Carrera de Biotecnología

Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/34800

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Subject: search.filters.subject.CAPACIDAD ANTIINFLAMATORIA

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    Evaluación de biofactorías vegetales para la producción y extracción de antocianinas a partir de Col Lombarda (Brassica oleracea var. capitata f. rubra)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Andrade Romero, Christian Israel; Lalaleo Córdova, Liliana Paulina
    In this research, the seed disinfection and germination process was optimized, exposed to different experimental conditions such as: culture media (Murashige and Skoog Complete and without nitrates); growth regulators (Methyl Jasmonate and Salicylic Acid) and genetic transformation (AtMYB12 and GUS) to obtain transformed seedlings and roots. Extracts were obtained to analyze total anthocyanin content and antioxidant and anti-inflammatory capacities. Analyses showed that the use of Gibberellic Acid at 4 degrees improved the germination rate by 83.33 percent. The Murashige and Skoog medium without nitrates favored the accumulation of anthocyanins in the seedlings, reaching a total anthocyanin content of 45.07 mg Cyanidin-3-glucoside per-100 g, with an antioxidant capacity of 65 percent and anti-inflammatory activity of 76.49 percent. In the transformed roots the transcription factor AtMYB12 in Murashige and Skoog complete medium reported better results with a total anthocyanin content of 49.49 mg Cyanidin-3-glucoside per-100 g; antioxidant capacity of 72.10 percent and anti-inflammatory activity of 79.4 percent. Statistical results suggest that the culture medium influences the production of anthocyanins, and the transformed roots in the transcription factor are the most relevant. These results suggest that genetic transformation and the optimization of culture conditions can increase anthocyanin production.
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    Evaluación de la vida útil de un extracto con polifenoles procedentes de la flor de Jamaica (Hibiscus sabdariffa L.) obtenido mediante extracción asistida por ultrasonido
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Aldás Loma, Emily Vanessa; Fernández Rivero, Danae
    The focus on the use of natural products has grown considerably in recent years due to their therapeutic benefits, including antioxidant and anti-inflammatory activity. Plant extracts represent an important source of bioactive compounds, such as polyphenols, which contribute directly to these properties. However, to ensure the efficacy and quality of these extracts, it is essential to determine their shelf life, since factors such as pH, humidity and storage temperature can influence the stability of these compounds. In this study, the Jamaican flower extract was obtained by ultrasound-assisted extraction and the concentration of polyphenols was determined by the Folin-Ciocalteu method, achieving a higher polyphenol content when using an ethanol concentration of 70 percent and with an extraction temperature of 50 degrees Celsius, reaching a value of 62,667 milligrams of gallic acid per gram of dry weight. Subsequently, its antioxidant capacity was evaluated through the DPPH assay, obtaining 90.886 percent inhibition, and with respect to Trolox equivalents, 221.234 micromoles per gram of dry weight were obtained. The antioxidant activity was analyzed by egg albumin denaturation assay, registering inhibition percentages between 38.642 and 62.585. Finally, the shelf life, stored in amber glass jars under refrigerated conditions, was determined to be about 32 days, fitting a first-order kinetic model with a rate constant of 0.0032 per day.
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    Evaluación del potencial antioxidante, antiinflamatorio y de conservación de una crema formulada con compuestos bioactivos extraídos del Aloe vera
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-09) Sánchez Núñez, Carol Tatiana; Fernández Rivero, Danae
    A. vera is a plant that has been used for centuries for health, beauty, skin care, medicine, and is currently part of a large number of commercial products. This species of Aloe belongs to the group of plants that has antioxidant and anti-inflammatory properties. It is for this reason that it is proposed to elaborate a cream based on the bioactive compounds extracted from A. vera and verify whether or not its antioxidant and anti-inflammatory properties are maintained. The phenolic compounds of the bark and gel of A. vera were extracted by ethanolic extraction using different concentrations of ethanol/water solvent (50:50 and 80:20). These were quantified with the Folin - Ciocalteu method. The extract with the highest content of phenols was concentrated and the antioxidant and anti-inflammatory activity was extinguished by the DPPH method and denaturation of egg albumin, respectively. A cream was made using the concentrated extract together with some excipients. To this cream, the useful life is reduced by measuring the pH and viscosity. In addition, analysis of antioxidant and anti-inflammatory activity was performed. Through a statistical analysis, the bark combined with a 50:50 ethanol-water solvent concentration was defined as the best treatment. Since 6.986 milligrams of gallic acid per gram of plant material were obtained. The ethanolic compounds from A. vera showed antioxidant and anti-inflammatory activity, demonstrating that these microorganisms have the potential to be applied in the production of natural bioactive molecules.