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Optimizing nutrition in hepatic cirrhosis:A comprehensive assessment and care approach

World Journal of Gastroenterology 2024年第10期30卷 1313-1328页

作者： Osvely Mendez-guerrero Anaisa Carranza-Carrasco luis Alberto Chi-Cervera Aldo Torre Nalu Navarro-Alvarez Department of Gastroenterology Instituto Nacional de Ciencias Médicas y Nutrición Salvador ZubiránMexico City 14080Mexico Clínica de Especialidades Gastrointestinales y Hepáticas Hospital Star MedicaMerida 97133YucatanMexico Molecular Biology Universidad Panamericana School of MedicineCampus MéxicoMexico City 03920Mexico Department of Surgery University of Colorado Anschutz Medical CampusDenverCO 80045United States

Cirrhosis is considered a growing cause of morbidity and mortality,which represents a significant public health ***,there is no effective treatment to reverse *** primarily centers on addressing the underlying liver condition,monitoring,and managing portal hypertension-related complications,and evaluating the potential for liver transplantation in cases of decompensated cirrhosis,marked by rapid progression and the emer-gence of complications like variceal bleeding,hepatic encephalopathy,ascites,malnutrition,and ***,a prevalent complication across all disease stages,is often underdiagnosed in cirrhosis due to the complexities of nutritional assessment in patients with fluid retention and/or obesity,despite its crucial impact on *** emphasis has been placed on the collaboration of nutritionists within hepatology and Liver transplant teams to deliver compre-hensive care,a practice that has shown to improve *** review covers appropriate screening and assessment methods for evaluating the nutritional status of this population,diagnostic approaches for malnutrition,and context-specific nutrition *** also discusses evidence-based recommendations for supplementation and physical exercise,both essential elements of the standard care provided to cirrhotic patients.

关键词： Cirrhosis Nutritional diagnosis Treatment Diet Guidelines

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Fiber Residues from Canavalia ensiformisL. Seeds with Potential Use in Food Industry

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Agricultural Sciences 2014年第13期5卷 1227-1236页

作者： Maira Rubi Segura-Campos Lourdes Manrique-Reynoso luis chel-guerrero David Betancur-Ancona Faculty of Chemical Engineering Autonomous University of Yucatán Merida Mexico

The objective of this research was to determine the physicochemical characteristics of fiber residues from Jack bean (Canavalia ensiformis L.) obtained by two technological processes. The proximal composition of the fiber residues from Canavalia ensiformis registered values of moisture, ash, protein, fat, fiber and nitrogen-free extract (NFE) of 7.14%, 3.17%, 9.14%, 1.34%, ?23.84% and 62.51% for residue A and 4.74%, 2.68%, 7.73%, 1.39%, 23.76% and 64.44% for residue B. Total dietary fiber (TDF) contents in the fiber residues were 47.06 (Residue A) and 54.96 (Residue B) g/100g sample, with most of this content represented by insoluble dietary fiber (IDF) 45.46 g/100g sample in Residue A and 52.75 g/100g of sample in Residue B. The remainder was constituted by soluble dietary fiber (SDF). The neutral detergent fiber (NDF) content was slightly higher in residue B (41.8 g/100g sample). Acid detergent fiber (ADF) that includes principally cellulose, lignin and cutin, and acid detergent lignin (ADL) that include lignin and cutin were higher in residue B (32.5 g/100g sample) and similar for both residues (1.0 (A) and 1.2 (B) g/100g sample), respectively. Resistant starch (RS) was higher in residue B (0.607%) than in residue A (0.358%). No statistical difference (p > 0.05) was registered in the tannins content of both residues. However, the phytates content was higher in the fiber residue obtained by the fists technological process (A residue). In vitro digestibility was higher in residue A (85.81%) than that in B residue (81.51%). The results of the present study suggest the potential use of C. ensiformis fiber residues as a functional ingredient in foods, especially in the development of reduced calorie food and dietary fiber enriched foods.

关键词： C. ensiformis Jack Bean Dietary Fiber Chemical Characterization In Vitro Digestibility

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Chemical and Functional Properties of Hard-to-Cook Bean (Phaseolus vulgaris) Protein Concentrate

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Food and Nutrition Sciences 2014年第21期5卷 2081-2088页

作者： Maira R. Segura-Campos Jimena Cruz-Salas luis chel-guerrero David Betancur-Ancona Facultad de Ingenierí a Quí mica Universidad Aut&#243 noma de Yucatá n M&#233 rida M&#233 xico

The objective of this research was to evaluate the chemical and functional properties of hard-to-cook (HTC) bean (Phaseolus vulgaris) protein concentrate to determine their potential practical applications. The respective protein concentrate was obtained from the flour using isoelectric precipitation and the protein content was 73.03%. Proximate composition and in vitro digestibility were measured to evaluate the chemical properties, and nitrogen solubility, emulsifying capacity, emulsion stability, foaming capacity, foam stability and viscosity were measured to evaluate its functional properties. The proximate composition of the HTC bean (P. vulgaris) flour and protein concentrate registered values of moisture, ash, protein, fat, fiber and NFE of 8.92, 4.52, 21.71%, 4.41%, 4.11% and 65.25% for flour and of 2.68%, 2.54%, 73.03%, 2.77%, 1.31% and 20.35% for protein concentrate. The in vitro digestibility was of 76.7%. The hard-to-cook bean protein concentrate exhibited good functional properties suggesting its use as additive. This concentrate registered solubility values that are ranging from 2.5% to 71.81%. The emulsifying (EC) and foaming capacity (FC) registered values of 89% - 97% and of 7% - 53% at different pH levels, respectively as well as an emulsion (ES) and foaming stability (FS) pH- and time-dependent. The HTC bean (P. vulgaris) protein concentrate registered a viscosity profile dependent of shear rate. The results suggest that HTC bean (P. vulgaris) protein concentrate is a valuable food ingredient or additive.

关键词： Hard-to-Cook Bean Phaseolus vulgaris Protein Concentrate Chemical and Functional Properties

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ACE-I inhibitory peptide fractions from enzymatic hydrolysates of velvet bean (Mucuna pruriens)

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Agricultural Sciences 2013年第12期4卷 767-773页

作者： Maira Rubi Segura-Campos Carlos Paul Espadas-Alcocer luis chel-guerrero David Betancur-Ancona Facultad de Ingeniería Química Universidad Autónoma de Yucatán Mérida México

The hydrolysis of velvet bean (Mucuna pruriens) protein in the presence of Alcalase?-Flavourzyme? and Pepsin-Pancreatin was investigated. The results showed that Alcalase?-Flavourzyme? (29.08%) sequential system catalyzed the hydrolysis most efficiently that Pepsin-Pancreatin (24.78%). In addition, the higher ACE-I inhibitory activity was achieved with the sequential system Alcalase?-Flavourzyme? (33.13%). Furthermore, the concentration of peptides employing an ultrafiltration (UF) system or their purification by gel filtration chromatography showed that the oligomeric peptides with lower molecular weight registered the highest ACE-I inhibitory activity. It has been demonstrated that Mucuna pruriens protein hydrolysates could serve as a source of peptides with ACE inhibitory activity and this activity can be attributed mainly to the mixture of short peptides in the hydrolysate.

关键词： Velvet Bean Mucuna pruriens ACE-I Inhibition Peptide Fractions Enzymatic Hydrolysis

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Protein Fortification of Corn Tortillas: Effects on Physicochemical Characteristics, Nutritional Value and Acceptance

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Food and Nutrition Sciences 2012年第12期3卷 1658-1663页

作者： Abril Lecuona-Villanueva David A. Betancur-Ancona luis A. chel-guerrero Arturo F. Castellanos-Ruelas Faculty of Chemical Engineering Autonomous University of Yucatán Campus of the Faculties of Engineering and Math Sciences Mérida México.

The aim of this study was to evaluate the texture of corn dough as well as the nutritional quality and acceptance of corn cakes (tortillas) made either with a readymade commercial corn flour (CCF) or with a traditional way (nixtamal) both fortified with lys + tryp (L + T) or with a protein concentrate from Phaseolus lunatus added with L + T (PC + L + T). All treatments were analyzed to investigate the physical properties of the dough and tortillas as well as their physicochemical and nutritional quality. Results showed that cohesion was affected (p tortillas made with nixtamal showed no difference. Adhesion was not affected by treatments. Weight loss increased only in the fortified tortillas made with CCF (p tortillas increased with the fortification being the highest value 0.96 N. Color was not affected in tortillas made with CCF (p tortillas made with CCF and fortified with PC + L + T. Acceptance was greater for tortillas fortified with L+T alone. Protein fortification of tortillas made with either CCF or nixtamal is feasible using either L + T together or in combination with a PC from Phaseolus lunatus improving their nutritional value without negative effects on their physicochemical characteristics or acceptance.

关键词： Tortilla Amino Acids Child Malnutrition Fortification

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A novel heterozygous SF1/NR5A1 gene variant causes 46,XY DSD-gonadal dysgenesis with hypergonadotropic hypogonadism without adrenal insufficiency

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Genes & Diseases 2024年第4期11卷 128-130页

作者： luis Ramos Department of Reproductive Biology Instituto Nacional de Ciencias Medicas y Nutricion Salvador ZubirdnTlalpanMexico City 14080Mexico

Steroidogenic factor 1(SF1/NR5A1;nuclear receptor subfamily 5 group A member 1)is an essential orphan protein involved in gonadal embryogenesis,sex determination,and reproductive endocrinology.

关键词： insufficiency determination gonadal

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Physicochemical characterization of chia (Salvia hispanica) seed oil from Yucatán, México

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Agricultural Sciences 2014年第3期5卷 220-226页

作者： Maira Rubi Segura-Campos Norma Ciau-Solís Gabriel Rosado-Rubio luis chel-guerrero David Betancur-Ancona Facultad de Ingeniería Química Universidad Autónoma de Yucatán Mérida México

A physicochemical characterization of oil from chia seeds was carried out. Proximate composition analysis showed that fat and fiber were the principal components in the raw chia flour. Physical characterization showed that chia oil has a relative density from 0.9241, a refraction index of 1.4761 and a color with more yellow than red units. Chemical characterization showed that chia oil registered an acidity index of 2.053 mg KOH/g oil, a saponification index of 222.66 mg KOH/g oil, a content of unsaponifiable matter of 0.087%, an Iodine index of 193.45 g I/100 g oil and a peroxide index of 17.5 meq O2/kg oil. Chia oil showed a higher content of α and β linolenic and palmitic acids. Chia oil is the vegetable source with the highest content of essential fatty acids.

关键词： Chía Salvia hispanica Oil Physicochemical Characteristic

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Lima Bean(Phaseolus lunatus)Protein Hydrolysates with ACE-I Inhibitory Activity

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Food and Nutrition Sciences 2012年第4期3卷 511-521页

作者： luis chel-guerrero Mario Domínguez-Magana Alma Martínez-Ayala Gloria Dávila-Ortiz David Betancur-Ancona Facultad de Ingeniería Química Universidad Autónoma de YucatánMéridaMéxico Escuela Nacional de Ciencias Biológicas Instituto Politécnico NacionalMiguel HidalgoMéxico Centro de Investigación en Biotecnología Aplicada Instituto Politécnico NacionalTlaxcalaMéxico

Several protein sources can be used to produce bioactive peptides with angiotensin I-converting enzyme (ACE) inhibittory activity. Protein concentrates from ungerminated and germinated lima bean Phaseolus lunatus seed flours were hydrolyzed with Alcalase 2.4 L or pepsin-pancreatin sequential hydrolysis, and ACE inhibitory activity measured in the different hydrolysis treatments. Protein hydrolysate production was analyzed with a 23 factorial design with four replicates of the central treatment. Evaluated factors were protein concentrate source (ungerminated seeds, PC1;germinated seeds, PC2), enzyme/substrate ratio E/S (1/50 or 1/10) and hydrolysis time (0.5 or 2.0 h for Alcalase;1 or 3 h for pepsin-pancreatin). Degree of hydrolysis (DH) was high for the Alcalase hydrolysates (24.12% 58.94%), but the pepsin-pancreatin hydrolysates exhibited the highest ACE inhibitory activity (IC50 = 0.250 0.692 mg/mL). Under the tested conditions, the hydrolysates with the highest ACE inhibitory activity were produced with sequential pepsin-pancreatin using either PC1 at 1 h hydrolysis time and a 1/10 E/S ratio or PC2 at 1 h hydrolysis time and a 1/50 E/S ratio. Lima bean protein hydrolysates prepared with Alcalase or pepsin-pancreatin are a potential ingredient in the production of physiologically functional foods with antihypertensive activity.

关键词： Lima Bean Degree of Hydrolysis ACE Inhibition Protein Hydrolysates IC50

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Neuroprotective effects of G9a inhibition through modulation of peroxisome-proliferator activator receptor gamma-dependent pathways by miR-128

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Neural Regeneration Research 2024年第11期19卷 2532-2542页

作者： Aina Bellver-Sanchis Pedro AAvila-López Iva Tic David Valle-García Marta Ribalta-Vilella luis Labrador Deb Ranjan Banerjee Ana guerrero Gemma Casadesus Coralie Poulard Mercè Pallàs Christian Grinán-Ferré Department of Pharmacology and Therapeutic Chemistry Institut de Neurociències-Universitat de BarcelonaBarcelonaSpain Department of Biochemistry and Molecular Genetics Feinberg School of MedicineNorthwestern UniversityChicagoILUSA Institute of Biotechnology National Autonomous University of MexicoCuernavacaMexico Department of Pharmacology and Therapeutics Health Science Center-University of FloridaGainesvilleFLUSA Department of Chemistry National Institute of Technology DurgapurM G AvenueDurgapurWest BengalIndia Cancer Research Cancer Lyon Universitéde LyonLyonFrance Inserm U1052 Centre de Recherche en Cancérologie de LyonLyonFrance CNRS UMR5286 Centre de Recherche en Cancérlogie de LyonLyonFrance Centro de Investigación en Red Enfermedades Neurodegenerativas(CIBERNED)Instituto de Salud Carlos IIIMadridSpain Neuroimmunology Department National Institute of Neurology and Neurosurgery“Manuel Velasco Suárez”Mexico CityMexico

Dysregulation of G9a,a histone-lysine N-methyltransferase,has been observed in Alzheimer’s disease and has been correlated with increased levels of chronic inflammation and oxidative ***,microRNAs are involved in many biological processes and diseases playing a key role in pathogenesis,especially in multifactorial diseases such as Alzheimer’s ***,our aim has been to provide partial insights into the interconnection between G9a,microRNAs,oxidative stress,and *** better understand the biology of G9a,we compared the global microRNA expression between senescence-accelerated mouse-prone 8(SAMP8)control mice and SAMP8 treated with G9a inhibitor *** found a downregulation of miR-128 after a G9a inhibition treatment,which interestingly binds to the 3′untranslated region(3′-UTR)of peroxisome-proliferator activator receptor γ(PPARG)***,Pparg gene expression levels were higher in the SAMP8 group treated with G9a inhibitor than in the SAMP8 control *** also observed modulation of oxidative stress responses might be mainly driven Pparg after G9a *** confirm these antioxidant effects,we treated primary neuron cell cultures with hydrogen peroxide as an oxidative *** this setting,treatment with G9a inhibitor increases both cell survival and antioxidant ***,up-regulation of PPARγby G9a inhibitor could also increase the expression of genes involved in DNA damage responses and *** addition,we also described that the PPARγ/AMPK axis partially explains the regulation of autophagy markers ***,PPARγ/GADD45αpotentially contributes to enhancing synaptic plasticity and neurogenesis after G9a ***,we propose that pharmacological inhibition of G9a leads to a neuroprotective effect that could be due,at least in part,by the modulation of PPARγ-dependent pathways by miR-128.

关键词： aging cognitive decline epigenetics G9a inhibition microRNAs miR-128 peroxisome-proliferator activator receptorγ(PPARγ) PPARG SAMP8

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Physicochemical and Functional Characterization of Mucuna pruriesDepigmented Starch for Potential Industrial Applications

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International Journal of Organic Chemistry 2015年第1期5卷 1-10页

作者： Maira Rubi Segura-Campos Sonia Marina López-Sánchez Arturo Castellanos-Ruelas David Betancur-Ancona luis chel-guerrero Facultad de Ingeniería Química Universidad Autónoma de Yucatán Mérida México

Starch is a very important biopolymer in the food industry. The velvet bean (M. pruriens) is an excellent potential starch source containing approximately 520 g starch per kg. The objective of this study was to evaluate the physicochemical and functional properties of velvet bean depigmented starch. The starch granules appear oval and spherical shaped. The colour registered L*, a*, b* values of 44.9, 0.324 and 0.341 respectively. The chemical composition registered values of moisture, ash, fat, protein, fibre and NFE of 110.5, 5.8, 5.7, 0.0, 34 and 954.5 g/kg respectively, as well as amylose levels of 215.3 g/kg. Gelatinization onset (To), peak (Tp) and final (Tf) temperatures were of 74.23°C, 80.57°C and 86.39°C. The solubility (3.1% - 16.2%), swelling power (SP) (2.86% - 16.17%) and water absorption capacity (WAC) (2.67 - 15.95 g water/g starch) were directly correlated to temperature (60°C - 90°C). The enthalpy values (4.10 - 13.47 j/g) were directly correlated to the time (1 - 21 days). The retrogradation increased as time increased. The viscosity of M. pruriens depigmented starch decreased slightly during the heating stages and then increased during cooling and the refrigeration and freezing stability registered syneresis ranges from 17.65 to 23.18 mL/50mL and from 16.4 to 22.6 mL/50mL respectively, indicating that the depigmented starch was unstable in heating-cooling processes.

关键词： Depigmented Starch Functional Properties Mucuna pruriens Physicochemical Properties

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