Article
Food Science & Technology
Siyu Hou, Yihan Men, Min Wei, Yijuan Zhang, Hongying Li, Zhaoxia Sun, Yuanhuai Han
Summary: This study investigated protein content, amino acid composition, and eating quality of a germplasm collection of foxtail millet accessions grown in different environments. The results showed 21 accessions with stable protein content and revealed the influence of environmental and genotypic interactions on protein content. The analysis also indicated that accessions with higher protein content had better essential amino acid index and superior eating quality, with B331 being the best accession. Overall, this study provides essential data on the nutritional and eating-quality aspects of foxtail millet germplasm, serving as a genetic resource for breeding elite foxtail millet varieties in the future.
Article
Nutrition & Dietetics
Laghima Arora, Renuka Aggarwal, Inderpreet Dhaliwal, Om Prakash Gupta, Prashant Kaushik
Summary: Millets are a nutritious food source rich in beneficial nutrients and bioactive compounds. However, their production has declined due to taste preferences and challenges in food preparation. This study aimed to create millet-based food products replacing wheat and rice, which were found to be highly acceptable and have superior nutrient profiles.
FRONTIERS IN NUTRITION
(2023)
Article
Food Science & Technology
Liguang Zhang, Ke Ma, Xiatong Zhao, Zhong Li, Xin Zhang, Weidong Li, Ru Meng, Boyu Lu, Xiangyang Yuan
Summary: A comprehensive quality evaluation system for foxtail millet was established by comparing samples from different production areas in Shanxi province, China. The study found substantial variations in the appearance, nutritional content, and culinary value of foxtail millet produced in different ecological regions. The ecological conditions of Dingxiang were determined to be the most favorable for ensuring the comprehensive quality of foxtail millet.
Article
Chemistry, Applied
Han Wang, Yongxia Fu, Qingyu Zhao, Zhenyu Liu, Chao Wang, Yong Xue, Qun Shen
Summary: Heat-treated foxtail millet starch and protein have hypoglycemic effects on type 2 diabetic mice, and these effects may be attributed to the modulation of gut microbiota and serum metabolic profile.
Article
Food Science & Technology
Tongjiao Wu, Huiying Li, Jiaxin Li, Jianxiong Hao
Summary: The germination of foxtail millet with salt solution and slightly acidic electrolyzed water promoted the growth of millet sprouts, increased the accumulation of gamma-aminobutyric acid (GABA), and optimized the protein and amino acid composition. The GABA content of germinated foxtail millet flour treated with salt solution for 60 hours was 29.5 times higher than that of ungerminated millet flour.
Article
Plant Sciences
Xukai Li, Yajun Li, Ruyang Xi, Mengmeng Hu, Yuanhuai Han, Jianhua Gao, Xingchun Wang
Summary: This study identified candidate genes associated with water absorption capacity in foxtail millet through Genome-wide Association Study (GWAS) and hypothesized that these genes may be involved in starch synthesis. Additionally, analyzing the starch content and granule characteristics provided insights into water uptake, suggesting a potential association between the compactness of starch granules and seed imbibition.
PLANT GROWTH REGULATION
(2023)
Article
Biochemistry & Molecular Biology
Xinyu Zhang, Qun Shen, Yu Yang, Fan Zhang, Chao Wang, Zhenyu Liu, Qingyu Zhao, Xianrui Wang, Xianmin Diao, Ruhong Cheng
Summary: The study explored the relationship between starch structures, functional properties and congee-making qualities of ten different foxtail millet cultivars. Various properties like swelling power, viscosity, gel hardness, and gelatinization temperature were found to be significantly correlated with congee-making performance. The content of amylose, amylopectin B-2 chains, and A(21) were identified as essential parameters controlling these properties. Good eating-quality cultivars exhibited specific ranges of these parameters.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Agriculture, Multidisciplinary
Siyu Hou, Yijuan Zhang, Bing Zhao, Xiaxia Man, Guifang Ma, Yihan Men, Wei Du, Yang Yang, Hongying Li, Yuanhuai Han, Yaofei Zhao, Zhaoxia Sun
Summary: In this study, a folate-binding protein SiFBP was identified from foxtail millet, and it was found to bind folic acid. Overexpressing SiFBP in foxtail millet significantly increased folate and important amino acid contents. These findings are of great importance for nutritional enhancement in crops.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(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
Chemistry, Applied
Niharika Sachdev, Sangeeta Goomer, Laishram Rajender Kumar Singh, Rimpy Kaur Chowhan
Summary: Plant-based protein sources are important for the food and dietary supplements industries as a sustainable alternative to animal sources. Foxtail millet protein concentrate was prepared using a biochemical protein extraction protocol, and its nutritional composition, bioactive compounds, amino acid content, and digestion properties were analyzed. The protein concentrate was found to have high digestibility, essential amino acids, phenolic and flavonoid content, making it a potential additive for food/pharmaceutical applications.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)
Article
Chemistry, Applied
Bao Xing, Xiushi Yang, Liang Zou, Jingke Liu, Yongqiang Liang, Mengzhuo Li, Zhuo Zhang, Nuo Wang, Guixing Ren, Lizhen Zhang, Peiyou Qin
Summary: The distribution of starch chain lengths is important for controlling the texture and physicochemical properties of cereal products. This study investigated the texture and physicochemical properties of cooked foxtail millet and their correlation with starch chain length distributions in eight varieties of foxtail millet. The average chain lengths of amylopectin and amylose ranged from DP 24-25 and DP 878-1128, respectively. The percentage of short amylopectin chains was negatively correlated with hardness but positively correlated with adhesiveness and cohesion. On the other hand, the amount of amylose intermediate chains was positively correlated with hardness but negatively correlated with adhesiveness and cohesion. The findings of this study can be useful for breeders and food scientists in selecting foxtail millet varieties with improved quality properties.
CARBOHYDRATE POLYMERS
(2023)
Article
Food Science & Technology
Mst. Meherunnahar, Tanvir Ahmed, Razia Sultana Chowdhury, Mohammed Abdus Satter Miah, Kandi Sridhar, Baskaran Stephen Inbaraj, Md. Mozammel Hoque, Minaxi Sharma
Summary: The research developed nutri-rich instant noodles by using foxtail millet flour to improve the contents of protein and nutrients. The foxtail millet noodles had significantly lower carbohydrate content but higher levels of protein, fiber, ash, calcium, and phosphorous compared to wheat flour noodles. The foxtail millet noodles also had higher levels of essential amino acids and positive effects on human nutrition. These results encourage the development of value-added noodles with enhanced nutrient levels.
Article
Chemistry, Applied
Rajan Sharma, Savita Sharma
Summary: The study aimed to assess the impact of biological processing techniques on the bio- and technofunctional characteristics of foxtail millet. Significant variations in anti-nutritional factors, starch and protein digestibility, bioactive compounds, and antioxidant potential were observed in the processed grains. The altered functional properties of the bioprocessed flours were attributed to the hydrolytic action of activated enzymes. The results suggest that bioprocessed flours could serve as potential ingredients with improved techno- and bio-functionality in cereal products.
Review
Agriculture, Multidisciplinary
Niharika Sachdev, Sangeeta Goomer, Laishram R. Singh
Summary: Foxtail millet seeds have health-promoting properties due to their unique protein composition; their proteins, called setarins, can be used in various fields such as agriculture and food pharma; there is great potential for further research on the bioactive effects of foxtail protein in managing chronic diseases.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(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
Biotechnology & Applied Microbiology
Yuqiong Hao, Xin Fan, Huimin Guo, Yang Yao, Guixing Ren, Xiaolei Lv, Xiushi Yang
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
(2020)
Article
Agricultural Engineering
Peng Xue, Xiushi Yang, Lei Zhao, Zhaohua Hou, Ruoyu Zhang, Fengxiang Zhang, Guixing Ren
INDUSTRIAL CROPS AND PRODUCTS
(2020)
Article
Plant Sciences
Fengxiang Zhang, Shaojian Tang, Lei Zhao, Xiushi Yang, Yang Yao, Zhaohua Hou, Peng Xue
Summary: The study found that Panax notoginseng had the highest content of ginsenosides, with polar ginsenosides decreasing and less-polar compounds increasing after transformation. The contents of saponins in the stem-leaves were higher than those in the roots. Notoginseng showed higher conversion rate and lower loss ratio.
JOURNAL OF GINSENG RESEARCH
(2021)
Article
Agriculture, Multidisciplinary
Huimin Guo, Yuqiong Hao, Aurore Richel, Nadia Everaert, Yinhuan Chen, Mengjie Liu, Xiushi Yang, Guixing Ren
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2020)
Article
Plant Sciences
Qi Wu, Xue Bai, Xiaoyong Wu, Dabing Xiang, Yan Wan, Yiming Luo, Xiaodong Shi, Qiang Li, Junming Zhao, Peiyou Qin, Xiushi Yang, Gang Zhao
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2020)
Article
Chemistry, Applied
Cong Teng, Peiyou Qin, Zhenxing Shi, Weiyi Zhang, Xiushi Yang, Yang Yao, Guixing Ren
Summary: A polysaccharide component (SQAP-2) was isolated from quinoa, characterized, and evaluated for its antioxidant activity. The polysaccharide displayed excellent radical scavenging capacities against various radicals, indicating its potential as an antioxidant agent.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Xiushi Yang, Kaili Zhu, Huimin Guo, Yanlou Geng, Wei Lv, Siyu Wang, Yuqing Guo, Peiyou Qin, Guixing Ren
Summary: The research used headspace-gas chromatography-ion mobility spectrometry to analyze the volatile components of quinoa seeds with different colors. The results showed that quinoa of different colors released different volatile compounds before and after cooking, which helps to distinguish seeds of different colors.
Article
Chemistry, Applied
Bao Xing, Cong Teng, Menghan Sun, Qinping Zhang, Bangwei Zhou, Hongliang Cui, Guixing Ren, Xiushi Yang, Peiyou Qin
Summary: During germination, changes occurred in the structural and physicochemical properties of quinoa starch, including alterations in surface morphology, short chain ratio, crystallinity, viscosity, and retrogradation. These changes provide a basis for the application of germinated quinoa products in the food industry.
FOOD HYDROCOLLOIDS
(2021)
Article
Agronomy
Xin Zhao, Baolin Zhang, Sancai Liu, Xiushi Yang
Summary: The mixed application of controlled-release N fertiliser and common urea can enhance the yield, dry mass, N uptake, and apparent N fertiliser efficiency, while also increasing soil inorganic N content and reducing N leaching loss. The suitable N fertilisation mode for tartary buckwheat production is the mixed application of 30% controlled-release N fertiliser and 70% common urea with a rate of 90 kg N/ha.
PLANT SOIL AND ENVIRONMENT
(2021)
Article
Nutrition & Dietetics
Huimin Guo, Yuqiong Hao, Xin Fan, Aurore Richel, Nadia Everaert, Xiushi Yang, Guixing Ren
Summary: In this study, administration of quinoa protein in spontaneously hypertensive rats (SHRs) resulted in decreased blood pressure, altered gut microbiota composition, and similarity in microbial structure to non-hypertension rats. These findings suggest the potential of quinoa protein in lowering blood pressure and ameliorating hypertension-related gut dysbiosis.
Review
Food Science & Technology
Huimin Guo, Yuqiong Hao, Xiushi Yang, Guixing Ren, Aurore Richel
Summary: This review focuses on the biological properties of quinoa protein hydrolysate and peptides, summarizing the preparation and functional testing methods. The combination of milling fractionation and solvent extraction is recommended for efficient production of quinoa protein. Extensive research has been conducted on the antidiabetic, antihypertensive, anti-inflammatory, and antioxidant activities of quinoa protein hydrolysate using in vitro studies and limited animal models. Additionally, bioinformatics analysis provides a means to explore the potential bioactivity of quinoa protein and peptides. However, further research is needed for industrial production of bioactive quinoa peptides, verification of health benefits in humans, and interpretation of observed effects.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Xiushi Yang, Bao Xing, Yuqing Guo, Siyu Wang, Huimin Guo, Peiyou Qin, Chunsheng Hou, Guixing Ren
Summary: In this study, a HS-GC-IMS method was used to authenticate laboratory-made quinoa flour adulteration with wheat and rice flours. Through the analysis of volatile compounds, pure and adulterated quinoa flours with different proportions could be easily distinguished, and specific volatile compounds were proposed as markers for authentication. The HS-GC-IMS method was confirmed to be an effective method for adulteration detection.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Chenxiao Chen, Hao Liang, Yanchun Deng, Xiushi Yang, Xiaoming Li, Chunsheng Hou
Summary: Despite discrepancies in vaccine distribution and limited production capacity, the majority of the world's population remains unvaccinated. This study explored the potential of luteolin and other compounds to interact with the active site of the SARS-CoV-2 and SARS-CoV complex, suggesting their potential as inhibitors against coronavirus infections. Further research is needed to validate these findings.
Editorial Material
Food Science & Technology
Xiushi Yang, Cong Teng, Liang Zou, Guixing Ren
Article
Chemistry, Multidisciplinary
Bingjie Lin, Xiao Qi, Lei Fang, Lei Zhao, Ruoyu Zhang, Jinjin Jing, Shujie Zhang, Xiushi Yang, Zhaohua Hou, Peng Xue
Summary: The study revealed that quinoa saponins have limited acute toxicity effects, providing a theoretical basis for their rational utilization.