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Societal Impact Statement: Alternative crops are a promising approach to address the global food shortage that is exacerbated by climate change and wealth disparities. Some of these alternative crops are traditional food plants that have been widely traded for centuries, whereas others have only recently become more popular. Chía is a traditional native "superfood" that is the fruit of three distinct mint species. Chía (Salvia hispanica) is commercially cultivated and shares nutritional properties with California thistle sage (Salvia carduacea) and desert chía (Salvia columbariae). These wild relatives of S. hispanica are adapted to arid conditions and have potentially valuable genetic variation for the development of chía agricultural varieties. The development of nutritious, drought‐tolerant crops such as chía will increase the resilience of people to the impact of climate upheaval. Summary: In the Spanish language, the word chía refers to the nutlet fruits of several Salvia species native to Mesoamerica. The process of domestication of S. hispanica altered several traits, including the absence of shattering fruits, which makes harvest easier and mechanizable. S. hispanica is commercially cultivated in Mexico, South America, Australia, and less so in Europe and Africa. Other edible chía species are not commercially cultivated, including S. carduacea, and S. columbariae. These Californian chías are traditionally harvested by hand since the fruiting calices shatter and release the nutlets. Here we compare these three edible chía species, review their uses by native peoples, describe their morphology, summarize their natural distributions and cultivation, and provide an identification key. Native peoples in North America have traditionally used chías for food, medicine, and oil. S. hispanica naturally occurs throughout areas of Mexico that receive summer monsoonal rains. As such, it is a summer annual with an erect habit and cauline, simple leaves. In contrast, the Californian chía species are distributed through areas of the Mojave and Sonoran deserts that receive winter rains. They are winter annuals and their rosettes of lobed, pubescent leaves are typical adaptations to arid conditions. Nutlets in these chía species are similar when dry, but cultivated S. hispanica nutlets produce extensive mucilage when wetted, while the other chía produce mucilage to a lesser extent. As consumer interest grows in superfoods like chía, crop breeders may use wild chía to breed varieties appropriate for areas affected by drought or in desert agroecological systems. [ABSTRACT FROM AUTHOR]

This study evaluated chia flour, egg white powder, and peanut oil gelled emulsion (GE) as a fat replacer in beef patties. Four formulations were prepared, replacing beef fat with different levels of gelled emulsion: 0% (C), 50% (G50), 75% (G75), and 100% (G100). The beef patties with GE showed improved nutritional properties, technological parameters, and cooking characteristics. A remarkable reduction in SFAs was achieved with the substitution of beef fat by the GE, with reductions of 33.71%, 46.64%, and 72.04% for 50%, 75%, and 100% substitution levels, respectively. AI and TI indices decreased, indicating healthier profiles. Reformulated samples exhibited lower hardness, gumminess, and chewiness values. Color and appearance were similar to the control, with higher sensory scores for G75 and G100. GE impacted color parameters, increasing L* and b* values. The utilization of GE effectively minimized voids in the beef patty structure, leading to improved cooking yield and a more compact structure. GE influenced oxidative stability, with average onset temperatures of 126.33°C (50% GE), 140.58°C (75% GE), and 127.04°C (100% GE). In conclusion, gelled emulsions could successfully contribute to producing healthier meat products. [ABSTRACT FROM AUTHOR]

Chia seeds are currently gaining popularity as functional and healthy foods. The developed chia 7-day sprout phenolic extract (CSP) is an abundant supply of highly concentrated antioxidant phenolic compounds with health-promoting and antibacterial properties. The easy destruction against different environmental changes and low bioavailability of these phenolic compounds are the main limitations of their applications/utilization. This study aims to microencapsulate the phenolic compounds of developed CSP for use as valuable functional food additives. Three microcapsules were prepared using coating materials, chia gum (CG), gelatin (G), and their mixture (CG/G) via the freeze-drying technique. The prepared CG-, CG/G-, and G-microcapsules demonstrated high encapsulation efficiency percentages of 97.0, 98.1, and 94.5%, respectively. They retained most of the CSP-phenolics (91.4–97.2%) and increased total antioxidant activity (108–127.1%). The prepared microcapsules released more CSP-phenolic compounds into the simulated intestinal stage (70–82%) than the gastric stage (15–24%), demonstrating that the coating materials enhance protection during the gastric stage. The produced microcapsules exhibited higher storage stability at 40 °C for 60 days than the non-capsulated CSP, indicating that the encapsulation provided enhanced stability. The prepared microcapsules microstructures showed uniform, smoother surfaces, and hidden micropores compared to their coating material microstructures. In addition, the connection between the functional groups of coating materials and CSP-phenolic compounds was demonstrated by FTIR analysis. The prepared CG-, CG/G-, and G-microcapsules can perfectly inhibit the α-amylase and α-glucosidase activities by 65, 68, 60 and 74, 78, and 70%, respectively, compared to CSP (54, and 66%). The three prepared microcapsules displayed better antibacterial with low MBC values (0.36–0.68 mg ml−1) compared to CSP (0.53–0.74 mg ml−1). The prepared CSP microcapsules can be incorporated into various food products to enhance their antioxidant, antidiabetic, and antibacterial properties. [ABSTRACT FROM AUTHOR]

In 2022, 2.5 million cases of lung cancer were diagnosed, resulting in 1.8 million deaths. These statistics have motivated us to introduce a new natural product which is feasible in lung cancer therapies. This comprehensive study was performed to study the effects of chia seed extracts (70% ethanol and petroleum ether) on lung cancer in vitro and in vivo models. The invitro cytotoxicity activity of the chia extracts was studied in lung cancer cell lines (A549 cells). After 48 h, chia alcohol and ether extracts showed more inhibitory influence (IC50, 16.08, and 14.8 µg/mL, respectively) on A549 cells compared to Dox (IC50, 13.6 µg/mL). In vivo, administration of chia alcohol and ether extracts (500 mg/kg/day, orally for 20 weeks) recovered 4-(Methylnitrosamino)-1-(3-pyridyl)-1-butanone (NNK)-induced lung cancer, as a significant reduction in the lung cancer biomarkers, including the relative weight of the lung (20.0 and 13.33%), ICAM(31.73 and 15.66%), and c-MYC (80 and 96%) and MMP9(60 and 69%) expression genes, and improvement in these changes were observed by histopathological examinations of the lung tissues compared to the lung control. Chia seeds fought lung cancer via suppression of proliferation, angiogenesis, inflammation, and activation apoptosis. These activities may be attributed to the chemical composition of chia, which is identified by LC-Mass, such as caffeic acid, vanillic acid, kaempferol-3-O-glucuronide, and taxifolin. Finally, we can conclude that chia seeds have an anti-lung cancer effect with a good safety margin. [ABSTRACT FROM AUTHOR]

Relevance. This article presents the results of breeding work and the introduction of the Mesoamerican culture Spanish sage or chia (Salvia hispanica L.), which is currently one of the most popular pseudo-grain crops from the family of Lamiaceae in Western countries due to its unique seeds rich in nutrients, PUFA, dietary fiber and antioxidants. In 2009, the European Union considered the seeds of the plant to be a promising type of food. There are only 17 registered genotypes of culture in the world, in the collection of GRR VIR there are two forms obtained from European countries. There are no registered varieties of Spanish sage in the state register of breeding achievements approved for use in the territory of the Russian Federation. The research of this culture is limited only by the biological side: the study of morphobiological features, its use for decorative purposes.Material and methodology. The research was conducted in the educational and experimental farm of the Omsk State Agrarian University in 2019-2023. The objects of research were several samples of various ecological and geographical origin and 2 new forms of Spanish sage obtained during local selection. All records and observations were carried out according to the following methods: field experience in vegetable growing (S.S. Litvinov, 2011), State variety testing of agricultural crops (1989), assessment of primary introduction by G.P. Semenova (2001) and variety assessment of floral ornamental plants by V.N. Bylov (1971).Results. As a result of continuous year-round introduction work, the breeders of the Omsk State Agricultural University managed to overcome the photoperiodic sensitivity of the plant and obtain adaptive forms 0/18 and 3/18. An assessment of the decorative value, the success of the introduction and the possibility of introducing new samples into production in the conditions of the southern forest-steppe of Western Siberia is given. The first of the locally obtained forms, as more productive, was transferred to the state variety testing in 2023 under the assumed name of the variety "Siberian Emerald". Breeding work in this direction continues.

Abstract Background Sono-photodynamic therapy (SPDT), which combines photodynamic (PDT) and sonodynamic (SDT) therapies with sensitizers, offers new avenues for cancer treatment. Even though new sensitizers for SPDT have been synthesized with great success, few of them are effectively used. The limited tumor-targeting specificity, inability to transport the sensitizers deeply intratumorally, and the deteriorating tumor microenvironment limit their anti-tumor effectiveness. The current study was carried out aiming at high-frequency ultrasound-assisted drug delivery of chia, cress and flax conjugated hematite iron oxide nanoparticles (CCF–HIONP) for photothermal–photodynamic lung cancer (LCA) treatment in vitro and in vivo as activated cancer treatment up-to-date modality. Materials and methods The study was conducted in vitro on human LCA cells (A-549) and the study protocol application groups in vivo on Swiss albino mice treated with benzo[a]pyrene only and were not received any treatment for inducing LCA, and only after LCA induction the study treatment protocol began, treatment was daily with CCF–HIONP as HIFU–SPDT sensitizer with or without exposure to laser (IRL) or high-frequency ultrasound (HIFU–US) or a combination of laser and/or high-frequency ultrasound for 3 min for 2 weeks. Results Revealed that HIONP can be employed as effective CCF delivery system that directly targets LCA cells. In addition, CCF–HIONP is a promising HIFU–SPS for HIFU–SPDT and when combined with HIFU–SPDT can be very effective in treatment of LCA–A549 in vitro (cell viability decreased in a dose-dependent basis, the cell cycle progression in G0/G1 was slowed down, and cell death was induced as evidenced by an increase in the population of Pre-G cells, an increase in early and late apoptosis and necrosis, and an increase in autophagic cell death) and benzo[a]pyrene LCA-induce mice in vivo (decreased oxidative stress (MDA), and ameliorated enzymatic and non-enzymatic antioxidants (SOD, GR, GPx, GST, CAT, GSH, and TAC) as well as renal (urea, creatinine) and hepatic (ALT, AST) functions, induced antiproliferative genes (caspase 3,9, p53, Bax, TNFalpha), suppressed antiapoptotic and antiangiogenic genes (Bcl2,VEGF respectively) and effectively reducing the growth of tumors and even leading to cancer cell death. This process could be attributed to photochemical and/or high-frequency sono-chemical activation mechanism HIFU–SPDT. Conclusions The results indicate that CCF–HIONP has great promise as an innovative, effective delivery system for selective localized treatment of lung cancer that is activated by HIFU–SPDT.

Introduction: Exposure to elevated temperatures and relative humidity expedites the seed aging process, finally leading to seed viability loss. In this context, certain proteins play a pivotal role in safeguarding the longevity of seeds. However, the seedproteomic response to loss viability in Salvia hispanica L., commonly known as chia, remains incompletely understood. Methods: This work explores the application of proteomics as a potent tool for uncovering molecular responses to viability loss caused by artificial aging in two chia genotypes, WN and MN. Results: By using a quantitative label-free proteomics analysis (LC-MS/MS), 1787 proteins wereidentified in chia seeds at a 95% confidence level, including storage proteins, heat shock proteins (HSPs), late embryogenesis abundant proteins (LEA), oleosins, reactive oxygen species (ROS)-related enzymes, and ribosomal proteins. A relatively low percentage of exclusive proteins were identified in viable and nonviable seeds. However, proteins exhibiting differential abundancebetween samples indicated variations in the genotype and physiological status. Specifically, the WN genotype showed 130 proteins with differential abundancecomparing viable and non-viable seeds, while MN displayed changes in the abundance of 174 proteins. While both showed a significant decrease in keyproteins responsible for maintaining seed functionality, longevity, and vigor withhigh-temperature and humidity conditions, such as LEA proteins or HSPs, ROS, and oleosins, distinct responses between genotypes were noted, particularly in ribosomal proteins that were accumulated in MN and diminished in WN seeds. Discussion: Overall, the results emphasize the importance of evaluating changes in proteins of viable and non-viable seeds as they offer valuable insights into the underlying biological mechanisms responsible for the maintenance of chia seed integrity throughout high-temperature and humidity exposure. [ABSTRACT FROM AUTHOR]

Chia (Salvia hispanica L.) flour seeds produce films with good barrier properties against water vapor and could be used as food packaging; however, their mechanical properties are poor, which limits their application. The incorporation of nanoparticles into natural polymers is a strategy used to improve the properties of films to increase their applications. Furthermore, nanoparticles can encapsulate antioxidant agents and generate active films. The objective of this study was to evaluate the influence of chia flour (4%-7%), glycerol (15%-25%), and chia extract-loaded chitosan nanoparticles (ChCNp) (0%-0.75%) on the physical, mechanical, barrier, structural and antioxidant properties of chia flour nanocomposite films. Chitosan nanoparticles loaded with antioxidant chia extract were synthesized by ionic gelation and incorporated into the films. The thickness, water vapor permeability, tensile strength, and antioxidant properties of the films were evaluated using a Box-Behnken experimental design. Structural analysis was conducted using the FTIR technique. The results of the ANOVA of the responses were adjusted to second and third order polynomial models obtaining determination coefficients of 0.96-0.99. The water vapor permeability of the films was 3.89 × 10-8-1.68 × 10-7 g mm/Pa s m2, tensile strength was 0.67-3.59 MPa and antioxidant activity was 57.12%- 67.84%. The variables presented different effects on the films. Increasing the chia seed flour concentration negatively affected the water vapor permeability but improved the tensile strength and the antioxidant capacity of the films. The increase in glycerol concentration caused the films to become brittle. The nanoparticles had a significant effect on the thickness of the films and improved their mechanical and antioxidant properties. However, they did not show an effect on barrier properties. The results demonstrate that it is possible to obtain nanocomposite films with antioxidant capacity from chia seed flour and with the incorporation of chitosan nanoparticles loaded with antioxidants. [ABSTRACT FROM AUTHOR]

This study investigates the physicochemical, microbiological, and sensory properties of yogurt fortified with honey and chia seeds at concentrations of 5% and 10% (w/w) over a 21-day storage period at 4 ± 1 °C. The addition of chia seeds resulted in initial pH increases, with 5% and 10% chia seeds having pH values of 4.22 ± 0.02 and 4.31 ± 0.01, respectively, compared to 4.20 ± 0.01 for the control yogurt. During storage, the pH decreased by 0.17 units for the control yogurt and by 0.08 and 0.13 units for 5% and 10% chia seeds, respectively. The titratable acidity (TA) increased significantly, by 9.1% for the control yogurt and by 22.9% and 29.6% for the 5% and 10% yogurt, respectively. The protein content increased from 3.22 ± 0.03 g/100 g in the control sample to 3.92 ± 0.08 g/100 g and 4.59 ± 0.00 g/100 g for 5% and 10% chia seeds, respectively, without any significant changes during storage. The number of lactic acid bacteria (LAB) was highest in the control sample (9.005 ± 0.007 log CFU/g) and lowest in the 10% yogurt with chia seeds (8.495 ± 0.007 log CFU/g), with all samples remaining free of harmful microorganisms. The sensory evaluation showed that yogurt with 5% chia seeds received the highest overall acceptability scores, while yogurt with 10% chia seeds had poorer scores for taste and texture. Overall, fortification of yogurt with 5% chia seeds improves its nutritional value and sensory properties without compromising product safety or microbiological quality. [ABSTRACT FROM AUTHOR]

In contact with water, chia seeds release mucilage (MC), which is a source of various health-promoting compounds including dietary fibres. MC has been previously used as a thickening agent in cow milk yoghurt, but there are no available data on its application in goat milk. In this study, three goat milk yoghurts (without—MC0, with 1.5%—MC15 and with 3% mucilage—MC30) were produced. The rheology, texture, microbial counts, syneresis, microstructure and sensory acceptance of the yoghurts were investigated. The MC addition resulted in a reduced hysteresis area, but increased yoghurt viscosity at lower shear rates. It also improved all texture parameters at both concentration levels, while syneresis values were reduced only in sample MC30. The MC addition promoted lactobacilli viability in both supplemented yoghurts. The texture perceived by sensory evaluation was rated the highest for the sample MC30, which was also the most accepted by consumers overall. Critical attributes that reduced the acceptability of all yoghurts were flavour and acidity. In conclusion, chia seed mucilage can be used as a functional ingredient in goat milk yoghurt to produce an innovative dairy product and meet consumer expectations. [ABSTRACT FROM AUTHOR]

The effects of chia flour and κ-carrageenan on the physicochemical, textural, and sensory properties of reduced-fat chicken patties were investigated. Usage of chia flour decreased pH, while addition of κ-carrageenan increased it. Chicken patties with chia flour had higher thiobarbituric acid reactive substances (TBARS) and lower L*, a*, and b* values. Production stages significantly affected pH, TBARS, and color of the samples (p < 0.01); while pH, TBARS, a*, and b* values increased and L* value decreased after cooking. Adding chia flour and Kappa-carrageenan (κ-carrageenan) to reduced-fat chicken patties increased cooking yield and moisture retention while decreasing the shrinkage. Chia flour and κ-carrageenan increased hardness of samples and the highest mean value was found to be 68.70 ± 1.40 N in the group containing 8% beef fat + 4% chia flour + 5% breadcrumbs + 1% κ-carrageenan. However, adhesiveness and cohesiveness decreased by addition of chia flour and κ-carrageenan. Among the sensory properties, flavor, texture, and general acceptability were significantly affected by the addition of chia flour and κ-carrageenan (p < 0.01). Sensory properties were studied by panelist, and it was found that usage of 2% chia flour and 1% κ-carrageenan in reduced-fat chicken patties could be effective regarding product quality, health benefits, and consumer acceptance. [ABSTRACT FROM AUTHOR]

The effect of polysaccharide chia gel, used as fat replacer by substitution of egg incorporation level in cakes on the starch retrogradation during the storage was analyzed by the method of Differential Scanning Calorimetry (DSC). The retrogradation transition appeared in the DSC curves as an endothermic peak with maximum and area correlating to the retrogradation temperature and enthalpy, respectively. The process was monitored during 12 days after cake's preparation and some other product's physical characteristics (weight loss, crumb firmness, crumb color) were also measured. The lowest degree of retrogradation was observed on the 12th day for the 20 % replacement samples, while the highest one was established for the control samples. Therefore, chia gel exhibited the expected retarding effect on starch retrogradation at 15 and 20 % level of egg replacement in the cake batter (low enthalpy values). In general, with increasing chia gel concentration, starch retrogradation slowed down in all storage stages. [ABSTRACT FROM AUTHOR]

Advanced glycation endproducts (AGEs) are the final products resulting from non-enzymatic glycation, which plays a crucial role in diabetes and aging-related health issues. The aim of the present investigation was to examine the inhibitory effects on AGE formation of aqueous and methanolic extracts from cereals (rice, rye, and wheat), pseudocereals (amaranth, quinoa, and buckwheat) and chia seeds. Different in vitro models simulating AGEs induced by glucose (Glc) and methylglyoxal (MGO) were evaluated. The MGO-trapping capacity of extracts was evaluated, alongside their antioxidant capacity and phenolic compound composition, with the aim of exploring any potential correlation with AGEs' inhibitory effects. Extracts (25 mg/mL) demonstrated inhibitory effects on AGEs in protein–Glc and protein–MGO assays, with inhibition levels ranging from below 10% (amaranth extracts) to over 90% (buckwheat extracts) compared with aminoguanidine. Buckwheat methanolic extract exhibited the highest anti-AGE activity (98.3% inhibition in the BSA–Glc and 89.5% inhibition in the BSA–MGO assay), followed by chia seed extracts (80–82% inhibition). Buckwheat aqueous extract showed the greatest capacity to directly trap MGO (IC50 = 0.3 mg/mL). Antioxidants and phenolic compounds likely contributed to their antiglycative activity. In conclusion, aqueous and methanolic extracts derived from different natural ingredients such as cereals, pseudocereals, and seeds can be valuable in preventing glycation-related complications. [ABSTRACT FROM AUTHOR]

Background. Dyslipidemia is a major public health challenge worldwide, and chia seed, a nutrient‐dense functional food, could be beneficial in metabolic disorders. This systematic review and meta‐analysis were conducted to assess how chia seed intake affects lipid profiles. Methods. A comprehensive literature search was conducted on electronic databases including PubMed, Scopus, Web of Science, Cochrane, and Google Scholar up to January 2024. All randomized controlled trials (RCTs) addressing the effect of chia seed on triglyceride (TG), total cholesterol (TC), high‐density lipoprotein (HDL), and low‐density lipoprotein (LDL) were included. Data were analyzed using a random‐effects model and reported as weighted mean differences (WMD) with 95% confidence intervals (CI). Subgroup and sensitivity analyses were also performed. The quality of studies was evaluated using the Cochrane risk of bias tool. Results. A total of seven RCTs involving 304 participants were included in the meta‐analysis. The results showed that chia consumption had no considerable effect on TG (WMD: −18.73 mg/dl; 95% CI: −55.46 to 18.00; p = 0.31), TC (WMD: −7.49 mg/dl; 95% CI: −15.60 to 0.63; p = 0.07), HDL (WMD: −2.85 mg/dl; 95% CI: −6.74 to 1.05; p = 0.15), and LDL (WMD: −8.09 mg/dl; 95% CI: −18.17 to 1.99; p = 0.11). However, subgroup analyses indicated that chia could decrease TC in patients with obesity and type 2 diabetes mellitus (T2DM) and LDL in patients with obesity. Conclusion. Chia consumption had no effect on lipid profiles including triglyceride, total cholesterol, LDL, and HDL. Nevertheless, patients with obesity and T2DM might benefit from its supplementation. [ABSTRACT FROM AUTHOR]

Chia and basil seeds are a plant-based source that possess unique characteristic, including the ability to form a gel when hydrated due to polysaccharide layer on outer seeds can absorb water This property can be applied to food products that may easily suffer texture damage such as yogurt. Therefore, further research is needed to determine the potential of chia and basil seeds as a hydrocolloid source that can affect yogurt characteristics and total lactic acid bacteria (LAB). Chia and basil seeds in this study were each processed into two treatments: flour and hydration of whole seeds (1:30). Each treatment was added to yogurt formulation with concentration: 0, 1, 2, and 3% (w/v), then evaluated by preference test to determine selected formulation. Two formulations that were organoleptically preferred by panelists were yogurt with hydrated chia 2% and hydrated basil 3% according to hedonic rating test. The selected formulations were proximate content analysis, syneresis, viscosity, and total LAB. The addition of chia and basil seeds into yoghurt had significant effects on syneresis and viscosity at a significance level of 5%. The syneresis of yogurt with hydrated chia 2% was 1.37±0.21% while the syneresis of yogurt with hydrated basil 3% was 0.58±0.05% which was lower than control 2.44±0.24%. Viscosity of yogurt with hydrated chia 2% was 3808.33±38.19 cP and yogurt with hydrated basil 3% was 4175.00±25.00 cP, which was higher than control 3116.67±28.87 cP. Total LAB in chia yogurt reaching 1.1×109 CFU/g and basil yogurt reaching 1.2×109 CFU/g was higher than control 8.7×107 CFU/g. Overall, the addition of chia and basil seeds improved the quality of yogurt. [ABSTRACT FROM AUTHOR]

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p-Coumaric acid (p-CA) is a phenolic compound that plays a crucial role in mediating multiple signaling pathways. It serves as a defense strategy against plant wounding and is also presumed to play a role in plant development and lignin biosynthesis. This study aimed to investigate the physiological and ionomic effect of p-CA on chia seedlings under salt stress. To this end, chia seedlings were supplemented with Nitrosol® containing 100 μM of p-CA, 100 of mM NaCI, and their combined (100 mM NaCI + 100 μM p-CA) solutions in 2-day intervals for a period of 14 days along with a control containing Nitrosol® only. The treatment of chia seedlings with 100 mM of NaCI decreased their growth parameters and the content of the majority of the essential macro-elements (K, P, Ca, and Mg), except for that of sodium (Na). The simultaneous application of p-CA and a salt stress treatment (p-CA + NaCI) alleviated the effect of salt stress on chia seedlings' shoots, and this was indicated by the increase in chia biomass. Furthermore, this combined treatment significantly enhanced the levels of the essential microelements Mg and Ca. In summary, this brief report is built on the foundational work of our previous study, which demonstrated that p-CA promotes growth in chia seedlings via activation of O2−. In this brief report, we further show that p-CA not only promotes growth but also mitigates the effects of salt stress on chia seedlings. This mitigation effect may result from the presence of Mg and Ca, which are vital nutrients involved in regulating metabolic pathways, enzyme activity, and amino acid synthesis. [ABSTRACT FROM AUTHOR]

Obesity is a global health problem and is increasing in prevalence in most countries. Although obesity affects all age groups, children are the most vulnerable sector. Functional foods are novel formulated foods containing substances (i.e., nutrients, phytochemicals, probiotics, etc.) that have potential health-enhancing or disease-preventing value. The research objective was to study the possible beneficial effects of providing a functional food made with amaranth flour, chia seed, and curcumin extract on the metabolism and behavior of a rat model of childhood obesity. Male Wistar rat pups from two litters of different sizes, a normal litter (NL) (10 pups) and a small litter (SL) (4 pups), were used. After weaning, the rats were fed a hypercaloric diet (HD) or an HD supplemented with the functional food mixture. Body weight and energy intake were measured for seven weeks, and locomotor activity, learning, and memory tests were also performed. At the end of the experiment, glucose and lipid metabolism parameters were determined. The results showed that in this model of obesity produced by early overfeeding and the consumption of a hypercaloric diet, anxiety-like behaviors and metabolic alterations occurred in the rat offspring; however, the provision of the functional food failed to reduce or prevent these alterations, and an exacerbation was even observed in some metabolic indicators. Interestingly, in the NL rats, the provision of the functional food produced some of the expected improvements in health, such as significant decreases in body weight gain and liver cholesterol and non-significant decreases in adipose tissue and leptin and insulin serum levels. [ABSTRACT FROM AUTHOR]

The consumption of fiber in the human diet is a global recommendation to ensure a healthy diet. Quinoa (Chenopodium quinoa Willd.), a gluten-free grain, and chia (Salvia hispanica), a seed, contain a high fiber content, and both have the potential to be used in the development of nutraceutical and pharmaceutical formulations. An interesting characteristic of chia is its ability to form viscous mucilage when in contact with water, making it a potential binder in solid formulations. However, there are no studies on chia as a binder, and therefore, the objective of the present study was to evaluate the feasibility of using chia as a binder to produce quinoa granules and, subsequently, develop chewable tablet formulations. The quinoa and chia were in a powder form and then transformed into a wet mass with the help of mixer torque rheometer (MTR) equipment. In the wet granulation form, the following parameters were tested: multiple additions, 15 g of material, and 25 timepoints for the addition of 1 mL of water. An experimental design was carried out to evaluate the impact of the variables on the MTR results for subsequent granulation. The granulation point was possible for T1–T9, and most formulations gave satisfactory results, such as an acceptable resistance of the granules. In the end, a formulation was selected for the development of chewable tablets containing quinoa and chia fibers. [ABSTRACT FROM AUTHOR]

Abstract The soil is a dynamic environment, influenced by abiotic and biotic factors, which can result in changes in plant development. This study aimed to assess the impact on vegetative growth of chia (Salvia hispanica L) inoculated with Trichoderma harzianum and on the rhizosphere microbiome. The experimentation was conducted in a greenhouse under controlled conditions growing chia plants in pots containing soil with a clayey texture. Different concentrations of T. harzianum (0; 2.5; 5.0; 10.0; 20.0 µL. g-1 of seed) were applied to the chia seeds before planting. Morphological parameters, including plant height (cm), number of branches, stem diameter (mm), number of days to flowering and shoot and root dry masses (g) were quantitatively assessed. After the cultivation period, soil samples from the rhizosphere region were collected for subsequent chemical and metagenomic analyses. These samples were also compared with the control soil, collected before installing the experiment. The results showed that increasing doses of T. harzianum promoted a significant increase in the diameter of the stem, number of branches, dry biomass of the root system and the number of days to flowering, without modifying the overall height of the plants. Soil metagenomics indicated that T. harzianum inoculation modified the microbial diversity of the rhizosphere environment, with more pronounced effects observed in samples treated with higher concentrations of the inoculant. Furthermore, there were changes in the chemical composition and enzymes related to soil quality in correlation with the concentrations of the applied inoculant. This study demonstrated that inoculating chia seeds with T. harzianum not only promotes specific morphogenetic characteristics of the plant, but it also has a significant impact on the microbial diversity and biochemical functionality of the soil, including an observed increase in the populations of T. harzianum and T. asperellum.

The consumption of fiber in the human diet is a global recommendation to ensure a healthy diet. Quinoa (Chenopodium quinoa Willd.), a gluten-free grain, and chia (Salvia hispanica), a seed, contain a high fiber content, and both have the potential to be used in the development of nutraceutical and pharmaceutical formulations. An interesting characteristic of chia is its ability to form viscous mucilage when in contact with water, making it a potential binder in solid formulations. However, there are no studies on chia as a binder, and therefore, the objective of the present study was to evaluate the feasibility of using chia as a binder to produce quinoa granules and, subsequently, develop chewable tablet formulations. The quinoa and chia were in a powder form and then transformed into a wet mass with the help of mixer torque rheometer (MTR) equipment. In the wet granulation form, the following parameters were tested: multiple additions, 15 g of material, and 25 timepoints for the addition of 1 mL of water. An experimental design was carried out to evaluate the impact of the variables on the MTR results for subsequent granulation. The granulation point was possible for T1–T9, and most formulations gave satisfactory results, such as an acceptable resistance of the granules. In the end, a formulation was selected for the development of chewable tablets containing quinoa and chia fibers.

We investigated the role of ChiA and its associated polymorphisms in the interaction between Crohn’s disease (CD)-associated adherent-invasive Escherichia coli (AIEC) and intestinal mucosa. We observed a higher abundance of chiA among the metagenome of CD patients compared to healthy subjects. In dextran sulfate sodium-induced colitis mice model, AIEC-LF82∆chiA colonization was reduced in ileal, colonic and fecal samples compared to wild-type LF82. The binding of ChiA to recombinant human CHI3L1 or mucus was higher with the pathogenic polymorphism. The strength of ChiA-mucin interaction was 300-fold stronger than ChiA-rhCHI3L1. ChiA was able to degrade mucin to promote its growth and enabled LF82 to get closer to epithelial cells. The pathogenic polymorphism of ChiA had a stronger impact on mucus degradation than on the binding capability of AIEC to adhere to the intestinal epithelium. We observed that ChiA could favor an efficient bacterial invasion of intestinal crypts, and that ChiA, especially its pathogenic polymorphism, gives LF82 an advantage to uptake within Peyer’s patches, macrophages and mesenteric lymph nodes. All together, these data support the role of ChiA in the virulence of AIEC and show that it could be a promising target to reduce AIEC colonization in patients with CD.

Pistacia lentiscus var. chia is a valuable crop for its high-added-value mastic, a resin with proven pharmaceutical and cosmeceutical properties harvested from the male tree trunk. To achieve the maximum economic benefits from the cultivation of male mastic trees, it is important to develop early sex diagnosis molecular tools for distinguishing the sex type. Thus far, the work on sex identification has focused on Pistacia vera with promising results; however, the low transferability rates of these markers in P. lentiscus necessitates the development of species-specific sex-linked markers for P. lentiscus var. chia. To our knowledge, this is the first report regarding: (i) the development of species-specific novel transcriptome-based markers for P. lentiscus var. chia and their assessment on male, female and monoecious individuals using PCR-HRM analysis, thus, introducing a cost-effective method for sex identification with high accuracy that can be applied with minimum infrastructure, (ii) the effective sex identification in mastic tree using a combination of different sex-linked ISSR and SCAR markers with 100% accuracy, and (iii) the impact evaluation of sex type on the genetic diversity of different P. lentiscus var. chia cultivars. The results of this study are expected to provide species-specific markers for accurate sex identification that could contribute to the selection process of male mastic trees at an early stage for mass propagation systems and to facilitate future breeding efforts related to sex-linked productivity and quality of mastic resin. [ABSTRACT FROM AUTHOR]

One of the main components of sustainable agricultural strategies in crop production is substitution of chemical fertilizers with alternatives. This study aimed to examine the effects of partial replacement of mineral fertilizers with bio-stimulants (yeast and/or moringa leaves extract). Field experiment was conducted during two successive seasons 2018/2019 and 2019/2020. The fertilization treatments were distributed in a factorial design. Treatments included 75%, 50% or 0% NPK combined with yeast, moringa extract, or their combination in comparison with control treatment (100% NPK). The partial substitution of mineral fertilizers with yeast and/or moringa extract had significant impacts on growth, yield and quality components. Decreasing NPK level significant decreased growth and yield components of chia plants, except for 75% NPK combined with yeast and/or moringa. In contrast, decreasing NPK level significantly increased the chemical and quality components of chia. Treating with 75% NPK combined with yeast and/or moringa gave the highest micronutrients and fatty acid content. GC analysis showed definition of nine main components, and the major components were linolenic and linoleic acids. Linolenic acid increased with decreasing NPK, and the highest values obtained with bio-stimulant treatments with zero % NPK. The results of this study recommended that partial substitution of 25% of mineral fertilizers with bio-stimulants (yeast and/or moringa) is the best alternative not only for maintaining the growth and yield component, but also improving the quality of chia plants. [ABSTRACT FROM AUTHOR]

Petrographic descriptions and point counting data, supported by SEM analysis, are presented for 89 sandstone samples of the Khabour Formation from the Khabour, Ora, Chalki Nasara, and Chia Zinnar outcrop sections in northern Iraq. These are compared with previously published data for subsurface samples from the Akkas-1 and Akkas-3 wells in western Iraq. Petrographic observations revealed that sublitharenites and subarkoses form the main sandstone types and may suggest a granitic source region with minor input from metamorphosed sediments. This is supported by the geochemical analysis gained from 66 sandstone samples. Chemical Index of Alteration (CIA) and Index of Chemical Variability (ICV) values along with A-CN-K trends, and Th/U versus Th relationships suggest moderate weathering and humid climatic conditions in the source area. The paleoclimate geochemical proxies are supported by clay mineral associations revealed by XRD and SEM data. Up-section trends in Rb/Sr values imply that humid and dry conditions prevailed during the deposition of the Khabour succession. The Khabour Formation sandstones were deposited in a passive margin setting; however, their ultimate origin is likely to be recycled orogen and continental block provenances with sTable craton sources and with uplifting in the basement complexes. [ABSTRACT FROM AUTHOR]

In this work, a gelatin/chia mucilage (GN/CM) composite coating material doped with Lactococcus lactis (LS) was developed for strawberry preservation applications. The results of the scanning electron microscope and Fourier transform infrared spectroscopy stated that the enhanced molecular interaction between the CM and GN matrix strengthened the density and compactness of the GN film. Antifungal results indicated that the addition of LS significantly (p < 0.05) improved the ability of the GN coating to inhibit the growth of Botrytis cinerea (inhibition percentage = 62.0 ± 4.6%). Adding CM significantly (p < 0.05) decreased the water vapour permeability and oxygen permeability of the GN coating by 32.7 ± 4.0% and 15.76 ± 1.89%, respectively. In addition, the incorporated CM also significantly (p < 0.05) improved the LS viability and elongation at break of the film by 13.11 ± 2.05% and 42.58 ± 1.21%, respectively. The GN/CM/LS composite coating material also exhibited an excellent washability. The results of this study indicated that the developed GN/CM/LS coating could be used as a novel active material for strawberry preservation. [ABSTRACT FROM AUTHOR]

Foods that are widely consumed and accepted have had a lot of ingredients added to them which may enhance consumer's health. Whey is a byproduct in the manufacture of cheese or curd and is widely used in different beverage formulations, due to its nutritional importance. In this context, a mango-based functional whey drink, added with omega-3-rich chia seeds, was de veloped. Different treatments of beverage were as follows: untreated control beverage ( T 0 ), application of chemicals ( T 1 ), pasteurization ( T 2 ), and microwave heating (at 4 different time lengths: T 3 , T 4 , T 5 , and T 6 ). Beverages were analyzed for physiochemical, microbiological, and sensorial changes, during the 90 days of storage. Chemical analysis of chia seeds before incorporation in beverages revealed a high nutritional profile of chia seeds, especially the presence of essential fatty acids. Significant variation in color parameters of the beverage was observed as a result of treatments and storage, with optimum values observed for T 3 . A decrease in pH and an increase in acidity during storage for all treatments were evident, with the most significant results for microwave treatment for longer time periods. The total plate count of the beverage was the highest (2.36 ± 0.1 CFU/ml) for control, followed by chemically treated (2.17 ± 0.1 CFU/ml) and lowest in microwave-treated (0.98 ± 0.1 CFU/ml) at the start of the experiment, and this total plate count was found to be increasing in all treatments during storage. Total solids were increased and soluble solids were decreased during longer microwave treatments and also during storage of all treatments. The most acceptable treatment T 3 (85 ml whey, 2 g chia seed, and microwave heating for 30 sec) was further subjected to a storage study and it was observed that the sensory scores gradually decreased during the 90 days of storage. From the outcomes of the study, it was concluded that microwave treatment of the beverage for 30 sec, as compared to longer durations and chemical preservatives, was proved helpful for optimum quality retention of the formulated beverage, with minimum deteriorating effects. Thus, proper treatments of different beverage formulations, following the necessary protocols, could provide the consumers safe, healthy, and nutritious beverages. [ABSTRACT FROM AUTHOR]

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

IntroductionExposure to elevated temperatures and relative humidity expedites the seed aging process, finally leading to seed viability loss. In this context, certain proteins play a pivotal role in safeguarding the longevity of seeds. However, the seedproteomic response to loss viability in Salvia hispanica L., commonly known as chia, remains incompletely understood. MethodsThis work explores the application of proteomics as a potent tool for uncovering molecular responses to viability loss caused by artificial aging in two chia genotypes, WN and MN. ResultsBy using a quantitative label-free proteomics analysis (LC-MS/MS), 1787 proteins wereidentified in chia seeds at a 95% confidence level, including storage proteins, heat shock proteins (HSPs), late embryogenesis abundant proteins (LEA),oleosins, reactive oxygen species (ROS)-related enzymes, and ribosomal proteins. A relatively low percentage of exclusive proteins were identified in viable and non-viable seeds. However, proteins exhibiting differential abundancebetween samples indicated variations in the genotype and physiological status. Specifically, the WN genotype showed 130 proteins with differential abundancecomparing viable and non-viable seeds, while MN displayed changes in the abundance of 174 proteins. While both showed a significant decrease in keyproteins responsible for maintaining seed functionality, longevity, and vigor withhigh-temperature and humidity conditions, such as LEA proteins or HSPs, ROS, and oleosins, distinct responses between genotypes were noted, particularly in ribosomal proteins that were accumulated in MN and diminished in WN seeds.DiscussionOverall, the results emphasize the importance of evaluating changes in proteins of viable and non-viable seeds as they offer valuable insights into the underlying biological mechanisms responsible for the maintenance of chia seed integrity throughout high-temperature and humidity exposure.

The objective of this study was to produce an innovative bigel formulation by combining glycerol monostearate (GMS) oleogel with hydrogels stabilized by various agents, including cold pressed chia seed oil by-product gum (CSG), gelatin (G), and whey protein concentrate (WPC). The findings indicated that the choice of hydrogel influenced the rheological, textural, and microstructural properties of the bigels. The G′ value of the bigel samples was higher than G″, indicating that all the bigels exhibited solid-like characteristics. In order to numerically compare the dynamic rheological properties of the samples, K′ and K″ values were calculated using the power law model. K′ values of the samples were found to be higher than K″ values. The K′ value of bigel samples was significantly affected by the hydrogel (HG)/oleogel ratio (OG) and the type of stabilizing agent used in the hydrogel formulation. As the OG ratio of bigel samples increased, the K′ value increased significantly (p < 0.05). The texture values of the samples were significantly affected by the HG/OG ratio (p < 0.05). The study's findings demonstrated that utilizing CSG, G, and WPC at an OG ratio more than 50% can result in bigels with the appropriate hardness and solid character. The low-fat mayonnaise was produced by using these bigels. The low-fat mayonnaise showed shear-thinning and solid-like behavior with G′ values greater than the G″ values. Low-fat mayonnaise produced with CSG bigels (CSGBs) showed similar rheological properties to the full-fat mayonnaise. The results showed that CSG could be used in a bigel formulation as a plant-based gum and CSGB could be used as a fat replacer in low-fat mayonnaise formulation. [ABSTRACT FROM AUTHOR]

The study investigated the effect of incorporating whole chia seeds (WCS) and defatted chia seed flour (DCF) into whole maize meal for ugali preparation. Both were incorporated at substitution levels of 3%, 6%, and 9% separately, and the resulting treatments subjected to laboratory analysis. In addition, ugali samples were prepared from all the resulting flour formulations and subjected to consumer acceptability assessment. Incorporation of both DCF and WCS resulted in increased water absorption capacity (ranging from 0.78 to 0.98 g/mL), swelling index (ranging from 0.15 to 3.25 mL/g), and swelling capacity (ranging from 2.46 to 5.74 g/g). WCS decreased the bulk density and oil absorption capacity. DCF, however, resulted in an increase in bulk density and oil absorption capacity. Both DCF and WCS lowered the lightness (L*) of the products. Proximate composition ranged from 4.78 to 7.46% for crude fat, 7.22% to 9.16% for crude protein, and 1.74 to 4.27% for crude fiber. The obtained results show the potential of chia seeds as a good fortificant of maize flour since it resulted in nutritionally superior products (crude ash, crude protein, crude fat, and energy value) when compared to control. The freshly prepared ugali samples were generally acceptable to the panelists up to 9% WCS and 6% DCF substitution levels. [ABSTRACT FROM AUTHOR]

Alpha‐linolenic acid and antioxidant substances (such as tocopherols and polyphenols) are abundant in chia seed oil, which may prevent certain chronic diseases. This study compared the physicochemical parameters, chemical composition and antioxidant properties of black and white chia seed oil extracted by solvent extraction, pressing and supercritical CO2 extraction. Chia seed oil contained higher levels of polyunsaturated fatty acids, including linoleic acid (18.68%–20.15%) and α‐linolenic acid (60.47%–63.68%). Black and white chia seeds and processing methods had significant effects on minor components (tocopherols, total phenols, phytosterols and squalene), oxidative stability and free radical scavenging ability. Compared with other methods, the contents of tocopherols (512.72–603.04 mg/kg), total phenols (35.21–57.75 mgGAE/kg) and phytosterols (5536.69–5956.65 mg/kg) were higher in the pressing method. In addition, 17 individual polyphenols were identified and quantified, among which genistein and gallic acid had higher contents, which were significantly affected by varieties and processing methods. In general, the pressing process may be the best processing method to improve minor components and antioxidant capacity. This study can provide a valuable reference for producing functional foods supplemented with α‐linolenic acid. [ABSTRACT FROM AUTHOR]

Chia gum's molecular structure with distinctive properties as well as the alginate-based hydrogel's three-dimensionally cross-linked structure can provide a potent matrix for immobilization of enzyme. Herein, chia gum (CG)/alginate (A)-polymeric complex was synthesized and employed as a support material for the immobilization of horseradish peroxidase (HRP). HRP was successfully immobilized on the developed ACG-polymeric support, and the highest immobilization recovery (75%) was observed at 1.0% CG and 2% A, pH 7.0, and 50 units of the enzyme. The structure, morphology, and thermal properties of the prepared ACG-HRP were demonstrated using Fourier Transform Infrared (FTIR), Scanning Electron Microscope, and Thermogravimetric (TGA) analyses. ACG-HRP showed a good reusability (60%) over ten reuses. The immobilized ACG-HRP displayed an acidic pH optimum (6.0), a higher temperature optimum (50 °C), and improved thermal stability (30–50 °C) compared to the soluble HRP at pH 7.0, 40 °C and (30–40 °C), respectively. ACG-HRP has a lower affinity for hydrogen peroxide (H2O2) and guaiacol and a higher oxidizing affinity for a number of phenolic substrates. The ACG-HRP demonstrated greater resistance to heavy metals, isopropanol, urea, Triton X-100, and urea, as well as improved efficiency for eliminating phenol and p-chlorophenol. The developed ACG-polymeric support provided improved enzyme properties, allowed the reuse of the immobilized HRP in 10 cycles, and made it promising for several biotechnological applications. [ABSTRACT FROM AUTHOR]

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

Background: The second most common cancer in the world is breast cancer. Chemotherapy is used to treat breast cancer, but instances of multidrug resistance, targets that are not selective, and physicochemical issues raise doubts about its efficacy. So, the exploration of chemopreventive agents from efficient natural sources has been required. The chia and quinoa seeds have health-promoting activities that include cardio-protective, antidiabetic, and anticancer effects. Given the paramount importance of their oils and their potential bioactivities, this work aimed to assess the repressive effect of their oil nanocapsules against mammary tumors in rats. Rat models of chemically induced mammary tumors were gavaged with chia and quinoa nanocapsules for one month. The repressive effect of nanocapsules was studied by quantifying TNF-α, assessing the gene expression of proto-oncogenes (PIK3CA and MYC) using qRT-PCR, and analyzing the cell cycle in mammary tissue. Results: The studies clarified that the inhibition of tumors in response to quinoa and chia nanocapsules was associated with a reduction in TNF-α levels, proliferation capability, and motivation for apoptosis. Furthermore, quinoa and chia nanocapsule management repressed the activation of the MYC and PIK3CA genes. As well as nanocapsules modulated the liver enzymes and kidney function alterations induced in mammary tumor animals. Meanwhile, both oils' nanocapsules do not have an impact on the liver and kidneys of healthy rats. Conclusions: The findings indicate that quinoa and chia nanocapsules are safe and can reduce tumor growth, suggesting a potential natural therapeutic target for breast cancer treatment. [ABSTRACT FROM AUTHOR]

Butter is a perishable food, and its microbial deterioration occurs in refrigeration conditions, leading to a reduction in shelf life and a loss of sensory properties. This study aimed to investigate the effect of chia seed extract (CSE) on the microbial and sensory properties of pasteurized sweet cream butter at 2°C. Ethanolic extract of chia seeds was prepared and added to the butter samples in concentrations of 0.05%, 0.1%, 0.25%, and 0.5% (v/w), and its effects on microbiological and sensory quality were evaluated at 15‐day intervals during 60‐day refrigerated storage. The results indicated that the addition of 0.25% and 0.5% CSE to butter treatments decreased total viable counts by 0.25–0.6 log CFU/g, total psychrotrophic counts by 1–1.5 log CFU/g, and coliform counts by 3–4 log CFU/g compared to the control sample on days 45 and 60 of storage. Moreover, concentrations of 0.1%–0.5% CSE reduced mold and yeast counts by 1.5–2.6 log CFU/g on days 30–60 of storage compared to the control sample. Escherichia coli and Staphylococcus aureus were not detected in any samples during storage. CSE had a significant effect on the sensory properties (except for aroma) of the butter samples during the 60‐day storage. The best color, flavor, and overall acceptance scores were assigned to the treatments containing 0.1%–0.5% CSE compared to the control sample. It could be concluded that adding 0.1% and 0.25% CSE to refrigerated and pasteurized butter can retard microbial spoilage and improve its sensory properties at the same time. [ABSTRACT FROM AUTHOR]

Intercropping offers greater scope to introduce new crops. Cultivation of crops with diverse root architecture and different durations enhances the productivity of scarce resources like land and water. This study aimed to determine the effect of intercrop competition and irrigation regimes on yield, competition, land usage, irrigation water use efficiency (IWUE), and fatty acids of chia. The field experiment was conducted in semi-arid India during 2020–2022 with full (I100) and deficit irrigation (I50) and six intercrops. Results demonstrated that chia + fenugreek intercropping in I50 improved the crops' competitiveness, land equivalent ratio (LER) (1.77), land use efficiency (142.5%), and the IWUE of chia (23.2%). Notably, a chia + radish/spinach system in I50 reduced the seed yield (42.6–45.0%) of chia over I100 monocropping. A chia + fenugreek system in I50 resulted in a higher seed yield (196.2 kg ha−1) than chia monocropping in I100. Further, chia + fenugreek intercropping resulted in higher omega-3 content (56.68%) under I100. Therefore, a chia + fenugreek system under I100 may be suggested over monocropping for better yield and oil quality. However, during water scarcity situations, growers can adopt a chia + fenugreek system under I50 which can give a similar chia equivalent yield and a higher LER and IWUE compared to chia monocropping under I100. [ABSTRACT FROM AUTHOR]

Supplementation of jams with functional ingredients is one of the methods to develop healthier jams. The aim of this research was therefore to develop functional jams supplemented with chia seed (CS). Five formulations of two types of jams were selected (pumpkin jam [PJ] and strawberry jam [SJ]) with different levels (0, 1.5, 3, 4.5, and 6%) of CS were added. The jams were assessed chemically, sensorial, and nutritionally using inductively coupled plasma optical emission spectrometry. The results showed that the introduction of CS into PJ significantly increased protein, ash, and cellulose content from 0.35%, 0.55 and 46.43 of the control to 0.77%, 1.01 and 54.18 of the sample containing 6% CS, respectively. However, pH, acidity, and moisture decreased. Similarly, protein, ash, and cellulose in SJ jam increased from 0.44%, 0.58 and 14.55 in the control sample to 0.93%, 0.93 and 16.75 in the sample containing 6% CS, respectively. Unlike PJ, pH and moisture increased with the addition of CS. The antioxidant and total phenol content were not noticeably changed. The sensory data discovered that the addition of CS adversely affected all sensory attributes, parallel with CS addition in both jams, but appearance, color, and taste were more influenced, particularly in PJ. The addition of CS in PJ increased the content of calcium, iron, and zinc from <0.05 mg/kg (control) to 1121, 6.74, and 2.36, respectively. In conclusion, the data of this study showed that PJ and SJ can be produced by the addition of as high as 6% CS, with improved nutritional value and acceptable sensorial properties. [ABSTRACT FROM AUTHOR]

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Diabetes mellitus (DM) is considered one of the major health diseases worldwide, one that requires immediate alternatives to allow treatments for DM to be more effective and less costly for patients and also for health-care systems. Recent approaches propose treatments for DM based on that; in addition to focusing on reducing hyperglycemia, they also consider multitargets, as in the case of plants. Among these, we find the plant known as chia to be highlighted, a crop native to Mexico and one cultivated in Mesoamerica from pre-Hispanic times. The present work contributes to the review of the antidiabetic effects of chia for the treatment of DM. The antidiabetic effects of chia are effective in different mechanisms involved in the complex pathogenesis of DM, including hypoglycemic, antioxidant, and anti-inflammatory mechanisms, and the inhibition of the enzymes α-glucosidase and α-amylase, as well as in the prevention of the risk of cardiovascular disease. The tests reviewed included 16 in vivo assays on rodent models, 13 clinical trials, and 4 in vitro tests. Furthermore, chia represents advantages over other natural products due to its availability and its acceptance and, in addition, as a component of the daily diet worldwide, especially due to its omega-3 fatty acids and its high concentration of dietary fiber. Thus, chia in the present work represents a source of antidiabetic agents that would perhaps be useful in novel clinical treatments. [ABSTRACT FROM AUTHOR]

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

One of the main components of sustainable agricultural strategies in crop production is substitution of chemical fertilizers with alternatives. This study aimed to examine the effects of partial replacement of mineral fertilizers with bio-stimulants (yeast and/or moringa leaves extract). Field experiment was conducted during two successive seasons 2018/2019 and 2019/2020. The fertilization treatments were distributed in a factorial design. Treatments included 75%, 50% or 0% NPK combined with yeast, moringa extract, or their combination in comparison with control treatment (100% NPK). The partial substitution of mineral fertilizers with yeast and/or moringa extract had significant impacts on growth, yield and quality components. Decreasing NPK level significant decreased growth and yield components of chia plants, except for 75% NPK combined with yeast and/or moringa. In contrast, decreasing NPK level significantly increased the chemical and quality components of chia. Treating with 75% NPK combined with yeast and/or moringa gave the highest micronutrients and fatty acid content. GC analysis showed definition of nine main components, and the major components were linolenic and linoleic acids. Linolenic acid increased with decreasing NPK, and the highest values obtained with bio-stimulant treatments with zero % NPK. The results of this study recommended that partial substitution of 25% of mineral fertilizers with bio-stimulants (yeast and/or moringa) is the best alternative not only for maintaining the growth and yield component, but also improving the quality of chia plants.

p-Coumaric acid (p-CA) is a phenolic compound that plays a crucial role in mediating multiple signaling pathways. It serves as a defense strategy against plant wounding and is also presumed to play a role in plant development and lignin biosynthesis. This study aimed to investigate the physiological and ionomic effect of p-CA on chia seedlings under salt stress. To this end, chia seedlings were supplemented with Nitrosol® containing 100 μM of p-CA, 100 of mM NaCI, and their combined (100 mM NaCI + 100 μM p-CA) solutions in 2-day intervals for a period of 14 days along with a control containing Nitrosol® only. The treatment of chia seedlings with 100 mM of NaCI decreased their growth parameters and the content of the majority of the essential macro-elements (K, P, Ca, and Mg), except for that of sodium (Na). The simultaneous application of p-CA and a salt stress treatment (p-CA + NaCI) alleviated the effect of salt stress on chia seedlings’ shoots, and this was indicated by the increase in chia biomass. Furthermore, this combined treatment significantly enhanced the levels of the essential microelements Mg and Ca. In summary, this brief report is built on the foundational work of our previous study, which demonstrated that p-CA promotes growth in chia seedlings via activation of O2−. In this brief report, we further show that p-CA not only promotes growth but also mitigates the effects of salt stress on chia seedlings. This mitigation effect may result from the presence of Mg and Ca, which are vital nutrients involved in regulating metabolic pathways, enzyme activity, and amino acid synthesis.

Abstract The consumption of products with high nutritional value and antioxidant capacity has increased notably in recent years. Due to health problems such as triglycerides and cardiovascular problems, its use is becoming reduced. So that, chia (Salvia hispánica) and sachatomate (Cyphomandra betacea) have gained interest as an alternative to develop nutraceutical products, compared to conventional products. The objective of the study was to determine the effect of the partial substitution of mango (Mangifera indica) and ground chia (Salvia hispánica) on the antioxidant capacity in the elaboration of nectar based on Sachatomate. The physicochemical characteristics were determined where sample 11 complies with the established parameters: 13.4° Brix, pH 4.323, 0.354 of C6-H8-O7 and viscosity 3967.3 mPas, according to the NTP 203.110 standard. Regarding the antioxidant capacity, sample 12 was the most optimal, according to the DPPH method, it has been determined 104.3 micromoles Trolox equivalents; according to the ABTS method, it was determined with an antioxidant content of 187.4 micromoles Trolox equivalents. Regarding the proximal chemical evaluation, sample 12 was determined to be the most suitable with a moisture percentage of 87.45%, ash 0.32%, crude fiber 0.09%, fat 0.10%, protein 0.45% and carbohydrates 11.59%. Concluding that substituting sachatomate and ground chia significantly influences the antioxidant capacity, increasing to 104.3 and 187.4 micromoles Trolox equivalents, determined by both methods, indicates that nectar consumption can be used to improve the health of consumers.

Protein derived from chia (Salvia hispanica L.), characterized by a balanced amino acid composition, represents a potentially healthier and environmentally friendly alternative poised for innovation within the plant-based food sector. It was hypothesized that the growing location of chia seeds and processing techniques used might influence protein digestion patterns, which in turn could affect the biological functions of the digestion products. To examine this hypothesis, we assessed the gastrointestinal fate of degummed-defatted flour (DDF), protein concentrate (PC), and isolated albumin (Alb) and globulin (Glo) fractions. Furthermore, we compared the antioxidant and anti-inflammatory activities of the resulting digesta by means of in vitro and cellular assays. Post-gastrointestinal digestion, the PC exhibited elevated levels of soluble protein (7.6 and 6.3 % for Mexican and British PC, respectively) and peptides (24.8 and 27.9 %, respectively) of larger molecular sizes compared to DDF, Alb, and Glo. This can be attributed to differences in the extraction/fractionation processes. Leucine was found to be the most prevalent amino acids in all chia digesta. Such variations in the digestive outcomes of chia protein components significantly influenced the bioactivity of the intestinal digestates. During gastrointestinal transit, British Glo exhibited the best reactive oxygen species (ROS) inhibition activity in oxidative-stressed RAW264.7 macrophages, while Mexican digesta outperformed British samples in terms of ROS inhibition within the oxidative-stressed Caco-2 cells. Additionally, both Mexican and British Alb showed effectively anti-inflammatory potential, with keratinocyte chemoattractant (KC) inhibition rate of 82 and 91 %, respectively. Additionally, Mexican PC and Alb generally demonstrated an enhanced capacity to mitigate oxidative stress and inflammatory conditions in vitro. These findings highlight the substantial potential of chia seeds as functional food ingredients, resonating with the shifting preferences of health-conscious consumers.

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

AbstractChia (Salvia hispanica) seeds are oilseeds, often known as pseudo-cereals, which contain a variety of nutrients, including macro and micronutrients, as well as health aids; consequently, they could be classified as a nutraceuticals food. The seeds are a wonderful source of phenolic compounds like rosmarinic acid, caffeic acid, protocatechuic acids, quercetin, and myricetin. According to studies, chia seeds have a high nutritious content of protein (18–24%), fiber (30–34%), and a variety of fatty acids. Chia seeds also have a variety of minerals and vitamins and shown to have beneficial effects in the treatment of hypertension, diabetes, and dyslipidaemia, as well as acting as an antioxidant, anti-anxiety, laxative, anti-depressant, analgesic, and strengthen the immune system. Due to its presence of minerals, lipids (omega-3), fibers, proteins, and antioxidants in chia seed and its health benefits, it has now grabbed the attention of many food industries and educators. The present review article highlights the nutritional composition, phytochemical profile, and therapeutic potentials like cardio-protective, diabetes-controlling, immune boosting, and antioxidant action in detail.