The genetic architecture of the human cerebral cortex

The cerebral cortex underlies our complex cognitive capabilities, yet little is known about the specific genetic loci that influence human cortical structure. To identify genetic variants that affect cortical structure, we conducted a genome-wide association meta-analysis of brain magnetic resonance imaging data from 51,665 individuals. We analyzed the surface area and average thickness of the whole cortex and 34 regions with known functional specializations. We identified 199 significant loci and found significant enrichment for loci influencing total surface area within regulatory elements that are active during prenatal cortical development, supporting the radial unit hypothesis. Loci that affect regional surface area cluster near genes in Wnt signaling pathways, which influence progenitor expansion and areal identity. Variation in cortical structure is genetically correlated with cognitive function, Parkinson's disease, insomnia, depression, neuroticism, and attention deficit hyperactivity disorder

Mass Spectrometry-Based Metabolomics of Agave Sap (Agave salmiana) after Its Inoculation with Microorganisms Isolated from Agave Sap Concentrate Selected to Enhance Anticancer Activity

Saponins have been correlated with the reduction of cancer cell growth and the apoptotic effect of agave sap concentrate. Empirical observations of this artisanal Mexican food have shown that fermentation occurs after agave sap is concentrated, but little is known about the microorganisms that survive after cooking, or their effects on saponins and other metabolites. The aim of this study was to evaluate the changes in metabolites found in agave (A. salmiana) sap after its fermentation with microorganisms isolated from agave sap concentrate, and demonstrate its potential use to enhance anticancer activity. Microorganisms were isolated by dilution plating and identified by 16S rRNA analysis. Isolates were used to ferment agave sap, and their corresponding butanolic extracts were compared with those that enhanced the cytotoxic activity on colon (Caco-2) and liver (Hep-G2) cancer cells. Metabolite changes were investigated by mass spectrometry-based metabolomics. Among 69 isolated microorganisms, the actinomycetes Arthrobacter globiformis and Gordonia sp. were used to analyze the metabolites, along with bioactivity changes. From the 939 ions that were mainly responsible for variation among fermented samples at 48 h, 96 h, and 192 h, four were correlated to anticancer activity. It was shown that magueyoside B, a kammogenin glycoside, was found at higher intensities in the samples fermented with Gordonia sp. that reduced Hep-G2 viability better than controls. These findings showed that microorganisms from agave sap concentrate change agave sap metabolites such as saponins. Butanolic extracts obtained after agave sap fermentation with Arthrobacter globiformis or Gordonia sp. increased the cancer cell growth inhibitory effect on colon or liver cancer cells, respectively

Intestinal Permeability and Cellular Antioxidant Activity of Phenolic Compounds from Mango (Mangifera indica cv. Ataulfo) Peels

Mango (Mangifera indica cv. Ataulfo) peel contains bound phenolics that may be released by alkaline or acid hydrolysis and may be converted into less complex molecules. Free phenolics from mango cv. Ataulfo peel were obtained using a methanolic extraction, and their cellular antioxidant activity (CAA) and permeability were compared to those obtained for bound phenolics released by alkaline or acid hydrolysis. Gallic acid was found as a simple phenolic acid after alkaline hydrolysis along with mangiferin isomers and quercetin as aglycone and glycosides. Only gallic acid, ethyl gallate, mangiferin, and quercetin were identified in the acid fraction. The acid and alkaline fractions showed the highest CAA (60.5% and 51.5%) when tested at 125 µg/mL. The value of the apparent permeability coefficient (Papp) across the Caco-2/HT-29 monolayer of gallic acid from the alkaline fraction was higher (2.61 × 10−6 cm/s) than in the other fractions and similar to that obtained when tested pure (2.48 × 10−6 cm/s). In conclusion, mango peels contain bound phenolic compounds that, after their release, have permeability similar to pure compounds and exert an important CAA. This finding can be applied in the development of nutraceuticals using this important by-product from the mango processing industry

Influence of Excipients and Spray Drying on the Physical and Chemical Properties of Nutraceutical Capsules Containing Phytochemicals from Black Bean Extract

Black beans (Phaseolus vulgaris L.) are a rich source of flavonoids and saponins with proven health benefits. Spray dried black bean extract powders were used in different formulations for the production of nutraceutical capsules with reduced batch-to-batch weight variability. Factorial designs were used to find an adequate maltodextrin-extract ratio for the spray-drying process to produce black bean extract powders. Several flowability properties were used to determine composite flow index of produced powders. Powder containing 6% maltodextrin had the highest yield (78.6%) and the best recovery of flavonoids and saponins (>56% and >73%, respectively). The new complexes formed by the interaction of black bean powder with maltodextrin, microcrystalline cellulose 50 and starch exhibited not only bigger particles, but also a rougher structure than using only maltodextrin and starch as excipients. A drying process prior to capsule production improved powder flowability, increasing capsule weight and reducing variability. The formulation containing 25.0% of maltodextrin, 24.1% of microcrystalline cellulose 50, 50% of starch and 0.9% of magnesium stearate produced capsules with less than 2.5% weight variability. The spray drying technique is a feasible technique to produce good flow extract powders containing valuable phytochemicals and low cost excipients to reduce the end-product variability

Selenium in Germinated Chickpea (<i>Cicer arietinum</i> L.) Increases the Stability of Its Oil Fraction

Selenium is an essential mineral in human nutrition. In order to assess its effect on the stability of chickpea oil, seeds were germinated and tested with different amounts of sodium selenite (0.0, 0.5, 1.0 and 2.0 mg/100g seeds) for four days. Oil was extracted from sprouted chickpea and its physical properties, fatty acid profile (FAME), oxidative stability index (OSI), lipase and lipoxygenase (LOX) activities, cellular antioxidant activity (CAA), and phenolics and carotenoids were assessed and compared to chickpea seed oil. The amount of chickpea oil and its acid value (AV) increased during germination. The OSI increased by 28%, 46% and 14% for 0.5, 1.0 and 2.0 mg/100g compared with non-selenium treated sprouts. Phenolics increased up to 36% and carotenoids reduced by half in germinated sprouts with and without selenium compared to seeds. Carotenoids increased by 16% in sprouts treated with 1.0 mg/100 g selenium compared to their counterparts without selenium. FAME was not affected by treatments but samples with the highest selenium concentration increased lipase activity by 19% and decreased lipoxygenase activity by 55% compared with untreated sprouts. The CAA of oils increased by 43% to 66% in all germinated treatments compared with seeds. Results suggest that Se-enriched chickpea sprouts could represent an excellent source of oil with a high OSI and CAA, associated with a reduction in LOX activity and an increase in phenolics, respectively

Delivery of Flavonoids and Saponins from Black Bean (Phaseolus vulgaris) Seed Coats Incorporated into Whole Wheat Bread

Cereal-based products can be used as vehicles for the delivery of relevant bioactive compounds since they are staple foods for most cultures throughout the world. The health promoting benefits of flavonoids and saponins contained in black bean seed coats have been previously described. In the present work, the effect of adding flavonoids and saponins from black bean seed coat to the typical yeast-leavened whole wheat bread formulation in terms of bread features, organoleptic properties and phytochemical profile was studied. The retention of bioactive compounds was determined and the inhibitory effects of in vitro enzyme digested samples on two colon cancer cell lines (Caco-2 and HT29) was evaluated. The addition of bioactive compounds did not significantly affect baking properties or texture parameters. Among organoleptic properties of enriched breads, only crumb color was affected by the addition of bioactive compounds. However, the use of whole wheat flour partially masked the effect on color. More than 90% of added flavonoids and saponins and 80% of anthocyanins were retained in bread after baking. However, saponins were reduced more than 50% after the in vitro enzyme digestion. The black bean seed coat phytochemicals recovered after in vitro enzyme digestion of enriched breads significantly reduced by 20% the viability of colon cancer cells without affecting standard fibroblast cells (p &lt; 0.05)

Enzyme-assisted in situ supercritical fluid extraction of isorhamnetin conjugates from Opuntia ficus-indica (L.) Mill

Trabajo presentado al 17th European Meeting on Supercritical Fluids (EMSF) y al 7th European Meeting on High Pressure Technology, celebrados en Ciudad Real (España) del 8 al 11 de abril de 2019.Peer reviewe

Supercritical CO2 enzyme hydrolysis as a pretreatment for the release of isorhamnetin conjugates from Opuntia ficus-indica (L.) Mill

Isorhamnetin conjugates from Opuntia ficus-indica (L.) Mill (nopal) were obtained using enzymatic hydrolysis pretreatment under supercritical carbon dioxide (SC-CO2) conditions. Factorial designs and discriminate analysis were used to evaluate the influence of pressure, temperature, pH, time and aqueous ethanol solution on the total extraction yield and the isorhamnetin recovery using the enzymes Rapidase Maxi Fruit (RMF) and Viscozyme. Isorhamnetin triglycosides [isorhamnetin-3-O-glucosyl-rhamnosyl-rhamnoside (IG1) and isorhamnetin-3-O-glucosyl-rhamnosyl-pentoside (IG2)] and a diglycoside [isorhamnetin-3-O-glucosyl-rhmanoside (IG5)] were found in the extracts. The isorhamnetin profile pattern was dependent on the enzyme and process conditions used. The extract containing higher amounts of IG5 was the most potent inhibitor of nitric oxide reducing its production by 71.6 ± 4.8%. Selective extraction of IG5 was achieved using RMF enzyme and optimal conditions determined by a response surface methodology. The use of enzyme under SC-CO2 conditions affected the release of isorhamnetin conjugate profiles which induced remarkable differences in the anti-inflammatory activity.Authors acknowledge the financial support from the Consejo Nacional de Ciencia y Tecnología (CONACYT-CB Research Project 1168708 and FONDO CONACYT EP2-I0010 Research Project I00-2015-01 grant number 263575), the Research Chair Funds of Nutrigenomics from Fundación FEMSA, NutriOmics from Tecnológico de Monterrey and Institute of Food Sciences Research (CIAL, CSIC-UAM). Also, they acknowledge the donation of Opuntia ficus-indica flour by Alimentos Funcionales S. de R.L.M.I. and the donation of enzyme by Oenobrands.Peer reviewe

Bioactive potential of a traditional hispanic plant: fermented and non-fermented agave products

Agave is an autochthonous plant of Mexico, used for culinary preparations and medicinal purposes. Agave is traditionally consumed as fermented and non-fermented food. The Agave sap (“aguamiel”) and the leaves cuticle (“mixiote”) are the two main non-fermented products used in the regional cuisine. Aguamiel is a very sweet viscous liquid, obtained by scrapping the center of the agave stem that rapidly undergoes fermentation by the endogenous microbiota to produce “pulque”. Pulque is a popular fermented beverage in Mexico and is considered a valuable source of nutrients, prebiotics, and probiotics. Lactic acid bacteria (LAB) are the predominant microorganisms in pulque; mainly, Lactobacillus and Leuconostoc exert several health benefits, including anti-inflammatory, antiobesity, and bifidogenic activity. Naturally and as a result of the microbial activity, pulque contains bioactive polysaccharides such as dextrans and fructans with interesting techno-functional characteristics as food ingredients. Given the beneficial effect of consuming aguamiel and pulque, there is a growing market for these food products alone or as functional ingredients.We acknowledge the support of the I+link project LINKB20023, a collaboration between CSIC and Tecnologico de Monterrey. Author Jimena Álvarez-Chávez was supported by Consejo Nacional de Ciencia y Tecnologia (CONACyT)–Mexico, scholarship number 786912.Peer reviewe