Capacidad antibacteriana de fracciones peptídicas de frijol lima (Phaseolus lunatus L.) obtenidas por hidrólisis enzimática

Aim. The aim was to evaluate the antibacterial capacity from lima bean peptide fractions obtained by enzymatic hydrolysis. Methods. Phaseolus lunatus beans were processed for obtain protein concentrates, which were subjected to enzymatic hydrolysis with pepsin, Flavourzyme and pepsin-pancreatin sequential system. The antibacterial ability against Escherichia coli, Salmonella typhimurium and Staphylococcus aureus was evaluated for protein hydrolysates with a value less than 10% of degree of hydrolysis Results. The lower degrees of hydrolysis obtained were: 8.48, 9.58 and 7.40%, for pepsin, Flavourzyme and pepsin-pancreatin sequential system enzyme, respectively. Peptide fractions showed no observable antibacterial ability as growth inhibition of the strains. Conclusion. Phaseolus lunatus protein hydrolysates showed no antibacterial capacity against the strains studied.Objetivo. Evaluar la capacidad antibacteriana de fracciones peptídicas de frijol lima (Phaseolus lunatus) obtenidas por hidrólisis enzimática. Métodos. Se procesaron granos de Phaseolus lunatus para obtener concentrados proteínicos, los cuales fueron sometidos a hidrólisis enzimática con las enzimas pepsina, FlavourzymeMR y el sistema secuencial pepsina-pancreatina. A los hidrolizados obtenidos se les evaluó el grado de hidrólisis y los que presentaron un valor menor a 10% se les evaluó la capacidad antibacteriana contra Escherichia coli, Salmonella tiphimurium y Staphylococcus aureus. Resultados. Los grados de hidrólisis más bajos que se obtuvieron fueron: 8.48, 9.58 y 7.40% para los sistemas enzimáticos pepsina, FlavourzymeMR y el sistema secuencial pepsina-pancreatina, respectivamente. Las fracciones peptídicas no presentaron una capacidad antibacterial observable en forma de inhibición del crecimiento de las cepas. Conclusión. Los hidrolizados proteínicos de Phaseolus lunatus, no presentaron capacidad antibacterial contra las cepas estudiadas

Aplicación de métodos enzimáticos para la extracción de aceite de chía (Salvia hispánica L)

Aim. The aim was to evaluate the use of different enzymatic treatments on the oil extraction yield from Chia (Salvia hispanica L.) seedsMethods. Enzymatic extraction was performed by treating of whole and degummed chia flours with different conditions of enzyme concentration, pH and temperature. Commercial enzymes were employed: Viscozyme LTM (endo-1,3 (4)-betaglucanase) derived from Aspergillus aculeatus, with 100 FBG g (Beta Glucanase-unit Fungal) and Neutrase0.8LTM, neutral protease with 0.8 AU-NH/g of activity, derived from Bacillus amyloliquefaciens.Results. All treatments of enzymatic oil extraction were different (P <0.05) and the maximum oil yield obtained was 9.35%.Conclusion. Oil extraction using enzymatic methods is not a viable for chia seedObjetivo. Evaluar el uso de diferentes tratamientos enzimáticos sobre el rendimiento de extracción de aceite de Chía (Salvia hispánica L.)Métodos. La extracción enzimática se realizó tratando harina integral y harina desgomada de chía a diferentes condiciones de concentración de enzima, pH y temperatura. Las enzimas comerciales empleadas fueron Viscozyme LMR (endo-1,3(4)-betaglucanasa) derivada de Aspergillus aculeatus, con 100 FBG/g (Unidad Beta Glucanasa Fungal) y Neutrase 0.8LMR, proteasa neutra con actividad declarada de 0.8 UA-NH/g, derivada de Bacillus amyloliquefaciens.Resultados. Todos los tratamientos de extracción enzimática estudiados fueron diferentes (P<0.05) entre sí y el máximo rendimiento de aceite obtenido fue de 9.35%.Conclusión. La extracción de aceite utilizando métodos enzimático no es un método viable, ni aplicable para la semilla de chía

Marine vegetation in multinutritional blocks for ruminants

El objetivo del presente trabajo fue evaluar el efecto de la incorporación de vegetación marina, melaza, urea e hidróxido de calcio (CaOH) en un bloque multinutritivo (BM) sobre su valor nutricio y su dureza. Se colectó vegetación marina que llegó en arribazón a las costas de Yucatán. Este material se lavó con agua dulce y se deshidrató al sol. Se elaboraron BM incorporando un 9.5 % de vegetación marina, además de cascarilla de soya, maíz molido, melaza, ortofosfato de calcio, sal común, ácidos grasos, mezcla de vitaminas y minerales, también CaOH como aglutinante. Se empleó un diseño factorial 3x2x3 con tres repeticiones por tratamiento, en donde los factores y niveles fueron: melaza 35.0, 37.5 y 40.0 %, urea 6 y 9 % y CaOH 5, 7 y 9 %. La dureza (kg de carga máxima) de los BM fue medida con una Máquina Universal de Pruebas 4411 (Instron). Los resultados se analizaron por medio del método de mínimos cuadrados, incluyendo los efectos de los factores y niveles mencionados, así como sus interacciones. Los resultados indicaron que la vegetación marina tuvo un elevado contenido en proteína y en materia mineral. Al incrementar la melaza en la formulación arriba del 35 % ó el CaOH más allá del 5 %, se redujo la carga máxima de los BM (PThe objective of the present study was to assess the effect on nutritional value and hardness due to inclusion in multinutritional blocks (MB) of marine vegetation, molasses, urea and calcium hydroxide (CaOH). Marine vegetation was gathered at the coast of Yucatán. This material was rinsed with fresh water and sun dehydrated. MBs were manufactured including 9.5 % of marine vegetation, plus soybean hulls meal, ground corn, molasses, calcium orthophosphate, salt, vegetable oil and a mixture of minerals and vitamins, calcium hydroxide was added as agglutinant. A factorial 3*2*3 experimental design with three replicates was used, where molasses 35.0, 37.5 and 40.0 %, urea 6 and 9 % and CaOH 5, 7 and 9 % were factors and levels. Hardness (kg maximum pressure) of BMs was measured using a 4411 Universal Testing Machine (Instron). Results were analyzed through the least square method, including effects of the already mentioned factors and their interactions. Results showed that marine vegetation boasts high protein and mineral contents. When either molasses content is more than 35 % or CaOH more than 5 %, MBs hardness decreases (

Effect of Jatropha curcas Peptide Fractions on the Angiotensin I-Converting Enzyme Inhibitory Activity

Hypertension is one of the most common worldwide diseases in humans. Angiotensin I-converting enzyme (ACE) plays an important role in regulating blood pressure and hypertension. An evaluation was done on the effect of Alcalase hydrolysis of defatted Jatropha curcas kernel meal on ACE inhibitory activity in the resulting hydrolysate and its purified fractions. Alcalase exhibited broad specificity and produced a protein hydrolysate with a 21.35% degree of hydrolysis and 34.87% ACE inhibition. Ultrafiltration of the hydrolysate produced peptide fractions with increased biological activity (24.46–61.41%). Hydrophobic residues contributed substantially to the peptides’ inhibitory potency. The 5–10 and <1 kDa fractions were selected for further fractionation by gel filtration chromatography. ACE inhibitory activity (%) ranged from 22.66 to 45.96% with the 5–10 kDa ultrafiltered fraction and from 36.91 to 55.83% with the <1 kDa ultrafiltered fraction. The highest ACE inhibitory activity was observed in F2 ( μg/mL) from the 5–10 kDa fraction and F1 ( μg/mL) from the <1 kDa fraction. ACE inhibitory fractions from Jatropha kernel have potential applications in alternative hypertension therapies, adding a new application for the Jatropha plant protein fraction and improving the financial viability and sustainability of a Jatropha-based biodiesel industry