Meaning and Health Impact of Food: Historical and Ecological Analysis

Currently the world is facing a viral contingency that has exposed the vulnerability in which the human being is in the face of the alarming statistics of obesity at all ages, increasing the numbers of diabetes, cardiovascular diseases, and cancer mainly. But not only health has suffered a deterioration worldwide but also the environment with impacts on the availability and quality of water, air pollution and soil deterioration. In México, the food culture has undergone changes derived from greater accessibility to industrialized foods, less physical activity, stress, replacement of consumption and the use of local foods. Currently in Mexico actions are being implemented to rescue agroecology, gastronomy, and food culture. Therefore, this chapter will have the purpose of integrating a historical, ecological and health impacts analysis with what food means and its source or origin for people

Lipoxygenase and Its Relationship with Ethylene During Ripening of Genetically Modified Tomato (Solanum lycopersicum)

Pozadina istraživanja. TomloxB je glavna izoforma lipoksigenaze koja utječe na dozrijevanje i starenje voća, dok je etilen, biljni hormon koji se oslobađa u obliku plina, nužan za regulaciju sazrijevanja klimakteričnog voća poput rajčice. No, odnos između izoforme TomloxB i proizvodnje etilena nije dosad detaljno istražen. Stoga je svrha ovoga rada bila procijeniti učinak dodatka etilena na sazrijevanje transgene rajčice koja sadržava utišani gen TomloxB i odrediti aktivnosti lipoksigenaze i oksidaze 1-aminociklopropan-1-karboksilne kiseline te proizvodnju etilena u plodu rajčice. Također je određena ekspresija gena koji kodiraju oksidazu 1-aminociklopropan-1-karboksilne kiseline i gen TomloxB. Eksperimentalni pristup. Za istraživanje utjecaja lipoksigenaze i oksidaze 1-aminociklopropan-1-karboksilne kiseline, voće je brano u različitim fazama dozrijevanja ploda: pri prvoj pojavi ružičaste boje, kad je cijeli plod ružičast i potpuno crveni plod. Proizvodnja etilena i ekpresija gena određeni su u transgenim rajčicama i onima divljeg tipa ubranim u fazi kad plod tek poprima ružičastu boju. Genetički modificirane rajčice i divlji tip rajčica tretirane su s 100 μL/L etilena. Zatim je spektrofotometrijski mjerena aktivnost lipoksigenaze. Aktivnost oksidaze 1-aminociklopropan-1-karboksilne kiseline i prozvodnja etilena određeni su plinskom kromatografijom. Za određivanje ekspresije gena metodom PCR u stvarnom vremenu upotrijebljeni su oligonukleotidi za različito eksprimirane gene, i to za oksidazu 1-aminociklopropan-1-karboksilne kiseline i TomloxB. Rezultati i zaključci. Dobiveni podaci pokazuju da se utišavanjem gena TomloxB smanjila aktivnost lipoksigenaze i proizvodnja etilena u plodovima rajčice, ali i aktivnost oksidaze 1-aminociklopropan-1-karboksilne kiseline. Posljedično tome, dodatak etilena povećao je aktivnost lipoksigenaze u svim uzorcima, a aktivnost oksidaze 1-aminociklopropan-1-karboksilne kiseline samo u transgenim linijama, i to u fazi u kojoj plod poprima ružičastu boju. Dodatak etilena inducirao je pozitivnu regulaciju gena TomloxB, jer se povećanjem količine etilena povećala i aktivnost lipoksigenaze. Rezultati pokazuju da lipoksigenaza može kontrolirati oksidazu 1-aminociklopropan-1-karboksilne kiseline i proizvodnju etilena u fazi zrelosti u kojoj plod poprima ružičastu boju. Novina i znanstveni doprinos. Rezultati ovog rada pridonose boljem razumijevanju metaboličke funkcije izoforme TomloxB u sazrijevanju ploda te načina na koji je povezana s procesima starenja, čime se može produljiti rok trajanja voća. Razumijevanje odnosa između lipoksigenaze i etilena korisno je za bolje rukovanje plodovima rajčica nakon berbe.Research background. TomloxB is the main isoform of lipoxygenase associated with ripening and senescence of fruits. On the other hand, ethylene, a gaseous hormone, is essential for the regulation of ripening in climacteric fruits like tomatoes. However, the relationship between TomloxB and ethylene production has not been thoroughly studied. Therefore, we aim to assess the effect of exogenous ethylene in transgenic tomatoes that contain a silenced TomloxB gene, and subsequently evaluate lipoxygenase activity, 1-aminocyclopropane-1-carboxylic acid oxidase and ethylene production; as well as to quantify the expression of the genes encoding 1-aminocyclopropane-1-carboxylic acid oxidase and TomloxB. Experimental approach. To investigate the effect of lipoxygenase and 1-aminocyclopropane-1-carboxylic acid oxidase activity, fruits harvested at the stages of break, turning and pink were used. Tomatoes at break stage collected from transgenic and wild type plants were used to determine ethylene production and gene expression. Genetically modified and wild type tomato fruits were exposed to 100 μL/L exogenous ethylene. Lipoxygenase activity was measured spectrophotometrically. Activity of 1-aminocyclopropane-1-carboxylic acid oxidase and ethylene production were determined by gas chromatography. Oligonucleotides for differentially expressed genes: 1-aminocyclopropane-1-carboxylic acid oxidase and TomloxB were used to determine gene expression by real-time PCR. Results and conclusions. The data showed that silencing of TomloxB caused a reduction in lipoxygenase activity and ethylene production in tomato fruits, and also reduced 1-aminocyclopropane-1-carboxylic acid oxidase activity. Hence, the addition of exogenous ethylene increased lipoxygenase activity in all treatments and 1-aminocyclopropane-1-carboxylic acid oxidase activity only in transgenic lines at break stage, consequently there was a positive regulation between TomloxB and ethylene, as increasing the amount of ethylene increased the activity of lipoxygenase. The results suggest that lipoxygenase may be a regulator of 1-aminocyclopropane-1-carboxylic acid oxidase and production of ethylene at break stage. Novelty and scientific contribution. These results lead to a better understanding of the metabolic contribution of TomloxB in fruit ripening and how it is linked to the senescence-related process, which can lead to a longer shelf life of fruits. Understanding this relationship between lipoxygenase and ethylene can be useful for better post-harvest handling of tomatoes

Bebida fermentada elaborada con bacterias ácido lácticas aisladas del pozol tradicional chiapaneco

One of the main residues in Chiapas comes from the cheese industry, whey, which contains high quality nutrients (lactose 4.5 %, soluble proteins 0.7 % and bioactive peptides). By containing optimum amounts of sugars, it is a good source for fermentation by means of lactic acid bacteria (LAB). In Chiapas, there are typical fermented beverages, one of which is pozol, which contains many beneficial microorganisms. Therefore, the following research was carried out, which consisted of isolating, identifying and evaluating the fermentation capacity of lactic acid bacteria, as well as the probiotic potential, from the fermented chiapaneco pozol, to make a whey-based beverage added with jam of pineapple-coconut flavor. Firstly, BAL were isolated, and identified through basic biochemical tests. Those with the greatest fermentative capacity and probiotic potential were then selected. The level of enjoyment was evaluated by a group of 20 untrained judges (14 and 20 years). The biochemical tests and probiotic potential showed that the fermented pozol contains bacteria beneficial to human consumption: therefore, it was considered probiotic drink. The fermented beverage with the pozol strain showed the highest level of liking (P < 0.05) and 2 x 107 CFU/mL. The results of this study open up the possibility for the use of whey in the preparation of fermented beverages with probiotics and good organoleptic  acceptance. El lactosuero es uno de los principales residuos de la industria quesera, toda vez que contiene nutrientes de alta calidad (lactosa 4.5 %, proteínas solubles 0.7 % y compuestos bioactivos), lo que lo hace una buena fuente para la fermentación por medio de bacterias ácido lácticas (BAL). En Chiapas, existen bebidas fermentadas típicas, una de ellas es el pozol, la cual contiene gran cantidad de microorganismos benéficos. El objetivo de esta investigación fue establecer la capacidad de fermentación de bacterias ácido lácticas, provenientes del pozol chiapaneco fermentado, para elaborar una bebida a base de lactosuero, adicionada con mermelada de sabor a piña-coco, y evaluar su potencial probiótico y su aceptación organaléptica. Se aislaron e identificaron BAL provenientes de pozol, y se seleccionaron las de mayor capacidad fermentativa y potencial probiótico. La evaluación organoléptica se realizó con 20 jueces no entrenados, con edades de entre 14 y 20 años. Las pruebas bioquímicas y el potencial probiótico demostraron que el pozol fermentado contenía bacterias benéficas para el consumo humano, por lo que se consideró una bebida probiótica. La bebida fermentada obtenida con cepa de pozol presentó el mayor nivel de agrado (P < 0.05) y 2 x 107 UFC/mL. Los resultados de este estudio abren  la posibilidad de la utilización del lactosuero para la elaboración de bebidas fermentadas ricas en probióticos y con buena aceptación organoléptica.

Bioactive peptides from fisheries residues: A review of use of papain in proteolysis reactions

Papain is a cysteine endopeptidase of vegetal origin (papaya (Carica papaya L.) with diverse applications in food technology. In this review we have focused our attention on its application in the production of bio-peptides by hydrolysis of proteins from fish residues. This way, a residual material, that can become a contaminant if dumped without control, is converted into highly interesting products. The main bioactivity of the produced peptides is their antioxidant activity, followed by their nutritional and functional activities, but peptides with many other bioactivities have been produced. Thera are also examples of production of hydrolysates with several bioactivities. The enzyme may be used alone, or in combination with other enzymes to increase the degree of hydrolysis.We gratefully recognize the support from the Ministerio de Ciencia e Innovación from Spanish Government (project number CTQ2017-86170-R) and CSIC for the project AEP045. The FPU fellowship (Ministerio de Educacion) for Mr. Morellon–Sterling is gratefully recognized. Dr. Tacias-Pascacio thanks the financial support from “Programa para el Desarrollo Profesional Docente” (PRODEP) from Mexican Government. ABM would like to thank Ministerio de Ciencia Innovación y Universidades and FEDER (Project RTI2018-095291-B-I00) and the Generalitat Valenciana (PROMETEOII/2018/076) for financial support

Impacto nutricional y sensorial de un alimento infantil (papilla) adicionado con lactosuero

El objetivo del presente trabajo fue determinar el impacto sensorial y nutricional de un alimento infantil (papilla) elaborado a base de suero de leche y frutas de temporada. Se realizó un diagnóstico nutricional en la comunidad Francisco Villa, municipio de San Lucas, Chiapas, México, y, posteriormente, se alimentó a un grupo de 12 niñosen edad preescolar (3 a 6 años de edad) quienes resultaron con problemas de desnutrición. La alimentación consistió en suministrar, durante seis meses (del 1 de marzo al 31 de agosto de 2008), un alimento infantil hecho a base de suero de lechey frutas de temporada (mamey, mango y cacahuate).Este grupo se comparó con otro (grupo testigo) que siguió una alimentación normal durante ese mismo periodo. A la mitad y al finalizar el tiempo de alimentación, se realizaron diagnósticos nutricionales para verificar el impacto del alimento sobre el estado nutricio de los preescolares.Según el indicador P/T en la población infantil de la comunidad en estudio, se observó que el sobrepeso en niños disminuyó del 6% al 2% entre el primero y el segundo diagnóstico; un 66% de los niños presentaron peso normal en el primer diagnóstico, mientras que, en el segundo, fue el 77%, incremento que se debió a que los niños con sobrepeso se recuperaron. El indicador T/E mostró un incremento de 11% en los niños con estatura normal. Comparando el primero con el segundo y tercer diagnóstico, la desnutrición moderada desapareció en el grupo en estudio; consecuentemente, la desnutrición leve aumentó, debido a que a los niños se les proveyó de proteínas de origen animal y vegetal mediante el alimento infantil suministrado durante los 6 meses.Los resultados muestran mejora en el estado nutricio de los niños a quienes se les otorgó el alimento infantil

Genipin as An Emergent Tool in the Design of Biocatalysts: Mechanism of Reaction and Applications

Genipin is a reagent isolated from the Gardenia jasminoides fruit extract, and whose low toxicity and good crosslinking properties have converted it into a reactive whose popularity is increasing by the day. These properties have made it widely used in many medical applications, mainly in the production of chitosan materials (crosslinked by this reactive), biological scaffolds for tissue engineering, and nanoparticles of chitosan and nanogels of proteins for controlled drug delivery, the genipin crosslinking being a key point to strengthen the stability of these materials. This review is focused on the mechanism of reaction of this reagent and its use in the design of biocatalysts, where genipin plays a double role, as a support activating agent and as inter- or intramolecular crosslinker. Its low toxicity makes this compound an ideal alterative to glutaraldehyde in these processes. Moreover, in some cases the features of the biocatalysts prepared using genipin surpassed those of the biocatalysts prepared using other standard crosslinkers, even disregarding toxicity. In this way, genipin is a very promising reagent in the design of biocatalysts

A review on the immobilization of pepsin: A Lys-poor enzyme that is unstable at alkaline pH values

Pepsin is a protease used in many different applications, and in many instances, it is utilized in an immobilized form to prevent contamination of the reaction product. This enzyme has two peculiarities that make its immobilization complex. The first one is related to the poor presence of primary amino groups on its surface (just one Lys and the terminal amino group). The second one is its poor stability at alkaline pH values. Both features make the immobilization of this enzyme to be considered a complicated goal, as most of the immobilization protocols utilize primary amino groups for immobilization. This review presents some of the attempts to get immobilized pepsin biocatalyst and their applications. The high density of anionic groups (Asp and Glu) make the anion exchange of the enzyme simpler, but this makes many of the strategies utilized to immobilize the enzyme (e.g., amino-glutaraldehyde supports) more related to a mixed ion exchange/hydrophobic adsorption than to real covalent immobilization. Finally, we propose some possibilities that can permit not only the covalent immobilization of this enzyme, but also their stabilization via multipoint covalent attachment.We gratefully recognize the support from the Ministerio de Ciencia e Innovación from Spanish Government (project number CTQ2017-86170-R), Agencia Estatal de Investigacion (PID2021-122398OB-I00) and CSIC for the project AEP045. The FPU fellowship (Ministerio de Educacion) for Mr. Morellon–Sterling is gratefully recognized. Dr. Tacias-Pascacio thanks the financial support from “Programa para el Desarrollo Profesional Docente” (PRODEP) from Mexican Government. ABM would like to thank Ministerio de Ciencia, Innovación y Universidades and FEDER (Project RTI2018-095291-B-I00) and the Generalitat Valenciana (PROMETEOII/2018/076) for financial support