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The growing consumer demand for healthier products has stimulated the development of nutritionally enhanced meat products. However, this can result in undesirable sensory consequences to the product, such as texture alterations in low-salt and lowphosphatemeat foods. Additionally, in themeat industry, economical aspects have stimulated researchers to use all the animal parts to maximize yields of marketable products. This paper aimed to show some advances in the use of enzymes in meat processing, particularly the application of the proteolytic enzymes transglutaminase and phytases, associated with nutritional, technological, and environmental improvements. [ABSTRACT FROM AUTHOR]

Objective: The aim of this study was to investigate the effects of chia seed and chia oil on heat shock protein (HSP) and related parameters in diet-induced obese rats. Methods: Animals were divided in six groups: control, high-fat and high-fructose diet (HFF), and HFF with chia seed or chia oil in short (6-wk) and long (12-wk) treatments. Plasma indicators of glucose tolerance and liver damage, skeletal muscle expression of antioxidant enzymes, and proteins controlling oxidative energy metabolism were determined. The limit of significance was set at P < 0.05. Results: The HFF diet induced glucose intolerance, insulin resistance, oxidative stress, and altered parameters related to obesity complications. The consumption of chia seed or chia oil did not reduce body weight gain or abdominal fat accumulation. However, chia seed and chia oil in both treatments improved glucose and insulin tolerance. Chia oil in both treatments induced expression of HSP70 and HSP25 in skeletal muscle. Short treatment with chia seed increased expression of HSP70, but not HSP25. Chia oil in both treatments restored superoxide dismutase and glutathione peroxidase expression. Extended treatment with chia seed and short treatment with chia oil restored peroxisome proliferator-activated receptor-g coactivator-1α (PGC-1α) expression. Conclusion: Chia oil restored the antioxidant system and induced the expression of a higher number of proteins than chia seed. The present study demonstrated new properties and molecular mechanisms associated with the beneficial effects of chia seed and chia oil consumption in diet-induced obese rats. [ABSTRACT FROM AUTHOR]

The objective of this study was to chemically and nutritionally characterize the commercial chia seeds and oil from Chile and investigate their antioxidant potential by different in vitro methods. The chia seed presented a good source of protein (25.32 g/100 g), oil (30.22 g/100 g) and total dietary fiber (37.50 g/100 g), with predominant insoluble fiber (35.07 g/100 g). The main fatty acids, ranked order of abundance, were α-linolenic acid > linoleic acid > palmitic acid ∼ oleic acid > stearic acid. The triacylglycerols (TAG) in chia oil were identified by direct mass spectrometry using the easy ambient sonic-spray ionization (EASI-MS) technique and linolenic acid (Ln) was present in the most TAG found. The oil also presented a low peroxide index value (2.56 mEq peroxide/kg). The samples exhibited a high antioxidant activity by the various in vitro methods evaluated; it is due to the presence of phenolic compounds in the seed or oil, which were, mainly, myricetin, quercetin, kaempferol, chlorogenic acid and 3,4-dihydroxyphenylethanol-elenolic acid dialdehyde (3,4-DHPEA-EDA). Our results therefore suggest that Chilean chia seeds and oil should be considered as functional ingredients with high antioxidant potential in food products with commercial applications. [ABSTRACT FROM AUTHOR]

The objective of this study was to chemically and nutritionally characterize the commercial chia seeds and oil from Chile and investigate their antioxidant potential by different in vitro methods. The chia seed presented a good source of protein (25.32 g/100 g), oil (30.22 g/100 g) and total dietary fiber (37.50 g/100 g), with predominant insoluble fiber (35.07 g/100 g). The main fatty acids, ranked order of abundance, were α-linolenic acid > linoleic acid > palmitic acid ∼ oleic acid > stearic acid. The triacylglycerols (TAG) in chia oil were identified by direct mass spectrometry using the easy ambient sonic-spray ionization (EASI-MS) technique and linolenic acid (Ln) was present in the most TAG found. The oil also presented a low peroxide index value (2.56 mEq peroxide/kg). The samples exhibited a high antioxidant activity by the various in vitro methods evaluated; it is due to the presence of phenolic compounds in the seed or oil, which were, mainly, myricetin, quercetin, kaempferol, chlorogenic acid and 3,4-dihydroxyphenylethanol-elenolic acid dialdehyde (3,4-DHPEA-EDA). Our results therefore suggest that Chilean chia seeds and oil should be considered as functional ingredients with high antioxidant potential in food products with commercial applications. [ABSTRACT FROM AUTHOR]