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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- Postbiotics from cheese whey: Inactivation methods and biological activity of selected microorganisms(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2024-12-02) Osuna Orozco, Francisco Raúl; García Cayuela, Tomás; emipsanchez; Carrillo Nieves, Danay; García Gamboa, Ricardo; Binetti, Ana G.; School of Engineering and Sciences; Campus MonterreyA postbiotic is defined as a preparation of inanimate microorganisms and/or their components that confer a health benefit to the host, with potential applications for modulating the gut microbiota and managing metabolic diseases. While still understudied, postbiotics are gaining attention for their therapeutic possibilities, particularly due to their longer shelf life and safety profile compared to other biotic options. Many food industries are reusing by-products to create functional food ingredients; however, about half of the cheese whey produced by the cheese industry is still discarded untreated, contributing to significant land and water pollution. This study explores cheese whey as a matrix for producing postbiotics through three inactivation methods: pasteurization, thermal sterilization, and ultrasound inactivation. Four microorganisms were selected and tested, including two commercial probiotics (Lactobacillus acidophilus LA3 and Lactobacillus acidophilus LA5); and two strains from the BIOTEC collection (Kluyveromyces lactis BIOTEC009 and Lentilactobacillus kefiri BIOTEC013) isolated from artisanal milk kefir. The fermentative behavior of these microorganisms in cheese whey was analyzed, and the antioxidant, anti-diabetic, and anti-inflammatory properties of the postbiotic preparations were evaluated through several assays and compared to a control group of the same microorganisms without prior inactivation. These results indicated that the postbiotic preparations exhibited desirable properties, often matching or surpassing the bioactivity of live preparations. The thermal sterilization treatment seems to be especially noteworthy, as it managed to enhance the antioxidant capacity of all strains, while the ultrasound treatment seemed favorable for anti-inflammatory properties. Lactobacillus acidophilus LA3 stood out as the strain with the best bioactivity overall, even with its treatments, although, there was no single combination of strain and treatment that was the best for every assay. A techno-economic analysis was carried out by doing a simulation of an industrial- scale process to produce postbiotics using two inactivation methods, pasteurization and sterilization. The analysis concluded that for the parameters established, the project is environmentally friendly and both scenarios can be financially viable with a payback time of the initial investment of 4-5 years.
- Characterization of potential probiotic and postbiotic lactic acid bacteria isolated from sourdough(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2024-12-02) Caamaño Granados, Ana María; García Cayuela, Tomás; emipsanchez; Rodríguez Martínez, Verónica; García Gamboa, Ricardo; Ménde Galarraga, M. Paula; School of Engineering and Sciences; Campus MonterreyFermentative lactic acid bacteria (LAB) from sourdough have been studied due to their technological and functional properties. LAB isolates from fermented food, such as sourdough, can have both probiotic and postbiotic potential. This work aimed to evaluate the probiotic and postbiotic potential of 18 LAB isolates obtained from spontaneous sourdough fermentation (BIOTEC collection) and compare them to commercial probiotic Limosilactobacillus reuteri DSM 17938. The probiotic screening was done with auto- and co-aggregation, antibiotic susceptibility, antimicrobial activity, and resistance to simulated digestion tests. Results suggest that the probiotic properties of the BIOTEC isolates are comparable to those of L. reuteri DSM 17938. Companilactobacillus paralimentarius BIOTEC031 excelled in all probiotic property assays. According to statistical analysis, 8 selected isolates exhibited representative probiotic properties of the BIOTEC isolates studied. From the selected BIOTEC isolates, live, pasteurized, and sterilized freeze-dried formulations at 40 mg/mL were prepared. The antioxidant and anti-inflammatory capacity of the 24 formulations was evaluated with ABTS inhibition, DPPH inhibition, in vitro hyaluronidase inhibition, and nitric oxide radical scavenging capacity assays. The BIOTEC live, pasteurized, and sterilized formulations exhibited antioxidant and anti-inflammatory activity to a certain extent. However, the inactivated formulations overcame the live formulation, implying their postbiotic potential. The sterilized formulations had the highest percentages. Companilactobacillus paralimentarius BIOTEC033 in its pasteurized and sterilized forms performed notably well. It is hypothesized that the inactivation method can affect an isolate’s biological activity, is certain properties were enhanced after heat treatment. However, more research and clinical evidence are needed to categorize the LAB BIOTEC isolates as probiotics or postbiotics. Nevertheless, the BIOTEC isolates and their freeze-dried formulations have potential applications in the food, supplement, nutraceuticals, cosmetics, and pharmaceutical industries.
- Evaluation of lactic acid bacteria for the production of a sour beer with probiotic potential(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2023-11) Hinojosa Avila, Carlo Ramón; García Cayuela, Tomás; emiggomez, emipsanchez; García Gamboa, Ricardo; Estarrón Espinosa, Mirna; School of Engineering and Sciences; Campus Monterrey; Chedraui Urrea, Jorge José TeodoroCurrently, alternatives to dairy as vehicles for delivering probiotics are being sought. This has led to the investigation of fermented beers with probiotic yeasts. However, they have exhibited a sensory profile inferior to commercial yeasts. Therefore, it is important to explore the acidification of sour beers with lactic acid bacteria (LAB), which could have probiotic properties. Hence, for the development of a probiotic-enriched sour beer, the fermentation with Saccharomyces boulardii CNCM 1-745 was first evaluated. Despite showing lower performance than the commercial yeast Saccharomyces cerevisiae S-04, it demonstrated positive results as an alcoholic base for a second fermentation. Subsequently, bacteria commonly used in the industry to produce sour beers were analyzed, comparing them with a commercial probiotic (Limosilactobacillus reuteri DSM 17938). However, industrial bacteria showed lower performance, leading to the assessment of bacteria with greater probiotic potential for addition to beer. Therefore, 20 LAB strains were evaluated in terms of ethanol and hops resistance. Among these, potential promising candidates were identified, such as Lactobacillus acidophilus LA-3, Lactobacillus acidophilus LA-5, Lactiplantibacillus plantarum 299v, Lacticaseibacillus rhamnosus GG, and Leuconostoc pseudomesenteroides BIOTEC11. Efforts were made to optimize the growth of probiotics in beer by monitoring phenols, stressors, cation addition, and various methods of incorporating hops. This led to the successful creation of promising beers with four out of the five evaluated bacteria. These beers have concentrations exceeding 1 × 10^7 CFU/mL, a pH around 3.5, resistance to carbonation, storage, and digestion, and a sensory profile accepted by expert panelists. Additionally, they exhibit low concentrations of undesirable flavors and fruity, citrus notes. These findings suggest the potential of sour beers as effective vehicles for delivering probiotics.
- Evaluation of the functional properties and antidiabetic potential of synbiotic dairy snacks based on Petit Suisse cheese and skyr-like yogurt models(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2023-05-05) Zepeda Hernández, Andrea; García Cayuela, Tomás; emimmayorquin; School of Engineering and Sciences; Campus Monterrey; García Amézquita, Luis EduardoSynbiotic dairy products offer stability to functional components with health benefits by modulating the gut microbiota. Type 2 Diabetes Mellitus (T2DM) is the most common form of diabetes, and it is an inflammatory disease associated with gut dysbiosis, hyperglycemia, inflammatory markers, insulin resistance (IR), oxidative stress, hypercholesterolemia, and relative insulin deficiency. In Mexico, it is the second cause of death after cardiovascular diseases. Fermented dairy serves as an effective vehicle for bioactive compounds through gut tract due to the protective properties of food matrix. Some probiotics have demonstrated potential in improving lipid metabolism, such as reducing cholesterol levels and diabetes-related diseases. Based on this information, the objective of this work was to evaluate the functional and antidiabetic properties of two synbiotics dairy models based on a Petit Suisse cheese (PSC) and a skyr-type yogurt (STY) while assessing the impact of adding functional ingredients. Petit Suisse cheese (PSC) is a fresh cheese produced by coagulating milk with rennet, and specific bacteria, or a combination of these elements. Diets that include synbiotic foods with high antioxidant capacity are associated with a reduced risk of diseases such as IR and prediabetes. Blueberries are a rich source of polyphenols and anthocyanins, which are bioactive molecules known for their high antioxidant activity. A PSC base was prepared by adding a starter culture (2%), probiotics (0.5-1%), and prebiotic ingredients (1-2%). Three formulations of PSC, namely PSC1 (without blueberry ingredients), PSC2 (with only blueberry syrup), and PSC3 (with blueberry bagasse and syrup), were developed. These formulations were selected for evaluation of their technological profile through physicochemical analysis (pH, titratable acidity, viscosity, syneresis), proximal analysis, and a sensory evaluation involving 100 participants to assess acceptability. Subsequently, the antidiabetic and functional activity of the formulations were determined before and after an in vitro digestion. The antioxidant profile (ABTS, TPC, and TAC), enzymatic assays (α-amylase and α-glucosidase inhibition), and in vitro cellular assays (antioxidant and anti-inflammatory capacity) were conducted. The addition of blueberry-based ingredients was found to enhance the functional and bioactive profile of the PSC formulations, even after digestion. Among the formulations, PSC3 demonstrated the best acceptability, antidiabetic potential, and antioxidant response. It exhibited the highest content of high molecular weight dietary fiber (8.10 ± 0.60 g/100 d.w.). In the ABTS assay, PSC3 showed the highest antioxidant capacity (60.03 ± 1.12 mg ascorbic acid equivalents/100 g d.w.) and TPC (33% higher than the control PSC1) after digestion. Moreover, PSC3 displayed the best antidiabetic potential in terms of α-amylase and α-glucosidase inhibition, with 61% to 75% inhibition in water-soluble (WS) extracts. It also demonstrated the highest antioxidant and anti-inflammatory capacity in in vitro cell models at a concentration of 100 μg/mL. On the other hand, skyr, an Icelandic fermented dairy product, is gaining popularity due to its distinct sensory characteristics and low-fat high-protein content. There is also increasing interest in the health benefits associated with heat-killed bacteria, now referred to as postbiotics. In this study, three strains (Lactiplantibacillus plantarum 299v (LP299V), Lactiplantibacillus plantarum LPK, and Lactobacillus acidophilus 5 (LA5)) were selected based on their antioxidant capacity and potential to reduce cholesterol levels through bile salt hydrolase (BSH) activity. These strains were used in the production of skyr-type yogurt (STY) using skimmed milk, rennet, and inulin. The STY samples included LA5 (S1), LP299V (S2), and LPK (S3). A sensory analysis was conducted by a panel of 100 participants, followed by the evaluation of the bioactive profile and microbiological viability after in vitro digestion. Additionally, a heat treatment was applied to assess the potential of postbiotics (indicated by the addition of "P" to each code name). Besides the same parameters described in PSC, BSH activity, phagocytic activity, and cytokine expression were also evaluated. All STY with probiotic strains showed a better microbiological viability at the end of digestion. For texture, S2 was preferred. The heat treatment did not have a negative effect on the functional and antidiabetic properties of STY; in fact, it improved the antioxidant potential. PS1 exhibited the highest inhibitory activity against α-glucosidase in both extracts (67%), and PS1 and PS3 showed the highest inhibitory activity against α-amylase (58-81% in both extracts). Lastly, S1 exhibited the highest BSH activity (0.24 U/mL). Cellular models supported the antioxidant capacity, anti-inflammatory capacity, and immunomodulatory potential. In conclusion, synbiotic dairy products, such as PS cheese and skyr, offer a promising approach for delivering functional compounds with health benefits. The addition of blueberry ingredients in PS cheese enhances its antioxidant and antidiabetic properties, while skyr fermented with specific probiotic strains demonstrates potential as a functional dairy product for managing cholesterol levels and promoting antidiabetic effects. These findings highlight the importance of gut microbiota modulation and the incorporation of functional ingredients in dairy matrices to enhance their bioactive profiles. Further research is needed to explore the potential health benefits of fermented dairy products in different matrices and to evaluate their effects on various cellular models and signaling pathways of interest. Additionally, investigations into the bioactivity of peptides, inhibition of carbohydrates-hydrolyzing enzymes, and postbiotic components can contribute to a better understanding of the functional potential of these dairy products.
- Biotechnological characterization of lactic acid bacteria and yeast isolates from spontaneous sourdough for the development of bread with postbioticlike potential(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-06-10) Pérez Alvarado, Omar; RODRIGUEZ MARTINEZ, VERONICA; 236662; García Cayuela, Tomás; emipsanchez; Rodríguez Martínez, Verónica; García Gamboa, Ricardo; Escuela de Ingeniería y Ciencias; Campus Monterrey; García Amézquita, Luis EduardoSourdough (SD) is defined as the fermentation of flour, water, and otheringredients by lactic acid bacteria (LAB) and yeasts, which can be grownspontaneously from the flour and the environment or be inoculated as starter microorganisms. This a well-known biotechnological process that has shown the capability to improve the sensory, rheological, and shelf-life properties of baked goods. SD is an ecosystem characterized by a higher cell count of LAB over yeasts in terms of microbiological composition. In the last years, the presence of postbioticlike components has been associated with SD fermentation and SD bread. Postbiotics refer to a group of inanimate microorganisms and/or their components that confer health benefits to the host. Examples of postbiotic-like components are exopolysaccharides, short-chain fatty acids (SCFAs), bacteriocins, biosurfactants, amino acids, and cell surface biotechnological properties of LAB and yeasts isolated from spontaneous wholewheat SD and raspberry to generate defined microbial starter cultures useful for the development of novel functional breads with enhanced technological, and postbiotic properties. in identified species were Candida glabrata, Saccharomyces cerevisiae, Pediococcus pentosaceus, ompanilactobacillus paralimentarius and Latilactobacillus curvatus. Biotechnological and functional properties were assayed for the 25 isolated microorganisms and three commercial probiotic strains for 7 comparative purposes. LAB and yeast isolates showed the ability to release free amino acids by the action of proteolytic enzymes, and the ability to release phenolic compounds. Yeast isolates denoted a higher leavening capacity than LAB isolates, whereas LAB isolates presented a high phytase activity compared to yeast isolates. The results from a statistical analysis using Principal Component Analysis and Cluster Analysis and the microbiological performance allowed the selection of P. pentosaceus BIOTEC032, C. glabrata BIOTEC021, S. cerevisiae BIOTEC026 and Hanseniaspora. opuntiae BIOTEC045 to be used as starter cultures in the formulation of wheat breads. Eight types of wheat bread were elaborated using selected starter cultures (in combination or not with SD fermentation). Cell counts of LAB and yeasts, pH, TTA, biotechnological and postbiotics properties, physical characteristics and sensory evaluation were performed for the 8 bread treatments. The loaves of bread containing LAB in combination with SD, particularly Bac+Yeast SD and Bacteria SD, exhibited the best results for the postbiotic-like properties (total phenol content, phytase activity, antioxidant activity and presence of exopolysaccharides), and microbiological and acidification features. For the physical characteristics, the bread with a yeast combination (Yeast bread) had the softness property, whereas Bac+Yeast SD and Bacteria SD treatments were the hardest loaves. Finally, differences in color and sensory acceptance between the eighth treatments were not detected (P < 0.05). These results confirm that the use of defined consortiums of LAB and yeast as starter cultures for SD bread production enhances the nutritional, biotechnological and potential postbiotic properties of the baking breads.
- Interplay between kefir microbiota and berry by-products: evaluation of probiotic and prebiotic properties for functional food applications(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2021-06-11) Hurtado Romero, Alejandra; SENES GUERRERO, CAROLINA; 253929; García Cayuela, Tomás; emipsanchez; Senés Guerrero, Carolina; Zárate, Gabriela; Escuela de Ingeniería y Ciencias; Campus Monterrey; García Amézquita, Luis EduardoA functional food is defined as a food that contains biologically active components with proven health benefits, offering the potential to reduce the risk of specific chronic diseases or beneficially affect target functions beyond its basic nutritional functions. Currently, some food industries re-process their by-products and use them as functional food ingredients, making sustainable and stable economic growth. Industrial by-products generated in Jalisco, including berries, leads to losses of food products that can represent up to 40% of the processed volume. Further, berries generate high amounts of by-products during industry manufacturing. In this context, these berry by-products could be recovered and used successfully for different industry purposes, such as production of prebiotic ingredients. Prebiotics are substrates selectively utilized by probiotic microorganisms conferring a health benefit. The potential prebiotic food ingredients obtained from plants or food by-products need to be characterized to determine their properties and the mechanisms by which they exert health benefits, as well as how they impact the gut microbiota composition. Therefore, different commercial probiotics and microorganisms isolated from an artisanal milk kefir beverage were evaluate along with the fermentative capacity of ingredients from industrial berry by-products. Lactoccocus, Leuconostoc, Kluyveromyces and Lactobacillus species were isolated and identified through MALDI-TOF analysis. Overall, L. lactis BIOTEC007, K. lactis BIOTEC009, L. kefiri BIOTEC014 and L. pseudomesenteroides BIOTEC012 species demonstrated desirable probiotic-related properties such as auto aggregation, co-aggregation with pathogens, antimicrobial activity related to the production of organic acids and resistance to in vitro gastrointestinal digestion conditions. Regarding the berry by- products, bagasse of berries were obtained and characterized, showing antimicrobial activity, high content of bioactive compounds and a high content of fiber, proteins, and carbohydrates. Hence, when fermented by kefir isolated microorganisms such as L. lactis BIOTEC007, L. kefiri BIOTEC014 and L. rhamnosus GG, maximum growth absorbance values in blueberry and strawberry bagasse media were observed. Moreover, a substrate consumption assay showed a possible utilization of bagasse fibers and polyphenols. Finally, four synbiotic fermented beverages containing blueberry bagasse were formulated. The product fermented by L. lactis BIOTEC007 and L. rhamnosus GG were chosen as the best due to their physicochemical characteristics and sensorial attributes. The beverage also contained considerable levels of bioactive compounds including phenolic acids and anthocyanins. Finally, it was observed that this formulation with bagasse promoted the growth of microorganisms in the product and exerted in some way a protective effect, since they resisted the digestion stages in a better way than the isolates that were in a milk matrix with no bagasse as a control. These properties allow to confirm tha blueberry bagasse could be considered as a prospective prebiotic ingredient along with potential probiotic isolates in the formulation of functional fermented foods.
- Development of novel functional fermented beverages with psychobiotic potential from whey(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2021-06-02) Del Toro Barbosa, Mariano; García Cayuela, Tomás; emipsanchez; Rodríguez Martínez, Verónica; Sánchez López, Angélica Lizeth; Escuela de Ingeniería y Ciencias; Campus Monterrey; García Amézquita, Luis EduardoDepression and anxiety are mental disorders with an increase in prevalence that affect millions of people worldwide reducing their life quality, and the economic state of entire regions. Psychobiotics are defined as probiotics that confer mental health benefits to the host when consumed in a particular quantity through the interaction with commensal gut bacteria. Among their action mechanisms is the production of psychoactive compounds, such as gamma-aminobutyric acid (GABA), which is a primary neurotransmitter that is essential for many brain processes. Thus, the use of psychobiotics promises a novel approach to preventing and treating mental disorders. In the state of Jalisco, big amounts of whey are produced, posing an environmental problem, so using it as the base of a food product is a promising way of revalorizing this by-product. Furthermore, due to an increase in the demand of functional products, new sources of functional ingredients should be explored. In this sense, the main objective pursued during this thesis project was to develop a novel functional probiotic fermented beverage from whey with potentially psychobiotic microorganisms and other functional ingredients obtained from raspberry and Mexican hawthorn fruit. To achieve this, whey was characterized, and its safety was ensured. Next, the psychobiotic potential, fermentation capacity, and in vitro digestion survival in whey of microorganisms isolated from an artisanal kefir and certain commercial strain were characterized, followed by the formulation and characterization of novel fermented beverages using Mexican hawthorn fruit and raspberry as sources of functional ingredients. Finally, the physicochemical, functional, and preliminary sensory parameters of the formulations were assessed through a 21-day shelf-life study and after an in vitro digestion assay. Results showed that 4 different fermented and functional potentially psychobiotic beverages were successfully formulated using GABA-producing commercial and kefir-isolated strains. All formulations were widely accepted by panelists, and beverages behaved stably in all parameters through the 21-day shelf analysis, except for the levels of anthocyanins that decreased over time. Furthermore, the formulations exhibited an increase in the bioaccessibility of phenolic contents and GABA after the in vitro digestion while preserving its load of fermentative microorganisms. In conclusion, the development of novel functional fermented beverages with psychobiotic potential from whey was feasible.
- Solid-state fermentation for enhanced extractability of nutraceutical compounds of tomato by-products(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2020-12-02) Cano y Postigo, Luis Octavio; García Cayuela, Tomás; hermlugo/tolmquevedo; García Amézquita, Luis Eduardo; Navarro López, Diego Eloyr; Escuela de Ingeniería y Ciencias; Campus Monterrey; Jacobo Velázquez, Daniel AlbertoTomato pomace is a food industry by-product produced in significant quantities, mainly composed of the tomato seeds and peel, and pulp residues. This organic by-product is both rich in functional nutraceutical compounds like carotenes and phenolic compounds, which have proven to offer antioxidant, anti-inflammatory and anti-carcinogenic properties. Nutraceutical compounds can be extracted by a wide variety of techniques, like with the use of organic solvents, enzymatic hydrolysis, supercritical fluid extraction, or ultrasound- assisted extraction. Solid-state fermentation (SSF) is a bioprocessing technique that has previously been used to generate compounds of interest. However, it has not been used as a specialized pretreatment for extracting nutraceutical compounds already present in the substrate. Based on that, this study aimed to evaluate the potential effectiveness of an SSF as part of pretreatment to increase the extraction of nutraceutical compounds like lycopene and phenolic compounds. The extractions of SSF were directly compared with other pretreatments, including industrial-grade enzymes and enzymatic cocktails from fungi. Two fungal strains, Aspergillus niger ATCC 6275 and Rhizopus oryzae BIOTEC00X (isolated from agave pomace and identified by MALDI-TOF mass spectrometry), were used for the fermentation of tomato pomace for three 3 days at 30 °C and 80% humidity. Then, the tomato pomace was dried until constant weight and was subsequently subjected to an extraction using hexane for total carotenes and methanol for total phenolic compounds. Spectrophotometric measurements were used as a quick screening method to determine the best extraction performance. Results showed that SSF as a pretreatment helped to obtain between 50-60% more carotenes than the control, while commercial enzymes offered an increase of 107%. The best treatment for phenolics was obtained with an enzyme-rich broth, with an increase of 90-97% in extracted total phenolics, followed by the SSF with an increase of a 24-38% over the controls. Individual phenolic compounds were identified and quantified by the application of ultra-high-performance liquid chromatography (UHPLC). This technique allowed the tentative identification of 15 compounds, from which naringenin derivative III, protocatechuic acid and feruloylquinic acid were the most susceptible to variate depending on the pretreatment applied to the tomato pomace. It is concluded that SSF increases the extraction of nutraceutical compounds present in tomato by-products and could become an alternative method of extraction at an industrial scale, given that it is an innovative and green technology.