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10. Comparison of the Antibacterial Activity and Effect on Membrane Permeability of Hibiscus Acid and a Commercial Chlorhexidine Mouthrinse Against Pathogenic Oral Bacteria and Determination of Hibiscus Acid Toxicity

Author

Baena-Santillán, Elena S., primary, Piloni-Martini, Javier, additional, Rangel-Vargas, Esmeralda, additional, Gómez-Aldapa, Carlos A., additional, Sánchez-Gutiérrez, Manuel, additional, Madrigal-Santillán, Eduardo O., additional, and Castro-Rosas, Javier, additional

Published
2021
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11. Caracterización Bromatológica y Capacidad Antioxidante de Harina de Cáscara de Oxalis tuberosa.

Author

Mendoza Rocio, Reyes, Piloni Martini, Javier, Marín Bustamante, Martha Quetzalli, Quintero Lira, Aurora, Soto Simental, Sergio, and Vargas Torres, Apolonio

Abstract

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Published
2022

12. Caracterización Fisicoquímica de los Panes Regionales de San Cristóbal de las Casas, México.

Author

Jiménez Rodríguez, Miguel Ángel, Quintero Lira, Aurora, Piloni Martini, Javier, Alfaro Rodríguez, Rosa Hayde, and Soto Simental, Sergio

Abstract

Copyright of Congreso Internacional de Investigacion Academia Journals is the property of PDHTech, LLC and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2022

13. Caracterización Bromatológica y Sensorial de Panqués Elaborados con Sustitución Parcial de Harina de Trigo por Parmentiera edulis D. C.

Author

Gordillo Salazar, Estefania, Quintero Lira, Aurora, Vicente Flores, Macario, Piloni Martini, Javier, Alfaro Rodríguez, Hayde, and Vázquez García, Jean

Abstract

Copyright of Congreso Internacional de Investigacion Academia Journals is the property of PDHTech, LLC and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2022

14. Comparison of the Antibacterial Activity and Effect on Membrane Permeability of Hibiscus Acid and a Commercial Chlorhexidine Mouthrinse Against Pathogenic Oral Bacteria and Determination of Hibiscus Acid Toxicity.

Author

Baena-Santillán, Elena S., Piloni-Martini, Javier, Rangel-Vargas, Esmeralda, Gómez-Aldapa, Carlos A., Sánchez-Gutiérrez, Manuel, Madrigal-Santillán, Eduardo O., and Castro-Rosas, Javier

Subjects
*HIBISCUS, *PERMEABILITY, *MOUTHWASHES, *CELL membranes, *ANIMAL experimentation, *GRAM-negative bacteria, *TREATMENT effectiveness, *STREPTOCOCCUS, *STREPTOCOCCUS mutans, *STAPHYLOCOCCUS aureus, *CHLORHEXIDINE, *BACTERIA, *MICE, *PHARMACODYNAMICS
Abstract

The main aim of this study was to determine and compare the antimicrobial effect of hibiscus acid and a commercial 0.12% (w/v) chlorhexidine mouthrinse against Streptococcus mutans, Streptococcus sanguinis, Capnocytophaga gingivalis, and Staphylococcus aureus, and to determine the effect on bacterial cell membrane permeability and the toxicity of hibiscus acid in a mouse model. Hibiscus acid was obtained from acetone extract of Hibiscus sabdariffa calyces. Chlorhexidine (0.12% w/v) mouthrinse was purchased from a local pharmacy. The antimicrobial activity of hibiscus acid and mouthrinse were determined using the gel diffusion technique. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the solutions were determined using the broth dilution method. The effect on bacterial cell membrane permeability of hibiscus acid and mouthrinse was determined by crystal violet assay. The toxicity of hibiscus acid was investigated in a mouse model (registration number: UAEH2019-A1-S-8288). Hibiscus acid and mouthrinse showed antibacterial activity against all oral pathogenic bacteria. However, hibiscus acid showed a lower antibacterial effect compared with chlorhexidine mouthrinse. The MIC and MBC for hibiscus acid were 3 and 5 mg/mL, respectively, and was between 30 and 50 μg/mL for mouthrinse. The crystal violet test results indicate that hibiscus acid and mouthrinse alter the permeability of the bacterial membrane. Finally, hibiscus acid did not show toxicity in mouse studies. [ABSTRACT FROM AUTHOR]

Published
2022
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15. Comparison of the Antimicrobial Activity of Hibiscus sabdariffa Calyx Extracts, Six Commercial Types of Mouthwashes, and Chlorhexidine on Oral Pathogenic Bacteria, and the Effect of Hibiscus sabdariffa Extracts and Chlorhexidine on Permeability of the Bacterial Membrane

Author

Baena-Santillán, Elena Saraí, primary, Piloni-Martini, Javier, additional, Santos-López, Eva María, additional, Gómez-Aldapa, Carlos Alberto, additional, Rangel-Vargas, Esmeralda, additional, and Castro-Rosas, Javier, additional

Published
2021
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20. CLARIFICACIÓN Y PREPARACIÓN DE MEDIOS DE CULTIVO PARA EL AISLAMIENTO DE BACTERIAS RUMINALES DEGRADADORAS DE ÁCIDO LÁCTICO.

Author

Luqueño Arteaga, María José, Pérez Ángeles, Jesús, Piloni Martini, Javier, Güemes Vera, Norma, Quintero Lira, Aurora, Torres Cardona, M. Guadalupe, and Peralta Ortiz, Jesús G.

Abstract

Copyright of Congreso Internacional de Investigacion Academia Journals is the property of PDHTech, LLC and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2020

21. AISLAMIENTO DE BACTERIAS RUMINALES CON CAPACIDAD DE DISMINUIR LAS CONCENTRACIONES DE ÁCIDO LÁCTICO IN VITRO.

Author

Ferrusca Olvera, María Guadalupe, Marroquín Romero, Juan Carlos, Piloni Martini, Javier, Güemes Vera, Norma, Quintero Lira, Aurora, Torres Cardona, María Guadalupe, and Peralta Ortiz, Jesús German

Abstract

Copyright of Congreso Internacional de Investigacion Academia Journals is the property of PDHTech, LLC and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2019

22. CARACTERIZACIÓN FISICO-QUÍMICA Y PERFIL DE TEXTURA DE QUESO FRESCO ELABORADO CON CALOSTRO BOVINO.

Author

Reyes Portillo, Karen Argelia, Soto Simental, Sergio, Quintero Lira, Aurora, Hernández Sánchez, Humberto, Piloni Martini, Javier, and Güemes Vera, Norma

Abstract

Copyright of Congreso Internacional de Investigacion Academia Journals is the property of PDHTech, LLC and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2019

23. CARACTERIZACIÓN FISICOQUÍMICA Y BROMATOLÓGICA DE TRES BEBIDAS ENERGÉTICAS ELABORADAS A PARTIR DE LACTOSUERO DULCE.

Author

Hernández Miranda, Jonathan, Soto Simental, Sergio, Rodríguez Avila, José Antonio, Güemes Vera, Norma, Quintero Lira, Aurora, and Piloni Martini, Javier

Abstract

Copyright of Congreso Internacional de Investigacion Academia Journals is the property of PDHTech, LLC and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2019

30. Análisis de perfil de textura de un queso tipo panela elaborado con leche bovina y harina de amaranto (Amaranthus hypochondriacus).

Author

Quintero Lira, Aurora, Macías González, Irais, Romero López, Lady Diana, Soto Simental, Sergio, Güemes-Vera, Norma, and Piloni-Martini, Javier

Abstract

Copyright of Congreso Internacional de Investigacion Academia Journals is the property of PDHTech, LLC and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2019

33. Comparación de los parámetros físico-químicos en quesos tipo panela elaborados con coagulante de origen vegetal (Euphorbiaceae Cnidoscolus aconitifolius).

Author

González Lemus, Uriel, Piloni Martini, Javier, Martínez Trujillo, María Aurora, Quintero Lira, Aurora, Campos Montiel, Rafael German, and Güemes Vera, Norma

Abstract

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Published
2018

34. Extracción del coagulante vegetal de la ortiga (Euphorbiaceae Cnidoscolus Aconitifolius) y su aplicación en queso fresco elaborado con leche bovina.

Author

González Lemus, Uriel, Piloni Martini, Javier, Reyes Munguia, Abigail, and Quintero Lira, Aurora

Abstract

Copyright of Congreso Internacional de Investigacion Academia Journals is the property of PDHTech, LLC and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2017

36. Análisis de perfil de textura en mermeladas elaboradas a base de nopal (Opuntia ficus indica) y aguamiel enriquecidas con harina de chía (Salvia hispánica L.).

Author

Gutiérrez Fernández, Ana Karen, Güemes Vera, Norma, Campos Montiel, Rafael G, Piloni Martini, Javier, and Quintero Lira, Aurora

Abstract

Copyright of Congreso Internacional de Investigacion Academia Journals is the property of PDHTech, LLC and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2017

37. Aislamiento y caracterización de bacterias quitinolíticas ruminales

Author

Piloni Martini, Javier

Subjects
bacterias quitinolíticas, Rumen, quitina, 16S rARN, Caparazón de camarón, chitinolytic bacteria, shrimp shell waste, Chitin, 16S r RNA
Abstract

Los principales objetivos del presente estudio fueron aislar y seleccionar bacterias ruminales quitinolíticas con alta capacidad para degradar quitina pura y caparazón de camarón in vitro, e identificar genéticamente a las bacterias seleccionadas usando secuencias de su gen 16S rARN amplificado mediante PCR. El aislamiento de las bacterias ruminales se inicio con un cultivo mixto liofilizado de bacterias quitinolíticas (CMBQ) obtenido de borregos alimentados con una dieta con 25% de caparazón de camarón. Se requirieron tres aislamientos progresivos para obtener dos bacterias ruminales puras. En el primer aislamiento se obtuvieron seis consorcios bacterianos: BQT1, BQT2, BQT3, BQT4, BQT6 y BQT6 , a partir de CMBQ. Por su alta capacidad para degradar quitina pura (62.69 % a las 72 h de incubación) se seleccionó al consorcio BQT1 para el segundo proceso de aislamiento. Se usaron medios de cultivo a base de glucosa, quitina pura o caparazón de camarón y se aislaron 18 colonias (seis de cada uno de los medios de cultivo). De estas colonias se seleccionó el consorcio bacteriano Q6 (aislado del medio de cultivo con quitina pura) ya que causo la mayor degradación (p≤0.01) de quitina (33.31%) y caparazón de camarón (23.10 %) a las 72 h de fermentación. En el tercer aislamiento se obtuvieron dos bacterias, Q6a y Q6b. Estas bacterias no tienen una importante capacidad de degradar caparazón de camarón en cultivos axénicos (17.64 y 12.60% a las 72 h de incubación), pero en cocultivo, su capacidad aumenta ( p≤0.05) a 36.37%. Estos resultados indican una interacción sinérgica en la d egradación del caparazón de camarón entre las dos bacterias aisladas. Para la identificación genética de las dos bacterias aisladas se usaron fragmentos de 796 pb y se encontró que, con un 99% de similitud, Q6a pertenece a la especie Bacillus licheniformis, mientras que Q6b está emparentada al género Enterococcus y sólo falta discernir si pertenece a la especie E. faecium, E. durans o E. lactis._________The main objectives of this study were to isolate and select chitin- degrading rumen bacteria with high capacity to degrade pure chitin and shrimp shell waste in vitro, as well as to identify genetically these bacteria, using their 16S rRNA gene sequences amplified by PCR. The isolation of rumen bacteria was started with a lyophilized chitin -degrading mixed culture (ChDMC), obtained from lambs fed a diet containing 25% shrimp shell waste. Three progressive isolations were required in order to obtain two pure rumen bacteria. In the first isolation six bacteria consortia were obtained: BQT1, BQT2, BQT3, BQT4, BQT5 and BQT6, from the ChDMC. Due to its high capacity to degrade pure chitin (62.69% after 72 h incubation), BQT1 was select ed for the second isolation procedure. Culture media based on glucose, chitin or shrimp shell waste were used, and 18 bacteria colonies were obtained (six from each culture media). The bacteria consortia Q6 (isolated from the culture medium with pure chiti n) was selected from all these colonies, since these bacteria caused the highest (p≤0.01) chitin (33.31%) and shrimp shell waste (23.10%) degradation after 72 h incubation. Two bacteria, Q6a and Q6b, were obtained in the third isolation. Axenic cultures of these bacteria have not an important chitin-degrading capacity (17.64 and 12.60% after 72 h incubation), but in coculture their capacity has a significant (p≤0.05) increase, 36.37%. These results indicate a synergic interaction for chitin degradation between this two isolated bacteria. Fragments of 796 bp were used for the genetic identification of the two isolated bacteria; it was found, with 99% of similitude, that Q6a belongs to the specie Bacillus licheniformis, and Q6b is a family member of the genus Enterococcus, but it is still required to confirm if this bacteria belongs to the specie E. faecium, E. durans or E. lactis.

Published
2012

38. Evaluación del efecto antioxidante de la cáscara de Oxalis tuberosa en la formación de acrilamida en productos de panificación fritos aplicado en ratas Wistar hembra.

Author

Paulin Yañez, Geraldyne, Güemes Vera, Norma, Piloni Martini, Javier, and Ocampo López, Juan

Abstract

Copyright of Congreso Internacional de Investigacion Academia Journals is the property of PDHTech, LLC and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2016

39. Physicochemical Characterization of Yogurt Fortified with Microencapsulated Cinnamon ( Cinnamomum zeylanicum ) and Its Effects on Metabolic Syndrome Induced in Rabbits ( Oryctolagus cuniculus ).

Author

Riós Pérez MF, Quintero Lira A, Piloni Martini J, Ayala Martínez M, Soto Simental S, Alfaro Rodríguez RH, Ocampo López J, Cariño Cortés R, and Reyes Munguía A

Abstract

Chronic noncommunicable diseases are a global health problem causing increased rates of mortality and sick leaves, which can be reduced by controlling dyslipidemia and hyperglycemia. Experimental and clinical studies have demonstrated the antidiabetic, lipid-lowering, antiobesogenic, anti-inflammatory, and antihypertensive properties of cinnamon; therefore, its use in yogurt can help reverse the effects of these diseases. Our study aims to evaluate the effect of a microencapsulated aqueous extract of cinnamon ( Cinnamomum zeylanicum ) (MCE Cz) incorporated in a yogurt drink on metabolic syndrome (MS) in a rabbit ( Oryctolagus cuniculus ). Physicochemical, microbiological, and proximal chemical characterization; total phenol, flavonoid, and 2,2-diphenyl-1-picrylhydrazil activity quantification; intestinal bioaccessibility; sensory analysis; MS induction through diet; and treatment with 5, 10, and 20 mg/kg of flavonoids contained in the MCE Cz were performed to help evaluate morphological, biochemical, and lipid peroxidation measurements in the liver and heart. The results show that the addition of MCE Cz in the yogurt modified the yogurt texture, increased its adhesiveness and firmness, and imparted a characteristic cinnamon color and biological value by providing intestinally bioaccessible antioxidants with antioxidant potential by reducing lipoperoxidation in the liver and heart after treatment. MCE Cz reduced the weight of the animals by up to 38.5% and the abdominal circumference by 29%. Biochemically, it decreased glucose levels by 24.38%, total cholesterol levels by 69.2%, triglyceride levels by 72.69%, and low-density lipoprotein levels by 89.25%; it increased high-density lipoprotein levels by 67.08%. Therefore, adding MCE Cz in doses of 5 and 10 mg of flavonoids in drinkable yogurt can be an alternative to preparing functional foods with physicochemical attributes and biological properties that can be consumed at all stages of life without undesirable effects. Moreover, it can act as a potential adjuvant in the treatment of comorbidities related to MS.

Published
2024
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