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Chia was one of the four basic foods of Central American civilizations in pre-Columbian times. Nowadays, this crop is being reintroduced to Western diets to improve human health because it is an important source of n-3 fatty acids, antioxidants, dietary fibre, protein, vitamins and minerals, and when added to animal diets it elicits a reduction in the SFA contents of the animal products and serum lipids (1,2). The protein quality of chia has been demonstrated to be higher than that of common cereals, which could be important in thymus development since previous studies have shown that protein quality affects thymus status (3,4). However, adverse reaction to food is frequently observed among populations, and its symptoms may be localized in many organs and systems (5). The aim of the present study was to analyse the effect of chia on some aspects of immune system such as the thymus and serum IgE concentration. Weanling male Wistar rats (23 d of age) from the Department of Nutrition at the School of Pharmacy and Biochemistry of the University of Buenos Aires, were divided in three groups (six rats each) that received for 1 month (g/kg diet): 150 ground chia seed (T1); 50 chia oil (T2); no chia (T3; control group). Diets T1 and T2 were formulated to provide equal quantities of a-linolenic acid from the chia. All the experimental diets were isoenergetic, contained (g/kg) 200 protein and 70 oil, and were prepared according to the American Institute of Nutrition guidelines (6). Food intake was recorded (FI; g/d). At the end of the experimental period and after 4 h of fasting body weight (BW; g) was recorded. Animals were anaesthetized in a CO 2 chamber and blood was recollected by venous puncture and used to determined serum IgE levels (ng/ml) by ELISA (Bethyl Labs, Montgomery, TX, USA). Thymuses were removed, weighed (TW; mg/P 0.75) and total thymocyte number (TN; no. of cells per organ) was determined using a Newbauer chamber. Statistical analysis was performed using ANOVA t test.

Background and objectives The relative influences of genetic and environmental factors on seed composition traits as well as the interrelations among these attributes and seed yield are largely unknown in quinoa. These aspects are approached here through experiments conducted at a low elevation temperate environment with four quinoa genotypes sown at three dates and the hypothesis that variation in seed composition traits can be explained by the relative embryo size was tested. Findings There was an important range of variation for almost all seed composition traits, and the genotype‐by‐sowing date (G × S) interaction effect was significant for yield and its components plus protein and oil concentrations. Variation in fat and protein concentration was associated with embryo and seed size but not with relative embryo size (trait indifferent to environmental and genetic factors). A winter sowing date induced positive associations between fat and carbohydrate concentrations, seed, and embryo weight, but negative associations among almost all of these traits and seed yield and protein content. On the other hand, a mid‐spring sowing date induced positive associations between seed yield and protein content. Conclusions Winter sowing dates are suited for obtaining heavier seeds associated with higher fat and carbohydrates concentrations under the explored conditions; whereas under mid‐spring sowings higher seed yield, associated with high protein content but at the expense of smaller seeds are achieved. Significance and novelty Variability in the main seed composition traits in sea level quinoa cultivars was explained mostly by G × S interaction. The choice of genotypes and sowing dates that modify the trade‐offs between the main yield and seed composition traits might contribute to obtain a specific quality and higher yields. Variation in protein and fat concentrations was no associated with the relative embryo size.

BACKGROUND: There is renewed interest in quinoa as a potential source of vegetable oils; however, there is no information about how environmental conditions affect its fatty acid composition, a critical indicator of its oil quality. The fatty acid concentrations of four cultivars adapted to temperate environments were compared at three sowing dates to evaluate the effect of environmental conditions during the seed-filling period on the variation in oil quality. RESULTS: The interaction between cultivar and sowing date was the main source of variation explaining the changes in the lipid content and fatty acid concentrations in quinoa. Most of the variation in the concentration of unsaturated fatty acids was attributed to the temperature and solar radiation during the seed-filling period; cultivar-specific responses to photo-thermal conditions were observed among the sea-level quinoa cultivars evaluated.CONCLUSION: The lipid content and concentration of fatty acids in quinoa are affected by sowing date. This effect is exerted through changes in temperature and solar radiation conditions. This managing practice can therefore be used to achieve quinoa oil with different qualities.

In previous studies, we characterized the nutritional properties of quinoa from Argentinean Northwest. Moreover, quinoa seeds have a high content of saponins that give them a bitter taste and may alter the intestinal mucosa due to their detergent properties. Aim to study the effect of a variety of quinoa from Campo Tapial de Colanzuli, Iruya, Salta, without washing treatment, on the intestinal mucosa of growing rats. Materials and Methods Wistar rats (n=6/group) fed from weaning to 7 days a 10% protein diet with 1) unwashed quinoa (Q), 2) commercial washed quinoa (QR), 3) casein (C) as control group. Body weight (BW,g) and diet intake (I, g/day) were determined and ponderal growth rate (PGR, g/day/100g) was calculated. Intestines were removed and stained with Alcian Blue‐H/E. Goblets cells/100 epithelial cells (GC) were determined in 10 intestinal villi/rat. IL‐17 was characterized in lamina propria (LP) and intraepithelium (iIEL) by IFI (cells+/ 30 fields). Statistical analysis ANOVA‐SNK/Kruskal‐Wallis. Results (Mean±SD) Q QR C BW45.0±2.7a60.0±5.4b69.7±6.4cPGR−1.97±0.6a1.63±0.5b3.95±0.9cI4.7±03 a6.9±1.0ab8.4±0.6bGC24.2±6.5b14.7±2.7a10.9±1.2aIL‐17 LP60.3±9.0b41.7±4.6a38.0±3.9aIL‐17 iIEL9.3±4.2 a10.5±3.7 a9.0±1.6 a Conclusion GC and IL‐17 were significant increased in Q group which could indicate an inflammatory process caused by the saponins from unwashed quinoa. This could affect the normal intestinal absorption of nutrients which is reflected in BW, PGR and I, compared to QR group. Supported by UBACyT 20020100100255 y 20620100100014

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INTRODUCCIÓNLa celiaquía o enfermedad celíaca es la intolerancia permanente a un conjunto de proteínas denominadas prolaminas, presentes en el trigo, la avena, la cebada y el centeno (TACC) y en productos derivados de estos cuatro cereales. Las prolaminas reciben distintos nombres de acuerdo al cereal de procedencia: trigo: gliadina, avena: avenina, cebada: hordeína y centeno: secalina. El gluten de los cereales mencionados es la forma más conocida de presentación de las prolaminas tóxicas para los celíacos. La gliadina es las más utilizada a nivel industrial y constituye el mayor problema ya que en muchos alimentos la harina de trigo está presente como ingrediente principal o como aditivo y en otros está presente por posibles contaminaciones cruzadas que pueden darse a nivel industrial o en la comercialización de los alimentos.Las prolaminas tóxicas para los enfermos celíacos afectan directamente al intestino delgado, en el cual se produce una severa lesión con atrofia de las vellosidades intestinales. Esto conlleva una inadecuada absorción de los nutrientes de los alimentos (1-3). El único tratamiento para revertir los síntomas de la enfermedad celíaca es una dieta estricta y permanente libre de gluten de TACC (1-3). por este motivo es de suma importancia para los pacientes con esta patología disponer de alimentos libres de gluten que resulten seguros para su dieta, es decir alimentos que no sólo no contengan proteínas de cereales TACC por su composición si no que además no hayan sufrido una contaminación cruzada con cereales TACC en ninguna de las etapas, desde su proceso de elaboración hasta su comercialización final.El Codex Alimentarius (4) considera exentos de gluten a los alimentos que están constituidos por, o son elaborados únicamente con, uno o más ingredientes ABSTRACT Amaranth, quínoa and chía are naturally gluten-free products that may be used in a celiac diet. An ELISA, using R-Biopharm RIDASCREEN gliadin, was used to determine a possible cross contamination with gliadins. Thirty seven samples of foods with these ingredients were analyzed. Nine samples had levels higher than 20 mg/Kg, the maximum gluten level established by Codex Alimentarius: three of them were cereal bars with the inscription ìsin TACCî and/or ìwithout glutenî, two were cereal bars without inscriptions about gluten content, one was a mixture of ground seeds, others were pop amaranth and quínoa crops (sold at retail) and the last was an amaranth flour which was labeled ìfor celiac patientsî. Twenty-eight remaining samples had a gluten content below 20 mg/Kg. Foods elaborated with amaranth, quínoa and/or chía are suitable for celiac patients. However, the manufacturers must apply good manufacturing practices in all the different steps in gluten-free foodstuff production and celiac patients should not buy these products when they are sold at retail, because of possible cross contamination that can occur at the stores.