Antioxidant properties of soy-dairy milk blends fermented with probiotics

ABSTRACT Objective: Evaluate the effect of the substitution of cow milk with soy beverage on the antioxidant properties, physicochemical parameters, and sensory quality of the probiotic and conventional fermented beverages. Design/methodology/approach: Different combinations of soy beverage (T1=80%, T2=60%, T3=40%, and T4=20%) with cow milk (20%, 40%, 60%, and 80%, respectively) were fermented with either conventional or probiotic cultures. The antioxidant activity of fermented beverages was evaluated by DPPH method and the samples were also characterized for protein, fat, solids non-fat, density, and acidity. Sensory evaluation was done in order to determine the acceptability of the fermented beverages. Results: Overall, most treatments fermented with the probiotic culture showed higher (P<0.05) antioxidant capacity compared to those fermented with the conventional culture. In contrast, for both starter cultures, it was observed that the T1 treatment displayed the highest (P<0.05) antioxidant activity compared with the other treatments (T2, T3, and T4). Similarly, the treatment T1-probiotic culture was the most preferred, being the aroma and appearance, the sensory properties scored with the highest degree of liking. Study Limitations: Follow-up research is needed to identify the bioactive compounds responsible for antioxidant properties exhibited by fermented soy-dairy milk beverages. Findings/conclusions: Probiotic cultures can be used to generate soy-dairy milk fermented beverages with noticeable antioxidant and sensory properties.Objective: Evaluate the effect of the substitution of cow milk with soy beverage on the antioxidant properties, physicochemical parameters, and sensory quality of the probiotic and conventional fermented beverages.Design/methodology/approach: Different combinations of soy beverage (T1=80%, T2=60%, T3=40%, and T4=20%) with cow milk (20%, 40%, 60%, and 80%, respectively) were fermented with either conventional or probiotic cultures. The antioxidant activity of fermented beverages was evaluated by DPPH method and the samples were also characterized for protein, fat, solids non-fat, density, and acidity. Sensory evaluation was done in order to determine the acceptability of the fermented beverages.Results: Overall, most treatments fermented with the probiotic culture showed higher (P<0.05) antioxidant capacity compared to those fermented with the conventional culture. In contrast, for both starter cultures, it wasobserved that the T1 treatment displayed the highest (P<0.05) antioxidant activity compared with the other treatments (T2, T3, and T4). Similarly, the treatment T1-probiotic culture was the most preferred, being the aroma and appearance, the sensory properties scored with the highest degree of liking. Study Limitations: Follow-up research is needed to identify the bioactive compounds responsible for antioxidant properties exhibited by fermented soy-dairy milk beverages.Findings/conclusions: Probiotic cultures can be used to generate soy- dairy milk fermented beverages with noticeable antioxidant and sensory properties

Presencia de metales pesados en Pato Mexicano (Anas diazi Ridgway)

Resumen Objetivo: identificar la presencia de metales pesados en órganos de Anas diazi (pato mexicano).   Metodología­/diseño: Revisión bibliográfica de publicaciones científicas. Resultados: Los metales pesados son partículas que se bioacumulan en los organismos, estos tienen repercusiones negativas a la salud, tales como afectar el crecimiento y desarrollo adecuado de los mismos. Para el estudio y análisis de partículas toxicas como los metales pesados se monitorea en su mayoría aves acuáticas.Estas aves habitan en humedales que se ven afectados por la presencia de metales pesados debido a las actividades antropogénicas desarrolladas cerca de estos, tales  como la ganadería, la industria y la caza furtiva de anátidos. Una de las cinco especies de anátidos registrados en México es  Anas diazi que habita en el altiplano centro y norte de México.Los principales metales pesados a los que están expuestos los anátidos son mercurio, arsénico, plomo y cromo.   Limitaciones del estudio /implicaciones: La contaminación por metales pesados se ha convertido en un problema de salud pública muy importante, dado el alto grado de gravedad o repercusión en los animales, plantas, agua, suelo, aire y el humano, teniendo como resultado afectaciones en la salud del organismo. Hallazgos/conclusiones: Se requieren implementar medidas de remediación en los humedales y exigir a las autoridades ambientales que se hagan cargo del asunto, exigiendo propuestas para la disminución de contaminación a industrias, minas o cualquier fuete de contaminación al medio ambiente por metales pesados

Sustentabilidad socio territorial del cultivo de maíz (Zea mays L.) en una comunidad rural

Objetivo: evaluar la sustentabilidad económica del cultivo de maíz criollo en el municipio de Acambay Diseño/metodología/aproximación: El área de estudio fue el municipio de Acambay, ubicado en la zona norte del estado de México (19°97’67’’N y 99°88’49’’O). Se aplicó un cuestionario a 50 productores de maíz pertenecientes a comunidades agrarias y ejidos de la Soledad, Pueblo Nuevo, Loma Linda, Dateje, San Pedro de los Metales, Dongú y Tixmadeje. El cuestionario se basó en el método de Indicadores de Sustentabilidad de Explotaciones Agropecuarias (IDEA) para evaluar la sustentabilidad socioterritorial. La selección de cada uno de los productores encuestados se realizó mediante el muestreo tipo bola de nieve, escogiendo el primer encuestado al azar. Resultados: El 90% de los productores alcanzan el nivel básico de estudio, en comunidades como Dateje y Dongú todos los integrantes de la familia trabajan cultivando maíz (niños y adultos) y ellos mismos se emplean en trabajos temporales como la cosecha con otros productores. La sustentabilidad socioterritorial de los productores encuestados fue 8% en el componente calidad de los productos y del territorio, 19% en el componente empleo y servicios, y 25% en el componente ética y desarrollo. Limitaciones del estudio/implicaciones: los resultados presentados son avances de un análisis con más encuestados, por lo tanto, se sugiere tomar con cautela los resultados. Hallazgos/conclusiones: La dimensión socioterritorial tuvo 52% de sustentabilidad esto resultados reflejan la estrecha relación que existe entre productore

Registration of 'Ok102' wheat

Peer reviewedPlant and Soil SciencesEntomology and Plant PathologyBiochemistry and Molecular Biolog

The Newcastle satisfaction with nursing scales in a Mexican Oncology Hospital

Objectives. The principal aim of this study was to identify whether the Newcastle Satisfaction with Nursing Scales (NSNS) could be used on cancer patients. Methods. This was a descriptive, cross-sectional study carried out on cancer patients (n = 298). Results. We found that a majority of cancer patients were around 50 years old (hospitalized patients [HP]: 49.5 \ub1 14.9; chemotherapy outpatients [COP]: 49.4 \ub1 12.7), were female (HP: 74%; COP: 63.5%), and had received education at least up to elementary level (HP: 70%; COP: 80%). Breast cancer was the principal type of cancer (>34%) in both groups (HP and COP). The groups were comparable in age, sex distribution, place of origin, educational qualification, and type of cancer. Among HP, the experience and satisfaction scales of the NSNS showed good internal consistency (n = 235, \u3b1 >0.9, r > 0.7), while among COP, only the satisfaction scale showed good internal consistency (n = 62, \u3b1 = 1.00). Most patients\u2019 perceptions (level of satisfaction) of hospitalization and chemotherapy services were positive (98% and 97%, respectively). Conclusion: An NSNS instrument specifically designed for ambulatory care cancer patients is necessary for it to be useful in assessing cancer patients' perception of nursing care. This will help improve the quality of care in Mexico. The presence of cancer by itself could modify the patients\u2019 satisfaction level. Further large-scale studies are required to investigate the patients\u2019 perceptions of nursing care using the NSNS on different cancer patient groups

Commentaries on viewpoint : physiology and fast marathons

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Application of Polysaccharide-Based Edible Coatings on Fruits and Vegetables: Improvement of Food Quality and Bioactivities

Most foods derived from plant origin are very nutritious but highly perishable products. Nowadays, the food industry is focusing on the development of efficient preservation strategies as viable alternatives to traditional packaging and chemical treatments. Hence, polysaccharide-based edible coatings have been proposed because of their properties of controlled release of food additives and the protection of sensitive compounds in coated foods. Thus, this technology has allowed for improving the quality parameters and extends the shelf life of fruits and vegetables through positive effects on enzyme activities, physicochemical characteristics (e.g., color, pH, firmness, weight, soluble solids), microbial load, and nutritional and sensory properties of coated foods. Additionally, some bioactive compounds have been incorporated into polysaccharide-based edible coatings, showing remarkable antioxidant and antimicrobial properties. Thus, polysaccharide-based edible coatings incorporated with bioactive compounds can be used not only as an efficient preservation strategy but also may play a vital role in human health when consumed with the food. The main objective of this review is to provide a comprehensive overview of materials commonly used in the preparation of polysaccharide-based edible coatings, including the main bioactive compounds that can be incorporated into edible coatings, which have shown specific bioactivities

Participatory study on feeding strategies for working donkeys used by campesino farmers in the highlands of Central M?xico

The aim of this work was to describe the feeding strategies for donkeys used by peasant farmers in central M?xico. Feeding strategies for the dry and wet seasons are described, as well as the nutritional characteristics of the main forages and supplements used by the farmers. The extent to which the feeding practices used by farmers matched the digestible energy and crude protein requirements of donkeys for maintenance and work was determined. It was concluded that grazing on native grassland could provide enough energy and protein for donkeys at maintenance level and for those performing only a moderate amount of work. More research in required in order to have better estimates of intake and plant species preferred by donkeys under prevailing grazing condition