Chenopodium quinoa, a New Host for Alternaria Section Alternata and Alternaria Section Infectoriae Causing Yellow Leaf Blotch Disease.

Quinoa (Chenopodium quinoa Willd.) is a native American crop mainly grown in the Andes of Bolivia and Peru. During the last decades, the cultivation of quinoa has expanded to more than 125 countries. Since then, several diseases of quinoa have been characterized. A leaf disease was observed on quinoa plants growing in an experimental plot in Eastern Denmark in 2018. The symptoms produced by the associated fungi consisted of small yellow blotches on the upper surface of leaves with a pale chlorotic halo surrounding the lesion. These studies used a combination of morphology, molecular diagnostics, and pathogenicity tests to identify two different Alternaria species belonging to Alternaria sections Infectoriae and Alternata as the causal agent of observed disease symptoms. To the best of our knowledge, this is the first report of Alternaria spp. as foliar pathogens of quinoa. Our findings indicate the need for additional studies to determine potential risks to quinoa production.

Consortia of lactic acid bacteria strains increase the antioxidant activity and bioactive compounds of quinoa sourdough - based biscuits.

The aim of this work was to use consortia (two or three strains) of lactic acid bacteria (LAB) [Lactiplantibacillus plantarum CRL 1964 and CRL 1973, and Leuconostoc mesenteroides subsp. mesenteroides CRL 2131] to obtain quinoa sourdoughs (QS) for further manufacturing of quinoa sourdough-based biscuits (QB). Microbial grow and acidification were evaluated in QS while antioxidant activity (AOA), total phenolic compounds (TPC) and total flavonoid compounds (TFC) were determined in QS and QB. QS inoculated with LAB consortia respect to monocultures showed higher growth and acidification, AOA (7.9?42.6%), TPC (19.9?35.0%) and TFC (6.1?31.6%). QB prepared with QS inoculated by LAB consortia showed higher AOA (5.0-81.1%), TPC (22.5?57.5%) and TFC (14.0-79.9%) than biscuits inoculated by monocultures sourdoughs. These results were attributed to a synergic effect from LAB consortia. Principal component analysis showed the highest scores of the evaluated characteristics for biscuits made with consortia sourdough of two (CRL1964?+?CRL2131) and three (CRL1964?+?CRL1973?+?CRL2131) strains.

Quinoa sourdough-based biscuits with high antioxidant activity fermented with autochthonous lactic acid bacteria.

AIMS: To evaluate the capacity of autochthonous lactic acid bacteria (LAB) (43) from Andean grains to increase the antioxidant activity (AOA) and total phenolic compounds (TPCs) in quinoa sourdough to select best performing strains to be used as starter cultures in the elaboration of biscuits. METHODS AND RESULTS: Microbial growth (CFU per g) and pH were evaluated during quinoa dough fermentation. Counts were increased in a range of 0.61-2.97 log CFU per g and pH values between 3.95 and 4.54 were determined after 24 h at 30°C of fermentation. Methanolic (ME) and aqueous (AE) extracts were obtained at the end of fermentation, and free radical scavenging capacity was performed by the DPPH and ABTS methods. ME was selected for further analysis using other methods and TPC quantification. Principal component analysis showed the highest scores of growth, acidification capacity, AOA and TPC for the strains Lc. mesenteroides subsp. mesenteroides CRL 2131 and L. plantarum CRL 1964 and CRL 1973. AOA and TPC in biscuits made with sourdough from these LAB were higher than the acidified and uninoculated controls. CONCLUSIONS: Autochthonous LAB strains (3) increased the AOA of quinoa-based biscuits. SIGNIFICANCE AND IMPACT OF THE STUDY: Quinoa sourdough obtained with selected LAB is suitable as an ingredient for bakery foods with improved antioxidant status.

Genetic variation for tolerance to the downy mildew pathogen Peronospora variabilis in genetic resources of quinoa (Chenopodium quinoa).

BACKGROUND: Quinoa (Chenopodium quinoa Willd.) is an ancient grain crop that is tolerant to abiotic stress and has favorable nutritional properties. Downy mildew is the main disease of quinoa and is caused by infections of the biotrophic oomycete Peronospora variabilis Gaüm. Since the disease causes major yield losses, identifying sources of downy mildew tolerance in genetic resources and understanding its genetic basis are important goals in quinoa breeding. RESULTS: We infected 132 South American genotypes, three Danish cultivars and the weedy relative C. album with a single isolate of P. variabilis under greenhouse conditions and observed a large variation in disease traits like severity of infection, which ranged from 5 to 83%. Linear mixed models revealed a significant effect of genotypes on disease traits with high heritabilities (0.72 to 0.81). Factors like altitude at site of origin or seed saponin content did not correlate with mildew tolerance, but stomatal width was weakly correlated with severity of infection. Despite the strong genotypic effects on mildew tolerance, genome-wide association mapping with 88 genotypes failed to identify significant marker-trait associations indicating a polygenic architecture of mildew tolerance. CONCLUSIONS: The strong genetic effects on mildew tolerance allow to identify genetic resources, which are valuable sources of resistance in future quinoa breeding.

Bioprospection of native psychrotolerant plant-growth-promoting rhizobacteria from Peruvian Andean Plateau soils associated with Chenopodium quinoa.

The Peruvian Andean Plateau, one of the main production areas of native varieties of Chenopodium quinoa, is exposed to abrupt decreases in environmental temperature, affecting crop production. Plant-growth-promoting rhizobacteria that tolerate low temperatures could be used as organic biofertilizers in this region. We aimed to bioprospect the native psychrotolerant bacteria of the quinoa rhizosphere in this region that show plant-growth-promoting traits. Fifty-one strains belonging to the quinoa rhizosphere were characterised; 73% of the total could grow at low temperatures (4, 6, and 15 °C), whose genetic diversity based on DNA amplification of interspersed repetitive elements (BOX) showed 12 different profiles. According to the 16S rRNA sequence, bacterial species belonging to the classes Beta- and Gammaproteobacteria were identified. Only three (6%) isolates identified as nonpathogenic bacteria exhibited plant-growth-promoting activities, like IAA production, phosphate solubilization, growth in a nitrogen-free medium, and ACC deaminase production at 6 and 15 °C. ILQ215 (Pseudomonas silesiensis) and JUQ307 (Pseudomonas plecoglossicida) strains showed significantly positive plant growth effects in aerial length (about 50%), radicular length (112% and 79%, respectively), and aerial and radicular mass (above 170% and 210%, respectively) of quinoa plants compared with the control without bacteria. These results indicate the potential of both psychrotolerant strains to be used as potential organic biofertilizers for quinoa in this region.

Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate.

BACKGROUND: Pseudocereals are nutrient-rich grains with high mineral content but also phytate content. Phytate is a mineral absorption inhibitor. The study's aim was to evaluate phytate degradation during spontaneous fermentation and during Lactobacillus plantarum 299v® fermentation of quinoa, canihua, and amaranth grains and flours. It also aimed to evaluate the accessibility of iron, zinc, and calcium and to estimate their bioavailability before and after the fermentation of flours with starter culture. Lactic acid, pH, phytate, and mineral content were analyzed during fermentation. RESULTS: Higher phytate degradation was found during the fermentation of flours (64-93%) than during that of grains (12-51%). Results suggest that phytate degradation was mainly due to endogenous phytase activity in different pseudocereals rather than the phytase produced by added microorganisms. The addition of Lactobacillus plantarum 299v® resulted in a higher level of lactic acid (76.8-82.4 g kg-1 DM) during fermentation, and a relatively quicker reduction in pH to 4 than in spontaneous fermentation. Mineral accessibility was increased (1.7-4.6-fold) and phytate : mineral molar ratios were reduced (1.5-4.2-fold) in agreement with phytate degradation (1.8-4.2-fold) in fermented flours. The reduced molar ratios were still above the threshold value for the improved estimated mineral bioavailability of mainly iron. CONCLUSION: Fermentation proved to be effective for degrading phytate in pseudocereal flours, but less so in grains. Fermentation with Lactobacillus plantarum 299v® improved mineral accessibility and estimated bioavailability in flours. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs.

AIMS: To analyse lactic acid bacteria (LAB) diversity and technological-functional and safety properties of strains present during spontaneous fermented quinoa sourdoughs. METHODS AND RESULTS: Fermentation was performed by daily backslopping at 30°C for 10 days. Autochthonous LAB microbiota was monitored by a biphasic approach combining random amplified polymorphic DNA (RAPD)-PCR and rRNA gene sequencing with PCR-denaturing gradient gel electrophoresis (DGGE) analysis. Identification and intraspecies differentiation allowed to group isolates within nine LAB species belonging to four genera. A succession of LAB species occurred during 10-days backslopping; Lactobacillus plantarum and Lactobacillus brevis were detected as dominant species in the consortium. The characterization of 15 representative LAB strains was performed based on the acidifying capacity, starch and protein hydrolysis, γ-aminobutyric acid and exopolysaccharides production, antimicrobial activity and antibiotic resistance. CONCLUSION: Strains characterization led to the selection of Lact. plantarum CRL1905 and Leuconostoc mesenteroides CRL1907 as candidates to be assayed as functional starter culture for the gluten-free (GF) quinoa fermented products. SIGNIFICANCE AND IMPACT OF THE STUDY: Results on native LAB microbiota present during quinoa sourdough fermentation will allow the selection of strains with appropriate technological properties to be used as a novel functional starter culture for GF-fermented products.

Unravelling the impact of environmental factors in shaping plant microbiomes.

This article emphasizes the significant role of environmental factors in shaping the plant microbiome, highlighting how bacterial and fungal communities influence plant responses to water stress, and how environmental factors shape fungal communities in crops. Furthermore, recent studies describe how different genotypes and levels of water stress affect the composition of bacterial communities associated with quinoa plants, as well as the relationship between environmental factors and the structure of fungal communities in apple fruit. These findings underscore the importance of understanding plant microbiome dynamics in developing effective crop protection strategies and improving agricultural sustainability with the objective of advance towards a microbiome-based strategy which allows us to improve crop tolerance to abiotic stresses.

Fungal root symbionts and their relationship with fine root proportion in native plants from the Bolivian Andean highlands above 3,700 m elevation.

Here, we examined the colonization by fungal root symbionts in the cultivated Andean grain Chenopodium quinoa and in 12 species that dominate plant communities in the Bolivian Altiplano above 3,700 m elevation and explore for the possible relationships between fungal colonization and fine root proportion. The 12 most abundant species in the study area were consistently colonized by AMF and DSE. In contrast, the annual Andean grain C. quinoa showed negligible or absence of mycorrhizal fungi colonizing roots. On the other hand, C. quinoa, Junelia seriphioides and Chersodoma jodopappa were infected to a varying degree by the root pathogen Olpidium sp. We observed no relationship between AMF and DSE colonization and proportion of fine roots in the root system, but instead, the ratio between DSE and AMF colonization (ratio DSE/AMF) negatively related with proportion of fine roots. Our findings support the hypothesis regarding the importance of DSE at high altitudes and suggest a functional relationship between the rate of DSE/AMF and proportion of fine roots. The colonization by the root pathogen Olpidium sp. in C. quinoa deserves further study since this Andean grain is increasingly important for the local economy in these marginal areas.

A unique glycine-rich motif at the N-terminal region of Bamboo mosaic virus coat protein is required for symptom expression.

The coat proteins (CP) of many plant viruses are multifunctional proteins. We used N-terminal sequencing and mass spectrometry/mass spectrometry analysis to identify a truncated form of the Bamboo mosaic virus (BaMV) CP missing the N-terminal 35 amino acids (N35). The N35 region is unique in the potexviruses by its containing a glycine-rich motif (GRM) not present in databases but highly conserved among BaMV isolates. Results from site-directed mutagenesis and deletion mutational analysis showed that loss of this region converted necrotic local lesions to chlorotic local lesions on Chenopodium quinoa leaves. Furthermore, this region is required for successful development of mosaic symptoms on Nicotiana benthamiana leaves but is dispensable for BaMV replication and cell-to-cell and long-distance movement as well as virion assembly. This unique GRM-containing region of BaMV CP may be a symptom determinant in specific hosts.

Morphological and molecular characterization of the causal agent of downy mildew on Quinoa (Chenopodium quinoa).

Downy mildew is an economically important and widespread disease in quinoa (Chenopodium quinoa) growing areas. Although in many studies Peronospora farinosa is most commonly regarded as the causal agent of the disease, identification and classification of the pathogen remain still uncertain due to its taxonomic confusion. Thirty-six Peronospora isolates from quinoa with different geographic origins including Argentina, Bolivia, Denmark, Ecuador, and Peru were morphologically and molecularly compared with Peronospora species from other Chenopodium species. The morphology of three herbarium specimens was similar to that of P. variabilis, which originated from C. album, characterized by flexuous to curved ultimate branchlets and pedicellated conidia. Phylogenetic analysis based on ITS rDNA sequences also placed the quinoa pathogen within the same clade as P. variabilis. Within the ITS rDNA sequences of the quinoa pathogens, two base substitutions were found, which separated the majority of the Danish isolates from isolates from South America, but no sequence difference was found among the isolates from different cultivars of quinoa. The present results indicate that the pathogen responsible for the quinoa downy mildew is identical to Peronospora variabilis and that it should not be lumped with P. farinosa as claimed previously by most studies.

Universally Primed-PCR indicates geographical variation of Peronospora farinosa ex. Chenopodium quinoa.

In the Andean region of South America downy mildew, caused by Peronospora farinosa, is the most important disease of quinoa (Chenopodium quinoa). Peronospora farinosa, a highly polyphyletic species, occurs on quinoa and wild relatives on all continents. However, very little is known about the geographic diversity of the pathogen. As the interest in quinoa as a novel crop is increasing worldwide, geographical differences in the population structure of the downy mildew pathogen must be taken into consideration in order to design appropriate control strategies under a variety of circumstances. As a step towards understanding the geographic diversity of P. farinosa from quinoa, 40 downy mildew isolates from the Andean highlands and Denmark were characterized using universally primed PCR (UP-PCR). Eight UP-PCR primers were tested. A combined analysis of markers separated the Danish and Andean isolates in two distinct clusters. This study raises new questions about the origin and spread of P. farinosa on quinoa, its geographic diversity and host specificity.

Enhancement of γ-aminobutyric acid (GABA) production by Lactobacillus brevis CRL 2013 based on carbohydrate fermentation.

Gamma aminobutyric acid (GABA) is a non-protein amino acid that is widely distributed in nature and its physiological importance goes beyond its role as an inhibitory neurotransmitter of the central nervous system in mammals. Since microbial fermentation is one of the most promising methods to obtain GABA, the production of this metabolite by several strains of lactic acid bacteria isolated from quinoa and amaranth sourdoughs was investigated. Lactobacillus brevis CRL 2013 produced the highest GABA levels, reaching 265 mM when optimal culture conditions were set up. The fermentative profile showed that CRL 2013 was able to catabolize carbohydrates through the phosphoketolase pathway yielding variable amounts of lactic acid, acetate and ethanol, which depended on the type of carbon source available and the presence of external electron acceptors such as fructose. Enhanced growth parameters and low GABA synthesis were associated to pentose fermentation. This impairment on GABA production machinery was partially overpassed by the addition of ethanol to the culture media. These results support the potential use of L. brevis CRL 2013 as a starter culture for the manufacture of GABA-enriched functional foods and provide further insights to the understanding of the GAD system regulation in lactic acid bacteria.

Safeguarding of quinoa beverage production by fermentation with Lactobacillus plantarum DSM 9843.

Plant-based beverages are increasing in popularity and quinoa is an attractive option. A hygienic implication linked to the production of beverages from raw material originating from plants is the high microbial contamination. The safety of the product can be guaranteed by lactic acid fermentation, and by using a probiotic strain as starter culture for the fermentation, the final product will benefit from a high number of live probiotics. In this study, a commercial probiotic strain was used for fermentation of a quinoa-based beverage. White quinoa grains were boiled, mixed with water and pasteurized before the beverage was fermented by Lactobacillus plantarum DSM 9843 at 30 °C for 2 days and then stored at 4 °C for 28 days. pH and production of D- and L-lactic acid were monitored, and viable counts were performed for total aerobes, Lactobacillus and Enterobacteriaceae. Colonies from countable plates were randomly picked and in total 335 isolates were identified by 16S rRNA gene sequencing. After heat treatment isolates of Enterobacter, Salmonella, Escherichia, Pantoea, Enterococcus, Klebsiella, and Leclercia were found in the heat-treated but unfermented quinoa beverage. After fermentation pH has decreased below 4, Enterobacteriaceae count was below detection limit and the Lactobacillus count was high 10.6 log CFU/ml (10.3-10.8) (p = 0.002 compared to inoculated counts). During storage pH and the concentration of lactic acid remained stable but after 28 days the lactobacilli count had decreased to 6.9 (6.6-7.2) (p = 0.065 compared to inoculated counts). The majority of isolates picked from Rogosa and Tryptic Soy Agar was identified as Lactobacillus plantarum but 19% and 6% were identified as Enterococcus mudtii and Pediococcus pentosaceous, respectively. The fermentation process applied improved the safety and stability of the product and fortified it with a high content of live probiotics. A safety problem is the spontaneous growth of enterococci (Enterococcus mudtii) during fermentation, enterococci originating from the native quinoa. A solution to this problem can be to increase the rate of the lactic acid fermentation, e.g. by using a higher inoculum of a more active starter culture, and/or to use a starter culture more antagonistic toward enterococci.

In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus spp.

This study is an in-vitro investigation of the health-promoting properties of fermented whole-grain lupin, quinoa and wheat, using 72 h solid-state fermentation by Lactobacillus reuteri K777 and Lb. plantarum K779. Antiproliferative activity against Caco-2 and MCF-7 cancer cell lines (tumour cell lines of intestinal and mammary origin, respectively) was investigated, as well as α-amylase and α-glucosidase inhibition, antihypertensive, antioxidant and proteolytic activities. ABTS antioxidant activities of fermented lupin (FL, 55% w/v), quinoa (FQ, 55% w/v) and wheat (FW, 55% w/v) ranged from ∼12.0% to 55.0%, ∼17.6% to 73.0%, and ∼29.0% to 26.0%, respectively. Lupin, quinoa and wheat fermented by L. plantarum had pronounced antihypertensive activities (∼85%). The α-glucosidase inhibition in FL was higher than that of FQ and FW. The magnitude of the antiproliferative activities of FL was markedly greater (p < 0.05) than of FQ and FW by approximately three-fold and two-folds against Caco-2 and MCF-7 cell lines, respectively.

Effect of processing for saponin removal on fungal contamination of quinoa seeds (Chenopodium quinoa Willd.).

Incidence of fungal contamination of quinoa seeds from three locations (Salar de Uyuni, Bolivia; Salta and Tucumán provinces, Argentina) was analyzed in samples with and without treatment to remove saponins (wet method). In processed samples, the percentage of infection was reduced. Distribution of the different fungal genera was not homogeneous in the three locations (p<0.05), although Penicillium and Aspergillus were the most prevalent contaminants, regardless the geographic origin of the samples. Other genera, such as Eurotium, Fusarium, Phoma, Ulocladium, Mucor and Rhizopus were less frequently isolated. Absidia, Alternaria, Cladosporium, Dreschlera, Epicoccum and Monascus were sporadically encountered. Significant differences (p<0.05) in the distribution of fungal genera in samples with and without saponins from each location were observed. In all cases, processing caused a decrease of Aspergillus incidence, while increased the proportion of Penicillium, Eurotium, Mucor and Rhizopus indicating that these genera were part of the internal mycota. A. flavus and A. niger were the dominating species of genus Aspergillus. A similar pattern of prevalent Penicillium species was observed in samples with and without saponins, since P. aurantiogriseum, P.chrysogenum, P. citrinum and P. crustosum were always present in high number, although their relative density was variable according to the geographic origin of samples. Mycotoxin-producing ability of most representative species was also determined. Toxigenic strains of A. flavus (aflatoxins and cyclopiazonic acid), A. parasiticus (aflatoxins), P. citrinum (citrinin) and P. griseofulvum (cyclopiazonic acid) were found. None of the A. niger isolates was ochratoxin A producer. The above mentioned mycotoxins were not detected in the samples analyzed.

Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1.

The aim of this study was to develop a novel beverage fermented with Weissella cibaria MG1 based on aqueous extracts of wholemeal quinoa flour. The protein digestibility of quinoa based-milk was improved by applying complex proteolytic enzymes able to increase protein solubility by 54.58%. The growth and fermentation characteristics of Weissella cibaria MG1, including EPS production at the end of fermentation, were investigated. Fermented wholemeal quinoa milk using MG1 showed high viable cell counts (>109cfu/ml), a pH of 5.16, and significantly higher water holding capacity (WHC, 100%), viscosity (0.57mPas) and exopolysaccharide (EPS) amount (40mg/l) than the chemical acidified control. High EPS (dextran) concentration in quinoa milk caused earlier aggregation because more EPS occupy more space, and the chenopodin were forced to interact with each other. Microstructure observation indicated that the network structures of EPS-protein improve the texture of fermented quinoa milk. Overall, Weissella cibaria MG1 showed satisfactory technology properties and great potential for further possible application in the development of high viscosity fermented quinoa milk.

Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria.

Lactic acid bacteria strains, previously isolated from the same matrix, were used to ferment quinoa flour aiming at exploiting the antioxidant potential. As in vitro determined on DPPH and ABTS radicals, the scavenging activity of water/salt-soluble extracts (WSE) from fermented doughs was significantly (P<0.05) higher than that of non-inoculated doughs. The highest inhibition of linoleic acid autoxidation was found for the quinoa dough fermented with Lactobacillus plantarum T0A10. The corresponding WSE was subjected to Reverse Phase Fast Protein Liquid Chromatography, and 32 fractions were collected and subjected to in vitro assays. The most active fraction was resistant to further hydrolysis by digestive enzymes. Five peptides, having sizes from 5 to 9 amino acid residues, were identified by nano-Liquid Chromatography-Electrospray Ionisation-Mass Spectra/Mass Spectra. The sequences shared compositional features which are typical of antioxidant peptides. As shown by determining cell viability and radical scavenging activity (MTT and DCFH-DA assays, respectively), the purified fraction showed antioxidant activity on human keratinocytes NCTC 2544 artificially subjected to oxidative stress. This study demonstrated the capacity of autochthonous lactic acid bacteria to release peptides with antioxidant activity through proteolysis of native quinoa proteins. Fermentation of the quinoa flour with a selected starter might be considered suitable for novel applications as functional food ingredient, dietary supplement or pharmaceutical preparations.

Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread.

The use of sourdough fermented with specific strains of antifungal lactic acid bacteria can reduce chemical preservatives in bakery products. The main objective of this study was to investigate the production of antifungal carboxylic acids after sourdough fermentation of quinoa and rice flour using the antifungal strains Lactobacillus reuteri R29 and Lactobacillus brevis R2Δ as bioprotective cultures and the non-antifungal L. brevis L1105 as a negative control strain. The impact of the fermentation substrate was evaluated in terms of metabolic activity, acidification pattern and quantity of antifungal carboxylic acids. These in situ produced compounds (n=20) were extracted from the sourdough using a QuEChERS method and detected by a new UHPLC-MS/MS chromatography. Furthermore, the sourdough was applied in situ using durability tests against environmental moulds to investigate the biopreservative potential to prolong the shelf life of bread. Organic acid production and TTA values were lowest in rice sourdough. The sourdough fermentation of the different flour substrates generated a complex and significantly different profile of carboxylic acids. Extracted quinoa sourdough detected the greatest number of carboxylic acids (n=11) at a much higher concentration than what was detected from rice sourdough (n=9). Comparing the lactic acid bacteria strains, L. reuteri R29 fermented sourdoughs contained generally higher concentrations of acetic and lactic acid but also the carboxylic acids. Among them, 3-phenyllactic acid and 2-hydroxyisocaproic acid were present at a significant concentration. This was correlated with the superior protein content of quinoa flour and its high protease activity. With the addition of L. reuteri R29 inoculated sourdough, the shelf life was extended by 2 days for quinoa (+100%) and rice bread (+67%) when compared to the non-acidified controls. The L. brevis R2Δ fermented sourdough bread reached a shelf life of 4 days for quinoa (+100%) and rice (+33%). However, the shelf life was similar to the chemically acidified control indicating that the preservation effect of the carboxylic acids seems to have a minor contribution effect on the antifungal activity in gluten-free breads.

In vivo antioxidant activity of methanol extract from quinoa fermented with Rhizopus oligosporus.

Previously, this author reported that the fermentation of quinoa with Rhizopus oligosporeus increased antioxidant activity, and the antioxidant activity of the 80% methanol extract of the fermented quinoa (Q-tempeh) was higher than the other extracts with n-hexane and water in vitro. In this paper, to clarify a beneficial effect of the fermentation of quinoa with R. oligosporus, the antioxidant activity of 80% methanol extract of Q-tempeh was investigated in rats ex vivo and in vivo. In the ex vivo experiment, the 80% methanol extract from Q-tempeh increased both activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) in the liver, and accelerated the production of 12-hydroxyeicosatetraenoic acid (12-HETE) in the lung. In rats fed vitamin E-free diets with 80% methanol extract of Q-tempeh, the alpha-tocopherol concentration, thiobarbituric acid-reactive substance (TBARS) value, and activities of GSH-Px and SOD in serum showed a similar concentration to those of the control rats fed a vitamin E-supplemented diet. However, the hepatic GSH-Px and SOD activities were higher than those in the control rats. On the other hand, in rats fed a vitamin E-free diet with the 80% methanol extract of quinoa, the serum alpha-tocopherol level was lower, and both TBARS values of serum and liver were higher than those in the control rats. From these results, the 80% methanol extract of Q-tempeh was inferred to be an active superoxide scavenger and peroxide reducer in vivo.