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Zuñiga-Martínez BS, Domínguez-Avila JA, Robles-Sánchez RM, Ayala-Zavala JF, Viuda-Martos M, López-Díaz JA, Villegas-Ochoa MA, Torres-García G, González-Aguilar GA. Lyophilized Avocado Paste Improves Corn Chips' Nutritional Properties and Sensory Acceptability. Foods 2024; 13:1220. [PMID: 38672891 PMCID: PMC11049319 DOI: 10.3390/foods13081220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 04/11/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024] Open
Abstract
Avocado paste (AP) is an industrial byproduct and a potential source of bioactive compounds, so there is great interest in its valorization. The objective of the present study was to evaluate the effects of adding AP to corn chips regarding their nutritional profile and sensory acceptability. Three AP-supplemented corn chip samples were prepared (C-2%, C-6%, and C-10%), along with a control chip (C), whose total phenolics, flavonoids, antioxidant capacity, proximate composition, minerals, fatty acids, and sensory acceptability were evaluated. Regarding the content of phenolic compounds and flavonoids, significant increases were found between all samples (p < 0.05), particularly between C and C-10% (from 0.93 to 3.56 mg GAE/g dw and 1.17 to 6.61 mg QE/g dw, respectively). Their antioxidant capacity also increased significantly (p < 0.05) with all methods used (FRAP, DPPH, ORAC, and TEAC). Regarding the sensory analysis, no significant differences were found (p > 0.05) between C and C-2% in the parameters of smell, color, flavor, and overall acceptability; however, the texture of C-2% was better evaluated. The C-2% sample also had the highest acceptability; 82% of the participants mentioned that they would buy the C-2%, higher than the rest of the samples. These results suggest the feasibility of adding 2% AP as a strategy to improve the nutritional properties of corn chips without compromising their sensory acceptability; therefore, AP may be used as a food ingredient.
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Affiliation(s)
- B. Shain Zuñiga-Martínez
- Centro de Investigación en Alimentación y Desarrollo A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico; (B.S.Z.-M.); (J.F.A.-Z.)
| | - J. Abraham Domínguez-Avila
- CONAHCYT—Centro de Investigación en Alimentación y Desarrollo A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico
| | - R. Maribel Robles-Sánchez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Col Centro, Hermosillo 83000, Sonora, Mexico
| | - J. Fernando Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico; (B.S.Z.-M.); (J.F.A.-Z.)
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain;
| | - José Alberto López-Díaz
- Departamento de Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del PRONAF s/n, Ciudad Juárez 32310, Chihuahua, Mexico;
| | - Mónica A. Villegas-Ochoa
- Centro de Investigación en Alimentación y Desarrollo A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico; (B.S.Z.-M.); (J.F.A.-Z.)
| | - Gerardo Torres-García
- Centro de Investigación en Alimentación y Desarrollo, Circuito Gobernador C, Ney González # 10, Ciudad del Conocimiento, Tepic 63173, Nayarit, Mexico
| | - Gustavo A. González-Aguilar
- Centro de Investigación en Alimentación y Desarrollo A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico; (B.S.Z.-M.); (J.F.A.-Z.)
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Yescas-Zazueta V, Rocha-Gracia RDC, González-Bonilla CR, Ayala-Zavala JF, Enciso-Martínez Y, Carreón-León EA, González Corona BA, Valencia D, Ballesteros-Monrreal MG, Barrios-Villa E. Resistance phenotype and virulence potential of Leclercia adecarboxylata strains isolated from different sources. Microbiology (Reading) 2024; 170. [PMID: 38661713 DOI: 10.1099/mic.0.001457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/26/2024]
Abstract
Introduction. Leclercia adecarboxylata is a member of Enterobacterales, often considered an opportunistic pathogen. Recent reports have highlighted L. adecarboxylata as an emerging pathogen harbouring virulence and resistance determinants.Gap statement. Little information exists on virulence and resistance determinants in L. adecarboxylata strains isolated from environmental, food, and clinical samples.Aim. To determine the presence of resistance and virulence determinants and plasmid features in L. adecarboxylata strains isolated from environmental, food, and clinical samples, as well as their phylogenetic relationship.Results. All strains tested showed resistance to β-lactams and quinolones but were sensitive to aminoglycosides and nitrofurans. However, even though fosfomycin resistance is considered a characteristic trait of L. adecarboxylata, the resistance phenotype was only observed in 50 % of the strains; bla TEM was the most prevalent BLEE gene (70 %), while the quinolone qnrB gene was observed in 60 % of the strains. Virulence genes were differentially observed in the strains, with adhesion-related genes being the most abundant, followed by toxin genes. Finally, all strains carried one to seven plasmid bands ranging from 7 to 125 kbps and harboured several plasmid addiction systems, such as ParDE, VagCD, and CcdAB in 80 % of the strains.Conclusions. L. adecarboxylata is an important emerging pathogen that may harbour resistance and virulence genes. Additionally, it has mobilizable genetic elements that may contribute to the dissemination of genetic determinants to other bacterial genera.
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Affiliation(s)
- Viviana Yescas-Zazueta
- Departamento de Ciencias Químico Biológicas y Agropecuarias, Universidad de Sonora, campus Caborca, Av. Universidad e Irigoyen S/N, 83621 H. Caborca, Sonora, Mexico
| | - Rosa Del Carmen Rocha-Gracia
- Posgrado en Microbiología, Centro de Investigaciones en Ciencias Microbiológicas, Instituto de Ciencias Benemérita Universidad Autónoma de Puebla, Av. San Claudio S/N, 72570 Puebla, Mexico
| | - Cesar R González-Bonilla
- Posgrado en Microbiología, Centro de Investigaciones en Ciencias Microbiológicas, Instituto de Ciencias Benemérita Universidad Autónoma de Puebla, Av. San Claudio S/N, 72570 Puebla, Mexico
| | - J Fernando Ayala-Zavala
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., 83304 Hermosillo, Mexico
| | - Yessica Enciso-Martínez
- Departamento de Ciencias Químico Biológicas y Agropecuarias, Universidad de Sonora, campus Caborca, Av. Universidad e Irigoyen S/N, 83621 H. Caborca, Sonora, Mexico
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., 83304 Hermosillo, Mexico
| | - Eder A Carreón-León
- Laboratorio de Análisis Clínicos de la Universidad Autónoma de Chihuahua, Av. Universidad S/N, Circuito Universitario Campus 1, 31310 Chihuahua, Mexico
| | - Brigitte A González Corona
- Laboratorio de Análisis Clínicos de la Universidad Autónoma de Chihuahua, Av. Universidad S/N, Circuito Universitario Campus 1, 31310 Chihuahua, Mexico
| | - Dora Valencia
- Departamento de Ciencias Químico Biológicas y Agropecuarias, Universidad de Sonora, campus Caborca, Av. Universidad e Irigoyen S/N, 83621 H. Caborca, Sonora, Mexico
| | - Manuel G Ballesteros-Monrreal
- Departamento de Ciencias Químico Biológicas y Agropecuarias, Universidad de Sonora, campus Caborca, Av. Universidad e Irigoyen S/N, 83621 H. Caborca, Sonora, Mexico
| | - Edwin Barrios-Villa
- Departamento de Ciencias Químico Biológicas y Agropecuarias, Universidad de Sonora, campus Caborca, Av. Universidad e Irigoyen S/N, 83621 H. Caborca, Sonora, Mexico
- Posgrado en Microbiología, Centro de Investigaciones en Ciencias Microbiológicas, Instituto de Ciencias Benemérita Universidad Autónoma de Puebla, Av. San Claudio S/N, 72570 Puebla, Mexico
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Belmonte-Herrera BH, Domínguez-Avila JA, Ayala-Zavala JF, Valenzuela-Melendres M, Tortoledo-Ortiz O, González-Aguilar GA. Optimization and In Vitro Digestion of a Guava ( Psidium guajava), Mamey ( Pouteria sapota) and Stevia ( Stevia rebaudiana) Functional Beverage. Foods 2023; 13:142. [PMID: 38201170 PMCID: PMC10778707 DOI: 10.3390/foods13010142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 12/18/2023] [Accepted: 12/28/2023] [Indexed: 01/12/2024] Open
Abstract
Guava and mamey are phenolic- and carotenoid-rich fruits with potential health benefits, but are minimally used as ingredients in functional beverages. The objectives of the present work are to optimize the content of guava and mamey pulps and a stevia solution in the formulation of a functional beverage with high content of bioactive compounds and sensory acceptability using a mixture design analysis, and to analyze its composition after in vitro digestion. The optimized formulation (17.77 and 19.23 g of guava and mamey pulps, respectively; 1% stevia solution) yielded a beverage with 418.21 mg gallic acid equivalents (GAE)/100 mL and 0.20 mg β-carotene/100 mL, and an antioxidant capacity of 213.58, 78.90 and 234.03 mg Trolox equivalents (TE)/100 mL using three methodologies. The mathematical model developed was significant (p < 0.05), according to R2 values between 0.70 and 0.75. α- and β-carotene were quantified during the oral phase of in vitro digestion. Gallic, p-coumaric, ferulic and chlorogenic acids were also identified. The beverage had a general acceptability of 6.72. We conclude that the mathematical model developed was a good predictor of the experimental data and that the optimized beverage contained high bioactive concentrations (phenolics and carotenoids) and was well-accepted by potential consumers.
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Affiliation(s)
- Beatriz Haydee Belmonte-Herrera
- Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Mexico; (B.H.B.-H.); (J.F.A.-Z.); (M.V.-M.); (O.T.-O.)
| | - J. Abraham Domínguez-Avila
- CONAHCYT-Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Mexico;
| | - J. Fernando Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Mexico; (B.H.B.-H.); (J.F.A.-Z.); (M.V.-M.); (O.T.-O.)
| | - Martín Valenzuela-Melendres
- Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Mexico; (B.H.B.-H.); (J.F.A.-Z.); (M.V.-M.); (O.T.-O.)
| | - Orlando Tortoledo-Ortiz
- Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Mexico; (B.H.B.-H.); (J.F.A.-Z.); (M.V.-M.); (O.T.-O.)
| | - Gustavo A. González-Aguilar
- Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Mexico; (B.H.B.-H.); (J.F.A.-Z.); (M.V.-M.); (O.T.-O.)
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Gutiérrez-Pacheco MM, Torres-Moreno H, Flores-Lopez ML, Velázquez Guadarrama N, Ayala-Zavala JF, Ortega-Ramírez LA, López-Romero JC. Mechanisms and Applications of Citral's Antimicrobial Properties in Food Preservation and Pharmaceuticals Formulations. Antibiotics (Basel) 2023; 12:1608. [PMID: 37998810 PMCID: PMC10668791 DOI: 10.3390/antibiotics12111608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 11/01/2023] [Accepted: 11/04/2023] [Indexed: 11/25/2023] Open
Abstract
Citral is a monoterpene constituted by two isomers known as neral and geranial. It is present in different plant sources and recognized as safe (GRAS) by the Food and Drug Administration (FDA). In recent years, investigations have demonstrated that this compound exhibited several biological activities, such as antibacterial, antifungal, antibiofilm, antiparasitic, antiproliferative, anti-inflammatory, and antioxidant properties, by in vitro and in vivo assays. Additionally, when incorporated into different food matrices, citral can reduce the microbial load of pathogenic microorganisms and extend the shelf life. This compound has acceptable drug-likeness properties and does not present any violations of Lipinski's rules, which could be used for drug development. The above shows that citral could be a compound of interest for developing food additives to extend the shelf life of animal and vegetable origin foods and develop pharmaceutical products.
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Affiliation(s)
| | - Heriberto Torres-Moreno
- Departamento de Ciencias Químico-Biológicas y Agropecuarias, Universidad de Sonora, H. Caborca 83600, Sonora, Mexico;
| | - María Liliana Flores-Lopez
- Centro de Investigación e Innovación Científica y Tecnológica, Universidad Autónoma de Coahuila, Saltillo 25070, Coahuila, Mexico;
| | - Norma Velázquez Guadarrama
- Laboratorio de Investigación en Enfermedades Infecciosas, Hospital Infantil de México Federico Gómez, Mexico City 06720, Mexico;
| | - J. Fernando Ayala-Zavala
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A. C. Carretera Gustavo Astiazarán Rosas No. 46, Colonia la Victoria, Hermosillo 83304, Sonora, Mexico;
| | - Luis Alberto Ortega-Ramírez
- Departamento de Ciencias de la Salud, Universidad Estatal de Sonora, San Luis Río Colorado 83430, Sonora, Mexico;
| | - Julio César López-Romero
- Departamento de Ciencias Químico-Biológicas y Agropecuarias, Universidad de Sonora, H. Caborca 83600, Sonora, Mexico;
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Luna-Solorza JM, Ayala-Zavala JF, Cruz-Valenzuela MR, González-Aguilar GA, Bernal-Mercado AT, Gutierrez-Pacheco MM, Silva-Espinoza BA. Oregano Essential Oil versus Conventional Disinfectants against Salmonella Typhimurium and Escherichia coli O157:H7 Biofilms and Damage to Stainless-Steel Surfaces. Pathogens 2023; 12:1245. [PMID: 37887761 PMCID: PMC10609779 DOI: 10.3390/pathogens12101245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 10/13/2023] [Accepted: 10/13/2023] [Indexed: 10/28/2023] Open
Abstract
This study compared the effect of oregano essential oil versus sodium hypochlorite, hydrogen peroxide, and benzalkonium chloride against the viability of adhered Salmonella Typhimurium and Escherichia coli O157:H7 on 304 stainless steel. Oregano essential oil was effective in disrupting the biofilms of both bacteria at concentrations ranging from 0.15 to 0.52 mg mL-1. In addition, damage to stainless-steel surfaces following disinfection treatments was assessed by weight loss analysis and via visual inspection using light microscopy. Compared to the other treatments, oregano oil caused the least damage to stainless steel (~0.001% weight loss), whereas sodium hypochlorite caused the most severe damage (0.00817% weight loss) when applied at 0.5 mg mL-1. Moreover, oregano oil also had an apparent protective impact on the stainless steel as weight losses were less than for the control surfaces (distilled water only). On the other hand, sodium hypochlorite caused the most severe damage to stainless steel (0.00817% weight loss). In conclusion, oregano oil eliminated monoculture biofilms of two important foodborne pathogens on 304 stainless-steel surfaces, while at the same time minimizing damage to the surfaces compared with conventional disinfectant treatments.
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Affiliation(s)
- Jesus M. Luna-Solorza
- Centro de Investigación en Alimentación y Desarrollo, Asociación Civil, Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico (J.F.A.-Z.); (M.R.C.-V.); (G.A.G.-A.)
| | - J. Fernando Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo, Asociación Civil, Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico (J.F.A.-Z.); (M.R.C.-V.); (G.A.G.-A.)
| | - M. Reynaldo Cruz-Valenzuela
- Centro de Investigación en Alimentación y Desarrollo, Asociación Civil, Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico (J.F.A.-Z.); (M.R.C.-V.); (G.A.G.-A.)
| | - Gustavo A. González-Aguilar
- Centro de Investigación en Alimentación y Desarrollo, Asociación Civil, Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico (J.F.A.-Z.); (M.R.C.-V.); (G.A.G.-A.)
| | - Ariadna T. Bernal-Mercado
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora. Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Sonora, Mexico;
| | - M. Melissa Gutierrez-Pacheco
- Ciencias de la Salud, Universidad Estatal de Sonora, Campus San Luis Rio Colorado, Carretera San Luis Rio Colorado-Sonoyta Km 6.5. Col. Industrial CP, San Luis Río Colorado 83430, Sonora, Mexico;
| | - Brenda A. Silva-Espinoza
- Centro de Investigación en Alimentación y Desarrollo, Asociación Civil, Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico (J.F.A.-Z.); (M.R.C.-V.); (G.A.G.-A.)
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Palomares-Navarro MJ, Sánchez-Quezada V, Palomares-Navarro JJ, Ayala-Zavala JF, Loarca-Piña G. Nutritional and Nutraceutical Properties of Selected Pulses to Promote Gluten-Free Food Products. Plant Foods Hum Nutr 2023:10.1007/s11130-023-01060-y. [PMID: 37289377 DOI: 10.1007/s11130-023-01060-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Subscribe] [Scholar Register] [Accepted: 03/20/2023] [Indexed: 06/09/2023]
Abstract
The market for gluten-free products is increasing with an estimated 7.6% annual growth rate from 2020 to 2027. It has been reported that most gluten-free products, such as bread, cookies, and pasta, contain great amounts of simple carbohydrates and are low in fiber and protein, affecting people's health. Pulses such as common beans, chickpeas, lentils, and peas have been studied as an alternative for developing gluten-free products because of their high protein and fiber content. In addition, they contain bioactive compounds with nutraceutical properties, such as phenolics, saponins, dietary fiber, and resistant starch, among others. Most studies carried out with pulses in vitro and in vivo have displayed health benefits, proving that pulse-based food products are better than their counterparts, even those containing wheat, with proper sensory acceptance. This work reviews pulse's nutritional and nutraceutical properties to promote the development and consumption of gluten-free products and improve their formulations to promote people's health.
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Affiliation(s)
- M Jaqueline Palomares-Navarro
- Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de las Campanas, S/N, 76010, Santiago de Querétaro, Qro, México
| | - Vanessa Sánchez-Quezada
- Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de las Campanas, S/N, 76010, Santiago de Querétaro, Qro, México
| | - Julián J Palomares-Navarro
- Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, No. 46, La Victoria, 83304, Hermosillo, Sonora, México
| | - J Fernando Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, No. 46, La Victoria, 83304, Hermosillo, Sonora, México
| | - Guadalupe Loarca-Piña
- Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de las Campanas, S/N, 76010, Santiago de Querétaro, Qro, México.
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Preciado-Saldaña AM, López-Díaz JA, Domínguez-Avila JA, Ayala-Zavala JF, Astiazaran-García HF, González-Aguilar GA, Wall-Medrano A. Revisiting the high-fat diet/low streptozotocin prediabetic rat model: A bioanalytical adjustment. J Pharmacol Toxicol Methods 2023; 120:107252. [PMID: 36716799 DOI: 10.1016/j.vascn.2023.107252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 01/29/2023]
Abstract
Insulin resistance (IR) is the main feature of prediabetes (PD), which ultimately leads to diabetes. High-dose streptozotocin-treated rodents often show irreversible β-cell mass loss and function, leaving the premorbid diabetic state (PD/IR) unnoticed. This study aimed to re-evaluate the synergistic/independent effect of a sub-chronic consumption (1-5 weeks) of a high-fat diet (60% gross energy from fat, 3.8 kcal.g-1) with [PD/IR-2 (week 2) to PD/IR-5 week five)] or without [HFD-5 (week five)] a single intraperitoneal dose (35 mg.kg-1) of streptozotocin in Wistar rats. Bioassay performance and clinical/histological features suggesting PD/IR or diabetes, were documented weekly and compared to standard chow-fed (3.5 kcal.g-1) rats (healthy controls, HC). PD/IR1-5 (fed with HFD for 1 to 5 weeks plus a single dose of streptozotocin) and HFD-5 (just fed with HFD for 5 weeks) groups reduced their food intake yet gained more body weight than HC. Groups exhibited hyperglycemia, dyslipidemia, and impaired glucose tolerance in decreasing order as follows: PD/IR-5, PD/IR-4, HFD-5, PD/IR-2-3, and HC. Histological disturbances in the pancreas, Soleus muscle, and liver were mostly observed in HFD-5 and PD/IR4-5 groups. HFD administration for 4 weeks white a single moderate dose of streptozotocin four days before sacrifice, leads to a convenient PD/IR rat model.
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Affiliation(s)
- Alejandra M Preciado-Saldaña
- Coordinación de Tecnología de Alimentos de Origen Vegetal. Centro de Investigación en Alimentación y Desarrollo (CIAD), A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46 Colonia La Victoria, Hermosillo (83304), Sonora, México.
| | - José A López-Díaz
- Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez. Anillo Envolvente del Pronaf y Estocolmo S/N, Ciudad Juárez (32315), Chihuahua, México.
| | - J Abraham Domínguez-Avila
- CONACYT. Carretera Gustavo Enrique Astiazarán Rosas No. 46 Colonia La Victoria, Hermosillo (83304), Sonora, México.
| | - J Fernando Ayala-Zavala
- Coordinación de Tecnología de Alimentos de Origen Vegetal. Centro de Investigación en Alimentación y Desarrollo (CIAD), A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46 Colonia La Victoria, Hermosillo (83304), Sonora, México.
| | - Humberto F Astiazaran-García
- Coordinación de Nutrición. Centro de Investigación en Alimentación y Desarrollo (CIAD), A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46 Colonia La Victoria, Hermosillo (83304), Sonora, México.
| | - Gustavo A González-Aguilar
- Coordinación de Tecnología de Alimentos de Origen Vegetal. Centro de Investigación en Alimentación y Desarrollo (CIAD), A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46 Colonia La Victoria, Hermosillo (83304), Sonora, México.
| | - Abraham Wall-Medrano
- Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez. Anillo Envolvente del Pronaf y Estocolmo S/N, Ciudad Juárez (32315), Chihuahua, México.
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Segundo-Lara V, Bernal-Mercado AT, Tapia-Rodríguez MR, Ayala-Zavala JF, Silva-Espinoza BA, González-Aguilar GA, Robles-Ozuna LE, Enciso-Martínez Y, Cruz-Valenzuela MR. Spray-drying encapsulation and in-package release of cinnamon leaf essential oil in arabic gum to reduce microbial growth of fresh-cut kiwifruit. J Verbrauch Lebensm 2023. [DOI: 10.1007/s00003-023-01419-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/23/2023]
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Zuñiga-Martínez BS, Domínguez-Avila JA, Wall-Medrano A, Ayala-Zavala JF, Hernández-Paredes J, Salazar-López NJ, Villegas-Ochoa MA, González-Aguilar GA. Avocado paste from industrial byproducts as an unconventional source of bioactive compounds: characterization, in vitro digestion and in silico interactions of its main phenolics with cholesterol. Food Measure 2021. [DOI: 10.1007/s11694-021-01117-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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10
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Savvaidis IN, Ayala-Zavala JF. Editorial for special issue of food natural antimicrobials. Int J Food Microbiol 2021; 358:109414. [PMID: 34583229 DOI: 10.1016/j.ijfoodmicro.2021.109414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This special issue compiled 13 research articles and one review analyzing natural antimicrobial agents applied in real food systems. The accepted submissions were received from 14 countries, including Spain, Brazil, Lebanon, United Arab Emirates, Jordan, Greece, Thailand, Turkey, Saudi Arabia, Italy, Argentina, Canada, Iran, and China. The studied antimicrobial substances included phenolic compounds from plant tissues, terpenes from plant essential oils, bacteriocins, and chitosan. The treated food matrices were fresh fruit, fruit juices, beef, chicken products, camel meat, cheese, fish, and yogurt. Most of the published papers directly applied the natural substances in the food matrices, and others use edible coatings, marinades, micro and nanocarriers. Also, hurdle technologies were used to increase the antimicrobial effect of the studied natural substances, including temperature, vacuum packaging, ultraviolet, and edible coatings. In conclusion, promising results were obtained to impulse the transitions of natural antimicrobials as effective agents in the food industry; some contributions to the mode of actions of natural antimicrobials in real food systems were also included.
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Affiliation(s)
- Ioannis N Savvaidis
- Department of Environmental Health Sciences, College of Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates; Department of Chemistry, School of Natural Sciences, University of Ioannina, Ioannina 45110, Greece.
| | - J Fernando Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo Aztiazaran Rosas No. 46. Colonia La Victoria, Hermosillo, Sonora 83304, Mexico.
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11
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Quintero-Cabello KP, Palafox-Rivera P, Lugo-Flores MA, Gaitán-Hernández R, González-Aguilar GA, Silva-Espinoza BA, Tortoledo-Ortiz O, Ayala-Zavala JF, Monribot-Villanueva JL, Guerrero-Analco JA. Contribution of Bioactive Compounds to the Antioxidant Capacity of the Edible Mushroom Neolentinus lepideus. Chem Biodivers 2021; 18:e2100085. [PMID: 34046999 DOI: 10.1002/cbdv.202100085] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Accepted: 05/27/2021] [Indexed: 12/12/2022]
Abstract
Neolentinus lepideus is a fungus consumed by rural communities in Central America and Asia due to its rich flavor; however, little information on its chemical composition is available. With this in mind, the objective of this work was to determine the content of vitamin E and C, ergosterol, and phenolic compounds of this fungus, as well as its antioxidant capacity. The quantified bioactive compounds were two isoforms of vitamin E, highlighting α-tocopherol (3370.35 mg/100 g dry weight, DW) and ergosterol (11.70 mg/100 g DW). The total phenolic content was 164.80 mg gallic acid equivalents/100 g, and nine phenolic compounds were identified (protocatechuic, p-hydroxybenzoic, caffeic, vanillic, ferulic, salicylic, p-anisic, trans-cinnamic acids, and scopoletin). The highest antioxidant capacity was detected in the lipophilic extract with TEAC (27688 μmoles Trolox equivalents/100 g). These results suggest that lipophilic compounds are among the main bioactive compounds in N. lepideus, and they might exhibit the highest radical scavenging properties in non-polar extracts.
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Affiliation(s)
- Karen P Quintero-Cabello
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, CP. 83304, Hermosillo, Sonora, Mexico
| | - Patricia Palafox-Rivera
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, CP. 83304, Hermosillo, Sonora, Mexico
| | - Marco A Lugo-Flores
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, CP. 83304, Hermosillo, Sonora, Mexico
| | - Rigoberto Gaitán-Hernández
- Instituto de Ecología, A.C. (INECOL), Carretera antigua a Coatepec, No. 351, el Haya, CP. 91073, Xalapa, Veracruz, Mexico
| | - Gustavo A González-Aguilar
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, CP. 83304, Hermosillo, Sonora, Mexico
| | - Brenda A Silva-Espinoza
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, CP. 83304, Hermosillo, Sonora, Mexico
| | - Orlando Tortoledo-Ortiz
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, CP. 83304, Hermosillo, Sonora, Mexico
| | - J Fernando Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, CP. 83304, Hermosillo, Sonora, Mexico
| | - Juan L Monribot-Villanueva
- Instituto de Ecología, A.C. (INECOL), Carretera antigua a Coatepec, No. 351, el Haya, CP. 91073, Xalapa, Veracruz, Mexico
| | - José A Guerrero-Analco
- Instituto de Ecología, A.C. (INECOL), Carretera antigua a Coatepec, No. 351, el Haya, CP. 91073, Xalapa, Veracruz, Mexico
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12
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Quintero-Cabello KP, Lugo-Flores MA, Rivera-Palafox P, Silva-Espinoza BA, González-Aguilar GA, Esqueda M, Gaitán-Hernández R, Ayala-Zavala JF. Antioxidant Properties and Industrial Uses of Edible Polyporales. J Fungi (Basel) 2021; 7:jof7030196. [PMID: 33803280 PMCID: PMC7998620 DOI: 10.3390/jof7030196] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 03/01/2021] [Accepted: 03/03/2021] [Indexed: 12/18/2022] Open
Abstract
The content of antioxidant compounds varies within fungal species, and the Polyporales order has been recognized for this property. Numerous antioxidant compounds have been identified in Polyporales fungi, including phenolic compounds, β-glucans, ergosterol, ergothioneine, vitamin C, and tocopherols. Each compound contributes differently to the antioxidant potential of fungi. Besides the health benefits for rural communities caused by fungi consumption, their antioxidant composition attracts the food, cosmetic, and pharmaceutical industries’ interest. In this context, the present review compiles, analyzes, and discusses the bioactive composition of edible fungi of the Polyporales order and its contribution to total antioxidant capacity.
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Affiliation(s)
- Karen P. Quintero-Cabello
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo, Sonora CP. 83304, Mexico; (K.P.Q.-C.); (M.A.L.-F.); (P.R.-P.); (B.A.S.-E.); (G.A.G.-A.); (M.E.)
| | - Marco A. Lugo-Flores
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo, Sonora CP. 83304, Mexico; (K.P.Q.-C.); (M.A.L.-F.); (P.R.-P.); (B.A.S.-E.); (G.A.G.-A.); (M.E.)
| | - Patricia Rivera-Palafox
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo, Sonora CP. 83304, Mexico; (K.P.Q.-C.); (M.A.L.-F.); (P.R.-P.); (B.A.S.-E.); (G.A.G.-A.); (M.E.)
| | - Brenda A. Silva-Espinoza
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo, Sonora CP. 83304, Mexico; (K.P.Q.-C.); (M.A.L.-F.); (P.R.-P.); (B.A.S.-E.); (G.A.G.-A.); (M.E.)
| | - Gustavo A. González-Aguilar
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo, Sonora CP. 83304, Mexico; (K.P.Q.-C.); (M.A.L.-F.); (P.R.-P.); (B.A.S.-E.); (G.A.G.-A.); (M.E.)
| | - Martín Esqueda
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo, Sonora CP. 83304, Mexico; (K.P.Q.-C.); (M.A.L.-F.); (P.R.-P.); (B.A.S.-E.); (G.A.G.-A.); (M.E.)
| | - Rigoberto Gaitán-Hernández
- Instituto de Ecologia, A.C., Carretera Antigua a Coatepec, No. 351, El Haya, Xalapa, Veracruz CP. 91073, Mexico;
| | - J. Fernando Ayala-Zavala
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo, Sonora CP. 83304, Mexico; (K.P.Q.-C.); (M.A.L.-F.); (P.R.-P.); (B.A.S.-E.); (G.A.G.-A.); (M.E.)
- Correspondence: ; Tel.: +52-(662)289-2400; Fax: +52-(662)280-0422
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13
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Ortega-Ramirez LA, Gutiérrez-Pacheco MM, Vargas-Arispuro I, González-Aguilar GA, Martínez-Téllez MA, Ayala-Zavala JF. Inhibition of Glucosyltransferase Activity and Glucan Production as an Antibiofilm Mechanism of Lemongrass Essential Oil against Escherichia coli O157:H7. Antibiotics (Basel) 2020; 9:antibiotics9030102. [PMID: 32121319 PMCID: PMC7148504 DOI: 10.3390/antibiotics9030102] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2020] [Revised: 02/24/2020] [Accepted: 02/27/2020] [Indexed: 12/24/2022] Open
Abstract
The resistance of Escherichia coli O157:H7 to disinfection is associated with its ability to form biofilms, mainly constituted by glucans produced by glucosyltransferases. Citral and geraniol, terpenes found in the essential oil of Cymbopogon citratus (EO), have proven antibacterial activity against planktonic E. coli; however, no information was found about their efficacy and mode of action against E. coli biofilms. Therefore, the inhibitory effect of C. citratus EO, citral, and geraniol on glucans production and glucosyltransferase activity as anti-biofilm mechanism against E. coli was evaluated. EO, citral, and geraniol inhibited the planktonic growth of E. coli (minimal inhibitory concentration or MIC= 2.2, 1.0, and 3.0 mg/mL, respectively) and the bacterial adhesion (2.0, 2.0, and 4.0 mg/mL, respectively) on stainless steel. All compounds decreased the glucans production; citral and geraniol acted as uncompetitive inhibitors of glucosyltransferase activity (The half maximal inhibitory concentrations or IC50 were 8.5 and 6.5 µM, respectively). The evidence collected by docking analysis indicated that both terpenes could interact with the helix finger of the glucosyltransferase responsible for the polymer production. In conclusion, C. citratus EO, citral, and geraniol inhibited glucosyltransferase activity, glucans production, and the consequent biofilm formation of E. coli O157:H7.
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Vazquez-Armenta FJ, Hernandez-Oñate MA, Martinez-Tellez MA, Lopez-Zavala AA, Gonzalez-Aguilar GA, Gutierrez-Pacheco MM, Ayala-Zavala JF. Quercetin repressed the stress response factor (sigB) and virulence genes (prfA, actA, inlA, and inlC), lower the adhesion, and biofilm development of L. monocytogenes. Food Microbiol 2019; 87:103377. [PMID: 31948618 DOI: 10.1016/j.fm.2019.103377] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Revised: 10/18/2019] [Accepted: 11/12/2019] [Indexed: 02/06/2023]
Abstract
The present study explored the effect of quercetin on the expression of virulence genes actA, inlA, inlC, and their regulatory components, sigB and prfA, in L. monocytogenes. Furthermore, the physicochemical changes on the surface, membrane permeability, and biofilm formation of quercetin-treated bacteria were evaluated. An inhibitory dose-dependent effect of quercetin (0.1-0.8 mM) was observed on the cell attachment on stainless steel at 2 and 6 h at 37 °C. Quercetin at 0.8 mM prevented the biofilm formation on stainless steel surfaces after 6 h of incubation at 37 °C, while the untreated bacteria formed biofilms with a cell density of 5.1 Log CFU/cm2. The microscopic analysis evidenced that quercetin at 0.2 mM decreased the biovolume and covered area of the attached micro-colonies. Also, sigB, prfA, inlA, inlC, and actA genes were downregulated by 7-29 times lower compared to untreated bacteria. In addition, quercetin decreased the superficial cell charge, increased the membrane permeability, and its surface hydrophobicity. These results demonstrated that quercetin prevented biofilm formation, repressed the genes of stress and virulence of L. monocytogenes and also altered the physicochemical cell properties.
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Affiliation(s)
- F J Vazquez-Armenta
- Centro de Investigacion en Alimentacion y Desarrollo, A.C. Carretera Gustavo Enrique Astiazarán Rosas, No. 46 Col. La Victoria, Hermosillo, Sonora, 83304, Mexico
| | - M A Hernandez-Oñate
- CONACYT - Centro de Investigacion en Alimentacion y Desarrollo, A.C. Carretera Gustavo Enrique Astiazarán Rosas, No. 46 Col. La Victoria, Hermosillo, Sonora, 83304, Mexico
| | - M A Martinez-Tellez
- Centro de Investigacion en Alimentacion y Desarrollo, A.C. Carretera Gustavo Enrique Astiazarán Rosas, No. 46 Col. La Victoria, Hermosillo, Sonora, 83304, Mexico
| | - A A Lopez-Zavala
- Departamento de Ciencias Quimico Biologicas, Universidad de Sonora, Blvd. Rosales y Luis Encinas, Hermosillo, Sonora, 83000, Mexico
| | - G A Gonzalez-Aguilar
- Centro de Investigacion en Alimentacion y Desarrollo, A.C. Carretera Gustavo Enrique Astiazarán Rosas, No. 46 Col. La Victoria, Hermosillo, Sonora, 83304, Mexico
| | - M M Gutierrez-Pacheco
- Centro de Investigacion en Alimentacion y Desarrollo, A.C. Carretera Gustavo Enrique Astiazarán Rosas, No. 46 Col. La Victoria, Hermosillo, Sonora, 83304, Mexico
| | - J F Ayala-Zavala
- Centro de Investigacion en Alimentacion y Desarrollo, A.C. Carretera Gustavo Enrique Astiazarán Rosas, No. 46 Col. La Victoria, Hermosillo, Sonora, 83304, Mexico.
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15
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Ruiz-Canizales J, Domínguez-Avila JA, Wall-Medrano A, Ayala-Zavala JF, González-Córdova AF, Vallejo-Córdoba B, Salazar-López NJ, González-Aguilar GA. Fiber and phenolic compounds contribution to the hepatoprotective effects of mango diets in rats fed high cholesterol/sodium cholate. Phytother Res 2019; 33:2996-3007. [PMID: 31418509 DOI: 10.1002/ptr.6479] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 07/19/2019] [Accepted: 07/28/2019] [Indexed: 12/12/2022]
Abstract
The present study evaluated the contribution of mango fiber (MF) and mango phenolic compounds (MP) to the hepatoprotective effect of freeze-dried mango pulp (FDM) cultivar (cv.) "Ataulfo" diets in high cholesterol/sodium cholate (HCC)-fed rats. Male Wistar rats were fed with a HCC diet for 12 weeks, either untreated, or supplemented with MF, MP, FDM, or a control diet (no HCC; n = 6/group). All mango treatments significantly decreased hepatic cholesterol deposition and altered its fatty acid profile, whereas MF and MP mitigated adipose tissue hypertrophy. MF caused a lower level of proinflammatory cytokines (IL-1α/β, IFN-γ, TNF-α) whereas FDM increased the anti-inflammatory ones (IL-4, 6, 10). Mango treatments increased catalase (CAT) activity and its mRNA expression; superoxide dismutase (SOD) activity was normalized by MF and FDM, but its activity was unrelated to its hepatic mRNA expression. Changes in CAT and SOD mRNA expression were unrelated to altered Nrf2 mRNA expression. Higher hepatic PPARα and LXRα mRNA levels were found in MP and MF. We concluded that MF and MP are highly bioactive, according to the documented hepatoprotection in HCC-fed rats; their mechanism of action appears to be related to modulating cholesterol and fatty acid metabolism as well as to stimulating the endogenous antioxidant system.
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Affiliation(s)
- Jacqueline Ruiz-Canizales
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo A. C., Hermosillo, México
| | | | - Abraham Wall-Medrano
- Departamento de Ciencias de la Salud, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Ciudad Juárez, México
| | - J Fernando Ayala-Zavala
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo A. C., Hermosillo, México
| | - Aarón F González-Córdova
- Coordinación de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo A. C., Hermosillo, México
| | - Belinda Vallejo-Córdoba
- Coordinación de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo A. C., Hermosillo, México
| | | | - Gustavo A González-Aguilar
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo A. C., Hermosillo, México
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Garcia-Sotelo D, Silva-Espinoza B, Perez-Tello M, Olivas I, Alvarez-Parrilla E, González-Aguilar GA, Ayala-Zavala JF. Antimicrobial activity and thermal stability of rosemary essential oil:β−cyclodextrin capsules applied in tomato juice. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.061] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Preciado-Saldaña AM, Abraham Domínguez-Avila J, Fernando Ayala-Zavala J, Villegas-Ochoa MA, Sáyago-Ayerdi SG, Wall-Medrano A, González-Córdova AF, González-Aguilar GA. Formulation and characterization of an optimized functional beverage from hibiscus (Hibiscus sabdariffaL.) and green tea (Camellia sinensisL.). FOOD SCI TECHNOL INT 2019; 25:547-561. [DOI: 10.1177/1082013219840463] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Hibiscus sabdariffa and Camellia sinensis are traditionally consumed as beverages and are good sources of health-promoting phenolic compounds. The objective of this work was to use response surface methodology to develop an optimized functional beverage with high total phenolic content, antioxidant capacity, and acceptable for potential consumers. Optimum infusion conditions were 4.9 g of hibiscus calyces or C. sinensis leaves/100 ml of water at 26 ℃ for 291 min. These conditions yielded a total phenolic content of 14.80 ± 1.4 and 33.02 ± 0.34 mg gallic acid equivalents/100 ml for hibiscus and green tea, respectively. The optimized beverages were combined in a 7:3 (hibiscus:green tea, v/v) ratio; a consumer preference test showed that this combination had an acceptable taste according to untrained panelists. A chromatographic analysis showed that this formulation contained flavonoids, phenolic acids, and anthocyanins as its main components. Our data suggested that hibiscus and green tea phenolic compounds were efficiently extracted using near-ambient temperature water for prolonged times, contrary to routine methods (high temperature, short time). Our method also preserved antioxidant capacity, possibly by avoiding chemical changes/degradation due to high temperatures. This process can be used to produce organoleptically acceptable functional beverages that deliver a varied phenolic compound profile to the consumer.
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Affiliation(s)
| | - J Abraham Domínguez-Avila
- Cátedras CONACYT-Centro de Investigación en Alimentación y Desarrollo (CIAD), A.C., Hermosillo, Mexico
| | | | | | | | - Abraham Wall-Medrano
- Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Ciudad Juárez, Mexico
| | - AF González-Córdova
- Centro de Investigación en Alimentación y Desarrollo (CIAD), A.C., Hermosillo, Mexico
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Salmerón-Ruiz ML, Domínguez-Avila JA, Ayala-Zavala JF, Alvarez-Parrilla E, Villegas-Ochoa MA, Sáyago-Ayerdi SG, Valenzuela-Melendez M, González-Aguilar GA. Optimization of total anthocyanin content and antioxidant activity of a Hibiscus sabdariffa infusion using response surface methodology. BIOTECNIA 2019. [DOI: 10.18633/biotecnia.v21i2.937] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Hibiscus sabdariffa L. calyces are underutilized sources of health-promoting anthocyanins. Infusions are the most common way to consume them, but because anthocyanins are thermosensitive, prolonged extraction times at high temperatures may reduce their bioactivities, suggesting the need to identify optimal preparation conditions. Response surface methodology was used to establish calyces-to-water ratio (X1: 1–20 g/100 mL), temperature (X2: 70–100 °C), and time (X3: 1–30 min) that would produce an infusion with optimized total anthocyanin content (TAC) and antioxidant activity. Under optimum conditions (X1=10 g/100 mL, X2=88.7 °C, and X3=15.5 min) TAC was 132.7±7.8 mg cyanidin-3-glucoside equivalents (C3G)/100 mL, and antioxidant activity was 800.6±69.9 (DPPH assay), and 1792.0±153.5 (ABTS assay) μmol Trolox equivalents (TE)/100 mL. Predicted and experimental results were statistically similar. Identifying ideal processing conditions can promote consumption of an H. sabdariffa-based functional beverage with high anthocyanin content and antioxidant activity that exert health-promoting bioactivities on the consumer.
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Tapia-Rodriguez MR, Bernal-Mercado AT, Gutierrez-Pacheco MM, Vazquez-Armenta FJ, Hernandez-Mendoza A, Gonzalez-Aguilar GA, Martinez-Tellez MA, Nazzaro F, Ayala-Zavala JF. Virulence of Pseudomonas aeruginosa exposed to carvacrol: alterations of the Quorum sensing at enzymatic and gene levels. J Cell Commun Signal 2019; 13:531-537. [PMID: 30903602 DOI: 10.1007/s12079-019-00516-8] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Accepted: 03/11/2019] [Indexed: 10/27/2022] Open
Abstract
The main goal of this study was to evaluate the inhibition of Pseudomonas aeruginosa virulence factors and Quorum Sensing during exposure to carvacrol. P. aeruginosa (ATCC 10154) was exposed to carvacrol determining changes in biofilm development, motility, acyl-homoserine lactones (AHL) synthesis and relative expression of lasI/lasR. Docking analysis was used to determinate interactions between carvacrol with LasI and LasR proteins. P. aeruginosa produced 60% lower AHLs when exposed to carvacrol (1.9 mM) compared to control, without affecting cellular viability, indicating a reduction on the LasI synthase activity. AHL-C12, C6, and C4 were detected and related to biofilm development, motility, and pyocyanin production, respectively. The presence of carvacrol reduced the expression of lasR, without affecting lasI gen. Moreover, computational docking showed interactions of carvacrol with amino acids in the active site pocket of LasI (-5.6 kcal mol-1) and within the binding pocket of LasR (-6.7 kcal mol-1) of P. aeruginosa. These results demonstrated that virulence of P. aeruginosa was reduced by carvacrol, by inhibiting LasI activity with the concomitant reduction on the expression of lasR, biofilm and swarming motility. This study provides relevant information about the effect of carvacrol against quorum sensing to inhibit virulence factors of P. aeruginosa at enzymatic and gene levels. These findings can contribute to the development of natural anti-QS products, which can affect pathogenesis.
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Affiliation(s)
- Melvin R Tapia-Rodriguez
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, N0. 46, La Victoria, 83304, Hermosillo, Sonora, Mexico
| | - A Thalia Bernal-Mercado
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, N0. 46, La Victoria, 83304, Hermosillo, Sonora, Mexico
| | - M Melissa Gutierrez-Pacheco
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, N0. 46, La Victoria, 83304, Hermosillo, Sonora, Mexico
| | - Francisco J Vazquez-Armenta
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, N0. 46, La Victoria, 83304, Hermosillo, Sonora, Mexico
| | - Adrian Hernandez-Mendoza
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, N0. 46, La Victoria, 83304, Hermosillo, Sonora, Mexico
| | - Gustavo A Gonzalez-Aguilar
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, N0. 46, La Victoria, 83304, Hermosillo, Sonora, Mexico
| | - Miguel Angel Martinez-Tellez
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, N0. 46, La Victoria, 83304, Hermosillo, Sonora, Mexico
| | - Filomena Nazzaro
- Istituto di Scienze dell'Alimentazione, ISA-CNR, Via Roma, 64, 83100, Avellino, Italy
| | - J Fernando Ayala-Zavala
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera Gustavo Enrique Astiazarán Rosas, N0. 46, La Victoria, 83304, Hermosillo, Sonora, Mexico.
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Velderrain-Rodríguez GR, Torres-Moreno H, Villegas-Ochoa MA, Ayala-Zavala JF, Robles-Zepeda RE, Wall-Medrano A, González-Aguilar GA. Gallic Acid Content and an Antioxidant Mechanism Are Responsible for the Antiproliferative Activity of 'Ataulfo' Mango Peel on LS180 Cells. Molecules 2018; 23:molecules23030695. [PMID: 29562699 PMCID: PMC6017175 DOI: 10.3390/molecules23030695] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Revised: 03/02/2018] [Accepted: 03/04/2018] [Indexed: 12/20/2022] Open
Abstract
Mango “Ataulfo” peel is a rich source of polyphenols (PP), with antioxidant and anti-cancer properties; however, it is unknown whether such antiproliferative activity is related to PP’s antioxidant activity. The content (HPLC-DAD), antioxidant (DPPH, FRAP, ORAC), and antiproliferative activities (MTT) of free (FP) and chemically-released PP from mango ‘Ataulfo’ peel after alkaline (AKP) and acid (AP) hydrolysis, were evaluated. AKP fraction was higher (µg/g DW) in gallic acid (GA; 23,816 ± 284) than AP (5610 ± 8) of FR (not detected) fractions. AKP fraction and GA showed the highest antioxidant activity (DPPH/FRAP/ORAC) and GA’s antioxidant activity follows a single electron transfer (SET) mechanism. AKP and GA also showed the best antiproliferative activity against human colon adenocarcinoma cells (LS180; IC50 (µg/mL) 138.2 ± 2.5 and 45.7 ± 5.2) and mouse connective cells (L929; 93.5 ± 7.7 and 65.3 ± 1.2); Cheminformatics confirmed the hydrophilic nature (LogP, 0.6) and a good absorption capacity (75%) for GA. Data suggests that GA’s antiproliferative activity appears to be related to its antioxidant mechanism, although other mechanisms after its absorption could also be involved.
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Affiliation(s)
- Gustavo R Velderrain-Rodríguez
- Coordination of Food Technology of Plant Origin, Center for Research in Food and Development, A.C. (CIAD), Carretera a la Victoria Km 0.6. C.P., Hermosillo 83304, Mexico.
| | - Heriberto Torres-Moreno
- Department of Biological Chemistry., Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N Col. Centro, C.P., Hermosillo 83000, Mexico.
| | - Mónica A Villegas-Ochoa
- Coordination of Food Technology of Plant Origin, Center for Research in Food and Development, A.C. (CIAD), Carretera a la Victoria Km 0.6. C.P., Hermosillo 83304, Mexico.
| | - J Fernando Ayala-Zavala
- Coordination of Food Technology of Plant Origin, Center for Research in Food and Development, A.C. (CIAD), Carretera a la Victoria Km 0.6. C.P., Hermosillo 83304, Mexico.
| | - Ramón E Robles-Zepeda
- Department of Biological Chemistry., Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N Col. Centro, C.P., Hermosillo 83000, Mexico.
| | - Abraham Wall-Medrano
- Biomedical Sciences Institute, Autonomous University of Ciudad Juarez, Anillo Envolvente del Pronaf y Estocolmo S/N, Ciudad Juárez 32310, Chihuahua, Mexico.
| | - Gustavo A González-Aguilar
- Coordination of Food Technology of Plant Origin, Center for Research in Food and Development, A.C. (CIAD), Carretera a la Victoria Km 0.6. C.P., Hermosillo 83304, Mexico.
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Pacheco-Ordaz R, Wall-Medrano A, Goñi MG, Ramos-Clamont-Montfort G, Ayala-Zavala JF, González-Aguilar GA. Effect of phenolic compounds on the growth of selected probiotic and pathogenic bacteria. Lett Appl Microbiol 2018; 66:25-31. [PMID: 29063625 DOI: 10.1111/lam.12814] [Citation(s) in RCA: 92] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2017] [Revised: 07/14/2017] [Accepted: 07/16/2017] [Indexed: 12/01/2022]
Abstract
Fruit extracts from different tissues (pulp, seed and peel) have shown antimicrobial and prebiotic activities related to their phenolic profile, although structure-specific evaluations have not been reported yet. The effect of five phenolic compounds (catechin and gallic, vanillic, ferulic and protocatechuic acids) identified in different fruits, particularly in mango, was evaluated on the growth of two probiotic (Lactobacillus rhamnosusGG ATCC 53103 and Lactobacillus acidophilusNRRLB 4495) and two pathogenic (Escherichia coli 0157:H7 ATCC 43890 and Salmonella enterica serovar Typhimurium ATCC 14028) bacteria. The minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) of phenolic acids ranged from 15-20 mmol l-1 and 20-30 mmol l-1 against E. coli and S. Typhimurium, respectively. For catechin, the MIC and MBC were 35 mmol l-1 and >35 mmol l-1 against E. coli and S. Typhimurium, respectively. The presence of catechin and gallic, protocatechuic and vanillic acids in MRS broth without dextrose allowed the growth of lactobacilli. Catechin combined with protocatechuic or vanillic acid mildly allowed the growth of both probiotics. In conclusion, phenolic compounds can selectively inhibit the growth of pathogenic bacteria without affecting the viability of probiotics. SIGNIFICANCE AND IMPACT OF THE STUDY This study provides relevant information about the effects of phenolic compounds commonly present in fruit and vegetables on the growth of probiotic and pathogenic bacteria. The compounds selectively allowed the growth of probiotic lactobacilli (Lactobacillus rhamnosus GG and Lactobacillus acidophilus) and inhibited pathogenic bacteria (Escherichia coli and Salmonella Typhimurium) at the same concentration (20 mmol l-1 ). These findings can contribute to the formulation of nutraceutical products, such as synbiotics, that can restore or maintain an optimal composition of human microbiota, potentially improving the overall health of the consumer.
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Affiliation(s)
- R Pacheco-Ordaz
- Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Hermosillo, Sonora, México
| | - A Wall-Medrano
- Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Hermosillo, Sonora, México.,Departamento de Ciencias de la Salud, Instituto de Ciencias Biomédicas. Universidad Autónoma de Ciudad Juárez, Ciudad Juárez, Chihuahua (32310), México
| | - M G Goñi
- Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Hermosillo, Sonora, México.,Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Grupo de Investigación en Ingeniería en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Buenos Aires, Argentina
| | - G Ramos-Clamont-Montfort
- Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Hermosillo, Sonora, México
| | - J F Ayala-Zavala
- Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Hermosillo, Sonora, México
| | - G A González-Aguilar
- Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Hermosillo, Sonora, México
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Ortega-Ramirez LA, Silva-Espinoza BA, Vargas-Arispuro I, Gonzalez-Aguilar GA, Cruz-Valenzuela MR, Nazzaro F, Ayala-Zavala JF. Combination of Cymbopogon citratus and Allium cepa essential oils increased antibacterial activity in leafy vegetables. J Sci Food Agric 2017; 97:2166-2173. [PMID: 27611358 DOI: 10.1002/jsfa.8025] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2016] [Revised: 08/06/2016] [Accepted: 09/04/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Cymbopogon citratus and Allium cepa essential oils (EOs) are rich in terpenes and sulfur compounds respectively, both with antibacterial activity and different cell targets, supporting the idea that their combination can increase their efficacy. RESULTS Major constituents of C. citratus were geranial and neral, while A. cepa presented dipropyl disulfide and dipropyl trisulfide. Cymbopogon citratus and A. cepa EOs inhibited the in vitro growth of Escherichia coli O157:H7 (minimal inhibitory concentrations of 2.21 and 5.13 g L-1 respectively), Salmonella Choleraesuis (3.04 and 1.28 g L-1 ), Listeria monocytogenes (1.33 and 2.56 g L-1 ) and Staphylococcus aureus (0.44 and 5.26 g L-1 ). Application of the EO combination to spinach caused a greater reduction in E. coli (2.34 log colony-forming units (CFU) g-1 ), S. Choleraesuis (2.94 log CFU g-1 ), L. monocytogenes (2.06 log CFU g-1 ) and S. aureus (1.37 log CFU g-1 ) compared with higher doses of individual EOs; a similar effect was observed for romaine lettuce. Individual and combined EOs caused a reduction in flavor acceptability level; however, no significant differences were found among odor acceptability of control vegetables and those treated with the EO combination and C. citratus EO. CONCLUSION Leafy vegetables treated with the EO combination showed higher antibacterial protection and odor acceptability compared with individual EO treatments. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Luis A Ortega-Ramirez
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera a la Victoria km. 0.6, Apartado Postal 1735., Hermosillo, 83000, Sonora, Mexico
| | - Brenda A Silva-Espinoza
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera a la Victoria km. 0.6, Apartado Postal 1735., Hermosillo, 83000, Sonora, Mexico
| | - Irasema Vargas-Arispuro
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera a la Victoria km. 0.6, Apartado Postal 1735., Hermosillo, 83000, Sonora, Mexico
| | - Gustavo A Gonzalez-Aguilar
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera a la Victoria km. 0.6, Apartado Postal 1735., Hermosillo, 83000, Sonora, Mexico
| | - M Reynaldo Cruz-Valenzuela
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera a la Victoria km. 0.6, Apartado Postal 1735., Hermosillo, 83000, Sonora, Mexico
| | - Filomena Nazzaro
- Istituto di Scienze dell'Alimentazione, ISA-CNR, Via Roma 64, I-83100, Avellino, Italy
| | - J Fernando Ayala-Zavala
- Centro de Investigacion en Alimentacion y Desarrollo, A.C., Carretera a la Victoria km. 0.6, Apartado Postal 1735., Hermosillo, 83000, Sonora, Mexico
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Rodriguez-Garcia I, Silva-Espinoza BA, Ortega-Ramirez LA, Leyva JM, Siddiqui MW, Cruz-Valenzuela MR, Gonzalez-Aguilar GA, Ayala-Zavala JF. Oregano Essential Oil as an Antimicrobial and Antioxidant Additive in Food Products. Crit Rev Food Sci Nutr 2017; 56:1717-27. [PMID: 25763467 DOI: 10.1080/10408398.2013.800832] [Citation(s) in RCA: 122] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Food consumers and industries urged the need of natural alternatives to assure food safety and quality. As a response, the use of natural compounds from herbs and spices is an alternative to synthetic additives associated with toxic problems. This review discusses the antimicrobial and antioxidant activity of oregano essential oil (OEO) and its potential as a food additive. Oregano is a plant that has been used as a food seasoning since ancient times. The common name of oregano is given to several species: Origanum (family: Lamiaceae) and Lippia (family: Verbenaceae), amongst others. The main compounds identified in the different OEOs are carvacrol and thymol, which are responsible for the characteristic odor, antimicrobial, and antioxidant activity; however, their content may vary according to the species, harvesting season, and geographical sources. These substances as antibacterial agents make the cell membrane permeable due to its impregnation in the hydrophobic domains, this effect is higher against gram positive bacteria. In addition, the OEO has antioxidant properties effective in retarding the process of lipid peroxidation in fatty foods, and scavenging free radicals. In this perspective, the present review analyzes and discusses the state of the art about the actual and potential uses of OEO as an antimicrobial and antioxidant food additives.
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Affiliation(s)
- I Rodriguez-Garcia
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
| | - B A Silva-Espinoza
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
| | - L A Ortega-Ramirez
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
| | - J M Leyva
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
| | - M W Siddiqui
- b Department of Food Science and Technology , Bihar Agricultural University , Sabour, Bhagalpur , Bihar India
| | - M R Cruz-Valenzuela
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
| | - G A Gonzalez-Aguilar
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
| | - J F Ayala-Zavala
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
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Siddiqui MW, Sharangi AB, Singh JP, Thakur PK, Ayala-Zavala JF, Singh A, Dhua RS. Antimicrobial Properties of Teas and Their Extracts in vitro. Crit Rev Food Sci Nutr 2017; 56:1428-39. [PMID: 25675116 DOI: 10.1080/10408398.2013.769932] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Tea has recently received the attention of pharmaceutical and scientific communities due to the plethora of natural therapeutic compounds. As a result, numerous researches have been published in a bid to validate their biological activity. Moreover, major attention has been drawn to antimicrobial activities of tea. Being rich in phenolic compounds, tea has the preventive potential for colon, esophageal, and lung cancers, as well as urinary infections and dental caries, among others. The venture of this review was to illustrate the emerging findings on the antimicrobial properties of different teas and tea extracts, which have been obtained from several in vitro studies investigating the effects of these extracts against different microorganisms. Resistance to antimicrobial agents has become an increasingly important and urgent global problem. The extracts of tea origin as antimicrobial agents with new mechanisms of resistance would serve an alternative way of antimicrobial chemotherapy targeting the inhibition of microbial growth and the spread of antibiotic resistance with potential use in pharmaceutical, cosmetic, and food industries.
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Affiliation(s)
- Md Wasim Siddiqui
- a Department of Food Science and Postharvest Technology , Bihar Agricultural University , Sabour, Bhagalpur , Bihar , India
| | - A B Sharangi
- b Department of Spices and Plantation Crops , Bidhan Chandra Krishi Viswavidyalaya , Mohanpur, Nadia, Kalyani , West Bengal , India
| | - J P Singh
- a Department of Food Science and Postharvest Technology , Bihar Agricultural University , Sabour, Bhagalpur , Bihar , India
| | - Pran K Thakur
- c Department of Post-Harvest Technology of Horticultural Crops , Bidhan Chandra Krishi Viswavidyalaya , Mohanpur, Nadia, Kalyani , West Bengal , India
| | - J F Ayala-Zavala
- d Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, AC), La Victoria . Hermosillo , Sonora , México
| | - Archana Singh
- e Postgraduate Department of Botany , Government M. S. J. Postgraduate College , Bharatpur Rajasthan , India
| | - R S Dhua
- c Department of Post-Harvest Technology of Horticultural Crops , Bidhan Chandra Krishi Viswavidyalaya , Mohanpur, Nadia, Kalyani , West Bengal , India
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Rodriguez-Garcia I, Cruz-Valenzuela MR, Silva-Espinoza BA, Gonzalez-Aguilar GA, Moctezuma E, Gutierrez-Pacheco MM, Tapia-Rodriguez MR, Ortega-Ramirez LA, Ayala-Zavala JF. Oregano (Lippia graveolens) essential oil added within pectin edible coatings prevents fungal decay and increases the antioxidant capacity of treated tomatoes. J Sci Food Agric 2016; 96:3772-3778. [PMID: 26676868 DOI: 10.1002/jsfa.7568] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/08/2015] [Revised: 09/30/2015] [Accepted: 12/09/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Tomato is a fruit widely consumed due to its flavor and nutritional value; however, it is susceptible to fungi contamination. Oregano essential oil (OEO) is a fungicide whose constituents are volatile; therefore, their incorporation within edible coatings can protect them and maintain their efficacy. In this context, this study evaluated the effect of OEO applied within pectin coatings on the inhibition of Alternaria alternata growth, antioxidant content and sensorial acceptability of tomatoes. RESULTS The major volatile compounds of OEO were carvacrol (47.41%), p-cymene (26.44%) and thymol (3.02%). All the applied OEO concentrations (15.7, 25.9 and 36.1 g L(-1) ) inhibited the in vitro growth of A. alternata, whereas the in vivo effective concentrations were 25.9 and 36.1 g L(-1) . Additionally, there was an increment of total phenols and antioxidant activity in coated tomatoes compared to controls. Aroma acceptability of tomatoes was not affected by the pectin-OEO coating; additionally, the pectin, pectin-OEO 15.7 g L(-1) treatments and control tomatoes showed higher flavor acceptability than those coated with pectin-OEO 25.9 and 36.1 g L(-1) . CONCLUSION Pectin-OEO coatings showed antifungal effect and increased the antioxidant activity without negative effects on the sensorial acceptability of tomatoes. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Isela Rodriguez-Garcia
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - M Reynaldo Cruz-Valenzuela
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - Brenda A Silva-Espinoza
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - Gustavo A Gonzalez-Aguilar
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - Edgar Moctezuma
- Department of Cell Biology and Molecular Genetics, The University of Maryland, College Park, MD, USA
| | - M Melissa Gutierrez-Pacheco
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - Melvin R Tapia-Rodriguez
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - Luis A Ortega-Ramirez
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
| | - J Fernando Ayala-Zavala
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico
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Lopes MM, Silva EO, Canuto KM, Silva LM, Gallão MI, Urban L, Ayala-Zavala JF, Miranda MRA. Low fluence pulsed light enhanced phytochemical content and antioxidant potential of ‘Tommy Atkins’ mango peel and pulp. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.019] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Alvarez MV, Ortega-Ramirez LA, Gutierrez-Pacheco MM, Bernal-Mercado AT, Rodriguez-Garcia I, Gonzalez-Aguilar GA, Ponce A, Moreira MDR, Roura SI, Ayala-Zavala JF. Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents. Front Microbiol 2014; 5:699. [PMID: 25566215 PMCID: PMC4269197 DOI: 10.3389/fmicb.2014.00699] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2014] [Accepted: 11/25/2014] [Indexed: 11/13/2022] Open
Abstract
Edible films can be used as carriers for antimicrobial compounds to assure food safety and quality; in addition, pathogenesis of food bacteria is related to a cell to cell communication mechanism called quorum sensing (QS). Oregano essential oil (OEO) has proved to be useful as food antimicrobial; however, its food applications can be compromised by the volatile character of its active constituents. Therefore, formulation of edible films containing OEO can be an alternative to improve its food usages. QS inhibitory activity of OEO and pectin-OEO films was evaluated using Chromobacterium violaceum as bacterial model. Additionally, antibacterial activity was tested against Escherichia coli O157:H7, Salmonella Choleraesuis, Staphylococcus aureus, and Listeria monocytogenes. OEO was effective to inhibit bacterial growth at MIC of 0.24 mg/mL for all tested bacteria and MBC of 0.24, 0.24, 0.48, and 0.24 mg/mL against E. coli O157:H7, S. Choleraesuis, S. aureus, and L. monocytogenes, respectively. Pectin-films incorporated with 36.1 and 25.9 mg/mL of OEO showed inhibition diameters of 16.3 and 15.2 mm for E. coli O157:H7; 18.1 and 24.2 mm for S. Choleraesuis; 20.8 and 20.3 mm for S. aureus; 21.3 and 19.3 mm for L. monocytogenes, respectively. Pectin-OEO film (15.7 mg/mL) was effective against E. coli O157:H7 (9.3 mm), S. aureus (9.7 mm), and L. monocytogenes (9.2 mm), but not for S. Choleraesuis. All concentrations of OEO (0.0156, 0.0312, 0.0625 and 0.125 mg/mL) and pectin-OEO films (15.7, 25.9 and 36.1 mg/mL) showed a significant anti-QS activity expressed as inhibition of violacein production by C. violaceum. Additionally, the application of pectin-OEO films was effective reducing total coliforms, yeast, and molds of shrimp and cucumber slices stored at 4°C during 15 d. These results demonstrated the potential of pectin films enriched with OEO as food related microorganisms and QS inhibitors.
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Affiliation(s)
- Maria V. Alvarez
- Consejo Nacional de Investigaciones Científicas y Técnicas - Grupo de Investigación en Ingeniería en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del PlataMar del Plata, Argentina
| | - Luis A. Ortega-Ramirez
- Laboratorio de Tecnologías Emergentes, Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y DesarrolloHermosillo, México
| | - M. Melissa Gutierrez-Pacheco
- Laboratorio de Tecnologías Emergentes, Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y DesarrolloHermosillo, México
| | - A. Thalia Bernal-Mercado
- Laboratorio de Tecnologías Emergentes, Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y DesarrolloHermosillo, México
| | - Isela Rodriguez-Garcia
- Laboratorio de Tecnologías Emergentes, Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y DesarrolloHermosillo, México
| | - Gustavo A. Gonzalez-Aguilar
- Laboratorio de Tecnologías Emergentes, Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y DesarrolloHermosillo, México
| | - Alejandra Ponce
- Consejo Nacional de Investigaciones Científicas y Técnicas - Grupo de Investigación en Ingeniería en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del PlataMar del Plata, Argentina
| | - Maria del R. Moreira
- Consejo Nacional de Investigaciones Científicas y Técnicas - Grupo de Investigación en Ingeniería en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del PlataMar del Plata, Argentina
| | - Sara I. Roura
- Consejo Nacional de Investigaciones Científicas y Técnicas - Grupo de Investigación en Ingeniería en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del PlataMar del Plata, Argentina
| | - J. Fernando Ayala-Zavala
- Laboratorio de Tecnologías Emergentes, Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y DesarrolloHermosillo, México
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Villa-Rodriguez JA, Palafox-Carlos H, Yahia EM, Ayala-Zavala JF, Gonzalez-Aguilar GA. Maintaining Antioxidant Potential of Fresh Fruits and Vegetables After Harvest. Crit Rev Food Sci Nutr 2014; 55:806-22. [DOI: 10.1080/10408398.2012.685631] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Velderrain-Rodríguez GR, Palafox-Carlos H, Wall-Medrano A, Ayala-Zavala JF, Chen CYO, Robles-Sánchez M, Astiazaran-García H, Alvarez-Parrilla E, González-Aguilar GA. Phenolic compounds: their journey after intake. Food Funct 2014; 5:189-97. [PMID: 24336740 DOI: 10.1039/c3fo60361j] [Citation(s) in RCA: 190] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Plant foods are rich in phenolic compounds (PCs) that display multifaceted bioactions in health promotion and disease prevention. To exert their bioactivity, they must be delivered to and absorbed in the gastrointestinal (GI) tract, transported in circulation, and reach the target tissues. During the journey from ingestion to target tissues and final excretion, PCs are subjected to modifications by many factors during their absorption, deposition, metabolism and excretion (ADME) and consequently their bioefficacy may be modified. Consistent with all nutrients in foods, PCs must first be released from the food matrix through mechanical, chemical, and enzymatic forces to facilitate absorption along the GI tract, particularly in the upper small intestine section. Further, glycosylation of PCs directs the route of their absorption with glycones being transported through active transportation and aglycones through passive diffusion. After enteral absorption, the majority of PCs are extensively transformed by the detoxification system in enterocytes and liver for excretion in bile, feces, and urine. The journey of PCs from consumption to excretion appears to be comparable to many synthetic medications, but with some dissimilarities in their fate and bioactivity after phase I and II metabolism. The overall bioavailability of PCs is determined mainly by chemical characteristics, bioaccessibility, and ADME. In this review, factors accounting for variation in PCs bioavailability are discussed because this information is crucial for validation of the health benefits of PCs and their mechanism of action.
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Affiliation(s)
- G R Velderrain-Rodríguez
- Research Center for Food & Development (CIAD), AC., Carretera a la Victoria Km 0.6, Hermosillo (83000), Sonora, Mexico.
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Quirós-Sauceda AE, Palafox-Carlos H, Sáyago-Ayerdi SG, Ayala-Zavala JF, Bello-Perez LA, Alvarez-Parrilla E, de la Rosa LA, González-Córdova AF, González-Aguilar GA. Dietary fiber and phenolic compounds as functional ingredients: interaction and possible effect after ingestion. Food Funct 2014; 5:1063-72. [PMID: 24740575 DOI: 10.1039/c4fo00073k] [Citation(s) in RCA: 163] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Dietary fiber and phenolic compounds are two recognized dietary factors responsible for potential effects on human health; therefore, they have been widely used to increase functionality of some foods. This paper focuses on showing the use of both substances as functional ingredients for enriching foods, and at the same time, describes the use of a single material that combines the properties of the two types of substances. The last part of the work describes some facts related to the interaction between dietary fiber and phenolic compounds, which could affect the bioaccessibility and absorption of phenolics in the gut. In this sense, the purpose of the present review is to compile and analyze evidence relating to the use of dietary fiber and phenolic compounds to enhance technological and nutritional properties of foods and hypothesize some of the possible effects in the gut after their ingestion.
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Affiliation(s)
- A E Quirós-Sauceda
- Centro de Investigación en Alimentación y Desarrollo, AC (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico.
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Joana Gil-Chávez G, Villa JA, Fernando Ayala-Zavala J, Basilio Heredia J, Sepulveda D, Yahia EM, González-Aguilar GA. Technologies for Extraction and Production of Bioactive Compounds to be Used as Nutraceuticals and Food Ingredients: An Overview. Compr Rev Food Sci Food Saf 2013. [DOI: 10.1111/1541-4337.12005] [Citation(s) in RCA: 419] [Impact Index Per Article: 38.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- G. Joana Gil-Chávez
- Centro de Investigaci'on en Alimentaci'on y Desarrollo; A.C., Carretera a la Victoria km. 0.6; AP1735; Hermosillo 83000; Sonora; M'exico
| | - José A. Villa
- Centro de Investigaci'on en Alimentaci'on y Desarrollo; A.C., Carretera a la Victoria km. 0.6; AP1735; Hermosillo 83000; Sonora; M'exico
| | - J. Fernando Ayala-Zavala
- Centro de Investigaci'on en Alimentaci'on y Desarrollo; A.C., Carretera a la Victoria km. 0.6; AP1735; Hermosillo 83000; Sonora; M'exico
| | - J. Basilio Heredia
- Centro de Investigaci'on en Alimentaci'on y Desarrollo; A.C., AP 32-A; Culiac'an 80129; Sinaloa; M'exico
| | - David Sepulveda
- Centro de Investigaci'on en Alimentaci'on y Desarrollo; A.C., AP 781; Ciudad Cuauht'emoc 31570; Chihuahua; M'exico
| | - Elhadi M. Yahia
- Facultad de Ciencias Naturales; Univ. Aut'onoma de Quer'etaro; Quer'etaro 76230; Quer'etaro; M'exico
| | - Gustavo A. González-Aguilar
- Centro de Investigaci'on en Alimentaci'on y Desarrollo; A.C., Carretera a la Victoria km. 0.6; AP1735; Hermosillo 83000; Sonora; M'exico
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Vega-Vega V, Silva-Espinoza BA, Cruz-Valenzuela MR, Bernal-Mercado AT, González-Aguilar GA, Vargas-Arispuro I, Corrales-Maldonado CG, Ayala-Zavala JF. Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Mango Applying Bioactive Extracts from Their Seeds By-Products. ACTA ACUST UNITED AC 2013. [DOI: 10.4236/fns.2013.48a024] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Dávila-Aviña JE, Villa-Rodríguez JA, Villegas-Ochoa MA, Tortoledo-Ortiz O, Olivas GI, Ayala-Zavala JF, González-Aguilar GA. Effect of edible coatings on bioactive compounds and antioxidant capacity of tomatoes at different maturity stages. J Food Sci Technol 2012; 51:2706-12. [PMID: 25328215 DOI: 10.1007/s13197-012-0771-3] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/13/2012] [Accepted: 06/27/2012] [Indexed: 11/29/2022]
Abstract
This work evaluated the effect of carnauba and mineral oil coatings on the bioactive compounds and antioxidant capacity of tomato fruits (cv. "Grandela"). Carnauba and mineral oil coatings were applied on fresh tomatoes at two maturity stages (breaker and pink) over 28 day of storage at 10 °C was evaluated. Bioactive compound and antioxidant activity assays included total phenols, total flavonoids, ascorbic acid (ASA), lycopene, DPPH radical scavenging activity (%RSA), trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity assay (ORAC). The total phenolic, flavonoid and lycopene contents were significantly lower for coated fruit than control fruits. However, ascorbic acid content was highest in fruits treated with carnauba, followed by mineral oil coating and control fruits. The ORAC values were highest in breaker tomatoes coated with carnauba wax, followed by mineral oil-coated fruits and controls. No significant differences in ORAC values were observed in pink tomatoes. % RSA and TEAC values were higher for controls than for coated fruit. Edible coatings preserve the overall quality of tomatoes during storage without affecting the nutritional quality of fruit. We found that the physiological response to the coatings is in function of the maturity stage of tomatoes. The information obtained in this study support to use of edible coating as a safe and good alternative to preserve tomato quality, and that the changes of bioactive compounds and antioxidant activity of tomato fruits, was not negatively affected. This approach can be used by producers to preserve tomato quality.
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Affiliation(s)
- Jorge E Dávila-Aviña
- Departamento de Microbiología e Inmunología, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Apdo. Postal 124-F, Ciudad Universitaria, San Nicolás de los Garza, Nuevo León 66451 México
| | - José A Villa-Rodríguez
- Centro de Investigación en Alimentación y Desarrollo A.C., Carretera a la Victoria km. 0.6, Apdo. postal 1735, Hermosillo, 83304 Sonora México
| | - Mónica A Villegas-Ochoa
- Centro de Investigación en Alimentación y Desarrollo A.C., Carretera a la Victoria km. 0.6, Apdo. postal 1735, Hermosillo, 83304 Sonora México
| | - Orlando Tortoledo-Ortiz
- Centro de Investigación en Alimentación y Desarrollo A.C., Carretera a la Victoria km. 0.6, Apdo. postal 1735, Hermosillo, 83304 Sonora México
| | - Guadalupe I Olivas
- Centro de Investigación en Alimentación y Desarrollo A.C., Av. río Conchos S/N parque industrial, Apdo. postal 781. P., 31570 Cuauhtémoc, Chihuahua México
| | - J Fernando Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo A.C., Carretera a la Victoria km. 0.6, Apdo. postal 1735, Hermosillo, 83304 Sonora México
| | - Gustavo A González-Aguilar
- Centro de Investigación en Alimentación y Desarrollo A.C., Carretera a la Victoria km. 0.6, Apdo. postal 1735, Hermosillo, 83304 Sonora México ; Coordinación de Tecnología de Alimentos de Origen Vegetal, Hermosillo, Sonora México
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Iñiguez-Franco F, Soto-Valdez H, Peralta E, Ayala-Zavala JF, Auras R, Gámez-Meza N. Antioxidant activity and diffusion of catechin and epicatechin from antioxidant active films made of poly(L-lactic acid). J Agric Food Chem 2012; 60:6515-23. [PMID: 22681400 DOI: 10.1021/jf300668u] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
Active membranes and food packaging containing antioxidants like catechin and epicatechin, combined with the use of materials made of biopolymers obtained from renewable sources, could create a novel alternative to reduce oxidation in food, pharmaceutical, and cosmetic products. Poly(94% L-lactic acid) films containing 1.28% catechin and 1.50% epicatechin were extruded in a pilot plant-scale extrusion machine. The diffusion kinetics of catechin and epicatechin into 95% ethanol at 20, 30, 40, and 50 °C and 50% ethanol at 40 °C displayed Fickian release behavior and diffusion coefficients between 0.5 and 50 × 10(-11) cm(2)/s. According to the Arrhenius equation, the energy of activation for the diffusion of catechin and epicatechin in the films was 110.43 and 98.92 kJ/mol, respectively. The antioxidant activity of the films was measured in methanol extracts containing 46.42 μg/mL of catechin and 57.52 μg/mL of epicatechin as 32.90 and 36.68% of scavenging the 2,2-diphenyl-1-picrylhydrazyl radical, respectively.
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Affiliation(s)
- Fabiola Iñiguez-Franco
- Centro de Investigación en Alimentación y Desarrollo, AC, CTAOV, Hermosillo, Sonora 83304, México
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Villa-Rodríguez JA, Molina-Corral FJ, Ayala-Zavala JF, Olivas GI, González-Aguilar GA. Effect of maturity stage on the content of fatty acids and antioxidant activity of ‘Hass’ avocado. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.11.012] [Citation(s) in RCA: 131] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Ayala-Zavala JF, Rosas-Domínguez C, Vega-Vega V, González-Aguilar GA. Antioxidant enrichment and antimicrobial protection of fresh-cut fruits using their own byproducts: looking for integral exploitation. J Food Sci 2010; 75:R175-81. [PMID: 21535513 PMCID: PMC3032914 DOI: 10.1111/j.1750-3841.2010.01792.x] [Citation(s) in RCA: 108] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2010] [Accepted: 07/15/2010] [Indexed: 12/17/2022]
Abstract
Fresh-cut fruit consumption is increasing due to the rising public demand for convenience and awareness of fresh-cut fruit's health benefits. The entire tissue of fruits and vegetables is rich in bioactive compounds, such as phenolic compounds, carotenoids, and vitamins. The fresh-cut fruit industry deals with the perishable character of its products and the large percentage of byproducts, such as peels, seeds, and unused flesh that are generated by different steps of the industrial process. In most cases, the wasted byproducts can present similar or even higher contents of antioxidant and antimicrobial compounds than the final produce can. In this context, this hypothesis article finds that the antioxidant enrichment and antimicrobial protection of fresh-cut fruits, provided by the fruit's own byproducts, could be possible.
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Affiliation(s)
- JF Ayala-Zavala
- Authors are with Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, AC)Carretera a la Victoria Km 0.6, La Victoria. Hermosillo, Sonora (83000) Mexico. Direct inquiries to author Ayala-Zavala (E-mail: )
| | - C Rosas-Domínguez
- Authors are with Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, AC)Carretera a la Victoria Km 0.6, La Victoria. Hermosillo, Sonora (83000) Mexico. Direct inquiries to author Ayala-Zavala (E-mail: )
| | - V Vega-Vega
- Authors are with Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, AC)Carretera a la Victoria Km 0.6, La Victoria. Hermosillo, Sonora (83000) Mexico. Direct inquiries to author Ayala-Zavala (E-mail: )
| | - GA González-Aguilar
- Authors are with Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, AC)Carretera a la Victoria Km 0.6, La Victoria. Hermosillo, Sonora (83000) Mexico. Direct inquiries to author Ayala-Zavala (E-mail: )
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Ayala-Zavala JF, González-Aguilar GA. Optimizing the Use of Garlic Oil as Antimicrobial Agent on Fresh-Cut Tomato through a Controlled Release System. J Food Sci 2010; 75:M398-405. [DOI: 10.1111/j.1750-3841.2010.01723.x] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Ayala-Zavala JF, González-Aguilar GA, del-Toro-Sánchez L. Enhancing Safety and Aroma Appealing of Fresh-Cut Fruits and Vegetables Using the Antimicrobial and Aromatic Power of Essential Oils. J Food Sci 2009; 74:R84-91. [DOI: 10.1111/j.1750-3841.2009.01294.x] [Citation(s) in RCA: 95] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Ayala-Zavala JF, Soto-Valdez H, González-León A, Álvarez-Parrilla E, Martín-Belloso O, González-Aguilar GA. Microencapsulation of cinnamon leaf (Cinnamomum zeylanicum) and garlic (Allium sativum) oils in β-cyclodextrin. J INCL PHENOM MACRO 2007. [DOI: 10.1007/s10847-007-9385-1] [Citation(s) in RCA: 130] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Ayala-Zavala JF, Oms-Oliu G, Odriozola-Serrano I, González-Aguilar GA, Álvarez-Parrilla E, Martín-Belloso O. Bio-preservation of fresh-cut tomatoes using natural antimicrobials. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0630-z] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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González-Aguilar GA, Villegas-Ochoa MA, Martínez-Téllez M, Gardea A, Ayala-Zavala JF. Improving Antioxidant Capacity of Fresh-Cut Mangoes Treated with UV-C. J Food Sci 2007; 72:S197-202. [DOI: 10.1111/j.1750-3841.2007.00295.x] [Citation(s) in RCA: 136] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Rivera-López J, Vázquez-Ortiz FA, Ayala-Zavala JF, Sotelo-Mundo RR, González-Aguilar GA. Cutting Shape and Storage Temperature Affect Overall Quality of Fresh-cut Papaya cv. 'Maradol'. J Food Sci 2005. [DOI: 10.1111/j.1365-2621.2005.tb11496.x] [Citation(s) in RCA: 85] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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