Controlled Release of Phycocyanin in Simulated Gastrointestinal Conditions Using Alginate-Agavins-Polysaccharide Beads.

C-phycocyanin (CPC) is an antioxidant protein that, when purified, is photosensitive and can be affected by environmental and gastrointestinal conditions. This can impact its biological activity, requiring an increase in the effective amount to achieve a therapeutic effect. Therefore, the aim of this study was to develop a microencapsulate of a complex matrix, as a strategy to protect and establish a matrix for the controlled release of CPC based on polysaccharides such as agavins (AGV) using ionic gelation. Four matrices were formulated: M1 (alginate: ALG), M2 (ALG and AGV), M3 (ALG, AGV, and κ-carrageenan: CGN), and M4 (ALG, AGV, CGN, and carboxymethylcellulose: CMC) with increasing concentrations of CPC. The retention and diffusion capacities of C-phycocyanin provided by each matrix were evaluated, as well as their stability under simulated gastrointestinal conditions. The results showed that the encapsulation efficiency of the matrix-type encapsulates with complex composites increased as more components were added to the mixtures. CMC increased the retention due to the hydrophobicity that it provides by being in the polysaccharide matrix; CGN enabled the controlled diffusive release; and AGV provided protection of the CPC beads under simulated gastrointestinal conditions. Therefore, matrix M4 exhibited an encapsulation efficiency for CPC of 98% and a bioaccessibility of 10.65 ± 0.65% after the passage of encapsulates through in vitro digestion.

The Effects of Agave Fructans in a Functional Food Consumed by Patients with Irritable Bowel Syndrome with Constipation: A Randomized, Double-Blind, Placebo-Controlled Trial.

Irritable bowel syndrome displays three different subtypes: constipation (IBS-C), diarrhea (IBS-D), and mixed (IBS-M). Treatment with dietary fiber is used, with consideration given both to the chemical composition of the fiber and to the different subtypes of IBS. The IBS-D subtype is usually treated with a low-FODMAPs diet, whereas the IBS-C subtype suggests prebiotics and probiotics to promote microbiota restoration. The aim of this study was to assess the effects of employing agave fructans as the soluble fiber of a jelly (Gelyfun®gastro) containing 8 g per serving in the IBS-C group (n = 50), using a randomized, double-blind, time-limited trial for four weeks. We evaluated changes in the frequency and types of bowel movements through the Bristol scale, and the improvement of the condition was evaluated using quality of life (IBS-QOL) and anxiety-depression (HADS) scales. The main results were that the number of bowel movements increased by more than 80%, with at least one stool per day from fifteen days onwards, without a laxative effect for the group treated. Finally, the quality of life with the prebiotic jelly was significantly improved compared to the placebo in all specific domains, in addition to significantly reducing anxiety and depression.

Fatty-Acid-Rich Agave angustifolia Fraction Shows Antiarthritic and Immunomodulatory Effect.

Agave angustifolia is a xerophytic species widely used in Mexico as an ingredient in sweet food and fermented beverages; it is also used in traditional medicine to treat wound pain and rheumatic damage, and as a remedy for psoriasis. Among the various A. angustifolia extracts and extract fractions that have been evaluated for their anti-inflammatory effects, the acetonic extract (AaAc) and its acetonic (F-Ac) and methanolic (F-MeOH) fractions were the most active in a xylene-induced ear edema model in mice, when orally administered. Four fractions resulting from chemically resolving F-Ac (F1-F4) were locally applied to mice with phorbol 12-myristate 13-acetate (TPA)-induced ear inflammation; F1 inhibited inflammation by 70% and was further evaluated in a carrageenan-induced mono-arthritis model. When administered at doses of 12.5, 25, and 50 mg/kg, F1 reduced articular edema and the spleen index. In addition, it modulated spleen and joint cytokine levels and decreased pain. According to a GC-MS analysis, the main components of F1 are fatty-acid derivatives: palmitic acid methyl ester, palmitic acid ethyl ester, octadecenoic acid methyl ester, linoleic acid ethyl ester, and oleic acid ethyl ester.

Potential Use of Agave Genus in Neuroinflammation Management.

Agavaceae contains about 480 species, commonly used in the production of alcoholic beverages such as tequila and mezcal, making it a resource of economic and cultural importance. Uses of this plant rely mainly on the stem; other components such as the leaves are discarded, generating agro-industrial waste, despite being a source of bioactive and nutraceutical products. Reports show anti-inflammatory and anti-neuroinflammatory effects of these species, with flavonoids and saponins being mainly responsible. Neuroinflammation is a brain process that plays a key role in the pathogenesis of various neurodegenerative disorders and its effects contribute greatly to mortality and morbidity worldwide. This can be triggered by mechanisms such as glial reactions that lead to the release of inflammatory and oxidative molecules, causing damage to the CNS. Treatments do not cure chronic disease associated with inflammation; they only slow its progression, producing side effects that affect quality of life. Plant-based therapy is promising for treating these diseases. Pharmacological activities have been described for the Agavaceae family; however, their role in neuroinflammation has not been fully investigated, and represents an important target for study. This review synthesizes the existing literature on the biologically active compounds of Agave species that are related in some way to inflammation, which will allow us to propose a line of research with this genus on the forefront to orient experimental designs for treating neuroinflammation and associated diseases.

Kinetics and Mechanisms of Saccharomyces boulardii Release from Optimized Whey Protein-Agavin-Alginate Beads under Simulated Gastrointestinal Conditions.

Encapsulation is a process in which a base material is encapsulated in a wall material that can protect it against external factors and/or improve its bioavailability. Among the different encapsulation techniques, ionic gelation stands out as being useful for thermolabile compounds. The aim of this work was to encapsulate Saccharomyces boulardii by ionic gelation using agavins (A) and whey protein (WP) as wall materials and to evaluate the morphostructural changes that occur during in vitro gastrointestinal digestion. Encapsulations at different levels of A and WP were analyzed using microscopic, spectroscopic and thermal techniques. Encapsulation efficiency and cell viability were evaluated. S. boulardii encapsulated at 5% A: 3.75% WP (AWB6) showed 88.5% cell survival after the simulated gastrointestinal digestion; the bead showed a significantly different microstructure from the controls. The mixture of A and WP increased in the survival of S. boulardii respect to those encapsulated with alginate, A or WP alone. The binary material mixture simultaneously allowed a controlled release of S. boulardii by mostly diffusive Fickian mechanisms and swelling. The cell-release time was found to control the increment of the Damköhler number when A and WP were substrates for S. boulardii, in this way allowing greater protection against gastrointestinal conditions.

Production and Characterization of Gelatin Biomaterials Based on Agave Microfibers and Bentonite as Reinforcements.

The objective of this work was to obtain biomaterials as gelatin films or biofilms produced by casting, reinforced with a microfiber (MF) from Agave angustifolia Haw bagasse and bentonite (BN) nanoparticles and evaluate the effect of such reinforcements at different concentrations. Agave microfibers were obtained by a non-abrasive chemical method. Three formulations based on gelatin with glycerol were reinforced with microfiber, bentonite and both materials with 1.5, 3.5 and 5.5% w/w solids content. Physicochemical properties were determined using SEM and FTIR, thickness, soluble matter and moisture. The XRD, barrier, mechanical and thermal properties were measured. The films' micrographs showed agglomerations on the surface. Interactions between its functional groups were found. The solubility increased when the MF concentration increased. The thickness of the films was between 60 and 110 µm. The crystallinity ranged from 23 to 86%. The films with both MF and BN and 3.5% w/w solids had the lowest barrier properties, while the film with 5.5% w/w solids showed the highest mechanical properties, being thermally resistant. Overall, Agave microfibers together with bentonite were able to improve some of the films' properties, but optimized mixing conditions had to be used to achieve good particle dispersion within the gelatin matrix to improve its final properties. Such materials might have the potential to be used as food packaging.

Heavy metals in the volcanic and peri-urban terrain watershed of the River Yautepec, Mexico.

Thirty-four water samples were collected all along the course of River Yautepec, Morelos State, Central Mexico, in three different zones based on the physical and anthropogenic setting. In situ measurements of physical characteristics (temperature, pH, conductivity, and turbidity) were also performed at each sampling station. Likewise, total/dissolved metal concentrations (Fe, Mn, Cr, Cu, Ni, Pb, Zn, Cd, As, and Pb) were determined using an atomic absorption spectrophotometer. Located in a peri-urban and volcanic zone of Central Mexico, the river system presented impacts of both natural and anthropogenic activities. Results revealed differences in pH values (6.7-8.23) in all the three zones probably due to the influences of volcanic ash and local geological formations, whereas conductivity levels (635-1098 µs/cm) were high indicating the effect of agricultural and industrial activities. The relative order of the concentrations of metals in both the total and dissolved fractions was observed to be in the following order: zone I, Fe > Zn > Mn > Cu > Pb > Ni > Cr > As > Cd > Hg; zone II, Fe > Zn > Pb > Ni > Mn > Cu > Cr > Cd > As > Hg; zone III, Fe > Pb > Zn > Mn > Ni > Cu > As > Cd > Cr > Hg. Calculated heavy metal evaluation index (HEI) values indicated less contamination. However, concentrations of Fe and Pb were observed to be higher than the permissible limits set forth by the Mexican government for human consumption. Henceforth, the prerequisite for maintaining and improving the health of a river system depends on continuous long-term monitoring of the dynamic ecosystem for sustainable management.

Optimization of the Microwave-Assisted Ethanosolv Extraction of Lignocellulosic Compounds from the Bagasse of Agave angustifolia Haw Using the Response Methodology.

The main objective of this work was to optimize the process of fractionation of the bagasse of Agave angustifolia Haw, applying organosolv assisted with microwaves. The DCC was used to evaluate the effect of independent variables such as ethanol concentration (40, 50, and 60%) and reaction time (1, 1.5, and 2 h) on yield, cellulose and lignin percentages. Lignocellulosic fractions (F1 and F2) were obtained by means of organosolv assisted with microwave in an open system (atmospheric pressure) and a closed system (controlled pressure). The lignocellulosic fractions were microstructurally characterized. The highest extraction yields (70.39%) were reached in the open system at 50% ethanol for 1.5 h. The highest percentages of LK (5.05%) were obtained in the closed system at 60% ethanol for 2 h. The SEM photomicrograph showed that the microstructure of F1 was retained even after treatment with 60% ethanol for 2 h, and the exposure of the fibrillar part was observed obtaining the disposition of pectin.

Digital image analysis of diverse Mexican rice cultivars.

BACKGROUND: Digital image analysis has an important role in geographical provenance of grains, as it can provide parameters of size, shape and color, which are important quality parameters for the design of engineering processes such as drying and milling of grains. In this study, digital image analysis was used to classify nine rice cultivars based on different morphometric parameters using the three sides of the grain (lateral, ventral and axial), Feret diameter, and 10 different form factors and color parameters (CIE L*, a* and b*). RESULTS: Result of principal component analyisis was an equation with seven variables (area, perimeter, length, width, thickness, sphericity and color), which was useful for distinguishing between nine different cultivars. The morphometric and color parameters for the Mor A-98 and Mor A-92 varieties showed they had 88% similarity. The variability was expressed with a confidence of 95%. CONCLUSION: Multivariate analysis indicated that the lateral side is the most sensitive for the classification of Mexican rice grains because of its color and morphometric characteristics. These results showed the application of image analysis for the future classifications of grains.

Morphostructural characterization of rice grain (Oryza sativa L.) variety Morelos A-98 during filling stages.

The morphostructure of grain rice Morelos A-98 was characterized in five stages of physiological maturation, in order to generate morphometric information during the filling process. Micrographic images from optical and scanning electron microscopy coupled to a digital capture system were used. Images were digitally processed to measure different descriptors such as shape, fractal dimension, and surface texture. Results showed that, two weeks after anthesis, an accelerated grain filling was observed, particularly on those grains positioned in the distal panicle zone, compared to those located in the base of this one. As deposition of assimilates in the grain increased, the area and perimeter of the transversal cut of the grains also increased (P ≤ 0.05); meanwhile, the rounded shape factor tended to increase as well (P ≤ 0.05), while the elliptic shape factor decreased. As the dehydrated endosperm passed from "milky" to "doughy" stages, values of fractal dimension area and endosperm perimeter as well as surface texture values showed that grain borders tended to become smoother and that there was a greater structured endosperm area (P ≤ 0.05).

Estudio del desarrollo, calidad de planta y acumulación de pigmentos en lígulas de tagetes erecta l: expuestas a dos intensidades de luz / Study of development, quality of plant and accumulation of pigments in ligules of tagetes erecta l: exposed to two light intensities

The carotenoids are photosensitive pigments during photosynthesis. The objective of this work was to study the effect on development and accumulation of carotenoids in ligules of Tagetes erecta exposed under two different lighting ambient (with mesh and without mesh of 50 percent). The plant development was evaluated measuring the height of the plant, number of floral buds, the ligules diameter. In adition, the quantification and identification of carotenoids from ligules was done by HPLC. The results showed significant differences (p<0.05) in the height of the plant, number of floral buds and ligules diameter of T. erecta. The group grown without mesh received greater UV radiation and different temperature, that under a mesh. The first conditions lead to a reduction of the ligules diameter and total content of xanthophylls (lutein and zeaxanthin). The plastids ultrastructure in the cells of T. erecta developed with mesh showed the greatest amount of thylakoid membranes and more conspicuous starch granules.

Los carotenoides son pigmentos fotosensibles frente a un exceso de intensidad luminosa durante el proceso de fotosíntesis. El objetivo de este trabajo fue el estudio del efecto en el desarrollo de la planta y la acumulación de carotenoides por la exposición a dos diferentes intensidades lumínicas (con y sin malla de sombra al 50 por ciento). Se evaluó el desarrollo de T. erecta en cuanto a la altura de la planta, número de botones florales y el diámetro de las lígulas. Adicionalmente, en las lígulas se cuantificaron e identificaron los carotenoides por HPLC. Los resultados mostraron diferencias significativas (p<0.05) en cuanto al desarrollo de las plantas expuestas a mayor radiación UV y temperatura, presentaron reducción del diámetro de las lígulas y disminución en el contenido de Xantófilas totales ( luteína y zeaxantina) con respecto a las cultivadas con malla,. La ultraestructura de los plastidios mostró mayor cantidad de membranas tilacoidales y gránulos de almidón más conspicuos en las células de las plantas de T erecta desarrolladas con malla.

Cambios en las actividades de alfa-amilasa: pectinmetilesterasa y poligalacturonasa durante la maduración del maracuyá amarillo passiflora edulis var. flavicarpa degener) / Changes in enzymatic activity of alfa-amylase pectinmethylesterase and polygalacturonase during ripening in yellow passion fruit (passiflora edulis var. flavicarpa degener)

El maracuyá amarillo (Passiflora edulis var. Flavicarpa Degener) es una fruta tropical muy apreciada por su sabor. Los componentes responsables del sabor se desarrollan durante la maduración, como resultado del incremento en la actividad metabólica. En el presente trabajo se evaluó la producción de CO2 y el desarrollo del color como indicadores de la maduración, así como la actividad de la a-amilasa, poligalacturonasa (PG) y pectinmetilesterasa (PME), con relación a la presencia de diversos componentes responsables del sabor agridulce (sólidos solubles, azúcares, ácidos orgánicos y pH) característico del maracuyá. Los resultados mostraron que la maduración del fruto continuó después de su separación de la planta en la semana 8 después de la antesis (DA). La actividad de a-amilasa y PG se elevó en la semana 9 DA y la de PG se incrementó nuevamente al final del desarrollo del fruto. La actividad de PME también presentó dos valores máximos, en las semanas 8 y 11 DA. El incremento conjunto en la actividad de las enzimas asociado a la maduración de la fruta, indicada por el cambio de color y la elevación en la producción de CO2, generan un incremento en los azúcares y ácidos orgánicos, algunos de los cuales pueden ser responsables del sabor característico del maracuyá