Purification, Structural Characterization, and Bioactivity of Lectin.

Lectin extracted from was purified using an affinity column with an agarose-fetuin matrix specific to the lectin of interest. Purification was confirmed by SDS-PAGE, revealing a single protein band with a molecular mass of 34.4 kDa.

The In Vitro Inhibitory Activity of Pacaya Palm Rachis versus Dipeptidyl Peptidase-IV, Angiotensin-Converting Enzyme, α-Glucosidase and α-Amylase.

The pacaya palm ( Liebm) is an important food that is commonly consumed in Mexico and Central America due to its nutritive value. It is also used as a nutraceutical food against some chronic diseases, such as hypertension and hyperglycemia. However, few reports have indicated its possible potential.

Effects of Germination and Popping on the Anti-Nutritional Compounds and the Digestibility of Seeds.

Amaranth seeds, although a valuable food in Mexico, contain anti-nutritional compounds that can affect food quality. As a part of this work, the proximate composition, fatty acid profile, protein digestibility, and the effect of germination and popping of seeds was analyzed with the aim of eliminating anti-nutritional compounds. Untreated seeds comprised of 11.

and Are Involved in Tolerance to Water Stress and Stomata Density in .

Late embryogenesis abundant (LEA) proteins are a large protein family that mainly function in protecting cells from abiotic stress, but these proteins are also involved in regulating plant growth and development. In this study, we performed a functional analysis of and from . The results showed that the expression of both genes increased when plants were subjected to drought-stressed conditions.

Antimicrobial Effects of Aqueous Extract from Calyces of in CD-1 Mice Infected with Multidrug-Resistant Enterohemorrhagic and S Typhimurium.

To determinate the antimicrobial effect of chloramphenicol and aqueous extract against multidrug-resistant enterohemorrhagic (EHEC) and serovar Typhimurium in CD-1 mice. Aqueous extract was isolated from calyces. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of chloramphenicol and aqueous extract were determined for EHEC and .

Modifications of the Protein Characteristics of Pacaya Caused by Thermal Treatment: A Spectroscopic, Electrophoretic and Morphological Study.

The inflorescences of Liebm. are consumed as food in Central America and southern Mexico but is an underutilized food because of its sensory characteristics, principally due to its bitter taste. However, the inflorescences of Liebm.

Hibiscus Acid and Chromatographic Fractions from Calyces: Antimicrobial Activity against Multidrug-Resistant Pathogenic Bacteria.

The anti-microbial properties of acetone extracts from calyces, fractions isolated by silica gel chromatography and hibiscus acid purified from some of these fractions and additionally identified by nuclear magnetic resonance spectroscopy, mid-infrared spectroscopy and X-ray diffraction, were studied against both multidrug-resistant strains and pathogenic bacteria. Gel diffusion was used to determine the anti-microbial effects. The mode of action of hibiscus acid was determined by crystal violet assay.

Effect of Dual Modification on the Spectroscopic, Calorimetric, Viscosimetric and Morphological Characteristics of Corn Starch.

The effect of dual modification of corn starch, including hydrolysis and succinylation, were evaluated through peak viscosity (PV) analysis, differential scanning calorimetry (DSC), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and Raman spectroscopy. This dual modification was shown to increase the reaction efficiency (RE) and degree substitution (DS) compared with starches that were not subjected to acid hydrolysis pretreatment with a 44% and 45% increase respectively. After acid hydrolysis pretreatment, the surface of the corn starch granules exhibited exo-erosion and whitish points due to the accumulation of succinyl groups.

Chemical, physical and sensory properties of Vienna sausages formulated with a starfruit dietary fiber concentrate.

The use of a starfruit dietary fiber concentrate (SDFC) as a novel ingredient in Vienna sausages was investigated. A constrained mixture design was followed to evaluate the effect of different proportions of SDFC (0-10%), pork meat (0-100%) and turkey meat (0-100%) on the shear force, shrinkage, color, residual nitrite, moisture and polyphenol contents of sausages. Moreover, a chemical, physical and sensory characterization of the optimized formulations was performed.

Spectroscopic, calorimetric and structural analyses of the effects of hydrothermal treatment of rice beans and the extraction solvent on starch characteristics.

The modification of the starches extracted from rice beans both with and without hydrothermal treatment was evaluated via scanning electron microscopy (SEM), differential scanning calorimetry (DSC), and Fourier transform infrared (FT-IR) and Raman spectroscopy. SEM indicated that the starch granules of rice beans exhibit wide variation in granule shape, showing the greatest size and modification of the surface when extracted with ethanol. It was found that the extraction solvent had no significant effect on the onset (T) and peak (T) temperatures of the starch, whereas hydrothermal treatment of rice beans decreased the T, T and ΔH of the starch.

Fourier transform infrared and Raman spectroscopic study of the effect of the thermal treatment and extraction methods on the characteristics of ayocote bean starches.

Starches isolated from four ayocote bean varieties were modified by thermal treatment to determinate the effect of the treatment on the structural changes of ayocote bean starch. Scanning electron microscopy indicates that the starch granules have oval and round shapes, with heterogeneous sizes and fractures when the extraction method is used. The presence of new bands at 2850 and 1560 cm in the FT-IR spectra showed that the thermal treatment of ayocote beans induced an interaction between the protein or lipid and the amylose or amylopectin, while the sharpest band at 3400 cm indicated a dehydration process in the starch granule in addition to the presence of the band at 1260 cm, indicating the product of the retrogradation process.

Quality of Opuntia robusta and its use in development of mayonnaise-like product.

The aim of this study was to characterize Opuntia robusta parenchyma and mucilage as foodstuffs. Solute absorption of Opuntia robusta parenchyma was studied, mucilage was used to develop a mayonnaise-like product as substitute emulsifier alternative to egg yolk and oil substitute. Shelf life of mayonnaise-like product was evaluated.