Ciencias Exactas 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 Nayely
Obesity, 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
Effects of solid-state fermentation of pineapple peel with L. plantarum, L. rhamnosus and A. oryzae on the production of antioxidant and anti-inflammatory compounds
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-06-15) Martinez Alvarado, Lucio; ANTUNES RICARDO, MARILENA; 387691; Antunes Ricardo, Marilena; puemcuervo; Lazo Vélez, Marco Antonio; Acevedo Pacheco, Laura; Vázquez Rodríguez, Benjamín; School of Engineering and Sciences; Campus Monterrey; Acosta Estrada, Beatriz Andrea
The increase in cardiovascular diseases around the world, in addition to metabolic alterations derived from an inadequate diet, have highlighted the need to consume more nutritious and healthy foods that can also provide added value in the prevention of non-communicable diseases. On the other hand, there is an alarming increase in the amount of crop residues caused by bad management in several stages of the supply chain. Interestingly, most of the crop residues are rich in bioactive compounds that can be used to prevent cardiovascular diseases. A fruit that is rich in bioactive compounds that have the potential to prevent these diseases, but is also incredibly wasted, is pineapple sub-products. Different strategies have been developed to take advantage of the potential of these residues rich in nutraceuticals through the enhancement of the content of nutraceutical compounds, as well as the increase of the bioavailability of them, in order to incorporate these residues as a functional ingredient in some foods. A nutraceutical enrichment technique that is suitable to take advantage of pineapple byproducts is solid-state fermentation. Solid-state fermentation has the potential to be an easy-to-scale method for the production of bioactive compounds from pineapple. In addition, because the microorganisms used are generally recognized as safe, their application in the industry is not limited. In this work, the effects of solid-state fermentation of pineapple peels with L. plantarum, L. rhamnosus and A. oryzae on the release of phenolic compounds and its antioxidant and anti-inflammatory activities were evaluated. Pineapple peel extracts after solid-state fermentation had an increase on the release of phenolic compounds (248.11% with L. plantarum, 182% with A. oryzae, and 180.10% with L. rhamnosus), which led to an increase in the cellular antioxidant (81.94% with L. rhamnosus) and antiinflammatory potential (nitric oxide inhibition of 62% with L. rhamnosus) compared to non-fermented extracts. Solid-state fermentation of pineapple peels with L. plantarum, L. rhamnosus and A. oryzae thrives a new approach for the production of bioactive compounds that have anti-inflammatory and antioxidant properties. Which can be the precursors for novel biofortified, and nutraceutical enriched foods that meet the needs of the most demanding and health-conscious consumers

Ciencias Exactas y Ciencias de la Salud

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