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Dietary Ancient Grains: Gluten-Free Cereals and Pseudocereals and Their Role in Human Health

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Dear Colleague,

We are very excited to advise you of the Nutrients Special Issue “Dietary Ancient Grains: Gluten-Free Cereals and Pseudocereals and Their Role in Human Health". This includes the following grains: legumes, sorghum, millets, quinoa, buckwheat, fonio, amaranth, and wild rice.

In recent years, healthy dietary preferences have resulted in a rise in the consumption of ancient or primitive grains. The more primitive forms and simple processing methods of ancient grains can retain more nutrients. Scientific studies have confirmed that eating whole grains can reduce the risk of heart disease, stroke, diabetes, and more. These nutrients are embedded in ancient grains, from dietary fibre to B vitamins, protein, magnesium, iron, and more. In addition to minimal processing, without any additives, the GI values of ancient grains are generally lower than those of refined foods, making them suitable for health-conscious consumers.

We invite you to submit relevant manuscripts on ancient grains, human diet, and health. We also aim to cover new and challenging topics within the Special Issue.

Dr. Rewati Bhattarai
Dr. Stuart Johnson
Guest Editors

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Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

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Research

16 pages, 2388 KiB

Open AccessArticle

Anti-Growth and Anti-Metastatic Potential of Raw and Thermally Treated Eragrostis tef Extract in Human Cancer Cells

by Jina Seo, Hwa Jin Lee and Jihyeung Ju

Nutrients 2024, 16(16), 2612; https://doi.org/10.3390/nu16162612 - 8 Aug 2024

Cited by 1 | Viewed by 1310

Abstract

Teff (Eragrostis tef), a gluten-free cereal crop cultivated originally in Northeast Africa, is increasingly utilized due to its nutritional and health benefits. The aim of the present study was to investigate the effects of ethanol extract obtained from raw and thermally treated teff, referred to as RTE and TTE, respectively, on uncontrolled growth and activated metastasis using human cancer cell lines. Both RTE and TTE contained flavones, such as orientin (luteolin 8-C-glucoside) and vitexin (apigenin 8-C-glucoside), and phenolic acids, such as protocatechuic acid and p-coumaric acid. TTE showed higher total phenol, protocatechuic acid, and p-coumaric acid contents, but lower orientin content compared to RTE. RTE and TTE significantly suppressed cell growth of H1299 human lung cancer cells, with TTE exhibiting more pronounced effects than RTE, while both extracts had only minimal effects on the growth of non-malignant human umbilical vein endothelial cells. The growth-inhibitory activities of RTE and TTE in H1299 cells were associated with apoptosis induction and cell cycle arrest at the G2/M phase. TTE produced an additional effect on inducing cell cycle arrest at the S phase in H1299 cells, potentially contributing to its stronger growth-inhibitory effects. Moreover, both RTE and TTE effectively inhibited key events in metastasis, such as invasion, migration, and adhesion, in H1299 cells under non-cytotoxic conditions, with TTE showing stronger effects. In HCT116 human colon cancer cells, a similar pattern of inhibition was demonstrated against the metastatic events, accompanied by reduced levels of matrix metalloproteinase-2 and -9. Our results indicate that teff extracts exhibit in vitro anti-growth and anti-metastatic activities, which are enhanced by thermal treatment of teff. Full article

(This article belongs to the Special Issue Dietary Ancient Grains: Gluten-Free Cereals and Pseudocereals and Their Role in Human Health)

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18 pages, 4439 KiB

Open AccessArticle

Glycemic Response in Nonhuman Primates Fed Gluten-Free Rice Cakes Enriched with Soy, Pea, or Rice Protein and Its Correlation with Nutrient Composition

by Yong Yang, Qingsu Liu and Feng Yue

Nutrients 2024, 16(2), 234; https://doi.org/10.3390/nu16020234 - 11 Jan 2024

Viewed by 2280

Abstract

Celiac disease (CD) is a chronic disease caused by the consumption of gluten foods and is closely related to type 1 diabetes (T1D). Adherence to a gluten-free (GF) diet is the cornerstone of treating CD, and certain plant proteins added to GF foods affect blood glucose to varying degrees. The aim of this study was to analyze and compare the changes in glycemic index (GI) and incremental area under the postprandial glucose tolerance curve (IAUC) of various foods through consumption of GF foods supplemented with certain plant proteins in non-human primates. The test foods were GF rice cakes with 5%, 10%, and 15% added single plant proteins (rice protein, soy protein, and pea protein) mixed with rice flour, as well as 5%, 10%, and 15% gluten rice cakes, and rice flour alone, for a total of 13 food items, and 12 healthy cynomolgus monkeys were examined for their glucose levels in the blood after fasting and after eating each test food (50 g) for 15, 30, 45, 60, 90, and 120 min after fasting and eating each test food. Fingertip blood glucose levels were measured, and the nutrient content of each food, including protein, fat, starch, ash, and amino acids, was examined. All foods tested had a low GI (<50) when analyzed using one-way ANOVA and nonparametric tests. Postprandial IAUC was significantly lower (p < 0.05) for GF rice cakes with 15% pea protein (499.81 ± 34.46) compared to GF rice cakes with 5% pea protein (542.19 ± 38.78), 15% soy protein (572.94 ± 72.74), and 15% rice protein (530.50 ± 14.65), and GF rice cakes with 15% wheat bran protein (533.19 ± 34.89). A multiple regression analysis showed that glycine was negatively associated with IAUC in GF rice cakes with 5%, 10%, and 15% pea protein added (p = 0.0031 < 0.01). Fat was negatively correlated with IAUC in GF rice cakes supplemented with 5%, 10%, and 15% soy protein (p = 0.0024 < 0.01). In this study, GF rice cakes made with added pea protein were superior to other gluten and GF rice cakes and had a small effect on postprandial glucose. Full article

(This article belongs to the Special Issue Dietary Ancient Grains: Gluten-Free Cereals and Pseudocereals and Their Role in Human Health)

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