The Effects of Chia Defatted Flour as a Nutritional Supplement in C57BL/6 Mice Fed a Low-Quality Diet

Today, consumption of diets rich in saturated fat and fructose, associated with a variety of metabolic deregulations, has increased. The aim of this study was to evaluate the effect of dietary supplementation with a residue of defatted chia seed on a diet with low nutritional quality. To do this, C57BL/6 male mice were fed with the Control (C), Low-Nutritional-Quality (LNQ), or supplemented-with-chia-defatted-flour (LNQ+C) diets. After 12 weeks, the glucose and lactate levels were determined in the serum, liver, and kidney, along with reactive oxygen species (ROS) levels, antioxidant enzyme activity, reduced glutathione (GSH), and protein oxidation (AOPP). The LNQ diet increased the glucose and lactate levels (+25% and +50% approx. in the liver, with respect to the control group) and generated oxidative stress by modifying the levels of ROS and the activity of antioxidant enzymes, causing oxidative damage to proteins (+12% in the liver, with respect to the control). Chia supplementation helped to restore the glucose to control levels and modulate the endogenous antioxidant system, resulting in a decrease in protein oxidation products with no differences compared to the control group. In conclusion, supplementation with chia showed beneficial effects on the general health of mice, even when fed a low-nutritional-quality diet.

Reference genome of the nutrition-rich orphan crop chia (Salvia hispanica) and its implications for future breeding

Chia (Salvia hispanica L.) is one of the most popular nutrition-rich foods and pseudocereal crops of the family Lamiaceae. Chia seeds are a rich source of proteins, polyunsaturated fatty acids (PUFAs), dietary fibers, and antioxidants. In this study, we present the assembly of the chia reference genome, which spans 303.6 Mb and encodes 48,090 annotated protein-coding genes. Our analysis revealed that ~42% of the chia genome harbors repetitive content, and identified ~3 million single nucleotide polymorphisms (SNPs) and 15,380 simple sequence repeat (SSR) marker sites. By investigating the chia transcriptome, we discovered that ~44% of the genes undergo alternative splicing with a higher frequency of intron retention events. Additionally, we identified chia genes associated with important nutrient content and quality traits, such as the biosynthesis of PUFAs and seed mucilage fiber (dietary fiber) polysaccharides. Notably, this is the first report of in-silico annotation of a plant genome for protein-derived small bioactive peptides (biopeptides) associated with improving human health. To facilitate further research and translational applications of this valuable orphan crop, we have developed the Salvia genomics database (SalviaGDB), accessible at https://salviagdb.org.

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

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.

Spray-drying microencapsulation of blackcurrant and cocoa polyphenols using underexplored plant-based protein sources

The performance of buckwheat protein (BK) and chia seed protein (CP) as drying carriers for the microencapsulation of polyphenols extracted from blackcurrant pomace and cocoa powder was investigated. Four experimental groups were evaluated (BK-BC: blackcurrant pomace extract with buckwheat protein; CP-BC: blackcurrant pomace extract with chia:pea protein blend; BK-CC: cocoa extract with buckwheat protein; and CP-CC: cocoa extract with chia:pea protein blend) to determine physicochemical attributes, phytochemical content, antioxidant activity, and polyphenol in vitro bioaccessibility. Nonconventional, underexploited protein sources such as chia/pea protein blend and buckwheat protein efficiently produced functional microparticles with attractive color and texture, low hygroscopicity (<20% increase in moisture content when exposed to 86% relative humidity for 1 week), solubility above 50% at pH 7 and 10, and uniform particle size (29 < D_4,3  < 56 µm). Besides this, the protein-polyphenol microparticles concentrated and protected health-relevant polyphenol content. Anthocyanins were detected in blackcurrant treatments (around 20 mg cyanidin-3-O-glucoside equivalents/g), while proanthocyanidins (PAC) were the most prevalent polyphenols in cocoa treatments (>100 mg PAC B2/g). Monomers were the main class of PAC in both BK-CC and CP-CC treatments. All protein-polyphenol treatments reduced both reactive oxygen species and nitric oxide production in lipopolysaccharide-activated cells (p < 0.05). The polyphenol recovery index was high (>70%) for both oral and gastric phases, and BK-derived groups had better bioaccessibility index compared to BC or CC alone (noncomplexed). This research provided a framework for delivery of high-value ingredients to attend to an emerging market centered on protein-rich, clean label plant-based food products. PRACTICAL APPLICATION: Practical Application: The protein-polyphenol complexation is a robust method to produce phytochemical-rich food ingredients for the food industry with enhanced physicochemical, sensory, and bioaccessibility performance. In this study, we investigated practical aspects regarding the production and quality of protein-polyphenol particles, such as the spray-drying efficiency, phytochemical content, physicochemical attributes, antioxidant activity, and polyphenol bioaccessibility. This study unveils the potential of underexplored buckwheat and chia seeds (alone or combined with pea protein) as encapsulation carriers for fruit polyphenols to diversify the protein options available for products directed to the wellness market.

Chia (Salvia hispanica L.) can directly suppress basic ovarian cell functions in two farm animal species and protect ovarian cells from the proliferation-stimulating influence of xylene

The influence of the functional food plant chia (Salvia hispanica L.) on reproduction functions and its ability to prevent the negative effects of environmental contaminants has not yet been studied. Our study aimed to examine the effect of chia seed extract alone and in combination with xylene on the markers of proliferation, apoptosis and hormones release by cultured bovine and porcine ovarian granulosa cells. The extract of chia reduced all of the measured parameters in bovine and porcine ovarian cells but had no effect on the proliferation of porcine cells. Xylene, stimulated proliferation and IGF-I release and inhibited the release of progesterone and testosterone but not apoptosis of bovine granulosa cells. It promoted proliferation, apoptosis and progesterone output by porcine cells. Chia mitigated the stimulatory effect of xylene on proliferation but not on other parameters in both species. The present results are the first demonstration of a direct effect of chia on basic ovarian cell functions. They confirmed a direct influence of xylene on these functions and found a similar stimulatory action of xylene on bovine and porcine ovarian cell proliferation. The present observations demonstrated species-specific differences in the characteristics of xylene influences on ovarian cell apoptosis and secretory activity. Finally, the present results indicate that chia can be a natural protector against the proliferation-stimulating effects of xylene on ovarian cells in both species.

A near complete genome assembly of chia assists in identification of key fatty acid desaturases in developing seeds

Chia is an annual crop whose seeds have the highest content of α-linolenic acid (ALA) of any plant known to date. We generated a high-quality assembly of the chia genome using circular consensus sequencing (CCS) of PacBio. The assembled six chromosomes are composed of 21 contigs and have a total length of 361.7 Mb. Genome annotation revealed a 53.5% repeat content and 35,850 protein-coding genes. Chia shared a common ancestor with Salvia splendens ~6.1 million years ago. Utilizing the reference genome and two transcriptome datasets, we identified candidate fatty acid desaturases responsible for ALA biosynthesis during chia seed development. Because the seed of S. splendens contains significantly lower proportion of ALA but similar total contents of unsaturated fatty acids, we suggest that strong expression of two ShFAD3 genes are critical for the high ALA content of chia seeds. This genome assembly will serve as a valuable resource for breeding, comparative genomics, and functional genomics studies of chia.

UPLC-ESI-MS/MS Profiling and Cytotoxic, Antioxidant, Anti-Inflammatory, Antidiabetic, and Antiobesity Activities of the Non-Polar Fractions of Salvia hispanica L. Aerial Parts

Salvia hispanica L. is an annual herbaceous plant commonly known as "Chia". It has been recommended for therapeutic use because of its use as an excellent source of fatty acids, protein, dietary fibers, antioxidants, and omega-3 fatty acids. A literature survey concerning phytochemical and biological investigations of chia extracts revealed less attention towards the non-polar extracts of S. hispanica L. aerial parts, which motivates us to investigate their phytochemical constituents and biological potentials. The phytochemical investigation of the non-polar fractions of S. hispanica L. aerial parts resulted in the tentative identification of 42 compounds using UPLC-ESI-MS/MS analysis with the isolation of β-sitosterol (1), betulinic acid (2), oleanolic acid (3), and β-sitosterol-3-O-β-D-glucoside (4). GLC-MS analysis of the seeds' oil showed a high concentration of omega-3 fatty acid, with a percentage of 35.64% of the total fatty acid content in the seed oil. The biological results revealed that the dichloromethane fraction showed promising DPPH radical-scavenging activity (IC₅₀ = 14.73 µg/mL), antidiabetic activity with significant inhibition of the α-amylase enzyme (IC₅₀ 673.25 μg/mL), and anti-inflammatory activity using in vitro histamine release assay (IC₅₀ 61.8 μg/mL). Furthermore, the dichloromethane fraction revealed moderate cytotoxic activity against human lung cancer cell line (A-549), human prostate carcinoma (PC-3), and colon carcinoma (HCT-116) with IC_50s 35.9 ± 2.1 μg/mL, 42.4 ± 2.3 μg/mL, and 47.5 ± 1.3 μg/mL, respectively, and antiobesity activity with IC₅₀ 59.3 μg/mL, using pancreatic lipase inhibitory assay. In conclusion, this study's findings not only shed light on the phytochemical constituents and biological activities of the non-polar fractions of chia but also should be taken as a basis for the future in vivo and clinical studies on the safety and efficacy of chia and its extracts. Further study should be focused towards the isolation of the active principles of the dichloromethane fraction and studying their efficacy, exact mechanism(s), and safety, which could benefit the pharmaceutical industry and folk medicine practitioners who use this plant to cure diseases.

Simultaneous Extraction of Bioactive Compounds from Olea europaea L. Leaves and Healthy Seed Oils Using Pressurized Propane

Olive leaves (OL) are products of olive cultivation with a high commercial value because they contain valuable bioactive compounds. Chia and sesame seeds have a high functional value because of their attractive nutritional properties. When combined in the extraction process, the two products constitute a product of high quality. The use of pressurized propane in vegetable oil extraction is advantageous because it provides solvent-free oil. This study aimed to combine two high-quality products to obtain oils with a unique combination of attractive nutritional properties and high levels of bioactive compounds. The mass percentage yields of the OL extracts with chia and sesame oils were 23.4% and 24.8%, respectively. The fatty acid profiles of the pure oils and their respective OL-enriched oils were similar. There was an aggregation of the 35% and 32% (v/v) bioactive OL compounds in chia and sesame oils, respectively. OL oils exhibited superior antioxidant capacities. The induction times of the OL extracts with the sesame and chia oils increased by 73% and 4.4%, respectively. Incorporating OL active compounds in healthy edible vegetable oils using propane as a solvent promotes the reduction of lipid oxidation, improves the lipid profiles and health indices of the oils, and forms a product with attractive nutritional characteristics.

Promising Bioregulators for Higher Water Productivity and Oil Quality of Chia under Deficit Irrigation in Semiarid Regions

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.

A chromosome-level genome assembly of chia provides insights into high omega-3 content and coat color variation of its seeds

Chia (Salvia hispanica) is a functional food crop for humans. Although its seeds contain high omega-3 fatty acids, the seed yield of chia is still low. Genomic resources available for this plant are limited. We report the first high-quality chromosome-level genome sequence of chia. The assembled genome size was 347.6 Mb and covered 98.1% of the estimated genome size. A total of 31 069 protein-coding genes were predicted. The absence of recent whole-genome duplication and the relatively low intensity of transposable element expansion in chia compared to its sister species contribute to its small genome size. Transcriptome sequencing and gene duplication analysis reveal that the expansion of the fab2 gene family is likely to be related to the high content of omega-3 in seeds. The white seed coat color is determined by a single locus on chromosome 4. This study provides novel insights into the evolution of Salvia species and high omega-3 content, as well as valuable genomic resources for genetic improvement of important commercial traits of chia and its related species.

Piperonylic acid alters growth, mineral content accumulation and reactive oxygen species-scavenging capacity in chia seedlings

p-Coumaric acid synthesis in plants involves the conversion of phenylalanine to trans-cinnamic acid via phenylalanine ammonia-lyase (PAL), which is then hydroxylated at the para-position under the action of trans-cinnamic acid 4-hydroxylase. Alternatively, some PAL enzymes accept tyrosine as an alternative substrate and convert tyrosine directly to p-coumaric acid without the intermediary of trans-cinnamic acid. In recent years, the contrasting roles of p-coumaric acid in regulating the growth and development of plants have been well-documented. To understand the contribution of trans-cinnamic acid 4-hydroxylase activity in p-coumaric acid-mediated plant growth, mineral content accumulation and the regulation of reactive oxygen species (ROS), we investigated the effect of piperonylic acid (a trans-cinnamic acid 4-hydroxylase inhibitor) on plant growth, essential macroelements, osmolyte content, ROS-induced oxidative damage, antioxidant enzyme activities and phytohormone levels in chia seedlings. Piperonylic acid restricted chia seedling growth by reducing shoot length, fresh weight, leaf area measurements and p-coumaric acid content. Apart from sodium, piperonylic acid significantly reduced the accumulation of other essential macroelements (such as K, P, Ca and Mg) relative to the untreated control. Enhanced proline, superoxide, hydrogen peroxide and malondialdehyde contents were observed. The inhibition of trans-cinnamic acid 4-hydroxylase activity significantly increased the enzymatic activities of ROS-scavenging enzymes such as superoxide dismutase, ascorbate peroxidase, catalase and guaiacol peroxidase. In addition, piperonylic acid caused a reduction in indole-3-acetic acid and salicylic acid content. In conclusion, the reduction in chia seedling growth in response to piperonylic acid may be attributed to a reduction in p-coumaric acid content coupled with elevated ROS-induced oxidative damage, and restricted mineral and phytohormone (indole-3-acetic acid and salicylic) levels.

Antioxidant and Immunomodulatory Properties of Chia Protein Hydrolysates in Primary Human Monocyte-Macrophage Plasticity

Chia (Salvia hispanica L.) seed has high potential in the development of functional food due to its protein content with a special amino acid profile. Among the hematopoietic-derived cells, monocytes are endowed with high plasticity, responsible for their pro- and anti-inflammatory function in M1 and M2 phenotype polarization, respectively. Indeed, monocytes are involved in several oxidative- and inflammatory-associated disorders such as cancer, obesity, and cardiovascular and neurodegenerative diseases. This study was designed to investigate the role of chia protein hydrolysates (CPHs) in primary human monocyte–macrophage plasticity response using biochemical, RT-qPCR, and ELISA assays. Our results showed that CPHs reduce ROS and nitrite output, as pro-inflammatory cytokine secretion, and enhance the expression and release of anti-inflammatory cytokines. In addition, CPHs reverse LPS-associated M1 polarization into M2. These findings open new opportunities for developing nutritional strategies with chia as a dietary source of biopeptides to prevent the development and progression of oxidative- and inflammatory-related diseases.

The Current State of Knowledge on Salvia hispanica and Salviae hispanicae semen (Chia Seeds)

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.

Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects

Cookies, which form the largest category of bakery snacks, are considered a good vehicle to introduce nutrients into the diet. In this study, to increase the nutritional value of traditional commercial cookies, wheat flour was substituted with defatted flours made from flax, sesame, chia, and poppy, which are byproducts of the oil extraction industry. The differences in the technological properties, nutritional composition, and consumer acceptance of the reformulated cookies were evaluated. The results show that the wheat cookies used as the control showed a more elastic behavior than the cookies elaborated with defatted seed flours, which showed a greater tendency to crumble. The use of defatted seed flours yielded cookies with a higher content of protein and fiber, and a lower content in carbohydrates than the wheat cookies. Consumer evaluations for the sesame and flax cookies were similar to those for the traditional wheat cookies, with positive assessments on all of the parameters evaluated. On the other hand, the cookies elaborated using chia and poppy flours received the least positive evaluations from consumers. Thus, the use of some defatted seed flours, mainly flax and sesame, is proposed as an interesting alternative to produce health-promoting cookies in order to cover the current demand for gluten-free products.

Amaranth, quinoa and chia bioactive peptides: a comprehensive review on three ancient grains and their potential role in management and prevention of Type 2 diabetes

Worldwide prevalence of Type 2 Diabetes (T2D) has become a major concern with several implications for public health, economy, and social well-being, especially in developing countries. Conventional pharmacological management of T2D have proved effective, but possess underlying side effects, leading the scientific community to research alternative compounds that exert beneficial effects on current therapeutic targets of T2D. Bioactive peptides (BAPs) from food sources, have shown relative advantages in this matter, moreover, BAPs have proved to impart anti-diabetic activity through one or more mechanisms such as enzymatic inhibition of α-glucosidase, α-amylase and DPP-IV. Several plants and animal have been used as protein sources of anti-diabetic BAPs, in the sense of this matter, the pseudo-cereals amaranth and quinoa, along with the ancestral grain chia, have gained attention. Due, to their high protein content and balanced amino-acid composition, along with proved anti-diabetic features, the three seeds are top choices for the obtention of anti-diabetic BAPs. With a comprehensive overview of the most recent reported in silico and in vitro anti-diabetic studies in relation to biomarkers α-glucosidase, α-amylase and DPP-IV, the present review aims to examine the current knowledge of amaranth, quinoa and chia derived anti-diabetic BAPs and their effects on T2D therapeutic markers.

Development of Real-Time Polymerase Chain Reaction Systems for the Detection of So-Called "Superfoods" Chia and Quinoa in Commercial Food Products

Chia (Salvia hispanica) and quinoa (Chenopodium quinoa) seeds are often referred to as a "superfood" or functional food as a result of the claims of numerous health benefits. This often resulted in a sudden increase in demand, which frequently exceeds existing supply capacities, fostering fraudulent practices, such as mislabeling and use of other species of inferior quality. To assess the authenticity of food products containing chia and quinoa, we developed real-time polymerase chain reaction systems for the detection of seeds of these plant species. The developed methodology using chia- and quinoa-specific primer-probe sets based on TaqMan technology was validated, and specificity, cross-reactivity, limit of detection, efficiency, and robustness were determined. The methods were successfully applied to 12 (chia) and 7 (quinoa) commercial samples, proving its suitability for the verification of the authenticity of chia- and quinoa-containing products in commercial trade.

Chia: Host Status for Meloidogyne incognita and Activity of Plant Extracts

Chia (Salvia hispanica L.) seeds are used for food, drinks, oil, and animal feed, and all plant parts are employed in traditional medicine. The growing demand for the seed has created a need for improved disease management. Plant-parasitic nematodes have been found on other Salvia spp., but none have been reported from S. hispanica. Chia has also not been tested for production of compounds active against these nematodes. Therefore, aqueous extracts from shoots and roots of six chia lines, Brad's Organic, Cono, E2, G3, G5, and W13.1, were tested in laboratory assays. Some concentrations of all extracts were nematotoxic, killing about one-third of Meloidogyne incognita (Kofoid & White) Chitwood second-stage juveniles (J2s) in shoot extracts and up to nearly half of J2s in root extracts. Hatch was generally not affected by the extracts. In greenhouse trials, all six chia lines were hosts of M. incognita. Chia line G3 had approximately two times or more eggs per gram of root than Brad's Organic or Cono. When cucumber seedlings were transplanted into soil amended with chopped chia shoots (2.3 or 2.5% weight of fresh shoots/weight of dry soil), galling and egg production on cucumber roots were not suppressed. To our knowledge, this is the first report that chia is a host to M. incognita (or any phytoparasitic nematode) and that chia shoots and roots produce compounds active against a nematode.

Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry

Chia and quinoa have gained popularity among consumers worldwide due to the wide variety of nutrients but also to the bioactive compounds that they contain. Lately, their processing has generated different coproducts (non-commercial grains, flour, partially deoiled flour, rich-fiber fraction, and oil, among others), which could be reincorporated to the food chain with important technological properties, antioxidant activity included. Both sets of ingredients have been revealed a great technological potential for meat product development and innovation, taking into account that oxidation is one of the main reactions responsible for their deterioration and shelf life reduction. This review focuses on the antioxidant compounds of chia and quinoa coproducts and on the strategies used to add them to meat products highlighting their effect on the lipid oxidation control. Apart from the different ways in which quinoa and chia can be incorporated into meat products and their antioxidant properties, innovative approaches for increasing this antioxidant effect and counteracting any negative alterations they may cause will be discussed.

Pseudocereals: a novel source of biologically active peptides

The interest in the research about underexploited foods has increased in the last two decades. Pseudocereals have been consumed by the ancient populations for hundreds of years. These plants that do not belong to the family of cereals, but that have properties and uses similar to them, stand out among underexploited foods. Some of the most representative species are quinoa, amaranth, chia and buckwheat. They do not contain gluten but high valued proteins and peptides can be obtained from them, as well as other nutritional and bioactive compounds such as flavonoids, phenolic acids, fatty acids, vitamins and minerals. Anticancer, antioxidant, anti-inflammatory, hypocholesterolemic and antihypertensive properties have been found and postulated for pseudocereals protein derived peptides. These interesting characteristics of pseudocereals are producing an increase of the relevance of these crops. The purpose of this work was to carry out an exhaustive revision of the scientific literature describing the biological activities of peptides and protein hydrolysates obtained from the most widely studied pseudocereals: quinoa, amaranth, chia and buckwheat.

Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils

Deer meat is characterized by low fat and cholesterol contents and high amounts of protein and polyunsaturated fatty acids. In this regard, the aim of this work was to assess the influence of pork backfat substitution by healthier oils on chemical composition, fatty acid profile, texture profile and sensory analysis of deer burger. In addition, pH, color parameters and lipid oxidation were evaluated at 0, 6, 12 and 18 days of storage. For this study, four different treatments of deer burgers-100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil-were elaborated. The fat replacement reduced fat and protein contents and increased moisture amounts, whereas ashes and texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with the animal fat replacement. In this regard, a significant decrease in saturated fatty acids was found in all reformulated batches, whereas in chia and linseed burger samples a dramatic increase in polyunsaturated fatty acids, omega-3 content and a reduction of n-3/n-6 ratio was observed. In the deer burger prepared with tiger nut oil a significant increase in monounsaturated fatty acids was found. Another important aspect is that the replacement of animal fat by tiger nut or linseed oil emulsion did not affect the global acceptance of deer burgers. Regarding color parameters, redness was the most affected during the whole display presenting a reduction around 50% after 18 days of storage. On the other hand, thiobarbituric acid reactive substances (TBARS) values were also affected by fat replacement and storage time, observing the highest values (2.43 mg MDA/kg) in deer burgers prepared with chia at the end of refrigerated period. Finally, from a commercial point of view, the possibility of making claims such as "low fat burgers", "reduced saturated fat" or "high content of omega-3" makes the reformulated burgers more attractive to the consumer.

Combined Effect of Chia Flour and Soy Lecithin Incorporation on Nutritional and Technological Quality of Fresh Bread and during Staling

The objectives of the present investigation are to study the interaction and optimize the blend composition of flour of grinded Chia seeds, combined to Soy lecithin, a bread making improver, in a way to enhance the nutritional/functional value of bread without impairing its technological quality and to delay its staling rate. Nine formulations were prepared following a Central Composite Design. Technological attributes were evaluated both for fresh and stored bread. In the Response Surface Methodology (RSM) a desirability function identified the optimum doses of chia and lecithin incorporation to obtain the highest specific volume and the lowest crumb firmness. Compared to the control, samples with chia and lecithin significantly increased the nutritional value of bread. An innovative and interesting synergy was found in lecithin/chia combination to enhance the specific volume, to reduce the initial crumb firmness and to delay bread staling by retarding crumb firmness and reducing its water loss during storage. Using the RSM, the optimum blend containing (4.04%-Chia/1%-Lecithin) showed fresh bread with maximum specific volume and minimum crumb firmness. Whereas, bread combining the optimum blend (3.43%-Chia/1%-Lecithin) and stored for two days at room temperature showed the minimum crumb firmness.

Impact of Processing and Intestinal Conditions on in Vitro Digestion of Chia (Salvia hispanica) Seeds and Derivatives

Chia seeds present with an excellent nutrient profile, including polyunsaturated fat, protein, fibre and bioactive compounds, which make them a potential food or ingredient to bring beneficial health effects. However, their tough structure could mean that these seeds remain hardly disrupted during digestion, thus preventing the release and digestibility of nutrients. In the present study, different chia products (seeds, whole flour, partially defatted flour and sprouts) were assessed in terms of proteolysis, lipolysis, calcium and polyphenols bioaccessibility and antioxidant activity. In vitro digestions were performed supporting standard intestinal (pH 7, bile salts concentration 10 mM) and altered (pH 6, bile salts concentration 1 mM) conditions. The altered conditions significantly reduced lipolysis, but not proteolysis. Regarding the food matrix, compared to the chia seeds, whole and partially defatted flour increased the hydrolysis of lipids and protein, relating to reduced particle size. Sprouting had an enhancing effect on proteolysis but prevented lipolysis. Calcium bioaccessibility dropped in all the samples in the two intestinal conditions. The digestion process led to increased polyphenols bioaccessibility in all the structures, but reduced antioxidant activity except in the milled structures. In conclusion, milling should be applied to chia seeds prior to consumption in cases where enhancing the potential uptake of macro and micronutrients is targeted, and sprouting is suitable to enhance protein digestibility and reduce lipolysis.

Exogenous p-Coumaric Acid Improves Salvia hispanica L. Seedling Shoot Growth

: p-Coumaric acid (p-CA) belongs to a family of natural esters of hydroxycinnamic acid compounds that have been shown to modulate plant growth and metabolism. In this study, we investigated the effect of exogenous p-CA on plant growth, reactive oxygen species (ROS)-induced oxidative damage, photosynthetic metabolism, osmolyte content and changes in superoxide dismutase (SOD) enzymatic activity. Exogenous p-CA improved Salvia hispanica (chia) growth by significantly enhancing shoot length, fresh and dry weights coupled with augmented levels of total chlorophyll and carotenoid contents. Furthermore, p-CA also triggered an induction in proline, glycine betaine (GB) and superoxide (O2∙-) levels while no changes were observed for hydrogen peroxide (H2O2) and downstream malondialdehyde (MDA) content. Also, no change in SOD activity was observed in the p-CA treatment relative to the control. Therefore, the results suggest that exogenous p-CA improves chia seedling growth possibly via activation of a ROS-signalling pathway involving O2∙- under the control of proline accumulation.

Dietary chia seeds (Salvia hispanica) improve acute dyslipidemia and steatohepatitis in rats

Chia seeds (Salvia hispanica L.) are rich in omega fatty acids. Dyslipidemia and steatohepatitis are diseases that require effective treatments in obese and non-obese patients. The aim was to evaluate the effect of chia intake on acute tyloxapol (TI)-induced dyslipidemia, on acute carbon tetrachloride (TC)-induced steatohepatitis, and on mixed damage (TC+TI) in non-obese rats. Four experimental groups were fed for 4 weeks a diet with established rodent food (DE), and four groups were fed a diet with 15% added chia (DC). Plasma samples were analyzed for total cholesterol, triglycerides, glucose, biochemical liver damage markers, and tumor necrosis factor-α (TNF-α). Liver samples were used to quantify glycogen, catalase, lipid peroxidation, and TNF-α. A histopathological analysis was performed. DC intake partially or totally prevented steatohepatitis, and reduced lipids in the dyslipidemic groups. The hypolipidemic and hepatoprotective effects of chia may be correlated to its high content of α-linolenic acid (omega-3) and phenolics. PRACTICAL APPLICATIONS: Metabolic syndrome is associated with non-alcoholic fatty liver disease (NAFLD) and non-alcoholic steatohepatitis (NASH), which are currently the most common causes of chronic liver disease, cirrhosis, and hepatocellular carcinoma (HCC) worldwide. Dyslipidemia is a significant risk factor for NAFLD and NASH. Non-obese patients may have NAFLD or NASH. Metabolic syndrome and dyslipidemia are more strongly associated with NAFLD in non-obese than in obese patients. This is the first study evaluating the hypolipidemic and hepatoprotective effects of chia seed intake on acute dyslipidemia and/or steatohepatitis caused by the individual or combined administration of the inducers tyloxapol and carbon tetrachloride, respectively, in non-obese rats. The pharmacological effects of dietary chia are correlated to its high content of omega-3 and omega-6 (1:1), protein, dietary fiber, and phenolics. The results suggest that inclusion of chia in diets of non-obese patients with dyslipidemia and/or NAFLD/NASH may improve their health state and preventing cirrhosis or HCC.

Bread Enrichment with Oilseeds. A Review

The use of oilseeds in bakery products has gained popularity in recent years, both for their organoleptic and nutritional characteristics. The aim of this work is to provide an overview of the studies centered on the use of oilseeds (flaxseed, chia, sunflower, pumpkin, sesame and poppyseed) in breads and other bakery products. This review highlights the effect of oilseeds on the mechanical and physical properties of bread according to the enrichment level, origin and way of addition (whole, crushed, oil or mucilage). In general, the incorporation of oilseeds improves the nutritional profile of bakery products with and without gluten, and provides several health benefits. Mucilages of oilseeds can also act as a fat replacer thanks to their properties. The incorporation of oilseeds modifies the rheology of the doughs, the volume of the products and their texture, affecting their organoleptic characteristics and their acceptability. Nevertheless, these changes will depend on the type of seed used, as well as on the method of addition.

Resistance-modifying Activity in Vinblastine-resistant Human Breast Cancer Cells by Oligosaccharides Obtained from Mucilage of Chia Seeds (Salvia hispanica)

The multidrug resistance (MDR) phenotype is considered as a major cause of the failure in cancer chemotherapy. The acquisition of MDR is usually mediated by the overexpression of drug efflux pumps of a P-glycoprotein. The development of compounds that mitigate the MDR phenotype by modulating the activity of these transport proteins is an important yet elusive target. Here, we screened the saponification and enzymatic degradation products from Salvia hispanica seed's mucilage to discover modulating compounds of the acquired resistance to chemotherapeutic in breast cancer cells. Preparative-scale recycling HPLC was used to purify the hydrolysis degradation products. All compounds were tested in eight different cancer cell lines and Vero cells. All compounds were noncytotoxic at the concentration tested against the drug-sensitive and multidrug-resistant cells (IC₅₀  > 29.2 μM). For the all products, a moderate vinblastine-enhancing activity from 4.55-fold to 6.82-fold was observed. That could be significant from a therapeutic perspective. Copyright © 2017 John Wiley & Sons, Ltd.

Physical properties of sugar cookies containing chia-oat composites

BACKGROUND

Omega-3 fatty acids of chia seeds (Salvia hispanica L.) and soluble β-glucan of oat products are known for lowering blood cholesterol and preventing coronary heart disease. Nutrim, oat bran concentrate (OBC), and whole oat flour (WOF) were composited with finely ground chia, and used in cookies at 20% replacement of wheat flour for improved nutritional and physical quality. The objective was to evaluate physical properties of chia-oat composites, dough, and cookies.

RESULTS

These composites had improved water-holding capacities compared to the starting materials. The geometrical properties and texture properties of the cookies were not greatly influenced by a 20% flour replacement using chia-OBC or chia-WOF composites. There was a decrease in the cookie diameter, and increases in the height of cookies and dough hardness using 20% Chia- Nutrim composite.

CONCLUSION

These fine-particle chia-oat composites were prepared by a feasible procedure for improved nutritional value and physical properties of foods. The cookies containing chia-oat composites can be considered a health-promoting functional food.

Detection and identification of the first viruses in chia (Salvia hispanica)

Chia (Salvia hispanica), an herbaceous plant native to Latin America, has become important in the last 20 years due to its beneficial effects on health. Here, we present the first record and identification of two viruses in chia plants. The comparison of the complete nucleotide sequences showed the presence of two viral species with the typical genome organization of bipartite New World begomovirus, identified as Sida mosaic Bolivia virus 2 and Tomato yellow spot virus, according to the ICTV taxonomic criteria for begomovirus classification. DNA-A from Sida mosaic Bolivia virus 2 exhibited 96.1% nucleotide identity with a Bolivian isolate of Sida micrantha, and Tomato yellow spot virus showed 95.3% nucleotide identity with an Argentine bean isolate. This is the first report of begomoviruses infecting chia as well as of the occurrence of Sida mosaic Bolivia virus 2 in Argentina.