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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- Effect of ultraound on protein extraction, functionality, and antinutrients of sovent-defatted sacha inchi (Plukenetia volubilis L.) flour(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-11-14) Cordero Clavijo, Luis Mateo; Serna Saldivar, Sergio Román Othón; 3598; Serna Saldívar, Sergio Román Othón; puemcuervo, emipsanchez; del Pino Espinosa Ramírez, Johanan; Lazo Vélez, Marco Antonio; School of Engineering and Sciences; Campus Monterrey; Chuck Hernández, Cristina ElizabethChronic-degenerative diseases, such as obesity, diabetes, hypercholesterolemia, and cancer represented more than 75% of global deaths of year 2020 before the COVID- 19 pandemic. In this regard, malnutrition is one of the major driving factors. Proteins are key macronutrients involved in several biological process, nevertheless there are still several low- and middle-income countries where populations do not have access to high quality proteins. On the other hand, the highly consumed animal proteins also contribute to the previously mentioned health problems due to its contents of cholesterol and saturated fatty acids. Furthermore, Sacha Inchi is an underutilized ancient Inca crop, whose edible seeds are high in oil (45-51%) especially polyunsaturated fatty acids, protein (25-28%), and an array of important phytochemicals. After oil extraction or removal, normally by mechanical pressing of seeds, the residue is a protein-rich flour. Interestingly, the Sacha Inchi pressed cake has been previously reported to be rich in essential amino acids, predominantly tryptophan a fundamental precursor of neurotransmitters. Nevertheless, there are several protease inhibitors previously characterized from vegetable protein matrices. Thus, the objective of this work was to evaluate the efficiency of ultrasound to extract Sacha Inchi protein, while reducing its anti- nutrients content without affecting its protein quality. In this work, a 55% extraction yield of protein from solvent-defatted Sacha Inchi flour was achieved using ultrasound (15 minutes, at 1 cycle with an amplitude of 100%) under alkaline conditions (pH 11). Moreover, all the treatments assayed resulted in significative reductions of trypsin inhibitors (less than 20% of their original content); meaning that all the ultrasound- assisted protein extracts obtained herein were safe for human consumption. Likewise, alkaline extracts showed important increases on their essential amino acids, especially Tryptophan (3.4-3.8 grams/ 100 grams of protein). Regarding the in vitro protein digestibility, all the ultrasound-assisted under alkaline conditions protein extracts had significantly better protein digestibility (>82%) compared to other pulses and plant-based proteins. Finally, the techno-functional properties suggested that protein extracted from Sacha Inchi using ultrasound could be used as an adequate ingredient in formulation of functional foods and nutraceuticals, especially beverages.
- Saccharification of chickpea supernatants made of extruded chickpea flour and their lactic acid fermentation with five different Lactobacillus strains(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2021-12-06) Mariscal Orduño, Mireya; Serna Saldívar, Sergio Román Othón; puemcuervo; del Pino Espinosa Ramírez, Johanan; Santacruz López, Yolanda Arlette; School of Engineering and Sciences; Campus Monterrey; Pérez Carrillo, EstherGlucose-rich chickpea-based supernatants were developed with extruded chickpea (EF) flour enzymatically-treated with amyloglucosidase EF (AMG), and raw chickpea flour (RF) treated with α-amylase prior to catalysis with amyloglucosidase RF (Amyl + AMG). The resulting supernatants were subjected to lactic acid fermentation with five different Lactobacillus strains as starters (Lactobacillus plantarum BG112, Lactobacillus plantarum 299v, Lactobacillus plantarum V3, Lactobacillus plantarum 29, and Lactobacillus acidophilus LA3). At the end of fermentation, all strains produced pH drops to about 4.1 and yielded between 0.7-1.1 % of lactic acid. The La LA3 strain yielded the highest lactic acid whereas the counterpart Lp 29 was the lowest. Moreover, an active metabolism over glucose and α-galacto-oligosaccharides was found in all the strains. Lp 29 presented the highest growth rate in both supernatants. Interestingly, at the end of the programmed fermentation, all strains reached cell counts of about 109 CFU/mL (9 Log CFU/mL) with log units stable throughout 14 days of cold storage.
- Immunomodulatory effect of a nutraceutical mixture in a mouse model of metabolic syndrome(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2021-05-28) Gastélum Estrada, Alejandro; Serna Saldívar, Sergio Román Othón; puelquio; Santacruz López, Yolanda Arlette; School of Engineering and Sciences; Campus Monterrey; Canales Aguirre, Alejandro ArturoCOVID-19 has impacted global community since its appearance in December 2019, with consequences in health, economic, employment, among many others that have created scenarios known as “new normality”. Along pharmacological measures, preventive ones have also been proposed including the change of diet patterns, increasing physical activities and others. In this work, nutraceuticals are explored for assessing their potential as COVID-19 preventers that could extrapolate to other new diseases or pandemics. Specifically, a nutraceutical mixture was tested in C57BL/6J mice, which is a model for obesity and metabolic syndrome, to evaluate immunomodulation potential by measuring the effect on blood indicators and immune biomarkers. Nutraceuticals evaluated include vitamins (C, D and E), minerals (selenium and zinc) and other ingredients as coenzyme Q10, microencapsulated probiotics, broccoli sprout powder and black bean coat flour as sources of sulforaphane and flavonoids, respectively. All of them have been widely studied and attributed with immunomodulatory properties, each one of them are explained and detailed in the second chapter. Results of blood indicators show a low effect on blood cells concentration and lipid profile, with no consistent differences between male and female individuals. No significant effect was determined in coagulation time. Some of the observed changes such as increase of erythrocytes and leukocyte in males of the supplemented group may suggest a heterogeneous effect between male and female mice, but more studies would be needed. While no significant effects were observed in lymphocyte-T analysis, the most relevant result was obtained in IL-1 evaluation, which level significantly increased in the obese-no supplemented group in comparison with the healthy group, but the increase was countered and even got to lower levels compared to healthy mice when the nutraceutical supplement was included in the diet. This result may suggest a higher effect of the nutraceuticals in inflammation processes rather than in blood cell levels.