Procedimientos para la obtención de compuestos fenólicos de quelites mexicanos

Currently there are different methods for obtaining phenolic compounds (PC) in quelites, which implies variability in the results obtained in different investigations. Given the importance of rescuing the consumption of quelites in Mexico, it is important to analyze the relevant aspects of obtaining PC from these plants, from harvesting to processing. The extraction and analysis methods affect the evaluation of the PC effect. Therefore, a literature review of sample collection, drying process, grinding, storage, selection of solvents and reported extraction methods was carried out. The results indicated that heterogeneity in procedures must be considered to generate an adequate comparison.Actualmente existen diferentes métodos para la obtención de los compuestos fenólicos (CF) en quelites, lo que implica variabilidad en los resultados obtenidos en diferentes investigaciones. Dada la importancia del rescate del consumo de quelites en México, es importante analizar los aspectos relevantes de la obtención de los CF de estas plantas que van desde la recolección hasta su procesamiento. Los métodos de extracción y análisis inciden en la evaluación del efecto de CF. Por lo anterior, se realizó una revisión de literatura de la obtención de muestra, proceso de secado, molienda, almacenamiento, selección de disolventes y métodos de extracción reportados. Los resultados indicaron que se debe considerar la heterogeneidad en los procedimientos para generar una comparación adecuada

Análisis nutrimental de un recetario mexicano de cocina de 1943

Objective: This paper presents a set of ideas about the history of food change in Mexico at the end of the 19th century, analyzed from a multidisciplinary approach. Methodology: It was analyzed in the historical, economic and technological context of Mexico, a recipe book of homemade Mexican cuisine from 1943, through a nutritional analysis, with a food, gastronomic and historical approach. Results: The analysis showed that the recommendations for consumption of protein, fat, saturated fatty acids and sodium in the diet are exceeded. In addition, according to the cookbook, adequate consumption of zinc, vitamin C and B12 would be available. Limitations: The nutritional analysis from the analyzed cookbook is specific to a medium-high socioeconomic stratum capable of acquiring it. It does not represent the usual diet of all Mexicans of that time. Conclusions: According to these results, it is possible to understand the complexity of the food transition in Mexico over the past century with effects on the epidemiology of chronic noncommunicable diseases.Objetivo: el presente trabajo da a conocer un conjunto de ideas sobre la historia del cambio alimentario en México a finales del siglo XIX analizadas desde un enfoque multidisciplinario. Metodología: se analizó en el contexto histórico, económico, tecnológico y de salud de México, un recetario de cocina casera mexicana del año 1943, mediante un análisis nutricio, con un enfoque alimentario, gastronómico e histórico. Resultados: dentro del análisis del recetario se mostró que se sobrepasan las recomendaciones de consumo de proteínas, grasas, ácidos grasos saturados y sodio de la dieta. Además, de acuerdo con el recetario, se tienen adecuados consumos de zinc, vitamina C y B12. Limitaciones: el análisis nutricio a partir del recetario analizado es específico de un grupo socioeconómico medio-alto capaz de adquirirlo. No representa la dieta habitual de los mexicanos de aquella época. Conclusiones: de acuerdo con estos resultados es posible comprender la complejidad que entraña la transición alimentaria ocurrida en México a lo largo del siglo pasado con efectos en la epidemiología de las enfermedades crónicas no transmisibles

Quantum Dot Labelling of Tepary Bean (Phaseolus acutifolius) Lectins by Microfluidics

Lectins are bioactive proteins with the ability to recognize cell membrane carbohydrates in a specific way. Diverse plant lectins have shown diagnostic and therapeutic potential against cancer, and their cytotoxicity against transformed cells is mediated through the induction of apoptosis. Previous works have determined the cytotoxic activity of a Tepary bean (Phaseolus acutifolius) lectin fraction (TBLF) and its anti-tumorigenic effect on colon cancer. In this work, lectins from the TBLF were additionally purified by ionic-exchange chromatography. Two peaks with agglutination activity were obtained: one of them was named TBL-IE2 and showed a single protein band in two-dimensional electrophoresis; this one was thus selected for coupling to quantum dot (QD) nanoparticles by microfluidics (TBL-IE2-QD). The microfluidic method led to low sample usage, and resulted in homogeneous complexes, whose visualization was achieved using multiphoton and transmission electron microscopy. The average particle size (380 nm) and the average zeta potential (−18.51 mV) were determined. The cytotoxicity of the TBL-IE2 and TBL-IE2-QD was assayed on HT-29 colon cancer cells, showing no differences between them (p ≤ 0.05), where the LC50 values were 1.0 × 10−3 and 1.7 × 10−3 mg/mL, respectively. The microfluidic technique allowed control of the coupling between the QD and the protein, substantially improving the labelling process, providing a rapid and efficient method that enabled the traceability of lectins. Future studies will focus on the potential use of the QD-labelled lectin to recognize tumor tissues