Effect of Germination and Fermentation on in vitro Starch and Protein Digestibility of Pearl Millet

Germination of pearl millet grain for 24 hr significantly improved its in vitro starch and protein digestibility. Fermentation of pearl millet sprouts by mixed culture combinations of yeasts and bacteria (Saccharomyces diastaticus and Lactobacillus brevis; Saccharomyces diastaticus and Lactobacillus fermentum; Saccharomyces cerevisiae and Lactobacillus brevis; and Saccharomyces cerevisiae and Lactobacillus fermentum) resulted in a significant increase in protein and starch digestibility. The pearl millet sprouts fermented with mixed culture containing S. diastaticus and L. brevis had the highest in vitro starch digestibility, while the sprouts fermented with the culture containing 5. cerevisiae and L. fermentum had the highest in vitro protein digestibility.     

Effect of rabadi fermentation of barley on HCl-extractability of minerals

Rabadi fermentation of raw (freshly ground) as well as autoclaved barley flour at 30, 35, and 40°C for 6, 12, 18, 24, and 48 h brought about a significant increase in HCl-extractability of iron, copper, zinc, manganese, calcium, and phosphorus; longer periods and higher fermentation temperatures increased HCl-extractability. Increased non-phytate phosphorus and inorganic phosphorus in the fermented product, with a corresponding decrease in phytate phosphorus, was maximum at 40°C for 48 h and minimum at 30°C for 6 h. The level of phytic acid was significantly negatively correlated with HCl-extractability of minerals in the fermented products.     

Effect of Fermentation by Pure Cultures of Yeasts and Lactobacilli on Phytic Acid and Polyphenol Content of Pearl Millet

Single and mixed pure culture fermentations of pearl millet flour with yeasts and lactobacilli, namely, Saccharomyces diastaticus, Saccharomyces cerevisiae, Lactobacillus brevis and Lactobacillus fermentum, at 30^oC for 72 hr brought about a significant reduction in phytic acid and polyphenols which were present in considerable amounts in pearl millet flour. Reduction in phytic acid was more pronounced than that in the polyphenols.     

Calcium chloride linked camel milk derived casein nanoparticles for the delivery of sorafenib in hepatocarcinoma cells

Sorafenib, a multikinase inhibitor used for the treatment of hepatocellular carcinoma, is limited by its low oral bioavailability. To overcome this drawback, we have developed novel camel milk casein-derived nanoparticles as a drug delivery system. Camel milk casein is not only biocompatible on oral administration but is actually a dietary protein of pharmaceutical relevance. Casein is used because of its amphiphilic nature, self-assembling property, ability to show sustained release, and capability of encapsulating both hydrophilic and hydrophobic drugs. In this study, camel milk casein nanoparticles loaded with sorafenib were developed and characterized. Characterization of casein nanoparticles was done by dynamic light scattering (DLS), zeta potential analysis, scanning light microscopy (SEM), and FTIR. The drug content in nanoparticle and drug-protein binding studies were conducted by UV spectroscopy. The cytotoxicity and cellular uptake efficiency studies were performed in HepG2 cell lines. It was observed that the cytotoxic effect of sorafenib loaded camel milk casein nanoparticles was more than free sorafenib in HepG2 cells. This work suggests camel milk casein as a suitable drug delivery molecule for sorafenib. In the future, it may also be used in enhancing the efficacy and specific distribution of other water-insoluble anticancer drugs.     

Effect of germination and pure culture fermentation on HCl-extractability of minerals of pearl millet (Pennisetum typhoideum)

Germination significantly increased inorganic P, non-phytate P and phosphorus extractable in 0.03 N HCl, the concentration of acid found in human stomach, with a corresponding decline in phytate P of pearl millet grains. HCl-extractability of calcium, iron, zinc, copper and manganese, an index of their bioavailability to humans, was also significantly improved by germination. Fermentation of pearl millet sprouts with mixtures of yeasts ( Saccharomyces diastaticus or Saccharomyces cerevisiae ) and lactobacilli ( Lactobacillus brevis or Lactobacillus fermentum ) generally improved extractability of the minerals of the sprouts, probably because of the decreased content of phytic acid in the germinated and fermented pearl millet sprouts.     

Effects of Germination and Pure Culture Fermentation by Yeasts and Lactobacilli on Phytic Acid and Polyphenol Content of Pearl Millet

Germination of pearl millet at 30°C for 24 hr reduced phytic acid significantly (P<0.05) which, on fermentation with mixed pure cultures of Saccharomyces diastaticus, Saccharomyces cerevisiae, Lactobacillus brevis, and Lactobacillus fermentum at 30°C for 72 hr, was eliminated or reduced to negligible levels in fermented sprouts. Concentration of polyphenols did not change on germination. The fermentation of sprouts by combinations of S. cerevisiae with L. brevis and S. cerevisiae and L. fermentum did not change polyphenol whereas S. diastaticus with L. brevis (SdLb) increased and S. diastaticus with L. fermentum combinations decreased the polyphenol in the sprouts.