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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.
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.
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.
Separation of a high-value pharmaceutical compound from waste ethanol by nanofiltration
M. Brito Martı´nez,B. Van der Bruggen,Z. Rodriguez Negrin,P. Luis Alconero 한국공업화학회 2012 Journal of Industrial and Engineering Chemistry Vol.18 No.5
Recovery of the high-value active pharmaceutical ingredient 1-(5-bromo-fur-2-il)-2-bromo-2-nitroethane, referred as G-1 in this work, from ethanol solution was studied by using nanofiltration (NF), with the objective of closing the production cycle. A recovery of G-1 around 90% was obtained,offering the self-made membranes with 25% and 27% PES and the commercial membrane NF270(FilmTec, Dow) the most promising results in terms of flux of ethanol through the membrane. These membranes were considered in the process design of a real scale system, showing the technical and economic viability of NF for G-1 recovery.
Ariadne Gutie´rrez Martı´nez,Balia Pardo,Rafael Ga´mez,Rosa Mas,Miriam Noa,Gisela Marrero,Maikel Valle,Haydee Garcı´a,Dayisell Curveco,Nilda Mendoza,Edy Goicochea 한국식품영양과학회 2011 Journal of medicinal food Vol.14 No.12
D-004 is a lipid extract obtained from Cuban royal palm fruits, consisting of a mixture of free fatty acids, that prevents prostate hyperplasia induced with testosterone in rodents. This study investigated the possible alterations due to D-004 of androgen-dependent development after exposure in utero and compared them with those due to finasteride. Rats were randomized into five experimental groups: a control group, three groups treated with D-004 at 500, 750, or 1,000 mg/kg/day,respectively, and a group treated with finasteride (10 mg/kg/day). Male rats were treated 10 weeks before and during mating. Female rats were treated for 15 days prior mating, during mating, during pregnancy, and until lactation (day 21) except for those treated with finasteride, which were only administered the drug on gestational days 12–21. All male offspring were monitored individually until necropsy after postnatal day 90. The results of the present study indicate that D-004 induced no alterations in androgen-dependent development after the exposure in utero. Also, the current study demonstrated a permanent reduction in anogenital distance and retention of nipples in adult male rats exposed to finasteride during late gestation. Significant alterations induced by exposure to finasteride were mainly in tissues dependent on dihydrotestosterone during development.
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.
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.
Potential Hypoglycemic Effect of Pomegranate Juice and Its Mechanism of Action: A Systematic Review
Carmen Alejandrina Virgen-Carrillo,Alma Gabriela Martı´nez Moreno,Elia Herminia Valde´s Miramontes 한국식품영양과학회 2020 Journal of medicinal food Vol.23 No.1
Pomegranate juice (PJ) has gained popularity attributed to its phenolic compounds and their medicinal properties. Its potential hypoglycemic effect has been related to enzymatic inhibition, insulin release, and the protection of pancreatic tissue. These effects depend on several aspects, such as the content and composition of phenols in pomegranate and characteristics of the organism that consumes the juice. The objective of this study was to systematically review scientific evidence investigating the hypoglycemic effect of PJ; the factors that affect bioactive compounds; and the mechanisms of action attributed to this effect. Human and rodent in vivo and in vitro studies were retrieved from PubMed, Scopus, and ScienceDirect databases. After reviewing the articles, it was identified that the methodologies and results among the scientific evidence were quite heterogeneous. Despite these limitations, many of the in vivo and in vitro studies found important hypoglycemic effects from PJ, as well as an increase in the function of β-cell, insulin secretion, a significantly lower activity of α-amylase enzyme, an inhibition of the enzyme α-glucosidase and dipeptidyl peptidase-4 (DPP-4), and the protection against DNA damage. Determining the potential health benefits of polyphenols contained in the pomegranate is limited for multiple factors that could affect the efficacy of PJ. Overall, the results of this review suggest the need for further experimentation, using controlled variable factors and testing the effect of PJ under similar experimental conditions.
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.
Antiulcerative Activity of Milk Proteins Hydrolysates
Wilman Carrillo,Karin Maia Monteiro,Daniel Martı´nez-Maqueda,Mercedes Ramos,Isidra Recio,Joa˜o Ernesto de Carvalho 한국식품영양과학회 2018 Journal of medicinal food Vol.21 No.4
Several studies have shown the protective effect of dairy products, especially α-lactalbumin and derived hydrolysates, against induced gastric ulcerative lesions. The mucus strengthening represents an important mechanism in the defense of gastrointestinal mucosa. Previously, a hydrolysate from casein (CNH) and a hydrolysate from whey protein concentrate rich in β-lactoglobulin (WPH) demonstrated a stimulatory activity on mucus production in intestinal goblet cells. The aim of this work was to evaluate the possible antiulcerative activity of these two hydrolysates in an ethanol-induced ulcer model in rats. All tested samples significantly reduced the ulcerative lesions index (ULI), compared with the saline solution, using doses of 300 and 1000 mg kg−1 body weight with decreases up to 66.3% ULI. A dose–response relationship was found for both hydrolysates. The involvement of endogenous sulfhydryl (SH) groups and prostaglandins (PGs) in the antiulcerative activity was evaluated using their blockage. The antiulcerative activity of WPH showed a drastic decrease in presence of N-ethylmaleimide (from 41.4% to 9.2% ULI). However, the CNH antiulcerative properties were not significantly affected. The cytoprotective effect of WPH appears to depend on a PG-mediated mechanism. In conclusion, CNH and WPH demonstrated in vivo antiulcerative properties and represent a promising alternative as protectors of the gastric mucosa.