Search

Resumen Objetivo Estimar la correlacion entre los indices de calidad dietetica (DQI), de sensibilidad (QUICKI) y de resistencia a la insulina (HOMA-IR), el indice cintura-cadera (ICC) y el indice de masa corporal (IMC) con los alelos y genotipos del SNP rs2291166 de TJP1 y el VNTR de ATXN2 en pacientes adolescentes. Sujetos y metodo El estudio se incluyo 85 sujetos con rango de edad entre 10-20 anos, originarios de la ciudad de Tuxtepec, Oaxaca, Mexico, captados en el periodo 2017-2018. Se determino el DQI, el IMC, el ICC, el indice HOMA-IR, el QUICKI y el indice de calidad dietetica. El polimorfismo rs2291166 de TJP1 se determino por PCR-alelo especifico y la expansion (CAG)n de ATXN2 se determino por PCR-Hot Start. Los productos de PCR se analizaron por electroforesis PAGE al 8% y tincion con nitrato de plata. Resultados Se encontro la correlacion entre los indices DQI, HOMA-IR, ICC e IMC con el genotipo heterocigoto del SNP rs2291166 de TJP1 y los repetidos largos asi como cortos del repetido CAG de ATXN2 en pacientes adolescentes con obesidad, con una correlacion positiva muy fuerte entre el SNP de TJP1 y el indice HOMA-IR (p Conclusiones El DQI, el SNP rs2291166 de TJP1 y el repetido CAG de ATXN2 son factores determinantes de los parametros de riesgo relacionados con la obesidad tales como el IMC, el ICC, el QUICKI y el HOMA-IR en la poblacion adolescente analizada.

This study empirically identifies the role of the outsourcing strategy in the hotel sector. The study determines what strategic benefits and risks determine that an outsourcing strategy is accepted by hotel managers. This paper analyzes perceptions and evaluations of policies related to outsourcing. To do so, it analyzes to what degree the manager's attitude about outsourcing is influenced by tactical and strategic benefits provided by the outsourcing strategy and to what degree the strategic risks determine the manager's attitude toward outsourcing. The results indicate that tactical benefits are perceived the most. The most perceived strategic risks are those related to the loss of differentiation and control over the activities. The findings indicate that the manager's positive perception of the tactical benefits positively influences his/her attitude about outsourcing, and that the greater the perception of strategic risks, the less positive the attitude toward outsourcing will be.

The objective was to evaluate the effect of fishmeal replacement on amino acid and fatty acid profiles of diets, biofloc and shrimp cultured in low water salinity (5‰). A commercial feed and four experimental diets elaborated using different combinations of meals (fish, corn, sorghum, wheat and soybean) were assessed. The feeds were labeled as C, 0, 10, 20 and 30; where C corresponded to the commercial feed while the other four were experimental feeds with a fishmeal content of 0, 100, 200 and 300 g kg− 1. At the end of the culture, fatty acids (FA) and amino acids (AA) profiles were determined in biofloc, shrimp and pelleted feeds. To relate the AA quality of biofloc and feed, the essential amino acid ratio (A/E), and essential amino acid index (EAAI) were estimated. The water quality parameters, as well as the productive response of L. vannamei were statistically similar among treatments. The n − 3/n − 6 ratio varied widely among treatments (0.53–1.23 in feed and 0.46–0.93 in biofloc) without a tendency related to the fishmeal content. Nevertheless n − 3/n − 6 ratio of shrimp showed similar values (1.23–1.58). The EAAI in feed was above 0.90 in all treatments, except for 0; but in biofloc exhibited values above 0.87 in all cases. Except to 0 feed, the evidence indicates that in BFT, the fatty acid and amino acid composition of biofloc and shrimp are independent of the fishmeal included in the feed. The results suggest that biofloc could provide high quality protein and essential fatty acids in situ to compensate the partial fishmeal substitution.

Conformational and thermal-rheological properties of acidic (APC) and neutral (NPC) protein concentrates were evaluated and compared to those of squid (Dosidicus gigas) muscle proteins (SM). Surface hydrophobicity, sulfhydryl status, secondary structure profile, differential scanning calorimetry and oscillatory dynamic rheology were used to evaluate the effect of treatments on protein properties. Acidic condition during the washing process (APC) promoted structural and conformational changes in the protein present in the concentrate produced. These changes were enhanced during the heat setting of the corresponding sol. Results demonstrate that washing squid muscle under the proposed acidic conditions is a feasible technological alternative for squid-based surimi production improving its yield and gel-forming ability.

Background Clinical practice guidelines are tools that have been able to streamline decisions made in health issues and to decrease the gap between clinical action and scientific evidence. Objective The objective of the study is to share the experience in the development and to update the guidelines by the Sistema Nacional de Salud de Mexico. Material and methods The methodology in the development of the guidelines consists of 5 phases: prioritisation, establishment of work groups, development by adoption of international guidelines of de novo, validation and integration in the Master catalogue of clinical practice guidelines for its dissemination. Results The Master catalogue of clinical practice guidelines contains 664 guidelines, distributed in 42% Internal Medicine, 22% Surgery, 24% Paediatrics and 12% Gynaecology. From the total of guidelines coverage is granted at an 85% of the Universal catalogue of health services , an 84% of the Catastrophic expenses protection fund and a 61% of the XXI Century Medical Insurance of the National Commission of Social Protection in Health. Discussion The result is the sum of a great effort of coordination and cooperation between the institutions of the Sistema Nacional de Salud, political wills and a commitment of 3477 health professionals that participate in guidelines’ development and update. Conclusion Master catalogue guidelines’ integration , diffusion and implantation improve quality of attention and security of the users of the Sistema Nacional de Salud.

Production of functional/bioactive components by whey protein hydrolysis using new plant proteases represents an innovative area in food processing and functional foods. The present study evaluated the potential use of plant crude extracts from Citrus aurantium flowers, trompillo (Solanum elaeagnifolium) berries (TE) and melon (Cucumis melo) fruit (ME) for production of whey protein hydrolysates. The hydrolytic patterns of whey proteins (i.e., β-lactoglobulin, α-lactalbumin, serum albumin, and immunoglobulins) at pH 3.5 and 6.5, at 0, 3, 6, 9, and 24 h, were monitored by HPLC and SDS-PAGE analysis. Maximum proteolytic action on the major whey proteins (i.e., β-lactoglobulin and α-lactalbumin) was obtained using ME and TE at pH 6.5. Whey hydrolysates that presented more hydrolysis of β-lactoglobulin showed the highest angiotensin-converting enzyme inhibitory activities (75–90% inhibition). The use of these new plant proteases offers potential in the production of hydrolysates with bioactive properties for the development of functional foods.

Giant squid (Dosidicus gigas) proteins have appropriate functional properties, albeit of smaller magnitude in comparison to other marine species. Therefore, this research characterizes the ultrasound-induced (20 kHz; 20 and 40% amplitude; 0, 1, 3 and 5 min) changes to the physicochemical and foaming properties of mantle proteins. The changes in pH, electrophoretic profile, viscosity, surface hydrophobicity, particle size and zeta potential, as well as foaming capacity and stability were evaluated. A slight decrease (p ≥ 0.05) in the pH occurred as the ultrasound time increased. While no changes in SDS-PAGE (reducing and non-reducing) were detected, native PAGE revealed new bands. Ultrasound increased the viscosity and surface hydrophobicity, and decreased the particle size and net surface charge. Moreover, foaming capacity was improved and foaming stability was maintained at 100% for 1 h. Therefore, the application of ultrasound represents an alternative to improve the foaming properties.

Hydroxylysyl-pyridinoline (HP) occurrence and chemical characteristics of collagen from jumbo squid tissues were investigated. Muscle collagen (MC) was higher in Glu, Arg and Gly, but lower in hydrophobic amino acids compared with skin collagen (SC). Lys hydroxylation (%) was higher ( P P ≥ 0.05) among MC (16.6 ± 0.53) and SC (15.2 ± 1.12), showing arabinose (MC, 11.1 ± 0.21 vs. SC, 11.7 ± 0.91), glucose (MC, 3.3 ± 0.10 vs. SC, 2.8 ± 0.10, P vs. SC, 0.7 ± 0.11, P i.e. , muscle or skin collagen rigidity or elasticity.

The effect of freezing storage on protein denaturation and gelling capacity of jumbo squid muscle was evaluated. Squid mantle muscle samples were evaluated in both, ground (G) and whole presentations (W), and in a control consisting of ground muscle (C). G and W samples were submitted to two freezing storage periods (−20 °C), 1 day (GF-1, WF-1) and 30 d (GF-30, WF-30). Proximate composition, pH, surface hydrophobicity (SoANS) and differential scanning calorimetry (DSC) were evaluated. Additionally folding test, texture profile analysis and water holding capacity were monitored in gels prepared with the different samples. The quality of gels was not affected by any treatment. Neither freezing, grinding or storage period had a significant effect on the above parameters, suggesting that functional properties of the squid mantle muscle are highly stable. DSC did not reveal any denaturation, also adducing high stability of muscle proteins. SoANS revealed that freezing, grinding and time, had an effect on protein properties; however, these influences were apparently not significantly enough to have a further effect on the gel quality. Finally, gelling capacity of muscle was not affected by any factor. Considering these results, squid muscle may be considered as a useful resource either fresh or frozen.

The need to find suitable calf rennet substitutes for cheese-making has led to an increased interest in screening for new proteases to be used as natural coagulants. The aim of this work was to detect and characterize proteases in citrus flower extracts (CFE) by evaluating milk-clotting and proteolytic activity. Proteolytic enzymes in raw CFE showed milk-clotting activity over a broad temperature range (35–70 °C) and were able to hydrolyze substrates such as casein, hemoglobin and bovine serum albumin. The protease activity of the raw extract was adequate to clot milk (0.33 milk clotting units mL −1 ) in clotting times similar to commercial rennet. Inhibition studies suggested that some enzymatic activity in the crude CFE was due to the action of aspartic proteases since most of the activity at pH 3 was inhibited by pepstatin A. Proteolytic activity at pH 7 was sensitive to dithiothreitol (DTT), indicating that possibly disulfide bridges contribute to stabilizing the native enzyme structure. CFE contains different types of proteases and holds potential as a new source of enzymes for biotechnological applications (e.g., cheese production).

Pterygoplichthys disjunctivus viscera trypsin was purified by fractionation with ammonium sulphate, gel filtration, affinity and ion exchange chromatography (DEAE-Sepharose). Trypsin molecular weight was approximately 27.5kDa according to SDS-PAGE, shown a single band in zymography. It exhibited maximal activity at pH 9.5 and 40°C, using N-benzoyl-dl-arginine-p-nitroanilide (BAPNA) as substrate. Enzyme was effectively inhibited by phenyl methyl sulphonyl fluoride (PMSF) (100%), N-α-p-tosyl-l-lysine chloromethyl ketone (TLCK) (85.4%), benzamidine (80.2%), and soybean trypsin inhibitor (75.6%) and partially inhibited by N-tosyl-l-phenylalanine chloromethyl ketone (TPCK) (10.3%), ethylendiaminetetraacetic acid (EDTA) (8.7%) and pepstatin A (1.2%). Enzyme activity was slightly affected by metal ions (Fe(2+)>Hg(2+)>Mn(2+)>K(+)>Mg(2+)>Li(+)>Cu(2+)). Trypsin activity decreased continuously as NaCl concentration increased (0-30%). Km and kcat values were 0.13mM and 1.46s(-1), respectively. Results suggest the enzyme have a potential application where room processing temperatures (25-35°C) or high salt (30%) concentration are needed, such as in fish sauce production.

Quality of fresh Monterey sardine (Sardinops sagax caeurela) muscle intended for canning was assessed in a local Mexican plant. Postharvest and processing times and temperatures were monitored at five different processing stages, in order to evaluate their impact on product quality and to compare their biochemical vs. their chronological age. Postmortem muscle spoilage indices were analysed (pH, nitrogen from total volatile bases, trimethylamine, histamine, peroxide value, and thiobarbituric acid-reactive substances) and the K value was analysed as the freshness indicator. Inadequate temperature increments were detected during the canning process. Spoilage indices remained constant throughout the process, indicating that no deterioration occurred in the raw material. Concerning the K value, although sardine showed a good quality for canning, its freshness reduction occurred three times faster than would otherwise occur under optimum handling conditions (0 °C), thus affecting (increasing) its biochemical age. Actual sardine management and treatment by the processor require better control during the canning process, thus reducing their impact on the freshness and biochemical age of sardine intended for this process.

The effect of storage time on the quality of liver oil from two commercial rajiform species (Rhinoptera bonasus and Aetobatus narinari) captured in the Gulf of Mexico (State of Campeche coast line) was evaluated. Oil characterisation was conducted by physical (specific gravity, saponification index and water content) and chemical analyses (fatty acid content, carotenes and tocopherols) whilst storage stability (peroxide value, free fatty acids, conjugated dienes, anisidine value and changes in docosahexaenoic acid, DHA and content) was studied for 87 days at 25 °C. Increases (p < 0.05) in free fatty acids, conjugated dienes, peroxide value and anisidine value, and a decrease (p < 0.05) in DHA were observed during the storage time for both oil species as oxidation proceeded. It was concluded that R. bonasus and A. narinari oils lasted for 52 and 66 days under these storage conditions, respectively.

Summary An accurate method to determine contact angles (CA) of soils as a measure of water repellency is still missing. In the present research, we evaluated and compared different methods to determine the CA of dry soil samples. Experiments were made by using a set of porous materials (silt, sand and glass beads) with different levels of water repellency. The CAs were measured with the Capillary Rise Method (θCRM; liquid penetration into a 3-d system), the Wilhelmy plate method (θWPM; measurement of capillary forces acting on a plane sample) and the Sessile Drop Method (θSDM; optical CA analysis of drop contour on a plane sample). Results were compared with the CAs calculated from capillary rise in long vertical columns ( θ E CR ), where liquid profiles of the final capillary rise of water and ethanol, respectively, were used to derive the contact angle under the assumed equilibrium conditions. The results showed the overestimation of the CA by using the well established bi-liquid CRM technique for porous materials, in particular for material with a low degree of water repellency (CA θ E WPM ), as well as the Sessile Drop CA, θSDM, were close to the ones of θ E CR . We concluded that θ E WPM and θSDM are apparent CA, but nevertheless able to predict the impact of wettability on the final capillary rise which is affected by pore topology as well as by wettability.

Processing of sardine fishmeal generates pollution and waste with potentially useful protein. Sardinestick-water (SW) from fishmeal operation was submitted to a complementary centrifugation step fol-lowed by pH adjustment (acidic + alkaline) to recover solids for their compositional, functional and nutri-tional properties evaluation. Insoluble fractions (from acidic treatment (IF 1 ) and alkaline treatment (IF 2 ))had a chemical composition of 76 ± 4 and 16.9 ± 3.1% protein, 12 ± 6.2 and 2.9 ± 1.9% fat, 7.9 ± 2 and75.4 ± 2.6% ash, respectively. IF 1 and IF 2 were good sources of Ca ++ ,Mg ++ ,P 3 ,K + and essential aminoacids. IF 2 was whiter than IF 1 but less colour stable over time. Solubility of proteins from IF 1 and IF 2 was higher than that of commercially used materials such as egg albumin and sodium caseinate. IF 1 chemical, nutritional and functional characteristics suggest its potential use as food/feed compositionalingredient. 2008 Elsevier Ltd. All rights reserved.

The enzyme 5′-nucleotidase of jumbo squid ( Dosidicus gigas ) mantle was purified and its SDS–PAGE showed a single band of 33 kDa, whereas a protein with a molecular mass of 107 kDa was detected by gel filtration suggesting a homotrimeric nature of this enzyme. Subunits of the named enzyme were not linked by covalent bonds. Isoelectric focusing of this enzyme showed a pI of 3.6–3.8 and presented a hyperbolic kinetics with V max of 1.16 μM/min/mg of protein, K m of 1.49 mM, K cat of 3.48 μM of P ι s −1 and K cat / K m relation of 356.52 ((mol/L) −1 s −1 ). Purified enzyme preferred AMP as substrate (by 6.7-folds) than IMP, showing a K m of 6.34 mM, V max of 0.19 μM/min/mg of protein a K cat of 0.3388 mol of P ι s −1 and K cat / K m relation of 53.44 ((mol/L) −1 s −1 ). The low K m in relation to purified AMP deaminase of the same organism suggested a high contribution of 5′-nucleotidase in AMP degradation in jumbo squid mantle.

Physicochemical and functional changes of jumbo squid ( Dosidicus gigas ) mantle muscle stored in ice for 15 days were evaluated. Proximate analysis, pH, protein solubility (PS) and SDS-PAGE profile changes were monitored for muscle proteins, while texture profile analysis (TPA) (gel strength, elasticity and cohesiveness), water holding capacity (WHC) and colour changes were monitored for gels produced from this muscle. Fresh muscle chemical composition varied according to fishing season and/or physiological status presented by specimens. pH and PS were stable ( p ⩾ 0.05) throughout the study with a slight tendency to decrease towards the end of study. SDS-PAGE revealed no drastic changes in proteins influencing gelation (i.e., myosin). TPA and WHC of gels decreased towards the end of experiment; however, due to sampling variability, no significant differences ( p ⩾ 0.05) were found over storage time. Changes in gel colour were observed with hue angle decreasing towards yellow hues. Improved post-capture management of mantle muscle preserved its integrity and functionality for up to two weeks.

Soil wettability affects physical properties such as aggregate stability, infiltration rate, or erodibility. To describe the wetting properties of soil, the soil–air–water contact angle (CA) is often used. At present, a direct measurement of the CA determined on intact soil aggregates and a direct comparison with corresponding homogenized aggregates is still lacking, mainly because standard methods have not been defined to measure the wettability of soil aggregates. In this study, the Capillary Rise Method (CRM) was used to assess contact angles of single intact 1–2 mm soil aggregates, packings of intact aggregates and packings of crushed (homogenized) aggregates of 9 topsoils and 3 humus subsoils from 5 sites in Germany. In general, CAs of the homogenized aggregates were quite similar for all soils (65° ± 10°), while CAs for aggregate packings and single aggregates generally were larger for grassland and forest soils (60° to 80°) than for arable soils (0° to 20°). It was concluded that all soils contain potentially hydrophobic pore surfaces, but the effectiveness of these surfaces to create water repellency depends on the small-scale architecture of the pore space and the distribution/position of hydrophobic components inside the matrix. These findings suggest that it is misleading, particularly for agricultural soils, to quantify wetting properties by only analyzing homogenized soil. We propose that CRM-CA measurements should be extended to investigations of intact aggregates and the wetting coefficient k = cosθ should also be displayed to distinguish more clearly between completely wettable soils and soils with low subcritical repellency. Finally, it should be noted that the methods proposed are only applicable to non-hydrophobic soil exhibiting subcritical water repellency (CA > 0°,…, CA ≤ 90°).

In Mexico’s Northwest coast, Pacific whiting ( Merluccius productus ) is considered an under-utilized species because of its high tendency to become parasitized, thus promoting a high proteolytic activity present in muscle tissue. Sample fish for study were separated in lots by degree of parasitism in “apparent” parasitized (APP) and advanced parasitized (ADP). Thus, pH and temperature conditions of mayor endogenous proteolytic activity in muscle were determined. Maximum activity was detected at 50 °C (pH 3.5–4.0) and at 60 °C (pH 6.75–7.0). Parasitism degree had a significant effect in enzyme activity at acidic pH ( p p p

Minced albacore muscle was treated with high-hydrostatic pressure at 275 and 310 MPa for 2, 4, and 6 min and their effects on shelf life at 4 and − 20 °C were studied. Physical (texture, color), chemical (moisture and lipid content, pH, lipid oxidation, electrophoresis), and microbiological analyses were carried out. Pressure increased pH, protected from lipid oxidation, maintained low microorganisms levels, changed the color of the muscle, and induced the formation of high molecular weight polypeptides most likely through disulfide bonding promoting texture improvement of samples. Pressure improved the shelf life of minced albacore muscle for > 22 days at 4 °C and > 93 days at − 20 °C.

Gluten (Glu) and an acid-extracted protein fraction (AF) from wheat flour were mixed (1:1 ratio) with myofibrillar protein (MP) and treated with microbial transglutaminase (MTGase) to observe the effect on heat-induced gelation. Dynamic rheological properties and thermal denaturation patterns of treated samples were measured, respectively, with an oscillatory rheometer and a differential scanning calorimeter. The storage modulus ( G ′) of control MP sample (no MTGase), with a value of 533 Pa at end of heating (77 °C), was not affected ( P > 0.05) by Glu nor by AF. However, mixed protein samples after the MTGase treatment produced higher gel elasticity values that differed ( P

Microbial transglutaminase (MTGase)-catalyzed interaction and gelation of mixed myofibrillar (MPI)/soy (SPI) protein isolates were investigated at varying ionic strengths and MPI:SPI ratios, with or without SPI being preheated (80 °C). MTGase treatments in deionized water converted myosin heavy chain and actin into lower molecular-weight polypeptides, which gradually diminished as the ionic strength increased up to 0.6 M NaCl. A reduced intensity in the electrophoretic bands of soy proteins (7S and 11S except the basic subunits) was observed in all treatments, suggesting cross-linking with MPI. The enzyme treatment slightly increased the thermal transition (denaturation) temperatures of MPI/SPI but greatly enhanced (P

Lipid class and fatty acid composition of liver oil samples of Galeocerdo cuvier and Carcharhinus falciformis were analyzed by thin-layer chromatography (TLC) and gas–liquid chromatography (GLC), respectively. Major inter-species differences were detected for lipid classes composition and fatty acid profiles. Triacylglycerols (TAG) accounted for 56.9% of the total lipid in the liver of Carcharhinus falciformis , while diacyl-monoalkylglycerols (DMAG) represented 29.8% for Galeocerdo cuvier . These two lipid classes accounted for two-thirds of total lipid in both species. Fraction percentages for saturated, mono and polyunsaturated fatty acids varied greatly between species. Figures for C. falciformis were 35.3, 20.8 and 37.7%, respectively, and 20.8, 50.6 and 18.4% for G. cuvier . Oil from the latter species contained marginal amounts of DHA and no EPA, however, its high content of monoenoic fatty acids contrasted with the high amount of DMAG detected.