ABSTRACT
Una alternativa para resolver el problema del déficit global de proteínas ha sido la utilización de tortas desgrasadas generadas por la extracción de aceite de fuentes vegetales tales como raps, soya, lupino, etc, proceso que al mismo tiempo incrementa el contenido proteico, siendo factible que sea usada para enriquecer algunos tipos de alimentos. Tal es el caso de la avellana chilena (Gevuina avellana, Mol), especie monotípica caracterizada por su elevado porcentaje de aceite (50%) y cuya torta desgrasada podría utilizarse para obtener un aislado proteico. Con este fin se optimizaron las condiciones de extracción de proteína utilizando para ello la metodología superficie de respuesta (MSR) seleccionando el diseño central compuesto, tres variables independientes: tiempo de contacto de la torta con el solvente, relación muestra/solvente y pH, con 5 niveles de trabajo cada uno y tres replicaciones en el punto central. Los datos fueron sometidos a un análisis de regresión y después de ANOVA. El primero para determinar la ecuación polinómica y el segundo para seleccionar los factores de control con efecto significativo sobre el rendimiento de la proteína. La mejor combinación de los factores resultó ser tiempo entre 30 y 40 minutos, pH entre 9 y 9,5 y la relación muestra/ solvente entre 1/15 a 1/16, con un rendimiento final de 76%. En cuanto a las características físicas esta fueron: densidad aparente 0,504 g/cm3, compactación 43,34% y color amarillo claro. El análisis proximal mostró una concentración de proteínas de 76%, hidratos de carbono 13%, fibra cruda 0,68% y aceite 1,29%. En cuanto a las propiedades funcionales destacó absorción de agua (320 g/100 g), absorción de aceite (410 g/100g) y capacidad espumante (221, 05 %).
Establishment of optimun conditions in order to obtain a protein isolate from Chilean Hazelnut. An alternative to solve the problem of the overall deficit of proteins has been the use of defatted cakes generated by the extraction of oil from vegetable sources such as rapeseed, soybean, lupin, etc. This process at the same time increases the protein content, making this feasible to be used to enrich some types of food. This is the case of the chilean hazelnut (Gevuina avellana, Mol), monotypic species characterized by their high percentage of oil (50%) and whose defatted cake isolated protein could be used to obtain an isolated protein. For this purpose optimized conditions of extraction of protein were carried out using the surface response methodology (SRM) and a central composite design with three independent variables: time of contact of the cake with the solvent, sample /solvent ratio and pH was used. All variables were controlled at five different levels. The data were subjected to an analysis of regression and ANOVA, the first to determine the polynomial equation and the second to select the control factors with significant effect on the extraction of the protein. The best combination of factors turned out to be: time between 30 and 40 minutes, pH between 9 and 9.5 and a relationship sample / solvent between 1/15 to 1/16 with a final yield of 76%. The physical characteristics were: density 0,504 g/cm3, compaction 43, 34 % apparent and pale yellow. Proximal analysis showed a concentration of protein of 76%, 13%, raw fiber carbohydrate 0.68% and oil 1.29%. With regard to the functional properties emphasized water absorption (320 g / 100 g), absorption of oil (410 g / 100 g) and foaming capacity (221 %).
Subject(s)
Corylus/chemistry , Food Handling/methods , Plant Proteins/isolation & purification , Chile , Nutritive Value , Plant Proteins/chemistryABSTRACT
An alternative to solve the problem of the overall deficit of proteins has been the use ofdefatted cakes generated by the extraction of oil from vegetable sources such as rapeseed, soybean, lupin, etc. This process at the same time increases the protein content, making this feasible to be used to enrich some types of food. This is the case of the chilean hazelnut (Gevuina avellana, Mol), monotypic species characterized by their high percentage of oil (50%) and whose defatted cake isolated protein could be used to obtain an isolated protein. For this purpose optimized conditions of extraction of protein were carried out using the surface response methodology (SRM) and a central composite design with three independent variables: time of contact of the cake with the solvent, sample/solvent ratio and pH was used. All variables were controlled at five different levels. The data were subjected to an analysis of regression and ANOVA, the first to determine the polynomial equation and the second to select the control factors with significant effect on the extraction of the protein. The best combination of factors turned out to be: time between 30 and 40 minutes, pH between 9 and 9.5 and a relationship sample/solvent between 1/15 to 1/16 with a final yield of 76%. The physical characteristics were: density 0,504 g/cm3, compaction 43, 34% apparent and pale yellow. Proximal analysis showed a concentration of protein of 76%, 13%, raw fiber carbohydrate 0.68% and oil 1.29%. With regard to the functional properties emphasized water absorption (320 g/100 g), absorption of oil (410 g/100 g) and foaming capacity (221%).
Subject(s)
Corylus/chemistry , Food Handling/methods , Plant Proteins/isolation & purification , Chile , Nutritive Value , Plant Proteins/chemistryABSTRACT
The inflammatory mediator prostaglandin E(2) (PGE(2)) is implicated in the pathogenesis of chronic inflammatory diseases including periodontitis; it is synthesized by cyclooxygenases (COX) and the prostaglandin E synthases mPGES-1, mPGES-2, and cPGES. The distribution of PGES in gingival tissue of patients with periodontitis and the contribution of these enzymes to inflammation-induced PGE(2) synthesis in different cell types was investigated. In gingival biopsies, positive staining for PGES was observed in fibroblasts and endothelial, smooth muscle, epithelial, and immune cells. To further explore the contribution of PGES to inflammation-induced PGE(2) production, in vitro cell culture experiments were performed using fibroblasts and endothelial, smooth muscle, and mast cells. All cell types expressed PGES and COX-2, resulting in basal levels of PGE(2) synthesis. In response to tumor necrosis factor (TNF-α), IL-1ß, and cocultured lymphocytes, however, mPGES-1 and COX-2 protein expression increased in fibroblasts and smooth muscle cells, accompanied by increased PGE(2), whereas mPGES-2 and cPGES were unaffected. In endothelial cells, TNF-α increased PGE(2) production only via COX-2 expression, whereas in mast cells the cytokines did not affect PGE(2) enzyme expression or PGE(2) production. Furthermore, PGE(2) production was diminished in gingival fibroblasts derived from mPGES-1 knockout mice, compared with wild-type fibroblasts. These results suggest that fibroblasts and smooth muscle cells are important sources of mPGES-1, which may contribute to increased PGE(2) production in the inflammatory condition periodontitis.
