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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]

In recent years, the utilization of natural sources for hydrogel preparation has surged, driven by their economic and environmental advantages. The use of natural polysaccharides offers distinct benefits over synthetic counterparts, including non-toxicity, cost-effectiveness, biodegradability, and widespread availability. This study explores the enhanced properties of natural hydrogels derived from mucilages extracted from okra pods and chia seeds. The hydrogels, fortified with zinc oxide nanoparticles and loaded with nettle extract as herbal drug, demonstrate improved mechanical strength and elastic behavior. The characterization of prepared hydrogel through FTIR, SEM, TGA, and RMS techniques, along with rheological analysis, reveals enhanced features. The release pattern and kinetics of nettle extract in the buffered medium were studied. The result of nettles extract release showed that it is most suitable for the zero-order model, which states that during the release process, the drug concentration in the body remains constant and the release is occurred by the Fickian mechanism. Swelling behavior studies showed increased water absorption capacity in nanocomposite hydrogels. Antibacterial assessments confirmed significant efficacy against Staphylococcus, Streptococcus, Escherichia coli, and Yersinia bacteria. These suitable properties indicate that the synthesized nanocomposite hydrogel is a good formulation to be used as a drug delivery system. [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]

Societal Impact Statement Summary 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.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 article presents a comprehensive review of the characteristics, phytochemical profile and health effects of chia seeds. Chia seeds belong to the Lamiaceae family, and are small, oval and colored seeds that grow in tropical and temperate climates. Chia seeds are rich in protein, fiber, minerals, phenolic compounds and polyunsaturated fatty acids. These nutrients give chia seeds functional properties such as antioxidant, antiinflammatory, hypolipidemic, hypoglycemic and prebiotic. Chia seeds may play a potential role in the prevention and treatment of chronic diseases such as cardiovascular diseases, diabetes, obesity, digestive system diseases and cancer. Chia seeds can be consumed whole, ground into flour or extracted into oil and added to various foods. Moreover, chia seeds have technological functions such as water retention, emulsification and viscosity enhancement in the food industry. Chia seeds have become a popular functional food in recent years and are being researched. However, more clinical studies and meta-analysis studies are needed on the health effects of chia seeds. [ABSTRACT FROM AUTHOR]

The given text is an author index from the journal Obesity Reviews. It lists the names of various authors and their corresponding page numbers in the journal. [Extracted from the article]

Summary: In this study, the effect of roasting on the oil quantities, bioactive properties, colour, fatty acids and polyphenols of seeds roasted in pan at roasting times was investigated. Total phenolic and flavonoid quantities of roasted seeds are assayed among 186.59 (control) and 429.29 mgGAE/100 g (20 min) to 810.00 (10 min) and 903.33 mg/100 g (5 min), respectively. The heat treatment increased the oil and total phenol quantities of the chia seeds compared to the control, depending on the increase in roasting time. In addition, the antioxidant effect of the seeds in the 5‐min roasting process was the same as in the control, but it showed differences with other roasting times. As the roasting time increased, a significant increase was observed in the L* values of the seeds and this reduced the brightness of the seeds. The 3,4‐dihydroxybenzoic acid and catechin quantities of the chia seeds roasted for 15 and 20 min were higher than the 3,4‐dihydroxybenzoic acid and catechin amounts of control and chia seeds roasted for 5 and 10 min. Linolenic acid was found to be the highest in chia oils, and its amount changed between 63.66 (20 min) and 66.88% (control). [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]

This article explores the impact of Carbon Capture, Utilization, and Storage (CCUS) technology innovation on green total factor productivity (GTFP) in China. The study finds that CCUS technology innovation has a positive effect on GTFP by improving industrial structure and carbon emissions efficiency. Environmental regulations also contribute to this relationship. The author suggests further research to refine the measurement of GTFP and address potential issues in the analysis. They also recommend conducting a heterogeneity analysis and mediation test to understand the mechanism of CCUS technology innovation on GTFP. Overall, this study provides valuable insights into the relationship between CCUS adoption and environmental productivity in China. [Extracted from the article]

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]

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Silk farming is an agro based industry which involves production of silk from silkworm. The different varieties of leaf of Morus alba L. are the solo source of the food for silkworm, Bombyx mori L. (Lepidoptera: Bombycidae). The nutritional enrichment of mulberry leaves plays a very important role in yielding good quality cocoons. In recent years, chia seeds (Salvia hispanica L.) have become one of the world's most recognizable foods to have good protein content and its higher proportion of á-linolenic acid and omega-3 fatty acids making it a good nutritional supplement. In the present investigation the effect of different chia seeds concentrations (1, 1.50 and 2.0% w/v) were used along with the mulberry leaves fed ad libitum to know its effect on food utilization and growth in the silkworm double hybrid FC1 x FC2 race from I to V instar larvae at 25±2°C with relative humidity of 75±5% and control were taken for comparing the experimental work. The food utilization parameters like food intake, faeces defecation, assimilation, food converted, oxidation, feeding rate, assimilation rate, conversion rate, metabolic rate, assimilation efficiency and conversion efficiency (K1 and K2) were studied. Results showed that the mulberry leaves supplemented with chia seeds as a feed to B. mori has direct effect on enhancing the growth of the larva, reduced larval period and food intake compared to control group. It has been observed that the 2.0% chia seeds treated group plays a significant role with an increase in growth and better food intake which averaged 6171.519 mg/mg/day compared to control group i.e., 3831.965 mg/mg/day and followed by other two chia seeds treated groups i.e., 1.50 and 2.0% concentrations. [ABSTRACT FROM AUTHOR]

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.

We study how few longest cycles a regular graph can have under additional constraints. For each integer r ≥ 5 , we give exponential improvements for the best asymptotic upper bounds for this invariant under the additional constraint that the graphs are r -regular hamiltonian graphs. Earlier work showed that a conjecture by Haythorpe (2018) on a lower bound for this invariant is false because of an incorrect constant factor, whereas our results imply that the conjecture is even asymptotically incorrect. Motivated by a question of Zamfirescu (2022) and work of Chia and Thomassen (2012), we also study this invariant for non-hamiltonian 2-connected r -regular graphs and show that in this case the invariant can be bounded from above by a constant for all large enough graphs, even for graphs with arbitrarily large girth. [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.

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]

The document provided is an author index from the International Journal of Rheumatic Diseases. It contains a comprehensive list of authors and their corresponding articles published in the journal. The index covers a diverse range of authors and topics related to rheumatic diseases, including medical research, rheumatology, and public health. This resource can be valuable for library patrons conducting research on specific subjects within the field of rheumatic diseases, as it allows them to easily locate articles written by specific authors or on specific topics. [Extracted from the article]

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]

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]

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]

The byproduct of Salvia hispanica (chia) seed oil extraction by cold pressing, also known as expeller, possesses a high nutritional value. It is rich in proteins, fibers, minerals, and has a residual oil content of 7–11%, which is rich in omega 3 linolenic acid (ALA). However, this byproduct has been historically undervalued. Thus, the aim of current work was to study the effects of consuming of a rich in chia expeller diet on a rabbit model of metabolically unhealthy normal weight to validate their use as a functional food. Rabbits were fed different diets for a period of 6 weeks: a standard diet (CD), a high-fat diet (HFD), a rich in expeller CD (Exp-CD) and a rich in expeller HFD (Exp-HFD). The Exp-HFD attenuated the rise in basal glucose, TyG index, triglycerides, cholesterol and non-HDL cholesterol induced by the HFD. Both rich in expeller diets reduced mean arterial blood pressure (MAP) and increase liver and fat ALA levels compared to their respective controls. Furthermore, the angiotensin converting enzyme (ACE) activity was lower in the lungs of animals fed on rich in expeller diets compared to their respective controls. In vitro studies showed that ALA inhibited ACE activity. The evaluation of vascular reactivity revealed that rich in expeller diets improved angiotensin II affinity and reduced contractile response to noradrenaline. In conclusion, the consumption of rich in expeller diets showed beneficial effects in preventing cardiovascular risk factors such as insulin resistance, dyslipidemia and MAP. Therefore, its use as functional ingredient holds significant promise. [ABSTRACT FROM AUTHOR]

The current work was developed focusing on the synthesis of new polymeric latexes through the in reactor oxidative polymerisation of chia oil alkyd resins using the miniemulsion process. These latexes have potential applications, primarily in coating applications. Initially, an oil length mixture was obtained from chia oil through saponification and acidification reactions. The resulting mixture was characterized by 1H-NMR and 13C-NMR, confirming the presence of unsaturation and the characteristic functional groups associated with this compound. Phthalic anhydride and glycerol (esterification reaction) were used in the synthesis of alkyd resin. Alkyd resins were obtained by varying the oil length content in its composition: 30% wt% oil length alkyd resin is called short alkyd resin, 43% wt% oil length is medium resin and 64% wt% is the long alkyd resin. The 1H NMR spectra of alkyd resins showed peaks indicative of the presence of groups coming from phthalic anhydride and glycerol, as well as unsaturations that varied in intensity according to the size of the resin (short, medium or long). The miniemulsions were obtained from alkyd resins demonstrating colloidal stability over 90 days and with stable miniemulsions the oxidative polymerisation of the alkyd resins was carried out in a high-pressure reactor with temperature and pressure control and in the presence of the radicalinitiator benzoyl peroxide (BPO) and oxygen. Based on 1H-NMR analysis, polymers are formed through the oxidative polymerisation of alkyd resins from chia oil using the miniemulsion process. These polymers can be used as a paint base with a low solvent fraction or no solvent, depending on the application, and without using heavy metals-based catalysts. [ABSTRACT FROM AUTHOR]

Flow cytometry has made a significant contribution to the study of several complex fundamental mechanisms in plant cytogenetics, becoming a useful analytical tool to understand several mechanisms and processes underlying plant growth, development, and function. In this study, the genome size, DNA ploidy level, and A-T/G-C ratio were measured for the first time for two genotypes of chia, Salvia hispanica, an herbaceous plant commonly used in phytotherapy and nutrition. This study also evaluated, for the first time by flow cytometry, the capacity to produce organic acids of tissues stained with LysoTracker Deep Red after elicitation with either yeast extract or cadmium chloride. Rosmarinic acid content differed between the two chia varieties treated with different elicitor concentrations, compared with non-elicited plant material. Elicited tissues of both varieties contained a higher content of rosmarinic acid compared with non-elicited cultures, and cadmium chloride at 500 μM was much better than that at 1000 μM, which led to plant death. For both genotypes, a dose-response was observed with yeast extract, as the higher the concentration of elicitor used, the higher rosmarinic acid content, resulting also in better results and a higher content of rosmarinic acid compared with cadmium chloride. This study demonstrates that flow cytometry may be used as a taxonomy tool, to distinguish among very close genotypses of a given species and, for the first time in plants, that this approach can also be put to profit for a characterization of the cytoplasmic acid phase and the concomitant production of secondary metabolites of interest in vitro, with or without elicitation. Key points: • Genome size, ploidy level, A-T/G-C ratio, and cytoplasm acid phase of S. hispanica • Cytometry study of cytoplasm acid phase of LysoTracker Deep Red-stained plant cells • Yeast extract or cadmium chloride elicited rosmarinic acid production of chia tissues [ABSTRACT FROM AUTHOR]

This document is an author index from the ANZ Journal of Surgery, specifically the Royal Australasian College of Surgeons. It provides a comprehensive list of authors and their corresponding abstracts or articles. The index is organized alphabetically by author name and covers a wide range of topics and perspectives in the field of surgery. This resource can be valuable for library patrons conducting research on specific surgical topics. [Extracted from the article]

In recent years, seeds and pseudocereals, such as chia, sesame, flax or quinoa, have been incorporated into different food products, improving their nutritional profile and providing benefits for human health due to their composition. However, the addition of these ingredients to new formulations of foods can also contribute to a higher exposure to compounds that are harmful to health such as chemical process contaminants or certain allergens, among others. This review provides an overview about the composition of these ingredients, the benefits/risks associated with their addition in bakery products, and their impact on sensory attributes of these new food formulations. [ABSTRACT FROM AUTHOR]

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]

Chia is generally grown under rainfed conditions and is often under water deficit conditions during the critical period of flowering and grain filling when yield is determined. The objective of this study was to determine how intercepted photosynthetically active radiation (iPAR), radiation use efficiency (RUE), water use efficiency (WUE), and grain yield were affected by different soil water availabilities during the critical period for yield in chia. Four levels of total available water (TAW) during the critical period were obtained using supplemental drip irrigation including: T90 (90% TAW), T65 (65% TAW), T45 (45% TAW), and T30 (30% TAW). No reductions in iPAR and RUE (dry matter or yield per unit of intercepted radiation) were found between T65 and T90, which led to similar dry matter and grain yield. Water availabilities equal to or lower than 45% of TAW decreased iPAR, RUE, dry matter, and grain yield. The decrease in RUE under low TAW was associated with reductions in WUE (dry matter per mm of evapotranspiration) and in crop conductance (gc; evapotranspiration per unit of iPAR). These reductions in WUE and gc occurred, respectively, due to the greater contribution of soil evaporation to crop evapotranspiration and less transpiration per unit of intercepted radiation when TAW was 45% or lower. The use of supplemental irrigation to ensure 65% of TAW in the soil during the critical period for yield would reduce the importance of soil evaporation and increase crop transpiration by increasing crop ground cover and would lead to improved grain yields in chia. [ABSTRACT FROM AUTHOR]

In this study, the effects of roasting chia seeds at different temperatures (90 and 120 °C) on total phenol, flavonoid, and carotenoid contents and antioxidant activities were examined. Additionally, the effects of different extraction methods on the phenolic components of chia seeds and the chemical properties and fatty acids of chia seed oils were investigated. Chia seed oil was extracted via Soxhlet without roasting as control, yielded 29.62%. The oils from seeds roasted at 90 °C and 120 °C had yields of 32.65% and 33.85%. The control oil had an acidity value of 4.70%. In comparison, the acidity values were 4.20% and 3.61% for the oils from seeds roasted at 90 °C and 120 °C. The total phenol result of the control sample was found to be 2.55 mg GAE/g, while the total phenol contents in Chia samples roasted at 90 °C and 120 °C are determined as 2.34 mgGAE/g and 2.14 mg GAE/g, respectively. Also, the flavonoid contents of the roasted chia samples (90 °C and 120 °C) were reported as 13.71 mgCE/g and 12.91 mgCE/g, respectively. It was observed that the application of roasting caused a decrease in quercetin and resveratrol values (p < 0.01). The highest antioxidant value (80.13%) was established in chia sample roasted at 90 °C. Quercetin, catechin, resveratrol, kaempferol and izorhamnetin were the main phenolic components of chia seeds. Other phenolic components such as syringic acid, p-cuoumeric acid, caffeic acid, and gallic acid were found at quite low levels. It was observed that of roasting application caused a decrease in quercetin and resveratrol values. The highest fatty acids in chia seeds were linoleic and linolenic acids. Linolenic and linoleic acid results of chia oils were recorded to be between 64.58 and 68.10% to 17.30 and 18.44%, respectively. The palmitic, stearic, oleic, linoleic and linolenic (except sonication) acid contents of the chia oils obtained by Soxhlet and sonication systems from roasted seeds were found high compared to the control. [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]

BACKGROUND: Omega‐3 fatty acids are known for their various health benefits. Chia is the richest vegetable source of omega‐3 fatty acids. However, its oil is highly susceptible to oxidative deterioration and should be protected for incorporation into food matrices. This work aimed to study the incorporation of different chia oil microcapsules in a powdered beverage, analyzing the effect on the physicochemical characteristics and stability during storage. RESULTS: Different types of microcapsules were obtained: monolayer microcapsules using sodium caseinate and lactose as wall material, and multilayer microcapsules produced through electrostatic deposition using lecithins, chitosan, and chia mucilage as the first, second, and third layers, respectively. The results demonstrated an efficient enrichment of smoothies, with omega‐3 fatty acid values ranging from 24.09% to 42.73%, while the original food matrix powder lacked this component. These powder beverages exhibited low moisture content (≤ 2.91%) and low water activity (≤ 0.39). The aerated, packed density and compressibility assays indicated that adding microcapsules made the powders less dense and compressible. The color of the original powdered beverage was not modified. The dispersibility reflected an acceptable instantaneity, reaching the maximum obscuration after 30 s of stirring. The solubility of all the enriched products was higher than 70%, whereas the pH was ~6.8. The contact angle between the powder and liquid indicated an excellent ability to be reconstituted in water. The analysis of the glass transition temperature showed that the storage temperature (25 °C) was adequate. The peroxide value of all the products was low throughout the storage (≤ 1.63 meq peroxide kg−1 of oil at 90 days at 25 ± 2 °C), thus maintaining the quality of the microencapsulated chia oil. CONCLUSIONS: The results suggest that incorporating the monolayer and multilayer chia oil microcapsules that were studied could be a viable strategy for enriching smoothies with the omega‐3 fatty acids present in chia seed oil. © 2023 Society of Chemical Industry. [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]

This study focuses on the influence of storage temperature and addition of commercial natural antioxidant‐rich sources on the shelf life of chia oil (CO) nutraceutical blends. CO is a valuable product for consumers due to its high ω‐3 content, but its susceptibility to oxidation comprises challenges for its shelf life and quality. Thereby, different chia oil‐antioxidant blends were prepared and stored at 4°C and 25°C to evaluate alternative shelf‐life conditions. Commercial antioxidant‐rich sources containing astaxanthin (ASX), β‐carotene (BC) and vitamin E (VE) were added either alone or combined to CO. To monitor blends oxidative stability during storage, primary and secondary oxidation compounds were assessed weekly using peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) as indicators. Results showed that storage temperature played a significant role on oxidative stability of CO. When stored under refrigeration at 4°C, the oil exhibited low and stable oxidation indicators over time, regardless of the antioxidants used. However, at room temperature (25°C), the use of antioxidants and some particular combinations of them became crucial to prevent oil oxidative deterioration. Nutraceutical blends of CO/BC and CO/ASX were the best options to preserve CO from oxidation after 8 weeks storage at room temperature (PV < 2 meq O2/kg oil). Practical Applications: This work provides evidence on enhancing oxidative stability of chia oil through addition of natural antioxidants and proper storage. We focused primarily on designing blends from edible ingredients that are currently available in the market, with the aim of ensuring easy accessibility and affordability. Our findings offer valuable insights for the development of chia oil and antioxidant‐enriched blends, that could potentially serve as nutraceuticals or pharmacy‐compounded supplements to manage specific chronic inflammatory diseases. Our study highlights the importance of considering storage temperature and antioxidant selection to enhance shelf life and quality. These results have significant implications for the food industry, nutrition, and health, by providing valuable information for the creation of healthier and more sustainable food products. Furthermore, this work underscores the need for companies and retailers handling and storing vegetable oils with high omega‐3 content to adopt improved storage practices to ensure the quality and longevity of their products. [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]

Chia (Salvia hispanica L.) was used as a super food from ancient times. In recent days with increase in the health awareness throughout the world, it demands for healthy food, using chia seeds in daily diet may prevent many diseases (diabetes, obesity and cardiovascular). Chia was domesticated almost 4,500 years ago in Mesoamerica and it was used as food and medicine. Chia seed is composed of high dietary fibre (18-30%), ash (4-5%), protein (15-25%), fats (30-33%), lipids (31-35%), carbohydrates (26-41%), minerals, vitamins and a high amount of antioxidants. It is having higher concentration of PUFAs (Poly Unsaturated Fatty Acids) of omega-3 (58-64% of the total lipids) and omega-6 essential fatty acids. Notably, chia seeds are free of gluten. It may be added to other foods as topping materials. Nutritional composition and health benefits of chia are presented here to create awareness. In recent years, India is one of the major producers and exporters of chia. Karnataka alone occupies more than 50 per cent of area of our country. Research on chia is gaining momentum for increasing productivity, but crop improvement research is lacking because of limited germplasm in this crop. Chia seeds are among the majorly exported commodities as the production of the commodity is limited to a few geographies. However, the COVID pandemic has increased the health consciousness among consumers, which has opened an opportunity for super foods, including chia seeds. This factor is anticipated to propel the market during the 2020-26. The Global Chia Seeds Market is projected to grow at a significant rate of 8.86 per cent from 2019 to 2024 to reach a market value of USD 450 million by the end of 2024. Information contained in this review can be useful for health conscious people who want to be healthy through natural foods. This paper describes the huge nutritional and therapeutic potential of chia seed to make it the part of an average diet for better health and longevity. Present scenario in the country and future market potential in the country are also reviewed. Successful cultivation of chia crop in India will improve economic condition, living standards and health. [ABSTRACT FROM AUTHOR]

Functional foods that promote good health and reduce the reliance on pharmaceuticals are becoming increasingly popular in the field of nutrition. Chia seeds (Salvia hispanica L.), which are rich in a-linolenic acid, bioactive proteins and fibers are considered one of the leading unconventional oilseeds with numerous advantages in combating various noncommunicable diseases. Hence, named as super food. Current experiment was conducted with an objective to incorporate roasted chia seeds into Indian traditional foods like chia milk, chia date laddu, chia bhakarwada and chia halbayi in the forms of roasted seeds, soaked seeds and flour to improve the sensorial profile of the traditional foods. The results revealed that incorporation of cent per cent of processed chia in milk scored higher for texture (8.27), flavour (8.18), taste (8.31) and overall acceptability (8.18). Whereas, chia dates laddu, bhakarwada and halbayi, panelist revealed maximum appraisal at 10 per cent incorporation was best accepted due to Appearance, Colour, Texture, Flavour, Taste, Overall, acceptability when compared to other levels of incorporation. Hence, consumption of processed chia seeds over raw seeds with better sensory attributes in the form of Indian traditional products will nourish the body along with adding variety to the diet and can be forwarded for being acceptable for commercialization. [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.

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]

The document titled "Author Index" is a comprehensive list of authors and their publications in the journal Respirology. It includes authors from diverse backgrounds and specialties, covering topics related to respiratory health. This resource can be valuable for library patrons conducting research in the field of respiratory medicine. [Extracted from the article]

The most toxic of the ochratoxins is ochratoxin A (OTA), which is primarily produced by species of Aspergillus and Penicillium that can be found in maize, wheat, coffee, red wine, and various grains. OTA induces immunotoxicity, nephrotoxicity, hepatotoxicity, teratogenicity, and carcinogenicity in both animals and humans. Thus, there is a need to identify mycotoxin detoxification agents that can effectively decontaminate OTA. Seeds of basil (Ocimum basilicum L.), chan (Hyptis suaveolens L.), and chia (Salvia hispanica L.) are functional foods capable of eliminating harmful substances. Despite this potential, the impact of these seeds on OTA detoxification remains unclear. This study reveals that milled basil, chan, and chia seeds adsorb significant levels of OTA, with chia demonstrating the highest adsorption capacity, followed by chan and basil seeds showing the least efficiency. Furthermore, milled basil, chan, and chia seeds effectively reduced OTA residues in artificial gastric and intestinal fluids, where they achieved up to 93% OTA adsorption in the former. In addition, these milled seeds were able to remove OTAs from canned, drip, and instant coffee. This study is the first to report the OTA elimination potential of basil, chan, and chia seeds. [ABSTRACT FROM AUTHOR]

Chia seed mucilage (CSM) has recently been reported as a biocompatible polymeric matrix for drug delivery. Curcumin (CUR), an active phytoconstituent widely recognized for managing colon and other types of cancer, faces limitations, such as poor water solubility and low bioavailability. Hence, this study focuses on developing CUR-loaded CSM-based electrosprayed nanoparticles (ENPs) using the electrospraying technology. The particle size and zeta potential of the optimized batch (F9) were measured at 82.20 nm and 22.39 mV, respectively. Solubility studies confirmed that the optimized CUR-ENPs exhibit higher solubility compared to bare CUR, with a 92.25% drug release in 12 h (pH 5.8). The designed CUR-ENPs showed good biocompatibility in normal FHC-CRL-1831 cell lines over the bare CUR. Moreover, CUR-ENPs demonstrated a reduction in % cell viability in the preferred HCT116 cell line as a colorectal cancer cell line over bare CUR. In conclusion, the designed electrosprayed CUR-ENPs demonstrate improved solubility of CUR. [ABSTRACT FROM AUTHOR]

Copyright of Medicina (Buenos Aires) is the property of Medicina (Buenos Aires) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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]

Chia seeds (CS) and sprouts are rich sources of phenolic compounds and polyunsaturated fatty acids (PUFA). We hypothesized that the application of chemical stressors, such as salicylic acid (SA) and hydrogen peroxide (H2O2), would induce changes in the polyphenol and fatty acid profile of chia sprouts, leading to an increase in their nutraceutical potential. This study aimed to assess the effect of non-elicited (NE) and chemically elicited (CE with 1-mM SA and 20-mM H2O2) sprouting on the polyphenol and fatty acid (FA) profiles of chia through high-resolution liquid chromatography-mass spectrometry and chemometric analyses. NE and CE chia sprouts showed increased content and diversity of polyphenols compared to the CS but with lower content of FA. Interestingly, rosmarinic acid was the major polyphenol identified in CS and was increased about 4-fold in all chia sprouts, whereas the major PUFA of CS, α-linolenic acid, was reduced by 39%. Regarding the chemical elicitation, the multivariate analyses indicated that SA-elicited chia sprouts were characterized by their high content of most polyphenols, mainly flavones and isoflavones, as well as a high antioxidant capacity, whereas H2O2-elicited chia sprouts were differentiated by protects their PUFA composition and seedling growth parameters. These results demonstrate that the chemical elicitation with SA and H2O2 represents a promising approach for improving sprouts' nutraceutical quality and could be used in further research to develop strategies for agriculture and food production. [ABSTRACT FROM AUTHOR]

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]

The given document is an author index for the journal "Movement Disorders Clinical Practice." It provides a list of names and corresponding page numbers where their work can be found in the journal. The index includes authors from diverse backgrounds and perspectives. However, without additional information, it is difficult to determine the specific content or context of this document. [Extracted from the article]