Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

Objective: SARS-CoV-2 disease 2019 (COVID-19) is highly contagious and spreads rapidly. The application of preventive measures has proven to be the best strategy to minimize the number of patients and the dissemination of and deaths from COVID-19. The objective of this study was to determine the risk factors that limit the adherence of asthmatic patients to measures that prevent COVID-19 among residents of a region with a high risk of a COVID-19 outbreak. Methods: Through a cross-sectional study, data from 2,372 participants aged 16-24 years were analyzed. To collect their information, a questionnaire was constructed using the Google Forms tool. Due to the prevention measures in place for COVID-19, the home quarantine of many people, and the lack of socialization, the questionnaire was distributed through email (Internet) and WhatsApp. A logistic regression analysis was performed to determine the relationship between the variables. Results: The prevalence of asthma was 12.2%, and non-adherence to the guidelines for the prevention of COVID-19 was 53.1%. Approximately 30.8% of asthma patients did not comply with the basic prevention measures for COVID-19. The results of the logistic regression analysis showed that being male, active smoking, and believing that COVID-19 is not a more severe disease for people suffering from asthma than others were associated with nonadherence to the basic protection measures established in the guidelines for the prevention of COVID-19. Conclusions: It is important for health professionals to advise asthma patients to comply with the basic measures of protection against COVID-19 and timely use medications for asthma control.

Jackfruit (Artocarpus heterophyllus Lam.) is a fruit of tropical and subtropical zones of the world, is an important source of phytochemicals (phenolic acids, flavonoids and tannins). Several studies have associated phytochemicals with antioxidant and antimicrobial properties. The objective of this work was to analyze the polyphenolic content, the antioxidant and antifungal properties of jackfruit extracts on phytopathogenic fungi. Two phenolic extracts of jackfruit of different maturity level (J1-J2) were used. The total polyphenol content (TPC) was determined by Folin-Ciocalteu method and total flavonoids (TFC) by the aluminum chloride method, the free radical trapping potential was measured using FRAP and ORAC methods. The results showed a TPC of 844 and 1,178 mgEAG/100 g and TFC of 37 and 68 mgQE/100 g, of dry jackfruit, the antioxidant potential analysis by FRAP was 7,575 and 8,691, by ORAC was 13.369 and 14.728 µmol Trolox/100 g, of dry jackfruit for J1 and J2 respectively. Additionally, it was observed that the phenolic extracts of jackfruit reduced the mycelial growth of: Penicillium digitatum (20-14%), Geotrichum candidum (56-55%), Aspergillus niger (72-67%) and Botrytis cinerea (100%-100%) for J1 and J2 respectively. We conclude that regardless of the degree of maturity, jackfruit has antioxidant and antifungal properties on phytopathogens important in agriculture.

In Mexico, corn is the most widely used cereal, however, in arid areas it is not possible to cultivate it, so white sorghum represents an alternative. However, it is important to know the varieties nutritional content. Therefore, this study the proximal profile and fatty acids of six white sorghum varieties grown in Mexico were evaluated. Proximate analysis was carried out based on AACC methods and gas chromatography had been used for fatty acid analysis. Mazatlan and Sureño varieties showed the highest content of proteins (12%), fiber (7%), and ash (1.65%); regarding fat content, the highest values were found in Mazatlan and Costeño (4%). For fatty acid profile, saturated and unsaturated fatty acids were detected, including Omega 6 and 9. Sorghum represents an alternative, specially for arid and semiarid regions. The results indicate that these varieties are a viable source to produce foods for human consumption.

Maize has antioxidant properties and a high amount of carbohydrates, while fish has high-quality proteins and unsaturated fatty acids. The goal of this study was to prepare a functional food enriched with protein and n-3 fatty acids from Scomber scombrus. A sensory analysis was carried out, along with a texture profile, color and proximate analyses, content of EPA+DHA, and shelf life analyses on five formulations of the snack produced. The best-accepted formula turned out to be the one containing 15% fish, and in comparison with the control, it displayed similar fracturability, less hardness, a higher amount of protein and lipids, and EPA+DHA (p ≤ 0.05), providing 14.6% of the daily recommended intake of EPA+DHA (30 g of product). The development of new products, such as the one proposed in this study, can be a new and healthy alternative to substitute other similar, commercially sold products with a lower amount of nutrients. Producción y caracterización de un aperitivo a base de harina de maíz y caballa atlántica (Scomber scombrus) RESUMEN El maíz tiene propiedades antioxidantes y contiene una gran cantidad de carbohidratos, mientras que el pescado posee proteínas de alta calidad y ácidos grasos insaturados. El objetivo de este estudio fue preparar un alimento funcional enriquecido con proteínas y ácidos grasos n-3 obtenidos de Scomber scombrus. Con este propósito se realizó un análisis sensorial, un perfil de textura, un análisis proximal y de color, de contenido de EPA + DHA y un análisis de vida útil en cinco formulaciones del aperitivo producido. La fórmula que registró mayor aceptación contiene 15% de pescado y, en comparación con el control, mostró fracturabilidad similar, menos dureza, mayor cantidad de proteínas y lípidos, así como de EPA + DHA (p ≤ 0.05); además, proporciona 14.6% de la ingesta diaria recomendada de EPA + DHA (30 g de producto). La elaboración de nuevos productos, como el propuesto en este estudio, puede ser una alternativa novedosa y saludable para sustituir productos similares que contienen menor cantidad de nutrientes y se venden comercialmente, ARTICLE HISTORY

Sorghum grains can be used as a source of fermentable sugars to reduce the culture media cost for microbial growth of Streptomyces and the production of microbial transglutaminase (MTGase). In the production of ethanol from corn, dried distillers grains with solubles (DDGSs) are generated as waste. The aim of this work is to elucidate the biotechnological production of transglutaminase by Streptomyces mobaraensis NRRL-3191 grown in a medium containing sorghum grains hydrolysates and DDGS is feasible. The results showed that casein has a great effect on the production of MTGase while DDGS did not show any significant effect on the range of study. The model obtained predicts 0.66 U/mL of MTGase activity using enzymatic hydrolysates of sorghum grains supplemented with yeast extract (2 g/L), DDGS (2 g/L), and casein (19.5 g/L).Keywords: transglutaminase; Streptomyces mobaraensis; sorghum; dried distillers grains with solubles; casein; hydrolysates Los granos de sorgo se pueden utilizar como fuente de azúcares fermentables para reducir los costes de medios de cultivo para el crecimiento microbiano de Streptomyces y la producción de transglutaminasa microbiana (MTGasa). En la producción de etanol a partir de maíz, se generan como residuos granos de destilería secos con solubles (DDGS). El objetivo de este trabajo fue determinar si la producción biotecnológica de transglutaminasa por Streptomyces mobaraensis NRRL-3191 cultivados en un medio que contiene hidrolizados de granos de sorgo y DDGS es factible. Los resultados mostraron que la caseína tiene un gran efecto en la producción de MTGasa mientras que DDGS no mostraron un efecto significativo en el intervalo de estudio. El modelo obtenido predice 0.66 U/mL de actividad MTGase usando hidrolizados enzimáticos de granos de sorgo suplementados con extracto de levadura (2 g/L), DDGS (2 g/L) y caseína (19,5 g/L).

La contaminación es uno de los problemas más grandes a los que se enfrenta la humanidad actualmente; algunos compuestos pueden almacenarse por largos períodos en el suelo y mantos acuíferos. Además, los efectos nocivos sobre la salud humana son bien conocidos; el medio ambiente tiene la capacidad de restaurar las áreas contaminadas en bajas concentraciones; sin embargo, se han superado los límites naturales de degradación. Por ello, es importante la implementación de tecnologías de remediación para tratar suelos con desechos tóxicos, como los derivados del petróleo. Se han evaluado diversos métodos de remediación que utilizan microorganismos, y se sabe que estos degradan compuestos tóxicos solos o en consorcios de organismos múltiples.

Ceviche is a traditional dish made from raw fish meat marinated in lime juice without any heat cooking step throughout its preparation process. Although the use of organic acids as antibacterial agents is well known; recent research indicates that lime juice actually can reduce the risk of V. parahemolyticus infections but it is ineffective against other potential pathogens. Despite the fact that fresh fish meat is safe; exposed organs including skin, gills and guts represent a potential source of bacterial contamination. In Mexico, diarrheal diseases are caused mainly by contaminated food; it is estimated that almost 67% of infections are due the presence of bacterial agents mainly in frozen and fresh fish. The main objective of this study was to estimate the taxonomic diversity of microbial species present in ready-to-eat ceviche using a metagenomic approach. Six samples of commercially available ceviche were subjected to DNA high throughput sequencing and bioinformatics analyses, we identified between 65,000 and 131,000 reads per sample. The predominant phyla identified through the samples were Proteobacteria, Bacteroidetes and Firmicutes. We discuss the factors involved in the microbiological quality of this kind of raw foods and how they influence the bacterial diversity within the analyzed samples.