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2 results on '"Adrian Hernández Mendoza"'

1. Hispanic Foods: Chemistry of Fermented Foods

Author

Michael H. Tunick, Elvira González de Mejía, Mariana Grancieri, Thaisa Agrizzi Verediano, Maria das Graças Vaz Tostes, Mirelle Lomar Viana, Luis A. Mejia, Marvin J. Núñez, Brenda Gallegos, Juan Agustín Cuadra, Ulises G. Castillo, Javier Arrizon, Alberto Peña Barrientos, Gloria Dávila Ortiz, María de Jesús Perea Flores, Miguel Ángel Vega Cuellar, Hugo Martínez Gutiérrez, Adriana Patricia Tapia Ochoategui, Miguel Angel Vega Cuellar, Georgina Calderón Domínguez, Rebecca Kowalski, Michale J. Miller, Diala Jawde, Zifan Xie, Elvira Gonzalez de Mejia, David Fonseca-Hernandez, Eugenia del Carmen Lugo Cervantes, Luis Mojica, Haydee Eliza Romero-Luna, Audry Peredo-Lovillo, Gloria Dávila-Ortiz, Adrián Hernández-Mendoza, Gloria Dávila-Ortíz, Liliana Santos-Zea, Janet A. Gutiérrez-Uribe, Teresa Requena, Jimena Álvarez-Chavez, Mariana Martínez Ávila, Aurea K. Ramírez-Jiménez, Mayra Nicolás-García, Alex Osorio-Ruiz, Miguel Ángel Hernández-Fernández, María de Jesús Perea-Flores, Michael H. Tunick, Elvira González de Mejía, Mariana Grancieri, Thaisa Agrizzi Verediano, Maria das Graças Vaz Tostes, Mirelle Lomar Viana, Luis A. Mejia, Marvin J. Núñez, Brenda Gallegos, Juan Agustín Cuadra, Ulises G. Castillo, Javier Arrizon, Alberto Peña Barrientos, Gloria Dávila Ortiz, María de Jesús Perea Flores, Miguel Ángel Vega Cuellar, Hugo Martínez Gutiérrez, Adriana Patricia Tapia Ochoategui, Miguel Angel Vega Cuellar, Georgina Calderón Domínguez, Rebecca Kowalski, Michale J. Miller, Diala Jawde, Zifan Xie, Elvira Gonzalez de Mejia, David Fonseca-Hernandez, Eugenia del Carmen Lugo Cervantes, Luis Mojica, Haydee Eliza Romero-Luna, Audry Peredo-Lovillo, Gloria Dávila-Ortiz, Adrián Hernández-Mendoza, Gloria Dávila-Ortíz, Liliana Santos-Zea, Janet A. Gutiérrez-Uribe, Teresa Requena, Jimena Álvarez-Chavez, Mariana Martínez Ávila, Aurea K. Ramírez-Jiménez, Mayra Nicolás-García, Alex Osorio-Ruiz, Miguel Ángel Hernández-Fernández, and María de Jesús Perea-Flores

Subjects
Fermented foods--Analysis, Mexicans--Food, Hispanic Americans--Food
Published
2022

2. Antioxidant capacity of egg, milk and soy protein hydrolysates and biopeptides produced by Bromelia pinguin and Bromelia karatas-derived proteases

Author

Adrian Hernández Mendoza, Gonzalez-Cordova Belinda Vallejo-Cordoba, Elhadi M. Yahia, Libier Meza-Espinoza Erik Gustavo Tovar-Perez, and Efigenia Montalvo González

Subjects
0106 biological sciences, Antioxidant, ABTS, Oxygen radical absorbance capacity, biology, 010405 organic chemistry, Bromelia karatas, medicine.medical_treatment, biology.organism_classification, 01 natural sciences, Applied Microbiology and Biotechnology, Hydrolysate, 0104 chemical sciences, chemistry.chemical_compound, chemistry, 010608 biotechnology, medicine, Bromelia, Animal Science and Zoology, Food science, Agronomy and Crop Science, Soy protein, Bromelia pinguin, Food Science
Abstract

Given the lack of knowledge in the generation and biological activity of biopeptides (BP) produced by Bromelia pinguin and Bromelia karatas-derived proteases, the objective of this work was to evaluate the antioxidant capacity (AOX) of protein hydrolysates and peptide fractions from hydrolysis of egg, milk and soy proteins with enzymes extracted from Bromelia pinguin and Bromelia karatas fruits. The degree of hydrolysis (DH) of the mentioned proteins was measured. The hydrolysates were sequentially fractionated by ultrafiltration using different membrane pore sizes (≤30, ≤10, ≤5 and ≤1 kDa) to obtain biopeptide fractions (BPF). The antioxidant capacity (AOX) of protein hydrolysates and BPF were evaluated. AOX was performed using 2,2´-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays. after the enzymatic action of B. pinguin and B. karatas proteases, the highest DH values for egg, milk and soy protein hydrolysates ranged from 50-61%, 55-68% and 73-81%, respectively. The AOX was higher for soy hydrolysates than for egg and milk hydrolysates. Additionally, the highest AOX from ABTS and FRAP assays was observed for BPF ≤30 kDa, PF ≤5 kDa and ≤1 kDa, respectively. These results highlight the potential of B. pinguin and B. karatas proteases to hydrolyze food proteins and release bioactive peptides. Moreover, it has been shown that the hydrolysis products are a mixture of BP of different molecular weights, which could present AOX through different mechanisms.

Published
2018

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