Effect of berrycactus fruit (Myrtillocactus geometrizans) on glutamate, glutamine, and GABA levels in the frontal cortex of rats fed with a high-fat diet.

In addition to the known metabolic alterations, obesity has consequences at the brain level, driving imbalance in neurotransmitters such as glutamate (Glu), glutamine (Gln), and gamma-aminobutyric acid (GABA). The consumption of fruits with antioxidant properties, such as the berrycactus Myrtillocactus geometrizans, could have beneficial effects in such an imbalance. The study objective was to evaluate frontal cortex neurotransmitter levels and weight changes in rats fed with a high-fat diet (HFD) and MG. To achieve that, five groups of Wistar rats received different diets for 24 weeks: standard diet (SDt), HFD, HFD + MG extract 150 mg (HMg150), HFD + MG extract 300 mg (HMg300), and HFD + MG extract 450 mg (HMg450); rats received MG extract for the last 4 weeks. Weight and food intake were recorded every week, and also neurotransmitter levels were quantified using high-performance liquid chromatography. Groups fed with HFDs had increased Glu and Gln levels, decreased GABA, and also gained more weight compared to the SDt group; MG extract of 450 mg decreased Glu levels. Concentrations of 300 and 450 mg of MG extract decreased weight compared to the HFD and HMg150 groups. This study reports that HFDs have an impact on neurotransmitter levels and weight, MG extract showed a reduction in Glu concentration and weight.

Main changes on the polyphenols profile and antioxidant capacity in Manila mango (Mangifera indica L)

Mango is the second most commercialized tropical fruit in the world, and Mexico is the major exporter. In terms of mango production, Manila´s variety represents a quarter of the total mangoes production in Mexico. However, the changes that occur on the phenolic compounds during the Manila mango ripening process are unknown. Quantitative analysis of the major phenolic compounds was conducted at different maturity stages, using several spectrophotometric measurements and by high-performance liquid chromatography (HPLC). At the late ripening stage was observed the biggest content in pulp and peel of total phenols (577 and 10547 mg EAG /100 g), flavonoids (95.33 and 537 mg EQ/100 g), and antioxidant capacity by DPPH (25 and 347 mmol TE/100 g). Some bioactive compounds achieve their highest values at optimal consumption ripening. Although they diminish when the fruit reaches a senescence appearance. This is the first study to prove that mangiferin by itself shows a higher correlation in antioxidant capacity compared to other phenolic compounds in mango peel, and this suggest that phenolic compounds may have an important role in the postharvest antioxidant metabolism in Manila mango fruit. On the other hand, the results show that the peel compared to the pulp contains higher amounts of total phenols, flavonoids, gallic acid, mangiferin and antioxidant capacity, so its use as an ingredient in the preparation of functional food products is recommended. More studies are needed to go in-depth in the changes of the content of phytochemicals during the ripening process in the peel and pulp mango, which ones could be caused by the hormones responsible for ripening in the fruit, such as ethylene, and bioavailability of these compounds at different stages of maturation(AU)

El mango es la segunda fruta tropical más comercializada del mundo y México es el principal exportador. En términos de producción de mango, la variedad Manila representa una cuarta parte de la producción total de mangos en México. Sin embargo, se desconocen los cambios que ocurren en los compuestos fenólicos durante el proceso de maduración del mango Manila. El análisis cuantitativo de los principales compuestos fenólicos se realizó en diferentes etapas de madurez, utilizando varias medidas espectrofotométricas y mediante cromatografía líquida de alta resolución (HPLC). En la etapa de madurez tardía se observó el mayor contenido en pulpa y cáscara de fenoles totales (577 y 10547 mg EAG / 100 g), flavonoides (95.33 y 537 mg EQ / 100 g) y capacidad antioxidante por DPPH (25 y 347 mmol TE / 100 g). Algunos compuestos bioactivos alcanzan sus valores más altos en el punto de madurez óptima. Aunque disminuyen cuando el fruto adquiere una apariencia de senescencia. Este es el primer estudio que demuestra que la mangiferina por sí misma presenta una alta correlación con la capacidad antioxidante en comparación con otros compuestos fenólicos de la cáscara de mango, y esto sugiere que los compuestos fenólicos pueden tener un papel importante en el metabolismo antioxidante postcosecha en el mango Manila. Por otro lado, los resultados muestran que la cáscara comparada con la pulpa contiene mayores cantidades de fenoles totales, flavonoides, ácido gálico, mangiferin y capacidad antioxidante por DPPH, por lo que se recomienda su uso como ingrediente en la elaboración de productos alimenticios fucionales. Se necesitan más estudios para profundizar en los cambios del contenido de fitoquímicos durante el proceso de maduración en la cáscara y pulpa del mango, los cuáles podrían ser provocados por las hormonas responsables de la maduración en el fruto, como el etileno, y la biodisponibilidad de estos compuestos en diferentes etapas de maduración(AU)

Cancer prevention programmes in Mexico: are we doing enough?

Cancer has increased in all the countries of the world and Mexico is no exception. The recognised risk factors for the main types of cancer are reviewed and searched through the Mexican government web pages and cancer prevention programmes to tackle the risk factors in the population. The Mexican government, a member of the World Health Organization, shows that the main approach is an early diagnosis rather than prevention, forgetting that an ounce of prevention is better than a pound of cure. Effective public programmes should be promoted to reduce preventable risk factors in the population (smoking, nutrition, obesity, diet, environmental toxicity, sedentary lifestyle) and control the non-preventable factors (genetics) if we really want to control the incidence of different types of cancer.

Effect of maturity stage and storage on flavor compounds and sensory description of berrycactus (Myrtillocactus geometrizans).

UNLABELLED: Descriptive sensory analysis combined with a chemical analysis, provided insight regarding sensory significance for a better understanding of berrycactus' flavor. This study was based on the volatile components derived from the gas chromatography-olfactometry (GC-O) analysis. Four different ripening stages were used for the experiments: unripe, red, transition, and over-ripe. Besides red and transition stages were stored in sealed plastic bags for 7 d at 5 °C as an additional treatment in order to establish comparisons with fresh samples. GC-O analysis was performed following OSME (time-intensity) method. Moreover, chemical characterization was achieved through GC-MS analysis, each compound was tentatively identified by comparing its mass spectra with the spectra from the library NIST02, by its aroma notes and Kovats Index. The aroma descriptors found were: caramel, fruity, acetic acid, fresh, citrus, floral, and phenolics. Nine volatile compounds are among the most important in flavor of berrycactus: furfural, 5-methyl-2-furancarboxaldehyde, 2(5H)-furanone, 5-acetoxymethyl-2-furaldehyde, 2-cyclohexen-1-ol, octanoic acid ethyl ester, decanoic acid ethyl ester, octanoic acid, and phenylethyl alcohol. To better reflect the real responses of these compounds, the regression analysis of concentrations to ripening stages were performed. The 2,3-dihydro-3,5-dihydroxy-6-methyl-(4H)-pyran-4-one was found in berrycactus, it has been reported in chemical profile of other berries as a product of heat-induced reactions, however, this compound has no aroma activity. The data suggest that both furanones and esters contribute to the aroma of berrycactus. On the other hand, solid phase microextraction was found to be more useful in detecting esters and acids whereas solvent extraction was more effective in detecting furanones and ketones. PRACTICAL APPLICATION: This information could contribute to setting up favorable processing conditions; in order to retain the best sensory characteristics of berrycactus along with functional properties that would enhance commercialization and exploitation of this fruit and to promote berrycactus cultivation programs.