Valoracion nutricional de 10 variedades de Quinua Chenopodium quinoa Willd del altiplano boliviano / Nutricional valuation of 10 varieties of Quinua Chenopodium quinoa Willd of the Bolivian plateau

El presente trabajo de investigación se desarrollo con el propósito de dar a conocer y difundir las características y propiedades nutritivas de 10 variedades de quinua (chenopodiurn qtunoa) propias de nuestra región (altiplano boliviano). La valoración comprendió el estudio de la naturaleza bioquímica el producto mediante evaluaciones de las propiedades químicas y nutritivas. Los resultados de este estudio muestran que estas, son mayores en rendimientos de proteínas (14 -18 porciento) en referencia a los reportados en la bibliografía (6) (13 porciento) como promedio. Se destaca que la Variedad REAL BLANCA presenta un 17 porciento y AJARA 18 porciento en proteínas, asimismo presentan los mas altos rendimientos respecto a la composición de sus macro nutrientes y micro nutrientes como Vitaminas como la tiamina 0.56mg/ lOOg en la REAL BLANCA y Oligoelementos como el Calcio, Magnesio, Manganeso en la variedad AJARA

A comparison study on allergen components between Korean (Arachis fastigiata Shinpung) and American peanut (Arachis hypogaea Runner)

The prevalence of peanut allergy in Korea is lower than in America. Peanut extract allergens between the two countries have not been standardized. This study was performed to compare the allergenicity of raw Korean and American peanuts with that of roasted peanuts. We prepared the peanut extracts in Korean raw (KP) and roasted peanuts (KRP), and also in American raw (AP) and roasted (ARP) peanuts. We compared the peanut extract allergens of KP, KRP, AP and ARP in vitro with sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) followed by immunoblotting, T-cell proliferation assay and skin prick test with sera from peanut-allergic patients. SDS-PAGE and Western blotting demonstrated four allergenic extracts, numerous bands that displayed a high prevalence of IgE binding. IgE-binding bands were at 64, 36 and 17 kDa. Western blot inhibition revealed that either KP or AP could almost completely inhibit the reactivity of the other extract. There were no differences between T-cell proliferation assay and skin prick test. In conclusion, this investigation showed no different allergic components in both raw and roast extracts of Korean and American peanuts.