Ciencia de los Alimentos

Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/35341

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Subject: search.filters.subject.ACTIVIDAD ANTIINFLAMATORIA

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    Evaluación de la actividad antinflamatoria de los compuestos bioactivos del tomate (Solanum betaceum), liberados durante la simulación de la digestión gastroduodenal in vitro
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Maestría en Ciencia de los Alimentos, 2023-01) Álvarez Delgado, Iván Sebastián; Vilcacundo Chamorro, Rubén Darío
    In Ecuador, tree tomato plantations are found throughout the provinces of Cotopaxi, Pichincha, Imbabura, Carchi, Azuay, Bolívar, Loja and, mainly, Tungurahua. Mostly, the consumption of this fruit is internal, being recognized for the great content of beneficial bioactive compounds for diet and health of the Ecuadorian population. This research project aimed to evaluate the anti-inflammatory and antioxidant capacity of tree tomato (solanum betaceum) pulp and its digestates, using the in vitro gastrointestinal simulation technique. The method described by Minekus et al was used, with certain modifications. 62.63 grams of tree tomato produced in the canton of Patate were used. From these, the pulp was extracted, separating the shell and seeds to later carry out lyophilization, pulverization and in vitro gastrointestinal simulation. The reagents, materials and equipment were provided through the economic fund of the research project, and the economic fund of the master's degree. The process was carried out in the facilities of the Universidad Técnica de Ambato and in the Universidad Estatal de Guaranda, located in Bolívar province. Regarding the results obtained, it is mentioned that simulated gastrointestinal digestion favors the release of bioactive compounds; during the gastric phase, phytochemicals with good antioxidant activity are found, while in the duodenal phase, compounds with anti-inflammatory activity are evident. Hydrolyzates from tree tomato pulp could be used as functional ingredients in the food industry. The results help to promote the consumption of this highly valued fruit in first world markets. It is recommended to carry out a study taking into account other components of the tree tomato such as peel and seeds, which will allow comparison with the results obtained in this investigation.
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    Caracterización de proteínas de flores de geranio (Geranium) y evaluación de su potencial como fuente de péptidos con capacidad antiinflamatoria durante la simulación de la digestión gastrointestinal in vitro
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Maestría en Ciencia de los Alimentos, 2022-04) Tapia Sánchez, Edwin Santiago; Vilcacundo Chamorro, Rubén Darío
    In the present investigation, the characterization of the proteins of geranium flowers (Geranium) and evaluation of their potential as a source of peptides with anti-inflammatory capacity during the simulation of gastrointestinal digestion in vitro have been carried out. The conditions of the protein concentrate extraction process were established, which reached a yield percentage of 9.40 and a protein content of 18 percent, by solubilizing the proteins at pH 8.0 and subsequent precipitation at pH 3.0. In said concentrate, the characterization was carried out using the SDS-PAGE electrophoresis technique, evidencing the presence of seven proteins with molecular weights between 5.56 and 57.64 kDa, in addition, it was possible to identify protein fractions such as 7S Globulins, 11S Globulins and 2S Albumins. The digestibility of geranium flower proteins was evaluated after simulating the gastrointestinal digestion process in vitro. During the gastric phase, the proteins were partially hydrolyzed by pepsin, while in the duodenal phase they were completely degraded by the action of pancreatin. Finally, the anti-inflammatory activity was determined by the potential method of membrane stability, showing that the protein concentrate, and the peptides released during the gastric hydrolysis stage are responsible for said activity, with a protection of 38.01 and 31.77 percent, respectively. The duodenal digest did not present anti-inflammatory capacity. In this way, the protein extract of geranium flowers could be considered as a source of bioactive compounds that can be used in the production of functional food products and nutraceuticals.