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Li P, Cai X, Li S, Zhao W, Liu J, Zhang X, Zhang A, Guo L, Li Z, Liu J. Nutrient and metabolite characteristics of the husk, bran and millet isolated from the foxtail millet ( Setaria italica L.) during polishing. Food Chem X 2024; 23:101541. [PMID: 38974197 PMCID: PMC11225707 DOI: 10.1016/j.fochx.2024.101541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 06/05/2024] [Accepted: 06/06/2024] [Indexed: 07/09/2024] Open
Abstract
The utilization of byproducts from foxtail millet polishing can reduce food loss and waste. Thus, it is necessary to know the chemical compounds from the millet and the segregation of the layers. The nutrients including minerals were compared among the husk, bran, and millet, and a LC-MS metabolomics analysis was also performed among them. The results showed that the protein, crude fat and 4 fatty acids, seven minerals, the nitrogen-containing compounds and phenolic acids were at much higher levels in the bran part than the husk and millet, whereas the husk only contained higher levels of dietary fibre, and some minerals. The millet section, as the edible part, contained the lowest level of chemical constituents. It illustrated that the bran part contained more functional and nutritional components than the millet and husk part. Therefore, the bran of the foxtail millet should be a food resources instead of wasting.
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Affiliation(s)
- Pengliang Li
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, 598 Heping Western Road, Shijiazhuang, Hebei 050051, People's Republic of China
| | - Xinru Cai
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, 598 Heping Western Road, Shijiazhuang, Hebei 050051, People's Republic of China
| | - Shaohui Li
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, 598 Heping Western Road, Shijiazhuang, Hebei 050051, People's Republic of China
| | - Wei Zhao
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, 598 Heping Western Road, Shijiazhuang, Hebei 050051, People's Republic of China
| | - Junli Liu
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, 598 Heping Western Road, Shijiazhuang, Hebei 050051, People's Republic of China
| | - Xiaodi Zhang
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, 598 Heping Western Road, Shijiazhuang, Hebei 050051, People's Republic of China
| | - Aixia Zhang
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, 598 Heping Western Road, Shijiazhuang, Hebei 050051, People's Republic of China
| | - Linlin Guo
- SCIEX Analyst Instrument Trading Co., Ltd, 24 Jiuxianqiao Middle Road, Beijing, 100015, People's Republic of China
| | - Zengning Li
- The First Hospital of Hebei Medical University, 361 Zhongshan Eastern Road, Shijiazhuang, Hebei Province, 050017, People's Republic of China
- Hebei Key Laboratory of Nutrition and Health, 89 Donggang Road, Shijiazhuang, Hebei Province, 050000, People's Republic of China
| | - Jingke Liu
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, 598 Heping Western Road, Shijiazhuang, Hebei 050051, People's Republic of China
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Wang H, Shen Q, Zhang F, Fu Y, Zhu Y, Zhao L, Wang C, Zhao Q. Heat-treated foxtail millet protein delayed the development of pre-diabetes to diabetes in mice by altering gut microbiota and metabolomic profiles. Food Funct 2023; 14:4866-4880. [PMID: 37133422 DOI: 10.1039/d3fo00294b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Millet protein has gained much attention for its beneficial effects in mitigating metabolic diseases. However, most individuals pass through a prediabetic phase before developing full-blown diabetes, and whether millet protein has hypoglycemic effects on prediabetic mice remains unclear. In the present study, heat-treated foxtail millet protein (HMP) supplementation significantly decreased fasting blood glucose and serum insulin levels, alleviated insulin resistance, and improved impaired glucose tolerance in prediabetic mice. In addition, HMP altered the intestinal flora composition, as evidenced by the reduction in the abundance of Dubosiella and Marvinbryantia and the increase in the content of Lactobacillus, Bifidobacterium, and norank_f_Erysipelotrichaceae. Moreover, HMP supplementation dramatically regulated the levels of serum metabolites (i.e., LysoPCs, 11,14,17-eicosatrienoic acid, and sphingosine) and related metabolic pathways, such as sphingolipid metabolism and pantothenate and CoA biosynthesis. In conclusion, the improvement of gut microbiota and serum metabolic profiles was related to the hypoglycemic potential of HMP in prediabetes.
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Affiliation(s)
- Han Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
| | - Qun Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
| | - Fan Zhang
- Beijing Industrial Technology Research Institute Ltd, Beijing, China
| | - Yongxia Fu
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
| | - Yiqing Zhu
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
| | - Liangxing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
| | - Chao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
| | - Qingyu Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
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Wang H, Fu Y, Zhao Q, Liu Z, Wang C, Xue Y, Shen Q. Effects of heat-treated starch and protein from foxtail millet (Setaria italica) on type 2 diabetic mice. Food Chem 2023; 404:134735. [DOI: 10.1016/j.foodchem.2022.134735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 10/17/2022] [Accepted: 10/22/2022] [Indexed: 11/04/2022]
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Serventi L, Brennan C, Mustafa R. Physicochemical and Sensory Evaluation of Grain-Based Food. Foods 2022; 11:foods11091237. [PMID: 35563960 PMCID: PMC9105745 DOI: 10.3390/foods11091237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 04/14/2022] [Accepted: 04/20/2022] [Indexed: 12/02/2022] Open
Affiliation(s)
- Luca Serventi
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
- Correspondence:
| | - Charles Brennan
- School of Science, RMIT University, P.O. Box 2474, Melbourne, VIC 3001, Australia;
| | - Rana Mustafa
- Department of Plant Sciences, College of Agriculture and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada;
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Cai S. Bioaccessibility and bioavailability of food‐derived bioactive ingredients and their health‐promoting effects: editorial. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15574] [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)
- Shengbao Cai
- Faculty of Food Science and Engineering Kunming University of Science and Technology Yunnan Province Kunming 650500 China
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