Abstract
The objective of this study was to analyze millet protein hydrolyzates and peptide fractions with molecular mass under 3.0 kDa obtained from grains treated with different temperature values as inhibitors of angiotensin-converting enzyme (ACE), α-amylase, and α-glucosidase activity. The protein fractions were hydrolyzed in vitro in gastrointestinal conditions and the highest degree of hydrolysis was noted for globulin 7S obtained from control grains (98.33%). All samples were characterized by a high peptide bioaccessibility index, which was 23.89 for peptides obtained from globulin 11S after treatment with 100 °C. The highest peptide bioavailability index was noted for peptides obtained from globulin 11S after the treatment with 65 °C (2.12). The highest potential metabolic syndrome inhibitory effect was determined for peptide fractions obtained from the prolamin control (IC50 for ACE and α-amylase was 0.42 and 0.11 mg/mL, respectively) and after the 100 °C treatment (IC50 for ACE and α-glucosidase was 0.33 and 0.12 mg/mL, respectively) and from globulin 11S after the 65 °C treatment (IC50 0.38 and 0.05 for ACE and α-glucosidase, respectively). The effect of these samples on endothelial cell HECa10 was determined. The sequences of potential inhibitory peptides were identified as GEHGGAGMGGGQFQPV, EQGFLPGPEESGR, RLARAGLAQ, YGNPVGGVGH, and GNPVGGVGHGTTGT.
Highlights
Millet is grown all over the world due to the low cost of cultivation, its biodiversity—pearl millet (Pennisetum glaucum), foxtail millet (Setaria italica), proso millet (Panicum miliaceum), and finger millet (Eleusine coracana)—and high biological properties
The results indicated that the temperature applied during millet seed preparation had an influence on the Degree of Hydrolysis (DH) values
It should be noted that, only in the case of the albumin hydrolyzate obtained after the last step of hydrolysis, there were no significant differences between DH determined for the control sample and the samples from the two temperature treatments
Summary
Millet is grown all over the world due to the low cost of cultivation, its biodiversity—pearl millet (Pennisetum glaucum), foxtail millet (Setaria italica), proso millet (Panicum miliaceum), and finger millet (Eleusine coracana)—and high biological properties. It is the first cereal cultivated by man and the first reports about the cultivation of millet date back to about 5550 BC [1]. Millet protein is rich in essential amino acids except tryptophan and lysine, which are generally limiting amino acids in cereals and legumes. The proteins are relatively rich in sulfur-containing amino acids such as cysteine and methionine [3]. Millet grains are characterized by low fat content (1.5–5%), but they are rich in carbohydrates (60–70%) and contain
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