1
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Cechin CDF, Carvalho GG, Kabuki DY. Occurrence, genetic characterization, and antibiotic susceptibility of Cronobacter spp. isolated from low water activity functional foods in Brazil. Food Microbiol 2024; 122:104570. [PMID: 38839229 DOI: 10.1016/j.fm.2024.104570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2024] [Revised: 05/27/2024] [Accepted: 05/27/2024] [Indexed: 06/07/2024]
Abstract
Cronobacter spp. are bacterial pathogens isolated from a wide variety of foods. This study aims at evaluating the occurrence of Cronobacter spp. in low water activity functional food samples, detect the presence of virulence genes, and determine the antibiotic susceptibility of strains. From 105 samples, 38 (36.2%) were contaminated with Cronobacter spp. The species identified by polymerase chain reaction (PCR) and sequencing analyses (rpoB and fusA genes, respectively) were C. sakazakii (60.3%), C. dublinensis (25.4%), C. turincensis (9.5%), and C. malonaticus (4.8%). Nineteen fusA alleles were identified, including four new alleles. The virulence genes were identified by PCR and all isolates were positive for ompX and sodA genes, 60.3% to cpa gene, and 58.7% to hly gene. Using the disk diffusion method, antibiotic susceptibility to twelve antibiotics was assessed twice, separated by a 19-month period. In the first test, the isolates showed diverse antibiotic susceptibility profiles, with nineteen isolates (30.2%) being multi-drug resistant (resistant to three or more antibiotic classes), in the second, the isolates were susceptible to all antibiotics. Cronobacter spp. in functional foods demonstrates the need for continued investigation of this pathogen in foods, and further research is needed to clarify the loss of resistance of Cronobacter strains.
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Affiliation(s)
- Carine da Fonseca Cechin
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Departamento de Ciência de Alimentos e Nutrição, Campinas, São Paulo, Brazil.
| | - Gabriela Guimarães Carvalho
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Departamento de Ciência de Alimentos e Nutrição, Campinas, São Paulo, Brazil; Universidade Estadual de Campinas (UNICAMP), Instituto de Biologia, Departamento de Genética, Evolução, Microbiologia e Imunologia, Campinas, São Paulo, Brazil.
| | - Dirce Yorika Kabuki
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Departamento de Ciência de Alimentos e Nutrição, Campinas, São Paulo, Brazil.
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2
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Huang M, Xu H, Zhou Q, Xiao J, Su Y, Wang M. The nutritional profile of chia seeds and sprouts: tailoring germination practices for enhancing health benefits-a comprehensive review. Crit Rev Food Sci Nutr 2024:1-23. [PMID: 38622873 DOI: 10.1080/10408398.2024.2337220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/17/2024]
Abstract
Chia seeds have gained significant attention due to their unique composition and potential health benefits, including high dietary fibers, omega-3 fatty acids, proteins, and phenolic compounds. These components contribute to their antioxidant, anti-inflammatory effects, as well as their ability to improve glucose metabolism and dyslipidemia. Germination is recognized as a promising strategy to enhance the nutritional value and bioavailability of chia seeds. Chia seed sprouts have been found to exhibit increased essential amino acid content, elevated levels of dietary fiber and total phenols, and enhanced antioxidant capability. However, there is limited information available concerning the dynamic changes of bioactive compounds during the germination process and the key factors influencing these alterations in biosynthetic pathways. Additionally, the influence of various processing conditions, such as temperature, light exposure, and duration, on the nutritional value of chia seed sprouts requires further investigation. This review aims to provide a comprehensive analysis of the nutritional profile of chia seeds and the dynamic changes that occur during germination. Furthermore, the potential for tailored germination practices to produce chia sprouts with personalized nutrition, targeting specific health needs, is also discussed.
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Affiliation(s)
- Manting Huang
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Hui Xu
- Shenzhen Key Laboratory of Food Nutrition and Health, Shenzhen University, Shenzhen, China
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
| | - Qian Zhou
- Shenzhen Key Laboratory of Food Nutrition and Health, Shenzhen University, Shenzhen, China
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Vigo, Spain
| | - Yuting Su
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Food Nutrition and Health, Shenzhen University, Shenzhen, China
| | - Mingfu Wang
- Shenzhen Key Laboratory of Food Nutrition and Health, Shenzhen University, Shenzhen, China
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
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3
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Zare T, Paril JF, Barnett EM, Kaur P, Appels R, Ebert B, Roessner U, Fournier-Level A. Comparative genomics points to tandem duplications of SAD gene clusters as drivers of increased α-linolenic (ω-3) content in S. hispanica seeds. THE PLANT GENOME 2024; 17:e20430. [PMID: 38339968 DOI: 10.1002/tpg2.20430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 11/28/2023] [Accepted: 01/02/2024] [Indexed: 02/12/2024]
Abstract
Salvia hispanica L. (chia) is a source of abundant ω-3 polyunsaturated fatty acids (ω-3-PUFAs) that are highly beneficial to human health. The genomic basis for this accrued ω-3-PUFA content in this emerging crop was investigated through the assembly and comparative analysis of a chromosome-level reference genome for S. hispanica. The highly contiguous 321.5-Mbp genome assembly covering all six chromosomes enabled the identification of 32,922 protein-coding genes. Two whole-genome duplications (WGD) events were identified in the S. hispanica lineage. However, these WGD events could not be linked to the high α-linolenic acid (ALA, ω-3) accumulation in S. hispanica seeds based on phylogenomics. Instead, our analysis supports the hypothesis that evolutionary expansion through tandem duplications of specific lipid gene families, particularly the stearoyl-acyl carrier protein desaturase (ShSAD) gene family, is the main driver of the abundance of ω-3-PUFAs in S. hispanica seeds. The insights gained from the genomic analysis of S. hispanica will help establish a molecular breeding target that can be leveraged through genome editing techniques to increase ω-3 content in oil crops.
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Affiliation(s)
- Tannaz Zare
- School of BioSciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Jeff F Paril
- School of BioSciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Emma M Barnett
- School of BioSciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Parwinder Kaur
- School of Agriculture and Environment, The University of Western Australia, Perth, Western Australia, Australia
| | - Rudi Appels
- School of Agriculture, Food and Ecosystem Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Berit Ebert
- School of Biology and Biotechnology, Ruhr-Universitat Bochum, Bochum, Germany
| | - Ute Roessner
- Research School of Biology, The Australian National University, Canberra, Australian Capital Territory, Australia
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4
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São José VPBD, Grancieri M, Toledo RCL, Mejia EGD, da Silva BP, Martino HSD. A bioactive compound digested chia protein is capable of modulating NFκB mediated hepatic inflammation in mice fed a high-fat diet. Food Res Int 2024; 175:113740. [PMID: 38128992 DOI: 10.1016/j.foodres.2023.113740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 11/07/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
The consumption of diets high in saturated fat can induce damages in liver morphology and function, which leads to increased inflammation, oxidative stress, and hepatic steatosis. Chia seed (Salvia hispanica L.) is rich in protein, which provides bioactive peptides with potential benefits, including antioxidant and anti-inflammatory functions. Then, this study aimed to analyze the effect of digested total protein (DTP) of chia on inflammation, oxidative stress, and morphological changes in liver of C57BL/6 mice fed a diet rich in saturated fat. Male C57BL/6 mice (n = 8/group), 8 weeks old, were fed standard diet (AIN), high-fat diet (HF), standard diet added digested protein (AIN + DTP) or high-fat diet added digested protein (HF + DTP) for 8 weeks. In animals fed a high-fat diet, chia DTP was able to reduce weight gain, food efficiency ratio and hepatosomatic index. In addition, it presented antioxidant capacity, which reduced catalase activity and lipid peroxidation. DTP was also able to reduce hepatic inflammation by reducing p65-NFκB expression and IL-1β expression and quantification. The APSPPVLGPP peptide present in chia DTP presented binding capacity with PPAR-α, which contributed to the reduction of hepatic fat accumulation evidenced by histological analysis. Thus, chia DTP improved hepatic inflammatory and histological parameters, being an effective food in reducing the liver damage caused by a high-fat diet.
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Affiliation(s)
| | - Mariana Grancieri
- Department of Pharmacy and Nutrition, Center for Exact, Natural and Health Sciences, Federal University of Espírito Santo, Alegre 29500-000, ES, Brazil
| | - Renata Celi Lopes Toledo
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa, MG Zip Code: 36.570-900, Brazil
| | - Elvira Gonzalez de Mejia
- Department of Food Science & Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Bárbara Pereira da Silva
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa, MG Zip Code: 36.570-900, Brazil
| | - Hércia Stampini Duarte Martino
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa, MG Zip Code: 36.570-900, Brazil.
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Terevinto A, del Puerto M, da Silva A, Cabrera MC, Saadoun A. Effect of chia seeds ( Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display. CYTA - JOURNAL OF FOOD 2023. [DOI: 10.1080/19476337.2022.2162975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Alejandra Terevinto
- Departamento de Producción Animal & Pasturas, Laboratorio Calidad de Alimentos, Facultad de Agronomía, Universidad de la República, Montevideo, Uruguay
| | - Marta del Puerto
- Departamento de Producción Animal & Pasturas, Laboratorio Calidad de Alimentos, Facultad de Agronomía, Universidad de la República, Montevideo, Uruguay
| | - Ayrton da Silva
- Departamento de Producción Animal & Pasturas, Laboratorio Calidad de Alimentos, Facultad de Agronomía, Universidad de la República, Montevideo, Uruguay
| | - María Cristina Cabrera
- Departamento de Producción Animal & Pasturas, Laboratorio Calidad de Alimentos, Facultad de Agronomía, Universidad de la República, Montevideo, Uruguay
- Sección Fisiología & Nutrición, Facultad de Ciencias, Universidad de la República, Montevideo, Uruguay
| | - Ali Saadoun
- Departamento de Producción Animal & Pasturas, Laboratorio Calidad de Alimentos, Facultad de Agronomía, Universidad de la República, Montevideo, Uruguay
- Sección Fisiología & Nutrición, Facultad de Ciencias, Universidad de la República, Montevideo, Uruguay
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Tavera-Hernández R, Jiménez-Estrada M, Alvarado-Sansininea JJ, Huerta-Reyes M. Chia ( Salvia hispanica L.), a Pre-Hispanic Food in the Treatment of Diabetes Mellitus: Hypoglycemic, Antioxidant, Anti-Inflammatory, and Inhibitory Properties of α-Glucosidase and α-Amylase, and in the Prevention of Cardiovascular Disease. Molecules 2023; 28:8069. [PMID: 38138560 PMCID: PMC10745661 DOI: 10.3390/molecules28248069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 12/01/2023] [Accepted: 12/03/2023] [Indexed: 12/24/2023] Open
Abstract
Diabetes mellitus (DM) is considered one of the major health diseases worldwide, one that requires immediate alternatives to allow treatments for DM to be more effective and less costly for patients and also for health-care systems. Recent approaches propose treatments for DM based on that; in addition to focusing on reducing hyperglycemia, they also consider multitargets, as in the case of plants. Among these, we find the plant known as chia to be highlighted, a crop native to Mexico and one cultivated in Mesoamerica from pre-Hispanic times. The present work contributes to the review of the antidiabetic effects of chia for the treatment of DM. The antidiabetic effects of chia are effective in different mechanisms involved in the complex pathogenesis of DM, including hypoglycemic, antioxidant, and anti-inflammatory mechanisms, and the inhibition of the enzymes α-glucosidase and α-amylase, as well as in the prevention of the risk of cardiovascular disease. The tests reviewed included 16 in vivo assays on rodent models, 13 clinical trials, and 4 in vitro tests. Furthermore, chia represents advantages over other natural products due to its availability and its acceptance and, in addition, as a component of the daily diet worldwide, especially due to its omega-3 fatty acids and its high concentration of dietary fiber. Thus, chia in the present work represents a source of antidiabetic agents that would perhaps be useful in novel clinical treatments.
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Affiliation(s)
- Rosario Tavera-Hernández
- Instituto de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Coyoacán, Ciudad de México 04510, Mexico; (R.T.-H.); (M.J.-E.)
| | - Manuel Jiménez-Estrada
- Instituto de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Coyoacán, Ciudad de México 04510, Mexico; (R.T.-H.); (M.J.-E.)
| | - J. Javier Alvarado-Sansininea
- Herbario FEZA, Facultad de Estudios Superiores Zaragoza, Universidad Nacional Autónoma de México, Batalla de 5 de mayo S/N, Col. Ejército de Oriente, Ciudad de México 09230, Mexico;
| | - Maira Huerta-Reyes
- Unidad de Investigación Médica en Enfermedades Nefrológicas, Hospital de Especialidades “Dr. Bernardo Sepúlveda Gutiérrez”, Centro Médico Nacional Siglo XXI, Instituto Mexicano del Seguro Social, Cuauhtémoc, Ciudad de México 06720, Mexico
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Morais VND, Gomes MJC, Grancieri M, Moreira LDPD, Toledo RCL, Costa NMB, da Silva BP, Martino HSD. Chia (Salvia hispanica L.) flour modulates the intestinal microbiota in Wistar rats fed a high-fat and high-fructose diet. Food Res Int 2023; 172:113095. [PMID: 37689868 DOI: 10.1016/j.foodres.2023.113095] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 05/21/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
A diet rich in sugar and fat can promote metabolic disorders development, especially in the intestine. Chia flour (Salvia hispanica. L) is a source of dietary fiber, alpha-linolenic fatty acid (ALA), bioactive peptides, and phenolics, promoting health benefits. This study aimed to analyze chia flour's effect on gut microbiota modulation and intestinal health in adult male Wistar rats fed a high-fat and high-fructose (HFHF) diet. Male Wistar rats (n = 10/group) were fed the diets standard (AIN-93M) or HFHF (31% saturated fat and 20% fructose) in the first phase to induce metabolic disorders. In the second phase, the rats were fed AIN-93M, HFHF, or HFHF plus 14.7% chia flour (HFHF + CF) for 10 weeks. The consumption of chia flour increased the ALA (3.24 ± 0.24) intake and significantly improved immunoglobulin A (IgA) levels (1126.00 ± 145.90), goblet cells number (24.57 ± 2.76), crypt thickness (34.37 ± 5.86), crypt depth (215.30 ± 23.19), the longitudinal muscle layer (48.11 ± 5.04), cecum weight (4.39 ± 0.71), Shannon index (p < 0.05), and significantly increased the production of acetic (20.56 ± 4.10) and butyric acids (5.96 ± 1.50), Monoglobus sp., Lachnospiraceae sp., and Prevotellaceae sp. abundance. Furthermore, chia significantly reduced the cecal pH content (7.54 ± 1.17), body mass index (0.62 ± 0.03) and weight (411.00 ± 28.58), and Simpson index (p < 0.05). Therefore, chia intake improved intestinal health parameters and functionality in rats with metabolic disorders, which demonstrates to be an effective strategy for gut microbiota modulation.
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Affiliation(s)
- Violeta Nunes de Morais
- Department of Nutrition and Health, Federal University of Viçosa, Viçosa 36570-900, MG, Brazil
| | | | - Mariana Grancieri
- Department of Pharmacy and Nutrition, Federal University of Espírito Santo, Alegre 29500-000, ES, Brazil
| | - Luiza de Paula Dias Moreira
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, Legnaro 16,35020, PD, Italy; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås 1430, Viken, Norway
| | | | - Neuza Maria Brunoro Costa
- Department of Pharmacy and Nutrition, Federal University of Espírito Santo, Alegre 29500-000, ES, Brazil
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Herbert-Doctor LA, Sánchez-Recillas A, Ortiz-Andrade R, Hernández-Núñez E, Araujo-León JA, Coral-Martínez TI, Cob-Calan NN, Segura Campos MR, Estrada-Soto S. Vasorelaxant Activity of Salvia hispanica L.: Involvement of the Nitric Oxide Pathway in Its Pharmacological Mechanism. Molecules 2023; 28:6225. [PMID: 37687053 PMCID: PMC10488739 DOI: 10.3390/molecules28176225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 08/07/2023] [Accepted: 08/19/2023] [Indexed: 09/10/2023] Open
Abstract
Salvia hispanica L., commonly known as chía, and its seeds have been used since ancient times to prepare different beverages. Due to its nutritional content, it is considered a dietary ingredient and has been reported with many health benefits. Chia seed components are helpful in cardiovascular disease (CVD) by reducing blood pressure, platelet aggregation, cholesterol, and oxidation. Still, its vasodilator effects on the vascular system were not reported yet. The hexanic (HESh), dichloromethanic (DESh), and methanolic (MESh) extracts obtained from chía seeds were evaluated on an aortic ring ex-vivo experimental model. The vasorelaxant efficacy and mechanism of action were determined. Also, phytochemical data was obtained through 13C NMR-based dereplication. The MESh extract showed the highest efficacy (Emax = 87%), and its effect was partially endothelium-dependent. The mechanism of action was determined experimentally, and the vasorelaxant curves were modified in the presence of L-NAME, ODQ, and potassium channel blockers. MESh caused a relaxing effect on KCl 80 mM-induced contraction and was less potent than nifedipine. The CaCl2-induced contraction was significantly decreased compared with the control curve. Phytochemical analysis of MESh suggests the presence of mannitol, previously reported as a vasodilator on aortic rings. Our findings suggest NO-cGMP pathway participation as a vasodilator mechanism of action of S. hispanica seeds; this effect can be attributed, in part, to the mannitol presence. S. hispanica could be used in future research focused on antihypertensive therapies.
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Affiliation(s)
- Luis A. Herbert-Doctor
- Laboratorio de Farmacología, Facultad de Química, Universidad Autónoma de Yucatán, Mérida 97069, Yucatan, Mexico; (L.A.H.-D.); (A.S.-R.)
| | - Amanda Sánchez-Recillas
- Laboratorio de Farmacología, Facultad de Química, Universidad Autónoma de Yucatán, Mérida 97069, Yucatan, Mexico; (L.A.H.-D.); (A.S.-R.)
| | - Rolffy Ortiz-Andrade
- Laboratorio de Farmacología, Facultad de Química, Universidad Autónoma de Yucatán, Mérida 97069, Yucatan, Mexico; (L.A.H.-D.); (A.S.-R.)
| | - Emanuel Hernández-Núñez
- Departamento de Recursos del Mar, Centro de Investigación y de Estudios Avanzados del IPN, Mérida 97310, Yucatán, Mexico;
| | - Jesús Alfredo Araujo-León
- Unidad de Bioquímica y Biología Molecular de Plantas, Centro de Investigación Cinetífica de Yucatán, A.C., Mérida 97205, Yucatan, Mexico;
| | - Tania Isolina Coral-Martínez
- Laboratorio de Cromatografía, Facultad de Química, Universidad Autónoma de Yucatán, Mérida 97069, Yucatan, Mexico;
| | - Nubia Noemi Cob-Calan
- Instituto Tecnológico Superior de Calkiní en el Estado de Campeche, Calkiní 24900, Campeche, Mexico;
| | | | - Samuel Estrada-Soto
- Facultad de Farmacia, Universidad Autónoma del Estado de Morelos, Cuernavaca 62209, Morelos, Mexico;
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Mishima MDV, Martino HSD, Kolba N, Agarwal N, Jackson C, da Silva BP, Grancieri M, de Assis A, de São José VPB, Tako E. Chia Phenolic Extract Appear to Improve Small Intestinal Functionality, Morphology, Bacterial Populations, and Inflammation Biomarkers In Vivo ( Gallus gallus). Nutrients 2023; 15:3643. [PMID: 37630833 PMCID: PMC10458096 DOI: 10.3390/nu15163643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 08/07/2023] [Accepted: 08/17/2023] [Indexed: 08/27/2023] Open
Abstract
Phenolic compounds can act as a substrate for colonic resident microbiota. Once the metabolites are absorbed and distributed throughout the body, they can have diverse effects on the gut. The objective of this study was to evaluate the effects of the intra-amniotic administration of a chia phenolic extract on intestinal inflammation, intestinal barrier, brush border membrane functionality, intestinal microbiota, and morphology in vivo (Gallus gallus model). Cornish-cross fertile broiler eggs, at 17 days of embryonic incubation, were separated into groups as follows: non-injected (NI; this group did not receive an injection); 18 MΩ H2O (H2O; injected with ultrapure water), and 10 mg/mL (1%) chia phenolic extract (CPE; injected with phenolic extract diluted in ultrapure water). Immediately after hatch (21 days), chickens were euthanized and their small intestine, cecum, and cecum content were collected and analyzed. The chia phenolic extract reduced the tumor necrosis factor-alpha (TNF-α) and increased the sucrose isomaltase (SI) gene expression, reduced the Bifidobacterium and E. coli populations, reduced the Paneth cell diameter, increased depth crypt, and maintained villus height compared to the non-injected control group. Chia phenolic extract may be a promising beneficial compound for improving intestinal health, demonstrating positive changes in intestinal inflammation, functionality, microbiota, and morphology.
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Affiliation(s)
- Marcella Duarte Villas Mishima
- Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY 14853, USA; (M.D.V.M.); (N.K.); (N.A.); (C.J.)
| | - Hércia Stampini Duarte Martino
- Department of Nutrition and Health, Federal University of Viçosa, Viçosa 36570-900, MG, Brazil; (H.S.D.M.); (B.P.d.S.); (M.G.); (A.d.A.); (V.P.B.d.S.J.)
| | - Nikolai Kolba
- Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY 14853, USA; (M.D.V.M.); (N.K.); (N.A.); (C.J.)
| | - Nikita Agarwal
- Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY 14853, USA; (M.D.V.M.); (N.K.); (N.A.); (C.J.)
| | - Cydney Jackson
- Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY 14853, USA; (M.D.V.M.); (N.K.); (N.A.); (C.J.)
| | - Bárbara Pereira da Silva
- Department of Nutrition and Health, Federal University of Viçosa, Viçosa 36570-900, MG, Brazil; (H.S.D.M.); (B.P.d.S.); (M.G.); (A.d.A.); (V.P.B.d.S.J.)
| | - Mariana Grancieri
- Department of Nutrition and Health, Federal University of Viçosa, Viçosa 36570-900, MG, Brazil; (H.S.D.M.); (B.P.d.S.); (M.G.); (A.d.A.); (V.P.B.d.S.J.)
| | - Andressa de Assis
- Department of Nutrition and Health, Federal University of Viçosa, Viçosa 36570-900, MG, Brazil; (H.S.D.M.); (B.P.d.S.); (M.G.); (A.d.A.); (V.P.B.d.S.J.)
| | | | - Elad Tako
- Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY 14853, USA; (M.D.V.M.); (N.K.); (N.A.); (C.J.)
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10
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Mishima MDV, da Silva BP, Gomes MJC, Toledo RCL, Barra RRS, Tako E, Costa NMB, Martino HSD. Chia flour combined with a high fat diet increases propionic acid production and improves the microbial richness and diversity in female Wistar rats. Food Funct 2023; 14:7457-7468. [PMID: 37486027 DOI: 10.1039/d3fo01764h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/25/2023]
Abstract
Chia is a functional food because of its positive impact on reducing the risk of metabolic diseases. These benefits are due to its nutritional composition as a source of dietary fiber and bioactive compounds. In our previous study, chia consumption increased the richness of the microbiota and the production of short chain fatty acids (SCFAs) when consumed by male Wistar rats, so, the objective of this study was to assess the effects of the consumption of chia with a high fat diet on gut health in female Wistar rats. 32 adult female Wistar rats were allocated into four groups and received one of the following diets: standard diet (SD), standard diet + chia (SDC), high fat diet (HFD) or high fat diet + chia (HFDC) for 8 weeks. At the end of the study, the intestinal microbiota, SCFA content, cecum content pH, immunoglobulin A (IgA) quantification and brush border membrane functionality were evaluated. There was no difference in the relative abundance of the gut microbiota, but chia consumption increased the microbial richness and diversity, increased the production of acetic and butyric acids in the SDC group and propionic acid in the HFD group, and decreased the pH of cecal content. The HFDC group demonstrated a lower IgA concentration compared to the HFD group. The SDC group increased SI and AP gene expression and decreased SGLT1 and PepT1 compared to the SD group. The consumption of chia can be beneficial for the functionality of the microbiota, improving SCFAs and intestinal pH, and the effects of chia in the microbiota can be more pronounced in HFD.
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Affiliation(s)
- Marcella Duarte Villas Mishima
- Department of Nutrition and Health, Federal University of Viçosa, Av. Purdue, s/n, Campus Universitário, Viçosa, 36570-900, MG, Brazil.
| | - Bárbara Pereira da Silva
- Department of Nutrition and Health, Federal University of Viçosa, Av. Purdue, s/n, Campus Universitário, Viçosa, 36570-900, MG, Brazil.
| | - Mariana Juste Contin Gomes
- Department of Nutrition and Health, Federal University of Viçosa, Av. Purdue, s/n, Campus Universitário, Viçosa, 36570-900, MG, Brazil.
| | - Renata Celi Lopes Toledo
- Department of Nutrition and Health, Federal University of Viçosa, Av. Purdue, s/n, Campus Universitário, Viçosa, 36570-900, MG, Brazil.
| | | | - Elad Tako
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, 14850, NY, USA
| | - Neuza Maria Brunoro Costa
- Department of Pharmacy and Nutrition, Federal University of Espírito Santo, Alto Universitário, s/n, Alegre, 29500-000, ES, Brazil
| | - Hércia Stampini Duarte Martino
- Department of Nutrition and Health, Federal University of Viçosa, Av. Purdue, s/n, Campus Universitário, Viçosa, 36570-900, MG, Brazil.
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11
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Vera-Cespedes N, Muñoz LA, Rincón MÁ, Haros CM. Physico-Chemical and Nutritional Properties of Chia Seeds from Latin American Countries. Foods 2023; 12:3013. [PMID: 37628012 PMCID: PMC10453379 DOI: 10.3390/foods12163013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 08/04/2023] [Accepted: 08/07/2023] [Indexed: 08/27/2023] Open
Abstract
In the last few decades, chia (Salvia hispanica L.) cultivation has expanded around the world, and the seeds have become well known due to their rich composition of nutrients and bioactive compounds. The aim of this work was to evaluate the physical, chemical, and nutritional profile of eight types of chia seeds grown in different Latin-American countries (Argentina, Bolivia, Chile, Ecuador, Mexico, Paraguay, and Peru). The results showed that several nutritional parameters of the seeds, such as the protein content and amino acid profile, dietary fiber content, lipid content, mineral composition, and presence of phytate, depend on the location in which they were grown. Other parameters, such as ash content, fatty acid profile, or various physical parameters, were uniform across locations (except for color parameters). The results support the notion that the nutritional characteristics of seeds are determined by the seeds' origin, and further analysis is needed to determine the exact mechanisms that control the changes in the seed nutritional properties of chia seeds.
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Affiliation(s)
- Natalia Vera-Cespedes
- Instituto de Agroquímica y Tecnología de Alimentos (IATA), Spanish Council for Scientific Research (CSIC), C/Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain;
- Laboratorio de Ciencias de los Alimentos, Instituto de Investigación y Postgrado, Facultad de Ciencias de la Salud, Universidad Central de Chile, Santiago 8330546, CP, Chile
| | - Loreto A. Muñoz
- Laboratorio de Ciencias de los Alimentos, Instituto de Investigación y Postgrado, Facultad de Ciencias de la Salud, Universidad Central de Chile, Santiago 8330546, CP, Chile
| | - Miguel Ángel Rincón
- Department of Agronomy, Food Technology Division, University of Almería, La Cañada de San Urbano s/n, 04120 Almería, Spain;
- Institute of Nutrition and Food Technology, University of Chile, El Líbano 5524, Macul, Santiago 7830490, CP, Chile
| | - Claudia M. Haros
- Instituto de Agroquímica y Tecnología de Alimentos (IATA), Spanish Council for Scientific Research (CSIC), C/Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain;
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12
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Guo M, Shen Q, Wu Y, Li L, Zhang L, Wang Y, Zhang Y, Zhuang P, Guo H. Multivariate analysis of original identification and chemical markers exploration of Chinese ginger. Food Sci Biotechnol 2023; 32:911-920. [PMID: 37123069 PMCID: PMC10130292 DOI: 10.1007/s10068-022-01229-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 12/01/2022] [Accepted: 12/15/2022] [Indexed: 01/22/2023] Open
Abstract
Ginger (Zingiber officinale) is one of the most widely consumed dietary supplements. However, the content of active ingredients varied greatly from place to place. In this study, we first identified and compared the compositions of ginger samples from six different origins. Then, we evaluated the anti-inflammatory activity of different samples in LPS-stimulated RAW264.7 cells. The results indicated that highly variable in chemical composition and activity for ginger from different origin. Further, correlation analysis showed that isoborneol, terpineol, α-curcumene, germacrene D, α-elemol and 8-shogaol exhibited a strong correlation with inflammatory factors, which could be used as potential chemical markers to evaluate quality and distinguish source of ginger. Finally, comprehensive evaluation found that the ginger from Sichuan exerts stronger anti-inflammatory properties. This study will help to select ginger varieties with excellent characteristics, provide theoretical basis for the development and utilization of ginger. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01229-2.
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Affiliation(s)
- Mengqing Guo
- State Key Laboratory of Component-Based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617 China
- Chinese Materia Medica College, Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617 China
| | - Qian Shen
- State Key Laboratory of Component-Based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617 China
| | - Yu Wu
- State Key Laboratory of Component-Based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617 China
| | - Lili Li
- Chinese Materia Medica College, Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617 China
| | - Lin Zhang
- Chinese Materia Medica College, Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617 China
| | - Yu Wang
- State Key Laboratory of Component-Based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617 China
| | - Yanjun Zhang
- Chinese Materia Medica College, Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617 China
| | - Pengwei Zhuang
- Chinese Materia Medica College, Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617 China
| | - Hong Guo
- State Key Laboratory of Component-Based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617 China
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13
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Mishima MDV, Martino HSD, Kolba N, Shah DD, Grancieri M, Dos Santos KMO, Lima JP, Da Silva BP, Gonzalez de Mejia E, Tako E. Effects of Intra-Amniotic Administration of the Hydrolyzed Protein of Chia ( Salvia hispanica L.) and Lacticaseibacillus paracasei on Intestinal Functionality, Morphology, and Bacterial Populations, In Vivo ( Gallus gallus). Nutrients 2023; 15:nu15081831. [PMID: 37111052 PMCID: PMC10144735 DOI: 10.3390/nu15081831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/20/2023] [Accepted: 04/07/2023] [Indexed: 04/29/2023] Open
Abstract
As a protein source, chia contains high concentrations of bioactive peptides. Probiotics support a healthy digestive tract and immune system. Our study evaluated the effects of the intra-amniotic administration of the hydrolyzed chia protein and the probiotic Lacticaseibacillus paracasei on intestinal bacterial populations, the intestinal barrier, the inflammatory response, and brush border membrane functionality in ovo (Gallus gallus). Fertile broiler (Gallus gallus) eggs (n = 9/group) were divided into 5 groups: (NI) non-injected; (H2O) 18 MΩ H2O; (CP) 10 mg/mL hydrolyzed chia protein; (CPP) 10 mg/mL hydrolyzed chia protein + 106 colony-forming unit (CFU) L. paracasei; (P) 106 CFU L. paracasei. The intra-amniotic administration was performed on day 17 of incubation. At hatching (day 21), the animals were euthanized, and the duodenum and cecum content were collected. The probiotic downregulated the gene expression of NF-κβ, increased Lactobacillus and E. coli, and reduced Clostridium populations. The hydrolyzed chia protein downregulated the gene expression of TNF-α, increased OCLN, MUC2, and aminopeptidase, reduced Bifidobacterium, and increased Lactobacillus. The three experimental groups improved in terms of intestinal morphology. The current results suggest that the intra-amniotic administration of the hydrolyzed chia protein or a probiotic promoted positive changes in terms of the intestinal inflammation, barrier, and morphology, improving intestinal health.
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Affiliation(s)
| | - Hércia Stampini Duarte Martino
- Department of Nutrition and Health, Federal University of Viçosa, Av. Purdue, s/n, Campus Universitário, Viçosa 36570-900, MG, Brazil
| | - Nikolai Kolba
- Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY 14853, USA
| | | | - Mariana Grancieri
- Department of Nutrition and Health, Federal University of Viçosa, Av. Purdue, s/n, Campus Universitário, Viçosa 36570-900, MG, Brazil
| | | | - Janine Passos Lima
- Embrapa Agroindústria de Alimentos, Av. das Américas 29.501, Rio de Janeiro 23020-470, RJ, Brazil
| | - Bárbara Pereira Da Silva
- Department of Nutrition and Health, Federal University of Viçosa, Av. Purdue, s/n, Campus Universitário, Viçosa 36570-900, MG, Brazil
| | - Elvira Gonzalez de Mejia
- Department of Food Science & Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Elad Tako
- Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY 14853, USA
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14
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Baptistão M, Lorençatto R, Eberlin MN, Simionato AVC. Multielemental Characterization of Bixa orellana L. (urucum) Seeds by Inductively Coupled Plasma Mass Spectrometry. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03073-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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15
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Health-promoting approaches of the use of chia seeds. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/10/2023] Open
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16
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Effect of chia flour associated with high fat diet on intestinal health in female ovariectomized Wistar rats. Eur J Nutr 2023; 62:905-919. [PMID: 36326862 DOI: 10.1007/s00394-022-03043-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Accepted: 10/20/2022] [Indexed: 11/06/2022]
Abstract
PURPOSE The present study aimed to evaluate the effect of chia flour associated with a high fat diet on intestinal health in female ovariectomized Wistar rats. METHODS The study was conducted with 32 adult female ovariectomized Wistar rats, which were separated into four groups: standard diet (ST), standard diet with chia (STC), high fat diet (HF) and high fat diet with chia (HFC) for 18 weeks. Cecum content pH, short chain fatty acid content, brush border membrane functionality and morphology and the gut microbiota were evaluated. RESULTS This study demonstrated that the consumption of chia flour increased the production of acetic and butyric acids, the longitudinal and circular muscle layers and crypt thickness. It also improved the expression of aminopeptidase (AP) and sucrose-isomaltase (SI) and decreased the cecum content pH. Further, the consumption of chia improved richness and decreased diversity of the microbiota. Operational Taxonomic Units (OTUs) clustering indicated difference between the ST and STC groups. In the linear discriminant analysis effect size (LEfSe) analysis, the Bacteroides genus and members of the Muribaculaceae and Lachnospiraceae families were enriched in the STC treatment group. The STC group demonstrated the enrichment of Kyoto Encyclopedia of Genes and Genomes (KEGG) metabolic pathways related to peptidoglycan and coenzyme A biosynthesis. CONCLUSION Our results suggest that chia flour, which is rich in dietary fiber and phenolic compounds, presented potential properties to improve intestinal health.
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Chia (Salvia hispanica L.) oil supplementation ameliorates liver oxidative stress in high-fat diet-fed mice through PPAR-γ and Nrf2 upregulation. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/20/2023] Open
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18
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Harisha CB, Narayanpur VB, Rane J, Ganiger VM, M. Prasanna S, Vishwanath YC, G. Reddi S, Halli HM, Boraiah KM, Basavaraj PS, Mahmoud EA, Casini R, Elansary HO. Promising Bioregulators for Higher Water Productivity and Oil Quality of Chia under Deficit Irrigation in Semiarid Regions. PLANTS (BASEL, SWITZERLAND) 2023; 12:662. [PMID: 36771746 PMCID: PMC9921998 DOI: 10.3390/plants12030662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/25/2023] [Accepted: 01/30/2023] [Indexed: 06/18/2023]
Abstract
Appropriate water management practices are essential for the successful cultivation of chia in water-scarce situations of semiarid regions. This is highly essential when new crops such as chia are introduced for ensuring diversity and water saving. Therefore, field trials (2020-21 and 2021-22) were conducted to understand the impact of deficit irrigation and bioregulators (BRs) on the seed yield, water productivity, and oil quality of chia. The effect of foliar application of BRs such as thiourea (TU; 400 ppm), salicylic acid (SA; 1.0 mM), potassium nitrate (KN; 0.15%), potassium silicate (KS; 100 ppm), kaolin (KO; 5%), and sodium benzoate (SB; 200 ppm) were monitored at different levels of irrigation: 100 (I100), 75 (I75), 50 (I50), and 25 (I25) percent of cumulative pan evaporation (CPE). Deficit irrigation at I25, I50, and I75 led to 55.3, 20.1, and 3.3% reductions in seed yield; 42.5, 22.5, and 4.2% in oil yield; and 58.9, 24.5, and 5.7% in omega-3 yield, respectively, relative to I100. Bioregulators could reduce the adverse impact of water deficit stress on seed, oil, and omega-3 yield. However, their beneficial effect was more conspicuous under mild water stress (I75), as revealed by higher seed yield (4.3-6.9%), oil yield (4.4-7.1%), and omega-3 yield (4.7-8.5%) over control (I100 + no BRs). Further, BRs (KN, TU, and SA) maintained oil quality in terms of linolenic acid and polyunsaturated fatty acid contents, even under mild stress (I75). Foliar application of KN, TU, and SA could save water to an extent of 36-40%. Therefore, the adverse impact of deficit irrigation on seed, oil, and omega-3 yields of chia could be minimized using BRs such as KN, TU, and SA, which can also contribute to improved water productivity.
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Affiliation(s)
- Chowdasandra Byregowda Harisha
- ICAR–National Institute of Abiotic Stress Management, Baramati, Pune 413115, Maharashtra, India
- College of Horticulture, University of Horticultural Sciences, Bagalkot 587104, Karnataka, India
| | - Vijaykumar B. Narayanpur
- College of Horticulture, University of Horticultural Sciences, Bagalkot 587104, Karnataka, India
| | - Jagadish Rane
- ICAR–National Institute of Abiotic Stress Management, Baramati, Pune 413115, Maharashtra, India
| | - Vasant M. Ganiger
- College of Horticulture, University of Horticultural Sciences, Bagalkot 587104, Karnataka, India
| | - Sugooru M. Prasanna
- College of Horticulture, University of Horticultural Sciences, Bagalkot 587104, Karnataka, India
| | | | - Sanjeevraddi G. Reddi
- College of Horticulture, University of Horticultural Sciences, Bagalkot 587104, Karnataka, India
| | - Hanamant M. Halli
- ICAR–National Institute of Abiotic Stress Management, Baramati, Pune 413115, Maharashtra, India
| | - Karnar Manjanna Boraiah
- ICAR–National Institute of Abiotic Stress Management, Baramati, Pune 413115, Maharashtra, India
| | | | - Eman A. Mahmoud
- Department of Food Industries, Faculty of Agriculture, Damietta University, Damietta 34511, Egypt
| | - Ryan Casini
- School of Public Health, University of California, 2121 Berkeley Way, Berkeley, CA 94704, USA
| | - Hosam O. Elansary
- Department of Plant Production, College of Food & Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
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19
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Mondor M. Chia (Salvia Hispanica) Seed Oil Extraction By-Product and Its Edible Applications. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2022.2160457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Martin Mondor
- J2S 8E3 St-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada St-Hyacinthe, QC, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC, Canada
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20
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Ferreira DM, Nunes MA, Santo LE, Machado S, Costa ASG, Álvarez-Ortí M, Pardo JE, Oliveira MBPP, Alves RC. Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020723. [PMID: 36677786 PMCID: PMC9863732 DOI: 10.3390/molecules28020723] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 01/05/2023] [Accepted: 01/07/2023] [Indexed: 01/13/2023]
Abstract
The increasing demand for superfoods has resulted in an increase in chia seeds consumption. The reintroduction of this ancient crop in agriculture is useful to ensure food security since it can grow in high-stress conditions. The current study aimed to characterize chia seeds, cold-pressed oil, and defatted cake (the oil extraction by-product) to improve their value and to meet consumer's expectations (low-fat products). Chia seeds presented a significantly higher energy value than cake (444 vs. 284 kcal/100 g, respectively) due to fat removal (33 vs. 7%). The cake showed higher contents of total minerals (6 vs. 5%), protein (27 vs. 18%), and fiber (48 vs. 38%) in comparison to the seeds, and was hence considered a promising food ingredient. The major fatty acid in oil, seeds, and cake was α-linolenic acid (62-66%), and the vitamin E content was 409, 200, and 44 mg/kg, respectively. The major amino acid in the seeds and cake was glutamic acid (49 vs. 36 mg/g). The oil had a low oxidative stability (1 h), and the total phenolics content was 1.3 mg gallic acid equivalents/100 g. Chia cake incorporation in food formulations will follow consumer's interests, and the obtained oil can be used to improve the oil supply for different applications. This approach adds value to the concept of "one health" since it includes the culture, the environment, and the consumers.
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Affiliation(s)
- Diana Melo Ferreira
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, Portugal
| | - Maria Antónia Nunes
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, Portugal
| | - Liliana Espírito Santo
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, Portugal
| | - Susana Machado
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, Portugal
| | - Anabela S. G. Costa
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, Portugal
| | - Manuel Álvarez-Ortí
- Higher Technical School of Agricultural and Forestry Engineering, University of Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain
| | - José E. Pardo
- Higher Technical School of Agricultural and Forestry Engineering, University of Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain
| | - Maria Beatriz P. P. Oliveira
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, Portugal
| | - Rita C. Alves
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, Portugal
- Correspondence:
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21
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Oteri M, Bartolomeo G, Rigano F, Aspromonte J, Trovato E, Purcaro G, Dugo P, Mondello L, Beccaria M. Comprehensive Chemical Characterization of Chia ( Salvia hispanica L.) Seed Oil with a Focus on Minor Lipid Components. Foods 2022; 12:foods12010023. [PMID: 36613240 PMCID: PMC9818636 DOI: 10.3390/foods12010023] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/13/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
A comprehensive chemical characterization of different lipid components, namely fatty acid composition after derivatization in fatty acid methyl esters (FAMEs), triacylglycerols (TAGs), phospholipids (PLs), free fatty acids (FFAs), sterols, carotenoids, tocopherols, and polyphenols in Chia seed oil, obtained by Soxhlet extraction, was reported. Reversed phase liquid chromatography (RP-LC) coupled to UV and mass spectrometry (MS) detectors was employed for carotenoids, polyphenols, and TAGs determination; normal phase-LC in combination with fluorescence detector (FLD) was used for tocopherols analysis; PL and FFA fractions were investigated after a rapid solid phase extraction followed by RP-LC-MS and NanoLC coupled to electron ionization (EI) MS, respectively. Furthermore, gas chromatography (GC)-flame ionization (FID) and MS detectors were used for FAMEs and sterols analysis. Results demonstrated a significant content of bioactive compounds, such as the antioxidant tocopherols (22.88 µg mL-1), and a very high content of essential fatty acids (81.39%), namely α-linolenic (62.16%) and linoleic (19.23%) acids. In addition, for the best of authors knowledge, FFA profile, as well as some carotenoid classes has been elucidated for the first time. The importance of free fatty acids in vegetable matrices is related to the fact that they can be readily involved in metabolic processes or biosynthetic pathways of the plant itself. For a fast and reliable determination of this chemical class, a very innovative and sensitive NanoLC-EI-MS analytical determination was applied.
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Affiliation(s)
- Marianna Oteri
- Department of Veterinary Sciences, Section of Animal Production, University of Messina, I-98168 Messina, Italy
| | - Giovanni Bartolomeo
- Science4Life S.r.l., an Academic Spin-Off of University of Messina, I-98168 Messina, Italy
| | - Francesca Rigano
- Department of Chemical, Biological, Pharmaceutical, and Environmental Sciences, University of Messina, I-98168 Messina, Italy
- Correspondence: ; Tel.: +39-090-676-5722
| | - Juan Aspromonte
- Laboratorio de Investigación y Desarrollo de Métodos Analíticos, LIDMA, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, CIC-PBA, CONICET, Calle 47 esq. 115, La Plata 1900, Argentina
| | - Emanuela Trovato
- Department of Chemical, Biological, Pharmaceutical, and Environmental Sciences, University of Messina, I-98168 Messina, Italy
| | - Giorgia Purcaro
- Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, 5030 Gembloux, Belgium
| | - Paola Dugo
- Department of Chemical, Biological, Pharmaceutical, and Environmental Sciences, University of Messina, I-98168 Messina, Italy
- Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, I-98168 Messina, Italy
| | - Luigi Mondello
- Department of Chemical, Biological, Pharmaceutical, and Environmental Sciences, University of Messina, I-98168 Messina, Italy
- Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, I-98168 Messina, Italy
- Unit of Food Science and Nutrition, Department of Medicine, University Campus Bio-Medico of Rome, I-00128 Rome, Italy
| | - Marco Beccaria
- Department of Chemical, Pharmaceutical, and Agricultural Sciences (DOCPAS), Via Luigi Borsari 46, University of Ferrara, 44121 Ferrara, Italy
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Khalid W, Arshad MS, Aziz A, Rahim M, Qaisrani TB, Afzal F, Ali A, Ranjha MMAN, Khalid MZ, Anjum F. Chia seeds ( Salvia hispanica L.): A therapeutic weapon in metabolic disorders. Food Sci Nutr 2022; 11:3-16. [PMID: 36655089 PMCID: PMC9834868 DOI: 10.1002/fsn3.3035] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 04/22/2022] [Accepted: 04/30/2022] [Indexed: 12/23/2022] Open
Abstract
The growth of functional components containing agricultural foods is enhancing because these components aid the human body against different chronic diseases. Currently, chia seeds basically belong to the mint family and are edible seeds of Salvia hispanica. These seeds are composed of different functional components including fiber, polyphenols, antioxidants, omega-3 fatty acid vitamins, minerals, and peptides. Besides, these seeds are also a good source of vegetable protein, unsaturated fat, carbohydrates, and ash. Chia seed components are helpful in cardiovascular disease (CVD) by reducing blood pressure, platelet aggregation, cholesterol, and oxidation. In GI-tract-related diseases like diabetes and constipation, chia fiber reduces the blood glucose level and provides bulk to stool. However, antioxidants and polyphenols are protected beta cells of the pancreas from inflammation. These components are protected from the cell damage of the different body parts, which can provide help in different types of cancer including breast, colorectal, liver, and pancreatic. Conclusively, some pervious studies approved that chia seed components are played important role in chronic diseases.
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Affiliation(s)
- Waseem Khalid
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Sajid Arshad
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Afifa Aziz
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Abdul Rahim
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Tahira Batool Qaisrani
- Department of Agricultural Engineering and TechnologyGhazi UniversityDera Ghazi KhanPakistan
| | - Fareed Afzal
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public HealthCentral South UniversityHunanChina
| | | | | | - Faqir Muhammad Anjum
- Islamic Food and Nutrition Council of AmericaIFANCA Halal Apex, Private LimitedFaisalabadPakistan
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23
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Effect of Chia ( Salvia hispanica L.) Associated with High-Fat Diet on the Intestinal Health of Wistar Rats. Nutrients 2022; 14:nu14224924. [PMID: 36432610 PMCID: PMC9696280 DOI: 10.3390/nu14224924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/17/2022] [Accepted: 11/18/2022] [Indexed: 11/23/2022] Open
Abstract
A direct correlation has been reported between excessive fat intake and the development and progression of various enteropathies. Plant foods may contain bioactive compounds and non-digestible dietary fiber, with potential to improve intestinal health. Chia is a good source of dietary fiber and bioactive compounds. Our study evaluated the role of chia flour associated with a high-fat diet (HFD) on colon histomorphometry, intestinal functionality and intestinal microbiome composition and function in Wistar rats. The study used 32 young male rats separated into four groups to receive a standard diet (SD) or HFD, with or without chia, for 35 days. At the end of the study, the cecum, cecal content and duodenum were collected. The consumption of chia increased the production of short-chain fatty acids and improved fecal moisture. Chia consumption improved the circular muscle layer in the SD group. The diversity and abundance of intestinal bacteria were not affected, but increased richness was observed in the microbiome of the SD+chia group. Moreover, chia consumption decreased the expression of proteins involved in intestinal functionality. Chia consumption improved intestinal morphology and functionality in young Wistar rats but was insufficient to promote significant changes in the intestinal microbiome in a short term of 35 days.
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Koşarsoy Ağçeli G. A new approach to nanocomposite carbohydrate polymer films: Levan and chia seed mucilage. Int J Biol Macromol 2022; 218:751-759. [PMID: 35905758 DOI: 10.1016/j.ijbiomac.2022.07.157] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 06/29/2022] [Accepted: 07/20/2022] [Indexed: 11/27/2022]
Abstract
Plastic pollution is increasing day by day and the search for new, environmentally friendly products continues. Herein, for the first time, different degrees of mucilage were obtained from chia seeds and the film-forming behavior of levan biopolymer with these mucilages was investigated. Glycerol and sorbitol were used as plasticizers in the film design. Films prepared with sorbitol were characterized physically, mechanically and morphologically. The antioxidant and antimicrobial effects of the films were examined. The films formed as nanocomposites of levan and chia seed mucilages obtained at different temperatures (25 °C, 55 °C and 80 °C) exhibited structurally and mechanically different properties. It was observed that the films obtained with chia mucilages and levan preserved their antibacterial properties but lost their antifungal properties. In addition, quorum sensing property of the mucilage obtained at 55 °C during the investigation of the antibacterial property was reported for the first time with this study. The levan-based chia seed mucilages films obtained have the potential to be used in industrial and medical fields, and the nature-friendly nature of these films is very important for our green world.
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Affiliation(s)
- Gözde Koşarsoy Ağçeli
- Hacettepe University, Faculty of Science, Department of Biology, 06800 Beytepe Campus, Ankara, Turkey.
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25
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Rabail R, Sultan MT, Khalid AR, Sahar AT, Zia S, Kowalczewski PŁ, Jeżowski P, Shabbir MA, Aadil RM. Clinical, Nutritional, and Functional Evaluation of Chia Seed-Fortified Muffins. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27185907. [PMID: 36144643 PMCID: PMC9503555 DOI: 10.3390/molecules27185907] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 09/06/2022] [Accepted: 09/07/2022] [Indexed: 12/23/2022]
Abstract
Health-protective functional foods are gaining popularity in the world of nutrition because they promote excellent health while decreasing pharmaceutical burdens. Chia seeds (CS) (Salvia hispanica L.), the greatest vegetative source of α-linolenic acid, bioactive proteins, and fibers, are among the top unconventional oilseeds shown to have bounteous benefits against various non-communicable diseases. Purposely, this study was designed to integrate roasted CS powder into white-flour-based ordinary bakery goods to improve their nutritional and nutraceutical profiles. CS efficacy in normal and hyperlipidemic Sprague-Dawley rats resulted in mitigating blood glucose, triglycerides, total cholesterol, and low-density lipoprotein cholesterol while elevating high-density lipoprotein cholesterol, hematocrit, hemoglobin, red blood cell counts, and platelets. The nutritional profiling of chia-fortified muffins indicated significant increases of 47% in fat, 92% in fiber, 15% in protein, and 62% in minerals. The farinographic experiments of CS-blends revealed generally improved dough quality features with a significant rise in the degree of softening as fortification levels increased. A marketable recipe for CSF-muffins with several degrees of fortification demonstrated a significant rise in fat, 92% rise in fiber, 15% rise in protein, and 62% rise in minerals. Sensorial evaluation by trained taste panelists revealed a maximum appraisal of the 15% chia-fortified muffins due to aroma, appearance, and overall acceptability, and were forwarded for being acceptable for commercialization.
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Affiliation(s)
- Roshina Rabail
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Muhammad Tauseef Sultan
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan
- Correspondence: (M.T.S.); (R.M.A.)
| | - Abdur Rauf Khalid
- Department of Livestock and Poultry Production, Faculty of Veterinary Sciences, Bahauddin Zakariya University, Multan 60800, Pakistan
| | - Aqiba Tus Sahar
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan
| | - Sania Zia
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | | | - Paweł Jeżowski
- Institute of Chemistry and Technical Electrochemistry, Poznań University of Technology, 60-965 Poznań, Poland
| | - Muhammad Asim Shabbir
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
- Correspondence: (M.T.S.); (R.M.A.)
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26
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Wen L, Xiang X, Wang Z, Yang Q, Guo Z, Huang P, Mao J, An X, Kan J. Evaluation of cultivars diversity and lipid composition properties of
Idesia polycarpa
var.
vestita
Diels. J Food Sci 2022; 87:3841-3855. [DOI: 10.1111/1750-3841.16293] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 07/16/2022] [Accepted: 07/25/2022] [Indexed: 11/29/2022]
Affiliation(s)
- Leyan Wen
- College of Food Science Southwest University Chongqing China
- Laboratory of Quality and Safety Risk Assessment for Agro‐products on Storage and Preservation (Chongqing) Ministry of Agriculture and Rural Affairs of the People's Republic of China Chongqing China
- Chinese‐Hungarian Cooperative Research Centre for Food Science Chongqing China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing China
| | - Xuwen Xiang
- College of Food Science Southwest University Chongqing China
- Laboratory of Quality and Safety Risk Assessment for Agro‐products on Storage and Preservation (Chongqing) Ministry of Agriculture and Rural Affairs of the People's Republic of China Chongqing China
- Chinese‐Hungarian Cooperative Research Centre for Food Science Chongqing China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing China
| | - Zhirong Wang
- College of Food Science Southwest University Chongqing China
- Laboratory of Quality and Safety Risk Assessment for Agro‐products on Storage and Preservation (Chongqing) Ministry of Agriculture and Rural Affairs of the People's Republic of China Chongqing China
- Chinese‐Hungarian Cooperative Research Centre for Food Science Chongqing China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing China
| | - Qingqing Yang
- College of Food Science Southwest University Chongqing China
- Laboratory of Quality and Safety Risk Assessment for Agro‐products on Storage and Preservation (Chongqing) Ministry of Agriculture and Rural Affairs of the People's Republic of China Chongqing China
- Chinese‐Hungarian Cooperative Research Centre for Food Science Chongqing China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing China
| | - Zehang Guo
- College of Food Science Southwest University Chongqing China
- Laboratory of Quality and Safety Risk Assessment for Agro‐products on Storage and Preservation (Chongqing) Ministry of Agriculture and Rural Affairs of the People's Republic of China Chongqing China
- Chinese‐Hungarian Cooperative Research Centre for Food Science Chongqing China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing China
| | - Pimiao Huang
- College of Food Science Southwest University Chongqing China
- Laboratory of Quality and Safety Risk Assessment for Agro‐products on Storage and Preservation (Chongqing) Ministry of Agriculture and Rural Affairs of the People's Republic of China Chongqing China
- Chinese‐Hungarian Cooperative Research Centre for Food Science Chongqing China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing China
| | - Jianmei Mao
- Chongqing Shanlinyuan Forestry Comprehensive Development Co., Ltd. Chongqing China
| | - Xiaofeng An
- Chongqing Shanlinyuan Forestry Comprehensive Development Co., Ltd. Chongqing China
| | - Jianquan Kan
- College of Food Science Southwest University Chongqing China
- Laboratory of Quality and Safety Risk Assessment for Agro‐products on Storage and Preservation (Chongqing) Ministry of Agriculture and Rural Affairs of the People's Republic of China Chongqing China
- Chinese‐Hungarian Cooperative Research Centre for Food Science Chongqing China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing China
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27
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Digested protein from chia seed (Salvia hispanica L) prevents obesity and associated inflammation of adipose tissue in mice fed a high-fat diet. PHARMANUTRITION 2022. [DOI: 10.1016/j.phanu.2022.100298] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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28
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Gopalam R, Manasa V, Vaishnav SR, Daga P, Tumaney AW. Profiling of Lipids, Nutraceuticals, and Bioactive Compounds Extracted from an Oilseed Rich in PUFA. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:98-104. [PMID: 35088213 DOI: 10.1007/s11130-021-00945-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 12/15/2021] [Indexed: 06/14/2023]
Abstract
Polyunsaturated fatty acid (PUFA) rich vegetable oils are nutritionally and economically important agriculture based commodities. The lipid profile, nutraceutical content, and antioxidant activity of Indian chia seed oil (CSO) were analysed and compared with PUFA rich vegetable oils. The total oil content was 28% (w/w) with α-linolenic acid (ALA; 65%) as the predominant fatty acid and a n-3/n-6 ratio of 3.5. The tocopherol content was 144 mg/kg of oil, with γ + β being the most abundant. The squalene content was 178.47 mg/100 g of oil, and the total phenolic content was 0.014 mg GAE/g of oil. The identity of major polyphenols in the methanolic extract of CSO were established by LC-HRMS. FTIR spectra of CSO exhibited characteristic features that were identical to other PUFA rich oils. Results demonstrate that the Indian CSO is an excellent source of essential fatty acids and key nutraceuticals.
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Affiliation(s)
- Rahul Gopalam
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201 002, India
- Department of Lipid Science, Council of Scientific and Industrial Research, Central Food Technological Research Institute, Mysore, 570 020, India
| | - Vallamkondu Manasa
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201 002, India
- Department of Lipid Science, Council of Scientific and Industrial Research, Central Food Technological Research Institute, Mysore, 570 020, India
| | - Salony R Vaishnav
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201 002, India
- Department of Lipid Science, Council of Scientific and Industrial Research, Central Food Technological Research Institute, Mysore, 570 020, India
| | - Palak Daga
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201 002, India
- Department of Lipid Science, Council of Scientific and Industrial Research, Central Food Technological Research Institute, Mysore, 570 020, India
| | - Ajay W Tumaney
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201 002, India.
- Department of Lipid Science, Council of Scientific and Industrial Research, Central Food Technological Research Institute, Mysore, 570 020, India.
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29
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Ghafoor K, Al Juhaimi F, Özcan MM, Uslu N, Ahmed IAM, E Babiker E. The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica L.) and oils. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2021.100447] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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30
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Motyka S, Koc K, Ekiert H, Blicharska E, Czarnek K, Szopa A. The Current State of Knowledge on Salvia hispanica and Salviae hispanicae semen (Chia Seeds). Molecules 2022; 27:molecules27041207. [PMID: 35208997 PMCID: PMC8877361 DOI: 10.3390/molecules27041207] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 02/01/2022] [Accepted: 02/02/2022] [Indexed: 01/11/2023] Open
Abstract
Chia seeds (Salviae hispanicae semen) are obtained from Salvia hispanica L. This raw material is distinguished by its rich chemical composition and valuable nutritional properties. It is currently referred to as “health food”. The purpose of the present work was to perform a literature review on S. hispanica and chia seeds, focusing on their chemical composition, biological properties, dietary importance, and medicinal uses. The valuable biological properties of chia seeds are related to their rich chemical composition, with particularly high content of polyunsaturated fatty acids, essential amino acids, polyphenols, as well as vitamins and bioelements. The available scientific literature indicates the cardioprotective, hypotensive, antidiabetic, and antiatherosclerotic effects of this raw material. In addition, studies based on in vitro assays and animal and human models have proven that chia seeds are characterized by neuroprotective, hepatoprotective, anti-inflammatory, and antioxidant properties. These properties indicate a valuable role of chia in the prevention of civilization diseases. Chia seeds are increasingly popular in functional food and cosmetic and pharmaceutical industries. That is attributed not only to their desirable chemical composition and biological activity but also to their high availability. Nevertheless, S. hispanica is also the object of specific biotechnological studies aimed at elaboration of micropropagation protocols of this plant species.
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Affiliation(s)
- Sara Motyka
- Chair and Department of Pharmaceutical Botany, Jagiellonian University Medical College, ul. Medyczna 9, 30-688 Kraków, Poland; (S.M.); (K.K.); (H.E.)
| | - Katarzyna Koc
- Chair and Department of Pharmaceutical Botany, Jagiellonian University Medical College, ul. Medyczna 9, 30-688 Kraków, Poland; (S.M.); (K.K.); (H.E.)
| | - Halina Ekiert
- Chair and Department of Pharmaceutical Botany, Jagiellonian University Medical College, ul. Medyczna 9, 30-688 Kraków, Poland; (S.M.); (K.K.); (H.E.)
| | - Eliza Blicharska
- Department of Analytical Chemistry, Medical University of Lublin, Chodźki 4a St., 20-093 Lublin, Poland
- Correspondence: (E.B.); (A.S.); Tel.: +48-814487182 (E.B.); +48-126205430 (A.S.)
| | - Katarzyna Czarnek
- Institute of Health Sciences, Faculty of Science and Health Sciences in Lublin, The John Paul II Catholic University of Lublin, ul. Konstantynów 1 H, 20-708 Lublin, Poland;
| | - Agnieszka Szopa
- Chair and Department of Pharmaceutical Botany, Jagiellonian University Medical College, ul. Medyczna 9, 30-688 Kraków, Poland; (S.M.); (K.K.); (H.E.)
- Correspondence: (E.B.); (A.S.); Tel.: +48-814487182 (E.B.); +48-126205430 (A.S.)
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31
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Nevara GA, Giwa Ibrahim S, Syed Muhammad SK, Zawawi N, Mustapha NA, Karim R. Oilseed meals into foods: an approach for the valorization of oilseed by-products. Crit Rev Food Sci Nutr 2022; 63:6330-6343. [PMID: 35089825 DOI: 10.1080/10408398.2022.2031092] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The excellent health benefits of oil extracted from seeds have increased its application in foods, pharmaceutical and cosmetic industries. This trend leads to a growing research area on their by-products, oilseed meals, to minimize environmental and economic issues. Examples of these by-products are soybean, peanut, kenaf seed, hemp, sesame, and chia seed meals. It is well known that soybean meals have wide applications in food and non-food industries, while other seed meals are not well established. Most oilseed meals are rich in health beneficial compounds and are potential sources of plant protein, dietary fiber, and antioxidants. Many studies have reported on the valorization of these by-products into value-added food products such as bakery and meat products to increase their nutritional and functional properties. These efforts contribute to the sustainability, development of novel functional food and support the zero-waste concept for the environment. This review aims to provide information on the composition of selected oilseed meals from soybean, peanut, hemp, kenaf, sesame and chia seeds, their potential applications in the bakery, meat, beverage, pasta, and other food products, and to highlight the issues and challenges associated with the utilization of oilseed meals into various food products.
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Affiliation(s)
- Gita Addelia Nevara
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Department of Nutrition, Universitas Mohammad Natsir Bukittinggi, Sumatera Barat, Indonesia
| | - Shafa'atu Giwa Ibrahim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Department of Biochemistry, Faculty of Science, Usmanu Danfodiyo University, Sokoto, Nigeria
| | | | - Norhasnida Zawawi
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Nor Afizah Mustapha
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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de Paula Dias Moreira L, Enes BN, de São José VPB, Toledo RCL, Ladeira LCM, Cardoso RR, da Silva Duarte V, Hermsdorff HHM, de Barros FAR, Martino HSD. Chia (Salvia hispanica L.) Flour and Oil Ameliorate Metabolic Disorders in the Liver of Rats Fed a High-Fat and High Fructose Diet. Foods 2022; 11:foods11030285. [PMID: 35159437 PMCID: PMC8834135 DOI: 10.3390/foods11030285] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 01/14/2022] [Accepted: 01/17/2022] [Indexed: 12/15/2022] Open
Abstract
We hypothesized that the consumption of chia (Salvia hispanica L.) flour (CF) and chia oil (CO) improves metabolic disorders in the liver of Wistar rats (Rattus norvegicus domestica) fed a high-fat and high-fructose (HFHF) diet. The animals were fed a HFHF diet (n = 30) or AIN93-M standard diet (n = 10) for eight weeks. After this period, the animals fed HFHF were divided into three groups (n = 10): HFHF diet, HFHF plus 14.7% of CF, and HFHF plus 4% of CO. Histological and biochemical analyses, gene expression, protein levels related to inflammation, and oxidative stress were evaluated in the liver. The HFHF diet caused lipogenesis, liver steatosis, oxidative stress, and inflammation in the animals. The CF and CO intake increased the liver total antioxidant capacity and superoxide dismutase, decreased nitric oxide levels and liver steatosis. Furthermore, the CF and CO led to the upregulation of Cpt1a and Adipor2, respectively, whereas CF downregulated Srebf1. CO intake decreased blood glucose, triglycerides, and the animals’ body weight. Chia did not show effects on mitigating liver pro-inflammatory status, which it may indicate occurs later. The addition of chia into an unbalanced diet is a good and relevant strategy to reduce liver metabolic disorders caused by the high consumption of fructose and saturated fat.
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Affiliation(s)
- Luiza de Paula Dias Moreira
- Department of Nutrition and Health, Universidade Federal de Viçosa, Viçosa 36570-900, Brazil; (L.d.P.D.M.); (B.N.E.); (V.P.B.d.S.J.); (R.C.L.T.); (H.H.M.H.)
| | - Bárbara Nery Enes
- Department of Nutrition and Health, Universidade Federal de Viçosa, Viçosa 36570-900, Brazil; (L.d.P.D.M.); (B.N.E.); (V.P.B.d.S.J.); (R.C.L.T.); (H.H.M.H.)
| | | | - Renata Celi Lopes Toledo
- Department of Nutrition and Health, Universidade Federal de Viçosa, Viçosa 36570-900, Brazil; (L.d.P.D.M.); (B.N.E.); (V.P.B.d.S.J.); (R.C.L.T.); (H.H.M.H.)
| | | | - Rodrigo Rezende Cardoso
- Department of Food Technology, Universidade Federal de Viçosa, Viçosa 36570-900, Brazil; (R.R.C.); (F.A.R.d.B.)
| | - Vinícius da Silva Duarte
- Faculty of Chemistry, Biotechnology, and Food Science, The Norwegian University of Live Sciences, 1432 Ås, Norway;
| | - Helen Hermana Miranda Hermsdorff
- Department of Nutrition and Health, Universidade Federal de Viçosa, Viçosa 36570-900, Brazil; (L.d.P.D.M.); (B.N.E.); (V.P.B.d.S.J.); (R.C.L.T.); (H.H.M.H.)
| | | | - Hércia Stampini Duarte Martino
- Department of Nutrition and Health, Universidade Federal de Viçosa, Viçosa 36570-900, Brazil; (L.d.P.D.M.); (B.N.E.); (V.P.B.d.S.J.); (R.C.L.T.); (H.H.M.H.)
- Correspondence:
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33
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El makawy AI, Mabrouk DM, Mohammed SE, Abdel-Aziem SH, EL-Kader HAA, Sharaf HA, Youssef DA, Ibrahim FM. The suppressive role of nanoencapsulated chia oil against DMBA-induced breast cancer through oxidative stress repression and tumor genes expression modulation in rats. Mol Biol Rep 2022; 49:10217-10228. [PMID: 36063350 PMCID: PMC9618492 DOI: 10.1007/s11033-022-07885-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Accepted: 08/17/2022] [Indexed: 11/26/2022]
Abstract
BACKGROUND Chia oil is high in omega-3 fatty acids, which have been linked to a lower risk of many diseases, including cancer. Oil encapsulation is a method that holds promise for maintaining oil content while enhancing solubility and stability. The purpose of this study is to prepare nanoencapsulated Chia oil and investigate its suppressive effects on rat chemically induced breast cancer. METHODS The oil was extracted from commercial Chia seeds and their fatty acids were analyzed using Gas Chromatography-mass spectrometry (GC/MS). Sodium alginate was used as a loading agent to create the Chia oil nanocapsules. The DPPH assay was used to assess the oil nanocapsules' capacity to scavenge free radicals. Breast cancer induction was done by single dose subcutaneously administration of 80 mg/kg dimethylbenz (a) anthracene (DMBA). Models of breast cancer were given Chia oil nanocapsules orally for one month at doses of 100 and 200 mg/kg. Through measuring intracellular reactive oxygen species (ROS) and protein carbonyl, assessing the gene expression of tumor suppressor genes (BRCA 1 & 2, TP53), and conducting histopathological analysis, the suppressive effect of Chia oil nanocapsules was examined. RESULTS The increase in ROS and PC levels brought on by DMBA was significantly decreased by the administration of Chia oil nanocapsules. In tumor tissue from rats given Chia oil nanocapsules, the mRNA expression levels of BRCA1, BRCA2, and TP53 were controlled Histopathological analysis clarified that the tissue architecture of breast tumors was improved by nanocapsules management. CONCLUSIONS These findings demonstrate the ability of Chia oil nanocapsules to inhibit cancer cells in the rat breast.
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Affiliation(s)
- Aida I. El makawy
- Cell Biology Department, Biotechnology Research Institute, National Research Centre, Giza, P.O.12622, Egypt
| | - Dalia M. Mabrouk
- Cell Biology Department, Biotechnology Research Institute, National Research Centre, Giza, P.O.12622, Egypt
| | - Shaimaa E. Mohammed
- Nutrition and Food Sciences Department, Food Industries and Nutrition Research Institute, National Research Centre, Giza, P.O.12622, Egypt
| | - Sekena H. Abdel-Aziem
- Cell Biology Department, Biotechnology Research Institute, National Research Centre, Giza, P.O.12622, Egypt
| | - Heba A. Abd EL-Kader
- Cell Biology Department, Biotechnology Research Institute, National Research Centre, Giza, P.O.12622, Egypt
| | - Hafiza A. Sharaf
- Pathology Department, Medical Research and Clinical Studies Institute, National Research Centre, Giza, P.O.12622, Egypt
| | - Dalia A. Youssef
- Pests and Plant Protection Department, Agricultural and Biology Research Institute, National Research Centre, Giza, P.O.12622, Egypt
| | - Faten M. Ibrahim
- Medicinal and Aromatic Plants Research Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Giza, P.O.12622, Egypt
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34
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Crithmum maritimum seeds, a potential source for high-quality oil and phenolic compounds in soils with no agronomical relevance. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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35
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Drużyńska B, Wołosiak R, Grzebalska M, Majewska E, Ciecierska M, Worobiej E. Comparison of the Content of Selected Bioactive Components and Antiradical Properties in Yoghurts Enriched with Chia Seeds ( Salvia hispanica L.) and Chia Seeds Soaked in Apple Juice. Antioxidants (Basel) 2021; 10:1989. [PMID: 34943092 PMCID: PMC8750685 DOI: 10.3390/antiox10121989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 12/10/2021] [Accepted: 12/13/2021] [Indexed: 11/16/2022] Open
Abstract
Due to the fact that consumers are looking for new, health-promoting products, there is a growing interest in various ingredients with a high biological activity that could enrich conventional foods. As is known, chia seeds are a rich source of various health-promoting compounds. The objective of this study was to determine the content of selected biologically active compounds and their antioxidant properties by means of DPPH●, ABTS+●, and the ability to chelate Fe (II) ions in chia seeds and yoghurts with the addition of these seeds and seeds soaked in apple juice. It was found that chia seeds are a rich source of bioactive ingredients with beneficial effects on human health-especially polyphenols. All the extracts showed antioxidant properties against the radicals used. The addition of seeds to yoghurt contributed to the presence of polyphenols, while soaking in apple juice resulted in a higher content of polyphenols in yoghurts. The enriched yoghurt extracts showed antioxidant properties against DPPH radicals and the ability to chelate Fe (II) ions. The addition of seeds soaked in apple juice significantly influenced the antioxidant activity against ABTS radicals. The addition of seeds (plain and soaked) did not cause significant changes in the pH of the yoghurts.
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Affiliation(s)
- Beata Drużyńska
- Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Street, 02-776 Warsaw, Poland;
| | - Rafał Wołosiak
- Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Street, 02-776 Warsaw, Poland;
| | | | - Ewa Majewska
- Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Street, 02-776 Warsaw, Poland;
| | - Marta Ciecierska
- Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Street, 02-776 Warsaw, Poland;
| | - Elwira Worobiej
- Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Street, 02-776 Warsaw, Poland;
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DUNDAR AN, AYDIN E, YILDIZ E, PARLAK O. Effects of chia seed on chemical properties and quality characteristics of regular and low-fat crackers. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.26120] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Bermejo NF, Hoummadi G, Munné-Bosch S. β-Carotene biofortification of chia sprouts with plant growth regulators. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2021; 168:398-409. [PMID: 34715565 DOI: 10.1016/j.plaphy.2021.10.026] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 10/18/2021] [Accepted: 10/19/2021] [Indexed: 06/13/2023]
Abstract
Chia (Salvia hispanica) is a native plant species from South America that is very appreciated for its oleaginous seeds in the agri-food field. Chia seeds are natural sources of many bioactive compounds which provide benefits to human health. Nevertheless, chia sprouts have better nutritional properties than seeds, such as antioxidants, essential amino acids, and phenolic compounds. Among all these beneficial compounds, β-carotene has not been studied in chia sprouts. β-carotene is a precursor of vitamin A, which contributes to maintaining our health status. In this study, to improve β-carotene content in chia sprouts, some plant growth regulators (abscisic acid, methyl jasmonate and methyl salicylate) were applied exogenously to germinating chia seeds. Gibberellins A4/A7 and cytokinin 6-benzyladenine (Promalin®) were also applied, combined with the other regulators, to antagonize a possible inhibition in the germination. Seeds were grown in darkness for 4 days, then seeds were exposed to a short light stimulus (30') and finally to a continued light stimulus (48h). β-carotene, xanthophylls, chlorophylls, de-epoxidation status of xanthophyll cycle (DPS), germination rate, and sprouts fresh weight were analysed. The results show that sprouts treated with methyl salicylate in-creased 2,35 fold their β-carotene content when they were exposed to light for 30'+48h. Sprouts fresh weight and germination were not affected by methyl salicylate. Although more research is needed before industrial application, it is concluded that methyl salicylate can be used to improve β-carotene contents in chia sprouts.
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Affiliation(s)
- Núria F Bermejo
- Departament de Biologia Evolutiva, Ecologia i Ciències Ambientals, Facultat de Biologia, Universitat de Barcelona, Avinguda Diagonal 643, Barcelona, Spain
| | - Ghita Hoummadi
- Departament de Biologia Evolutiva, Ecologia i Ciències Ambientals, Facultat de Biologia, Universitat de Barcelona, Avinguda Diagonal 643, Barcelona, Spain
| | - Sergi Munné-Bosch
- Departament de Biologia Evolutiva, Ecologia i Ciències Ambientals, Facultat de Biologia, Universitat de Barcelona, Avinguda Diagonal 643, Barcelona, Spain.
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Castro-Vázquez L, Rodríguez-Robledo V, Plaza-Oliver M, Santander-Ortega MJ, Victoria Lozano M, González J, Villaseca N, Marcos P, Mar Arroyo-Jiménez M. Pressurized liquid extraction to obtain chia seeds oils extracts enriched in tocochromanols. Nanoemulsions approaches to preserve the antioxidant potential. Journal of Food Science and Technology 2021; 58:4034-4044. [PMID: 34471327 DOI: 10.1007/s13197-020-04866-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/23/2020] [Accepted: 10/16/2020] [Indexed: 01/24/2023]
Abstract
The objective of this study was to use accelerated-solvent-extraction to achieve antioxidant extracts from chia seeds oils, enriched in tocopherols and tocotrienols, namely tocochromanols. Nanotechnology applications have been also incorporated to develop an innovative formulation of chia seeds oil nanoemulsion that preserve its antioxidant potential after conditions of oxidative stress. Chia seeds oils proved to be a valuable source of tocochromanols, from 568.84 to 855.98 μg g-1, depending on the geographical provenance. Quantitative data obtained by LC-DAD-ESI-MS/MS showed outstanding levels of γ-Tocopherol, over 83%, followed far behind by Tocopherols-(α, β, δ) and Tocotrienols-(α, β, δ, γ)-tocotrienols. The characteristic tocochromanols fingerprint of chia seeds oils was positively correlated with the FRAP and DPPH antioxidant activity of the extracts (between 18.81 and 138.48 mg Trolox/g). Formulation of the Chia seeds oils as nanoemulsions did not compromised the antioxidant properties of fresh extracts. Interestingly, nanoemulsions retained about the 80% of the initial antioxidant capacity after UV-induced stress, where the non-emulsified oils displayed a remarkable reduction (50-60%) on its antioxidant capacity under the same conditions. These antioxidant chia seeds formulations can constitute a promising strategy to vectorizing vitamin E isomers, in order to be used for food fortification, natural additives and to increase the self-life of food products during packing.
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Affiliation(s)
- Lucía Castro-Vázquez
- Regional Centre of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N C.P, 02008 Albacete, Spain
| | - Virginia Rodríguez-Robledo
- Regional Centre of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N C.P, 02008 Albacete, Spain
| | - María Plaza-Oliver
- Regional Centre of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N C.P, 02008 Albacete, Spain
| | - Manuel J Santander-Ortega
- Regional Centre of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N C.P, 02008 Albacete, Spain
| | - M Victoria Lozano
- Regional Centre of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N C.P, 02008 Albacete, Spain
| | - Joaquín González
- Regional Centre of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N C.P, 02008 Albacete, Spain
| | - Noemí Villaseca
- Regional Centre of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N C.P, 02008 Albacete, Spain
| | - Pilar Marcos
- Regional Centre of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N C.P, 02008 Albacete, Spain
| | - M Mar Arroyo-Jiménez
- Regional Centre of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N C.P, 02008 Albacete, Spain
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Rashid N, Ashraf I, Kumar R, Richa R. Enrichment via chia seeds to tackle hidden hunger: A review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Ifra Ashraf
- College of Agricultural Engineering and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar Campus Srinagar India
| | - Rohitashw Kumar
- College of Agricultural Engineering and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar Campus Srinagar India
| | - Rishi Richa
- College of Agricultural Engineering and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar Campus Srinagar India
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Silva LDA, Verneque BJF, Mota APL, Duarte CK. Chia seed ( Salvia hispanica L.) consumption and lipid profile: a systematic review and meta-analysis. Food Funct 2021; 12:8835-8849. [PMID: 34378609 DOI: 10.1039/d1fo01287h] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Chia (Salvia hispanica L.) is an annual herbaceous plant, originally from southern Mexico and northern Guatemala - nowadays grown all over the world. In recent years, there has been an increase in demand for plant foods with health-promoting properties, and chia is a main actor in this process due to its high nutritional and functional value and its chemical composition rich in PUFAs, mainly ω-3, as well as protein, dietary fiber, and bioactive compounds. Chia has been explored in different research models for health and the prevention of human diseases. Evidence has suggested potential for improving insulin resistance, disordered lipid profiles, glucose tolerance and even adiposity. The aim of this study was to evaluate the effect of consumption of chia seeds on the lipid profile, triglycerides, and serum ω-3 fatty acids in adults. This systematic review included all randomized controlled trials (parallel or crossover design) published up to August 2020 in the main databases Medline, Embase, Scopus, Web of Science, and Scielo. Two independent authors selected and extracted data from those articles. After the selection process, 10 clinical trials were included. Forest plots and summary tables were constructed to present data and sensitivity subgroup analyses were performed for some of the outcomes. The results showed that chia consumption suggests a protective effect on the lipid profile, decreasing TC (MD = -2.98, 95% CI = [-9.98; 4.02]), TG (MD = -14.09 mg dL-1, 95% CI = [-33.46; 5.28]), and LDL (MD = 2.07 mg dL-1; 95% CI = [-5.05; 9.19]) and increasing HDL (MD = -2.92 mg dL-1, 95% CI = [-5.91; 0.06]). Regarding serum fatty acids, chia reduced FFA and SFA and increased PUFAs, ALA, EPA, and LA. It has also reduced DHA while not changing DPA. The intake of chia appears to have a neutral or beneficial effect on some markers of the lipid and fatty acid profile.
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Affiliation(s)
| | | | - Ana Paula Lucas Mota
- Department of Clinical and Toxicological Analysis, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Camila Kümmel Duarte
- Department of Nutrition, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil.
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Rusu IE, Marc (Vlaic) RA, Mureşan CC, Mureşan AE, Mureşan V, Pop CR, Chiş MS, Man SM, Filip MR, Onica BM, Alexa E, Vişan VG, Muste S. Hemp ( Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product. PLANTS 2021; 10:plants10081558. [PMID: 34451603 PMCID: PMC8398023 DOI: 10.3390/plants10081558] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/24/2021] [Accepted: 07/26/2021] [Indexed: 11/16/2022]
Abstract
Hemp flour from Dacia Secuieni and Zenit varieties was added to bread in different proportions (5%, 10%, 15% and 20%) to improve its nutritional properties. The purpose of this paper was to present the advanced nutritional characteristics of these bread samples. The selected varieties of hemp, accepted for human consumption, met the requirements for the maximum accepted level of THC in seeds. The protein content of new products increased from 8.76 to 11.48%, lipids increased from 0.59 to 5.41%, mineral content from 1.33 to 1.62%, and fiber content from 1.17 to 5.84%. Elasticity and porosity decreased from 95.51 to 80% and 78.65 to 72.24%, respectively. K, Mg, Ca, P, Mn and Fe are the main mineral substances in bread with addition of hemp flour from the Dacia Secuieni and Zenit varieties. The total amount of unsaturated fatty acids in the bread samples with hemp flour ranged from 67.93 g/100 g and 69.82 g/100 g. Eight amino acids were identified, of which three were essential (lysine, phenylalanine, histidine). Lysine, the deficient amino acid in wheat bread, increased from 0.003 to 0.101 g/100 g. Sucrose and fructose decreased with the addition of hemp flour, and glucose has not been identified. The amount of yeasts and molds decreased in the first 3 days of storage. Regarding the textural profile, the best results were obtained for the samples with 5% addition. In conclusion, bread with the addition of hemp flour has been shown to have superior nutritional properties to wheat bread.
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Affiliation(s)
- Iulian Eugen Rusu
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
| | - Romina Alina Marc (Vlaic)
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
- Correspondence: (R.A.M.); (C.C.M.)
| | - Crina Carmen Mureşan
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
- Correspondence: (R.A.M.); (C.C.M.)
| | - Andruţa Elena Mureşan
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
| | - Vlad Mureşan
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania;
| | - Maria Simona Chiş
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
| | - Simona Maria Man
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
| | - Miuţa Rafila Filip
- Department of Polymer Composites, Raluca Ripan Institute for Research in Chemistry, Babeş-Bolyai University, 30 Fântânele Street, 400294 Cluj-Napoca, Romania;
| | - Bogdan-Mihai Onica
- Department of Environmental and Plant Protection, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania;
| | - Ersilia Alexa
- Department of Food Control, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 300641 Timisoara, Romania;
| | - Vasile-Gheorghe Vişan
- Department of Chemistry and Biochemistry, Faculty of Animal Science (zootehnie) and Biotechnologie Cluj-Napoca, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania;
| | - Sevastiţa Muste
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.E.R.); (A.E.M.); (V.M.); (M.S.C.); (S.M.M.); (S.M.)
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Rusu IE, Marc (Vlaic) RA, Mureşan CC, Mureşan AE, Filip MR, Onica BM, Csaba KB, Alexa E, Szanto L, Muste S. Advanced Characterization of Hemp Flour ( Cannabis sativa L.) from Dacia Secuieni and Zenit Varieties, Compared to Wheat Flour. PLANTS 2021; 10:plants10061237. [PMID: 34207108 PMCID: PMC8234986 DOI: 10.3390/plants10061237] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/10/2021] [Accepted: 06/16/2021] [Indexed: 11/16/2022]
Abstract
The advanced characterization of flour from hemp seeds (edible fruits of Cannabis sativa L.) from the Dacia Secuieni and Zenit varieties, compared to wheat flour, was studied in this research. The aim was to present the characterization of 2 varieties, out of the 70 accepted in Europe, for human consumption. The varieties selected from hemp meet the THC level requirement (0.3 or 0.2% of the dry weight of the reproductive part of the female flowering plant) in seeds. Hemp flour was obtained by grinding. The flour samples were evaluated for physicochemical parameters (moisture, crude protein, lipids, ash, crude fiber), the content of micro and macro elements, fatty acids, amino acids, and carbohydrates. The total proteins in hemp flour are found in larger quantities by over 35% compared to wheat flour, and the lipids reach the threshold of 28%. The amount of mineral substances exceeds 3% in hemp flour, and the fibers exceed 26%, compared to 0.61% for wheat flour. The predominant mineral substances were K, Ca, Mg, p, Fe, and Mn. The predominant fatty acids were the unsaturated ones, predominantly being linoleic acid, followed by oleic and gamma-linoleic acid. In the case of amino acids, the highest amount is found in glutamic acid for hemp flours. As for carbohydrates, sucrose is found in the largest amount, followed by glucose and fructose. In conclusion, hemp flours have superior non-traditional characteristics to wheat flour, being a potential raw material for fortifying food or using them as such, having beneficial effects of consumption on the proper functioning of the human body.
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Affiliation(s)
- Iulian-Eugen Rusu
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3–5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.-E.R.); (A.E.M.); (K.B.C.); (L.S.); (S.M.)
| | - Romina Alina Marc (Vlaic)
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3–5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.-E.R.); (A.E.M.); (K.B.C.); (L.S.); (S.M.)
- Correspondence: (R.A.M.); (C.C.M.); Tel.: +40-740379436 (R.A.M.)
| | - Crina Carmen Mureşan
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3–5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.-E.R.); (A.E.M.); (K.B.C.); (L.S.); (S.M.)
- Correspondence: (R.A.M.); (C.C.M.); Tel.: +40-740379436 (R.A.M.)
| | - Andruţa Elena Mureşan
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3–5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.-E.R.); (A.E.M.); (K.B.C.); (L.S.); (S.M.)
| | - Miuţa Rafila Filip
- Raluca Ripan Institute for Research in Chemistry, Babeş-Bolyai University, 30 Fântânele Street, 400294 Cluj-Napoca, Romania;
| | - Bogdan-Mihai Onica
- Department of Environmental and Plant Protection, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania;
| | - Kádár Balázs Csaba
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3–5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.-E.R.); (A.E.M.); (K.B.C.); (L.S.); (S.M.)
| | - Ersilia Alexa
- Department of Food Control, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 300641 Timisoara, Romania;
| | - Lidia Szanto
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3–5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.-E.R.); (A.E.M.); (K.B.C.); (L.S.); (S.M.)
| | - Sevastiţa Muste
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3–5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania; (I.-E.R.); (A.E.M.); (K.B.C.); (L.S.); (S.M.)
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Shelf life estimation and kinetic degradation modeling of chia seeds (Salvia hispanica) using principal component analysis based on NIR-hyperspectral imaging. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107777] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Mishima MDV, Ladeira LCM, da Silva BP, Toledo RCL, de Oliveira TV, Costa NMB, Martino HSD. Cardioprotective action of chia (Salvia hispanica L.) in ovariectomized rats fed a high fat diet. Food Funct 2021; 12:3069-3082. [PMID: 33720242 DOI: 10.1039/d0fo03206a] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The reduction in estrogen levels is associated with the increased risk factors for cardiovascular disease development. The present study aimed to evaluate the effect of chia consumption in a standard diet (SD) or high fat diet (HFD) on ovariectomized (OVX) and non-ovariectomized (SHAM) rats, in relation to biometric measurements, oxidative stress, mineral content and ATPase enzymes in the heart. The study was conducted with 80 female Wistar rats, which received a SD or HFD for 18 weeks. During the first 7 weeks, the animals received the SD or HFD. Then, 40 rats were ovariectomized and 40 rats were SHAM operated. After recovery from surgery, the animals were allocated to 8 groups (n = 10) and they received one of the following diets for 8 weeks: SD, SD + chia, HFD and HFD + chia. In the OVX group, HFD increased weight gain, adiposity, cardiac hypertrophy, and nitric oxide (NO) and K concentration and decreased the Na+/K+ATPase activity. In combination with HFD, ovariectomy decreased the catalase activity, Mg, Cu and Zn concentration, total ATPase activity, and Na+/K+ATPase and Mg2 + ATPase activities; this group also presented higher NO, Ca, K, Fe and Mn concentration in the heart. The SHAM group fed chia presented a lower fat content in the heart. In the OVX group fed HFD, chia increased the activity of superoxide dismutase, decreased NO and maintained the content of minerals and ATPase enzymes. Thus, chia improved the biometric parameters of the heart, the antioxidant activity and maintained the content of minerals and ATPase enzymes, showing a cardioprotective action, but without reversing the deleterious effects of ovariectomy.
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Affiliation(s)
- Marcella Duarte Villas Mishima
- Department of Nutrition and Health. Universidade Federal de Viçosa, Av. Purdue, s/n, Campus Universitário, Viçosa, MG Zip Code: 36.570-900, Brazil.
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Alasalvar C, Chang SK, Bolling B, Oh WY, Shahidi F. Specialty seeds: Nutrients, bioactives, bioavailability, and health benefits: A comprehensive review. Compr Rev Food Sci Food Saf 2021; 20:2382-2427. [PMID: 33719194 DOI: 10.1111/1541-4337.12730] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 01/28/2021] [Accepted: 02/02/2021] [Indexed: 02/06/2023]
Abstract
Seeds play important roles in human nutrition and health since ancient time. The term "specialty" has recently been applied to seeds to describe high-value and/or uncommon food products. Since then, numerous studies have been conducted to identify various classes of bioactive compounds, including polyphenols in specialty seeds. This review discusses nutrients, fat-soluble bioactives, polyphenols/bioactives, antioxidant activity, bioavailability, health benefits, and safety/toxicology of commonly consumed eight specialty seeds, namely, black cumin, chia, hemp, flax, perilla, pumpkin, quinoa, and sesame. Scientific results from the existing literature published over the last decade have been compiled and discussed. These specialty seeds, having numerous fat-soluble bioactives and polyphenols, together with their corresponding antioxidant activities, have increasingly been consumed. Hence, these specialty seeds can be considered as a valuable source of dietary supplements and functional foods due to their health-promoting bioactive components, polyphenols, and corresponding antioxidant activities. The phytochemicals from these specialty seeds demonstrate bioavailability in humans with promising health benefits. Additional long-term and well-design human intervention trials are required to ascertain the health-promoting properties of these specialty seeds.
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Affiliation(s)
| | - Sui Kiat Chang
- Department of Horticulture, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
| | - Bradley Bolling
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Won Young Oh
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, A1B 3X9, Canada
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, A1B 3X9, Canada
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Jagelaviciute J, Cizeikiene D. The influence of non-traditional sourdough made with quinoa, hemp and chia flour on the characteristics of gluten-free maize/rice bread. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110457] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Fadwa EO, Amssayef A, Eddouks M. Antihyperglycemic and Antidyslipidemic Activities of the Aqueous Salvia hispanica Extract in Diabetic Rat. Cardiovasc Hematol Agents Med Chem 2021; 20:60-66. [PMID: 33438569 DOI: 10.2174/1871525719666210112154340] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 10/16/2020] [Accepted: 10/29/2020] [Indexed: 11/22/2022]
Abstract
AIMS The study targeted to evaluate the antihyperglycemic activity of Salvia hispanica. BACKGROUND Salvia hispanica L. (Lamiaceae) is a medicinal plant with many beneficial properties on human health. OBJECTIVE This objective of the study was to investigate the antihyperglycemic effect of the aqueous extract of Salvia hispanica (S. hispanica) seeds and its capacity to improve lipid profile in normal and STZ-induced diabetic rats. MATERIAL AND METHODS The seed aqueous extract of S. hispanica (SHSAE) at a dose of 100 mg/kg was administered orally in normal and diabetic rats. The effect of oral SHSAE treatment on blood glucose and lipid levels during 15 days was assessed in normal and streptozotocin-induced diabetic rats. The oral glucose tolerance test (OGTT) was carried out. The antioxidant activity of SHSAE was also examined. RESULTS The decrease of glycemia in rats following the administration of the plant extract suggested that the studied extract possesses antidiabetic effect. The extract of S. hispanica produced hypolipidemic effect with a significant lowering effect on plasma total cholesterol levels and increase on HDL-cholesterol levels. SHSAE was also able to enhance glucose tolerance using OGTT. Moreover, SHSAE possess a potential antioxidant effect in vitro. CONCLUSION In conclusion, this study demonstrates the antihyperglycemic and antilipidemic effects of SHSAE in rats.
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Affiliation(s)
- El-Ouady Fadwa
- Team of Ethnopharmacology and Pharmacognosy, Department of Biology, Faculty of Sciences and Techniques Errachidia, Moulay Ismail University of Meknes, BP 509, Boutalamine, 52000. Errachidia. Morocco
| | - Ayoub Amssayef
- Team of Ethnopharmacology and Pharmacognosy, Department of Biology, Faculty of Sciences and Techniques Errachidia, Moulay Ismail University of Meknes, BP 509, Boutalamine, 52000. Errachidia. Morocco
| | - Mohamed Eddouks
- Team of Ethnopharmacology and Pharmacognosy, Department of Biology, Faculty of Sciences and Techniques Errachidia, Moulay Ismail University of Meknes, BP 509, Boutalamine, 52000. Errachidia. Morocco
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JuÁrez Arana CD, MartÍnez Peniche RA, MartÍnez MG, Iturriaga MH. Microbiological Profile, Incidence, and Behavior of Salmonella on Seeds Traded in Mexican Markets. J Food Prot 2021; 84:99-105. [PMID: 32882022 DOI: 10.4315/jfp-19-595] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Accepted: 08/30/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT Consumption of seeds has increased in recent years due to their high nutrient content. However, Salmonella outbreaks associated with the consumption of low-water-activity food items have also increased, although these food items do not support microbial growth. The main goal of this study was to quantify microbial indicators and to determine the prevalence and content of Salmonella in chia, amaranth, and sesame seeds obtained from Mexican retail outlets. In addition, the behavior of this pathogen on seeds was evaluated. One hundred samples of each product (chia, amaranth, and sesame seeds) were collected from Queretaro City markets. Aerobic plate count, coliforms, and Escherichia coli bacteria were quantified, and the presence and number of Salmonella pathogens were also determined. Chia, amaranth, and sesame seeds (1 kg each) were inoculated with a cocktail of five Salmonella strains (∼6 log CFU mL-1) and stored at ambient temperature, and then populations of Salmonella were quantified. The median aerobic plate count contents in chia, amaranth, and sesame seeds were 2.1, 2.4, and 3.8 log CFU g-1, respectively, and the content of coliforms on the seeds ranged from 0.48 to 0.56 log most probable number (MPN) per g. E. coli was present at low concentrations in the three types of seeds. Salmonella was detected in chia (31%), amaranth (15%), and sesame (12%) seeds, and the population ranged from 0.48 to 0.56 log MPN g-1. Salmonella levels decreased through 240 days of storage, showing inactivation rates of 0.017, 0.011, and 0.016 log CFU h-1 in chia, amaranth, and sesame seeds, respectively. The high prevalence of Salmonella in the seeds highlights potential risks for consumers, particularly given that seeds are generally consumed without treatments guaranteeing pathogen inactivation. HIGHLIGHTS
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Affiliation(s)
- Cristian D JuÁrez Arana
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n. Col. Las Campanas 76010, Querétaro, Querétaro, México
| | - RamÓn A MartÍnez Peniche
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n. Col. Las Campanas 76010, Querétaro, Querétaro, México
| | - Marcela GaytÁn MartÍnez
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n. Col. Las Campanas 76010, Querétaro, Querétaro, México
| | - Montserrat HernÁndez Iturriaga
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n. Col. Las Campanas 76010, Querétaro, Querétaro, México.,(ORCID: https://orcid.org/0000-0002-3313-5433 [M.H.I.])
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Eker ME, Karakaya S. Influence of the addition of chia seeds and germinated seeds and sprouts on the nutritional and beneficial properties of yogurt. Int J Gastron Food Sci 2020. [DOI: 10.1016/j.ijgfs.2020.100276] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Kotecka-Majchrzak K, Sumara A, Fornal E, Montowska M. Oilseed proteins – Properties and application as a food ingredient. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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