Ciencia e Ingeniería en Alimentos y Biotecnología

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Subject: search.filters.subject.DIGESTIBILIDAD IN VITRO

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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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    Estudio de la digestibilidad in vitro del aislado proteico de pan liofilizado tipo tapado elaborado con masa madre de distintos tiempos de fermentación
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Chicaiza Pastuña, Mauricio Nicolás; Paredes Escobar, Mayra Liliana
    Bread, an ancestral and globally consumed food, has evolved with industrialization, replacing natural yeasts with industrial yeasts and chemical agents. This change has renewed interest in natural fermentation, sought by consumers informed about nutritional quality and its impact on health. Sourdough, an ancient fermentation technique, improves the shelf life, nutritional value, and texture of wheat bread, thanks to cultures of lactic acid bacteria or yeasts. Protein isolates were obtained from freeze-dried tapado bread, made with sourdough of different fermentation times. Protein digestibility was evaluated in vitro through simulated gastric and intestinal digestion. Protein concentrates were determined by isoelectric precipitation and quantified using the Dumas method. Protein quality was assessed with SDS-PAGE electrophoresis and the amino acid profile was determined using high-performance liquid chromatography. The study investigates the in vitro digestibility of protein isolate from freeze-dried tapado bread, evaluating the effect of different sourdough fermentation times. A slight influence of pH on protein yield was observed, while fermentation time significantly affected the amount of protein extract obtained. SDS-PAGE electrophoresis revealed differences in protein profile and the amount of soluble proteins, with complete digestion of proteins occurring on the fifteenth day. High-performance liquid chromatography revealed a significant reduction in amino acids such as glutamic acid, glutenin, among others, and an increase in amino acids such as proline and alanine.
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    Digestibilidad gastrointestinal in vitro y actividad antioxidante de la proteína aislada de una mezcla de harinas precocidas de quinua (Chenopodium quinoa Willd) y amaranto (Amaranthus caudatus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Paredes Pérez, Adriana Maritza; Paredes Escobar, Mayra Liliana
    Quinoa (Chenopodium quinoa Willd) and amaranth (Amaranthus caudatus) are pseudocereals rich in protein and contain all the essential amino acids, considered complete proteins. In Ecuador, the consumption of precooked flours has increased because they offer a quick and easy option for preparing various dishes. Food transformation processes can affect the initial nutritional characteristics of the raw material. In the present investigation, three mixtures of defatted precooked flour and mixtures of defatted raw flour were used as controls. The mixtures were made with a quinoa: amaranth ratio of 25:75, 50:50 and 75:25. The isolated protein was obtained by isoelectric precipitation at pH 8.0 for solubilization and pHs 4.0 and 5.0 for protein precipitation. Simulated digestibility was performed in gastric and duodenal phase, and SDS-PAGE electrophoresis was used for protein characterization and hydrolysis progress. On the other hand, the presence of antioxidant activity was evaluated by the TBARS method. Finally, we worked with the mixture of 25 percent quinoa flour and 75 percent amaranth flour and pH 4.0, due to its higher yield and protein quantification. In the protein concentrates, the presence of 7S and 11S globulins and 2S albumins was observed. After in vitro gastrointestinal digestibility, a higher duodenal digestibility of protein from precooked versus raw flours was observed. In addition, the analysis of antioxidant activity established a higher activity in precooked flours compared to raw flours.
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    Evaluación de la digestibilidad del almidón de un suplemento a partir de quinua (Chenopodium quinoa) y amaranto (Amaranthus) orientado a dietas saludables
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Casa Oñate, Dania Esthefania; Paredes Escobar, Mayra Liliana
    The present investigation evaluated the starch digestibility of a supplement made from quinoa (Chenopodium quinoa) and amaranth (Amaranthus) flour aimed at healthy diets. It runs out of total starch and resistant starch, the latter is not digested and is slowly absorbed, which is why it is considered dietary fiber. In addition, the percentage of hydrolysis and, consequently, the prediction of the glycemic index in supplement samples with additives and without additives were evaluated to assess their effect. The total starch values obtained for the supplement without additives were 29.85 percent and for the supplement with additives, 33.93 percent. The resistant starch (AR) determined was 13.76 percent and 17.28 percent in the supplement without additives and with additives, respectively. Regarding the hydrolysis percentages, values of 33.59 percent will be obtained for the supplement without additives and 88.86 percent for the supplement with additives at 90 min of simulated digestibility. The prediction of the glycemic index (pIG) was 66.18 and 110.56 for the supplement without additives and with additives, respectively, showing low values in the first case. The higher the glycemic index, the faster the starch is broken down into glucose.
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    Evaluación de la digestibilidad in vitro de un suplemento alimenticio dirigido a adolescentes entre 12 a 18 años, a partir de harinas precocidas de pseudocereales andinos: quinua (Chenopodium quinoa Willd.) y amaranto (Amaranthus caudatus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Maestría en Ciencia de los Alimentos, 2023-01) Carrera Borja, Washington Xavier; Paredes Escobar, Mayra Liliana
    An efficacious mixture made from ancestral seeds: quinoa, amaranth, sacha inchi and chia has optimal protein and lipid profile. In addition, it was demonstrated through the analyzes in the RVA the obtaining of a homogeneous matrix with water retention capacity, gel resistance and film formation, which incorporates polyunsaturated fatty acids and precooked flours. By hydrolysis the protein in the supplement, a protein concentrate yield of 72 percent was obtained at a pH of 4.0. In addition, by means of the electrophoresis technique an immunoprotein band with a molecular weight of 30 KDa was identified, highlighting the globulin fraction 11S called chenopodin, known as an emerging allergen resistant to gastroduodenal digestion. Through the digestion process of the starch in the supplement, it was possible to verify the efficacy of the formulated matrix, obtaining 85.39 percent of starch slowly hydrolyzed to maltoses, reaching its maximum digestibility after one hour. When carrying out the characterization of the supplement, we can conclude that it does meet the nutritional requirements for adolescents according to the recommended daily intake recommended by the Food and Agriculture Organization of the United Nations. In addition, the incorporation of essential fatty acids in a microencapsulation to the pulverized precooked flours allows the matrix to be effective due to its bioaccessibility, absorption and subsequent transformation. The supplement obtained from ancestral seeds considered as golden grains has a protein profile suitable for adolescents and a balanced lipid profile. For its sensory acceptability, it was determined that the best treatment chosen for the panelists was the strawberry flavor sweetened with sucralose. The development of the research will strengthen food sovereignty, promoting the production of underdeveloped foods, contributing to the circular economy, reducing water consumption and promoting agricultural activity.
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    Digestibilidad gastrointestinal in vitro de almidón y proteína en harina de cañihua (Chenopodium pallidicaule Aellen) variedad Cupi
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-07) Sumba Coraizaca, Angélica Valeria; Paredes Escobar, Mayra Liliana
    Cañihua is one of the little-known Andean grains, that has been shown to have equal or better nutritional and functional properties than those commonly known as quinoa and amaranth. The nutritional composition of cañihua is: 15.6 more less 0.21 percent of protein, 8,54 more less 0,16 percent of fat, 6,74 more less 0,64 percent of crude fiber and 2,64 more less 0,15 percent of ash. The content of water-soluble sugars was determined with the method of 3.5 dinitrosalicylic acid (DNS) and total starch, resistant starch was measured with the Glucose Determination Kit (GAGO-20). Regarding the kinetics of starch hydrolysis in cañihua seed: the ratio slowly hydrolyzed starch to maltose is higher than of rapidly hydrolyzed to maltose starch. As protein concentrate of cañihua was proven by SDS-PAGE electrophoresis that it is digestible by enzymes such as pepsin and pancreatin, so that cañihua is a good source of digestible protein.
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    Estudio de la actividad antioxidante de aislados proteicos de harina de haba pallar (Phaseolus Iunatus L.) y su digestibilidad gástrica y duodenal (in vitro)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2018-07) Tello Fonseca, Ana Gabriela; Acosta Morales, Dayana Cristina
    In this research, the protein present in the lima - bean (Phaseolus lunatus L.) was isolated by isoelectric precipitation at pH 3, 4, 5 and 6, obtaining a superior yield at pH 6 (32, 58percent more less 0,30). In addition, quantification of protein isolates was carried out using the Biuret and Kjeldahl method, obtaining in both cases the higher protein content in the treatment at pH 5 corresponding to 71,33 percent and 42,31 percent, respectively. The protein isolates were characterized by the SDS-PAGE electrophoresis technique with the use of 2-mercaptoethanol, obtaining from it, high molecular weight protein fractions such as 7 S and 11 S globulins (acid and basic subunit) and 2 S albumins low molecular weight. Gastric digestion (DG) of the protein (in vitro) was carried out at pH 1.2, 2 and 3.2 by the action of the enzyme pepsin and duodenal digestion (DD) was carried out at pH 3.2 with pancreatin, both in the DG and DD, only the high molecular weight fraction corresponding to 7S globulins were digested, while proteins of molecular weight smaller than 45 kDa showed a low digestibility. Biologic activities: such as anti-inflammatory and antioxidant, were evaluated by the protein denaturation and the TBARS method, respectively; using the bean protein at different concentrations (100, 200, 500 and 1000) ug per ml. At pH 3 at a concentration of 1000ug per ml, the highest anti-inflammatory inhibition was obtained, corresponding to 37,55 percent, while at pH 6 the best antioxidant activity (68 percent) was obtained at a concentration of 1000 ug/ml, compared to the other pH studied.
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    Obtención de concentrados proteicos de alpiste (Phalaris canariensis) y evaluación de su capacidad inhibitoria de la peroxidación lipídica en larvas de pez Cebra (Danio rerio)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2016-10) Rodríguez Ortiz, Lizeth Johanna; Carrillo Terán, Wilman Ismael
    The present research focused on obtaining protein concentrates of canary seed for evaluation of its antioxidant activity. The concentrates were obtained by isoelectric precipitation at pHs of solubility 8.0 and 10.0 and pHs of precipitation 3.0; 5.0 and 6.0; Obtaining the highest yield in the treatment 10.0-6.0. The protein content of bird meal was 17.64 percent; The concentrate was 48 percent; approximately. Polyphenol content values of 78.75 to 182.09 mg GAE per 100 g were determined in the supernatants obtained from the isoelectric precipitation of the proteins. Protein digestibility was determined by in vitro assays and using the SDS-PAGE technique. Proteins were partially digested in gastric digestion at pH 1.2; 2.0 and 3.2. In the duodenal digestion they were fully digested in the hydrolysates from the gastric digests at pHs 1,2 and 2,0. By electrophoresis, the protein profile of the canary seedlings was found, with bands with molecular weights ranging from 11 to 75 kDa, corresponding to globulins and albumins. The chromatographic profile of the protein concentrates and the hydrolysates were obtained by RP-UHPLC; Being able to observe the degree of hydrolysis in the different treatments. The antioxidant activity of the proteins was determined by in vitro and in vivo assays. In the in vitro test, values between 75.5 and 81.31 percent of antioxidant activity were observed. The in vivo test in zebrafish larvae was obtained in a value of 20.5 percent of antioxidant activity.
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    Caracterización de las Proteínas de tocte (Juglans neotropica Diels) y su Digestibilidad gastrointestinal in vitro.
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2016-04) León Morejón, Silvia Estefanía; Carrillo Terán, Wilman Ismael
    The Tocte (Juglans neotropica Diels) is a native species from South America, especially found it in Ecuador, Colombia, Venezuela and Peru. This species is endangered. Assay shows the nut have 49,1 percent fat, 14,3 percent carbohydrate and 17,7 percent protein. Therefore, Tocte nut becomes a source of vegetable protein for human. On this study are characterized Tocte, the protein were separated by isoelectric precipitation method. The protein solution obtained at pH 5,0 has the highest yield 21,64 percent with high protein content 74,8 percent. The approximate molecular weights of protein were identified by SDS-PAGE electrophoresis method, observed between 10-75 kDa bands. Proteins storage of Tocte were fractionated with different solvents, managing to get albumins, globulin, glutelin and prolamin, where albumin was higher with 34,38 percent and prolamins was lower 7,12 percent. Digestibility in vitro of tocte’s protein was evaluated, it were totally hydrolyzed at pH 1,0, while to pH 2,0 and 3,0 were seen a 6 kDa molecular weight band and the duodenal digestion all proteins were fully hydrolyzed. Finally, the antioxidant activity was determined by the ABTS method of protein isolates were found to active.
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    Caracterización de Aislados proteicos de quinua (Chenopodium quinoa Willd) y su Digestibilidad gástrica y duodenal (in vitro)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2016-04) Toapanta Paredes, Mayra Alejandra; Carrillo Terán, Wilman Ismael
    This study was based on the characterization of quinoa protein isolates (Chenopodium quinoa Willd.) and evaluation of its gastric and duodenal in vitro digestibility of defatted quinoa flour. The isolates were obtained at pH 2.0; 3.0; 4.0; 5.0 and 6.0. Best yield was obtained in quinoa protein isolate obtained at pH 4.0 with 6.29 percent more less 0.03, showing a content of protein of 64.97 percent more less 0.13. The content of protein in all isolates was higher than 50 percent. The isolate quinoa protein was characterized by SDS-PAGE. The presence of 7S globulin, 11S globulins (acidic and basic subunit) and 2S albumin were observed. Subsequently, the quinoa protein isolates were hydrolyzed with pepsin 1/20 (SGF) at pH 1.2; 2,0; 3.2; 4.5 and 5.5. These samples were analyzed by SDS-PAGE electrophoresis. The proteins were completely hydrolyzed at pH 1.2 and at pH 2.0 after gastric hydrolysis. At pH 4.5 and 5.5 proteins of quinoa present resistant to hydrolysis with pepsin. After duodenal hydrolysis with a cocktail of proteolytic enzymes (chymotrypsin, trypsin, lipases, colipasas) proteins were completely hydrolyzed. Quinoa hydrolysates at pH 1.2 showed no antioxidant activity at the tested conditions with ORAC method. RP-HPLC analysis of quinoa protein isolated at pH 4.0 showed appearance of chromatographic peaks between 5 and 65 minutes. The chromatographic profile was very complex as separation was not performed with the analytical definition of the different proteins of isolated.