Ciencias Exactas y Ciencias de la Salud

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Fatty acid profile of breastmilk from mothers with different body mass indexes (BMI) at one and three months postpartum
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2025) Mizrachi Chávez, Victoria Margarita; Chuck Hernández, Cristina Elizabeth; mtyahinojosa, emipsanchez; Alonzo Macías, Maritza; Luna Vital, Diego; Castro López, Cecilia; School of Engineering and Sciences; Campus Monterrey; Cardador Martínez, Anaberta
Breastmilk is a dynamic biological fluid, often considered the gold standard of infants’ nutrition. It provides essential nutrients and bioactive components necessary for infant growth and development. Among these, fatty acids play a key role in supplying energy, participating in neurological development, and regulating immune functions. However, metabolic conditions such as overweight/obesity and/or gestational diabetes can influence the synthesis and secretion of fatty acids, potentially affecting the fatty acid profile and infant nutrition. This study aimed to analyze the fatty acid profile from mothers with different body mass indexes (BMI) and/or diabetes at one- and three-months postpartum residing in the metropolitan area of Monterrey, Nuevo Leon, and to evaluate how metabolic conditions and health status affect the relative abundance of fatty acids. Breastmilk samples were collected from mothers at the Hospital Regional Materno Infantil de Alta Especialidad (HRMIAE). Samples were distributed into three experimental groups and analyzed as fatty acid methyl esters (FAMEs) using gas chromatography coupled to mass spectrometry (GC-MS). Statistical analysis was performed to test significant differences among experimental groups using ANOVA and non-parametric tests when appropriate. Results showed that both BMI and gestational diabetes significantly affected specific fatty acids, particularly the PUFA group. Fatty acids that presented statistical differences among groups were: C16:0 in month 3 (11.92% NW; 14.76% OW/O; and 8.56% OW/O+D), C18:2 ω-6 in month 1 (22.48% NW; 24.39% OW/O, and 29.57% OW/O+D), and C20:3 ω-6 in month 1 (0.43% NW; 0.39% OW/O, and 0.57% OW/O+D). PUFA in month 1 (30.49% NW, 32.64% OW/O, and 38.57% OW/O+D), as well as ω-6 (24.83% NW, 26.44% OW/O, and 32.38% OW/O+D), LA/ALA ratio (4.63% NW, 4.41% OW/O, and 5.70% OW/O+D), and PUFA/SFA (0.91% NW, 0.96% OW/O, and 1.40% OW/O+D) also presented statistical differences among groups. The findings indicate that maternal metabolic status, in combination with the diet, influences the composition of breastmilk and may have implications for infant nutrition. This research represents the first report, not only of breastmilk fatty acid analysis, but also the first to take into consideration the BMI of the analysis group as well as the presence or absence of gestational diabetes in mothers from Monterrey, providing valuable information for future studies.
Study of black bean (Phaseolus vulgaris) and quinoa (Chenopodium quinoa) flours as a source of peptides and their effect on DPP-IV inhibition
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2023) Jacobo Téllez, Diana Laura; Chuck Hernández, Cristina Elizabeth; mtyahinojosa, emipsanchez; Escalante Aburto, Anayansi; Rodríguez Sifuentes, Lucio; School of Engineering and Sciences; Campus Monterrey; Soria Hernández, Cintya Geovanna
Plant-based proteins can be beneficial for the environment and health purposes. Nowadays, diet and a sedentary lifestyle are the cause of several health problems, such as obesity, cardiovascular diseases, cancer, and diabetes. Black beans and quinoa are important sources of plant-based proteins due to their high protein content and well-balanced amino acid presence. Black beans and quinoa are considered nutritious and rich in bioactive peptides (BP), characterized by their positive impact on healthy body functions. BP's antidiabetic, antimicrobial, antioxidant, and antihypertensive properties are some health benefits. This work aimed to evaluate black bean flour with two types of process (extruded and non-extruded) and two varieties of quinoa (white and black) as a source of bioactive peptides with potential DPP-IV inhibitory activity. All flours were evaluated at two levels of milling. The study of the raw materials encompassed a particle size analysis, a morphological analysis using a scanning electron microscope (SEM) and a proximate characterization. Black bean with level 1 milling had 98% of particles with a smaller diameter than 813.25±8.35 m, while for black bean flour with level 2 milling, this diameter was 566.54±43.82 m, showing that the second milling yielded flour with finer particles. On the other side, white quinoa with level 1 milling had 98% of particles with a maximum diameter of 697.21±110.40 m, while white quinoa with level 2 milling had 98% of particles with a maximum diameter of 546.28±26.33 m. The morphological and proximate analysis showed that samples were rich in starch and protein. The quinoa flour varieties had 15.13±1.55 and 15.51±0.70% of protein (white and black quinoa flour, respectively), the black bean flour had 18.93±1.63%, and the extruded black bean flour had 22.75±0.44% of protein. All flour samples had between 62.26±1.46% to 63.45±1.55% of total carbohydrates. Afterward, the protein fraction was extracted by alkaline procedure at pH 12, resulting in high extraction yield and purity. Black bean with finer milling had the highest protein extraction yield with 82.87±3.97%, and fine-milled white quinoa had the highest protein purity with 61.33±2.83%. Protein hydrolysis was then carried out using 1% alcalase (% w/w of protein) for 0,1, 2, 4 and 6 hours at 60 °C. The degree of hydrolysis (DH) was determined, with extruded black bean showing the highest DH (354.8%). The electrophoretic profile showed the different protein fractions (globulin, albumin and phaseolin). It is also noticeable that the bands are much broader below 10 kDa, showing that the molecular weight is lower, which could mean that the hydrolysis process successfully reduced the protein length. DPP-IV inhibitory activity was determined, and the results showed that white quinoa and black bean hydrolysates have the highest relative inhibition, with 50.00%. The inhibitory activity of DPP-IV contributes to the potential use of hydrolysates obtained from quinoa and black bean as an ingredient with nutraceutical functions. DPP-IV inhibition is a preventive and therapeutic mechanism of action for type 2 diabetes.

Ciencias Exactas y Ciencias de la Salud

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