Search Results (24)

Reducing the use of chemical inputs (fertilizers, pesticides) in agriculture while maintaining crop productivity is the main challenge facing sub-Saharan African family farming systems. The use of effective microorganisms (EM) is among the various innovative approaches for minimizing chemical inputs and the environmental impact of agricultural production and protecting soil health while enhancing crop yields and improving food security. This study sought to characterize the microbial biodiversity of local beneficial microorganisms (BMs) products from locally fermented forest litter and investigate their ability to enhance tomato plant growth and development. Beneficial microorganisms (BMs) were obtained by anaerobic fermentation of forest litter collected in four agroecological regions of Senegal mixed with sugarcane molasses and various types of carbon sources (groundnut shells, millet stovers, and rice bran in different proportions). The microbial community composition was analyzed using next-generation rDNA sequencing, and their effects on tomato growth traits were tested in greenhouse experiments. Results show that regardless of the litter geographical collection site, the dominant bacterial taxa in the BMs belonged to the phyla Firmicutes (27.75–97.06%) and Proteobacteria (2.93–72.24%). Within these groups, the most prevalent classes were Bacilli (14.41–89.82%), α-proteobacteria (2.83–72.09%), and Clostridia (0.024–13.34%). Key genera included Lactobacillus (13–65.83%), Acetobacter (8.91–72.09%), Sporolactobacillus (1.40–43.35%), and Clostridium (0.08–13.34%). Fungal taxa were dominated by the classes Leotiomycetes and Sordariomycetes, with a prevalence of the acidophilic genus Acidea. Although microbial diversity is relatively uniform across samples, the relative abundance of microbial taxa is influenced by the litter’s origin. This is illustrated by the PCoA analysis, which clusters microbial communities based on their litter source. Greenhouse experiments revealed that five BMs (DK-M, DK-G, DK-GM, NB-R, and NB-M) significantly (p < 0.05) enhanced tomato growth traits, including plant height (+10.75% for DK-G and +9.44% for NB-R), root length (+56.84–62.20%), root volume (+84.32–97.35%), root surface area (+53.16–56.72%), and both fresh and dry shoot biomass when compared to untreated controls. This study revealed that forest-fermented litter products (BMs), produced using litter collected from various regions in Senegal, contain beneficial microorganisms known as plant growth-promoting microorganisms (PGPMs), which enhanced tomato growth. These findings highlight the potential of locally produced BMs as an agroecological alternative to inorganic inputs, particularly within Senegal’s family farming systems. Full article

A study was conducted on growing sheep to investigate the effect of two selected levels of biowaste of Padina gymnospora on feed intake, digestibility, daily enteric methane (CH₄) emission, growth performance, and rumen metagenome. We randomly divided the 18 growing male sheep into three groups of six animals each. The animals were fed on a basal diet comprising finger millet straw (Eleusine coracana) and a concentrate mixture in a 35:65 ratio. The sheep in the control group (C) were offered a concentrate mixture without waste, whereas the wheat bran in the concentrate mixture in test group I (A₂) and test group II (A₅) was replaced (w/w) with the biowaste of Padina gymnospora at a level of 3.07 and 7.69%, respectively. The biowaste of Padina gymnospora at the above levels in concentrate constituted 2 and 5% of the diet. A significant decrease of 28.4% in daily enteric CH₄ emission (g/d) was reported in the A₅ group, whereas the difference in daily enteric CH₄ emission between the C and A₂ & A₂ and A₅ groups did not prove significant. The inclusion of Padina gymnospora biowaste did not affect the nutrient intake and digestibility among the groups. The inclusion of Padina gymnospora biowaste in the A₅ group resulted in a significant reduction (p = 0.0012) in daily CH₄ emissions compared with group C; however, no significant differences were observed in daily CH₄ emissions between groups C–A₂ (p = 0.0793) and A₂–A₅ (p = 0.3269). Likewise, the adjustment of data to CH₄ emissions per 100 g of organic matter intake indicated a substantial decrease in the A₅ group relative to C. The energy loss in CH₄ as a percentage of GE relative to group C decreased significantly (−23.4%) in the A₅ group; however, this reduction was not associated with an increase in productivity, as almost similar average daily gain (p = 0.827) was observed in the groups. The replacement of wheat bran with the biowaste of Padina gymnospora significantly decreased the numbers of total protozoa and holotrichs in the A₅ group. Irrespective of the group, the Bacteroidota was the single largest phylum in the rumen metagenome, representing >60% of the microbiota. However, the abundance of Bacteroidota was similar among the groups. The methanogenic phyla Euryarchaeota was the 5th most abundant; however, it constituted only 3.14% of the metagenome. The abundance of Desulfovibrio was significantly higher in the A₅ group as compared with the control. In conclusion, the significant increase in the abundance of sulfate-reducing bacteria and reduction in protozoal numbers led to a significant reduction in CH₄ emissions with the incorporation of biowaste of Padina gymnospora at a 5% level of the diet. Full article

To improve the high-value application of millet bran, a water-soluble polysaccharide was extracted from fermented millet bran (FMBP) by using Bacillus natto fermentation. A neutral polysaccharide, FMBP-1, was separated and purified from FMBP using an anion exchange column. Its structure and antioxidant activity in vitro were characterized and determined. The molecular weight of FMBP-1 was 1.154 × 10⁴ Da, and its molecular weight distribution was relatively uniform. The monosaccharide composition, FT-IR, methylation, and NMR results indicated that FMBP-1 was only composed of glucose and was an α-(1→4)-D-glucan that branched at O-6 with a terminal 1-linked α-D-Glcp as a side chain. In addition, the antioxidant assays indicated that FMBP-1 possessed certain capacities for scavenging free radicals and reducing power, and this was in a concentration-dependent manner. This research will provide fundamental data regarding the structure–activity relationship of millet bran polysaccharides and provide a theoretical foundation for the high-value utilization of millet bran within the food and pharmaceutical industries. Full article

Sourdough fermentation is rarely used for gluten-free flatbread (GFFB), a product that is challenging to produce, especially when using high-fiber ingredients that bring nutritional benefits but lead to physical deterioration. The aim of this study was therefore to evaluate the fermentation performance of carob flour (CSPF), proso millet flour (PMF), and proso millet bran (PMB) individually and in combination with Limosilactobacillus fermentum and Kluyveromyces marxianus (LF + KM) and to compare the performance of LF + KM with a commercial starter (LIVENDO^® LV1). A mixture design (n = 13) was used to evaluate the fermentation performance of LF + KM (total titratable acidity (TTA); lactobacilli and yeast growth; acetic and lactic acid, fructose, glucose, and saccharose content) at 35 °C for 16 h. The comparison of LF + KM with LV1 fermentation was based on the acidity rate, fermentation quotient, TTA, and finally by determining the physical properties (texture, shape, color) of a rice–corn GFFB in which 10% of flour was supplemented with the sourdoughs. PMB promoted the growth of lactobacilli and the production of organic acids, especially in combination of CSPF and PMF. The optimum flour ratio was 2.4:1:1.2 (PMB:PMF:CSPF). LF + KM shortened the sourdough fermentation time by 2.5 times compared to LV1. The use of LF + KM sourdough reduced the hardness (32%) and chewiness (28%) of the GFFB, while the volume (35%) was increased compared to LV1 sourdough. This study shows the potential of using local alternative flours in sourdough fermentation for the production of GFFB. Full article

Applications of millet bran dietary fiber (MBDF) in the food industry are limited by its poor hydration properties. Herein, MBDF was modified by heating, xylanase and cellulase treatment separately combined with carboxymethylation, acetylation, and phosphate crosslinking, and the effects of the modified MBDFs on heat-induced egg white protein gel (H-EWG) were studied. The results showed that three composite modifications, especially heating and dual enzymolysis combined with carboxymethylation, increased the surface area, soluble fiber content, and hydration properties of MBDF (p < 0.05). MBDF and the modified MBDFs all made the microstructure of H-EWG denser and decreased its α-helix content. Three composite modifications, especially heating and dual enzymolysis combined with carboxymethylation, enhanced the improving effect of MBDF on the WRA (from 24.89 to 35.53 g/g), pH, hardness (from 139.93 to 323.20 g), chewiness, and gumminess of H-EWPG, and enhanced the gastric stability at 3–5 g/100 g. MBDFs modified with heating and dual enzymolysis combined with acetylation or crosslinking were more effective in increasing the antioxidant activity of the gastrointestinal hydrolysates of H-EWG than MBDF (p < 0.05). Overall, heating, xylanase and cellulase treatment separately combined with carboxymethylation, acetylation and crosslinking can enhance the hydration properties and the improving effect of millet bran fibers on H-EWG properties. Full article

Excessive alcohol consumption has led to the prevalence of gastrointestinal ailments. Alleviating gastric disorders attributed to alcohol-induced thinning of the mucus layer has centered on enhancing mucin secretion as a pivotal approach. In this study, foxtail millet bran polyphenol BPIS was divided into two components with MW < 200 D and MW > 200 D by molecular interception technology. Combined with MTT, cell morphology observation, and trypan blue staining, isoferulic acid (IFA) within the MW < 200 D fraction was determined as the effective constituent to mitigate ethanol-induced damage of gastric epithelial cells. Furthermore, a Wistar rat model with similar clinical features to alcohol-induced gastric mucosal injury was established. Then, gastric morphological observation, H&E staining, and assessments of changes in gastric hexosamine content and gastric wall binding mucus levels were carried out, and the results revealed that IFA (10 mg/Kg) significantly ameliorated alcohol-induced gastric mucosal damage. Finally, we applied techniques including Co-IP, molecular docking, and fluorescence spectroscopy and found that IFA inhibited the alcohol-induced downregulation of N-acetylgalactosamintransferase 2 (GALNT2) activity related to mucus synthesis through direct interaction with GALNT2 in gastric epithelial cells, thus promoting mucin synthesis. Our study lays a foundation for whole grain dietary intervention tailored to individuals suffering from alcoholic gastric mucosal injury. Full article

The aim of the experiment was to investigate the effect of different ratios of excipient (millet hull or wheat bran) and LAB inoculation on the fermentation quality and in vitro digestibility of a mixed silage of SCPBs. The preliminary experimental results showed that inoculating with lactic acid bacteria (LAB) directly in the fresh sweet corn processing byproduct (SCPBs) silage had a higher ammonia nitrogen/total nitrogen (AN/TN) ratio and lower silage fermentation quality due to high moisture content. Subsequently, millet hull or wheat bran were mixed with SCPBs in a 7:3 (T₁), 8:2 (T₂), and 9:1 (T₃) ratio and ensiled with LAB. Under the condition of each mixing ratio, the silage treatments were categorized into groups without any additives (control) and with LAB. Fermentation quality, in vitro digestibility, chemical composition, and energy values were determined after 45 days of silage. The pH, AN/TN, neutral detergent fiber, acid detergent fiber, and acid detergent lignin were lowest in the SCPBs and millet hull mixed silage (SMH) group under the T₃ treatment, whereas they were lowest in the SCPBs and wheat bran mixed silage (SWB) group under the T₂ treatment. The mean lactic acid and acetic acid values were higher in the SWB group than in the SMH group (6.92, 6.81 vs. 4.00, 4.52). Under the T₃ treatment in the SMH group, AN/TN was significantly reduced with the addition of LAB (4.52 vs. 4.37, p < 0.05). The SMH group had the highest crude protein (CP) under the T₃ treatment, whereas the SWB group had the highest CP under the T₂ treatment. The mean CP in the SWB group was higher than that of the SMH group (18.17, 19.44 vs. 10.55, 10.55). Under the T₁ treatment, in the SWB group, the addition of LAB resulted in a significant increase in in vitro crude protein digestibility (p < 0.05). The results showed that silage fermentation quality and in vitro digestibilitv55y improved with the addition of LAB. The optimum mixing ratio for the SWB group was 9:1 and 8:2 for the SMH group. Full article

The increasing demand for functional foods has pushed the food industry to produce fiber-enriched products. In this study, rheological, microstructural, physicochemical, and functional characteristics were investigated for whole proso millet dough and cake, fortified with fermented proso millet bran dietary fiber flour (F-DF). Results showed that proso millet flour is less absorbent and stable than the control group. Adding proso millet flour and F-DF reduced the elasticity of the dough and increased its hardness, but had no significant effect on viscosity, cohesion, and resilience. The microstructure analysis exhibited an unformed continuous network formation in proso millet dough. Analyses suggested that proso millet flour combined with the fermented dietary fiber group had significantly higher total phenol content (0.46 GAE mg/g), DPPH• scavenging activity (66.84%), and ABTS•+ scavenging activity (87.01%) than did the other group. In addition, F-DF led to a significant reduction in the predicted released glucose contents of reformulated cakes. In summary, cakes prepared with the involvement of whole proso millet flour and F-DF exhibited less adverse sensory impact and possessed the potential to decrease postprandial blood glucose levels resulting purely from cake consumption. Full article

Noodles are a popular snack mainly produced from wheat flour; however, the low contents of protein, minerals, and lysine are a concern. Therefore, this research developed nutri-rich instant noodles by using foxtail millet (FTM) (Setaria italic) flour to improve the contents of protein and nutrients and increase its commercial importance. FTM flour was mixed with wheat flour (Triticum aestivum) at a ratio of 0:100, 30:60, 40:50, and 50:40, and the samples were named as control, FTM30, FTM40, and FTM50 noodles, respectively. Mushroom (Pleurotus ostreatus) and rice bran (Oryza sativa L.) flour were added at a percentage of 5% to all the composite noodles (FTM30, FTM40, and FTM50 noodles). The contents of biochemicals, minerals, and amino acids, as well as the organoleptic properties of the noodles, were examined and compared with wheat flour as a control. The results revealed that the carbohydrate (CHO) content of FTM50 noodles was significantly lower (p < 0.05) than all the developed and five commercial noodles named A-1, A-2, A-3, A-4, and A-5. Moreover, the FTM noodles had significantly higher levels of protein, fiber, ash, calcium, and phosphorous than the control and commercial noodles. The percentage of lysine calculated protein efficiency ratio (PER), essential amino acid index (EAAI), biological value (BV), and chemical score (CS) of FTM50 noodles were also higher than that of the commercial noodles. The total bacterial count was nil for the FTM50 noodles, and the organoleptic properties were consistent with those of acceptable standards. The results could encourage the application of FTM flours for the development of variety and value-added noodles with enhanced level of nutrients. Full article

Finger millet (FM) is one of the little millets grown in Asia and Africa. Although still classified as an “orphan crop”, there is an increasing interest in the research of FM seed coat (FMSC), also known as bran. It houses 90% of the seed’s polyphenols and dietary fibre. The calcium and phosphorus content of FMSC is about 6- to 25-fold that of other cereals. FMSC is specifically beneficial for its polyphenols, arabinoxylans, phytates, and flavonoids content. Evidence of the hypoglycaemic, nephroprotective, hypocholesterolemic, and anti-cataractogenic effects of FMSC has been substantiated, thereby supporting the health claims and validating its nutraceutical potential for diabetics. This article discusses FMSC extraction and nutritional properties, focusing on arabinoxylan and polyphenols, their potential health benefits, and their application in food formulations. Although there is a dearth of information on using FMSC in food formulation, this review will be a data repository for further studies on FMSC. Full article

Diabetes is a type of metabolic disease associated with changes in the intestinal flora. In this study, the regulatory effect of millet bran on intestinal microbiota in a model of type 2 diabetes (T2DM) was investigated in an effort to develop new approaches to prevent and treat diabetes and its complications in patients. The effect of purified millet bran polysaccharide (MBP) with three different intragastric doses (400 mg/kg, 200 mg/kg, and 100 mg/kg) combined with a high-fat diet was determined in a streptozotocin (STZ)-induced model of T2DM. By analyzing the changes in indicators, weight, fasting blood sugar, and other bio-physiological parameters, the changes in gut microbiota were analyzed via high-throughput sequencing to establish the effect of MBP on the intestinal flora. The results showed that MBP alleviated symptoms of high-fat diet-induced T2DM. A high dosage of MBP enhanced the hypoglycemic effects compared with low and medium dosages. During gavage, the fasting blood glucose (FBG) levels of rats in the MBP group were significantly reduced (p < 0.05). The glucose tolerance of rats in the MBP group was significantly improved (p < 0.05). In diabetic mice, MBP significantly increased the activities of CAT, SOD, and GSH-Px. The inflammatory symptoms of liver cells and islet cells in the MBP group were alleviated, and the anti-inflammatory effect was partially correlated with the dose of MBP. After 4 weeks of treatment with MBP, the indices of blood lipid in the MBP group were significantly improved compared with those of the DM group (p < 0.05). Treatment with MBP (400 mg/kg) increases the levels of beneficial bacteria and decreases harmful bacteria in the intestinal tract of rats, thus altering the intestinal microbial community and antidiabetic effect on mice with T2DM by modulating gut microbiota. The findings suggest that MBP is a potential pharmaceutical supplement for preventing and treating diabetes. Full article

Polyphenol-rich foods are gaining popularity due to their potential beneficial effects in the prevention and treatment of cancer. Foxtail millet is one of the important functional foods, riches in a variety of biologically active substance. Our previous study showed that ferulic acid (FA) and p-coumaric acid (p-CA) are the main anticancer components of foxtail millet bran, and the two have a significant synergistic effect. In the present study, the clinical application potential of FA and p-CA (FA + p-CA) were evaluated in vivo and in vitro. The FA and p-CA target gene enrichment analysis discovered that FA + p-CA were associated with aerobic glycolysis. It was further shown that FA + p-CA remodel aerobic glycolysis by inhibiting the glycolysis-associated lncRNA 495810 and the glycolytic rate-limiting enzyme M2 type pyruvate kinase (PKM2). Moreover, PKM2 expression was positively correlated with lncRNA 495810. More interestingly, the exogenous expression of lncRNA 495810 eliminated the inhibitory effects of FA + p-CA on aerobic glycolysis. Collectively, FA + p-CA obstruct the aerobic glycolysis of colorectal cancer cells via the lncRNA 495810/PKM2 axis, which provides a nutrition intervention and treatment candidate for colorectal cancer. Full article

This study investigated the functional, physicochemical, and structural characteristics of foxtail millet bran powder with different particle sizes. The morphological analysis revealed that the surface roughness declined in conjunction with the particle sizes of the millet bran powder. The Fourier-transform infrared (FTIR) spectra showed that none of the samples generated any additional chemical functional groups. A decrease in the particle sizes of the millet bran powder increased their dissemination and surface areas, as well as the bulk density, tap density, water-holding capacity (WHC), angle of repose (θ) and angle of slide (α), and peak temperature, while the oil holding capacity (OHC) and crystallinity index (CI) value declined. Moreover, fine millet bran powder (54.7 μm) exhibited a higher protein, fat, soluble dietary fiber (SDF), total phenolic content, and antioxidant capacity than its coarse counterpart. Full article

Bacillus natto is a kind of probiotic with various functional characteristics, which can produce a lot of nutrients during growth and reproduction. Bacillus natto was used as strain, the number of viable bacteria and the content of soluble dietary fiber in millet bran were used as indexes to study the effects of inoculum size, fermentation time, and fermentation temperature on the fermentation effect, and the optimal fermentation conditions were determined by a response surface experiment. The antidiarrhea effect of fermented millet bran prepared under the best technological conditions was evaluated. The results showed that the optimum fermentation conditions were as follows: inoculum size was 7.48%, fermentation time was 47.04 h, and fermentation temperature was 36.06 °C. Under the optimal fermentation conditions, the viable bacteria count of millet bran was 8.03 log CFU/mL and the soluble dietary fiber content was 12.14%. The fermented millet bran can significantly reduce the intestinal thrust rate and serum levels of IL-6, IL-12, and TNF-α, and significantly increase the secretion of SIgA in the intestinal mucosa, which can relieve diarrhea induced by senna leaf in mice. The results of this study can provide the scientific basis for deep processing of millet bran and efficient utilization of fermented millet bran, and also provide the theoretical basis for clinical treatment of diarrhea. Full article

Per- and polyfluoroalkyl substances (PFASs) are bioactive surfactants that are widespread in the environment and living organisms. This study presents measurements of PFAS in selected food of plant origin that are part of the healthy eating pyramid, including bread, rolls, flour, bran, buckwheat, millet, rice, and noodles. A simple and reliable analytical method was developed for the simultaneous determination of seven perfluorocarboxylic acids (PFCAs) and three perfluoroalkane sulfonates (PFSAs) in cereal-based products. Out of the 10 PFASs, 5 PFASs were detected at levels above LOQ. The most frequently detected compound was perfluorooctanoic acid (PFOA), which was quantified in 65.2% of samples, while none of the others were present in more than 40.0% of tested products. Perfluorobutanoic acid (PFBA) was the predominant PFAS in cereal-based products, and its maximum measured concentration was 202.85 ng/g for wheat bran. The soil–root–shoot interactions in relation to PFAS transfer to the above-ground parts of plants and PFAS’s ability to interfere with proteins are most likely the sources of these compounds in commonly consumed cereal products. As PFBA contributes greatly to total PFAS concentration, this food group should be included in future dietary exposure assessments. Full article