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Gomes TM, Sousa P, Campos C, Perestrelo R, Câmara JS. Secondary Bioactive Metabolites from Foods of Plant Origin as Theravention Agents against Neurodegenerative Disorders. Foods 2024; 13:2289. [PMID: 39063373 PMCID: PMC11275480 DOI: 10.3390/foods13142289] [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: 06/28/2024] [Revised: 07/14/2024] [Accepted: 07/19/2024] [Indexed: 07/28/2024] Open
Abstract
Neurodegenerative disorders (NDDs) such as Alzheimer's (AD) and Parkinson's (PD) are on the rise, robbing people of their memories and independence. While risk factors such as age and genetics play an important role, exciting studies suggest that a diet rich in foods from plant origin may offer a line of defense. These kinds of foods, namely fruits and vegetables, are packed with a plethora of powerful bioactive secondary metabolites (SBMs), including terpenoids, polyphenols, glucosinolates, phytosterols and capsaicinoids, which exhibit a wide range of biological activities including antioxidant, antidiabetic, antihypertensive, anti-Alzheimer's, antiproliferative, and antimicrobial properties, associated with preventive effects in the development of chronic diseases mediated by oxidative stress such as type 2 diabetes mellitus, respiratory diseases, cancer, cardiovascular diseases, and NDDs. This review explores the potential of SBMs as theravention agents (metabolites with therapeutic and preventive action) against NDDs. By understanding the science behind plant-based prevention, we may be able to develop new strategies to promote brain health and prevent the rise in NDDs. The proposed review stands out by emphasizing the integration of multiple SBMs in plant-based foods and their potential in preventing NDDs. Previous research has often focused on individual compounds or specific foods, but this review aims to present a comprehensive fingerprint of how a diet rich in various SBMs can synergistically contribute to brain health. The risk factors related to NDD development and the diagnostic process, in addition to some examples of food-related products and medicinal plants that significantly reduce the inhibition of acetylcholinesterase (AChE), butyrylcholinesterase (BChE), and β-site amyloid precursor protein (APP) cleaving enzyme 1 (BACE1), are highlighted.
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Affiliation(s)
- Telma Marisa Gomes
- CQM—Centro de Química da Madeira, NPRG, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal; (T.M.G.); (P.S.); (C.C.); (R.P.)
| | - Patrícia Sousa
- CQM—Centro de Química da Madeira, NPRG, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal; (T.M.G.); (P.S.); (C.C.); (R.P.)
| | - Catarina Campos
- CQM—Centro de Química da Madeira, NPRG, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal; (T.M.G.); (P.S.); (C.C.); (R.P.)
| | - Rosa Perestrelo
- CQM—Centro de Química da Madeira, NPRG, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal; (T.M.G.); (P.S.); (C.C.); (R.P.)
| | - José S. Câmara
- CQM—Centro de Química da Madeira, NPRG, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal; (T.M.G.); (P.S.); (C.C.); (R.P.)
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
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2
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Jeeva G, Suhasini B, Pramitha L, Jency JP, Joshi P, Ravikesavan R, Elango D. Unlocking the potential of Kodo millet: reviving an indigenous super grain for tomorrow's nutrition. PLANTA 2024; 259:140. [PMID: 38691193 DOI: 10.1007/s00425-024-04414-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Accepted: 04/14/2024] [Indexed: 05/03/2024]
Abstract
Kodo millet (Paspalum scrobiculatum L.) is an underutilized crop that encompasses nutritional benefits and climate resilience, making it a viable option for future crop development with nutraceutical properties. The cultivation of this crop has ancient roots, where it was revered for its ability to thrive in times of famine and was a vital companion crop to rice. Dishes made with Kodo millet are highly palatable and can be easily integrated into mainstream rice-based dishes. Among all cereals, Kodo millet is distinguished by its gluten-free composition, high phosphorus content, and significant antioxidant potential, which contributes to a diet that may reduce cardiovascular disease risk. Often grown in rainfed zones by marginal farmers, Kodo millet is valued for its grain and fodder. This less demanding crop can tolerate both biotic and abiotic stress, allowing it to thrive in soils with low organic matter and with minimal inputs, making it an ideal dual-purpose crop for rainfed areas. Despite its nutritional and agricultural benefits, Kodo millet's popularity is hindered by challenges such as low yield, market demand, lodging at harvest, and poor dehulling recovery, which necessitate the development of high-yielding varieties through the latest breeding advancements. Systematic investment and concerted breeding efforts are essential to harness the full potential of this nutrient-dense crop. The absence of whole genome sequence for Kodo millet poses a barrier to uncovering novel genetic traits. Consequently, there is an imperative to establish a millet-based value chain that elevates these underutilized crops, shaping smart cropping patterns and enhancing nutritional profiles for sustainable diets. Accordingly, this review highlights the significance of Kodo millet and the impact of breeding to establish it as a smart food choice for the future.
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Affiliation(s)
- G Jeeva
- Scholar in Genetics and Plant Breeding, CPBG, TNAU, Coimbatore, 641003, India
| | - B Suhasini
- KSNUAHS, Shivamogga, 577204, Karnataka, India
| | - Lydia Pramitha
- Genetics and Plant Breeding, School of Agricultural Sciences, Karunya Institute of Technology and Sciences, Coimbatore, 641114, India.
| | - J Poornima Jency
- Genetics and Plant Breeding, Vanavarayar Institute of Agriculture, 642001, Pollachi, India
| | - Pabitra Joshi
- Department of Plant Sciences, University of Idaho, Moscow, ID, 83843, USA
| | | | - Dinakaran Elango
- Department of Agronomy, Iowa State University, Ames, IA, 50011, USA
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Ahamed V P A, Joshi A, Mudey A, Choudhari S, Raut J, Ahmed S. Unlocking the Potential: Millets and Their Impact on Diabetes Management. Cureus 2024; 16:e59283. [PMID: 38813307 PMCID: PMC11135389 DOI: 10.7759/cureus.59283] [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: 03/13/2024] [Accepted: 04/29/2024] [Indexed: 05/31/2024] Open
Abstract
Many studies, including case studies, meta-analyses, and randomized trials, have demonstrated the benefits of a low-carb diet in the management of obesity, diabetes, and pre-diabetes. Numerous studies suggest that diets low in carbohydrates are safe and can greatly enhance the management of both forms of diabetes as well as the general health of those who have the disease. When used in conjunction with effective therapy, this diet can result in weight loss, decreased prescription dosages, and in certain cases, remission from type 2 diabetes. Globally, there has been a notable surge in the prevalence of diabetes cases as a result of factors such as population growth, aging, urbanization, rising obesity rates, and declining physical activity. Diabetes can be controlled in large part by diet, and millets having low-glycemic index (GI) have become more significant as they release glucose into the bloodstream at a very slow rate. Creating a low-glycemic meal mix with locally sourced ingredients is crucial for daily diet plans. Dietary changes, particularly the addition of millet, can help prevent and manage diabetes mellitus. Eating practices have long been acknowledged for their important role in promoting health and wellness through the consumption of nutrient-dense meals. The health benefits of millet, an underappreciated food crop, are numerous and include low GI, high-fiber content, non-acid-forming potential, polyunsaturated fatty acids (PUFAs), and gluten-free status. Apart from staple crops like wheat and rice, millets are also very healthy and useful, and they have an immense amount of opportunity to aid in the global fight against food insecurity, which is a problem that many countries now confront. Millets are high on the list of recommended foods because of their many health advantages and antioxidant characteristics. Diets that are low in carbohydrates, low in GI, Mediterranean, and very low in calories are now popular. Diabetes can be managed with a nutritious diet, regular exercise, cessation of smoking, and maintenance of a healthy body weight. Furthermore, calorie restriction, the use of low-GI meals, and an increase in fiber content are all possible nutritional strategies in the management of diabetes.
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Affiliation(s)
- Ansar Ahamed V P
- Community Medicine, Jawaharlal Nehru Medical College, Datta Meghe Institute of Higher Education and Research, Wardha, IND
| | - Abhishek Joshi
- Community Medicine, Jawaharlal Nehru Medical College, Datta Meghe Institute of Higher Education and Research, Wardha, IND
| | - Abhay Mudey
- Community Medicine, Jawaharlal Nehru Medical College, Datta Meghe Institute of Higher Education and Research, Wardha, IND
| | - Sonali Choudhari
- Community Medicine, Jawaharlal Nehru Medical College, Datta Meghe Institute of Higher Education and Research, Wardha, IND
| | - Juhi Raut
- Community Medicine, Jawaharlal Nehru Medical College, Datta Meghe Institute of Higher Education and Research, Wardha, IND
| | - Sana Ahmed
- Community Medicine, Jawaharlal Nehru Medical College, Datta Meghe Institute of Higher Education and Research, Wardha, IND
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Agrawal P, Singh BR, Gajbe U, Kalambe MA, Bankar M. Managing Diabetes Mellitus With Millets: A New Solution. Cureus 2023; 15:e44908. [PMID: 37814770 PMCID: PMC10560538 DOI: 10.7759/cureus.44908] [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: 08/05/2023] [Accepted: 09/08/2023] [Indexed: 10/11/2023] Open
Abstract
Diabetes mellitus (DM) is the leading cause of morbidity and mortality, and the disease's prevalence is increasing with each passing day. DM can be prevented and controlled with modifications to the diet, especially by incorporating millet in the diet. Throughout history, eating habits have been recognized for their significant contribution to promoting health and wellness by eating foods rich in nutrients. Millet is an underutilized food crop with many benefits for health, with the most beneficial being low glycemic index, high fiber content, polyunsaturated fatty acids (PUFA), non-acid-forming potential, and gluten-free. In addition to staple food crops, such as wheat, rice, and foxtail millet, millets are still highly nutritious and beneficial and have great potential to help the world combat the food insecurity many countries face today. Millets are in the top positions of recommended dietary charts with their numerous health benefits and antioxidant properties.
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Affiliation(s)
- Pragya Agrawal
- Anatomy, Datta Meghe Medical College, Datta Meghe Institute of Medical Science (Deemed to be University) Wardha, Nagpur, IND
| | - Brij Raj Singh
- Anatomy, Datta Meghe Medical College, Datta Meghe Institute of Medical Science (Deemed to be University) Wardha, Nagpur, IND
| | - Ujwal Gajbe
- Anatomy, Datta Meghe Medical College, Datta Meghe Institute of Medical Science (Deemed to be University) Wardha, Nagpur, IND
| | - Minal A Kalambe
- Obstetrics and Gynaecology, Datta Meghe Medical College, Datta Meghe Institute of Medical Science (Deemed to be University) Wardha, Nagpur, IND
| | - Maithili Bankar
- Medical Education Unit, Datta Meghe Medical College, Datta Meghe Institute of Medical Science (Deemed to be University) Wardha, Nagpur, IND
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Ashfaq A, Osama K, Yousuf O, Younis K. Sustainable Nonfarm Approaches to Achieve Zero Hunger and Its Unveiled Reality. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37399190 DOI: 10.1021/acs.jafc.2c09095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/05/2023]
Abstract
Millions of people worldwide are deprived of sufficient, safe, and nutritious food required for an everyday and healthy life. The hunger crisis is worsening over time, even though many attempts have been made to minimize it. Increasing world population and competition for natural resources, climate change, natural disasters, urbanization, poverty, and illiteracy are the main causes that need to be addressed to reduce the hunger crisis. Various nonfarm technologies are being used to eradicate hunger but their long-term impact on the environment should also be considered. The real sustainability of several novel technologies being implemented to deal with hunger is an issue to tackle. This paper discusses the potential applications of storage facilities, underutilized crops, waste valorization, food preservation, nutritionally enriched novel food products, and technological advancement in food processing to achieve zero hunger. An attempt has also been made to address the sustainability of various nonfarm technology utilized to minimize the global hunger crisis.
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Affiliation(s)
- Alweera Ashfaq
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh 226026, India
| | - Khwaja Osama
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh 226026, India
| | - Owais Yousuf
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh 226026, India
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir 192122, India
| | - Kaiser Younis
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh 226026, India
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir 192122, India
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Tagade A, Sawarkar AN. Valorization of millet agro-residues for bioenergy production through pyrolysis: Recent inroads, technological bottlenecks, possible remedies, and future directions. BIORESOURCE TECHNOLOGY 2023:129335. [PMID: 37343798 DOI: 10.1016/j.biortech.2023.129335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/12/2023] [Accepted: 06/14/2023] [Indexed: 06/23/2023]
Abstract
Millets are receiving increasing attention, lately, in view of their preeminent agronomic traits, nutritional significance, and renewed emphasis on highlighting their health benefits through national and international programs. As a consequence, a variety of millets are being cultivated in different parts of the world resulting in significant amount of millet agro-residues. Present study comprehends critical analysis of reported investigations on pyrolysis of different millet agro-residues encompassing (i) physico-chemical characterization (ii) kinetics and thermodynamic parameters (iii) reactors employed and (iv) relationship between the reaction conditions and characteristics of millets-derived biochar and its prospective applications. Based on the analysis of reported investigations, specific research gaps have been figured out. Finally, future directions for leveraging the energy potential of millet agro-residues are also discussed. The analysis elucidated is expected to be useful for the researchers for making further inroads pertaining to sustainable utilization of millet agro-residues in tandem with other commonly employed agro-residues.
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Affiliation(s)
- Ankita Tagade
- Department of Chemical Engineering, Motilal Nehru National Institute of Technology Allahabad, Prayagraj 211004, Uttar Pradesh, India
| | - Ashish N Sawarkar
- Department of Chemical Engineering, Motilal Nehru National Institute of Technology Allahabad, Prayagraj 211004, Uttar Pradesh, India.
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Samtiya M, Chandratre GA, Dhewa T, Badgujar PC, Sirohi R, Kumar A, Kumar A. A comparative study on comprehensive nutritional profiling of indigenous non-bio-fortified and bio-fortified varieties and bio-fortified hybrids of pearl millets. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1065-1076. [PMID: 36908360 PMCID: PMC9998779 DOI: 10.1007/s13197-022-05452-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/19/2022] [Accepted: 03/23/2022] [Indexed: 11/26/2022]
Abstract
Seven indigenous pearl millet varieties, including non-bio-fortified (HC-10 & HC-20) and bio-fortified (Dhanashakti) and bio-fortified hybrids, viz., AHB-1200, HHB-299, HHB-311, and RHB-233, were studied in the present work. There was not any significant difference observed in the crucial anti-nutrients content, i.e., phytate (24.88-32.56 mg/g), tannin (3.07-4.35 mg/g), and oxalate (0.33-0.43 mg/g). Phytochemical content and antioxidant activity showed significantly high (p < 0.05) TPC and FRAP, TFC, and DPPH radical scavenging activity in the HHB 299 and Dhanashakti, respectively. Quantitative analysis of polyphenols by HPLC (first report on these varieties) revealed that HHB-299 has the highest amount of gallic acid. Fatty acid profiling by GC-FID showed that Dhanashakti, AHB-1200, and HHB-299 have rich monounsaturated fatty acid (MUFA) and polyunsaturated fatty acids (PUFA). Mineral analysis by ICP-OES showed high iron (87.79 and 84.26 mg/kg) and zinc (55.05 and 52.43 mg/kg) content in the HHB-311 and Dhanashakti, respectively. Results of the present study would help facilitate the formulation of various processed functional food products (RTC/RTE) that are currently not reported/unavailable. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05452-x.
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Affiliation(s)
- Mrinal Samtiya
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131 028 India
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana 123 031 India
| | - Gauri A. Chandratre
- Department of Veterinary Pathology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana 125001 India
| | - Tejpal Dhewa
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana 123 031 India
| | - Prarabdh C. Badgujar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131 028 India
| | - Ranjna Sirohi
- Department of Chemical and Biological Engineering, Korea University, Seoul, Republic of Korea
| | - Ankur Kumar
- Central Instrumentation Laboratory, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131 028 India
| | - Ashwani Kumar
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana 123 031 India
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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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Ghosh S, Sarkar T, Chakraborty R. Underutilized plant sources: A hidden treasure of natural colors. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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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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Mahajan P, Bera MB, Panesar PS, Dixit H. Structural, functional, textural characterization and in vitro starch digestibility of underutilized Kutki millet (Panicum sumatrense) flour. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01578-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Wu R, Liu T, Wu S, Li H, Song R, Song B. Synthesis, Antibacterial Activity, and Action Mechanism of Novel Sulfonamides Containing Oxyacetal and Pyrimidine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9305-9318. [PMID: 35858046 DOI: 10.1021/acs.jafc.2c02099] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Bacterial leaf blight (BLB) and bacterial leaf streak (BLS) are two serious bacterial diseases caused by Xanthomonas oryzae pv. oryzae (Xoo) and Xanthomonas oryzae pv. oryzicola (Xoc), respectively. However, the control of these diseases by conventional pesticides remains challenging due to development of resistances. We aimed to address this pending problem and developed a series of novel pyrimidine sulfonamide derivatives. Structurally, title compounds bear a unique oxyacetal group, which has a proven immune-activating effect. Compound E35 designed based on the 3D-QSAR model was demonstrated as the optimal in vitro activity against Xoo and Xoc, with EC50 values of 26.7 and 30.8 mg/L, respectively, which were higher than the positive controls bismerthiazol (29.9 and 32.7 mg/L) and thiodiazole copper (30.5 and 36.4 mg/L). On the prevention level, the biological activity test showed compound E35 had superior protective activity (43.7%) on BLS to thiodiazole copper (32.1%). The defense enzymes and proteomics results suggested that compound E35 could be a versatile candidate as it improved plant's resistance to disease.
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Affiliation(s)
- Rong Wu
- State Key Laboratory Breeding Base of Green Pesticide and Agricultural Bioengineering, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education, Guizhou University, Guiyang 550025, P. R. China
| | - Ting Liu
- State Key Laboratory Breeding Base of Green Pesticide and Agricultural Bioengineering, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education, Guizhou University, Guiyang 550025, P. R. China
| | - Sikai Wu
- State Key Laboratory Breeding Base of Green Pesticide and Agricultural Bioengineering, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education, Guizhou University, Guiyang 550025, P. R. China
| | - Hongde Li
- State Key Laboratory Breeding Base of Green Pesticide and Agricultural Bioengineering, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education, Guizhou University, Guiyang 550025, P. R. China
| | - Runjiang Song
- State Key Laboratory Breeding Base of Green Pesticide and Agricultural Bioengineering, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education, Guizhou University, Guiyang 550025, P. R. China
| | - Baoan Song
- State Key Laboratory Breeding Base of Green Pesticide and Agricultural Bioengineering, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education, Guizhou University, Guiyang 550025, P. R. China
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A Review of the Potential Consequences of Pearl Millet (Pennisetum glaucum) for Diabetes Mellitus and Other Biomedical Applications. Nutrients 2022; 14:nu14142932. [PMID: 35889889 PMCID: PMC9322144 DOI: 10.3390/nu14142932] [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: 05/15/2022] [Revised: 07/03/2022] [Accepted: 07/08/2022] [Indexed: 11/25/2022] Open
Abstract
Diabetes mellitus has become a troublesome and increasingly widespread condition. Treatment strategies for diabetes prevention in high-risk as well as in affected individuals are largely attributed to improvements in lifestyle and dietary control. Therefore, it is important to understand the nutritional factors to be used in dietary intervention. A decreased risk of diabetes is associated with daily intake of millet-based foods. Pearl millet is a highly nutritious grain, nutritionally comparable and even superior in calories, protein, vitamins, and minerals to other large cereals, although its intake is confined to lower income segments of society. Pearl millet contains phenolic compounds which possess antidiabetic activity. Thus, it can be used to prepare a variety of food products for diabetes mellitus. Moreover, it also has many health benefits, including combating diabetes mellitus, cancer, cardiovascular conditions, decreasing tumour occurrence, lowering blood pressure, heart disease risk, cholesterol, and fat absorption rate. Therefore, the current review addresses the role of pearl millet in managing diabetes.
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Saxena S, Saini S, Sasmal S. General Public Awareness Survey Drive on Impact of Indian Culinary Practices on Nutritional Profile of Food: Special Emphasis on Millet Awareness. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2073936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Sarthak Saxena
- Department of Biological Sciences and Engineering, Netaji Subhas University of Technology, New Delhi, India
- DBT- ICT, Center for Energy Biosciences, Institute of Chemical Technology, Mumbai, India
| | - Sonia Saini
- Department of Biological Sciences and Engineering, Netaji Subhas University of Technology, New Delhi, India
| | - Soumya Sasmal
- Department of Biological Sciences and Engineering, Netaji Subhas University of Technology, New Delhi, India
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Moss R, McSweeney MB. Effect of quinoa, chia and millet addition on consumer acceptability of gluten‐free bread. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15509] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Rachael Moss
- School of Nutrition and Dietetics Acadia University 15 University Ave Wolfville NS B4P 2R6 Canada
| | - Matthew B. McSweeney
- School of Nutrition and Dietetics Acadia University 15 University Ave Wolfville NS B4P 2R6 Canada
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Navyashree N, Singh Sengar A, Sunil CK, Venkatachalapathy N. White Finger Millet (KMR-340): A comparative study to determine the effect of processing and their characterisation. Food Chem 2021; 374:131665. [PMID: 34875431 DOI: 10.1016/j.foodchem.2021.131665] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 10/20/2021] [Accepted: 11/20/2021] [Indexed: 12/29/2022]
Abstract
The white finger millet (WFM) KMR-340 flour: native (untreated), roasted (120 °C, 5 min) and germinated (30 ± 3 °C, 48 hrs) were characterised (nutritional, functional, thermal, pasting and rheological properties, X-ray diffraction, and FTIR). Germination significantly increased the protein, fibre, calcium, magnesium and antioxidant activity (14.66%) whereas decreased total ash, carbohydrate and fat. However, roasting significantly increased the carbohydrate, ash, fat, fibre and protein content. Roasting and germination significantly increased the non-essential amino acid contents, whereas the essential amino acid contents were reduced upon pretreatments. Though, processing methods improved the functional properties of millet flours, the pasting properties of the roasted and germinated flours were significantly varied from native flour. Rheological measurements revealed that all flour samples showed shear thinning behaviour (n < 1). The XRD patterns revealed that the percentage crystallinity reduced in the processed flours.
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Affiliation(s)
- N Navyashree
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance, Formerly IIFPT), Thanjavur, Tamilnadu 613005, India
| | - Animesh Singh Sengar
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance, Formerly IIFPT), Thanjavur, Tamilnadu 613005, India
| | - C K Sunil
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance, Formerly IIFPT), Thanjavur, Tamilnadu 613005, India.
| | - N Venkatachalapathy
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM)- Thanjavur (an Institute of National Importance, Formerly IIFPT), Thanjavur, Tamilnadu 613005, India
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