Article
Chemistry, Applied
Supriya Kumari, Seerat Bhinder, Balwinder Singh, Amritpal Kaur
Summary: The germinated freeze-dried grain flours of foxtail millet, proso millet, and common buckwheat were studied to understand the changes in their chemical composition. Germination caused a decrease in fat and non-nutrients, while protein, reducing sugar, and crude fiber increased for all three grains. Among non-nutrients, saponins, tannins, and phytic acid showed the highest decline, with common buckwheat exhibiting the greatest loss.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Chunqiu Li, Yuhao Zhang, Jinle Xiang, Jinghao Zhang, Joel B. Johnson, Yunfeng Xu, Trust Beta
Summary: This study investigated the influence of sprouting on the gamma-aminobutyric acid (GABA) concentration, phenolic composition, and antioxidant activity of foxtail millets. The results showed that sprouting significantly increased the levels of phenolic compounds and GABA, and enhanced the antioxidant activity of the millets. Therefore, sprouted foxtail millet can be used as a functional food product enriched in GABA and natural antioxidants.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Food Science & Technology
Neha Negi, S. Pandit Srihari, D. D. Wadikar, G. K. Sharma, A. D. Semwal
Summary: Instant foods offer great convenience in reducing cooking time, with a developed product like instant foxtail millet khichdi having good rehydration properties. Shelf stability of the product was evaluated in metallised polyester pouches, showing stability for 6 months of storage.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Editorial Material
Plant Sciences
Renhai Peng, Baohong Zhang
Summary: Foxtail millet has been developed as a model for C4 plants, which will accelerate plant functional studies and crop improvement. The rapid development of CRISPR/Cas technology played a key role in this process.
TRENDS IN PLANT SCIENCE
(2021)
Article
Agronomy
Genlan Han, Jiang Wang, Haiyan Zhao, Dan Wang, Yanyan Duan, Ruihua Han, Meng'en Nie, Lijie Zhao, Huiling Du
Summary: The effects of nitrogen and zinc treatment on quality and yield of foxtail millet were studied. The results showed that appropriate application of nitrogen and zinc fertilizer together significantly improved millet yield, quality, and nutritional components.
Article
Nutrition & Dietetics
Xia Liu, Bin Qiu, Wei Liu, Yuhan Zhang, Xianshu Wang, Xingang Li, Lingfei Li, Di Zhang
Summary: This study confirms the potential role of fermented and germinated foxtail millet whole grain in the non-pharmacological intervention of diabetic kidney disease (DKD). The whole grain is able to alleviate kidney tissue damage in diabetic mice, inhibit the overactivation of inflammation and immunity-related signaling pathways, and improve gut microbiota.
FRONTIERS IN NUTRITION
(2022)
Article
Agronomy
Xiaoxia Yang, Rui Liu, Miao Jing, Ningning Zhang, Cuiying Liu, Jiakun Yan
Summary: By detecting the physiological, molecular, and agronomic traits of two millet cultivars under different soil water conditions, it was found that water use efficiency increased under drought stress. The expression levels of sugar transport and water transport genes were higher in the drought-resistant cultivar, which helped maintain high RE, stomatal conductance, and net photosynthetic rate in drought stress conditions.
Article
Biology
Alam Sher, Muhammad Mudassir Maqbool, Javed Iqbal, Muhammad Nadeem, Sajid Faiz, Hafeez Noor, Yasir Hamid, Xiangyang Yuan, Guo Pingyi
Summary: The study revealed that atrazine has a significant impact on oxidative damage to foxtail millet, resulting in increased synthesis of ROS and MDA in plant leaves and affecting enzyme activities. High doses of atrazine also reduced chlorophyll contents and had negative effects on plant growth and physiological parameters.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES
(2021)
Article
Agronomy
Qi Ma, Junjie Wang, Lu Cheng, Yaqiong Li, Qianxiang Zhang, Hongying Li, Yuanhuai Han, Xiaoxi Zhen, Bin Zhang
Summary: The color of millet is an important indicator of its quality, and the yellow color is mainly due to the accumulation of carotenoids. However, during storage, the degradation of carotenoids can cause discoloration and reduce the nutritional and commercial value of millet. This study analyzed the quality traits of millet discoloration during storage in two foxtail millet varieties and found that carotenoid degradation was the main cause of discoloration. Different genotypes showed different rates of discoloration, and the expression of SiLOX protein was positively correlated with carotenoid reduction. The study also identified key SiLOX genes related to millet discoloration. These findings provide valuable information on carotenoid degradation during millet storage and lay the foundation for further research on carotenoid metabolism in foxtail millet.
Article
Food Science & Technology
Priyanka Prasad, Jatindra K. Sahu
Summary: This study investigated the impact of soaking and germination treatment on the matrix components and functional characteristics of white quinoa, proso and foxtail millet. The results showed that soaking and germination significantly affected the content of starch, antioxidants, and proteins in the grains. Additionally, germination altered the morphology of the flours. Therefore, germinated flours of these grains could be used as beneficial constituents in food products.
Article
Food Science & Technology
Jasmine Hadj Saadoun, Alessia Levante, Martina Marrella, Valentina Bernini, Erasmo Neviani, Camilla Lazzi
Summary: The food industry needs to ensure product stability, which is often achieved through heat treatments that can eliminate microorganisms. However, this may result in a loss of nutritional and sensory value. The addition of natural antimicrobials may be a valuable option to combat microbial survival.
Review
Plant Sciences
Krishnananda P. Ingle, P. Suprasanna, Gopal Wasudeo Narkhede, Antony Ceasar, Gholamreza Abdi, Aamir Raina, M. P. Moharil, Atul Singh
Summary: Biofortification of foxtail millet is an important approach to alleviate micronutrient malnutrition. Foxtail millet has adequate nutrients and can be genetically modified to enhance its nutritional value. By utilizing the genomic information of foxtail millet and combining various techniques, it can become a model system for biofortification.
PLANT GROWTH REGULATION
(2023)
Article
Engineering, Chemical
V. Monica, R. Anbarasan, R. Mahendran
Summary: Cold plasma exposure at 2 kV for 3 minutes was found to increase the foxtail millet germination percentage to 84.00%. The exposure also enhanced other germination characteristics and modified the seed surface. Furthermore, cold plasma exposure increased the nutrient content and reduced antinutritional compounds in foxtail millet.
PLASMA CHEMISTRY AND PLASMA PROCESSING
(2023)
Article
Food Science & Technology
Zehua Gong, Libing Dong, Shukee Lam, Dongsheng Zhang, Yuzheng Zong, Xingyu Hao, Ping Li
Summary: The study found that under elevated CO2 concentration, foxtail millet showed increased yield and biomass production, with effects on protein and oil concentration but not on starch concentration. Mineral accumulation varied, with significant increases in potassium, manganese, and zinc, while phosphorus concentration and accumulation were significantly increased. Overall, the nutritional quality of foxtail millet was only slightly affected by elevated CO2.
JOURNAL OF CEREAL SCIENCE
(2021)
Article
Plant Sciences
Lixia Xu, Huilan Yi, Aiying Zhang, Erhu Guo
Summary: This study compared bacterial and fungal communities in the rhizosphere soil of foxtail millet under different cropping systems and identified specific microorganism populations that have significant effects on the incidence of foxtail millet downy mildew.
PLANT GROWTH REGULATION
(2023)
Article
Food Science & Technology
Wenjuan Sun, Caie Wu, Gongjian Fan, Gong Hao, Hongjun Shi, Can Zhang
Summary: Ginkgo seed peptides were hydrolyzed and extracted using papain, and peptide fragments with high alpha-glucosidase inhibition rate were separated through ultrafiltration and semi-preparative high performance liquid chromatography. Amino acid composition, particularly the presence of glutamate, may be related to the inhibition rate of alpha-glucosidase. Following orthogonal experiment design, the optimal flavor of ginkgo polypeptides beverage was achieved with the addition of 5% xylitol, 0.3% citric acid, and 1.2% glycine.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Horticulture
Hanbo Wang, Xin Cheng, Caie Wu, Gongjian Fan, Tingting Li, Chuan Dong
Summary: The study found that MeJA treatment delayed the softening of postharvest blueberries by increasing levels of pectin and cellulose, inhibiting cell wall degrading enzymes, and maintaining energy metabolism.
SCIENTIA HORTICULTURAE
(2021)
Article
Food Science & Technology
Jin-Peng Zhu, Hao Gong, Cai-E Wu, Gong-Jian Fan, Ting-Ting Li, Jia-Hong Wang
Summary: This study investigated the extraction of the toxic substance MPN from Ginkgo biloba seeds and its toxic effects on human gastric epithelial cells. Results indicated that MPN inhibited cell proliferation, arrested the cell cycle, affected the cell nucleus, and induced apoptosis in GES-1 cells. Furthermore, MPN was found to reduce mitochondrial membrane potential and increase apoptotic protein expression levels in GES-1 cells, suggesting its potential to induce apoptosis and toxicity in the human body.
Article
Chemistry, Applied
Dongbei Shen, Xiaohong Kou, Caie Wu, Gongjian Fan, Tingting Li, Jinfeng Dou, Hanbo Wang, Jinpeng Zhu
Summary: This study optimized the cocktail enzyme-assisted extraction of pigments from jujube peel and identified the main constituents using UPLC-MS/MS, providing guidance for the valorization of jujube peel during industrial production.
Article
Chemistry, Applied
Dongbei Shen, Faiza Labreche, Caie Wu, Gongjian Fan, Tingting Li, Jinfeng Dou, Jinpeng Zhu
Summary: The study found that ultrasound-assisted adsorption/desorption technique could efficiently purify jujube peel flavonoids, with ultrasound power and temperature affecting the adsorption/desorption characteristics of JPFs on MRs. Ultrasound technology can increase the surface roughness of macroporous resins, strengthen the formation of hydrogen bonds, and significantly enhance the content of principal flavonoids in JPFs, leading to improved biological activities.
Article
Food Science & Technology
Jin-Peng Zhu, Hao Gong, Faiza Labreche, Xiao-Hong Kou, Cai-E Wu, Gong-Jian Fan, Ting-Ting Li, Jia-Hong Wang, Dong-Bei Shen
Summary: The study revealed that the residue levels of MPN in the plasma and brain of young rats were higher than adult rats, resulting in adverse effects on 5-hydroxytryptamine and dopamine levels in the brain of young rats. Additionally, MPN was found to significantly contribute to the amino acid composition in the brain of young rats.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Horticulture
Kai-Ping Cong, Ting-Ting Li, Cai-E Wu, Kai-Fang Zeng, Jian-Hao Zhang, Gong-Jian Fan, Yue Pan, Jia-Hong Wang, An-Di Suo
Summary: The results of the study demonstrated that PAW treatment significantly improved the storability of goji berries, reduced the likelihood of fruit decay, and maintained higher nutritional value and taste.
SCIENTIA HORTICULTURAE
(2022)
Article
Food Science & Technology
Wu Zhihao, Miao Wen, Yang Yuhan, Fan Gongjian, Wu Caie, Li Tingting, Xie Chunyan, Shen Dongbei
Summary: In this study, a high yield of monacolin K was achieved through solid-state fermentation of Ginkgo biloba seeds. The optimal fermentation conditions for maximum monacolin K yield were determined, and it was found that Monascus-fermented ginkgo seeds had higher total phenolic content and scavenging abilities of free radicals compared to unfermented ginkgo seeds.
FOOD SCIENCE AND BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Kaiqian Xu, Caie Wu, Xiaohong Kou, Gongjian Fan, Tingting Li, Wenjuan Sun, Andi Suo
Summary: This study obtained a high yield of hypolipidemic polysaccharide using enzyme-assisted extraction and investigated the relationship among its activity, structure, and rheological properties. The optimal extraction conditions for the highest yield, sodium glycocholate, and sodium taurocholate binding rates were determined as 5 mL/mg liquid-material ratio, 3% enzyme dosage, and incubation time of 1.5 h.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Food Science & Technology
Tong Lin, Zhiguo Zhou, Chunmiao Xing, Jiahui Zhou, Gongjian Fan, Chunyan Xie
Summary: This study explored various effective color protection methods for inhibiting the browning of L. edodes. The compound color retention reagent and blanching were found to be the most effective in inhibiting browning, and their combination had a better effect compared to using a single method. The study also determined the polysaccharide and vitamin C contents of L. edodes under optimal color protection conditions, which were found to be 0.96 and 2.54 g/100 g FW, respectively.
FOOD SCIENCE & NUTRITION
(2022)
Article
Food Science & Technology
Gongjian Fan, Yi He, Xiaohong Kou, Jinfeng Dou, Tingting Li, Caie Wu, Jinpeng Zhu
Summary: The study found that purple light can induce greening changes in garlic puree. By analyzing differentially expressed proteins and conducting physiological and biochemical experiments, the study revealed the changes in metabolic pathways and protein expression in the greening process of garlic puree, and also showed that purple light promotes the conversion of thiosulfinate into green pigment.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Ting Xu, Haixia Wu, Caie Wu, Gongjian Fan, Tingting Li, Dongbei Shen, Yue Pan
Summary: In this study, GBSPI-A, a protein extracted from ginkgo biloba seed, showed antimicrobial activity against K. pneumoniae and S. aureus. It destroyed the cell membrane, inhibited bacterial growth, and affected the physiological metabolism by decreasing ATPase activity and respiratory rate. The findings suggest that GBSPI-A could serve as a natural bacteriostatic agent and have potential applications in food safety.
JOURNAL OF FOOD BIOCHEMISTRY
(2023)
Article
Food Science & Technology
Xin Cheng, Jinpeng Zhu, Zhijie Chen, Zhihao Wu, Fuqiang Zhang, Caie Wu, Gongjian Fan
Summary: To evaluate the storage stability of anthocyanin in stirred yoghurt, mulberry juice and different starter cultures were added to investigate color stability and degradation kinetics. The results showed a decrease in redness value, increase in brightness value, and significant decrease in anthocyanin content. The degradation kinetics followed a first-order reaction. Principal component analysis revealed correlations between starter cultures and anthocyanins or a*. S-4 was found to be the best choice after 28 days of storage, despite not having the highest anthocyanin content. This study provides technical support for selecting a better starter for stirred yoghurt.
FOOD SCIENCE AND BIOTECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Jinpeng Zhu, Jinfeng Dou, Caie Wu, Gongjian Fan, Tingting Li, Dongbei Shen
Summary: Jujubepeels are recognized as a promising resource of bioactive ingredients, with jujube peel polyphenols (JPP) identified as rutin, kaempferol-3-O-rutinosid, and salicylic acid. JPP/zein complexes have been formed successfully with a high bioavailability of 69.73% ± 5.06% in vitro. The protective effect of JPP and its complexes on intestinal barrier has been studied using Caco-2 cell and Caenorhabditis elegans models, showing that JPP/zein complexes demonstrate superior protection capability by regulating tight junction proteins and activating the lysosome pathway.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Tong Lin, Gongjian Fan, Zhiguo Zhou, Chunyan Xie
Summary: This study evaluated a foxtail-millet-based composite antioxidant nutritive flour and found that it was rich in antioxidant nutrients, such as phenolics, vitamin C, and polysaccharides. The composite nutritive flour showed enhanced physicochemical properties and higher antioxidant activities compared to commercial nutritive flour. Mice treated with the nutritive flour exhibited increased activity of antioxidant enzymes and decreased levels of malondialdehyde, indicating the potential antioxidant activity of this fermented foxtail-millet-based nutritive flour.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2023)
