhibitors of the angiotensin-converting enzyme (ACE) and the block receptors of angiotensin II regulate the expression of ACE2; thus, they could be useful in the treatment of patients infected with SARS-CoV-2. The inferior peptides from 1 to 3 kDa and the hydrophobic amino acids are the best candidates to inhibit ACE, and these compounds are present in rice, corn, wheat, oats, sorghum, and barley. In addition, the vitamins C and E, phenolic acids, and flavonoids present in cereals show a reduction in the oxidative stress involved in the pathogenesis of hypertension. The influence of ACE on hypertension and COVID-19 has turned into a primary point of control and treatment from the nutritional perspective. The objective of this work was to describe the inhibitory effect of the angiotensin-converting enzyme that the bioactive compounds present in cereals possess in order to lower blood pressure and how their consumption could be associated with reducing the virulence of COVID-19.
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Affiliation(s)
- Abigail García-Castro
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca–Tulancingo, Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
| | - Alma Delia Román-Gutiérrez
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca–Tulancingo, Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
| | - Araceli Castañeda-Ovando
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca–Tulancingo, Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
| | - Raquel Cariño-Cortés
- Área Académica de Medicina, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Elíseo Ramírez Ulloa, 400, Doctores, Pachuca de Soto 42090, Mexico
| | - Otilio Arturo Acevedo-Sandoval
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca–Tulancingo, Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
| | - Patricia López-Perea
- Área de Ingeniería Agroindustrial, Universidad Politécnica Francisco I. Madero, Francisco I. Madero, Hidalgo 42660, Mexico
| | - Fabiola Araceli Guzmán-Ortiz
- CONACYT, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
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Samtiya M, Aluko RE, Dhaka N, Dhewa T, Puniya AK. Nutritional and health-promoting attributes of millet: current and future perspectives. Nutr Rev 2022; 81:684-704. [PMID: 36219789 DOI: 10.1093/nutrit/nuac081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Millet is consumed as a staple food, particularly in developing countries, is part of the traditional diet in a number of relatively affluent countries, and is gaining popularity throughout the world. It is a valuable dietary energy source. In addition to high caloric value, several health-promoting attributes have been reported for millet seeds. This review describes many nutritional characteristics of millet seeds and their derivatives that are important to human health: antioxidant, antihypertensive, immunomodulatory or anti-inflammatory, antibacterial or antimicrobial, hypocholesterolemic, hypoglycemic, and anti-carcinogenic potential, and their role as modulators of gut health. There are several varieties, but the main focus of this review is on pearl millet (Cenchrus americanus [synonym Pennisetum glaucum]), one of the most widely eaten millet crops grown in India, though other millet types are also covered. In this article, the health-promoting properties of the natural components (ie, proteins, peptides, polyphenols, polysaccharides, oil, isoflavones, etc.) present in millet seeds are discussed. Although many of these health benefits have been demonstrated using animal models in vitro studies, human intervention-feeding trials are required to confirm several of the potential health benefits of millet seeds. Based on the nutritional and health-promoting attributes known for pearl millet (discussed in this review), finger millet and foxtail millet are suggested as good candidates for use in future nutritional interventions for improved human health.
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Affiliation(s)
- Mrinal Samtiya
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana, India
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Namrata Dhaka
- Department of Biotechnology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh, Haryana, India
| | - Tejpal Dhewa
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana, India
| | - Anil Kumar Puniya
- is with the Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
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12
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Aderinola TA, Duodu KG. Production, health-promoting properties and characterization of bioactive peptides from cereal and legume grains. Biofactors 2022; 48:972-992. [PMID: 36161374 PMCID: PMC9828255 DOI: 10.1002/biof.1889] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Accepted: 09/07/2022] [Indexed: 01/12/2023]
Abstract
The search for bioactive components for the development of functional foods and nutraceuticals has received tremendous attention. This is due to the increasing awareness of their therapeutic potentials, such as antioxidant, anti-inflammatory, antihypertensive, anti-cancer properties, etc. Food proteins, well known for their nutritional importance and their roles in growth and development, are also sources of peptide sequences with bioactive properties and physiological implications. Cereal and legume grains are important staples that are processed and consumed in various forms worldwide. However, they have received little attention compared to other foods. This review therefore is geared towards surveying the literature for an appraisal of research conducted on bioactive peptides in cereal and legume grains in order to identify what the knowledge gaps are. Studies on bioactive peptides from cereal and legume grains are still quite limited when compared to other food items and most of the research already carried out have been done without identifying the sequence of the bioactive peptides. However, the reports on the antioxidative, anticancer/inflammatory, antihypertensive, antidiabetic properties show there is much prospect of obtaining potent bioactive peptides from cereal and legume grains which could be utilized in the development of functional foods and nutraceuticals.
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Affiliation(s)
- Taiwo Ayodele Aderinola
- Department of Food Science and Technology, School of Agriculture and Agricultural TechnologyThe Federal University of TechnologyAkureNigeria
- Department of Consumer and Food Sciences, Faculty of Natural and Agricultural SciencesUniversity of PretoriaHatfieldSouth Africa
| | - Kwaku Gyebi Duodu
- Department of Consumer and Food Sciences, Faculty of Natural and Agricultural SciencesUniversity of PretoriaHatfieldSouth Africa
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13
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Aggarwal PR, Pramitha L, Choudhary P, Singh RK, Shukla P, Prasad M, Muthamilarasan M. Multi-omics intervention in Setaria to dissect climate-resilient traits: Progress and prospects. FRONTIERS IN PLANT SCIENCE 2022; 13:892736. [PMID: 36119586 PMCID: PMC9470963 DOI: 10.3389/fpls.2022.892736] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Accepted: 08/05/2022] [Indexed: 06/15/2023]
Abstract
Millets constitute a significant proportion of underutilized grasses and are well known for their climate resilience as well as excellent nutritional profiles. Among millets, foxtail millet (Setaria italica) and its wild relative green foxtail (S. viridis) are collectively regarded as models for studying broad-spectrum traits, including abiotic stress tolerance, C4 photosynthesis, biofuel, and nutritional traits. Since the genome sequence release, the crop has seen an exponential increase in omics studies to dissect agronomic, nutritional, biofuel, and climate-resilience traits. These studies have provided first-hand information on the structure, organization, evolution, and expression of several genes; however, knowledge of the precise roles of such genes and their products remains elusive. Several open-access databases have also been instituted to enable advanced scientific research on these important crops. In this context, the current review enumerates the contemporary trend of research on understanding the climate resilience and other essential traits in Setaria, the knowledge gap, and how the information could be translated for the crop improvement of related millets, biofuel crops, and cereals. Also, the review provides a roadmap for studying other underutilized crop species using Setaria as a model.
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Affiliation(s)
- Pooja Rani Aggarwal
- Department of Plant Sciences, School of Life Sciences, University of Hyderabad, Hyderabad, Telangana, India
| | - Lydia Pramitha
- School of Agriculture and Biosciences, Karunya Institute of Technology and Sciences, Coimbatore, Tamil Nadu, India
| | - Pooja Choudhary
- Department of Plant Sciences, School of Life Sciences, University of Hyderabad, Hyderabad, Telangana, India
| | | | - Pooja Shukla
- Department of Plant Sciences, School of Life Sciences, University of Hyderabad, Hyderabad, Telangana, India
| | - Manoj Prasad
- Department of Plant Sciences, School of Life Sciences, University of Hyderabad, Hyderabad, Telangana, India
- National Institute of Plant Genome Research (NIPGR), New Delhi, India
| | - Mehanathan Muthamilarasan
- Department of Plant Sciences, School of Life Sciences, University of Hyderabad, Hyderabad, Telangana, India
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14
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Chen Y, Zhang R, Xu J, Ren Q. Alteration of intestinal microflora by the intake of millet porridge improves gastrointestinal motility. Front Nutr 2022; 9:965687. [PMID: 36071942 PMCID: PMC9442030 DOI: 10.3389/fnut.2022.965687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Accepted: 08/03/2022] [Indexed: 11/13/2022] Open
Abstract
Foxtail millet (Setaria italica) has a long history of treating gastrointestinal ailments in China; however, little is known about the functional mechanism driving its therapeutic effects. The primary edible form of millet is porridge. This study investigates the effects of millet porridge on diphenoxylate-induced constipation and intestinal microflora in mice. Fifty mice were randomly divided into five groups: normal control group, constipation model group, and low-dose, medium-dose, and high-dose millet porridge groups. After 14 days of millet porridge gavage, constipation was induced and measured. The results showed that millet porridge prevented constipation by increasing the water content of feces, shortened the time of the first melena defecation, promoted gastric emptying, and improved the rate of gastrointestinal propulsion. Millet porridge also dose-dependently increased levels of Bifidobacterium and Lactobacillus and decreased levels of Escherichia coli, Enterococcus, and Bacteroides in the intestine. These results show that millet porridge could accelerate intestinal motility and change the proportions of intestinal flora and that it has a potent prebiotic effect.
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Affiliation(s)
- Ying Chen
- School of Light Industry, Beijing Technology and Business University, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Rong Zhang
- Xinjiang Second Medical College, Karamay, China
| | - Jialiang Xu
- School of Light Industry, Beijing Technology and Business University, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Qing Ren
- School of Light Industry, Beijing Technology and Business University, Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China
- *Correspondence: Qing Ren,
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15
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Punia Bangar S, Suri S, Malakar S, Sharma N, Whiteside WS. Influence of processing techniques on the protein quality of major and minor millet crops: A review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences Clemson University 29634 Clemson USA
| | - Shweta Suri
- Amity Institute of Food Technology (AIFT) Amity University Uttar Pradesh 201301 Noida India
| | - Santanu Malakar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management 131028 Sonipat Haryana India
| | - Nitya Sharma
- Centre for Rural Development and Technology Indian Institute of Technology Delhi 110016 New Delhi India
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16
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Afzaal M, Saeed F, Hanif H, Islam F, Hussain M, Shah YA, Ikram A. Nutritional composition and functional properties of fermented product (Koozh): A review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Muhammad Afzaal
- Department of Food Sciences Government College University Faisalabad‐ Pakistan
| | - Farhan Saeed
- Department of Food Sciences Government College University Faisalabad‐ Pakistan
| | - Hafsa Hanif
- Department of Food Sciences Government College University Faisalabad‐ Pakistan
| | - Fakhar Islam
- Department of Food Sciences Government College University Faisalabad‐ Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences Government College University Faisalabad‐ Pakistan
| | - Yasir Abbas Shah
- Department of Food Sciences Government College University Faisalabad‐ Pakistan
| | - Ali Ikram
- Department of Food Sciences Government College University Faisalabad‐ Pakistan
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17
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He L, Cheng L, Wang J, Liu J, Cheng J, Yang Z, Cao R, Han Y, Li H, Zhang B. Carotenoid Cleavage Dioxygenase 1 Catalyzes Lutein Degradation To Influence Carotenoid Accumulation and Color Development in Foxtail Millet Grains. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9283-9294. [PMID: 35876162 DOI: 10.1021/acs.jafc.2c01951] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Foxtail millet is a minor but economically important crop in certain regions of the world. Millet color is often used to judge grain quality, yet the molecular determinants of millet coloration remain unclear. Here, we explored the relationship between SiCCD1 and millet coloration in yellow and white millet varieties. Carotenoid levels declined with grain maturation and were negatively correlated with SiCCD1 expression, which was significantly higher in white millet as compared to yellow millet during the color development stage. Cloning of the SiCCD1 promoter and CDS sequences from these different millet varieties revealed the presence of two additional cis-regulatory elements within the SiCCD1 promoter in white millet varieties, including an enhancer-like GC motif element associated with anoxic specific inducibility and a GCN4-motif element associated with endosperm expression. Dual-luciferase reporter assays confirmed that SiCCD1 promoter fragments containing these additional cis-acting elements derived from white millet varieties were significantly more active than those from yellow millet varieties, consistent with the observed SiCCD1 expression patterns. Further in vitro enzyme detection assays confirmed that SiCCD1 primarily targets and degrades lutein. Together, these data suggest that SiCCD1 promoter variation was a key factor associated with the observed differences in SiCCD1 expression, which in turn led to the difference in millet coloration.
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Affiliation(s)
- Lu He
- College of Agriculture, Shanxi Agricultural University, Taigu 030801, China
- Maize Research Institute, Shanxi Agricultural University, Xinzhou 034000, China
| | - Lu Cheng
- College of Agriculture, Shanxi Agricultural University, Taigu 030801, China
| | - Junjie Wang
- College of Agriculture, Shanxi Agricultural University, Taigu 030801, China
| | - Jing Liu
- College of Agriculture, Shanxi Agricultural University, Taigu 030801, China
| | - Jinjin Cheng
- College of Agriculture, Shanxi Agricultural University, Taigu 030801, China
| | - Zhirong Yang
- Department of Foundation, Shanxi Agricultural University, Taigu 030801, China
| | - Rui Cao
- Shanxi Biological Research Institute Co., Ltd, Taiyuan 030000, China
| | - Yuanhuai Han
- College of Agriculture, Shanxi Agricultural University, Taigu 030801, China
- Institute of Agricultural Bioengineering, Shanxi Agricultural University, Taigu 030801, China
- Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-quality and Efficiency in Loess Plateau, Shanxi Agricultural University, Taigu 030801, China
| | - Hongying Li
- College of Agriculture, Shanxi Agricultural University, Taigu 030801, China
- Institute of Agricultural Bioengineering, Shanxi Agricultural University, Taigu 030801, China
| | - Bin Zhang
- College of Agriculture, Shanxi Agricultural University, Taigu 030801, China
- Institute of Agricultural Bioengineering, Shanxi Agricultural University, Taigu 030801, China
- Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-quality and Efficiency in Loess Plateau, Shanxi Agricultural University, Taigu 030801, China
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18
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Health Benefits of Cereal Grain- and Pulse-Derived Proteins. Molecules 2022; 27:molecules27123746. [PMID: 35744874 PMCID: PMC9229611 DOI: 10.3390/molecules27123746] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 06/06/2022] [Accepted: 06/07/2022] [Indexed: 12/19/2022] Open
Abstract
Pulses and whole grains are considered staple foods that provide a significant amount of calories, fibre and protein, making them key food sources in a nutritionally balanced diet. Additionally, pulses and whole grains contain many bioactive compounds such as dietary fibre, resistant starch, phenolic compounds and mono- and polyunsaturated fatty acids that are known to combat chronic disease. Notably, recent research has demonstrated that protein derived from pulse and whole grain sources contains bioactive peptides that also possess disease-fighting properties. Mechanisms of action include inhibition or alteration of enzyme activities, vasodilatation, modulation of lipid metabolism and gut microbiome and oxidative stress reduction. Consumer demand for plant-based proteins has skyrocketed primarily based on the perceived health benefits and lower carbon footprint of consuming foods from plant sources versus animal. Therefore, more research should be invested in discovering the health-promoting effects that pulse and whole grain proteins have to offer.
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19
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Exploration of bioactive peptides from various origin as promising nutraceutical treasures: In vitro, in silico and in vivo studies. Food Chem 2022; 373:131395. [PMID: 34710682 DOI: 10.1016/j.foodchem.2021.131395] [Citation(s) in RCA: 59] [Impact Index Per Article: 29.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 09/24/2021] [Accepted: 10/09/2021] [Indexed: 01/08/2023]
Abstract
The current health scenarios describe growing public health problems, such as diabetes, hypertension and cancer. Therefore, researchers focused on studying these health issues are interested in exploring bioactive compounds from different food sources. Among them, bioactive peptides have garnered huge scientific interest because of their multifunctional biological activities such as antioxidative, antimicrobial, antihypertensive, anticancer, antidiabetic, immunomodulatory effect. They can be used as food and pharmaceutical ingredients with a great potential against disease targets. This review covers methods of production in general for several peptides obtained from various food sources including seed, milk and meat, and described their biological activities. Particular focus was given to bioinformatic tools to advance quantification, detection and characterize each peptide sequence obtained from different protein sources with predicted biological activity. Besides, various in vivo studies have been discussed to provide a better understanding of their physiological functions, which altogether could provide valuable information for their commercialization in future foods.
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20
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Zhang B, Xu Y, Zhao C, Zhang Y, Lv H, Ji X, Wang J, Pang W, Wang X, Wang S. Protective effects of bioactive peptides in foxtail millet protein hydrolysates against experimental colitis in mice. Food Funct 2022; 13:2594-2605. [PMID: 35166735 DOI: 10.1039/d1fo02482e] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
It is of great significance to develop a dietary intervention strategy to prevent inflammatory bowel disease (IBD). A millet-rich diet can ameliorate IBD, but the active ingredients and mechanisms remain to be studied. Our results showed that the oral administration of foxtail millet protein hydrolysates (FMPH) reduced the disease activity index (DAI) score and improved the colon symptoms of dextran sulfate sodium (DSS)-induced colitis mice. FMPH reduced the serum LPS level, increased intestinal ZO-1 and occludin expression, inhibited NF-κB phosphorylation, and reduced the levels of TNF-α and IL-6. Further, FMPH inhibited Th17 cell differentiation, and inhibited inflammasome activation and IL-1β expression through the NLRP3/ASC/caspase-1 pathway. The results on Caco-2 cells confirmed the role of FMPH on tight junction and inflammasomes activation. A total of 2620 peptides were identified in FMPH by UPLC-MS/MS, of which 22 peptides were predicted as potential biopeptides, and the key sequences were LPF, ANP, PY, YW, and IPP. This study supports the effect of a diet rich in millet on the improvement of IBD and provides a scientific basis for the use of millet protein as a functional food to improve intestinal inflammation.
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Affiliation(s)
- Bowei Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
| | - Yingchuan Xu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
| | - Congying Zhao
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
| | - Yunhui Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
| | - Huan Lv
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
| | - Xuemeng Ji
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
| | - Jin Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
| | - Wenwen Pang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
| | - Xiaowen Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China.,Shanxi Functional Food Research Institute, Taigu, Shanxi 030801, PR China
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China. .,Shanxi Functional Food Research Institute, Taigu, Shanxi 030801, PR China
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21
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Shan S, Yin R, Shi J, Zhang L, Liu F, Qiao Q, Li Z. Bowman-Birk Major Type Trypsin Inhibitor Derived from Foxtail Millet Bran Attenuate Atherosclerosis via Remodeling Gut Microbiota in ApoE-/- Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:507-519. [PMID: 34989223 DOI: 10.1021/acs.jafc.1c05747] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Foxtail millet proteins and their hydrolysates have the potential to prevent atherosclerosis (AS). In our present study, a novel Bowman-Birk type major trypsin inhibitor from foxtail millet bran (FMB-BBTI) with an anti-AS effect was obtained by in vitro gastrointestinal bionic digestion. Further, the anti-AS activity of FMB-BBTI was verified by the classic apoE-/- mice model, characterized by the decreases of the inflammatory cytokines (TNF-α and IL-1β) and atherosclerotic plaque. Importantly, FMB-BBTI remodeled the structure of gut microbiota in apoE-/- mice, including the increase of Firmicutes at the phylum level, and the abundance alteration of five genera at the genus level, especially significant enrichment of Lactobacillus. Collectively, FMB-BBTI markedly restrains the AS progress, suggesting that the remodeling of gut microbiota induced by FMB-BBTI may be the critical factor for its anti-AS activity. This study indicates that FMB-BBTI may serve as a vital functional component contributing to the anti-AS potential of foxtail millet bran.
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Affiliation(s)
- Shuhua Shan
- Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of National Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Ruopeng Yin
- Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of National Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Jiangying Shi
- Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of National Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Lizhen Zhang
- School of Life Science, Shanxi University, Taiyuan 030006, China
| | - Fengming Liu
- School of Life Science, Shanxi University, Taiyuan 030006, China
| | - Qinqin Qiao
- Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of National Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Zhuoyu Li
- Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of National Ministry of Education, Shanxi University, Taiyuan 030006, China
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22
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Ito Y, Suzuki A, Nasukawa H, Miyaki K, Yano A, Nagasawa T. Ameliorative effects of Japanese barnyard millet (<i>Echinochloa esculenta</i> H. Scholz) bran supplementation in streptozotocin-induced diabetic rats. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2022. [DOI: 10.3136/fstr.fstr-d-22-00079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Yoshiaki Ito
- Biological Chemistry and Food Science, Faculty of Agriculture, Iwate University
| | - Ayaka Suzuki
- Biological Chemistry and Food Science, Faculty of Agriculture, Iwate University
| | - Haruka Nasukawa
- Biological Chemistry and Food Science, Faculty of Agriculture, Iwate University
| | - Kenji Miyaki
- Biological Chemistry and Food Science, Faculty of Agriculture, Iwate University
| | | | - Takashi Nagasawa
- Biological Chemistry and Food Science, Faculty of Agriculture, Iwate University
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23
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Finger Millet Ethanol Extracts Prevent Hypertension by Inhibiting the Angiotensin-Converting Enzyme Level and Enhancing the Antioxidant Capacity in Spontaneously Hypertensive Rats. Antioxidants (Basel) 2021; 10:antiox10111766. [PMID: 34829637 PMCID: PMC8614972 DOI: 10.3390/antiox10111766] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 11/02/2021] [Accepted: 11/02/2021] [Indexed: 11/17/2022] Open
Abstract
Finger millet (Eleusine coracana) contains high levels of calcium and polyphenols, which have a variety of beneficial functions. We tested the hypothesis that finger millet ethanol extracts (FEs) have an antihypertensive effect in spontaneously hypertensive rats (SHRs). The study groups were assigned as follows: (1) Wistar Kyoto rats (normal); (2) SHRs treated with saline (negative control); (3) SHRs treated with captopril 50 mg/kg bw (positive control); (4) SHRs treated with FE 250 mg/kg bw (FE250); and (5) SHRs treated with FE 500 mg/kg bw (FE500). FE supplementation improved the lipid profiles, including the triglyceride, total cholesterol, and low-density lipoprotein cholesterol levels, without deterioration in liver function. The thiobarbituric acid reactive substance concentration and superoxide dismutase activity significantly improved after the application of FE250 and FE500. Interestingly, FE250 and FE500 application dramatically reduced the systolic blood pressure. FE supplementation exhibited powerful control over the renin-angiotensin system by reducing the angiotensin-converting enzyme levels and renin mRNA expression in the kidney. Additionally, FE500 application ameliorated vascular remodeling, reversed the thickening media, and decreased the media thickness/lumen diameter ratio of the aorta. These results imply that FEs are a potent antihypertensive nutraceutical for regulating the renin-angiotensin system and simultaneously inhibiting oxidative stress.
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24
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Zhang Y, Liu W, Zhang D, Yang Y, Wang X, Li L. Fermented and Germinated Processing Improved the Protective Effects of Foxtail Millet Whole Grain Against Dextran Sulfate Sodium-Induced Acute Ulcerative Colitis and Gut Microbiota Dysbiosis in C57BL/6 Mice. Front Nutr 2021; 8:694936. [PMID: 34395495 PMCID: PMC8358663 DOI: 10.3389/fnut.2021.694936] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Accepted: 07/07/2021] [Indexed: 12/30/2022] Open
Abstract
This study investigated the effects of foxtail millet whole grain flours obtained through different processing methods on alleviating symptoms and gut microbiota dysbiosis in a dextran sulfate sodium (DSS)-induced murine colitis model. Sixty C57BL/6 mice were divided into six groups (n = 10 in each group), including one control group (CTRL) without DSS treatment and five DSS-treated groups receiving one of the following diets: AIN-93M standard diet (93MD), whole grain foxtail millet flour (FM), fermented (F-FM), germinated (G-FM), and fermented-germinated foxtail millet flour (FG-FM). A comparison of the disease activity index (DAI) demonstrated that foxtail millet whole grain-based diets could alleviate the symptoms of enteritis to varying degrees. In addition, 16S rRNA gene sequencing revealed that FG-FM almost completely alleviated DSS-induced dysbiosis. Mice on the FG-FM diet also had the lowest plasma IL-6 levels and claudin2 expression levels in the colon, indicating reduced systemic inflammation and improved gut barrier function. This study suggested that foxtail millet whole grain is an attractive choice for the intervention of IBD and gut microbiota dysbiosis, and its prebiotic properties are highly affected by the processing methods.
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Affiliation(s)
- Yuhan Zhang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China.,Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China.,Qilu Hospital, Shandong University, Jinan, China
| | - Wei Liu
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Di Zhang
- Qilu Hospital, Shandong University, Jinan, China
| | - Yanbing Yang
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Xianshu Wang
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Lingfei Li
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
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25
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Li S, Zhao W, Liu S, Li P, Zhang A, Zhang J, Wang Y, Liu Y, Liu J. Characterization of nutritional properties and aroma compounds in different colored kernel varieties of foxtail millet (Setaria italica). J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103248] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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Effects of Different Amylose Contents of Foxtail Millet Flour Varieties on Textural Properties of Chinese Steamed Bread. Processes (Basel) 2021. [DOI: 10.3390/pr9071131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In order to improve the nutritional value and quality of steamed bread, and promote the industrial development of the whole-grain food industry, a texture analyzer was used to study the effects of cultivars of whole foxtail millet flour (WFMF) on the texture of Chinese steamed bread (CSB). Orthogonal partial least squares discriminant analysis (OPLS-DA) was also conducted. The addition of different cultivars of WFMF significantly altered the height–diameter ratio, specific volume, hardness, cohesiveness, gumminess, and chewiness of CSB (p < 0.05). Large amounts of foxtail millet flour significantly increased the hardness, gumminess and chewiness of the bread (p < 0.05), and the bread height–diameter ratio, specific volume, cohesiveness and springiness significantly decreased (p < 0.05). We screened sensory evaluation, chewiness, specific volume, and hardness as the signature differences in the quality components according to the variable influence on the projection (VIP) values. OPLS-DA could distinguish the addition levels of different samples.
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Sachdev N, Goomer S, Singh LR. Foxtail millet: a potential crop to meet future demand scenario for alternative sustainable protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:831-842. [PMID: 32767555 DOI: 10.1002/jsfa.10716] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 07/27/2020] [Accepted: 08/07/2020] [Indexed: 06/11/2023]
Abstract
Foxtail millet (Setaria italica), an annual grass plant, produces seeds that possess health-promoting properties owing to its unique protein composition containing a high content of essential amino acids. The mature foxtail seeds mainly consist of proline-rich, alcohol-soluble proteins (prolamin) called setarins, comprising about 60% of the total protein, with less content of disulfide cross-linked proteins than with other cereal and millets. Protein fractionation schemes are an important tool and provide preliminary information on the nature of foxtail proteins for their applications in the field of agriculture, food pharma, and bio-based materials. Variation in the methods of preparation can influence the composition, structure, and nutritional quality of the protein concentrate. Moreover, foxtail protein or its hydrolysate has shown several bioactive effects that can be explored further for the management of chronic diseases in humans. Additionally, owing to its low cost and excellent functional properties of flour and protein concentrate, foxtail millet can be considered as good candidate for replacing animal protein foods. Furthermore, there is huge potential for successfully developing low-cost, protein-rich functional food products helpful in the prevention and management of lifestyle-related chronic diseases. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Niharika Sachdev
- Department of Food & Nutrition, Lady Irwin College, University of Delhi, New Delhi, India
| | - Sangeeta Goomer
- Department of Food & Nutrition, Lady Irwin College, University of Delhi, New Delhi, India
| | - Laishram R Singh
- Dr. B. R. Ambedkar Centre for Biomedical Research, University of Delhi, New Delhi, India
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28
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Multifunctional hydrolysates from kenaf (Hibiscus cannabinus L.) seed protein with high antihypertensive activity in vitro and in vivo. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00663-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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29
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Hu S, Yuan J, Gao J, Wu Y, Meng X, Tong P, Chen H. Antioxidant and Anti-Inflammatory Potential of Peptides Derived from In Vitro Gastrointestinal Digestion of Germinated and Heat-Treated Foxtail Millet ( Setaria italica) Proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9415-9426. [PMID: 32786864 DOI: 10.1021/acs.jafc.0c03732] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
This study aimed at identifying antioxidant and anti-inflammatory peptides derived from the in vitro gastrointestinal digestion of germinated and heated (microwave and boiling) foxtail millet. The protein digest fraction containing low-molecular-weight peptides (<3 kDa) and the most hydrophobic subfraction (F4) abundant in random coil structure were responsible for the bioactivity. Then, seven novel peptides were identified using liquid chromatography with tandem mass spectrometry (LC-MS/MS) from the most potent F4 subfraction derived from boiled germinated millet. All seven synthesized peptides significantly (p < 0.05) reduced reactive oxygen species production and increased glutathione content and superoxide dismutase activity in Caco-2 cells, whereas two peptides (EDDQMDPMAK and QNWDFCEAWEPCF) were superior in inhibiting nitric oxide, tumor necrosis factor-α (reduced to 42.29 and 44.07%, respectively), and interleukin-6 (reduced to 56.59 and 43.45%, respectively) production in a RAW 264.7 cell model. This study is the first to report about the potential role of germinated and heated foxtail millet as a source of dual antioxidant and anti-inflammatory peptides.
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Affiliation(s)
- Shuai Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, Jiangxi, China
- School of Food Science and Technology, Nanchang University, Nanchang 330031, Jiangxi, China
| | - Juanli Yuan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
- School of Pharmaceutical Science, Nanchang University, Nanchang 330006, Jiangxi, China
| | - Jinyan Gao
- School of Food Science and Technology, Nanchang University, Nanchang 330031, Jiangxi, China
| | - Yong Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Xuanyi Meng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, Jiangxi, China
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30
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Gong H, Gao J, Wang Y, Luo Q, Guo K, Ren F, Mao X. Identification of novel peptides from goat milk casein that ameliorate high-glucose-induced insulin resistance in HepG2 cells. J Dairy Sci 2020; 103:4907-4918. [DOI: 10.3168/jds.2019-17513] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Accepted: 02/04/2020] [Indexed: 12/21/2022]
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31
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Majid A, Priyadarshini C G P. Millet derived bioactive peptides: A review on their functional properties and health benefits. Crit Rev Food Sci Nutr 2019; 60:3342-3351. [DOI: 10.1080/10408398.2019.1686342] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Abdul Majid
- Department of Molecular Nutrition, CSIR - Central Food Technological Research Institute, Mysore, Karnataka, India
| | - Poornima Priyadarshini C G
- Department of Molecular Nutrition, CSIR - Central Food Technological Research Institute, Mysore, Karnataka, India
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32
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Cermeño M, Connolly A, O'Keeffe MB, Flynn C, Alashi AM, Aluko RE, FitzGerald RJ. Identification of bioactive peptides from brewers’ spent grain and contribution of Leu/Ile to bioactive potency. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103455] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
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Karaś M, Jakubczyk A, Szymanowska U, Jęderka K, Lewicki S, Złotek U. Different Temperature Treatments of Millet Grains Affect the Biological Activity of Protein Hydrolyzates and Peptide Fractions. Nutrients 2019; 11:E550. [PMID: 30841527 PMCID: PMC6471899 DOI: 10.3390/nu11030550] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Revised: 02/23/2019] [Accepted: 02/27/2019] [Indexed: 12/28/2022] Open
Abstract
The objective of this study was to analyze millet protein hydrolyzates and peptide fractions with molecular mass under 3.0 kDa obtained from grains treated with different temperature values as inhibitors of angiotensin-converting enzyme (ACE), α-amylase, and α-glucosidase activity. The protein fractions were hydrolyzed in vitro in gastrointestinal conditions and the highest degree of hydrolysis was noted for globulin 7S obtained from control grains (98.33%). All samples were characterized by a high peptide bioaccessibility index, which was 23.89 for peptides obtained from globulin 11S after treatment with 100 °C. The highest peptide bioavailability index was noted for peptides obtained from globulin 11S after the treatment with 65 °C (2.12). The highest potential metabolic syndrome inhibitory effect was determined for peptide fractions obtained from the prolamin control (IC50 for ACE and α-amylase was 0.42 and 0.11 mg/mL, respectively) and after the 100 °C treatment (IC50 for ACE and α-glucosidase was 0.33 and 0.12 mg/mL, respectively) and from globulin 11S after the 65 °C treatment (IC50 0.38 and 0.05 for ACE and α-glucosidase, respectively). The effect of these samples on endothelial cell HECa10 was determined. The sequences of potential inhibitory peptides were identified as GEHGGAGMGGGQFQPV, EQGFLPGPEESGR, RLARAGLAQ, YGNPVGGVGH, and GNPVGGVGHGTTGT.
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Affiliation(s)
- Monika Karaś
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland.
| | - Anna Jakubczyk
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland.
| | - Urszula Szymanowska
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland.
| | - Krystyna Jęderka
- Department of Regenerative Medicine and Cell Biology, Military Institute of Hygiene and Epidemiology, Kozielska 4, 01-163 Warsaw, Poland.
| | - Sławomir Lewicki
- Department of Regenerative Medicine and Cell Biology, Military Institute of Hygiene and Epidemiology, Kozielska 4, 01-163 Warsaw, Poland.
| | - Urszula Złotek
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland.
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Hou D, Chen J, Ren X, Wang C, Diao X, Hu X, Zhang Y, Shen Q. A whole foxtail millet diet reduces blood pressure in subjects with mild hypertension. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.09.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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35
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Ren X, Yin R, Hou D, Xue Y, Zhang M, Diao X, Zhang Y, Wu J, Hu J, Hu X, Shen Q. The Glucose-Lowering Effect of Foxtail Millet in Subjects with Impaired Glucose Tolerance: A Self-Controlled Clinical Trial. Nutrients 2018; 10:nu10101509. [PMID: 30326632 PMCID: PMC6213109 DOI: 10.3390/nu10101509] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 10/11/2018] [Accepted: 10/12/2018] [Indexed: 02/07/2023] Open
Abstract
Foxtail millet has relatively low starch digestibility and moderate glycemic index compared to other grains. Since there are still no clinical researches regarding its long-term effect on blood glucose, this self-controlled study was conducted to investigate the glucose-lowering effect of foxtail millet in free-living subjects with impaired glucose tolerance (IGT). Fifty g/day of foxtail millet was provided to enrolled subjects throughout 12 weeks and the related clinical parameters were investigated at week 0, 6 and 12, respectively. After 12 weeks of foxtail millet intervention, the mean fasting blood glucose of the subjects decreased from 5.7 ± 0.9 mmol/L to 5.3 ± 0.7 mmol/L (p < 0.001) and the mean 2 h-glucose decreased from 10.2 ± 2.6 mmol/L to 9.4 ± 2.3 mmol/L (p = 0.003). The intake of foxtail millet caused a significant increase of serum leptin (p = 0.012), decrease of insulin resistance (p = 0.007), and marginal reduction of inflammation. Furthermore, a sex-dependent difference in glucose-lowering effect of foxtail millet was observed in this study. Foxtail millet could improve the glycemic control in free-living subjects with IGT, suggesting that increasing the consumption of foxtail millet might be beneficial to individuals suffering from type 2 diabetes mellitus.
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Affiliation(s)
- Xin Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Ruiyang Yin
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Dianzhi Hou
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yong Xue
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Xianmin Diao
- Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Yumei Zhang
- School of Public Health, Peking University, Beijing 100191, China.
| | - Jihong Wu
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Jinrong Hu
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Xiaosong Hu
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Qun Shen
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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