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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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Nurdin SU, Nurdjanah S, Triyandi R, Nurhadi B. Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil. J Nutr Metab 2024; 2024:3483292. [PMID: 38725902 PMCID: PMC11081750 DOI: 10.1155/2024/3483292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 01/02/2024] [Accepted: 04/04/2024] [Indexed: 05/12/2024] Open
Abstract
High rice consumption levels accompanied by a lifestyle lacking in physical activity leads to obesity and diabetes due to the rice consumed generally has high digestibility and high glycemic index. Red palm oil (RPO) is a vegetable oil suggested to have the potential to reduce starch digestibility and increase the bioactive compounds of rice. This research aimed to find out the best cooking method to produce rice with a sensory quality similar to regular rice and to study the effect of the best cooking method on the glycemic response and physicochemical properties of rice. The results showed that RPO addition increased the antioxidant activities and total carotenoid levels of rice. The addition of RPO after cooking has better antioxidant activity and total carotenoid than before cooking. Adding 2% RPO before or after cooking produced rice with similar or better sensory quality than regular rice. Rice cooked with 2% RPO added before cooking had a lower glycemic response than regular rice, which was suggested to be caused by the increasing formation of the amylose lipid complex and the triglycerides that protected the starch from amylase enzyme. The formation of the amylose lipid complex and triglyceride layers protecting rice starch was confirmed by the new peaks of the FTIR spectra, the appearance of oil-coated starch morphology, and the changes in the proportion of C and O atoms. In conclusion, the addition of 2% RPO before the cooking process can be considered as a cooking method to produce rice for diabetic patients.
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Affiliation(s)
- Samsu U. Nurdin
- Department of Agriculture Product Technology, Agriculture Faculty, Lampung University, Bandar Lampung 6235145, Indonesia
| | - Siti Nurdjanah
- Department of Agriculture Product Technology, Agriculture Faculty, Lampung University, Bandar Lampung 6235145, Indonesia
| | - Ramadhan Triyandi
- Department of Pharmacy, Faculty of Medicine, Lampung University, Bandar Lampung 6235145, Indonesia
| | - Bambang Nurhadi
- Department of Food Technology, Agriculture Technology Faculty, Padjadjaran University, Bandung 62 45363, Indonesia
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Haxhari F, Savorani F, Rondanelli M, Cantaluppi E, Campanini L, Magnani E, Simonelli C, Gavoci G, Chiadò A, Sozzi M, Cavallini N, Chiodoni A, Gasparri C, Barrile GC, Cavioni A, Mansueto F, Mazzola G, Moroni A, Patelli Z, Pirola M, Tartara A, Guido D, Perna S, Magnaghi R. Endosperm structure and Glycemic Index of Japonica Italian rice varieties. FRONTIERS IN PLANT SCIENCE 2024; 14:1303771. [PMID: 38250450 PMCID: PMC10796725 DOI: 10.3389/fpls.2023.1303771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Accepted: 12/08/2023] [Indexed: 01/23/2024]
Abstract
Introduction Given that rice serves as a crucial staple food for a significant portion of the global population and with the increasing number of individuals being diagnosed with diabetes, a primary objective in genetic improvement is to identify and cultivate low Glycemic Index (GI) varieties. This must be done while ensuring the preservation of grain quality. Methods 25 Italian rice genotypes were characterized calculating their GI "in vivo" and, together with other 29 Italian and non-Italian genotypes they were studied to evaluate the grain inner structure through Field Emission Scanning Electron Microscopy (FESEM) technique. Using an ad-hoc developed algorithm, morphological features were extracted from the FESEM images, to be then inspected by means of multivariate data analysis methods. Results and Discussion Large variability was observed in GI values (49 to 92 with respect to glucose), as well as in endosperm morphological features. According to the percentage of porosity is possible to distinguish approximately among rice varieties having a crystalline grain (< 1.7%), those intended for the preparation of risotto (> 5%), and a third group having intermediate characteristics. Waxy rice varieties were not united by a certain porosity level, but they shared a low starch granules eccentricity. With reference to morphological features, rice varieties with low GI (<55) seem to be characterized by large starch granules and low porosity values. Our data testify the wide variability of Italian rice cultivation giving interesting information for future breeding programs, finding that the structure of the endosperm can be regarded as a specific characteristic of each variety.
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Affiliation(s)
- Filip Haxhari
- Centro Ricerche sul Riso, Ente Nazionale Risi, Castello D’Agogna, Italy
| | - Francesco Savorani
- Department of Applied Science and Technology (DISAT), Polytechnic University of Turin, Torino, Italy
| | - Mariangela Rondanelli
- Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, Italy
| | - Enrico Cantaluppi
- Centro Ricerche sul Riso, Ente Nazionale Risi, Castello D’Agogna, Italy
| | - Luigi Campanini
- Centro Ricerche sul Riso, Ente Nazionale Risi, Castello D’Agogna, Italy
| | - Edoardo Magnani
- Centro Ricerche sul Riso, Ente Nazionale Risi, Castello D’Agogna, Italy
| | - Cinzia Simonelli
- Centro Ricerche sul Riso, Ente Nazionale Risi, Castello D’Agogna, Italy
| | - Gentian Gavoci
- Department of Applied Science and Technology (DISAT), Polytechnic University of Turin, Torino, Italy
| | - Alessandro Chiadò
- Department of Applied Science and Technology (DISAT), Polytechnic University of Turin, Torino, Italy
| | - Mattia Sozzi
- Department of Applied Science and Technology (DISAT), Polytechnic University of Turin, Torino, Italy
| | - Nicola Cavallini
- Department of Applied Science and Technology (DISAT), Polytechnic University of Turin, Torino, Italy
| | - Angelica Chiodoni
- Center for Sustainable Future Technologies @Polito, Istituto Italiano di Tecnologia, Torino, Italy
| | - Clara Gasparri
- Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona ‘‘Istituto Santa Margherita’’, University of Pavia, Pavia, Italy
| | - Gaetan Claude Barrile
- Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona ‘‘Istituto Santa Margherita’’, University of Pavia, Pavia, Italy
| | - Alessandro Cavioni
- Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona ‘‘Istituto Santa Margherita’’, University of Pavia, Pavia, Italy
| | - Francesca Mansueto
- Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona ‘‘Istituto Santa Margherita’’, University of Pavia, Pavia, Italy
| | - Giuseppe Mazzola
- Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona ‘‘Istituto Santa Margherita’’, University of Pavia, Pavia, Italy
| | - Alessia Moroni
- Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona ‘‘Istituto Santa Margherita’’, University of Pavia, Pavia, Italy
| | - Zaira Patelli
- Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona ‘‘Istituto Santa Margherita’’, University of Pavia, Pavia, Italy
| | - Martina Pirola
- Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona ‘‘Istituto Santa Margherita’’, University of Pavia, Pavia, Italy
| | - Alice Tartara
- Endocrinology and Nutrition Unit, Azienda di Servizi alla Persona ‘‘Istituto Santa Margherita’’, University of Pavia, Pavia, Italy
| | - Davide Guido
- Fondazione Policlinico Universitario Agostino Gemelli, Istituto di Ricovero e Cura a Carattere Scientifico (IRCCS), Rome, Italy
| | - Simone Perna
- Department of Biology, College of Science, University of Bahrain, Zallaq, Bahrain
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Lu J, Zhang L, Zhang H, Chen Y, Zhao J, Chen W, Lu W, Li M. Population-level variation in gut bifidobacterial composition and association with geography, age, ethnicity, and staple food. NPJ Biofilms Microbiomes 2023; 9:98. [PMID: 38086914 PMCID: PMC10716157 DOI: 10.1038/s41522-023-00467-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Accepted: 11/24/2023] [Indexed: 12/18/2023] Open
Abstract
Bifidobacteria are key gut commensals that confer various health benefits and are commonly used as probiotics. However, little is known about the population-level variation in gut bifidobacterial composition and its affecting factors. Therefore, we analyzed Bifidobacterium species with amplicon sequencing of the groEL gene on fecal samples of 1674 healthy individuals, who belonged to eight ethnic groups and resided in 60 counties/cities of 28 provinces across China. We found that the composition of the bifidobacterial community was associated with geographical factors, demographic characteristics, staple food type, and urbanization. First, geography, which reflects a mixed effect of other variables, explained the largest variation in the bifidobacterial profile. Second, middle adolescence (age 14-17) and age 30 were two key change points in the bifidobacterial community development, and a bifidobacterial community resembling that of adults occurred in middle adolescence, which is much later than the maturation of the whole gut microbial community at approximately age 3. Third, each ethnicity showed a distinct bifidobacterial profile, and the remarkable amount of unknown Bifidobacterium species in the Tibetan gut suggested undiscovered biodiversity. Fourth, wheat as the main staple food promoted the flourish of B. adolescentis and B. longum. Fifth, alpha diversity of the bifidobacterial community decreased with urbanization. Collectively, our findings provide insight into the environmental and host factors that shape the human gut bifidobacterial community, which is fundamental for precision probiotics.
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Affiliation(s)
- Jing Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Li Zhang
- Key Laboratory of Genomic and Precision Medicine, Beijing Institute of Genomics, Chinese Academy of Sciences, and China National Center for Bioinformation, Beijing, 101300, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China
| | - Yutao Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China
- International Joint Research Laboratory for Pharmabiotics & Antibiotic Resistance, Jiangnan University, Wuxi, 214122, China
| | - Wenwei Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China.
- International Joint Research Laboratory for Pharmabiotics & Antibiotic Resistance, Jiangnan University, Wuxi, 214122, China.
| | - Mingkun Li
- Key Laboratory of Genomic and Precision Medicine, Beijing Institute of Genomics, Chinese Academy of Sciences, and China National Center for Bioinformation, Beijing, 101300, China.
- University of Chinese Academy of Sciences, Beijing, 100049, China.
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Dietary Fibre Impacts the Texture of Cooked Whole Grain Rice. Foods 2023; 12:foods12040899. [PMID: 36832977 PMCID: PMC9957187 DOI: 10.3390/foods12040899] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 02/12/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023] Open
Abstract
Consumers' general preference for white rice over whole grain rice stems from the hardness and low palatability of cooked whole grain rice; however, strong links have been found between consuming a large amount of white rice, leading a sedentary lifestyle, and acquiring type 2 diabetes. This led us to formulate a new breeding goal to improve the softness and palatability of whole grain rice while promoting its nutritional value. In this study, the association between dietary fibre profiles (using an enzymatic method combined with high-performance liquid chromatography) and textural properties of whole grain rice (using a texture analyser) was observed. The results showed that a variation in the ratio of soluble dietary fibre (SDF) and insoluble dietary fibre (IDF) influenced the textural characteristics of cooked whole grain rice; found a strong association between SDF to IDF ratio and hardness (r = -0.74, p < 0.01) or gumminess (r = -0.69, p < 0.01) of cooked whole grain rice, and demonstrated that the SDF to IDF ratio was also moderately correlated with cohesiveness (r = -0.45, p < 0.05), chewiness (r = -0.55, p < 0.01), and adhesiveness (r = 0.45, p < 0.05) of cooked whole grain rice. It is suggested that the SDF to IDF ratio can be used as a biomarker for breeding soft and highly palatable whole grain rice of cultivated tropical indica rice to achieve consumer well-being. Lastly, a simple modified method from the alkaline disintegration test was developed for high-throughput screening of dietary fibre profiles in the whole grain indica rice samples.
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Kosik O, Romero MV, Bandonill EH, Abilgos-Ramos RG, Sreenivasulu N, Shewry P, Lovegrove A. Diversity of content and composition of cell wall-derived dietary fibre in polished rice. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103122] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Conteh AR, Huang R. Targeting the gut microbiota by Asian and Western dietary constituents: a new avenue for diabetes. Toxicol Res (Camb) 2020; 9:569-577. [PMID: 32905261 DOI: 10.1093/toxres/tfaa065] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2020] [Revised: 07/05/2020] [Accepted: 07/26/2020] [Indexed: 12/19/2022] Open
Abstract
Increasing numerous diabetes annually is a great concern in public health globally. Gut microbiota recently has been suggested to be an emerging organ acting as a critical regulator in diabetes. Notably, gut microbiota is closely affected through an individual's nutrient intake and dietary pattern. Moreover, the metabolites of diets through gut microbiota are closely associated with the development of diabetes. Increasing evidence has established the association of different dietary pattern with alterations of the gut microbiota profile, in particular, the Asian diet and Western diet are typically as essential components linked to the interactions between gut microbiota and induction of obesity which is a significant risk factor for diabetes. In addition, some bacteria-related therapeutic methods including probiotics, dietary short-chain fatty acids immunotherapy, and gut microbiome transfer would be applied in the clinical prevention and control diabetes. Taken together, based on current published observations, the gut microbiota may serve as regulator or targets by the Asian diet and Western diet, contributing to the prevention or induction of diabetes eventually. In general, in the upcoming future, one of the emerging strategies for the prevention and control of diabetes may modulate gut microbiota through precise dietary strategies.
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Affiliation(s)
- Abdul Rahman Conteh
- Department of Occupational and Environmental Health, Xiangya School of Public Heath, Central South University, 932 Lushan S Rd, Yuelu District, Changsha 410078, China
| | - Ruixue Huang
- Department of Occupational and Environmental Health, Xiangya School of Public Heath, Central South University, 932 Lushan S Rd, Yuelu District, Changsha 410078, China
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Bao J, Ying Y, Zhou X, Xu Y, Wu P, Xu F, Pang Y. Relationships among starch biosynthesizing protein content, fine structure and functionality in rice. Carbohydr Polym 2020; 237:116118. [DOI: 10.1016/j.carbpol.2020.116118] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2020] [Revised: 03/01/2020] [Accepted: 03/03/2020] [Indexed: 12/17/2022]
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