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Theodoro JMV, Grancieri M, Oliveira LA, Lucia CMD, de Carvalho IMM, Bragagnolo FS, Rostagno MA, Glahn RP, Carvalho CWP, da Silva BP, Martino HSD. Chemical composition and in vitro iron bioavailability of extruded and open-pan cooked germinated and ungerminated pearl whole millet "Pennisetum glaucum (L.) R. Br.". Food Chem 2024; 457:140170. [PMID: 38936130 DOI: 10.1016/j.foodchem.2024.140170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 06/18/2024] [Accepted: 06/19/2024] [Indexed: 06/29/2024]
Abstract
This study aimed to evaluate the effect of extrusion and of open-pan cooking on whole germinated and non-germinated grains of pearl millet (Pennisetum glaucum L. R. Br.), on its chemical-nutritional composition and in vitro iron bioavailability. The experimental design consisted of three flours: non-germination open-pan cooked millet flour (NGOPCMF), germination open-pan cooked millet flour (GOPCMF), and extrusion cooked millet flour (ECMF). The ECMF increased the carbohydrates, iron, manganese, diosmin, and cyanidin and decreased the total dietary fiber, resistant starch, lipids, and total vitamin E, in relation to NGOPCMF. The GOPCMF increased the lysine and vitamin C and decreased the phytate, lipids, total phenolic, total vitamin E, and riboflavin concentration, in relation to NGOPCMF. Furthermore, germinated cooked millet flour and extruded millet flour improved iron availability in vitro compared to non-germinated cooked millet flour. GOPCMF and ECMF generally preserved the chemical-nutritional composition of pearl millet and improved in vitro iron bioavailability; therefore, they are nutritionally equivalent and can be used to develop pearl millet-based products.
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Affiliation(s)
| | - Mariana Grancieri
- Department of Pharmacy and Nutrition, Federal University of Espírito Santo, Alegre, ES 29500000, Brazil
| | - Livya Alves Oliveira
- Department of Nutrition and Health, Federal University of Viçosa, Viçosa, MG 36570900, Brazil.
| | | | | | - Felipe Sanchez Bragagnolo
- Multidisciplinary Laboratory of Food and Health, School of Applied Sciences, University of Campinas, São Paulo 13484350, Brazil.
| | - Mauricio Ariel Rostagno
- Multidisciplinary Laboratory of Food and Health, School of Applied Sciences, University of Campinas, São Paulo 13484350, Brazil
| | - Raymond P Glahn
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14850, USA.
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Magalhães TLS, Machado AM, da Silva LA, José VPBDS, Lúcio HG, Fortini TVL, Carvalho CWP, da Silva BP, Martino HSD. Effects of acute consumption of a beverage based on extruded whole-grain pearl millet flour on glycemic and insulinemic control, food intake, and appetite sensation in eutrophic adults: A randomized cross-over clinical trial. Nutrition 2024; 126:112506. [PMID: 39033704 DOI: 10.1016/j.nut.2024.112506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 05/17/2024] [Accepted: 05/30/2024] [Indexed: 07/23/2024]
Abstract
OBJECTIVES Whole-grain pearl millet is a nutritious cereal source of dietary fiber, vitamins, minerals, and bioactive compounds. It offers health benefits such as glycemic control and satiety. Extrusion cooking for diverse formulations, including beverages, can alter its chemical composition, impacting the nutritional value. This study aimed to evaluate the sensory acceptability of an extruded millet flour beverage and its acute effects on glycemic index (GI), glycemic and insulinemic response, food intake, and subjective appetite sensations in euglycemic and eutrophic adults. METHODS This is an acute, single-blind, randomized, controlled, cross-over clinical study comprising 14 euglycemic and eutrophic adults. Initially, beverages based on whole extruded millet flour were developed, and sensorially and chemically analyzed. Next, a clinical trial was conducted with participants undergoing four sessions and consuming one of the following options: extruded millet beverage, a maltodextrin control beverage, or a glucose solution administered in two separate sessions. Blood glucose, insulin, and appetite responses were assessed over a 2-h period, in addition to determining the GI of the beverages and analyzing food intake in the 24 h following each session. RESULTS The extruded millet flour strawberry-flavored beverage had the best sensory acceptance and was classified as having as high GI. Consumption of the extruded millet beverage showed similar glycemic and insulinemic responses, as well as appetite control and food intake of the subjects, when compared with consumption of the maltodextrin control beverage. CONCLUSIONS Intake of the extruded millet beverage maintained glycemic and insulinemic responses, appetite control, and food intake in euglycemic and eutrophic subjects.
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Affiliation(s)
- Thauana Lorena Silva Magalhães
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil
| | - Adriane Moreira Machado
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil
| | - Lucimar Aguiar da Silva
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil
| | | | - Haira Guedes Lúcio
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil
| | - Thais Victória Lopes Fortini
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil
| | | | - Bárbara Pereira da Silva
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil
| | - Hércia Stampini Duarte Martino
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil.
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Ribeiro da Silva Lima L, Barros Santos MC, P. Gomes PW, Fernández-Ochoa Á, Simões Larraz Ferreira M. Overview of the Metabolite Composition and Antioxidant Capacity of Seven Major and Minor Cereal Crops and Their Milling Fractions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:19197-19218. [PMID: 38803291 PMCID: PMC11363145 DOI: 10.1021/acs.jafc.4c01312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2024] [Revised: 05/20/2024] [Accepted: 05/21/2024] [Indexed: 05/29/2024]
Abstract
Cereal grains play an important role in human health as a source of macro- and micronutrients, besides phytochemicals. The metabolite diversity was investigated in cereal crops and their milling fractions by untargeted metabolomics ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) of 69 samples: 7 species (barley, oat, pearl millet, rye, sorghum, triticale, and wheat), 23 genotypes, and 4 milling fractions (husk, bran, flour, and wholegrain). Samples were also analyzed by in vitro antioxidant activity. UHPLC-MS/MS signals were processed using XCMS, and metabolite annotation was based on SIRIUS and GNPS libraries. Bran and husk showed the highest antioxidant capacity and phenolic content/diversity. The major metabolite classes were phenolic acids, flavonoids, fatty acyls, and organic acids. Sorghum, millet, barley, and oats showed distinct metabolite profiles, especially related to the bran fraction. Molecular networking and chemometrics provided a comprehensive insight into the metabolic profiling of cereal crops, unveiling the potential of coproducts and super cereals such as sorghum and millet as sources of polyphenols.
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Affiliation(s)
- Luciana Ribeiro da Silva Lima
- Laboratory
of Bioactives, Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro
(UNIRIO), Rio de Janeiro 22290-240, Brazil
- Center
of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, Rio de
Janeiro 22290-240, Brazil
| | - Millena C. Barros Santos
- Bordeaux
Metabolome-MetaboHUB, INRAE Bordeaux Nouvelle-Aquitaine,
UMR1332 BFP, Villenave
d’Ornon 33882, France
| | - Paulo Wender P. Gomes
- Collaborative
Mass Spectrometry Innovation Center, Skaggs School of Pharmacy &
Pharmaceutical Sciences, University of California
San Diego, 9500 Gilman
Drive, La Jolla, San Diego, California 92093-0751, United States
| | - Álvaro Fernández-Ochoa
- Department
of Analytical Chemistry, Faculty of Sciences, University of Granada, Granada 18071, Spain
| | - Mariana Simões Larraz Ferreira
- Laboratory
of Bioactives, Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro
(UNIRIO), Rio de Janeiro 22290-240, Brazil
- Center
of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, Rio de
Janeiro 22290-240, Brazil
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Neeru, Choudhary P, Dhewa T, Kumar A. Process optimization of pearl millet-based fermented beverage components using response surface methodology and evaluation of its physicochemical parameters. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1557-1568. [PMID: 38966788 PMCID: PMC11219614 DOI: 10.1007/s13197-024-05926-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/19/2023] [Accepted: 12/24/2023] [Indexed: 07/06/2024]
Abstract
The majority of millets are produced in India, particularly pearl millet, which is more nutritious than both wheat and rice. Native to India, the "north-western semi-arid region" produces rabadi, a natural dairy beverage made from cereal and fermented by lactic acid bacteria. The three components of rabadi viz. pearl millet, buttermilk and deionized water were optimized by using Design Expert software trial version13.0.12.0. Rabadi was processed by using the traditional technique i.e., the three components were mixed in sterile conditions and fermented for 4 h at 37 °C and then cooked for 7-8 min at high flame and finally boiled. Parameters such as pH, viscosity, ash, moisture, total solids, antioxidants, total phenols, tannins, suspension stability, titratable acidity, total sugars, and reducing sugars were analysed for all 16 runs predicted by the software. 6.83 g of pearl millet, 42.44 ml of buttermilk, and 50.72 ml of deionized water were predicted to be the best formulation of rabadi, when using the set goal of maximizing the antioxidants, total phenols and minimizing the tannins. FTIR analysis was also carried out, after the final concentration optimization, to confirm the presence of phenolic compounds, antioxidants, carbohydrates, proteins and fatty acids.
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Affiliation(s)
- Neeru
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Jant-Pali, Haryana 123031 India
| | - Prasun Choudhary
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Jant-Pali, Haryana 123031 India
| | - Tejpal Dhewa
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Jant-Pali, Haryana 123031 India
| | - Ashwani Kumar
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Jant-Pali, Haryana 123031 India
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Manchanda M, Rawat D, Chandra A, Saini RK. Development and Evaluation of Calcium-Fortified Multi-Millet Biscuits: A Nutritious Alternative to Refined Wheat Flour. Foods 2024; 13:1696. [PMID: 38890924 PMCID: PMC11172310 DOI: 10.3390/foods13111696] [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: 04/24/2024] [Revised: 05/15/2024] [Accepted: 05/24/2024] [Indexed: 06/20/2024] Open
Abstract
Millet products have garnered global recognition for their exceptional nutritional profile, appealing to various age demographics, and, therefore, fortifying such products with minerals can ensure nutritional security. This research explores the feasibility of utilizing millet as a substitute for refined wheat flour in biscuit production. Three distinct millet varieties were investigated: finger, pearl, and buckwheat. Employing response surface methodology (RSM), the optimal ratio of these flours was determined, resulting in a blend of 1.5:1:1, respectively. The optimized multi-millet biscuits were further enhanced with calcium fortification and subjected to comprehensive physico-chemical analysis. Proximate composition analysis revealed favorable levels of protein (5.472 ± 0.31%), ash (2.80 ± 0.57 g/100 g), and energy density (5.8015 ± 0.004 kcal/g), indicating a significantly higher protein content, enriched mineral profile, and high energy density as compared to refined wheat flour products. Sensory evaluation encompassing attributes such as color and texture and organoleptic assessment using a nine-point hedonic scale demonstrated favorable acceptance. Additionally, the overall acceptability of the biscuits remained consistently high throughout storage, ranging from 8.263 ± 0.65 (day 0) to 8.053 ± 0.85 (day 14). This study underscores the potential of multi-millet biscuits as a nutritious and palatable alternative to traditional wheat-based snacks, offering an avenue for diversifying dietary options and promoting healthier food choices.
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Affiliation(s)
- Mili Manchanda
- Department of Allied Health Sciences, School of Health Sciences and Technology, UPES, Dehradun 248006, Uttarakhand, India
| | - Divya Rawat
- Department of Allied Health Sciences, School of Health Sciences and Technology, UPES, Dehradun 248006, Uttarakhand, India
| | - Abhishek Chandra
- Department of Allied Health Sciences, School of Health Sciences and Technology, UPES, Dehradun 248006, Uttarakhand, India
| | - Ramesh Kumar Saini
- Department of Allied Health Sciences, School of Health Sciences and Technology, UPES, Dehradun 248006, Uttarakhand, India
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Jha DK, Chanwala J, Barla P, Dey N. "Genome-wide identification of bZIP gene family in Pearl millet and transcriptional profiling under abiotic stress, phytohormonal treatments; and functional characterization of PgbZIP9". FRONTIERS IN PLANT SCIENCE 2024; 15:1352040. [PMID: 38469329 PMCID: PMC10925649 DOI: 10.3389/fpls.2024.1352040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Accepted: 01/30/2024] [Indexed: 03/13/2024]
Abstract
Abiotic stresses are major constraints in crop production, and are accountable for more than half of the total crop loss. Plants overcome these environmental stresses using coordinated activities of transcription factors and phytohormones. Pearl millet an important C4 cereal plant having high nutritional value and climate resilient features is grown in marginal lands of Africa and South-East Asia including India. Among several transcription factors, the basic leucine zipper (bZIP) is an important TF family associated with diverse biological functions in plants. In this study, we have identified 98 bZIP family members (PgbZIP) in pearl millet. Phylogenetic analysis divided these PgbZIP genes into twelve groups (A-I, S, U and X). Motif analysis has shown that all the PgbZIP proteins possess conserved bZIP domains and the exon-intron organization revealed conserved structural features among the identified genes. Cis-element analysis, RNA-seq data analysis, and real-time expression analysis of PgbZIP genes suggested the potential role of selected PgbZIP genes in growth/development and abiotic stress responses in pearl millet. Expression profiling of selected PgbZIPs under various phytohormones (ABA, SA and MeJA) treatment showed differential expression patterns of PgbZIP genes. Further, PgbZIP9, a homolog of AtABI5 was found to localize in the nucleus and modulate gene expression in pearl millet under stresses. Our present findings provide a better understanding of bZIP genes in pearl millet and lay a good foundation for the further functional characterization of multi-stress tolerant PgbZIP genes, which could become efficient tools for crop improvement.
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Affiliation(s)
- Deepak Kumar Jha
- Division of Plant and Microbial Biotechnology, Institute of Life Sciences, Bhubaneswar, India
- Regional Centre for Biotechnology, Faridabad, India
| | - Jeky Chanwala
- Division of Plant and Microbial Biotechnology, Institute of Life Sciences, Bhubaneswar, India
- Regional Centre for Biotechnology, Faridabad, India
| | - Preeti Barla
- Division of Plant and Microbial Biotechnology, Institute of Life Sciences, Bhubaneswar, India
| | - Nrisingha Dey
- Division of Plant and Microbial Biotechnology, Institute of Life Sciences, Bhubaneswar, India
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7
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Singh H, Aalam Z, Baheti SR, Chaudhary A, Sharma A, Murthy SN. Exploring Scientific Validation of Millets in Contemporary Healthcare: A Traditional Food Supplement. RECENT ADVANCES IN FOOD, NUTRITION & AGRICULTURE 2024; 15:2-12. [PMID: 38258781 DOI: 10.2174/012772574x265711231109195603] [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: 06/05/2023] [Revised: 09/08/2023] [Accepted: 09/14/2023] [Indexed: 01/24/2024]
Abstract
Millets, small-seeded grasses, are gaining interest for their nutrition and health benefits. This abstract provides a comprehensive overview of millets' pharmacological activities, highlighting their rich bioactive compounds. These compounds, including phenolic compounds, flavonoids, and dietary fibers, contribute to antioxidant effects, safeguarding against chronic diseases. Millets also possess anti-inflammatory properties, potentially alleviating conditions, like arthritis and asthma. They show anti-carcinogenic potential, possibly preventing various cancers' development through mechanisms, like apoptosis induction and inhibiting tumor growth. Moreover, millets offer hypolipidemic and hypoglycemic effects, beneficial for managing conditions, such as dyslipidemia and diabetes. Their high dietary fiber and resistant starch content regulate blood lipids and glucose, reducing the cardiovascular risk. Additionally, millets act as antimicrobials, inhibiting pathogens and serving as natural alternatives to synthetic antimicrobials. They exhibit immunomodulatory effects, enhancing immune function and response. Overall, millets' pharmacological properties, including antioxidant, antiinflammatory, anti-carcinogenic, hypolipidemic, hypoglycemic, antimicrobial, and immunomodulatory traits, position them as functional foods with varied health benefits. Further research can integrate millets into preventive and therapeutic approaches for diverse diseases.
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Affiliation(s)
- Harjeet Singh
- Ministry of Ayush, Government Medical College, India
| | - Zubair Aalam
- Department of Pharmaceutical Technology, MIET, Meerut 25005, U.P. India
| | | | - Anurag Chaudhary
- Department of Pharmaceutical Technology, MIET, Meerut 25005, U.P. India
| | - Alok Sharma
- Department of Pharmaceutical Technology, MIET, Meerut 25005, U.P. India
| | - S N Murthy
- Ministry of Ayush, Government Medical College, India
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8
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Pessanha KLF, Santos MB, de Grandi Castro Freitas-Sá D, Takeiti CY, Carvalho CWP. Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free pasta. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1738-1748. [PMID: 37187989 PMCID: PMC10169976 DOI: 10.1007/s13197-023-05714-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/16/2023] [Accepted: 02/25/2023] [Indexed: 03/20/2023]
Abstract
Gluten-free pasta was developed from raw whole millet (RMF) and precooked (PCMF) flours by thermoplastic extrusion. The fusilli shape pasta were prepared with RMF (100%) and RMF:PCMF in a ratio of 50:50. The formulations were characterized for texture, cooking loss, antioxidant capacity, antihyperglycemic activity, sensory and color analyses. The RMF:PCMF blend exhibited better integrity while the RMF was less consistent and more brittle after cooking. The optimal cooking time was 8.5 min for RMF:PCMF and 6.5 min for RMF pasta. Concerning texture parameters, pasta with RMF:PCMF presented higher values than those with RMF, approaching commercial pasta. The antioxidant capacity, DPPH and FRAP (78.5% SFR and 247.5 µmol Trolox/g), total phenolics (127.6 μmol gallic acid equivalent/g (GAE/g)) and antihyperglycemic activity (99.5%) were higher for RMF:PCMF than for pasta prepared with RMF alone. The protein, lipid and fiber content of RMF:PCMF pasta was higher than the commercial brown rice pasta. In relation to the instrumental color analysis, dry pasta (RMF:PCMF) showed a browning index (BI) of 31.9. The global acceptance index of the RMF:PCMF pasta was 66%, in which texture was the most highlighted negative parameter reported by the evaluators. Thus, the use of whole millet precooked flours by thermoplastic extrusion can be an alternative in the preparation of gluten-free products with better functional properties.
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Affiliation(s)
- Kênia Letícia Ferreira Pessanha
- Programa de Pós Graduação Em Ciência E Tecnologia de Alimentos, Universidade Federal Rural Do Rio de Janeiro, Seropédica, RJ Brazil
| | - Monique Barreto Santos
- Programa de Pós Graduação Em Ciência E Tecnologia de Alimentos, Universidade Federal Rural Do Rio de Janeiro, Seropédica, RJ Brazil
| | - Daniela de Grandi Castro Freitas-Sá
- Embrapa Agroindústria de Alimentos, Rio de Janeiro, RJ Brazil
- Departamento de Ciência E Tecnologia de Alimentos, Universidade Federal Rural Do Rio de Janeiro, Rodovia Br 465, Km 7, Seropédica, RJ 23890-000 Brazil
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Raj GVSB, Dash KK. Dragon fruit peel extract microcapsule incorporated pearl millet and dragon fruit pulp powder based functional pasta: formulation, characterization, and release kinetics study. Food Sci Biotechnol 2023; 32:779-792. [PMID: 37041809 PMCID: PMC10082890 DOI: 10.1007/s10068-022-01220-x] [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: 06/28/2022] [Revised: 10/16/2022] [Accepted: 11/30/2022] [Indexed: 12/24/2022] Open
Abstract
The pearl millet based functional pasta was formulated by incorporating freeze dried dragon fruit pulp powder and 2% (w/w) microcapsule containing dragon fruit peel extract. The control pasta consisted of 100% pearl millet flour. The other four functional pasta samples consisted of pearl millet and freeze-dried dragon fruit pulp powder (DFP) in the ratio of 95:5, 90:10, 85:15, and 80:20 (w/w), respectively. The inclusion of dragon fruit powder enhanced the swelling index, water absorption index, color, and functional properties of the pasta. The total phenolic content (0.24-0.43 mg GAE/100 g d.w.), antioxidant activity (17.76-30.67%), and betacyanin content (0.149-0.152 mg/g d.w.) of the pasta was increased with the increase of dragon fruit pulp level in the formulation. The release kinetics of phenolic compounds into the simulated gastric juice was modeled using Higuchi and Peppas- Sahlin models. Out of these two models Peppas- Sahlin model (R 2 > 0.980 and R M S E < 1.527 ) found to predict the release of phenolics into simulated gastric juice with respect to time of release when compared with Higuchi model (R 2 > 0.964 and R M S E < 6.126 ). The onset of transition temperature and enthalpy of gelatinization of pasta samples was found to be in the range of 66.321-74.681 °C and increased with the increase of dragon fruit level in the formulation.
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Affiliation(s)
- G. V. S. Bhagya Raj
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Narayanpur, Malda, West Bengal 732141 India
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028 India
| | - Kshirod K. Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Narayanpur, Malda, West Bengal 732141 India
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028 India
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de Lemos ABS, Chaves G, Ribeiro PPC, da Silva Chaves Damasceno KSF. Prosopis juliflora: nutritional value, bioactive activity, and potential application in human nutrition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37042248 DOI: 10.1002/jsfa.12620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 03/09/2023] [Accepted: 04/12/2023] [Indexed: 06/19/2023]
Abstract
Prosopis juliflora is a xerophytic, nitrogen-fixing plant distributed in arid and semi-arid regions. The fruits of this plant are pods, which have seeds inside, and both pods and seeds have high nutritional value and bioactive potential. Different derivatives can be obtained from the pods and seeds: flour, starch, syrup, protein concentrate, and gums. This review aims to gather information from the literature on P. juliflora. It focuses on the nutritional value, bioactive activity, and technological application of pods, seeds, and their derivatives, highlighting their use in human nutrition and new research perspectives. The pod of P. juliflora can be used in several ways, as it has high levels of nutrients. It is used as a food supplement; it has antimicrobial effects and phytochemicals associated with other bioactive activity. Among the pod derivatives, flour is the most studied and can be widely used in bakery products. The seed of P. juliflora also has high nutritional potential and bioactive activity. Among its other derivatives, the gum stands out and can be used for various purposes in the food industry. To expand the use of pods, seeds, and their derivatives in human nutrition, further studies are needed on chemical composition, bioactive activity, toxicity, and nutritional, bioactive, technological, and sensory effects of their application in food products. © 2023 Society of Chemical Industry.
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11
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Theodoro JMV, Grancieri M, Gomes MJC, Toledo RCL, de São José VPB, Mantovani HC, Carvalho CWP, da Silva BP, Martino HSD. Germinated Millet ( Pennisetum glaucum (L.) R. Br.) Flour Improved the Gut Function and Its Microbiota Composition in Rats Fed with High-Fat High-Fructose Diet. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:15217. [PMID: 36429936 PMCID: PMC9690063 DOI: 10.3390/ijerph192215217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 11/11/2022] [Accepted: 11/16/2022] [Indexed: 06/16/2023]
Abstract
Germinated millet (Pennisetum glaucum (L.) R. Br.) is a source of phenolic compounds that has potential prebiotic action. This study aims at evaluating the action of germinated pearl millet on gut function and its microbiota composition in Wistar rats fed with a high-fat high-fructose (HFHF) diet. In the first stage, lasting eight weeks, the experiment consisted of two groups: AIN-93M (n = 10) and HFHF group (n = 20). In the second stage, which lasted ten weeks, the animals of the AIN-93M group (n = 10) were kept, while the HFHF group was dismembered into HFHF (HFHF diet, n = 10) and HFHF + millet (HFHF added 28.6% of germinated millet flour, n = 10) groups. After the 18th week, the urine of the animals was collected for the analysis of lactulose and mannitol intestinal permeability by urinary excretion. The histomorphometry was analyzed on the proximal colon and the fecal pH, concentration of short-chain fatty acids (SCFA), and sequencing of microbiota were performed in cecum content. The Mothur v.1.44.3 software was used for data analysis of sequencing. Alpha diversity was estimated by Chao1, Shannon, and Simpson indexes. Beta diversity was assessed by PCoA (Principal Coordinate Analysis). The functional predictive analysis was performed with PICRUSt2 software (version 2.1.2-b). Functional traits attributed to normalized OTU abundance were determined by the Kyoto Encyclopedia of Genes and Genomes (KEGG). In the results, germinated millet flour reduced Oscillibacter genus and Desulfobacterota phylum, while increasing the Eggerthellaceae family. Furthermore, germinated millet flour: increased beta diversity, cecum weight, and cecum/body weight ratio; improved gut histological parameters by increasing the depth and thickness of the crypt and the goblet cell count (p < 0.05); reduced (p < 0.05) the fecal pH and mannitol urinary excretion; increased (p < 0.05) the propionate short-chain fatty acid concentration. Thus, germinated millet has the potential to improve the composition of gut microbiota and the intestinal function of rats fed with an HFHF diet.
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Affiliation(s)
| | - Mariana Grancieri
- Department of Nutrition and Health, Federal University of Viçosa, Viçosa 36570-900, Brazil
- Department of Pharmacy and Nutrition, Federal University of Espírito Santo, Alegre 29500-000, Brazil
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12
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Olagunju AI. Multigrain porridge possesses superior nutritional quality, its consumption alleviates hyperglycemia, hypercholesterolemia and oxidative stress in obese-diabetic wistar rats. J Food Biochem 2022; 46:e14309. [PMID: 35796287 DOI: 10.1111/jfbc.14309] [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: 03/17/2022] [Revised: 06/01/2022] [Accepted: 06/06/2022] [Indexed: 12/29/2022]
Abstract
There is an increased utilization of wholegrain cereals in food formulations considering their richness in essential nutritional and biological properties. In this study, each component (amaranth, acha and pearl millet) of the multigrain blend was individually pre-fermented. Thereafter, the pre-fermented grain flours were optimized to obtain two unique blends (90:5:5 and 47.98: 26.68:25.34) containing high protein content (~23% and 17%) and low glycemic index (~43). The optimum blends were processed into instant porridges (PR1, PR2) and analyzed for its nutritional composition, blood glucose lowering ability, antioxidant enzyme and tissue/serum biochemical makers modulatory ability in obese-diabetic animals. The porridge showed significant nutritional profile, consumption of formulated multigrain porridge reduced blood glucose level (by 62% and 66%), upregulated the antioxidant defense system to near normal levels likewise, significantly reduced serum biochemical parameters. Thus, suggests that the multigrain blends/porridge is nutrient-dense possessing beneficial effect to maintain antioxidant levels in the diabetic condition with potential to attenuate oxidative damage. PRACTICAL APPLICATIONS: Prolonged feeding with high-fat diet induces hypercholesterolemia in experimental animals. Further interperitoneal injection of streptozotocin induces experimental diabetes with a cascade of oxidative stress related complications in serum and tissue parameters. Porridge is a traditional meal while multigrain porridge is a nutrient dense meal which may exert curative effect. In this work, it was shown that dietary intervention with multigrain porridge product promoted positive weight control, portrayed hepatoprotective effect as shown by the elevated levels of biomarker (ALT, AST, ALP) and antioxidant enzymes (CAT, SOD, GPx) as well as modulation of serum lipid profile (total cholesterol, triglycerides, high density lipoprotein-cholesterol). Thus, the multigrain porridge may be a functional food product to combat hypercholesterolemia and hyperglycemia especially PR1 which appeared to be more efficient than PR2 in modulating oxidative stress, conferring hypoglycemic effect and lowering lipid levels in obese-diabetic rats model studied.
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Affiliation(s)
- Aderonke I Olagunju
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
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13
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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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14
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Kumar R, Dhiman M, Sharma L, Dadhich A, Kaushik P, Sharma MM. Nanofertilizers: The targeted nutrient supplier and enhance nutrients uptake by pearl millets (Pennisetum glaucum). BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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15
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Steryl ferulates composition in twenty-two millet samples: Do “microwave popping” and fermentation affect their content? Food Chem 2022; 391:133222. [DOI: 10.1016/j.foodchem.2022.133222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 04/26/2022] [Accepted: 05/13/2022] [Indexed: 11/23/2022]
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16
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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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17
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The Role of Amaranth, Quinoa, and Millets for the Development of Healthy, Sustainable Food Products-A Concise Review. Foods 2022; 11:foods11162442. [PMID: 36010444 PMCID: PMC9407507 DOI: 10.3390/foods11162442] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/09/2022] [Accepted: 08/11/2022] [Indexed: 01/08/2023] Open
Abstract
The selection of sustainable crops adaptable to the rapidly changing environment, which also cater to the dietary needs of the growing population, is a primary challenge in meeting food security. Grains from ancient crops such as amaranth, quinoa, and millets are positioned to address this challenge and hence have gained dietary predominance among cereals and pseudocereals due to their nutritional value and energy efficiency. From a nutritional perspective, they are recognized for their complete protein, phenolic compounds and flavonoids, prebiotic fibers, and essential micronutrients, including minerals and vitamins. Bioactive peptides from their proteins have shown antihypertensive, antidiabetic, antioxidant, and anticancer properties. The nutritional diversity of these grains makes them a preferred choice over traditional cereals for developing healthy, sustainable food products such as plant-based dairy, vegan meats, and gluten-free products. With growing consumer awareness about sustainability and health, the categories mentioned above are transitioning from ‘emerging’ to ‘mainstream’; however, there is still a significant need to include such healthy grains to fulfill the nutritional gap. This review article emphasizes the health benefits of amaranth, quinoa, and millet grains and discusses the recent research progress in understanding their application in new sustainable food categories. The challenges associated with their incorporation into novel foods and future research directions are also provided.
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18
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Hussnain A, Ahmad S, Murtaza S, Iqbal S, Farooq U, Sibt‐e‐Abbas M. Development of quinoa and sorghum supplemented flat bread. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Ali Hussnain
- Department of Food Science and Technology, MNS‐University of Agriculture Multan
| | - Shabbir Ahmad
- Department of Food Science and Technology, MNS‐University of Agriculture Multan
| | - Shamas Murtaza
- Department of Food Science and Technology, MNS‐University of Agriculture Multan
| | - Shahid Iqbal
- Department of Food Science and Technology, MNS‐University of Agriculture Multan
| | - Umar Farooq
- Department of Food Science and Technology, MNS‐University of Agriculture Multan
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19
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Muhammad HK, Muhammad HL, Njobeh PB, Monjerezi M, Matumba L, Makun HA. Mycotoxin levels and characterization of natural anti-fungal phytochemicals in pearl millet (Pennisetum glaucum) from Nigeria's six agroecological zones. Mycotoxin Res 2022; 38:243-252. [PMID: 35922686 DOI: 10.1007/s12550-022-00465-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 07/08/2022] [Accepted: 07/25/2022] [Indexed: 11/26/2022]
Abstract
This study reports levels of multiple mycotoxins across Nigeria's six agro-ecological zones and corresponding levels of natural anti-fungal phytochemicals present in pearl millet (PM). 220 representative composite samples of PM were collected for mycotoxin analysis using ultrahigh performance liquid chromatography-mass spectrometry (UHPLC-MS), and 24 were randomly selected for determination of metabolites using gas chromatography-high resolution time of flight-mass spectrometry (GC-HRTOF-MS). In total, 15 mycotoxins were detected, all with levels below the European Union (EU) permissible limits and level of aflatoxins only up to 1.34 µg/kg. This is in sharp contrast to high levels of mycotoxins reported in maize samples from the same agroecological zones. Phytochemical analysis of the same samples identified a total of 88 metabolites, 30 of which are known anti-fungal properties from other previously published studies. The most common of these include methyl ester, bis (2-ethylhexyl) phthalate, and ç-tocopherol. The number of anti-fungal metabolites recovered from each sample ranged from 3 to 17 and varied widely in both number and composition across the agroecological zones. The anti-fungal metabolites may probably make PM less susceptible to fungal proliferation compared to other grains. Hence, it is worth exploring for possible sources of biological control products from PM.
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Affiliation(s)
- Hadiza Kudu Muhammad
- Food and Toxicology Research Group (FTRG), Department of Biochemistry, Federal University of Technology, P.M.B. 65, Minna, Nigeria.
- Department of Biotechnology and Food Technology, Doornfontein Campus, University of Johannesburg, P.O. Box 17011, Gauteng, 2028, South Africa.
- Africa Centre of Excellence for Mycotoxin and Food Safety, Federal University of Technology Minna, Minna, Nigeria.
| | - Hadiza Lami Muhammad
- Food and Toxicology Research Group (FTRG), Department of Biochemistry, Federal University of Technology, P.M.B. 65, Minna, Nigeria
- Africa Centre of Excellence for Mycotoxin and Food Safety, Federal University of Technology Minna, Minna, Nigeria
| | - Patrick Berka Njobeh
- Department of Biotechnology and Food Technology, Doornfontein Campus, University of Johannesburg, P.O. Box 17011, Gauteng, 2028, South Africa
| | - Maurice Monjerezi
- Department of Chemistry, University of Malawi, P.O. Box 280, Zomba, Malawi
| | - Limbikani Matumba
- Food Technology and Nutrition Group-NRC, Lilongwe University of Agriculture and Natural Resources (LUANAR), P.O. Box 143, Lilongwe, Malawi
| | - Hussaini Anthony Makun
- Food and Toxicology Research Group (FTRG), Department of Biochemistry, Federal University of Technology, P.M.B. 65, Minna, Nigeria
- Africa Centre of Excellence for Mycotoxin and Food Safety, Federal University of Technology Minna, Minna, Nigeria
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20
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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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21
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Ojo OA, Ojo AB, Barnabas M, Iyobhebhe M, Elebiyo TC, Evbuomwan IO, Michael T, Ajiboye BO, Oyinloye BE, Oloyede OI. Phytochemical properties and pharmacological activities of the genus Pennisetum: A review. SCIENTIFIC AFRICAN 2022. [DOI: 10.1016/j.sciaf.2022.e01132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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22
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Ahmad R, Shaaban H, Issa SY, Alsaad A, Alghamdi M, Hamid N, Osama R, Algarni S, Mostafa A, Alqarni AM, Aldholmi M, Riaz M. ICP-MS determination of elemental abundance in traditional medicinal plants commonly used in the Kingdom of Saudi Arabia. FOOD ADDITIVES & CONTAMINANTS. PART B, SURVEILLANCE 2022; 15:129-141. [PMID: 35320694 DOI: 10.1080/19393210.2022.2053591] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Accepted: 03/10/2022] [Indexed: 06/14/2023]
Abstract
Medicinal plants are widely used in the Kingdom of Saudi Arabia to treat various ailments in the form of folk medicine. Forty four such medicinal plant samples were collected from local markets and evaluated for the presence of 14 elements (Mn, Cr, Co, Ni, Cu, Mo, Al, Pb, Ba, Zn, Ag, Hg, Bi, Cd). Microwave-assisted digestion with inductively coupled plasma-mass spectrometry (ICP-MS) was applied to determine the elemental composition in these medicinal plants. Widespread occurrence of these elements was observed in all plant samples, except for Bi and Co where the lowest mean values of 0.03 ± 0.04 and 0.03 ± 0.15 were observed, respectively. The descending order for mean (μg/g) elemental occurrence observed was as follows: Ba > Al > Zn > Ni > Mn > Ba > Hg > Mo > Cu > Cr > Ag > Cd > Co > Bi, whereas the range for these elements in the 44-medicinal plants was as follows: Pb > Al > Zn > Ni > Mn > Cu > Mo > Ag > Ba > Hg > Co > Cd > Cr > Bi. Pb, Hg and Cd were found beyond the maximum limits in these medicinal plants, while the remaining elements were found well within the range of maximum limits. A number of medicinal plants showed high amounts of these elements. Some plants contained more than one element, such as Foeniculum vulgare Mill (Pb, Hg, Cd), Ricinus communis (Pb, Cd), Vigna radiata (Pb, Cd) and Sesamum indicum (Pb, Hg). The data matrix was validated through the statistical tools of principal component analysis (X2 = 160.44, P = .00), Pearson's correlation (P = .01 and 0.05), and K-mean cluster analysis (F = 104.55, P = .00). The findings of the study provide baseline data for the comparative analysis of these medicinal plants, which may help select safe medicinal plants in terms of consumer-based use and its utilisation for the treatment of various ailments.
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Affiliation(s)
- Rizwan Ahmad
- Department of Natural Products and Alternative Medicine, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
| | - Heba Shaaban
- Department of Pharmaceutical Chemistry, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
| | - Sahar Y Issa
- Department of Forensic Medicine and Clinical Toxicology, Faculty of Medicine, Alexandria University, Alexandria, Egypt
| | - Anwar Alsaad
- College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
| | - Majd Alghamdi
- College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
| | - Njoud Hamid
- College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
| | - Rand Osama
- College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
| | - Sara Algarni
- College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
| | - Ahmed Mostafa
- Department of Pharmaceutical Chemistry, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
| | - Abdulmalik M Alqarni
- Department of Pharmaceutical Chemistry, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
| | - Mohammed Aldholmi
- Department of Natural Products and Alternative Medicine, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
| | - Muhammad Riaz
- Department of Pharmacy, Shaheed Benazir Bhutto University Sheringal Dir Upper Khyber Pakhtun Khwa, Pakistan
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23
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Moussa M, Ponrajan A, Campanella OH, Okos MR, Martinez MM, Hamaker BR. Novel pearl millet couscous process for West African markets using a low‐cost single‐screw extruder. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15797] [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)
- Moustapha Moussa
- Department of Food Science Whistler Center for Carbohydrate Research Purdue University West Lafayette IN 47907 USA
- Institut National de Researche Agronomique du Niger (INRAN) BP 429 Niamey Niger
| | - Amudhan Ponrajan
- Department of Agricultural and Biological Engineering Purdue University West Lafayette IN 47907 USA
| | - Osvaldo H. Campanella
- Department of Food Science and Technology The Ohio State University Columbus OH 43210‐1007 USA
| | - Martin R. Okos
- Department of Agricultural and Biological Engineering Purdue University West Lafayette IN 47907 USA
| | - Mario M. Martinez
- Center for Innovative Food (CiFOOD) Department of Food Science Aarhus University AgroFood Park 48 Aarhus N 8200 Denmark
| | - Bruce R. Hamaker
- Department of Food Science Whistler Center for Carbohydrate Research Purdue University West Lafayette IN 47907 USA
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24
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Alzahrani NS, Alshammari GM, El-Ansary A, Yagoub AEA, Amina M, Saleh A, Yahya MA. Anti-Hyperlipidemia, Hypoglycemic, and Hepatoprotective Impacts of Pearl Millet ( Pennisetum glaucum L.) Grains and Their Ethanol Extract on Rats Fed a High-Fat Diet. Nutrients 2022; 14:nu14091791. [PMID: 35565759 PMCID: PMC9105973 DOI: 10.3390/nu14091791] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 04/18/2022] [Accepted: 04/22/2022] [Indexed: 12/17/2022] Open
Abstract
This study tested the anti-hyperlipidemic, hypoglycemic, hepatoprotective, and anti-inflammatory effects of whole pearl millet grain powder (MPG) and its ethanol extract (MPGethaolE) in obese rats fed a high-fat diet. The rats were divided into eight groups based on the treatments they received: control, high fat diet (HFD), HFD + MGE (25 mg/Kg), HFD + MPGethaolE (50 mg/Kg), HFD + MPGethaolE (100 mg/Kg), HFD + MPG (10%), HFD + MPG (20%), and HFD + MPG (30%). The final body weight, visceral, epididymal fat pads, and the liver weight were significantly decreased, in a dose-dependent manner, in HFD fed rats that were co-administered either the MPG powder or MPGethaolE. In the same line, serum levels of triglycerides (TGs), cholesterol (CHOL), and low-density lipoprotein-cholesterol (LDL-c), as well as fasting glucose, insulin, HOMA-IR, and serum levels of lipopolysaccharides (LPS), interleukine-6 (IL-6), interleukine-10 (IL-10), C-reactive protein (CRP), tumor necrosis factor (TNF-α), and adiponectin were progressively decreased while serum levels of high-density lipoproteins (HDL-c) were significantly increased when increasing the doses of both treatments. In conclusion, both the raw powder and ethanolic extract of MP have a comparative dose-dependent anti-obesity, hypoglycemic, hypolipidemic, anti-inflammatory, and anti-steatotic in HFD-fed rats.
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Affiliation(s)
- Nadiah S. Alzahrani
- Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, Riyadh 11451, Saudi Arabia; (N.S.A.); (A.E.A.Y.); (A.S.); (M.A.Y.)
| | - Ghedeir M. Alshammari
- Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, Riyadh 11451, Saudi Arabia; (N.S.A.); (A.E.A.Y.); (A.S.); (M.A.Y.)
- Correspondence:
| | - Afaf El-Ansary
- Central Research Laboratory, Female Campus, King Saud University, Riyadh 11472, Saudi Arabia;
| | - Abu ElGasim A. Yagoub
- Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, Riyadh 11451, Saudi Arabia; (N.S.A.); (A.E.A.Y.); (A.S.); (M.A.Y.)
| | - Musarat Amina
- Department of Pharmacognosy, Pharmacy College, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Ali Saleh
- Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, Riyadh 11451, Saudi Arabia; (N.S.A.); (A.E.A.Y.); (A.S.); (M.A.Y.)
| | - Mohammed Abdo Yahya
- Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, Riyadh 11451, Saudi Arabia; (N.S.A.); (A.E.A.Y.); (A.S.); (M.A.Y.)
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25
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Tomar M, Bhardwaj R, Verma R, Singh SP, Dahuja A, Krishnan V, Kansal R, Yadav VK, Praveen S, Sachdev A. Interactome of millet-based food matrices: A review. Food Chem 2022; 385:132636. [PMID: 35339804 DOI: 10.1016/j.foodchem.2022.132636] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 02/28/2022] [Accepted: 03/03/2022] [Indexed: 12/28/2022]
Abstract
Millets are recently being recognized as emerging food ingredients with multifaceted applications. Whole grain flours made from millets, exhibit diverse chemical compositions, starch digestibility and physicochemical properties. A food matrix can be viewed as a section of food microstructure, commonly coinciding with a physical spatial domain that interacts or imparts specific functionalities to a particular food constituent. The complex millet-based food matrices can help individuals to attain nutritional benefits due to the intricate and unique digestive properties of these foods. This review helps to fundamentally understand the binary and ternary interactions of millet-based foods. Nutritional bioavailability and bioaccessibility are also discussed based on additive, synergistic, masking, the antagonistic or neutralizing effect of different food matrix components on each other and the surrounding medium. The molecular basis of these interactions and their effect on important functional attributes like starch retrogradation, gelling, pasting, water, and oil holding capacity is also discussed.
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Affiliation(s)
- Maharishi Tomar
- Division of Seed Technology, ICAR - Indian Grassland and Fodder Research Institute, Jhansi 284003, India; Division of Biochemistry, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | - Rakesh Bhardwaj
- Germplasm Evaluation Division, National Bureau of Plant Genetic Resources, New Delhi 110012, India.
| | - Reetu Verma
- Division of Crop Improvement, ICAR -Indian Grassland and Fodder Research Institute, Jhansi 284003, India
| | - Sumer Pal Singh
- Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 284003, India
| | - Anil Dahuja
- Division of Biochemistry, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | - Veda Krishnan
- Division of Biochemistry, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | - Rekha Kansal
- ICAR-National Institute for Plant Biotechnology, Pusa, New Delhi 110012, India
| | - Vijay Kumar Yadav
- Division of Seed Technology, ICAR - Indian Grassland and Fodder Research Institute, Jhansi 284003, India
| | - Shelly Praveen
- Division of Biochemistry, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India.
| | - Archana Sachdev
- Division of Biochemistry, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India.
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Talabi AO, Vikram P, Thushar S, Rahman H, Ahmadzai H, Nhamo N, Shahid M, Singh RK. Orphan Crops: A Best Fit for Dietary Enrichment and Diversification in Highly Deteriorated Marginal Environments. FRONTIERS IN PLANT SCIENCE 2022; 13:839704. [PMID: 35283935 PMCID: PMC8908242 DOI: 10.3389/fpls.2022.839704] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Accepted: 01/31/2022] [Indexed: 05/23/2023]
Abstract
Orphan crops are indigenous and invariably grown by small and marginal farmers under subsistence farming systems. These crops, which are common and widely accepted by local farmers, are highly rich in nutritional profile, good for medicinal purposes, and well adapted to suboptimal growing conditions. However, these crops have suffered neglect and abandonment from the scientific community because of very low or no investments in research and genetic improvement. A plausible reason for this is that these crops are not traded internationally at a rate comparable to that of the major food crops such as wheat, rice, and maize. Furthermore, marginal environments have poor soils and are characterized by extreme weather conditions such as heat, erratic rainfall, water deficit, and soil and water salinity, among others. With more frequent extreme climatic events and continued land degradation, orphan crops are beginning to receive renewed attention as alternative crops for dietary diversification in marginal environments and, by extension, across the globe. Increased awareness of good health is also a major contributor to the revived attention accorded to orphan crops. Thus, the introduction, evaluation, and adaptation of outstanding varieties of orphan crops for dietary diversification will contribute not only to sustained food production but also to improved nutrition in marginal environments. In this review article, the concept of orphan crops vis-à-vis marginality and food and nutritional security is defined for a few orphan crops. We also examined recent advances in research involving orphan crops and the potential of these crops for dietary diversification within the context of harsh marginal environments. Recent advances in genomics coupled with molecular breeding will play a pivotal role in improving the genetic potential of orphan crops and help in developing sustainable food systems. We concluded by presenting a potential roadmap to future research engagement and a policy framework with recommendations aimed at facilitating and enhancing the adoption and sustainable production of orphan crops under agriculturally marginal conditions.
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Affiliation(s)
| | | | | | | | | | | | | | - Rakesh Kumar Singh
- International Center for Biosaline Agriculture (ICBA), Dubai, United Arab Emirates
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Asrani P, Ali A, Tiwari K. Millets as an alternative diet for gluten-sensitive individuals: A critical review on nutritional components, sensitivities and popularity of wheat and millets among consumers. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2012790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Purva Asrani
- Indian Council of Agricultural Research, National Institute for Plant Biotechnology, New Delhi, India
| | - Ansheef Ali
- Division of Biochemistry, Indian Agricultural Research Institute, New Delhi, India
| | - Keshav Tiwari
- Indian Council of Agricultural Research, National Institute for Plant Biotechnology, New Delhi, India
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Kaur P, Singh Sandhu K, Singh Purewal S, Kaur M, Kumar Singh S. Rye: A wonder crop with industrially important macromolecules and health benefits. Food Res Int 2021; 150:110769. [PMID: 34865784 DOI: 10.1016/j.foodres.2021.110769] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 09/16/2021] [Accepted: 10/18/2021] [Indexed: 01/21/2023]
Abstract
Rye (Secale cereale) is a rich source of macromolecules, especially starch, fiber, and proteins which encourages the researchers and industries to use it for various purposes including bakery products, beverages and edible films formulation. However, despite many nutritional and health benefiting properties, rye has not been explored up to its full potential. Interest of consumers in formulating foods with high fiber and phenolic compounds has generated our interest in compiling the detailed information on rye. The present review on rye grains summarizes the existing scientific data on rye macronutrients (starch, arabinoxylan, β-glucan, fructan and proteins) and their corresponding industrial importance. Detailed description in this review unfolds the potential of rye grains for human nutrition. This review provides comprehensive knowledge and fills the remaining gap between the previous and latest scientific findings. Comprehensive information on rye nutrients along with health benefits will help to open a new era for scientific world and industrial sectors.
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Affiliation(s)
- Pinderpal Kaur
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India
| | - Kawaljit Singh Sandhu
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India.
| | - Sukhvinder Singh Purewal
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India
| | - Maninder Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
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Mitharwal S, Kumar S, Chauhan K. Nutritional, polyphenolic composition and in vitro digestibility of finger millet (Eleusine coracana L.) with its potential food applications: A review. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101382] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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30
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Govintharaj P, Maheswaran M, Blümmel M, Sumathi P, Vemula AK, Rathore A, Sivasubramani S, Kale SM, Varshney RK, Gupta SK. Understanding Heterosis, Genetic Effects, and Genome Wide Associations for Forage Quantity and Quality Traits in Multi-Cut Pearl Millet. FRONTIERS IN PLANT SCIENCE 2021; 12:687859. [PMID: 34868099 PMCID: PMC8636684 DOI: 10.3389/fpls.2021.687859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Accepted: 10/14/2021] [Indexed: 06/13/2023]
Abstract
Pearl millet is an important food and fodder crop cultivated in the arid and semi-arid regions of Africa and Asia, and is now expanding to other regions for forage purpose. This study was conducted to better understand the forage quantity and quality traits to enhance the feed value of this crop. Two sets of pearl millet hybrids (80 single cross hybrids in Set-I and 50 top cross hybrids in Set-II) along with their parents evaluated multi-locationally for the forage-linked traits under multi-cut (two cuts) system revealed significant variability for the forage traits in the hybrids and parents. The mean better parent heterosis (BPH) for total dry forage yield (TDFY) was 136% across all the single cross hybrids and 57% across all the top cross hybrids. The mean BPH for in vitro organic matter digestibility (IVOMD) varied from -11 to 7% in the single cross hybrids and -13 to 11% in the top cross hybrids across cuts. The findings of TDFY and IVOMD heterosis in these sets indicated the potential of improvement of the hybrid cultivars for forage quantity and quality in forage pearl millet. The parental lines single cross parent (SCP)-L02, SCP-L06, and top cross parent (TCP)-T08 found superior in the forage quantity and quality traits can be utilized in the future breeding programs. Most of the forage traits were found to be controlled by using the non-additive gene action. A diverse panel of 105 forage-type hybrid parents (Set-III) genotyped following genotyping by sequencing (GBS) and phenotyped for crude protein (CP) and IVOMD under multi-cuts for 2 years identified one stable significant single nucleotide polymorphism (SNP) on LG4 for CP, and nine SNPs for IVOMD distributed across all the linkage groups except on LG2. The identified loci, once validated, then could be used for the forage quality traits improvement in pearl millet through marker-assisted selection.
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Affiliation(s)
- Ponnaiah Govintharaj
- Centre for Plant Breeding and Genetics, Tamil Nadu Agricultural University, Coimbatore, India
- International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Patancheru, India
| | - Marappa Maheswaran
- Centre for Plant Breeding and Genetics, Tamil Nadu Agricultural University, Coimbatore, India
| | - Michael Blümmel
- International Livestock Research Institute (ILRI), Patancheru, India
| | - Pichaikannu Sumathi
- Centre for Plant Breeding and Genetics, Tamil Nadu Agricultural University, Coimbatore, India
| | - Anil Kumar Vemula
- International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Patancheru, India
| | - Abhishek Rathore
- International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Patancheru, India
| | | | - Sandip Mallikarjun Kale
- International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Patancheru, India
| | - Rajeev Kumar Varshney
- International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Patancheru, India
| | - Shashi Kumar Gupta
- International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Patancheru, India
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Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years. Foods 2021; 10:foods10112523. [PMID: 34828804 PMCID: PMC8618534 DOI: 10.3390/foods10112523] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 08/28/2021] [Accepted: 08/30/2021] [Indexed: 01/09/2023] Open
Abstract
In the past decades, food products and beverages made from gluten-free cereals were initially created for certain groups of people who experience gluten-related disorders such as wheat allergies, gluten ataxia, non-celiac gluten sensitivity, and the most well-known, celiac disease. Nowadays, the consumption of gluten-free products is not only restricted to targeted groups, but it has become a food trend for normal consumers, especially in countries such as the UK, the US, and some European countries, who believe that consuming a gluten-free product is a healthier choice compared to normal gluten-containing products. However, some research studies have disapproved of this claim because the currently available gluten-free products in the market are generally known to be lower in proteins, vitamins, and minerals and to contain higher lipids, sugar, and salt compared to their gluten-containing counterparts. The use of other gluten-free cereals such as sorghum, millet, and teff as well as pseudo cereals such as buckwheat and quinoa has gained significant interest in research in terms of their various potential health benefits. Hence, this review highlights the potential health benefits of some gluten-free cereals and pseudo cereals apart from corn and rice in the last decade. The potential health benefits of gluten-free products such as bread, pasta, crackers, and cookies and the health benefits of some other non-alcoholic beverages made from gluten-free cereals and pseudo cereals are reported.
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32
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Nutritional composition patterns and application of multivariate analysis to evaluate indigenous Pearl millet ((Pennisetum glaucum (L.) R. Br.) germplasm. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104086] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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33
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Development of NIR spectroscopy based prediction models for nutritional profiling of pearl millet (Pennisetum glaucum (L.)) R.Br: A chemometrics approach. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111813] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Onyeoziri IO, Torres-Aguilar P, Hamaker BR, Taylor JRN, de Kock HL. Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low-cost extruder. J Food Sci 2021; 86:3824-3838. [PMID: 34350992 DOI: 10.1111/1750-3841.15862] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 05/30/2021] [Accepted: 07/02/2021] [Indexed: 01/09/2023]
Abstract
Pearl millet flour, particularly wholegrain flour, is highly susceptible to development of rancid aromas and flavors during storage. Grain decortication and extrusion cooking using a friction-heated single-screw extruder were investigated as potential flour stabilization processes. Raw and extruded wholegrain and decorticated grain pearl millet flours were stored at ambient (25°C) and elevated (40°C) temperatures for 6 months. A trained descriptive sensory panel developed a lexicon of 44 attributes to profile the aroma, flavor, and texture of porridges prepared from the flours. Grain decortication alone did not show an effect on the aroma and flavor profile of porridge. Extrusion cooking of both wholegrain and decorticated flours increased cereal-like aromas (branny, canned sweetcorn, sweet, and wheaty) and flavor (starchy), as well as stiffness and cohesiveness of the porridges. The porridges from the extruded pearl millet flours stored for up to 6 months at ambient and elevated temperatures did not show any indications of rancidity. In contrast, rancidity-associated aromas (chemical, painty, and soapy) and flavor (chemical) increased in porridges from the raw flours stored for 4 weeks and longer. These results indicate that grain decortication did not sufficiently reduce fat content to prevent oxidation, while extrusion cooking stabilized the pearl millet flours. In addition, intensified "cereal-like" aromas and flavors were probably due to Maillard reactions occurring during extrusion cooking. Resulting aroma compounds could have been immobilized in the extruded matrix and not released during flour storage. The application of extrusion cooking with a simple friction-heated single-screw extruder is a viable process for both precooking and extending the shelf life of pearl millet flours. PRACTICAL APPLICATION: This study demonstrates the potential of extrusion cooking to precook wholegrain pearl millet while preventing fat rancidity in wholegrain pearl millet flour, thereby improving the sensory quality and stability of pearl millet food products. The extensive sensory characterization of pearl millet porridge-type foods can serve as a guidance tool for development, improvement, and quality control of pearl millet foods. Furthermore, it establishes the efficacy of simple friction-heated, single-screw extruders for commercial manufacture of ready-to-eat wholegrain pearl millet food products by small and medium scale entrepreneurs.
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Affiliation(s)
- Isiguzoro O Onyeoziri
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa
| | - Pablo Torres-Aguilar
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana, USA
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana, USA
| | - John R N Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa
| | - Henriëtta L de Kock
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa
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35
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Pessanha KLF, Menezes JPD, Silva ADA, Ferreira MVDS, Takeiti CY, Carvalho CWP. Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free bread. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111495] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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36
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Allai FM, Azad ZRAA, Gul K, Dar BN. Wholegrains: a review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15071] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Farhana Mehraj Allai
- Department of Post Harvest Engineering and Technology Faculty of Agricultural Science Aligarh Muslim University Aligarh India
- Department of Food Technology Islamic University of Science and Technology Awantipora India
| | - ZRAA Azad
- Department of Post Harvest Engineering and Technology Faculty of Agricultural Science Aligarh Muslim University Aligarh India
| | - Khalid Gul
- Department of Food Process Engineering National Institute of Technology Rourekla India
| | - B. N. Dar
- Department of Food Technology Islamic University of Science and Technology Awantipora India
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37
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Numan M, Serba DD, Ligaba-Osena A. Alternative Strategies for Multi-Stress Tolerance and Yield Improvement in Millets. Genes (Basel) 2021; 12:genes12050739. [PMID: 34068886 PMCID: PMC8156724 DOI: 10.3390/genes12050739] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 04/30/2021] [Accepted: 05/10/2021] [Indexed: 12/27/2022] Open
Abstract
Millets are important cereal crops cultivated in arid and semiarid regions of the world, particularly Africa and southeast Asia. Climate change has triggered multiple abiotic stresses in plants that are the main causes of crop loss worldwide, reducing average yield for most crops by more than 50%. Although millets are tolerant to most abiotic stresses including drought and high temperatures, further improvement is needed to make them more resilient to unprecedented effects of climate change and associated environmental stresses. Incorporation of stress tolerance traits in millets will improve their productivity in marginal environments and will help in overcoming future food shortage due to climate change. Recently, approaches such as application of plant growth-promoting rhizobacteria (PGPRs) have been used to improve growth and development, as well as stress tolerance of crops. Moreover, with the advance of next-generation sequencing technology, genome editing, using the clustered regularly interspaced short palindromic repeats (CRISPR/Cas9) system are increasingly used to develop stress tolerant varieties in different crops. In this paper, the innate ability of millets to tolerate abiotic stresses and alternative approaches to boost stress resistance were thoroughly reviewed. Moreover, several stress-resistant genes were identified in related monocots such as rice (Oryza sativa), wheat (Triticum aestivum), and maize (Zea mays), and other related species for which orthologs in millets could be manipulated by CRISPR/Cas9 and related genome-editing techniques to improve stress resilience and productivity. These cutting-edge alternative strategies are expected to bring this group of orphan crops at the forefront of scientific research for their potential contribution to global food security.
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Affiliation(s)
- Muhammad Numan
- Laboratory of Biotechnology and Molecular Biology, Department of Biology, University of North Carolina at Greensboro, 321 McIver Street, Greensboro, NC 27412, USA;
| | - Desalegn D. Serba
- USDA-ARS, U. S. Arid-Land Agricultural Research Center, 21881 N Cardon Ln., Maricopa, AZ 85138, USA;
| | - Ayalew Ligaba-Osena
- Laboratory of Biotechnology and Molecular Biology, Department of Biology, University of North Carolina at Greensboro, 321 McIver Street, Greensboro, NC 27412, USA;
- Correspondence:
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38
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Theodoro JMV, Martinez ODM, Grancieri M, Toledo RCL, Dias Martins AM, Dias DM, Carvalho CWP, Martino HSD. Germinated millet flour (Pennisetum glaucum (L.) R. Br.) reduces inflammation, oxidative stress, and liver steatosis in rats fed with high-fat high-fructose diet. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103207] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Samtiya M, Aluko RE, Dhewa T, Moreno-Rojas JM. Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview. Foods 2021; 10:foods10040839. [PMID: 33921351 PMCID: PMC8068854 DOI: 10.3390/foods10040839] [Citation(s) in RCA: 163] [Impact Index Per Article: 54.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 03/28/2021] [Accepted: 04/06/2021] [Indexed: 12/22/2022] Open
Abstract
Plant foods are consumed worldwide due to their immense energy density and nutritive value. Their consumption has been following an increasing trend due to several metabolic disorders linked to non-vegetarian diets. In addition to their nutritive value, plant foods contain several bioactive constituents that have been shown to possess health-promoting properties. Plant-derived bioactive compounds, such as biologically active proteins, polyphenols, phytosterols, biogenic amines, carotenoids, etc., have been reported to be beneficial for human health, for instance in cases of cancer, cardiovascular diseases, and diabetes, as well as for people with gut, immune function, and neurodegenerative disorders. Previous studies have reported that bioactive components possess antioxidative, anti-inflammatory, and immunomodulatory properties, in addition to improving intestinal barrier functioning etc., which contribute to their ability to mitigate the pathological impact of various human diseases. This review describes the bioactive components derived from fruit, vegetables, cereals, and other plant sources with health promoting attributes, and the mechanisms responsible for the bioactive properties of some of these plant components. This review mainly compiles the potential of food derived bioactive compounds, providing information for researchers that may be valuable for devising future strategies such as choosing promising bioactive ingredients to make functional foods for various non-communicable disorders.
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Affiliation(s)
- Mrinal Samtiya
- Department of Nutrition Biology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh, Haryana 123031, India;
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
| | - Tejpal Dhewa
- Department of Nutrition Biology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh, Haryana 123031, India;
- Correspondence: (T.D.); (J.M.M.-R.)
| | - José Manuel Moreno-Rojas
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez Pidal, SN, 14004 Córdoba, Spain
- Correspondence: (T.D.); (J.M.M.-R.)
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40
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Ding Z, Alharbi S, Almaroai YA, Eissa MA. Improving quality of metal-contaminated soils by some halophyte and non-halophyte forage plants. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 764:142885. [PMID: 33757255 DOI: 10.1016/j.scitotenv.2020.142885] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2020] [Revised: 10/02/2020] [Accepted: 10/03/2020] [Indexed: 05/11/2023]
Abstract
Toxic elements cause degradation in agricultural land quality. Phytoremediation of polluted sites is the safest technique to sustain ecosystem. Field trial was established to examine the performance of two Atriplex species (A. numularia and A. amnicola) and two traditional forage plants (pearl millet and cowpea) cultivated on polluted sandy soil and clean one. The studied contaminated soil was irrigated with untreated sewage wastewater for more than 60 years and contained Zn, Cu, Pb and Cd levels excessed the permissible limits. The growth of Atriplex plants was not affected by the soil pollution, while the traditional forage plants lost 40-50% of their biomass. The roots biomass of Atriplex plants was higher by 54% than those of cowpea and pearl millet plants. The crude protein (CP) and chlorophyll in the tested species were reduced as a result of soil pollution, but the reduction was higher in pearl millet and cowpea than Atriplex plants. CP in Atriplex plants that were grown in the contaminated soil was reduced by 10%, while in the case of pearl millet and cowpea; the reduction was more than 20%. Atriplex plants were more effective in reducing the metal bioavailability than pearl millet and cowpea. Atriplex plants were able to protect the photosynthesis process in the presence of toxic elements; moreover, they produced some substances that increasing the resistance of toxic metal stress such as proline. The cultivation of metal-contaminated soil with Atriplex plants enhanced the soil quality and increased the aggregation and porosity of soil; besides, it reduced the soil salinity and concentration of toxic elements. Cultivation of halophyte and traditional fodder plants in contaminated lands is a good strategic management of the ecosystem, and the resulting plant may be used to feed animals due to their low content of pollutants or be recycled to soil organic amendments.
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Affiliation(s)
- Zheli Ding
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences (CATAS), Haikou, China
| | - Saif Alharbi
- King Abdulaziz City for Science and Technology, Riyadh 11442, Saudi Arabia
| | - Yaser A Almaroai
- Department of Biology, Faculty of Applied Science, Umm Al-Qura University, Makkah, Saudi Arabia; Research Laboratories Centre, Faculty of Applied Science, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Mamdouh A Eissa
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences (CATAS), Haikou, China; Department of Soils and Water, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt.
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Hassan ZM, Sebola NA, Mabelebele M. The nutritional use of millet grain for food and feed: a review. ACTA ACUST UNITED AC 2021; 10:16. [PMID: 33815778 PMCID: PMC8005370 DOI: 10.1186/s40066-020-00282-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Accepted: 12/16/2020] [Indexed: 12/16/2022]
Abstract
Worldwide, millets are regarded as a significant grain, however, they are the least exploited. Millet grain is abundant in nutrients and health-beneficial phenolic compounds, making it suitable as food and feed. The diverse content of nutrients and phenolic compounds present in finger and pearl millet are good indicators that the variety of millet available is important when selecting it for use as food or feed. The phenolic properties found in millets compromise phenolic acids, flavonoids, and tannins, which are beneficial to human health. Moreover, finger millet has an exceptionally unique, more abundant, and diverse phenolic profile compared to pearl millet. Research has shown that millet phenolic properties have high antioxidant activity. The presence of phytochemicals in millet grains has positive effect on human health by lowering the cholesterol and phytates in the body. The frantic demands on maize and its uses in multiple industries have merited the search for alternative grains, to ease the pressure. Substitution of maize with pearl and finger millets in the diets of different animals resulted in positive impact on the performance. Including these grains in the diet may improve health and decrease the risks of diseases. Pearl millet of 50% or more can be used in broiler diets without adversely affecting broiler performance or egg production. Of late, millet grain has been incorporated in other foods and used to make traditional beverages. Thus, the core aim of this review is to provide insight and comprehension about the nutritional and phenolic status of millets and their impact on human and livestock.
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Affiliation(s)
- Z M Hassan
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Pretoria, South Africa
| | - N A Sebola
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Pretoria, South Africa
| | - M Mabelebele
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Pretoria, South Africa
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42
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Riahi L, Snoussi M, Romdhane MB, Zoghlami N. New insights into the intraspecific cytoplasmic DNA diversity, maternal lineages classification and conservation issues of Tunisian pearl millet landraces. PLANT BIOTECHNOLOGY (TOKYO, JAPAN) 2021; 38:17-22. [PMID: 34177320 PMCID: PMC8215465 DOI: 10.5511/plantbiotechnology.20.0831a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Accepted: 08/31/2020] [Indexed: 06/13/2023]
Abstract
Tunisian pearl millet (Pennisetum glaucum L.) landraces are still growing in contrasting agro-ecological environments and are considered potentially useful for national and international breeders. Despite its genetic potential, the cropping areas of this species are still limited and scattered which increases the risk of genetic erosion. The chloroplast DNA polymorphism and maternal lineages classification of forty nine pearl millet landraces representing seven populations covering the main distribution area of this crop in Tunisia were undertaken based on informative cpSSR molecular markers. A total of 21 alleles combining to 9 haplotypes were detected with a mean value of 3.5 alleles per locus and a haplotype genetic diversity (Hd) of 0.82. The number of chloroplast haplotypes per population ranged from 1 to 4 with an average of 1.28. The haplotypes median-joining network and UPGMA analyses revealed two probable ancestral maternal lineages with a differential pearl millet seed-exchange rate between the investigated areas. Northern and Central populations presented unique genetic backgrounds while historical farmers' practices in the South-East area resulted in the isolation of their own local landraces. The genetic evidences strongly support at least two introduction origins of pearl millet in Tunisia, one in the North and the other in the South followed by distinct local dispersal histories. Complementary in-situ and ex-situ conservation strategies taking into account the conservation of the maternal lineage cytoplasmic diversity are required. The investigated chloroplast SSRs provide useful molecular markers which could be used in further genetic studies and breeding surveys of pearl millet genetic resources.
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Affiliation(s)
- Leila Riahi
- Laboratory of Plant Molecular Physiology, Centre of Biotechnology of Borj-Cedria, BP 901, 2050 Hammam-Lif, Tunisia
- Laboratory of Biotechnology and Bio-Geo Resources Valorization BVBGR-LR11ES31, University of Manouba, Higher Institute of Biotechnology of Sidi Thabet, Higher Institute of Biotechnology of Sidi Thabet, 2020 Ariana, Tunisia
| | - Marwa Snoussi
- Laboratory of Plant Molecular Physiology, Centre of Biotechnology of Borj-Cedria, BP 901, 2050 Hammam-Lif, Tunisia
| | - Mériam Ben Romdhane
- Laboratory of Plant Molecular Physiology, Centre of Biotechnology of Borj-Cedria, BP 901, 2050 Hammam-Lif, Tunisia
| | - Nejia Zoghlami
- Laboratory of Plant Molecular Physiology, Centre of Biotechnology of Borj-Cedria, BP 901, 2050 Hammam-Lif, Tunisia
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Oliveira DPL, Soares Júnior MS, Bento JAC, dos Santos IG, Ferreira TAPDC. Influence of extrusion conditions on the physical and nutritional properties of snacks from maize and pearl millet. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15215] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Déborah Patrícia Leal Oliveira
- Clinical Hospital (HC‐UFG/EBSERH)/Division of Diagnostic and Therapeutic Support/Clinical Nutrition Unity Federal University of Goiás‐UFG 1a. Avenida St. Goiânia Goiás74605‐020Brazil
| | - Manoel Soares Soares Júnior
- School of Agronomy Federal University of Goiás‐UFG Rodovia Goiânia‐Nova Veneza, Km 0 Campus Samambaia Goiânia Goiás74690‐900Brazil
| | - Juliana Aparecida Correia Bento
- School of Agronomy Federal University of Goiás‐UFG Rodovia Goiânia‐Nova Veneza, Km 0 Campus Samambaia Goiânia Goiás74690‐900Brazil
| | - Isabela Guimarães dos Santos
- School of Nutrition Federal University of Goiás‐UFG 227 St, Setor Leste Universitário Goiânia Goiás74605‐080Brazil
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Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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45
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Fakiha A, Tul-Noor Z, Paoletti A, Pencharz PB, Ball RO, Levesque CL, Elango R, Courtney-Martin G. Bioavailable Lysine, Assessed in Healthy Young Men Using Indicator Amino Acid Oxidation, is Greater when Cooked Millet and Stewed Canadian Lentils are Combined. J Nutr 2020; 150:2729-2737. [PMID: 32840580 DOI: 10.1093/jn/nxaa227] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 05/01/2020] [Accepted: 07/09/2020] [Indexed: 01/04/2023] Open
Abstract
BACKGROUND Pearl millet is the chief source of energy in the diet in some developing regions, but has a limited amount of indispensable amino acid lysine. Complementation with pulses like lentils can improve the protein quality of millet diets, but the knowledge of lysine bioavailability (BA) in millet and lentils is lacking. OBJECTIVES The study objectives were to determine the BA of lysine in millet and lentils separately and to assess the effect of complementation of millet and lentils in a mixed meal format. METHODS We studied 9 healthy young men (≤30 y; BMI <25) in a repeated-measure design using the indicator amino acid oxidation (IAAO) method, with L-[1-13C] phenylalanine as the indicator. Each subject completed 7 or 8 experiments in random order. On the reference diet, subjects received 4 graded levels of L-lysine (5, 8, 12, and 15 mg·kg-1.d-1) from a crystalline amino acid mixture patterned after egg protein; on the test diets, they received 3 levels of lysine (10, 12, and 15 mg·kg-1.d-1) from either steamed millet or stewed lentils; and on the complementation diet, they received 1 level of lysine from a mixed meal of steamed millet and stewed lentils. The BA of lysine and the effect of complementation were assessed by comparing the IAAO responses to the test diets and the complementation diet with the IAAO response to L-lysine intakes in the reference protein, using the slope ratio method. RESULTS The BA of lysine was 97% from millet and 80% from lentils. Complementation of steamed millet with stewed lentils decreased the oxidation of L-[1-13C] phenylalanine by 27% (P < 0.05), signifying improved quality of the combined millet and lentil protein. CONCLUSIONS Lysine has high BA but is still limiting in steamed pearl millet. Complementation with lentils in a 2:1 ratio is recommended to meet the lysine and protein requirements for adult men consuming a millet-based diet. This trial was registered at clinicaltrials.gov as NCT03674736 and NCT03339167.
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Affiliation(s)
- Abrar Fakiha
- Research Institute, Hospital for Sick Children, Toronto, Ontario, Canada
| | - Zujaja Tul-Noor
- Research Institute, Hospital for Sick Children, Toronto, Ontario, Canada
| | - Alyssa Paoletti
- Research Institute, Hospital for Sick Children, Toronto, Ontario, Canada
| | - Paul B Pencharz
- Research Institute, Hospital for Sick Children, Toronto, Ontario, Canada.,Departments of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada.,Department of Paediatrics, University of Toronto, Toronto, Ontario, Canada.,Department of Agriculture, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Ronald O Ball
- Departments of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada.,Department of Agriculture, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Crystal L Levesque
- Department of Animal Science, South Dakota State University, Brookings, SD, USA
| | - Rajavel Elango
- Department of Pediatrics, School of Population and Public Health, University of British Columbia, Vancouver, British Columbia, Canada.,Research Institute, British Columbia Children's Hospital, Vancouver, British Columbia, Canada
| | - Glenda Courtney-Martin
- Research Institute, Hospital for Sick Children, Toronto, Ontario, Canada.,Departments of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada.,Kinesiology & Physical Education, University of Toronto, Toronto, Ontario, Canada
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Physico-chemical and textural (sensorial and electromyographic) evaluation of idlis formulated with brown rice and pearl millet flours. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00534-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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47
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Kumar P, Kaur C, Sethi S, Kaur Jambh H. Effect of extruded finger millet on dough rheology and functional quality of pearl millet‐based unleavened flatbread. Cereal Chem 2020. [DOI: 10.1002/cche.10321] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Pankaj Kumar
- Food Grains and Oilseeds Processing Division ICAR‐Central Institute of Post‐Harvest Engineering & Technology Ludhiana India
| | - Charanjit Kaur
- Division of Food Science and Post‐Harvest Technology ICAR‐Indian Agricultural Research Institute New Delhi India
| | - Swati Sethi
- Food Grains and Oilseeds Processing Division ICAR‐Central Institute of Post‐Harvest Engineering & Technology Ludhiana India
| | - Harpreet Kaur Jambh
- Food Grains and Oilseeds Processing Division ICAR‐Central Institute of Post‐Harvest Engineering & Technology Ludhiana India
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Abstract
Abstract
Amino acids are valuable nutrients, responsible for a variety of tasks in the human body. A favourable amino acid profile in gluten-free crops, such as millet, can thus be beneficial for human health, which is why 35 proso millet (Panicum miliaceum L.) samples, comprising 23 whole and 12 dehulled, were investigated regarding their amino acid profiles and compositions using acidic hydrolysis and ion-exchange chromatography with ninhydrin derivatization and subsequent detection with photometry. Results for amino acid compositions were compared with gluten-containing wheat and other gluten-free cereals. Furthermore, gained values were put in contrast to estimated essential amino acid requirements for adult humans. The study was able to show that cultivars of proso millet differ and that dehulling does not significantly influence the amino acid compositions. Furthermore, the results display that Panicum miliaceum L. holds more essential amino acids than other gluten-free grains and exhibits high amounts of leucine and alanine. The methionine content differs greatly between samples, which means that choosing certain cultivars is important to ensure a high content. The most abundant amino acids in proso millet grains are glutamic acid/glutamine (2.13 ± 0.34 g per 100 g), alanine (1.06 ± 0.18 g per 100 g) and leucine (1.36 ± 0.24 g per 100 g).
Graphic abstract
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Balli D, Bellumori M, Pucci L, Gabriele M, Longo V, Paoli P, Melani F, Mulinacci N, Innocenti M. Does Fermentation Really Increase the Phenolic Content in Cereals? A Study on Millet. Foods 2020; 9:foods9030303. [PMID: 32156034 PMCID: PMC7142888 DOI: 10.3390/foods9030303] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 03/02/2020] [Accepted: 03/04/2020] [Indexed: 02/07/2023] Open
Abstract
Millet is underutilized in Europe, despite its advantages compared to other common cereals. In Asia and Africa, millet is mainly eaten in fermented form; its consumption has beneficial properties on human health. Three millet batches were compared in terms of free and bound phenols by High Performance Liquid Chromatography-Diode Array Detector-Mass Spectrometry (HPLC-DAD-MS). The richest one in terms of bound phenols was selected for testing via a basic (0.1 M NaOH) and an acidic (1.2 M H2SO4) hydrolysis, in which 149.3 and 193.6 mg/100 g of phenols were recovered, respectively. The ability of fermentation, with yeast and Lactobacilli, to increase the content of phenolic compounds was verified. Five withdrawalswere performed to verify the influence of fermentation time on the total phenolic content. The greatest phenolic content was observed after 72 h. Fermentation increased the cinnamic acids and flavonoids contents by approximately 30%. Vitexin and vitexin 2″-O-rhamnoside contents were significantly higher in the fermented millet; these compounds partially inhibit the protein tyrosine phosphatase enzyme, which is overexpressed in type-2 diabetes. A molecular dynamic simulation showed the two flavonoids to be allosteric inhibitors. The phenolic extract from fermented millet demonstrated a higher level of antioxidant protection on human erythrocytes by ex vivo cellular antioxidant activity in red blood cells. In this context, functional foods based on fermented millet could represent a new trend in European markets.
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Affiliation(s)
- Diletta Balli
- Department of NEUROFARBA, Nutraceutical section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy; (D.B.); (M.B.); (F.M.); (M.I.)
| | - Maria Bellumori
- Department of NEUROFARBA, Nutraceutical section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy; (D.B.); (M.B.); (F.M.); (M.I.)
| | - Laura Pucci
- Institute of Agricultural Biology and Biotechnology, National Council of Research, CNR, Via Moruzzi 1, 56124 Pisa, Italy; (L.P.); (M.G.); (V.L.)
| | - Morena Gabriele
- Institute of Agricultural Biology and Biotechnology, National Council of Research, CNR, Via Moruzzi 1, 56124 Pisa, Italy; (L.P.); (M.G.); (V.L.)
| | - Vincenzo Longo
- Institute of Agricultural Biology and Biotechnology, National Council of Research, CNR, Via Moruzzi 1, 56124 Pisa, Italy; (L.P.); (M.G.); (V.L.)
| | - Paolo Paoli
- Department of Experimental and Clinical Biomedical Sciences “Mario Serio”, University of Florence, Viale Morgagni 50, 50134 Firenze, Italy;
| | - Fabrizio Melani
- Department of NEUROFARBA, Nutraceutical section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy; (D.B.); (M.B.); (F.M.); (M.I.)
| | - Nadia Mulinacci
- Department of NEUROFARBA, Nutraceutical section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy; (D.B.); (M.B.); (F.M.); (M.I.)
- Correspondence: ; Tel.: +39-055-4573773; Fax: +39-055-4573737
| | - Marzia Innocenti
- Department of NEUROFARBA, Nutraceutical section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy; (D.B.); (M.B.); (F.M.); (M.I.)
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Zipaev DV, Makushin AN, Kuraeva JG. Studies of organic acids in millet grain and products of its processing by capillary electrophoresis. BIO WEB OF CONFERENCES 2020. [DOI: 10.1051/bioconf/20201700039] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Studying the properties of raw materials during various treatments allows expanding the possibilities of its use in related industries of the food industry due to changes in its chemical composition. This work is devoted to the analysis of the use of the method of capillary electrophoresis to study organic acids in a heat-prone grain of millet and millet malt.
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