Extracción y caracterización de fructanos a partir de plantas de sotol (Dasylirion spp.) y agave (Agave tequilana Weber var. azul) mediante métodos enzimáticos asistidos con tecnologías de ultrasonido y su aplicación en alimentos.

Durante esta investigación se estudió el efecto individual o combinado del ultrasonido con y sin la utilización de enzimas degradantes de pared celular con procesos de extracción térmica convencional de fructanos provenientes de piñas maduras de planta de sotol (Dasylirion wheeleri), y de agave (Agave tequilana Weber var. azul) a diferentes condiciones de extracción. Este trabajo de tesis consistió en el desarrollo de diferentes estudios; en el primero, se evaluó el efecto de la extracción asistida con ultrasonido a diferentes potencias ultrasónicas y diferentes relaciones sólido-líquido en la extracción de carbohidratos de agave (Agave tequilana Weber var. azul) de dos diferentes edades. En un segundo estudio se evaluó la extracción de fructanos de plantas de sotol (Dasylirion wheeleri) a diferentes condiciones de potencia de sonicación y temperatura, determinando porcentajes de extracción de carbohidratos y otros cambios físicos y químicos que ocurren durante el proceso. Durante el tercer estudio se evaluaron las condiciones de una extracción asistida con enzima usando una mezcla enzimática comercial (Pectinex Ultra SP-L) para obtener fructanos a partir de sotol (Dasylirion wheeleri); de esta manera se optimizó la concentración de enzima y la concentración de sustrato en este caso el sotol. En el estudio número 4 se obtuvo una mezcla enzimática con de cuatro enzimas (celulasa, pectinasa, xilanasa y hemicelulasa) para la extracción de carbohidratos de plantas silvestres de sotol (Dasylirion wheeleri); estudiándose en primer lugar las condiciones de extracción de cada enzima (concentración, temperatura, pH y tiempo), con los datos obtenidos se optimizó la concentración de cada una enzima dentro de la mezcla enzimática propuest

Pinole, un alimento tradicional mexicano con valor nutrimental

El pinole es un alimento de origen prehispánico que se obtiene principalmente a partir del tostado de los granos enteros de maíz y su posterior molienda. Este polvo de maíz tostado puede ser adicionado con diferentes ingredientes que le confieren distintas características de sabor y aroma, así como propiedades nutricionales, fisicoquímicas, entre otras. El pinole, el cual se consume comúnmente como bebida ya sea en frío o caliente como atole, formó parte importante del desarrollo de diferentes culturas mesoamericana. Hoy en día es conocido como un alimento tradicional mexicano que se ha adaptado a las diferentes necesidades y costumbres de diferentes regiones de México. El consumo de este producto ha ido disminuyendo por su relación con la temporalidad y alto contenido energético, sin embargo, es importante resaltar que estos productos presentan contenidos importantes de fibra dietética y diferentes compuestos bioactivos. Sin considerar, que la adición de nuevos ingredientes altos en proteínas o antioxidantes en la reformulación de este producto, generan alternativas novedosas y atractivas de consumo para la población. El presente reporte tiene como objetivo brindar información del pinole, desde sus orígenes, manera de preparación e ingredientes, características y sus diferentes propiedades, y los efectos del procesamiento para su obtención (tostado del maíz), que son importantes para conocer más sobre este alimento tradicional mexicano. DOI: https://doi.org/10.54167/tecnociencia.v16i1.89

Ultrasound-assisted extraction of fructans from agave (Agave tequilana Weber var. azul) at different ultrasound powers and solid-liquid ratios

Abstract The effects of ultrasound-assisted extraction (UAE) at different ultrasound power densities (UPDs; 40, 80, and 120 mW/mL) and solid:liquid (S:L) ratio (1:2, 1:3, and 1:6) on the extraction of carbohydrates from Agave tequilana plant of different ages were evaluated. Extracts obtained (6- and 7-year-old plant) were analyzed in the yield of carbohydrates (YC), fructan (FRU) content, simple sugars, fructan profile and the average degree of polymerization (DPn). UPD, S:L ratio, and plant age all affected YC, FRU, and DPn. Maximum YC and FRU were obtained from the older agave with UPD and S:L ratio of 120 mW/mL and 1:6, respectively; while glucose, fructose, and sucrose were highly released from the younger plant. Agave of 7-year-old presented the highest DPn. Fructan degradation occurred at high UPD, increasing the simple sugars and decreasing the DPn. Thermal-traditional extraction without sonication caused more fructan degradation; and overall, ultrasound enhanced fructan extraction and minimized fructan damage, representing a technological alternative for fructan extraction from agave. Keywords: agave; fructans; ultrasound; power density; solid:liquid ratio; plant age. Practical Application: Agave tequilana Weber var. azul plants have significant amounts of fructans. Extraction of these components by alternative methods such as ultrasound could represent advantages, improving the extraction and product quality. This research presents an alternative for the extraction of fructans assisted with ultrasound, evaluating different powers and solid-liquid ratios from agave heads of two different ages. Both variables, as well as age of agave showed a strong effect on fructan extraction. Ultrasound enhanced the extraction and minimized fructan damage, representing a technological alternative

Transcriptional portrait of M. bovis BCG during biofilm production shows genes differentially expressed during intercellular aggregation and substrate attachment.

Mycobacterium tuberculosis and M. smegmatis form drug-tolerant biofilms through dedicated genetic programs. In support of a stepwise process regulating biofilm production in mycobacteria, it was shown elsewhere that lsr2 participates in intercellular aggregation, while groEL1 was required for biofilm maturation in M. smegmatis. Here, by means of RNA-Seq, we monitored the early steps of biofilm production in M. bovis BCG, to distinguish intercellular aggregation from attachment to a surface. Genes encoding for the transcriptional regulators dosR and BCG0114 (Rv0081) were significantly regulated and responded differently to intercellular aggregation and surface attachment. Moreover, a M. tuberculosis H37Rv deletion mutant in the Rv3134c-dosS-dosR regulon, formed less biofilm than wild type M. tuberculosis, a phenotype reverted upon reintroduction of this operon into the mutant. Combining RT-qPCR with microbiological assays (colony and surface pellicle morphologies, biofilm quantification, Ziehl-Neelsen staining, growth curve and replication of planktonic cells), we found that BCG0642c affected biofilm production and replication of planktonic BCG, whereas ethR affected only phenotypes linked to planktonic cells despite its downregulation at the intercellular aggregation step. Our results provide evidence for a stage-dependent expression of genes that contribute to biofilm production in slow-growing mycobacteria

CIBERER : Spanish national network for research on rare diseases: A highly productive collaborative initiative

Altres ajuts: Instituto de Salud Carlos III (ISCIII); Ministerio de Ciencia e Innovación.CIBER (Center for Biomedical Network Research; Centro de Investigación Biomédica En Red) is a public national consortium created in 2006 under the umbrella of the Spanish National Institute of Health Carlos III (ISCIII). This innovative research structure comprises 11 different specific areas dedicated to the main public health priorities in the National Health System. CIBERER, the thematic area of CIBER focused on rare diseases (RDs) currently consists of 75 research groups belonging to universities, research centers, and hospitals of the entire country. CIBERER's mission is to be a center prioritizing and favoring collaboration and cooperation between biomedical and clinical research groups, with special emphasis on the aspects of genetic, molecular, biochemical, and cellular research of RDs. This research is the basis for providing new tools for the diagnosis and therapy of low-prevalence diseases, in line with the International Rare Diseases Research Consortium (IRDiRC) objectives, thus favoring translational research between the scientific environment of the laboratory and the clinical setting of health centers. In this article, we intend to review CIBERER's 15-year journey and summarize the main results obtained in terms of internationalization, scientific production, contributions toward the discovery of new therapies and novel genes associated to diseases, cooperation with patients' associations and many other topics related to RD research

Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn (Zea mays L.) flours

This research aimed to develop tortilla chips (TC) high in antioxidants from extruded and nixtamalized blue corn flours prepared with calcium hydroxide Ca(OH)2 and calcium lactate C6H10O6Ca. Tortilla chips were made with extruded flours [0.1% Ca(OH)2; 0.9% C6H10O6Ca; without calcium] and nixtamalized flours [1% Ca(OH)2; 2.95% C6H10O6Ca] using the frying process. Total anthocyanin, total phenolics content, antioxidant activity, color, texture, and oil content were determined. The color of tortilla chips from extruded flours (TCEF) showed high values of the parameters a* and b* indicating a reduction in the blue color. These color parameters were significantly different from those observed in tortilla chips from nixtamalized flours (TCNF), which tended to be more blue. The TCEF retained 15% anthocyanins, 34% phenolics, and 54% antioxidant activity. Pearson's correlation analysis indicated that anthocyanins and phenolics correlated significantly with antioxidant activity and color. TCEF with both calcium sources showed higher fracturability compared with that of TCNF. Oil absorption showed an opposite effect, with lower oil content in TCEF. Nixtamalization and extrusion with C6H10O6Ca resulted in flours and TC high in anthocyanins and antioxidant activity, representing an alternative production process for corn snack high in antioxidants

Diatomites from the Iberian Peninsula as Pozzolans

The object of this work is to study and characterize diatomites from the southeast of the Iberian Peninsula to establish their character and quality as natural pozzolans. This research carried out a morphological and chemical characterization study of the samples using SEM and XRF. Subsequently, the physical properties of the samples were determined, including thermic treatment, Blaine particle finesse, real density and apparent density, porosity, volume stability, and the initial and final setting times. Finally, a detailed study was conducted to establish the technical properties of the samples through chemical analysis of technological quality, chemical analysis of pozzolanicity, mechanical compressive strength tests at 7, 28, and 90 days, and a non-destructive ultrasonic pulse test. The results using SEM and XRF show that the samples are composed entirely of colonies of diatoms whose bodies are formed by silica between 83.8 and 89.99% and CaO between 5.2 and 5.8%. Likewise, this indicates a remarkable reactivity of the SiO2 present in both natural diatomite (~99.4%) and calcined diatomite (~99.2%), respectively. Sulfates and chlorides are absent, while the insoluble residue portion for natural diatomite is 1.54% and 1.92% for calcined diatomite, values comparatively lower than the standardized 3%. On the other hand, the results of the chemical analysis of pozzolanicity show that the samples studied behave efficiently as natural pozzolans, both in a natural and calcined state. The mechanical tests establish that the mechanical strength of the mixed Portland cement and natural diatomite specimens (52.5 MPa) with 10% PC substitution exceeds the reference specimen (51.9 MPa) after 28 days of curing. In the case of the specimens made with Portland cement and calcined diatomite (10%), the compressive strength values increase even more and exceed the reference specimen at both 28 days (54 MPa) and 90 days (64.5 MPa) of curing. The results obtained in this research confirm that the diatomites studied are pozzolanic, which is of vital importance because they could be used to improve cements, mortars, and concrete, which translates to a positive advantage in the care of the environment

Cost-Effective Temperature Sensor for Monitoring the Setting Time of Concrete

Concrete and Portland cement-based products are the most widely used materials in the construction industry. According to the Global Cement and Concrete Association (GCCA), 14 billion cubic meters of concrete are consumed worldwide every year. Knowledge of their properties is essential to ensure the quality of concrete products and structures. Knowing the evolution of certain parameters related to their durability makes it possible to prevent situations that affect compliance with quality requirements. Thanks to advances in IoT (Internet of Things) technologies, it is possible to know the evolution of these parameters in real time. The following work pursues the development and application of a prototype to monitor the setting time of concrete. This equipment provides real-time measurements, taking advantage of the Internet of Things (IoT) technology, allowing effective monitoring of the thermal behavior of concrete during its setting process. By measuring the temperature of the process and evaluating the resistance acquired during the setting time, we can correlate these two parameters, thus ensuring their correct evolution and allowing quick action to avoid future problems. For the development of this work, temperature measurements were made during the setting of 12 concrete specimens corresponding to four different mixtures (two types of cement with and without additives), assessed at three setting ages (28, 90, and 180 days). Through detailed experimental tests, the sensor was accurately and reliably validated, showing its ability to detect temperature changes, indicating the initial and final setting time. In addition, it was observed that the integration of the DS18B20 sensor does not compromise the structural properties of the concrete. The prototype’s cost-effectiveness, efficiency, and easy installation make it a valuable tool for construction professionals, offering an innovative solution to ensure the quality and durability of the concrete. This breakthrough could represent a significant step towards the digitalization and improvement of construction processes, with direct implications for the efficiency and sustainability of modern infrastructures