Plant tissue cultures represent a potential source for producing secondary metabolites. In this work, Buddleja cordata tissue cultures were established in order to produce phenylpropanoids (verbascoside, linarin and hydroxycinnamic acids), as these metabolites are credited with therapeutic properties. Highest callus induction (76.4-84.3%) was obtained in five treatments containing 2,4-Dichlorophenoxyacetic acid (2,4-D: 0.45-9.05 lM) with Kinetin (KIN: 2.32, 4.65 lM), whereas highest root induction (79.6%) corresponded to the a-Naphthaleneacetic acid (9.05 lM) with KIN (2.32 lM) treatment. Verbascoside was the major phenylpropanoid produced in in vitro cultures (root, white and green callus) [66.24-86.26 mg g -1 dry weight (DW)], while linarin and hydroxycinnamic acid production was low (0.95-3.01 mg g -1 DW). Verbascoside and linarin production were improved in cell suspension culture (116 mg g -1 DW and 8.12 mg g -1 DW, respectively).
This study was undertaken to explore how the use of pigmented corn as brewing ingredient influences the sensory profile of craft beers, by using both sensory and chemical analyses. Six pigmented corn and barley beers were brewed and then analysed to obtain their sensory characteristics, volatile composition and non-volatile (alcohol, bitterness, anthocyanins and polyphenol content) composition. ANOVAs, Principal Component Analysis (PCA) and Multiple Factor Analysis (MFA) were used to visualise these data for exploring the differences between beers based on the type of malt and to characterise corn beers considering the relationships between their sensory characteristics and their chemical parameters. The sensory attributes such as fermented fruits, cooked vegetables, tortillas, bread, dried fruits and dried chili characterised beers made 100% with pigmented corn. Over 100 volatiles were identified by head space-solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Among them, phenols and terpenes were the groups of volatiles that better characterised beers containing corn. The content of anthocyanins in corn beers provide the ‘amber-red-cooper’ colours in beers and may prevent the development of off-aromas and tastes. The use of pigmented corn seems to be a good option to renew the traditional ‘Sendechó’ while preserving some of its sensory attributes.
BACKGROUND: The fruit of Cucurbita ficifolia Bouché is known in Mexico as 'chilacayote'. The scientific interest that C. ficifolia Bouché has acquired is due to its important hypoglycemic effect. The present research aimed (i) to discover whether this hypoglycemic property is present at different stages of development of this fruit, and (ii) to characterize some bioactive compounds with antioxidant or anti-inflammatory properties. Ethylene production, respiration rate, and maturity indices were determined during fruit development. The chemical characterization of the aqueous extracts of each stage of maturity studied was determined and their hypoglycemic effects were bioassayed using groups of normal mice with diabetes induced by streptozotocin at a dose of 500 mg −1 kg −1 body weight. RESULTS: Respiration rate and ethylene production showed a typical pattern for non-climacteric fruit and the quality parameters did not show significant changes. Phenolic compounds such as gallic acid and chlorogenic acid were found to have the highest concentration at 15 days of development. Extracts at 15 days showed a hypoglycemic effect that was 11% greater than that of glibenclamide in diabetized mice. CONCLUSION: All stages of development of C. ficifolia fruit had a hypoglycemic effect; however, the aqueous extract from the fruit at 15 days of development showed a better effect than glibenclamide. This finding highlights the potential of this maturity stage, and shows that it is appropriate for inclusion in treatments of type 2 diabetes mellitus. The results also indicate that phenolic compounds are mainly responsible for this effect and not D-chiro-inositol as previously thought.
The purpose of this study was to identify visible and microscopic symptoms as well as certain biochemical changes associated with chilling injury (CI) in "Atlixco" cactus stems. Cladodes were harvested, disinfected, minimally processed and stored at 4, 12 and 26C for 14-21 days. Results indicated that cactus stems were sensitive to CI at 4 and 12C and exhibited pitting and bronzing as visible symptoms of this disorder. Confocal microscopy showed that mitochondrial integrity was maintained at 4C whereas a deterioration of these organelles occurred at 12 and 26C. Electrolyte leakage, together with an increase in the levels of Adenosine triphosphate (ATP), glutathione and the reduced form of ascorbic acid were associated with CI. In spite of the presence of CI at 4C, cactus stems were still able to preserve their taste quality and no adverse effects were observed on either firmness or color for 21 days.
PRACTICAL APPLICATIONSMinimally processed products should be refrigerated at ≤4C in order to maintain their quality and prevent the growth of harmful microorganisms. However, the refrigeration of cactus stems at suboptimal temperatures causes the appearance of chilling injury (CI). Previous studies have mentioned the general symptoms of this physiological disorder in cactus stems, but no one has described the symptomatology in detail and there is yet to be reported histological and biochemical characterization that might serve to confirm or diagnose its presence. This study describes the symptoms of CI and provides histological and biochemical indicators for its early identification during storage. It also constitutes the preliminary stage to the future application of postharvest technologies that induce tolerance to CI, preventing browning and preserving the quality of minimally processed cactus stems in order to expand their domestic and international markets.
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