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178 results on '"Dávila-Ortiz, Gloria"'

13. Optimization and Synthesis of Nano-Niosomes for Encapsulation of Triacontanol by Box–Behnken Design.

Author

Solano, Alfredo Amaury Bautista, Dávila-Ortiz, Gloria, de Jesús Perea-Flores, María, and Martínez-Ayala, Alma Leticia

Subjects
*CONFOCAL microscopy, *STAINS & staining (Microscopy), *PLANT regulators, *NONIONIC surfactants, *TRANSMISSION electron microscopy
Abstract

Triacontanol is a long-chain primary alcohol derived from policosanol, known for its diverse biological activities, including functioning as a plant growth regulator and exhibiting anti-inflammatory and antitumoral effects. However, its application is limited due to its high hydrophobicity, resulting in poor absorption and reduced therapeutic effectiveness. A potential solution to this problem is the use of niosomes. Niosomes are carriers composed of non-ionic surfactants, cholesterol, charge-inducing agents, and a hydration medium. They are effective in encapsulating drugs, improving their solubility and bioavailability. The objective of this study was to optimize and synthesize nano-niosomes for the encapsulation of triacontanol. Niosomes were synthesized using a thin-film hydration method combined with ultrasonication, following a Box–Behnken design. Niosomes were characterized using various techniques including dynamic light scattering, Fourier-transform infrared spectroscopy (FTIR), confocal microscopy, high-resolution scanning electron microscopy, and transmission electron microscopy (TEM). Formulation 14 of niosomes achieved the desired size, polydispersity index (0.198 ± 0.008), and zeta potential (−31.28 ± 1.21). FTIR analysis revealed a characteristic signal in the 3400–300 cm−1 range, indicating intermolecular interactions due to a bifurcated hydrogen bond between cholesterol and S60. Confocal microscopy confirmed the presence of triacontanol through Nile Red fluorescence. TEM revealed the spherical structure of niosomes. [ABSTRACT FROM AUTHOR]

Published
2024
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23. Liposomes Containing Amaranth Unsaponifiable Matter and Soybean Lunasin Suppress ROS Production in Fibroblasts and Reduced Interleukin Production in Macrophages

Author

Dávila-Ortiz, Gloria, primary, Castañeda-Reyes, Erick Damian, additional, Juárez-Palomo, Carlos Ignacio, additional, Perea-Flores, María de Jesús, additional, Pérez-Pastén-Borja, Ricardo, additional, Márquez-Flores, Yazmín Karina, additional, and González de Mejía, Elvira, additional

Published
2022
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25. Relationship of Nanomaterials' Structure Based on Their Application in the Food Industry: Physicochemical and Techno-Functional Characteristics.

Author

Gómez-Gómez, Ana Luisa, Martínez-Ayala, Alma Leticia, Moguel-Concha, Deayanira del Rosario, Borges-Martínez, José Eduardo, Perea-Flores, María de Jesús, and Dávila-Ortiz, Gloria

Subjects
NANOSTRUCTURED materials, FOOD industry, SCIENTIFIC knowledge, FOOD science, NANOSTRUCTURES
Abstract

Food science is constantly undergoing innovation, which is why the trend toward developing nanomaterials and their use in food matrices is increasing, mainly due to the physicochemical properties nanomaterials exhibit at the nanometric scale. Therefore, it is convenient to contextualize how these nanomaterials are obtained, classified, and characterized, including interactions that occur at the biomolecule–nanostructure interface, attributed to their physical, chemical, and mechanical properties. This review discusses how nanotechnology is linked naturally to food, including macro-, micro-, and nanostructures, and how the physicochemical properties of nanomaterials influence the food industry by substantially improving the antimicrobial effects, the bioavailability of compounds, and the development of packaging. Finally, the scope of nanotechnology is broad and includes the study of new materials and existing nanostructures in foods, as well as their effects on health. Thus, the physicochemical properties at the micro- and nano-level are essential for the development of and knowledge apportion in scientific nanofood research. [ABSTRACT FROM AUTHOR]

Published
2023
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39. Microencapsulation of Vanilla Oleoresin (V. planifolia Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization

Author

Hernández-Fernández, Miguel Ángel, primary, García-Pinilla, Santiago, additional, Ocampo-Salinas, Oswaldo Israel, additional, Gutiérrez-López, Gustavo Fidel, additional, Hernández-Sánchez, Humberto, additional, Cornejo-Mazón, Maribel, additional, Perea-Flores, María de Jesús, additional, and Dávila-Ortiz, Gloria, additional

Published
2020
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43. Protective Effect of Chickpea Protein Hydrolysates on Colon Carcinogenesis Associated With a Hypercaloric Diet

Author

Sánchez-Chino, Xariss M., primary, Jiménez Martínez, Cristian, additional, León-Espinosa, Erika B., additional, Garduño-Siciliano, Leticia, additional, Álvarez-González, Isela, additional, Madrigal-Bujaidar, Eduardo, additional, Vásquez-Garzón, Verónica R., additional, Baltiérrez-Hoyos, Rafael, additional, and Dávila-Ortiz, Gloria, additional

Published
2018
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45. Caracterización física, nutricional y no nutricional de las semillas de Inga paterno

Author

Sánchez Mendoza, Noemi A, Jiménez Martínez, Cristian, Cardador Martínez, Anaberta, Martín del Campo Barba, Sandra, and Dávila Ortiz, Gloria

Subjects
nutritional composition, Leguminosas, non nutritional compound, Inga paterno, composición nutricional, Legumes, compuestos no nutricionales
Abstract

Inga paterno es una leguminosa arbórea, que crece varios estados de México. La vaina se consume como fruto, debido a la cubierta dulce (Arilo) de la semilla. Ésta última, no es comúnmente consumida. Las características físicas, composición nutricional y el contenido de compuestos no nutricionales presentes en las semillas de Inga paterno provenientes de los Estados de México y Puebla fueron analizados, mostrando que las semillas son de 1.6 y 1.9 cm largo y 0.9 y 1.08 cm de ancho. Los componentes químicos principales son: proteína (20.42 y 21.59 g/100 g), carbohidratos (28.99 y 36.15 g/100 g), lípidos (9.62 y 8.55 g/100 g) para las procedentes de Ozumba y Tochimilco, respectivamente. Los aceites de las semillas de Inga paterno presentaron una proporción importante de ácido palmítico, así como ácidos 7-octadecanoico, oleico, linoleico y alfa linolénico. Se cuantificaron los compuestos no nutricionales como fenólicos (0.55 y 0.54 mg eq. de ácido gálico/g), taninos (1.46 y 1.51 mg eq. de (+)-catequina/g), fitatos (2.66 y 2.04 mg de ácido fítico/g), saponinas (32.35 y 33.38 mg de diosgenina/g) e inhibidores de tripsina (311.97 y 351.21 mg de tripsina pura inhibida/g de muestra). Ambas semillas analizadas no presentaron diferencia estadísticamente significativa en sus características físicas, químicas y no nutricionales; sin embargo, éstas presentan una elevada actividad inhibitoria de tripsina comparada con otras leguminosas. Inga paterno is a tree legume present in various states of Mexico whose sheath is consumed in someplaces as a fruit due seed coat is sweet (Aryl). Seeds are not commonly consumed and there are few studies about its composition. The physical characteristics, nutritional and non-nutritional composition of Inga paterno seeds from México State and Puebla were analyzed. The seeds showed a significant proportion of protein and lipid. The oil from the seeds showed higher proportion of palmitic acid. Non-nutritional compounds such as phenolics, tannins, phytates, saponins and trypsin inhibitors were quantified. The seeds of the two sources of origin showed no statistically significant difference in their physical, chemical and non-nutritional characteristics; however, unlike other legumes, they exhibit high saponins content and high inhibitory trypsin activity.

Published
2016

46. Lima Bean (Phaseolus lunatus) Protein Hydrolysates with ACE-I Inhibitory Activity

Author

Domínguez-Maga~na Mario, Chel-Guerrero Luis, Betancur-Ancona David, Martínez-Ayala Alma, and Dávila-Ortiz Gloria

Subjects
chemistry.chemical_classification, biology, Chemistry, food and beverages, Substrate (chemistry), biology.organism_classification, Hydrolysate, Ingredient, Hydrolysis, Enzyme, Biochemistry, Germination, Food science, Phaseolus, IC50
Abstract

Several protein sources can be used to produce bioactive peptides with angiotensin I-converting enzyme (ACE) inhibittory activity. Protein concentrates from ungerminated and germinated lima bean Phaseolus lunatus seed flours were hydrolyzed with Alcalase 2.4 L or pepsin-pancreatin sequential hydrolysis, and ACE inhibitory activity measured in the different hydrolysis treatments. Protein hydrolysate production was analyzed with a 23 factorial design with four replicates of the central treatment. Evaluated factors were protein concentrate source (ungerminated seeds, PC1; germinated seeds, PC2), enzyme/substrate ratio E/S (1/50 or 1/10) and hydrolysis time (0.5 or 2.0 h for Alcalase; 1 or 3 h for pepsin-pancreatin). Degree of hydrolysis (DH) was high for the Alcalase hydrolysates (24.12% 58.94%), but the pepsin-pancreatin hydrolysates exhibited the highest ACE inhibitory activity (IC50 = 0.250 0.692 mg/mL). Under the tested conditions, the hydrolysates with the highest ACE inhibitory activity were produced with sequential pepsin-pancreatin using either PC1 at 1 h hydrolysis time and a 1/10 E/S ratio or PC2 at 1 h hydrolysis time and a 1/50 E/S ratio. Lima bean protein hydrolysates prepared with Alcalase or pepsin-pancreatin are a potential ingredient in the production of physiologically functional foods with antihypertensive activity.

Published
2012
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49. Effect of roasting and boiling on the content of vicine, convicine and L-3,4-dihydroxyphenylalanine in Vicia faba L

Author

Dávila-Ortiz, Gloria [0000-0001-8235-1960], Martín Pedrosa, Mercedes [0000-0002-8313-9790], Cardador Martínez, Anaberta, Maya-Ocaña, K., Ortiz-Moreno, A., Herrera-Cabrera, B. E., Dávila-Ortiz, Gloria, Muzquiz, M., Martín Pedrosa, Mercedes, Burbano, C., Cuadrado Hoyos, María Carmen, Jiménez-Martínez, Cristian, Dávila-Ortiz, Gloria [0000-0001-8235-1960], Martín Pedrosa, Mercedes [0000-0002-8313-9790], Cardador Martínez, Anaberta, Maya-Ocaña, K., Ortiz-Moreno, A., Herrera-Cabrera, B. E., Dávila-Ortiz, Gloria, Muzquiz, M., Martín Pedrosa, Mercedes, Burbano, C., Cuadrado Hoyos, María Carmen, and Jiménez-Martínez, Cristian

Abstract

The pyrimidine glycosides, vicine and convicine, are compounds of the genus Vicia, whereas their aglycone derivatives, divicine and isouramil, are responsible for favism occurrence, and L-3,4-dihydroxyphenylalanine (L-DOPA) is a nonprotein amino acid precursor of dopamine in healthy neurons. The present work evaluated the effect of thermal treatment, which consisted of roasting and boiling, on the content of vicine, convicine and L-DOPA in mature cotyledons of 10 varieties of Mexican Vicia faba L.;determined the concentration of glycosides and L-DOPA by high-performance liquid chromatography. The raw cotyledons showed 2.88-6.10, 0.63-1.68 and 0.28-0.44 vicine, convicine and L-DOPA, respectively. The 12 and 40% and 30 and 61% decrease in vicine and convicine content, respectively, were observed to be the effect of roasting and boiling the samples. L-DOPA was totally removed by both thermal processes. In all analyzed samples, vicine was the main compound; however, there were significant differences between varieties and thermal treatments. Practical Applications Vicine and convicine glycosides are strongly implicated in favism, a hemolytic anemia in humans, and in poor performance of laying hens. There are reports of decreased egg weight, increase in the fragility of the yolk and a number of blood stains, and decreased fertility and hatchability of eggs. The characterization of new varieties of faba bean in their content of potentially toxic glycosides allows selection of those with the lowest possible content of such compounds. Also, the application of heat treatments that reduce glycosides will allow the use of seeds or flour to develop harmless food and feed ingredients. © 2012 Wiley Periodicals, Inc.

Published
2012

50. Alkaloid variation during germination in different lupin species

Author

Dávila-Ortiz, Gloria [0000-0001-8235-1960], Sánchez, María de Cortés, Altares, P., Pedrosa, M. M., Burbano, C., Cuadrado Hoyos, María Carmen, Goyoaga, C., Muzquiz, M., Jiménez-Martínez, Cristian, Dávila-Ortiz, Gloria, Dávila-Ortiz, Gloria [0000-0001-8235-1960], Sánchez, María de Cortés, Altares, P., Pedrosa, M. M., Burbano, C., Cuadrado Hoyos, María Carmen, Goyoaga, C., Muzquiz, M., Jiménez-Martínez, Cristian, and Dávila-Ortiz, Gloria

Abstract

Quinolizidine alkaloids, occurring in lupins, are the largest single group of legume alkaloids with clear ecological functions in the defence of the plant. During germination, some degree of transformation of alkaloids to other more bioactive compounds, such as esters, occurs. The aim of this work was to investigate the transformations of alkaloids during germination, in Lupinus albus, L. angustifolius and L. campestris. Total quinolizidine alkaloid contents in raw seeds were 1.51 g/100 g (L. angustifolius), 2.36 g/100 g (L. albus) and 2.45 g/100 g (L. campestris). During germination in L. albus, lupanine increased and albine and 13-hydroxylupanine decreased substantially. In L. angustifolius, 13-hydroxylupanine also decreased. In L. campestris, hydroxyaphylline and hydroxyaphyllidine increased while epihydroxyaphylline and dehydroepihydroxyaphylline decreased. The ester 13-tigloyloxylupanine increased progressively during the germination of L. angustifolius (from 0 to 0.044 g/100 g) and L. albus (from 0.001 to 0.022 g/100 g). Germination of lupin seeds for 3 days, maximum, could be desirable in order to minimize the presence of alkaloids, as well as to avoid the formation of the quinolizidine alkaloid esters. © 2004 Elsevier Ltd. All rights reserved.

Published
2005

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