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BACKGROUND: Quinoa contains far more nutrients than any traditional grain crop. It is known that terpenoids in quinoa have anti‐inflammatory and antitumor effects, but their role in reversing drug resistance remains unclear. RESULTS: Our previous studies showed that quinoa‐derived terpenoid compounds (QBT) can inhibit the occurrence and development of colon cancer. This study further indicates that QBT markedly reverse drug resistance of colon cancer. The results showed that QBT combined with 5‐fluorouracil (5‐Fu) treatment significantly enhanced the chemotherapy sensitivity of HCT‐8/Fu, compared with 5‐Fu treatment alone. Moreover, we found that QBT significantly reduced the expression of drug‐resistant proteins (P‐gp, MRP1, BCRP), and increased the accumulation of chemotherapy drugs. Taking P‐gp as the target for biogenesis prediction analysis, results showed that upregulation of miR‐495‐3p enhanced the chemosensitivity of drug‐resistant HCT‐8/Fu cells. Besides, the results showed that miR‐495‐3p was abnormally methylated in HCT‐8/Fu compared with HCT‐8 colon cancer cells. The expression of methyltransferases DNMT1, DNMT3a and DNMT3b was abnormal. After QBT treatment, the expression level of methyltransferases returned to normal. In addition, the QBT + 5Fu group showed inhibition of tumors in nude mice. CONCLUSION: QBT treatment downregulated the expression of drug‐resistant protein P‐gp by inhibiting the methylation of miR‐495‐3p, and enhanced the accumulation of 5‐Fu in vivo, which in turn reversed its chemoresistance. This suggests that QBT has potential ability as a new drug‐resistance reversal agent in colorectal cancer. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION The phytopathogenic genus Fusarium can cause damage such as root and stem rot in economically important crops, with significant implications. To seek a sustainable method for controlling this phytopathogen in seeds, the antifungal activity of essential oils (EOs) from thyme (Thymus vulgaris) and oregano (Origanum vulgare) was evaluated against isolates of F. graminearum, F. equiseti, F. culmorum and F. oxysporum originating from quinoa (Chenopodium quinoa) crops in the Boyacá (Colombia).Initially, the effectiveness of commercial fungicides against the mentioned phytopathogenic fungi was evaluated. Upon verifying that these isolates exhibited high resistance to these compounds, the EOs were assessed as a potential control alternative. A disk diffusion assay demonstrated complete in vitro inhibition of the growth of the evaluated phytopathogens when undiluted EOs were used. Subsequently, the minimum inhibitory concentration (MIC) of these oils was determined using the agar well diffusion technique, revealing a MIC of 10 and 1 μL mL−1 for thyme and oregano oil, respectively. Following this, the antifungal activity of the EOs applied to quinoa seeds was evaluated, and germination indices were measured as an indirect indicator of their toxicity.Despite both EOs successfully inhibiting microbial growth in the seeds, it was also found that thyme EO at 100 μL mL−1 and oregano EO at 10 μL mL−1 inhibited seed emergence and germination. However, lower concentrations exhibited a reduction in fungal population without affecting these germination indices. Therefore, it is suggested that the use of these compounds has potential in the treatment and disinfection of quinoa seeds. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

ABSTRACT This study aimed at evaluating the effects of non‐fermented and fermented pseudocereal flours, quinoa and canihua, on iron and zinc bioavailability in Wistar rats. Two diets prepared with 92% fermented quinoa or 79.5% fermented canihua were compared with diets prepared with the same amount of non‐fermented pseudocereals. Other two quinoa diets were prepared with 60% non‐fermented or fermented quinoa and compared with a refence diet which was free of phytates. Body weight, feed efficiency ratio, and the absorption, retention and bioavailability of iron and zinc were evaluated. While body weight and feed efficiency ratio were higher (p < 0.05) in animals after non‐fermented diets, the results of mineral absorption and bioavailability were consistently higher in the diets containing fermented pseudocereals. Iron concentration in the livers of animals after the fermented quinoa (92%) and canihua diet (79.5%), were 34% and 30% higher than after the diets with non‐fermented pseudocereals. Zinc bioavailability, indicated by zinc in femur of animals fed the 60% fermented quinoa diet was 53.2 μg g−1 ZnInt g−1 BW, comparable to that in animals fed a reference diet with no phytates (58.2 μg g−1 ZnInt g−1 BW), and significantly higher (p < 0.05) than in animals fed the non‐fermented quinoa diet (34.5 μg g−1 ZnInt g−1 BW). Zinc bioavailability was mainly influenced by phytate content in the diet (R2 = 0.665 and p = 0.000). The retention of iron in the liver (2220 μg g−1 FeInt g−1 BW) was higher in the diet containing 60% of fermented quinoa than in the non‐fermented diet (1429 μg g−1 ZnInt g−1 BW). Differences in iron absorption were mainly impacted by iron content in the diets (R2 = 0.828 and p = 0.000). In conclusion, the addition of fermented pseudocereals to diets increased the bioavailability of iron and zinc in Wistar rats. These findings will encourage further research into fermented pseudocereals and their potential health effects. [ABSTRACT FROM AUTHOR]

The dual pressures of climate change and population growth have made the development of new grains a necessity. Agriophyllum squarrosum (sand rice) has high adaptability to harsh environments and does not occupy agricultural land. It is widely cultivated and consumed in Central Asia. Sand rice, together with quinoa and buckwheat, belongs to the same pseudocereals group with rich nutritional value and gluten‐free properties; however, its nutritional composition and health benefits differ from those of quinoa and buckwheat. Sand rice seeds are a rich source of nutrients and bioactive compounds, including proteins, amino acids, unsaturated fatty acids, and crude fiber, which are similar to those in buckwheat and quinoa; however, their starch content is relatively low. Sand rice seeds also possess phenolic acids and flavonoids, which exhibit antioxidant, anticancer, anti‐diabetes, and anti‐inflammatory properties. Furthermore, sand rice extracts are considered suitable for treating some chronic diseases. Overall, sand rice is considered a good plant‐based food that can be used to develop various functional foods and beverages or mixed with other grains in different recipes. However, advancements in the processing technology of sand rice‐based foods are required to fully exploit the potential of sand rice in the food industry to improve human health. This review analyzes the current understanding of the nutritional content of sand rice by comparing it with that of quinoa and buckwheat. Furthermore, its potential medicinal activity and feasibility as a functional ingredient to improve food quality is discussed. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effect of extraction methods and solvents (Soxhlet and supercritical fluid extraction, SFE) on the chemical profile (gas chromatography [GC]/mass spectrometry and GC/flame ionization detection) and antimicrobial, antioxidant, antitumor, and anti‐inflammatory activities of quinoa Piabiru (QP) husk crude extracts. Soxhlet was applied using 100% water (QPSH2O), and ethanolic solutions of 50% ethanol (ethanol:water 50:50 v/v, QPSetOH50), 70% ethanol (QPSetOH70), and 99% ethanol (QPSetOH99) as solvents. SFE was applied using CO2 and n‐propane as solvents (QPSF). QPSH2O extract showed a higher concentration of phytosterols (stigmasterol, β‐sitosterol, 7,8‐epoxylanostan‐11‐ol,3‐acetoxy) and carotenoids (rhodopin) and oleic acid, displaying intermediate thiobarbituric acid reactive substance (TBARS) antioxidant activity. Intermediate concentrations of ethanol (QPSetOH50 and QPSetOH70 extracts) increased the extraction yields and the antibacterial activity of the extracts (Pseudomonas aeruginosa, Salmonella enterica, Bacillus cereus, and Staphylococcus aureus). Higher concentrations of ethanol (QPSetOH99 extract) contributed to increased antioxidant activity as assessed by TBARS and higher recoveries of 4‐(allyloxy)‐2‐methyl‐2‐pentanol, nonadecane, and lauric, myristic, palmitic, linoleic, stearic, arachidic, behenic, and lignoceric acids. Finally, the QPSF extract presented higher antioxidant activity by DPPH, ABTS, and ferric‐reducing antioxidant power, higher content of 5‐methoxy‐2‐pentanone, 5‐methoxy‐2‐methyl‐2‐pentanol, 1‐(1,3‐dimethylbutoxy)‐2‐propanol, oxalic, undecanoic, myristoleic, tricosanoic, pentadecanoic, elaidic, 11‐eicosenoic, and erucic acids, and better antifungal activity against Aspergillus brasiliensis than the other extracts. Crude extracts were not cytotoxic against non‐tumor cells (Vero) and did not show antitumor or anti‐inflammatory activities. Thus, antagonistic or synergistic effects of the phytochemical profile of quinoa husk crude extracts may present potential food and pharmaceutical applications. Practical Applications: The exceptional nutritional properties of quinoa seeds have boosted their cultivation in more than 123 countries. However, quinoa husks are generally considered waste. This study, which is of utmost importance, demonstrates the potential of extracting bioactive compounds from quinoa husks via pressurized fluids, turning them into a health‐promoting co‐product. This approach could minimize the current shortage of new antibiotics, antifungals, antitumor agents, and anti‐inflammatory substances in the pharmaceutical and food sectors. By converting quinoa husks into valuable bioactive extracts, we contribute significantly to developing effective natural compounds, underlining the significance of our collective work. [ABSTRACT FROM AUTHOR]

Quinoa (Chenopodium quinoa Willd.), a high‐value halophytic crop, is a promising candidate to ensure food security in the scenario of increasing soil salinization due to climate change. In a 2‐year field study (during 2018–2019 and 2019–2020), 18 quinoa genotypes of different origins (Q‐4, Q‐6, Q‐9, Q‐7, Q11, Q‐15, Q‐22, Q‐24, Q‐27, Q‐45, Q‐50, Q‐51, Q‐52, Q‐76, Q‐81, Q82, Q‐124, and Q‐126) were grown at two different locations (salt‐affected and normal soil having electrical conductivity (EC) of 16.24 and 1.76 dS m−1, respectively). Morphological, physiological, and yield parameters were recorded to assess the impact of salinity on different genotypes of quinoa. All the tested genotypes performed better in normal soil (37% more yield) than salt‐affected soils. Under salt‐affected conditions, differential salt tolerance responses of quinoa genotypes were observed. Among tested genotypes, Q‐7 achieved the highest chlorophyll content index, biological mass (7905 kg ha−1), and seed yield (1916 kg ha−1) under salt‐affected conditions, it was followed by Q‐81. Salt stress caused up to 94% reduction of seed yield in the salt‐sensitive genotype (Q‐11), while the salt‐tolerant genotype (Q‐81) showed only 15% reduction in seed yield. Morphological characteristics of quinoa genotypes were differently influenced by salt stress. The salt‐tolerant accessions Q‐7 and Q‐81 exhibited similar morphological characteristics. Based on the findings of this study, salt‐tolerant quinoa genotypes can be successfully grown in salt‐degraded soils (with EC ≤ 16.24 dS m−1) in extreme winter seasons with arid climatic conditions. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Nonalcoholic fatty liver disease (NAFLD), a chronic metabolic disorder marked by excessive lipid deposition, represents a considerable health burden with no established efficacious treatment strategy. Quinoa (Chenopodium quinoa Willd.), valued for its health benefits, is replete with flavonoid bioactives. The aims of this work are to isolate and purify flavonoids from quinoa whole grain that can intervene in NAFLD and to elucidate some of the underlying mechanisms.Chenopodium quinoa Willd. flavonoids (CQWF) were obtained successfully through an optimized ultrasonic extraction methodology, followed by isolation and purification utilizing macroporous resin D101. The study then explored the therapeutic potential of CQWF and its eluted fractions in models emulating NAFLD conditions: an in vitro fatty liver cell model induced by oleic acid (OA) and palmitic acid (PA) in the HepG2 and BEL‐7402 cell lines, and an in vivo high‐fat diet (HFD)‐induced NAFLD model in C57BL/6N mice. The findings revealed a comprehensive mitigating effect of CQWF30 on NAFLD, manifesting in reduced intracellular lipid accumulation in steatotic hepatocytes and a concerted downregulation of key lipid metabolism genes, CD36 and FASN. Administration of CQWF30 reduced triglyceride (TG) levels in both the cellular model and the livers of HFD‐fed mice. It also reduced serum concentrations of TG, total cholesterol (T‐CHO), low‐density lipoprotein cholesterol (LDL‐C), aspartate aminotransferase (AST), and alanine aminotransferase (ALT), while increasing high‐density lipoprotein cholesterol (HDL‐C) in the mice.These results highlighted the promising therapeutic capacity of CQWF, particularly CQWF30. This research advances the exploration and utilization of flavonoids derived from quinoa whole grain, providing innovative dietary intervention strategies for NAFLD. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background Aims Methods Results Conclusions Soil salinity and heat stress are serious threats to crop production around the globe due to climate change. Potassium (K) has well‐established role in plants under salinity stress; however, its effectiveness under the combined stress of salinity and heat is not well known.The current study was planned to explore the role of K on growth, physiological, and oxidative stress responses of two varieties of quinoa (Puno and Vikinga) exposed to salinity and heat stress.Quinoa plants were exposed to NaCl treatments (0, 200 mM). Additionally, plants were either kept under ambient temperature (32/12°C day/night) or 5°C high temperatures and supplemented with 0 and/or 10 mM K.The combined stress of salinity and heat resulted in drastic decrease in plant growth (≈50% for Puno and 60% for Vikinga), pigment contents, and stomatal conductance of both varieties. Heat stress magnified the accumulation of sodium (Na) under salt stress that limited the uptake of K in both varieties. Under the combined treatment of salinity and heat, the contents of hydrogen peroxide (H2O2) were 8‐ and 9‐fold, and thiobarbituric acid reactive substances were 11‐ and 13‐fold higher in Puno and Vikinga, respectively. The K supplementation enhanced plant growth, stomatal conductance, pigments, and K contents and decreased the accumulation of Na in both varieties facing salt and heat stress. Additionally, K also helped the plants to overcome the oxidative stress and resulted in 17.5‐, 19‐, and 14‐fold higher activities of catalase, superoxide dismutase, and peroxidase in Puno and 14‐, 15‐, and 12‐fold higher activities of these enzymes in Vikinga.Due to better growth, ionic homeostasis, and higher activities of antioxidant enzymes, Puno is regarded as a more tolerant variety than Vikinga against the combined stress of salinity and heat. Moreover, the external supply of K is very promising for quinoa facing the dual stress of salinity and heat under the changing climatic conditions. [ABSTRACT FROM AUTHOR]

Summary: The study investigates the impact of incorporating a fibre‐rich component derived from quinoa (QFC) into wheat flour on the physicochemical, rheological and bread‐making characteristics. QFC, possessing triple the dietary fibre contents of quinoa grain, increased fibre levels in blends from 4% to 12%. As QFC inclusion increased from 0% to 20%, farinograph water absorption increased from 59.6% to 66.7%, while dough stability decreased from 9.9 to 3.5 min. Amylograph properties exhibited elevated gelatinisation temperature and reduced viscosities with QFC supplementation. Bread hardness surged from 997 to 2800 g with 0%–20% QFC incorporation. Sensory quality remained acceptable up to 15% QFC, beyond which it significantly declined. Additives enhanced bread volume from 2.66 to 3.34 for 15% QFC bread, along with sensory parameters. The QFC‐incorporated bread not only improved nutritional quality but also positioned itself as a viable fibre‐rich alternative in the food industry, promising benefits for health‐conscious consumers. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Consumption of pseudocereal‐based foods decreased in phytate concentration can provide better nutrition concerning mineral bioavailability. This study aimed to evaluate the mineral bioavailability of quinoa sourdough‐based snacks in a murine model. The mice were divided into five groups. One group was fed with basal snacks; three control groups received quinoa‐based snacks made from non‐fermented dough, dough without inoculum, and chemically acidified dough; and the test group (GF) received quinoa snacks elaborated from sourdough fermented by a phytase‐positive strain, Lactiplantibacillus plantarum CRL 1964. Food intake, body weight, and mineral concentration in blood and organs (liver, kidney, and femur) were determined.Food consumption increased during the feeding period and had the highest (16.2–24.5%) consumption in the GF group. Body weight also increased during the 6‐weeks of trial. The GF group showed higher (6.0–10.2%) body weight compared with the other groups from the fifth week. The concentrations of iron, zinc, calcium, magnesium, and phosphorus in blood, iron and phosphorus in the liver, manganese and magnesium in the kidney, and calcium and phosphorus in the femur increased significantly (1.1–2.7‐fold) in the GF group compared to the control groups.The diet that includes quinoa snacks elaborated with sourdough fermented by phytase‐positive strain L. plantarum CRL 1964 increased the concentrations of minerals in the blood, liver, kidney, and femur of mice, counteracting the antinutritional effects of phytate. This study demonstrates that the diminution in phytate content and the consequent biofortification in minerals are a suitable tool for producing novel foods. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the modification of mechanical, rheological, and sensory properties of chickpea pastes and gels by incorporating other ingredients (olive oil or quinoa flour), to develop plant‐based alternatives that meet consumer demands for healthy, natural, and enjoyable food products. The pastes and gels were made with different amounts of chickpea flour (9% and 12%, respectively). For each product, a first set of products with different oil content and a second set with quinoa flour (either added or replaced) were produced. The viscoelastic properties of the pastes and the mechanical properties of the gels were measured. Sensory evaluation and preference assessment were carried out with 100 participants using ranking tests. The study found remarkable differences in rheological, mechanical, and sensory properties of chickpea products upon the inclusion of oil and quinoa flour. The addition of oil increased the viscosity and decreased the elastic contribution to the viscoelasticity of the pastes, while it improved the firmness and plasticity in gels. It also increased the creaminess and preference of both pastes and gels. Replacing chickpea with quinoa flour resulted in less viscous pastes and gels with less firmness and more plasticity. In terms of sensory properties, the use of quinoa as a replacement ingredient resulted in less lumpiness in the chickpea paste and less consistency and more creaminess in both the pastes and gels, which had a positive effect on preference. The addition of quinoa increased the viscosity of pastes and the firmness and stiffness of gels. It increased the consistency and creaminess of both pastes and gels. Quinoa flour and/or olive oil are suitable ingredients in the formulation of chickpea‐based products. They contribute to the structure of the system, providing different textural properties that improve acceptance. [ABSTRACT FROM AUTHOR]

Summary: Climate change may result in a drier climate and increased salinization, threatening agricultural productivity worldwide. Quinoa (Chenopodium quinoa) produces highly nutritious seeds and tolerates abiotic stresses such as drought and high salinity, making it a promising future food source. However, the presence of antinutritional saponins in their seeds is an undesirable trait. We mapped genes controlling seed saponin content to a genomic region that includes TSARL1. We isolated desired genetic variation in this gene by producing a large mutant library of a commercial quinoa cultivar and screening the library for specific nucleotide substitutions using droplet digital PCR. We were able to rapidly isolate two independent tsarl1 mutants, which retained saponins in the leaves and roots for defence, but saponins were undetectable in the seed coat. We further could show that TSARL1 specifically controls seed saponin biosynthesis in the committed step after 2,3‐oxidosqualene. Our work provides new important knowledge on the function of TSARL1 and represents a breakthrough for quinoa breeding. [ABSTRACT FROM AUTHOR]

Climate change is causing drastic reduction in crop yields around the globe due to increase in soil salinity, drought and heat stress. Quinoa (Chenopodium quinoa Willd) is regarded as a very significant food security crop considering the climate change scenario. Two quinoa genotypes (Puno and Titicaca) were cultivated on salt affected soil under drought stress with different sowing dates. Compared with early sowing, late sowing combined with salinity and drought stress caused drastic decline in plant growth and grain yield due to imposition of heat stress. Plant biomass and grain yield decreased by 26% and 39% in Puno, and by 34% and 49% in Titicaca under late sowing accompanied by salt and drought stress. Relative water contents and stomatal conductance of leaves declined in the same trend in both genotypes. Shoot Na+ concentration was the highest whereas K+ concentration was the lowest in both genotypes when drought and salt stress were combined under late sowing. Grain minerals (Ca, Mg, Fe, Zn, Cu, K, P, N and Mn) and dietary contents (protein, lipids, carbohydrates and fibre) were decreased more under the combination of salinity and drought for late sowing as compared to early sowing. When salinity and drought stress were combined under late sowing, the contents of H2O2 and TBARS were 1.9 and 2.2‐fold higher in Puno and 2.4 and 2.6‐fold higher in Titicaca, respectively. The oxidative stress was mitigated by enhanced activities of antioxidant enzymes (CAT, SOD and POD) more in Puno than Titicaca. Plant biomass and grain yield were higher in Puno with better grain quality than Titicaca. Hence, this genotype should be cultivated on salt affected soils facing drought and high temperatures. [ABSTRACT FROM AUTHOR]

The study aimed to investigate the antioxidant properties of ginseng and red quinoa extract nanoemulsion and its effect on the shelf life of dairy cream. Nanoemulsion includes dairy cream, Tween 80, chitosan, whey protein powder, chitosan/whey protein powder, red quinoa extract, ginseng extract, and a mixture of extracts (1:1). The highest total phenol content and total flavonoid content were related to ginseng extract (24,009.55 mg of gallic acid equivalent/kg, 883.16 mg quercetin/kg) with ethanol–water solvent (80:20). Most of the phenolic and flavonoid compounds of ginseng and red quinoa extracts were related to p‐coumaric acid (211.3 μg/g), catechin (29.6 μg/g), ellagic acid (73.88 μg/g), and rutin (34.12 μg/g), respectively. Considerable antioxidant power in the concentration of 800 ppm of red quinoa and ginseng extracts (ethanol–water solvent (50:50), (80:20)) in 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging (80%, 82%, 80%, and 78%), bleaching β‐carotene: linoleic acid (81%, 73%, 77%, and 86%), and ferric reducing antioxidant power assays (70%, 73%, 72%, and 76%) was observed. Nanoemulsions of red quinoa extract with chitosan wall had the smallest particle size (250.67 nm), the highest encapsulation efficiency (72.79%), and the polydispersity index (0.34). Nanoemulsions containing ginseng + quinoa (1:1) with chitosan/whey protein powder wall showed the highest viscosity (5.30 mPa/s) and the mostzeta potential (−32.6 mv). Also, nanoemulsions of red quinoa extract showed the lowest amount of peroxide value and the thiobarbituric acid value (12 milliequivalent O2/kg–0.48 μg/mL) in dairy cream oil. In general, the red quinoa extract with chitosan wall was superior to other samples due to the delay in oxidation and positive effect on the shelf life of dairy cream. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Considering the nutritional value and adaptability of quinoa, integrating it into African diets could enhance food and nutrition security, contingent on the acceptability of quinoa‐based foods. This study therefore determined consumer acceptability of six stiff porridge (nsima) samples, their sensory profiles, and their emotion profiles. The samples comprised controls made from whole corn flour, dehulled corn flour, and soaked, dehulled corn flour and from 1:1 blends of quinoa and each corn flour type.Despite quinoa being unfamiliar, none of the stiff porridge samples prepared using 1:1 blend of quinoa and corn flour was disliked (liking score of ≤4 on a 9‐point hedonic scale). Sensory properties and emotions both had significant (P < 0.05) effects on consumer acceptability. When samples were perceived to be bitter, sticky, and thick, there was an overall mean reduction in liking of 2.3, 1.0, and 0.3, respectively. With regard to emotions, the highest positive mean impact of 1.6 was associated with feeling satisfied followed by being happy and nostalgic (1.4). The sensory and emotion profiles of nsima prepared using whole corn flour were like those of quinoa‐based nsima samples. However, profiles of nsima samples from dehulled corn, and soaked dehulled corn flour, respectively, were considered ideal.Quinoa‐based nsima can be adopted easily by the current consumers of whole corn flour nsima in Malawi and possibly in other African countries with similar dietary inclinations. However, there is a need to find effective and feasible methods of removing saponin from quinoa to maximize acceptability of the resulting quinoa‐based nsima. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The use of plant growth‐promoting rhizobacteria (PGPR) in agriculture is one of the most promising approaches to improve plants' growth under salt stress and to support sustainable agriculture under climate change. In this context, our goal was to grow and enhance quinoa growth using native rhizobacteria that can withstand salt stress. To achieve this objective, we isolated rhizobacteria from three saline localities in a semi‐arid region in Tunisia, which are characterized by different halophyte species and tested their plant growth‐promoting (PGP) activities. Then, we inoculated quinoa seedlings cultivated on 300 mM NaCl with the three most efficient rhizobacteria. A positive effect of the three‐salt tolerant rhizobacteria on the growth of quinoa under salinity was observed. In fact, the results of principal component analysis indicated that the inoculation of quinoa by salt‐tolerant PGPR under high salinity had a prominent beneficial effect on various growth and physiological parameters of stressed plant, such as the biomass production, the roots length, the secondary roots number, proline content and photosynthesis activities. Three rhizobacteria were utilized in this investigation, and the molecular identification revealed that strain 1 is related to the Bacillus inaquosorum species, strain 2 to Bacillus thuringiensis species and strain 3 to Bacillus proteolyticus species. We can conclude that the saline soil, especially the halophytic rhizosphere, is a potential source of salt‐tolerant plant growth‐promoting rhizobacteria (ST‐PGPR), which stimulate the growth of quinoa and improve its tolerance to salinity. [ABSTRACT FROM AUTHOR]

Summary: In this study, the effect of roasting, boiling and germination processes on bioactive compounds, antioxidant activity, fatty acid and phenolic profiles and biogenic elements of quinoa seed and oils was assigned. The moisture amounts of boiled and germinated quinoa seeds were recorded to be significantly higher than the control. Also, the oil yield of quinoa seeds decreased compared with the control by roasting, boiling and germinating. The total phenolic and flavonoid quantities of quinoa seeds were assigned to be between 137.70 (germinated) and 315.00 (boiled) to 156.62 (boiled) and 402.38 mg/100 g (control), respectively. Antioxidant capacities of processed quinoa seeds were reported to be between 11.91 (germinated) and 14.43 mmol kg−1 (roasted). The highest total flavonoid and antioxidant capacities were recorded in the control group and roasted quinoa seeds. The highest decrease in total phenol amount of quinoa seeds was detected in germinated quinoa. Gallic acid and catechin values of quinoa seeds varied to be between 29.17 (boiled) and 38.00 mg/100 g (control) to 2.72 (germinated) and 137.26 mg/100 g (control), respectively. The rutin, ferulic acid and p‐coumaric acid contents of the processed (roasted, boiled and germinated) quinoa seeds gradually increased compared with the control. The highest palmitic, oleic, behenic and arachidonic acids were recorded in germinated quinoa oil, followed by the fatty acids of boiled, raw (control) and roasted quinoa seed oils in descending order. P and K amounts of quinoa were established to be between 2203.44 (roasted) and 3314.59 (control) to 4350.60 (boiled) and 6266.85 mg kg−1 (control), respectively. [ABSTRACT FROM AUTHOR]

Very small granule starch is a good source for effective Pickering emulsion stabilizers. In this study, native Agriophyllum squarrosum (A. squarrosum) starch (N‐AS) and native quinoa starch (N‐QS) are modified by octenyl succinic anhydride (OSA), and the physicochemical as well as the emulsifying characteristics of two modified starches are evaluated. Fourier transform infrared spectroscopy (FTIR) shows that the esterification reactions between OSA and the two starches are successful, and the substitution effect of OSA‐modified A. squarrosum starch (OSA‐AS) is better than that of OSA‐modified quinoa starch (OSA‐QS). X‐ray diffraction (XRD) analysis shows that OSA modification does not alter the crystal type of the starch particles. OSA modification increases the particle size and hydrophobicity of both starches, and the particles of OSA‐AS are smaller than that of OSA‐QS, which corresponded to the fact that N‐AS possesses a smaller particle size compared to native N‐QS. OSA‐modified starches are arranged at the interface of oil–water to stabilize the emulsion. The OSA‐AS displays better performance of stabilizing emulsion than OSA‐QS. The Pickering emulsions formed by all OSA‐modified starch samples are mainly elastic gel‐like emulsions. In summary, OSA‐AS is more suitable for Pickering emulsion stabilizer than OSA‐QS. [ABSTRACT FROM AUTHOR]

BACKGROUND: Postmenopausal osteoporosis (PMO) is associated with dysregulation of bone metabolism and gut microbiota. Quinoa is a grain with high nutritional value, and its effects and potential mechanisms on PMO have not been reported yet. Therefore, the purpose of this study is to investigate the bone protective effect of quinoa on ovariectomy (OVX) rats by regulating bone metabolism and gut microbiota. Results: Quinoa significantly improved osteoporosis‐related biochemical parameters of OVX rats and ameliorated ovariectomy‐induced bone density reduction and trabecular structure damage. Quinoa intervention may repair the intestinal barrier by upregulating the expression of tight junction proteins in the duodenum. In addition, quinoa increased the levels of Firmicutes, and decreased the levels of Bacteroidetes and Prevotella, reversing the dysregulation of the gut microbiota. This may be related to estrogen signaling pathway, secondary and primary bile acid biosynthesis, benzoate degradation, synthesis and degradation of ketone bodies, NOD‐like receptor signaling pathway and biosynthesis of tropane, piperidine and pyridine alkaloids. Correlation analysis showed that there is a strong correlation between gut microbiota with significant changes in abundance and parameters related to osteoporosis. Conclusion: Quinoa could significantly reverse the high intestinal permeability and change the composition of gut microbiota in OVX rats, thereby improving bone microstructure deterioration and bone metabolism disorder, and ultimately protecting the bone loss of OVX rats. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The current research explored the possible protective effect of chenopodium quinoa extract against CCl4 acute liver toxicity in Sprague Dawley rats. Thirty rats were divided into five groups with six rats in each group. CCl4 (Carbon tetrachloride) was administered at a dose rate of 2 mL/kg b.w. intra‐peritoneally once a week for 3 weeks. The plant extract was given through oral gavage for a period of 21 days. Group I served as a normal group which was given with basal diet. Group II was referred to as a positive control group and received CCl4 2 mL/kg body weight (i.p.). Group III was the standard treatment group and received 2 mL/kg CCl4 (i.p.) and 16 mg/kg body weight (p.o.) silymarin. Group IV was the plant treatment group, which received 2 mL/kg CCl4 (i.p.) and 600 mg/kg body weight of quinoa seed extract (p.o.). Group V was the combined treatment group, which received 2 mL/kg CCl4 (i.p.) accompanied with a combination of silymarin (p.o.) 16 mg/kg body weight and quinoa seed extract (p.o.) 600 mg/kg body weight. The liver biomarkers were assessed along with histopathological analysis to observe the changes in the liver. The outcome suggested that the treatment, which was given with the combination of silymarin and quinoa seed extract, significantly enhanced the antioxidant levels, reduced the oxidative stress, and restored the liver function as evidenced by biochemical parameters histopathological studies. The hepatoprotective potential may be due to the antioxidant and anti‐inflammatory properties of quinoa seed extract. [ABSTRACT FROM AUTHOR]

Quinoa is a full‐nutrition food; however, its poor flavor and small size make it not the best food option for direct consumption. In this study, a quinoa snack (QS, a cake) was developed, and the aroma profile of the products was improved by adding jujube fruit powder (made from dried jujube fruits, from 5% to 30%). Gas chromatography mass spectrum (GC–MS) combined with electronic nose (e‐nose) was applied for characterizing the aroma profiles of QS samples. Results showed a total of 26 aroma compounds were identified in QS samples by GC–MS, and 3‐methylbutanol (from 1525 μg/kg in QS‐30 to 3487 μg/kg in QS‐0), ethanol (from 1126 μg/kg in QS‐0 to 3581 μg/kg in QS‐30), hexanal (from 125.6 μg/kg in QS‐30 to 984.1 μg/kg in QS‐0), and acetaldehyde (from 531.9 μg/kg in QS‐30 to 191.1 μg/kg in QS‐0) were common. The e‐nose response of W1S (sensitive to methane, from 17.50 of QS‐0 to 93.85 of QS‐30) and W1W (sensitive to sulfur‐organic compounds of e‐nose, from 15.57 of QS‐0 to 39.50 of QS‐30) were significantly higher, and significant differences were presented among QS samples. In conclusion, the aroma profile of the QS sample was significantly (p <.05) enhanced by the addition of jujube powder, and QS‐30 with the highest jujube content (30%) presented the strongest aroma profile. Moreover, QS samples with different additions of jujube powders could be well distinguished by principal component analysis (PCA), and the combination of e‐nose and GC–MS was effective in the volatile profile analysis of QS samples. [ABSTRACT FROM AUTHOR]

Climate change and changing consumer demand are the main factors driving the protein transition. This shift toward more sustainable protein sources as alternatives to animal proteins is also reflected in the rapid upscaling of meat and dairy food analogues. Such changes could challenge food safety, as new food sources could result in new and unexpected food safety risks for consumers. This review analyzed the current knowledge on chemical and microbiological contamination of emerging alternative protein sources of plant origin, including soil‐based (faba bean, mung bean, lentils, black gram, cowpea, quinoa, hemp, and leaf proteins) and aquatic‐based (microalgae and duckweeds) proteins. Moreover, findings on commercial analogues from known alternative protein sources were included. Overall, the main focus of the investigations is on the European context. The review aimed to enable foresight approaches to food safety concerning the protein transition. The results indicated the occurrence of multiple chemical and microbiological hazards either in the raw materials that are the protein sources and eventually in the analogues. Moreover, current European legislation on maximum limits does not address most of the "contaminant‐food" pairs identified, and no legislative framework has been developed for analogues. Results of this study provide stakeholders with a more comprehensive understanding of the chemical and microbiological safety of alternative protein sources and derived analogues to enable a holistic and safe approach to the protein transition. [ABSTRACT FROM AUTHOR]

This article discusses the role of environmental factors in shaping the plant microbiome, specifically focusing on the influence of bacterial and fungal communities on plant responses to water stress. The article highlights recent studies that examine the impact of different genotypes and levels of water stress on bacterial communities in quinoa plants and the relationship between environmental factors and fungal communities in apple fruit. The findings emphasize the importance of understanding plant microbiome dynamics for developing effective crop protection strategies and improving agricultural sustainability. The article suggests that microbiome-based strategies, which manipulate the plant microbiome, offer promising approaches for addressing crop productivity challenges while minimizing the use of harmful chemicals. [Extracted from the article]

Understanding the regulation of flowering time is crucial for adaptation of crops to new environment. In this study, we examined the timing of floral transition and analysed transcriptomes in leaf and shoot apical meristems of photoperiod‐sensitive and ‐insensitive quinoa accessions. Histological analysis showed that floral transition in quinoa initiates 2–3 weeks after sowing. We found four groups of differentially expressed genes in quinoa genome that responded to plant development and floral transition: (i) 222 genes responsive to photoperiod in leaves, (ii) 1812 genes differentially expressed between accessions under long‐day conditions in leaves, (iii) 57 genes responding to developmental changes under short‐day conditions in leaves and (iv) 911 genes responding to floral transition within the shoot apical meristem. Interestingly, among numerous candidate genes, two putative FT orthologs together with other genes (e.g. SOC1, COL, AP1) were previously reported as key regulators of flowering time in other species. Additionally, we used coexpression networks to associate novel transcripts to a putative biological process based on the annotated genes within the same coexpression cluster. The candidate genes in this study would benefit quinoa breeding by identifying and integrating their beneficial haplotypes in crossing programs to develop adapted cultivars to diverse environmental conditions. Summary statement: In this study, we showed for the first time in quinoa that the photoperiod‐driven floral transition initiates at a very early developmental stage, 2–3 weeks after sowing. Moreover, we found different groups of candidate genes, which likely regulate flowering time in quinoa in response to photoperiod and under different photoperiod regimes. [ABSTRACT FROM AUTHOR]

Quinoa is a nutrient‐dense pseudocereal that has garnered global attention for its potential to bolster food security and nutrition. Despite its celebrated status, the detailed nutritional profiles of various quinoa varieties remain poorly understood, which poses a significant barrier to the strategic cultivation and utilization of quinoa's genetic diversity to combat malnutrition. The impetus for this research lies in the urgent need to identify superior quinoa strains that can be tailored to meet specific nutritional requirements and adapt to diverse agro‐ecological zones. Our findings reveal substantial variation in nutrient content across different quinoa varieties, highlighting the variety ZLZX‐8 as a particularly nutrient‐rich strain with the highest levels of protein, fat, essential fatty acids, amino acids, and key minerals such as Mg, K, and Zn. Moreover, ZLZX‐8's exceptional antioxidant capacity suggests it may have additional health benefits beyond its macronutrient profile. In contrast, ZLZX‐7 stands out for its dietary fiber and phenolic content, which are critical for digestive health and disease prevention, respectively. Meanwhile, ZLZX‐5, with its high starch content, could be better suited for energy production in dietary applications. Notably, the study also uncovers a correlation between grain color and nutrient profile, with colored quinoa varieties exhibiting superior fiber, inositol, phenolic content, and antioxidant activity compared to their white counterparts. This work lays the groundwork for an informed selection of quinoa varieties that can enhance dietary quality, support local and global food systems, and contribute to the fight against malnutrition. [ABSTRACT FROM AUTHOR]

Crops such as quinoa (Chenopodium quinoa Willd.) that are both salinity and drought‐tolerant and with high seed value are needed to sustain agriculture in arid Far West Texas facing dual threat of freshwater scarcity and soil salinization. However, quinoa's growth and yield performance under arid conditions of Far West Texas has not been studied previously. This study evaluated growth and yield of a salt‐tolerant quinoa genotype under greenhouse conditions using a completely randomized experimental design with irrigation water salinity as the main factor having five different levels (freshwater, 5, 10, 15, and 20 dS m−1). Plant parameters (plant height, leaf SPAD, leaf tissue carbon, and nitrogen concentrations) and seed yield were measured for two growing seasons. Soil quality (salinity and sodicity) changes were also determined for the same time. Seed yields ranged between 747 and 6065 kg ha−1 across 2 years, indicating significant effects of water salinity. However, these yields were comparable to those reported in the literature. Increasing water salinity significantly affected all growth parameters with leaf C and N decreasing by an average of 20%, whereas reductions in plant height reached a high of 60% at 20 dS m−1. Similar reductions in leaf chlorophyll content were found with increasing water salinity. Soil salinity and sodicity significantly increased over time with irrigation water salinity. Importantly, we observed that quinoa has a much higher soil salinity threshold (∼12 dS m−1) above which yields declined rapidly. Higher salt tolerance threshold of quinoa makes it an alternative economically viable crop for the Trans‐Pecos Texas region. Core Ideas: The growth and yield potential of quinoa irrigated with different saline waters were studied.Quinoa growth and seed yield significantly varied with salinity during the 2 years of study period.Seed yields varied across water salinities and were comparable to those reported in the literature.Soil quality changes were apparent under 2 years of saline water irrigation.The salinity tolerance threshold of quinoa was higher than that of crops currently grown in the region. [ABSTRACT FROM AUTHOR]

Summary: Quinoa is an agriculturally important crop species originally domesticated in the Andes of central South America. One of its most important phenotypic traits is seed colour. Seed colour variation is determined by contrasting abundance of betalains, a class of strong antioxidant and free radicals scavenging colour pigments only found in plants of the order Caryophyllales. However, the genetic basis for these pigments in seeds remains to be identified. Here we demonstrate the application of machine learning (extreme gradient boosting) to identify genetic variants predictive of seed colour. We show that extreme gradient boosting outperforms the classical genome‐wide association approach. We provide re‐sequencing and phenotypic data for 156 South American quinoa accessions and identify candidate genes potentially controlling betalain content in quinoa seeds. Genes identified include novel cytochrome P450 genes and known members of the betalain synthesis pathway, as well as genes annotated as being involved in seed development. Our work showcases the power of modern machine learning methods to extract biologically meaningful information from large sequencing data sets. [ABSTRACT FROM AUTHOR]

BACKGROUND: Starch is the main component of quinoa seeds. However, quinoa starch has poor solubility in cold water and poor mechanical resistance and is easily aged, which limit its application. Therefore, modification of its structure to improve its functional properties is necessary. RESULTS: This research used acetic anhydride and sodium trimetaphosphate to modify the structure of starch molecules and investigated their influence on bread quality. The results showed that both esterification and crosslinking prevented the aggregation behavior of starch molecules. Moreover, they both decreased the gelatinization enthalpy change and relative crystallinity of the starch. Compared with native starch, modification significantly decreased the gelatinization temperature from 57.01 to 52.01 °C and the esterified starch exhibited the lowest enthalpy change with a 44.2% decrease. Modified starch increased the specific volume and decreased the hardness and chewiness of bread. Modification did not influence the moisture content in bread but impacted the water retention capacity, depending on the degree of modification. Low and medium degrees of modification improved the water retention capacity during storage. By contrast, a high degree of modification (10 g kg−1 crosslinking agent) decreased the water retention capacity. The dually modified quinoa starch (esterified and crosslinked) showed no influence on the textural properties of bread. CONCLUSION: This study demonstrated that both esterification and crosslinking significantly improved the functional properties of quinoa starch. Crosslinked or esterified quinoa starches have the potential to improve the textural properties of bakery products. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: This work studies emulsion gel (EG) formulation with quinoa proteins (QP), high‐oleic sunflower oil and alginate, and the effect of QP concentration (0.5–1–2%) and the oil volume fraction (10–30–50%) on the physicochemical and mechanical properties of EG systems. EGs were tested for their microstructural and textural attributes, color, and water holding capacity as well as for their thermal, physical, and oxidative stability. Results: The microstructure of EG showed that with increasing QP concentrations, the gel structure tended to be much denser, with oil droplets entrapped within the network. A significant decrease in droplet diameter with increasing QP concentration (p = 0.015) and oil volume fraction (p < 0.000) was observed. Hardness mean value was 2.8 N ± 0.5, reaching the highest value with 1 and 2% QP and 30% oil (p < 0.000). Cohesiveness shows a similar trend to that observed for hardness, while springiness showed the opposite behavior. As for adhesiveness, there were no significant differences between samples. EG have high lightness with slight yellow and green contributions. The mean water holding capacity was 88 ± 4%, and after heat treatment all samples exhibited a good fluid retention, significantly lower for the lower oil volume fraction (p = 0.001). EG, also proved to be highly stable against creaming and oxidative damage. Conclusion: Results suggest that EG could be useful to create a new generation of healthier and innovative products that could substitute animal fat and deliver nutrients and biological compounds, thus improving food quality. [ABSTRACT FROM AUTHOR]

The synergistic effects of eugenol and cinnamaldehyde (MEC) were firstly used for quinoa fresh noodles (QFN) preservation. The amount of eugenol and cinnamaldehyde in combination was reduced 75% MIC value and 50% MBC value compared to the single application of eugenol and cinnamaldehyde respectively. The shelf life of QFN was prolonged 2.5 times by MEC at 25°C. Besides, MEC can significantly maintain the texture and color of QFN with less odor impact. Further mechanisms of MEC in anti-Bacillus velezensis were suggested to affect the lag phase during growth, and disrupt the cell integrity with adenosine triphosphate and protein leakage. In addition, the observing winkle and break of cell membrane was also obtained by scanning electron microscope. Besides, a lower concentration of MEC inhibited the growth of biofilm. MEC did present a synergistic and strengthening antibacterial capacity in the inhibition of B. velezensis, and can be suggested as an antimicrobial agent in food preservations. [ABSTRACT FROM AUTHOR]

Gluten‐free bakery products are the definitive solution for people with celiac disease and gluten sensitivity. In this study, the production of gluten‐free sponge cake was optimized using a mixture design methodology. Effects of the amount of ingredients, including quinoa (Chenopodium quinoa) (6–10 g), oleaster (Eleagnus Angustifolia) (1–2 g), and pumpkin powder (Cucurbita moschata) (1–4 g) on the physicochemical characteristics and sensory qualities (color, flavor, cutability, texture, appearance, and overall acceptability) of cakes were investigated. Significant regression models that explained the effects of different amounts of flour on all response variables were determined. The proposed model in this study had high R2 and R2 (adj). Therefore, the model was approved for fitting information. Finally, a gluten‐free sponge cake recipe was formulated using 1 g of oleaster flour, 1 g of pumpkin, and 10 g of quinoa flour to achieve the desired sensory quality. [ABSTRACT FROM AUTHOR]

BACKGROUND: As a complex chronic metabolic disease, obesity not only affects the quality of human life but also increases the risk of various other diseases. Therefore, it is important to investigate the molecular mechanisms and therapeutic effects of dietary interventions that counteract obesity. RESULTS: In this study, we extracted soluble (SDF) and insoluble dietary fiber (IDF) from quinoa bran using an enzymatic method and further investigated their effects on lipid metabolism and blood lipid levels in obese rats. Quinoa bran dietary fiber showed significantly reduced body weight, blood glucose level, total cholesterol, triglyceride, high-density lipoprotein cholesterol, and low-density lipoprotein cholesterol levels compared to those in the model group of obese rats. Aspartate aminotransferase and alanine aminotransferase levels were significantly lower in the IDF group, demonstrating that IDF improved liver injury more significantly than SDF, which was consistent with the analysis of liver tissue sections. IDF supplementation significantly improved the oxidation resistance of obese rats by decreasing malondialdehyde and increasing superoxide dismutase and glutathione peroxidase levels compared to the high-fat diet group levels. Transcriptome analysis showed that IDF caused hepatic changes in genes (Ehhadh, PPARα, FADS, CPT1, CPT2, SCD-1, Acadm, and CYP7A1) related to fatty acid degradation, and this result coincided with that of the gene expression validation result. CONCLUSION: Overall, our research offers crucial data for the logical development of dietary fiber from quinoa bran with nutritional purposes. [ABSTRACT FROM AUTHOR]

Background: Hyperlipidemia is characterized by abnormally elevated blood lipids. Quinoa saponins (QS) have multiple pharmacological activities, including antitumor, bactericidal and immune‐enhancing effects. However, the lipid‐lowering effect and mechanisms of QS in vivo have been scarcely reported. Methods: The effect of QS against hyperlipidemia induced by high‐fat diet in rats was explored based on gut microbiota and serum non‐targeted metabolomics. Results: The study demonstrated that the supplementation of QS could reduce serum lipids, body weight, liver injury and inflammation. 16S rRNA sequencing demonstrated that QS mildly increased alpha‐diversity, altered the overall structure of intestinal flora, decreased the relative richness of Firmicutes, the ratio of Firmicutes/Bacteroidetes (P < 0.05) and increased the relative richness of Actinobacteria, Bacteroidetes, Bifidobacterium, Roseburia and Coprococcus (P < 0.05). Simultaneously, metabolomics analysis showed that QS altered serum functional metabolites with respect to bile acid biosynthesis, arachidonic acid metabolism and taurine and hypotaurine metabolism, which were closely related to bile acid metabolism and fatty acid β‐oxidation. Furthermore, QS increased protein levels of farnesoid X receptor, peroxisome proliferator‐activated receptor α and carnitine palmitoyltransferase 1, which were related to the screened metabolic pathways. Spearman correlation analysis showed that there was a correlation between gut microbiota and differential metabolites. Conclusion: QS could prevent lipid metabolism disorders in hyperlipidemic rats, which may be closely associated with the regulation of the gut microbiota and multiple metabolic pathways. This study may provide new evidence for QS as natural active substances for the prevention of hyperlipidemia. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: High‐intensity ultrasound (HIUS) treatment is a physical method utilised to modify and improve some technologically important compounds (such as protein, fibres) that serves as an environment‐friendly process. In this regard, the effect of HIUS on the composition and emulsifying properties of quinoa okara fractions was analysed. Dispersions (1:10) of ground quinoa grains alkalinised to pH 9.0 were treated by high‐intensity ultrasound. Quinoa okara and sonicated quinoa okara (SQOK) exhibited a similar extraction yield (60%), although SQOK showed a three‐fold increase in protein content. Scanning electron microscopy showed that HIUS reduced the particle size of okara molecular structures. Analysis of O/W emulsions formulated with the okara samples demonstrated that the SQOK had a smaller droplet size and increased the stability of the system against the destabilisation processes of creaming and coalescence. The quinoa okara optimised with the application of the clean ultrasound technology allows adding value to a by‐product with potential applications as a food emulsifier. Quinoa okara could be used as an innovative additive for application in the emerging plant‐based food market. [ABSTRACT FROM AUTHOR]

Advection is a prevailing meteorological phenomenon in the arid and semi‐arid environments that directly affects the crop and soil hydrology. It could have a great impact on the rate of standard crop evapotranspiration (ETc) in the irrigated areas. Therefore, it is required to take it into consideration while computing crop water requirement through the physically based meteorological procedures. The objectives of this study are (1) simple modification of the Penman–Monteith (PM) equation in calculation of the grass reference evapotranspiration (ETo) to implement the local advection, (2) comparing the single (Kc) and dual crop coefficient (Kcb) of two quinoa cultivars (Titicaca, and Q5) with and without advection correction and (3) presenting a simple model to calculate the advection factor using the maximum air temperature and mean relative humidity for the future crop growth modelling studies. Both Q5 and Titicaca showed unexpectedly very high ETc and potential transpiration (Tp) as 1568 mm and 1003 mm, and 1156 mm and 829 mm, respectively, due to occurrence of regional advection, whereas very high unrealistic Kc and Kcb values for Q5 revealed the impact of strong local advection and external energy. Therefore, we modified ETo to implement the advection effect through introducing the advection factor, ETc/Rn (Rn is the net radiation), as a function of maximum air temperature and mean relative air humidity during the growing season [ETc/Rn = exp (0.025Tmax – 0.015RHavg)] which resulted in higher ETo values, and consequently lower and more realistic Kc and Kcb. As a result, modified maximum Kc values of 1.14 and 1.55 and the modified maximum Kcb of 0.94 and 1.0 were obtained for Titicaca and Q5 cultivars, respectively. This procedure leads to a more accurate site‐specific Kc estimation and indirectly reliable ETc estimation as a function of advection factor and its multiplication by the non‐modified ETo. Furthermore, for direct estimation of ETc through the PM equation, the coefficients of aerodynamic and canopy resistance components of PM equation were modified for estimation of ETc by the non‐modified Rn, which resulted in accurate estimation of ETc. [ABSTRACT FROM AUTHOR]

Currently, the demand for healthy consumption and the use of alternatives to dairy proteins for the development of foods with good nutritional value are growing. Quinoa has received much attention because it contains a high content of proteins, essential amino acids, essential fatty acids, minerals, vitamins, dietary fibers, and bioactive compounds. Nevertheless, this content and the bioavailability of specific compounds of interest are related to the genotype, the agri‐environmental conditions, and management practices where quinoa is grown and postharvest management. This article aimed to analyze the research trends for three knowledge areas: quinoa plant breeding for nutraceutical properties, plant–soil relations focused on abiotic stresses, and postharvest and value‐added transformation activities. To this end, a specific methodological design based on bibliometrics and scientometrics methods was used. Through these analyses based on publications' keywords, titles, abstracts, and conclusions sections, for each knowledge area, the key research trends (scope and main topics), the classification of trends based on their development and relevance degree, and the core of knowledge were established. The trends comprise the current state of research. Finally, analyzing the conclusions, recommendations, and future research sections of key publications, a strong correlation among plant breeding research to obtain varieties with tolerance to biotic and abiotic stresses, nutritional and functional compounds of interest for food safety, and the development of products with higher added value established interest in further research on the potential bioactivity of quinoa and the verification of health benefits to humans. [ABSTRACT FROM AUTHOR]

Summary: In present investigation, the effect of roasting in microwave and oven on bioactive compounds, antioxidant capacity, fatty acid profiles and phenolic constituents of quinoa seeds for free and conjugated phenolic profile fractions are studied. The oil contents of seeds roasted in both roasting systems were recorded between 4.25% (microwave) and 4.80% (oven).Total phenolic amounts of free and bound fractions of quinoa seeds were measured to be between 1668.1 (control) and 2037.5 mg/100 g (microwave) to 638.9 (microwave) to 1615.3 mg/100 g (oven), respectively. Antioxidant activities of free and bound fractions of quinoa seeds were recorded to be between 36.86% (microwave) and 39.28% (oven) to 74.83% (control) and 77.18% (microwave), respectively. Oleic and linoleic acid results of quinoa seed oils roasted in microwave and oven were identified between 17.26% (oven) and 22.41% (control) to 48.39% (oven) and 59.92% (microwave), respectively. 3,4‐Dihydroxybenzoic acid results of raw and roasted quinoa seeds for free and bound fractions were identified to be between 2.84 (microwave) and 4.01 mg/100 g (oven) to 7.43 (oven) and 12.60 mg/100 g (control), respectively. K results of roasted quinoa seeds were recorded between 8701.17 (oven) and 9638.45 (microwave). Results showed some changes depending on roasting systems and fraction types. [ABSTRACT FROM AUTHOR]

A new emerging disease of quinoa, quinoa basal stem rot (QBSR), has been recorded in Shanxi Province, China. Observed during the inflorescence emergence stage, the pathogen causes wilting, foliar chlorosis, leaf abscission and eventual death of quinoa. In this study, isolates were identified as Fusarium solani using morphology, molecular and phylogenetic analysis (using sequences of calmodulin, rDNA internal transcribed spacer region, RNA polymerase II B‐subunits RPB1 RPB1 and RPB2 RPB2, and translation elongation factor 1‐α), and pathogenicity analysis. Twenty‐seven isolates were classified into two different groups according to their morphological characteristics, and the mycelial growth rate of Group 2 was higher than that of Group 1 on six different media. The optimum growth temperature for both groups was 30°C and the highest mycelial growth rates were 9.2 and 10.0 mm/day, for Groups 1 and 2, respectively. The sporodochial conidia (SC) and aerial conidia (AC) germinated normally at 15–25°C and 10–40°C, respectively, and the width of SC and AC germ tubes were 1.4 and 2.2 μm. The lethal temperature for AC was 51°C for 20 min, and SC stopped germinating at 45°C. Pathogenicity tests of representative isolates showed that mycelia or conidia caused typical symptoms of QBSR on wounded basal stems of Chenopodium quinoa at 6 days postinoculation. The optimum temperature for the onset of QBSR was 30°C for both groups of isolates, and lesion lengths ranged from 5.4 to 5.9 cm. Knowledge of this pathogen will provide useful information for effective disease management to prevent its spread. [ABSTRACT FROM AUTHOR]

Diversification of gluten‐free (GF) bakery products is considerably important, as those who suffer from gluten intolerance should follow a GF diet their whole life. Regarding this study, it was aimed at optimizing the formulation of a quinoa‐based GF traditional bakery product, i.e. Nan‐e‐Fasaee using inulin as a bifunctional agent (both a prebiotic compound and a structure‐forming agent). Otherwise, its potential role as a fat and sugar replacer was also assessed. For this purpose, short (S)‐ and long (L)‐chain inulin were used as sugar and fat replacers, respectively, at 0%–50% w/w in quinoa flour (QF)‐based GF Nan‐e‐Fasaee and optimization was done based on rheological, textural, and sensory analysis. Results indicated that QF diet provided the batter with the dominance of elastic modulus and increased hardness (i.e. 5170.0 ± 22.50 g in the presence of QF compared to 1477.0 ± 20.81 g in wheat‐based ones). Inulin inclusion reduced the hardness, as the lowest was observed at S‐inulin substitution levels of 40% and 50% w/w, with values equal to 2422.0 ± 20.81 and 2431.0 ± 35.57 g, respectively (the most similar ones to control sample). The interference of S‐inulin with the non‐gelatinized starch structure is supposed to decrease the hardness. The highest score in texture was also perceived at F6 and F13, with values equal to 8.00 ± 0.10 and 7.97 ± 0.05, respectively. Using S‐ and L‐inulin in combination is found to improve the textural characteristics due to preventing the competitive role of sugar in water absorption in formulations containing L‐inulin. Regarding optimization of quinoa‐based GF Nan‐e‐Fasaee with reduced sugar and fat levels using inulin, it is found to be feasible. [ABSTRACT FROM AUTHOR]

Summary: Bioactive triterpenes feature complex fused‐ring structures, primarily shaped by the first‐committed enzyme, 2,3‐oxidosqualene cyclases (OSCs) in plant triterpene biosynthesis. Triterpenes with B,C‐ring‐opened skeletons are extremely rare with unknown formation mechanisms, harbouring unchartered chemistry and biology.Here, through mining the genome of Chenopodium quinoa followed by functional characterization, we identified a stress‐responsive and neofunctionalized OSC capable of generating B,C‐ring‐opened triterpenes, including camelliol A and B and the novel (−)‐quinoxide A as wax components of the specialized epidermal bladder cells, namely the quinoxide synthase (CqQS).Protein structure analysis followed by site‐directed mutagenesis identified key variable amino acid sites underlying functional interconversion between pentacyclic β‐amyrin synthase (CqbAS1) and B,C‐ring‐opened triterpene synthase CqQS. Mutation of one key residue (N612K) in even evolutionarily distant Arabidopsis β‐amyrin synthase could generate quinoxides, indicating a conserved mechanism for B,C‐ring‐opened triterpene formation in plants. Quantum computation combined with docking experiments further suggests that conformations of conserved W613 and F413 of CqQS might be key to selectively stabilizing intermediate carbocations towards B,C‐ring‐opened triterpene formation.Our findings shed light on quinoa triterpene skeletal diversity and mechanisms underlying B,C‐ring‐opened triterpene biosynthesis, opening avenues towards accessing their chemistry and biology and paving the way for quinoa trait engineering and quality improvement. [ABSTRACT FROM AUTHOR]

Soil salinity poses an escalating threat to global environmental sustainability, agricultural productivity, and food safety. Quinoa (Chenopodium quinoa), recognized as a halophyte, has emerged as a promising crop due to its high nutritional value and stress resistance. Nevertheless, the current understanding of salt tolerance genes in quinoa remains incomplete. This comprehensive study aimed to identify the quinoa trihelix family and families associated with salt stress, including Na+/H+ antiporter (NHX) and calcineurin B‐like (CBL). Through expression analysis, Cqtrihelix23 was identified as responsive to salt stress. Subsequent transient transformation experiments revealed that Cqtrihelix23 enhanced quinoa's tolerance to salt stress by promoting root development, maintaining the antioxidant system, and reducing the Na+/K+ ratio. Additionally, it was discovered that Cqtrihelix23 upregulated the expression of CqCBL10 and CqNHX4. Further protein interaction experiments confirmed the interaction between Cqtrihelix23, CqCBL10, and CqNHX4. Notably, CqCBL10 and CqNHX4 also contributed to salt stress resistance, and in combination with Cqtrihelix23, they synergistically enhanced salt stress tolerance. In conclusion, this study highlights the significance of Cqtrihelix23, CqCBL10, and CqNHX4 as key contributors within the regulatory network associated with quinoa's salt tolerance. These findings lay a solid groundwork for the development of salt‐tolerant quinoa varieties. [ABSTRACT FROM AUTHOR]

The nutritional and technological challenges of gluten‐free (GF) bread have increased the need for its modification due to the growing demand for this product, especially from celiac patients. Therefore, the present study aims at evaluating the influence of hydroxyl propyl methyl cellulose (HPMC) at 1% and 2% levels, pectin at 1.5% and 2.5% levels, and concentrated raisin juice (CRJ) at 3% and 4% levels on the dough rheological properties and quality of GF bread based on rice and millet flour. The GF bread prepared with HPMC and incorporating CRJ had higher water absorption, dough development time, and dough stability. In addition, the firmness of GF bread during 24–72 h after baking in the presence of 1% HPMC with 3% and 4% CRJ followed by 2.5% pectin incorporating 3% and 4% CRJ showed a significant decrease compared to the control sample. Further, the color index of GF bread was improved with the addition of HPMC and pectin and the L* index decreased in all GF breads with CRJ. The highest volume was occupied by bread containing 1% HPMC. The results demonstrated that GF bread could be produced from a mixture of rice and millet flour and its technological quality was improved by using 1% HPMC and 3% CRJ. Therefore, it has the necessary potential for high‐scale production and consumption among members of the society. [ABSTRACT FROM AUTHOR]

Drought is among the main abiotic factors causing agronomical losses worldwide. To minimize its impact, several strategies have been proposed, including the use of plant growth‐promoting bacteria (PGPBs), as they have demonstrated roles in counteracting abiotic stress. This aspect has been little explored in emergent crops such as quinoa, which has the potential to contribute to reducing food insecurity. Thus, here we hypothesize that the genotype, water environment and the type of inoculant are determining factors in shaping quinoa rhizosphere bacterial communities, affecting plant performance. To address this, two different quinoa cultivars (with contrasting water stress tolerance), two water conditions (optimal and limiting water conditions) and different soil infusions were used to define the relevance of these factors. Different bacterial families that vary among genotypes and water conditions were identified. Certain families were enriched under water stress conditions, such as the Nocardioidaceae, highly present in the water‐sensitive cultivar F15, or the Pseudomonadaceae, Burkholderiaceae and Sphingomonadaceae, more abundant in the tolerant cultivar F16, which also showed larger total polyphenol content. These changes demonstrate that the genotype and environment highly contribute to shaping the root‐inhabiting bacteria in quinoa, and they suggest that this plant species is a great source of PGPBs for utilization under water‐liming conditions. [ABSTRACT FROM AUTHOR]

Summary: Quinoa is known for its unique nutritional characteristics and contains good quality protein and fat along with appreciable amount of starch, dietary fibre and micronutrients. The fractionation facilitated the separation of the botanical components of the grain which were found to be rich in specific nutrients. The protein‐ and fat‐rich fraction (PFRF) projected 2.15 times protein and 2.74 times fat, while fibre‐rich fraction (FRF) showed 2.35 times fibre content as compared to quinoa whole grain. Starch‐rich fraction (SRF) with 82.41% starch was lower in protein content. FRF showed higher water holding capacity compared with other quinoa samples where bulk density was reported highest in PFRF fraction (670 kg per m3). These fractions showed variation in their gelatinisation enthalpy for the thermal properties. Foaming and emulsion properties were significantly impacted by the composition of the fractions and varied at different pH. The apparent viscosity was recorded highest for FRF, where SRF was lowest. At varied temperatures tested, the exhibited behaviour of all samples was found to be non‐Newtonian in nature. Present study concludes that quinoa physical fractionation produced novel nutrient dense fractions with unique techno‐functional features and has potential to be explored for food product development as independent functional ingredient. [ABSTRACT FROM AUTHOR]

To investigate the antidiabetic effects and mechanisms of quinoa on type 2 diabetes mellitus (T2DM) mice model. In this context, we induced the T2DM mice model with a high‐fat diet (HFD) combined with streptozotocin (STZ), followed by treatment with a quinoa diet. To explore the impact of quinoa on the intestinal flora, we predicted and validated its potential mechanism of hypoglycemic effect through network pharmacology, molecular docking, western blot, and immunohistochemistry (IHC). We found that quinoa could significantly improve abnormal glucolipid metabolism in T2DM mice. Further analysis showed that quinoa contributed to the improvement of gut microbiota composition positively. Moreover, it could downregulate the expression of TAS1R3 and TRPM5 in the colon. A total of 72 active components were identified by network pharmacology. Among them, TAS1R3 and TRPM5 were successfully docked with the core components of quinoa. These findings confirm that quinoa may exert hypoglycemic effects through gut microbiota and the TAS1R3/TRPM5 taste signaling pathway. [ABSTRACT FROM AUTHOR]

The effects of two fermentation processes (common fermentation with Saccharomyces cerevisiae and fermentation by Lacticaseibacillus casei subsp. casei PTCC 1608 and Lactiplantibacillus plantarum subsp. plantarum PTCC 1745) on pH, titratable acidity, total phenolic and flavonoid contents, antioxidant capacity, saponin content, as well as phytic acid content of quinoa dough were investigated during the 24‐h fermentation (4‐h interval). According to the results, the highest titratable acidity was observed in the samples fermented by L. casei subsp. casei. Moreover, the highest antioxidant capacity was observed after 12 h of fermentation by L. plantarum subsp. plantarum (31.22% for DPPH, 104.67% for FRAP) due to a higher concentration of phenolic compounds produced (170.5% for total phenolic content). Also, all samples have been able to reduce saponin by 67% on average. Furthermore, the samples fermented by L. plantarum subsp. plantarum showed the most significant decrease in phytic acid content (64.64%) during 24‐h fermentation. By considering the reduction of the antinutritional compounds and improvement in the antioxidant properties of quinoa flour, the Lactiplantibacillus plantarum strain was recommended. [ABSTRACT FROM AUTHOR]

The pioneer Amaranthaceae species sand rice (Agriophyllum squarrosum) is an annual psammophyte that is widely distributed in the deserts and sand fields of northern China. The well‐balanced nutritional values, long consumption history, and extreme stress tolerance of sand rice have fascinated scientists, prompting its development as a climate‐resilient crop. Sand rice has been successfully introduced and cultivated on sandy and loess lands over the past decade, while large‐scale artificial planting has been carried out in the Ulan Buh and Tengger deserts. However, the yield is far below the maximum potential, as estimated by the highest yield per plant ever found in the Tengger desert during our survey of wild populations. The current domestication of sand rice relies mainly on natural selection and mutagenesis breeding. A few elite lines with modified agronomic traits, such as compact architecture, high productivity, reduced trichomes, and short plant stature, have been developed from natural populations and a chemical mutagenesis library. Breeding new cultivars and broader cultivation of sand rice in deserts and marginal lands will stimulate economic growth and diversify the food supply, especially for the area west of the Hu Huanyong Line, thus contributing to environmental sustainability in northern China. [ABSTRACT FROM AUTHOR]