Assessment on proximate composition, dietary fiber, phytic acid and protein hydrolysis of germinated Ecuatorian brown rice

Germinated brown rice (GBR) is considered healthier than brown rice (BR) but its nutritive value has been hardly studied. Since nutritive quality of GBR depends on genetic diversity and germination conditions, six Ecuadorian BR varieties were germinated at 28 and 34 ºC for 48 and 96 h in darkness and proximate composition, dietary fiber fractions, phytic acid content as well as degree of protein hydrolysis and peptide content were studied. Protein, lipids, ash and available carbohydrate ranged 7.3-10.4%, 2.0-4.0%, 0.8-1.5% and 71.6 to 84.0%, respectively, in GBR seedlings. Total dietary fiber increased during germination (6.1-13.6%), with a large proportion of insoluble fraction, and phytic acid was reduced noticeably. In general, protein hydrolysis occurred during germination was more accused at 28 ºC for 48 h. These results suggest that GBR can be consumed directly as nutritive staple food for a large population worldwide contributing to their nutritional requirements.This work was partly funded by AGL2010-16310 Project from the Ministry of Economy and Competitiveness (MINECO, Spain).Peer Reviewe

Maximising the phytochemical content and antioxidant activity of Ecuadorian brown rice sprouts through optimal germination conditions

Germinated brown rice (GBR) is considered a healthy alternative to white rice in the fight against chronic diseases. As the functional quality of GBR depends on genotype and germination conditions, the objectives were to identify suitable Ecuadorian brown rice cultivars and optimal germination time and temperature to maximise γ-aminobutyric acid (GABA), total phenolics compounds (TPC) and antioxidant activity of GBR. Regression models for the prediction of phytochemical composition and antioxidant activity in GBR were also obtained. Germination improved GABA, TPC and antioxidant activity in all cultivars. Maximum GABA and antioxidant activity were attained at 34 C for 96 h, while the highest TPC was found at 28 C for 96 h in all cultivars. GBR cv. GO displayed the highest antioxidant activity and cv. 15 was the most effective at accumulating GABA and TPC in the optimal germination conditions. Therefore, Ecuadorian GBR could be used for the preparation of functional foods serving as preventative strategies in combating chronic diseases. © 2013 Elsevier Ltd. All rights reserved.This work was financially supported by AGL2010-16310 Project from the Ministry of Science and Innovation (MICINN, Spain).Peer Reviewe

Análisis de la diversidad bacteriana ruminal en cabras criollas durante la transición de una dieta forrajera a una dieta concentrada

En los sistemas de alimentación intensivos, los rumiantes suelen someterse a un período de adaptación cuando se incorpora en su alimentación un elevado contenido de granos de cereales. Los cambios microbianos durante esta fase de adaptación han sido ampliamente reportados utilizando técnicas de cultivo que permiten la caracterización de sólo unas pocas especies bacterianas ruminales, dado el carácter anaeróbico estricto de las bacterias. Los recientes avances en técnicas moleculares permiten el análisis de tales bacterias sin la necesidad de cultivarlas, identificando de esta manera muchas bacterias funcionales y desconocidas como nuevos objetivos de investigación. Su objetivos es caracterizar los cambios bacterianos ocurridos durante la transición abrupta desde una dieta forrajera a una dieta con elevado contenido energético en el rumen de cabras criollas, mediante qPC

Cambios en la comunidad bacteriana ruminal de cabras criollas durante el timpanismo espumoso

Los recientes avances en técnicas de biología molecular permiten el análisis de las bacterias ruminales sin la necesidad de cultivarlas, identificando de esta manera bacterias funcionales, no cultivadas, como nuevos objetivos de investigación básica y aplicada. Existe un creciente interés en comprender los mecanismos a partir de los cuales las poblaciones bacterianas muestran respuestas frente a diferentes estímulos ambientales y/o patologías. Las técnicas de la Reacción en Cadena de la Polimerasa asociada a Electroforesis en Gel Gradiente Desnaturalizante (PCR-DGGE) y PCR en tiempo real fueron asociadas para determinar la abundancia y diversidad de las comunidades bacterianas que habitan el rumen de cabras criollas durante la patología digestiva “timpanismo espumoso”

Azokh caves excavations 2002-2006: Middle-Upper palaeolithic transition in Nagorno-Karabagh

Depto. de Geodinámica, Estratigrafía y PaleontologíaFac. de Ciencias GeológicasTRUEpu

Reducing the environmental impact of surgery on a global scale: systematic review and co-prioritization with healthcare workers in 132 countries

Abstract Background Healthcare cannot achieve net-zero carbon without addressing operating theatres. The aim of this study was to prioritize feasible interventions to reduce the environmental impact of operating theatres. Methods This study adopted a four-phase Delphi consensus co-prioritization methodology. In phase 1, a systematic review of published interventions and global consultation of perioperative healthcare professionals were used to longlist interventions. In phase 2, iterative thematic analysis consolidated comparable interventions into a shortlist. In phase 3, the shortlist was co-prioritized based on patient and clinician views on acceptability, feasibility, and safety. In phase 4, ranked lists of interventions were presented by their relevance to high-income countries and low–middle-income countries. Results In phase 1, 43 interventions were identified, which had low uptake in practice according to 3042 professionals globally. In phase 2, a shortlist of 15 intervention domains was generated. In phase 3, interventions were deemed acceptable for more than 90 per cent of patients except for reducing general anaesthesia (84 per cent) and re-sterilization of ‘single-use’ consumables (86 per cent). In phase 4, the top three shortlisted interventions for high-income countries were: introducing recycling; reducing use of anaesthetic gases; and appropriate clinical waste processing. In phase 4, the top three shortlisted interventions for low–middle-income countries were: introducing reusable surgical devices; reducing use of consumables; and reducing the use of general anaesthesia. Conclusion This is a step toward environmentally sustainable operating environments with actionable interventions applicable to both high– and low–middle–income countries

Aumento de productividad en una línea de proceso de patacón pre frito y congelado

La creciente demanda del mercado extranjero del plátano barraganete en diferentes presentaciones, como la de “Patacón pre frito congelado”, incidió en la propuesta de aumentar la capacidad de producción de una línea de proceso antes de incorporar nuevos equipos en una empresa que se dedica al procesamiento de plátano verde y maduro. En el desarrollo de este Trabajo Profesional, se detallan los pasos seguidos para realizar el incremento de la capacidad de producción en un 55 % en una línea de Patacón pre frito congelado. Para esto se modificó el proceso en su parte mecánica, optimizando el aprovechamiento de la materia prima e incorporando herramientas estadísticas para el análisis de problemas. Se modificó además el diagrama de flujo del proceso y se trabajó con el recurso humano que participa en la operación. El costo de los trabajos realizados sumó un total de $4.500 y produjo un ahorro de$ 49.042,26 en un año

Enhancement of biologically active compounds in germinated brown rice and the effect of sun-drying

Germinated brown rice (GBR) has been suggested as an alternative approach to mitigate highly prevalent diseases providing nutrients and biologically active compounds. In this study, the content of γ-oryzanol, γ-aminobutyric acid (GABA), total phenolic compounds (TPC) and antioxidant activity of soaked (for 24 h at 28 °C) and GBR (for 48 and 96 h at 28 °C and 34 °C) were determined and the effect of sun-drying as an economically affordable process was assessed. Germination improved the content of GABA, TPC and antioxidant activity in a time-dependent manner. Sun-drying increased γ-oryzanol, TPC and antioxidant activity, whereas GABA content fluctuated depending on the previous germination conditions. This study indicates that sun-drying is an effective sustainable process promoting the accumulation of bioactive compounds in GBR. Sun-dried GBR can be consumed as ready-to-eat food after rehydration or included in bakery products to fight non-communicable diseases.This work has received financial support from the project AGL2013-43247R from Ministerio de Economia y Competitividad (Spain) and European Union through FEDER Programme. P. J. Cáceres is indebted to the Ministry of High Education, Science, Technology and Innovation (SENESCYT, Ecuador) for the foreign Ph.D. grant and E. Peñas to Ramon y Cajal Programme for financial support.Peer Reviewe

Effects of germination on the nutritive value and bioactive compounds of brown rice breads

© 2014 Elsevier Ltd. All rights reserved. The effect of germination conditions on the nutritional benefits of germinated brown rice flour (GBR) bread has been determined. The proximate composition, phytic acid, in vitro protein digestibility and in vitro enzymatic hydrolysis of starch, glucose and starch content, as well as the most relevant bioactive compounds (GABA, γ-oryzanol and total phenolic compounds) and antioxidant activity of breads prepared with GBR at different germination conditions was determined. When comparing different germination times (0 h, 12 h, 24 h and 48 h), germination for 48 h provides GBR bread with nutritionally superior quality on the basis of its higher content of protein, lipids and bioactive compounds (GABA and polyphenols), increased antioxidant activity and reduced phytic acid content and glycaemic index, although a slight decrease in in vitro protein digestibility was detected. Overall, germination seems to be a natural and sustainable way to improving the nutritional quality of gluten-free rice breads.Spanish Scientific Research Council (CSIC), the Spanish Ministry of Economy and Sustainability (Project AGL 2010-16310 and AGL2011-23802) and the Generalitat Valenciana (Project Prometeo 2012/064). National Secretary of High Education, Science, Technology and Innovation (SENESCYT, Ecuador). National Autonomous Institute of Agricultural Research from Ecuador (INIAP) is thanked for providing the BR cultivars.Peer Reviewe

Desarrollo de un mejorador con tecnología enzimática para el mejoramiento de textura y volumen en pan de molde en una industria panificadora

Para la elaboración de panificados entran en juego una serie de factores que inciden de manera directa en la calidad del producto terminado. Estos pueden ser tanto en el proceso como en la formulación de las masas tomando en cuenta las reacciones químicas que ocurren en el proceso. El objetivo principal de este trabajo fue realizar estudios en el proceso de elaboración de pan de molde en una empresa panificadora para solucionar problemas de colapsamiento de las paredes laterales del producto y a la vez mejorar la sensación de suavidad en el producto final extendiendo la vida útil de anaquel del producto de 11 a 15 días. El diseño y desarrollo de las diferentes alternativas de mejoradores fue realizado en un centro de tecnología para productos panificados de una compañía dedicada a dar soluciones a la industria de panificación. Los resultados de textura y volumen fueron sometidos a análisis estadísticos para determinar la fórmula que iguale o mejore al patrón y luego se analizó el impacto del cambio de los aditivos en los costos directos. La implementación de las mezclas enzimáticas se detalla en el proceso de elaboración con su diagrama de flujo