Article
Multidisciplinary Sciences
Iman Tabatabaei, Saleh Alseekh, Mohammad Shahid, Ewa Leniak, Mateusz Wagner, Henda Mahmoudi, Sumitha Thushar, Alisdair R. Fernie, Kevin M. Murphy, Sandra M. Schmockel, Mark Tester, Bernd Mueller-Roeber, Aleksandra Skirycz, Salma Balazadeh
Summary: Quinoa is a nutritious and stress-tolerant crop, but the presence of anti-nutritional compounds hinders its utilization. This study analyzed the metabolomes of a large number of quinoa cultivars and provides valuable information for future breeding or genome editing of quinoa.
Article
Food Science & Technology
Anne-Sofie Ravn Ballegaard, Jeppe Madura Larsen, Peter Have Rasmussen, Eva Untersmayr, Kirsten Pilegaard, Katrine Lindholm Bogh
Summary: Within the last decade, quinoa seeds have gained popularity as a new food and are now being considered as a suitable option for early introduction in infants. This study aimed to investigate the impact of quinoa on intestinal permeability and inflammation, comparing it with positive controls cholera toxin (CT) and capsaicin. The findings demonstrate that quinoa can increase intestinal permeability and promote compartment-specific protein uptake via mechanisms that may differ from CT and capsaicin.
MOLECULAR NUTRITION & FOOD RESEARCH
(2021)
Article
Food Science & Technology
Diego Suarez-Estrella, Gigliola Borgonovo, Susanna Buratti, Pasquale Ferranti, Francesca Accardo, Maria Ambrogina Pagani, Alessandra Marti
Summary: This study found that after 48 hours of quinoa sprouting, the saponins decreased to 0.086 mg/100 g, reducing the bitterness and astringency of quinoa. Changes in phenolic compounds seem to have a minor role in affecting the taste traits of sprouted quinoa.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Plant Sciences
Fabiolla Rocha Santos Passos, Heitor Gomes Araujo-Filho, Brenda Souza Monteiro, Saravanan Shanmugam, Adriano Antunes de Souza Araujo, Jackson Roberto Guedes da Silva Almeida, Parimelazhagan Thangaraj, Lucindo Jose Junior Quintans, Jullyana de Souza Siqueira Quintans
Summary: This review summarizes preclinical studies on the anti-inflammatory activity of steroidal saponins through the modulation of inflammatory cytokines. The results show that steroidal saponins and sapogenins have anti-inflammatory, antinociceptive, and antioxidant effects, and they mainly modulate inflammatory cytokines through the Nf-Kappa B, TLR4, and MAPKs pathways.
Review
Food Science & Technology
Valentina Melini, Francesca Melini
Summary: Quinoa has gained increasing interest due to its suitability in gluten-free diets, sustainability, and superfood qualities. Research on quinoa has mostly focused on phenolic compounds and saponins, while other components like betalains and tannins have been less explored. Efforts are still needed to establish a standard of quality for quinoa seeds and harmonize analytical approaches.
Article
Plant Sciences
Yulu Zhao, Yucong Ma, Jiawei Li, Bin Liu, Xiaoqing Liu, Jianheng Zhang, Min Zhang, Chunmei Wang, Liping Zhang, Wei Lv, Guojun Mu
Summary: This study analyzed the transcriptomic and metabolomic profiles of quinoa seeds and found that triterpenoid saponins are the protective substances in the outer layer of quinoa seeds, imparting bitterness and anticancer, anti-inflammatory effects. Differentially expressed genes and metabolites were identified, revealing the enriched pathways and key candidates related to triterpenoid saponin biosynthesis in quinoa.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Food Science & Technology
Wei Li, Yu Song, Ya-Nan Cao, Le-Le Zhang, Gang Zhao, Ding-Tao Wu, Liang Zou
Summary: The study found that total saponins extracted from quinoa bran can reduce body weight gain and visceral fat accumulation in obese rats, and improve insulin resistance and glucose tolerance. The study also revealed a correlation between changes in gut microbiota and obesity and inflammation.
FOOD SCIENCE & NUTRITION
(2022)
Article
Agronomy
Archis Pandya, Bjorn Thiele, Andres Zurita-Silva, Bjorn Usadel, Fabio Fiorani
Summary: The study evaluated saponin content and their corresponding sapogenins in 114 different quinoa accessions, showing considerable variability in saponin content in quinoa. Approximately 75% of the genotypes were classified as low-saponin content lines, which is promising for current and future quinoa breeding programs. Additionally, twelve saponins of the oleanane type were identified, including a previously unreported compound, contributing to the valorization of genetic resources for quinoa.
Article
Food Science & Technology
Anna Starzynska-Janiszewska, Bozena Stodolak, Robert Dulinski, Carmen Fernandez-Fernandez, Beatriz Martin-Garcia, Ana Maria Gomez-Caravaca
Summary: This study investigated the effects of edible fungi traditionally used in Asian food fermentations on high-saponin quinoa seeds through solid-state fermentation. The results showed that the type and strain of fungi used in the fermentation influenced the chemical composition and antioxidant activity of the substrate.
JOURNAL OF CEREAL SCIENCE
(2023)
Review
Biochemistry & Molecular Biology
Mohammad Bagher Majnooni, Sajad Fakhri, Syed Mustafa Ghanadian, Gholamreza Bahrami, Kamran Mansouri, Amin Iranpanah, Mohammad Hosein Farzaei, Mahdi Mojarrab
Summary: Saponins are high-molecular-weight natural compounds that consist of a non-polar moiety and a polar moiety containing sugars. They are found in various plants and marine organisms and have therapeutic effects, including anti-cancer properties. This study reviews the structural characteristics and anti-cancer effects of triterpenoid/steroid saponins, with a focus on their anti-angiogenic effects and related mechanisms. Saponins inhibit angiogenesis by targeting genes related to vascular endothelial growth factor (VEGF) and hypoxia-inducible factor 1-a (HIF-1a), as well as inflammatory signaling pathways. The sugar moiety, monosaccharide units, and aglycone structure of saponins play important roles in their anti-angiogenic and anti-cancer activity. Extensive pre-clinical and clinical trial studies are recommended to further explore the potential of saponins for cancer treatment.
Article
Plant Sciences
Phara De Bock, Filip Van Bockstaele, Hilde Muylle, Paul Quataert, Pieter Vermeir, Mia Eeckhout, Gerda Cnops
Summary: The cultivation of quinoa in Europe has attracted increasing interest, but further research is needed to understand the characteristics and varieties for different end-use applications. This study evaluated the agronomic performance of 13 quinoa varieties under North-West European field conditions over three growing seasons, finding that yield and quality traits varied among varieties and growing seasons, emphasizing the need for breeding adapted quinoa varieties.
Article
Biochemistry & Molecular Biology
Haranatha R. Potteti, Lalith K. Venkareddy, Patrick M. Noone, Aparna Ankireddy, Chandramohan R. Tamatam, Dolly Mehta, Chinnaswamy Tiruppathi, Sekhar P. Reddy
Summary: This study demonstrates the crucial role of Nrf2 in optimal A20 transcriptional induction in macrophages in response to endotoxin, and shows that this regulation occurs in a contextual manner.
Article
Chemistry, Applied
Mohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, Sana Gammoh, Muhammad H. Alu'datt, Ghada Mohamed Aleid, Mohammad N. Alhamad, Sofyan Maghaydah
Summary: This study found that fermenting quinoa protein concentrates with water kefir grains for 5 days significantly improved protein digestibility and had significant effects on protein structure. Fermentation also reduced saponins content and pH, while increasing total phenolic content.
Article
Chemistry, Medicinal
Liu Liu, Haobin Li, Kaiwen Hu, Qinglong Xu, Xiaoan Wen, Keguang Cheng, Caiping Chen, Haoliang Yuan, Liang Dai, Hongbin Sun
Summary: Pentacyclic triterpenes (PTs) have been found to activate AMPK, with synthesized delta-oleanolic acid saponin 29 showing significant anti-inflammatory effects and liver protection in mice with acute hepatic failure.
EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY
(2021)
Article
Agriculture, Multidisciplinary
Xuan Lin, Qian Zhou, Liangfu Zhou, Yasai Sun, Xue Han, Xinlong Cheng, Mengying Wu, Wei Lv, Jie Wang, Wen Zhao
Summary: Triterpenoids derived from natural products, such as quinoa bran saponins (QBSs), have shown potential in reducing uric acid levels and alleviating hyperuricemia. QBS4, the fraction with the highest saponin content, was found to have significant antihyperuricemic effects in mice and may act through regulating key genes involved in uric acid transport and inhibiting inflammatory signaling pathways.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Plant Sciences
Fengxiang Zhang, Shaojian Tang, Lei Zhao, Xiushi Yang, Yang Yao, Zhaohua Hou, Peng Xue
Summary: The study found that Panax notoginseng had the highest content of ginsenosides, with polar ginsenosides decreasing and less-polar compounds increasing after transformation. The contents of saponins in the stem-leaves were higher than those in the roots. Notoginseng showed higher conversion rate and lower loss ratio.
JOURNAL OF GINSENG RESEARCH
(2021)
Article
Food Science & Technology
Huimin Guo, Aurore Richel, Yuqiong Hao, Xin Fan, Nadia Everaert, Xiushi Yang, Guixing Ren
FOOD SCIENCE & NUTRITION
(2020)
Article
Food Science & Technology
Yujie Wang, Lei Zhao, Ruoyu Zhang, Xiushi Yang, Yanghua Sun, Longlong Shi, Peng Xue
FOOD SCIENCE & NUTRITION
(2020)
Article
Food Science & Technology
Weiyi Zhang, Yuqiong Hao, Cong Teng, Xin Fan, Xiushi Yang, Mengjie Liu, Guixing Ren, Congping Tan
Article
Chemistry, Applied
Mengjie Liu, Kaili Zhu, Yang Yao, Yinhuan Chen, Huimin Guo, Guixing Ren, Xiushi Yang, Jincai Li
Article
Chemistry, Applied
Cong Teng, Peiyou Qin, Zhenxing Shi, Weiyi Zhang, Xiushi Yang, Yang Yao, Guixing Ren
Summary: A polysaccharide component (SQAP-2) was isolated from quinoa, characterized, and evaluated for its antioxidant activity. The polysaccharide displayed excellent radical scavenging capacities against various radicals, indicating its potential as an antioxidant agent.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Xiushi Yang, Kaili Zhu, Huimin Guo, Yanlou Geng, Wei Lv, Siyu Wang, Yuqing Guo, Peiyou Qin, Guixing Ren
Summary: The research used headspace-gas chromatography-ion mobility spectrometry to analyze the volatile components of quinoa seeds with different colors. The results showed that quinoa of different colors released different volatile compounds before and after cooking, which helps to distinguish seeds of different colors.
Article
Chemistry, Applied
Bao Xing, Cong Teng, Menghan Sun, Qinping Zhang, Bangwei Zhou, Hongliang Cui, Guixing Ren, Xiushi Yang, Peiyou Qin
Summary: During germination, changes occurred in the structural and physicochemical properties of quinoa starch, including alterations in surface morphology, short chain ratio, crystallinity, viscosity, and retrogradation. These changes provide a basis for the application of germinated quinoa products in the food industry.
FOOD HYDROCOLLOIDS
(2021)
Article
Agronomy
Xin Zhao, Baolin Zhang, Sancai Liu, Xiushi Yang
Summary: The mixed application of controlled-release N fertiliser and common urea can enhance the yield, dry mass, N uptake, and apparent N fertiliser efficiency, while also increasing soil inorganic N content and reducing N leaching loss. The suitable N fertilisation mode for tartary buckwheat production is the mixed application of 30% controlled-release N fertiliser and 70% common urea with a rate of 90 kg N/ha.
PLANT SOIL AND ENVIRONMENT
(2021)
Article
Nutrition & Dietetics
Huimin Guo, Yuqiong Hao, Xin Fan, Aurore Richel, Nadia Everaert, Xiushi Yang, Guixing Ren
Summary: In this study, administration of quinoa protein in spontaneously hypertensive rats (SHRs) resulted in decreased blood pressure, altered gut microbiota composition, and similarity in microbial structure to non-hypertension rats. These findings suggest the potential of quinoa protein in lowering blood pressure and ameliorating hypertension-related gut dysbiosis.
Review
Food Science & Technology
Huimin Guo, Yuqiong Hao, Xiushi Yang, Guixing Ren, Aurore Richel
Summary: This review focuses on the biological properties of quinoa protein hydrolysate and peptides, summarizing the preparation and functional testing methods. The combination of milling fractionation and solvent extraction is recommended for efficient production of quinoa protein. Extensive research has been conducted on the antidiabetic, antihypertensive, anti-inflammatory, and antioxidant activities of quinoa protein hydrolysate using in vitro studies and limited animal models. Additionally, bioinformatics analysis provides a means to explore the potential bioactivity of quinoa protein and peptides. However, further research is needed for industrial production of bioactive quinoa peptides, verification of health benefits in humans, and interpretation of observed effects.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Xiushi Yang, Bao Xing, Yuqing Guo, Siyu Wang, Huimin Guo, Peiyou Qin, Chunsheng Hou, Guixing Ren
Summary: In this study, a HS-GC-IMS method was used to authenticate laboratory-made quinoa flour adulteration with wheat and rice flours. Through the analysis of volatile compounds, pure and adulterated quinoa flours with different proportions could be easily distinguished, and specific volatile compounds were proposed as markers for authentication. The HS-GC-IMS method was confirmed to be an effective method for adulteration detection.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Chenxiao Chen, Hao Liang, Yanchun Deng, Xiushi Yang, Xiaoming Li, Chunsheng Hou
Summary: Despite discrepancies in vaccine distribution and limited production capacity, the majority of the world's population remains unvaccinated. This study explored the potential of luteolin and other compounds to interact with the active site of the SARS-CoV-2 and SARS-CoV complex, suggesting their potential as inhibitors against coronavirus infections. Further research is needed to validate these findings.
Editorial Material
Food Science & Technology
Xiushi Yang, Cong Teng, Liang Zou, Guixing Ren
Article
Chemistry, Multidisciplinary
Bingjie Lin, Xiao Qi, Lei Fang, Lei Zhao, Ruoyu Zhang, Jinjin Jing, Shujie Zhang, Xiushi Yang, Zhaohua Hou, Peng Xue
Summary: The study revealed that quinoa saponins have limited acute toxicity effects, providing a theoretical basis for their rational utilization.
