In Vitro Antioxidant and Antihypertensive Activity of Edible Insects Flours (Mealworm and Grasshopper) Fermented with Lactococcus lactis Strains

The objective of the present study was to evaluate the potential antioxidant and angiotensin converting enzyme inhibition (ACEI) activity of edible insect flours fermented with Lactococcus lactis strains. For the fermentation, mealworm and grasshoppers flours were dissolved (0.5% w/v) in buffer solution (pH 7.0) and individually inoculated (3%) with Lactococcus lactis strains (NRRL B-50571, NRRL B-50572). The samples were incubated for 72 h at 30 ◦C, and the pH was recorded. The degree of hydrolysis (DH) and protein content were determined. The total polyphenol compounds, antioxidant activity (ABTS, DPPH, ORAC, and FRAP), and ACEI of the \u3c3 kDa fractions were ana- lyzed. The pH of the fermented samples decreased to 3.5–3.9 (p \u3c 0.05). The fermented grasshopper flour showed an increased DH (0.42%) and overall higher total polyphenol content (8.23 mg Gallic Acid Equivalent/mL). In general, the highest antioxidant activity was for the grasshopper fractions fermented for 24 h by Lactococcus lactis NRRL B-50572, which also showed 23.47% ACEI inhibition with an IC50 of 0.97 mg/mL. The peptide profile obtained increased after fermentation, being higher for the mealworm flour fermented sample. This study presents, for the first time, the use of specific strains of Lactococus lactis for fermenting edible insect-derived products in the production of bioactive compounds with potential antioxidant and antihypertensive activity

Invited review: Artisanal Mexican cheeses

AbstractThe objective of this review is to present an overview of some of the most commonly consumed artisanal Mexican cheeses, as well as those cheeses that show potential for a protected designation of origin. A description is given for each of these cheeses, including information on their distinguishing characteristics that makes some of them potential candidates for achieving a protected designation of origin status. This distinction could help to expand their frontiers and allow them to become better known and appreciated in other parts of the world. Due to the scarcity of scientific studies concerning artisanal Mexican cheeses, which would ultimately aid in the standardization of manufacturing processes and in the establishment of regulations related to their production, more than 40 varieties of artisanal cheese are in danger of disappearing. To preserve these cheeses, it is necessary to address this challenge by working jointly with government, artisanal cheesemaking organizations, industry, academics, and commercial partners on the implementation of strategies to protect and preserve their artisanal means of production. With sufficient information, official Mexican regulations could be established that would encompass and regulate the manufacture of Mexican artisanal cheeses. Finally, as many Mexican artisanal cheeses are produced from raw milk, more scientific studies are required to show the role of the lactic acid bacteria and their antagonistic effect on pathogenic microorganisms during aging following cheese making

Clinical utility of intralesional methotrexate to distinguish crateriform keratinocytic tumors before surgery

Clinical utility of intralesional methotrexate to distinguish crateriform keratinocytic tumors before surgeryDear Editors,Keratoacanthoma (KA) and cutaneous squamous cell carci-noma (CSCC) may adopt an identical crateriform morpho-logy. Nowadays, the debate about whether KA is a distinct entity, or a low-grade variant of cutaneous squamous cell carcinoma (CSCC) still persists. Since CSCC is a more ag-gressive neoplasm, misdiagnosing crateriform lesions may have a negative impact on the patient's prognosis. Evaluating a partial biopsy is extremely challenging to confidently dis-tinguish KA from CSCC [1]. No distinctive gene expression profiles have been identified and no pathognomonic criteria to unequivocally differentiate between KA and CSCC exist [2]. Consequently, the surgical approach remains the gold standard in the management of crateriform tumors, especi-ally those arising on the face

Propiedades antioxidantes y antiinflamatorias de huauzontle (Chenopodium berlandieri subsp. nuttalliae, Chenopodiaceae) fermentado por Lactiplantibacillus plantarum Lp22

Background and Aims: Huauzontle (Chenopodium berlandieri subsp. nuttalliae) is a pseudocereal native to Mexico and is part of its culinary tradition. This pseudocereal is recognized for its high nutritional value and components that are associated with beneficial health effects. However, there is currently no literature on the impact that the fermentation process would have on its bioactive properties. Therefore, the aim of this research was to evaluate the effect of fermentation by Lactiplantibacillus plantarum Lp22 in huauzontle seeds suspended in water on their antioxidant and anti-inflammatory properties in vitro. Methods: Huauzontle seeds were suspended in water (0.3%, w/v), inoculated with L. plantarum Lp22 (1%, v/v) at 108 CFU/ml, and allowed to ferment for 24 h at 37 °C. Then, seeds were recovered by filtration, grounded and aqueous extract was obtained. The antioxidant activity of the extracts was determined by the ABTS and ORAC methods. Moreover, the inhibition of the enzymes lipoxygenase (LOX) and trypsin was evaluated and the total phenolic compounds in methanolic extract (Folin-Ciocalteu method) were also determined. Key results: The antioxidant activity represented as mM of Trolox equivalents was 812.50 and 927.50 by ABTS and 1384.32 and 3391.11 for ORAC, for unfermented and fermented huauzontle, respectively (p<0.05). The inhibition of LOX activity was 40.06% and 37.24% for unfermented and fermented huauzontle, respectively, while for trypsin it was 12.53% and 14.38% (p>0.05). Besides, total phenol content was 7.49 and 20.24 mg/ml (p<0.05), respectively. Conclusions: Our findings evidence that fermentation of huauzontle improves the antioxidant and anti-inflammatory properties, which may be associated with increased phenol content. Therefore, its consumption could enhance the antioxidant and immune system of the human organism.Antecedentes y Objetivos: El huauzontle (Chenopodium berlandieri subsp. nuttalliae) es un pseudocereal nativo de México y forma parte de su tradición culinaria. Este pseudocereal es reconocido por su alto valor nutricional y componentes que se asocian a efectos benéficos a la salud. Sin embargo, al momento no se cuenta con literatura sobre el impacto que tendría el proceso de fermentación sobre sus propiedades bioactivas. Por ello, el objetivo de la presente investigación fue evaluar el efecto de la fermentación por Lactiplantibacillus plantarum Lp22, en semillas de huauzontle suspendidas en agua, sobre sus propiedades antioxidantes y antiinflamatorias in vitro. Métodos: Semillas de huauzontle se suspendieron en agua (0.3% p/v), se inocularon con L. plantarum Lp22 (1% v/v) a una concentración de 108 UFC/ml y se fermentaron por 24 h a 37 °C. Finalmente, las semillas fueron recuperadas por filtración, se molieron y del extracto acuoso se determinó la actividad antioxidante por los métodos de ABTS y ORAC. Además, se evaluó la inhibición de las enzimas lipooxigenasa (LOX) y tripsina y se determinó la concentración de fenoles totales (método de Folin-Ciocalteu) en extractos metanólicos. Resultados clave: La actividad antioxidante representada como mM de equivalentes Trolox fue de 812.50 y 927.50 por ABTS, y 1384.32 y 3391.11, para ORAC, para huauzontle no fermentado y fermentado, respectivamente (p<0.05). La inhibición de la actividad de LOX fue de 40.06% y 37.24%, y para tripsina fue de 12.53% y 14.38% (p>0.05), para no fermentado y fermentado, respectivamente, mientras que el contenido de fenoles totales fue de 7.49 y 20.24 mg/ml (p<0.05), respectivamente. Conclusiones: Estos hallazgos indican que la fermentación del huauzontle mejora las propiedades antioxidantes y antiinflamatorias, y que pueden estar asociados con el incremento en el contenido de fenoles, por lo que su consumo podría fortalecer el mecanismo antioxidante y sistema inmune del organismo humano

The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila

Samples of non-mature and añejo (matured) tequila of the same brand/provenance were analysed using GC–MS and gas chromatography olfactometry (GC-O)/aroma extract dilution analysis (AEDA) to provide quantitative data on the most odour active compounds that contribute to the aroma of these spirits. Extracts of non-mature tequila were characterized by 26 odour-active regions, which included ethyl hexanoate, ethyl octanoate, 2-phenylethyl acetate, β-damascenone, isoamyl alcohol and octanoic acid as the most odour-active compounds (flavour dilution, FD, factor ≥ 6561). In contrast, extracts of the mature spirit showed 36 odour-active zones, where the compounds with the highest FD factors (6561) were ethyl hexanoate, ethyl octanoate, 2-phenylethyl acetate, isoamyl alcohol, phenethyl alcohol, guaiacol, 4-ethyl guaiacol, vanillin, cis/trans whisky lactones, β-damascenone and octanoic acid. The aromagram of mature tequila was thus differentiated from that of the non-mature spirit owing to the presence of cask-extractive compounds and the increased FD factors of certain terpenes, higher alcohols and acetals. This study provides a comprehensive and quantitative understanding of changes in key odourants of tequila as a result of the maturation process and also reveals a further characterization of the likely impact of each compound on overall spirit flavour, in terms of odour activity values

FOSL1 promotes cholangiocarcinoma via transcriptional effectors that could be therapeutically targeted

Understanding the molecular mechanisms involved in cholangiocarcinoma (bile duct cancer) development and progression stands as a critical step for the development of novel therapies. Through an inter-species approach, this study provides evidence of the clinical and functional role of the transcription factor FOSL1 in cholangiocarcinoma. Moreover, we report that downstream effectors of FOSL1 are susceptible to pharmacological inhibition, thus providing new opportunities for therapeutic intervention