Hydrocolloids and dietary fibers from novel plant matrices are increasingly recognized for their dual role as technological and bioactive food components. This study reports advances in the structural and functional characterization of the fiber-rich fraction of partially defatted chia (Salvia hispanica L.) seeds obtained through cold pressing followed by dry fractionation. The physicochemical and nutritional profile of this hydrocolloidal system was analyzed and evaluated for its preventive effects on metabolic dysfunction-associated steatotic liver disease (MASLD).

The fiber-rich fraction exhibited a total dietary fiber content of 50.2 g/100 g, with a predominance of insoluble fiber (≈90 %), and contained 24.7 g/100 g protein, 10.1 g/100 g lipids, and 6.7 g/100 g ash. Despite partial oil removal, the fraction retained a notable α-linolenic acid content (5.7 g/100 g), conferring the rheological and emulsifying behavior characteristic of chia mucilage–fiber systems. In a high-fat diet (HFD) murine model, supplementation with 20 % w/w of the fiber-rich fraction prevented hepatic steatosis, reduced serum ALT and AST activities, improved lipid metabolism, and partially restored the hepatic n-3 PUFA profile. Moreover, this fiber-rich fraction increased fecal short-chain fatty acids (acetate and butyrate), reduced hepatic F8-isoprostanes, and enhanced the GSH/GSSG ratio, indicating attenuation of oxidative stress. Together, these effects demonstrate the biological potential of dry-fractionated chia hydrocolloids to counteract diet-induced metabolic disturbances.

Ongoing work explores the preventive potential of the chia fiber-rich fraction under early-stage metabolic stress conditions. Current experiments aim to elucidate how the matrix architecture—comprising insoluble fiber, residual protein, and lipid fractions—modulates intestinal permeability, insulin sensitivity, and inflammatory tone before overt hepatic damage occurs. These ongoing investigations are expected to clarify the mechanisms by which chia seed hydrocolloids influence host–microbiota interactions and redox balance, guiding the development of functional foods designed to prevent metabolic disorders through both technological and physiological pathways.

Acknowledgments: This research was supported by FONDECYT Regular Grant No. 1201489 from the National Agency for Research and Development (ANID), Chile.