Modifications in lipids and storage proteins composition during germination of chia seeds (Salvia hispanica L.) Article Swipe
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· 2025
· Open Access
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· DOI: https://doi.org/10.1016/j.foodchem.2025.144682
· OA: W4410610692
Salvia hispanica L. (chia) is a plant of the Lamiaceae family native to Central America, is mainly grown in southwestern France, with a preference for the ORURO® variety. Chia seeds contain over 30 % oil and 19 % protein. They are rich in omega-3 (ω3) and omega-6 (ω6) fatty acids, with a favorable ω3/ ω6 ratio, making them a valuable source of nutrients. Chia seeds store nutrients in lipid droplets and protein bodies. During germination, these nutrients are mobilized to support seedling growth. This study explores how germination can enhance the quality of chia seed reserves for food applications. Thus, we examined the biochemical and metabolic changes during germination leading to the breakdown and mobilization of seed reserves. Using proteomics and lipidomics, we monitored changes in storage proteins and lipids during chia seed germination. Our findings revealed significant molecular remodeling, suggesting that germination may enhances chia's nutritional value for human consumption.
