Inclusion of chia seeds (Salvia hispanica L.) and pumpkin seeds (Cucurbita moschata) in dairy sheep diets

Chia (Salvia hispanica L.) seed (CS) and Pumpkin (Cucurbita moschata) seed (PS) are used in ruminant diets as energy sources. The current experiment studied the impact of dietary inclusion of CS and PS on nutrient intake and digestibility, milk yield, and milk composition of dairy sheep. Twelve primiparous Texel × Suffolk ewes [70 ± 5 days in milk (DIM); 0.320 ± 0.029 kg milk yield] were distributed in a 4 × 3 Latin square design and fed either a butter-based control diet [CON; 13 g/kg dry matter] or two diets with 61 g/kg DM of either CS or PS. Dietary inclusion of CS and PS did not alter live weight (p >0.1) and DM intake (p >0.1). However, compared to the CON, dietary inclusion of both CS and PS increased the digestibility of neutral detergent fiber (p <0.001) and acid detergent lignin (p < 0.001). Milk production (p = 0.001), fat-corrected milk (p < 0.001), and feed efficiency (p < 0.001) were enhanced with PS, while the highest milk protein yield (p < 0.05) and lactose yield (p < 0.001) were for CS-fed ewes. Compared to the CON diet, the ingestion of either CS and/or PS decreased (p < 0.001) the C16:0 in milk. Moreover, both CS and PS tended to enhance the content of C18:3n6 (p > 0.05) and C18:3n3 (p > 0.05). Overall short-term feeding of CS and/or PS (up to 6.1% DM of diet) not only maintains the production performance and digestibility of nutrients but also positively modifies the milk FA composition.

Enrichment of a fruit-based smoothie beverage with omega-3 fatty acids from microencapsulated chia seed oil

BACKGROUND

Omega-3 fatty acids are known for their various health benefits. Chia is the richest vegetable source of omega-3 fatty acids. However, its oil is highly susceptible to oxidative deterioration and should be protected for incorporation into food matrices. This work aimed to study the incorporation of different chia oil microcapsules in a powdered beverage, analyzing the effect on the physicochemical characteristics and stability during storage.

RESULTS

Different types of microcapsules were obtained: monolayer microcapsules using sodium caseinate and lactose as wall material, and multilayer microcapsules produced through electrostatic deposition using lecithins, chitosan, and chia mucilage as the first, second, and third layers, respectively. The results demonstrated an efficient enrichment of smoothies, with omega-3 fatty acid values ranging from 24.09% to 42.73%, while the original food matrix powder lacked this component. These powder beverages exhibited low moisture content (≤ 2.91%) and low water activity (≤ 0.39). The aerated, packed density and compressibility assays indicated that adding microcapsules made the powders less dense and compressible. The color of the original powdered beverage was not modified. The dispersibility reflected an acceptable instantaneity, reaching the maximum obscuration after 30 s of stirring. The solubility of all the enriched products was higher than 70%, whereas the pH was ~6.8. The contact angle between the powder and liquid indicated an excellent ability to be reconstituted in water. The analysis of the glass transition temperature showed that the storage temperature (25 °C) was adequate. The peroxide value of all the products was low throughout the storage (≤ 1.63 meq peroxide kg-1 of oil at 90 days at 25 ± 2 °C), thus maintaining the quality of the microencapsulated chia oil.

CONCLUSIONS

The results suggest that incorporating the monolayer and multilayer chia oil microcapsules that were studied could be a viable strategy for enriching smoothies with the omega-3 fatty acids present in chia seed oil. © 2023 Society of Chemical Industry.

A review of the functional activities of chia seed and the mechanisms of action related to molecular targets

In recent years, as a functional potential pseudocereal, chia seed (Salvia hispanica L.) has been of great interest for its comprehensive nutritional profile and attractive qualities after ingestion. It is reported that a reasonable dietary supplementation of chia seed (CS) contributes to the prevention and treatment of acute and chronic diseases (inflammation, diabetes, hypertension, obesity, kidney stone, etc.). CS contains a variety of bioactive macromolecular substances, such as oil, protein and gum, which manifest distinguished health-promoting activities in both in vivo and in vitro research studies. This article provides a comprehensive compendium on the functional importance of CS, in the context of biological activities and mechanism of actions of CS. Specifically, CS and its components alleviate inflammation and regulate glucose and fatty acid metabolism by regulating key influencing factors in the adenosine 5'-monophosphate-activated protein kinase (AMPK), mitogen-activated protein kinases (MAPK), nuclear factor kappa B (NF-κB), peroxisome-activated receptor gamma (PPAR-γ) and transforming growth factor-beta (TGF-β) pathways and the insulin receptor substrate (IRS)-mediated insulin signaling pathway. In the meantime, predictions of metabolic pathways of CS peptides based on the known tracks of newly researched active peptides were proposed, with the aim of emphasizing the enormous research space of CS peptides compared to other functional active peptides.

The Techno-Functionality of Chia Seed and Its Fractions as Ingredients for Meat Analogs

Eating practices are changing due to awareness about meat consumption associated with social, ethical, environmental, and nutritional issues. Plant-based meat analogs are alternatives to conventional meat products that attempt to mimic all the inherent characteristics of meat fully. Therefore, the search for raw materials that provide these characteristics is increasing. Chia seeds have excellent potential as a functional ingredient in these products since they are a source of proteins, lipids, and fibers. Allied with this, the full use of chia through the seed and its fractions highlights the numerous beneficial characteristics of the formulation regarding nutritional characteristics and techno-functionality. Therefore, this review aims to highlight the potential of chia seed and its fractions for applications in meat-like products. Chia seeds are protein sources. Chia oil is rich in polyunsaturated fatty acids, and its application in emulsions ensures the oil's nutritional quality and maintains its technological characteristics. Defatted chia flour has a high protein content and can be used to extract chia mucilage. Due to its high emulsification capacity, chia mucilage is an effective ingredient for meat products and, consequently, meat-like products. Therefore, this literature review demonstrates the strategic potential of using chia seeds and their fractions to develop meat analogs.

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.

Chemical Composition, Fatty Acid Profile, Phenolic Compounds, and Antioxidant Activity of Raw and Germinated Chia (Salvia hispanica L.) Seeds

The consumption of chia seeds has become popular due to their beneficial health properties and the germination of chia seeds seems to further enhance these properties. This study aimed to evaluate the changes in the nutritional composition of chia seeds after germination for 3 and 6 days. Chemical composition, fatty acid profile, phenolic content and antioxidant capacity were determined. The indices of lipid quality, atherogenicity, thrombogenicity, and the n-6/n-3 ratio were calculated. Chia sprouts presented a significant increase in minerals, proteins, and a reduction in total lipid content with maintenance of lipid quality. Total phenolic content decreased significantly as germination time increased, but there was a significant increase in the amount of rosmarinic acid. Chia sprouts showed a significant increase in antioxidant potential when compared to raw chia seeds. As a conclusion, the results of this study demonstrated that chia seed germination is a simple, economical, and short-term process capable of improving the nutritional composition of the seeds.

Antibacterial properties of peptides from chia (Salvia hispanica L.) applied to pork meat preservation

Chia-derived peptides might represent a novel alternative to conventional preservatives in food. Despite the antibacterial potential of these molecules, their food application is still limited. This study aimed to evaluate chia-derived peptides' antibacterial and antibiofilm potential in food preservation. The peptides YACLKVK, KLKKNL, KLLKKYL, and KKLLKI were synthesized, and their antibacterial activity against Listeria monocytogenes, Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, and Salmonella Enteritidis was evaluated through microdilution tests. A bacterial killing kinetic assay determined bacterial growth over time. The ability to prevent and eradicate S. aureus biofilm was assessed by crystal violet staining. The hemolytic and cytotoxic activities were determined in human red blood cells and fibroblasts using free hemoglobin detection and (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide) assays, respectively. Finally, a microbial challenge was performed on meat samples inoculated with L. monocytogenes and S. Enteritidis to determine their inhibitory effects on pork meat. Results showed the potential antibacterial activity of these peptides, with minimum inhibitory concentrations ranging from 0.23 to 5.58 mg/mL. Biofilm inhibition percentages were above 40%, and eradication percentages were lower than 20%. In vitro assays in human red blood cells and fibroblasts demonstrated that peptides are not hemolytic or cytotoxic agents. In microbiological challenge testing, KKLLKI showed the most promising antibacterial effects against S. Enteritidis on refrigerated pork meat samples. These findings suggest that chia-derived peptides have the potential as natural food preservatives due to their antibacterial and antibiofilm properties. Notably, KKLLKI demonstrated promising antibacterial effects against Salmonella spp. on a complex food matrix, such as pork meat. PRACTICAL APPLICATION: Chia-derived peptides can be a safer alternative to synthetic preservatives in the food industry because the latter may be detrimental to human health. Salmonella spp. growth on chilled pork meat was shown to be inhibited by the peptide KKLLKI, indicating that the use of these peptides may offer a more secure and natural alternative to synthetic preservatives.

Chia (Salvia hispanica L.) Seeds Contain a Highly Stable Trypsin Inhibitor with Potential for Bacterial Management Alone or in Drug Combination Therapy with Oxacillin

The emergence of antibiotic resistance poses a serious and challenging threat to healthcare systems, making it imperative to discover novel therapeutic options. This work reports the isolation and characterization of a thermostable trypsin inhibitor from chia (Salvia hispanica L.) seeds, with antibacterial activity against Staphylococcus aureus sensitive and resistant to methicillin. The trypsin inhibitor ShTI was purified from chia seeds through crude extract heat treatment, followed by affinity and reversed-phase chromatography. Tricine-SDS-PAGE revealed a single glycoprotein band of ~ 11 kDa under nonreducing conditions, confirmed by mass spectrometry analysis (11.558 kDa). ShTI was remarkably stable under high temperatures (100 °C; 120 min) and a broad pH range (2-10; 30 min). Upon exposure to DTT (0.1 M; 120 min), ShTI antitrypsin activity was partially lost (~ 38%), indicating the participation of disulfide bridges in its structure. ShTI is a competitive inhibitor (Ki = 1.79 × 10-8 M; IC50 = 1.74 × 10-8 M) that forms a 1:1 stoichiometry ratio for the ShTI:trypsin complex. ShTI displayed antibacterial activity alone (MICs range from 15.83 to 19.03 µM) and in combination with oxacillin (FICI range from 0.20 to 0.33) against strains of S. aureus, including methicillin-resistant strains. Overproduction of reactive oxygen species and plasma membrane pore formation are involved in the antibacterial action mode of ShTI. Overall, ShTI represents a novel candidate for use as a therapeutic agent for the bacterial management of S. aureus infections.

Chia (Salvia hispanica L.) flour modulates the intestinal microbiota in Wistar rats fed a high-fat and high-fructose diet

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.

Vasorelaxant Activity of Salvia hispanica L.: Involvement of the Nitric Oxide Pathway in Its Pharmacological Mechanism

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.

Multi-omic analyses reveal the unique properties of chia (Salvia hispanica) seed metabolism

Chia (Salvia hispanica) is an emerging crop considered a functional food containing important substances with multiple potential applications. However, the molecular basis of some relevant chia traits, such as seed mucilage and polyphenol content, remains to be discovered. This study generates an improved chromosome-level reference of the chia genome, resolving some highly repetitive regions, describing methylation patterns, and refining genome annotation. Transcriptomic analysis shows that seeds exhibit a unique expression pattern compared to other organs and tissues. Thus, a metabolic and proteomic approach is implemented to study seed composition and seed-produced mucilage. The chia genome exhibits a significant expansion in mucilage synthesis genes (compared to Arabidopsis), and gene network analysis reveals potential regulators controlling seed mucilage production. Rosmarinic acid, a compound with enormous therapeutic potential, was classified as the most abundant polyphenol in seeds, and candidate genes for its complex pathway are described. Overall, this study provides important insights into the molecular basis for the unique characteristics of chia seeds.

Transcriptomic Responses of Salvia hispanica to the Infestation of Red Spider Mites (Tetranychus neocaledonicus)

Salvia hispanica (chia) is a highly nutritious food source and has gained popularity due to its high omega-3 fatty acid content. Red spider mites are a serious problem in the production of S. hispanica. However, no study has been conducted to analyze the defensive response to the infestation of red spider mites in S. hispanica. To elucidate the molecular mechanisms of the defensive response of S. hispanica to red spider mites, we performed a transcriptomic analysis of S. hispanica when infested by red spider mites. In the comparative assessment of leaf transcriptomes, a total of 1743 differentially expressed genes (DEGs) were identified between control and mite-infested S. hispanica. From these, 1208 (69%) transcripts were upregulated and 535 (31%) were downregulated. The DEGs included transcription factors, defense hormones, and secondary metabolites that were either suppressed or activated in response to spider mite herbivory. Gene Ontology (GO) enrichment analysis revealed that plant secondary metabolites, such as glucosinolates, and signaling pathways, including the jasmonic acid signaling pathway, may play an important role in the defense against red spider mites. This study provides novel insights into the defense response of S. hispanica to insect herbivory and could be a resource for the improvement of pest resistance in the chia.

Leaf metabolomics and molecular networking of wild type and mutant genotypes of chia (Salvia hispanica L.)

Salvia hispanica L., commonly named Chia, is a food plant from Central America and Australia, producing seeds whose consumption has been increasing in the last decade. Several articles analysed the seeds metabolite content. However, few is known about Chia leaves. This work is the first report on the whole metabolite profile of chia leaves, determined by spectroscopic methods including NMR, GC-MS and LC-MS coupled with chemometrics analysis. Additionally, molecular networking has been applied to the LC-MS data to determine the flavonoid composition. Different chia sources were compared: one commercial (black) and three early flowering (G3, G8 and G17) mutant genotypes cultivated at two irrigation regimes (50 and 100%). Organic extracts were mainly composed by saturated and mono- and polyunsaturated fatty acids with palmitic being the most abundant followed by oleic and linolenic acids. Aqueous extracts contained glucose, galactose, and fructose as main sugars. Flavonoids were based on vitexin and orientin and their analogues. Chemical composition of early flowering genotypes was quite similar to commercial black chia with the exception of G8 showing significant differences in the polar phase. A generally highest content of omega-9 fatty acids has been found in the early flowering genotypes along with high content of nutraceuticals suggesting them as a potential source of raw materials for the food/feed industry.

Assessing the pharmacological and biochemical effects of Salvia hispanica (Chia seed) against oxidized Helianthus annuus (sunflower) oil in selected animals

Oil oxidation is important in terms of taste, nutritive component quality and toxic effect of the oil. In this study, the oxidized sunflower oil was used along with chia seed in rabbits for the determination of its effects on various hematological and serum biochemical parameters as well as on liver histopathology. Three rabbits were fed with oxidized oil (obtained by heating) at the dose rate of 2 ml/kg body weight by mixing it with green fodder. The other rabbit groups were fed with Chia seed at dose rate of 1, 2 and 3 g/kg along with oxidized sunflower oil. Chia seed was fed alone to three rabbits at the dose rate of 2 g/kg body weight. All rabbits were fed regularly for twenty-one days. For the determination of hematological and biochemical parameters, whole blood and serum samples were collected on different days during feeding period. For histopathology, liver samples were used. Significant changes (p<0.05) were noted in the hematology and biochemical indices in the rabbits that were fed with oxidized sunflower oil alone, and along with different doses of Chia seed. In a dose-dependent manner, all these parameters were significantly improved (p<0.05), when the amount of Chia seed was increased. The biochemical and hematological indices were in normal range in the group fed only with Chia seed. In oxidized oil fed group, liver histopathological analysis showed that cholestasis was present at both sides (bile pigment secretion) and zone 3 necrosis with mild inflammatory cells. Mild vacuolization of hepatocytes was also observed. In Chia seed fed group, hepatocyte vacuolization and mild necrosis was noted. It was concluded that oxidized sunflower oil alters the biochemical and hematological parameters and causes liver abnormalities. Chia seeds act as an antioxidant and retrieve those alterations.

Ethnopharmacology, Nutritional Value, Therapeutic Effects, Phytochemistry, and Toxicology of Salvia hispanica L.: A Review

AIMS

The purpose of this review was to emphasize the nutritional value, and pharmacological and phytochemical properties of Salvia hispanica, as well as its toxicological evaluation.

BACKGROUND

Salvia hispanica L. (S. hispanica), also called chia seeds, is an annual herbaceous plant belonging to the family Lamiaceae. It is a species of medicinal and dietary plant used since ancient times by the Maya and Aztecs. Its product is an indehiscent dry fruit that is commonly called a seed. It is utilized for its health benefits and uses in cooking.

OBJECTIVE

The study aimed to investigate the pharmacological, phytochemical, and toxicological properties of S. hispanica seeds. The research also attempted to explore and compile all existing knowledge and data on these seeds' nutritional value and medical applications.

MATERIALS AND METHODS

The current review was conducted using numerous scientific databases, including Science Direct, Scopus, PubMed, Google Scholar, etc. The correct plant name was verified from plantlist.org. The results of this search were interpreted, analyzed, and documented based on the obtained bibliographic information.

RESULTS

S. hispanica is a pseudo cereal that is consumed by the world's population because of its preventive, functional, and antioxidant characteristics, attributable to the presence of lipids, dietary fiber, protein, phenolic compounds, vitamins, and minerals. According to research, chia offers hypoglycemic, antimicrobial, anticancer, anti-inflammatory, antioxidant, antihypersensitive, anti-obesity, and cardioprotective properties. Chia consumption has grown because of its favorable benefits on obesity, cardiovascular disease, diabetes, and several forms of cancer. These advantages are mostly due to the high concentration of essential fatty acids, dietary fiber, antioxidants, flavonoids, anthocyanins, vitamins, carotenoids, and minerals found in this seed. Based on the beneficial components, chia seeds have enormous potential in the areas of health, food, animal feed, medicines, and nutraceuticals. Finally, toxicological investigations have indicated the greater doses of chia seed extracts as safe.

CONCLUSION

The current evaluation has focused on the distribution, chemical composition, nutritional value, and principal uses of S. hispanica in order to determine future research requirements and examine its pharmacological applications through clinical studies.

Chia (Salvia hispanica L.) Seed Germination: a Brief Review

Chia (Salvia hispanica L.) is a seed native to northern Mexico and southern Guatemala that has started to be consumed in recent years in other regions of the world owing to its nutritional and functional properties. Germination of chia seeds seems to be able to further improve these properties, and it has been the subject of some studies. In general, germination has proven to be a simple and inexpensive process capable of improving the content of phenolic compounds and the antioxidant capacity of foods, as well as reducing antinutritional factors that interfere with nutrient absorption. A particular characteristic of chia seeds is that they produce mucilage when they are hydrated. For this reason, the germination conditions of the seed need to be adapted. The nutritional guidelines of some countries, such as Brazil, Germany and Sweden, recommend that the diet of the population should be more plant-based, thus encouraging the consumption of foods with a high content of bioactive compounds and nutrients, e.g., germinated seeds. This review briefly explored the germination conditions of chia seeds as well as the changes in phytonutrient content and antinutritional factors after their germination process. The main information available in the literature is that germination of chia seeds can increase the contents of protein, fiber, and total phenolic compounds. As a conclusion, germination of chia seeds is favorable for increasing their health benefits and nutritional value. However, chia germination parameters should be adjusted and microbiological risks should be properly evaluated.

A new approach to nanocomposite carbohydrate polymer films: Levan and chia seed mucilage

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.

Clinical, Nutritional, and Functional Evaluation of Chia Seed-Fortified Muffins

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.

α-Linolenic acid rich-chia seed modulates visceral adipose tissue collagen deposition, lipolytic enzymes expression, insulin signaling and GLUT-4 levels in a diet-induced adiposity rodent model

Given obesity and its associated metabolic disorders have reached epidemic proportions, the study of therapeutic strategies targeting white adipose tissue (WAT) are of main research interest. We previously shown that α-linolenic acid-rich chia seed was able to ameliorate a wide range of metabolic disorders including body fat accretion in sucrose-rich diet (SRD)-fed rats, an experimental model of visceral adiposity and insulin resistance. However, the mechanisms involved are not fully clarified. The aim of this study was to evaluate the effect of chia seed administration upon WAT remodeling and key enzymes that controls lipolysis, insulin signaling (tAKT, pAKT), and GLUT-4 levels in different visceral fat pad depots (epididymal -eWAT- and retroperitoneal -rWAT- adipose tissues) of SRD-fed rats. Results showed that chia seed reduces adipocytes hypertrophy, the increased lipid content and collagen deposition in both WAT. These changes were accompanied by a significant reduction of HSL and ATGL protein levels in eWAT and HSL protein levels in rWAT. Moreover, chia seed restored the altered expression pattern of the pAKT observed in SRD-fed rats, and modulated GLUT-4 levels. Chia seed could be a dietary intervention of great relevance with potential beneficial effects in the management of body fat excess and WAT function.

The performance and mechanism of simultaneous removal of calcium and heavy metals by Ochrobactrum sp. GMC12 with the chia seed (Salvia hispanica) gum as a synergist

A bacterium Ochrobactrum sp. GMC12, capable of biomineralization and denitrification, was employed to investigate the performance and mechanism of heavy metals removal. A chia seeds (Salvia hispanica) gum was proposed as a synergist for the first time. The results showed that strain GMC12 reduced Ca²⁺, Cd²⁺, Zn²⁺, and nitrate by 83.38, 98.89, 98.95, and 100% (2.09, 0.29, 0.55, and 0.79 mg L^-1 h^-1), respectively, over 96 h continuous determination experiments. The concentration gradient test revealed that strain GMC12 would effectively remove Cd²⁺ and Zn²⁺ by 99.80 and 99.91% (0.67 and 1.35 mg L^-1 h^-1), respectively, under the synergistic effect of gum (1.0%, w/v). The SEM-EDS and XRD manifested that Ca²⁺, HMs ions, and anionic groups coated on the bacteria surface to form CaCO₃, Ca₅(PO₄)₃OH, CdCO₃, Cd₅(PO₄)₃OH, ZnCO₃, and Zn₂(PO₄)OH. The fluorescence spectrometry and fourier transform infrared (FTIR) spectra illustrated that extracellular polymeric substance (EPS) was the key product for the nucleation site of bacteria, and the gum promoted the accumulation of bio-precipitates and accelerated the removal of HMs. In this research, Ochrobactrum sp. GMC12 exhibited great potential in wastewater treatment and chia seeds gum would go deep into material preparation and wastewater treatment due to its non-toxic nature, high viscosity, and advantageous morphology.

[Evaluation of the hypoglycemic effect of a peptide fraction of chia seeds (Salvia hispánica L.) in male Wistar rats induced with alloxan]

INTRODUCTION

Introduction: diabetes research with peptides from foods has been conducted in animal experiments to be later applied to humans. Objective: the main purpose of this work was to evaluate in rats the hypoglycemic effect of a peptide fraction of chia seeds derived by enzymatic hydrolysis. Materials and methods: from chia flour a protein-rich fraction was obtained, which was hydrolyzed with pepsin-pancreatin system enzymes to yield a peptide fraction (> 10 kDa) by ultrafiltration. Five rat groups (one normoglycemic and four diabetized with alloxan) were used. A sucrose tolerance curve was performed, providing the disaccharide before measurement. Blood was taken from the tip of the tail at 0 (before sugar), 30, 60, 90, and 120 minutes. Results: the protein content of chia flour was 49.51 %. The peptide fraction (> 10 kDa) had 91 % of protein. A dose of 50 mg/kg showed in rats a tendency to decrease blood glucose within the first hour, but no significance was found between the target and the doses evaluated. There was no decrease in glucose absorption vs. the reference drug. At 120 min postprandial, no differences were found between doses, water, and acarbose, showing a return to the baseline status. The tolerance curve in diabetic rats was opposite to that of acarbose, so there was no relationship between the drug's mechanism of action and this analyzed effect. Conclusion: the peptide fraction of chia of > 10 kDa showed no hypoglycemic effect at the single dose that was administered.

Assessing the Levisticum officinale Koch. essential oil as a novel preservative for stored chia seeds (Salvia hispanica L.) with emphasis on probable mechanism of action

The present study was undertaken to explore the inhibitory effect of Levisticum officinale Koch. essential oil (L_offEO) on the growth and aflatoxin B₁ secretion by Aspergillus flavus (AF-LHP-SH1, aflatoxigenic strain) causing deterioration of stored chia seeds (Salvia hispanica). The chemical profile analysis of L_offEO by GC-MS analysis revealed the presence of α-terpinyl acetate (26.03 %) as a major component followed by terpineol <1- > (24.03 %) and citronellal (24.03 %). Results on antifungal and antiaflatoxigenic activity indicated that L_offEO at 2.0 and 1.75 μL/mL caused complete inhibition of growth and aflatoxin B₁ production, respectively. Antifungal toxicity of L_offEO was strongly correlated with the inhibition of ergosterol content, leakage of cellular ions, and disintegration of membrane permeability. Reduction in cellular methylglyoxal by L_offEO indicated a novel antiaflatoxigenic mechanism of action. The L_offEO showed moderate free radical quenching activity in DPPH assay (IC₅₀ = 26.10 μL/mL) and exhibited remarkable inhibitory efficacy against lipid peroxidation of chia seeds. In addition, L_offEO presented strong in situ antiaflatoxigenic efficacy, and exhibited non-phytotoxic nature, acceptable sensory characteristics, and favorable safety profile (LD₅₀ = 19786.59 μL/kg), which recommends its practical utilization as a novel and safe preservative to improve the shelf life of stored chia seeds from fungal infestation and aflatoxin B₁ contamination.

β-Carotene biofortification of chia sprouts with plant growth regulators

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.

Chia Seed Oil Ameliorates Doxorubicin-Induced Cardiotoxicity in Female Wistar Rats: An Electrocardiographic, Biochemical and Histopathological Approach

Doxorubicin (DOX) is a potent anti-cancer antibiotic that was widely used for treatment of various cancers. It produces free radicals which result in extreme dose-limiting cardiotoxicity. This study investigated the cardioprotective potential of chia seed oil, an active polyphenolic nutraceutical against doxorubicin-induced cardiotoxicity in Wistar rats. Twenty-four female Wistar rats were divided into four groups (n = 6) which consist of normal control, DOX control, test-A and test-B group. Animals were prophylactically treated with two different doses of test drug, i.e. chia seed oil 2.5 ml/kg/day and 5 ml/kg/day in test-A and test-B groups orally for 7 days. Doxorubicin (25 mg/kg; single dose) was administered intraperitoneally to DOX control, Test-A and Test-B animals on the seventh day to induce cardiotoxicity. ECG analysis was done before and after treatment. Besides ECG, CK, CK-MB, LDH, AST, MDA and GSH were analyzed. DOX had significantly altered ECG, CK, CK-MB, LDH, AST, MDA and GSH. Pre-treatment with chia seed oil significantly alleviated DOX-induced ECG changes and also guarded against DOX-induced rise of serum CK, CK-MB and AST levels. Chia seed oil alleviated histopathological alteration in DOX-treated rats. It also significantly inhibited DOX-induced GSH depletion and elevation of MDA. The present study revealed that chia seed oil exerts cardioprotection against doxorubicin-induced cardiotoxicity in female Wistar rats. Our study opens the perspective to clinical studies to precisely consider chia seed oil as a potential chemoprotectant nutraceutical in the combination chemotherapy with doxorubicin to limit its cardiotoxicity.