Article
Agricultural Engineering
Igor Frederico da Silveira Ramos, Liana Moreira Magalhaes, Claudia do O. Pessoa, Paulo Michel Pinheiro Ferreira, Marcia dos Santos Rizzo, Josy Anteveli Osajima, Edson Cavalcanti Silva-Filho, Claudia Nunes, Filomena Raposo, Manuel A. Coimbra, Alessandra Braga Ribeiro, Marcilia Pinheiro Costa
Summary: This study evaluated the properties of mucilage extracted from chia seed, showing excellent photostability, cytocompatibility, and mucoadhesive characteristics. These new properties highlight the potential of chia mucilage for applications in food, cosmetic, and pharmaceutical industries.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Food Science & Technology
Marianna Oteri, Giovanni Bartolomeo, Francesca Rigano, Juan Aspromonte, Emanuela Trovato, Giorgia Purcaro, Paola Dugo, Luigi Mondello, Marco Beccaria
Summary: This study comprehensively characterized the chemical components of Chia seed oil, including fatty acid methyl esters (FAMEs), triacylglycerols (TAGs), phospholipids (PLs), free fatty acids (FFAs), sterols, carotenoids, tocopherols, and polyphenols. Different analytical methods such as reversed phase liquid chromatography (RP-LC), gas chromatography (GC), and mass spectrometry (MS) were employed for the analysis of these components. The results showed that Chia seed oil contained high levels of antioxidant tocopherols and essential fatty acids, especially alpha-linolenic acid and linoleic acid. Additionally, this study provided new insights into the composition of FFAs and certain classes of carotenoids in Chia seed oil.
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.
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
Plant Sciences
Parul Gupta, Matthew Geniza, Sushma Naithani, Jeremy L. Phillips, Ebaad Haq, Pankaj Jaiswal
Summary: This study conducted a comprehensive transcriptome atlas of Chia using RNA sequencing, identifying a large number of gene transcripts and analyzing their expression patterns in different tissues and growth stages. Potential genetic markers were also discovered from the analysis of the transcripts. This provides important genomic resources for basic research and genetic breeding of Chia.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Chemistry, Applied
Francesco Giuseppe Galluzzo, Gaetano Cammilleri, Licia Pantano, Giovanni Lo Cascio, Andrea Pulvirenti, Andrea Macaluso, Antonio Vella, Vincenzo Ferrantelli
Summary: This study examined the acrylamide content in wheat bread samples with different concentrations of chia seeds added and cooked at specified conditions. The results showed that bread with 5% and 10% chia seeds had higher acrylamide levels, with the bread containing 5% chia seeds having an average value of 156.5 µg/kg, followed by the bread with 10% chia seeds (150.2 µg/kg). Some bread samples with added chia seeds reached or exceeded the benchmark level for acrylamide set by EU regulations.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2021)
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
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
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
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
Plant Sciences
Vanessa dos Santos Chiappetta Nogueira Salgado, Lilia Zago, Eduardo Nunes da Fonseca, Monica Regina da Costa Marques Calderari, Marta Citelli, Roberta Fontanive Miyahira
Summary: The nutritional composition of chia seeds changes after germination, with increased minerals and proteins, decreased total lipid content, and maintained lipid quality. As germination time increases, the total phenolic content decreases but the amount of rosmarinic acid increases. Chia sprouts exhibit enhanced antioxidant potential compared to raw chia seeds.
PLANT FOODS FOR HUMAN NUTRITION
(2023)
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)
Review
Food Science & Technology
Waseem Khalid, Muhammad Sajid Arshad, Afifa Aziz, Muhammad Abdul Rahim, Tahira Batool Qaisrani, Fareed Afzal, Anwar Ali, Muhammad Modassar Ali Nawaz Ranjha, Muhammad Zubair Khalid, Faqir Muhammad Anjum
Summary: The growth in functional components found in agricultural foods is increasing due to their beneficial effects on chronic diseases. Chia seeds, which are edible seeds of Salvia hispanica and belong to the mint family, contain various functional components such as fiber, polyphenols, antioxidants, omega-3 fatty acids, vitamins, minerals, and peptides. These components have been shown to have positive effects on cardiovascular disease, gastrointestinal diseases like diabetes and constipation, and protection against various types of cancer. Previous studies have confirmed the importance of chia seed components in managing chronic diseases.
FOOD SCIENCE & NUTRITION
(2023)
Article
Plant Sciences
Wael M. Abdel-Mageed, Marwa A. A. Fayed, Muneera S. M. Al-Saleem, Lamya H. Al-Wahaibi, Mohammad K. Parvez, Li Li, Mohammed S. Al-Dosari, Hanaa M. Sayed
JOURNAL OF ASIAN NATURAL PRODUCTS RESEARCH
(2020)
Article
Genetics & Heredity
Wael M. Abdel-Mageed, Burhan Lehri, Scott A. Jarmusch, Kevin Miranda, Lamya H. Al-Wahaibi, Heather A. Stewart, Alan J. Jamieson, Marcel Jaspars, Andrey V. Karlyshev
Article
Biochemistry & Molecular Biology
Lamya H. Al-Wahaibi, Muneera S. M. Al-Saleem, Osama A. A. Ahmed, Usama A. Fahmy, Nabil A. Alhakamy, Basma G. Eid, Ashraf B. Abdel-Naim, Wael M. Abdel-Mageed, Maha M. AlRasheed, Gamal A. Shazly
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2020)
Article
Plant Sciences
Maram Al-Tamimi, Shaza M. Al-Massarani, Ali A. El-Gamal, Omer A. Basudan, Maged S. Abdel-Kader, Wael M. Abdel-Mageed
Article
Plant Sciences
Wael M. Abdel-Mageed, Ali A. El-Gamal, Shaza M. Al-Massarani, Omer A. Basudan, Farid A. Badria, Maged S. Abdel-Kader, Adnan J. Al-Rehaily, Hanan Y. Aati
Summary: A variety of new triterpenes were isolated from Dobera glabra, with compound 11 showing promising cytotoxic activity against various cancer cell lines and a high safety margin against normal cells, possibly through the inhibition of phosphodiesterase I.
Article
Chemistry, Medicinal
Wael M. Abdel-Mageed, Lamya H. Al-Wahaibi, Burhan Lehri, Muneera S. M. Al-Saleem, Michael Goodfellow, Ali B. Kusuma, Imen Nouioui, Hariadi Soleh, Wasu Pathom-Aree, Marcel Jaspars, Andrey V. Karlyshev
Summary: The study identified a Micromonospora strain, isolate MT25(T), from sediment at the Challenger Deep of the Mariana Trench, which produced two major metabolites. The genome sequence of the strain revealed ten natural product-biosynthetic gene clusters, including one responsible for the biosynthesis of desferrioxamine B. Analysis showed that the strain belonged to a new species named Micromonospora provocatoris sp. nov. based on genomic and phenotypic features. The genome sequence also indicated genes responsible for its adaptation to extreme environmental conditions in deep-sea sediments.
Review
Pharmacology & Pharmacy
Mohamed Farag, Wael M. Abdel-Mageed, Ali A. El Gamal, Omar A. Basudan
Summary: Salvadora persica L., also known as Arak or Peelu, has a long history as a traditional medicinal plant used in various fields. Phytochemical investigations have revealed diverse secondary metabolites in S. persica, showcasing a range of pharmacological activities. Recent research has even suggested a potential activity against COVID-19 protease.
SAUDI PHARMACEUTICAL JOURNAL
(2021)
Article
Biochemistry & Molecular Biology
Muneera S. M. Al-Saleem, Ali A. El-Gamal, Shaza M. Al-Massarani, Lamya H. Al-Wahaibi, Soad A. L. Bayoumi, Omer A. Basudan, Maged S. Abdel-Kader, Wael M. Abdel-Mageed
Summary: A phytochemical investigation of the aerial parts of Nuxia congesta resulted in the isolation and identification of fifteen compounds, including a new flavonoid, nuxiacin. The structure of the new compound was determined using various spectroscopic data. The isolated compounds' chemotaxonomic significance in the family Stilbaceae and order Lamiales was discussed.
BIOCHEMICAL SYSTEMATICS AND ECOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Caixia Chen, Xiangyin Chen, Biao Ren, Hui Guo, Wael M. Abdel-Mageed, Xueting Liu, Fuhang Song, Lixin Zhang
Summary: Microbial strain LS462, identified as a productive source of echinomycin, was isolated from a soil sample in Jiangxi Province, China. It showed strong antifungal and anti-TB activities, as well as synergistic effects with posaconazole on Candida albicans, making it a promising candidate for commercial echinomycin production. This study also highlighted the previously unreported synergistic antifungal activity of echinomycin, indicating potential for the development of new antifungal agents.
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY
(2021)
Article
Chemistry, Medicinal
Muneera S. M. Al-Saleem, Wafaa H. B. Hassan, Zeinab El Sayed, Mahmoud M. Abdel-Aal, Wael M. Abdel-Mageed, Eman Abdelsalam, Sahar Abdelaziz
Summary: This study investigates the phytochemical profile and biological activities of the ethyl acetate extract of Penicillium chrysogenum derived from Cliona sp. sponge. The results show that both the extract and kojic acid exhibit potent antibacterial, antifungal, antioxidant, and cytotoxic activities against various microorganisms and cancer cells.
Article
Biochemistry & Molecular Biology
Lamya H. Al-Wahaibi, Md Tabish Rehman, Muneera S. M. Al-Saleem, Omer A. Basudan, Ali A. El-Gamal, Mohamed S. A. Abdelkader, Mohamed F. AlAjmi, Wael M. Abdel-Mageed
Summary: The study reveals that certain abyssomicins have strong binding and inhibitory abilities against key proteins of the novel coronavirus, and they possess stable drug-like properties. These abyssomicins are considered potential candidates for further in vitro and in vivo evaluation.
JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS
(2023)
Article
Biochemistry & Molecular Biology
Wafaa H. B. Hassan, Zeinab I. El Sayed, Lamya H. Al-Wahaibi, Mahmoud M. Abdel-Aal, Wael M. Abdel-Mageed, Eman Abdelsalam, Sahar Abdelaziz
Summary: This study investigated the chemical components of Cliona sp. marine sponge collected from the Red Sea and evaluated their biological activities. A total of 63 compounds were identified from the n-hexane, dichloromethane, and ethyl acetate fractions, including three sterols and one amino acid. The ethyl acetate fraction exhibited potent cytotoxic activity against colon and larynx carcinoma cell lines, while the dichloromethane fraction showed strong antioxidant activity. The total ethanolic extract showed the strongest antibacterial activity. These findings highlight the potential of Cliona sp. extract and its fractions as a source of novel natural drugs with medicinal and pharmaceutical applications.
Article
Biochemistry & Molecular Biology
Rehab H. Abdallah, Muneera S. M. Al-Saleem, Wael M. Abdel-Mageed, Al-Sayed R. Al-Attar, Youssef M. Shehata, Doaa M. Abdel-Fattah, Rahnaa M. Atta
Summary: Annona muricate is a tropical plant with edible fruits that have therapeutic properties. The plant extracts were analyzed using LCMS/MS, resulting in the identification of 388 components, including new compounds. The extracts showed potential anticancer properties against Ehrlich ascites carcinoma in mice.
Article
Chemistry, Medicinal
Muneera S. M. Al-Saleem, Lamya H. Al-Wahaibi, Md Tabish Rehman, Mohamed F. AlAjmi, Rawiyah A. Alkahtani, Wael M. Abdel-Mageed
PHARMACOGNOSY MAGAZINE
(2020)