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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- Evaluation of the functional properties and antidiabetic potential of synbiotic dairy snacks based on Petit Suisse cheese and skyr-like yogurt models(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2023-05-05) Zepeda Hernández, Andrea; García Cayuela, Tomás; emimmayorquin; School of Engineering and Sciences; Campus Monterrey; García Amézquita, Luis EduardoSynbiotic dairy products offer stability to functional components with health benefits by modulating the gut microbiota. Type 2 Diabetes Mellitus (T2DM) is the most common form of diabetes, and it is an inflammatory disease associated with gut dysbiosis, hyperglycemia, inflammatory markers, insulin resistance (IR), oxidative stress, hypercholesterolemia, and relative insulin deficiency. In Mexico, it is the second cause of death after cardiovascular diseases. Fermented dairy serves as an effective vehicle for bioactive compounds through gut tract due to the protective properties of food matrix. Some probiotics have demonstrated potential in improving lipid metabolism, such as reducing cholesterol levels and diabetes-related diseases. Based on this information, the objective of this work was to evaluate the functional and antidiabetic properties of two synbiotics dairy models based on a Petit Suisse cheese (PSC) and a skyr-type yogurt (STY) while assessing the impact of adding functional ingredients. Petit Suisse cheese (PSC) is a fresh cheese produced by coagulating milk with rennet, and specific bacteria, or a combination of these elements. Diets that include synbiotic foods with high antioxidant capacity are associated with a reduced risk of diseases such as IR and prediabetes. Blueberries are a rich source of polyphenols and anthocyanins, which are bioactive molecules known for their high antioxidant activity. A PSC base was prepared by adding a starter culture (2%), probiotics (0.5-1%), and prebiotic ingredients (1-2%). Three formulations of PSC, namely PSC1 (without blueberry ingredients), PSC2 (with only blueberry syrup), and PSC3 (with blueberry bagasse and syrup), were developed. These formulations were selected for evaluation of their technological profile through physicochemical analysis (pH, titratable acidity, viscosity, syneresis), proximal analysis, and a sensory evaluation involving 100 participants to assess acceptability. Subsequently, the antidiabetic and functional activity of the formulations were determined before and after an in vitro digestion. The antioxidant profile (ABTS, TPC, and TAC), enzymatic assays (α-amylase and α-glucosidase inhibition), and in vitro cellular assays (antioxidant and anti-inflammatory capacity) were conducted. The addition of blueberry-based ingredients was found to enhance the functional and bioactive profile of the PSC formulations, even after digestion. Among the formulations, PSC3 demonstrated the best acceptability, antidiabetic potential, and antioxidant response. It exhibited the highest content of high molecular weight dietary fiber (8.10 ± 0.60 g/100 d.w.). In the ABTS assay, PSC3 showed the highest antioxidant capacity (60.03 ± 1.12 mg ascorbic acid equivalents/100 g d.w.) and TPC (33% higher than the control PSC1) after digestion. Moreover, PSC3 displayed the best antidiabetic potential in terms of α-amylase and α-glucosidase inhibition, with 61% to 75% inhibition in water-soluble (WS) extracts. It also demonstrated the highest antioxidant and anti-inflammatory capacity in in vitro cell models at a concentration of 100 μg/mL. On the other hand, skyr, an Icelandic fermented dairy product, is gaining popularity due to its distinct sensory characteristics and low-fat high-protein content. There is also increasing interest in the health benefits associated with heat-killed bacteria, now referred to as postbiotics. In this study, three strains (Lactiplantibacillus plantarum 299v (LP299V), Lactiplantibacillus plantarum LPK, and Lactobacillus acidophilus 5 (LA5)) were selected based on their antioxidant capacity and potential to reduce cholesterol levels through bile salt hydrolase (BSH) activity. These strains were used in the production of skyr-type yogurt (STY) using skimmed milk, rennet, and inulin. The STY samples included LA5 (S1), LP299V (S2), and LPK (S3). A sensory analysis was conducted by a panel of 100 participants, followed by the evaluation of the bioactive profile and microbiological viability after in vitro digestion. Additionally, a heat treatment was applied to assess the potential of postbiotics (indicated by the addition of "P" to each code name). Besides the same parameters described in PSC, BSH activity, phagocytic activity, and cytokine expression were also evaluated. All STY with probiotic strains showed a better microbiological viability at the end of digestion. For texture, S2 was preferred. The heat treatment did not have a negative effect on the functional and antidiabetic properties of STY; in fact, it improved the antioxidant potential. PS1 exhibited the highest inhibitory activity against α-glucosidase in both extracts (67%), and PS1 and PS3 showed the highest inhibitory activity against α-amylase (58-81% in both extracts). Lastly, S1 exhibited the highest BSH activity (0.24 U/mL). Cellular models supported the antioxidant capacity, anti-inflammatory capacity, and immunomodulatory potential. In conclusion, synbiotic dairy products, such as PS cheese and skyr, offer a promising approach for delivering functional compounds with health benefits. The addition of blueberry ingredients in PS cheese enhances its antioxidant and antidiabetic properties, while skyr fermented with specific probiotic strains demonstrates potential as a functional dairy product for managing cholesterol levels and promoting antidiabetic effects. These findings highlight the importance of gut microbiota modulation and the incorporation of functional ingredients in dairy matrices to enhance their bioactive profiles. Further research is needed to explore the potential health benefits of fermented dairy products in different matrices and to evaluate their effects on various cellular models and signaling pathways of interest. Additionally, investigations into the bioactivity of peptides, inhibition of carbohydrates-hydrolyzing enzymes, and postbiotic components can contribute to a better understanding of the functional potential of these dairy products.
- 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.
- 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, SergioFor 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.
- Physicochemical properties and sensory acceptability of sugar free chocolate formulations added with fish oil and probiotics(Instituto Tecnológico y de Estudios Superiores de Monterrey) Gómez Fernández, Andrea Rebeca; JACOBO VELAZQUEZ, DANIEL ALBERTO; 222227; Jacobo Velázquez, Daniel Alberto; tolmquevedo, emipsanchez; Pérez Carrillo, Esther; Hernández Brenes, Carmen; School of Engineering and Sciences; Campus Monterrey; Santacruz López, Yolanda ArletteMetabolic syndrome is a worldwide multifactorial disorder associated with central obesity through a high caloric intake and a sedentary lifestyle. Metabolic syndrome increases the risk of type 2 diabetes (T2D) disease. A strategy proposed by the food industry to reduce this problem is the generation of low-caloric products using sweeteners, which are compounds that can substitute sucrose because of its sweet taste. Likewise, nutraceuticals can prevent diseases related to metabolic syndrome. Thus there is an interest in the market for the development of functional foods added with nutraceuticals such as omega-3 (w-3), polyunsaturated fatty acids (PUFAs) from fish oil (FO), and probiotics (Prob). Chocolate has been considered an adequate vehicle to deliver w-3 PUFAs and Prob due to its ingredients' protective properties. However, little information is reported on developing sugar-free chocolate formulations added with Prob and FO. Therefore, the present thesis evaluated the physicochemical properties and the sensory acceptability of sugar-free chocolate formulations added with FO and Prob. In the first phase, the effect of microencapsulated Prob strains [Lactobacillus plantarum 299V (L299V) and Lactobacillus acidophilus La 3 (DSMZ 17742)] on the physicochemical properties (texture, instrumental color, and water activity) and consumer' acceptability of two different sugar-free dark chocolate formulations was evaluated. The combinations of sweeteners used were polydextrose + inulin (Pol+Inu) and isomalt + stevia (Iso+Stev). The viability of Prob resulted in 1.2X109 CFU per serving size (12 g) of dark chocolate. Likewise, Prob addition alone (without sugar replacement) did not affect the physicochemical properties and sensory acceptability of dark chocolate; however, sweeteners addition significantly affected the product's physicochemical and sensory acceptability chocolates added with Iso+Stev showed the nearest characteristics as compared with the control. In the second phase, the effect of sugar replacement, as well as Prob and FO addition on the physicochemical effect (texture, instrumental color, rheology, and water activity) and consumer' acceptability of different milk chocolate formulations was evaluated. A mixture of Iso+Stev as sugar replacer was used. Chocolates added with Prob contained 2x107 CFU per serving size. Prob addition increased the whiteness index (WI), decreased hardness, and modified the rheological properties, increasing the shear stress of chocolates. Furthermore, FO addition did not affect the WI values, decreased hardness, and generated a liquid-like rheological behavior. FO, Iso+Stev+FO, and Iso+Stev+Prob+FO contained 107.4±12.8 mg, 142.9±17.9 mg, and 133.78±8.76 mg of ω-3 PUFAs per chocolate portion, respectively. The substitution of sucrose using Iso+Stev decreases WI values, and the combination Iso+Stev and Iso+Stev+Prob showed the nearest hardness values compared with the control. Also, sugar substitution and ω-3 PUFAs addition (Iso+Stev+FO) showed a similar flow behavior as compared with the control. Finally, sugar-free chocolates added with Prob and FO (Iso+Stev+FO+Prob) showed higher acceptability as compared with FO+Prob. Based on these results, the Iso+Stev+Prob milk chocolate formulation showed a promising sugar-free product with adequate acceptability by consumers. Likewise, Iso+Stev increased the stability of ω-3 PUFAs (Iso+Stev+FO and Iso+Stev+Prob+FO) during processing compared with chocolates containing sucrose and FO. However, other sources of FO should be tested in chocolate formulations to improve their sensory acceptability. More rheological and textural analyses are needed to understand better the particle-particle interaction of the new ingredients added in the chocolate matrix and improve chocolates' texture. Likewise, the formulations presented herein should be further investigated to determine their potential impact on the prevention and treatment of type 2 diabetes.
- Development of a milk chocolate added with fish oil and probiotics: physicochemical characterization, sensory acceptability and its effect on cognitive skills of rats(Instituto Tecnológico y de Estudios Superiores de Monterrey) Faccinetto Beltrán, Paulinna; Jacobo Velázquez, Daniel Alberto; hermlugo; Pérez Carrillo, Esther; Bañuelos Pineda, Jacinto; Hernández Brenes, Carmen; Escuela de Ingeniería y Ciencias; Campus Monterrey; Santacruz López, ArletteNowadays, new trends have been developed where society seeks to consume healthier foods to improve their health and, consequently, life expectancy. These new eating habits can help prevent neurodegenerative diseases such as Alzheimer's and Parkinson's. Industries seek consumer satisfaction through the development of new-generation, wide-range products, which are called functional foods. These foods have a very high potential to provide both support and prevention for these conditions. The health of future generations is one of the factors that must be taken into account today because childhood is a very important stage for their cognitive development. To satisfy this type of market, the development of functional foods added with bioactive components that help to improve memory and that, in turn, have a pleasant flavor have been increasing. An example may be the use of milk chocolate as a vehicle for compounds that have been found to improve cognitive decline, highlighting omega-3 (ω3) and probiotics. The first phase of this research consisted of developing a milk chocolate added with fish oil and probiotics. The physicochemical characterization [rheology, texture, water activity (aw), instrumental color] and sensory acceptability test of the formulations obtained were carried out. Two different concentrations of FO were added to chocolate, which provided 76.0±5.2 mg and 195.8 ± 6.5 mg of ω3 polyunsaturated fatty acids (PUFAs) per serving size (12 g). Likewise, chocolates were added with probiotics (L. plantarum 299v and L. rhamnosus GG) associated with cognitive function improvement. Chocolates added with both fish oil concentrations showed adequate probiotic bacteria counts (>1x106 CFU per serving size). Likewise, rheology, texture, aw, and instrumental color showed that the treatment that contained a lower concentration of ω3 PUFAs added with probiotics presented a similar behavior as compared with the control. Likewise, this treatment showed adequate overall sensory acceptability (> 7, meaning that it was moderately liked by consumers). Chocolate with the highest concentration of FO showed a low overall acceptability (< 6, around 5.5, meaning that the chocolate neither like or dislike). Therefore, the chocolate formulation containing probiotics and the lower concentration of FO (with 76.0±5.2 of ω3 PUFAs per serving size) was selected to evaluate its effect on rats' development of cognitive skills. In the second phase of this thesis, the effect of chocolate consumption, added with FO and probiotics, on the development of cognitive skills in rats and on the microbial content (Lactobacillus, Bifidobacterium, Enterobacteriaceae, and total bacteria) in the cecum was evaluated. Cognitive skills in rats was determined by the memory and behavior tests using the Barnes open maze test of the individuals in the short (day 1 to 4) and long term (at day 7). Results showed that the great majority of latency times and errors of the Chocolate group improved with respect to the control. Likewise, the combination of chocolate together with fish oil and probiotics showed a positive effect on the memory of rats compared with the effect of the bioactive components added alone. Blood sugar levels, epididymal adipose tissue weight, and brain weight were not affected by the treatments. On the other hand, the consumption of probiotics alone or in combination with chocolate decreased the bacterial count of Enterobacteria, whereas Lactobacillus and Bifidobacteria counts were not affected. Results shown in this thesis showed that chocolate could be used as an adequate vehicle of omega 3 PUFA and probiotics. Furthermore, this chocolate exerted a positive effect on rats' cognitive skills, representing a potential functional food to be introduced in the nutraceutical market. Further studies could be directed performing clinical trials to confirm the positive effect of the formulations on children's cognitive development.