The Pentacyclic Triterpenes , -amyrins: A Review of Sources and Biological Activities

Pentacyclic triterpenes are ubiquitously distributed throughout the plant kingdom, in a free form as aglycones or in combined forms, and have long been known to have a number of biological effects. The compounds alpha-amyrin and beta-amyrin are commonly found in medicinal plants and oleo-resin obtained by bark incision of several species of Bursera or Protium of the Burseraceae family. Both in vitro and in vivo studies have shown that beta- amyrin also has important biological functions. In light of the considerable interest recently generated in the chemistry and pharmacological properties of amyrins and their analogs, we have undertaken this review in an effort to summarize the available literature on these promising bioactive natural products. The review will detail the recent studies on the chemistry and bioactivity of alpha, beta-amyrins, which is presented in the following sections: the isolation and distribution of alpha-amyrin and beta-amyrin, giving a brief introduction to amyrins as natural products and the methods used in their isolation; the biological activities of amyrins, examining the biological properties associated with these compounds with a focus on their potential chemotherapeutic applications

The Pentacyclic Triterpenes α, β-amyrins: A Review of Sources and Biological Activities

Pentacyclic triterpenes are ubiquitously distributed throughout the plant kingdom, in a free form as aglycones or in combined forms, and have long been known to have a number of biological effects. The compounds alpha-amyrin and beta-amyrin are commonly found in medicinal plants and oleo-resin obtained by bark incision of several species of Bursera or Protium of the Burseraceae family. Both in vitro and in vivo studies have shown that beta- amyrin also has important biological functions. In light of the considerable interest recently generated in the chemistry and pharmacological properties of amyrins and their analogs, we have undertaken this review in an effort to summarize the available literature on these promising bioactive natural products. The review will detail the recent studies on the chemistry and bioactivity of alpha, beta-amyrins, which is presented in the following sections: the isolation and distribution of alpha-amyrin and beta-amyrin, giving a brief introduction to amyrins as natural products and the methods used in their isolation; the biological activities of amyrins, examining the biological properties associated with these compounds with a focus on their potential chemotherapeutic applications

Entre hilos y sueños la creadora Lizbeth Carreño entrelaza la creatividad y resiliencia

Su marca Lablú va a la conquista de nuevos mercados globales posicionando un nombre y una misión

High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle

We determined high pressure processing (HPP) effects on the activities of cathepsins B and D in the muscles of mackerel (Scomber scombrus) and horse mackerel (Trachurus trachurus). In mackerel, the cathepsin B activity decrease reached 40% at 450 MPa while in horse mackerel, low and intermediate pressures (150 and 300 MPa) caused an activity increase (30%) but at 450 MPa a decrease of up to 60%. In both species, cathepsin D activity increased after a 300 MPa treatment (up to 2-fold for mackerel and 60% for horse mackerel) and decreased on a 450 MPa treatment. The activity increase is probably due to HPP damage of lysosome releasing enzymes into the fish muscle. Based on the HPP effects on the activities of cathepsins B and D, 450 MPa may be used to reduce the proteolytic activity of cathepsin B prior to chilled or frozen storage of these fish speciesSupported by the Xunta de Galicia, Spain Project 10TAL402001PR, 2010-2012, and FCT (Portugal), European Union, QREN, FEDER and COMPETE thorough QOPNA research unit, Project PEst-C/QUI/UI0062/2013; FCOMP-01-0124-FEDER-037296. Also supported by he USDA National Institute of Food and Agriculture, Grants No. 2011-31200-06041 and 2012-31200-06041S

Master of Science in Physics Education at the University of Guadalajara: The curricular design process

INTRODUCTION The need for a postgraduate degree in Physics Education arises from the importance of improving science learning, in particular physics, in students from elementary to high school derived from the analysis of test results such as PISA (OECD, 2019). In addition, training high-level human resources who generate knowledge regarding the teaching-learning process of Physics at any educational level (including undergraduate and postgraduate) is important. JUSTIFICATION The problems experienced by contemporary society are complex, their solution and understanding require the articulation of different skills, knowledge, attitudes and values related to science and technology due to the constant progress of these areas. The curricular team, based on this scenario and considering what is stated in the educational model of the University of Guadalajara (Castellanos et al., 2007) about focusing activities on what the student does, decided that the postgraduate training process would be based on the development of skills. THE CURRICULAR DESIGN PROCESS For this reason, the work for the curricular design of the Master of Science in Physics Education at the University of Guadalajara was developed through nine phases (Díaz-Barriga, 1990): Formation of a curricular team; Detection of Physics Education needs; Identification of potential demand; Detection of similar programs; Delimitation of the graduate's field of action; Definition of competencies; Identification of knowledge necessary for the professional performance of the graduate; Definition of Learning Units and curriculum plan; Determination of an evaluation plan for the program (internal and external). In this work, the generalities related to the curricular design process of the Master of Science in Physics Education program at the University of Guadalajara are presented. From this process we have obtained a proposal of the program, now we are waiting for the suggestions and approval by the highest government authority at our University, Consejo General Universitario (the creation project can be viewed here). REFERENCES Castellanos, A., Verduzco, A., Moreno, M., Padilla, R., & Pérez, S. (2007). Modelo educativo siglo 21. Universidad de Guadalajara. http://www.udg.mx/sites/default/files/modelo_Educativo_siglo_21_UDG.pdf Díaz-Barriga, F. (1990). Metodología de Diseño Curricular para Educación Superior. México: Trillas. OECD. (2019). México – Nota país – Resultados PISA 2018. https://www.oecd.org/pisa/publications/PISA2018_CN_MEX_Spanish.pd

High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle

6 páginas, 4 figurasWe determined high pressure processing (HPP) effects on the activities of cathepsins B and D in the muscles of mackerel (Scomber scombrus) and horse mackerel (Trachurus trachurus). In mackerel, the cathepsin B activity decrease reached 40% at 450 MPa while in horse mackerel, low and intermediate pressures (150 and 300 MPa) caused an activity increase (30%) but at 450 MPa a decrease of up to 60%. In both species, cathepsin D activity increased after a 300 MPa treatment (up to 2-fold for mackerel and 60% for horse mackerel) and decreased on a 450 MPa treatment. The activity increase is probably due to HPP damage of lysosome releasing enzymes into the fish muscle. Based on the HPP effects on the activities of cathepsins B and D, 450 MPa may be used to reduce the proteolytic activity of cathepsin B prior to chilled or frozen storage of these fish speciesSupported by the Xunta de Galicia, Spain Project 10TAL402001PR, 2010-2012, and FCT (Portugal), European Union, QREN, FEDER and COMPETE thorough QOPNA research unit, Project PEst-C/QUI/UI0062/2013; FCOMP-01-0124-FEDER-037296. Also supported by he USDA National Institute of Food and Agriculture, Grants No. 2011-31200-06041 and 2012-31200-06041Peer reviewe

Effect of high-pressure processing of Atlantic mackerel (Scomber scombrus) on biochemical changes during commercial frozen storage

This research focuses on biochemical changes related to quality losses observed in Atlantic mackerel (Scomber scombrus) muscle stored under commercial frozen storage conditions (9 months, −18 °C) when subjected to highhydrostatic pressure (HHP) treatments (125, 150, 175, and 200 MPa for 0 min) before freezing. After freezing, free fatty acid (FFA) formation (lipid hydrolysis assessment) showed a marked inhibition in HHP-treated fish and during frozen storage of samples treated at 175 MPa. Fluorescence ratio (FR) assessment of tertiary lipid oxidation showed a partial inhibitory effect during the 0–9-month period for samples treated at 175 and 200 MPa. After a 3-month storage of samples treated at these pressure levels, one-dimensional SDS-PAGE analysis of the sarcoplasmic protein fraction revealed the disappearance of a band; additionally, samples treated at 150 MPa showed the same effect at month 9. After gel excision, trypsin digestion, tandem mass spectrometry (MS/MS), and sequence database analysis, the band was identified as phosphoglycerate mutase 2 (28.7 kDa). On the other hand, HHP processing did not show a significant effect on trimethylamine (TMA) values, primary and secondary lipid oxidation, PUFA levels, 1-D myofibril protein pattern, and the activity of acid phosphatase and cathepsins B and D. Biochemical quality indices such as FFA, TMA, and FR and the activity of acid phosphatase and cathepsin B showed a progressive increase throughout the frozen storage of all samples