Lactobacillus delbrueckii ssp. bulgaricus NCFB 2772 was employed to develop functionalized acid whey cheese (requesón) added with in situ produced exopolysaccharide (EPS) and tested as a carrier of commercial probiotic Lactobacillus paracasei ssp.paracasei. This EPS consists of glucose and galactose units, linked by β 1-4/6 bonds.The optimum temperature of EPS biosynthesis at pH 4.6 was 37°C (0.274 mg/mL of whey). Four different requesón formulations were prepared and analyzed in terms of texture properties and color. The addition of EPS increased the production yields, improved hardness, elasticity, and adhesiveness, and slightly decreased the L* component of color (luminosity). This study supports the utilization of acid whey wastes to obtain functional cheese such as requesón in which the EPS component can not only improve processing yields but also increase the values of hardness, elasticity and adhesiveness and slightly decrease luminosity of the product.
Due to the carcinogenic character of aflatoxins when present in foods, these compounds are considered a risk to human health. This systematic review aimed at compiling the available research data on detection and quantification of aflatoxin M1 (AFM1) in milk and common types of cheese produced in Mexico in the past two decades. A limited number of studies were found that matched the purpose of our review. Only ten research works focused on the evaluation of AFM1 content in milk while three studies analysed the occurrence of this mycotoxin in oaxaca and panela cheeses. HPLC-FD and ELISA were the methods of choice utilised to detect AFM1. Concentrations higher than 0.5 μg AFM1/kg, a maximum limit set in current food regulation in Mexico, were found in major dairy brands consumed in Mexico. Analysis of raw milk produced during the rainy season in the states of Jalisco (2007) and Chiapas (2013) showed mycotoxin levels within the regulation limits while milk samples obtained during the dry season in the Mexico City and the State of Mexico (2008) exceeded that threshold. For cheeses, 33% of the artisanal produced oaxaca type samples from Veracruz (2016) and 55% of those acquired in Mexico City (2019) were found above the limit set for milk. In contrast, the panela cheese samples obtained in Baja California and Guanajuato (2009) complied with the AFM1 regulation. Additionally, the presence of AFB1 and its hydroxylated metabolites other than AFM1 were determined in the major milk brands at concentrations that could be of high risk for human health. Similar results were reported for both artisan and industrially produced oaxaca cheese. Finally, mycotoxins enter human food chain through animals fed with contaminated fodder. Our systematic review demonstrated the urgent need to amend the existing food regulation in Mexico to include mycotoxins as potent contaminants in cheese.
Native pigmented maize (Zea mays L.) landraces are of interest because of their nutritional qualities, nutraceutical and antioxidant components. The aim of this study was to evaluate pigmented maize grown in three towns of Federal District's agricultural area in order to determine their potential to elaborate nixtamalized pigmented maize flour (NPMF). Physical properties of the kernel and NPMFs were evaluated and compare with official norms. Textural analysis of fresh dough, and fresh and refrigerated tortillas were carried out. Results showed that even though the kernel's characteristics do not attain industrial quality standards, it may still produce flour suitable for the preparation of moldable dough. Significant differences in the water absorption index and subjective water absorption capacity between flours determined differences in textural parameters of tortilla. The extensibility of red fresh tortilla were similar to white tortillas and were significantly different to blue tortillas. Therefore red maize is recommended for nixtamalized corn flour industry. PRACTICAL APPLICATIONSThis research would have practical applications in the snack and cereal industries, because currently, white maize is the main raw material recommended for use in the production of pigmented. At the present time, there is an increased consumer demand for products with added value; the red and blue maizes are nutraceutical source, mainly by the verified presence of phenolic compounds in the external structures of the kernel. The results indicate that flours made from nixtamalized red maize are useful for instant preparation of tortilla with acceptable textural properties thus offering traditional consumers a new option for its preparation with very little time and effort, and a healthy alternative in their diet. This study will contribute to the use of native materials and will promote the conservation of this genetic resource for the benefit of the families that produce this crop traditionally.
Regular intake of fucosylated oligosaccharides has been associated with several benefits for human health, particularly for new-borns. Since these biologically active molecules can be found naturally in human milk, research efforts have been focused on the alternative synthetic routes leading to their production. In particular, utilization of fucosidases to perform stereoselective transglycosylation reactions has been widely investigated. Other reasons that bring these enzymes to the spotlight are their role in viral infections and cancer proliferation. Since their involvement in the pathogenesis of these diseases have been widely described, fucosidases have become a target in newly developed therapies. Finally, activity disorders of biologically important fucosidases can lead to health problems such as fucosidosis. What is common for both mechanisms is the interaction between the enzyme and substrates in and around the active site. Therefore, this review will analyse different substrate structures that have been tested in terms of their interaction with fucosidases active sites, either in synthesis or inhibition reactions. The published results will be compared from this perspective.
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