Mechanisms Involved in the Improvement of Lipotoxicity and Impaired Lipid Metabolism by Dietary α-Linolenic Acid Rich Salvia hispanica L (Salba) Seed in the Heart of Dyslipemic Insulin-Resistant Rats

Salvia hispanica L., commonly known as chia seed, has beneficial effects upon some signs of metabolic syndrome (MS), such as dyslipidemia and insulin resistance. However, its action on cardiac oxidative stress associated with MS remains unknown. The goal of this study was to analyze the possible beneficial effects of chia seed (variety Salba) upon the oxidative stress of left ventricle heart muscle (LV) of a well-established dyslipidemic insulin-resistant rat model induced by feeding them a sucrose-rich diet (SRD). Male Wistar rats received an SRD for 3 months. After that, for 3 additional months, half of the animals continued with the SRD, while the other half received the SRD containing chia as the source of dietary fat instead corn oil (SRD+chia). In the LV of SRD-fed rats, chia seed improved/reverted the depleted activity of antioxidant enzymes glutathione peroxidase, superoxide dismutase (SOD), and catalase, and ameliorated manganese superoxide dismutase messenger RNA (mRNA) levels increasing the expression of the nuclear factor erythroid 2-related factor 2 (Nrf2). Improved the glutathione redox estate, reactive oxygen species, and thiobarbituric acid reactive substances contents normalizing the p47NOX subunit mRNA level. Furthermore, chia normalized hypertension and plasma levels of pro-inflammatory cytokines and oxidative stress biomarkers. The findings show that chia seed intake impacts positively upon oxidative imbalance of LV of dyslipidemic insulin-resistant rats. Novelty Healthy effects of chia seed involve an improvement of cardiac antioxidant defenses through Nrf2 induction. Chia seed intake reduces cardiac oxidative stress markers of dyslipidemic insulin-resistant rats. Dietary chia seed restores cardiac unbalanced redox state of dyslipidemic insulin-resistant rats.

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EXPRESSÃO GÊNICA DO METABOLISMO LIPÍDICO DA CHIA SOB DOSES DE FÓSFORO

Nativa ◽

10.31413/nativa.v9i4.11871 ◽

2021 ◽

Vol 9 (4) ◽

pp. 382-285

Author(s):

Tiago Roque Benetoli da Silva ◽

Debora Fernanda Del Moura Soares ◽

Juliana Stracieri ◽

Rhaizza Lana Pereira Ducheski ◽

Gessica Daiane da Silva

Keyword(s):

Lipid Metabolism ◽

Lipid Synthesis ◽

Herbaceous Plant ◽

Omega 3 ◽

Salvia Hispanica ◽

Randomized Design ◽

Genes Expression ◽

Regional Campus ◽

Lipid Metabolism Gene ◽

Salvia Hispanica L

A chia (Salvia hispanica L.) é uma planta anual herbácea considerada como fonte natural de ácidos graxos ômega-3, fibras, proteínas e antioxidantes. No entanto o cultivo no Brasil ainda é recente e as informações e recomendações técnicas existentes são limitadas, principalmente a respeito de adubação e época de semeadura. Portanto, o presente trabalho objetivou avaliar o efeito da aplicação de doses de fósforo na expressão de genes responsáveis pela síntese de lipídios da cultura da chia. Foi conduzido o experimento em na Fazenda de Universidade Estadual de Maringá no Campus Regional de Umuarama. O solo usado no experimento é um Latossolo Vermelho Distrófico típico, com textura arenosa. O delineamento experimental utilizado foi o inteiramente casualizado com quatro e cinco repetições. Os tratamentos foram compostos por quatro doses de P2O5 aplicados na semeadura (0, 40, 80 e 120 kg ha-1). Foi avaliada a expressão dos genes responsáveis pelo metabolismo de lipídios OLE1 e MGAT. Palavras-chave: Salvia hispânica; teor de óleo; adubação fosfatada. Lipid metabolism gene expression of chia under phosphorus rates ABSTRACT: Chia (Salvia hispanica L.) is an annual herbaceous plant considered as a natural omega-3 fatty acids, fibers, proteins and antioxidants source. However, cultivation in Brazil is still recent and the existing information and technical recommendations are limited, mainly regarding fertilization. Therefore, the present work aimed the phosphorus rates application effect on the genes expression responsible for chia plants lipid synthesis. The experiment was conducted at farm of Universidade Estadual de Maringá at the Regional Campus of Umuarama, Paraná, Brazil. The experimental design was a completely randomized design with four and five replications. The treatments were composed of four rates of P2O5 at sowing (0, 40, 80 and 120 kg ha-1). The expression of the genes responsible for lipid metabolism OLE1 and MGAT. Key words: Salvia hispanica; oil meaning; phosphate fertilization.

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Functional bread with n-3 alpha linolenic acid from whole chia (Salvia hispanica L.) flour

Journal of Food Science and Technology ◽

10.1007/s13197-014-1477-5 ◽

2014 ◽

Vol 52 (7) ◽

pp. 4475-4482 ◽

Cited By ~ 18

Author(s):

Patricia Luna Pizarro ◽

Eveline Lopes Almeida ◽

Alessandra Silva Coelho ◽

Norma Cristina Sammán ◽

Miriam Dupas Hubinger ◽

...

Keyword(s):

Linolenic Acid ◽

Alpha Linolenic Acid ◽

Salvia Hispanica ◽

Functional Bread ◽

Salvia Hispanica L

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Salvia hispanica L. (chia) seed improves skeletal muscle lipotoxicity and insulin sensitivity in rats fed a sucrose-rich diet by modulating intramuscular lipid metabolism

Journal of Functional Foods ◽

10.1016/j.jff.2019.103775 ◽

2020 ◽

Vol 66 ◽

pp. 103775 ◽

Cited By ~ 1

Author(s):

María del Rosario Ferreira ◽

María Eugenia Oliva ◽

Victoria Aiassa ◽

María Eugenia D'Alessandro

Keyword(s):

Skeletal Muscle ◽

Lipid Metabolism ◽

Insulin Sensitivity ◽

Salvia Hispanica ◽

Chia Seed ◽

Intramuscular Lipid ◽

Salvia Hispanica L

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CONTENT OF NUTRIENTS COMPONENT AND FATTY ACIDS IN CHIA SEEDS (SALVIA HISPANICA L.) CULTIVATED IN ECUADOR

Asian Journal of Pharmaceutical and Clinical Research ◽

10.22159/ajpcr.2018.v11i2.17096 ◽

2018 ◽

Vol 11 (2) ◽

pp. 387 ◽

Cited By ~ 2

Author(s):

Cardenas M ◽

Carpio C ◽

Morales D ◽

Álvarez M ◽

Silva M ◽

...

Keyword(s):

Fatty Acids ◽

Linolenic Acid ◽

Methyl Esters ◽

Arachidic Acid ◽

Total Content ◽

Omega 3 ◽

Salvia Hispanica ◽

Pressing Method ◽

Salvia Hispanica L ◽

Chia Oil

Objective: The aim of this work was to determine the fatty acids content in chia seeds oil (Salvia hispánica L.) sample cultivated in Ecuador.Methods: Chia oil was obtained from chia seeds using the cold pressing method. Methyl esters fatty acids (FAME) analysis was carried out using the gas chromatography (GC) method with a mass selective detector (MSD) and using the database Library NIST14.L to identify the compounds present in the oil of chia seed.Results: Methyl esters fatty acids were identified from chia (Salvia hispanica L.) seeds using the GC–mass spectrometer (GS–MS) analytical method. The total protein, lipid, and fiber content of chia seeds of plants cultivated in Ecuador was of 19.78, 16.06, and 27.88%, respectively, of the total content on fresh weight. Fatty acids were analyzed as methyl esters on a capillary column DB-WAX 122-7062 with a good separation of palmitic acid, stearic acid, oleic acid, elaidic acid, linoleic acid, arachidic acid, and linolenic acid. The structure of FAME was determined using the GS-MS. Chia oil high content of linolenic acid (omega 3) with a value of 54.08% the total content of fatty acids in chia oil. Omega 6 content was of 18.69% and omega 9 content was of 10.24% the total content of fatty acids in chia oil.Conclusions: Chia oil has a good content of fatty acids omega 3, 6, and 9. The higher value was of omega 3 with 54.08%. Omega 3 is recommended to the prevention of risk cardiovascular.

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Dietary chia seed (Salvia hispanica L.) rich in α-linolenic acid improves adiposity and normalises hypertriacylglycerolaemia and insulin resistance in dyslipaemic rats

British Journal Of Nutrition ◽

10.1017/s000711450899053x ◽

2008 ◽

Vol 101 (1) ◽

pp. 41-50 ◽

Cited By ~ 77

Author(s):

Adriana G. Chicco ◽

Maria E. D'Alessandro ◽

Gustavo J. Hein ◽

Maria E. Oliva ◽

Yolanda B. Lombardo

Keyword(s):

Insulin Resistance ◽

Linolenic Acid ◽

Dietary Fat ◽

Control Group ◽

Metabolic Abnormalities ◽

Maize Starch ◽

Salvia Hispanica ◽

Chia Seed ◽

Salvia Hispanica L

The present study investigates the benefits of the dietary intake of chia seed (Salvia hispanica L.) rich in α-linolenic acid and fibre upon dyslipidaemia and insulin resistance (IR), induced by intake of a sucrose-rich (62·5 %) diet (SRD). To achieve these goals two sets of experiments were designed: (i) to study the prevention of onset of dyslipidaemia and IR in Wistar rats fed during 3 weeks with a SRD in which chia seed was the dietary source of fat; (ii) to analyse the effectiveness of chia seed in improving or reversing the metabolic abnormalities described above. Rats were fed a SRD during 3 months; by the end of this period, stable dyslipidaemia and IR were present in the animals. From months 3–5, half the animals continued with the SRD and the other half were fed a SRD in which the source of fat was substituted by chia seed (SRD+chia). The control group received a diet in which sucrose was replaced by maize starch. The results showed that: (i) dietary chia seed prevented the onset of dyslipidaemia and IR in the rats fed the SRD for 3 weeks – glycaemia did not change; (ii) dyslipidaemia and IR in the long-term SRD-fed rats were normalised without changes in insulinaemia when chia seed provided the dietary fat during the last 2 months of the feeding period. Dietary chia seed reduced the visceral adiposity present in the SRD rats. The present study provides new data regarding the beneficial effect of chia seed upon lipid and glucose homeostasis in an experimental model of dislipidaemia and IR.

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Nutritional Composition and Qualitative Phytochemical Analysis of Chia Seeds (Salvia hispanica L.) Grown in East Africa

Current Nutrition & Food Science ◽

10.2174/1573401315666191125105433 ◽

2020 ◽

Vol 16 (6) ◽

pp. 988-995

Author(s):

Fabian D. Mihafu ◽

Beatrice N. Kiage ◽

Judith K. Okoth ◽

Andrew K. Nyerere

Keyword(s):

Fatty Acid ◽

East Africa ◽

Linolenic Acid ◽

Proximate Composition ◽

Phytochemical Analysis ◽

Fatty Acid Profiles ◽

Food Ingredient ◽

Salvia Hispanica ◽

Significant Difference ◽

Salvia Hispanica L

Background: Chia seed (Salvia hispanica L.) is becoming one of the most popular plantbased foods that contain the greatest amount of nutrients particularly omega-3 fatty acid, α-linolenic acid. It is therefore considered a functional food with pronounced health benefits. Objective: The purpose of this study was to determine the proximate composition, minerals, fatty acid profiles and phytochemical contents of chia seeds grown in East Africa (Kenya and Uganda). Methods: Official methods of analysis, 2005 were adopted, minerals determined by Atomic absorption spectrophotometer, phytochemicals were determined by standard methods and fatty acid profiles were analyzed by Gas chromatography. Results: Proximate composition indicated high contents of protein, fat and fiber. The fatty acid profiles revealed great amounts of α-linolenic acid (45.29-56.99%) followed by linoleic acid (15.9- 20.28%) and oleic acid (6.88-11.58%). However, the difference in the content of α-linolenic acid between samples was not significant (p = 0.7391). Mineral determination (mg/100g) showed high contents of potassium (492.96-862.98), phosphorous (486.45-569.45), calcium (297.47-429.09) and magnesium (192.22-202.97) while considerable amount was observed for iron, zinc, manganese, and copper. There was a significant difference (p = 0.0001) in mineral content between black chia Molo and white chia Bukembo with the exception of phosphorus. Conclusion: Both black and white chia seeds grown in East Africa, observed to have high amounts of α-linolenic acid, proteins, fats, fiber, and minerals. These findings support the evidence that chia is rich in nutrients that are beneficial to human health. Therefore, we suggest its incorporation in diets as a healthy food ingredient.

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Chia (Salvia hispanica L.) Seed Soaking, Germination, and Fatty Acid Behavior at Different Temperatures

Agriculture ◽

10.3390/agriculture11060498 ◽

2021 ◽

Vol 11 (6) ◽

pp. 498

Author(s):

Daniel Cabrera-Santos ◽

Cesar A. Ordoñez-Salanueva ◽

Salvador Sampayo-Maldonado ◽

Jorge E. Campos ◽

Alma Orozco-Segovia ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Linolenic Acid ◽

Fatty Acid Profile ◽

Unsaturated Fatty Acids ◽

Germination Rate ◽

Seed Vigor ◽

Effect Of Temperature ◽

Salvia Hispanica ◽

Salvia Hispanica L

The temperature reduces the viability and seed vigor; however, the effect of temperature on imbibition and fatty acid profile has not been studied. Chia (Salvia hispanica L.) seeds have a substantial quantity of oil, making them a potential study model for fatty acid metabolism. Therefore, we explore the effect of temperature (10, 20, and 30 °C) on chia seed imbibition, germination, and fatty acid profile by GC-MS. Imbibition FI occurs within the first hour in all the treatments; while FII and FIIend elapse with an hour of difference at 20 °C and 30 °C. The highest viability and germination rate were observed at 30 °C; while the highest concentrations of all fatty acids, except oleic acid, were observed at 20 °C. Maximum fatty acid concentrations were detected at FI and FIIend; while at 30 °C, different patterns for saturated and unsaturated fatty acids and three linolenic acid isomers were observed. A shorter FII is associated with earlier germination; the increase in concentration in fatty acids after 3 h and a negative correlation between linoleic and linolenic acid observed at 20 °C were related to a higher germination efficiency. At 30 °C, isomer formation is related to homeoviscous cell membrane adaptation.

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