Extraction, Characterization and Nutritional Properties of Two Varieties of Defatted Foxtail Millet Flour (Setaria italica L.) grown in China

Kamara, M. T.; Ming, Zhou; Kexue, Z.

doi:10.3923/ajb.2009.88.98

Cited by 18 publications

(20 citation statements)

References 26 publications

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“…In this case, the protein bands in prolamin and glutelin were almost invisible. As described by Medici et al (2018), the molecular mass of the prolamin fraction was estimated at 22 kDa, while the molecular mass of glutelin extracted from two varieties of foxtail millet (white and yellow) was difficult to determine, as the SDS-PAGE image revealed many bands along the gel (Kamara, Ming, & Kexue, 2009). This is consistent with the results presented in this study.…”

Section: Discussionsupporting

confidence: 90%

Potential anti-inflammatory and lipase inhibitory peptides generated by in vitro gastrointestinal hydrolysis of heat treated millet grains

Jakubczyk

Szymanowska

Karaś

et al. 2019

CyTA - Journal of Food

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The influence of heat treatment (65°C and 100°C) on the activities of potential anti-inflammatory peptides obtained from a millet protein fraction was investigated. The molecular mass of proteins was found to be in the range of 6.5-100 kDa. The protein fractions were in vitro hydrolyzed in gastrointestinal-like conditions. The highest peptide content was noted for albumin in the control sample (2.03 mg/mL). The peptide fraction obtained from globulin 7S derived from grains heated at 65°C was characterized by the highest COX-1 and COX-2 inhibitory activity (IC 50 = 0.08 and 0.12 mg/mL, respectively). The peptide fraction obtained from the prolamin treatment at 100°C exhibited the highest LOX inhibitory activity (IC 50 = 0.14 mg/mL). Peptides from the prolamin treatment at 65°C were characterized by the highest pancreatic lipase inhibitory activity (IC 50 = 0.03 mg/mL). Peptide fractions with highest anti-inflammatory activity were rich in Gly. Posibles péptidos antiinflamatorios e inhibidores de la lipasa generados por hidrólisis gastrointestinal in vitro de granos de mijo tratados térmicamente RESUMEN Se investigó la influencia del tratamiento con calor (65°C y 100°C) en la actividad de posibles péptidos antiinflamatorios obtenidos de una fracción de proteína de mijo. Al respecto, se constató que la masa molecular de las proteínas estaba en el rango de 6.5-100 kDa. Las fracciones de proteínas se hidrolizaron in vitro en condiciones similares a las gastrointestinales. La albúmina de la muestra de control exhibió el mayor contenido de péptidos (2.03 mg/ml). La fracción peptídica obtenida de la globulina 7S derivada de granos calentados a 65°C presentó la actividad inhibidora de COX-1 y COX-2 más alta (IC 50 = 0.08 y 0.12 mg/mL, respectivamente). La fracción peptídica obtenida del tratamiento con prolamina a 100°C mostró la mayor actividad inhibidora de LOX (IC 50 = 0.14 mg/mL). Los péptidos del tratamiento con prolamina a 65°C exhibieron la actividad inhibidora de la lipasa pancreática más alta (IC 50 = 0.03 mg/mL). Las fracciones peptídicas con mayor actividad antiinflamatoria mostraron abundante Gly.

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Section: Discussionsupporting

confidence: 90%

Potential anti-inflammatory and lipase inhibitory peptides generated by in vitro gastrointestinal hydrolysis of heat treated millet grains

Jakubczyk

Szymanowska

Karaś

et al. 2019

CyTA - Journal of Food

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“…Lysine and iron percentage was higher noticed in all the tested crops but iron % was noticed least in E. coracana in comparison to wheat and rice (Table 2). Millets contain higher quantity of essential amino acids methionine and cytosine and are higher in fat content than maize, rice and sorghum (Kamara et al, 2009). The iron content of E. frumentacea was found higher 18.6±1.78 mg/100gm which is followed 3.9 in E. coracana.…”

Section: Resultsmentioning

confidence: 85%

Comparative study of some indigenous crops with cereals (wheat and rice) in hilly areas of Uttarakhand (Western Himalaya) with special reference to their nutrients

Chauhan¹

2018

Arch. Agri. Environ. Sci.

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Traditional crops were frequently cultivated before two decades in hilly areas of Uttarakhand and economy of the local peoples depends on the production of these crops. But now a day's migration and climate change is two major problems which affecting the farming system of these crops. When people migrate, their lands quickly turn barren because weeds and shrubs take root and are difficult to remove. Even peoples who are staying there, they are not interested to do the farming of such crops due to typical geographical situation. They depend on market for rice and wheat. Some indigenous crops i.e. A. hypochondriacus, E. coracana, E. frumentacea, S. italica and F. tataricum were selected for the present investigation. Chemical compositions i.e. protein, carbohydrates, mineral, fiber etc. of all the selected crops have been analyzed and their nutrient percentage was compared with rice and wheat. Study showed that the nutrition percentage in indigenous crops was higher than rice and wheat. Maximum 410±22.0 kilo calorie energy was observed in A. hypochondriacus in comparison to wheat (346±21.34) and rice (345±21.33). Calcium (222±11.78 mg/100gm) and iron percentage (13.9±.99mg/100gm) was also higher recorded in same crop. However protein percentage in F. tataricum was higher (12±.98gm/100gm) in comparison to wheat (11.8±.97) and rice (6.8±.09gm/100gm). Overall higher nutrient content was recorded in selected millets in comparison to wheat and rice.

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“…These interactions depend on the type and nature of different amino acid residues on protein surfaces or cavities and the size of the cavity (Santos-Buelga & Scalbert, 2000;Bandyopadhyay et al, 2012). Foxtail millet flour is rich of diverse proteins (Kamara et al, 2009;Mohamed et al, 2009;Verma et al, 2015). We hypothesise that FMF proteins form complexes with blueberry polyphenols and anthocyanins through the interactions mediated by amino acids that possess an open conformation allowing hydrophobic interactions, hydrogen bonds between phenolic hydroxyl groups and carbonyl groups of peptide bonds (Hagerman & Butler, 1981;Hagerman et al, 1998).…”

Section: Discussionmentioning

confidence: 99%

Edible foxtail millet flour stabilises and retain the in vitro activity of blueberry bioactive components

Mak

Rathinasabapathy

Sankaran

et al. 2018

Int J of Food Sci Tech

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Summary Blueberries, a functional food, are rich in bioactive polyphenols and anthocyanins. However, the shelf life is short and requires cold storage. This study provides evidence that edible foxtail millet flour (FMF) efficiently sorbs only blueberry bioactive components (polyphenols and anthocyanins) but not sugars, improves their stability and retains the activity. The concentration of blueberry polyphenols and anthocyanins sorbed to FMF ranged from 6 to 113 and 4 to 41 mg g−1, respectively. The concentration of bioactive components in one serving of blueberries (73 g) is equivalent to those present in 1.2 g of blueberry‐enriched foxtail millet flour (BFMF). The blueberry bioactive sorbed onto FMF remained stable for at least 16 weeks at 40 °C. BFMF eluates inhibited α‐glucosidase enzyme activity and scavenged the free radicals conferring that blueberry bioactive components in BFMF retained the activity. The sorption process described here provides a practical way of creating low glycemic protein‐rich edible flour enriched with plant bioactive compounds without sugars.

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Extraction, Characterization and Nutritional Properties of Two Varieties of Defatted Foxtail Millet Flour (Setaria italica L.) grown in China

Cited by 18 publications

References 26 publications

Potential anti-inflammatory and lipase inhibitory peptides generated by in vitro gastrointestinal hydrolysis of heat treated millet grains

Potential anti-inflammatory and lipase inhibitory peptides generated by in vitro gastrointestinal hydrolysis of heat treated millet grains

Comparative study of some indigenous crops with cereals (wheat and rice) in hilly areas of Uttarakhand (Western Himalaya) with special reference to their nutrients

Edible foxtail millet flour stabilises and retain the in vitro activity of blueberry bioactive components

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