ÁCIDO LINOLEICO CONJUGADO COMO ESTRATEGIA PARA EL CONTROL DE LA OBESIDAD

La obesidad y el sobrepeso se definen como una acumulación excesiva de grasa que puede ser perjudicial para la salud. La Organización Mundial de la Salud reporta que existen 1,600 millones de adultos con sobrepeso y obesidad, en donde al menos 400 millones de éstos presentan obesidad y cerca de 70 millones de ellos viven en México. Para contrarrestar esta enfermedad se han diseñado diversas estrategias, algunas en el área de alimentos, buscando producir alimentos con menos calorías o con ingredientes que promuevan un mayor gasto energético; uno de los compuestos prometedores es el ácido linoleico conjugado (CLA), el cual tiene efecto en diversos aspectos de la obesidad como son la composición corporal, el aumento de masa magra, la reducción de la masa grasa, entre otros. El CLA es considerado como un aditivo seguro por la FDA y el Codex alimentarius por lo que en algunos países ya existen productos adicionados con CLA, principalmente productos lácteos. Abstract The obesity and the overweight are defined as an excessive accumulation of fat, that excessive accumulation can harmful to the people´s health. The World Health Organization (WHO) reports 1,600 million of adults with overweight and obesity, where at least 400 millions presents obesity and near 70 millions of them lives in Mexico. To offset this disease there have been designed diverse strategies, some in the food area, producing low calories food or adding some ingredients that promote the energetic expense; one of that kind of added compounds it is the acid linoleic conjugated (CLA), which has effect in diverse aspects of the obesity, like the corporal composition, the increase of fat-free mass and reduction of the fat mass, among others aspects. Nowadays CLA it´s considered by the FDA and the Alimentarius Codex as safe additive, that’s why some countries added CLA in their products, principally at lacteal products. Palabras clave: Ácido linoleico conjugado, CLA, obesidad, consumo

Comparación de 3 Ecuaciones para estimar el Gasto Energético en Reposo Vs Calorimetría Indirecta en Escolares con Obesidad.

Introducción: El gasto energético en reposo (GER) se determina por calorimetría indirecta; o por ecuaciones de predicción. Objetivo: Estimar el gasto energético en reposo por ecuaciones de predicción comparada con calorimetría indirecta en escolares con obesidad. Material y Métodos: Estudio comparativo, descriptivo y trasversal bajo previo consentimiento informado a escolares entre 7 y 12 años de edad con obesidad (> 2 D. E. OMS 2007). Bajo previo ayuno y reposo de 12 horas se realizó el estudio de calorimetría indirecta con el equipo Quark RMR®. Las ecuaciones de predicción para estimar gasto energético fueron Schofield, Tverskaya y Lazzer. Se realizó el análisis estadístico con el software MedCalc® V13.3. Resultados: 41 escolares, 59% (n=24) género femenino y 41%(n=17) masculino, con promedio de edad de 9.0 ± 2.0 años. Al comparar el gasto energético, el promedio de las diferencias fue de 232 kcal, 89 kcal y 251 kcal respectivamente; siendo la equivalencia entre grupos significativa para la ecuación predictiva de Schofield (p=<0.0001), Tverskaya (p=<0.0028) y Lazzer (p=< 0.0001). Conclusiones: Para determinar el GER en la población infantil con obesidad la mejor herramienta es  calorimetría indirecta, ya que en termino grupal las tres ecuaciones de predicción sobreestiman significativamente el gasto energético en reposo

Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast

The nutritional, cooking and technological properties of the Tepary bean (TB) cultivated in Mexican northeast comparing to two common beans varieties (Pinto Americano and Black Jamapa) were evaluated in this study. Nutritional parameters evaluated of TB resulted significantly different from common beans varieties analysed, except lipid fraction. Cooking times of soaked (4 and 8 h) and non-soaked varieties varied significantly; TB shows between 55.1–80.49 min by cooking time. The textural profile analysis (TPA) of TB showed a significant reduction of hardness, chewiness and adhesiveness in soaked compared to non-soaked. In addition, TB presented a similar behaviour to Pinto Americano in TPA non-soaked and cooked and soaked 8h and cooked, except to adhesiveness. Technological properties of TB and resistant and non-resistant starch content showed significant differences between species. Due to, TB has nutritional, cooking and technological properties comparable to other edible legumes as common bean, mainly Pinto Americano variety

Incorporación de Bacillus coagulans a productos derivados de cereales

El papel de la dieta en el ser humano es el proporcionar suficientes nutrientes para satisfacer las necesidades metabólicas, además de brindar una sensación de satisfacción y bienestar. Hoy en día se sabe que los alimentos que consumimos juegan un papel importante en la modulación de diversas funciones fisiológicas de nuestro organismo. Las personas actualmente se preocupan más por los alimentos que consumen y sus beneficios a la salud que producen, por lo que gracias al avance del conocimiento sobre los que los alimentos pueden aportar, surgen los alimentos funcionales donde una de las categorías con mayor demanda y aceptación son los productos que contienen microorganismos beneficios a la salud, denominados alimentos con probióticos. La mayoría de los alimentos con probióticos se encuentran en el sector de lácteos, pero existe un segmento importante de la población que no los consume, por lo que el desarrollo de productos derivados de cereales con probióticos puede ser una alternativa para ellos. El objetivo de la investigación fue probar la factibilidad de la incorporación de microorganismos probióticos, específicamente Bacillus coagulans (Ganeden®) a una barra de cereal rellena de fruta y a una galleta de avena, y evaluar la sobrevivencia en condiciones de vida de anaquel. Se realizó una caracterización de la cepa de B. coagulans (Ganeden®) mediante pruebas: microbiológicas básicas, de funcionalidad, de inocuidad y de identificación molecular, posteriormente se analizaron los flujos de elaboración a nivel industrial de los productos para determinar la forma de incorporación de los microorganismos probióticos. Posterior al proceso tecnológico se evaluó en las diferentes fases de elaboración de los productos (ingredientes secos, masa, masa fermentada y producto terminado) la sobrevivencia del B. coagulans incorporado, La sobrevivencia en la vida de anaquel en seis meses almacenados a temperatura ambiente y bajo condiciones de abuso de temperatura también fueron evaluadas. En la presente investigación se comprobó la pureza, las características funcionales y de inocuidad del microorganismo utilizado B. coagulans (Ganeden®), así mismo se realizó una identificación con métodos moleculares hasta el nivel de especie, lo que da certeza del consumo en el caso de que el desarrollo llegara al mercado. De los productos a los que se les incorporó el microorganismo probiótico en esta investigación, la galleta de avena presentó mejor sobrevivencia, ya que no se observa reducción en el contenido de microorganismos en los 6 meses estudiados, mientras que la barra de cereal con relleno de fruta presentó una reducción de medio ciclo logarítmico en el mismo tiempo, por lo que se considera que es factible en un futuro el poder escalar de forma industrial el proceso estudiado y poner a disposición del consumidor una nueva opción de productos derivados de cereales con probióticos.The role of diet in humans is to provide enough nutrients to satisfied metabolic needs, in addition to provide a sense of satisfaction and well-being. Today we know that the food we eat plays an important role in modulating physiological functions of our body. People nowadays are more concerned with the foods they eat and their health benefits, so thanks to the advance of the knowledge that food can provide functional foods arise where one of the categories with the highest demand and acceptance are products containing microorganisms with health benefits, called food with probiotics. Most probiotic foods are in the dairy sector, but there is a large segment of the population that does not consume them, so the development of probiotic-based cereal products may be an alternative for them. The objective of the research was to test the feasibility of incorporating probiotic microorganisms, specifically Bacillus coagulans (Ganeden®) into a fruit-filled cereal bar and an oatmeal cookie, and to evaluate survival in shelf-life conditions. A characterization of the B. coagulans strain (Ganeden ®) was carried out through basic microbiological, functional, safety and molecular identification tests, followed by an analysis of the industrial processing flows of the products to determine the way of incorporation of probiotic microorganisms. Subsequent to the technological process, the survival of B. coagulans was evaluated in the different stages of product processing (dry ingredients, dough, fermented dough and finished product). The survival during its shelf life during six months stored at room temperature and under conditions of temperature abuse were also evaluated. In the present investigation, the purity, functional and safety characteristics of the microorganism used B. coagulans (Ganeden®) were verified, as well as an identification with molecular methods up to the species level, which gives certainty of the consumption in the case this development reach to the market. Of the products to which the probiotic microorganism was incorporated in this research, the oat cracker presented better survival, since there was no reduction in the content of microorganisms in the 6 months studied, while the cereal bar filled with fruit presented a reduction of half log cycle at the same time, so it’s considered that in the future may be feasible to scale the process in an industrial way and to make available to the consumer a new choice of products derived from cereals with probiotics

Revisiones mexicanas de evidencia técnico-científica sobre el uso de Edulcorantes No Calóricos (ENC)

VIII Congreso Iberoamericano de Nutrición. ¿Nutrición basada en la videncia o en la evidencia

Incorporación de Bacillus coagulans a productos derivados de cereales /

Departament responsable de la tesi: Departament de Ciència Animal i dels Aliments.El papel de la dieta en el ser humano es el proporcionar suficientes nutrientes para satisfacer las necesidades metabólicas, además de brindar una sensación de satisfacción y bienestar. Hoy en día se sabe que los alimentos que consumimos juegan un papel importante en la modulación de diversas funciones fisiológicas de nuestro organismo. Las personas actualmente se preocupan más por los alimentos que consumen y sus beneficios a la salud que producen, por lo que gracias al avance del conocimiento sobre los que los alimentos pueden aportar, surgen los alimentos funcionales donde una de las categorías con mayor demanda y aceptación son los productos que contienen microorganismos beneficios a la salud, denominados alimentos con probióticos. La mayoría de los alimentos con probióticos se encuentran en el sector de lácteos, pero existe un segmento importante de la población que no los consume, por lo que el desarrollo de productos derivados de cereales con probióticos puede ser una alternativa para ellos. El objetivo de la investigación fue probar la factibilidad de la incorporación de microorganismos probióticos, específicamente Bacillus coagulans (Ganeden®) a una barra de cereal rellena de fruta y a una galleta de avena, y evaluar la sobrevivencia en condiciones de vida de anaquel. Se realizó una caracterización de la cepa de B. coagulans (Ganeden®) mediante pruebas: microbiológicas básicas, de funcionalidad, de inocuidad y de identificación molecular, posteriormente se analizaron los flujos de elaboración a nivel industrial de los productos para determinar la forma de incorporación de los microorganismos probióticos. Posterior al proceso tecnológico se evaluó en las diferentes fases de elaboración de los productos (ingredientes secos, masa, masa fermentada y producto terminado) la sobrevivencia del B. coagulans incorporado, La sobrevivencia en la vida de anaquel en seis meses almacenados a temperatura ambiente y bajo condiciones de abuso de temperatura también fueron evaluadas. En la presente investigación se comprobó la pureza, las características funcionales y de inocuidad del microorganismo utilizado B. coagulans (Ganeden®), así mismo se realizó una identificación con métodos moleculares hasta el nivel de especie, lo que da certeza del consumo en el caso de que el desarrollo llegara al mercado. De los productos a los que se les incorporó el microorganismo probiótico en esta investigación, la galleta de avena presentó mejor sobrevivencia, ya que no se observa reducción en el contenido de microorganismos en los 6 meses estudiados, mientras que la barra de cereal con relleno de fruta presentó una reducción de medio ciclo logarítmico en el mismo tiempo, por lo que se considera que es factible en un futuro el poder escalar de forma industrial el proceso estudiado y poner a disposición del consumidor una nueva opción de productos derivados de cereales con probióticos.The role of diet in humans is to provide enough nutrients to satisfied metabolic needs, in addition to provide a sense of satisfaction and well-being. Today we know that the food we eat plays an important role in modulating physiological functions of our body. People nowadays are more concerned with the foods they eat and their health benefits, so thanks to the advance of the knowledge that food can provide functional foods arise where one of the categories with the highest demand and acceptance are products containing microorganisms with health benefits, called food with probiotics. Most probiotic foods are in the dairy sector, but there is a large segment of the population that does not consume them, so the development of probiotic-based cereal products may be an alternative for them. The objective of the research was to test the feasibility of incorporating probiotic microorganisms, specifically Bacillus coagulans (Ganeden®) into a fruit-filled cereal bar and an oatmeal cookie, and to evaluate survival in shelf-life conditions. A characterization of the B. coagulans strain (Ganeden ®) was carried out through basic microbiological, functional, safety and molecular identification tests, followed by an analysis of the industrial processing flows of the products to determine the way of incorporation of probiotic microorganisms. Subsequent to the technological process, the survival of B. coagulans was evaluated in the different stages of product processing (dry ingredients, dough, fermented dough and finished product). The survival during its shelf life during six months stored at room temperature and under conditions of temperature abuse were also evaluated. In the present investigation, the purity, functional and safety characteristics of the microorganism used B. coagulans (Ganeden®) were verified, as well as an identification with molecular methods up to the species level, which gives certainty of the consumption in the case this development reach to the market. Of the products to which the probiotic microorganism was incorporated in this research, the oat cracker presented better survival, since there was no reduction in the content of microorganisms in the 6 months studied, while the cereal bar filled with fruit presented a reduction of half log cycle at the same time, so it's considered that in the future may be feasible to scale the process in an industrial way and to make available to the consumer a new choice of products derived from cereals with probiotics

Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility

Fava bean (Vicia faba L.) is a high-protein crop consumed worldwide and is an exceptional plant-based protein source for human consumption. The present study evaluated in vitro nutritional properties of four different protein flours of fava bean: minimal processed flour (MPF), cooked flour (CF), non-polyphenol protein concentrate (NPP), and polyphenol-protein concentrate (PP). NPP showed the highest protein concentration of 94.39 ± 0.76%. The heat treatment significantly increased the in vitro protein digestibility in CF (94.15 ± 2.45%). NPP and PP showed the highest bioaccessibility, 29.85 ± 1.88 and 33.19 ± 1.65%, respectively, no significant differences. SDS-PAGE analysis revealed bioaccessible low molecular weight peptides (<15 kDa) and legumin and vicilin presence. In silico analysis of bioactive peptides of legumin and vicilin presented high occurrence frequencies of bioactivities, as angiotensin-converting enzyme-inhibitor and dipeptidyl peptidase III/IV inhibitor peptides. This study supports the use and further investigation of fava bean proteins for human nutrition

Phytochemicals From Vicia faba Beans as Ligands of the Aryl Hydrocarbon Receptor to Regulate Autoimmune Diseases

Legumes are associated with gut health benefits, and increasing evidence indicates that their consumption reduces the risk of chronic diseases that include autoimmunity. Beans are rich sources of compounds with health-promoting effects, and recent metabolomic approaches have enabled the comprehensive characterization of the chemical composition of Vicia faba L. This article reviewed whether the phytocompounds in broad beans might modulate the aryl hydrocarbon receptor (AhR), which plays an essential role in autoantigen tolerance as a potential dietary strategy for autoimmune disease management. Therefore, thirty molecules present in Vicia faba of the chemical classes of flavonoids, chalcones, stilbenes, jasmonates, alkaloids, and amino acids, and either a human- or microbiome-derived product of biotransformation, retrieved from the literature or predicted in silico were evaluated by docking for affinity against the ligand-binding domain of AhR. Most analyzed compounds showed high affinity even after their metabolism which indicate that some AhR modulators remain active despite several steps in their biotransformation. Hence, our results suggest that in similitude with the gut metabolism of the tryptophan, phytocompounds mainly polyphenols also lead to metabolites that induce the AhR pathway. Furthermore, wyerone acid, wyerone epoxide, jasmonic acid, stizolamine, vicine, and convicine and their metabolite derivatives are reported for the first time as potential AhR ligands. Overall, chronic consumption of phytochemicals in Vicia faba L. and their gut biotransformation may protect against autoimmune disease pathogenesis by AhR modulation

Ethanolic Extract of Salvia hispanica L. Regulates Blood Pressure by Modulating the Expression of Genes Involved in BP-Regulatory Pathways

Hypertension (HT) is considered to be a potential risk factor for cardiovascular diseases and has been directly related to pathologies such as obesity and dyslipidemias. Angiotensin-converting enzyme inhibitors (ACEIs) blocked the renin-angiotensin-aldosterone cascade diminishing the production of angiotensin II and the level of bradykinin, produced by the kallikrein-kinin system. Although ACEIs are effective therapeutics in regulating HT, they present several side-effects that can be due to their mechanism of action (as hypotension, cough, dizziness, light-headedness or hyperkalemia) to specific drug molecular structure (skin rash, neutropenia and tasting disorders) or due to associated pathologies in the patients (it has been considered a possible nephrotoxic effect when ACEIs are administered in combination with angiotensin receptor blockers, in patients that present comorbidities as diabetes, acute kidney injury or chronic kidney disease). Therefore, it is necessary the searching for new products with ACEI activity that do not produce side effects. Interestingly, species of the plant genus Salvia have been found to possess hypotensive effects. In the present study, we analyzed the effects of the ethanolic extract of Salvia hispanica L. seeds (EESH) on the expression of genes involved in pathways regulating HT. Administration of EESH to hypertensive rats inhibited the angiotensin-converting enzyme (ACE) activity along with a decrease in Ace and elevation of Agtr1a and Nos3 gene expression, as compared to that in healthy rats. Moreover, these results were similar to those observed with captopril, an antihypertensive drug used as a control. No significant change in the expression of Bdkrb2 gene was observed in the different groups of rats. To conclude, our results demonstrate that EESH regulates blood pressure (BP) in hypertensive rats through transcriptionally regulating the expression of genes that participate in different pathways involving ACE

Identification and Characterization of Dmct: A Cation Transporter in <i>Yarrowia lipolytica</i> Involved in Metal Tolerance

Yarrowia lipolytica is a dimorphic fungus used as a model organism to investigate diverse biotechnological and biological processes, such as cell differentiation, heterologous protein production, and bioremediation strategies. However, little is known about the biological processes responsible for cation concentration homeostasis. Metals play pivotal roles in critical biochemical processes, and some are toxic at unbalanced intracellular concentrations. Membrane transport proteins control intracellular cation concentrations. Analysis of the Y. lipolytica genome revealed a characteristic functional domain of the cation efflux protein family, i.e., YALI0F19734g, which encodes YALI0F19734p (a putative Yl-Dmct protein), which is related to divalent metal cation tolerance. We report the in silico analysis of the putative Yl-Dmct protein’s characteristics and the phenotypic response to divalent cations (Ca2+, Cu2+, Fe2+, and Zn2+) in the presence of mutant strains, Δdmct and Rdmct, constructed by deletion and reinsertion of the DMCT gene, respectively. The absence of the Yl-Dmct protein induces cellular and growth rate changes, as well as dimorphism differences, when calcium, copper, iron, and zinc are added to the cultured medium. Interestingly, the parental and mutant strains were able to internalize the ions. Our results suggest that the protein encoded by the DMCT gene is involved in cell development and cation homeostasis in Y. lipolytica