Chia Seeds Research Articles

An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures

The effect of roasting of chia seed at different temperatures (90, 120, 150 and 180 °C) on bioactive constituents in extracts and on the quality of oil was evaluated. At higher temperatures, crude protein and ash contents increased, whereas total phenolic, flavonoid, carotenoid, and antioxidant activities decreased. The predominant phenolic constituents were myrcetin, and rosmarinic, 3, 4-dihydroxybenzoic, caffeic, and gallic acids, which all decreased with increasing temperatures. Notably, myrcetin content ranged from 75.59 mg/100 g (at 100 °C) to 85.49 mg/100 g (for control). Tocopherols (ɣ and α type) were predominant nutrients and their levels ranged from 654.86 mg/100 g (at 180 °C) to 698.32 mg/100 g (for control). Concentrations of linolenic (59.84%), linoleic (20.57%), and oleic (10.09%) acids from unroasted chia seeds were higher than those from roasted ones. This study revealed that chia seeds should be heated at temperatures below or equal to 90 °C in order to preserve their nutrient profile.

Study of bioaccessibility of cobalt species in berries and seeds by mass spectrometry techniques

In recent years, açai berries (Euterpe Oleracea M.), goji berries (Lycium barbarum L.), bilberries (Vaccinium myrtillus L.), and chia seeds (Salvia hispanica L.) have increased interest worldwide due to their nutritional value and health benefits. In the present study, SEC-ICP-MS and μ-HPLC-ESI-MS/MS were used for the investigation of cobalt speciation and evaluation of its bioaccessibility in these products. Total cobalt content was determined, and açai berries (0.348 ± 0.042 μg g−1) and chia seeds (0.352 ± 0.036 μg g−1) were found as the best sources of this element. Different elution profiles of the extracts of examined berries and seeds obtained with the use of ammonium acetate, Tris-HCl, and SDS suggested that cobalt is bound by different bioligands in each biomatrix.The bioaccessibility of cobalt species was evaluated by SEC-ICP-MS. On the chromatograms of extracts obtained after simulation of gastrointestinal digestion, peaks corresponding to low molecular mass (17.00–1.35 kDa) cobalt complexes were observed. In the case of goji berries, their intensities were significantly higher on chromatograms of gastrointestinal than gastric extract. In enzymatic extracts, different forms of vitamin B12 were identified by μ-HPLC-ESI-MS, including its natural forms—methylcobalamin (Me-Cbl) and adenosylcobalamin (Ado-Cbl).

Effect of Three Polysaccharides (Inulin, and Mucilage from Chia and Flax Seeds) on the Survival of Probiotic Bacteria Encapsulated by Spray Drying

Chia seed mucilage (CM), flaxseed mucilage (FM), and inulin (INL) were used as encapsulating agents to evaluate the possibility of increasing the survival of Lactobacillus casei var. rhamnosus, renamed recently to Lacticaseibacillus rhamnosus, after spray drying. Moreover, the viability of encapsulated L. rhamnosus was determined during the 250 day storage period at 4 °C. In a second stage, the conditions that maximized the survival of L. rhamnosus were evaluated on other probiotic bacteria (Lactiplantibacillus plantarum, Bifidobacterium infantis, and Bifidobacterium longum). Additionally, the viability of encapsulated probiotics during the 60 day storage period at 4 and 25 °C was evaluated. The conditions that maximize the survival of L. rhamnosus (90%) predicted by a face-centered central composite design were 14.4% w/v of maltodextrin, 0.6% w/v of CM, and 90 °C of inlet air temperature. Additionally, under these encapsulating conditions, the survival of L. plantarum, B. infantis, and B. longum was 95%, 97%, and 96%, respectively. The probiotic viability improved during storage at 4 °C but decreased at 25 °C. The highest viability values obtained for probiotics during spray drying and during storage suggest a thermoprotector effect of CM, which would ensure an optimal probiotic efficacy in the product, thus promoting its utilization in the food industry.

Effect of Ethanol and Methanol on the Total Phenolic Content and Antioxidant Capacity of Chia Seeds (Salvia hispanica L.)

The use of methanol and ethanol for the extraction of antioxidant compounds in Chia Seed (Salvia hispanica L.) is studied, but only the effect of a single concentration of these solvents was evaluated. However, factors such as the nature and the concentration of the solvents determines the content of phenolic compounds, the antioxidant capacity and the possible use of the extract. For this reason, it is necessary to have a detailed study of different extraction conditions to find the optimum. The objective of this work was to evaluate the effect of different concentrations of ethanol and methanol and the hexane treatment on the extraction of phenolic compounds and the antioxidant capacity of the Chia Seeds extracts. The greatest total phenolic content was obtained in the 50% aqueous ethanol and methanol extracts. Nevertheless, all the extracts showed a high DPPH scavenging activity. With exception of 100% ethanol extract, no significant differences were found between the extracts treated with and without hexane. No significant differences were found in the extraction yields of the 80% aqueous ethanol and methanol extracts, but the aqueous methanol extract presented lower IC50. The FTIR and UV-VIS spectra of the aqueous ethanol and methanol Chia extracts suggest differences in the composition of the extracts. It is possible to extract the phenolic compounds from the Chia Seeds with different concentration of ethanol and methanol, which will allow to select the appropriate extraction conditions according to the application of the extract.

Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds.

The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour were used to substitute 5 and 10% wt/wt of wheat flour in the bread formulations. The water absorption, dough development time and stability of blends with the presence of mucilage and the incorporation of 10% wt/wt of chia flour demonstrated the highest values in comparison with the other ones. The specific volume of the flour variants with 5% wt/wt of chia flour with mucilage were similar to the control bread; while those formulated with chia flour without mucilage exhibited a lesser volume. The incorporation of 10% wt/wt of chia flour in the formulations caused a decrease in the technological quality of the bread as expected. The bread crust and crumb colour parameters were mainly influenced by the level of chia flour substitution, which resulted in a decrease in lightness and h values. The substitution of wheat flour with 5% wt/wt of chia flour counterparts with mucilage improved the technological quality of the breads. The different oil content of the chia flours did not show any significant influence on overall quality or texture.

NUTRITIONAL PROPERTIES OF CHIA SEEDS AND THEIR SANITARY SAFETY

Currently, there are more and more requirements not only to the quality of food, but also to the raw materials it is made from. This leads to the search for new, non-traditional products. One of these is chia seeds (Salvia hispanica). The article provides data on their useful properties. The high demand for chia seeds is due to their unique chemical composition. The main feature of the seeds of this crop is that they contain many chemical substances of high calorific and biological value, as compared with cereals and oilseeds traditionally grown in Ukraine. In chia seeds, there are 30–35% of fat, 25–41% of carbohydrates, and 20–22% of protein. Chia seeds are a valuable source of vitamin B, calcium, potassium, iron, zinc, and copper. The fatty acid composition of this crop indicates a high content of polyunsaturated fatty acids. 63.3% of them is linolenic fatty acid, which belongs to ω-3 acids and is important for the brain function, growth, and development of a living organism. That is why it is so important to find optimal ways of preparing freshly harvested chia seeds so as to extend their shelf life. These ways must take into account the biological and chemical characteristics of this crop, and make it possible to preserve its consumer properties for further targeted processing. The article presents the results of studying the quality indicators and microbiological condition of chia seeds to establish how long they can be safely stored and to assess the sanitary safety of this crop. It has been shown that within the period of 6 months, the greatest changes in the quality of chia seed oil are observed at 25°C: there is a significant increase in the acid and peroxide values and a decrease in the iodine value (the latter indicates spoilage of chia seeds). Lowering the air temperature to 5°C slows down the enzymatic processes that take place in chia seeds, and inhibits the increase of the acid and peroxide values of fat, which ensures retention of the consumer properties of seeds. It has been established that the seeds of the crop under study can be stored, without any loss of their quality, for 6 months at 5–15°C and the relative humidity 60–70%. All the beneficial properties of chia seeds are due to their unique composition, so they are supposed to be widely used for specialised and functional nutrition

Studies on Antioxidant and Anti-obesity Activity of Salvia hispanica (Chia) Seeds Extracts

Obesity is a condition in which large amount of fat is stored in adipose tissue. Obesity is the greatest risk for many diseases like coronary heart disease, type 2 diabetes millions associated with insulin resistance, arthritis disorder, hypertension and cancers. Currently, the available drugs for obesity have been associated with number of side effects when compared with allopathic drugs. Salvia hispanica was one of the member of Lamiaceae family, collected to study the antiobesity activity. Extraction of Salvia hispanica using different solvents was done and tested for the presence of phytochemical constituents and the antimicrobial activity was monitored to evaluate the zone of inhibition. Further, antioxidant potential activity such as DPPH, FRAP and H2O2 assay was studied. Percentage of inhibition of Salvia hispanica was calculated and was observed as in capturing the free radicals present in the body. The surface and cross-sectional morphology Salvia hispanica extract nanoparticles was examined by using SEM. High ALA content make chia a perfect as it is associated with lower incidence of Cardiovascular diseases. This metabolic syndrome is mediated by inflammatory pathways. Hence, the in vitro activity of anti-inflammatory assay was performed by inhibition of albumin denaturation and anti-obesity activity was performed by lipase inhibition assay. Thus the result indicates that the seed extracts of Salvia hispanica possess antiobesity activity.
 Keywords: Salvia hispanica, anti-obesity, cholesterol, Antioxidant, lipase inhibition

Genetic identification of flax, chia and sesame seeds in processed foods

Chia, sesame and flax seeds are becoming increasingly more frequent components of functional foods because of their proven health benefits. The identification of plant components in complex matrices is generally performed using DNA typing. This method is a fast and economic tool widely applied to assess the genetic origin and authenticity of products from the food supply chain. The aim of this study was to compare two DNA-based methods, quantitative polymerase chain reaction high-resolution melting (qPCR-HRM) and endpoint PCR, used to identify chia, flax and sesame seeds in laboratory-made and commercial products. For this purpose, an endpoint PCR and qPCR-HRM methods were developed. DNA was extracted from chia, sesame and flax seeds, laboratory-made and commercial products. The analysis of flax, chia and sesame melting profiles using HRM post-PCR analysis allowed the identification of chia, sesame and flax in processed foods. The results obtained showed that qPCR-HRM is a cost-effective and efficient method for the identification, authentication and/or detection of seeds in processed food and complex matrices containing chia, sesame and flax.

Intake of soluble fibre from chia seed reduces bioaccessibility of lipids, cholesterol and glucose in the dynamic gastrointestinal model simgi®

The role of soluble fibres on hypoglycemic and hypocholesterolemic effects has been widely documented, but the effect on glucose and cholesterol binding capacity of soluble fibre extracted from chia seed mucilage has not been studied until now. In the present research, dynamic gastrointestinal model simgi® combined with absorption static techniques have been used to explore the effect of chia seed mucilage at 0.75 and 0.95% w/w on the bioaccessibility of glucose, dietary lipids and cholesterol along the gastrointestinal tract.Glucose bioaccessibility was reduced when 0.95% of chia mucilage was present in sugar food models. The total reduction of glucose bioaccessibility reached a maximum of 66.7% while glucose dialysis retardation index presented its maximum of 53.4% at the end of small intestine digestion. The in vitro studies with lipid food models, showed that the presence of both, 0.75 and 0.95% of chia seed mucilage caused substantial reductions on the bioaccessibility of free fatty acids (16.8 and 56.1%), cholesterol (18.2 and 37.2% respectively) and bile salts (4.8 and 64.6%), revealing a clear dependence on fibre concentration. These innovative results highlight the potential functionality of the soluble fibre extracted from chia seeds to improve lipid and glycemic profiles and suggest the dietary health benefits of this new soluble fibre source as an ingredient in functional foods designed to reduce the risk of certain non-communicable diseases.

The Effects of Moringa Leaves and Chia Seeds on Some Blood Parameters and Histopathology of Liver and Kidney to Boost Immunity of Diabetic Rats

Abstract: This investigation aimed to evaluate the effect of moringa leaves, chia seeds and mixture of both on supporting immunity of male diabetic rats. Thirty (30) adult male Sprague Dawley rats were divided into five groups. Group (1): Normal rats fed on basal diet as control negative (C-), Group (2): Control positive (C+) (untreated group). Group (3): Diabetic rats fed on basal diet and moringa leaves (5%). Group (4): Diabetic rats fed on basal diet and chia seeds (5%). Group (5): Diabetic rats fed on basal diet and mixture of both (moringa leaves & chia seeds) (5%). At the end of experiment, after 28 days of feeding, all serum samples were analyzed for different parameters. Injection with alloxan caused a significant decrease in the level of Hb, Ht, RBC, WBC, Neutrophils, Lymphocytes, Monocytes, Eosinphils and Basophils while a significant increase was recorded in Plt and organs weight. Diabetic rats treated with various experimental diets, showed the improvement in all previous parameters, indicating enhancement of immunity. Immunity was enforced better by chia seeds, then moringa leaves, both the mix diet was the best, indicating a synergistic action. يهدف هذا البحث إلى تقييم تأثير أوراق المورينجا وبذور الشيا والخليط منهما علي رفع مناعة ذکور الفئران المصابة بالسکر. تم تقسيم ثلاثون فأر من الذکور البالغين سبراغ داولي إلى خمس مجموعات. مجموعة (1): وهي المجموعة الضابطة السالبة (-) تغذت على الوجبة الأساسية ، المجموعة (2): وهي المجموعة الضابطة الموجبة (+) وهي الفئران المصابة بالسکر وتغذت على الوجبة الأساسية. المجموعة (3): الفئران المصابة بالسکر التي تغذت علي اوراق المورينجا بنسبة 5%. المجموعة (4): الفئران المصابة بالسکر التي تغذت على بذور الشيا بنسبة 5 %. المجموعة (5): الفئران المصابة بالسکر التي تغذت على الاثنين معا بترکيز 5%.. في نهاية التجربة ، بعد 28 يوما من التغذية ، تم تقدير الاختبارات البيوکيميائية للدم. الحقن بالألوکسان سبب ارتفاع الصفائح الدموية و وزن الأعضاء وانخفاض مستويات الهيموجلوبين والهيماتوکريت وکرات الدم الحمراء والبيضاء و العدلات ، الخلايا الليمفاوية ، الوحيدات ، الحمضات والخلايا القاعدية في الفئران المصابة بالسکر وتحسنت النتائج باستخدام الأغذية المعالجة مما يدل على تعزيز المناعة. ولقد تحسنت المناعة اکثر عند استخدام بذور الشيا بالمقارنة بأوراق المورينجا – مع ملاحظة ان الغذاء الخليط کان هو الأفضل مما يشير إلى وجود تأثير معزز عند استخدام کلا المصدريين النباتيين فى الغذاء. الکلمات المفتاحية : مرض السکرى - اوراق المورينجا - بذور الشيا.

Germination of chia seeds submitted to saline stress.

Salinity, of both soil and water, is one of the main causes of crop yield decline. Within this context, the objective of this study was to evaluate the influence of different salts on the germination of chia seeds. The experiment was conducted in a BOD chamber at a constant temperature of 20 °C and in the presence of light. The seeds were placed on paper soaked with aqueous solutions of calcium chloride (CaCl2), sodium chloride (NaCl), potassium chloride (KCl), and magnesium chloride (MgCl2), at the osmotic potentials zero, -0.10, -0.20, -0.30, and -0.40 MPa. The effect of the salinity was evaluated using a germination test, with counts on days 7 and 14 after sowing. Based on the results, chia seeds tolerate concentrations of NaCl to -0.4 MPa and KCl to -0.20 MPa. The salts CaCl2 and MgCl2 had a negative effect on the germination and vigor of the chia seeds for the osmotic potentials -0.30 MPa and -0.20 MPa, respectively.

Using Pan Bread Enriched with Chia Seeds to Reduce some Side Effects of Fatty Liver Induced with Fructose in Male Rats

ABSTRACT Non- alcoholic fatty liver disease (NAFLD) is a metabolic disorder characterized by excessive triglyceride accumulation in hepatocytes. NAFLD has increased in conjunction with obesity in Egypt. This research investigated the chemical analysis and sensory evaluation of pan bread and pan bread enriched with Chia seeds and the effects of the consumption of pan bread enriched with Chia seeds on fatty liver rats.Forty-eight male Albino rats were divided into six groups (n= 8 rats). The two negative control groups one of them was fed on basal diet and other fed on basal diet with pan bread and 32 rats were fed on basal diet and additional 25 % of fructose in water to induce fatty liver, and reclassified into positive control group which fed on basal diet and pan bread and 3 treated rat groups that treated with 300g Pan bread enriched with various three level (4%, 6% and 8% chia seeds powder / kg diet. The treated period was designed for 28 days after rat’s administrated 25% fructose dissolved in drinking water for 8 weeks for inducing fatty liver.The Results showed that, Chia seeds contain high amounts of protein, dietary fiber and unsaturated fatty acids. It is also rich in phenolic compounds which considered as antioxidants.The results revealed that, the control (+ve) rat group showed significant decrease in body weight,food intak and food efficiency ratio but significant increase in serum (AST, ALT, ALP, GGT), bilirubin, glucose, T. lipids, TC, TG, LDL-c, urea, creatinine, and tumor necrosis factor (TNF,α) at P≤0.05 in compared with - ve control group and all treated groups.while all treated rat groups showed significant inecrease in body weight,food intak and food efficiency but significant decrease in serum (AST, ALT, ALP, GGT), bilirubin, glucose, T. lipids, TC, TG, LDL-c, urea, creatinine, and tumor necrosis factor (TNF,α) at P≤0.05 in compared with +ve control group. In conclusion, the administration of pan bread enriched with Chia seeds can lower the side effects of fructose to induced fatty liver in rats and improve the healthy status with improved of fatty liver function استخدام خبز القالب المعزز ببذور الشيا للحد من بعض الآثار الجانبية للکبد الدهني التاتج عن تناول الفرکتوز في ذکورالفئران. مرض الکبد الدهني غير الکحولي (NAFLD) هو اضطراب فى التمثيل الغذائى يتميز بالتراکم المفرط للدهون الثلاثية في خلايا الکبد. لوحظ ازدياد نسبة مرض الکبد الدهني غير الکحولي بالتزامن مع السمنة في مصر.کان الهدف من هذه الدراسة هو تقدير الترکيب الکيميائي والتقييم الحسي وتاثير استهلاک خبز القالب الکنترول والخبز القالب المعزز ببذور الشيا علي الفئران المصابه بالکبد الدهني وکما تم استخدام ثمانيه و أربعون من ذکور الفئران البيضاء قسمت إلي ست مجموعات (کل مجموعة = 8 فئران) ،حيث تم استخدام(16) فئران کمجموعتين ضابطتيين سالبتين الاولي تتغذت على النظام الغذائي الأساسي والثانية تغذت علي النظام الغذائي الأساسي مع الخبز الغير معزز. بينما باقى المجاميع 32 من ذکور الفئران تم تغذيتها على النظام الغذائي ألاساسي مع 25% فرکتوز مذاب فى ماء الشرب لمدة ثمانية أسابيع متتالية للاصابة بالکبد الدهني ، تم إعادة تقسيم الفئران کمجموعة ضابطه موجبة والتي تتغذت على النظام الغذائي الأساسي مع الخبز الغير معزز ثم باقى ثلاث مجموعات من الفئران تمت معالجتها بمستويات مختلفة من خبز القالب المستبدل بدقيق بذور الشيا بنسبة 4 ٪ ، 6 ٪ ، 8 ٪. واستمرت فترة التجربة لمدة 28 يوما بعد الاصابة بالکبد الدهنى بتناول الفرکتوز لمدة ثمانية اسابيع. أظهرت النتائج أن بذور الشيا غنية بالمرکبات الفينولية التي تعتبر من مضادات الأکسدة. کما أشارت النتائج إلى أن المجموعة الضابطة الموجبة اظهرت نقص معنوي في الزيادة في الوزن والمتناول من الطعام ونسبة کفاءةالغذاء ومستوى الدهون مرتفعة الکثافة (HDL-c). وزيادة معنوية عالية في سيرم الدم لانزيمات الکبد والکلى والبيليروبين ومستوى الجلوکوز والدهون الکلية والکوليستيرول الکلى والجلسريدات الثلاثية وعامل تکوين الاورام والدهون منخفضة الکثافة.وذلک بالمقارنة بالمجموعة السالبة والمجموعات المعالجة کما اظهرت نتائج جميع المجموعات المعالجة زيادة معنوية في وزن الجسم والطعام المتناول ونسبة کفاءة الغذاء و مستوى الدهون مرتفعة الکثافة (HDL-c). ونقص معنوي في سيرم الدم لانزيمات الکبد والکلى والبيليروبين ومستوى الجلوکوز والدهون الکلية والکوليستيرول الکلى والجلسريدات الثلاثية وعامل تکوين الاورام والدهون منخفضة الکثافة.وذلک بالمقارنة بالمجموعة الموجبة ونستخلص من نتائج الدراسة ان تناول خبز القوالب المدعم ببذور الشيا يعمل علي تقليل الآثار الجانبية للکبد الدهني ويساعد علي تحسين وظائف الکبد الدهني في الحالة الصحية في الفئران المصابة بالکبد الدهني من الفرکتوز. الکلمات الأفتتاحية: الکبد الدهني غير الکحولي ــ الفئران ــ الفرکتوز - بذور الشيا ــ التحاليل الکيميائية الحيوية.

Isolation and functional caharacterization of chia (Salvia hispanica) proteins

Abstract The objective was to isolate and characterize the proteins of chia seeds cultivated in the Mexican southeast. The main protein fraction was glutelins (42.94%) that had the highest Water Absorption Capacity (WAbC). Prolamins had the highest Water Adsorption Capacity (WAdC) (1.83 g/g). Glutelins registered the highest Water Holding Capacity (WHC). A higher Oil Holding Capacity (OHC) of chia protein fractions was registered in globulins and a higher Organic Molecule Absorption Capacity (OMAbC) was registered in albumin fractions (5.5 g/g of sample). At pH 2, 4 and 6, the glutelins registered a higher Emulsifying Capacity (EC) while, at pH 8 and 10, the prolamins recorded a higher EC percentage. Chia fractions registered the highest Foam Capacity (FC) values at pH 8 for globulins and pH 2 for albumins, prolamins and glutelins. Foaming and emulsifying stability (FS and ES) was greatly influenced by pH.

Chia Seed (Salvia hispanica L.) Digested Total Protein Prevented Adipose Tissue Inflammation and Reduce Obesity Complications in Mice Fed a High-Fat Diet

Abstract Objectives To evaluate the effects of digested total proteins (DTP) from chia seed to prevent adipogenesis and adipose tissue inflammation in mice fed a high-fat diet. Methods C57Bl/6 black mice (n = 44; 8 weeks old) where divided in 4 groups (n = 12 each): negative control (NC; standard diet AIN-93M); positive control (PC; high fat diet- HFD- 60% of lipids); normal diet + DTP (NH; standard diet + 400 mg/kg of body/day of DTP); high-fat diet plus DTP (HFH; HFD + 400 mg/kg of body/day of DTP). After 9 weeks of treatment, the animals were euthanized and the blood and the adipose tissue (total) were collected. Plasma was used to analyze total cholesterol, high-density (HDL) and low-density (LDL) lipoprotein cholesterol, triacylglycerides (TGL), aspartate (AST) and alanine (ALT) aminotransferase levels by colorimetry. Waist circumference was measured by metric tape in the middle portion between the anus and mouth and the quantity of p-p65-NF-κB and PPAR-Y ELISA test. Histomorphometric analysis was determined in adipose tissue staining with hematoxylin/eosin to determined adipocytes area and foci of inflammation by the average of 1000 cells/group. Data were analyzed by ANOVA and post-hoc of Newman-Kews (P < 0.05). The study protocol was approved by the Ethics Committee of the Federal University of Viçosa (Protocol 01/2019). Results DTP from chia seed reduced the plasmatic levels of total cholesterol (−17.5%), LDL (−42.8%), TGL (−12.3%), and waist circumference (−5.5%) in obesity mice DTP-treated (P < 0.05). The treatment with DTP reduced the adipocytes area in HFH group by −15.1% and the foci of inflammation in −78.1% in comparison with PC (P < 0.05). The levels of p-p65-NF-κB in adipose tissue were reduced by DTP in mice fed a HFD in −41.1% (P < 0.05). However, PPAR-γ levels, body fat (%), Lee index, and HDL levels were not changed by DTP (P > 0.05). The levels of AST and ALT were not affected by HFD or DTP (P > 0.05). Conclusions DTP from chia seed had an anti-inflammatory and even an anti-adipogenic effect. These results show the effectiveness of digested proteins from chia seed against obesity and its associated inflammation. Funding Sources CNPq and CAPES (Brazil), and ACES (USA).

Protein Digests and Pure Peptides from Chia Seed (Salvia hispanica L) Prevented Adipogenesis and Its Associated Inflammation by Inhibition of PPAR-γ and NF-κB Pathways

Abstract Objectives To evaluate the mechanism of action of the effect of digested total proteins (DTP), albumin, and glutelin from chia seed to prevent and inhibit inflammation in 3T3-L1 adipocytes. Methods Preadipocytes (3T3-L1) were differentiated into mature adipocytes and received DTP, digested albumin, or glutelin (1 mg/ml) from chia seed together with conditioned medium (CM) from inflamed macrophages during 48 h (prevention), or the digested samples were added after 48 h of CM-stimulated inflammation (inhibition). ROS and cytokines secretion (IL-10, IL-12, IL-6, MCP-1, PGE2, and TNF-α) were analyzed by ELISA and lipid accumulation by oil red-O staining, triglyceride content, lipase activity and expression of proteins (PPAR-γ, SREBP1, FAS, LPL, COX-2, iNOS, and NF-κB) by western-blot. The interactions of peptides with FAS, MAGL, and PPAR-γ were evaluated in silico. Data analyses were performed in triplicate from two independent experiments by ANOVA and post-hoc of Tukey (P < 0.05). Results DTP and digested albumin and glutelin in both, prevention and inhibition of induced inflammation, decreased the expression of PPAR-γ more than 50% (P < 0.05). Digested samples reduced TNF-α secretion, ROS production, lipid accumulation, iNOS and COX-2 expression, especially glutelin (−71, −53, −15, −75, and -85%, respectively) on prevention of inflammation. Albumin digest inhibited NO and PGE2 (−42 and 64%, respectively). DTP reduced the lipase activity (−13%), triglyceride content (−27%), and NF-κB expression (−48%) (P < 0.05). On inhibition of inflammation, only SREBP-1 expression was reduced more than 33% (P < 0.05) by every digested protein. DTP was effective to reduce LPL (-32%), FAS (−29%), iNOS (−52%), and COX-2 (−66%) expression, as well as NO secretion (−15%), and triglyceride content (−18%) (P < 0.05). Peptides TGPSPTAGPPAPGGGTH and YLGAHPGTAN, from digested albumin, showed the highest interaction with PPAR-γ (−9.1 kcal/mol) and MAGL (−7.8 kcal/mol), respectively. Peptide APSPPVLGPP from DTP, showed the highest interaction with FAS (−9.8 kcal/mol). Conclusions Digested samples from chia seed were effective in preventing and even inhibiting inflammation in adipocytes by inhibition of PPAR-γ and NF-κB pathways which highlight the effectiveness these digested proteins against obesity complications. Funding Sources CNPq and CAPES (Brazil), and NIFA HATCH (USA).

Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread.

Chia seeds and chia flour could be used as ingredients to enrich foods owing to their high amount of nutrients. The goal of this investigation was to provide further information about how replacing wheat flour with chia ingredients (seeds, whole flour, semi-defatted, and low-fat flours) affects the nutritional and functional value of bread. The higher levels of proteins, lipids and minerals determined in raw chia flours directly affected the increase of these nutrients. High levels of phytates were found in chia ingredients (5.1–6.6 μmol/g d.b.), which affect Zn and Fe bioavailability, as predicted by phytate/mineral molar ratios. Bread with chia had a high amount of linoleic acid, especially in bread with chia seeds, owing to protection of seed integrity during baking. Chia ingredients did not show limiting essential amino acids such as lysine, which is deficient in cereals. Glycemic index was lower in bread with chia ingredients compared to control. The beneficial effects on glucose metabolism together with the nutritional and functional characteristics could be clinically important for prevention of metabolic diseases.

Characterization of free and insoluble-bound phenolics of chia (Salvia hispanica L.) seeds

The content, antioxidant activity and composition of free and bound phenolics from chia seeds were investigated. The free phenolics were extracted by using ethanol and methanol of analytical purity, 70% v/v ethanol and by 70% v/v methanol. The bound phenolics were extracted from seeds after alkaline hydrolysis was done. The phenolics content obtained by aqueous-alcoholic solutions was higher than the content obtained by using the pure alcoholic solution (for 20.8% by 70% methanol and 41.2% by 70% ethanol). The content of bound phenolics was 932 μg g−1. Among the identified phenolic compounds the apigenin 4'-O-glucoside was the most abundant, and among the acids, a rosmarinic was the most abundant in free phenolic extract and caffeic acid in bound. The correlation coefficients indicated the DPPH method and reducing power were more suitable for assessing the antioxidant activity than the FRAP method.

New Insights into the Antimicrobial Properties of Hydrolysates and Peptide Fractions Derived from Chia Seed (Salvia hispanica L.).

Bioactive peptides derived from chia (Salvia hispanica) seed with antioxidant, antihypertensive, and anti-inflammatory activities have been well documented; however, few studies describe the antimicrobial properties of these peptides, which is of great interest not only in the prevention of food-borne diseases but also food spoilage. The aim of this study was to generate chia seed peptides using microwave-assisted hydrolysis with sequential (alcalase + flavourzyme) enzymes (AF-MW), fractionate them into 3-10 and < 3kDa fractions, and evaluate their potential antimicrobial activity towards Escherichia coli, Salmonella enterica, and Listeria monocytogenes. Overall, the peptide fraction < 3kDa showed higher antimicrobial activity than both chia seed hydrolysate and peptide fraction 3-10kDa. Furthermore, the < 3kDa fraction showed remarkable increase in membrane permeability of E. coli (71.49% crystal violet uptake) and L. monocytogenes (80.10% crystal violet uptake). These peptides caused a significant extension in the lag phase, decreases in the maximum growth, and growth rate in the bacteria and promoted multiple indentations (transmembrane tunnels), membrane wrinkling, and pronounced deformations in the integrity of the bacterial cell membranes. Finally, a select group of peptides in the AF-MW < 3kDa fraction contained 16 sequences with cationic and hydrophobic character, with seven of them sharing the exact same sequence (GDVIAIR) and eight of them having the amino acid K as either N- or C-terminal or both. In conclusion, our results indicate that bioactive peptides obtained from chia seed proteins by microwave and enzymatic hydrolysis could be employed as antimicrobial agents in foods and therapeutic applications.

Perubahan Karakteristik Fisik Model Minuman Biji Chia Akibat Proses Pemanasan, Perubahan pH, Penambahan Gula dan Garam

Chia seed is rich in protein, lipid, and carbohydrates as well as bioactive compounds such as phenol. The outer layer of chia seed is made of insoluble polysaccharide (mucilage) which is able to absorb water. For this reason, chia seed is potentially used as a functional ingredient in beverages. This study aimed to evaluate the changes of physical characteristics of chia seeds in beverage models (water absorption capacity or WAC and capsule thickness of chia seeds, and viscosity of beverage model) as the effect of heating temperatures (70, 90oC) and heating times (1, 2 hours), pH changes (3, 5, 7), the addition of sugar (0, 15%) and salts (1% KCl and 1% CaCl2) at 3% and 5% chia seeds. The results showed that the pH of the beverage models affected the WAC, viscosity and capsule thickness. The higher the pH, the greater the WAC, viscosity, and capsule thickness. Sugar concentration and heating time did not affect the physical charac-teristics of chia seeds, whereas the heating temperature only showed a significant effect at pH 3. Addition of CaCl2 1% caused the increase of WAC for approximately twice compared to that of KCl 1%.

Harnessing the technological potential of chia seeds in the technology of cream-whipped candy masses

The technological properties of chia seeds have been studied. It has been established that the degree of their swelling depends on the type of a medium (water, albumin solution, fat) and the state of seeds (whole seeds or ground seeds). It was noted that the whole seeds have a higher capacity to retain water than the ability to retain an albumin solution or fat, by 1.87 and 17.28 times, and the ground seeds – by 1.75 and 17.49 times, respectively. Their capacity to swell improves after grinding regardless of the type of a medium. In addition, the ground seeds have a better fat-emulsifying ability but they do not demonstrate the foaming properties. The whole chia seeds have good foaming properties. It is possible to obtain a whipped protein mass, which is not worse than the control sample in terms of stability and foaming capacity, in case of replacing 40 % of dry albumin with whole chia seeds. We recommend adding the whole chia seeds at the stage of the whipping of protein mass, and the ground seeds – at the stage of obtaining a fat emulsion semi-finished product in the production of cream-whipped candy masses. Thus, the formulation amount of dry albumin and fat decreases. The addition of 30 % of whole seeds and 30 % of ground seeds helps reduce the density of structured cream-whipped candy mass by 6.7 %. A further increase in the dosage of the additive leads to a slight increase in the value of the density indicator. In addition, an increase in the content of chia seeds causes an increase in the strength indicator of samples. The organoleptic analysis showed that the structured cream-whipped candy masses with the most studied dosage of chia seeds have the densified structure, uneven porosity, and strong, viscous consistency. It was found that the dosage of whole seeds should equal 40 % by weight of egg albumin, and the dosage of ground seeds – 40 % by weight of fat to ensure the high quality of cream-whipped candy masses. The obtained results are of practical importance for improving the technology of cream-whipped candy masses towards decreasing the formulation amount of albumin and margarine. The addition of chia seeds would improve the nutritional and biological values of cream-whipped candies