Sapogeninas de Chenopodium quinoa Willd como activadores potenciales de AMPKß2 para la homeostasis independiente de insulina

La isoforma AMPKß2 (proteína quinasa activada por AMP) favorece la homeostasis glucémica a través de un mecanismo independiente de insulina. Muchos "importagogos" de glucosa como SC4 actúan como activadores de AMPK, pero su consumo prolongado se asocia a efectos indeseables. Objetivo: en este trabajo se utilizó el acoplamiento molecular para analizar la posible interacción entre sapogeninas y AMPK. Métodos: se ha procedido a la preparación de los blancos proteicos, preparación de los ligandos y el acoplamiento molecular. Resultados: los resultados mostraron que ocho sapogeninas presentes en Chenopodium quinoa interactúan en el mismo sitio de unión que SC4 correspondiente al sitio ADaM de AMPK. Estas interacciones puntuaron valores de ΔG que oscilan entre -6,2 y -7,7 kcal/mol, siendo el ácido serjánico la sapogenina con el ΔG más bajo. La adición de grupos hidrofílicos como -OH y -COOH en la estructura química del ácido serjánico mejoró su afinidad de unión a la isoforma AMPKß2 abriendo la posibilidad de generar fármacos semi-sintéticos a partir de compuestos naturales con mayor actividad biológica y mejor especificidad.

The AMPKP2 (AMP-activated protein kinase) isoform promotes glycemic homeostasis through an insulin-independent mechanism. Many glucose "importers" such as SC4 act as AMPK activators, but their prolonged consumption is associated with undesirable effects. Objetive: in this work, molecular docking was used to analyze the possible interaction between sapogenins and AMPK. Methods: the preparation of the protein blanks, preparation of the ligands and molecular coupling have been carried out. Results: the results showed that eight sapogenins present in Chenopodium quinoa interact at the same binding site as SC4 corresponding to the ADaM site of AMPK. These interactions scored ΔG values ranging from -6.2 to -7.7 kcal/mol, with Serjanic acid being the sapogenin with the lowest ΔG. The addition of hydrophilic groups such as -OH and -COOH in the chemical structure of Serjanic acid improved its binding affinity to the AMPKß2 isoform opening the possibility of generating semi-synthetic drugs from natural compounds with higher biological activity and better specificity.

Evaluation of phytochemicals and antioxidant activity of gamma irradiated quinoa (Chenopodium quinoa) / Avaliação de fitoquímicos e atividade antioxidante de quinoa gama irradiada (Chenopodium quinoa)

Abstract Phytochemical and antioxidant activity of quinoa flour was evaluated after subjected to gamma irradiation processes at dose 3 and 6 kGy. Both non-irradiated and irradiated quinoa samples were subjected to successive extractions in ethanol solvent. The antioxidant activity after gamma irradiation treatment was investigated via Ferric reducing antioxidant power (FRAP) and radical-scavenging activity (RSA) using 2,2-diphenyl-1-picrylhydrazyl (DPPH).Total phenolic and flavonoid content were analyzed using Folin-Ciocalteu micro-method, aluminium chloride (AlCl3) method and High Performance Liquid Chromatography (HPLC). As well as, effect of irradiation treatment on saponin was also evaluated. Irradiation treatment showed slight differences in the saponin content after exposure to 3 and 6 kGy. Irradiation process enhanced both total phenolic content (TPC) and Total flavonoid content (TFC), TPC were 34.52 and 30.92 mg Gallic Acid Equivalent (GAE)/100g compared to 26.25 mg GAE/100g in non-irradiated quinoa. TFC were 67.44 and 62.89 mg Quercetin Equivalents (QE)/100g compared to 53.15 mg QE/100g. Irradiation dose 3 kGy significantly (p> 0.05) decreased the IC50 as DPPH-RSA and increased the FRAP.

Resumo Atividades fitoquímica e antioxidante da farinha de quinoa foram analisadas após submissão a processos de irradiação gama nas doses 3 e 6 kGy. As amostras de quinoa não irradiadas e irradiadas foram submetidas a extrações sucessivas em solvente etanol. A atividade antioxidante, após o tratamento com irradiação gama, foi investigada por meio do poder antioxidante redutor férrico (ARF) e da atividade de eliminação de radicais (AER) usando 2,2-difenil-1-picril-hidrazil (DPPH). O conteúdo fenólico total e o teor de flavonoide foram analisados usando o método de Folin-Ciocalteu, método de cloreto de alumínio (AlCl3) e cromatografia líquida de alta eficiência (CLAE). Além disso, o efeito do tratamento de irradiação na saponina também foi avaliado. O tratamento por irradiação não mostrou diferenças significativas no conteúdo de saponina após exposição a 3 e 6 kGy. O processo de irradiação aumentou o conteúdo fenólico total (CFT) e o teor total de flavonoides (TTF); o CFT foi de 34,52 e 30,92 mg de equivalente de ácido gálico (EAG) / 100 g em comparação com 26,25 mg de EAG / 100 g na quinoa não irradiada. Os TTF foram 67,44 e 62,89 mg de equivalentes de quercetina (EQ) / 100 g em comparação com 53,15 mg de EQ / 100 g. A dose de irradiação de 3 kGy diminuiu significativamente (p > 0,05) o IC50 como DPPH-AER e aumentou o ARF.

Adaptability of quinoa genotypes to altitudes and population densities in Colombia / Adaptação de genótipos de quinoa em altitudes e densidades de plantio na Colômbia

This work aimed at evaluating and comparing agronomic characteristics of 15 quinoa (Chenopodium quinoa Willd) genotypes cultivated in two altitudes and sowing densities. The experiment initiated by individual plant selection in Brasília, DF, followed by progeny evaluation in Colombia, at 1,100 m and 1,850 m altitude and population densities of 30 and 12 plants m-1, with row spacing of 0,50 m. Eleven progenies and four commercial cultivars were tested. The progenies were obtained by selecting individuals in BRS Syetetuba based on plant height, grain and dry matter yield, harvest index and 1,000 grain weight. The genotypes with the highest grain yield were BRQ 8 (2,283 kg ha-1), Aurora (2,121 kg ha-1) and BRQ 4 (2,043 kg ha-1). In general, the genotypes had early plant cycle, from emergence to physiological maturity of 100-110 days at high plant density for the two altitudes. It is concluded that exploring variability in progenies originated from natural crosses is effective in the adaptation of quinoa to tropical environments. Moreover, genotypes tested in the Cerrado (Brazilian Savannah) maintain the same response relation when evaluated in Colombia. (AU)

Este trabalho teve por objetivo avaliar e comparar características agronômicas e biométricas de 15 genótipos de quinoa (Chenopodium quinoa Willd), cultivados em duas altitudes e densidades de semeadura. O experimento iniciou por seleção individual em Brasília, DF, seguido por avaliação agronômica em duas altitudes (1,100 m e 1,850 m), e duas densidades de semeadura (30 plantas m-1 e 12 plantas m-1) na Colômbia. O experimento foi constituído por 11 progênies e quatro cultivares comerciais em uso na Colômbia. Na seleção, consideraram-se altura de plantas, produção de grãos e massa seca, índice de colheita e peso de 1000 grãos. Os genótipos que se destacaram para rendimento foram BRQ 8 (2,283 kg ha-1), Aurora (2,121 kg ha-1) e BRQ 4 (2,043 kg ha-1). Em geral, os genótipos apresentaram precocidade, com ciclo (emergência-maturação) entre 100 e 110 dias, com densidade ótima de 30 plantas m-1 nas duas altitudes. Conclui-se que a exploração de variabilidade em progênies oriundas de cruzamentos naturais, mostra-se efetiva na adaptação de quinoa a ambientes tropicais. Ademais, genótipos selecionados no Cerrado mantêm as mesmas relações de resposta quando avaliados na Colômbia. (AU)

Clase social y consumo de quinua en Cuenca. 2017 / Social class and consumption of quinua in Cuenca. 2017

Este artículo muestra desde las voces de las mujeres, la relación entre clase y consumo de alimentos. Identifica el consumo actual de la quinua fundamentalmente por los estratos altos de la sociedad cuencana y casi desconocida por campesinos y estratos urbanos más pobres, resultado de procesos relacionados con la distinción o el estigma.Objetivo: entender las prácticas de diferenciación social en la ciudad de Cuenca a partir de la alimentación, usando como caso de estudio el con-sumo de la quinua Metodología: investigación etnográfica multisituada con siete familias; cuatro del área urbana y tres del área rural del cantón Cuenca, realizada entre octubre de 2016 a junio de 2017.Resultados: los relatos de las mujeres en torno a la alimentación y el con-sumo de quinua, permiten visibilizar los elementos simbólicos que giran en torno a la comida y su praxis en el contexto histórico y sociocultural particular de Cuenca.Conclusiones: el consumo de alimentos está marcado por el habitus de clase. La quinua es un ejemplo de ello, desapareció de la mesa familiar por la depreciación simbólica heredada desde la colonia, y hoy regresa como símbolo comunicador de distinción social.

This article shows from the voices of women, the re-lationship between social class and food consump-tion. It identifies how the quinoa is today consumed fundamentally by the upper strata of the society in Cuenca and it is almost unknown by peasants and poorer urban strata, the result of processes related to distinction or stigma.Objective: understand the practices of social diffe-rentiation in Cuenca from the alimentation, using as a case study, the consumption of quinoa.Methodology: it is a multisite ethnographic re-search with seven families; four of the urban area and three of the rural area of Cuenca, it was carried out between October 2016 and June 2017.Results: the stories of the women around the fee-ding and the consumption of quinoa allow visuali-zing the symbolic elements that revolve around the food and its praxis in the particular historical and sociocultural context of Cuenca.Conclusions: food consumption is marked by class habitus. The quinoa is an example of this, it disappeared from the family table because of the symbolic depreciation inherited from the colony, and today it returns as a communicating symbol of social distinction.

Influencia del consumo de quinua sobre parámetros bioquímicos e histomorfometría intestinal en ratas obesas / Influence of the consumption of quinoa on the biochemical parameters and intestinal histomorphometry in obese rats

RESUMEN Objetivo . Determinar la influencia del consumo de tres variedades de quinua sobre parámetros bioquímicos e histomorfometría intestinal en ratas obesas. Materiales y Métodos . Se utilizaron 42 ratas obesas Holtzman dispuestas en siete tratamientos de seis animales cada uno, que fueron alimentados durante 23 días con una de las siete dietas: una obesogénica de control y las otras conteniendo además 20% de quinua Altiplano, Pasankalla y Negra Collana procesadas por cocción o tostado. Al finalizar el periodo de alimentación se tomaron muestras de sangre para la determinación de niveles de glucosa, triglicéridos y C-HDL; posteriormente los animales fueron sacrificados y el hígado, intestino delgado (ID) y riñones fueron pesados; muestras de ID fueron extraídas para histomorfometría intestinal. Los datos se sometieron a ANOVA utilizando el GLM bajo diseño completamente aleatorizado con arreglo factorial 3x2 más control y comparación de medias mediante prueba de Fisher. Resultados . Los niveles de glucosa, triglicéridos y C-HDL no presentaron diferencias en comparación al grupo control; además, el peso de los riñones no fue afectado por las dietas experimentales. Sin embargo, el ID presentó mayor peso en el grupo control en comparación a los que contenían quinua procesada. La histomorfometría del ID no fue afectada significativamente por las dietas experimentales. Conclusiones. La alimentación de ratas obesas con dietas que contienen variedades de quinua procesada no modifica los parámetros bioquímicos y no afecta la histomorfometría intestinal; sin embargo, disminuye el peso del intestino delgado en ratas obesas.

ABSTRACT Objective . To determine the influence of the consumption of three varieties of quinoa on the biochemical parameters and intestinal histomorphometry in obese rats. Materials and Methods . A total of 42 obese Holtzman rats arranged in seven treatments of six animals each were used and fed during 23 days with one of the seven diets: an obesogenic control and the others six containing 20% of Altiplano, Pasankalla, or Negra Collana quinoas processed by cooking or roasting. At the end of the feeding period, blood samples were taken for the determination of glucose, triglycerides, and C-HDL levels; later, the animals were sacrificed, and the liver, small intestine, and kidneys were weighed. Small intestine samples were extracted for intestinal histomorphometry. Data were analyzed through ANOVA using GLM under a completely randomized design with 3x2 plus control factorial arrangement and comparison of means by Fisher test. Results . Glucose, triglyceride, and C-HDL levels did not differ compared to the control group; in addition, the weight of the kidneys was not affected by the experimental diets. However, the small intestine presented greater weight in the control group compared to those containing processed quinoa. Histomorphometry of the small intestine was not significantly affected by experimental diets. Conclusions. Feeding obese rats with diets containing processed quinoa varieties does not modify the biochemical parameters and does not affect intestinal histomorphometry; however, it decreases the weight of the small intestine in obese rats.

Aclimatación a la alta temperatura y tolerancia al calor (TL50) en 6 variedades de Chenopodium quinoa / High temperature acclimation and termotolerance (TL50) in 6 varieties of Chenopodium quinua

Se estudió la capacidad de aclimatación de 6 variedades de Chenopodium quinoa Willd. (Kancolla, Salcedo, Ccoito, Negra collana, Pasancalla e Illpa) a alta temperatura. Las plantas de quinua se obtuvieron a partir de semillas, las que crecieron en macetas, en un sombreadero, hasta el estado fenológico de 6 hojas verdaderas. Estas fueron expuestas a un tratamiento por calor en una cámara de crecimiento con termostato a 34/32 °C día/noche (D/N) por 3 días y a baja intensidad luminosa. Las no aclimatadas crecieron en las mismas condiciones pero a la temperatura de 22/20 °C D/N. La tolerancia a la alta temperatura se determinó exponiendo discos de hojas a diferentes tiempos (8, 16, 32 y 64 min) a 50 °C (baño maría), midiendo la termoestabilidad de la membrana celular, por la pérdida electrolitos utilizando un conductimetro. El grado de termotolerancia fue hallado según el TL50(tiempo letal al 50% de daño). Los resultados muestran que las variedades Pasancalla e Illpa presentaron capacidad de aclimatación, la variedad más termotolerante fue la variedad Illpa TL50= 64 min cuando fue aclimatada y la más sensible fue la variedad Pasancalla TL50= 8 min cuando no fue aclimatada. También se observó que el porcentaje de daño celular se incrementó a medida que el tiempo de exposición a la alta temperatura fue mayor

The capacity of acclimatization at high temperature of 6 varieties (Kancolla, Salcedo, Ccoito, Negra collana, Pasancalla and Illpa) of Chenopodium quinoa Willd was studied. Quinoa plants were obtained from seeds, which grew in pots, in a grennhouse, until the phenological stage of 6 true leaves. These were exposed to a heat treatment in a growth chamber with a thermostat at 34/32 °C day/night (D/N) for 3 days and at low light intensity. The non-acclimated plants grew under the same conditions but at temperature of 22/20 °C D/N. The tolerance to high temperature was determined by exposing leaf discs at different times (8, 16, 32 and 64 min) at 50 °C (warm bath), measuring the thermostability of the cell membrane trough the loss of electrolytes with a conductimeter. The degree of thermotolerance was found according to the TL50 (time lethal to 50% of damage). The results showed that the varieties Pasancalla and Illpa presented acclimatization capacity, the most thermotolerant variety was the variety Illpa TL50 = 64 min when it was acclimatized and the most sensitive was Pasancalla TL50 = 8 min when it was not acclimatized. It was also observed that the percentage of cell damage increased as the exposure time to the high temperature was higher.

ESTUDIO TÉCNICO Y ECONÓMICO DE CUATRO VARIEDADES DE QUINUA EN LA REGIÓN ANDINA CENTRAL COLOMBIANA / TECHNICAL AND ECONOMIC STUDY OF FOUR VARIETIES OF QUINUA IN THE COLOMBIAN CENTRAL ANDEAN REGION

Quinoa (Chenopodium quinoa Willd), being a fast economic turnaround crop with high nutritional values and which is commercially desired, has been attracting the interest of producers, but information on production costs and profitability in national markets is still lacking, preventing the expansion of the cultivation. The aim of this study was to estimate the costs of production and profitability of four varieties of quinoa in the coffee triangle region for the agribusiness market in order to give technical support in decision-making. The study was conducted in the Tesorito Farm, owned by Universidad de Caldas, located in the municipality of Manizales (Colombia). The four varieties of quinoa selected were: golden quinoa from Bolivia, yellow quinoa crop Marangani, white sweet quinoa from Soracá and sweet Aurora quinoa from Nariño. The experimental design was completely randomized (BCA) with four replications. The yield (t ha-1), estimated production costs were evaluated and the economic indicator cost benefit (RB/C) were calculated, and a sensitivity analysis was carried out. Based on the analysis model adopted, it can be inferred that the yellow quinoa crop Marangani, the white sweet quinoa from Soracá and the golden quinoa from Bolivia had a high cost-benefit relationship with 1.99, 1.59 and 2.34 respectively; thus, the cultivation of quinoa is a profitable activity, being considered a good alternative for the region.

La quinua (Chenopodium quinoa Willd) al ser un cultivo de rápido retorno económico, con altos valores nutritivos y apetecido comercialmente, viene despertando el interés de los productores, pero todavía falta información sobre los costos de producción y su rentabilidad en los mercados nacionales, impidiendo una expansión del cultivo. El objetivo de este estudio fue estimar los costos de producción y rentabilidad de cuatro variedades de quinua en la región del eje cafetero, para el mercado agroindustrial, con el fin de dar un respaldo técnico en la toma de decisiones. El estudio se llevó a cabo en la Granja Tesorito, propiedad de la Universidad de Caldas, ubicada en el municipio de Manizales (Colombia). Las cuatro variedades fueron: Dorada de Bolivia, Amarilla de Marangani, Blanca dulce Soracá y Aurora dulce Nariño. El diseño experimental fue en bloques completos al azar (BCA) con cuatro repeticiones. Fue evaluado el rendimiento (t ha-1), estimados los costos de producción y calculados los indicadores económicos: relación beneficio costo (RB/C) y un análisis de sensibilidad. Por el modelo de análisis adoptado se puede inferir que las variedades Amarilla de Marangani, Blanca dulce Soracá y Dorada de Bolivia presentaron una alta relación beneficio costo con 1,99, 1,59 y 2,34 respectivamente; así, el cultivo de quinua es una actividad rentable, siendo considerada una buena alternativa para cultivo en la región.

Medio de cultivo convencional enriquecido con extractos de quinoa, amaranto y chía promueve el crecimiento de Staphylococcus aureus / Conventional culture media enriched with extracts of quinoa, amaranth and chia promotes the Staphylococcus aureus growth

La identificación bacteriana durante las infecciones microbiológicas es un aspecto crítico a la hora de escoger un tratamiento específico para evitar complicaciones del paciente o en algunos casos su muerte. Por ello, incrementar el crecimiento celular durante el diagnóstico clínico por cultivo bacteriano puede reducir el tiempo para determinar el patógeno que causa la enfermedad. En este trabajo, se utilizó el cultivo bacteriano como metodología y se evaluó el crecimiento de Staphylococcus aureus en un medio de cultivo convencional enriquecido con extractos de Chenopodium quinoa, Amaranthus caudatus y Salvia hispanica. Los resultados obtenidos muestran que estos extractos, a bajas concentraciones, tienen un efecto protector contra la citotoxicidad que se podría generar por el estrés oxidativo producto del metabolismo celular de las bacterias cultivadas in vitro e incrementan significativamente el crecimiento bacteriano. La adicción de estos extractos a los medios convencionales podría mejorar el crecimiento bacteriano durante un diagnóstico bacteriológico y reducir el tiempo de identificación del patógeno.

Increasing the bacterial growth rate reduces the time getting the bacteria identification. This is helpful to choose an accurate and quick therapeutic strategy during microbiological infections, avoiding illness complications or in some cases the death. Here, we used bacterial growth method and we evaluated the growth of Staphylococcus aureus including an extract of Chenopodium quinoa, Amaranthus caudatus and Salvia hispanica in the routine culture media. Results show that adding these extracts, at low concentrations, have a protective effect against the cytotoxicity that could be generated by the oxidative stress product of the cellular metabolism of the bacteria growing in vitro and significantly increase the bacterial growth. The addition of these extracts to conventional culture media could improve bacterial growth during a bacteriological diagnosis and to reduce the time of pathogen identification.

Parámetros de calidad de harinas de Amaranthus caudatus Linnaeus (amaranto), Chenopodium quinoa Willd (quinua), Chenopodium pallidicaule Aellen (kañahua), Lupinus mutabilis Sweet (tarwi) / Quality parameters of flour of Amaranthus caudatus Linnaeus (amaranth), Chenopodium quinoa Willd (quinoa), Chenopodium pallidicaule Aellen (kañahua), Lupinus mutabilis Sweet (tarwi)

Las especies vegetales Amaranthus caudatus Linnaeus (amaranto), Chenopodium quinoa Willd (quinua), Lupinus mutabilis Sweet (tarwi), Chenopodium pallidicaule Aellen (kañahua), llamados también granos andinos, son desde hace mucho tiempo la base de alimentación de muchas familias en nuestro país, estos granos son reconocidos por su alto valor nutricional. En la actualidad varias empresas de nuestra región comercializan estos granos en su forma procesada. Este trabajo tuvo como finalidad establecer los parámetros de calidad e identificación de las harinas de amaranto, quinua, kañahua y tarwi provenientes de los municipios de Ancoraimes, Tomina, Huancané y Peñas, para ello se realizó el análisis micrográfico encontrándose almidón, aleurona y grasa como principales elementos. El análisis fisicoquímico realizado reportó un contenido de humedad en quinua de 6,03%, cenizas totales 2,52% y 3,8 ml como índice de hinchamiento. En amaranto un contenido de humedad de 5,76%, cenizas totales 2,86% y 6,8 ml como índice de hinchamiento. Tarwi reportó un contenido de humedad de 6,69%, cenizas totales 3,53%, y 3,6 ml como de índice de hinchamiento. Kañahua reportó un contenido de humedad de 5,82%, cenizas totales 3,53% y 4,75ml como índice de hinchamiento. El análisis químico cualitativo en los granos muestra la presencia mayoritaria de flavonoides, aminoácidos, antocianidinas, taninos.

The plant species Amaranthus caudatus Linnaeus (amaranth), Chenopodium quinoa Willd (quinoa), Lupinus mutabilis Sweet (tarwi), Chenopodium pallidicaule Aellen (kañahua), also called Andean grains, have long been the food base of many families in our Country, these grains are recognized for their high nutritional value. At present several companies of our region commercialize these grains in its processed form. The aim of this work was to establish the parameters of quality and identification of the amaranth, quinoa, kañahua and tarwi flours from the municipalities of Ancoraimes, Tomina, Huancané and Peñas. For this purpose, the micrographic analysis was performed with starch, aleurone and fat as main elements. The physicochemical analysis carried out reported a moisture content in quinoa of 6.03%, total ash 2.52% and 3.8 ml as swelling index. In amaranth a moisture content of 5.76%, total ash 2.86% and 6.8 ml as swelling index. Tarwi reported a moisture content of 6.69%, total ash 3.53%, and 3.6 ml as the index of swelling. Kañahua reported a moisture content of 5.82%, total ash 3.53% and 4.75ml as swelling index. The qualitative chemical analysis in the grains shows the majority presence of flavonoids, amino acids, anthocyanidins, tannins.

Evaluation of phytochemicals and antioxidant activity of gamma irradiated quinoa (Chenopodium quinoa)

Abstract Phytochemical and antioxidant activity of quinoa flour was evaluated after subjected to gamma irradiation processes at dose 3 and 6 kGy. Both non-irradiated and irradiated quinoa samples were subjected to successive extractions in ethanol solvent. The antioxidant activity after gamma irradiation treatment was investigated via Ferric reducing antioxidant power (FRAP) and radical-scavenging activity (RSA) using 2,2-diphenyl-1-picrylhydrazyl (DPPH).Total phenolic and flavonoid content were analyzed using FolinCiocalteu micro-method, aluminium chloride (AlCl3) method and High Performance Liquid Chromatography (HPLC). As well as, effect of irradiation treatment on saponin was also evaluated. Irradiation treatment showed slight differences in the saponin content after exposure to 3 and 6 kGy. Irradiation process enhanced both total phenolic content (TPC) and Total flavonoid content (TFC), TPC were 34.52 and 30.92 mg Gallic Acid Equivalent (GAE)/100g compared to 26.25 mg GAE/100g in non-irradiated quinoa. TFC were 67.44 and 62.89 mg Quercetin Equivalents (QE)/100g compared to 53.15 mg QE/100g. Irradiation dose 3 kGy significantly (p> 0.05) decreased the IC50 as DPPH-RSA and increased the FRAP.

Resumo Atividades fitoquímica e antioxidante da farinha de quinoa foram analisadas após submissão a processos de irradiação gama nas doses 3 e 6 kGy. As amostras de quinoa não irradiadas e irradiadas foram submetidas a extrações sucessivas em solvente etanol. A atividade antioxidante, após o tratamento com irradiação gama, foi investigada por meio do poder antioxidante redutor férrico (ARF) e da atividade de eliminação de radicais (AER) usando 2,2-difenil-1-picril-hidrazil (DPPH). O conteúdo fenólico total e o teor de flavonoide foram analisados usando o método de Folin-Ciocalteu, método de cloreto de alumínio (AlCl3) e cromatografia líquida de alta eficiência (CLAE). Além disso, o efeito do tratamento de irradiação na saponina também foi avaliado. O tratamento por irradiação não mostrou diferenças significativas no conteúdo de saponina após exposição a 3 e 6 kGy. O processo de irradiação aumentou o conteúdo fenólico total (CFT) e o teor total de flavonoides (TTF); o CFT foi de 34,52 e 30,92 mg de equivalente de ácido gálico (EAG) / 100 g em comparação com 26,25 mg de EAG / 100 g na quinoa não irradiada. Os TTF foram 67,44 e 62,89 mg de equivalentes de quercetina (EQ) / 100 g em comparação com 53,15 mg de EQ / 100 g. A dose de irradiação de 3 kGy diminuiu significativamente (p > 0,05) o IC50 como DPPH-AER e aumentou o ARF.

Saponinas de quinua (Chenopodium quinoa Willd.): un subproducto con alto potencial biológico / Saponins of Quinoa (Chenopodium quinoa Willd.): a by-product with high biological potential

Las saponinas son un tipo de metabolito secundario ampliamente estudiado por sus reconocidas propiedades biológicas. Gran parte de las investigaciones en fitoquímica están dirigidas a encontrar nuevas fuentes naturales de saponinas con aplicación medicinal. La quinua (Chenopodium quinoa Willd.) es una planta que ha alcanzado un valioso reconocimiento por ser una fuente de alimentos altamente nutritivos, así como una especie rica en saponinas triterpénicas contenidas, principalmente, en la cáscara de las semillas. A la fecha, se han identificado alrededor de 30 saponinas derivadas de la hederagenina y de los ácidos oleanólico, fitolacagénico y serjanico en la planta. El consumo del grano de quinua implica la remoción de la cáscara a fin de reducir su sabor amargo, la ingesta de niveles residuales de saponinas y la obtención de un subproducto rico en las mismas. Esta revisión, inicialmente, ofrece una contex-tualización general de las saponinas; posteriormente, recopila las características estructurales de las saponinas identificadas en la quinua, describe el efecto del procesamiento del grano en su contenido de saponinas y, finalmente, expone los efectos biológicos explorados con extractos de saponinas de quinua, los cuales pueden ser considerados como punto de partida en investigaciones futuras dirigidas al fortalecimiento de su uso en el campo farmacéutico y/o nutracéutico.

Saponins are a type of secondary metabolite that have been widely studied due to their recognized biological properties. Most research into phytochemical has focused on finding new natural sources of saponins with medicinal interest. Quinoa ( Chenopodium quinoa) is a plant that has attained importance as a valuable source of food highly nutritious and rich in triterpenes saponins which are mainly in the outer husks of the seeds. Up to date, about 30 saponins derived from hederagenin, oleanolic acid, phytolaccagenic acid, and serjanic acid have been identified in the plant. Quinoa consumption involves removal of the husk to reduce its bitter taste, the ingestion of residual levels of saponins and obtaining a product rich in saponins. This revision, initially, offers a general contextualization of saponins, then, gathers the structural features of identified saponins in quinoa, describes the effect of the processing of the grain on its saponins content, and finally, exposes the biological properties explored with quinoa saponins extracts which might be considered as a starting point for future investigations aimed at strengthening of their use in the pharmaceutical and/or nutraceutical field.

Vitamin C, total polyphenols and antioxidant activity in raw, domestically processed and industrially processed Indian Chenopodium quinoa seeds.

Total antioxidant activity, Vitamin C and total polyphenols were determined for the first time in Indian Chenopodium quinoa seeds. The raw seeds were subjected to domestic processing method by soaking and germination to see the effect on antioxidant activity, Vitamin C and total polyphenols as compared to the industrially processed seeds. Antioxidant activities were determined by DPPH and FRAP method. Total phenolic content and flavonoid was determined colorimetrically and vitamin C by N- bromosuccinimide (NBS) method. The results show that domestically processed seeds have higher vitamin C, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity as compared to the raw and industrially processed seeds. Antioxidant activity was found significantly correlated to the total phenolic content in raw, domestically processed and industrially processed seeds. The results suggest use of domestic processing of quinoa seeds to retain nutrient value and also infer dietary importance of Indian Chenopodium quinoa.

Characterization of the acetohydroxyacid synthase multigene family in the tetraploide plant Chenopodium quinoa

Background Currently, the technology called Clearfield® is used in the development of crops resistant to herbicides that inhibit the enzyme acetohydroxy acid synthase (AHAS, EC 2.2.1.6). AHAS is the first enzyme of the biosynthetic pathway that produces the branched-chain of the essential amino acids valine, leucine, and isoleucine. Therefore, multiple copies of the AHAS gene might be of interest for breeding programs targeting herbicide resistance. In this work, the characterization of the AHAS gene was accomplished for the Chenopodium quinoa Regalona-Baer cultivar. Cloning, sequencing, and Southern blotting were conducted to determine the number of gene copies. Results The presence of multiple copies of the AHAS gene as has been shown previously in several other species is described. Six copies of the AHAS gene were confirmed with Southern blot analyses. CqHAS1 and CqAHAS2 variants showed the highest homology with AHAS mRNA sequences found in the NR Database. A third copy, CqAHAS3, shared similar fragments with both CqAHAS1 and CqAHAS2, suggesting duplication through homeologous chromosomes pairing. Conclusions The presence of multiple copies of the gene AHAS shows that gene duplication is a common feature in polyploid species during evolution. In addition, to our knowledge, this is the first report of the interaction of sub-genomes in quinoa.

Substituição parcial de farinha de trigo por farinha de amaranto (Amaranthus cruentus L. ), quinoa (Chenopodium quinoa W. ) e maca (Lepidium meyenii W. ) na elaboração de panetone / Partial substitution of wheat flour by amaranth (Amaranthus cruentus L. ), quinoa (Chenopodium quinoa W.) and maca (Lepidium meyenii W.) flours in the preparation of panettone

O aumento da demanda por alimentos saudáveis está estimulando inovações e o desenvolvimento de novos produtos na indústria de alimentos. O amaranto (Amaranthus cruenthus L.) e a quinoa (Chenopodium quinoa W.) são pseudocereais que apresentam proteínas de elevado valor biológico e ácidos graxos insaturados além de outros compostos que atuam como antioxidantes. A maca (Lepidium meyenii W.), uma raiz anual ou bienal, é usada como ingrediente alimentar devido ao seu valor nutricional e conteúdo de fitoquímicos. Neste trabalho, objetivou-se avaliar o efeito da adição das farinhas destas cullturas em diferentes níveis sobre as propriedades físico-químicas, reológicas e sensoriais de panetone. Farinhas mistas de trigo e amaranto, quinoa ou maca nas porcentagens de 10 %, 20 %, 30 % e 40 % de adição, foram avaliadas durante as diferentes etapas de produção: misturas de farinhas, massa fermentada, massa assada e produto acabado. A adição favoreceu o escurecimento gradual das farinhas e variação no tamanho médio das partículas. Nas massas, foi observada a diminuição gradativa dos valores de estabilidade ao amassamento e tempo de desenvolvimento com diminuição da extensibilidade e aumento da resistência das massas. Nas massas fermentadas, a adição de 10 e 20 % de farinha de amaranto ou quinoa e 30 % de farinha de amaranto, não incrementou significativamente (p > 0,05) a firmeza da massa. No entanto, as formulações contendo farinha de maca mostraram aumento significativo (p < 0,05) no ponto de quebra, firmeza, consistência, coesividade e viscosidade da massa. O aumento da resistência com diminuição gradativa da extensibilidade das massas também foi observado. Nas massas assadas, houve diminuição da área total de células com aumento no número de células de gás de menor tamanho em amostras com adição de farinha de maca e amaranto. As formulações com 10 % de farinha de maca, 10 e 20 % de farinha de amaranto ou quinoa e 30 % de farinha de amaranto, apresentaram os melhores resultados, com valores de volume, altura, cor e firmeza próximos à formulação controle. A análise sensorial mostrou que o produto elaborado com adição de 30 % de farinha de amaranto apresentou a melhor aceitabilidade e intenção de compra. Dentro das condições experimentais, o panetone contendo 30 % de farinha de amaranto foi o mais promissor pela boa aceitabilidade do consumidor, podendo contribuir para incrementar a qualidade do produto. O panetone com 10 % de adição de farinha de maca também apresentou valores interessantes com pouca diferença se comparado com aquele enriquecido com farinha de amaranto. Na amostra contendo farinha de quinoa, a substituição com menos de 20 % de adição melhoraria a aceitabilidade do panetone enriquecido

The increased demand for healthy foods is stimulating innovation and new product development in the food industry. Amaranth (Amaranthus cruenthus L.) and quinoa (Chenopodium quinoa W.) are pseudocereals which have proteins with high biological value and unsaturated fatty acids, as well as other compounds which act as antioxidants. Maca (Lepidium meyenii W.), an annual or biennial root, is used as a food ingredient for human consumption due to its nutritional value and phytochemical content. The objective of this study was to evaluate the effect of amaranth, quinoa and maca flour addition at different levels on the physical-chemical, rheological and sensory properties of panettone. Composite flours of wheat and amaranth, quinoa or maca flours in percentages of 10 %, 20 %, 30 % and 40 % addition were evaluated during the different stages of production: flour blends, fermented dough, baked dough and finished product. The addition promoted a gradual flour darkening and tendency to yellow and red colors. In the dough, the gradual decrease in stability values to kneading and development time with decreased extensibility and increased dough resistance, were observed. In fermented doughs, the addition of 10 % - 20 % amaranth or quinoa flour and 30 % amaranth flour, did not increased significantly (p > 0.05) the dough firmness. However, formulations containing maca flour showed a significant increase (p < 0.05) of break point, firmness, consistency, cohesiveness and viscosity of the dough. Furthermore, it was also observed an increase in dough resistance with a gradual decrease in extensibility. In baked samples, there was a decrease of the total cell area with increased number of smaller gas cells in samples with maca and amaranth flour addition. Better results were observed in formulations with 10% maca flour, 10 - 20 % amaranth or quinoa flour and 30 % amaranth flour with values of volume, height, color and firmness close to the control. Sensorial analysis showed that sample containing 30 % addition of amaranth flour showed the better acceptability and purchase intention by consumers. Within these experimental conditions, panettone containing 30 % amaranth flour was the most promising for the good acceptability of the consumer and may contribute to improve the quality of the product. Sample with 10 % maca flour addition also showed interesting values with few differences when compared to that enriched with amaranth flour. In sample containing quinoa flour, wheat flour substitution with less than 20 % would improve the acceptability of the enriched panettone

Controlled water stress to improve functional and nutritional quality in quinoa seed / Estrés hídrico controlado para mejorar la calidad funcional y nutricional en semilla de quinoa

Chenopodium quinoa W. is a pseudocereal with bioactive compounds like polyphenols, carotenoids, dietary fibers and oleic acid, which have acquired importance because of their human health benefits. The present study aimed to determine the effect of controlled water restriction on the potential yield, chemical composition (protein, fat content and crude fiber) and antioxidant capacity in seeds of three genotypes of quinoa. The study was conducted in the south-central zone of Chile under field and controlled conditions in a greenhouse. Main plot treatment was available water level and subplots included three quinoa genotypes. Results indicated an increase of the antioxidant capacity, with an average of 88 percent in seeds of the three genotypes and 70 percent in seeds of plants exposed to 95 to 20 percent available water. Seed yield potential was reduced, but the extent of reduction varied depending on the genotype. It was possible to produce seeds of higher nutritional value when controlled water stress was applied from 40 to 20 percent available water, without a considerably reduction on seed yield.

Chenopodium quinoa W. es un pseudocereal con sustancias bioactivas como polifenoles, carotenoides, fibras dietarias y ácido oleico, las que han adquirido importancia, principalmente debido a los beneficios que produce en la salud humana. El propósito de este estudio fue en semilla determinar el efecto de la restricción hídrica controlada sobre el potencial de rendimiento, la composición química (proteína, contenido de grasas, fibra cruda) y la capacidad antioxidante, de tres genotipos de quinoa. Este estudio se realizó en la zona centro sur de Chile, en condiciones de campo y en invernadero, en condiciones controladas. El tratamiento principal fue la disponibilidad de agua y las subparcelas los genotipos de quinoa. Se observó en los resultados un incremento en la capacidad antioxidante de un 88 por ciento entre genotipos y un 70 por ciento en semillas expuestas desde 95 a 20 por ciento de la capacidad de campo. Por otra parte el potencial de rendimiento se redujo en diferentes magnitudes entre genotipos. Finalmente, fue posible producir semillas con mayor valor nutritivo cuando se aplicó una restricción hídrica desde un 40 a un 20 por ciento de la capacidad de campo sin reducir considerablemente el rendimiento.

Quinoa and flaxseed: potential ingredients in the production of bread with functional quality

The objective of this work was to compare the physicochemical characteristics of quinoa and flaxseed bread. Sensory acceptance, color and texture were also appraised. They showed appropriate balances between their content of polyunsaturated and saturated fatty acids and low levels of trans fatty acids. Flaxseed bread had larger amounts of mono and polyunsaturated fatty acids, omega-6 and omega-3, as well as a more balanced omega-6/omega-3 ratio. Quinoa bread, on the other hand, had the advantage of presenting smaller contents of saturated fatty acids. With regard to color and texture, quinoa bread had similar characteristics to the flaxseed bread. The quinoa bread was well accepted by the consumers, who expressed high interest in buying it.

Grãos de linhaça e quinoa podem oferecer constituintes com efeitos fisiológicos, como os ácidos graxos (ômega-3 e ômega-6), que são importantes na prevenção de algumas doenças. O objetivo deste trabalho foi comparar as propriedades físico-químicas dos pães de quinoa e de linhaça. Foram também avaliados a aceitação sensorial, cor e textura. Os dois produtos se destacaram pelo adequado balanço na razão entre concentração de ácidos graxos poliinsaturados pelos saturados e baixos níveis de ácidos graxos trans. O pão de linhaça apresentou maior teor de ácidos graxos poliinsaturados, ômega-6 e ômega3, bem como razão ômega-6/ômega 3 mais balanceada. O pão de quinoa, por sua vez, ofereceu como vantagens quantidades menores de ácidos graxos saturados. Com relação a cor e textura, verificou-se que o pão de quinoa tinha características semelhantes ao de linhaça. O pão de quinoa apresentou ainda boa aceitação sensorial e elevada intenção de compra pelos consumidores.