Publications by authors named "E Contreras-Lopez"
Arabinoxylans (AX) have become a focal point in the pharmaceutical sector owing to their physicochemical, biological, and functional properties. The purpose of this paper was to present a summary of the utilization of AX as drug release matrices through a bibliometric analysis (BA) and a literature review to spotlight the AX functional characteristics and their technological applications to promote this line of research. The BA was carried out using data from a Web of Science database research, specifically emphasizing the analysis of authors' keywords.
View Article and Find Full Text PDFSelenium is an essential trace element in human health. However, it has been considered a widespread selenium deficiency worldwide, although the recommended daily intake is very low (55 μg per day). Strategies have been implemented to comply with the recommended doses, for example, through bioavailable selenium such as selenoamino acids.
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- The study explored the benefits of probiotics and ACE inhibitors through whey fermentation using specific bacteria (GG, SY-102) and their co-culture.
- Researchers used various methods to analyze the proteolytic profile and ACE inhibition during fermentation, noting how differently the bacteria grew.
- Co-culture fermentation resulted in higher protein hydrolysis and ACE inhibition activity, reaching 53.42%, emphasizing the importance of developing effective co-culture products.
This study evaluated the possible use of a fraction of brewers' spent grain rich in arabinoxylans (BSG-AX) as an excipient that modifies the release of class III drugs (Biopharmaceutics Classification System), by determining the release profile of metformin hydrochloride (MH), in a water medium. The cumulative percentage of MH release showed the best linear fit when modeled with the cumulative distribution function (CDF) of the Weibull distribution ( = 0.993 ± 0.
View Article and Find Full Text PDFBackground: Physalis peruviana L. fruit contains nutritional and bioactive compounds of immense importance to public health and represents a potential ingredient for the development of functional foods and beverages.
Objective: This study aimed to determine the chemical and nutritional composition as well as the antioxidant capacity of the P.