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News 04/09/2025 | 3 days ago

Modifications in lipids and storage proteins composition during germination of chia seeds (Salvia hispanica L.)

Publication from the DYSCOL, PHYGERM and PO-Chem teams in Food Chemistry, octobre 2025
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 the presence of original lipids and significant molecular remodeling, especially of oxidized ones, suggesting that germination may enhances chia's nutritional value for human consumption.


Research developed at the Institute Jean-Pierre Bourgin for Plant Sciences.

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Modifications in lipids and storage proteins composition during germination of chia seeds (Salvia hispanica L.)

Legend: Biochemical changes in the content of chia seeds occur within 24 hours of imbibition and continue throughout germination, affecting the composition of lipids, proteins, peptides, and phenolic compounds. This provides a better understanding of the biology of seed germination and suggests potential ways to improve the nutritional value of foods. hai: number of hours after seed imbibition

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Reference:
Labat V, Louis-Mondésir C, Hentati S, Totozafy JC, Boris Collet, Yann Gohon, Davanture M, Gromova M, Rajjou L, Mameri H, Chardot T. Modifications in lipids and storage proteins composition during germination of chia seeds (Salvia hispanica L.). Food Chemistry 2025
https://doi.org/10.1016/j.foodchem.2025.144682

Contact: Thierry Chardot, contact

IJPB teams:
> "Dynamics and Structure of Lipid Bodies" DYSCOL
> "Germination Physiology" PHYGERM
> "The Plant Observatory - Chemistry/Metabolism" plateform PO-Chem