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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- Evaluation of the biological activity of wounding stress-treated carrots on the development of obesity and associated metabolic disorders(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2024-12-11) Castorena Ramírez, Mariana Denise; Jacobo Velázquez, Daniel Alberto; emimmayorquin; Chuck Hernández, Cristina Elizabeth; Licona Cassani, Cuauhtémoc; School of Engineering and Sciences; Campus Monterrey; Rabadán Chávez, Griselda MericiaAdipose tissue is a complex multicellular organ that serves as both an energy reservoir and an endocrine organ responsible for maintaining energy homeostasis through a set of integrated endocrine and metabolic responses. By storing and mobilizing energy as needed, adipose tissue supports metabolic balance. Similarly, the gut microbiota—a complex intestinal microbial ecosystem—plays a critical role in metabolic health, impacting obesity through lipid metabolism, energy extraction, and inflammation modulation. Postharvest wounding stress, a type of abiotic stress induced by cutting followed by a storage period, has been shown to significantly increase the total phenolic content in carrots, particularly chlorogenic acid (CHA). Given the antioxidant, anti-inflammatory, and anti-obesogenic effects of this dietary phytochemical, this study aimed to evaluate the effect of consuming carrots treated with wounding stress on diet-induced obesity (DIO) and associated metabolic disorders in rats. Male Wistar rats were fed a standard (SD) or hypercaloric diet (HD) supplemented with wounding stress-treated carrots (wsC) or nonstressed carrots (nsC) for 8 weeks. In HD-fed rats, daily consumption of 5 g of wsC (HDwsC) led to a significant decrease in body weight gain (18%) and total white adipose tissue (WAT) accumulation (9.7%) without changes in food or energy intake compared to the HD group. HD-wsC supplementation also improved fat mass distribution, with a significant increase in subcutaneous WAT (20%) and a decrease in visceral WAT (17.3%). These shifts in adipose tissue were consistent with improvements in lipid profiles, as the HD-wsC group showed increased HDL-c levels (40%) and reduced triglycerides (39%), total cholesterol (35%), LDL-c (8.3%), and VLDL-c (38.6%). Additionally, HD-wsC improved glucose metabolism, enhancing oral glucose tolerance and insulin sensitivity, as reflected in lowered AUC values (4.3% and 5.2%, respectively, vs. HD group). Microbiota analysis further revealed that HD-wsC partially alleviated gut dysbiosis, preserving microbial diversity, increasing beneficial bacteria like Butyricoccaceae, and reducing pathogenic bacteria such as Rickettsiaceae. These findings suggest that wounding stress treated-carrots may offer an effective dietary intervention for obesity management, acting through modulation of adipose tissue function, lipid profiles, and gut microbiota composition.
- Investigating the bioactive properties of spearmint, orange peel, and salvia microphylla oleoresins extracted via supercritical CO2: anti-obesogenic, antioxidant, anti-Inflammatory, and neuroprotective effects and their integration into dark chocolate(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022) Chávez Delgado, Emily Lorena; Jacobo Velázquez, Daniel Alberto; mtyahinojosa, emipsanchez; Hernández Brenes, Carmen; Pérez Carrillo, Esther; Escuela de Ingeniería y Ciencias; Campus MonterreyOleoresins, with their potential health benefits, hold promise as functional ingredients, but there is scarce scientific information on their bioactivities and applications. This thesis focused on characterizing and assessing the anti-obesogenic, antioxidant, anti-inflammatory, and neuroprotective properties of spearmint (SP-O), orange peel (OP-O), and Salvia microphylla (SM-O) oleoresins extracted using supercritical CO2. These oleoresins were subsequently incorporated into dark chocolate, and their impact on physicochemical and sensory properties was evaluated. Dehydrated leaves of SP and SM, and OP were ground and subjected to supercritical CO2 extraction (2,200 psi, 8 hrs, 40°C). The extracts were characterized for carotenoid and phenolic compound composition through liquid chromatography and volatile compounds using gas chromatography. Emulsions (SP-E, SM-E, OP-E) were prepared using Tween 80 (3:1; v/v) to homogenize both fractions (oleoresin and aromatic water) present in the crude extract, and their anti-obesogenic, antioxidant, anti-inflammatory, and neuroprotective properties were evaluated in vitro with 3T3-L1, Caco-2, Raw 265.7, and SH-SY5Y cell lines, respectively. Furthermore, dark chocolate was added with these oleoresin emulsions, and their impact on water activity, color, texture, rheology, and sensory properties were assessed. The results indicated that these oleoresins are rich sources of phenolic compounds, carotenoids, and volatile compounds. SP-O was abundant in vanillin, all-trans-β-carotene, and linolenic acid. In the case of OP-O, the major compounds identified were t-cinnamic acid, all-trans-β-carotene, and D-limonene. Moreover, SM-O was rich in podophyllotoxin, all-trans-β-carotene and pulegone. In vitro studies suggested that SP-E, OP-E, and SM-E exhibited the ability to inhibit both reactive oxygen species (ROS) by 80%, 51%, 37%, respectively and nitric oxide (NO) production by 48%, 43%, 48%, respectively. Only OP-E displayed neuroprotective effects. Both SM-E and OP-E inhibited lipid accumulation by 30% and 25%, respectively. When fortified with these emulsions, the chocolate formulations exhibited softer texture, lower water activity, and a solid-like behavior. Notably, the OP-E formulation received the highest sensory preference. In summary, these oleoresins hold potential as nutraceutical agents for mitigating the development of metabolic syndrome and its associated pathologies, given their demonstrated anti-obesogenic, anti-inflammatory, antioxidant, and neuroprotective attributes. Furthermore, incorporating these emulsified oleoresins into chocolate matrices presents a viable strategy for the formulation of functional foods; nevertheless, further research is needed to elucidate both preventive and therapeutic efficacy within these fortified chocolates.
- Physicochemical properties and sensory acceptability of sugar free chocolate formulations added with fish oil and probiotics(Instituto Tecnológico y de Estudios Superiores de Monterrey) Gómez Fernández, Andrea Rebeca; JACOBO VELAZQUEZ, DANIEL ALBERTO; 222227; Jacobo Velázquez, Daniel Alberto; tolmquevedo, emipsanchez; Pérez Carrillo, Esther; Hernández Brenes, Carmen; School of Engineering and Sciences; Campus Monterrey; Santacruz López, Yolanda ArletteMetabolic syndrome is a worldwide multifactorial disorder associated with central obesity through a high caloric intake and a sedentary lifestyle. Metabolic syndrome increases the risk of type 2 diabetes (T2D) disease. A strategy proposed by the food industry to reduce this problem is the generation of low-caloric products using sweeteners, which are compounds that can substitute sucrose because of its sweet taste. Likewise, nutraceuticals can prevent diseases related to metabolic syndrome. Thus there is an interest in the market for the development of functional foods added with nutraceuticals such as omega-3 (w-3), polyunsaturated fatty acids (PUFAs) from fish oil (FO), and probiotics (Prob). Chocolate has been considered an adequate vehicle to deliver w-3 PUFAs and Prob due to its ingredients' protective properties. However, little information is reported on developing sugar-free chocolate formulations added with Prob and FO. Therefore, the present thesis evaluated the physicochemical properties and the sensory acceptability of sugar-free chocolate formulations added with FO and Prob. In the first phase, the effect of microencapsulated Prob strains [Lactobacillus plantarum 299V (L299V) and Lactobacillus acidophilus La 3 (DSMZ 17742)] on the physicochemical properties (texture, instrumental color, and water activity) and consumer' acceptability of two different sugar-free dark chocolate formulations was evaluated. The combinations of sweeteners used were polydextrose + inulin (Pol+Inu) and isomalt + stevia (Iso+Stev). The viability of Prob resulted in 1.2X109 CFU per serving size (12 g) of dark chocolate. Likewise, Prob addition alone (without sugar replacement) did not affect the physicochemical properties and sensory acceptability of dark chocolate; however, sweeteners addition significantly affected the product's physicochemical and sensory acceptability chocolates added with Iso+Stev showed the nearest characteristics as compared with the control. In the second phase, the effect of sugar replacement, as well as Prob and FO addition on the physicochemical effect (texture, instrumental color, rheology, and water activity) and consumer' acceptability of different milk chocolate formulations was evaluated. A mixture of Iso+Stev as sugar replacer was used. Chocolates added with Prob contained 2x107 CFU per serving size. Prob addition increased the whiteness index (WI), decreased hardness, and modified the rheological properties, increasing the shear stress of chocolates. Furthermore, FO addition did not affect the WI values, decreased hardness, and generated a liquid-like rheological behavior. FO, Iso+Stev+FO, and Iso+Stev+Prob+FO contained 107.4±12.8 mg, 142.9±17.9 mg, and 133.78±8.76 mg of ω-3 PUFAs per chocolate portion, respectively. The substitution of sucrose using Iso+Stev decreases WI values, and the combination Iso+Stev and Iso+Stev+Prob showed the nearest hardness values compared with the control. Also, sugar substitution and ω-3 PUFAs addition (Iso+Stev+FO) showed a similar flow behavior as compared with the control. Finally, sugar-free chocolates added with Prob and FO (Iso+Stev+FO+Prob) showed higher acceptability as compared with FO+Prob. Based on these results, the Iso+Stev+Prob milk chocolate formulation showed a promising sugar-free product with adequate acceptability by consumers. Likewise, Iso+Stev increased the stability of ω-3 PUFAs (Iso+Stev+FO and Iso+Stev+Prob+FO) during processing compared with chocolates containing sucrose and FO. However, other sources of FO should be tested in chocolate formulations to improve their sensory acceptability. More rheological and textural analyses are needed to understand better the particle-particle interaction of the new ingredients added in the chocolate matrix and improve chocolates' texture. Likewise, the formulations presented herein should be further investigated to determine their potential impact on the prevention and treatment of type 2 diabetes.