ABSTRACT
INTRODUCTION AND AIM: The Revista de Gastroenterología de México (RGM), founded in 1935, is one of the most influential journals of scientific dissemination in Mexico and Latin America. The aim of the present review was to characterize the RGM's most frequently cited original articles, review articles, and consensuses. METHODS: The most cited original articles, review articles, and consensuses of the RGM were identified using the Scopus, PubMed, and Google Scholar databases. Their designs and topics, as well as their authors and participating institutions, were analyzed. RESULTS: The most highly cited articles of the RGM corresponded to the period from 1996 to 2018, with a mean of 16.5 citations per article. Fifty-eight percent (n = 29) of the articles belonged to the area of gastroenterology and 20% (n = 10) to surgery. The most frequent topics were functional gastrointestinal disorders, hepatitis virus, and gastric cancer. Thirty-six percent of the articles had a nonrandomized prospective design, followed by cross-sectional studies (26%) and randomized prospective studies (18%). CONCLUSION: The 50 most-cited articles included a total of 826 citations and the 10 most-cited consensuses and review articles had a total of 208 citations. Those studies encompass a diversity of disciplines related to gastroenterology that have impacted the scientific community and correspond to the work of different active research groups in Mexico and other countries.
ABSTRACT
The aim of the work was to produce fibre-enriched fresh pasta based on micronised wheat bran and durum wheat semolina with appropriate techno-functional properties. Wheat semolina was replaced with fine particle size (50% below 75 µm) wheat bran - up to 11.54% (w/w). A Box-Behnken design with randomised response surface methodology was used to determine a suitable combination of carboxymethylcellulose, xanthan gum and locust bean gum to improve pasta attributes: minimum cooking loss, maximum values for water gain and swelling index, as well as better colour and texture characteristics before and after cooking. The proximate chemical composition of wheat semolina and bran was determined and the microstructure of uncooked pasta was observed as well. From the response surface methodology analysis, it is recommended to use: (i) xanthan gum over 0.6% w/w as it led to bran-enriched pasta with a better developed structure and superior cooking behaviour, (ii) a combination of xanthan gum (0.8% w/w) and carboxymethylcellulose (over 0.6% w/w) to enhance uncooked pasta yellowness.
Subject(s)
Dietary Fiber/analysis , Food Additives/chemistry , Food, Fortified , Color , Food Handling , Galactans/chemistry , Mannans/chemistry , Particle Size , Plant Gums/chemistry , Polysaccharides, Bacterial/chemistry , Triticum/chemistryABSTRACT
Functional advantages of probiotics combined with interesting composition of oat were considered as an alternative to dairy products. In this study, fermentation of oat milk with Lactobacillus reuteri and Streptococcus thermophilus was analysed to develop a new probiotic product. Central composite design with response surface methodology was used to analyse the effect of different factors (glucose, fructose, inulin and starters) on the probiotic population in the product. Optimised formulation was characterised throughout storage time at 4 â in terms of pH, acidity, ß-glucan and oligosaccharides contents, colour and rheological behaviour. All formulations studied were adequate to produce fermented foods and minimum dose of each factor was considered as optimum. The selected formulation allowed starters survival above 10(7)/cfu ml to be considered as a functional food and was maintained during the 28 days controlled. ß-glucans remained in the final product with a positive effect on viscosity. Therefore, a new probiotic non-dairy milk was successfully developed in which high probiotic survivals were assured throughout the typical yoghurt-like shelf life.
Subject(s)
Avena , Edible Grain , Fermentation , Food Handling/methods , Food Microbiology , Limosilactobacillus reuteri , Probiotics , Colony Count, Microbial , Color , Food Storage/methods , Functional Food/analysis , Humans , Inulin , Microbial Viability , Monosaccharides , Oligosaccharides , Rheology , Yogurt , beta-Glucans/analysisABSTRACT
El asma es un desorden inflamatorio crónico de las vías aéreas respiratorias, que se caracteriza por una inflamación bronquial que da como resultado hiperreactividad de la vía aérea y producción excesiva de moco. La sintomatología resultante incluye episodios de sibilancias, tos y acortamiento de la respiración. El asma es una enfermedad multifactorial con componentes genéticos, alérgicos, ambientales, infecciosos y alimenticios, y su fisiopatología subyacente es la inflamación de la vía aérea. Así, el fenómeno que conduce y mantiene el proceso inflamatorio asmatico parece ser una respuesta inadecuada de los linfocitos T CD4+. El subgrupo Th2 produce citoquinas (como las interleucinas IL-4, IL-5, IL-6, IL-9, IL-10 e IL-13), que estimulan el crecimiento, diferenciación y reclutamiento de células cebadas, basófilos, eosinófilos y células B, todos ellos implicados en la inmunidad humoral, la inflamación y la respuesta alérgica. En el asma, esta rama de la respuesta inmune está sobreactivada, mientras que la actividad Th1, que generalmente corresponde más a la inmunidad transmitida por células, está amortiguada. Todavía no se sabe por qué los asmáticos presentan esta actividad inmune desequilibrada, pero tanto la genética como los virus, los hongos, los metales pesados, la nutrición y la contaminación pueden contribuir a ello. Los alimentos antioxidantes, especialmente las vitaminas C y E, el selenio y el cinc, parecen ser necesarios en el tratamiento del asma; asimismo, pueden ser provechosas las vitaminas B6 y Bl. Finalmente, los ácidos grasos omega-3 del pescado también intervienen en el proceso inflamatorio asmático (AU)
Subject(s)
Humans , Asthma , Asthma/physiopathology , Asthma/etiology , Asthma/therapy , Asthma/immunology , Severity of Illness IndexABSTRACT
The Mediterranean populations of maritime pine ( Pinus pinaster Ait.) are typically small and have a scattered distribution, being threatened by human activities and forest fires. In the framework of the genetic-resources conservation program of this species, a native multi-age stand located in a Mediterranean area (central Spain) was studied using three highly polymorphic nuclear microsatellites (SSRs). Spatial autocorrelation analysis was conducted using Moran's index in order to detect fine-scale structure in both natural regeneration and mature trees. The spatial pattern of seed flow based on dispersed progeny was studied using a highly reliable subset of parent-offspring matches obtained by means of parentage analysis and simulation-based calculation of statistical confidence. Maritime pine showed a fine-scale structure at the seedling stage. In natural regeneration, the autocorrelograms indicated a patch size of approximately 10 m. The fine-scale structure seems to be produced by a restricted seed gene flow. In fact, there was an excess of parent-offspring matches in a radius of 15 m from the parent trees. Pines with a heavy seed, such as P. pinaster, are expected to have a short dispersal distance, thus producing a fine-scale structure. However, the fine-scale structure did not persist in the mature trees. Within-population genetic structure in Mediterranean pines may be affected by a number of post-dispersal events (e.g. mortality due to the severity of the Mediterranean climate and animal-mediated secondary dispersal during the summer period). Thus, great alteration in the pattern produced by the initial seed rain and differences in genetic structure between tree cohorts are expected.
