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.
Browse
Search Results
- Engineered mesoporous silica nanoparticles for the co-delivery of quercetin and resveratrol: structural characterization and assessment of antioxidant and anti-inflammatory potential(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2025-12-02) Torres Copado, Andrea; Paul, Sujay; mtyahinojosa, emipsanchez; Arvizu Espinosa, María Goretti; Sahare, Padmavati; School of Engineering and Sciences; Campus Monterrey; Estévez González, Miriam RocíoThe global burden of noncommunicable diseases (NCDs) is closely associated with persistent oxidative stress and chronic inflammation. Natural polyphenols such as quercetin and resveratrol possess potent antioxidant and anti-inflammatory activities; however, their therapeutic potential is severely hindered by low aqueous solubility, poor chemical stability, and rapid metabolic degradation. Nanotechnology-based delivery systems offer a promising approach to enhance the bioavailability and functional performance of these bioactive compounds. Accordingly, this work aimed to co-encapsulate quercetin and resveratrol into mesoporous silica nanoparticles (MSNs), thoroughly characterize the resulting nanocarrier system, and assess its biological properties in vitro. MSNs were synthesized through a modified Stöber method, yielding uniform, spherical, amorphous nanoparticles with an average hydrodynamic diameter of ~126 nm, a high specific surface area (200.3 m²/g), a pore volume of 0.445 cm³/g, and a mean pore diameter of 5.4 nm. Co-loading was achieved using a solvent evaporation method, resulting in high encapsulation efficiencies (79.9% for quercetin and 71.4% for resveratrol). Physicochemical characterization (FTIR, XRD, TGA, DLS, Zeta Potential) confirmed successful drug incorporation, partial amorphization of the polyphenols, enhanced thermal stability, and a sustained release profile extending to 75 hours. The QUE-RES-SiO₂ formulation demonstrated significantly enhanced antioxidant capacity in DPPH, CUPRAC, and ABTS assays, surpassing free resveratrol. Strong anti-inflammatory capacity was also observed in a heat-induced protein denaturation model, with up to 75% inhibition, comparable to free quercetin and the reference drug diclofenac. In ovarian adenocarcinoma SKOV-3 cells, the formulation exhibited efficient nanoparticle uptake; however, it did not induce cytotoxicity or reactive oxygen species (ROS) production within 24 hours, likely due to slow-release kinetics, intrinsic chemoresistance of the cell line, and low concentrations tested over a limited time. Overall, these results demonstrate that MSNs constitute an effective platform for the co-delivery of quercetin and resveratrol, enhancing their stability and antioxidant and anti-inflammatory potential while overcoming key physicochemical limitations. Although anticancer effects were not observed under the tested conditions, this study establishes a robust foundation for future optimization of release kinetics, dosing strategies, and targeting mechanisms to exploit the therapeutic potential of polyphenols in oxidative stress- and inflammation-driven chronic diseases.
- Antioxidant, anti-inflammatory, and anti-adipogenic effects of micronutrient-biofortified chickpea sprouts: a potential functional ingredient for mitigating obesity-related alterations(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2024-12-02) Espriu Corella, Susana María; Antunes Ricardo, Marilena; emipsanchez; Reza Zaldívar, Edwin E.; School of Engineering and Sciences; Campus Monterrey; Serrano Sandoval, Sayra NayelyObesity, a global health problem, involves excess body fat, inflammation, andoxidative stress. Despite high calorie intake, people with obesity often lack essential nutrients, a phenomenon known as "hidden hunger." Micronutrient supplementation, especially through germination biofortification, can improve micronutrient and antioxidant levels. Chickpeas are effective in this context due to their high isoflavone content, offering antioxidant, anti-inflammatory, and anti-adipogenic properties, with biofortified selenium (Se) and zinc (Zn) enhancing these health benefits. This study aimed to assess the antioxidant, anti-inflammatory, and anti-adipogenic effects of Se and Zn biofortified chickpea flour digests to explore its potential as a functional ingredient for obesity-related improvements. The characterization of the isoflavones present before and after an in vitro digestion process was evaluated, along with the quantification of the concentrations (µg of mineral/ g of flour) and bioaccessibility (%) of minerals present. Also, the evaluation of the antioxidant activity of the chickpea flour digests was assessed. Moreover, the evaluation of nitric oxide production (%) in the RAW 264.7 cell-line was employed as an anti-inflammatory activity indicator. The evaluation of lipid accumulation through Oil Red O staining in the 3T3-L1 cell line was developed to determine an anti-adipogenic effect, the determination of glycerol release was assessed as an indicator of lipolysis, along with cholesterol and triglyceride levels. Finally, mRNA gene expressions were determined through qPCR. The Germinated Control presented higher percentages of mineral bioaccessibility. All treatments presented antioxidant activities from 86% to 90% (ABTS), and 27% to 35% (DPPH). All treatments presented significantly lower productions of nitric oxide, except for ZnSO4+Na2SeO3 (15.625 µg/mL). Cells treated with ZnSO4+Na2SeO3 chickpea digests at both concentrations presented significant lower percentages of
- Effects of solid-state fermentation of pineapple peel with L. plantarum, L. rhamnosus and A. oryzae on the production of antioxidant and anti-inflammatory compounds(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-06-15) Martinez Alvarado, Lucio; ANTUNES RICARDO, MARILENA; 387691; Antunes Ricardo, Marilena; puemcuervo; Lazo Vélez, Marco Antonio; Acevedo Pacheco, Laura; Vázquez Rodríguez, Benjamín; School of Engineering and Sciences; Campus Monterrey; Acosta Estrada, Beatriz AndreaThe increase in cardiovascular diseases around the world, in addition to metabolic alterations derived from an inadequate diet, have highlighted the need to consume more nutritious and healthy foods that can also provide added value in the prevention of non-communicable diseases. On the other hand, there is an alarming increase in the amount of crop residues caused by bad management in several stages of the supply chain. Interestingly, most of the crop residues are rich in bioactive compounds that can be used to prevent cardiovascular diseases. A fruit that is rich in bioactive compounds that have the potential to prevent these diseases, but is also incredibly wasted, is pineapple sub-products. Different strategies have been developed to take advantage of the potential of these residues rich in nutraceuticals through the enhancement of the content of nutraceutical compounds, as well as the increase of the bioavailability of them, in order to incorporate these residues as a functional ingredient in some foods. A nutraceutical enrichment technique that is suitable to take advantage of pineapple byproducts is solid-state fermentation. Solid-state fermentation has the potential to be an easy-to-scale method for the production of bioactive compounds from pineapple. In addition, because the microorganisms used are generally recognized as safe, their application in the industry is not limited. In this work, the effects of solid-state fermentation of pineapple peels with L. plantarum, L. rhamnosus and A. oryzae on the release of phenolic compounds and its antioxidant and anti-inflammatory activities were evaluated. Pineapple peel extracts after solid-state fermentation had an increase on the release of phenolic compounds (248.11% with L. plantarum, 182% with A. oryzae, and 180.10% with L. rhamnosus), which led to an increase in the cellular antioxidant (81.94% with L. rhamnosus) and antiinflammatory potential (nitric oxide inhibition of 62% with L. rhamnosus) compared to non-fermented extracts. Solid-state fermentation of pineapple peels with L. plantarum, L. rhamnosus and A. oryzae thrives a new approach for the production of bioactive compounds that have anti-inflammatory and antioxidant properties. Which can be the precursors for novel biofortified, and nutraceutical enriched foods that meet the needs of the most demanding and health-conscious consumers