Polyphenolic Profile, Sugar Consumption and Organic Acids Generation along Fermentation of Infusions from Guava (Pisidium guajava) by the Kombucha Consortium

The kombucha beverage is typically prepared from black tea, sweetened with sucrose, inoculated with previously fermented liquid broth and/or tea fungus pellicle, and incubated. Alternative sources have been used for kombucha beverages. Guava leaves have been used for long time as traditional medicine. It is found in many commercially available botanical supplements in form of decoction, milled and used as comprises. They are rich in polyphenolic compounds. Several changes are produced during fermentation of the beverages. The main objective of the present work is to characterize fermentation process of guava leaves infusions by kombucha and studying possible chemical changes in their polyphenolic profile. Infusions from guava leaves were prepared and fermented by the kombucha consortium. The pH, titrable acidity, polyphenolic compounds, sugar consumption, organic acid along the fermentation was made by UPLC-ESI-MS. Kombucha from Camellia sinensis (CS) was made as a control. Higher rate of sucrose consumption was observed for Kombucha made with CS, also, higher production of organic acids (acetic and succinic acid) was observed too. Both behaviors were related to the content of glucose. The flavan-3-ols were diminishing along the fermentation time, with the exception of epigallocatechin in Camellia sinensis, Flavan-3-ol content in Guava leaves was low. Higher content of dicaffeoyl quinnic acid was observed for both systems in special for CS, falling after a maximum peak; minor constituents of hydroxycinnamic acids were stable along the fermentation for both systems

Inhibitory effects of Buddleja scordioides (salvilla) leaves on digestive enzymes and carbohydrate absorption in vivo

The effects of Buddleja scordioides (BsLI) leaf infusions on digestive enzymes and carbohydrate absorption were evaluated. The BsLI yield was 21.64 %. In addition, a chemical characterization was carried out identifying hydroxybenzoic acids, hydroxycinnamic acids, flavonols, flavanones and flavones. In vitro studies were performed to determine the inhibitory action of BsLI on lipase, α-amylase, and α-glucosidase. Then, in rats, oral starch tolerance tests (OSTT) were carried out using BsLI at a dose of 9.5 mg/kg body weight. Results showed moderate inhibition of lipase and α-glucosidase, but greater inhibition of α-amylase compared to positive controls. During the OSTT trial, the group receiving BsLI showed a significant reduction in glucose levels compared to the negative control group. Bioactive compounds, such as naringenin, luteolin, quercetin, and coumaric acid, were identified after BsLI administration. Furthermore, the consumption of BsLI was safe and showed antioxidant activity like Trolox. In conclusion, BsLI may have an enhanced effect on glucose metabolism by inhibiting carbohydrate absorption. DOI: https://doi.org/10.54167/tch.v17i2.122

Immigrant IBD Patients in Spain Are Younger, Have More Extraintestinal Manifestations and Use More Biologics Than Native Patients

BackgroundPrevious studies comparing immigrant ethnic groups and native patients with IBD have yielded clinical and phenotypic differences. To date, no study has focused on the immigrant IBD population in Spain. MethodsProspective, observational, multicenter study comparing cohorts of IBD patients from ENEIDA-registry who were born outside Spain with a cohort of native patients. ResultsWe included 13,524 patients (1,864 immigrant and 11,660 native). The immigrants were younger (45 +/- 12 vs. 54 +/- 16 years, p < 0.001), had been diagnosed younger (31 +/- 12 vs. 36 +/- 15 years, p < 0.001), and had a shorter disease duration (14 +/- 7 vs. 18 +/- 8 years, p < 0.001) than native patients. Family history of IBD (9 vs. 14%, p < 0.001) and smoking (30 vs. 40%, p < 0.001) were more frequent among native patients. The most prevalent ethnic groups among immigrants were Caucasian (41.5%), followed by Latin American (30.8%), Arab (18.3%), and Asian (6.7%). Extraintestinal manifestations, mainly musculoskeletal affections, were more frequent in immigrants (19 vs. 11%, p < 0.001). Use of biologics, mainly anti-TNF, was greater in immigrants (36 vs. 29%, p < 0.001). The risk of having extraintestinal manifestations [OR: 2.23 (1.92-2.58, p < 0.001)] and using biologics [OR: 1.13 (1.0-1.26, p = 0.042)] was independently associated with immigrant status in the multivariate analyses. ConclusionsCompared with native-born patients, first-generation-immigrant IBD patients in Spain were younger at disease onset and showed an increased risk of having extraintestinal manifestations and using biologics. Our study suggests a featured phenotype of immigrant IBD patients in Spain, and constitutes a new landmark in the epidemiological characterization of immigrant IBD populations in Southern Europe

Organogeles como mejoradores del perfil lipídico en matrices cárnicas y lácteas

The structuring of edible oils, through organogelation, has a promising potential in food applications, when used as substitutes for saturated fat in some meat and dairy products of high consumption demand, in order to improve their lipid profile. Organogels are viable for this substitution, which is related to the nutritional improvement demanded by the current consumer, due to the negative effect of saturated fats on health. The objective of this review was to analyze different formulations of organogels, applied in meat-dairy matrices and their impact on the final properties of such food products, implemented as a substitute for saturated fat. The findings indicate that the replacement of saturated fat, by this type of materials, mainly affects the physicochemical properties, modifies the original flavor of the food and improves its lipid profile; However, they still do not meet the expectations of the final consumer due to the unique qualities of solid fat, which represents the main barrier to overcome for its application in an industrial scale production and sale to the market. It is necessary to develop new formulations, similar to those qualities, to achieve  consumer  acceptance.La estructuración de aceites comestibles, a través de la organogelación, tiene un potencial prometedor en aplicaciones alimenticias, al ser utilizadas como sustitutos de grasa saturada en algunos productos cárnicos y lácteos de alta demanda de consumo, con la finalidad de mejorar su perfil lipídico, el cual está relacionado con la mejora nutricional que demanda el consumidor actual, por el efecto negativo que tienen las grasas saturadas en la salud. El objetivo de este trabajo fue analizar diferentes formulaciones de organogeles, aplicados en matrices cárnicas-lácteas, y su impacto en las propiedades finales de tales productos alimentarios, implementados como sustituto de grasa saturada. Se encontró que la sustitución de grasa saturada, por este tipo de materiales, afecta principalmente las propiedades fisicoquímicas, modifica el sabor original de los alimentos y mejora su perfil lipídico; sin embargo, aún no permiten cumplir las expectativas del consumidor final, por las cualidades únicas que ofrece la grasa sólida, lo que representa la principal barrera a superar para su uso en una producción a escala industrial y venta al mercado. Es necesario desarrollar nuevas formulaciones, que asemejen dichas cualidades, para alcanzar la aceptación de los consumidores

Factores antinutricios y actividad antioxidante en variedades mejoradas de frijol común (Phaseolus Vulgaris)

El frijol, importante en la dieta mexicana, proporciona 20 a 40% de proteína, vitaminas del complejo B y minerales como hierro y calcio. El almidón del frijol es un aporte de energía y de estructuras carbonadas para síntesis posteriores en el metabolismo; sin embargo, la presencia de factores antinutricios como inhibidores de tripsina, ácido fítico, oligosacáridos y taninos, reduce su valor biológico. El objetivo de este trabajo fue caracterizar factores antinutricios, y determinar los factores bioquímicos de la testa del frijol que pueden utilizarse, además de la fibra, como antioxidantes, en un grupo de 16 variedades mejoradas de frijol. Las semillas de frijol con mayor porcentaje de testa fueron de las variedades negro y bayo, las que tuvieron grano mediano (25 a 38 g 100 semillas-----1) y grande (>40 g 100 semillas-----1). Las variedades tuvieron 3.83 a 5.60% de oligosacáridos en el cotiledón, sin diferencia estadística (p>0.05) entre ellas. El porcentaje de ácido fítico osciló de 0.10 a 0.22%, sobresaliendo la variedad Mayocoba por su alto contenido (2.16±0.03 mg g-----1). Las unidades de tripsina inhibidas (UTI mg-----1) por extractos de harina variaron de 4.78 a 12.22 UTI mg-----1, y el valor más alto fue para Flor de Mayo M38. Las variedades con más capacidad antioxidante se asociaron con la mayor coloración de la testa

Variación estacional de compuestos fenólicos foliares en Quercus sideroxyla en diferentes tipos de suelo

El propósito de este trabajo fue determinar la variación estacional y el efecto de la textura del suelo en el contenido fenólico (medido por el método de Folin-Ciocalteu) en hojas de encino colorado (Quercus sideroxyla), como parámetro de deterioro del género. Se muestreó el follaje de seis árboles, en ocho sitios diferentes, donde se determinaron los componentes edáficos en tres tipos de textura: franco arcillosa (12,5%), limo arcillosa (75%) y arcillo arenosa (12,5%), mismos que permanecieron inalterados durante el estudio. Se encontró para todos los suelos una disminución del contenido fenólico foliar en primavera y un aumento de éste en verano. Se determinó una correlación alta y positiva entre el contenido fenólico y la conductividad eléctrica en suelos de textura arcillo arenosa y también una correlación alta y positiva entre la retención de humedad del suelo y el contenido fenólico foliar, la cual fue independiente de la textura de los suelos.The seasonal variation and the soil texture effect were evaluated in the phenolic contents (Folin- Ciocalteu) of Quercus sideroxyla (red oak) leaves as a parameter of the genus deterioration. Leaves of six trees from eight sites were sampled and their edaphic characteristics determined as soil texture: clayed (12,5%), lime-clayed (75%) and clay-sandy (12,5%). Soils and sites were unaltered during the four season collections. It was found in spring a notorious decrease in phenolic content of Quercus leaves followed by a substantial increase during summer. A high positive correlation was found between phenolic content of leaves and electric conductivity of clay-sandy soils, and also between soil moisture retention and phenolic content, independently of the soil texture

Natural pigments of plant origin: Classification, extraction and application in foods

Color is the first attribute that influences the acceptance of foods as they become more attractive to consumers when they are more intense and uniform. In recent years, the interest of producers and consumers in purchasing products containing natural ingredients have constantly increased. Natural pigments are commonly extracted from fruits and vegetables, and have been proven to provide health benefits to reduce the risk of diseases such as type-1 diabetes, obesity, and coronary diseases. Additionally, advanced extraction and encapsulation technologies that make food matrices more efficient are useful tools for improving the use of these pigments. In this review, the state-of-the-art of pigments such as carotenoids, anthocyanins, and betalains of plant origin are discussed, including their main sources of production and the factors that affect their physicochemical stability. In addition, different extraction methods are discussed, listing their advantages and disadvantages, and providing some applications of natural pigments in food.The author Azucena Rodríguez-Mena thanks the Consejo Nacional de Ciencia y Tecnología CONACyT for the scholarship granted (No. 884709) for Doctoral studies in Biochemical Engineering at the Tecnológico Nacional de México/Instituto Tecnológico de Durango.Peer reviewe