El impacto en la toma de decisiones de mujeres y hombres que estudian una Ingenierí­a en la Universidad Politécnica de Guanajuato.

This research refers to a study carried out at the Polytechnic University of Guanajua-to (UPG) in 2016, where it is possible to answer questions specifically focused on the impact of decision-making by men and women. to participate in the engineering programs that the institution offers, and what motivates women to follow these types of programs previously limited metaphorically to men. Obtaining results is achieved through a validated measurement instrument applied to a representative sample of students currently studying one of the six engineering courses at the UPG, if women freely decide to participate in these programs and in general decide about their life and to know the tendency in the male opinion about the impression they have regarding the subject. The results presented establish a positive trend in both men and women. They participate in engineering, and they accept that women are part of these programs and decide freely.La presente investigación se refiere a un estudio realizado en la Universidad Politécnica de Guanajuato (UPG) en el año 2016, donde se logra responder a cuestionamientos especí­ficamente enfocados al impacto de la toma de decisiones de hombres y mujeres en participar en los programas de ingenierí­a que la institución ofrece, y qué motiva a las mujeres a seguir estos tipos de programas anteriormente limitados metafóricamente a hombres. La obtención de resultados se logra mediante un instrumento de medición validado y aplicado a una muestra representativa de los alumnos que actualmente cursan una de las seis ingenierí­as en la UPG, si las mujeres deciden libremente participar en estos programas y en general decidir sobre su vida y saber la tendencia en la opinión masculina acerca de la impresión que tienen respecto al tema. Los resultados presentados establecen tendencia positiva tanto en hombres como en mujeres. Ellas en participar de las ingenierí­as, y ellos en aceptar que las mujeres formen parte de estos programas y decidan libremente

Exposure to Sodium Fluoride Produces Signs of Apoptosis in Rat Leukocytes

Fluoride is naturally present in the earth’s crust and can be found in rocks, coal, and clay; thus, it can be found in small quantities in water, air, plants, and animals. Therefore, humans are exposed to fluoride through food, drinking water, and in the air they breathe. Flouride is essential to maintain bone strength and to protect against dental decay, but if it is absorbed too frequently, it can cause tooth decay, osteoporosis, and damage to kidneys, bones, nerves, and muscles. Therefore, the present work was aimed at determining the effect of intake of sodium fluoride (NaF) as an apoptosis inducer in leukocytes of rats treated for eight weeks with 1 or 50 parts per million (ppm) NaF. Expression of p53, bcl-2, and caspade-3 were used as apoptotic and general metabolism indicators of leukocyte-like indicators of the (INT) oxidation system. Male rats were exposed to NaF (1 and 500 ppm) for eight weeks, and then sacrificed weekly to obtain blood samples. Expression of p53, bcl-2, and caspase-3 were determined in leukocytes by Western blot, and general metabolism of leukocytes was analyzed with a commercial kit. We found changes in the expression of the proteins described, especially when the animals received 50 ppm of NaF. These results indicate that NaF intoxication can be an apoptosis inducer in rat leukocytes treated with the compound for eight weeks

Betalain, Acid Ascorbic, Phenolic Contents and Antioxidant Properties of Purple, Red, Yellow and White Cactus Pears

Commercialization of cactus pears based on their antioxidant properties can generate competitive advantages, and these can turn into business opportunities and the development of new products and a high-value ingredient for the food industry. This work evaluated the antioxidant activities (1,1-diphenyl-2-picrylhydrazyl radical-scavenging, protection against oxidation of a β-carotene-linoleic acid emulsion, and iron (II) chelation), the content of total phenolic compounds, ascorbic acid, betacyanin, betaxanthin and the stability of betacyanin pigments in presence of Cu (II)-dependent hydroxyl radicals (OH•), in 18 cultivars of purple, red, yellow and white cactus pear from six Mexican states. Our results indicated that the antiradical activities from yellow and white cactus pear cultivars were not significantly different (p < 0.05) and were lower than the average antiradical activities in red and purple cultivars. The red cactus pear from the state of Zacatecas showed the highest antioxidant activity. The free radical scavenging activity for red cactus pears was significantly correlated (p < 0.05) to the concentration of total phenolic compounds (R2 = 0.90) and ascorbic acid (R2 = 0.86). All 18 cultivars of cactus pears studied showed significant chelating activity of ferrous ions. The red and purple cactus pears showed a great stability when exposed to OH•

Lead, Cadmium and Cobalt (Pb, Cd, and Co) Leaching of Glass-Clay Containers by pH Effect of Food

Recent studies have shown that handcrafted glass-clay containers are a health risk because they can be contaminated by heavy metals, which can be transferred to food, thus reaching the human body to potentially cause illness. Therefore, in the present work, we evaluate the leaching of lead, cadmium, and cobalt from glass-clay containers into two types of food: tomato sauce (salsa), and chickpea puree. The containers were obtained from four regions in the Mexican state of Hidalgo. Repetitive extractions from the containers were carried out to quantify the leaching of the heavy metals into the salsa, the chickpea puree, and acetic acid using the technique proposed by the USFDA. The results show that greater use of the containers leads to more leaching of heavy metals into both types of food and into the acetic acid, with the greatest metal extraction recorded for the Ixmiquilpan vessels. These results indicate that the metals present in the glass-clay containers leach into the food and that increased reuse increases the risk to the people who use them in food preparation

Partial Characterization of Lectins Purified from the Surco and Vara (Furrow and Rod) Varieties of Black Phaseolus vulgaris

As they manifest specifically and reversibly, lectins are proteins or glycoproteins with the characteristic of agglutinating erythrocytes. Given that grain legume lectins can represent 10% of protein content and can have various biological functions, they are extensively studied. The objective of this work was to purify and partially characterize the lectins of Phaseolus vulgaris black, var surco and vara (LBBS and LBBV). Both lectin types were purified by affinity chromatography on stroma matrix, which agglutinated human erythrocytes type A, B, and O, as well as rabbit, hamster, pig, and chicken erythrocytes. Native-PAGE was employed for molecular mass determination, yielding 109.36 and 112.68 kDa for BBS and BBV, respectively. Further analyses revealed that these lectins are tetrameric glycoproteins that require Ca+2, Mn+2 and Mg+2 ions for exhibiting their hemagglutinating function, which can be inhibited by fetuin. Moreover, optimal pH was established for both lectins (10.5 for LBBS and 7&minus;9 for LBBV), while their activity was temperature-dependent and ceased above 70 &deg;C. Finally, the observed differences in the biochemical characteristics and bioactive functions were ascribed to the different physiological characteristics of each seed, as well as the protein itself

Partial Purification and Characterization of the Lectins of Two Varieties of <i>Phaseolus coccineus</i> (Ayocote Bean)

In this study, a partial purification and characterization of the lectins from two varieties of Phaseolus coccineus (black and purple ayocote bean) was carried out. A partial purification of the lectins was performed by affinity chromatography on fetuin-agarose. The lectins’ characterization showed that the hemagglutination activity was only inhibited by the fetuin and that the saccharides (mono-, di- and tri-saccharides) do not influence their hemagglutination capacity. A difference in the relative molecular weight between the two Phaseolus varieties was observed, 28.5 kDa for the black variety and 30.6 kDa for the purple variety. In the lectins of both Phaseolus varieties, ions were detected in their structure and influenced their hemagglutination activity, principally to the ion Ca+2; on the other hand, only the lectins of the purple variety of the Phaseolus, had a detectable ion, Cu+2. The lectins showed thermostability in the temperature range of 25 and 70 °C, on the other hand, in the pH range between 3 and 10, the lectins showed hemagglutination activity. According to the obtained results, the structural differences between the lectins obtained from both Phaseolus varieties influence their hemagglutination activity