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Harris-Valle C.,Coordinacion de Tecnologia de Alimentos de Origen Vegetal | Harris-Valle C.,Puebla Institute of Technology | Valenzuela-Soto E.,Research Center en Alimentacion y Desarrollo | Sanchez A.,Coordinacion de Tecnologia de Alimentos de Origen Vegetal | And 2 more authors.
American Journal of Agricultural and Biological Science | Year: 2014

The white-rot basidiomycete Lentinula edodes is the second most edible mushroom cultivated on the world. This fungus decomposes cell-wall associated macromolecules, is a natural degrader of lignin polymers. The differences in enzyme activities between strains of L. edodes provided useful information about the participation of enzymes in different development stages of the fungus. The effect of lignin on the fungal biomass production and activity behavior of ligninolytic enzymes when L. edodes is cultivated in a medium containing lignin with and without glucose as a carbohydrate source was tested. When glucose was present in the culture, lignin increase the mycelial biomass by 70% at 22 days compared to the control culture. The lignin media without glucose affected mycelial growth up to 20% less that the control without lignin and glucose. The activity of laccase, lignin peroxidase, aryl alcohol oxidase, manganese dependent peroxidase and catalase was modified depending on whether the medium had lignin and glucose, or lignin alone. A carbohydrate source is important to fungal growth, but the dissolution of lignin monomers might switch the signal that controls growth rate and enzymatic activity. © 2014 Science Publication. Source


Mendoza-Wilson A.M.,Coordinacion de Tecnologia de Alimentos de Origen Vegetal | Armenta-Vazquez M.E.,Institutotecnologico Of Los Mochis | Castro-Arredondo S.I.,Coordinacion de Tecnologia de Alimentos de Origen Vegetal | Espinosa-Plascencia A.,Coordinacion de Ciencia de los Alimentos | And 4 more authors.
Journal of Molecular Structure | Year: 2013

The apple peel, which is an agro-industrial byproduct, has a high content of natural antioxidants and could be a source of functional ingredients for easily oxidizable foods, as well as a source of nutraceuticals for the treatment of diseases of oxidative origin. The ability to inhibit free radicals of an apple peel aqueous extract (APAE) and its fraction of procyanidins (P) was investigated, based on both the second-order rate constants (Ks) and inhibition of lipid peroxidation (ILP). For this purpose, ultraviolet-visible spectrophotometry (UV-Vis) adapted to stopped-flow, and computational methodologies as Density Functional Theory (DFT) were used. It was found that the P fraction was the one that showed the highest Ks in aqueous medium, while the largest percentage of ILP in emulsion was accomplished by the APAE. The compounds which could confer the high antiradical activity to apple peel are mainly quercetin-3-galactoside, quercetin-3- glucoside, procyanidin B-2 and cyanidin-3-glucoside. © 2012 Elsevier B.V. All rights reserved. Source


Mendoza-Wilson A.M.,Coordinacion de Tecnologia de Alimentos de Origen Vegetal | Sotelo-Mundo R.R.,Coordinacion de Tecnologia de Alimentos de Origen Animal | Balandran-Quintana R.R.,Coordinacion de Tecnologia de Alimentos de Origen Vegetal | Glossman-Mitnik D.,CIMAV | And 2 more authors.
Journal of Molecular Structure | Year: 2010

Quercetin has a great antioxidant potential due to its large capacity for free radical scavenging. Although it has been found that conformational changes have a profound effect on its chemical properties, there are few studies where conformation is associated with the antioxidant activity. The aim of this investigation was to explore the kinetic and the thermochemical abilities of two quercetin conformers for the free radical scavenging. Quercetin unhydrate (QUH) and quercetin dihydrate (QDH) conformers were studied employing 2,2-diphenyl-1-picrylhydrazyl (DPPH) as in vitro radical model, and catechol and 4-hexyl-resorcinol as reference systems, for identifying the oxidation products. QDH showed to be most effective under conditions of free radical excess, while QUH was most effective when the flavonoid far exceeds the concentration of free radical. It was found, by means of experimental and computational methods, that 4′-OH, 3-OH and 3′-OH are the main reactive sites of both conformers. © 2009 Elsevier B.V. All rights reserved. Source


Mendoza-Wilson A.M.,Coordinacion de Tecnologia de Alimentos de Origen Vegetal | Castro-Arredondo S.I.,Coordinacion de Tecnologia de Alimentos de Origen Vegetal | Balandran-Quintana R.R.,Coordinacion de Tecnologia de Alimentos de Origen Vegetal
Food Chemistry | Year: 2014

Procyanidins (PCs) are effective free radical scavengers, however, their antioxidant ability is variable because they have different degrees of polymerisation, are composed by distinct types of subunits and are very susceptible to changes in conformation. In this work the structure-free radical scavenging relationship of monomers, dimers and trimers of PCs was studied through the hydrogen atom transfer (HAT), sequential proton-loss electron-transfer (SPLET) and single electron transfer followed by proton transfer (SET-PT) mechanisms in aqueous phase, employing the Density Functional Theory (DFT) computational method. The structure-free radical scavenging relationship of PCs showed a very similar behaviour in HAT and SET-PT mechanisms, but very different in the SPLET mechanism. The structural factor that showed more effects on the ability of PCs to scavenge free radicals in aqueous phase was the conformation. © 2014 Elsevier Ltd. All rights reserved. Source


Mendoza-Wilson A.M.,Coordinacion de Tecnologia de Alimentos de Origen Vegetal | Castro-Arredondo S.I.,Coordinacion de Tecnologia de Alimentos de Origen Vegetal | Espinosa-Plascencia A.,Coordinacion de Ciencia de los Alimentos | Del Refugio Robles-Burgueno M.,Coordinacion de Ciencia de los Alimentos | And 2 more authors.
Heliyon | Year: 2016

The apple is a food rich in diverse classes of polyphenols (PP), among which the proanthocyanidins (PCs), which are primarily concentrated in the skin, are one of the most abundant. These compounds are of considerable interest for their possible positive health effects because of their antioxidant properties. However, depending on the classes of PP present (chemical composition) and their relative concentrations in the apple skin, their antioxidant effects vary and some of their components can even generate prooxidant effects. This work determined the chemical composition and antioxidant-prooxidant potential of a polyphenolic extract (PPE) and a proanthocyanidin-rich fraction (PRF) of apple skin, along with the contribution of their most abundant individual compounds, based on their copper chelating ability, ease in reducing peroxidase-generated free radicals and TEAC (Trolox-Equivalent Antioxidant Capacity) assay. For this purpose, chromatographic and colorimetric methods were used. The majority compounds identified in PPE were flavan-3-ols (44.58%), flavonols (42.89%) and dihydrochalcones (11.60%). In PRF, we detected monomers and oligomers from dimers to heptamers, which were composed of 97% (-)-epicatechin and 3% (+)-catechin. The antioxidant potential was notably higher in PRF than in PPE. The (-)-epicatechin monomer and the procyanidin B2 dimer showed more ease in reducing peroxidase-generated free radicals compared to other compounds of the apple skin, whereas phloridzin dihydrochalcone produced prooxidant effects. © 2016 The Authors. Source

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