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Nuria Elizabeth Rocha-Guzmán
Department of Chemical and Biochemical Engineering TecNM/Instituto Tecnológico de Durango Durango Mexico

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Original article
Published: 14 July 2021 in Journal of Food Processing and Preservation
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The extraction of pectic polysaccharides from Opuntia ficus-indica peels was performed by two methods: acid hydrolysis (0.1N HCl; 70% ethanol, pH = 1.5), by the use of different ratios of sample/solvent (1:5, 1:7 wt/vol) at 90 ± 0.1℃ for 40 min and ultrasound-assisted extraction with amplitude of 30%, nominal power of 125 W, at three times (10, 20, 30 min), and 45 ± 0.1℃. The yield, degree of methoxylation, and galacturonic acid were evaluated. The pectic polysaccharides obtained from the peels of Opuntia showed weak gel behavior. The symbiotic product was elaborated with apple juice, tibicos as a starter culture, pectic polysaccharides at two concentrations (7.5 and 10% wt/vol), and cane sugar (60% wt/vol). The storage stability at relative humidity 75% and temperature (7, 25, and 40℃) along 42 days was evaluated. The product was microbiologically and mechanically stable for 42 days at 7℃. Novelty impact statement The use of ultrasound improves the polygalacturonic acid extraction from pectic polysaccharides of prickly pear peels; this material could be used to obtain a fermented product by tibicos and apple with good mechanical and microbiological stability until 42 days at 7℃.

ACS Style

Saúl Alberto Álvarez; Nuria Elizabeth Rocha‐Guzmán; Martha Rocío Moreno‐Jiménez; José Alberto Gallegos‐Infante; Jaime David Pérez‐Martínez; Walfred Rosas‐Flores. Functional fermented beverage made with apple, tibicos, and pectic polysaccharides from prickly pear ( Opuntia ficus‐indica L. Mill) peels. Journal of Food Processing and Preservation 2021, e15745 .

AMA Style

Saúl Alberto Álvarez, Nuria Elizabeth Rocha‐Guzmán, Martha Rocío Moreno‐Jiménez, José Alberto Gallegos‐Infante, Jaime David Pérez‐Martínez, Walfred Rosas‐Flores. Functional fermented beverage made with apple, tibicos, and pectic polysaccharides from prickly pear ( Opuntia ficus‐indica L. Mill) peels. Journal of Food Processing and Preservation. 2021; ():e15745.

Chicago/Turabian Style

Saúl Alberto Álvarez; Nuria Elizabeth Rocha‐Guzmán; Martha Rocío Moreno‐Jiménez; José Alberto Gallegos‐Infante; Jaime David Pérez‐Martínez; Walfred Rosas‐Flores. 2021. "Functional fermented beverage made with apple, tibicos, and pectic polysaccharides from prickly pear ( Opuntia ficus‐indica L. Mill) peels." Journal of Food Processing and Preservation , no. : e15745.

Original article
Published: 04 May 2021 in Journal of Food Processing and Preservation
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The effect of adding tibicos in traditional beverage (Tepache) made from apple nectar fermentation on microbial populations, phenolic profile, antioxidant activities and inhibition of digestive enzymes was evaluated. Apple nectar was obtained from fresh apples and fermented at 25ºC for 168 h without initiator inoculum (Te/s) and with tibicos as initiator inoculum (Te/ti). The obtained results of bacterial growth indicate 120 h to growth without inoculum (tibicos), in comparison with 96 h in fermentations added with tibicos. The addition of tibicos impacted on the phenolic profile of the beverage, during the fermentation process. In general, levels of protocatechuic acid, chlorogenic acid, 4‐O‐caffeoylquinic acid, catechin, epicatechin, quercetin 3‐O‐glucoside, kaempferol 3‐O‐glucoside and phlorizin were the predominant phenolic compounds in the beverage. Principal component analysis demonstrated that, quercetin 3‐O‐glucoside, quercetin, taxifolin and phlorizin have the highest reducing power and are closely related to the ability to inhibit α‐glucosidase. While the epicatechin and chlorogenic acid levels are related to the highest response on oxygen radical absorbance capacity.

ACS Style

Sahian Enitze Velázquez‐Quiñones; Martha Rocío Moreno‐Jiménez; José Alberto Gallegos‐Infante; Rubén Francisco González‐Laredo; Saúl Alberto Álvarez; Mayra Cristina Rosales‐Villarreal; Verónica Cervantes‐Cardoza; Nuria Elizabeth Rocha‐Guzmán. Apple Tepache fermented with tibicos: Changes in chemical profiles, antioxidant activity and inhibition of digestive enzymes. Journal of Food Processing and Preservation 2021, e15597 .

AMA Style

Sahian Enitze Velázquez‐Quiñones, Martha Rocío Moreno‐Jiménez, José Alberto Gallegos‐Infante, Rubén Francisco González‐Laredo, Saúl Alberto Álvarez, Mayra Cristina Rosales‐Villarreal, Verónica Cervantes‐Cardoza, Nuria Elizabeth Rocha‐Guzmán. Apple Tepache fermented with tibicos: Changes in chemical profiles, antioxidant activity and inhibition of digestive enzymes. Journal of Food Processing and Preservation. 2021; ():e15597.

Chicago/Turabian Style

Sahian Enitze Velázquez‐Quiñones; Martha Rocío Moreno‐Jiménez; José Alberto Gallegos‐Infante; Rubén Francisco González‐Laredo; Saúl Alberto Álvarez; Mayra Cristina Rosales‐Villarreal; Verónica Cervantes‐Cardoza; Nuria Elizabeth Rocha‐Guzmán. 2021. "Apple Tepache fermented with tibicos: Changes in chemical profiles, antioxidant activity and inhibition of digestive enzymes." Journal of Food Processing and Preservation , no. : e15597.

Research article
Published: 06 July 2020 in SN Applied Sciences
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The objective of the present investigation was to evaluate the physical stability of emulsions (w/o) with a gel as an oil phase. Two oil phases (canola and coconut oil) were used to assess the impact of the different vegetable oils. Monoglycerides were used as the gelling agent and polyglycerol polyricinoleate as the surfactant. Micrographs, differential scanning calorimetry, and rheology tests were performed. The presence of crystalline structures was observed in the continuous phase characteristic of some organogels and a smaller distribution of sizes as a function of time. Also, a change in the crystallization profile of the aqueous and oily phases concerning to time was also found, the crystallization signals coinciding (≈ − 40 °C), indicating a better organization by the phases. No variability was found in modules G′ and G″, so these systems have good mechanical stability. The properties of the organogelated emulsions are explained by the interface-interface interactions present between the particles and the reduced mobility, which slows the phase separation.

ACS Style

Javier Isaac Contreras-Ramírez; José Alberto Gallegos-Infante; Jaime David Pérez-Martínez; Elena Dibildox-Alvarado; Nuria Elizabeth Rocha-Guzmán; Martha Rocio Moreno-Jiménez; Rubén Francisco González-Laredo; Walfred Rosas-Flores. Influence of vegetable oil, monoglycerides and polyglycerol polyricinoleate into the physical stability of organogel-emulsion (w/o) systems. SN Applied Sciences 2020, 2, 1 -11.

AMA Style

Javier Isaac Contreras-Ramírez, José Alberto Gallegos-Infante, Jaime David Pérez-Martínez, Elena Dibildox-Alvarado, Nuria Elizabeth Rocha-Guzmán, Martha Rocio Moreno-Jiménez, Rubén Francisco González-Laredo, Walfred Rosas-Flores. Influence of vegetable oil, monoglycerides and polyglycerol polyricinoleate into the physical stability of organogel-emulsion (w/o) systems. SN Applied Sciences. 2020; 2 (8):1-11.

Chicago/Turabian Style

Javier Isaac Contreras-Ramírez; José Alberto Gallegos-Infante; Jaime David Pérez-Martínez; Elena Dibildox-Alvarado; Nuria Elizabeth Rocha-Guzmán; Martha Rocio Moreno-Jiménez; Rubén Francisco González-Laredo; Walfred Rosas-Flores. 2020. "Influence of vegetable oil, monoglycerides and polyglycerol polyricinoleate into the physical stability of organogel-emulsion (w/o) systems." SN Applied Sciences 2, no. 8: 1-11.

Research article
Published: 01 July 2020 in Journal of the Science of Food and Agriculture
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BACKGROUND One of the main disadvantages of red pigments used in foods is their low extraction yield and storage stability. The Roselle flowers are sources of anthocyanins; however, these are unstable during storage, but it could be improved with phenolic compounds, which establish bonds with the anthocyanins. The aim of this work was to identify conditions to improve the extraction efficiency and color stability of Hibiscus sabdariffa extract, furthermore, identify the phenolic compounds associated with color stability of Roselle. RESULTS The temperature of extraction (35 and 75 °C), the time of extraction (15 and 60 min), type of acid (acetic and citric), percentage of acid (0.5 and 2.0%) and the water:ethanol ratio (20:80 and 80:20) did not affect the yield of anthocyanins, only the solid: solvent ratio had an effect in the anthocyanin extraction yield. The extraction with 80% ethanol decreased up to 50% the anthocyanin degradation in the extracts stored at 4, 25, 35, 45 and 80 °C. Phenolic acids and flavonoids were quantified by UHPLC‐QqQ‐ESI‐MS, these compounds were analyzed using Principal Component Analysis (PCA), the Hibiscus sabdariffa extract, with greater stability, was associated with the presence of quercetin, myricetin, kaempferol 3‐O ‐glucose, ellagic acid and rutin. CONCLUSION Hibiscus sabdariffa extract with more color stability were extracted with a higher proportion of ethanol and the improving the color stability was attributed to the co‐extraction of phenolic compounds, principally flavonoids that could interact with anthocyanins and stabilize them. This article is protected by copyright. All rights reserved.

ACS Style

Alexandro Escobar‐Ortiz; Eduardo Castaño‐Tostado; Nuria Elizabeth Rocha‐Guzmán; José Alberto Gallegos‐Infante; Rosalía Reynoso‐Camacho. Anthocyanins extraction from Hibiscus sabdariffa and identification of phenolic compounds associated with their stability. Journal of the Science of Food and Agriculture 2020, 101, 110 -119.

AMA Style

Alexandro Escobar‐Ortiz, Eduardo Castaño‐Tostado, Nuria Elizabeth Rocha‐Guzmán, José Alberto Gallegos‐Infante, Rosalía Reynoso‐Camacho. Anthocyanins extraction from Hibiscus sabdariffa and identification of phenolic compounds associated with their stability. Journal of the Science of Food and Agriculture. 2020; 101 (1):110-119.

Chicago/Turabian Style

Alexandro Escobar‐Ortiz; Eduardo Castaño‐Tostado; Nuria Elizabeth Rocha‐Guzmán; José Alberto Gallegos‐Infante; Rosalía Reynoso‐Camacho. 2020. "Anthocyanins extraction from Hibiscus sabdariffa and identification of phenolic compounds associated with their stability." Journal of the Science of Food and Agriculture 101, no. 1: 110-119.

Journal article
Published: 10 February 2020 in Foods
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The consumption of fruits, vegetables, nuts, legumes, and whole grains has been associated with a lower risk of colorectal cancer (CRC) due to the content of natural compounds with antioxidant and anticancer activities. The oat (Avena sativa L.) is a unique source of avenanthramides (AVAs), among other compounds, with chemopreventive effects. In addition, oat germination has shown enhanced nutraceutical and phytochemical properties. Therefore, our objective was to evaluate the chemopreventive effect of the sprouted oat (SO) and its phenolic-AVA extract (AVA) in azoxymethane (AOM)/dextran sulfate sodium (DSS)-induced CRC mouse model. Turquesa oat seeds were germinated (five days at 25 °C and 60% relative humidity) and, after 16 weeks of administration, animals in the SO- and AVA-treated groups had a significantly lower inflammation grade and tumor (38–50%) and adenocarcinoma (38–63%) incidence compared to those of the AOM+DSS group (80%). Although both treatments normalized colonic GST and NQO1 activities as well as erythrocyte GSH levels, and significantly reduced cecal and colonic β-GA, thus indicating an improvement in the intestinal parameters, the inflammatory states, and the redox states of the animals, SO exerted a superior chemopreventive effect, probably due to the synergistic effects of multiple compounds. Our results indicate that oats retain their biological properties even after the germination process.

ACS Style

Margarita Damazo–Lima; Guadalupe Rosas–Pérez; Rosalía Reynoso–Camacho; Iza F. Pérez–Ramírez; Nuria Elizabeth Rocha-Guzmán; Ericka A. De Los Ríos; Minerva Ramos-Gomez; Rosas– Pérez. Chemopreventive Effect of the Germinated Oat and Its Phenolic-AVA Extract in Azoxymethane/Dextran Sulfate Sodium (AOM/DSS) Model of Colon Carcinogenesis in Mice. Foods 2020, 9, 169 .

AMA Style

Margarita Damazo–Lima, Guadalupe Rosas–Pérez, Rosalía Reynoso–Camacho, Iza F. Pérez–Ramírez, Nuria Elizabeth Rocha-Guzmán, Ericka A. De Los Ríos, Minerva Ramos-Gomez, Rosas– Pérez. Chemopreventive Effect of the Germinated Oat and Its Phenolic-AVA Extract in Azoxymethane/Dextran Sulfate Sodium (AOM/DSS) Model of Colon Carcinogenesis in Mice. Foods. 2020; 9 (2):169.

Chicago/Turabian Style

Margarita Damazo–Lima; Guadalupe Rosas–Pérez; Rosalía Reynoso–Camacho; Iza F. Pérez–Ramírez; Nuria Elizabeth Rocha-Guzmán; Ericka A. De Los Ríos; Minerva Ramos-Gomez; Rosas– Pérez. 2020. "Chemopreventive Effect of the Germinated Oat and Its Phenolic-AVA Extract in Azoxymethane/Dextran Sulfate Sodium (AOM/DSS) Model of Colon Carcinogenesis in Mice." Foods 9, no. 2: 169.

Journal article
Published: 31 January 2020 in CienciaUAT
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La medicina tradicional es un recurso alternativo para el tratamiento de múltiples síntomas asociados a patologías gastrointestinales como la inflamación. Las infusiones herbales, a diferencia de los medicamentos farmacológicos, contienen múltiples compuestos químicos de diversa naturaleza, que actúan sinérgicamente para dar una respuesta antiinflamatoria. La planta Buddleja scordioides Kunth Scrophulariaceae es conocida por sus efectos antiinflamatorios, y se utiliza comúnmente para combatir síntomas relacionados a desórdenes gastrointestinales como diarrea, dolor e inflamación. Es una planta de consumo popular y fácil de adquirir, por lo que es investigada en torno a su uso en la salud intestinal. El objetivo de esta investigación fue recopilar información de los componentes fitoquímicos presentes en Buddleja scordioides, resumir la información relacionada con la absorción, digestión y transporte de los compuestos herbales a lo largo del tracto gastrointestinal, y definir su efecto antioxidante y antiinflamatorio. Se encontró que Buddleja scordioides es una especie utilizada como planta medicinal para tratar síntomas asociados con procesos de inflamación gastrointestinal. El uso etnofarmacológico de la planta B. scordioides se encuentra respaldada por investigaciones científicas que atribuyen su actividad antioxidante y antiinflamatoria al contenido fitoquímico de la planta.

ACS Style

Cecilia Villegas-Novoa; Martha Rocío Moreno-Jiménez; Nuria Elizabeth Rocha-Guzmán. Infusión de la planta medicinal Buddleja scordioides Kunth utilizada para tratar la inflamación intestinal. CienciaUAT 2020, 14, 21 -33.

AMA Style

Cecilia Villegas-Novoa, Martha Rocío Moreno-Jiménez, Nuria Elizabeth Rocha-Guzmán. Infusión de la planta medicinal Buddleja scordioides Kunth utilizada para tratar la inflamación intestinal. CienciaUAT. 2020; 14 (2):21-33.

Chicago/Turabian Style

Cecilia Villegas-Novoa; Martha Rocío Moreno-Jiménez; Nuria Elizabeth Rocha-Guzmán. 2020. "Infusión de la planta medicinal Buddleja scordioides Kunth utilizada para tratar la inflamación intestinal." CienciaUAT 14, no. 2: 21-33.

Original article
Published: 22 May 2019 in Journal of Food Processing and Preservation
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The effect of dehydrated apple‐based snack supplemented with Agave fructans on short‐chain fatty acids (SCFA) production in mice was evaluated. Animals were randomly divided into three groups (n = 8): Control group (CG), oligofructose (OG), and Agave fructans (AG). After 24 days of treatment (stage 1), AG and OG showed elevated levels of acetate (10 µmol/g for both treatments), propionate (2.4 µmol/g for both treatments), and butyrate (1.5 and 3.2 µmol/g for OG and AG, respectively) compared with the CG. After 42 days of treatment (stage 2), AG had higher concentrations of acetate (20.8 µmol/g), propionate (2.1 µmol/g), and butyrate (5.5 µmol/g); whereas, OG only exhibited higher levels of acetate (16.8 µmol/g) and butyrate (5.6 µmol/g) in comparison with the controls. Dehydrated apple‐based snack supplemented with Agave fructans exhibits a prebiotic effect increasing SCFA production in mice. Practical applications Dehydrated fruit‐based snacks are generally perceived by consumers as healthy products with acceptable sensory attributes. They have a prolonged shelf life and may be consumed directly or cut into small parts for use in confectionery and bakery. In addition, the products derived from fruits plus prebiotics can enhance the beneficial effect on health and increase their consumption. This study opens up some commercial potential and technical challenges of using prebiotic‐based supplements.

ACS Style

Silvia Marina González‐Herrera; Nuria E. Rocha‐Guzmán; Luis E. Simental‐Mendía; Raúl Rodríguez‐Herrera; Cristobal N. Aguilar; Olga Miriam Rutiaga Quiñones; Mercedes G. López; Claudia I. Gamboa‐Gómez. Dehydrated apple‐based snack supplemented with Agave fructans exerts prebiotic effect regulating the production of short‐chain fatty acid in mice. Journal of Food Processing and Preservation 2019, 43, e14026 .

AMA Style

Silvia Marina González‐Herrera, Nuria E. Rocha‐Guzmán, Luis E. Simental‐Mendía, Raúl Rodríguez‐Herrera, Cristobal N. Aguilar, Olga Miriam Rutiaga Quiñones, Mercedes G. López, Claudia I. Gamboa‐Gómez. Dehydrated apple‐based snack supplemented with Agave fructans exerts prebiotic effect regulating the production of short‐chain fatty acid in mice. Journal of Food Processing and Preservation. 2019; 43 (8):e14026.

Chicago/Turabian Style

Silvia Marina González‐Herrera; Nuria E. Rocha‐Guzmán; Luis E. Simental‐Mendía; Raúl Rodríguez‐Herrera; Cristobal N. Aguilar; Olga Miriam Rutiaga Quiñones; Mercedes G. López; Claudia I. Gamboa‐Gómez. 2019. "Dehydrated apple‐based snack supplemented with Agave fructans exerts prebiotic effect regulating the production of short‐chain fatty acid in mice." Journal of Food Processing and Preservation 43, no. 8: e14026.

Journal article
Published: 08 March 2019 in Food Research International
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The use of organogels in food and pharmaceutical sciences has several technical problems related with restricted diffusion of the drugs and lack of a proper gelator molecule. These features are important into the new product design. An alternative to improve technological properties in organogels is the use of emulsions. However, there is a lack of knowledge about the behavior on bioaccessibility and permeability of bioactives loaded into organogel-based emulsions. The objective of the present experimental work was to study the physical properties of organogel-based emulsions made with vegetable oil loaded with three different bioactives (betulin, curcumin and quercetin) and the influence on their bioaccessibility. Organogels were made of canola or coconut oils and myverol as gelator (10% w/w). Water-in-oil emulsions (at 5, 10 and 12.5 wt% of water content) were prepared by mixing the melted proper organogel and water (80 °C) under high shear conditions (20,000 rpm). Micrographs, rheological tests (amplitude, frequency, temperature sweeps and creep-compliance measurements), DSC and particle size analysis were performed to samples. In vitro digestion (oral, gastric and intestinal phase), lipolysis assays, bioaccessibility and permeability tests by cell culture of Caco-2 were made. Organogels of coconut oil have shown poor emulsification properties.

ACS Style

I.E. Ojeda-Serna; Nuria Elizabeth Rocha Guzmán; J.A. Gallegos-Infante; M.H. Cháirez-Ramírez; Walfred Rosas-Flores; J.D. Pérez-Martínez; M.R. Moreno-Jiménez; Rubén Francisco González-Laredo. Water-in-oil organogel based emulsions as a tool for increasing bioaccessibility and cell permeability of poorly water-soluble nutraceuticals. Food Research International 2019, 120, 415 -424.

AMA Style

I.E. Ojeda-Serna, Nuria Elizabeth Rocha Guzmán, J.A. Gallegos-Infante, M.H. Cháirez-Ramírez, Walfred Rosas-Flores, J.D. Pérez-Martínez, M.R. Moreno-Jiménez, Rubén Francisco González-Laredo. Water-in-oil organogel based emulsions as a tool for increasing bioaccessibility and cell permeability of poorly water-soluble nutraceuticals. Food Research International. 2019; 120 ():415-424.

Chicago/Turabian Style

I.E. Ojeda-Serna; Nuria Elizabeth Rocha Guzmán; J.A. Gallegos-Infante; M.H. Cháirez-Ramírez; Walfred Rosas-Flores; J.D. Pérez-Martínez; M.R. Moreno-Jiménez; Rubén Francisco González-Laredo. 2019. "Water-in-oil organogel based emulsions as a tool for increasing bioaccessibility and cell permeability of poorly water-soluble nutraceuticals." Food Research International 120, no. : 415-424.

Article
Published: 23 February 2019 in Food Science and Biotechnology
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The aim of this study was to evaluate the effect of agave fructans on short chain fatty acid (SCFA) production in mice (C57BL/6). Animals were randomly divided into three groups (n = 8): control group (CG), fructans from Agave tequilana group (FG) (55 g per day/kg of body weight), and oligrofructose group (OG) (55 g per day/kg of body weight). Treatments were administered oral via for 6 weeks. After 24 days of treatment (phase 1), both treated groups exhibited elevated levels of acetic (12%) and propionic (FG 66% and OG 38%) acids in comparison with the CG. After 42 days of treatment (phase 2), FG had higher concentrations of acetic (33%) and propionic (73%) acids than the CG; while OG exhibited higher levels of butyric (12%) and propionic (35%) acids compared with the CG. Fructans from Agave tequilana improve the production of SCFA in mice, suggesting a prebiotic activity.

ACS Style

Silvia M. González-Herrera; Luis E. Simental-Mendía; Mercedes G. López; Nuria E. Rocha-Guzmán; Olga M. Rutiaga-Quiñones; Raúl Rodríguez-Herrera; Claudia I. Gamboa-Gómez. Effect of agave fructans on the production of short chain fatty acid in mice. Food Science and Biotechnology 2019, 28, 1493 -1498.

AMA Style

Silvia M. González-Herrera, Luis E. Simental-Mendía, Mercedes G. López, Nuria E. Rocha-Guzmán, Olga M. Rutiaga-Quiñones, Raúl Rodríguez-Herrera, Claudia I. Gamboa-Gómez. Effect of agave fructans on the production of short chain fatty acid in mice. Food Science and Biotechnology. 2019; 28 (5):1493-1498.

Chicago/Turabian Style

Silvia M. González-Herrera; Luis E. Simental-Mendía; Mercedes G. López; Nuria E. Rocha-Guzmán; Olga M. Rutiaga-Quiñones; Raúl Rodríguez-Herrera; Claudia I. Gamboa-Gómez. 2019. "Effect of agave fructans on the production of short chain fatty acid in mice." Food Science and Biotechnology 28, no. 5: 1493-1498.

Journal article
Published: 29 November 2018 in Physiological and Molecular Plant Pathology
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Hydrogen peroxide is an important signal molecule in plant defense against biotic and abiotic stress. Pepper golden mosaic virus (PepGMV) is a whitefly-transmitted geminivirus causing significant yield and quality losses in pepper and other horticultural crops in Mexico. Several pesticides have been used trying to control whiteflies and thus, PepGMV disease in host crops. The present work examined the effect of exogenous application of hydrogen peroxide (H2O2) on inducing resistance to PepGMV infection in pepper plants. Experiments were carried out under greenhouse conditions aiming to evaluate phenotypical, biochemical and molecular features in these pepper plants. Hydrogen peroxide at 6, 14 and 18 mM induced tolerance to PepGMV either by absence of symptoms as well as by attenuating and/or delaying them. The protection observed was directly dependent on the concentration of H2O2 sprayed on plants. Moreover, PepGMV DNA levels were inversely proportional to the protection level. Enzymatic and gene expression profiles related with plant defense were induced in protected, in comparison to susceptible control plants. Interestingly, the levels of some phenolic compounds were also associated with plant protection. Taking together, these results suggested that exogenous foliar applications of H2O2 protect pepper plants against PepGMV infection inducing the plant host defense arsenal.

ACS Style

Laura Mejía-Teniente; Blanca A. Durán-Flores; Irineo Torres-Pacheco; Mario Martín González-Chavira; Rafael F. Rivera-Bustamante; Ana A. Feregrino-Perez; Iza Pérez-Ramírez; Nuria E. Rocha-Guzmán; Rosalía Reynoso-Camacho; Ramón G. Guevara-González. Hydrogen peroxide protects pepper (Capsicum annuum L.) against pepper golden mosaic geminivirus (PepGMV) infections. Physiological and Molecular Plant Pathology 2018, 106, 23 -29.

AMA Style

Laura Mejía-Teniente, Blanca A. Durán-Flores, Irineo Torres-Pacheco, Mario Martín González-Chavira, Rafael F. Rivera-Bustamante, Ana A. Feregrino-Perez, Iza Pérez-Ramírez, Nuria E. Rocha-Guzmán, Rosalía Reynoso-Camacho, Ramón G. Guevara-González. Hydrogen peroxide protects pepper (Capsicum annuum L.) against pepper golden mosaic geminivirus (PepGMV) infections. Physiological and Molecular Plant Pathology. 2018; 106 ():23-29.

Chicago/Turabian Style

Laura Mejía-Teniente; Blanca A. Durán-Flores; Irineo Torres-Pacheco; Mario Martín González-Chavira; Rafael F. Rivera-Bustamante; Ana A. Feregrino-Perez; Iza Pérez-Ramírez; Nuria E. Rocha-Guzmán; Rosalía Reynoso-Camacho; Ramón G. Guevara-González. 2018. "Hydrogen peroxide protects pepper (Capsicum annuum L.) against pepper golden mosaic geminivirus (PepGMV) infections." Physiological and Molecular Plant Pathology 106, no. : 23-29.

Research article
Published: 28 November 2018 in European Journal of Lipid Science and Technology
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This study aimed to evaluate the effect of H. perforatum and S. cordifolia extracts on hepatic steatosis in obese rats, and to elucidate their mechanisms through a lipidomic analysis. Fifty‐seven phytochemical compounds were identified in H. perforatum and S. cordifolia aqueous extracts by UPLC‐QTOF MSE. Both herbal aqueous extracts ameliorated hepatic steatosis. S. cordifolia modulated arachidonic acid, 16:0‐, 16:1‐ and 18:0‐derived TAG, ceramides, and diacylglycerols, regulating the expression of genes involved in fatty acid (Fas, Acc, and Scd1), diacylglyceride (Gpat) and ceramide (Spt1) biosynthesis, and β‐oxidation (Cpt1 and Acadm). H. perforatum regulated eicosapentanoic acid metabolism, which was associated to Fabp down‐regulation. Both extracts reduced hepatic TNF‐α and IL‐6 levels, which was associated to eicosanoid pathway regulation by S. cordifolia and the modulation of phosphatidylcholines and phosphatidylethanolamines by H. perforatum. These results suggest that these aqueous extracts could be used as ingredients for the elaboration of functional beverages with hepatoprotective effects. Practical applications: This study propose a lipidomic approach followed by the integration of metabolic networks for the identification of the mechanisms associated with the hepatoprotective effect of herbal extracts. The results obtained in this study demonstrate the beneficial effect of S. cordifolia and H. perforatum aqueous extracts on hepatic steatosis in high‐fat and fructose diet‐fed obese rats. Therefore, these herbs can be used for the elaboration of functional beverages.

ACS Style

Iza F. Pérez-Ramírez; Marco A. Gallegos-Corona; María L. González-Dávalos; Ofelia Mora; Nuria Elizabeth Rocha Guzmán; Rosalía Reynoso-Camacho. Mechanisms Associated with the Effect ofHypericum perforatumandSmilax cordifoliaAqueous Extracts on Hepatic Steatosis in Obese Rats: A Lipidomic Approach. European Journal of Lipid Science and Technology 2018, 121, 1 .

AMA Style

Iza F. Pérez-Ramírez, Marco A. Gallegos-Corona, María L. González-Dávalos, Ofelia Mora, Nuria Elizabeth Rocha Guzmán, Rosalía Reynoso-Camacho. Mechanisms Associated with the Effect ofHypericum perforatumandSmilax cordifoliaAqueous Extracts on Hepatic Steatosis in Obese Rats: A Lipidomic Approach. European Journal of Lipid Science and Technology. 2018; 121 (2):1.

Chicago/Turabian Style

Iza F. Pérez-Ramírez; Marco A. Gallegos-Corona; María L. González-Dávalos; Ofelia Mora; Nuria Elizabeth Rocha Guzmán; Rosalía Reynoso-Camacho. 2018. "Mechanisms Associated with the Effect ofHypericum perforatumandSmilax cordifoliaAqueous Extracts on Hepatic Steatosis in Obese Rats: A Lipidomic Approach." European Journal of Lipid Science and Technology 121, no. 2: 1.

Research article
Published: 15 November 2018 in Journal of Chemistry
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Buddleja scordioides has a rich phytochemical composition and reported medicinal properties. An increase in its secondary metabolites production could improve its functional properties. A strategy to enhance its biological potential is to subject the plant to elicitation with phytohormones such as salicylic acid under controlled environmental conditions. The present study explores the effect of exogenous application of three salicylic acid levels as elicitation treatment in B. scordioides plants. Phenolic profile, enzymatic activities, and antioxidant capacity were evaluated. Elicitation with 100 µM of salicylic acid resulted in the biosynthesis of phenolic compounds with recognized biological activity.

ACS Style

J. O. Díaz-Rivas; R. F. González-Laredo; J. A. Chávez-Simental; J. B. Montoya-Ayón; M. R. Moreno-Jiménez; J. A. Gallegos-Infante; N. E. Rocha-Guzmán. Comprehensive Characterization of Extractable Phenolic Compounds by UPLC-PDA-ESI-QqQ of Buddleja scordioides Plants Elicited with Salicylic Acid. Journal of Chemistry 2018, 2018, 1 -10.

AMA Style

J. O. Díaz-Rivas, R. F. González-Laredo, J. A. Chávez-Simental, J. B. Montoya-Ayón, M. R. Moreno-Jiménez, J. A. Gallegos-Infante, N. E. Rocha-Guzmán. Comprehensive Characterization of Extractable Phenolic Compounds by UPLC-PDA-ESI-QqQ of Buddleja scordioides Plants Elicited with Salicylic Acid. Journal of Chemistry. 2018; 2018 ():1-10.

Chicago/Turabian Style

J. O. Díaz-Rivas; R. F. González-Laredo; J. A. Chávez-Simental; J. B. Montoya-Ayón; M. R. Moreno-Jiménez; J. A. Gallegos-Infante; N. E. Rocha-Guzmán. 2018. "Comprehensive Characterization of Extractable Phenolic Compounds by UPLC-PDA-ESI-QqQ of Buddleja scordioides Plants Elicited with Salicylic Acid." Journal of Chemistry 2018, no. : 1-10.

Research article
Published: 12 November 2018 in Biomedical Chromatography
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Lupeol is a dietary triterpene that shows limited water solubility, which affects its bioavailability. It is well known that poor oral bioavailability is one of the major causes of therapeutic variability. Lupeol has been reported with multiple biological activities; however, there are no reports about its bioavailability. Therefore, the objective of this research was to evaluate the systemic bioavailability of lupeol. An experimental strategy with three groups of female CD‐1 strain mice was proposed (control, olive oil and lupeol in olive oil), at six experimental times (0.5, 2, 4, 8, 12 and 24 h) and four animals per experimental point. Mice were sacrificed for organs, urine, feces and blood collection. Lupeol was extracted from samples and analyzed by UPLC‐APCI+‐MS/MS, obtaining its pharmacokinetics parameters Tmax (6.444±0.851 h) and Cmax (8.071±2.930 μg/mL). It was possible to observe that direct digestion and absorption related to organs have shown an important concentration of lupeol at earlier administration times (stomach, 137.25±19.94 ng/mg and small intestine, 99.00±12.99 ng/mg). The main excretion route was fecal, with a peak at 12 h post‐administration (163.28±9.83 μg/mg). Absorption of lupeol by animals was better than expected despite its non‐polar nature (extent of absorption F=0.645±0.0581).

ACS Style

Manuel Humberto Cháirez-Ramírez; Jose Alberto Gallegos-Infante; Martha Rocio Moreno-Jiménez; Ruben Francisco González-Laredo; Nuria Elizabeth Rocha-Guzmán. Absorption and distribution of lupeol in CD‐1 mice evaluated by UPLC–APCI + –MS/MS. Biomedical Chromatography 2018, 33, e4432 .

AMA Style

Manuel Humberto Cháirez-Ramírez, Jose Alberto Gallegos-Infante, Martha Rocio Moreno-Jiménez, Ruben Francisco González-Laredo, Nuria Elizabeth Rocha-Guzmán. Absorption and distribution of lupeol in CD‐1 mice evaluated by UPLC–APCI + –MS/MS. Biomedical Chromatography. 2018; 33 (3):e4432.

Chicago/Turabian Style

Manuel Humberto Cháirez-Ramírez; Jose Alberto Gallegos-Infante; Martha Rocio Moreno-Jiménez; Ruben Francisco González-Laredo; Nuria Elizabeth Rocha-Guzmán. 2018. "Absorption and distribution of lupeol in CD‐1 mice evaluated by UPLC–APCI + –MS/MS." Biomedical Chromatography 33, no. 3: e4432.

Journal article
Published: 01 November 2018 in Beverages
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The effect of high-intensity pulsed electric fields (HiPEF) has been reported on the microbial resistance of fruit juices and beverages. However, the influence of HiPEF on bioactive compounds in herbal infusions is still limited. The objective of the present work was to evaluate chemical stability of polyphenols of infusions from Buddleja scordioides or Salvilla under thermal processing (concentrates) followed by HiPEF treatments. Buddleja infusions were prepared at 1% w/v of salvilla, heated, filtered and concentrated in a thin falling film evaporator. Three different HiPEF treatments were applied to Buddleja scordioides concentrated beverages. The percentage of pulse rate was 25 and 90%; output temperature, 18.3 ± 1 °C; and the frequency range, 100, 300 and 400 Hz. The feed flow was 0.5 L/h. DPPH radical scavenging assay, inhibition of Nitric Oxide activity and analysis of phenolic acids and flavonoids by UPLC-ESI-MS/MS were determined. ANOVA one-way analysis and Tukey test (p < 0.05) were used to analyze results. Concentration process increases the amount of flavonols; however, the use of HiPEF produces a minor reduction on antioxidant capacity. The use of HiPEF at 1000 kJ/kg and 1100 kJ/kg displays a similar profile on phenolic acids between HiPEF-treated beverages and concentrates, showing that the use of HiPEF may be a promissory technology in the processing practices of herbal infusions.

ACS Style

Jesús Omar Díaz-Rivas; José Alberto Gallegos-Infante; Aurora Valdez-Fragoso; Nuria Elizabeth Rocha-Guzmán; Rubén Francisco González-Laredo; Alfredo Rodríguez-Ramírez; Claudia Ivette Gamboa-Gómez; Martha Rocío Moreno-Jiménez. Comparative Study of Phenolic Profile and Content in Infusions and Concentrated Infusions of Buddleja Scordioides Treated by High-Intensity Pulsed Electric Fields (HiPEF). Beverages 2018, 4, 81 .

AMA Style

Jesús Omar Díaz-Rivas, José Alberto Gallegos-Infante, Aurora Valdez-Fragoso, Nuria Elizabeth Rocha-Guzmán, Rubén Francisco González-Laredo, Alfredo Rodríguez-Ramírez, Claudia Ivette Gamboa-Gómez, Martha Rocío Moreno-Jiménez. Comparative Study of Phenolic Profile and Content in Infusions and Concentrated Infusions of Buddleja Scordioides Treated by High-Intensity Pulsed Electric Fields (HiPEF). Beverages. 2018; 4 (4):81.

Chicago/Turabian Style

Jesús Omar Díaz-Rivas; José Alberto Gallegos-Infante; Aurora Valdez-Fragoso; Nuria Elizabeth Rocha-Guzmán; Rubén Francisco González-Laredo; Alfredo Rodríguez-Ramírez; Claudia Ivette Gamboa-Gómez; Martha Rocío Moreno-Jiménez. 2018. "Comparative Study of Phenolic Profile and Content in Infusions and Concentrated Infusions of Buddleja Scordioides Treated by High-Intensity Pulsed Electric Fields (HiPEF)." Beverages 4, no. 4: 81.

Full article
Published: 16 September 2018 in Journal of Food Biochemistry
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Two varieties of common beans (Phaseolus vulgaris L.), Bayo Victoria and Negro 8025, were evaluated to determine the effect on cellular viability and mechanisms involved in apoptosis pathways, using a cellular model with HT‐29 cells. Aqueous methanolic (50:50) extracts from cooked beans were analyzed for phenolic composition, identifying greater diversity of phenolic compounds in Bayo Victoria extracts. However, Negro 8025 showed greater phenolic content and cytotoxicity effects at lower media inhibitory concentrations, and greater effectiveness to activate apoptotic pathways. Proteins related to the arrest of cell cycle were modulated by both bean cultivars. Qualitative analysis by HPLC‐PAD and HPLC‐MS systems of phenolic compounds in common bean extracts showed mainly hydroxybenzoic and hydroxycinnamic acids, flavonols, and monomeric flavan‐3‐ols. Bioactive phenolics such as catechin, kaempferol, and ferulic acid were found in both cultivars as well anticancer phytochemicals such as quercetin, protocatechuic acid, myricetin, naringenin and their derivatives, and procyanidins. Practical applications Polyphenols in common beans (Phaseolus vulgaris L.) cultivars processed by canning display chemoprotective potential as they activate mechanisms involved in apoptosis pathways. Phenolics in common beans modulate 28 proteins related to apoptotic processes. Therefore, a diet including canned beans (particularly darker varieties) might represent health benefits and cancer‐preventive effects.

ACS Style

Martha Rocío Moreno‐Jiménez; Rosalía López‐Barraza; Verónica Cervantes‐Cardoza; Iza Fernanda Pérez‐Ramírez; Jessica Alejandra Reyna‐Rojas; José Alberto Gallegos‐Infante; Isabel Estrella; Juan Antonio Rojas‐Contreras; Rubén Francisco González‐Laredo; Nuria Elizabeth Rocha‐Guzmán. Mechanisms associated to apoptosis of cancer cells by phenolic extracts from two canned common beans varieties (Phaseolus vulgarisL.). Journal of Food Biochemistry 2018, 43, e12680 .

AMA Style

Martha Rocío Moreno‐Jiménez, Rosalía López‐Barraza, Verónica Cervantes‐Cardoza, Iza Fernanda Pérez‐Ramírez, Jessica Alejandra Reyna‐Rojas, José Alberto Gallegos‐Infante, Isabel Estrella, Juan Antonio Rojas‐Contreras, Rubén Francisco González‐Laredo, Nuria Elizabeth Rocha‐Guzmán. Mechanisms associated to apoptosis of cancer cells by phenolic extracts from two canned common beans varieties (Phaseolus vulgarisL.). Journal of Food Biochemistry. 2018; 43 (6):e12680.

Chicago/Turabian Style

Martha Rocío Moreno‐Jiménez; Rosalía López‐Barraza; Verónica Cervantes‐Cardoza; Iza Fernanda Pérez‐Ramírez; Jessica Alejandra Reyna‐Rojas; José Alberto Gallegos‐Infante; Isabel Estrella; Juan Antonio Rojas‐Contreras; Rubén Francisco González‐Laredo; Nuria Elizabeth Rocha‐Guzmán. 2018. "Mechanisms associated to apoptosis of cancer cells by phenolic extracts from two canned common beans varieties (Phaseolus vulgarisL.)." Journal of Food Biochemistry 43, no. 6: e12680.

Original research
Published: 04 September 2018 in Medicinal Chemistry Research
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The aim of the study was to evaluate the effect of Buddleja scordioides Kunth leaves infusion on lipid peroxidation in mice with ultraviolet (UV) light-induced oxidative stress. CD-1 mice were allocated into treatment and control groups (n = 8). Mice in the intervention group were treated with B. scordioides leaves infusion (500 µL equivalent to 0.6534 mg of lyophilized leave infusion/kg of body weight) while the controls received distilled water by gavage administration during 9 days. Both groups were UV irradiated (2.59320175 mW/cm2) 4 consecutive days: 3 h per day with rest periods of 4 min every hour. B. scordioides leaves infusion had high concentrations of hydroxybenzoic acids, flavonols, hydroxycinnamic acids, and flavone compounds. Mice previously treated with B. scordioides leaves infusion exhibited a significant reduction on malondialdehyde (MDA) concentrations in the liver (77%) but not in kidney and plasma in comparison with the control group. B. scordioides leaves infusion shows hepatoprotective activity via free radical scavenging in mice with UV light-induced oxidative stress.

ACS Style

Nuria E. Rocha-Guzmán; Luis E. Simental-Mendía; Laura J. Barragán-Zúñiga; Julio C. Ramírez-España; J. Alberto Gallegos-Infante; Claudia I. Lujan-Mendoza; Claudia I. Gamboa-Gómez. Effect of Buddleja scordioides K. leaves infusion on lipid peroxidation in mice with ultraviolet light-induced oxidative stress. Medicinal Chemistry Research 2018, 27, 2379 -2385.

AMA Style

Nuria E. Rocha-Guzmán, Luis E. Simental-Mendía, Laura J. Barragán-Zúñiga, Julio C. Ramírez-España, J. Alberto Gallegos-Infante, Claudia I. Lujan-Mendoza, Claudia I. Gamboa-Gómez. Effect of Buddleja scordioides K. leaves infusion on lipid peroxidation in mice with ultraviolet light-induced oxidative stress. Medicinal Chemistry Research. 2018; 27 (10):2379-2385.

Chicago/Turabian Style

Nuria E. Rocha-Guzmán; Luis E. Simental-Mendía; Laura J. Barragán-Zúñiga; Julio C. Ramírez-España; J. Alberto Gallegos-Infante; Claudia I. Lujan-Mendoza; Claudia I. Gamboa-Gómez. 2018. "Effect of Buddleja scordioides K. leaves infusion on lipid peroxidation in mice with ultraviolet light-induced oxidative stress." Medicinal Chemistry Research 27, no. 10: 2379-2385.

Journal article
Published: 01 April 2018 in Industrial Crops and Products
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Moringa oleifera has an exceptional composition in nutrients and different medicinal compounds. Phenolic compounds present in Moringa plant could prevent chronic non-communicable diseases. An increase in the secondary metabolites of Moringa oleifera could improve its functional properties. One possible strategy to increase functional properties in plants is to cultivate them under fertilizer deficit regimes as elicitation treatment (i.e: nitrogen). The present study aimed to evaluate the effect of four nitrogen levels on the phenolic compounds profiles as well as on plant growth and functional properties in Moringa oleifera leaves. Total phenols and flavonoids, antioxidant and bactericidal activities of Moringa oleifera leaves extracts were evaluated. Our results displayed that reduce fertirrigation until 0.7 mg/L of N-NO3 (T0) had a positive impact on total phenols and flavonoids with 355 ± 4.9 μg CA/mg dry extract and 316 ± 8 μg Q/mg dry extract respectively, whereas the fertirrigation with 294.7 mg/L of N-NO3 (T100) It was found only 157 ± 8.1 μg CA/mg dry extract and 54 ± 0.1 μg Q/mg dry extract respectively. The higher values of phenolic content were improved the antioxidant activity and antibacterial properties of Moringa oleifera leaves extracts, nevertheless plant growth was affected.

ACS Style

Cesiah J. Guillén-Román; Ramón G. Guevara-González; Nuria E. Rocha-Guzmán; Adán Mercado-Luna; Ma. Cristina I. Pérez-Pérez. Effect of nitrogen privation on the phenolics contents, antioxidant and antibacterial activities in Moringa oleifera leaves. Industrial Crops and Products 2018, 114, 45 -51.

AMA Style

Cesiah J. Guillén-Román, Ramón G. Guevara-González, Nuria E. Rocha-Guzmán, Adán Mercado-Luna, Ma. Cristina I. Pérez-Pérez. Effect of nitrogen privation on the phenolics contents, antioxidant and antibacterial activities in Moringa oleifera leaves. Industrial Crops and Products. 2018; 114 ():45-51.

Chicago/Turabian Style

Cesiah J. Guillén-Román; Ramón G. Guevara-González; Nuria E. Rocha-Guzmán; Adán Mercado-Luna; Ma. Cristina I. Pérez-Pérez. 2018. "Effect of nitrogen privation on the phenolics contents, antioxidant and antibacterial activities in Moringa oleifera leaves." Industrial Crops and Products 114, no. : 45-51.

Journal article
Published: 01 February 2018 in Bioresource Technology
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Approximately 1 million tons of agave plants are processed annually by the Mexican tequila and mezcal industry, generating vast amounts of agroindustrial solid waste. This type of lignocellulosic biomass is considered to be agroindustrial residue, which can be used to produce enzymes, giving it added value. However, the structure of lignocellulosic biomass makes it highly recalcitrant, and results in relatively low yield when used in its native form. The aim of this study was to investigate an effective pre-treatment method for the production of commercially important hydrolytic enzymes. In this work, the physical and chemical modification of Agave durangensis leaves was analysed using ultrasound and high temperature as pre-treatments, and production of enzymes was evaluated. The pre-treatments resulted in modification of the lignocellulosic structure and composition; the ultrasound pre-treatment improved the production of inulinase by 4 U/mg and cellulase by 0.297 U/mg, and thermal pre-treatment improved β-fructofuranosidase by 30 U/mg.

ACS Style

M.G. Contreras-Hernández; L.A. Ochoa-Martínez; J.G. Rutiaga-Quiñones; Nuria Elizabeth Rocha Guzmán; T.E. Lara-Ceniceros; J.C. Contreras-Esquivel; L.A. Prado Barragán. Effect of ultrasound pre-treatment on the physicochemical composition of Agave durangensis leaves and potential enzyme production. Bioresource Technology 2018, 249, 439 -446.

AMA Style

M.G. Contreras-Hernández, L.A. Ochoa-Martínez, J.G. Rutiaga-Quiñones, Nuria Elizabeth Rocha Guzmán, T.E. Lara-Ceniceros, J.C. Contreras-Esquivel, L.A. Prado Barragán. Effect of ultrasound pre-treatment on the physicochemical composition of Agave durangensis leaves and potential enzyme production. Bioresource Technology. 2018; 249 ():439-446.

Chicago/Turabian Style

M.G. Contreras-Hernández; L.A. Ochoa-Martínez; J.G. Rutiaga-Quiñones; Nuria Elizabeth Rocha Guzmán; T.E. Lara-Ceniceros; J.C. Contreras-Esquivel; L.A. Prado Barragán. 2018. "Effect of ultrasound pre-treatment on the physicochemical composition of Agave durangensis leaves and potential enzyme production." Bioresource Technology 249, no. : 439-446.

Journal article
Published: 01 December 2017 in Food Research International
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The aim of this study was to evaluate the anti-hyperglycemic and antioxidant effects of oak leaves infusions and fermented beverages from Quercus convallata and Q. arizonica in vitro and in vivo. Female C57BL/6 mice fed with high saturated fat and fructose diet-induced obesity were treated with oak leaves beverages (200 μL/per day equivalent to 15mg of lyophilized sample/Kg of body weight for infusions and 31mg of lyophilized sample/Kg of body weight for fermented beverages) for 3months and an oral glucose tolerance test (OGTT) was performed. Blood plasma was obtained for determination of glucose, lipid profile, and oxidative stress markers (ABTS, nitric oxide, and ORAC assays). Insulin resistance was estimated using the product of triglycerides and glucose (TyG). Oak leaves infusions and fermented beverages exhibited exerted inhibition of α-amylase (8-15% and 5-9%, respectively) and α-glucosidase (98% and 99%, respectively) enzymes. After OGTT, the groups treated with either oak leaves infusions or fermented beverages showed lower glucose levels compared with the obesity control group (18%) and a similar glucose tolerance to healthy control group. On long-term evaluation, intervention groups showed a significant reduction in fasting glucose concentrations (41-50% for oak leaves infusions and 52-66% for fermented beverages) and TyG index (4.2-4.6% for oak leaves infusions and 5.9-7.5% for fermented beverages) compared with the obese control group. Oak leaves infusions and fermented beverages had antioxidant potential in vitro and scavenging activity for radicals such as peroxyl and peroxynitrite anions. Our results suggest anti-hyperglycemic and antioxidant effects of beverages prepared with leaves of Quercus species in vitro and in vivo.

ACS Style

Claudia I. Gamboa-Gómez; Luis E. Simental-Mendía; Rubén Francisco González-Laredo; Esteban J. Alcantar-Orozco; Victor H. Monserrat-Juarez; Julio C. Ramírez-España; Jose Alberto Gallegos-Infante; Martha R. Moreno-Jiménez; Nuria E. Rocha-Guzmán. In vitro and in vivo assessment of anti-hyperglycemic and antioxidant effects of Oak leaves ( Quercus convallata and Quercus arizonica ) infusions and fermented beverages. Food Research International 2017, 102, 690 -699.

AMA Style

Claudia I. Gamboa-Gómez, Luis E. Simental-Mendía, Rubén Francisco González-Laredo, Esteban J. Alcantar-Orozco, Victor H. Monserrat-Juarez, Julio C. Ramírez-España, Jose Alberto Gallegos-Infante, Martha R. Moreno-Jiménez, Nuria E. Rocha-Guzmán. In vitro and in vivo assessment of anti-hyperglycemic and antioxidant effects of Oak leaves ( Quercus convallata and Quercus arizonica ) infusions and fermented beverages. Food Research International. 2017; 102 ():690-699.

Chicago/Turabian Style

Claudia I. Gamboa-Gómez; Luis E. Simental-Mendía; Rubén Francisco González-Laredo; Esteban J. Alcantar-Orozco; Victor H. Monserrat-Juarez; Julio C. Ramírez-España; Jose Alberto Gallegos-Infante; Martha R. Moreno-Jiménez; Nuria E. Rocha-Guzmán. 2017. "In vitro and in vivo assessment of anti-hyperglycemic and antioxidant effects of Oak leaves ( Quercus convallata and Quercus arizonica ) infusions and fermented beverages." Food Research International 102, no. : 690-699.

Journal article
Published: 01 November 2017 in Industrial Crops and Products
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ACS Style

D. Jasso De Rodríguez; L.C. García-Hernández; N.E. Rocha-Guzmán; M.R. Moreno-Jiménez; R. Rodríguez-García; M.L.V. Díaz-Jiménez; A. Sáenz-Galindo; J.A. Villarreal-Quintanilla; F.M. Peña-Ramos; M.L. Flores-López; D.A. Carrillo-Lomelí. Psacalium paucicapitatum has in vitro antibacterial activity. Industrial Crops and Products 2017, 107, 489 -498.

AMA Style

D. Jasso De Rodríguez, L.C. García-Hernández, N.E. Rocha-Guzmán, M.R. Moreno-Jiménez, R. Rodríguez-García, M.L.V. Díaz-Jiménez, A. Sáenz-Galindo, J.A. Villarreal-Quintanilla, F.M. Peña-Ramos, M.L. Flores-López, D.A. Carrillo-Lomelí. Psacalium paucicapitatum has in vitro antibacterial activity. Industrial Crops and Products. 2017; 107 ():489-498.

Chicago/Turabian Style

D. Jasso De Rodríguez; L.C. García-Hernández; N.E. Rocha-Guzmán; M.R. Moreno-Jiménez; R. Rodríguez-García; M.L.V. Díaz-Jiménez; A. Sáenz-Galindo; J.A. Villarreal-Quintanilla; F.M. Peña-Ramos; M.L. Flores-López; D.A. Carrillo-Lomelí. 2017. "Psacalium paucicapitatum has in vitro antibacterial activity." Industrial Crops and Products 107, no. : 489-498.