Physiological and Biochemical Evaluation of the Effectiveness of a New Food Ingredient, a Source of Phytoecdysteroids and Flavonoids from Quinoa Grain

Abstract

Abstract- One of the promising food sources of biologically active substances is quinoa grain, which is valued for its high content of protein, sulfur-containing amino acids, lysine, fiber, and minerals. In addition, quinoa grain can be a valuable food source of polyphenolic compounds and phytoecdysteroids. The method for production of a concentrate of flavonoids and 20-hydroxyecdysone from quinoa grains sorbed on coagulated egg protein has been developed. The in vivo evaluation of efficacy of the developed food ingredient was conducted using male Wistar rats under immobilization stress and after exhausting physical exertion. The consumption of the food ingredient prevented an increase in the level of the main stress markers, catecholamines, in animals subjected to immobilization stress. The opposite effect was observed in animals that received the food ingredient after exhausting physical exertion: their levels of catecholamines were significantly higher than in the rest comparison groups. Using the Elevated Plus Maze and Open Field tests, it was shown that the consumption of the developed concentrate neutralized the negative effect of immobilization stress and treadmill exercise on anxiety in Wistar rats. The results obtained require additional study under conditions of preventive introduction of the food ingredient into the diet of intact animals, as well as a toxicological safety assessment. Key words: quinoa, 20-hydroxyecdysone, flavonoids, stress, immobilization, exhaustive physical exercise, catecholamines, corticosterone This work was supported by the Russian Scientific Foundation, grant no. 19-16-00107.