Characterization of Resistant Starch From Eleusine coracana and Evaluation of Its Prebiotic Potential DOI Creative Commons

Keerthi Rayasam,

Palkar Omkar Prakash, Vidyullatha Peddireddy

et al.

Starch - Stärke, Journal Year: 2025, Volume and Issue: unknown

Published: April 24, 2025

ABSTRACT Prebiotics are nondigestible polysaccharides that feed gut microbiota, maintaining host‐gut microbiota symbiosis and mitigating chronic illnesses. This study extracted purified resistant starch (RS) from finger millet (FMS) by physical treatments, ultrasonication (P‐US‐FMS), annealing (P‐A‐FMS) to characterize their prebiotic potential. When RS samples were subjected in vitro digestion, treated samples, especially P‐US‐FMS, showed higher resistance enzymatic hydrolysis. supported the growth of probiotic strain Lactobacillus rhamnosus MTCC 1423 range 7.59–8.41 log 10 CFU/mL. Applying has improved content 7.2% 6.5%, respectively. Physical treatments have modified crystallinity A‐type B‐type. FT‐IR data revealed presence high‐intensity peaks at 990 cm −1 (C–O–C linkage) 2925–2930 (C–H linkage). Thermal properties enhanced due remodeling granules during retrogradation. The most desirable qualities, such as water solubility index, swelling power, absorption capacity, high ultrasonicated sample. These findings underscore potentiality millet‐resistant a prebiotic, offering insights for developing functional foods prevent gastrointestinal diseases.

Language: Английский

Deciphering the Effect of Millet Type on the Structure of the Bacterial Community in an Indian Fermented Beverage DOI Creative Commons

Rishibha Gupta,

Smriti Gaur

Food Safety and Health, Journal Year: 2025, Volume and Issue: unknown

Published: April 1, 2025

ABSTRACT Millets have garnered widespread popularity due to their nutritional value and gluten‐free nature. Many studies shown the promising effect of fermentation on millets. Despite this, potential in fermented food products remains largely underexplored. Traditionally, millets were widely used prepare naturally beverages. However, not much is known about microbial profiles these Therefore, for very first time, we aimed conduct a comparative investigation composition millet‐based beverage. The beverage was prepared using five different millet varieties, namely, pearl (PM), kodo (KM), barnyard (BM), little (LM), finger (FM). processing beverages inspired by traditional Indian koozh. 16S amplicon sequencing determine bacterial community results indicated dominance Firmicutes Proteobacteria at phylum level all beverages; however, ratios varied depending substrates. genus Weissella appears be most dominant samples, with exception LM‐based differences, PICRUSt functional analysis stable core characteristics This study laid foundational work further explore as substrate, particularly growth lactic acid bacteria.

Language: Английский

Citations

0
Influence of dry and wet processing methods on millet proteins: A comprehensive review DOI

N.A. Nanje Gowda,

Ruchi Chauhan, Manoj Kumar Pulivarthi

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106561 - 106561

Published: April 1, 2025

Language: Английский

Citations

0
Characterization of Resistant Starch From Eleusine coracana and Evaluation of Its Prebiotic Potential DOI Creative Commons

Keerthi Rayasam,

Palkar Omkar Prakash, Vidyullatha Peddireddy

et al.

Starch - Stärke, Journal Year: 2025, Volume and Issue: unknown

Published: April 24, 2025

ABSTRACT Prebiotics are nondigestible polysaccharides that feed gut microbiota, maintaining host‐gut microbiota symbiosis and mitigating chronic illnesses. This study extracted purified resistant starch (RS) from finger millet (FMS) by physical treatments, ultrasonication (P‐US‐FMS), annealing (P‐A‐FMS) to characterize their prebiotic potential. When RS samples were subjected in vitro digestion, treated samples, especially P‐US‐FMS, showed higher resistance enzymatic hydrolysis. supported the growth of probiotic strain Lactobacillus rhamnosus MTCC 1423 range 7.59–8.41 log 10 CFU/mL. Applying has improved content 7.2% 6.5%, respectively. Physical treatments have modified crystallinity A‐type B‐type. FT‐IR data revealed presence high‐intensity peaks at 990 cm −1 (C–O–C linkage) 2925–2930 (C–H linkage). Thermal properties enhanced due remodeling granules during retrogradation. The most desirable qualities, such as water solubility index, swelling power, absorption capacity, high ultrasonicated sample. These findings underscore potentiality millet‐resistant a prebiotic, offering insights for developing functional foods prevent gastrointestinal diseases.

Language: Английский

Citations

0