Prevalencia de giardiosis en niños de 1 a 5 años en 10 jardines infantiles de la localidad de Engativá en el primer semestre del año 2017

a giardiosis es la protozoasis más prevalente en niños menores de 5 años. Puede presentarse como un cuadro clínico de gastroenteritis y en algunos casos puede provocar síndrome de mala absorción, pero también puede cursar asintomática, generando una alteración en el crecimiento y desarrollo de los niños, especialmente en los que presentan factores de riesgo ambientales y sociodemográficos. Se realizó un estudio de tipo observacional, descriptivo, transversal, en el que se determinó la prevalencia de giardiosis y una población de 200 niños entre 1 y 5 años que asisten a jardines infantiles de la localidad de Engativá, durante el primer semestre del años 2017, a los cuales se les aplicó también una encuesta para determinar los factores de riesgo a los que pueden están expuestos. Se encontró que el 2% de la población estudiada presentó Giardia lamblia, prevalencia menor a la esperada en comparación con otros estudios, probablemente, debido a que al aplicar el instrumento se evidenció que más del 50% no presentaban factores de riesgo asociados a esta parasitosis. Los niños que presentaron G. lamblia fueron direccionados a un servicio médico con su respectivo reporte de coprológico para recibir tratamiento oportuno.PregradoMédico(a) Cirujan

Biochemical and functional characterization of milk from alpina and tog-genburg goat breeds

Objective: This work aimed to evaluate the biochemical and functional properties of milk from two goat breeds (Alpina and Toggenburg) which could give goat's milk a higher added value and market, making it an attractive option for milk producers. Design/methodology/approach: Several biochemical analyses were performed to both breed milks: Total Fat (Gerber); Total Protein (Lowry); Lactose (reducing sugars); Fatty acid composition (Mass-mass coupled gas chromatography) and antihypertensive activity (angiotensin-converting enzyme inhibition). To determine possible applications, functional characteristics of yogurt and cheese were also evaluated. Statistical analyses were performed using NCSS software. Results: Fat content of Alpina breed was higher than Toggenburg’s (4.76% vs. 2.96%, α=0.00013), as was lactose (8.26% vs. 5.37%, α=0.003), while Toggenburg presented higher protein content (5.53% vs. 4.77%, α=0.00016). Potential biologically active fatty acids were found in both milks in similar concentrations. Toggenburg milk sowed higher antihypertensive activity than Alpina (100% vs 77.27%), which was maintained and in some cases increased, when fermented to obtain different derivatives such as cheese and yogurt. Limitations on study/implications: Further study is still needed to determine the entire biofunctionality of goat’s milk and provide milk producers with options to increase market and added value of their products. Findings/conclusions: Both, Alpina and Toggenburg goat’s milk showed a high Biofunctional potential due to their fat and protein fractions; The fact that biofunctionality can be transferred to derivatives such as yogurt or cheese may increase producers' interest in producing and commercializing it, since the products can be marketed as “functional foods”.Objective: This work aimed to evaluate the biochemical and functional properties of milk from two goat breeds (Alpina and Toggenburg) which could give goat's milk a higher added value and market, making it an attractive option for milk producers. Design/methodology/approach: Several biochemical analyses were performed to both breed milks: Total Fat (Gerber); Total Protein (Lowry); Lactose (reducing sugars); Fatty acid composition (Mass-mass coupled gas chromatography) and antihypertensive activity (angiotensin-converting enzyme inhibition). To determine possible applications, functional characteristics of yogurt and cheese were also evaluated. Statistical analyses were performed using NCSS software. Results: Fat content of Alpina breed was higher than Toggenburg’s (4.76% vs. 2.96%, α=0.00013), as was lactose (8.26% vs. 5.37%, α=0.003), while Toggenburg presented higher protein content (5.53% vs. 4.77%, α=0.00016). Potential biologically active fatty acids were found in both milks in similar concentrations. Toggenburg milk sowed higher antihypertensive activity than Alpina (100% vs 77.27%), which was maintained and, in some cases, increased, when fermented to obtain different derivatives such as cheese and yogurt. Limitations on study/implications: Further study is still needed to determine the entire biofunctionality of goat’s milk and provide milk producers with options to increase market and added value of their products. Findings/conclusions: Both, Alpina and Toggenburg goat’s milk showed a high Biofunctional potential due to their fat and protein fractions; The fact that biofunctionality can be transferred to derivatives such as yogurt or cheese may increase producers' interest in producing and commercializing it, since the products can be marketed as “functional foods”

Estudio de la actividad biológica de hidrolizados proteicos de Vicia faba L.

Objective: Evaluate the antioxidant and quelating activity of Vicia faba protein hydrolysates. Design/methodology/approach: Bean seeds of the San Pedro Tlaltizapan variety, purchased from the Institute of Agricultural, Aquaculture and Forestry Research of the State of Mexico (ICAMEX) were used. A protein substrate was prepared for enzymatic hydrolysis by alkaline extraction of the protein, followed by isoelectric precipitation from the defatted flour, the concentrate obtained was named CP. Subsequently, enzymatic hydrolysis of the PC was carried out with a sequential pepsin-pancreatin system and the degree of hydrolysis was determined. Finally, the antioxidant and chelating activity of protein hydrolysates was determined. Results: The defatted bean flour presented 18.6g of protein / 100g sample. While the concentrate obtained with this flour presented 62.7g of protein / 100g of sample. The protein increase in the concentrate was 3.4 times showing a significant difference (p?0.05) with the defatted bean flour. The total hydrolysis time was 90 min (45 min for each enzyme in the case of the sequential system). The highest GH obtained with the sequential system was 16% at 45 min. On the other hand, the chelation percentage of these hydrolysates was less than 25%. Limitations on study/implications: The protein concentrate of Vicia faba was not free of phenolic compounds, so this would be a limitation in the degree of hydrolysis and consequently in the chelating and antioxidant activity. Findings/conclusions: The protein hydrolysates of Vicia faba obtained through the sequential pepsin-pancreatin system present good antioxidant activity by the various methods studied, showing that when pancreatin is added to the system, these activities improve, since hydrolysates are active, they could be used as functional ingredients in food products.Objetivo: Evaluar la actividad antioxidante y quelante de los hidrolizados proteicos de Vicia faba. Diseño/metodología/aproximación: Se utilizaron semillas de haba de la variedad San Pedro Tlaltizapan, adquiridas en el Instituto de Investigación Agropecuaria, Acuícola y Forestal del Estado de México (ICAMEX). Se preparó un sustrato proteínico para la hidrólisis enzimática por extracción alcalina de la proteína, seguida de precipitación isoeléctrica a partir de la harina desengrasada, el concentrado obtenido se denominó CP. Posteriormente se llevó a cabo la hidrólisis enzimática del CP con un sistema secuencial pepsina-pancreatina y se determinó el grado de hidrólisis. Finalmente se determinó la actividad antioxidante y quelante de los hidrolizados proteicos. Resultados: La harina de haba desengrasada presentó 18.6g de proteína/100g muestra. Mientras que el concentrado obtenido con esta harina presentó 62.7g de proteína/100g de muestra. El aumento de proteína en el concentrado fue 3.4 veces mostrando diferencia significativa (p?0.05) con la harina de haba desengrasada. El tiempo total de hidrólisis fue de 90 min (45 min para cada enzima en el caso del sistema secuencial). El mayor GH que se obtuvo con el sistema secuencial fue de 16% a los 45 min. Por otra parte, el porcentaje de quelación de estos hidrolizados fue menor al 25%. Limitaciones del estudio/implicaciones: El concentrado proteico de Vicia faba, no estaba libre de compuestos fenólicos, por lo que esto sería una limitante en el grado de hidrólisis y consecuentemente en la actividad quelante y antioxidante. Hallazgos/conclusiones: Los hidrolizados proteicos de Vicia faba obtenidos a través del sistema secuencial pepsina-pancreatina presentaron actividad antioxidante por los diversos métodos estudiados, mostrando que, al adicionar pancreatina al sistema, estas actividades mejoran, por lo tanto, los hidrolizados podrían ser utilizados como ingredientes funcionales en productos alimenticios

Dynamics of agricultural practices in corn (Zea mays L.) cultivation in the municipality of Jilotepec, Estado de Mexico.

Objective: Determine which agricultural practices are currently used by corn (Zea mays L.) growers in the municipality of Jilotepec, Estado de México. Design/methodology/approach: An individual survey composed of both open and close-ended questions was applied to 93 corn producers from the municipality of Jilotepec, Estado de México, in order to obtain information about the planting practices they carry out. From there, 10 producers were selected for on-site monitoring their plots.  Results: Maize growers in Jilotepec, Estado de México, are conscious of the genetic and cultural richness of native maize. However, the agricultural practices they use for their production are centered on the conventional agricultural model using chemical compounds obtained by chemical synthesis and a part is focused on monoculture production. Study limitations/implications: The applied survey consisted of 13 questions, and the main limitation was the fact that it was not an extensive questionnaire because it is hard for people to devote a lot of time to this kind of polls; it is known that few questions generate more accurate information, while detailed polls have high levels of inaccuracy. Findings/Conclusions: The results of this study showed that most of the producers are dedicated to growing native corn with a single crop per year and do not use any agroecological practices for their production or only very limited ones; they are also convinced that it is important to preserve native corn as it is a wealth for the Mexican people

Innovation and development of a new snack based on blue corn and grasshopper.

Objective: Develop a similar snack to marzipan, with higher nutritional quality by adding protein to provide a healthy consumption alternative. Design/methodology/approach: A snack made from blue corn flour, grasshopper, agave honey and cocoa was elaborated. The proportions of the aforementioned ingredients were modified in four different formulations. Acceptance tests were conducted with 140 individuals to determine the formulation with the highest degree of approval and laboratory tests were carried out to determine its nutritional quality. Results: In this research it was possible to develop an innovative nutritional product such as marzipan containing protein, which had a 72% acceptance rate by the participants in the sensorial test. Furthermore, it was managed to use a carbohydrate source from blue corn, which is low on the glycemic index. On the other hand, an attractive packaging design was proposed to capture the consumer's attention, so not only a nutritious snack was developed, but also a marketing package was proposed for its commercialization. Limitations on study/implications: During the development of this product, no preservatives were used, therefore the shelf life for this product is shorter if no preservatives are added. Findings/conclusions: A considered functional snack was successfully developed which also has great potential for becoming a distinguished quality product since it is made with local ingredients from the region or country.  The product was well accepted; besides it was suggested a packaging for its preservation and distribution.bjective: Develop a similar snack to marzipan, with higher nutritional quality by adding protein to provide a healthy consumption alternative. Design/methodology/approach: A snack made from blue corn flour, grasshopper, agave honey and cocoa was elaborated. The proportions of the aforementioned ingredients were modified in four different formulations. Acceptance tests were conducted with 140 individuals to determine the formulation with the highest degree of approval and laboratory tests were carried out to determine its nutritional quality. Results: In this research it was possible to develop an innovative nutritional product such as marzipan containing protein, which had a 72% acceptance rate by the participants in the sensorial test. Furthermore, it was managed to use a carbohydrate source from blue corn, which is low on the glycemic index. On the other hand, an attractive packaging design was proposed to capture the consumer's attention, so not only a nutritious snack was developed, but also a marketing package was proposed for its commercialization. Limitations on study/implications: During the development of this product, no preservatives were used, therefore the shelf life for this product is shorter if no preservatives are added. Findings/conclusions: A considered functional snack was successfully developed which also has great potential for becoming a distinguished quality product since it is made with local ingredients from the region or country.  The product was well accepted; besides it was suggested a packaging for its preservation and distribution

Encapsulation of bioactive compounds of food interest: applications, current advances, challenges, and opportunities.

Objective: The encapsulation of bioactive compounds of food interest provide protection against ambiental factors and degradation reactions. Therefore, the encapsulation of these compounds, was studied and analyzed considering the applications, current advances, challenges, and opportunities on the topic. Design/methodology/approach: Wall materials, bioactive compounds of food interest, encapsulation methods, applications, current advances, challenges, and opportunities in encapsulation of bioactive compounds were explored, described, and discussed considering the principal literature on the topic, and scientific databases were used for the bibliographic research. Results: Encapsulation process is a novel technology that allows the increasing the stability of aromas, flavors, pigments, and microorganisms, beside of improve the sensory, physical chemical and functional properties, quality, and the extend the shelf-life. Limitations on study/implications: Foods contain bioactive compounds that are susceptible to oxidation and degradation, which can reduce their quality and shelf life. To preserve these compounds, is important to develop other encapsulation systems considering alternative wall materials from different sources that can be applied under different process conditions from laboratory, pilot to industrial scale.  Findings/conclusions: Encapsulation process provide protection to bioactive compounds enhancing the sensory, physical chemical and functional properties, quality, and extend the shelf-life considering the integral and sustainable use of agricultural products

Calidad de la carne en corderos suplementados con tres concentraciones de zinc en una dieta energética

Objective: To evaluate the effect of three doses of Zn supplemented in the diet on the quality and concentration of Zn in meat. Design / methodology / approach: 3 doses of Zn were supplemented: a) 21 mg Zn / Kg of dry matter (DM) from diet only, b) Zn80 (diet + ZnSO4) and c) Zn400 (diet + ZnSO4). Twelve Katahdin lambs randomly distributed in three groups, weighing 29.72 ± 2.16 Kg and age 9 ± 1 months. The consumed DM was restricted for all lambs to 718.62 ± 10.84 g. Findings / Conclusion: The luminosity of the psoas major muscle was Zn21 = 36.50, Zn80 = 38.14 and Zn400 = 35.35 (quadratic effect, P <0.01). The redness of the psoas major muscle was between 18.81 to 19.72 and the intensity of the yellow color was from 3.63 to 3.82. The pH of the gracilis and psoas major muscles were 6.21 and 6.91 and there were no differences in pH, lightness and hardness. The water retention capacity of the gracilis muscle was Zn21 = 63.68%, Zn80 = 65.32% and Zn400 = 83.80% (linear effect, P <0.05). The 80 mg / kg dose of Zn improved the Zn content in meat.Objetivo: Evaluar el efecto de tres dosis de Zn suplementado en la dieta sobre la calidad y concentración de Zn en la carne. Diseño/metodología/aproximación: Se suplementaron 3 dosis de Zn: a) 21 mg Zn/Kg de materia seca (MS) proveniente de la dieta solamente, b) Zn80 (dieta + ZnSO4) y c) Zn400 (dieta + ZnSO4). Doce corderos de raza Katahdin distribuidos aleatoriamente en tres grupos, con peso de 29.72 ± 2.16 Kg y edad de 9 ± 1 meses. La MS consumida fue restringida para todos los corderos a 718.62 ± 10.84 g. Hallazgos/conclusión: La luminosidad del músculo psoas major fue Zn21 = 36.50, Zn80 = 38.14 y Zn400 = 35.35 (efecto cuadrático, P < 0.01). El enrojecimiento del músculo psoas major fue entre 18.81 a 19.72 y la intensidad del color amarillo fue de 3.63 a 3.82. El pH de los músculos gracilis y psoas major fueron de 6.21 y 6.91 y no hubo diferencias en el pH, luminosidad y dureza. La capacidad de retención de agua del músculo gracilis fue Zn21 = 63.68 %, Zn80 = 65.32 % y Zn400 = 83.80 % (efecto lineal, P < 0.05). La dosis de 80 mg/kg de Zn mejoró el contenido de Zn en la carne

Análisis fisicoquímico y proteínico de la pasta de chapulín (Sphenarium purpurascens Charpentier)

Objective: Make grasshopper paste (Gp) and incorporate it into Mole Poblano (MP), evaluating the physicochemical characteristics and protein content of this mixture. Design / methodology / approach: Grasshoppers were collected and Gp was prepared. Later, the Gp was included in the Mole Poblano paste (MP) in the following treatments: T0 = 0Gp and 100% MP, T10 = 10% Gp and 90% MP, T15 = 15% Gp and 85% MP, T20 = 20 % Gp and 80% MP, T25 = 25% Gp and 75% MP and T30 = 30% Gp and 70% MP. The treatments were subjected to physical-chemical analysis and protein content. Findings / conclusion: Treatments T0 and T10 had the highest L *. the variable ?E was clearer for T0 and was different among all the other treatments. The C * saturation index decreased between treatments. Protein content increased with the inclusion of Gp. There were no differences between treatments in pH and water activity. It is concluded that the Gp can be incorporated into the MP to improve its nutritional value and there is no drastic change in the physicochemical variables of the evaluated treatments.Objetivo: Preparar pasta de chapulín (Pch) e incorporarla al mole poblano (MP), evaluando las características fisicoquímicas y el contenido proteínico del preparado. Diseño/metodología/aproximación: Se colectaron chapulines y se preparó Pch. Posteriormente la harina se incluyó en la pasta de MP en los siguientes tratamientos: T0= 0Ch y 100% MP, T10= 10% Pch y 90% MP, T15= 15% Pch y 85% MP, T20= 20% Pch y 80% MP, T25= 25% Pch y 75% MP y T30= 30% Pch y 70% MP. A los tratamientos se le realizó los análisis físicoquímicos y contenido de proteína.  Hallazgos/conclusión: Los tratamientos T0 y T10 tuvieron la mayor L*. la variable ?E fue más claro para T0 y fue diferente entre todos los demás tratamientos. El índice de saturación C* descendió entre los tratamientos. El contenido de proteína incrementó con la inclusión de la Pch. No hubo diferencias entre los tratamientos en el pH y la actividad de agua. Se concluye que la Pch se puede incorporar al MP para mejorar su valor nutricional y no existe un cambio drástico en las variables fisicoquímicas de los tratamientos evaluados

Antioxidant properties of soy-dairy milk blends fermented with probiotics

ABSTRACT Objective: Evaluate the effect of the substitution of cow milk with soy beverage on the antioxidant properties, physicochemical parameters, and sensory quality of the probiotic and conventional fermented beverages. Design/methodology/approach: Different combinations of soy beverage (T1=80%, T2=60%, T3=40%, and T4=20%) with cow milk (20%, 40%, 60%, and 80%, respectively) were fermented with either conventional or probiotic cultures. The antioxidant activity of fermented beverages was evaluated by DPPH method and the samples were also characterized for protein, fat, solids non-fat, density, and acidity. Sensory evaluation was done in order to determine the acceptability of the fermented beverages. Results: Overall, most treatments fermented with the probiotic culture showed higher (P<0.05) antioxidant capacity compared to those fermented with the conventional culture. In contrast, for both starter cultures, it was observed that the T1 treatment displayed the highest (P<0.05) antioxidant activity compared with the other treatments (T2, T3, and T4). Similarly, the treatment T1-probiotic culture was the most preferred, being the aroma and appearance, the sensory properties scored with the highest degree of liking. Study Limitations: Follow-up research is needed to identify the bioactive compounds responsible for antioxidant properties exhibited by fermented soy-dairy milk beverages. Findings/conclusions: Probiotic cultures can be used to generate soy-dairy milk fermented beverages with noticeable antioxidant and sensory properties.Objective: Evaluate the effect of the substitution of cow milk with soy beverage on the antioxidant properties, physicochemical parameters, and sensory quality of the probiotic and conventional fermented beverages.Design/methodology/approach: Different combinations of soy beverage (T1=80%, T2=60%, T3=40%, and T4=20%) with cow milk (20%, 40%, 60%, and 80%, respectively) were fermented with either conventional or probiotic cultures. The antioxidant activity of fermented beverages was evaluated by DPPH method and the samples were also characterized for protein, fat, solids non-fat, density, and acidity. Sensory evaluation was done in order to determine the acceptability of the fermented beverages.Results: Overall, most treatments fermented with the probiotic culture showed higher (P<0.05) antioxidant capacity compared to those fermented with the conventional culture. In contrast, for both starter cultures, it wasobserved that the T1 treatment displayed the highest (P<0.05) antioxidant activity compared with the other treatments (T2, T3, and T4). Similarly, the treatment T1-probiotic culture was the most preferred, being the aroma and appearance, the sensory properties scored with the highest degree of liking. Study Limitations: Follow-up research is needed to identify the bioactive compounds responsible for antioxidant properties exhibited by fermented soy-dairy milk beverages.Findings/conclusions: Probiotic cultures can be used to generate soy- dairy milk fermented beverages with noticeable antioxidant and sensory properties

How is the perception of the certified organic food benefits in a population from Estado de México region

Objective: To study and understand the population's perception in a region of the Estado de Mexico about the role of certified organic food in health and the environment, as well as the economic impact generated by its consumption. Desing/methodology/approach: A survey was conducted among a population sample of 10 municipalities in the Estado de Mexico, which consisted of seven questions related to certified organic food. Results: The population has an idea about what certified organic food is, although they confuse it with other types of food.  Study limitations/ implications: Results were obtained from an e-mail survey because this study was conducted during the current 2020-2021 pandemic. Findings/conclusion: The information obtained suggests that the population has a great perception about the intake of certified organic food, but there is confusion about other types of food. However, the population is willing to consume them because of their potential health and environment benefits