In Vitro Pepsin Digestibility of Cooked Proso Millet (Panicum miliaceum L.) and Related Species from Around the World

Paridhi Gulati, Shangang Jia, Aixia Li, David R. Holding, Dipak Santra, Devin J. Rose

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Thirty-three samples of proso millet (Panicum miliaceum) with different countries of origin were screened for their pepsin digestibility after cooking to identify samples with high digestibility. The pepsin digestibility of all samples ranged from 26% to 57% (average 32%). There were no apparent differences in protein profiles (by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, SDS-PAGE) of samples with the lowest, intermediate, and highest digestibilities. However, liquid chromatographic-tandem mass spectrometric (LC-MS/MS) analysis revealed a negative correlation between pepsin digestibility and peptides that matched to high molecular weight proteins (24 kDa) from Panicum hallii with regions of contiguous hydrophobic amino acids. Low digestibility upon cooking was also observed for other species from the Panicum genus, such as little millet, switchgrass, and panicgrass, which suggests a unique inherent property of the genus. The results obtained from this study may form a basis for in-depth analysis of proso proteins that may help in developing new cultivars with higher digestibility upon cooking.

Original languageEnglish (US)
Pages (from-to)7156-7164
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Volume66
Issue number27
DOIs
StatePublished - Jul 11 2018

Fingerprint

Panicum miliaceum subsp. miliaceum
Panicum miliaceum
Panicum
Pepsin A
Cooking
pepsin
digestibility
Proteins
cooking
Electrophoresis
Sodium Dodecyl Sulfate
Molecular weight
Panicum sumatrense
Amino Acids
Peptides
sampling
Liquids
Panicum virgatum
proteins
In Vitro Techniques

Keywords

  • accessions
  • gluten-free
  • panicins
  • protein identification
  • switchgrass

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Cite this

In Vitro Pepsin Digestibility of Cooked Proso Millet (Panicum miliaceum L.) and Related Species from Around the World. / Gulati, Paridhi; Jia, Shangang; Li, Aixia; Holding, David R.; Santra, Dipak; Rose, Devin J.

In: Journal of Agricultural and Food Chemistry, Vol. 66, No. 27, 11.07.2018, p. 7156-7164.

Research output: Contribution to journalArticle

Gulati, Paridhi ; Jia, Shangang ; Li, Aixia ; Holding, David R. ; Santra, Dipak ; Rose, Devin J. / In Vitro Pepsin Digestibility of Cooked Proso Millet (Panicum miliaceum L.) and Related Species from Around the World. In: Journal of Agricultural and Food Chemistry. 2018 ; Vol. 66, No. 27. pp. 7156-7164.
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