Tepic, Mexico

The Autonomous University of Nayarit is a Mexican public university based in the city of Tepic, Nayarit, with several campuses across the state.Its library system holds more than 91,280 volumes in 29 libraries. Wikipedia.


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Benites-Rengifo J.L.,Autonomous University of Nayarit | Vega-Carrillo H.R.,Autonomous University of Zacatecas | Velazquez-Fernandez J.,Autonomous University of Nayarit
Applied Radiation and Isotopes | Year: 2014

The spectrum of photoneutrons produced by a 15. MV VARIAN iX linac working in Bremsstrahlung mode was measured a 100. cm from the IC located 5. cm-depth of a solid water phantom. The spectrum was measured with a Bonner spheres spectrometer with pairs of TLDs as thermal neutron detector. The measurements were carried out using the spectrometer in planetary method mode where a single shoot of the LINAC was required. © 2013 Elsevier Ltd.


Cilloniz C.,University of Barcelona | Albert R.K.,Denver Health | Albert R.K.,Aurora University | Liapikou A.,Sotiria Chest Diseases Hospital | And 6 more authors.
American Journal of Respiratory and Critical Care Medicine | Year: 2015

Rationale: There are conflicting reports describing the effect of macrolide resistance on the presentation and outcomes of patients with Streptococcus pneumoniae pneumonia. Objectives: We aimed to determine the effect of macrolide resistance on the presentation and outcomes of patients with pneumococcal pneumonia. Methods: We conducted a retrospective, observational study in the Hospital Clinic of Barcelona of all adult patients hospitalized with pneumonia who had positive cultures for S. pneumoniae from January 1, 2000 to December 31, 2013. Outcomes examined included bacteremia, pulmonary complications, acute renal failure, shock, intensive care unit admission, need for mechanical ventilation, length of hospital stay, and 30-day mortality. Measurements and Main Results: Of 643 patients hospitalized for S. pneumoniae pneumonia, 139 (22%) were macrolide resistant. Patients with macrolide-resistant organisms were less likely to have bacteremia, pulmonary complications, and shock, and were less likely to require noninvasive mechanical ventilation. We found no increase in the incidence of acute renal failure, the frequency of intensive care unit admission, the need for invasive ventilatory support, the length of hospital stay, or the 30-day mortality in patients with (invasive or noninvasive) macrolide-resistant S. pneumoniae pneumonia, and no effect on outcomes as a function of whether treatment regimens did or did not comply with current guidelines. Conclusions: We found no evidence suggesting that patients hospitalized for macrolide-resistant S. pneumoniae pneumonia were more severely ill on presentation or had worse clinical outcomes if they were treated with guideline-compliant versus noncompliant regimens. Copyright © 2015 by the American Thoracic Society.


Zambrano-Zaragoza J.F.,Autonomous University of Nayarit | Romo-Martinez E.J.,Polytechnic University of Sinaloa | Duran-Avelar M.D.J.,Autonomous University of Nayarit | Garcia-Magallanes N.,Polytechnic University of Sinaloa | Vibanco-Perez N.,Autonomous University of Nayarit
International Journal of Inflammation | Year: 2014

The view of CD4 T-cell-mediated immunity as a balance between distinct lineages of Th1 and Th2 cells has changed dramatically. Identification of the IL-17 family of cytokines and of the fact that IL-23 mediates the expansion of IL-17-producing T cells uncovered a new subset of Th cells designated Th17 cells, which have emerged as a third independent T-cell subset that may play an essential role in protection against certain extracellular pathogens. Moreover, Th17 cells have been extensively analyzed because of their strong association with inflammatory disorders and autoimmune diseases. Also, they appear to be critical for controlling these disorders. Similar to Th1 and Th2 cells, Th17 cells require specific cytokines and transcription factors for their differentiation. Th17 cells have been characterized as one of the major pathogenic Th cell populations underlying the development of many autoimmune diseases, and they are enhanced and stabilized by IL-23. The characteristics of Th17 cells, cytokines, and their sources, as well as their role in infectious and autoimmune diseases, are discussed in this review. © 2014 José Francisco Zambrano-Zaragoza et al.


Rodriguez-Carpena J.-G.,Autonomous University of Nayarit | Morcuende D.,University of Extremadura | Andrade M.-J.,University of Extremadura | Kylli P.,University of Helsinki | Estevez M.,University of Extremadura
Journal of Agricultural and Food Chemistry | Year: 2011

The first aim of the present work (study 1) was to analyze ethyl acetate, 70% acetone, and 70% methanol extracts of the peel, pulp, and seed from two avocado (Persea americana Mill.) varieties, namely, 'Hass' and 'Fuerte', for their phenolic composition and their in vitro antioxidant activity using the CUPRAC, DPPH, and ABTS assays. Their antimicrobial potential was also studied. Peels and seeds had higher amounts of phenolics and a more intense in vitro antioxidant potential than the pulp. Peels and seeds were rich in catechins, procyanidins, and hydroxycinnamic acids, whereas the pulp was particularly rich in hydroxybenzoic and hydroxycinnamic acids and procyanidins. The total phenolic content and antioxidant potential of avocado phenolics was affected by the extracting solvent and avocado variety. The avocado materials also displayed moderate antimicrobial effects against Gram-positive bacteria. Taking a step forward (study 2), extracts (70% acetone) from avocado peels and seeds were tested as inhibitors of oxidative reactions in meat patties. Avocado extracts protected meat lipids and proteins against oxidation with the effect on lipids being dependent on the avocado variety. © 2011 American Chemical Society.


Rodriguez-Carpena J.G.,Autonomous University of Nayarit | Morcuende D.,University of Extremadura | Estevez M.,University of Extremadura
Meat Science | Year: 2011

Processing of avocados generates an important amount of by-products such as peels and seeds that are rich in bioactive substances with proven radical suppressing activities. The objective of this study was to evaluate the effectiveness of peel and seed extracts from two avocado varieties-'Hass' and 'Fuerte'-as inhibitors of lipid and protein oxidation and color deterioration of raw porcine patties during chilled storage (4 °C/15. days). Avocado extracts significantly (p < 0.05) reduced the loss of redness and the increase of lightness during storage of porcine patties. 'Fuerte' extracts were more efficient at inhibiting discoloration of chilled patties than 'Hass' extracts. Patties treated with avocado extracts had significantly lower amounts of TBA-RS than control ones throughout the storage. 'Hass' avocado extracts significantly inhibited the formation of protein carbonyls in chilled patties at day 15. The present results highlight the potential usage of extracts from avocado by-products as ingredients for the production of muscle foods with enhanced quality traits. © 2011 Elsevier Ltd.


Utrera M.,University of Extremadura | Morcuende D.,University of Extremadura | Rodriguez-Carpena J.-G.,Autonomous University of Nayarit | Estevez M.,University of Extremadura
Meat Science | Year: 2011

Precise methodologies for the routine analysis of particular protein carbonyls are required in order to progress in this topic of increasing interest. The present paper originally describes the application of an improved method for the detection of α-aminoadipic and γ-glutamic semialdehydes in a meat system by using a derivatization procedure with p-amino-benzoic acid (ABA) followed by fluorescent high-performance liquid chromatography (HPLC). The method development comprises i) the description of a simple HPLC program which allows the efficient separation of the ABA and the key standard compounds and ii) the optimization of the procedure for the preparation of a meat sample in order to maximize the fluorescent signal for both protein carbonyls. Furthermore, the suitability of this method is evaluated by applying the technique to porcine burger patties. The present procedure enables an accurate and relatively fast analysis of both semialdehydes in meat samples in which they could play an interesting role as reliable indicators of protein oxidation. © 2011 Elsevier Ltd.


Utrera M.,University of Extremadura | Rodriguez-Carpena J.-G.,Autonomous University of Nayarit | Morcuende D.,University of Extremadura | Estevez M.,University of Extremadura
Journal of Agricultural and Food Chemistry | Year: 2012

The effects of the addition of avocado oil and a phenolic-rich avocado peel extract on protein oxidation were studied in porcine patties subjected to cooking and chilled storage. Protein oxidation was assessed by means of tryptophan loss and the formation of specific lysine oxidation products, such as α-aminoadipic semialdehyde (AAS), α-aminoadipic acid (AAA), and Schiff bases. In the present paper, quantitative data of AAA are reported for the first time on a food matrix. The addition of the avocado extract inhibited the formation of AAS, AAA, and Schiff bases in patties during cooking and subsequent chilled storage. The antioxidant effect may respond to the protecting effect of phenolic compounds, mainly procyanidins, found on the avocado extract. Apparently, the combination of both strategies (back-fat replacement and addition of avocado extract) does not lead to an enhanced advantage on the oxidative stability of the product. The novel methodologies used in the present study enable a better comprehension of the mechanisms and consequences of protein oxidation in food systems. © 2012 American Chemical Society.


Rodriguez-Carpena J.G.,Autonomous University of Nayarit | Morcuende D.,University of Extremadura | Estevez M.,Autonomous University of Nayarit
Meat Science | Year: 2012

The present study investigates the effects of avocado, sunflower and olive oils used as back-fat replacers, on the fatty acid composition, oxidative stability, volatiles profile and color and texture properties of cooked pork patties. The vegetable oils modified the fatty acid profiles of the patties by lowering the percentages of SFA (from 36.96% to ~. 25.30%) and reducing the atherogenic index (from 0.41 to ~. 0.24). Vegetable oils had higher amounts of antioxidant compounds such as tocopherols (10.8-53.9. mg/100. g) than back-fat (5.9. mg/100. g). Consistently, patties manufactured with the oils had significantly lower amounts of lipid and protein oxidation products than control patties. Avocado oil contributed with specific aroma-active terpenes to patties and had a significant impact on particular color and texture parameters. The results from this study highlight the technological applications of the vegetable oils as food ingredients in the design of healthier meat commodities. © 2011 Elsevier Ltd.


Rodriguez-Carpena J.-G.,Autonomous University of Nayarit | Morcuende D.,University of Extremadura | Petron M.J.,University of Extremadura | Estevez M.,University of Extremadura
Journal of Agricultural and Food Chemistry | Year: 2012

The effect of phenolic-rich extracts from avocado peel on the formation of cholesterol oxidation products (COPs) in porcine patties subjected to cooking and chill storage was studied. Eight COPs (7α-hydroxycholesterol, 7β-hydroxycholesterol, 7-ketocholesterol, 20α-hydroxycholesterol, 25-hydroxycholesterol, cholestanetriol, 5,6β-epoxycholesterol, and 5,6α-epoxycholesterol) were identified and quantified by GC-MS. The addition of avocado extracts (∼600 GAE/kg patty) to patties significantly inhibited the formation of COPs during cooking. Cooked control (C) patties contained a larger variety and greater amounts of COPs than the avocado-treated (T) counterparts. COPs sharply increased in cooked patties during the subsequent chilled storage. This increase was significantly higher in C patties than in the T patties. Interestingly, the amount of COPs in cooked and chilled T patties was similar to those found in cooked C patties. The mechanisms implicated in cholesterol oxidation in a processed meat product, the protective effect of avocado phenolics, and the potential implication of lipid and protein oxidation are thoroughly described in the present paper. © 2012 American Chemical Society.


Montalvo-Gonzalez R.,Autonomous University of Nayarit | Ariza-Castolo A.,Research Center y
Magnetic Resonance in Chemistry | Year: 2012

A structural and conformational analysis of 1-oxaspiro[2.5]octane and 1-oxa-2-azaspiro[2.5]octane derivatives was performed using 1H, 13C, and 15N NMR spectroscopy. The relative configuration and preferred conformations were determined by analyzing the homonuclear coupling constants and chemical shifts of the protons and carbon atoms in the aliphatic rings. These parameters directly reflected the steric and electronic effects of the substituent bonded to the aliphatic six-membered ring or to C3 or N2. The parameters also were sensitive to the anisotropic positions of these atoms in the three-atom ring. The preferred orientation of the exocyclic substituents directed the oxidative attack. © 2012 John Wiley & Sons, Ltd.

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