Marcadores moleculares como herramienta para la selección animal. Perfil de acidos grasos en carne

El perfil de ácidos grasos es de gran importancia en la industria global, y en los recientes años, se ha incrementado la atención del mercado en mejorar los aspecto

Fatty acid composition (MUFA and CLA) related with the G.878TC SCD gene polymor phism in abeerdeen angus steers

The composition of the fatty acids (FA) in meat is of great importance in the human diet. There are polyunsaturated and monounsaturated fatty acids (MUFA and PUFA) whose intake is reported as beneficial for a healthy diet. In addition, beef is of great importance as a functional food because it is an important source of conjugated linoleic acid (CLA), which has a key role in human health.Fil: Inostroza, Karla. Universidad de La Frontera (Chile)Fil: Larama, Giovanni . Universidad de La Frontera (Chile)Fil: Bravo, Silvana. Universidad de La Frontera (Chile)Fil: Sepúlveda, Néstor. Universidad de La Frontera (Chile

SOCIAL AND TEMPORAL PATTERNS ASSOCIATED WITH URBAN SUSTAINABILITY INDICATORS, TEMUCO, CHILE

El presente artículo analiza los resultados de siete indicadores de sostenibilidad urbana aplicados a nivel de barrio en la ciudad de Temuco, Chile. Para el estudio se trabajó con una selección de indicadores extraídos del Plan de Indicadores de Sostenibilidad de Vitoria-Gasteiz, España, para testear su desempeño y utilidad en una ciudad intermedia y en el contexto latinoamericano. Para ello se seleccionó una muestra de seis barrios de Temuco distinguiendo entre nivel socioeconómico y antigüedad como variables independientes. Los resultados comparativos no muestran diferencias significativas en términos del nivel socioeconómico de los barrios, pero sí una tendencia que indica que, a mayor antigüedad, mayores niveles de sostenibilidad.This article analyzes the results of seven urban sustainability indicators applied at the neighborhood level in the city of Temuco, Chile. The study worked with a selection of indicators taken from the Sustainability Indicators Plan of Vitoria-Gasteiz, Spain, to test their performance and usefulness in an intermediate city and in the Latin American context. For this purpose, a sample of six neighborhoods in Temuco was selected, distinguishing between socioeconomic level and age as independent variables. The comparative results show no significant differences in terms of the socioeconomic level of the neighborhoods, but there is a tendency that the older the neighborhood, the higher the levels of sustainability

Interfacial Self-Assembly to Spatially Organize Graphene Oxide Into Hierarchical and Bioactive Structures

Multicomponent self-assembly holds great promise for the generation of complex and functional biomaterials with hierarchical microstructure. Here, we describe the use of supramolecular co-assembly between an elastin-like recombinamer (ELR5) and a peptide amphiphile (PA) to organise graphene oxide (GO) flakes into bioactive structures across multiple scales. The process takes advantage of a reaction – diffusion mechanism to enable the incorporation and spatial organization of GO within multiple ELR5/PA layers. Scanning electron microscopy (SEM), transmission electron microscopy (TEM), and ImageJ software were used to demonstrate the hierarchical organisation of GO flakes within the ELR5/PA layers and the distribution profiles of GO throughout the ELR5/PA membranes. Furthermore,atomic force microscopy (AFM) revealed improved Young’s moduli of the ELR5/PA/GOmembranes compared to the ELR5/PA membranes. Lastly, we investigated biocompatibility of the ELR5/PA/GO membrane via various cell culture methods

Peptide-Protein Coassemblies into Hierarchical and Bioactive Tubular Membranes

Multicomponent self-assembly offers opportunities for the design of complex and functional biomaterials with tunable properties. Here, we demonstrate how minor modifications in the molecular structures of peptide amphiphiles (PAs) and elastin-like recombinamers (ELs) can be used to generate coassembling tubular membranes with distinct structures, properties, and bioactivity. First, by introducing minor modifications in the charge density of PA molecules (PAK2, PAK3, PAK4), different diffusion-reaction processes can be triggered, resulting in distinct membrane microstructures. Second, by combining different types of these PAs prior to their coassembly with ELs, further modifications can be achieved, tuning the structures and properties of the tubular membranes. Finally, by introducing the cell adhesive peptide RGDS in either the PA or EL molecules, it is possible to harness the different diffusion-reaction processes to generate tubular membranes with distinct bioactivities. The study demonstrates the possibility to trigger and achieve minor but crucial differences in coassembling processes and tune material structure and bioactivity. The study demonstrates the possibility to use minor, yet crucial, differences in coassembling processes to tune material structure and bioactivity

Influence of murta (Ugni molinae turcz) powder on the frankfurters quality

Frankfurters are one of the most demanded meat products in the world due to their low cost and good taste. However, they contain up to 30% animal fat, which is negative for the consumer’s health. Moreover, high-fat contents could also decrease frankfurter sensory properties, since it accelerates the rancidity of the products. This fact is highly dependent on the fatty acids composition since the unsaturation promotes oxidative reactions. Currently, strategies have been developed to replace animal fat with vegetable oils or the inclusion of new raw materials. The murta (Ugni molinae Turcz), an endemic plant in Chile, is a specie that contains high levels of flavonoids in its fruits and has a pleasant flavor, as well as a sweet and floral aroma. However, the effect of the addition of these fruits in the formulation of meat products has been scarcely studied. The present study aims to reduce the use of synthetic additives using natural ones (murta powder). Therefore, this research evaluated the influence of the inclusion of murta on the chemical, sensory, and instrumental parameters of traditional frankfurters. Three batches of frankfurters were manufactured: control sausages without additives (T0); samples with chemical antioxidant (T1); and with murta fruit powder (T2). The chemical composition, physicochemical parameters and sensory properties were determined. Frankfurters made with murta (T2) presented middle values in energy, moisture and sodium compared with control. Also, the reformulated sausages (T2) presented the lowest water holding capacity, redness (a*) and yellowness and the highest values of fat and carbohydrates. Regarding fatty acids content, the most important changes were observed in the C18:0 and C14:0 (T2 presented the lowest values) and C18:2n-6 (T2 had the highest values), but minimal differences were observed in the total SFA, MUFA and PUFA content. Cholesterol content from T2 were similar to the control samples, and T1 presented the highest values. Although these differences, both chemical and nutritional quality of all frankfurters manufactured in the present study were very similar among treatments. Finally, according to the sensory analysis, T2 presented better acceptability and sensory characteristics compared with the other treatments (p ≤ 0.05). Therefore, the inclusion of murta in the production of frankfurters could be a strategy to improve the sensory characteristics of this product with minimal changes in chemical and nutritional properties. However, the effect of murta on oxidative stability and frankfurter shelf-life should be studied in depth in future research.Centro de Investigación y Desarrollo en Criotecnología de Alimento

Influence of Murta (Ugni molinae Turcz) Powder on the Frankfurters Quality

Frankfurters are one of the most demanded meat products in the world due to their low cost and good taste. However, they contain up to 30% animal fat, which is negative for the consumer’s health. Moreover, high-fat contents could also decrease frankfurter sensory properties, since it accelerates the rancidity of the products. This fact is highly dependent on the fatty acids composition since the unsaturation promotes oxidative reactions. Currently, strategies have been developed to replace animal fat with vegetable oils or the inclusion of new raw materials. The murta (Ugni molinae Turcz), an endemic plant in Chile, is a specie that contains high levels of flavonoids in its fruits and has a pleasant flavor, as well as a sweet and floral aroma. However, the effect of the addition of these fruits in the formulation of meat products has been scarcely studied. The present study aims to reduce the use of synthetic additives using natural ones (murta powder). Therefore, this research evaluated the influence of the inclusion of murta on the chemical, sensory, and instrumental parameters of traditional frankfurters. Three batches of frankfurters were manufactured: control sausages without additives (T0); samples with chemical antioxidant (T1); and with murta fruit powder (T2). The chemical composition, physicochemical parameters and sensory properties were determined. Frankfurters made with murta (T2) presented middle values in energy, moisture and sodium compared with control. Also, the reformulated sausages (T2) presented the lowest water holding capacity, redness (a*) and yellowness and the highest values of fat and carbohydrates. Regarding fatty acids content, the most important changes were observed in the C18:0 and C14:0 (T2 presented the lowest values) and C18:2n-6 (T2 had the highest values), but minimal differences were observed in the total SFA, MUFA and PUFA content. Cholesterol content from T2 were similar to the control samples, and T1 presented the highest values. Although these differences, both chemical and nutritional quality of all frankfurters manufactured in the present study were very similar among treatments. Finally, according to the sensory analysis, T2 presented better acceptability and sensory characteristics compared with the other treatments (p 0.05). Therefore, the inclusion of murta in the production of frankfurters could be a strategy to improve the sensory characteristics of this product with minimal changes in chemical and nutritional properties. However, the effect of murta on oxidative stability and frankfurter shelf-life should be studied in depth in future research.Centro de Investigación y Desarrollo en Criotecnología de Alimento

Cross-linking of a biopolymer-peptide co-assembling system

Producción CientíficaThe ability to guide molecular self-assembly at the nanoscale into complex macroscopic structures could enable the development of functional synthetic materials that exhibit properties of natural tissues such as hierarchy, adaptability, and self-healing. However, the stability and structural integrity of these kinds of materials remains a challenge for many practical applications. We have recently developed a dynamic biopolymer-peptide co-assembly system with the capacity to grow and undergo morphogenesis into complex shapes. Here we explored the potential of different synthetic (succinimidyl carboxymethyl ester, poly (ethylene glycol) ether tetrasuccinimidyl glutarate and glutaraldehyde) and natural (genipin) cross-linking agents to stabilize membranes made from these biopolymer-peptide co-assemblies. We investigated the cross-linking efficiency, resistance to enzymatic degradation, and mechanical properties of the different cross-linked membranes. We also compared their biocompatibility by assessing the metabolic activity and morphology of adipose-derived stem cells (ADSC) cultured on the different membranes. While all cross-linkers successfully stabilized the system under physiological conditions, membranes cross-linked with genipin exhibited better resistance in physiological environments, improved stability under enzymatic degradation, and a higher degree of in vitro cytocompatibility compared to the other cross-linking agents. The results demonstrated that genipin is an attractive candidate to provide functional structural stability to complex self-assembling structures for potential tissue engineering or in vitro model applications.Ministerio de Economía, Industria y Competitividad (Project MAT2013-42473-R and MAT2015-68901R)Junta de Castilla y León (programa de apoyo a proyectos de investigación – Ref. VA244U13, VA313U14 and VA015U

Variation in Milk Composition and Fatty Acid Profile during the Lactation of Araucana Creole Ewes in a Pasture-Based System

Araucana creole sheep are a local animal genetic resource adapted to environmental conditions in rural production systems in southern Chile. The aim of the present study was to analyze the milk yield and composition of Araucana creole ewe’s milk from ewes maintained in a traditional grazing system of natural pastures. Twenty healthy single-bearing Araucana creole ewes were selected immediately after lambing (body condition score (BCS) of 2.8 ± 0.2, ewe weight (EW) of 62 ± 3.5 kg, and age of 3.8 ± 0.7 years). BCS, EW, and lamb weights were determined. Milk samples were obtained using the oxytocin technique at 10 days postpartum and then twice a month during the lactation stage (90 days). Protein, fat, lactose, total solids (TS), solid non-fat (SNF), urea contents, and fatty acid (FA) composition were analyzed. The Araucana ewe’s milk yield was lower than that of other dairy sheep but was higher than that of meat breeds. The milk fat had a higher content of oleic acid in the early lactation period, which decreased slowly according to the progress of lactation. The increase in oleic acid improved the milk health indexes during this period and thus provided a healthier milk product for human consumption than later in lactation. During lactation, higher conjugated linoleic acid (CLA) levels were obtained only at day 60. Our research suggests that Araucana creole sheep can provide high-quality milk during early lactation, which is rich in oleic acid and represents an alternative for the production of dairy products, improving the profitability of the productive systems of small-holder farmers in Chile

Utilization of Wool Integral Lipids to Determine Milk Fat Content in Suffolk Down Ewes

The identification of higher fat content in ewe milk during lactation can help to improve the nutritional value and quality of the derived dairy products. In this study, we characterized fatty acids from the wool of Suffolk ewes at two time points during lactation and assessed whether they were related to milk fat content through discriminant analysis and, thus, could be potentially used to identify ewes with a high fat content. Eighty single-bearing Suffolk ewes of similar body weight, body score, and age were selected for this study. The overall fat contents of milk and wool were determined, as well as the fatty acids in the wool. The wool fat content was 1.14% on average. The proportions of wool fatty acids were 65.82% saturated, 21.70% monounsaturated, and 12.48% polyunsaturated fatty acids. The wool fatty acid concentrations of C18:1n9c, C18:2n6c, and C22:2 were higher in ewes whose milk had a high fat content at both time points. Moreover, the levels of these fatty acids were positively correlated with milk fat content. Discriminant analyses using C18:1n9c and C18:2n6c were the best candidates for the prediction of high milk fat content, with an accuracy of 87.50%. The wool fatty acids C18:1n9c and C18:2n6c could potentially be used to determine the milk fat content of ewes