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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- 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, AnabertaBreastmilk 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.
- Caracterización proximal, morfológica y calorimétrica de leche materna y sus concentrados proteicos y lipídicos en madres con diferentes Índices de Masa Corporal (IMC) y/o diabetes(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2024-08-16) Nuñez Delgado, Alejandro; Chuck Hernández, Cristina Elizabeth; emimmayorquin; Welti Chanes, Jorge Santos; Escuela de Ingeniería y Ciencias; Campus Monterrey; Sierra Valdez, Francisco JavierLa leche materna es un fluido complejo que contiene compuestos bioactivos y nutrientes cuya composición varía según diversos factores, como el momento del día, la salud del lactante y el estado de salud de la madre, especialmente en presencia de enfermedades metabólicas como el sobrepeso, la obesidad y la diabetes. Para entender mejor esta variabilidad, numerosos estudios han intentado caracterizarla desde una perspectiva proximal. Sin embargo, además de su composición, es crucial considerar la estructura y funcionalidad de estos compuestos, ya que esto puede afectar significativamente la alimentación del lactante. Para indagar en las características estructurales de estos, la nano Calorimetría Diferencial de Barrido (nanoDSC, por sus siglas en inglés) ha sido ampliamente utilizada para monitorear cambios estructurales de biomoléculas a través de sus termogramas.Por ello, este estudio se centra en caracterizar calorimétrica, proximal y morfológicamente la leche materna de madres con normopeso (NP), sobrepeso u obesidad (SPO) y sobrepeso u obesidad con diabetes (SPO+D) en el primer y tercer mes posparto. El objetivo es determinar si el Índice de Masa Corporal (IMC) y el tiempo posparto influyen significativamente en los parámetros estudiados. Cabe destacar que esta es la primera vez que se utiliza la nano DSC para una caracterización de este tipo en leche materna.Para los parámetros proximales, se encontró que el IMC afecta significativamente la concentración de lactosa en el primer mes posparto, incrementándola en un 21.23% en el grupo SPO+D en comparación con el grupo NP. El tiempo posparto influye en la concentración de proteínas, disminuyéndola en un 26.37% para el grupo NP y en un 36.20% para el grupo SPO, además de afectar la concentración de lactosa en madres SPO+D.En términos de parámetros morfológicos, el IMC influye significativamente en el tamaño de las micelas de caseína en el primer mes posparto, con micelas más grandes (11.26%, p<0.05) en el grupo SPO+D en comparación con el grupo NP. También afecta el tamaño de los glóbulos de grasa en el tercer mes posparto. El tiempo posparto tiene una influencia similar sobre el tamaño de las micelas de caseína en los grupos SPO y SPO+D.Con respecto a los parámetros calorimétricos, el IMC no presenta una influencia significativa sobre la estructura molecular de la grasa en el primer mes posparto, pero sí afecta otros parámetros como la estructura de la grasa en el tercer mes y la estructura de las proteínas en ambos periodos. El tiempo posparto afecta significativamente la estructura molecular de la grasa y las proteínas en todos los grupos analizados.En general, los hallazgos de esta investigación sugieren que tanto el IMCcomo el tiempo posparto tienen un impacto significativo en la conformación molecular de la leche materna. Este impacto se manifiesta principalmente en las estructuras y tipos de proteínas y lípidos presentes en la leche, más que en su perfil nutricional general o en su morfología. Estas modificaciones podrían afectar la funcionalidad de los componentes de la leche materna, lo que subraya la importancia de realizar estudios adicionales en este campo. Específicamente, investigar propiedades como la digestibilidad en grupos de estudio similares a los utilizados en esta investigación podría proporcionar una comprensión más profunda de cómo estas variaciones moleculares influyen en los beneficios de la leche materna para el lactante
- 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 GeovannaPlant-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.
- Dairy and plant-based interpenetrated protein network for flexitarian panela cheese production(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-12-02) Reyes González, Ana Maritza; Chuck Hernández, Cristina Elizabeth; puemcuervo, emipsanchez; Trujillo de Santiago, Grissel; Rodríguez Sifuentes, Lucio; School of Engineering and Sciences; Campus Monterrey; Urrutia Baca, Víctor HugoCurrent market trends gave rise to flexitarianism, a flexible type of vegetarianism. To respond to this rising trend, animal/dairy-plant hybrid products are being developed, with beverages and cheeses among the most popular. With the incorporation of vegetable protein into a dairy matrix being a challenge, because of the disruption of the original animal-based protein structure, processing treatments and techniques might be required to achieve flexitarian products similar to the 100% animal counterparts. Panela cheese is one of the most consumed in Mexico with sales reaching 15.4% of unprocessed cheese in 2020, being the objective of this work to evaluate the effect of enzymatically hydrolyzed soybean protein, calcium chloride addition, and transglutaminase polymerization treatment in the development of an interpenetrated network during the production of a flexitarian panela cheese with similar properties to the dairy-based cheese. These techniques create low-molecular peptides, neutralize the charge of caseins, and form isopeptide bonds, respectively, to aid in the incorporation of the vegetable protein. The development of the interpenetrated network was evaluated through the proximate, textural, sensorial, and nutraceutical characteristics of the product. Results showed enzymatic hydrolysis positively impacted the appearance and the antihypertensive capacity of the samples. Calcium chloride was found to improve the texture of the product and increased their ash content, while creating a stronger, more cohesive cheese than the counterpart. Also, transglutaminase and calcium chloride were promising to improve the textural and sensorial profile of the treatments. Lastly, since no protein content improvement was found, the whey analysis showed that the soybean protein isolate was being partially lost through the whey. Overall, the best performing treatments were TG+Soy+CaCl2+H and Soy+CaCl2+H, both from the second set of experiments, with the most similar textural and sensorial profile to control and adequate nutraceutical properties. In conclusion, enzymatic hydrolysis, calcium chloride and transglutaminase seem promising for the development of a flexitarian panela cheese. Our findings provide a better understanding about the development of an interpenetrated network. However, more research needs to be performed to identify the optimal level of each factor that creates a strong, cohesive, appealable, and tasty flexitarian product
- Effect of ultrasound on protein yield and fate of alkaloids during lupin alkaline extraction process(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2018-05-14) Aguilar Acosta, Luis Alberto; Chuck Hernández, Cristina Elizabeth; Othón Serna Saldívar, Sergio Román; Benavidez Lozano, Jorge Alejandro; Rodríguez Rodríguez, JoséProtein isolates from legumes have attracted scientific attention because they are an efficient option to cover the daily protein requirement. One of the legumes with the highest protein content (20-50%) nowadays is Lupinus spp., with a good amino acid profile and moderate protein digestibility (≈ 70%) but with the presence, in certain species, of quinolizidine alkaloids (QA), toxic to the organism. The most popular method to QA removal is one based in washing with water, but inconvenient because of the high use of water and time. With the aim to propose eventually a new process for lupin detoxification, the objective of this work was the elucidation of the fate of QA during lupin protein extraction process assisted with ultrasound and the evaluation of the nutritional and functional properties of the protein fraction. Proximal characterization, concentration of anti-nutritional compounds, amino acid profile and protein solubility profile of flours from three lupin species were assessed: L. albus, L. angustifolious and L. mutabilis. The result showed a significant difference (p < 0.05) in protein concentration, total alkaloids and particle size between the three species flours. Considering the above, the species L. mutabilis and L. angustifolious were chosen to study the behavior of the protein fraction in terms of functionality (water absorption and nitrogen solubility), composition (protein yield and percentage reduction of alkaloids during the extraction process) and resistance to thermal treatments (displacement of denaturation temperature, change in secondary structure and modification of the electrophoretic profile). The results obtained for L. mutabilis described the ultrasound effect as beneficial for protein yield (14% more than control with 10 min ultrasound) and QA reduction from bagasse (81% less than control with 10 min ultrasound treatment) and protein isolate (50% less than control with 10 min ultrasound treatment). In addition, the change in protein structure and composition modified the functional and thermal properties of the protein, making the isolate a good candidate for food ingredient. In the other hand, L. angustifolious was more resistant to the ultrasound effect with no significant difference between treatments (10 and 15 min) and control but with the lower toxicity (3 ppm of QA in control protein isolate) and better amino acid score (0.85 of 15 min ultrasound treatment). These results will be useful to design processes to assist in the objective for meet protein demand of the population.