Research Progress of Quinoa Seeds (Chenopodium quinoa Wild.): Nutritional Components, Technological Treatment, and Application

Preparation and analysis of quinoa active protein (QAP) and its mechanism of inhibiting Candida albicans from a transcriptome perspective

The globe cultivation and industrial production of quinoa have been steadily increasing. Nevertheless, the full potential of quinoa's nutritional and economic benefits remains underexploited. This study investigates the isolation and purification of quinoa active protein (QAP) through the precipitation method using ammonium sulfate from a phosphate extraction solution. The purification process involved gel filtration chromatography with Sephadex G-75 and Sephadex G-50 columns to obtain QAP fractions exhibiting inhibitory effects against Candida albicans (C. albicans). A comprehensive series of experiments was undertaken to examine the antifungal properties of these fractions. Proteomic analysis was employed to elucidate the composition of the active proteins. Furthermore, the activities of succinate dehydrogenase, Ca2+-Mg2+-ATPase, and catalase in C. albicans following treatment with QAP were quantified using an enzyme-linked immunosorbent assay. The effects of QAP on the cell morphology of C. albicans cultured on Spider agar medium was further investigated using scanning electron microscopy (SEM). Furthermore, RNA-seq analysis was conducted to investigate the alterations in gene expression in C. albicans cells subjected to QAP treatment. To elucidate the functional significance of these expression changes, Gene Ontology and Kyoto Encyclopedia of Genes and Genomes analyses were performed. Quantitative real-time polymerase chain reaction was subsequently employed to validate the observed changes in gene expression. Our findings demonstrate that QAP exhibits inhibitory effects against C. albicans, with a minimum inhibitory concentration of 182 µg/mL. Through proteomic analysis, a definitive set of 18 active quinoa proteins was identified. At the molecular level, genes associated with hyphal development, cell wall and membrane integrity, cellular respiration, and energy metabolism were found to be enriched. Protein-protein interaction (PPI) analysis revealed that these QAP inhibit the growth of C. albicans hyphae, compromise cell wall and membrane integrity, and suppress oxidative phosphorylation. These disruptions collectively impair normal cellular metabolic activities, thereby exerting an inhibitory effect on C. albicans.

Discrete element model construction and dehulling simulation verification based on harvested quinoa grains

The dry dehulling process of quinoa grains faces challenges such as poor visibility and unclear dynamic response characteristics, leading to irrational settings of the shelling process and high losses of the final processed product. Simulation methods provide an effective solution to this issue, with the accuracy of the simulation model being crucial. In this study, using the Experts in Discrete Element Modeling (EDEM) simulation software, based on the biological characteristics and mechanical properties of the grains, a method was proposed to construct a discrete-element simulation model for the double-layer bonding of the quinoa grain using the three-axis spatial coordinates method. The Plackett-Burman method, the steepest rise method and the Box-Behnken method were used to simulate the compression test. The bonding parameters of the quinoa grain were calibrated. The parameters were further validated by constructing a mechanical shear test. Finally, the process of the dehulling quinoa grain was simulated in a dry dehulling equipment. The results showed that the relative error between the simulated and actual maximum compression force of the quinoa grains was 0.32%. The breaking shear force in the simulation had a relative error of no more than 5% compared to the actual measurements. In the simulation, the dehulling rate and broken rice rate were 78.54% and 1.38%, respectively, which exceeded the bench test values (75.32% for dehulling rate and 1.24% for broken rice rate) by 3.22% and 0.14%, respectively. The error was within the acceptable range. The calibration of the discrete element model parameters for quinoa grains was accurate, reflecting the mechanical properties differences between the rice and the pericarp effectively, providing a reliable basis for optimizing the design of dry dehulling mechanisms.

Impact of genotypic variation and cultivation conditions on the techno-functional characteristics and chemical composition of 25 new Canadian quinoa cultivars

The utilization of quinoa in food production requires comprehensive information on its processing characteristics. Twenty-five new quinoa cultivars developed by the Northern Quinoa Breeding Program, grown in three Canadian locations over two seasons, were characterized for their proximate composition, pasting properties, thermal properties, water absorption index, water solubility index, foaming capacity, foaming stability, oil holding capacity, and emulsion activity crucial for potential food applications. Results showed significant variations in the proximate composition among the cultivars, which was also influenced by the growing location and harvest year. Significant differences (p < 0.05) were also observed in the pasting properties, thermal stability, hydration properties, foaming properties, oil holding capacity, and emulsion activity. The hierarchical cluster and principal component analyses were associated with five distinct clusters of quinoa cultivars, each with unique techno-functional attributes, suggesting their potential for different food applications. These findings emphasize the need for further research to explore the performance of quinoa flours in specific food products and their impact on end-product quality.

Non-targeted metabolomics reveals the characteristics of the unique bitterness substances in quinoa

Bitterness is a key factor that affects the consumption of quinoa products, even if they are nutritious. In this study, a non-targeted metabolomics approach based on UHPLC-Orbitrap-MS was applied to comprehensively profile the characteristic metabolites of twenty-two quinoas. A total of twenty key metabolites were identified correlated with bitterness, among which, fifteen were triterpenoid saponins. In addition, these metabolites bind to the active site of the human bitter taste receptor and are the main compounds that produce the bitter taste of quinoa. Our results contribute to a deeper understanding of the origin of quinoa bitterness and provide directions for optimizing its flavor to improve market acceptance.

Matrix-Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry Combined with Chemometrics for Protein Profiling and Classification of Boiled and Extruded Quinoa from Conventional and Organic Crops

Quinoa is an Andean crop that stands out as a high-quality protein-rich and gluten-free food. However, its increasing popularity exposes quinoa products to the potential risk of adulteration with cheaper cereals. Consequently, there is a need for novel methodologies to accurately characterize the composition of quinoa, which is influenced not only by the variety type but also by the farming and processing conditions. In this study, we present a rapid and straightforward method based on matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF-MS) to generate global fingerprints of quinoa proteins from white quinoa varieties, which were cultivated under conventional and organic farming and processed through boiling and extrusion. The mass spectra of the different protein extracts were processed using the MALDIquant software (version 1.19.3), detecting 49 proteins (with 31 tentatively identified). Intensity values from these proteins were then considered protein fingerprints for multivariate data analysis. Our results revealed reliable partial least squares-discriminant analysis (PLS-DA) classification models for distinguishing between farming and processing conditions, and the detected proteins that were critical for differentiation. They confirm the effectiveness of tracing the agricultural origins and technological treatments of quinoa grains through protein fingerprinting by MALDI-TOF-MS and chemometrics. This untargeted approach offers promising applications in food control and the food-processing industry.

Metabolome and Transcriptome Association Analysis Reveals Mechanism of Synthesis of Nutrient Composition in Quinoa (Chenopodium quinoa Willd.) Seeds

Quinoa (Chenopodium quinoa Willd.) seeds are rich in nutrition, superior to other grains, and have a high market value. However, the biosynthesis mechanisms of protein, starch, and lipid in quinoa grain are still unclear. The objective of this study was to ascertain the nutritional constituents of white, yellow, red, and black quinoa seeds and to employ a multi-omics approach to analyze the synthesis mechanisms of these nutrients. The findings are intended to furnish a theoretical foundation and technical support for the biological breeding of quinoa in China. In this study, the nutritional analysis of white, yellow, red, and black quinoa seeds from the same area showed that the nutritional contents of the quinoa seeds were significantly different, and the protein content increased with the deepening of color. The protein content of black quinoa was the highest (16.1 g/100 g) and the lipid content was the lowest (2.7 g/100 g), among which, linoleic acid was the main fatty acid. A combined transcriptome and metabolome analysis exhibited that differentially expressed genes were enriched in "linoleic acid metabolism", "unsaturated fatty acid biosynthesis", and "amino acid biosynthesis". We mainly identified seven genes involved in starch synthesis (LOC110716805, LOC110722789, LOC110738785, LOC110720405, LOC110730081, LOC110692055, and LOC110732328); five genes involved in lipid synthesis (LOC110701563, LOC110699636, LOC110709273, LOC110715590, and LOC110728838); and nine genes involved in protein synthesis (LOC110710842, LOC110720003, LOC110687170, LOC110716004, LOC110702086, LOC110724454 LOC110724577, LOC110704171, and LOC110686607). The data presented in this study based on nutrient, transcriptome, and metabolome analyses contribute to an enhanced understanding of the genetic regulation of seed quality traits in quinoa, and provide candidate genes for further genetic improvements to improve the nutritional value of quinoa seeds.

Structural, physicochemical properties and noodle-making potential of quinoa starch and type 3, type 4, and type 5 quinoa resistant starch

This study prepared type 3, type 4, and type 5 quinoa resistant starch (QRS3, QRS4, and QRS5) from quinoa starch (QS), compared their structural and physicochemical properties and evaluated their noodle-making potential. The results showed that the molecular weight of QRS3 decreased, the number of short-chain molecules increased, and its crystal type changed to B-type after gelatinization, enzymatic hydrolysis, and retrogradation. QRS4 is a phosphorylated cross-linked starch, with a surface morphology, particle size range, and crystal type similar to QS, but displaying modified thermodynamic properties. QRS5 is a complex of amylose and palmitic acid. It displays typical V-type crystals, mainly composed of long chain molecules and primarily exhibits a block morphology. The noodles prepared by replacing 20 % wheat flour with QS, QRS3 and QRS5 have higher hardness and are suitable for people who like elasticity and chewiness. QRS4 noodles are softer and suitable for people like elderly and infants who prefer soft foods. In conclusion, significant differences were evident between the fine structures, crystal types, physicochemical properties and potential applications of QS and the three QRSs. The results may expand the application of QS and QRS in the food and pharmaceutical industries.

Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges

Legume dry seeds (pulses) and cereal kernels or caryopses (grains) are staple foods worldwide and the primary supply of energy, protein, and fiber in our diet [...].

Challenges and Perspectives for Integrating Quinoa into the Agri-Food System

Quinoa is a highly nutritious and abiotic stress-tolerant crop that can be used to ensure food security for the rapidly growing world population under changing climate conditions. Various experiments, based on morphology, phenology, physiology, and yield-related attributes, are being conducted across the globe to check its adoptability under stressful environmental conditions. High weed infestation, early stand establishment, photoperiod sensitivity, loss of seed viability after harvest, and heat stress during its reproductive stage are major constraints to its cultivation. The presence of saponin on its outer surface is also a significant restriction to its local consumption. Scientists are using modern breeding programs, such as participatory approaches, to understand and define breeding goals to promote quinoa adaptation under marginalized conditions. Despite its rich nutritional value, there is still a need to create awareness among people and industries about its nutritional profile and potential for revenue generation. In the future, the breeding of the sweet and larger-grain quinoa varietals will be an option for avoiding the cleaning of saponins, but with the risk of having more pests in the field. There is also a need to focus on mechanized farming systems for the cultivation, harvesting, and processing of quinoa to facilitate and expand its cultivation and consumption across the globe, considering its high genetic diversity.

Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds

Quinoa (Chenopodium quinoa Willd) and chia (Salvia hispanica) are essential traditional crops with excellent nutritional properties. Quinoa is known for its high and good quality protein content and nine essential amino acids vital for an individual's development and growth, whereas chia seeds contain high dietary fiber content, calories, lipids, minerals (calcium, magnesium, iron, phosphorus, and zinc), and vitamins (A and B complex). Chia seeds are also known for their presence of a high amount of omega-3 fatty acids. Both quinoa and chia seeds are gluten-free and provide medicinal properties due to bioactive compounds, which help combat various chronic diseases such as diabetes, obesity, cardiovascular diseases, and metabolic diseases such as cancer. Quinoa seeds possess phenolic compounds, particularly kaempferol, which can help prevent cancer. Many food products can be developed by fortifying quinoa and chia seeds in different concentrations to enhance their nutritional profile, such as extruded snacks, meat products, etc. Furthermore, it highlights the value-added products that can be developed by including quinoa and chia seeds, alone and in combination. This review focused on the recent development in quinoa and chia seeds nutritional, bioactive properties, and processing for potential human health and therapeutic applications.