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Selenium nanoparticles (SeNPs) are gaining importance in the food and medical fields due to their antibacterial properties. The microbial inhibition of these kinds of particles has been tested in a wide range of Gram (+) and Gram (−) pathogenic bacteria. When SeNPs are synthesized by biological methods, they are called biogenic SeNPs, which have a negative charge caused by their interaction between surface and capping layer (bioorganic material), producing their high stability. This review is focused on SeNPs synthesis by bacteria and summarizes the main factors that influence their main characteristics: shape, size and surface charge, considering the bacteria growth conditions for their synthesis. The different mechanisms of antimicrobial activity are revised, and this review describes several biosynthesis hypotheses that have been proposed due to the fact that the biological mechanism of SeNP synthesis is not fully known.
Meyli Escobar-Ramírez; Araceli Castañeda-Ovando; Emmanuel Pérez-Escalante; Gabriela Rodríguez-Serrano; Esther Ramírez-Moreno; Aurora Quintero-Lira; Elizabeth Contreras-López; Javier Añorve-Morga; Judith Jaimez-Ordaz; Luis González-Olivares. Antimicrobial Activity of Se-Nanoparticles from Bacterial Biotransformation. Fermentation 2021, 7, 130 .
AMA StyleMeyli Escobar-Ramírez, Araceli Castañeda-Ovando, Emmanuel Pérez-Escalante, Gabriela Rodríguez-Serrano, Esther Ramírez-Moreno, Aurora Quintero-Lira, Elizabeth Contreras-López, Javier Añorve-Morga, Judith Jaimez-Ordaz, Luis González-Olivares. Antimicrobial Activity of Se-Nanoparticles from Bacterial Biotransformation. Fermentation. 2021; 7 (3):130.
Chicago/Turabian StyleMeyli Escobar-Ramírez; Araceli Castañeda-Ovando; Emmanuel Pérez-Escalante; Gabriela Rodríguez-Serrano; Esther Ramírez-Moreno; Aurora Quintero-Lira; Elizabeth Contreras-López; Javier Añorve-Morga; Judith Jaimez-Ordaz; Luis González-Olivares. 2021. "Antimicrobial Activity of Se-Nanoparticles from Bacterial Biotransformation." Fermentation 7, no. 3: 130.
El objetivo fue caracterizar física y químicamente el jengibre (Zingiber officinale) cultivado en la Sierra Norte de Puebla, en tres estados de madurez. Las propiedades físicas determinadas fueron eje mayor, eje menor, espesor, peso, volumen y color. La composición proximal se realizó de acuerdo a la metodología de la AOAC. El contenido de minerales de determinó de acuerdo a la metodología establecida por la EPA. Las propiedades físicas cambiaron de acuerdo al estado de madurez. La humedad y fibra fueron los componentes mayoritarios en todas las muestras analizadas. En general, el contenido de Ca, Fe y Mn aumentó conforme el estado de madurez del jengibre mientras que el de Cu y P disminuyó. El curcumeno, geraniol, zingibereno, bisaboleno y neral fueron identificados en el jengibre estudiado. Las propiedades que presentan los rizomas pueden ser aprovechadas en el procesamiento de productos derivados saludables.
Judith Jaimez-Ordaz; Elizabeth Contreras-López; Francisco González-Mesillas; Luis Guillermo González-Olivares; Jair Emmanuel Onofre-Sánchez; Juan Ramírez-Godínez. Caracterización física y química de Zingiber officinale en diferentes estados de maduración para su uso potencial en la elaboración de bebidas saludables. Pädi Boletín Científico de Ciencias Básicas e Ingenierías del ICBI 2021, 9, 82 -87.
AMA StyleJudith Jaimez-Ordaz, Elizabeth Contreras-López, Francisco González-Mesillas, Luis Guillermo González-Olivares, Jair Emmanuel Onofre-Sánchez, Juan Ramírez-Godínez. Caracterización física y química de Zingiber officinale en diferentes estados de maduración para su uso potencial en la elaboración de bebidas saludables. Pädi Boletín Científico de Ciencias Básicas e Ingenierías del ICBI. 2021; 9 (17):82-87.
Chicago/Turabian StyleJudith Jaimez-Ordaz; Elizabeth Contreras-López; Francisco González-Mesillas; Luis Guillermo González-Olivares; Jair Emmanuel Onofre-Sánchez; Juan Ramírez-Godínez. 2021. "Caracterización física y química de Zingiber officinale en diferentes estados de maduración para su uso potencial en la elaboración de bebidas saludables." Pädi Boletín Científico de Ciencias Básicas e Ingenierías del ICBI 9, no. 17: 82-87.
Gut microbiota is a group of microorganisms that are deposited throughout the entire gastrointestinal tract. Currently, thanks to genomic tools, studies of gut microbiota have pointed towards the understanding of the metabolism of important bacteria that are not cultivable and their relationship with human homeostasis. Alterations in the composition of gut microbiota could explain, at least in part, some epidemics, such as diabetes and obesity. Likewise, dysbiosis has been associated with gastrointestinal disorders, neurodegenerative diseases, and even cancer. That is why several studies have recently been focused on the direct relationship that these types of conditions have with the specific composition of gut microbiota, as in the case of the microbiota–intestine–brain axis. In the same way, the control of microbiota is related to the diet. Therefore, this review highlights the importance of gut microbiota, from its composition to its relationship with the human health–disease condition, as well as emphasizes the effect of probiotic and prebiotic consumption on the balance of its composition.
Laura-Berenice Olvera-Rosales; Alma-Elizabeth Cruz-Guerrero; Esther Ramírez-Moreno; Aurora Quintero-Lira; Elizabeth Contreras-López; Judith Jaimez-Ordaz; Araceli Castañeda-Ovando; Javier Añorve-Morga; Zuli-Guadalupe Calderón-Ramos; José Arias-Rico; Luis-Guillermo González-Olivares. Impact of the Gut Microbiota Balance on the Health–Disease Relationship: The Importance of Consuming Probiotics and Prebiotics. Foods 2021, 10, 1261 .
AMA StyleLaura-Berenice Olvera-Rosales, Alma-Elizabeth Cruz-Guerrero, Esther Ramírez-Moreno, Aurora Quintero-Lira, Elizabeth Contreras-López, Judith Jaimez-Ordaz, Araceli Castañeda-Ovando, Javier Añorve-Morga, Zuli-Guadalupe Calderón-Ramos, José Arias-Rico, Luis-Guillermo González-Olivares. Impact of the Gut Microbiota Balance on the Health–Disease Relationship: The Importance of Consuming Probiotics and Prebiotics. Foods. 2021; 10 (6):1261.
Chicago/Turabian StyleLaura-Berenice Olvera-Rosales; Alma-Elizabeth Cruz-Guerrero; Esther Ramírez-Moreno; Aurora Quintero-Lira; Elizabeth Contreras-López; Judith Jaimez-Ordaz; Araceli Castañeda-Ovando; Javier Añorve-Morga; Zuli-Guadalupe Calderón-Ramos; José Arias-Rico; Luis-Guillermo González-Olivares. 2021. "Impact of the Gut Microbiota Balance on the Health–Disease Relationship: The Importance of Consuming Probiotics and Prebiotics." Foods 10, no. 6: 1261.
Nowadays, there are few options of low or no added sugar drinks offering health benefits and oriented to consumers with a special health condition, such as overweight and obesity. The objective of this work was to develop and characterize a low-calorie antioxidant beverage made from aqueous extracts of medicinal plants (Melissa and lemon verbena), flowers (chamomile and bougainvillea), and fruits (guava, pineapple, strawberry, orange, and tangerine) as an alternative for people with overweight and obesity. Four formulations were developed from medicinal plants, flowers, and fruits. For this, a solid-liquid conventional extraction was carried out (at 90 °C during 5 min) followed by a cold shock in ice. The developed beverages were characterized in a microbiological and physicochemical way according to official analysis methods. The sensory evaluation was carried out through liking and buying intention tests. The population under study was integrated by 400 adults divided into two groups (with and without overweight or obesity). The beverages developed were low-calorie (≤40 kcal per portion), very low in sodium (1.6 g GAE portion), and with an attractive color. The results indicate that these beverages could be an alternative to the consumption of common industrialized drinks conferring additional benefits for the prevention of chronic diseases.
Elizabeth Contreras-López; Juan Ramírez-Godínez; Miguel García-Martínez; Ana Gutiérrez-Salomón; Luis González-Olivares; Judith Jaimez-Ordaz. Low-Calorie Beverages Made from Medicinal Plants, Flowers and Fruits: Characteristics and Liking of a Population with Overweight and Obesity. Applied Sciences 2021, 11, 3766 .
AMA StyleElizabeth Contreras-López, Juan Ramírez-Godínez, Miguel García-Martínez, Ana Gutiérrez-Salomón, Luis González-Olivares, Judith Jaimez-Ordaz. Low-Calorie Beverages Made from Medicinal Plants, Flowers and Fruits: Characteristics and Liking of a Population with Overweight and Obesity. Applied Sciences. 2021; 11 (9):3766.
Chicago/Turabian StyleElizabeth Contreras-López; Juan Ramírez-Godínez; Miguel García-Martínez; Ana Gutiérrez-Salomón; Luis González-Olivares; Judith Jaimez-Ordaz. 2021. "Low-Calorie Beverages Made from Medicinal Plants, Flowers and Fruits: Characteristics and Liking of a Population with Overweight and Obesity." Applied Sciences 11, no. 9: 3766.
The biosynthesis of inorganic selenium into seleno amino acids has been studied in recent years. Thus, it has been reported that Saccharomyces cerevisiae bioaccumulates selenium from the metabolism of inorganic selenium. Based on the studies conducted, several authors have proposed a biotransformation metabolism of selenate into selenomethionine or selenocysteine. However, the pathway in different yeast is unknown. Therefore, and given the relevance of Saccharomyces boulardii as probiotic yeast, this study aims to propose the pathway used by S. boulardii to biosynthesize inorganic selenium into organic species. A comparative in silico study was performed for Saccharomyces boulardii ASM141397V1 with the genome-scale metabolic model of Saccharomyces cerevisiae S288C. Orthologous genes were identified using BLASTp of NCBI. In addition, a circular representation was done using CIRCOS software. The metabolic pathway for the assimilation of selenium was proposed based on the results obtained
Lourdes González-Salitre; Alma Delia Román-Gutiérrez; Gabriela Mariana Rodríguez-Serrano; Judith Jaimez-Ordaz; Mirandeli Bautista-Ávila; Luis Guillermo González-Olivares. Biotransformation Mechanism of Inorganic Selenium into Selenomethionine and Selenocysteine by Saccharomyces Boulardii: In Silico Study. 2021, 1 .
AMA StyleLourdes González-Salitre, Alma Delia Román-Gutiérrez, Gabriela Mariana Rodríguez-Serrano, Judith Jaimez-Ordaz, Mirandeli Bautista-Ávila, Luis Guillermo González-Olivares. Biotransformation Mechanism of Inorganic Selenium into Selenomethionine and Selenocysteine by Saccharomyces Boulardii: In Silico Study. . 2021; ():1.
Chicago/Turabian StyleLourdes González-Salitre; Alma Delia Román-Gutiérrez; Gabriela Mariana Rodríguez-Serrano; Judith Jaimez-Ordaz; Mirandeli Bautista-Ávila; Luis Guillermo González-Olivares. 2021. "Biotransformation Mechanism of Inorganic Selenium into Selenomethionine and Selenocysteine by Saccharomyces Boulardii: In Silico Study." , no. : 1.
The objective of this research was to obtain a macerate with prebiotic potential from barley straw obtained after fermentation in solid-state. Fermentation process was carried out for 7 weeks at 30 °C using sterilized barley straw inoculated with Rhizopus oryzae JCP024. Spores number, changes in pH, and carbohydrates were monitored every 24 h. Deionized water was used to obtain the macerates of the fermented barley straw. The concentration of reducing carbohydrates and the total carbohydrates was determined by using DNS and Dubois technique, respectively. The effectiveness of the macerates as prebiotics was verified through a viability study with L. casei Shirota. Inulin was used as prebiotic control. Reducing carbohydrate content decreased until total carbohydrates increased due to the consumption of carbohydrates by the fungal biomass and hydrolysis of oligosaccharides at the same time. A constant viable count of the probiotic was observed, being comparable to that observed in the control (1 × 108 CFU/mL). With these results, it is demonstrated that the macerates of an agricultural waste obtained during fungal fermentation could be an alternative for obtaining carbon sources for probiotic growth.
J. Jaimez-Ordaz; E. Contreras-López; J. Ramírez-Godínez; A. Castañeda-Ovando; L. G. González-Olivares. Prebiotic potential of macerates derived from solid-state fermentation of barley straw by Rhizopus oryzae JCP024: preliminary evaluation. Biomass Conversion and Biorefinery 2021, 1 -6.
AMA StyleJ. Jaimez-Ordaz, E. Contreras-López, J. Ramírez-Godínez, A. Castañeda-Ovando, L. G. González-Olivares. Prebiotic potential of macerates derived from solid-state fermentation of barley straw by Rhizopus oryzae JCP024: preliminary evaluation. Biomass Conversion and Biorefinery. 2021; ():1-6.
Chicago/Turabian StyleJ. Jaimez-Ordaz; E. Contreras-López; J. Ramírez-Godínez; A. Castañeda-Ovando; L. G. González-Olivares. 2021. "Prebiotic potential of macerates derived from solid-state fermentation of barley straw by Rhizopus oryzae JCP024: preliminary evaluation." Biomass Conversion and Biorefinery , no. : 1-6.
The objective of this paper is to compare conventional, ultrasound, microwave, and French press methods for the extraction of antioxidant compounds from Decatropis bicolor in an aqueous medium. This plant is widely used in Mexican traditional medicine for breast cancer treatment. Despite that, there are few studies on D. bicolor. Two response surface designs were applied to establish the best conditions of the liberation of antioxidants from D. bicolor, which were determined by DPPH• and Ferric Reducing Antioxidant Power (FRAP) techniques. The total phenolic content was evaluated by the Folin-Ciocalteu method. The results showed that D. bicolor is a source of antioxidants (669–2128 mg ET/100 g and 553–1920 mg EFe2+/100 g, respectively) and phenolic compounds (2232–9929 mg EGA/100 g). Among the physical factors that were analyzed, the temperature was the determinant factor to liberate the compounds of interest by using low concentrations of the sample and short times of extraction. The French press was the most efficient method, obtaining values of antioxidant activity and phenolic compounds even higher than those reported by using extraction methods with solvents such as methanol.
Judith Jaimez-Ordaz; Elizabeth Contreras-López; Tania Hernández-Sánchez; Luis González-Olivares; Javier Añorve-Morga; Juan Ramírez-Godínez. Comparative Evaluation of Four Extraction Methods of Antioxidant Compounds from Decatropis bicolor in Aqueous Medium Applying Response Surface Design. Molecules 2021, 26, 1042 .
AMA StyleJudith Jaimez-Ordaz, Elizabeth Contreras-López, Tania Hernández-Sánchez, Luis González-Olivares, Javier Añorve-Morga, Juan Ramírez-Godínez. Comparative Evaluation of Four Extraction Methods of Antioxidant Compounds from Decatropis bicolor in Aqueous Medium Applying Response Surface Design. Molecules. 2021; 26 (4):1042.
Chicago/Turabian StyleJudith Jaimez-Ordaz; Elizabeth Contreras-López; Tania Hernández-Sánchez; Luis González-Olivares; Javier Añorve-Morga; Juan Ramírez-Godínez. 2021. "Comparative Evaluation of Four Extraction Methods of Antioxidant Compounds from Decatropis bicolor in Aqueous Medium Applying Response Surface Design." Molecules 26, no. 4: 1042.
The importance of functional foods added with probiotics and prebiotics is directly related with the promotion of the health benefits of human. In this study the survival of the probiotic Lactobacillus rhamnosus GG in a semi-ripened cheese added with agave juice, was determined. Cheese ripening was carried out at 14 °C for 35 days. The pH changes were measured and the hydrolysis of the protein was evaluated through the analysis of free amino groups by the trinitrobenzenesulfonic acid (TNBS) method and SDS-PAGE polyacrylamide gel electrophoresis. At the end of the study, in the symbiotic cheese, the viability of the probotic was increased in two logarithmic cycles (from 6.73 to 8.72 log CFU). A more active proteolytic process was observed with the addition of agave juice, due to the high production of low molecular weight peptides and the concentration of free amino groups (8.63 mg/L). The pH did not have a significant difference between the control and the cheese studied. With the obtained results, it is seen that agave juice is an ingredient that can be added to semi ripening cheeses with the objective of improving the survival capacity of probiotic microorganisms, which are used as starters.
Juan Ramírez-Godínez; Juan Francisco Gutiérrez-Rodríguez; Elizabeth Contreras-López; Gabriela Mariana Rodríguez-Serrano; Araceli Castañeda-Ovando; Judith Jaimez-Ordaz; Luis Guillermo González-Olivares. Agave juice improves survival and proteolytic activity of Lactobacillus rhamnosus GG during ripening of semi-ripened mexican cheese. Food Science and Technology 2021, 1 .
AMA StyleJuan Ramírez-Godínez, Juan Francisco Gutiérrez-Rodríguez, Elizabeth Contreras-López, Gabriela Mariana Rodríguez-Serrano, Araceli Castañeda-Ovando, Judith Jaimez-Ordaz, Luis Guillermo González-Olivares. Agave juice improves survival and proteolytic activity of Lactobacillus rhamnosus GG during ripening of semi-ripened mexican cheese. Food Science and Technology. 2021; ():1.
Chicago/Turabian StyleJuan Ramírez-Godínez; Juan Francisco Gutiérrez-Rodríguez; Elizabeth Contreras-López; Gabriela Mariana Rodríguez-Serrano; Araceli Castañeda-Ovando; Judith Jaimez-Ordaz; Luis Guillermo González-Olivares. 2021. "Agave juice improves survival and proteolytic activity of Lactobacillus rhamnosus GG during ripening of semi-ripened mexican cheese." Food Science and Technology , no. : 1.
Fucooligosaccharides comprise the primary group of human milk oligosaccharides. Due to their beneficial properties, a series of synthetic methods have been proposed to obtain them. Enzymatic methods show great promise, and α-l-fucosidase from Thermotoga maritima has emerged as a powerful catalyst for their production. Nonetheless, the enzyme’s limited substrate scope has delayed its wider application. The present work aims to compare the relative reactivity of fucose, pNP-fucose, and ethyl-fucose, while also exploring the molecular interactions of these fucosyl-donors with the enzyme through a combination DFT and docking analysis. The HOMO-LUMO band gaps range from −7.14571 to −4.24429 eV, with α/β-pNP-fucose and α-fucose being the three most reactive compounds. Moderate association energies between −6.4 to −5.5 kcal·mol−1 were found in the docking analysis, with α-pNP-fucose and both anomers of ethyl-fucose demonstrating the poorest affinity. In the case of α/β-lactose affinity to the β-fucose/enzyme complex, no significant differences were shown. We conclude that the best fucosyl-donors for transfucosylation are those that maintain an enzyme affinity and reactivity similar to pNP-fucose.
Emmanuel Pérez-Escalante; Luis Guillermo González-Olivares; Araceli Castañeda-Ovando; Alma Elizabeth Cruz-Guerrero; John F. Trant; Wendolyne López-Orozco; Luis Humberto Mendoza-Huizar; Sergio Alatorre-Santamaría. An In Silico Approach to Enzymatic Synthesis of Fucooligosaccharides Using α-l-Fucosidase from Thermotoga maritima. Chemistry Proceedings 2020, 3, 10 .
AMA StyleEmmanuel Pérez-Escalante, Luis Guillermo González-Olivares, Araceli Castañeda-Ovando, Alma Elizabeth Cruz-Guerrero, John F. Trant, Wendolyne López-Orozco, Luis Humberto Mendoza-Huizar, Sergio Alatorre-Santamaría. An In Silico Approach to Enzymatic Synthesis of Fucooligosaccharides Using α-l-Fucosidase from Thermotoga maritima. Chemistry Proceedings. 2020; 3 (1):10.
Chicago/Turabian StyleEmmanuel Pérez-Escalante; Luis Guillermo González-Olivares; Araceli Castañeda-Ovando; Alma Elizabeth Cruz-Guerrero; John F. Trant; Wendolyne López-Orozco; Luis Humberto Mendoza-Huizar; Sergio Alatorre-Santamaría. 2020. "An In Silico Approach to Enzymatic Synthesis of Fucooligosaccharides Using α-l-Fucosidase from Thermotoga maritima." Chemistry Proceedings 3, no. 1: 10.
Human milk oligosaccharides (HMO) have attracted great interest in recent years due to their role in boosting infants and adults health. According to several in vitro, in vivo and clinical studies, gastrointestinal and immune physiological systems benefit the most from HMO intake. Other organ systems, such as the respiratory, central nervous, circulatory, locomotor, and urinary systems have also been found to be affected by the HMO consumption in the recent decade. Due to their positive impact on human health, the incorporation of HMO into the infant formula or other functional foods has become highly desirable. Currently, their large-scale production is limited to 2’-fucosyllactose (2’FL) and lacto-N-neotetraose (LNnT) that are obtained through fermentation and added to the infant formula as fortifiers. Fewer advances have been made for other HMO to reach the industrial scale synthesis. The present paper summarizes the latest research on HMO in terms of their health benefits and synthetic methodologies, with the overall aim to establish the current status and trends in both fields.
Emmanuel Pérez-Escalante; Sergio Alatorre-Santamaría; Araceli Castañeda-Ovando; Verónica Salazar-Pereda; Mirandeli Bautista-Ávila; Alma Elizabeth Cruz-Guerrero; Juan Francisco Flores-Aguilar; Luis Guillermo González-Olivares. Human milk oligosaccharides as bioactive compounds in infant formula: recent advances and trends in synthetic methods. Critical Reviews in Food Science and Nutrition 2020, 1 -34.
AMA StyleEmmanuel Pérez-Escalante, Sergio Alatorre-Santamaría, Araceli Castañeda-Ovando, Verónica Salazar-Pereda, Mirandeli Bautista-Ávila, Alma Elizabeth Cruz-Guerrero, Juan Francisco Flores-Aguilar, Luis Guillermo González-Olivares. Human milk oligosaccharides as bioactive compounds in infant formula: recent advances and trends in synthetic methods. Critical Reviews in Food Science and Nutrition. 2020; ():1-34.
Chicago/Turabian StyleEmmanuel Pérez-Escalante; Sergio Alatorre-Santamaría; Araceli Castañeda-Ovando; Verónica Salazar-Pereda; Mirandeli Bautista-Ávila; Alma Elizabeth Cruz-Guerrero; Juan Francisco Flores-Aguilar; Luis Guillermo González-Olivares. 2020. "Human milk oligosaccharides as bioactive compounds in infant formula: recent advances and trends in synthetic methods." Critical Reviews in Food Science and Nutrition , no. : 1-34.
Ginger rhizome is widely used in culinary preparations and in traditional medicine. Its benefits are associated with its antioxidant properties related to phenolics and terpenoids compounds, which use to be thermolabile. Ultrasound-assisted extraction has been useful for enhancing the release of thermosensitive compounds present in vegetable tissues. Therefore, the aim of this study was to evaluate the influence of ultrasound-assisted extraction on the release of antioxidants from ginger in aqueous media as well as their in vitro bioaccessibility. Central composite rotatable design was applied to obtain the optimal conditions for the extraction; the variables studied were amplitude (80–90%) and temperature (30–50 °C). Total phenolic content, antioxidant capacity (DPPH•, ABTS•+ and FRAP), and in vitro bioaccessibility were determined. Amplitude was the main parameter influencing the extraction of antioxidants. The ginger aqueous extracts showed a bioaccessibility of around 30%. The release of antioxidant compounds from ginger by ultrasound-assisted extraction avoids the use of high temperatures and solvents commonly used in conventional extraction methods.
Elizabeth Contreras-López; Araceli Castañeda-Ovando; Judith Jaimez-Ordaz; Nelly Del Socorro Cruz-Cansino; Luis Guillermo González-Olivares; José Sergio Rodríguez-Martínez; Juan Ramírez-Godínez. Release of Antioxidant Compounds of Zingiber officinale by Ultrasound-Assisted Aqueous Extraction and Evaluation of Their In Vitro Bioaccessibility. Applied Sciences 2020, 10, 4987 .
AMA StyleElizabeth Contreras-López, Araceli Castañeda-Ovando, Judith Jaimez-Ordaz, Nelly Del Socorro Cruz-Cansino, Luis Guillermo González-Olivares, José Sergio Rodríguez-Martínez, Juan Ramírez-Godínez. Release of Antioxidant Compounds of Zingiber officinale by Ultrasound-Assisted Aqueous Extraction and Evaluation of Their In Vitro Bioaccessibility. Applied Sciences. 2020; 10 (14):4987.
Chicago/Turabian StyleElizabeth Contreras-López; Araceli Castañeda-Ovando; Judith Jaimez-Ordaz; Nelly Del Socorro Cruz-Cansino; Luis Guillermo González-Olivares; José Sergio Rodríguez-Martínez; Juan Ramírez-Godínez. 2020. "Release of Antioxidant Compounds of Zingiber officinale by Ultrasound-Assisted Aqueous Extraction and Evaluation of Their In Vitro Bioaccessibility." Applied Sciences 10, no. 14: 4987.
Due to worldwide thrombosis incidence, new anticoagulant drugs have been developed. Therefore, diverse techniques are used to measure this capacity. In this sense, a size-exclusion chromatography method has already proposed, which depends on the fibrin solubilization step. Thus, the work aimed to establish the influence of different fibrin solubilizers on fibrinogen denaturation through theoretical-experimental modeling. Theoretical results showed that the coupling energy for fibrinogen-TCA is lower than that obtained for fibrinogen-urea and fibrinogen-bromide coupling, while experimental results evidenced partial fibrinogen precipitation with TCA, NaBr, and urea, resulting this last the best solubilizer to measure thrombin inhibition.
Emmanuel Pérez-Escalante; Alma Elizabeth Cruz-Guerrero; Giaan Arturo Álvarez-Romero; Luis Humberto Mendoza-Huizar; Juan Francisco Flores Aguilar; Luis Guillermo González-Olivares. Urea as the best fibrin solubilizer in the thrombin inhibition analysis: Theoretical and experimental modeling of fibrinogen denaturation. Chemical Physics Letters 2020, 748, 137352 .
AMA StyleEmmanuel Pérez-Escalante, Alma Elizabeth Cruz-Guerrero, Giaan Arturo Álvarez-Romero, Luis Humberto Mendoza-Huizar, Juan Francisco Flores Aguilar, Luis Guillermo González-Olivares. Urea as the best fibrin solubilizer in the thrombin inhibition analysis: Theoretical and experimental modeling of fibrinogen denaturation. Chemical Physics Letters. 2020; 748 ():137352.
Chicago/Turabian StyleEmmanuel Pérez-Escalante; Alma Elizabeth Cruz-Guerrero; Giaan Arturo Álvarez-Romero; Luis Humberto Mendoza-Huizar; Juan Francisco Flores Aguilar; Luis Guillermo González-Olivares. 2020. "Urea as the best fibrin solubilizer in the thrombin inhibition analysis: Theoretical and experimental modeling of fibrinogen denaturation." Chemical Physics Letters 748, no. : 137352.
The health benefits attributed to probiotics generate interest in the search of competent strains adapted to several ecological niches, especially those related to traditional beverages and foods of each country. Pineapple tepache, a traditional Mexican fermented beverage, was used for the isolation of lactic acid bacteria with probiotic potential, one of which withstood the in vitro tests. The isolated strain AB-05, which exhibited the tested probiotic functional properties, was designated as Lactobacillus pentosus ABHEAU-05. The sequence was registered in GenBank under access code MK587617. This study is the first report of a lactic acid bacterium with in vitro digestion resistance isolated from pineapple tepache. The survival of L. pentosus ABHEAU-05 in a symbiotic medium was proven using fermented milk enriched with inulin. The in vitro digestion-resistant probiotic activity of lactobacilli was measured through analysis of pH and proteolysis. Results showed that L. pentosus grew properly in fermented milk; therefore, this microorganism could be used in the manufacture of this kind of products. The concentration of L. pentosus reached up to 8.5 log CFU/ml after 40 h of fermentation. In addition, the production of peptides and the decrease in pH indicated the vigorous and active metabolic state of the lactic acid bacterium tested. The activity and the concentration of this microorganism were maintained during refrigeration. The results of this research conclude that L. plantarum ABHEAU-05 is an in vitro digestion-resistant microorganism that can be used as a starter culture for the production of functional foods of dairy origin. Los beneficios a la salud atribuidos a los probióticos generan interés en la búsqueda de cepas competentes adaptadas a varios nichos ecológicos, especialmente los relacionados con bebidas y alimentos tradicionales de cada país. En este estudio, se aisló del tepache de piña, una bebida fermentada tradicional mexicana, una bacteria láctica resistente a la digestión in vitro. Entre 5 bacterias aisladas, una de ellas soportó las pruebas simuladas de digestión gastrointestinal. Se analizó la resistencia a sales biliares, a condiciones ácidas y al ataque enzimático con pepsina. La bacteria aislada, que exhibió las propiedades funcionales probióticas referidas, fue identificada como Lactobacillus pentosus y designada como L. pentosus ABHEAU-05. La secuencia fue depositada en GenBank (acceso MK587617). Se comprobó la supervivencia de L. pentosus ABHEAU-05 en una leche fermentada adicionada con inulina y su resistencia a la digestión in vitro mediante el análisis del pH y la proteólisis. Los resultados muestran que la leche fermentada es una matriz adecuada, donde L. pentosus ABHEAU-05 se desarrolla sin inconvenientes, alcanzando un título de 8,5 log ufc/ml después de 40 h de fermentación. Además, la producción de péptidos y el descenso del pH indicaron el estado metabólico vigoroso y activo del microorganismo probiótico. Se concluye que L. pentosus ABHEAU-05 es un microorganismo resistente a la digestión in vitro, que puede servir como cultivo iniciador para la producción de alimentos de origen lácteo. Este es el primer informe acerca del aislamiento de una bacteria ácido láctica resistente a la digestión in vitro a partir del tepache de piña.
Meyli Claudia Escobar-Ramírez; Judith Jaimez-Ordaz; Valeria Abril Escorza-Iglesias; Gabriela Mariana Rodríguez-Serrano; Elizabeth Contreras-López; Juan Ramírez-Godínez; Araceli Castañeda-Ovando; Aurea Itzel Morales-Estrada; Nancy Felix-Reyes; Luis Guillermo González-Olivares. Lactobacillus pentosus ABHEAU-05: An in vitro digestion resistant lactic acid bacterium isolated from a traditional fermented Mexican beverage. Revista Argentina de Microbiología 2020, 52, 305 -314.
AMA StyleMeyli Claudia Escobar-Ramírez, Judith Jaimez-Ordaz, Valeria Abril Escorza-Iglesias, Gabriela Mariana Rodríguez-Serrano, Elizabeth Contreras-López, Juan Ramírez-Godínez, Araceli Castañeda-Ovando, Aurea Itzel Morales-Estrada, Nancy Felix-Reyes, Luis Guillermo González-Olivares. Lactobacillus pentosus ABHEAU-05: An in vitro digestion resistant lactic acid bacterium isolated from a traditional fermented Mexican beverage. Revista Argentina de Microbiología. 2020; 52 (4):305-314.
Chicago/Turabian StyleMeyli Claudia Escobar-Ramírez; Judith Jaimez-Ordaz; Valeria Abril Escorza-Iglesias; Gabriela Mariana Rodríguez-Serrano; Elizabeth Contreras-López; Juan Ramírez-Godínez; Araceli Castañeda-Ovando; Aurea Itzel Morales-Estrada; Nancy Felix-Reyes; Luis Guillermo González-Olivares. 2020. "Lactobacillus pentosus ABHEAU-05: An in vitro digestion resistant lactic acid bacterium isolated from a traditional fermented Mexican beverage." Revista Argentina de Microbiología 52, no. 4: 305-314.
Amaranthus hypochondriacus spp. is a commonly grown cereal in Latin America, known for its high protein content. The objective of this study was to separate and identify bioactive peptides found in amaranth seeds through enzymatically-assisted hydrolysis using alcalase and flavourzyme. Hydrolysis was carried out for each enzyme separately and compared to two-step continuous process where both enzymes were combined. The biological activity of the resulting three hydrolysates was analyzed, finding, in general, higher bioactive potential of the hydrolysate obtained in a continuous process (combined enzymes). Its fractions were separated by RP-HPLC, and their bioactivity was analyzed. In particular, two fractions showed the highest biological activity as ACE inhibitors with IC50 at 0.158 and 0.134, thrombin inhibitors with IC50 of 167 and 155, and antioxidants in ABTS assay with SC50 at 1.375 and 0.992 mg/L, respectively. Further sequence analysis of the bioactive peptides was carried out using MALDI-TOF, which identified amino acid chains that have not been reported as bioactive so far. Bibliographic survey allowed identification of similarities between peptides reported in amaranth and other proteins. In conclusion, amaranth proteins are a potential source of peptides with multifunctional activity.
Alexis Ayala-Niño; Gabriela Mariana Rodríguez-Serrano; Luis Guillermo González-Olivares; Elizabeth Contreras-López; Patricia Regal; Alberto Cepeda-Saez. Sequence Identification of Bioactive Peptides from Amaranth Seed Proteins (Amaranthus hypochondriacus spp.). Molecules 2019, 24, 3033 .
AMA StyleAlexis Ayala-Niño, Gabriela Mariana Rodríguez-Serrano, Luis Guillermo González-Olivares, Elizabeth Contreras-López, Patricia Regal, Alberto Cepeda-Saez. Sequence Identification of Bioactive Peptides from Amaranth Seed Proteins (Amaranthus hypochondriacus spp.). Molecules. 2019; 24 (17):3033.
Chicago/Turabian StyleAlexis Ayala-Niño; Gabriela Mariana Rodríguez-Serrano; Luis Guillermo González-Olivares; Elizabeth Contreras-López; Patricia Regal; Alberto Cepeda-Saez. 2019. "Sequence Identification of Bioactive Peptides from Amaranth Seed Proteins (Amaranthus hypochondriacus spp.)." Molecules 24, no. 17: 3033.
Selenium is included in selenoprotein sequences, which participate in enzymatic processes necessary to preserve optimal health. Some lactic acid bacteria carry out the biotransformation of inorganic selenium in their metabolism. The complete biochemical mechanism of selenium biotransformation is still unknown; however, it is known that both the selenocysteine synthesis process and its subsequent incorporation into selenoproteins include serine as part of the action of seryl-RNAt synthetase. Therefore, the aim of this work was to determine the effect of serine during the biotransformation of selenium and the subsequence growth of Streptococcus thermophilus in a minimal medium. Two culture media were prepared, one enriched with the minimum inhibitory concentration of selenite (as Na2SeO3) and the other as a mixture of the minimum inhibitory concentration of selenite and serine. The absorbed selenium concentration was measured by inductively coupled plasma, and the selenocysteine identification was performed by reverse-phase HPLC. In the second culture medium, decreases in both times, the adaptation and the logarithmic phase, were observed. According to the results, it was possible to establish that the presence of serine allowed the biotransformation of selenite into selenocysteine by Strep. thermophilus.
A. Castañeda-Ovando; J.A. Segovia-Cruz; Juan Francisco Flores Aguilar; G.M. Rodríguez-Serrano; V. Salazar-Pereda; J. Ramírez-Godínez; E. Contreras-López; J. Jaimez-Ordaz; L.G. González-Olivares. Serine-enriched minimal medium enhances conversion of selenium into selenocysteine by Streptococcus thermophilus. Journal of Dairy Science 2019, 102, 6781 -6789.
AMA StyleA. Castañeda-Ovando, J.A. Segovia-Cruz, Juan Francisco Flores Aguilar, G.M. Rodríguez-Serrano, V. Salazar-Pereda, J. Ramírez-Godínez, E. Contreras-López, J. Jaimez-Ordaz, L.G. González-Olivares. Serine-enriched minimal medium enhances conversion of selenium into selenocysteine by Streptococcus thermophilus. Journal of Dairy Science. 2019; 102 (8):6781-6789.
Chicago/Turabian StyleA. Castañeda-Ovando; J.A. Segovia-Cruz; Juan Francisco Flores Aguilar; G.M. Rodríguez-Serrano; V. Salazar-Pereda; J. Ramírez-Godínez; E. Contreras-López; J. Jaimez-Ordaz; L.G. González-Olivares. 2019. "Serine-enriched minimal medium enhances conversion of selenium into selenocysteine by Streptococcus thermophilus." Journal of Dairy Science 102, no. 8: 6781-6789.
Chemical synthesis of carbohydrates is a challenging task. Several protection and deprotection steps of hydroxyl groups are required to ensure regioselective formation of the glycosidic bond. Usually, it is achieved through acylation, where conventional heating is combined with addition of Lewis acids as catalysts. This traditional approach has two drawbacks; it is time consuming and often catalysts are hazardous to the environment. An alternative route relies on application of microwaves and/or other Lewis acids with less or no toxicity. Such combination would reduce reaction times and offer a benign synthetic strategy to obtain peracylated compounds. The current work describes an efficient and environmentally mild synthesis of peracylated glycosides with potential application in enzymatic preparation of carbohydrates. Model compound O-perbutyrylated-phenyl-galactose was synthesized using imidazole as catalyst in the microwave-assisted process. The acylation protocol was optimized, and the target sugar was obtained at 50% yield after 1 h. In conclusion, the combination of imidazole and microwaves provides an excellent alternative to swiftly synthesize peracylated glycosides in a benign way.
Emmanuel Pérez-Escalante; Luis Guillermo González-Olivares; Araceli Castañeda-Ovando; Verónica Salazar-Pereda; John F. Trant; Mirandeli Bautista-Ávila; Sergio Alatorre-Santamaría. Green, Microwave-Assisted Synthesis of O-Perbutyrylated-Alkyl-Glycosides. Proceedings 2019, 41, 42 .
AMA StyleEmmanuel Pérez-Escalante, Luis Guillermo González-Olivares, Araceli Castañeda-Ovando, Verónica Salazar-Pereda, John F. Trant, Mirandeli Bautista-Ávila, Sergio Alatorre-Santamaría. Green, Microwave-Assisted Synthesis of O-Perbutyrylated-Alkyl-Glycosides. Proceedings. 2019; 41 (1):42.
Chicago/Turabian StyleEmmanuel Pérez-Escalante; Luis Guillermo González-Olivares; Araceli Castañeda-Ovando; Verónica Salazar-Pereda; John F. Trant; Mirandeli Bautista-Ávila; Sergio Alatorre-Santamaría. 2019. "Green, Microwave-Assisted Synthesis of O-Perbutyrylated-Alkyl-Glycosides." Proceedings 41, no. 1: 42.
In vitro analysis of anticoagulant compounds with a potential use as antithrombotic drugs, has been traditionally performed using techniques like spectrophotometry, turbidimetry, as well as electrochemical and clinical assays. Although, these techniques have some disadvantages such as: the inability to measure the total biological activity of thrombin, interferences and, sometimes, the quantitative determination of the inhibition ratio is not accurate. In the present work, the conversion of fibrinogen to fibrin was monitored by molecular exclusion chromatography (SEC-HPLC) in three different reaction systems. An inhibition percentage of 43.19 ± 2.02% was obtained using heparin as an anticoagulant, in addition to the determination of the percentage of heparin bonded to thrombin. This methodology has not been previously described and has high potential for the determination of anticoagulant capacity with higher precision, the determination of thrombin's total biological activity and the quantitative determination of the inhibition ratio.
Emmanuel Pérez-Escalante; Luis Guillermo González-Olivares; Alma Elizabeth Cruz-Guerrero; Carlos Andrés Galán-Vidal; Ma. Elena Páez-Hernández; Giaan Arturo Álvarez-Romero. Size exclusion chromatography (SEC-HPLC) as an alternative to study thrombin inhibition. Journal of Chromatography B 2018, 1074-1075, 34 -38.
AMA StyleEmmanuel Pérez-Escalante, Luis Guillermo González-Olivares, Alma Elizabeth Cruz-Guerrero, Carlos Andrés Galán-Vidal, Ma. Elena Páez-Hernández, Giaan Arturo Álvarez-Romero. Size exclusion chromatography (SEC-HPLC) as an alternative to study thrombin inhibition. Journal of Chromatography B. 2018; 1074-1075 ():34-38.
Chicago/Turabian StyleEmmanuel Pérez-Escalante; Luis Guillermo González-Olivares; Alma Elizabeth Cruz-Guerrero; Carlos Andrés Galán-Vidal; Ma. Elena Páez-Hernández; Giaan Arturo Álvarez-Romero. 2018. "Size exclusion chromatography (SEC-HPLC) as an alternative to study thrombin inhibition." Journal of Chromatography B 1074-1075, no. : 34-38.