Search Results (394)

Amaranth oil (AMO) and its topical formulation enriched with rose oil (AMOR) were evaluated for anti-inflammatory and cytotoxic properties in skin-relevant models. Two complementary inflammation models were used to assess immunomodulatory potential, (i) LPS-stimulated macrophages and (ii) TNF-α/IFN-γ-stimulated immortalized HaCaT keratinocytes, while cytotoxicity and selectivity were tested on human HaCaT keratinocytes and melanoma cell lines (A375, HTB140). GC-MS and FTIR analyses were performed to confirm the presence of key bioactive compounds (squalene, fatty acids, phenolics). AMOR showed significantly higher polyphenol and palmitic acid content than AMO. In both inflammation models, AMOR more effectively reduced IL-6, IL-1β, and TNF-α release. Cytotoxicity assays revealed that both oils were safe for normal keratinocytes, while selectively cytotoxic to melanoma cells, with AMOR demonstrating greater potency (IC₅₀ A375 = 3.8 μg/mL and HTB140 = 18.9 μg/mL). Albumin-binding studies showed that AMOR had stronger interactions with these proteins, which may enhance delivery and tissue retention. In conclusion, both oils exhibit promising topical safety, but AMOR provides enhanced anti-inflammatory and cytotoxic effects due to its enriched composition. This study supports the therapeutic potential of amaranth oil in different skin diseases, especially when combined with essential oils of complementary bioactivity. Full article

The growing demand for functional and value-added foods has prompted interest in integrating nutrient-rich ingredients and novel encapsulated systems into traditional pasta products. This study aimed to develop and optimize a ravioli dough formulated with elephant foot yam flour (EFYF), wheat flour (WF) and amaranth flour (AF) using mixture design in response surface methodology and to create an innovative filling using encapsulated edible pearls produced from okra mucilage and moringa leaf powder through ionotropic gelation. The pearls and ravioli dough were analyzed for physicochemical, textural, color and nutritional characteristics. Cooked ravioli was investigated for cooking quality and sensory attributes. The optimized dough formulation (46.67 g EFYF, 43.32 g WF, 10 g AF) exhibited desirable hardness (4.64 ± 0.28 N), chewiness (0.40 ± 0.02 N), nutritional, physicochemical and color attributes. The edible pearls demonstrated moderate moisture content (21.18 ± 0.26%), high protein (26.25 ± 0.02%), crude fiber (2.60 ± 0.01%), dietary fiber (8.60 ± 0.52%), high ash content (14 ± 0.62%) and soft gel-like texture. The cooked ravioli showed a cooking time of 8 ± 1 min, high water absorption capacity (209.9 ± 0.34%), minimal solid loss (1.30 ± 0.21%) and favorable sensory scores across appearance, taste, texture and overall acceptability. The study concludes that incorporating encapsulated pearls and nutrient-dense flours can produce a functional, nutritionally enriched ravioli with good technological performance and consumer appeal. Full article

Amaranth (R2) is used as a color additive in cosmetics. In Korea, R2 is permitted only as a cosmetic colorant and is prohibited in products intended for infants and children under 13 years of age; in Europe, it is regulated solely as a cosmetic colorant rather than a hair dye ingredient. Despite its regulatory relevance, dermal absorption data for R2 are lacking. In this study, percutaneous absorption of R2 was evaluated using the Franz diffusion method with excised rat dorsal skin. Quantitative analysis of R2 was developed and validated using high-performance liquid chromatography (HPLC) in accordance with Korean Ministry of Food and Drug Safety guidelines, demonstrating acceptable linearity (r² = 0.9996–0.9999), accuracy (95.5–104.4%), and precision (0.3–5.8%). Two formulations (skin lotion and cream), each containing 1% R2, were applied at 113 mg/cm² for 24 h. Dermal absorption was assessed by analyzing receptor fluid, skin wash, stratum corneum, epidermis, and dermis. Total dermal absorption of R2 was 3.4 ± 2.7% for the lotion and 0% for the cream, corresponding to in vitro skin permeabilities of 34.5 ± 27.0 μg/cm² and 0 μg/cm², respectively. Total recovery ranged from 80.3 ± 8.2% to 91.4 ± 19.4%. These results provide essential data for cosmetic risk assessment of R2. Full article

Background/Objectives: Cancer cachexia involves progressive skeletal muscle and adipose tissue loss, which is further aggravated by cisplatin chemotherapy via increased systemic inflammation, tissue catabolism, and renal toxicity. The present study aimed to evaluate whether a combination of amaranth protein hydrolysate and Agastache rugosa extract (AKE) could attenuate cisplatin-associated cachexia and nephrotoxicity in CT26 tumor-bearing mice. Methods: Cancer cachexia was induced by subcutaneous CT26 cell inoculation in 6-week-old male BALB/c mice, followed by a 7-day tumor establishment period. Cisplatin was then administered intraperitoneally, and AKE (125 or 250 mg/kg/day) was given daily by oral gavage for 14 days. Results: AKE administration significantly alleviated cisplatin-induced body weight loss and systemic inflammation, accompanied by preservation of skeletal muscle and adipose tissue mass, as well as increased myofiber cross-sectional area and adipocyte size. AKE markedly reduced serum inflammatory cytokines, blood urea nitrogen, and creatinine levels, indicating protection against cisplatin-induced renal injury. Mechanistically, AKE suppressed renal apoptosis through inhibition of mitogen-activated protein kinase signaling. In skeletal muscle, AKE attenuated muscle atrophy by modulating protein turnover pathways, including downregulation of muscle-specific ubiquitin ligases and restoration of Akt/mTOR and FoxO3a signaling. Furthermore, AKE mitigated adipose tissue wasting by suppressing AMP-activated protein kinase-dependent browning and restoring adipogenic signaling involved in lipid storage and differentiation. Conclusions: These findings demonstrate that AKE confers comprehensive protection against cisplatin-induced cachexia and nephrotoxicity by coordinately preserving muscle and adipose tissue and attenuating renal injury, suggesting its potential as a functional nutritional strategy to alleviate chemotherapy-associated tissue wasting. Full article

Background: Adipose tissue is a crucial endocrine organ, and obesity, due to its associated chronic inflammation and oxidative stress, disrupts adipokine secretion. These adipokines can be detected not only in blood but also in saliva. Dietary changes are a crucial part of managing obesity, encompassing a balanced diet, increased physical activity, and lifestyle modifications. Moreover, adding functional foods like amaranth and canola oils, recognized for their health benefits, may further improve metabolic and inflammatory health. These products have anti-inflammatory effects and may help reduce the pro-inflammatory activity of adipose tissue, thereby improving systemic and oral health. The study aimed to assess the impact of a 3-week calorie-restricted diet, supplemented with canola or amaranth oil on salivary adipokines, i.e., serpin A12, plasminogen activator inhibitor-1 (PAI-1), and tumor necrosis factor receptor-1 (TNF-R1), pH, and salivary flow in obese patients. Methods: A total of 115 adults with obesity (BMI > 30 kg/m²) were enrolled and placed on a 3-week calorie-restricted diet. The study group (n = 44) received additional supplementation: 21 participants received 20 mL of canola oil daily, and 23 received 20 mL of amaranth oil. The control group (n = 71) followed the same calorie-restricted diet without oil supplementation. Non-stimulated saliva was collected twice, for 20 min each time, before and after the intervention, to evaluate flow rate, pH, and concentrations of serpin A12, PAI-1, and TNF-R1. Concentrations were measured using enzyme-linked immunosorbent assay (ELISA). Results: An increase in saliva flow rate was observed in patients supplemented with amaranth oil (p = 0.0367). Both the amaranth oil and canola oil groups showed a significant rise in salivary pH (p = 0.0425). Across all participants, the 3-week calorie-restricted diet resulted in a reduction in salivary PAI-1 (p = 0.0339), serpin A12 (p = 0.0001), and TNF-R1 (p = 0.0058). Conclusions: The 3-week calorie-restricted diet contributed to a decrease in the concentration of adipokines in saliva. The low-calorie diet, combined with supplementation of amaranth and canola oils, increased salivary flow and resulted in higher pH values, indicating greater alkalinity. Full article

In this work, 6-aminocaproic acid-modified copper ferrite nanoparticles were synthesized and used as an adsorbent for removing Amaranth dye from water. The modified nanoparticles were easily prepared using a simple and cost-effective method, namely the coprecipitation method. The nanocomposite was characterized by techniques like FTIR, XRD, SEM with EDS, and TEM. To evaluate the adsorption capacity of Amaranth dye, concentrations of Amaranth, contact time, nanocomposite dose, and solution pH were optimized. Further, Langmuir and the Freundlich isotherm models have been investigated. Among these, the Freundlich model showed the most accurate correlation with the experimental result, indicating a multilayer and physico-chemical adsorption of Amaranth dye onto the heterogeneous surface of the prepared nanocomposite. The Langmuir maximum adsorption capacity of this study was ~17 mg g⁻¹. Thermodynamic parameters (∆G° and ∆H°) confirmed that the adsorption process was spontaneous and exothermic. Adsorption kinetic studies showed pseudo second-order fitting with the multi-step adsorption process. The current adsorption performance was best for the first two adsorption–desorption cycles. Full article

This study aims to investigate the functional and biochemical characteristics of sprouted and unsprouted red and black amaranth flours by fermentation with four probiotic strains (Lactiplantibacillus plantarum MIUG BL21, Lactiplantibacillus pentosus MIUG BL24, Lacticaseibacillus rhamnosus MIUG BL38, and Lactiplantibacillus paraplantarum MIUG BL74). Aqueous extracts from freeze-dried fermented products derived from sprouted and raw seed of two Amaranthus species (Amaranthus cruentus—red amaranth and Amaranthus hypochondriacus—black amaranth) were characterised for their acidification and phytochemical profiles by titrimetric, spectrophotometric and chromatographic methods, and their antioxidant activities by ABTS and DPPH assays. Water-soluble proteins were evaluated by SDS-PAGE analysis. Nine phenolic acids (gallic acid, protocathechic acid, syringic acid, ellagic acid, ferulic acid, cinnamic acid, caffeic acid, p-coumaric acid, and chlorogenic acid) and twelve flavonoids (epicatechin gallate, hesperitin, quercetin, apigenin, luteolin, naringenin, quercetin 3-glucoside, isorhamnetin, peonidin 3-O rutinoside, epicatechin, keracyanin, and rutin trihydrate) were identified in the extracts of amaranth samples. The titratable acidity ranged from 0.59 to 5.50 mL of 0.1 N NaOH. Total flavonoid content (TFC) varied from 1.09 to 4.67 mg CE/g DW; whereas, total phenolic content (TPC) fluctuated from 1.99 to 5.76 mg GAE/g DW. The spectrum of ABTS and DPPH values was from 17.49 to 56.82% and 0.60 to 35.50%, respectively. More biologically active compounds were found in red amaranth-based samples, both sprouted and unsprouted, compared to black amaranth-based samples. There was a moderate correlation between the TPC and the antioxidant activity. The fermentation of red amaranth with L. rhamnosus MIUG BL38 led to a global increase in the protein background intensity, consistent with protein hydrolysis. Overall, sprouting and probiotics fermentation improved the fermentative performance of the amaranth seeds, enabling their effective use as a nutritive food with potential health-promoting properties. Full article

This study focuses on the development of refrigerated doughs without chemical preservatives to obtain a clean-label product. Sourdough-based strategies were applied to replace conventional preservatives, using both spontaneous flour fermentation and a defined starter culture of Lactiplantibacillus plantarum CIDCA 8327. In parallel, a partial substitution of wheat flour with 7% amaranth flour was evaluated. To monitor fermentation, pH, titratable acidity, and viable microorganism counts were determined in the sourdoughs, along with culture-independent analyses of microbial communities in two independent spontaneously fermented trials. Dough discs prepared from these sourdoughs were analyzed for pH, titratable acidity, and viable microorganisms, and shelf life was determined based on the appearance of visible mould during refrigerated storage. No substantial differences were observed in the physicochemical parameters of the sourdoughs; however, significant differences in microbial communities were detected, influenced by both amaranth addition and wheat flour batch variability. Dough discs prepared with amaranth flour and spontaneous fermentation showed an extended shelf life and lower mould and yeast counts during refrigerated storage. The use of the starter increased shelf life compared to non-fermented doughs but was less effective than spontaneous sourdough with amaranth. Overall, these results highlight the potential of sourdough technology and amaranth flour for developing clean-label refrigerated products. Full article

Metal pollution from metallurgical emissions poses serious environmental and public health risks in Kazakhstan. A replicated pot-culture experiment (n = 4) in a completely randomized design under controlled phytotron conditions evaluated biomass production and metal accumulation in six crop and forage species, alfalfa (Medicago sativa), amaranth (Amaranthus spp.), corn (Zea mays), mustard (Brassica juncea), rapeseed (Brassica napus), and sunflower (Helianthus annuus); three ornamental species, purple coneflower (Echinacea purpurea), marigold (Tagetes spp., ‘Tiger Eyes’), and sweet alyssum (Lobularia maritima); and three native wild plants, greater burdock (Arctium lappa), horse sorrel (Rumex confertus), and mug wort (Artemisia vulgaris). Plants were grown in soils collected from the Qarmet industrial zone in Temirtau, central Kazakhstan. Initial soil analysis revealed substantial mixed-metal contamination, ranked as Mn > Ba > Zn > Sr > Cr > Pb > Cu > Ni > B > Co. Mn reached 1059 mg·kg⁻¹, ~50-fold higher than B (22.7 mg·kg⁻¹). Ba (620 mg·kg⁻¹) exceeded FAO/WHO limits sixfold, Zn (204 mg·kg⁻¹) surpassed the lower threshold, and Pb (41.6 mg·kg⁻¹) approached permissible levels, while Cr, Cu, Ni, Co, and Sr were lower. Biomass production varied markedly among species: corn and sunflower produced the highest shoot biomass (126.8 and 60.9 g·plant⁻¹), whereas horse sorrel had the greatest root biomass (54.4 g·plant⁻¹). Root-to-shoot ratios indicated shoot-oriented growth (>1–8) in most species, except horse sorrel and burdock (<1). Metal accumulation was strongly species-specific. Corn and marigold accumulated Co, Pb, Cr, Mn, Ni, Cu, B, and Ba but showed limited translocation (transfer function, TF < 0.5), whereas sunflower, amaranth, and mug wort exhibited moderate to high translocation (TF > 0.8 to <1) for selected metals. Corn is recommended for high-biomass metal removal, marigold for stabilization, sunflower, horse sorrel, and mug wort for multi-metal extraction, and amaranth and coneflower for targeted Co, Ni, and Cu translocation, supporting sustainable remediation of industrially contaminated soils. Full article

The aims of this study were to evaluate the impact of probiotics (added as a starter sourdough and microcapsules) on gluten-free (GF) rice–amaranth steamed bread (SB) regarding physicochemical characteristics, sensory attributes, probiotic viability, and volatile organic compounds (VOCs). Also, probiotic viability, pH, total titratable acidity (TTA), moisture content, water activity, and texture were determined for 10 days of storage. GF-SB based on rice and amaranth was formulated and cooked at 90 ± 2 °C for 40 min. Three types of GF-SB were studied: control, with 30% sourdough fermented using Lactiplantibacillus plantarum NRRL B-4496 (GF-P), and with sourdough and encapsulated Limosilactobacillus reuteri DSM 17938 (GF-PC). The encapsulation yield was 94.9%. The viability of both probiotics was drastically reduced after steamed cooking, with losses ranging from 6 to 8 log₁₀ CFU/g. Sourdough decreased the pH (from 6.04 to 5.48–5.71) and hardness (control 46 N, sourdough ~25 N) while increasing lactic and acetic acids, moisture content (control 38%, sourdough ~46%), and water activity. Sourdough and probiotic capsules did not affect volume (~1.24 cm³/g), width-to-height ratio (~2.4), color, or sensory attributes. The VOCs revealed higher relative abundances of certain yeast-derived higher alcohols and oxidation-related carbonyl-trapping derivatives in control GF-SB, whereas bread with sourdough showed higher levels of long-chain hydrocarbons and esters, such as heptacosane and decanoic acid decyl ester. During the storage, Lpb. plantarum increased to ~3 log₁₀ CFU/g and Lim. reuteri remained steady. pH and TTA (0.03–0.04%) remained constant during storage. After 10 days of storage, hardness increased significantly (p < 0.05) in all GF-SB, doubling the initial values. Moisture content remained constant, while water activity decreased in GF-P (Δ = 0.025) and the control (Δ = 0.015). The use of sourdough in GF-SB improved texture, moisture content, and VOCs without modifying physical and sensory properties. Full article

Biomass ashes represent a promising secondary phosphorus (P) source, yet their agronomic performance depends on feedstock origin, processing, and crop-specific interactions. This study evaluated the P fertilizer efficacy of raw and processed biomass ashes derived from cereal straw and paludiculture biomass, compared with triple superphosphate (TSP), using two sequential greenhouse pot experiments with maize, amaranth, and blue lupine. Processed ash products, particularly compacted ashes and ash–straw mixtures, increased plant biomass and P uptake to levels comparable to or exceeding those achieved with TSP. The cumulative P uptake of the three crops reached up to 250–300 mg pot⁻¹ under processed ash treatments, exceeding the uptake under TSP (≈150–180 mg pot⁻¹) and the unfertilized control (≤80 mg pot⁻¹). However, crop-specific differences were observed: amaranth benefited most from the ash products, whereas combinations of ashes with lupine were less favorable. Beside acting as a P source, processed biomass ashes also increased soil pH by about 0.5 units, improved soil aggregation by increasing macroaggregates (>2 mm) to up to 20% compared with only about 7% in TSP and the control, and promoted favorable shifts in Hedley P fractions. Soil enzyme activities were governed primarily by crop species, with amaranth stimulating phosphatase activity the most. Further research should aim to refine crop-specific application strategies for processed biomass ashes and to elucidate their impacts on soil structure and P dynamics. Full article

Amaranth 11S globulin is a plant protein that is renowned for its high essential amino acid content and nutritional value. It has undergone modification through the insertion of antihypertensive peptides valine-tyrosine (VY), which act as angiotensin-converting enzyme (ACE) inhibitors. The expression of this protein was carried out in E. coli. Despite the potential of this protein, an efficient purification method is still required to allow its evaluation and subsequent application. This work proposes a procedure that allows for high purification and yield. After obtaining the purified proteins from the inclusion bodies and purifying them in an insoluble form, it was determined that this process did not affect their bioactivity. Full article

To address the soil degradation and growth inhibition caused by long-term monoculture of the medicinal plant Chrysanthemum morifolium Ramat. (Hangju), we conducted a controlled experiment comparing a monoculture (control) with seven different intercropping combinations. The intercropping treatments consisted of the main crop paired with pepper, schizonepeta, edible amaranth, dandelion, maize, soya, and purple perilla. Comprehensive assessments were conducted, encompassing plant growth parameters and rhizospheric soil properties. The soil properties included physicochemical characteristics, enzyme activities, and phenolic acid content (4-hydroxybenzoic acid, vanillic acid, and ferulic acid). The results indicated that intercropping significantly altered the rhizosphere environment of Hangju (p < 0.05). Purple perilla and maize emerged as particularly effective companion plants. Intercropping with purple perilla enhanced the aboveground biomass accumulation of Hangju and increased the activities of rhizosphere catalase, sucrase, β-glucosidase, and neutral phosphatase, although it also elevated the contents of three autotoxic phenolic acids. In contrast, intercropping with maize improved Hangju biomass and enhanced the activities of sucrase, urease, neutral phosphatase, and protease, while concurrently reducing the concentrations of all three phenolic acids. Overall, maize demonstrated optimal performance in comprehensively improving soil health by modulating enzyme activities, whereas purple perilla showed a distinct advantage in directly promoting plant growth. Full article

In recent decades, species within the genus Amaranthus L. (amaranth) have garnered growing global interest due to their exceptional nutritional value, functional properties, and agricultural versatility. Traditionally consumed as leafy vegetables or pseudo-cereals, several Amaranthus species are now receiving renewed attention in the context of the development of modern functional foods. This review evaluates the data on nutritional composition, health-promoting properties, and potential applications of Amaranthus spp. in sustainable food systems in peer-reviewed publications from the last 25 years. Amaranth is rich in high-quality proteins, essential amino acids, dietary fibre, vitamins, and minerals, positioning it as a significant factor in addressing malnutrition and enhancing food security. Furthermore, its bioactive compounds, such as flavonoids, phenolic acids, and peptides, exhibit antioxidant, anti-inflammatory, and hypocholesterolemic activities, suggesting its potential as a part of healthy diets, alleviating the risk of non-communicable diseases. The presence of anti-nutritional factors, including saponins, phytates, and oxalates, has also been explored, with implications for nutrient bioavailability and overall health effects. In addition to its nutritional advantages, Amaranthus spp. demonstrate strong adaptability to diverse climatic conditions, thus performing as a crop resilient under climate stress. Their olfactory and sensory attributes are also considered important for consumers’ acceptance and market integration. By synthesising traditional knowledge and contemporary scientific research, this review underscores the potential of Amaranthus spp. as a multifunctional food source that could support health promotion, climate resilience, and agricultural sustainability. Full article

The global demand for new ingredients and healthier food products is on the rise. Global challenges like rapid population growth, climate change, and emerging pandemics are putting a strain on food security for future generations. This makes it crucial to seek alternatives for producing nutrient-rich foods using more sustainable methods. In this context, proteins are an essential macronutrient for humanity. Plant-based proteins are becoming increasingly popular for the following reasons: their sustainability, as they have a lower environmental impact compared to animal-based proteins, provided they are consumed locally; their nutritional value, since they contain all the essential nutrients when consumed in a varied way and do not contain limiting amino acids; their potential accessibility; and the health benefits they offer. Consequently, the food industry is developing an increasing market of protein concentrates and isolates from plant sources using wet or dry methods. In particular, dry fractionation is expected to play a key role in enhancing food sustainability, as it allows protein enrichment without the use of water or energy-consuming operations. This review provides a detailed description of the application of dry fractionation method to Andean grains, with quinoa, amaranth, and kañiwa as prominent examples. The narrative review covers the essential primary processing and pretreatments, assesses the properties of the resulting fractions, and discusses their applications and future trends. This work aims to promote the development of innovative and sustainable food solutions. Full article