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Benu Adhikari - One of the best experts on this subject based on the ideXlab platform.
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Investigation of oil distribution in spray-dried Chia Seed oil microcapsules using synchrotron-FTIR microspectroscopy
Food chemistry, 2018Co-Authors: Yakindra Prasad Timilsena, Raju Adhikari, Colin J. Barrow, Jitraporn Vongsvivut, Mark J. Tobin, Benu AdhikariAbstract:In this study, Chia Seed oil (CSO) microcapsules were produced using three types of shell materials, including Chia Seed protein (CPI), Chia Seed gum (CSG) and CPI-CSG complex coacervates. Synchrotron-Fourier transform infrared (S-FTIR) microspectroscopy was used to investigate the effect of shell materials on the distribution of CSO both on the surface and in the interior of the solid microcapsules. S-FTIR measurements were carried out in macroscopic attenuated total reflection (macro ATR) and transmission modes, to determine the surface lipid and the encapsulated lipid fractions, respectively. The amounts of lipid and protein distributed on the surface and in the interior of the microcapsules were compared based on the average spectra extracted from S-FTIR chemical images obtained from each type of the microcapsules. The unsaturated fatty acids (UFAs) to total oil ratios in all the three types of the microcapsules were closely similar to the original non-processed CSO, suggesting an effective encapsulation and thereby shielding protection of UFAs from oxidative damage during microencapsulation process. The type of the shell materials was found to affect the distribution of CSO on the surface and within the microcapsules. The complex coacervation based microcapsules had a significantly lower oil content (∼2% w/w) on the surface compared to those observed for the other two types of microcapsules (>5%, w/w).
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physicochemical and thermal characteristics of australian Chia Seed oil
Food Chemistry, 2017Co-Authors: Yakindra Prasad Timilsena, Raju Adhikari, Benu Adhikari, Jitraporn VongsvivutAbstract:Abstract Physicochemical and thermal characteristics of Australian Chia Seed oil (CSO) were studied. The specific gravity, viscosity and refractive index of CSO at ambient temperature were 0.93, 43.2 mPa.s and 1.48, respectively. The acid, peroxide, saponification and iodine values and unsaponifiable matter content of CSO were 2.54 g KOH/kg oil, 4.33 meq O 2 /kg oil, 197 g KOH/kg oil, 204 g I 2 /kg oil and 1.12%, respectively. α-linolenic acid is the most abundant fatty acid comprising (64.39% of total oil) followed by linoleic acid (21.46%), while saturated fatty acid content is less than 10%. This CSO contained twelve triacylglycerols (TAGs) out of which trilinolenin (αLnαLnαLn) was the most abundant comprising 33.2% of total TAG. Melting point and melting enthalpy of CSO were −34 °C and 77.48 J/g, respectively. CSO remained stable up to 300 °C with negligible degradation. Due to these physicochemical and thermal properties, CSO is an excellent source of essential fatty acids for food industries.
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digestion behaviour of Chia Seed oil encapsulated in Chia Seed protein gum complex coacervates
Food Hydrocolloids, 2017Co-Authors: Yakindra Prasad Timilsena, Raju Adhikari, Colin J. Barrow, Benu AdhikariAbstract:Spray dried Chia Seed oil (CSO) microcapsules were prepared by using Chia Seed protein isolate (CPI), Chia Seed gum (CSG) and CPI-CSG complex coacervate as shell materials. Release and digestion behaviours of CSO from above capsules were studied. The release and lipolysis of CSO from these microcapsules in simulated oral, gastric and intestinal conditions were found to depend on shell composition. Oil release was negligible in oral stage, was highest in gastric stage due to hydrolysis of CPI and subsequent erosion of shell structure. Lipolysis of oil occurred only in the intestinal stage due to the presence of pancreatic lipase. Almost all the unencapsulated oil was hydrolysed, whereas only 60% of the oil encapsulated in CPI-CSG shell was hydrolysed during in vitro digestion. Thus, CPI-CSG complex coacervate was found to be suitable for delivery of CSO to intestinal stage of digestion.
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microencapsulation of Chia Seed oil using Chia Seed protein isolate Chia Seed gum complex coacervates
International Journal of Biological Macromolecules, 2016Co-Authors: Yakindra Prasad Timilsena, Raju Adhikari, Colin J. Barrow, Benu AdhikariAbstract:Chia Seed oil (CSO) microcapsules were produced by using Chia Seed protein isolate (CPI)-Chia Seed gum (CSG) complex coacervates aiming to enhance the oxidative stability of CSO. The effect of wall material composition, core-to-wall ratio and method of drying on the microencapsulation efficiency (MEE) and oxidative stability (OS) was studied The microcapsules produced using CPI-CSG complex coacervates as wall material had higher MEE at equivalent payload, lower surface oil and higher OS compared to the microcapsules produced by using CSG and CPI individually. CSO microcapsules produced by using CSG as wall material had lowest MEE (67.3%) and oxidative stability index (OSI=6.6h), whereas CPI-CSG complex coacervate microcapsules had the highest MEE (93.9%) and OSI (12.3h). The MEE and OSI of microcapsules produced by using CPI as wall materials were in between those produced by using CSG and CPI-CSG complex coacervates as wall materials. The CSO microcapsules produced by using CPI-CSG complex coacervate as shell matrix at core-to-wall ratio of 1:2 had 6 times longer storage life compared to that of unencapsulated CSO. The peroxide value of CSO microcapsule produced using CPI-CSG complex coacervate as wall material was <10meq O2/kg oil during 30 days of storage.
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Microencapsulation of Chia Seed oil using Chia Seed protein isolate-Chia Seed gum complex coacervates.
International journal of biological macromolecules, 2016Co-Authors: Yakindra Prasad Timilsena, Raju Adhikari, Colin J. Barrow, Benu AdhikariAbstract:Chia Seed oil (CSO) microcapsules were produced by using Chia Seed protein isolate (CPI)-Chia Seed gum (CSG) complex coacervates aiming to enhance the oxidative stability of CSO. The effect of wall material composition, core-to-wall ratio and method of drying on the microencapsulation efficiency (MEE) and oxidative stability (OS) was studied The microcapsules produced using CPI-CSG complex coacervates as wall material had higher MEE at equivalent payload, lower surface oil and higher OS compared to the microcapsules produced by using CSG and CPI individually. CSO microcapsules produced by using CSG as wall material had lowest MEE (67.3%) and oxidative stability index (OSI=6.6h), whereas CPI-CSG complex coacervate microcapsules had the highest MEE (93.9%) and OSI (12.3h). The MEE and OSI of microcapsules produced by using CPI as wall materials were in between those produced by using CSG and CPI-CSG complex coacervates as wall materials. The CSO microcapsules produced by using CPI-CSG complex coacervate as shell matrix at core-to-wall ratio of 1:2 had 6 times longer storage life compared to that of unencapsulated CSO. The peroxide value of CSO microcapsule produced using CPI-CSG complex coacervate as wall material was
Filiz Akbiyik - One of the best experts on this subject based on the ideXlab platform.
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Chia Seed salvia hispanica l added yogurt reduces short term food intake and increases satiety randomised controlled trial
Nutrition Research and Practice, 2017Co-Authors: Aylin Ayaz, Asli Akyol, Arzu Kabasakal Cetin, Gülhan Samur, Elif Inaneroglu, Filiz AkbiyikAbstract:Background/objectives Several studies have reported that consumption of Salvia Hispanica L.,commonly known as Chia Seed, may exert beneficial effects on health outcomes. The main purpose of this study was to examine the influence of Chia Seed consumption as a mid-morning snack on short-term satiety. Subjects/methods Subjects (n = 24) were tested using a randomized, cross-over design consisting of three mid-morning snacks. Yogurt with no Chia Seed, yogurt with 7 g Chia Seed, and yogurt with 14 g Chia Seed were given to subjects on different test days. After subjects were asked to report visual analog scale (VAS) scores on sensory outcomes, ad libitum lunch was served, and energy intake of individuals was measured. Results VAS scores indicated that participants reported significantly lower scores for hunger (P = 0.033), prospective food consumption (P = 0.031), amounts of food that could be consumed (P = 0.017), desire for sugary foods (P = 0.015), and higher scores for satiety (P = 0.031) on the test days with 7 g and 14 g Chia Seed. Energy intake of individuals during ad libitum lunch was significantly lower when they consumed yogurt with 7 g or 14 g Chia Seed (P = 0.037). Conclusions The study demonstrated that Chia Seed consumption as a mid-morning snack may induce short-term satiety in healthy individuals.
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Chia Seed (Salvia Hispanica L.) added yogurt reduces short-term food intake and increases satiety: randomised controlled trial.
Nutrition research and practice, 2017Co-Authors: Aylin Ayaz, Asli Akyol, Elif Inan-eroglu, Arzu Kabasakal Cetin, Gülhan Samur, Filiz AkbiyikAbstract:Several studies have reported that consumption of Salvia Hispanica L.,commonly known as Chia Seed, may exert beneficial effects on health outcomes. The main purpose of this study was to examine the influence of Chia Seed consumption as a mid-morning snack on short-term satiety. Subjects (n = 24) were tested using a randomized, cross-over design consisting of three mid-morning snacks. Yogurt with no Chia Seed, yogurt with 7 g Chia Seed, and yogurt with 14 g Chia Seed were given to subjects on different test days. After subjects were asked to report visual analog scale (VAS) scores on sensory outcomes, ad libitum lunch was served, and energy intake of individuals was measured. VAS scores indicated that participants reported significantly lower scores for hunger (P = 0.033), prospective food consumption (P = 0.031), amounts of food that could be consumed (P = 0.017), desire for sugary foods (P = 0.015), and higher scores for satiety (P = 0.031) on the test days with 7 g and 14 g Chia Seed. Energy intake of individuals during ad libitum lunch was significantly lower when they consumed yogurt with 7 g or 14 g Chia Seed (P = 0.037). The study demonstrated that Chia Seed consumption as a mid-morning snack may induce short-term satiety in healthy individuals.
Yakindra Prasad Timilsena - One of the best experts on this subject based on the ideXlab platform.
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Investigation of oil distribution in spray-dried Chia Seed oil microcapsules using synchrotron-FTIR microspectroscopy
Food chemistry, 2018Co-Authors: Yakindra Prasad Timilsena, Raju Adhikari, Colin J. Barrow, Jitraporn Vongsvivut, Mark J. Tobin, Benu AdhikariAbstract:In this study, Chia Seed oil (CSO) microcapsules were produced using three types of shell materials, including Chia Seed protein (CPI), Chia Seed gum (CSG) and CPI-CSG complex coacervates. Synchrotron-Fourier transform infrared (S-FTIR) microspectroscopy was used to investigate the effect of shell materials on the distribution of CSO both on the surface and in the interior of the solid microcapsules. S-FTIR measurements were carried out in macroscopic attenuated total reflection (macro ATR) and transmission modes, to determine the surface lipid and the encapsulated lipid fractions, respectively. The amounts of lipid and protein distributed on the surface and in the interior of the microcapsules were compared based on the average spectra extracted from S-FTIR chemical images obtained from each type of the microcapsules. The unsaturated fatty acids (UFAs) to total oil ratios in all the three types of the microcapsules were closely similar to the original non-processed CSO, suggesting an effective encapsulation and thereby shielding protection of UFAs from oxidative damage during microencapsulation process. The type of the shell materials was found to affect the distribution of CSO on the surface and within the microcapsules. The complex coacervation based microcapsules had a significantly lower oil content (∼2% w/w) on the surface compared to those observed for the other two types of microcapsules (>5%, w/w).
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physicochemical and thermal characteristics of australian Chia Seed oil
Food Chemistry, 2017Co-Authors: Yakindra Prasad Timilsena, Raju Adhikari, Benu Adhikari, Jitraporn VongsvivutAbstract:Abstract Physicochemical and thermal characteristics of Australian Chia Seed oil (CSO) were studied. The specific gravity, viscosity and refractive index of CSO at ambient temperature were 0.93, 43.2 mPa.s and 1.48, respectively. The acid, peroxide, saponification and iodine values and unsaponifiable matter content of CSO were 2.54 g KOH/kg oil, 4.33 meq O 2 /kg oil, 197 g KOH/kg oil, 204 g I 2 /kg oil and 1.12%, respectively. α-linolenic acid is the most abundant fatty acid comprising (64.39% of total oil) followed by linoleic acid (21.46%), while saturated fatty acid content is less than 10%. This CSO contained twelve triacylglycerols (TAGs) out of which trilinolenin (αLnαLnαLn) was the most abundant comprising 33.2% of total TAG. Melting point and melting enthalpy of CSO were −34 °C and 77.48 J/g, respectively. CSO remained stable up to 300 °C with negligible degradation. Due to these physicochemical and thermal properties, CSO is an excellent source of essential fatty acids for food industries.
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digestion behaviour of Chia Seed oil encapsulated in Chia Seed protein gum complex coacervates
Food Hydrocolloids, 2017Co-Authors: Yakindra Prasad Timilsena, Raju Adhikari, Colin J. Barrow, Benu AdhikariAbstract:Spray dried Chia Seed oil (CSO) microcapsules were prepared by using Chia Seed protein isolate (CPI), Chia Seed gum (CSG) and CPI-CSG complex coacervate as shell materials. Release and digestion behaviours of CSO from above capsules were studied. The release and lipolysis of CSO from these microcapsules in simulated oral, gastric and intestinal conditions were found to depend on shell composition. Oil release was negligible in oral stage, was highest in gastric stage due to hydrolysis of CPI and subsequent erosion of shell structure. Lipolysis of oil occurred only in the intestinal stage due to the presence of pancreatic lipase. Almost all the unencapsulated oil was hydrolysed, whereas only 60% of the oil encapsulated in CPI-CSG shell was hydrolysed during in vitro digestion. Thus, CPI-CSG complex coacervate was found to be suitable for delivery of CSO to intestinal stage of digestion.
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microencapsulation of Chia Seed oil using Chia Seed protein isolate Chia Seed gum complex coacervates
International Journal of Biological Macromolecules, 2016Co-Authors: Yakindra Prasad Timilsena, Raju Adhikari, Colin J. Barrow, Benu AdhikariAbstract:Chia Seed oil (CSO) microcapsules were produced by using Chia Seed protein isolate (CPI)-Chia Seed gum (CSG) complex coacervates aiming to enhance the oxidative stability of CSO. The effect of wall material composition, core-to-wall ratio and method of drying on the microencapsulation efficiency (MEE) and oxidative stability (OS) was studied The microcapsules produced using CPI-CSG complex coacervates as wall material had higher MEE at equivalent payload, lower surface oil and higher OS compared to the microcapsules produced by using CSG and CPI individually. CSO microcapsules produced by using CSG as wall material had lowest MEE (67.3%) and oxidative stability index (OSI=6.6h), whereas CPI-CSG complex coacervate microcapsules had the highest MEE (93.9%) and OSI (12.3h). The MEE and OSI of microcapsules produced by using CPI as wall materials were in between those produced by using CSG and CPI-CSG complex coacervates as wall materials. The CSO microcapsules produced by using CPI-CSG complex coacervate as shell matrix at core-to-wall ratio of 1:2 had 6 times longer storage life compared to that of unencapsulated CSO. The peroxide value of CSO microcapsule produced using CPI-CSG complex coacervate as wall material was <10meq O2/kg oil during 30 days of storage.
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Microencapsulation of Chia Seed oil using Chia Seed protein isolate-Chia Seed gum complex coacervates.
International journal of biological macromolecules, 2016Co-Authors: Yakindra Prasad Timilsena, Raju Adhikari, Colin J. Barrow, Benu AdhikariAbstract:Chia Seed oil (CSO) microcapsules were produced by using Chia Seed protein isolate (CPI)-Chia Seed gum (CSG) complex coacervates aiming to enhance the oxidative stability of CSO. The effect of wall material composition, core-to-wall ratio and method of drying on the microencapsulation efficiency (MEE) and oxidative stability (OS) was studied The microcapsules produced using CPI-CSG complex coacervates as wall material had higher MEE at equivalent payload, lower surface oil and higher OS compared to the microcapsules produced by using CSG and CPI individually. CSO microcapsules produced by using CSG as wall material had lowest MEE (67.3%) and oxidative stability index (OSI=6.6h), whereas CPI-CSG complex coacervate microcapsules had the highest MEE (93.9%) and OSI (12.3h). The MEE and OSI of microcapsules produced by using CPI as wall materials were in between those produced by using CSG and CPI-CSG complex coacervates as wall materials. The CSO microcapsules produced by using CPI-CSG complex coacervate as shell matrix at core-to-wall ratio of 1:2 had 6 times longer storage life compared to that of unencapsulated CSO. The peroxide value of CSO microcapsule produced using CPI-CSG complex coacervate as wall material was
Hercia Stampini Duarte Martino - One of the best experts on this subject based on the ideXlab platform.
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protein digests and pure peptides from Chia Seed prevented adipogenesis and inflammation by inhibiting pparγ and nf κb pathways in 3t3l 1 adipocytes
Nutrients, 2021Co-Authors: Mariana Grancieri, Hercia Stampini Duarte Martino, Elvira Gonzalez De MejiaAbstract:The objective was to evaluate the mechanisms of digested total proteins (DTP), albumin, glutelin, and pure peptides from Chia Seed (Salvia hispanica L.) to prevent adipogenesis and its associated inflammation in 3T3-L1 adipocytes. Preadipocytes (3T3-L1) were treated during differentiation with either DTP or digested albumin or glutelin (1 mg/mL) or pure peptides NSPGPHDVALDQ and RMVLPEYELLYE (100 µM). Differentiated adipocytes also received DTP, digested albumin or glutelin (1 mg/mL), before (prevention) or after (inhibition) induced inflammation by addition of conditioned medium (CM) from inflamed macrophages. All treatments prevented adipogenesis, reducing more than 50% the expression of PPARγ and to a lesser extent lipoprotein lipase (LPL), fatty acid synthase (FAS), sterol regulatory element-binding protein 1 (SREBP1), lipase activity and triglycerides. Inflammation induced by CM was reduced mainly during prevention, while DTP decreased expression of NF-κB (−48.4%), inducible nitric oxide synthase (iNOS) (−46.2%) and COX-2 (−64.5%), p < 0.05. Secretions of nitric oxide, PGE2 and TNFα were reduced by all treatments, p < 0.05. DTP reduced expressions of iNOS (−52.1%) and COX-2 (−66.4%). Furthermore, digested samples and pure peptides prevented adipogenesis by modulating PPARγ and additionally, preventing and even inhibiting inflammation in adipocytes by inhibition of PPARγ and NF-κB expression. These results highlight the effectiveness of digested total proteins and peptides from Chia Seed against adipogenesis complications in vitro.
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Chia Seed salvia hispanica l effects and their molecular mechanisms on unbalanced diet experimental studies a systematic review
Journal of Food Science, 2020Co-Authors: Barbara Nery Enes, Mariana Grancieri, Bárbara Pereira Da Silva, Luiza De Paula Dias Moreira, Haira G Lucio, Vinicius P Venâncio, Susanne U Mertenstalcott, Carla De Oliveira Barbosa Rosa, Hercia Stampini Duarte MartinoAbstract:The aim of this review was to compile evidence and understand Chia Seed effects on unbalanced diet animal studies and the molecular mechanisms on metabolic biomarker modulation. A systematic review was conducted in electronic databases, following PRISMA recommendations. Risk of bias and quality was assessed using SYRCLE toll and ARRIVE guidelines. Seventeen articles were included. Throughout the studies, Chia's main effects are associated with AMPK modulation: improvement of glucose and insulin tolerance, lipogenesis, antioxidant activity, and inflammation. Details about randomization and allocation concealment were insufficient, as well as information about blind protocols. Sample size, Chia dose, and number of animals evaluated for each parameter were found to be lacking information among the studies. Based on experimental study data, Chia has bioactive potential, and its daily consumption may reduce the risk of chronic disease development, mainly due to the antioxidant, anti-inflammatory, hypoglycemic, and hypolipidemic effects of the Seed. PRACTICAL APPLICATION: The consumption of Chia Seeds may improve lipid profile, insulin and glucose tolerance, and reduce risk of cardiovascular disease. Whole Seed or its oil presents positive effect, but the effects of Chia oil can act faster than the Seed.
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Soluble Extracts from Chia Seed (Salvia hispanica L.) Affect Brush Border Membrane Functionality, Morphology and Intestinal Bacterial Populations In Vivo (Gallus gallus).
Nutrients, 2019Co-Authors: Bárbara Pereira Da Silva, Hercia Stampini Duarte Martino, Nikolai Kolba, Jonathan J. Hart, Elad TakoAbstract:This study assessed and compared the effects of the intra-amniotic administration of various concentrations of soluble extracts from Chia Seed (Salvia hispanica L.) on the Fe and Zn status, brush border membrane functionality, intestinal morphology, and intestinal bacterial populations, in vivo. The hypothesis was that Chia Seed soluble extracts will affect the intestinal morphology, functionality and intestinal bacterial populations. By using the Gallus gallus model and the intra-amniotic administration approach, seven treatment groups (non-injected, 18 Ω H2O, 40 mg/mL inulin, non-injected, 5 mg/mL, 10 mg/mL, 25 mg/mL and 50 mg/mL of Chia Seed soluble extracts) were utilized. At hatch, the cecum, duodenum, liver, pectoral muscle and blood samples were collected for assessment of the relative abundance of the gut microflora, relative expression of Fe- and Zn-related genes and brush border membrane functionality and morphology, relative expression of lipids-related genes, glycogen, and hemoglobin levels, respectively. This study demonstrated that the intra-amniotic administration of Chia Seed soluble extracts increased (p < 0.05) the villus surface area, villus length, villus width and the number of goblet cells. Further, we observed an increase (p < 0.05) in zinc transporter 1 (ZnT1) and duodenal cytochrome b (Dcytb) proteins gene expression. Our results suggest that the dietary consumption of Chia Seeds may improve intestinal health and functionality and may indirectly improve iron and zinc intestinal absorption.
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digested total protein and protein fractions from Chia Seed salvia hispanica l had high scavenging capacity and inhibited 5 lox cox 1 2 and inos enzymes
Food Chemistry, 2019Co-Authors: Mariana Grancieri, Hercia Stampini Duarte Martino, Elvira Gonzalez De MejiaAbstract:Abstract The objective was to identify and characterize peptides from digested total protein (DTP) and isolated protein fractions (DPF), and their potential antioxidant, anti-inflammatory and anti-atherosclerotic effects, from Chia Seed (Salvia hispanica L.). Total protein and protein fractions from Chia Seed underwent simulated gastrointestinal digestion. The sequence, physicochemical properties, and biological potential of peptides were determined using chemical, in silico, and biochemical assays. Peptides from DTP (n = 9) and DPF albumin (n = 12), globulin (n = 11), prolamin (n = 5) and glutelin (n = 17) had interaction with cyclooxygenase-2 (COX-2), p65- nuclear factor kappa B, lipoxygenase-1 (LOX-1) and toll-like receptor 4 (p
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Chia Seed salvia hispanica l as a source of proteins and bioactive peptides with health benefits a review
Comprehensive Reviews in Food Science and Food Safety, 2019Co-Authors: Mariana Grancieri, Hercia Stampini Duarte Martino, Elvira Gonzalez De MejiaAbstract:The consumption of Chia Seed (Salvia hispanica L.) has increased in recent years due its high content of omega‐3 fatty acids and dietary fiber. This Seed also has a high concentration of proteins and essential amino acids, becoming a promising source of bioactive peptides. The objective of this review was to identify the composition and the beneficial effects of Chia Seeds (S. hispanica L.), their proteins, peptides, and their potential impact on human health. The UniProt database was used to identify the Chia proteins and their amino acid sequences. The BIOPEP database was used to analyze the peptides's bioactive potential. A total of 20 proteins were cataloged in Chia Seed, 12 of those were involved in the regular metabolic processes of the plant cells. However, eight proteins were specifically related to production and storage of plant lipids, thus explaining the high concentration of lipids in Chia Seeds (around 30%), especially omega‐3 fatty acids (around 20%). The analyses of amino acid sequences showed peptides with bioactive potential, including dipeptidyl peptidase‐IV inhibitors, angiotensin‐converting enzyme inhibitors, and antioxidant capacity. These results correlated with the main health benefits of whole Chia Seed in humans such as antioxidant capacity, and hypotensive, hypoglycemic, and anticholesterolemic effects. Such relation can be associated with Chia protein and peptide compositions and therefore needs further investigation in vitro and in vivo.
Aylin Ayaz - One of the best experts on this subject based on the ideXlab platform.
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Chia Seed salvia hispanica l added yogurt reduces short term food intake and increases satiety randomised controlled trial
Nutrition Research and Practice, 2017Co-Authors: Aylin Ayaz, Asli Akyol, Arzu Kabasakal Cetin, Gülhan Samur, Elif Inaneroglu, Filiz AkbiyikAbstract:Background/objectives Several studies have reported that consumption of Salvia Hispanica L.,commonly known as Chia Seed, may exert beneficial effects on health outcomes. The main purpose of this study was to examine the influence of Chia Seed consumption as a mid-morning snack on short-term satiety. Subjects/methods Subjects (n = 24) were tested using a randomized, cross-over design consisting of three mid-morning snacks. Yogurt with no Chia Seed, yogurt with 7 g Chia Seed, and yogurt with 14 g Chia Seed were given to subjects on different test days. After subjects were asked to report visual analog scale (VAS) scores on sensory outcomes, ad libitum lunch was served, and energy intake of individuals was measured. Results VAS scores indicated that participants reported significantly lower scores for hunger (P = 0.033), prospective food consumption (P = 0.031), amounts of food that could be consumed (P = 0.017), desire for sugary foods (P = 0.015), and higher scores for satiety (P = 0.031) on the test days with 7 g and 14 g Chia Seed. Energy intake of individuals during ad libitum lunch was significantly lower when they consumed yogurt with 7 g or 14 g Chia Seed (P = 0.037). Conclusions The study demonstrated that Chia Seed consumption as a mid-morning snack may induce short-term satiety in healthy individuals.
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Chia Seed (Salvia Hispanica L.) added yogurt reduces short-term food intake and increases satiety: randomised controlled trial.
Nutrition research and practice, 2017Co-Authors: Aylin Ayaz, Asli Akyol, Elif Inan-eroglu, Arzu Kabasakal Cetin, Gülhan Samur, Filiz AkbiyikAbstract:Several studies have reported that consumption of Salvia Hispanica L.,commonly known as Chia Seed, may exert beneficial effects on health outcomes. The main purpose of this study was to examine the influence of Chia Seed consumption as a mid-morning snack on short-term satiety. Subjects (n = 24) were tested using a randomized, cross-over design consisting of three mid-morning snacks. Yogurt with no Chia Seed, yogurt with 7 g Chia Seed, and yogurt with 14 g Chia Seed were given to subjects on different test days. After subjects were asked to report visual analog scale (VAS) scores on sensory outcomes, ad libitum lunch was served, and energy intake of individuals was measured. VAS scores indicated that participants reported significantly lower scores for hunger (P = 0.033), prospective food consumption (P = 0.031), amounts of food that could be consumed (P = 0.017), desire for sugary foods (P = 0.015), and higher scores for satiety (P = 0.031) on the test days with 7 g and 14 g Chia Seed. Energy intake of individuals during ad libitum lunch was significantly lower when they consumed yogurt with 7 g or 14 g Chia Seed (P = 0.037). The study demonstrated that Chia Seed consumption as a mid-morning snack may induce short-term satiety in healthy individuals.