Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic substances and xyloglucans

Parkinson's disease patients' short chain fatty acids production capacity after in vitro fecal fiber fermentation

Animal models indicate that butyrate might reduce motor symptoms in Parkinson's disease. Some dietary fibers are butyrogenic, but in Parkinson's disease patients their butyrate stimulating capacity is unknown. Therefore, we investigated different fiber supplements' effects on short-chain fatty acid production, along with potential underlying mechanisms, in Parkinson's patients and age-matched healthy controls. Finally, it was investigated if this butyrate production could be confirmed by using fiber-rich vegetables. Different fibers (n = 40) were evaluated by in vitro fermentation experiments with fecal samples of Parkinson's patients (n = 24) and age-matched healthy volunteers (n = 39). Short-chain fatty acid production was analyzed by headspace solid-phase micro-extraction gas chromatography-mass spectrometry. Clostridium coccoides and C. leptum were quantified through 16S-rRNA gene-targeted group-specific qPCR. Factors influencing short-chain fatty acid production were investigated using linear mixed models. After fiber fermentation, butyrate concentration varied between 25.6 ± 16.5 µmol/g and 203.8 ± 91.9 µmol/g for Parkinson's patients and between 52.7 ± 13.0 µmol/g and 229.5 ± 42.8 µmol/g for controls. Inulin had the largest effect, while xanthan gum had the lowest production. Similar to fiber supplements, inulin-rich vegetables, but also fungal β-glucans, stimulated butyrate production most of all vegetable fibers. Parkinson's disease diagnosis limited short-chain fatty acid production and was negatively associated with butyrate producers. Butyrate kinetics during 48 h fermentation demonstrated a time lag effect in Parkinson's patients, especially in fructo-oligosaccharide fermentation. Butyrate production can be stimulated in Parkinson's patients, however, remains reduced compared to healthy controls. This is a first step in investigating dietary fiber's potential to increase short-chain fatty acids in Parkinson's disease.

Amaranth Supplementation Improves Hepatic Lipid Dysmetabolism and Modulates Gut Microbiota in Mice Fed a High-Fat Diet

Diet-induced obesity is often associated with gut microbiota dysbiosis, lipid metabolism disorders, and chronic inflammation. Consumption of the pseudocereal Amaranthus mangostanus has multiple nutritional benefits. We investigated the effects of dietary amaranth on lipid metabolism and gut microbiota in high-fat (HF) diet-fed mice. C57BL/6J mice were provided either a control diet, HF diet, or HF diet containing 10% amaranth powder (Ama) for 8 weeks. Ama supplementation significantly reduced the levels of triglycerides, total cholesterol, and phospholipids in the liver. Moreover, Ama supplementation downregulated the expression of lipogenesis-related genes including Hmgcr, Fdt1, and Sgle in the liver. The gut microbiota analysis showed that Ama supplementation reversed HF diet-induced reduction in bacterial diversity and richness. Additionally, beta diversity analysis of the inter-group variability in community structure showed a clear separation between the HF and Ama groups. Linear discriminant analysis effect size analysis revealed that 11 taxa were enriched in the Ama group, whereas 9 taxa were increased in the HF group. We found that family Porphyromonadaceae and unclassified S24-7 showed a strong positive and negative correlation with the lipid parameters, respectively. Taken together, these results indicated that dietary Ama may attenuate HF diet-induced deterioration of gut microbiota structure and hepatic lipid metabolism.

Functionality of Djulis (Chenopodium formosanum) By-Products and In Vivo Anti-Diabetes Effect in Type 2 Diabetes Mellitus Patients

Simple Summary

According to a report from International Diabetes Federation, in 2020 approximately 463 million adults (20–79 years) were living with diabetes, the principles of medical nutrition therapy are to decrease the risk of diabetes by encouraging healthy food choices and physical activity. Djulis is a unique traditional pseudo-cereal crop native to Taiwan. The hull of djulis, which is usually considered to be agricultural waste, is disposed of in landfills and causes some environmental problems. In recent years, many studies have investigated the functional properties of djulis hull. The focus has been on the byproducts of djulis, a waste utilization approach, to further develop enriched functional foods. Djulis hull contained dietary fibre 75.21 ± 0.17% dry weight, and insoluble dietary fibre (IDF) reached 71.54 ± 0.27% dry weight. The IDF postponed the adsorption of glucose and reduced the activity of α-amylase. We found that it is a good source of valuable ingredients that contain a high amount of dietary fibre. Furthermore, for patients with T2DM, consuming djulis hull 30 and 60 min before a meal significantly reduced blood glucose content as compared with patients at the same postprandial times who did not consume it.

Abstract

Djulis (Chenopodium formosanum Koidz.) is a species of cereal grain native to Taiwan. It is rich in dietary fibre and antioxidants and therefore reputed to relieve constipation, suppress inflammation, and lower blood glucose. The aim of this study was to investigate the composition and physicochemical properties of dietary fibre from djulis hull. Meanwhile, determination of the in vivo antidiabetic effect on patients with type 2 diabetes mellitus (T2DM) after consuming the djulis hull powder. Djulis hull contained dietary fibre 75.21 ± 0.17% dry weight, and insoluble dietary fibre (IDF) reached 71.54 ± 0.27% dry weight. The IDF postponed the adsorption of glucose and reduced the activity of α-amylase. Postprandial blood glucose levels in patients with T2DM showed three different tendencies. First, the area under the glucose curve was significantly lower after ingesting 10 or 5 g djulis hull powder, which then postponed the adsorption of glucose, but the area under the glucose curve was similar with the two doses. After consuming 10 g djulis hull before 75 g glucose 30 and 60 min after the meal, patients with T2DM had blood glucose values that were significantly lower at the same postprandial times than those of patients who did not consume djulis hull. In short, patients who consumed djulis hull prior to glucose administration had decreased blood glucose level compared with those who did not. Djulis hull may have benefits for patients with T2DM.

Polysaccharides obtained from natural edible sources and their role in modulating the immune system: Biologically active potential that can be exploited against COVID-19

BACKGROUND

The global crisis caused by the outbreak of severe acute respiratory syndrome caused by the SARS-CoV-2 virus, better known as COVID-19, brought the need to improve the population's immunity. The foods rich in polysaccharides with immunomodulation properties are among the most highly rated to be used as immune response modulators. Thus, the use of polysaccharides obtained from food offers an innovative strategy to prevent serious side effects of viral infections.

SCOPE AND APPROACH

This review revisits the current studies on the pathophysiology of SARS-CoV-2, its characteristics, target cell interactions, and the possibility of using polysaccharides from functional foods as activators of the immune response. Several natural foods are explored for the possibility of being used to obtain polysaccharides with immunomodulatory potential. And finally, we address expectations for the use of polysaccharides in the development of potential therapies and vaccines.

KEY FINDINGS AND CONCLUSIONS

The negative consequences of the SARS-CoV-2 pandemic across the world are unprecedented, thousands of lives lost, increasing inequalities, and incalculable economic losses. On the other hand, great scientific advances have been made regarding the understanding of the disease and forms of treatment. Polysaccharides, due to their characteristics, have the potential to be used as potential drugs with the ability to modulate the immune response. In addition, they can be used safely, as they have no toxic effects, are biocompatible and biodegradable. Finally, these biopolymers can still be used in the development of new therapies and vaccines.

Coarse Cereals and Legume Grains Exert Beneficial Effects through Their Interaction with Gut Microbiota: A Review

Coarse cereals and legume grains (CCLGs) are rich in specific macro- and functional elements that are considered important dietary components for maintaining human health. Therefore, determining the precise nutritional mechanism involved in exerting the health benefits of CCLGs can help understand dietary nutrition in a better manner. Evidence suggests that gut microbiota play a crucial role in the function of CCLGs via their complicated interplay with CCLGs. First, CCLGs modulate gut microbiota and function. Second, gut microbiota convert CCLGs into compounds that perform different functions. Third, gut microbiota mediate interactions among different CCLG components. Therefore, using gut microbiota to expound the nutritional mechanism of CCLGs is important for future studies. A precise and rapid gut microbiota research model is required to screen and evaluate the quality of CCLGs. The outcomes of such research may promote the rapid discovery, classification, and evaluation of CCLG resources, thereby opening a new opportunity to guide nutrition-based development of CCLG products.

Cell wall permeability of pinto bean cotyledon cells regulate in vitro fecal fermentation and gut microbiota

Processing induced structural changes of whole foods for the regulation of the colonic fermentation rate and microbiota composition are least understood and often overlooked. In the present study, intact cotyledon cells from pinto beans were isolated as a whole pulse food model and subjected to a series of processing temperatures to modulate the structure, most dominantly the cell wall permeability. The cell wall permeability, observed with the diffusion of fluorescently labeled dextran (FITC-dextran), was increased as a function of the hydrothermal temperature, which is in line with the rise in the in vitro fecal fermentation rate and production of short-chain fatty acids (SCFAs) from the pinto bean cells. Further, the abundance of beneficial microbiota, such as Roseburia, Lachnospiraceae, Bacteroides, and Coprococcus, were significantly higher for cells processed at 100 °C compared to the 60 °C-treated ones. We conclude that cell wall provides an effective barrier for the microbial fermentation of intact cells. With an increase in cell wall permeability, microbes and/or microbial enzymes have easier access to intracellular starch for fermentation, leading to an increase in the production of metabolites and the abundance of beneficial microbes. Thus, desired colonic fermentation profiles can be achieved with the controlled processing of whole foods for enhanced gut health.

Assessing the Performance of Different Grains in Gluten-Free Bread Applications

A comparative analysis of quinoa, sorghum, millet and rice flours and breads in terms of proximate composition, resistant starch, antioxidant activity and total phenolic content was realized in this study. Quinoa whole flour had the highest content of proteins, fat, ash and total dietary fiber, followed by millet and sorghum flours. Quinoa and rice breads had higher specific volume (192.22 and 181.04 cm3/100 g, respectively) and lower crumb firmness (10.81 and 13.74 N, respectively) compared to sorghum and millet breads. The highest total phenol content was obtained in the case of bread prepared with quinoa flour (398.42 mg ferulic acid equiv/100 g d.w.), while the lowest content was obtained for the rice flour bread (70.34 mg ferulic acid equiv/100 g d.w). The antioxidant activity of gluten-free breads decreased in the following order: sorghum > quinoa > millet > rice. Quinoa bread had the highest resistant starch content of 3.28% d.w., while the rice bread had the highest digestible starch content of 81.48% d.w. The slowly digestible starch varied from 15.5% d.w. for quinoa bread, to 6.51% d.w. for millet bread. These results revealed the huge potential of quinoa, sorghum and millet to be used for developing functional gluten-free bread.

Development of a High Protein Beverage Based on Amaranth

The objective of this study was to formulate a beverage based on amaranth proteins, stable and nutritious. The process of obtaining the beverage was based on the existing knowledge about starch separation techniques and techno-functional properties of the amaranth proteins. Gums, gellan and xanthan were added to the protein extract and it was heat-treated at 80 °C during 20 min. A beverage with a composition similar to skim cow's milk was obtained (3.42 ± 0.08; 0.60 ± 0.06; 1.9 ± 0.4; 0.43 ± 0.01; 3 and 90.58 ± 0.01% for proteins, lipids, fiber, ashes, carbohydrates and water, respectively). Thermal treatment caused the denaturation and aggregation of the proteins, while the addition of gums induced a decrease in the sensitivity to heat treatment of the proteins. Formation of protein aggregates and gum-protein complexes was characterized by electrophoresis, differential scanning calorimetry, and particle size distribution. Heat treatment and addition of gums generated macrocomplexes with enhanced absolute value of ζ-potential, which contributed to the high colloidal stability of amaranth-based beverage. This beverage is suitable for vegans, celiac patients, and lactose intolerants.

Characterization of Quinoa Seeds Milling Fractions and Their Effect on the Rheological Properties of Wheat Flour Dough

Replacement of refined wheat flour with milling fractions of quinoa seeds represents a useful way for the formulation of value-added baked products with beneficial characteristics to consumers. The aim of this study was to assess the chemical composition and physical properties of different particle sizes of quinoa flour on Falling number index (FN) and dough rheological properties determined by Mixolab in a planned research based on design of experiment by using full factorial design. The ash and protein contents were higher in medium particle size, whereas the carbohydrates presented a lower value, this fraction having also the highest water absorption and water retention capacity. The reduction of particles led to an increased swelling capacity and a decreased bulk density. The particle size significantly influenced the FN values in linear and quadratic terms (p < 0.05), showing a decrease with the particle size increasing. Particle size decrease significantly increased water absorption and the rate of protein weakening due to heat (C1–2), whereas starch gelatinization rate (C3–2), starch breakdown rate related to amylase activity (C3–4) and starch retrogradation speed (C5–4) decreased. By increasing the amount of quinoa flour (QF) in wheat flour, the dough stability and the torques C2, C3, C4 and C5 followed a decreased trend, whereas water absorption and dough development time rose. Optimization, determined by particle size and level of QF added in wheat flour based on which of the combination gives the best rheological properties, showed that the composite flour containing 8.98% quinoa flour of medium particle size was the most suitable.

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

The consumption of whole grain products is often related to beneficial effects on consumer health. Dietary fibre is an important component present in whole grains and is believed to be (at least partially) responsible for these health benefits. The dietary fibre composition of whole grains is very distinct over different grains. Whole grains of cereals and pseudo-cereals are rich in both soluble and insoluble functional dietary fibre that can be largely classified as e.g., cellulose, arabinoxylan, β-glucan, xyloglucan and fructan. However, even though the health benefits associated with the consumption of dietary fibre are well known to scientists, producers and consumers, the consumption of dietary fibre and whole grains around the world is substantially lower than the recommended levels. This review will discuss the types of dietary fibre commonly found in cereals and pseudo-cereals, their nutritional significance and health benefits observed in animal and human studies.

Amaranth as a Source of Antihypertensive Peptides

Amaranth is an ancestral crop used by pre-Columbian cultures for 6000 to 8000 years. Its grains have a relevant chemical composition not only from a nutritional point of view but also due to the contribution of components with good techno-functional properties and important potential as bioactive compounds. Numerous studies have shown that amaranth storage proteins possess encrypted sequences that, once released, exhibit different physiological activities. One of the most studied is antihypertensive activity. This review summarizes the progress made over the last years (2008-2020) related to this topic. Studies related to inhibition of different enzymes of the Renin-Angiotensin-Aldosterone system, in particular Angiotensin Converting Enzyme (ACE) and Renin, as well as those referring to potential modulation mechanisms of tissue or local Renin-Angiotensin-Aldosterone system, are analyzed, including in silico, in vitro, in vivo, and ex vivo assays. Furthermore, the potential use of these bioactive peptides or products containing them, in the elaboration of functional food matrices is discussed. Finally, the most relevant conclusions and future requirements in research and development of food products are presented.

The effect of slight milling on nutritional composition and morphology of quinoa (Chenopodium) grain

This study conducted a detailed evaluation of the nutritional value and proximate composition of milled quinoa grain at different dehulling rates with the goal of identifying a range of dehulling rates that retain the maximum level of nutrients and phytochemicals.

Eleven samples of quinoa grain processed at different dehulling rates were obtained through light abrasive milling. The relationship between the dehulling rate and the nutritional composition of quinoa grain was determined. As the dehulling rate increased, the proportions of protein, fat, dietary fiber and ash decreased, whereas the proportion of starch increased. With the increase of dehulling rate, increasing amounts of protein, fat, starch, dietary fiber, saponin, flavonoids, and total phenolic were lost with the hull residue. At the dehulling rates of 8.6%, 11.72% protein, 7.57% fat, 4.72% starch, 28.9% total dietary fiber, 45.5% soluble dietary fiber, 48.58% saponin, 26.18% flavonoid, and 42.25% total phenolic were lost in dehulled quinoa grain compared with the raw quinoa grain. Optical microscope photos and scanning electron microscope (SEM) images showed that only the pericarp of quinoa was scoured when the dehulling rate was below 8.6%, and the quinoa grain retained a complete embryo. Therefore, to retain maximum nutritional and phytochemical content in the quinoa and maintain quinoa grain integrity, it is necessary to limit the dehulling rate of quinoa in the range of less than 8.6%.

Physicochemical Properties, Antioxidant and Antidiabetic Activities of Polysaccharides from Quinoa (Chenopodium quinoa Willd.) Seeds

Quinoa is known for its rich nutrients and bioactive compounds. In order to elucidate the preliminary structural characteristics and biological activity of polysaccharides from quinoa (QPs), five crude polysaccharides (QPE50, QPE60, QPE70, QPE80 and QPE90) were successively fractionated by gradient ethanol, and their physicochemical properties, antioxidant and antidiabetic activities were analyzed. The results implied that their total sugar contents were 52.82%, 63.69%, 67.15%, 44.56%, and 41.01%, and their weight-average molecular weights were 13,785 Da, 6489 Da, 4732 Da, 3318 Da, and 1960 Da, respectively. Glucose was a predominantly monosaccharide in these QPs, which together in QPE50, QPE60, QPE70, QPE80, and QPE90, respectively, made up 94.37%, 87.92%, 92.21%, 100%, and 100% of the total polysaccharide. Congo red test showed that all five QPs contained triple-helix structure. The Fourier transform-infrared spectroscopy (FT-IR) and X-ray diffractometry (XRD) results suggest that the QPs form a semi-crystalline polymer constituted typical functional groups of polysaccharide including CO, CH and OH. The thermogravimetric analysis (TGA) of QPs showed that weight loss was at about 200 °C and 320 °C. The observation from scanning electron microscope (SEM) and atomic force microscope (AFM) image indicated that the morphology of QPs exhibited spherical shape. Antioxidant and antidiabetic assay exhibited that all five QPs samples had certain antioxidant and antidiabetic activities, and QPE90 showed the best antioxidant and antidiabetic activity. Overall, QPs present a promising natural source of food antioxidants and antidiabetic agents.

Structural and thermal properties of the amaranth starch granule obtained by high-impact wet milling

In this study, amaranth starch was extracted by high-impact wet milling and its structural and thermal properties and the effect of NaOH and SDS concentrations on extraction yield were evaluated. The best condition was 55 g of starch/100 g of amaranth, with a decrease from 2.5 to 3.5 kJ/g using different milling energies. The decrease in the protein content of the starch granule is due to an effect of the interaction between surfactant and alkali, preventing the destruction of granules. All starches presented a degree of crystallinity between 21 and 28%. The internal structural changes of the starch granule were monitored by attenuated total reflectance - Fourier-transform infrared (ATR-FTIR) in the region of 990 to 1060 cm−1. Spectra showed significant differences between the peaks at 1032 and 1005 cm−1, corresponding to the crystalline/amorphous region of the starch structure. Changes in viscosity profiles were observed between 0.302 and 1.163 Pa s.

Xyloglucan as green renewable biopolymer used in drug delivery and tissue engineering

Xyloglucan is a mucoadhesive polysaccharide which is extracted from the cell wall of vascular plants. Tamarind seeds are the abundant source of xyloglucan and commercially more popular. It is biocompatible, biodegradable, and nontoxic in nature. It is approved by the FDA for use as a food additive, stabilizing and thickening agent or gelling agent. Recently, many researchers are giving attention to xyloglucan for drug delivery through various routes and regeneration of the number of tissues. However, the findings of tissue regeneration and drug delivery in combination are not collected and represented in a simple and comprehensive way. The aim of this review is to find and represent these missing links. This review presents current researches on xyloglucan in drug delivery and regeneration of tissue.

Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods

Nowadays, consumers are more conscious of the environmental and nutritional benefits of foods. Pseudocereals grains, edible seeds belonging to dicotyledonous plant species, are becoming a current trend in human diets as gluten-free (GF) grains with excellent nutritional and nutraceutical value. Pseudocereals are a good source of starch, fiber, proteins, minerals, vitamins, and phytochemicals such as saponins, polyphenols, phytosterols, phytosteroids, and betalains with potential health benefits. The present review aims to summarize the nutritional quality and phytochemical profile of the three main pseudocereal grains: quinoa, amaranth and buckwheat. In addition, current evidence about their health benefits in animal models and human studies is also provided in detail. Based on the accumulating research supporting the inclusion of pseudocereals grains in the diet of celiac persons, this review discusses the recent advances in their application for the development of new GF products. Future directions for a wider cultivation and commercial exploitation of these crops are also highlighted.

Dietary fibre profiles of Turkish Tombul hazelnut (Corylus avellana L.) and hazelnut skin

Dietary fibre (DF) profiles of natural hazelnut, roasted hazelnut and hazelnut skin were analyzed. Insoluble (IDF) and soluble (SDF) DFs were examined for monosaccharide and glycosyl-linkage compositions using gas chromatography-mass spectrometry (GC-MS). Total DF contents of natural hazelnut, roasted hazelnut, and hazelnut skin were 17.8, 15.4, and 69.8%, respectively; majority of which (>96%) were water-insoluble. IDFs of natural and roasted hazelnuts were composed of cellulose (~49%), pectic polysaccharides (~30%), and xyloglucans (~15%), whereas that of hazelnut skin made up lignin (~55%) and fibre polysaccharides (cellulose, pectic polysaccharides, and xyloglucans, ~45%). Unlike the ones from other sources, pectic polysaccharides in IDFs had lower proportion of smooth region and higher proportion of hairy region that is heavily branched with arabinan and galactan side chains. Xyloglucans were also densely branched with monomeric and/or dimeric side chains. SDFs of the samples were composed of heavily branched heteromannans (~60%), slightly branched pectic polysaccharides (~25%), and xyloglucans possessing monomeric side chains (~5%). These results suggest that hazelnut is rich in DFs that have potential to improve large bowel function and hazelnut skin, a byproduct of hazelnut roasting process, could be utilized for the production of functional carbohydrates having prebiotic capacities.

Cell Wall Integrity of Pulse Modulates the in Vitro Fecal Fermentation Rate and Microbiota Composition

The physical structure of type 1 resistant starch (RS 1) could influence the metabolite production and stimulate the growth of specific bacteria in the human colon. In the present study, we isolated intact cotyledon cells from pinto bean seeds as whole pulse food and RS 1 model and obtained a series of cell wall integrities through controlled enzymolysis. In vitro human fecal fermentation performance and microbiota responses were tested, and we reported that the cell wall integrity controls the in vitro fecal fermentation rate of heat-treated pinto bean cells. The concentration of butyrate produced by pinto bean cell fermentation enhanced with weakened cell wall integrity, and certain beneficial bacterial groups such as Blautia and Roseburia genera were remarkably promoted by pinto bean cells with damaged cell wall integrity. However, the intact cell sample had a shape more similar to microbiota composition with the purified cell wall polysaccharides, rather than the damaged cells.

Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions

This study aimed at assessing the effect of physicochemical properties and the particle size of different fractions of buckwheat and quinoa on the behaviour of gluten-free dough and bread quality. Quinoa and buckwheat grains were milled with a hammer mill and then separated in three fractions. These fractions where then re-milled with a cyclonic mill to obtain samples of similar sizes. Results showed that the chemical composition of these fractions was very different and played a major role on bread quality. Proteins, lipids and fibre negatively affected bread quality, whereas starch-rich fractions were more adequate for breadmaking. Re-milling quinoa and buckwheat fractions increased bread volume, although chemical composition still influenced bread properties. For hammer-milled fractions, both the finest fractions resulted in breads with higher technological quality, as well as a final product with more fibre, minerals and proteins.

Quinoa pasta fermented with lactic acid bacteria prevents nutritional deficiencies in mice

In recent years, quinoa (Chenopodium quinoa Willd), an ancestral crop of the Andean region of South America, has gained worldwide attention due to its high nutritional value. This grain is a good source of several vitamins and minerals; however, their bioavailability is decreased by the presence of antinutritional factors such as phytic acid. These compounds can be reduced using lactic acid bacteria (LAB), that have a GRAS (Generally Recognized as Safe) status and have traditionally been associated with food fermentation due to their biosynthetic capacity and metabolic versatility. The objective of this study was to evaluate the effectiveness of a pasta made with quinoa sourdough fermented by L. plantarum strains producing vitamins B₂ and B₉ and phytase to prevent vitamins and minerals deficiency using an in vivo mouse model. The results showed that the pasta fermented with the mixed culture containing L. plantarum CRL 2107 + L. plantarum CRL 1964 present increased B₂ and B₉ levels in mice blood. Likewise, higher concentrations of P, Ca⁺², Fe⁺², Mg⁺² (18.75, 10.70, 0.37, 4.85 mg/dL, respectively) were determined with respect to the deficient group (DG) (9.85, 9.90, 0.26, 3.34 mg/dL, respectively). Hematological studies showed an increase in hemoglobin (14.4 ± 0.6 g/dL), and hematocrit (Htc, 47.0 ± 0.6%) values, compared to the DG (Hb: 12.6 ± 0.5 g/dL, Hto: 39.9 ± 1.1%). Furthermore, histological evaluations of the intestines showed an increase of the small intestine villi length in this latter group. The results allow us to conclude that bio-enrichment of quinoa pasta using LAB could be a novel strategy to increase vitamin and minerals bioavailability in cereal/pseudocereal - derived foods.

Effect of the Incorporation of Amaranth (Amaranthus Mantegazzianus) into Fat- and Cholesterol-Rich Diets for Wistar Rats

The hypocholesterolemic effect of amaranth was studied in male Wistar rats fed a high-fat diet that was supplemented with amaranth flour, AF, or isolated protein, AI. Likewise, an in vitro test was carried out, in which the capacity of the AI, AF, the digested isolate, DAI, and the digested amaranth flour, DAF, to displace the cholesterol of the model micelles was evaluated. The in vivo results showed an increase in the excretion of cholesterol through feces (77% for AF7; 23% and 108% for AI30 and AF30, respect control) and a decrease in the content of hepatic cholesterol (98% for AF7; 96% and 53% for AI30 and AF30 respect control); whereas in vitro it was shown that both AF and DAF have greater power to displace cholesterol than the AI and DAI (IC₅₀ 0.1, 0.71, 0.2, and 2.1 for AF, DAF, AI, and DAI, respectively). These evidences show that the proteins and fibers of amaranth have an effect on cholesterol metabolism. PRACTICAL APPLICATION: Nowadays, consumers give great importance to the effect that food has on health. The results shown in this work evidence the potential hypocholesterolemic activity presented by amaranth, this is of great importance due to the increase in the incidence of dyslipidemia in the world population and the importance of amaranth as a nonextensive crop of excellent agronomic, nutritional, and bioactive properties suitable for preparation of functional foods.

Modification of quinoa flour functionality using ultrasound

Ultrasound has potential to modify physicochemical properties of food systems. Quinoa (Chenopodium quinoa) has become more popular due to the attractive nutritional quality. Whole grain quinoa flour was treated by ultrasound (20 kHz, 250 W) to different time length (up to 19 h). The treatment for more than 5 h significantly increased the water solubility and in vitro starch digestibility of quinoa flour, while decreasing the gelatinization temperatures and enthalpy change, viscosity during pasting event, gelling capacity, in vitro antioxidant activity, and total phenolic content. These changes were seen to depend mostly on treatment time, and indicated degradation and modifications of the chemical components (starch in particular) of quinoa flour. This study suggests the potential of ultrasound as a non-thermal processing tool to modify grain flour functionality.

Dietary fiber sources and human benefits: The case study of cereal and pseudocereals

Dietary fiber (DF) includes the remnants of the edible part of plants and analogous carbohydrates that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the human large intestine. DF can be classified into two main groups according to its solubility, namely insoluble dietary fiber (IDF) that mainly consists on cell wall components, including cellulose, some hemicelluloses, lignin and resistant starch, and soluble dietary fiber (SDF) that consists of non-cellulosic polysaccharides as non-digestible oligosaccharides, arabinoxylans (AX), β-glucans, some hemicelluloses, pectins, gums, mucilages and inulin. The intake of DF is associated with health benefits. IDF can contribute to the normal function of the intestinal tract and it has an important role in the prevention of colonic diverticulosis and constipation. SDF is extensively fermented by gut microbiota and it is associated with carbohydrate and lipid metabolism, with important health benefits due to its hypocholesterolemic properties. Due to these nutritional and health properties, DF is widely used as functional ingredients in food industry, being whole grain cereals, pulses, fruits and vegetables the main sources of DF. Also some synthetic sources are employed, namely polydextrose, hydroxypropyl methylcellulose or cyclodextrins. The DF content of cereals varies depending on cultivars, their botanical components (pericarp, emdosperm and germ) and the processing conditions they have undergone (baking, extrusion, etc.). In cereal grains, AX are the predominant non-cellulose DF polysaccharides followed by cellulose and β-glucans, while in pseudocereals, pectins are quantitatively predominant.

Quinoa intake reduces plasma and liver cholesterol, lessens obesity-associated inflammation, and helps to prevent hepatic steatosis in obese db/db mouse

The purpose of this study was to investigate if quinoa (Chenopodium quinoa Willd.), a good source of nutrients, fibre, and phytochemicals, can modulate risk disease biomarkers on obese-diabetic (db/db) mice. The db/db mice fed quinoa-supplemented (quinoa) or AIN-93G diet (obese) were compared to lean control fed AIN-93G diet. Quinoa intake reduced at significant level plasma total-cholesterol (total-c), LDL-c, and oxidized-LDL to levels similar to lean; lessened protein carbonyls and interleukin (IL)-6. The hepatic steatosis and total-c accumulation in liver were also similar between lean and quinoa and lower than obese. Quinoa fibre and phytochemicals may have contributed to these health benefits. However, quinoa intake increased plasma insulin and did not protect from other pathophysiological manifestations of the db/db research model. More studies are needed with other research models and quinoa doses achievable by human diet to validate the clinical relevance of this study.

Bioactive Potential of Andean Fruits, Seeds, and Tubers

The Andes is considered the longest continental mountain range in the world. It covers 7000km long and about 200-700km wide and an average height of about 4000m. Very unique plant species are endemic of this area including fruits (e.g., lucuma, cherimoya, sweet pepino, sauco), roots and tubers (potatoes, sweet potatoes, yacón, chicuru, mashua, olluco, etc.), and seeds (quinoa, amaranth, tarwi, etc.). These crops have been used for centuries by the native population and relatively recently have gained the world attention due to the wide range of nutrients and/or phytochemicals they possess. In this chapter, main Andean fruits, seeds, and roots and tubers have been selected and detailed nutritional and functional information is provided. In addition, traditional and current uses are provided and their bioactive potential is reported based on published scientific literature.

Quinoa Seed Lowers Serum Triglycerides in Overweight and Obese Subjects: A Dose-Response Randomized Controlled Clinical Trial

Background: Quinoa (Chenopodium quinoa) is a pseudo-cereal originally cultivated in the Andean region. The popularity of its seeds has increased in recent years due to the claims of health benefits and superfood qualities. Studies to date on the health benefits of quinoa have been restricted to animal models, and the results provide weak to moderate evidence to support improved plasma lipid profiles. Clinical trials in humans to examine the claims of health benefits of quinoa are limited to a few prospective studies and one randomized trial carried out in postmenopausal women. To our knowledge, no studies have been conducted in the general population. Objective: The objective of this randomized clinical trial was to investigate the effect of different quinoa doses (25 and 50 g/d) on body composition, serum lipids and hormones, and nutrient intakes in overweight and obese humans. Methods: This was a dose-response randomized, controlled, single-blind trial with a parallel design (1 control and 2 treatment groups) that compared the effect of 25 and 50 g quinoa/d in 50 overweight and obese participants over a 12-wk intervention period. Results: Body composition, nutrient intake, and total, LDL, and HDL cholesterol were not significantly altered by quinoa consumption (P > 0.05). Mean serum triglyceride (TG) concentration was reduced significantly in the 50-g quinoa group from 1.14 to 0.72 mmol/L at 12 wk (P < 0.05). The prevalence of metabolic syndrome (MetS) was also reduced in this group by 70%. No significant changes in TGs were observed in the control and 25-g quinoa groups. The prevalence of MetS was reduced by 40% (from n = 7 at baseline to n = 4 at 12 wk) in the 25-g group. Conclusions: The consumption of 50 g quinoa/d lowers serum TGs in overweight and obese participants and reduces the prevalence of MetS. This trial was registered at clinicaltrials.gov as UTN U1111-1175-470.

Ancestral Andean grain quinoa as source of lactic acid bacteria capable to degrade phytate and produce B-group vitamins

The lactic acid bacteria (LAB) microbiota of quinoa grains (QG) and spontaneous sourdough (QSS) was evaluated. Different strains of Lactobacillus (L.) plantarum (7), L. rhamnosus (5), L. sakei (1), Pediococcus (Ped.) pentosaceus (9), Leuconostoc (Leuc.) mesenteroides (1), Enterococcus (E.) casseliflavus (2), E. mundtii (3), E. hirae (1), E. gallinarum (12), Enterococcus sp. (1), and E. hermanniensis (2) were isolated, identified and characterized. Only four strains isolated from QSS and eight strains isolated from QG showed amylolytic activity. L. plantarum CRL 1973 and CRL 1970, L. rhamnosus CRL 1972 and L. sakei CRL 1978 produced elevated concentrations of folate with strain CRL 1973 producing the highest concentration (143±6ng/ml). L. rhamnosus, isolated from QSS, was the LAB species that produced the most elevated concentrations of total riboflavin (>270ng/ml) with strain CRL 1963 producing the highest amounts (360±10ng/ml). Phytase activity, evaluated in forty-four LAB strains from quinoa, was predominantly detected in L. rhamnosus and Enterococci strains with the highest activities observed in E. mundtii CRL 2007 (957±25U/ml) followed by E. casseliflavus CRL 1988 (684±38U/ml), Leuc. mesenteroides CRL 2012 (617±38U/ml) and L. rhamnosus CRL 1983 (606±79U/ml). In conclusion, this study shows that a diverse LAB microbiota is present in quinoa with important properties; these microorganisms could be used as potential starter cultures to increase the nutritional and functional properties of Andean grains based foods.

Extraction methods of Amaranthus sp. grain oil isolation

BACKGROUND

Amaranthus sp. is a fast-growing crop with well-known beneficial nutritional values (rich in protein, fat, dietary fiber, ash, and minerals, especially calcium and sodium, and containing a higher amount of lysine than conventional cereals). Amaranthus sp. is an underexploited plant source of squalene, a compound of high importance in the food, cosmetic and pharmaceutical industries.

RESULTS

This paper has examined the effects of the different extraction methods (Soxhlet, supercritical fluid and accelerated solvent extraction) on the oil and squalene yield of three genotypes of Amaranthus sp. grain. The highest yield of the extracted oil (78.1 g kg(-1) ) and squalene (4.7 g kg(-1) ) in grain was obtained by accelerated solvent extraction (ASE) in genotype 16. Post hoc Tukey's HSD test at 95% confidence limit showed significant differences between observed samples. Principal component analysis (PCA) and cluster analysis (CA) were used for assessing the effect of different genotypes and extraction methods on oil and squalene yield, and also the fatty acid composition profile. Using coupled PCA and CA of observed samples, possible directions for improving the quality of product can be realized.

CONCLUSION

The results of this study indicate that it is very important to choose both the right genotype and the right method of extraction for optimal oil and squalene yield. © 2015 Society of Chemical Industry.

Assessment of the prebiotic effect of quinoa and amaranth in the human intestinal ecosystem

Quinoa and amaranth belong to the group of the so called “superfoods” and have a nutritional composition that confers multiple benefits.