Probiótico elaborado en base a las semillas de Lupinus mutabilis sweet (chocho o tarwi)

Introducción: El Tarwi es una especie leguminosa cultivada ancestralmente en los andes. Es rico en proteina y grasas y como probiotico podria ser usado como complemento en los productos lacteos de la dieta en el Perú. Objetivo: establecer pruebas preliminares para la formulación y elaboración de un yogurt en base a harina de tarwi que tenga aceptabilidad por el consumidor. Material y método: Estudio de desarrollo experimental con Lupinus mutabilis Sweet para el desarrollo de una formulacion nutricia de yogurt con componente parcial de Tarwi, con evaluación nutricional, sensorial y microbiológica. Resultados: se realizaron 2 mezclas de diferentes concentraciones (YSPT1; 70 % leche en polvo + 30 % de leche de tarwi), (YSPT2; 80 % de leche en polvo + 20 % leche de tarwi). El contenido de sólidos totales presente en la mezcla se encontró entre 12 a 14 %. El contenido en proteínas fue de 3,86 y 3,93%, grasa 2,88 y 3%, carbohidratos 14,04 y 14,13% con un aporte energético de 97,57 y 99,33 kcal en YSPT1 y YSPT2 respectivamente. Se establecieron pruebas de acidez expresado como porcentaje de ácido láctico, evaluados por 8 horas a temperatura de 42 a 44 ºC, los resultados indican que YSPT1 y YSPT2 presentan 0.39 y 0.41 % de acidez respectivamente. Los atributos sensoriales como aroma, sabor y aceptabilidad no presentaron diferencia estadística según análisis de varianza (ANOVA), con un nivel de significancía de p<0.05. Sin embargo los promedios generales reportan una mayor preferencia por los panelistas para la proporción (YSPT2; 80 % de leche en polvo + 20 % leche de tarwi). Según la escala hedónica utilizada muestran un nivel de agrado moderado. Conclusiones: Estos resultados ofrecen una buena posibilidad de utilización de esta leguminosa a través de la elaboración de productos que son similares en el mercado

Estrategias de la Organización Mundial de la Salud en Medicina Tradicional y Reconocimiento de Sistemas de Medicina Tradicional

Carta al Editor (sin resumen

In vitro antioxidant and in vivo hypoglycemic activity of biophenols and polyunsaturated fatty acids from Vitis vinifera L. muscat and quebranta seeds from the Valley of Ica-Peru

Currently, there is a greater interest in using natural products in various chronic diseases such as type 2 diabetes. However, these investigations have not considered the components of grape seeds. In this context, the current study explored the in vitro antioxidant and in vivo hypoglycemic activity of biophenols and total polyunsaturated fatty acids (PUFA) from Vitis vinifera L. muscat and quebranta seeds from the Ica Valley, Peru. The total polyphenol content (TPC) of muscat (1.57±0.015 mg GAE/g) and quebranta (1.43±0.015 mg GAE/g) seeds was estimated by the Folin-Ciocalteu method. In vitro antioxidant activity was determined by DPPH• free radical assay for muscat and quebranta (IC50: 38.60±0.624 µg/mL and 42.83±0.306 µg/mL, respectively) and by FRAP 0.79±0.030 μg TEAC/g for muscat and 0.61±0.038 μg TEAC/g for quebranta. After inducing experimental hyperglycemia with alloxane in Rattus norvegicus strain Holtzman, treatment was carried out for 7 days and glucose levels were measured at 1, 2 and 4 hours. At a dose of 500 mg/kg, orally, of biophenols/PUFA from muscat and quebranta seeds, a hypoglycemic effect was observed; whose results were verified with the Shapiro-Wilk test (p-value > α = 0.05), Tukey’s multiple comparisons test (p-value 0.0001 α = 0.05 for 2 and 4 hours on day 7, indicates a small probability of difference; in ANOVA results the mean difference is significant (p-value 0.0001 < α 0.05). The Pearson analysis found a strong correlation [0.50 ≤ (0.9530–0.9827) < 1.0] between glibenclamide/biophenols-PUFA glucose levels. Current data show an in vitro antioxidant effect and hypoglycemic activity of the seeds of grapes of the muscat and quebranta varieties. Graphical abstrac

In vitro antioxidant and in vivo hypoglycemic activity of biophenols and polyunsaturated fatty acids from Vitis vinifera L. muscat and quebranta seeds from the Valley of Ica-Peru

Currently, there is a greater interest in using natural products in various chronic diseases such as type 2 diabetes. However, these investigations have not considered the components of grape seeds. In this context, the current study explored the in vitro antioxidant and in vivo hypoglycemic activity of biophenols and total polyunsaturated fatty acids (PUFA) from Vitis vinifera L. muscat and quebranta seeds from the Ica Valley, Peru. The total polyphenol content (TPC) of muscat (1.57±0.015 mg GAE/g) and quebranta (1.43±0.015 mg GAE/g) seeds was estimated by the Folin-Ciocalteu method. In vitro antioxidant activity was determined by DPPH• free radical assay for muscat and quebranta (IC50: 38.60±0.624 µg/mL and 42.83±0.306 µg/mL, respectively) and by FRAP 0.79±0.030 μg TEAC/g for muscat and 0.61±0.038 μg TEAC/g for quebranta. After inducing experimental hyperglycemia with alloxane in Rattus norvegicus strain Holtzman, treatment was carried out for 7 days and glucose levels were measured at 1, 2 and 4 hours. At a dose of 500 mg/kg, orally, of biophenols/PUFA from muscat and quebranta seeds, a hypoglycemic effect was observed; whose results were verified with the Shapiro-Wilk test (p-value > α = 0.05), Tukey’s multiple comparisons test (p-value 0.0001 α = 0.05 for 2 and 4 hours on day 7, indicates a small probability of difference; in ANOVA results the mean difference is significant (p-value 0.0001 < α 0.05). The Pearson analysis found a strong correlation [0.50 ≤ (0.9530–0.9827) < 1.0] between glibenclamide/biophenols-PUFA glucose levels. Current data show an in vitro antioxidant effect and hypoglycemic activity of the seeds of grapes of the muscat and quebranta varieties. Graphical abstrac