Ciencias Exactas y Ciencias de la Salud
Permanent URI for this collectionhttps://hdl.handle.net/11285/551039
Pertenecen a esta colección Tesis y Trabajos de grado de las Maestrías correspondientes a las Escuelas de Ingeniería y Ciencias así como a Medicina y Ciencias de la Salud.
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- Antioxidant, anti-inflammatory, and anti-adipogenic effects of micronutrient-biofortified chickpea sprouts: a potential functional ingredient for mitigating obesity-related alterations(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2024-12-02) Espriu Corella, Susana María; Antunes Ricardo, Marilena; emipsanchez; Reza Zaldívar, Edwin E.; School of Engineering and Sciences; Campus Monterrey; Serrano Sandoval, Sayra NayelyObesity, a global health problem, involves excess body fat, inflammation, andoxidative stress. Despite high calorie intake, people with obesity often lack essential nutrients, a phenomenon known as "hidden hunger." Micronutrient supplementation, especially through germination biofortification, can improve micronutrient and antioxidant levels. Chickpeas are effective in this context due to their high isoflavone content, offering antioxidant, anti-inflammatory, and anti-adipogenic properties, with biofortified selenium (Se) and zinc (Zn) enhancing these health benefits. This study aimed to assess the antioxidant, anti-inflammatory, and anti-adipogenic effects of Se and Zn biofortified chickpea flour digests to explore its potential as a functional ingredient for obesity-related improvements. The characterization of the isoflavones present before and after an in vitro digestion process was evaluated, along with the quantification of the concentrations (µg of mineral/ g of flour) and bioaccessibility (%) of minerals present. Also, the evaluation of the antioxidant activity of the chickpea flour digests was assessed. Moreover, the evaluation of nitric oxide production (%) in the RAW 264.7 cell-line was employed as an anti-inflammatory activity indicator. The evaluation of lipid accumulation through Oil Red O staining in the 3T3-L1 cell line was developed to determine an anti-adipogenic effect, the determination of glycerol release was assessed as an indicator of lipolysis, along with cholesterol and triglyceride levels. Finally, mRNA gene expressions were determined through qPCR. The Germinated Control presented higher percentages of mineral bioaccessibility. All treatments presented antioxidant activities from 86% to 90% (ABTS), and 27% to 35% (DPPH). All treatments presented significantly lower productions of nitric oxide, except for ZnSO4+Na2SeO3 (15.625 µg/mL). Cells treated with ZnSO4+Na2SeO3 chickpea digests at both concentrations presented significant lower percentages of
- Chickpea hydrolysates: flavor enhancers from vegetable protein(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2024-12-02) Ceballos Rubio, Carlos Daniel; Antunes Ricardo, Marilena; emipsanchez; Garza Aguilar, Sara Margarita; School of Engineering and Sciences; Rectoría Tec de Monterrey; Serrano Sandoval, Sayra NayelyCardiovascular diseases (CVDs) are one of the leading causes of mortality worldwide, with excessive sodium intake being a major risk factor due to its link to hypertension. Efforts to reduce sodium in foods often face consumer rejection due to diminished flavor and texture. This study evaluates Kabuli chickpea (Cicer arietinum L.) hydrolysates as potential flavor enhancers to reduce sodium content while maintaining sensory ac-ceptance. Three chickpea types—non-germinated (Raw), germinated (G), and germi-nated with sodium selenite (GSe)—underwent enzymatic hydrolysis with Flavourzyme® at enzyme/substrate concentrations of 2%, 3%, and 4%, for 2, 4, and 6 hours. Hydrolysis efficiency was measured by α-amino nitrogen (AAN) content, amino acid profiles were analyzed using Ultra Performance Liquid Chromatography coupled to fluorescence de-tector (UPLC-Flr), and antioxidant activity was assessed via 2,2-diphenyl-1-picrylhydrazyl (DPPH), ácido 2,2'-azino-bis(3-etilbenzotiazolina-6-sulfónico) (ABTS), and Oxygen Rad-ical Absorbance Capacity (ORAC) assays. The highest AAN content (30.77 mg AAN/g) was achieved with GSe hydrolysates at 4% enzyme/substrate concentration and 5.27 hours. GSe also exhibited the highest umami amino acid content (60.15 nmol/mg), which was 1.52 times higher than Raw and 1.14 times higher than G under their optimal conditions. For antioxidant activity, ABTS inhibi-tion showed no significant differences (27.80–34.17%), while DPPH inhibition was high-est in G and GSe, outperforming Raw in all conditions. ORAC results showed a distinct behavior for GSe hydrolysates, reaching 263.80 μmol Trolox equivalents/mg under 2% enzyme concentration and 6 hours of hydrolysis, without the decline observed in Raw and G. In conclusion, selenium-enriched germinated chickpeas subjected to specific enzymatic hydrolysis conditions enhance umami amino acid content and antioxidant properties, sup-porting their potential as flavor enhancers to reduce dietary sodium intake.
