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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- 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
- Selenoprotein hydrolysates from chickpea (Cicer arietnum L.) as a cosmeceutical ingredient(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2021-06-15) Jiménez Rodríguez, Antonio; ANTUNES RICARDO, MARILENA; 387691; Antunes Ricardo, Marilena; puemcuervo; Chávez Santoscoy, Rocío Alejandra; School of Engineering and Sciences; Campus Monterrey; Guardado Félix, DanielaSkin aging represents a health problem due to the decreased protection function of the skin which leads to cuts and slow wound healing capacity, resulting in infections and skin diseases from dermatitis to skin cancer. About 80-90% of skin aging is related to chronic exposure to UV radiation, also called photoaging. During this process, reactive oxygen species (ROS) are overproduced, resulting in oxidative stress in the cells that activate extracellular matrix (ECM) protein degrading enzymes, matrix metalloproteinases (MMPs). Also, ROS may increase inflammation that also leads to degradation of collagen and elastin. Therefore, there is a need to find novel ingredients that can act against oxidative stress, inflammation, and inhibit the activity of MMPs. Chickpea selenoprotein hydrolysates have shown promising antioxidant activities which can be pontentially used in the regulation of skin aging. In this work, selenoprotein hydrolysates were obtained from the germination of kabuli type chickpea (Cicer arietinum L.) with 2 mg of Na2SeO3 per 100 g of seeds for 48 hours. The resulting selenoprotein extract was hydrolyzed with alcalase, pepsin and trypsin for 180 min. An antioxidant screening, using DPPH, ORAC, iron chelation, superoxide and hydroxyl radical assays, was assessed to choose the best parameters to obtain the highest antioxidant hydrolysates. These parameters were pepsin for 60 min. The chickpea flour, the protein extract and hydrolysates were characterized by inductive-coupled plasma mass spectrometry (ICP-MS), Fourier-transform infrared spectroscopy (FTIR) and tricine-sodium dodecylsulfate-polyacrylamyde gel electrophoresis (Tricine-SDS-PAGE) to quantify selenium, observe chemical changes in extraction process and size profile of proteins after hydrolysis, respectively. Also, selenoprotein hydrolysates were fractionated using a membrane cutoff of 10 kDa to observe the activity depending on their size. The hydrolysates presented the highest inhibitory activity of collagenase and elastase at 3 µg/mL, as well as the cellular antioxidant activity (CAA) in human dermal fibroblasts (HDFa). Moreover, anti-inflammatory activity was shown at a concentration of 12.5 3 µg/mL. Finally, the hydrolysates were tested in an in vitro photoaging assay that consisted in the irradiation of UVA in three doses of 5 J cm-2, revealing that the hydrolysates increased the synthesis of collagen type I without UVA radiation. In summary, these selenoprotein hydrolysates are potential cosmeceutical ingredients for skin aging due to their effect in the different pathways that activates this condition as oxidative stress, inflammation, MMPs activity, besides the activation of collagen synthesis.
- Development and characterization of a high hydrosoluble food ingredient using extruded whole chickpea flour and sequential alcalase® and α-amylase treatment(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2020) Silvestre de León, Robinzon; PEREZ CARRILLO, ESTHER; 97996; HEREDIA OLEA, ERICK; 334243; Serna Saldivar, Sergio Román Othón; 3598; Pérez Carrillo, Esther; RR; Heredia Olea, Erick; Serna Saldivar, Sergio Román Othón; Escuela de Ingeniería y Ciencias; Campus Monterrey; Espinosa Ramirez, Johanan del PinoChickpea is an adequate source of proteins and starch which can be used to develop new nutritious and functional food products such as vegetable beverages. However, in order to use chickpea to develop a functional, healthy and nutritional beverage, its processing is needed to improve the digestibility and increase the quantity of soluble components into an aqueous system. Therefore, in the present research work, extrusion of whole chickpea and sequential hydrolyses with Alcalase® and α-amylase were evaluated to develop a high soluble chickpea-based food ingredient. The thermoplastic extrusion process was carried out varying processing moisture (15.6% or 22.55%), final barrel temperature (143 °C or 150 °C) and screw speed (450 rpm, 580 rpm, or 700 rpm) to generate three SME inputs (127.95 Wh/kg, 161.58 Wh/kg, and 199.13 Wh/kg). After extrusion, flours were hydrolyzed with Alcalase® and α-amylase in order to maximize soluble compounds after hydration. In general, extrusion did not affect chemical composition, but caused structural modifications that influenced changes in functional properties and modified in vitro protein and starch digestibilities. Extruded chickpea flours presented higher content of soluble proteins and increased starch hydrolysis after Alcalase® and α-amylase treatment, respectively. It was found that extrusion treatment of chickpea with a SME input of 127.95 Wh/kg produced at 22.5% processing moisture, 150 °C of final temperature and 580 rpm of screw speed in combination with the later Alcalase®/α-amylase treatments achieved the highest release of both soluble proteins (70%) and soluble solids (62%) and the highest degree of starch hydrolysis (84%). These results were used to transform whole chickpea flour into a valuable soluble food ingredient by means of a combination of extrusion and sequential Alcalase®/α-amylase treatment. This soluble food ingredient was freeze dried, milled and characterized in terms of chemical composition and protein quality. It was found that the resulting powder had 53.7%, 20.2% and 3.6% of reducing sugars, proteins, and fat contents, respectively. The soluble powder had an in vitro protein digestibility of 83.1%, a PDCAAS value of 0.831 and it did not present any limiting amino acids which suggest that this product had the potential to be used to develop instant chickpea beverages with an excellent nutrimental quality.
