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Perez, Moises Roberto Vallejo,Contreras, Hugo Ricardo Navarro,Herrera, Jesus A. Sosa,Avila, Jose Pablo Lara,Tobias, Hugo Magdaleno Ramirez,Martinez, Fernando Diaz-Barriga,Ramirez, Rogelio Flores,Vazqu The Korean Society of Plant Pathology 2018 Plant Pathology Journal Vol.34 No.5
Clavibacter michiganensis subsp. michiganesis (Cmm) is a quarantine-worthy pest in $M{\acute{e}}xico$. The implementation and validation of new technologies is necessary to reduce the time for bacterial detection in laboratory conditions and Raman spectroscopy is an ambitious technology that has all of the features needed to characterize and identify bacteria. Under controlled conditions a contagion process was induced with Cmm, the disease epidemiology was monitored. Micro-Raman spectroscopy ($532nm\;{\lambda}$ laser) technique was evaluated its performance at assisting on Cmm detection through its characteristic Raman spectrum fingerprint. Our experiment was conducted with tomato plants in a completely randomized block experimental design (13 plants ${\times}$ 4 rows). The Cmm infection was confirmed by 16S rDNA and plants showed symptoms from 48 to 72 h after inoculation, the evolution of the incidence and severity on plant population varied over time and it kept an aggregated spatial pattern. The contagion process reached 79% just 24 days after the epidemic was induced. Micro-Raman spectroscopy proved its speed, efficiency and usefulness as a non-destructive method for the preliminary detection of Cmm. Carotenoid specific bands with wavelengths at 1146 and $1510cm^{-1}$ were the distinguishable markers. Chemometric analyses showed the best performance by the implementation of PCA-LDA supervised classification algorithms applied over Raman spectrum data with 100% of performance in metrics of classifiers (sensitivity, specificity, accuracy, negative and positive predictive value) that allowed us to differentiate Cmm from other endophytic bacteria (Bacillus and Pantoea). The unsupervised KMeans algorithm showed good performance (100, 96, 98, 91 y 100%, respectively).
Pectin from Passion Fruit Fiber and Its Modification by Pectinmethylesterase
Contreras-Esquivel, Juan Carlos,Aguilar, Cristobal N.,Montanez, Julio C.,Brandelli, Adriano,Espinoza-Perez, Judith D.,Renard, Catherine M.G.C. The Korean Society of Food Science and Nutrition 2010 Preventive Nutrition and Food Science Vol.15 No.1
Passion fruit fiber pectin gels represent a new alternative pectin source with potential for food and non-food applications on a commercial scale. Pectic polysaccharides were extracted from passion fruit (Passiflora edulis) fiber using citric acid as a clean catalyst and autoclaved for 20 to 60 min at $121^{\circ}C$. The best condition of pectin yield with the highest molecular weight was obtained with 1.0% of citric acid (250 mg/g dry passion fruit fiber pectin) for 20 min of autoclaving. Spectroscopic analyses by Fourier transform infrared, enzymatic degradation reactions, and ion-exchange chromatography assays showed that passion fruit pectin extracted for 20 min was homogeneous high methoxylated pectin (70%). Gel permeation analysis confirmed that the pectin extract obtained by autoclaving by 20 min showed higher molecular weights than those autoclaved for 40 and 60 min. Passion fruit pectin extracted for 20 min was enzymatically modified with fungal pectinmethylesterase to create restructured gels. Short autoclave treatment (20 min) with citric acid as extractant resulted in a significant increase of gel strength, improving pectin extraction in terms of functionality. The treatment of solubilized material (pectic polysaccharides) in the presence of insoluble material (cellulose and hemicellulose) with pectinmethylesterase and calcium led to the creation of a stiffer passion fruit fiber pectin gel, while syneresis was not observed.
Pectin from Passion Fruit Fiber and Its Modification by Pectinmethylesterase
Juan Carlos Contreras-Esquivel,Cristobal N. Aguilar,Julio C. Montanez,Adriano Brandelli,Judith D. Espinoza-Perez,Catherine M.G.C. Renard 한국식품영양과학회 2010 Preventive Nutrition and Food Science Vol.15 No.1
Passion fruit fiber pectin gels represent a new alternative pectin source with potential for food and non-food applications on a commercial scale. Pectic polysaccharides were extracted from passion fruit (Passiflora edulis) fiber using citric acid as a clean catalyst and autoclaved for 20 to 60 min at 121℃. The best condition of pectin yield with the highest molecular weight was obtained with 1.0% of citric acid (250 ㎎/g dry passion fruit fiber pectin) for 20 min of autoclaving. Spectroscopic analyses by Fourier transform infrared, enzymatic degradation reactions, and ion-exchange chromatography assays showed that passion fruit pectin extracted for 20 min was homogeneous high methoxylated pectin (70%). Gel permeation analysis confirmed that the pectin extract obtained by autoclaving by 20 min showed higher molecular weights than those autoclaved for 40 and 60 min. Passion fruit pectin extracted for 20 min was enzymatically modified with fungal pectinmethylesterase to create restructured gels. Short autoclave treatment (20 min) with citric acid as extractant resulted in a significant increase of gel strength, improving pectin extraction in terms of functionality. The treatment of solubilized material (pectic polysaccharides) in the presence of insoluble material (cellulose and hemicellulose) with pectinmethylesterase and calcium led to the creation of a stiffer passion fruit fiber pectin gel, while syneresis was not observed.
Jose A. Morales-Contreras,Jessica E. Rodrıguez-Perez,Carlos A. A lvarez-Gonzalez,Mirian C. Martınez-Lopez,Isela E. Juarez-Rojop,Angela A vila-Fernandez 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.10
Bifidobacterial proteins have been widely studiedto elucidate the metabolic mechanisms of diet adaptationand survival of Bifidobacteria, among others. The use ofheterologous expression systems to obtain proteins in sufficientquantities to be characterized has been essential inthese studies. L. lactis and the same Bifidobacterium asexpression systems highlight ways to corroborate some ofthe functions attributed to these proteins. The most studiedproteins are enzymes related to carbohydrate metabolism,particularly glycosidases, due to their potential applicationin the synthesis of neoglycoconjugates, prebioticneooligosaccharides, and active metabolites as well as theirhigh specificity and efficiency in processing glycoconjugates. In this review, we classified the recombinant bifidobacterialproteins reported to date whose characterizationhas demonstrated their usefulness or their ability to producea product of commercial interest for the food industry,biomedicine, process innovation and glycobiology. Futuredirections for their study are also discussed.
Estrada-Angulo, A.,Aguilar-Hernandez, A.,Osuna-Perez, M.,Nunez-Benitez, V.H.,Castro-Perez, B.I.,Silva-Hidalgo, G.,Contreras-Perez, G.,Barreras, A.,Plascencia, A.,Zinn, R.A. Asian Australasian Association of Animal Productio 2016 Animal Bioscience Vol.29 No.5
Twenty $Pelibuey{\times}Katahdin$ ewes ($35{\pm}2.3kg$) were used to determine the effects of the consumption of standardized plant extract containing a mixture of quaternary benzophenanthridine alkaloids and protopine alkaloids (QBA+PA) on growth performance, dietary energetics, visceral mass, and ruminal epithelial health in heat-stressed ewes fed with a high-energy corn-based diet. The basal diet (13.9% crude protein and 2.09 Mcal of net energy [NE] of maintenance/kg of dry matter) contained 49.7% starch and 15.3% neutral detergent fiber. Source of QBA+PA was Sangrovit RS (SANG) which contains 3 g of quaternary benzophenathridine and protopine alkaloids per kg of product. Treatments consisted of a daily consumption of 0 or 0.5 g SANG/ewe. Ewes were grouped by weight and assigned to 10 pens (5 pens/treatment), with two ewes per pen. The experimental period lasted 70 days. The mean temperature humidity index during the course of this experiment was $81.7{\pm}1.0$ (severe heat stress). There were no treatment effects on water intake. Dry matter intake was not affected (p = 0.70) by treatments, but the group fed SANG had a numerically (11.2%) higher gain in comparison to the control group, SANG improved gain efficiency (8.3%, p = 0.04), dietary NE (5.2%, p<0.01) and the observed-to-expected NE (5.9%, p<0.01). Supplemental SANG did not affect ($p{\geq}0.12$) carcass characteristics, chemical composition of shoulder, and organ weights (g/kg empty body weight) of stomach complex, intestines, and heart/lung. Supplemental SANG decreased liver weight (10.3%, p = 0.02) and increased visceral fat (16.9%, p = 0.02). Rumen epithelium of ewes fed SANG had lower scores for cellular dropsical degeneration (2.08 vs 2.34, p = 0.02), parakeratosis (1.30 vs 1.82, p = 0.03) and neutrophil infiltration (2.08 vs 2.86, p = 0.05) than controls. It is concluded that SANG supplementation helped ameliorate the negative effects of severe heat on growth performance of feedlot ewes fed high-energy corn-based diets. Improvement in energetic efficiency may have been mediated, in part, by anti-inflammatory effects of supplemental SANG and corresponding enhancement of nutrient uptake.
Screening of Industrial Enzymes for Deproteinization of Shrimp Head for Chitin Recovery
Angel U. Valdez-Peña,Adriana Hernandez-Rivera,Iliana M. De-la-Garza-Rodriguez,Judith D. Espinoza-Perez,Georgina C. Sandoval-Fabian,Nagamani Balagurusamy,Juan Carlos Contreras-Esquivel 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.2
Food grade proteolytic enzymes were examined for deproteinization of shrimp head. Shrimp head was easily deproteinized by Alcalase® and trypsin at a pH of 8.0. Alcalase was chosen as the most efficient commercial enzyme for deproteinization of shrimp head. Alcalase treatment of shrimp head recorded 61% of weight loss on dry basis and a residual protein of 275 mg/g dried shrimp head. The enzymatically deproteinized shrimp head was later demineralized with lactic acid using microwave radiation at 400W. The combination of enzymatic and physicochemical treatments promoted the chitin recovery from dried shrimp head under eco-friendly conditions.