Microencapsulation, Chemical Characterization, and Antimicrobial Activity of Mexican ( Lippia graveolens

The effect of solvent polarity (methanol and pentane) on the chemical composition of hydrodistilled essential oils (EO’s) of Lippia graveolens H.B.K. (MXO) and Origanum vulgare L. (EUO) was studied by GC-MS. Composition of modified starch microencapsulated EO’s was conducted by headspace-solid-phase microextraction (HS-SPME). The antimicrobial activity of free and microencapsulated EO’s was evaluated. They were tested against Salmonella sp., Brochothrix thermosphacta, Pseudomonas fragi, Lactobacillus plantarum, and Micrococcus luteus. Thymol and carvacrol were among the main components of EO’s and their free and microencapsulated inhibitory activity was tested against M. luteus, showing an additive combined effect. Chemical composition of EO’s varied according to the solvent used for GC analysis and to volatile fraction as evaluated by HS-SPME. Thymol (both solvents) was the main component in essential oil of MXO, while carvacrol was the main component of the volatile fraction. EUO showed α-pinene (methanol) and γ-terpinene (pentane) as major constituents, the latter being the main component of the volatile fraction. EO’s showed good stability after 3 months storage at 4°C, where antimicrobial activity of microencapsulated EO’s remained the same, while free EO’s decreased 41% (MXO) and 67% (EUO) from initial activity. Microencapsulation retains most antimicrobial activity and improves stability of EO’s from oregano

Nutritional Value and Volatile Compounds of Black Cherry (Prunus serotina) Seeds

Prunus serotina (black cherry), commonly known in Mexico as capulín, is used in Mexican traditional medicine for the treatment of cardiovascular, respiratory, and gastrointestinal diseases. Particularly, P. serotina seeds, consumed in Mexico as snacks, are used for treating cough. In the present study, nutritional and volatile analyses of black cherry seeds were carried out to determine their nutraceutical potential. Proximate analysis indicated that P. serotina raw and toasted seeds contain mostly fat, followed by protein, fiber, carbohydrates, and ash. The potassium content in black cherry raw and toasted seeds is high, and their protein digestibility-corrected amino acid scores suggest that they might represent a complementary source of proteins. Solid phase microextraction and gas chromatography/flame ionization detection/mass spectrometry analysis allowed identification of 59 and 99 volatile compounds in the raw and toasted seeds, respectively. The major volatile compounds identified in raw and toasted seeds were 2,3-butanediol and benzaldehyde, which contribute to the flavor and odor of the toasted seeds. Moreover, it has been previously demonstrated that benzaldehyde possesses a significant vasodilator effect, therefore, the presence of this compound along with oleic, linoleic, and α-eleostearic fatty acids indicate that black cherry seeds consumption might have beneficial effects on the cardiovascular system

Microbial metabolites profile during in vitro human colonic fermentation of breakfast menus consumed by Mexican school children

The nutrition transition promotes the development of childhood obesity. Currently, Mexico is affected by this serious public health problem. The nutritional and functional characterization of a whole menu has a number of advantages over the study of single nutrients. Since breakfast is considered the most important meal of the day, this study aimed to evaluate the metabolite profile produced by in vitro human colonic fermentation of the isolated indigestible fraction (IF) from three different Mexican breakfast (M-B) menus (Modified “MM-B”, traditional “TM-B”, and alternative “AM-B”), previously identified as commonly consumed by Mexican schoolchildren in Nayarit State, Mexico. The M-B′s consist of egg, corn tortilla, beans (higher in TM-B), sugar and chocolate powder (higher in AM-B) and milk, combined in different proportions. The IF in all breakfasts was about 4.7–5.6 g/100 g FW, with a relatively high content of protein (≈ 21%), which might have negative physiological implications. Fermentation of IF from TM-B resulted in the largest pH decrease after 72 h (pH = 6.07), with a low short chain fatty acid (SCFA) production (0.75 to 47.23 mmol/L), but greater relative concentration of other fatty acids (FA) (C7, C8, C9). Besides, 55 volatile compounds were detected in the fermentation media by SPME-GC-MS and three principal components (PC) were identified. PC1 was influenced by SCFA production, low FA esters production (< 8C), and low volatile organic acids production. PC2 was influenced by the decrease in pH and an increase in antioxidant capacity (p < 0.0001). These results suggest that the production of different metabolites in the luminal medium may affect the pH and antioxidant status in the colon. Fermentation of IF from TM-M, assessed after 48 and 72 h, showed the highest correlation for PC2; the metabolic pattern registered for this IF maybe considered beneficial

Influência do ácido linoléico conjugado (CLA) no perfil de ácidos graxos do leite de coelho.

In order to assess the effect of oral conjugated linoleic acid (CLA) supplementation on the fatty acid (GA) profile of rabbit milk during the first 12 lactations, 18 New Zealand rabbits were used, randomized between the Treatment 1) control group; and treatment 2) oral supplementation of 310 mg CLA / kg metabolic weight. From day 5 until 12 postpartum, CLA (Tonalin FFA, BASF®) was administered orally daily and individual milk samples obtained by manual milking were obtained. The GA profile was determined by gas chromatography and quantified using internal standards. The supplemented CLA did not alter the chemical composition of the milk of the rabbits, but it modified the profile of the AG of the milk fat reducing the mono-unsaturated and polyunsaturated long-chain AGs and increasing the concentration C21: 0 and the C18: 2, CLA cis-9, trans-11 and CLA trans-10, cis-12 isomers.El efecto antilipogénico del ácido linoleico conjugado (CLA) se ha evaluado en la vaca lechera, hipotetizándose que el CLA afecta la síntesis de novo, pero por no ser la principal ruta de síntesis de ácidos grasos (AG), se desconoce a qué nivel el CLA está inhibiendo dicha síntesis. En las conejas la síntesis de novo es la principal ruta de la síntesis de AG pero se desconoce si el CLA cambia la composición química de su leche o altera el perfil de sus AG, por lo que en este estudio se evaluó el efecto de la suplementación oral del CLA sobre la composición química y el perfil de los AG de la leche de conejas durante los primeros 12 dias de lactancia. Se emplearon 18 conejas Nueva Zelanda asignadas al azar entre el tratamiento 1) grupo control; y el tratamiento 2) suplementación oral de 310 mg CLA/kg de peso metabólico. A partir del día 5 y hasta el 12 postparto, se administró diariamente vía oral el CLA (Tonalin FFA, BASF®) y se obtuvieron muestras individuales de leche obtenidas por ordeña manual. El perfil de los AG se determinó por cromatografía de gases y cuantificados empleando estándares internos. El CLA suplementado no alteró la composición química de la leche de las conejas, pero modificó el perfil de los AG de la grasa de leche reduciendo los AG de cadena larga mono-insaturados y poli-insaturados e incrementando la concentración de C21:0 y de los isómeros de C18:2, CLA cis-9,trans-11 y CLA trans-10,cis-12.O efeito antilipogênico do ácido linoléico conjugado (CLA) foi avaliado em vacas leiteiras, hipotetizando-se que o CLA afeta a síntese de novo, mas como não é a principal via de síntese de ácidos graxos (AF), não se sabe em que nível O CLA está inibindo essa síntese. Em coelhos, a síntese de novo é a principal via de síntese de AF, mas não se sabe se o CLA altera a composição química de seu leite ou altera o perfil de seu AF, portanto, o efeito da suplementação foi avaliado neste estudo. composição química e o perfil do AF do leite de coelho durante os primeiros 12 dias de lactação. Dezoito coelhos da Nova Zelândia foram randomizados entre o tratamento 1) grupo controle; e tratamento 2) suplementação oral de 310 mg CLA / kg de peso metabólico. Do 5º ao 12º dia pós-parto, CLA (Tonalin FFA, BASF®) foi administrado por via oral diariamente e amostras individuais de leite obtidas por ordenha manual foram obtidas. O perfil de FA foi determinado por cromatografia gasosa e quantificado por meio de padrões internos. O CLA suplementado não alterou a composição química do leite de coelho, mas modificou o perfil de AF da gordura do leite reduzindo os AG mono e poliinsaturados de cadeia longa e aumentando a concentração de C21: 0 e dos isômeros C18: 2, CLA cis-9, trans-11 e CLA trans-10, cis-12

In vitro human colonic fermentation of indigestible fraction isolated from lunch menus : impact on the gut metabolites and antioxidant capacity

The indigestible fraction (IF) isolated from three lunch menus: Modified Mexican Lunch (MM-L), Traditional Mexican Lunch (TM-L) and Alternative Mexican Lunch (AM-L), was studied in terms of antioxidant capacity (AOX) and metabolites produced through fermentation by human intestinal microbiota. IFs were isolated after withstanding in vitro gastrointestinal digestion and total soluble polyphenols (TSP), condensed tannins (CT), hydrolysable polyphenols (HP) and AOX (DPPH, FRAP) were evaluated. AOX, pH and bacterial metabolites profile changes were also monitored during in vitro colonic fermentation. Lunch menus showed differences in IF, TSP, CT and FRAP values (p.05). Fifty-seven microbiota-produced volatile compounds were detected by SPME-GC–MS. This study shows the potential effects of food habits on bacterial metabolite production

Gut metabolites associated with pH and antioxidant capacity during in vitro colonic fermentation of Mexican corn products

Background and objectives: Food is the major factor driving the metabolism of the gut microbiota. In Mexico, nixtamalized corn products are widely consumed. Changes in antioxidant capacity (AOX) in 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and Ferric ion reducing antioxidant power (FRAP), pH values, short-chain fatty acid concentration, and relative metabolite production during in vitro colonic fermentation of indigestible fractions (IF) isolated from Istmo Totopos (ITs), baked corn tortillas (BCTs), and traditional corn tortillas (TCTs) were analyzed. Findings: The consumption of one piece (10 g) of any corn product may potentially maintain appreciable colonic antioxidant status (above 60 mmol TE) until 48 hr of fermentation. A portion of 10 g of corn products produces similar concentrations of acetic (3,050.43-4,181.47 mM), propionic (1,904.78-2,975.18 mM), and butyric acid (1,458.14-2,873.47 mM) at 12 hr of fermentation. Forty-six volatile compounds were also detected by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), and six principal components were identified. Positive correlations were found between DPPH, acetic acid, propionic acid, and butyric acid. Conclusions: Our results suggest the colonic fermentation potential to increase bioactive compounds and antioxidant activity hence suggesting improved gut health. Additional studies are required to evaluate their in vivo effects. Significance and novelty: The study of traditional corn products will facilitate a better understanding of the potential health-promoting impact of the interactions between indigestible components of the Mexican diet and the gut metabolites

Chemical Constituents with Leishmanicidal Activity from a Pink-Yellow Cultivar of <i>Lantana camara</i> var. <i>aculeata</i> (L.) Collected in Central Mexico

Lantana camara (L.) is employed by several ethnical groups to treat numerous diseases. Although there are no ethnomedical reports on its use against leishmaniasis, organic extracts prepared from L. camara were shown to display leishmanicidal activity. In the present study, we carried out a bioassay-guided fractionation of the dichloromethane extract from Mexican L. camara in order to identify the compounds responsible for the leishmanicidal activity. Eighteen chromatographic fractions (FI&#8315;FXVIII) were evaluated in vitro against Leishmania mexicana and L. amazonensis. FII, FX, FXI, FXV, and FXVI showed significant activity against both Leishmania strains, the most potent of which was FXV. Eicosane (1), squalene (2), &#946;-ionone (3), caryophyllene oxide (4), &#946;-caryophyllene (5), hexanoic acid (6), tiglic acid (7), a mixture of lantanilic (8) and camaric (9) acids, and lantadene B (10) were identified and obtained from the active fractions and evaluated for their leishmanicidal activity. The mixture of lantanilic (8) and camaric (9) acids (79%/21%) was the most potent one (half maximal inhibitory concentration (IC50) = 12.02 &#177; 0.36 &#956;M). This study indicates that this cultivar of L. camara has high potential for the development of phytomedicines or as a source of natural products, which might represent lead compounds for the design of new drugs against leishmaniasis

Electrostatic Fermentation: Molecular Response Insights for Tailored Beer Production

Electrostatic fermentation avoids the cellular redox imbalance of traditional fermentation, but knowledge gaps exist. This study explores the impact of electrostatic fermentation on the growth, volatile profile, and genetic response of Saccharomyces pastorianus Saflager S-23. The applied voltage (15 and 30 V) in the electrostatic fermentation system increased the growth and substrate utilization of S. pastorianus while decreasing ethanol production. The aromas typically associated with traditional fermentation, such as alcoholic, grape, apple, and sweet notes, were diminished, while aromas like roses, fruits, flowers, and bananas were augmented in electrostatic fermentation. RNA-seq analysis revealed upregulation of genes involved in cell wall structure, oxidoreductase activity, and iron ion binding, while genes associated with protein synthesis, growth control, homeostasis, and membrane function were downregulated under the influence of applied voltage. The electrostatic fermentation system modulates genetic responses and metabolic pathways in yeast, rendering it a promising method for tailored beer production. Demonstrating feasibility under industrial-scale and realistic conditions is crucial for advancing towards commercialization