Ciencias Exactas y Ciencias de la Salud

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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 Andrea
The 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
Study of vegetal and animal high protein-based diets on a human gastrointestinal ex vivo model over gut microbiota composition (Probiotics and Enterobacteria) and metabolites profile (biogenic amines and fatty acids).
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2020-06-11) Castaño Sánchez, Karen; CASTAÑO SANCHEZ, KAREN; 884718; Santacruz López, Yolanda Arlette; hermlugo/puemcuervo; Chuck Hernández, Cristina; School of Engineering and Sciences; Campus Monterrey; Serna Saldívar, Sergio
For the last years, the trend of high protein diets (HPD) has been widely adopted by the general population as well as by recreational and professional athletes as a strategy to lose weight and gain muscle mass. Nevertheless, during this type of diet a relatively high amount of protein could reach the large intestine, increasing protein fermentation by gut microbiota, which in contrast to carbohydrate fermentation, potentially leads to dysbiosis because of the concomitant reduction of beneficial microbial metabolites (e.g. Short-chain fatty acids) and the increase in the production of harmful ones, such as biogenic amines. These compounds derived from amino acid decarboxylation, have mainly been investigated in fermented foods. However, recently its production by human isolated bacteria has been discovered. The objectives of this work were to study the effect of animal and vegetal high protein diets on probiotics (Bifidobacterium and Lactobacillus) and Enterobacteria concentrations as well as the evaluation of short and branched chain fatty acids, and biogenic amines (putrescine, tyramine, cadaverine, and histamine), on an ex vivo model of the human gastrointestinal tract. For this purpose, three human digestive simulators (ARIS, CIATEJ) were inoculated with human microbiota, and after that, fed with three diets for a period of 24 days. The diets consisted of two high-protein diets (50% protein, 30%, carbohydrates, and 20% fat), either with an animal or vegetal protein, and a control diet (19% protein, 56 % carbohydrates, and 25% fat). The vegetal protein isolate consisted of a mixture of black bean protein, obtained through alkaline extraction and acid precipitation procedure, and corn protein (zein). Whereas, the animal protein was obtained from freeze-dried and defatted (with hexane) beef. The amino acid profile of the dehydrated beef was used to formulate a vegetal protein with a similar amino acid profile. Samples from the digestors corresponding to the large intestine were collected every 72 h and stored at -20°C until gas chromatography analysis (short and branched chain fatty acids), HPLC analysis (biogenic amines), and Real-time qPCR (bacteria concentration). The production, at the end of the fermentation (24 day), of short chain fatty acids (SCFA) and branched-chain fatty acids (BCFA) was higher in the section of the descending colon of the three diets evaluated. In this regard, acetic and butyric acid were the main SCFA produced in the animal protein-based diet. Whereas, butyric acid was the main SCFA in the vegetal protein-based diet. On the other hand, both diets led to similar concentrations of BCFA, caproic, and valeric acid from which the last one, was the acid mostly produced in both diets. Regarding biogenic amines ,both high protein diets lead to similar concentrations, and the main amines were putrescine and cadaverine. Finally, the probiotics concentrations ended (24 day) with similar concentrations in both colon segments of the three diets, and the same was observed with the concentration of Enterobacteria. In this respect, among the bacteria evaluated, the concentrations of Enterobacteria showed the highest decrease in comparison to the probiotics in both colon segments of the three diets.

Ciencias Exactas y Ciencias de la Salud

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