Ciencias Exactas y Ciencias de la Salud
Permanent URI for this collectionhttps://hdl.handle.net/11285/551014
Pertenecen a esta colección Tesis y Trabajos de grado de los Doctorados correspondientes a las Escuelas de Ingeniería y Ciencias así como a Medicina y Ciencias de la Salud.
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- Development and validation of a mixture of nutraceutical compounds to improve cognitive function in rats(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2024) Faccinetto Beltrán, Paulinna; Jacobo Velázquez, Daniel Alberto; emipsanchez; Canales Aguirre, Alejandro Arturo; Hernández Brenes, Carmen; Santacruz López, Arlette; García Cayuela, Tomás; Escuela de Ingeniería y Ciencias; Campus Monterrey; Reza Zaldivar, Edwin EstefanModern lifestyles have raised concerns about their impact on cognitive function due to sedentary habits, unhealthy diets, and high-stress environments, leading to a global increase in cognitive impairments. This emphasizes the vital role of nutrition in maintaining optimal brain health, with scientific research linking specific nutrients like omega-3 fatty acids, vitamin D3, and probiotics to neural growth, synaptic plasticity, and neurotransmitter synthesis, crucial for learning and memory processes. Brain health is paramount for overall well-being, emotional stability, and functional independence throughout life, making nutraceuticals a promising strategy to enhance brain function. Developing innovative nutraceutical mixtures and products is crucial for addressing cognitive health challenges today. The main objective of this study is to develop a mixture of nutraceutical compounds that can be used to improve cognitive development and to prevent cognitive impairment in an animal model. This research was divided into two objectives. This first objective was to determine the effect of the mixture of probiotics and ω3 PUFA on memory and cognitive development in a rat model using an excipient as a delivery system (Chapter 3). The Barnes maze test assessed spatial learning and memory in rats. Samples from the cecum were collected to evaluate microbial counts, including Lactobacillus, Bifidobacterium, Enterobacteriaceae, and total bacteria. Additionally, brain samples were analyzed to study neural morphology, and various parameters such as glucose levels, brain weights, and epididymal tissue were also examined. The main findings showed that the excipient added with ω3 PUFA and probiotics improved memory in rats compared to supplementation of the compounds separately. Additionally, consuming probiotics alone or combined with an excipient decreased Enterobacteria counts, while Lactobacillus and Bifidobacteria counts were unaffected. Finally, neuronal morphological analysis revealed that combining probiotics and ω3 PUFA with the delivery system increased the number of neurons in the CA1 and CA3 regions of the hippocampus. Furthermore, the second objective evaluated the efficacy of DHA, vitamin D3, and probiotics in preventing cognitive decline in an aluminum-induced cognitive impairment animal model (Chapter 4). In this case, the Morris water maze and novel object recognition tests were employed to assess behavioral outcomes. Glial activation was evaluated using immunofluorescence analysis of GFAP/Iba1, while levels of Malondialdehyde (MDA) and Superoxide dismutase (SOD) were measured to determine oxidative stress markers in brain tissue. The principal results demonstrated that supplementation with a combination of nutraceuticals, including DHA, vitamin D3, and probiotics, showed notable benefits against aluminum-induced cognitive impairment. These benefits included memory improvement, decreased oxidative stress (MDA concentration), increased antioxidant activity (SOD), and reduced glial activation, as indicated by GFAP/Iba1 markers. The results of this thesis showed that the nutraceutical combinations improved cognitive development and mitigated cognitive impairment. Overall, the study underscores the potential of nutraceuticals in enhancing cognitive function and preventing cognitive decline, offering insights into innovative strategies for addressing cognitive health challenges in contemporary society. Additional studies could be conducted to carry out clinical trials to confirm the positive effect of the formulations on cognitive function in different life stages.
- Biofortification of agri-food crops through sustainable bio- and nanofertilization practices as a strategy to jointly improve plant growth and increase the content of relevant phytochemicals and micronutrients(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2023) Guardiola Márquez, Carlos Esteban; Jacobo Velázquez, Daniel Alberto; emimmayorquin; López Mena, Edgar René; Navarro López, Diego Eloyr; Do Nascimento Simoes, Adriano; Morones Ramírez, José Rubén; Bioingenierías; Campus GuadalajaraModern agriculture faces important challenges to improve food security, it is evolving towards the use of novel biofortification technologies to improve agricultural productivity and fight nutrient deficiencies. Biofertilization and nanofertilization practices are increasingly used due to their efficiency, safety, and reduced environmental impact. Biofertilizers consist of formulations of plant growth promoting microorganisms that colonize the plants rhizosphere and promote plant growth by enhancing plant metabolism and improving nutrient uptake, while nanofertilizers are nanoscale nutrients with distinctive physicochemical properties that increase nutrient use efficiency. The general objective of this research work is to develop and evaluate biofertilizers based on native plant growth promoting microorganisms and zinc and iron nanofertilizers, to determine their potential to improve plant growth and biofortify agri-food crops with relevant phytochemicals and micronutrients. This work was divided in three specific objectives: (1) To isolate and characterize autochthonous microbial strains from important agri-food crops and nonagricultural plant species of northern Mexico with potential growth-promoting traits for the formulation of biofertilizers (Chapter 2). (2) To develop and evaluate zinc and iron bio-nanofertilizers formulated with plant growth-promoting rhizobacteria (PGPR) and microalgae preparations (Chapter 3). (3) To measure the impact of the combined application of biofertilizers of PGPR and zinc and iron nanofertilizers on plant growth and biofortification with glucosinolates and micronutrients in broccoli microgreens grown under seedbed conditions (Chapter 4). The main findings of the first approach included the isolation of PGPR of the Pantoea, Serratia, Pseudomonas and Rahnella genera, which showed potential PGP-traits and significantly increased the agronomic growth parameters of radish and broccoli seedlings. In the second approach zinc oxide (ZnO) and maghemite (γ-Fe2O3) nanoparticles were synthesized with the co-precipitation method and functionalized with Pseudomonas species and Spirulina platensis preparation. Results showed that ZnO- and γ-Fe2O3-nanoparticles treated with bacteria significantly improve the seedling vigor index (32.9–46.1%) of tomato and maize when applied at 75 ppm, while the same treatments applied at 250 ppm exerted better effects to improve the early plant development of radish and broccoli seedlings. The third approach revealed that the combined application of biofertilizers and zinc and iron nanofertilizers significantly improved plant growth (plant height (37–60%), leaf diameter (58–81%) and fresh weight (112–178%)), zinc (122–363%) and iron (55–162%) contents, and the concentrations of eight glucosinolates in broccoli microgreens. Biofertilizers and nanofertilizers are potential candidates to improve modern agri-food systems.
- Innovative food processing technologies to enhance the biosynthesis and accumulation of free and bound phenolics in carrots (Daucus carota)(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2020-06-16) Viacava Romo, Fernando Gabriel; ; Jacobo Velázquez, Daniel Alberto; tolmquevedo; Escuela de Ingeniería y Ciencias; Campus Monterrey; Pérez Carrillo, EstherNowadays, chronic degenerative diseases constitute a major challenge for the health system around the world. These diseases are closely related with a poor-quality diet, which are high in calories, and low in dietary fiber and essential micronutrients. In this scenario, horticultural crops are a well-recognized source of bioactive compounds such as provitamin A carotenoids, antioxidant phenolic compounds and dietary fiber that can prevent chronic degenerative diseases. The application of postharvest abiotic stresses (i.e. wounding stress) to fruits and vegetables can promote the biosynthesis and accumulation of bioactive compounds. Different approaches have been evaluated to use stressed plant tissues as raw material to produce nutraceutical food ingredients. These ingredients could be used to produce next generation foods with enhanced nutraceutical properties. Among secondary metabolites induced by abiotic stresses, antioxidant phenolic compounds are highly can prevent different diseases. However, around half of the phenolic compounds present in plants are bound to cell wall components, limiting their absorption in the gastrointestinal tract. Thus, it is relevant to study food processing technologies that can induce the biosynthesis and increase the extractability of phenolics compounds. Therefore, in the present thesis, innovative food processing technologies such as wounding stress, extrusion and high hydrostatic pressure applied alone and combined were evaluated as tools to increase the biosynthesis and extractability of phenolic compounds in carrots. In the first part of this thesis (chapter 1 and 2) wounding stress was studied as a tool to modify the cell wall constituents of carrots and to increase its free and bound phenolic content. Likewise, the stressed tissue was dehydrated and then subjected to vi extrusion cooking to further increase the extractability of bound phenolics induced by wounding and to obtain a carrot powder with modified functional properties [water absorption index (WAI), oil absorption index (OAI), water solubility index (WSI), and water retention capacity (WRC)]. To apply wounding stress, whole carrots were shredded (wounding stress carrots, WSC) and stored for 48 h at 15 °C. Thereafter, the tissue was dehydrated to obtain a final moister of 25%, and further processed with extrusion under different temperatures (63 and 109 °C) and screw configuration (continuous or expansion). Cellulose content increased (112%) as a response to wounding. Furthermore, extrudates obtained from WSC showed higher content of cell-wall components. For instance, insoluble and total lignin content increased (54–84%) with extrusion conditions. Furthermore, WSC showed higher oil absorption index and lower water solubility index (WSI); whereas extrudates showed the highest WSI. Furthermore, wounding stress increased total free (288.1%) and bound (407.6%) phenolic content, whereas the carotenoid content was unaltered. The free and bound phenolics that showed the highest increase due to wounding were the chlorogenic (579.8%) and p-coumaric (390.9%) acids. Extrusion, at 109 °C under expansion screw configuration, further increased the wound- extractability of total free (296.6%) and bound (22.1%) phenolics. In the second part of this thesis the application of high hydrostatic pressure (HHP) was evaluated as a tool to induce the biosynthesis of free and bound phenolic compounds in carrots. HHP change the cell membrane permeability of plant cells, thus herein was hypothesized that HHP could elicit stress responses similar to wounding stress. In the specific case of HHP, it has been proposed that mild treatments (<150 MPa) could act as abiotic elicitor in different plant cell cultures and it is still unknown if elicitation of plant metabolism occurs during the pressure rising stage (come-up time, CUT), or if the holding time is relevant. For this study, the effect CUT at 60 and 100 MPa on the biosynthesis of free and bound phenolics in whole carrots were evaluated. Variables such as the phenylalanine ammonia-lyase (PAL) activity as well as the respiration rate and volatile organic compounds (VOCs) production was evaluated to gain insights on the physiological response of carrots to HHP. As an immediate response to HHP, samples treated at 100 MPa showed increases in the content of free [5-O-caffeoylquinic acid (63.9%) and 3,4-di-O-feruloylquinic acid (228.6%)] and bound [p-coumaric acid (82.6%)] vii phenolics. Furthermore at 1 d, samples treated at 60 MPa showed accumulation of free phenolics [4,5-di-O-caffeoylquinic acid (60.2%), and isocoumarin (98.9%)]; whereas samples treated at 100 MPa showed increases of 5-O-caffeoylquinic acid (291.2%) and 3,4-di-O-feruloylquinic acid (466.1%). At 2 d of storage, whole carrots treated at 60 MPa showed accumulation of bound phenolics [rutin (85.5%) and p-coumaric acid (214.7%)], whereas at 3 d, 100 MPa samples showed higher quercetin (371.2%). During storage, samples treated at 60 and 100 MPa showed higher respiration rate, and ethylene production, respectively. Results allowed the generation of a potential mechanism summarizing the main physiological changes induced by HHP in whole carrots. In conclusion, in the present study it was reported for the first time the effect of wounding stress on cell wall constituents and bound phenolic content of carrot tissue. Wounding induced modifications in cell wall constituents that resulted on the obtention of carrot powders with modified functional properties. Likewise, carrot powder obtained from stressed tissue contained high levels of bound phenolics. The application of extrusion cooking to carrots treated with wounding stress, resulted on further modifications of cell wall constituents, and increased the extractability of bound phenolics produced by wounding stress. Thus, the application of wounding stress followed by extrusion cooking resulted an interesting approach to modify the functional properties and increase the extractability of phenolics in carrots, making it an attractive ingredient to generate foods with enhanced nutraceutical properties. Finally, the application of HHP at CUT 60 and 100 MPa, increased the extractability and induced the biosynthesis of free and bound phenolics in carrots. Whole carrots with enhanced phenolic content could be used as food or as raw material to produce processed foods. The results obtained in the present study allows the elucidation of strategies to enhance the nutraceutical properties of carrots, which can be further used as an ingredient to produce next generation functional foods that prevents chronic and degenerative diseases.
- General Protocol to Design Highly Effective Food Products against Chronic Degenerative Diseases by using Nutraceutical Combinations as Novel Element(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2020-06-05) Santana Gálvez, Jesús; SANTANA GALVEZ, JESUS; 627381; Jacobo Velázquez, Daniel Alberto; emipsanchez; Cisneros Zevallos, Luis Alberto; Santacruz López, Yolanda Arlette; Benavides Lozano, Jorge Alejandro; Escuela de Ingeniería y Ciencias; Campus Monterrey; Serna Saldívar, Sergio Román OthónChronic degenerative diseases (CDDs) are the leading causes of death worldwide. Nutraceuticals are compounds naturally found in foods that have preventive and therapeutic activities against CDDs. However, no single nutraceutical has been successful in preventing or curing CDDs. This can be attributed to the complexity of CDDs, which are multifactorial and multisymptomatic. Nutraceutical combinations that attack different targets of a CDD have the potential to exert a synergistic effect, i.e., an effect greater than the sum of the effects of the individual compounds. Therefore, synergistic nutraceutical combinations can be a powerful solution, as they can serve as a basis to design novel and highly effective food products against CDDs. However, many factors need to be considered to successfully formulate these products. Hence, to make the job easier and less overwhelming for academia and food industries, the main objective of this thesis was to develop a general protocol to design highly effective food products for the prevention/co-treatment of CDDs by using nutraceutical combinations as novel element, and partially validate it with colon cancer as model CDD. The method consists of a 10-step procedure that considers all factors to successfully design these products. Some steps are routinely applied by academia and industry, such as in vitro gastrointestinal digestion, animal, and clinical studies. However, novel steps were incorporated that cover the design and evaluation of synergistic nutraceutical and food ingredient combinations. To partially validate the protocol, the first five steps were undertaken, which cover from the selection of the target CDD (in this case, colon cancer) up to selecting and preparing the food ingredients based on the best nutraceutical combination. First, the effect of dihydrocaffeic acid (D, a chlorogenic acid metabolite) over the viability of several human cancer cell lines, including MCF-7 (breast), Hep-G2 (liver), PC-3 (prostate), and HCT-116 (colon), and healthy dermal fibroblasts (HDFa), was tested to determine its anticancer potential. Then curcumin (C), sulforaphane (S), and dihydrocaffeic acid were evaluated, individually and in combination (CD, SC, SD, and CSD at different doses and proportions), over the viability of HT-29 and Caco-2 colon cancer cells, and compared with healthy fetal human colon (FHC) cells. The cytotoxic concentrations to reduce cell viability by 50%, 75%, and 90% (CC50, CC75, and CC90, respectively) were obtained by using the MTS assay. Combination effects (i.e., synergy, additivity, or antagonism) were determined with the combination index (CI) method. Broccoli sprouts and carrot juice were chosen as the sources of sulforaphane and dihydrocaffeic acid, respectively. To elevate the levels of chlorogenic acid (and consequently, dihydrocaffeic acid) in carrot juice, wounding stress was applied to carrots. The effects of wounding intensity, storage, peeling, blanching, filtration, and pasteurization over physicochemical, nutritional, nutraceutical, and sensory properties of carrot juice were evaluated. Dihydrocaffeic acid was significantly more cytotoxic for most cancer cell lines, including MCF-7, PC-3, and HCT-116, but less cytotoxic for Hep-G2 compared with HDFa. Thus, dihydrocaffeic acid is a relevant candidate for cancer prevention and treatment. Furthermore, the SD(1:1) combination exerted synergistic effects against HT-29 at 90% cytotoxicity level (doses 90:90 µM), whereas CD(1:4) was synergistic at all cytotoxicity levels (9:36–34:136 µM) and CD(9:2) at 90% (108:24 µM) against Caco-2. SD(1:1) was significantly more cytotoxic for cancer cells than FHC healthy cells, while CD(1:4) and CD(9:2) were similarly or more cytotoxic for FHC. Consequently, SD(1:1) was chosen as the best combination. A model explaining SD(1:1) synergy was proposed. Moreover, juices from unpeeled carrots had 7–40% more minerals, 0.46–1.6 less °Brix, and 1.16x more titratable acidity. The carrot juice with the highest phenolic content was obtained by cutting unpeeled carrots into slices and storing them for 48 h at 15 °C before blanching (80 °C for 6 min) (stressed unpeeled carrot juice, SUCJ). SUCJ had 3600% more chlorogenic acid, 195% more total phenolics, and similar carotenoid content than conventional carrot juice. Sensory evaluation of SUCJ was acceptable and willingness-to-pay increased by providing information about health benefits. Mechanistic tests are needed to elucidate the anticancer mode of action of dihydrocaffeic acid, and to validate the proposed model of synergy between sulforaphane and dihydrocaffeic acid. Additionally, the remaining five steps must be carried out to fully validate the protocol, including in vitro gastrointestinal digestion and combination studies of broccoli sprouts and SUCJ, formulation of a synergistic beverage against colon cancer, and shelf-life, animal, and clinical evaluations. The study of nutraceutical and food ingredient combinations is an emerging field. Therefore, the solution to CDDs could be just a matter of finding the right combination, along with a healthy lifestyle.