Nuevo modelo para estudiar el equilibrio corporal

El equilibrio es una cuestión fundamental en áreas tales como la medicina, la fisioterapia o el entrenamiento deportivo. Investigadores del laboratorio “James Stirling” del INEF (Universidad Politécnica de Madrid) en colaboración con el Instituto de Ciencias Matemáticas (CSIC-UAM-UC3M-UCM) han desarrollado un modelo(1)(2) que, con pocos parámetros registrados, proporciona información importante acerca de las asimetrías y restricciones existentes en los patrones de movimiento del ser humano. Esta información es fundamental a la hora de, por ejemplo, establecer protocolos de corrección de desequilibrios posturales

Bioevents correlation of planktic foraminifers and radiolarians from the Cenomanian to Turonian, southeastern Mexico

Abstrac

Colour assessment on bread wheat and triticale fresh pasta

Although durum wheat is the cereal of choice for pasta production, in many areas of Argentina pasta is made from bread wheat, since durum wheat is cultivated only in a small region of the country. The purpose of this work was to determine the influence of different bread flours on the colour of laminated fresh pasta. Triticale flour was also studied. In addition, ash, protein, and protein fractions of each flour were measured. Also, the formulation was modified using different gluten, starch, and water concentrations. Pasta lightness and redness were affected mainly by the ash content, while yellowness was affected by the protein content of different flours. A similar effect was found when the formulation was substituted for starch and gluten, due to protein dilution and concentration, respectively. Albumins and globulins correlated with a* component, while gliadins, soluble and insoluble glutenins correlated with b* component; however, only glutenins presented correlation with colour score (CS = [L* + (b*×2)]/20). The greatest amount of water added to the dough produced a decrease of lightness and an increase of redness and yellowness of pasta samples. The overall ANOVA revealed that the greatest sources of variation for pasta colour were the different flours used, in comparison with the effect of starch and gluten substitution, and with the addition of different amounts of water.Centro de Investigación y Desarrollo en Criotecnología de Alimento

Pyrite-induced uv-photocatalytic abiotic nitrogen fixation : implications for early atmospheres and Life

Acknowledgements This work has been supported by the MINECO project ESP2017- 89053. Te Instituto Nacional de Técnica Aeroespacial supported the work performed at CAB. Tomas and Celina Huttel Serrano are acknowledged for providing the pyrite samples. This Project has been partially funded by the Spanish State Research Agency (AEI) Project No. MDM-2017-0737 Unidad de Excelencia “María de Maeztu”- Centro de Astrobiología (INTA-CSIC).Peer reviewedPublisher PD

Colour assessment on bread wheat and triticale fresh pasta

Although durum wheat is the cereal of choice for pasta production, in many areas of Argentina pasta is made from bread wheat, since durum wheat is cultivated only in a small region of the country. The purpose of this work was to determine the influence of different bread flours on the colour of laminated fresh pasta. Triticale flour was also studied. In addition, ash, protein, and protein fractions of each flour were measured. Also, the formulation was modified using different gluten, starch, and water concentrations. Pasta lightness and redness were affected mainly by the ash content, while yellowness was affected by the protein content of different flours. A similar effect was found when the formulation was substituted for starch and gluten, due to protein dilution and concentration, respectively. Albumins and globulins correlated with a* component, while gliadins, soluble and insoluble glutenins correlated with b* component; however, only glutenins presented correlation with colour score (CS = [L* + (b*×2)]/20). The greatest amount of water added to the dough produced a decrease of lightness and an increase of redness and yellowness of pasta samples. The overall ANOVA revealed that the greatest sources of variation for pasta colour were the different flours used, in comparison with the effect of starch and gluten substitution, and with the addition of different amounts of water.Centro de Investigación y Desarrollo en Criotecnología de Alimento

Estudio in vivo de la oxidación mitocondrial en pacientes obesos tratados mediante restricción calórica

La restricción calórica es la terapia nutricional más frecuente en el tratamiento de la obesidad, cuya eficacia depende de la respuesta oxidativa del organismo para evitar la modificación del peso corporal. En este contexto, el objetivo del presente trabajo fue examinarin vivo la oxidación mitocondrial de voluntarios obesos, antes y después de adelgazar, utilizando el test en aliento con 2-ceto[1-13C]isocaproato. El estudio se realizó en 32 voluntarios de ambos sexos: 16 controles (índice de masa corporal: 19,0-27,0 kg/m2), y 16 obesos (índice de masa corporal: 30,0-41,6 kg/m2) que siguieron un período de restricción calórica (-500 kcal) durante 10 semanas. El test con 2-ceto[1-13C]isocaproato se realizó antes y después del tratamiento, a partir de la ingestión de 1 mg/kg de trazador y 20 mg/kg de L-leucina, disueltos en 200 mL de zumo de naranja. Antes y después de la ingestión (cada 10 minutos durante 2 horas), se tomaron muestras de aliento en las que se midió el enriquecimiento en13C mediante espectrometría de masas de relación isotópica. A partir de estas determinaciones se calculó el porcentaje de trazador oxidado en las mitocondrias (%13C). Los obesos tendieron a oxidar un porcentaje menor de trazador que los controles (25,1 ± 5,5% vs 27,5 ± 4,0% p = 0,175). Tras el período de intervención, la pérdida de peso medio fue -7,8 ± 3% (p < 0,001), y se acompañó de un aumento significativo en la oxidación del trazador (25,1 ± 5,5% vs 34,3 ± 5,2% p < 0,001). De hecho, el peso corporal y el porcentaje de 2-ceto[1-13C]isocaproato oxidado fueron inversamente proporcionales (r = -0,34, p = 0,018). Por tanto, el test en aliento con 2-ceto[113-C]isocaproato detectó in vivo la adaptación de la oxidación mitocondrial en obesos tratados mediante restricción calórica, ofreciendo una información complementaria sobre la pérdida de peso

Sources of parthenocarpy for Zucchini breeding: relationship with ethylene production and sensitivity

Parthenocarpy is becoming an essential trait for off-season greenhouse production of Zucchini squash. Given that winter conditions promote a reduction in the number of male flowers and in the activity of pollinators, the application of synthetic auxins is currently the most widespread method to induce fruit set. We have evaluated the parthenocarpic tendency of 48 long-fruited accessions of Cucurbita pepo spp. pepo, from morphotypes Zucchini, Vegetable marrow and Cocozelle, including 45 traditional cultivars and 3 commercial hybrids, with the goal of identifying new sources of parthenocarpy for breeding programs. After the first screening, 20 selected accessions were evaluated for the growth rate of unpollinated fruit. Twelve of the selected accessions identified as either strongly parthenocarpic or non-parthenocarpic, were compared for fruit rate growth, ethylene production and ethylene sensitivity. Apart from the three control hybrids, the fastest parthenocarpic fruit growth was observed in 'CpCAL112', 'CM-37', 'E-27', 'PI261610', and 'V-185'. The source of the parthenocarpy of some of these accessions differs from that of the hybrids as it was not associated with the conversion of female into bisexual flowers or with the so-called "fruits with attached flowers" syndrome, which is an undesirable trait in current parthenocarpic hybrids. The alternative sources of parthenocarpy may be of great importance in current Zucchini breeding programs. We also demonstrate that the parthenocarpy of these accessions is associated with downregulation of ethylene production in unpollinated fruits during the first days post anthesis (DPA). In non-parthenocarpic accessions, unpollinated fruits boosted ethylene production at 3 DPA, concomitantly with fruit abortion and senescence, while in parthenocarpic accessions, fruits produced little ethylene at 3 DPA. Therefore, ethylene production in ovaries/fruits at 3 DPA can be used as a marker to identify and select parthenocarpy in Zucchini squash. However, in the cultivars tested here, ethylene production and sensitivity in vegetative organs and in male flowers earlier than 3 PDA do not appear well associated with parthenocarpy.Martinez, C.; Manzano, S.; Megias, Z.; Garrido, D.; Picó Sirvent, MB.; Jamilena, M. (2014). Sources of parthenocarpy for Zucchini breeding: relationship with ethylene production and sensitivity. Euphytica. 200(3):349-362. doi:10.1007/s10681-014-1155-83493622003Byers R, Baker L, Dilley D, Sell H (1972) Chemical induction of perfect flowers on a gynoecious line of muskmelon, Cucumis melo L. HortSci 9:321–331Carbonell-Bejerano P, Urbez C, Granell A, Carbonell J, Perez-Amador MA (2011) Ethylene is involved in pistil fate by modulating the onset of ovule senescence and the GA-mediated fruit set in Arabidopsis. BMC Plant Biol 11:84de Jong M, Mariani C, Vriezen WH (2009) The role of auxin and gibberellin in tomato fruit set. J Exp Bot 60:1523–1532de Menezes CB, Maluf WR, De Azevedo SM, Faria MV, Nascimento IR, Nogueira DW, Gomes LAA, Bearzoti E (2005) Inheritance of parthenocarpy in summer squash (Cucurbita pepo L.). Genet Mol Res 4:39–46de Ponti OMB, Garretsen F (1976) Inheritance of parthenocarpy in pickling cucumbers (Cucumis sativus L.) and linkage with other characters. Euphytica 25:633–642Decker DS (1988) Origin(s), evolution, and systematics of Cucurbita pepo (Cucurbitaceae). Econ Bot 42:4–15den Nijs APM, Balder J (1983) Growth of parthenocarpic and seed-bearing fruits of zucchini squash. Cucurbit Genet Coop Rep 6:84–85den Nijs APM, van Zanten N (1982) Parthenocarpic fruit set in glasshouse grown zucchini squash. Cucurbit Genet Coop Rep 5:44–45Durham G (1925) Has parthenogenesis been confused with hermaphroditism in Cucurbita? Am Nat 59:283–294Ferriol M, Picó B, Nuez F (2003) Genetic diversity of a germplasm collection of Cucurbita pepo using SRAP and AFLP markers. Theor Appl Genet 107:271–282Formisano G, Roig C, Esteras C, Ercolano MR, Nuez F, Monforte AJ, Picó MB (2012) Genetic diversity of Spanish Cucurbita pepo landraces: an unexploited resource for summer squash breeding. Genet Resour Crop Evol 59:1169–1184Globerson D (1971) Effects of pollination on set and growth of summer squash (Cucumis pepo) in Israel. Expt Agr 7:183–188Gómez P, Peñaranda A, Garrido D, Jamilena M (2004) Evaluation of flower abscission and sex expression in different cultivars of zucchini squash (Cucurbita pepo). In: Lebeda A, Paris H (eds) Progress in Cucurbit genetics and breeding research. Eucarpia-Cucurbitaceae 2004. Palacký University, Olomouc, pp 347–352Jobst J, King K, Hemleben V (1998) Molecular evolution of the internal transcribed spacers (ITS1 and ITS2) and phylogenetic relationships among species of the family Cucurbitaceae. Mol Phylogenet Evol 9:204–219Katzir N, Tadmor Y, Tzuri G, Leshzeshen E, Mozes-Daube N, Danin-Poleg Y, Paris HS (2000) Further ISSR and preliminary SSR analysis of relationships among accessions of Cucurbita pepo. Acta Hortic 510:433–439Loy JB (2012) Breeding squash and pumpkins. In: Wang Y, Behera T, Kole C (eds) Genetics, genomics and breeding of cucurbits. Hew Hampshire, Science Publisher, Enfield, pp 93–139Manzano S, Martínez C, Domínguez V, Avalos E, Garrido D, Gómez P, Jamilena M (2010) A major gene conferring reduced ethylene sensitivity and maleness in Cucurbita pepo. J Plant Growth Regul 29:73–80Manzano S, Martínez C, Megías Z, Gómez P, Garrido D, Jamilena M (2011) The role of ethylene and brassinosteroids in the control of sex expression and flower development in Cucurbita pepo. Plant Growth Regul 65:213–221Manzano S, Martínez C, Megías Z, Garrido D, Jamilena M (2013) Involvement of ethylene biosynthesis and signalling in the transition from male to female flowering in the monoecious Cucurbita pepo. J Plant Growth Regul 1–10Martínez C, Manzano S, Kraaman P, Jamilena M (2008) Producción de etileno: un marcador temprano para seleccionar ginoecia en melón. Actas Hortic 51:197–198Martínez C, Manzano S, Megías Z, Garrido D, Picó B, Jamilena M (2013) Involvement of ethylene biosynthesis and signalling in fruit set and early fruit development in zucchini squash (Cucurbita pepo L.). 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Chronologically scheduled snacking with high-protein products within the habitual diet in type-2 diabetes patients leads to a fat mass loss: a longitudinal study.

Background: Obesity is the most relevant overnutrition disease worldwide and is associated to different metabolic disorders such as insulin resistance and type-2 diabetes. Low glycemic load foods and diets and moderately high protein intake have been shown to reduce body weight and fat mass, exerting also beneficial effects on LDL-cholesterol, triglyceride concentrations, postprandial glucose curve and HDL-cholesterol levels. The present study aimed at studying the potential functionality of a series of low glycemic index products with moderately high protein content, as possible coadjuvants in the control of type-2 diabetes and weight management following a chronologically planned snacking offer (morning and afternoon). Methods: The current trial followed a single group, sequential, longitudinal design, with two consecutive periods of 4 weeks each. A total of 17 volunteers participated in the study. The first period was a free living period, with volunteers' habitual ad libitum dietary pattern, while the second period was a free-living period with structured meal replacements at breakfast, morning snack and afternoon snack, which were exchanged by specific products with moderately high protein content and controlled low glycemic index, following a scheduled temporal consumption. Blood extractions were performed at the beginning and at the end of each period (free-living and intervention). Parameters analysed were: fasting glucose, insulin, glycosylated hemoglobin, total-, HDL- and LDL-cholesterol, triglyceride, C - reactive protein and Homocysteine concentrations. Postprandial glucose and insulin were also measured. Anthropometrical parameters were monitored each 2 weeks during the whole study. Results: A modest but significant (p = 0.002) reduction on body weight (1 kg) was observed during the intervention period, mainly due to the fat mass loss (0.8 kg, p = 0.02). This weight reduction was observed without apparently associated changes in total energy intake. None of the biochemical biomarkers measured was altered throughout the whole study. Conclusions: Small changes in the habitual dietary recommendations in type-2 diabetes patients by the inclusion of specific low-glycemic, moderately high-protein products in breakfast, morning and afternoon snacks may promote body weight and fat-mass loss, without apparently altering biochemical parameters and cardiovascular risk-related factors

CARACTERIZACIÓN DE LAS PROPIEDADES NUTRICIONALES Y ANTIOXIDANTES DE SEMILLAS DE QUINUA (Chenopodium quinoa WILLD.)

[EN] Interest in the cultivation of quinoa pseudo-cereal (Chenopodium quinoa Willd.) has increased in recent years due to its nutritional value, as well as its antioxidant capacity and phytochemical content. The chemical composition of quinoa seeds and their bioactive compounds can differ between varieties. In this study, the nutritional composition, antioxidant properties and total phenolic content of Yellow quinoa seeds cultivated in Mexico were evaluated. The results were compared with four commercial quinoa varieties from Peru: Yellow, Black, Red and Peruvian Yellow. The chemical composition of seeds in this study varied as a function of germplasm and growing conditions. In general, samples were characterized by their high carbohydrate content, followed by protein, lipids and fiber. The Yellow quinoa grown in Mexico stood out for its high phenolic content, as well as for its antioxidant activity, probably influenced by the presence of saponins.Carranza-Concha, J.; Chairez-Huerta, SG.; Contreras-Martinez, CS.; García Martínez, EM. (2021). Characterization of nutritional and antioxidant properties of Quinoa seeds (Chenopodium quinoa WILLD.). Revista Fitotecnia Mexicana. 44(3):357-366. http://hdl.handle.net/10251/18680435736644

Validation of a Dumbbell Body Sway Test in Olympic Air Pistol Shooting

We present and validate a test able to provide reliable body sway measurements in air pistol shooting, without the use of a gun. 46 senior male pistol shooters who participated in Spanish air pistol championships participated in the study. Body sway data of two static bipodal balance tests have been compared: during the first test, shooting was simulated by use of a dumbbell, while during the second test the shooters own pistol was used. Both tests were performed the day previous to the competition, during the official training time and at the training stands to simulate competition conditions. The participants performance was determined as the total score of 60 shots at competition. Apart from the commonly used variables that refer to movements of the shooters centre of pressure (COP), such as COP displacements on the X and Y axes, maximum and average COP velocities and total COP area, the present analysis also included variables that provide information regarding the axes of the COP ellipse (length and angle in respect to X). A strong statistically significant correlation between the two tests was found (with an interclass correlation varying between 0.59 and 0.92). A statistically significant inverse linear correlation was also found between performance and COP movements. The study concludes that dumbbell tests are perfectly valid for measuring body sway by simulating pistol shooting