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11.
Aparicio-Fernández X García-Gasca T Yousef GG Lila MA González de Mejia E Loarca-Pina G 《Journal of agricultural and food chemistry》2006,54(6):2116-2122
The antiproliferative effects of 100% methanol crude extract and of Toyopearl and silica gel fractions from the seed coats of black Jamapa beans (Phaseolus vulgaris L.) were evaluated using HeLa, human adenocarcinoma cells, and HaCaT, human premalignant keratinocytes. The 100% methanol crude extract [172.2 microM equiv of (+)-catechin] increased adhesion of HeLa cells; however, 3- and 5-fold higher concentrations decreased the number of cells attached as a function of the treatment time. The highest concentration tested diminished the cell adhesion until 40% (after 24 h) to almost 80% (after 72 h). The IC50 values showed that the 100% methanol crude extract was the most effective inhibitor of HeLa cell proliferation, even when it was dissolved in dimethylsulfoxide (DMSO) [34.5 microM equiv of (+)-catechin] or in medium [97.7 microM equiv of (+)-catechin]. The Toyopearl 5 (TP5) fraction and silica gel 2 (SG2) fraction inhibited 60% of the HeLa cell proliferation. The IC50 was 154 microM equiv of (+)-catechin of the 100% methanol crude extract on HaCaT cells. Toyopearl fractions TP4 and TP6 significantly inhibited HaCaT cell proliferation, but the silica gel fractions did not have a significant effect. The 100% methanol crude extract (35 microg of dry material/mL) decreased the number of HeLa cells in the G0/G1 phase from 68.9% (for control cells) to 51.4% (for treated cells) and increased apoptosis (2.9 and 21.2% for control and treated cells, respectively). The results indicated that black Jamapa beans could be a source of polyphenolic compounds, which have an inhibitory effect toward HeLa cancer cells but are less aggressive on HaCaT premalignant cells. 相似文献
12.
Ortíz-Fernández M. Paulina Castillo-Ruiz Octelina Velazquez Gonzalo Aleman-Castillo Sanjuana E. Salazar Régulo Ruiz Osorio-Díaz Perla Mendez-Montealvo Guadalupe 《Plant foods for human nutrition (Dordrecht, Netherlands)》2019,74(3):446-447
Plant Foods for Human Nutrition - Cookies are one of the most consumed bakery products and the formulation could be modified to consider them as a functional food. The high amylose maize starch... 相似文献
13.
García-Llatas G Cercaci L Rodriguez-Estrada MT Lagarda MJ Farré R Lercker G 《Journal of agricultural and food chemistry》2008,56(2):469-475
The effect of storage on sterol oxidation of ready-to-eat infant foods was evaluated. Two different liquid infant foods (honey or fruits flavors), prepared with milk and cereals, were stored for 0, 2, 4, 7 and 9 months at 25 degrees C. Sterol oxidation products (SOP) were isolated by cold saponification, purified by silica solid-phase extraction, and analyzed by gas chromatography (GC) and GC-mass spectrometry. beta-Sitosterol was the most representative sterol, followed by cholesterol and campesterol. No significant differences in the total and single SOP content (0.8-1 mg/kg of product) were observed with respect to storage time and type of sample; the main SOP found was 7-ketositosterol (<0.2 mg/kg of product). The extent of stigmasterol oxidation (2.9%) was higher than that of cholesterol (1.9%) and beta-sitosterol (1.4%). The type and quality of raw materials, as well as the processing conditions, seem to greatly influence SOP formation and accumulation in infant foods. 相似文献
14.
Commercially available mannoprotein preparations were tested in Tempranillo winemaking to determine their influence on polysaccharide, polyphenolic, and color composition. No effect was found in the content of grape arabinogalactans, homogalacturonans, and type II rhamnogalacturonans. In contrast, mannoprotein-treated samples showed considerably higher values of high-molecular-weight mannoproteins (bMP) than controls from the beginning of alcoholic fermentation, although these differences diminished as vinification progressed. The bMP decrease observed in the mannoprotein-treated samples coincided with a substantial reduction in their proanthocyanidin content and wine stable color, suggesting a precipitation of the coaggregates mannoprotein-tannin and mannoprotein-pigment. Contrary to what is widely described, these results revealed that at the studied conditions, mannoproteins did not act as stabilizing colloids. Mannoprotein addition did not modify the content and composition of either monomeric anthocyanins or other monomeric phenolics, and it did not affect monomeric anthocyanin color. 相似文献
15.
de la Lanza Espino Guadalupe Flores Verdugo Francisco 《Water, air, and soil pollution》1998,107(1-4):105-120
In order to balance the impact of agricultural development on land around coastal lagoons with the protection of aquatic resources, knowledge of the role of the sedimentary phase in the entrapment or availability of nutrients in the water column in areas affected by agroindustrial outlets is important. The Ensenada del Pabellon coastal on the Pacific coast of Mexico was chosen to be analyzed. The input of ammonium and orthophosphate from sediment using semicontrolled benthic chambers near a sugar cane factory outlet was compared to non altered sediment. Phosphate and ammonia loading from agroindustrial outlets has been the primary cause of eutrophication. The inputs of ammonium and orthophosphates from the sediment to the water column depend on their concentration in the agroindustrial outlet's waste water, the local morphology, the tide, and biotic assimilation, in order of importance. Sediment in non-altered revealed maxima of 7.8 mg m-2 d-1 of NH+ 4 and 1.4 mg m-2 d-1 of PO-3_4, whereas in one outlet that greatly transfigures the environment, maxima of 223 mg m-2 d-1 of NH+ 4 and 67 mg m-2 d-1 of PO-3_4 were recorded, which represent an increase greater than 20 times the normal diffusion. These figures varied markedly in space and time. Results from the study indicated that existing levels of nutrient could endanger the future of this ecosystem, including its sustainable fisheries. 相似文献
16.
Robles Esperanza Ramírez Pedro Elena González Ma. de Guadalupe Sáinz Ma. Martínez Blanca Durán Angel Elena Martínez Ma. 《Water, air, and soil pollution》1999,113(1-4):217-226
Bacteriological and physico-chemical parameters of 265 samples from 39 brands sold in 5-gallon plastic and glass bottles and 2-5 L plastic containers were analyzed to determine the quality of bottled water distributed in Mexico City. Tests included fecal and total coliform counts, alkalinity, total hardness, chloride, calcium and magnesium concentrations, pH and conductivity. Correlation and cluster analyses and ANOVA were carried out, and a comparison made of the averages with the maximum permissible levels established in the Official Mexican Norms. Concerning the investigated parameters no differences (p > 0.05) between the brands were found. Physico-chemical parameters were studied and all the samples were within the permissible limits. Most samples taken from the 5-gallon containers exceeded the maximum bacteriological limits. It was concluded that the bacteriological quality of the brands studied was extremely variable. Appropriate sanitary measures, should be established to control this aspect. 相似文献
17.
Hugo E. Ramírez-Guerra Enrique Márquez-Ríos Guadalupe M. Suárez-Jiménez Ofelia Rouzaud-Sández María E. Lugo-Sánchez Juan C. Ramírez-Suárez 《Journal Of Aquatic Food Product Technology》2019,28(3):275-286
Physicochemical and structural properties of soluble jumbo squid (Dosidicus gigas) elastin recovered from skin by-products were evaluated. The molecular weight of isolated elastin was ~40 kDa with an isoelectric point (pI) between 9 and 10. Aspartic, glutamic, arginine, proline, glycine, and lysine amino acids were the most abundant in squid elastin, whereas the hydroxyproline absence, ~0.7% cysteine content, and the calculated 0.35 isoleucine/leucine ratio were used as purity index. Total and reactive sulfhydryl contents were similar (247.0 ± 5.1 vs 242.0 ± 7.5 μmol mg?1 of protein, P ≥ 0.05) in purified squid elastin but surprisingly higher than previously reported in other elastins. On the other hand, the secondary structures of squid elastin analyzed by Fourier transform infrared spectroscopy (FTIR) were ~45% β-sheets, ~15% α-helices, ~10% β-turns, and ~30% undefined structures. In addition, squid elastin experienced glass transition at 82.01 ± 0.01ºC, denaturation temperature at 110.45 ± 0.64ºC, and aggregation at 197.5 ± 0.23ºC. In conclusion, the prevalence of charged amino acids and pI of squid elastin can facilitate its solubilization in hydrophilic systems, whereas the secondary structure profile and thermostability are desirable features in proteins used for biopolymer designs such as food biofilms or barrier systems. 相似文献
18.
Miguel Angel Martínez-Maldonado José Alberto Ramírez-De León Ma. Guadalupe Méndez-Montealvo Eduardo Morales-Sánchez 《Journal Of Aquatic Food Product Technology》2018,27(4):418-429
Commercially, crab meat is obtained by hand-picking after a cooking process, followed by pasteurizing or canning. Jumbo lump is one of the pieces of meat obtained from the blue crab. The aim of this study was to evaluate the effect of the commercial cooking process (boiling and steaming) on the mechanical and functional properties of whole jumbo lump and the gels obtained from cooked and minced jumbo lump from blue crab (Callinectes sapidus). The gels were prepared combining the washing process and microbial transglutaminase. The boiling and steaming processes showed a different effect on the textural and color properties. Whole jumbo lump pieces cooked by immersion in boiling water showed a higher hardness value as compared to steamed jumbo lump pieces, suggesting a different internal structural. The cooking processes used in this study did not modify the water holding capacity, gelling capability, or color of the minced jumbo lump. The addition of microbial transglutaminase to washed minced jumbo lump improved the hardness, cohesiveness, and chewiness of gels elaborated with boiled or steamed jumbo lump, which allowed the textural properties similar to those of the whole jumbo lump. 相似文献
19.
Meza-Herrera Cesar A. Cano-Villegas Omag Flores-Hernandez Arnoldo Veliz-Deras Francisco G. Calderon-Leyva Guadalupe Guillen-Muñoz Juan M. de la Peña Cristina García Rosales-Nieto Cesar A. Macias-Cruz Ulises Avendaño-Reyes Leonel 《Tropical animal health and production》2017,49(7):1511-1516
Tropical Animal Health and Production - The possible influence of the “male effect” upon reproductive outcomes of adult anestrous goats under marginal rangeland conditions and... 相似文献
20.
Adriana Quintanar Guzmán María Eugenia Jaramillo Flores Javier Solorza Feria María Guadalupe Méndez Montealvo Ya-Jane Wang 《Journal of Cereal Science》2010
Although nixtamalization is widely used in the food industry, a comprehensive understanding of the influence of proteins on the viscoelastic behavior and thermal properties in masa is still lacking. In this work, the effect of protein changes and its influence on the masa viscoelastic behavior were studied using model systems. Mixtures of lime-starch, zein-starch and lime-zein-starch were cooked at 90 °C from 20 to 150 min. Zein changes during cooking were analyzed by SDS-PAGE. Thermal transition temperatures and enthalpies were determined using differential scanning calorimetry (DSC). Dynamic oscillatory tests were undertaken on model system samples with 50% (w/v) moisture content, using a strain-controlled rheometer. SDS-PAGE showed that zein polymerizes during cooking. In the zein-starch model system, no visible protein bands were found after 30 min cooking; however, when lime was present, five bands were observed in all samples. Thermal transitions were observed around 55–62 °C for all model systems, probably corresponding to starch retrogradation. Rheological studies showed that protein exhibited higher influence in the gel strength by increasing the elastic character of the system. It was hypothesized that the combined effects of lime on starch, zein polymerization and the formation of calcium-zein bonds during cooking, yield a stronger and more elastic gel structure. 相似文献