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Ana L. Martı´nez-Lo´pez,Elizabeth Carvajal-Millan,Jorge Marquez-Escalante,Alma C. Campa-Mada,Agustı´n Rasco´n-Chu,Yolanda L. Lo´pez-Franco,Jaime Lizardi-Mendoza 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.2
Arabinoxylans (AX) gels at 4% (w/v) wereprepared using laccase (LAX gels) or peroxidase (PAXgels), and their cross-linking, rheological, structural, andspectroscopic characteristics were investigated. LAX gelspresented lower amount of 5,50-diferulic acid (11%),smaller mesh size (128 nm), and higher hardness (37 N)and elasticity (430 Pa) than the PAX gels (28%, 197 nm,7 N, and 120 Pa, respectively). Microscopy of the LAXgels showed linked strands, while the system was lessconnected in the PAX gels. The Raman band at 2895 cm-1of the LAX and PAX gels was less intense, indicatingenhanced hydrogen bonding compared to that of AX. Thisdecrease was less dramatic for the PAX gels. The greatercontent of 5,50-diferulic acid in PAX gels could favorintrachain bonds, affecting their rheological, structural, andspectroscopic characteristics. Laccase may be a betteroption than peroxidase for AX gelation intended for foodand biotechnological applications.
M. E. Martı´n-Esparza,M. D. Raigo´n,A. Raga,A. Albors 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.4
The feasibility of replacing wheat semolina by tiger nut flour (20 and 40%) and xanthan gum (1%) in order to obtain high fibre dry pappardelle with fair technofunctional, structural and sensory attributes, was assessed. The cooking properties, texture, colour and sensory acceptance of uncooked and cooked pasta were evaluated. The proximate chemical composition of the raw materials, and the microstructure of the dry pasta were also assessed. The results in this manuscript address the improved nutritional value in terms of its dietary fibre, mineral content, oleic and linoleic acids, and the positive effects on the textural characteristics and cooking behaviour achieved on dry tiger nut based pappardelle using 1% of xanthan gum as a structural agent. Micrographs revealed in fact that the gluten network was better formed when xanthan gum was used. Furthermore, the obtained results seem to support that consumers would prefer pappardelle with 40% tiger nut flour.
Armando Manuel Martı´n Ortega,Leydi Maribel Carrillo Cocom,Maira Rubi Segura Campos 한국식품영양과학회 2022 Journal of medicinal food Vol.25 No.5
Cancer is one of the main causes of mortality and morbidity worldwide, which does not have a fully effective medical treatment. Therefore, the objective of this study was to evaluate the effect of lipidically characterized and hydrolyzed chia seed (Salvia hispanica L.) oil on in vitro colon cancer (Caco2 cell line) and breast cancer cells (MCF7 cell line) cell viability. Cancer cells were treated with different hydrolyzed oil concentrations (12.5–400 μg/mL) for 48 h; then cell viability was assessed using the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-tetrazolium bromide assay. All chia seed oil concentrations significantly reduced cell viability in the Caco2 line, with the best reduction being 23.88% with the 25 μg/mL concentration. However, in the breast cancer line the highest concentrations (200 and 400 μg/mL) increased the viability of malignant cells. Chia seed oil significantly reduces the viability of Caco2 cells, although at the higher concentrations it can increase the viability of breast cancer cells.
Mezcal: indigenous Saccharomyces cerevisiae strains and their potential as starter cultures
Francisco Ruiz-Tera´n,Paulina N. Martı´nez-Zepeda,Sara Y. Geyer-de la Merced,Hipo´crates Nolasco-Cancino,Jorge A. Santiago-Urbina 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.2
In this study, 19 indigenous mezcal Saccharomycescerevisiae strains were screened for their toleranceto grow under different stress conditions and their potentialuse in fermentation. All strains were able to tolerate pHvalue of 3, significant levels of glucose (30%), ethanol(12% v/v), and temperature of 37 C. Eleven of them wereable to grow in presence of 15% of ethanol, but only CH7and PA18 strains grew at 42 C. Both were selected forevaluation of their fermentative abilities in maguey juiceand in a synthetic medium incubated at 30 and 40 C. Temperature of 40 C had a positive effect on the ethanolproduction, increasing the productivity and efficiency inmaguey fermentation. Ethyl acetate, isobutanol and isoamylalcohols production was favored at 30 C. Bothevaluated strains presented a good fermentative capacityand production of volatile compounds, suggesting theirpotential use as starter cultures in mezcal fermentation.
Jesu´ s Ramo´n-Sierra,Jose´ Luis Martı´nez-Guevara,Luis Pool-Yam,Denis Magan˜a-Ortiz,Alejandro Yam-Puc,Elizabeth Ortiz-Va´zquez 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.7
Antimicrobial effects of Melipona beecheiihoney have been attributed to diverse factors, in this sense,certain components such as proteins and phenolics couldexplain relevant aspects of its antimicrobial activity. Theaim of this study was to evaluate the antibacterial activityof phenolic and protein extracts from M. beecheii honeyagainst two bacterial pathogens: Staphylococcus aureusand Escherichia coli. With respect to phenolic content,HPLC analysis allowed the identification of phenolic acidslike chlorogenic acid, caffeic acid, and flavonoids likecatechin, myricetin, quercetin and apigenin. On the otherhand, seven bands with molecular weight from 7.6 to95 kDa were detected in protein extract by SDS-PAGEsystem. It was determined the antibacterial activity of bothextracts, with MICs lower than 145 lg/mL and 60 lg/mLfor the phenolic and protein extracts respectively. Theseresults indicate that phenolic and protein components of M. beecheii honey contribute significantly to the antibacterialactivity.
Günseli Güven Polat,Ceren Yıldırım,Özlem Martı Akgün,Ceyhan Altun,Didem Dinçer,Cansel Köse Özkan 대한치과보존학회 2014 Restorative Dentistry & Endodontics Vol.39 No.3
This study describes the treatment of an immature permanent tooth with periapical lesion which was treated with regenerative approach using platelet rich plasma (PRP). The root canal of immature human permanent tooth with periapical lesion was gently debrided of necrotic tissue and disinfected with 2.5% NaOCl, and then medicated with triple antibiotic paste comprised of ciprofloxacin, metronidazole, and tetracycline. When the tooth was asymptomatic, PRP and mineral trioxide aggregate (MTA) were placed into the root canal. Six months after PRP treatment, radiographical examination revealed resolution of the radiolucency and progressive thickening of the root wall and apical closure. Our findings suggest that PRP can be used for the treatment of immature permanent teeth with periapical lesion, as part of a regenerative endodontic treatment procedure.
Berenise Borges-Contreras,Cecilia Eugenia Martı´nez-Sa´nchez,Erasmo Herman-Lara,Jesu´s Rodrı´guez-Miranda,Betsabe´ Herna´ndez-Santos,Jose´ Manuel Jua´rez-Barrientos,Carlos Martı´n Guerra-Almonacid,Dav 한국식품영양과학회 2019 Journal of medicinal food Vol.22 No.3
Mojarra of Nile tilapia (Oreochromis niloticus) skeleton was used as protein source for the preparation of protein hydrolysates and peptide fractions with angiotensin-converting enzyme (ACE) inhibitory activity. The flour presented a content of 34.92% protein and a brightness (luminosity, L*) of 82.29. Protein hydrolysates were obtained from the protein-rich flour with the enzymes Flavourzyme® and Alcalase® reaching degree of hydrolysis (%DH) of 52% and 67% at 100 min of reaction, respectively. Both hydrolysates showed low-molecular-weight (MW) peptides estimated by sodium dodecyl sulfate–polyacrylamide gel electrophoresis. The hydrolysates obtained with Flavourzyme at 60 min and at 80 min with Alcalase showed greater ACE inhibitory activity with IC50 values of 0.238 and 0.344 mg/mL, respectively. The peptide fraction A (MW >10 kDa) with Flavourzyme and fraction B (MW = 10–5 kDa) with Alcalase obtained by ultrafiltration of hydrolysates with higher DH presented IC50 of 0.728 and 0.354 mg/mL, respectively, whereas peptide fraction C (MW = 5–3 kDa) with both enzymes hydrolysates with greater ACE inhibitory activity showed IC50 values of 0.470 and 0.634 mg/mL. The components obtained in this study could be used as functional ingredients in the design and development of functional foods.
Marı´a del Carmen Beltra´n-Orozco,Alfonso Martı´nez-Olguı´n,Marı´a del Carmen Robles-Ramı´rez 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.6
This study aimed to evaluate the influence ofgermination on the content of protein, lipids, fiber, ashes,tryptophan, vitamin C, total phenolic and total flavonoidcompounds, as well as on the protein digestibility andantioxidant activity of chia seeds germinated for 1, 2, 3,and 4 days. The results showed that germination for 2 daysaugmented the protein content of chia seeds by 13% whilefiber, tryptophan, total phenolic and flavonoid contentsincreased by 46%, 93%, 300%, and 197%, respectively,after 4 days of germination. Vitamin C was not detected indry seeds but increased up to 2.33 mg/100 g at fourth dayof germination. The antioxidant capacity increasedapproximately 100% but protein digestibility decreased by14% at day 4 of germination. Germination can be a goodmethod to increase the nutritional and nutraceuticalpotential of chia seed for its use in the design of functionalfoods.
Anelsy Ramos-Guerrero,Ramse´s Ramo´n Gonza´lez-Estrada,Greta Hanako-Rosas,Silvia Bautista-Ban˜os,Gustavo Acevedo-Herna´ndez,Martin Ernesto Tiznado-Herna´ndez,Porfirio Gutie´rrez-Martı´nez 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.3
Soursop (Annona muricata) is a tropical fruit that can be infected by Colletotrichum gloeosporioides and Rhizopus stolonifer. Traditional methods used for postharvest disease control include the application of fungicides, however due to their excessive use, as well as their persistence in the environment, the development of new strategies that control pathogens are required. The application of chitosan (Chi), salicylic acid (SA) and methyl jasmonate (MJ) is an environmentally-friendly alternative with antimicrobial properties and also induces defense mechanisms in plant tissues. In this study, Colletotrichum was reactivated and Rhizopus was identified using morphological features and molecular tools. In vitro, the application of 0.5 and 1.0% of Chi alone or in combination with SA and MJ decreased mycelial growth and sporulation, a complete inhibition of spore germination was obtained. Thus, the application of Chi in combination with SA and MJ could be a smart strategy to inhibit the development of pathogens that attack soursop fruit.
Gabriel Alfonso Gutie´rrez-Rebolledo,Marcela Galar-Martı´nez,Rosa Virginia Garcı´a-Rodrı´guez,Germa´n A. Chamorro-Cevallos,Ana Gabriela Herna´ndez-Reyes,Elizdath Martı´nez-Galero 한국식품영양과학회 2015 Journal of medicinal food Vol.18 No.8
One of the major mechanisms in the pathogenesis of chronic inflammation is the excessive production of reactive oxygen and reactive nitrogen species, and therefore, oxidative stress. Spirulina (Arthrospira) maxima has marked antioxidant activity in vivo and in vitro, as well as anti-inflammatory activity in certain experimental models, the latter activity being mediated probably by the antioxidant activity of this cyanobacterium. In the present study, chronic inflammation was induced through injection of Freund’s complete adjuvant (CFA) in rats treated daily with Spirulina (Arthrospira) maxima for 2 weeks beginning on day 14. Joint diameter, body temperature, and motor capacity were assessed each week. On days 0 and 28, total and differential leukocyte counts and serum oxidative damage were determined, the latter by assessing lipid peroxidation and protein carbonyl content. At the end of the study, oxidative damage to joints was likewise evaluated. Results show that S. maxima favors increased mobility, as well as body temperature regulation, and a number of circulating leukocytes, lymphocytes, and monocytes in specimens with CFA-induced chronic inflammation and also protects against oxidative damage in joint tissue as well as serum. In conclusion, the protection afforded by S. maxima against development of chronic inflammation is due to its antioxidant activity.