Determinación de la concentración de las diferentes partes de la ortiga Euphorbiaceae Cnidoscolus multilobus que tiene efecto coagulante en leche

La ortiga Euphorbiaceae Cnidoscolus multilobus es un arbusto de 3 a 6 m de altura, planta urticante, con jugo lechoso, hojas lobuladas, de aproximadamente 30 cm de largo, flores blancas y florece la mayor parte del año. Crece en el bosque tropical perennifolio y mesófilo de montaña y en sitios abiertos como los potreros. Se le localiza en Atlapexco, Huautla, Huazalingo, Huejutla, Tenango de Doria y Zacualtipán entre otros, en éste último municipio se elabora de forma tradicional un queso fresco a partir de la ortiga, sin embargo, no se tiene información científica sobre su capacidad de coagulación. Por lo anterior se plantó la presente investigación en donde se determinó las diferentes concentraciones de hoja, tallo y raíz en base húmeda y seca para conocer su efecto coagulante. Los resultados obtenidos demuestran que los rendimientos más altos de coagulación fueron en base seca de las tres partes de la planta a las concentraciones de 16 y 20% a 42°C. La hoja en base seca y el tallo en base húmeda presentaron la mayor fuerza de gel a concentraciones de 12, 16 y 20%. Los resultados bromatológicos de la planta en base húmeda y seca se comportaron de forma similar. El mayor porcentaje en la determinación de proteínas fue para tallo en base seca y húmeda con 22.31 y 20.94%. Con respecto a las cenizas la mayor concentración fue para hoja en base seca con 22.16% y en fibra para raíz con 9.57% también en base seca

Metabolitos secundarios con efectos tóxicos presentes en la semilla de moringa (moringa oleifera). Revisión

Moringa oleifera is a fast-growing tree used in traditional medicine for its beneficial qualities, among which its antioxidant, antimicrobial, nutritional and therapeutic properties stand out. Its oilseed is used for food, medicine, water treatment and as fertilizers. The seed contains a high percentage of oil (31-42%) and highly digestible proteins (31.4-36%). It also contains secondary metabolites synthesized by the plant, among which are tannins, saponins, phenolic compounds, phytates, flavonoids, terpenoids and lectins. Tannins, saponins and phytates have been reported with toxicological and antinutritional effects, so it is necessary to subject the seed to a treatment before consumption, in order to reduce the content of these secondary metabolites and control the doses of consumption.Moringa oleifera es un árbol de rápido crecimiento utilizado en la medicina tradicional por sus cualidades benéficas entre las que se destaca su capacidad antioxidante, antimicrobiana, sus propiedades nutritivas y terapéuticas. Su semilla oleaginosa, es utilizada en la alimentación, la medicina, el tratamiento de aguas y como fertilizantes. La semilla contiene un alto porcentaje de aceite (31-42%) y de proteínas de alta digestibilidad (31.4-36%). Además contiene metabolitos secundarios sintetizados por la planta, entre los que se destacan taninos, saponinas, compuestos fenólicos, fitatos, flavonoides, terpenoides y lectinas. Los taninos, saponinas y fitatos han sido reportados con efectos toxicológicos y antinutrcionales por lo que es necesario someter la semilla a un tratamiento antes de su consumo, con la finalidad de disminuir el contenido de éstos metabolitos secundarios y controlar las dosis de consumo

Influencia de los cultivos iniciadores en las caracterísiticas físico-químicas y organolépticas del queso semicurado puro de cabra murciano-granadina / Aurora Quintero Lira; directores, Fulgencio Marín Iniesta, Encarna Gómez Plaza.

Tesis-Universidad de Murcia.Consulte la tesis en: BCA. GENERAL. ARCHIVO UNIVERSITARIO. TM 3988.Consulte la tesis en: BCA. GENERAL. Fac. Veterinaria. Sala de estudio. Tesis-V 229

Physical–chemical characterization and antioxidant properties of extruded products made from mixtures composed of corn grits and red potato flour (Oxalis tuberosa)

Some physicochemical characteristics and antioxidant activity of extrudates made from corn grits and red potato flour were evaluated. The inclusion of red potato flour altered values of water absorption index, water solubility index, expansion index and fracturability of extrudates. Color analysis of extrudates showed a reduction of luminosity from 44.37 ± 0.87 to 25.06 ± 1.74. Likewise, extrudates made with red potato flour at 100% presented higher content of total phenols compared to the control extrudates (0.44 ± 0.02 and 2.88 ± 0.03 mg GA/g dry sample, respectively); consequently, an increase in antioxidant capacity was observed using DPPH, ABTS and FRAP assays. The images obtained by fluorescence microscopy provided information on the protein content. The proximal chemical analysis indicated that extrudates substituted with red potato flour at 10% showed higher protein content (7.78 g/100 g), compared to T5. This study concludes that when adding red potato flour, is possible to develop extrudates with good physicochemical characteristics and antioxidant properties

Organic Acids, Antioxidants, and Dietary Fiber of Mexican Blackberry (Rubus fruticosus) Residues cv. Tupy

Blackberry fruit processing generates residues comprised of peel, seeds, and pulp that are abundant in flavonoids, colorants, and organic acids. The objective of this study was to determine the organic acids, antioxidants, and dietary fiber content of blackberry residues and compare antioxidants and dietary fiber content of a prune-based commercial product. The ABTS, DPPH, and FRAP methodologies were used for antioxidant capacity. The blackberry residues exhibited a high amount of malic acid (5706.37 mg/100 g db), phenols (4016.43 mg GAE/100 g db), and anthocyanins content (364.53 mg/100 g db) compared with the commercial product. These compounds contributed to the antioxidant capacity (by ABTS) of both products but were 20 times higher in blackberry residues. The fruit residues were able to reduce iron (by FRAP) 4.4 times compared to the prune-based product. Total dietary fiber (44.26%) and functional properties as water retention capacity (2.94 g/g), swelling capacity (5.00 mL/g), and fat absorption capacity (1.98 mL/g) of blackberry residues were significantly higher than those of the commercial sample. The results demonstrated that, due to its antioxidant compounds and functional properties, the blackberry residue can be considered a source of components with potential benefit to human health

Application of Ultrasound in a Closed System: Optimum Condition for Antioxidants Extraction of Blackberry (Rubus fructicosus) Residues

Blackberry processing generates up to 20% of residues composed mainly of peel, seeds and pulp that are abundant in flavonoids. The objective of this study was to optimize the ultrasound conditions, in a closed system, for antioxidants extraction, using the response surface methodology. Blackberry (Rubus fructicosus) residues were analyzed for total phenolics, total anthocyanins, and antioxidant activity by ABTS and DPPH. The selected independent variables were ultrasound amplitude (X1: 80%–90%) and extraction time (X2: 10–15 min), and results were compared with conventional extraction methods. The optimal conditions for antioxidants extraction were 91% amplitude for 15 min. The results for total phenolic content and anthocyanins and antioxidant activity by ABTS and DPPH were of 1201.23 mg gallic acid equivalent (GAE)/100 g dry weight basis (dw); 379.12 mg/100 g·dw; 6318.98 µmol Trolox equivalent (TE)/100 g·dw and 9617.22 µmol TE/100 g·dw, respectively. Compared to solvent extraction methods (water and ethanol), ultrasound achieved higher extraction of all compounds except for anthocyanins. The results obtained demonstrated that ultrasound is an alternative to improve extraction yield of antioxidants from fruit residues such as blackberry

Differences in the Proteolytic System of Lactic Acid Bacteria Affect the Release of DPP-IV Inhibitory Peptides from Whey Proteins

This work analyzed the antidiabetic activity of peptides from whey proteins after hydrolysis by Lactobacillus rhamnosus GG and Streptococcus thermophilus SY-102, emphasizing the differences between the proteolytic systems of both bacteria. Peptide fractions from whey proteins may have biological functions, such as antidiabetic functions, which inhibit the DPP-IV enzyme, and lactic acid bacteria could release them. A whey solution of 10% was fermented with selected lactic acid bacteria in monoculture and coculture, analyzing kinetic parameters and the proteolytic profile, using the 2,4,6-trinitrobenzene sulfonic acid technique for free amino groups’ determination and Tris-tricine polyacrylamide gel electrophoresis. An in vitro inhibition assay of the DPP-IV enzyme was used. The kinetic parameters showed a faster duplication rate in the monoculture with L. rhamnosus GG than in the co-culture, which was related to lactic acid production. Co-culture does not have the highest production of free amino groups and peptides. Still, peptide fractions with lower molecular weight (L. rhamnosus GG increased from 0 to 63.3%. This demonstrates that the proteolytic capacity and the proteolytic system of each lactic acid bacteria determine the structure of the released peptides

Impact of the Gut Microbiota Balance on the Health–Disease Relationship: The Importance of Consuming Probiotics and Prebiotics

Gut microbiota is a group of microorganisms that are deposited throughout the entire gastrointestinal tract. Currently, thanks to genomic tools, studies of gut microbiota have pointed towards the understanding of the metabolism of important bacteria that are not cultivable and their relationship with human homeostasis. Alterations in the composition of gut microbiota could explain, at least in part, some epidemics, such as diabetes and obesity. Likewise, dysbiosis has been associated with gastrointestinal disorders, neurodegenerative diseases, and even cancer. That is why several studies have recently been focused on the direct relationship that these types of conditions have with the specific composition of gut microbiota, as in the case of the microbiota–intestine–brain axis. In the same way, the control of microbiota is related to the diet. Therefore, this review highlights the importance of gut microbiota, from its composition to its relationship with the human health–disease condition, as well as emphasizes the effect of probiotic and prebiotic consumption on the balance of its composition