Article
Biochemistry & Molecular Biology
Laura Grauso, Bruna de Falco, Rocco Bochicchio, Silvia Scarpato, Rosangela Addesso, Virginia Lanzotti
Summary: This study is the first to report on the metabolite profile of chia leaves, using spectroscopic methods and molecular networking techniques. The leaves were found to contain a variety of fatty acids, sugars, and flavonoids, making them a potential raw material source for the food/feed industry.
Review
Plant Sciences
Vanessa Dos Santos Chiappetta Nogueira Salgado, Lilia Zago, Adriane Elisabete Costa Antunes, Roberta Fontanive Miyahira
Summary: Chia seeds, native to Mexico and Guatemala, have gained popularity worldwide for their nutritional and functional properties. Germination of chia seeds has the potential to enhance these properties by increasing phenolic compounds and antioxidant capacity, while reducing antinutritional factors. The production of mucilage during germination requires specific conditions. Some countries recommend a plant-based diet to promote the consumption of bioactive compounds and nutrients, such as germinated seeds. Studies have shown that germination of chia seeds can increase protein, fiber, and phenolic compounds. In conclusion, germination of chia seeds is favorable for improving their health benefits and nutritional value, but proper adjustment of germination parameters and evaluation of microbiological risks are necessary.
PLANT FOODS FOR HUMAN NUTRITION
(2022)
Article
Chemistry, Applied
Jelena Mitrovic, Nada Nikolic, Ivana Karabegovic, Miodrag Lazic, Gordana Stojanovic
Summary: The study found that the content of free phenolics in chia seeds was influenced by the extraction solvent, while the content of bound phenolics was 932 μg g(-1). Apigenin 4'-O-glucoside and rosmarinic acid were the main phenolic compounds identified. The evaluation of antioxidant activity is more suitable with the DPPH method and reducing power.
NATURAL PRODUCT RESEARCH
(2022)
Article
Chemistry, Applied
Marta Mesias, Pablo Gomez, Elena Olombrada, Francisco J. Morales
Summary: The formation of acrylamide in chia seeds during thermal processing depends on the processing conditions and the physical integrity of the seeds. Acrylamide first forms on the coat of the seed, then gradually accumulates in the inner part and is efficiently retained by the pericarp.
Article
Food Science & Technology
Jie Hong Chiang, Dayna Shu Min Ong, Felicia Siew Kay Ng, Xin Yi Hua, Wesley Li Wen Tay, Christiani Jeyakumar Henry
Summary: Polysaccharides derived from plant seeds like Chia, particularly chia mucilage (CM), have gained attention in the food industry for their unique functional properties. This review provides an overview of the isolation process of CM, including parameters and yields obtained, as well as discussions on its application as ingredient replacers in various foods. The study emphasizes the importance of understanding the functional properties of CM for its potential increased utilization in food products.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Beata Druzynska, Rafal Wolosiak, Monika Grzebalska, Ewa Majewska, Marta Ciecierska, Elwira Worobiej
Summary: Chia seeds are a rich source of bioactive compounds with beneficial effects on human health, especially polyphenols. Adding chia seeds to yoghurt increases polyphenol content, while soaking them in apple juice enhances the antioxidant properties. The enriched yoghurt extracts show antioxidant properties against free radicals and the ability to chelate Fe (II) ions.
Article
Food Science & Technology
Nidia del Carmen Quintal-Bojorquez, Leydi Maribel Carrillo-Cocom, Alan Javier Hernandez-Alvarez, Maira Rubi Segura-Campos
Summary: The study found that protein fractions from Salvia hispanica have anticancer activity, with the <1 kDa protein fraction showing the most significant effect on cancer cell viability at 1 mg/ml. The peptide KLKKNL with potential anticancer activity was selected, indicating the potential of protein fractions as an adjuvant option for cancer treatment.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Viviane da Costa Borges, Sibele Santos Fernandes, Elessandra da Rosa Zavareze, Claudia Monika Haros, Carlos Prentice Hernandez, Alvaro Renato Guerra Dias, Myriam de las Mercedes Salas-Mellado
Summary: The study shows that adding chia seeds or chia flour to gluten-free bread significantly increases the protein content and improves the nutritional quality of the bread. Chia seeds have a beneficial effect on the specific volume and overall score of the bread, while chia flour provides greater firmness and less mass loss during baking. Consumers widely accept gluten-free bread with 4% chia flour and 6% chia seeds, indicating a positive impact of chia on the quality of gluten-free bread.
Review
Food Science & Technology
Martin Mondor
Summary: This review discusses the extraction process, composition, and attributes of chia oil, as well as the valorization of its by-product. The valorization includes the production of protein ingredients, extraction of phenolic compounds, supplementation in various food products, and use as a fat replacer and stabilizer. Chia gum extracted from chia cake has also been used in low-fat vegan mayonnaise and edible biodegradable films. The paper also presents future research directions.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Brenda Y. Espinaco, Ignacio Niizawa, Fernanda Marino, Susana E. Zorrilla, Guillermo A. Sihufe
Summary: The study found that incorporating astaxanthin into chia oil is a promising strategy to increase the benefits of both compounds. Blends of chia oil and astaxanthin stored at 25 degrees Celsius showed good stability, with approximately 74% of astaxanthin preserved after 35 days of storage compared to the initial content.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Biology
Gerardo Alejo-Jacuinde, Hector-Rogelio Najera-Gonzalez, Ricardo A. Chavez A. Montes, Cristian D. Gutierrez D. Reyes, Alfonso Carlos Barragan-Rosillo, Benjamin Perez Sanchez, Yehia Mechref, Damar Lopez-Arredondo, Lenin Yong-Villalobos, Luis Herrera-Estrella
Summary: This study presents a chromosome-level reference genome for chia and analyzes the transcriptome, proteome, and metabolome to uncover the molecular basis of the unique characteristics of chia seeds. Chia is an emerging crop with functional food properties, but the genetic basis for traits like seed mucilage and polyphenol content remains unclear.
COMMUNICATIONS BIOLOGY
(2023)
Article
Plant Sciences
Mahmoud E. Younis, Muhammad Rizwan, Shaimaa M. N. Tourky
Summary: This study evaluated the early physiological and biochemical impacts of different concentrations of NaCl on chia sprouts after germination in stressful conditions for 7 days. The results showed that most germination parameters declined linearly with increasing NaCl concentrations, while stress tolerance attributes, total carbohydrate content, proline, lipid peroxidation, and antioxidant levels increased. Chia sprouts were found to be sensitive to salt stress concentrations above 10 mM NaCl.
ACTA PHYSIOLOGIAE PLANTARUM
(2021)
Article
Plant Sciences
Daniel Cabrera-Santos, Cesar A. Ordonez-Salanueva, Salvador Sampayo-Maldonado, Jorge E. Campos, Alma Orozco-Segovia, Cesar M. Flores-Ortiz
Summary: Temperature is the main factor influencing the germination of chia seeds, with the optimum temperature range being around 30 degrees Celsius. Higher temperatures above 35 degrees Celsius significantly reduce germination rate. Non-linear models (B models) can be used to estimate the cardinal temperatures of chia seeds.
Article
Food Science & Technology
Avilene Rodriguez Lara, Maria Dolores Mesa-Garcia, Karla Alejandra Damian Medina, Rosa Quirantes Pine, Rafael A. Casuso, Antonio Segura Carretero, Jesus Rodriguez Huertas
Summary: Chia seeds are rich sources of various macro and micronutrients associated with health benefits, making them potential functional foods. The composition of chia seeds varies depending on factors such as variety, origin, climate, and soil. Studies have shown that dark chia seeds from Mexico contain high levels of fiber, omega-3 polyunsaturated fatty acids, essential amino acids, and antioxidant phenolic compounds, suggesting their potential use in the development of functional foods and dietary supplements.
Article
Food Science & Technology
Farinaz Hosseini, Ali Motamedzadegan, Shahram Naghizadeh Raeisi, Somayeh Rahaiee
Summary: The study aimed to produce a functional ricotta cheese with chia seed extract (CSE) nanocapsules. The encapsulated CSE showed improved antioxidant activity and oxidative stability of the cheese samples without adverse effects on their sensory properties. The functional activity of the encapsulated CSE samples was higher during storage due to the protective effect of coating materials.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Sabrina Somacal, Andreia Quatrin, Amanda R. Ruviaro, Lisiane Conte, Dariane T. da Silva, Miguel Roehrs, Marcelo L. da Veiga, Marta M. F. Duarte, Andreza F. de Bem, Paula R. Augusti, Tatiana Emanuelli
Summary: The study investigates the anti-atherogenic properties of norbixin and finds that norbixin supplementation can improve serum lipid profile and prevent oxidative modifications in circulating LDL and aortic tissue.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Lucia Lopez-Salas, Isabel Borras-Linares, Rosa Quirantes-Pine, Tatiana Emanuelli, Antonio Segura-Carretero, Jesus Lozano-Sanchez
Summary: In this study, advanced extraction and analytical techniques were used to evaluate the phytochemical composition of green asparagus from a specific geographic area in Spain. The results demonstrated the potential of advanced pressurized liquid extraction techniques for the recovery of bioactive compounds from asparagus. Additionally, major phenolic compounds were identified and quantified through analytical characterization. This novel methodology provides a better understanding of the bioactive composition of this widely consumed food.
Article
Toxicology
Luiz Eduardo Ben Pilissao, Cristiane Freitas Rodrigues, Douglas Porto, Gabriela Rossi Brabo, Andressa Tassinari da Silva, Robson Luiz Puntel, Clesio Soldatelli Paim, Cristiane Casagrande Denardin, Daiana Silva Avila
Summary: This study investigated the effects and mechanisms by which maca affects the reproductive system using an in vivo model. It was found that maca extract caused a significant decrease in total number of eggs and in the number of eggs per worm in nematodes, and was associated with increased lipid peroxidation, reduced triacylglycerol levels, impaired vitellogenin expression, and an increase in apoptotic germline cells. This maca extract also contained quantifiable levels of alkaloids.
JOURNAL OF APPLIED TOXICOLOGY
(2023)
Article
Endocrinology & Metabolism
Ermelindo C. Leal, Tatiana Emanuelli, Diana Santos, Joao Moura, Ana Catarina Rg Fonseca, Ana Burgeiro, Eugenia Carvalho
Summary: This study investigated the impact of alterations in the unfolded protein response (UPR), autophagy, and mitochondrial function on wound healing (WH) under diabetic conditions. The findings showed that the UPR and autophagy pathways were activated in the skin of control mice and non-wounded skin of diabetic mice. Additionally, high-glucose conditions induced autophagy in keratinocyte and fibroblast cell cultures. However, there were no changes in mitophagy in the skin of diabetic mice or wounded skin.
JOURNAL OF MOLECULAR ENDOCRINOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Julia Baranzelli, Sabrina Somacal, Camila Sant'Anna Monteiro, Renius de Oliveira Mello, Eliseu Rodrigues, Osmar Damian Prestes, Rosalia Lopez-Ruiz, Antonia Garrido Frenich, Roberto Romero-Gonzalez, Martha Zavariz de Miranda, Tatiana Emanuelli
Summary: Pre-harvest sprouting in wheat can be simulated in the laboratory, and different wheat cultivars have distinct behavior in terms of changes in phytochemical compounds during germination. Hard wheat cultivars have higher contents of benzoxazinoids and flavonoids compared to soft wheat cultivars. The matrix-bound phytochemicals decrease only in hard-texture wheat cultivars during germination, due to decreased levels of phenolic acids and flavonoids that are bound to the cell wall. Germination also increases the content of benzoxazinoids and antioxidant capacity in wheat, enhancing its health benefits.
Article
Food Science & Technology
Laura Gizele Mascarin, Fernanda Wouters Franco, Rafaela Castro Dornelles, Kassia Caroline Figueredo, Roberta Oliveira Santos, Liliane de Freitas Bauermann, Tatiana Emanuelli, Sabrina Somacal, Claudia Kaehler Sautter
Summary: This study evaluated the contribution of chamomile, lemongrass, and peppermint extracts to a fermented orange beverage. The addition of 2% herbal extracts resulted in the highest phenolic and flavonoid content as well as antioxidant potential in the beverages. The evaluated compounds were found to be non-toxic and possessed therapeutic effects such as antioxidant, gastroprotective, and anti-ulcerative properties. Among the herbs, peppermint extract showed the greatest potential for use in functional fermented beverages.
Article
Chemistry, Medicinal
Verciane Schneider Cezarotto, Eduarda Piovesan Franceschi, Ana Cristina Stein, Tatiana Emanuelli, Luana Haselein Maurer, Marcel Henrique Marcondes Sari, Luana Mota Ferreira, Leticia Cruz
Summary: This study used synthetic nanoparticles as carriers to combine hydroalcoholic extract of V. ashei leaves for evaluating their antioxidant and antidepressant effects. The nanoparticles exhibited good physicochemical characteristics, antioxidant activity, and antidepressant-like action, making them a promising treatment for depression.
Article
Biochemistry & Molecular Biology
Willian Goulart Salgueiro, Marcell Valandro Soares, Cassiano Fiad Martins, Favero Reisdorfer Paula, Rafaela Maria Rios-Anjos, Thiago Carrazoni, Marcelo A. Mori, Roman-Ulrich Mueller, Michael Aschner, Chariston Andre Dal Belo, Daiana Silva Avila
Summary: Quercetin has been found to restore neuronal function in disease models, especially in diseases related to impaired dopaminergic neurotransmission. This study suggests that quercetin may act as a dopaminergic modulator by interacting with the dopamine transporter, thus altering the behavior of the nematode.
CHEMICO-BIOLOGICAL INTERACTIONS
(2023)
Article
Neurosciences
Luana Barreto Meichtry, Guilherme Silva da Silva, Larissa Londero, Mustafa Munir Mustafa Dahleh, Vandreza Cardoso Bortolotto, Stifani Machado Araujo, Elize Aparecida Musachio, Dariane Trivisiol da Silva, Tatiana Emanuelli, Murilo Ricardo Sigal Carric, Rafael Roehrs, Gustavo Petri Guerra, Marina Prigol
Summary: This study investigated the effects of hydrogenated vegetable fat (HVF) on the neurobehavioral parameters of fruit flies during development and found that HVF reduced longevity and hatching rates, while increasing depression-like, anxious-like, anhedonia-like, and aggressive behaviors. In terms of biochemical parameters, fruit flies exposed to HVF had higher levels of trans fatty acids (TFA) and lower levels of serotonin (5HT) and dopamine (DA). These findings highlight the importance of the type of fat offered during early life stages.
Article
Food Science & Technology
Daniela Rigo Guerra, Lidia Betina Hendges Pletsch, Suelen Priscila Santos, Silvino Sasso Robalo, Stephanie Reis Ribeiro, Tatiana Emanuelli, Daniel Assumpcao Bertuol, Alexandre Jose Cichoski, Roger Wagner, Milene Teixeira Barcia, Cristiano Augusto Ballus
Summary: The aromatization of olive pomace oil with rosemary and basil using ultrasound-assisted maceration (UAM) was able to increase its bioactive potential. Results showed that UAM resulted in no significant difference in quality parameters and fatty acids compared to pure olive pomace oil, but led to a significant increase in total phenolic compounds, antioxidant capacity, and oxidative stability. Thus, ultrasound-assisted maceration is an efficient method to enhance the bioactive potential of olive pomace oil in a short time.
Article
Agriculture, Multidisciplinary
Liliana de Los Santos Moraes, Nathane Rosa Rodrigues, Ana Helena Dal Forno, Jean Ramos Boldori, Tatiana Emanuelli, Cristiane Casagrande Denardin, Marcia Vizzotto, Andreia Quatrin
Summary: Yellow- and red-colored berry varieties of arac ' a have excellent antioxidant capacity both in vitro and in vivo. The extracts showed no toxicity to Caenorhabditis elegans, and the different colors of the fruits had different responses to stressors. The yellow extract demonstrated a greater ability to remove free radicals and both extracts prolonged the worms' lifespan and reduced oxidative stress. Changes in hsp-16.2 expression may be related to the observed results.
JOURNAL OF AGRICULTURE AND FOOD RESEARCH
(2023)
Article
Chemistry, Applied
Camila Sant'Anna Monteiro, Paula Colpo Bortolazzo, Camila Araujo Amorim Bonini, Luana Tamires Dluzniewski, Dariane Trivisiol da Silva, Julia Baranzelli, Franciele Aline Smaniotto, Cristiano Augusto Ballus, Jesus Lozano-Sanchez, Sabrina Somacal, Tatiana Emanuelli
Summary: The effect of granulometric fractionation and micronization on the biotransformation of phenolic compounds in olive pomace (OP) by intestinal microbiota was investigated. The results showed that granulometric fractionation and micronization increased the release of hydroxytyrosol, oleuropein aglycone, apigenin, and phenolic acid metabolites during colonic fermentation compared to non-fractionated OP (up to 41-fold higher). Micronization associated with granulometric fractionation was more effective in releasing phenolic compounds and could be further studied for nutraceutical purposes.
Article
Endocrinology & Metabolism
Eduarda Monteiro Fidelis, Anne Suely P. Savall, Jhuly Dornelles Mello, Caroline Brandao Quines, Antonio Alvenir Comis-Neto, Tuane Bazanella Sampaio, Cristiane Casagrande Denardin, Daiana Silva de avila, Suzan Goncalves Rosa, Simone Pinton
Summary: This study investigated the antioxidant and neuroprotective effects of purple pitanga extract (PPE) against early oxidative stress induced by 1-methyl-4-phenyl-1,2,3,6-tetrahydropypiridine (MPTP) administration. The findings showed that PPE prevented the increase in reactive oxygen species (ROS) levels and protected against lipid peroxidation caused by MPTP. Furthermore, PPE enhanced the activity of Na+/K+ ATPase, indicating its neuroprotective capacity.
METABOLIC BRAIN DISEASE
(2023)
Article
Agriculture, Dairy & Animal Science
Daniele Missio, Fabio Gallas Leivas, Francielli Cibin, Tatiana Emanuelli, Sabrina Somacal, Vanessa Buss, Bernardo Gasperin, Dimas Estrasulas de Oliveira, Paulo Bayard Dias Goncalves, Rogerio Ferreira
Summary: During the postpartum period in cattle, there is an increase in non-esterified fatty acids (NEFA) in both serum and follicular fluid (FF), leading to the production of reactive oxygen species (ROS) that can affect fertility. This study aimed to characterize the lipid profile in FF of cows experiencing negative energy balance (NEB) and evaluate the effect of α-tocopherol in preventing oxidative stress in serum and FF. Fasting caused fat mobilization in cows and resulted in increased serum concentration of C18:1c9, which was also reflected in the FF. α-tocopherol concentration was higher in control and fasting + VitE groups, and there was an increase in FF α-tocopherol in the fasting + VitE group compared to fasting cows. ROS production was higher in fasting cows' serum and FF, with the fasting + VitE group showing lower ROS production in FF.
REPRODUCTION IN DOMESTIC ANIMALS
(2023)
Article
Food Science & Technology
Luana Schmidt, Bruna Krieger Vargas, Camila Sant'Anna Monteiro, Lauren Pappis, Renius de Oliveira Mello, Alencar Kolinski Machado, Tatiana Emanuelli, Marco Antonio Zachia Ayub, Jose Claudio Fonseca Moreira, Paula Rossini Augusti
Summary: Bioavailable phenolic compounds from olive pomace have antioxidant and anti-inflammatory properties, and can act as anti-neuroinflammatory agents. Phenolic compounds from olive pomace of different particle sizes can reduce the generation of reactive oxygen and nitrogen species in activated cells. However, further research is needed to improve the bioavailability of phenolic compounds and examine possible toxic effects.
