Ciencia e Ingeniería en Alimentos y Biotecnología

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Subject: search.filters.subject.DIGESTIBILIDAD GASTROINTESTINAL

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Now showing 1 - 9 of 9
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    Evaluación de la actividad antioxidante de los concentrados proteicos de la pepa de zambo (Cucurbita ficifolia B.) tras la simulación de la digestión gastroduodenal in vitro
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Espín Falconí, María Valeria; Vilcacundo Chamorro, Rubén Darío
    Plant proteins represent a significant source of nutrition in the human diet, especially when obtained from residues, such as the seeds of Cucurbita ficifolia B. (zambo). These seeds, which are not only abundant and accessible but also affordable, still lack extensive research on their bioactive properties. This lack of scientific studies on the potential of the zambo seed motivates the implementation of this project, which responds to the growing global need to ensure food security and sovereignty. In this sense, the main objective of this study was to evaluate the antioxidant activity of the protein concentrates previously extracted from the club seed, which were preserved at minus 80 degrees Celsius. Subsequently, an in vitro gastroduodenal simulation was carried out at three different pH values (1.2, 3.2 and 3.5), in order to study the effect of these conditions on the release of peptides with antioxidant capacity. Furthermore, the degree of hydrolysis of the gastric and intestinal digests of the concentrates was qualitatively evaluated by SDS-PAGE electrophoresis, with complete hydrolysis observed at the end of the duodenal simulation. The measurement of antioxidant activity, using the ABTS method, showed that the treatment at pH 3.2 presented the highest antioxidant activity, reaching a value of 275.57 plus-minus 2.26 micro mole of Trolox per gram, which significantly exceeds the antioxidant activity. of commonly consumed fruits, such as tree tomatoes and pears.
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    Evaluación de la digestibilidad gastrointestinal in vitro, actividades antiinflamatoria y antioxidante en concentrados e hidrolizados proteicos extraídos de harina de gandul (Cajanus cajan)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2019-01) López Yagual, Katherine Narcisa; Carpio, Cecilia Mercedes
    The objective of this research was to evaluate the of in vitro gastrointestinal digestibility, anti-inflammatory and antioxidant activities in protein concentrates and hydrolyzates extracted from pigeon pea (Cajanus cajan) meal produced in Ecuador. Experimental work was done with green and mature pigeon pea meal. The protein concentrates were obtained by isoelectric precipitation at different pH values (6.0, 5.0, 4.0, 3.0) after protein solubilization at pH 8.0. In green pigeon pea the highest percentage of isoelectric precipitation (0.62 percent) was obtained at pH 3.0 while it was produced at pH 4.0 in mature pigeon pea (11.35 percent). Protein characterization was carried out using the SDS-PAGE electrophoresis technique, 7S and 11S globulins were identified in these concentrates. At the end of in vitro gastrointestinal digestion, it was observed that the protein fractions of both green pigeon pea and mature pigeon pea show resistance to enzymatic action. Finally, the anti-inflammatory and antioxidant activities in the concentrate and hydrolyzates of mature pigeon pea were determined, it was found greater activities in the protein hydrolyzate with 66.0 percent and 57.47 percent values, respectively.
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    Determinación de la actividad antioxidante y antiinflamatoria de aislados proteicos de harina de chocho (Lupinus mutabilis Sweet) y su digestibilidad gastrointestinal in vitro
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2019-01) Aguinda Tanguila, Anderson Aldair; Paredes Escobar, Mayra Liliana
    Lupine is a legume, belonging to the family leguminosae (Fabaceae) of the lupinus genus, is a rich source of protein, it contains essential amino acids and unsaturated fats. The interest to study the functional properties of the cunt has increased due to the nutritional quality that it presents in relation to other legumes. In this study, gastrointestinal digestibility, antioxidant and anti-inflammatory activity of lupine protein isolates were evaluated. The protein isolates were obtained by isoelectric precipitation at different pH, presenting in their protein profile bands with molecular weights between 6.5 and 30 kDa. The highest yield (31.4 percent) and the highest protein content (96.9 percent) presented the isolate at pH 5. During the determination of the digestibility, the proteins were hydrolysed in their entirety with pepsin (2000 U for ecach mg) and pancreatin (100 U for each mg), since no polypeptides were observed in duodenal digestion. The antioxidant activity was evaluated by detecting lipid peroxidation, obtaining the best treatment at pH 5 with a concentration of 1000 μg for each ml (41.3 percent) and the anti-inflammatory activity was determined using the protein denaturation method, achieving better treatment the protein concentration of 1000 μg for each ml (18.2 percent). The lupine protein presented antioxidant and anti-inflammatory activity that could serve as a functional element providing added value to Ecuadorian foods.
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    Evaluación de la digestibilidad in vitro y actividad antioxidante en concentrados proteicos de zarandaja (Lablab purpureus L. Sweet)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-10) Galarza Baicilla, Irina Jacqueline; Paredes Escobar, Mayra Liliana
    This research was based on obtaining protein concentrates of zarandaja (Lablab purpureus L. Sweet) to evaluate their in vitro gastrointestinal digestibility and antioxidant activity. The protein concentrates were obtained by isoelectric precipitation at different pH 4.0; 5.0; 6.0 and 7.0 after the solubilization of the proteins at pH 8.0; as a result the best yield was 15.06 percent at pH.4. The polyphenol content determined in the supernatants of the samples ranged from 155.86 to 353.01 mg GAE per 100 g; the highest polyphenol content was found in the supernatant obtained at pH 7 with a value of 353.01 mg GAE per 100 g. The protein profile in the concentrates was identified by the technique SDS-PAGE, it ranged approximately between 11 and 135 kDa and corresponds to the 7S and 11S globulins, and 2S albumins The in vitro gastric and duodenal digestibility of the protein concentrates were determined at human physiological conditions, resulting in a not complete digestion of the proteins leaving a band of higher expression of 38 kDa corresponding to the 11S acid globulins at all pH.
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    Evaluación de la digestibilidad in vitro, actividad antioxidante y determinación de polifenoles de las proteínas de papillas para niños de 6 a 36 meses a base de harina de papas nativas ecuatorianas (Solanum tuberosum ssp.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-10) Pilicita Clavón, Glenda Nataly; Acurio Arcos, Liliana Patricia
    Baby food must have nutritional compounds that contribute to their growth and normal development. The refore this research evaluated gastrointestinal digestibility of four processed products made with native Ecuadorian potatoes. The protein quantification performed by the Dumas method determined that these baby foods have a protein percentage of 28.59 percent to 36.91 percent, showing better results at solubilization pH of 4. Electrophoretic profiles revealed the presence of albumins and globulins (10.92-134.93 kDa) in the samples evaluated. Antioxidant activity was determined by Tbars method at times of 24 and 48h, at different concentrations of isolated proteins and pH of precipitation, obtaining differences between the factors when compared with the commercial antioxidant. Determination of polyphenols was made by Folin method, obtaining a higher content of polyphenols at pH 6 for baby food made with “Yema de Huevo” variety (411.46 and 410.16 mg AGE per100 g) and at pH 5 for baby food made with “Santa Rosa” variety (482.02 and 531.90 mg AGE per 100 g).
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    Determinación de la Actividad antioxidante en polifenoles y la Digestibilidad gastrointestinal in vitro en proteínas de la cáscara de Ungurahua (Oenocarpus bataua).
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2016-09) Sandoval Aguiar, Estefany Fernanda; Carrillo Terán, Wilman Ismael
    The aim of this research was characterized proteins in flour shell Ungurahua (Oenocarpus bataua) with different isoelectric points of precipitation, where a high yield was obtained with water to pH 3.0 with 2.06 percent and a higher yield using sodium hydroxide to pH 6.0 was 4.85 percent; which is consistent with the proximal analysis in INIAP where 5.58 percent protein was obtained. On the other hand a large presence of total phenols (FT) between 162.10 and 198.1 mg GAE per 100g sample was observed which is greater than the phenolic content of mulberry which is 118.9 mg GAE per 100g or in grapes with 117.1 mg GAE per 100g, even the total phenols contained in the shell Unguragua exceeded the naranjilla, mango and passion fruit. The antioxidant activity of the protein was found between 85.17 to 89.21 percent and the supernatant between 95.04 to 67.69 percent being greater than synthetic antioxidant (BHT) compared, located between (85.53 to 86.56) percent. In the simulated gastric and duodenal digestion in human physiological conditions, 2S albumins established close to 75 kDa, 7S globulins near 63 kDa, 48 kDa and 35 kDa. These proteins were not degraded completely because pepsin not entirely broken links aromatic amino acids present in the sample, so that the total phenolic content and antioxidant activity is high.
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    Evaluación del grado de Digestibilidad gastrointestinal, Actividad antioxidante y antiinflamatoria in vitro de aislados proteicos de torta de sésamo (Sesamum indicum).
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2016-07) Poveda Loayza, Tatiana Nathaly; Carrillo Terán, Wilman Ismael
    The extraction, characterization, gastrointestinal digestibility and biological activities (antioxidant and anti-inflammatory) of the proteins present in defatted sesame flour were evaluated in this study. The protein extraction by isoelectric precipitation was obtained, using water and 1M salt solution (NaCl) as solvents, at different pHs of precipitation: 3,0; 4,0; 5,0; 6,0 and 7,0. The higher protein yield was obtained with protein isolate precipitated at pH7,0 with values of 14,73 and 17,21 percent, for water and salt methods, respectively. Protein profiles present in the isolates were identified with bands between 6.5 and 50 KDa with the SDS-PAGE electrophoresis method. 2S albumins, 7S globulins, and subunits acidic and basic of globulins were observed. Sesame proteins were submitted to gastric hydrolysis at pHs: 1,2; 2,0; 3,2; 4,5; 5,5 and were analyzed by SDS-PAGE electrophoresis. Isolates at pH 1.2 and 2.0 with pepsin action were hydrolyzed. This gastric enzyme had no activity at other pHs, isolates remained intact. Duodenal digestion was carried out at pH 3,2. Proteins were hydrolyzed almost entirely except for the 15 kDa protein band. Finally, protein precipitated at pH 7,0 with a concentration of 500 micrograms ml, was the best treatment, presenting the highest antioxidant activity. Using the same pH with 1000 micrograms ml of protein concentration, the protein isolate had higher anti-inflammatory activity respected to the other pHs and protein concentrations tested, with a value of: 43.23 percent.
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    Estudio de la Digestibilidad gastrointestinal, citotoxicidad y Actividad antiinflamatoria de proteínas estraídas de la torta de sacha inchi (Plukenetia volubilis L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2016-07) Quinteros Meneses, María Fernanda; Carrillo Terán, Wilman Ismael
    Sacha inchi (Plukenetia volubilis L.) defatted seed flour nutritional characteristics. The flour was obtained using cold pressing after extraction of the oil seeds. The high protein content of this flour (58 percent) is the reason for this study. This study identified the gastrointestinal digestibility, anti-inflammatory activity and cytotoxicity of this protein. Sacha inchi flour will be used in the near future to feed human beings and animals. In this study, protein isolate was obtained from Sacha inchi using different pHs of precipitation with water and salt. Protein was quantified using the Biuret and BCA methods. Protein was analyzed by applying electrophoretic techniques. The gastrointestinal digestibility and anti-inflammatory activity was evaluated using an in vitro cytotoxicity zebrafish model (Danio rerio). Protein isolates of this product are soluble in water and NaCl with high yields. The protein proximate analysis determined 57.6 percent of protein content on the defatted seed flour from Sacha Inchi. Using the Biuret method, the protein content of the protein isolate at pH 4.0 was 75.31 percent whereas using the BCA method, the protein content was 93.1 percent.Protein isolate was characterized using the SDS-PAGE electrophoresis technique. Polypeptides were observed between 14-70 kDa of molecular weight corresponding to albumins and globulins fractions. These fractions were identified in the precipitated protein in the presence of water and salt. The gastrointestinal digestibility of Sacha inchi proteins determined the presence of globulins 11S. Globulins 7S and albumins 2S were susceptible of gastric hydrolysis. Finally, the in vitro anti-inflammatory activity of Sacha inchi proteins resulted in a high percentage of inhibition at concentration of 1000 µg/mL (78.13 percent) without presenting any toxicity.
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    Obtención de aislados proteicos de chía (Salvia hispánica L.) y evaluación in vitro de su digestibilidad gastrointestinal, actividad antiinflamatoria y antioxidante.
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2016-10) Cárdenas Hidalgo, Marjorie Karina; Carrillo Terán, Wilman Ismael
    Chia is an annual summer plant which is considered one of the most important crops in pre-Columbian societies, World-wide leading producers of chia are Paraguay, Canada, Bolivia, Ethiopia, Argentina, India, Mexico, China, Peru, Ecuador, Australia and Nicaragua. Currently, consumers interest is high food which can contribute to health benefits. Chia is a food species which can potentially meet these requirements. The aim of this study is to analyze the nutritional and functional properties of this seed. The defatted flour of chia is an important source of carbohydrates (31.46 percent), fibers (27.88 percent) and proteins (19.78 percent). To characterize the proteins present in chia, the isolation process by isoelectric precipitation of the protein isolate was carried out. The greater percentage yield was obtained at pH 3.0 (25.53 percent), and was determined obtaining protein by Biuret method (81.03 percent), BCA (44.92 percent) and Dumas (31.54 percent). Furthermore chia protein was analyzed by electrophoresis SDS-PAGE technique. Polypeptides were observed with a molecular weight between 14 and 66 kDa corresponding to globulins 7S and 11S and albumins. Chia proteins were subject to a process of in vitro gastrointestinal digestion, where it was found that they were completely hydrolyzed, indicating that these proteins cannot be considered allergenic are completely hydrolyzed. With regards to the functional properties of the proteins of chia, it was determined that they have anti-inflammatory activity (335.41 percent) of positive control used was diclofenac and antioxidant activity (95.98 percent) with BHT as positive control, in both cases most percent inhibition was found at pH 6.0 to a concentration of 100 micrograms per ml.