Alday-Provencio S.,University of Sonora |
Diaz G.,University of Sonora |
Rascon L.,University of Sonora |
Quintero J.,University of Sonora |
And 6 more authors.
Planta Medica | Year: 2015
Propolis is a cereus resin with a complex chemical composition that possesses a wide range of biological activities. The aim of this study was to evaluate the in vitro anti-Giardia lamblia activity of Sonoran propolis collected from three different areas of Sonoran Desert in northwestern Mexico (Caborca, Pueblo de Alamos, and Ures) and some of its chemical constituents. Additionally, we also analyzed the seasonal effect on the anti-G. lamblia activity of propolis. G. lamblia trophozoite cultures were treated with different concentrations of Sonoran propolis or chemical compounds during 48 cell proliferation and cell viability were determined. Ures propolis showed the highest inhibitory activity against G. lamblia (IC50 63.8±7.1μg/mL) in a dose-dependent manner (Ures > Pueblo de Alamos > Caborca). Season had a significant effect on the in vitro anti-G. lamblia activity of Ures propolis. Summer propolis showed the highest inhibitory effect on the G. lamblia trophozoite growth (IC50 23.8±2.3μg/mL), followed by propolis collected during winter (IC50 59.2±34.7μg/mL), spring (IC50 102.5±15.3μg/mL), and autumn (IC50 125.0±3.1μg/mL). Caffeic acid phenethyl ester, an Ures propolis exclusive constituent, had the highest growth-inhibitory activity towards G. lamblia [IC50 63.1±0.9μg/mL (222.1±3.2μM)]. To our knowledge, this is the first study showing that caffeic acid phenethyl ester possesses antiparasitic activity against G. lamblia. Naringenin [IC50 125.7±20.7μg/mL (461.8±76.3μM)], hesperetin [IC50 149.6±24.8μg/mL (494.9±82.2μM)], and pinocembrin [IC50 174.4±26.0μg/mL (680.6±101.7μM)] showed weak anti-G. lamblia activity. On the other hand, chrysin and rutin did not show significant antiparasitic activity. In conclusion, our results suggest that Sonoran propolis and some of its chemical constituents had inhibitory effects on the in vitro growth of G. lamblia trophozoites. © Georg Thieme Verlag KG Stuttgart New York . Source
Villalobos-Villalobos G.,Autonomous University of Chihuahua |
Gonzalez-Rios H.,Research Center En Alimentacion sarrollo Ac Hermosillo |
Nunez-Gonzalez F.A.,Autonomous University of Chihuahua |
Dominguez-Diaz D.,Autonomous University of Chihuahua |
And 2 more authors.
Journal of Applied Animal Research | Year: 2014
Hair lambs (n=72, crosses of Blackbelly, Dorper, and Katahdin breeds) with an average age of 90 days (21.4±2.3 kg of BW) were used to investigate the effects of sex class (CLASS: ram vs. wether) and zeranol implant (IMP: control vs. 12 mg) on fat and cholesterol content, and fatty acids (FAs) composition of intramuscular longissimus dorsi (LD) and biceps femoris (BF) and subcutaneous fat (SBC) depots of the loin area. Animals were assigned to one of four treatments with a factorial arrangement (n=18): (1) rams (R), (2) rams implanted with 12 mg zeranol (IR), (3) wether lambs (W), and (4) wether lambs implanted with 12 mg zeranol (IW). FAs C12:0 and C15:0 FAs were significantly higher in the wether's LD. The amount of C22:1 n-9 and C24:1 in rams LD was higher than those of wethers. Wethers had a higher content of C18:1 cis 9 than R group, and the content of this cis isomer was significantly lower in the implanted group. LD of rams contained a higher amount of polyunsaturated fatty acid (PUFA) and a higher PUFA/saturated fatty acid ratio. Cholesterol content in the three tissues (LD, BF, and SBC) was affected significantly by the CLASS×IMP interaction and was higher in wethers without implant. The sex class was the most important factor affecting lipid composition in hair lambs. The higher PUFA content in meat from rams may suggest a nutritional advantage in comparison to meat from wethers. © 2013 © 2013 Taylor & Francis. Source
Ortega-Clavero V.,University Ciencias Aplicadas Offenburg |
Ortega-Clavero V.,University Estrasburgo |
Salazar-Solano V.,Research Center En Alimentacion sarrollo Ac Hermosillo |
Weber A.,University Ciencias Aplicadas Offenburg |
And 4 more authors.
Revista Fitotecnia Mexicana | Year: 2015
The bacanora industry in the state of Sonora, México faces complex arrays of cultural, technological, economic and legal factors that inhibit its development. This happens despite the institutional efforts to create a regulatory framework to eliminate informal methods of preparation that result in liquor of heterogeneous quality. Enforcement of the framework is complicated by poor verification practices of existing rules in the Protected Designation of Origin. This document describes the use of a Fourier Transform Raman spectrometer prototype for qualitatively analyzing samples of bacanora. This measurement technique could assist in production of bacanora that complies with quality standards. This device can be built inexpensively by combining a conventional Michelson interferometer, a in-house designed photon counter, and a reference photo-detector. The advantages of this measurement technique are described; certain implications related to the use of this method in bacanora production are also analyzed from different perspectives. The results of the study confirm that this instrument and technique, due to its low cost in manufacturing and operation, are easily adaptable options to the needs of producers and researchers, and they could assist bacanora production that meets quality standards outlined in regulations. Source
Cabrera-Chavez F.,University of Milan |
Cabrera-Chavez F.,Research Center En Alimentacion sarrollo Ac Hermosillo |
Calderon de la Barca A.M.,Research Center En Alimentacion sarrollo Ac Hermosillo |
Islas-Rubio A.R.,Research Center En Alimentacion sarrollo Ac Hermosillo |
And 5 more authors.
LWT - Food Science and Technology | Year: 2012
Gluten-free pasta represents a challenge for food technologists and nutritionists since gluten-free materials used in conventional formulations have poor functional and nutritional properties. A novel extrusion-cooking process was set up to improve the textural characteristics of rice-based pasta, and to enrich it with amaranth. Mineral and fiber content, and protein digestibility were improved by amaranth enrichment. Extrusion-cooking of a 75/25 mixture of rice flour and amaranth prior to pasta-making gave the best results as for the textural characteristics of the final product. The firmness of cooked pasta increased due to the extrusion-cooking process, that also decreased protein solubility in the amaranth-enriched pasta. The content in accessible thiols also decreased in amaranth-enriched pastas, indicating that amaranth proteins may be involved in forming disulphide bonds during the pasta-making process. Our results suggest that starch in rice flour interacts best with amaranth proteins when starch gelatinization occurs simultaneously to protein denaturation in the extrusion-cooking process. © 2012 Elsevier Ltd. Source