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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- Natural extract rich in betalains and polyphenols from Bougainvillea glabra bracts as natural pigments with antioxidant and antiproliferative activities(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2024-11-29) Leal Alcazar, Mariana Cristina; Luna Vital, Diego Armando; emipsanchez; Mata Gómez, Marco Arnulfo; Escalante Aburto, Anayansi; School of Engineering and Sciences; Campus Monterrey; Rocha Pizaña, María del RefugioBetalains are a group of nitrogenous compounds produced by plants of the Caryophyllales order, as secondary metabolites derived from betalamic acid, characterized by their vibrant coloration in fruits, bracts, and leaves (red-violet, yellow). Their technological importance relies on their role as natural pigments, and high bioactivity potential (free-radical scavenging, anti-inflammatory, anti-cancer, gene regulators, and anti-diabetic properties), however, betalain sources have been limited to widely studied Beta vulgaris (beetroot). Polyphenols are the most abundant secondary metabolites and are characterized by a phenolic ring linked to a hydroxyl group in a complex structure, they can be found in fruits, vegetables, and beverages. They are widely recognized as pigments with antioxidant activity, anti-inflammatory and immunomodulation activity, and a strong association with the gut microbiome. Bougainvillea glabra is an ornamental species of the family Nyctaginaceae, widely cultivated in Latin America, characterized for its intense bract coloration, still, its application as a functional ingredient and bioactive compound source remains understudied. The primary objective of the investigation was to evaluate the biological and technological potential of an extract rich in betalains and phenolic compounds from the industrially underexploited bracts of Bougainvillea glabra. B. glabra extract (BGE) was obtained using solid-liquid ultrasound-assisted extraction. The total betalain content in BGE was 0.118 mg total betalain content (TBC) per mg of bract powder, while the total polyphenol content was determined as 0.002 mg of TPC per meg of bract powder. The identification of phytochemicals was performed by UPLC chromatography linked to mass spectrometry in both targeted and untargeted metabolomic analysis. BGE scavenged ABTS radical with inhibition (p < 0.05) values ranging from 149-180 μM Trolox equivalents, an α-amylase test inhibition revealed a 27.9 % inhibition (p < 0.05) by BGE at 5 mg/mL. BGE had selective cytotoxicity effects of 30% GIE (growth inhibitory effect) on the Caco-2 cell line. BGE showed synergistic in vitro effects with cisplatin on Caco-2 cells, inducing apoptosis and autophagy processes.
- Effect of curing method on the phytochemical, microbial composition and bioactivity of vanilla planifolia(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2024-04-10) Cuan Escobar, Tiffany Alexandra; Luna Vital, Diego Armando; emimmayorquin; Monribot Villanueva, Juan Luis; Gómez Velázquez, Haiku Daniel de Jesús; Luzardo Ocampo, Iván Andrés; School of Engineering and Sciences; Campus Monterrey; Cuellar Sánchez, AlmaThis study aimed to evaluate the effect of different killing treatments during Vanilla planifolia curing in terms of phenolic compound composition and, microbial populations through untargeted metabolomics, and metagenomics approach; and bioactivity in 3T3-L1 cell model. The killing treatments were microwave, hot water immersion, sonication and freezing, followed by traditional curing steps. The microwave killing treatment promoted the greatest differences in phenolic profiles, including tentatively identified vanillic acid, vanillin, glucovanillin, etc. A PLS-DA model showed that thermal treatments were clustered. Bacillus was the most representative genus. The killing treatment with the highest α-diversity was hot water immersion and sonication. This study suggests potential correlations between microbial genera such as Bacillus, Klebsiella and Staphylococcus with the presence of phenolic compounds from vanilla. At 0.25 mg/ml of the vanilla extract concentration, were obtained higher percentages in cell viability, lower percentages of adipogenesis percentages and lower glycerol release. Killing methods has significant effect on bacteria proportion, resulting in an improvement in vanilla products. Future studies could include upscaling of the killing methods and having more information on the bioactivity of the 4 vanilla extracts subjected into different killing treatments.
- Functionalization of phenolics-rich pigments from purple corn (Zea mays L.) by an enzymatic treatment as a strategy to improve thermal stability and bioactivity(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-11-17) Yañez Apam, Jimena; Luna Vital, Diego Armando; puemcuervo, emipsanchez; Gutiérrez Uribe, Janet Alejandra; Mata Gómez, Marco Arnulfo; School of Engineering and Sciences; Campus Monterrey; Herrera González, María AzucenaThe impact of enzymatic treatment of Candida antarctica lipase B on a phenolics-rich extract from purple corn (Zea mayz L.) (PCE) was evaluated. PCE was obtained by solid-liquid extraction with 80% ethanol. PCE was treated with lipase B in acetonitrile using octanoic acid as acyl donor for 72 h. Treated and non-treated PCE were tested for thermal stability at 80°C, α-glucosidase inhibitory activity, and molecular docking. The enzymatic treatment promoted the generation of a reaction product identified by HPLC-UV along with a bathochromic shift (530 nm to 570 nm) in the PCE. Enzymatic treatment increased (p < 0.05) the half-life of total monomeric anthocyanins in solution at 80°C from 6.05 to 10.05 h. Additionally, enhanced (p < 0.05) the α-glucosidase inhibitory activity at a concentration of 0.5 mg eq. C3G/L (11.7% non-treated and 33.2% treated). Molecular docking using predicted acylated structures of major anthocyanins in PCE was correlated with biochemical evaluation on α-glucosidase; for instance, cyanidin-3-(6″-n-octanoyl)-glucoside (-9.4 kcal/mol) had a more favorable binding energy than non-acylated cyanidin-3-O-glucoside (-8.4 kcal/mol) with the catalytic site of α-glucosidase. A ligand-protein interaction analysis showed that the acyl group plays an important role stabilizing anthocyanins in the catalytic cavity of α-glucosidase. The results suggest that treatment with lipase B is a promising strategy to improve technological and biological potential of pigments from purple corn.