Pub Date : 2018-08-31DOI: 10.17533/UDEA.VITAE.V25N2A03
T. Madrid-Garcés, A. López-Herrera, Jaime Parra-Suescún
Antecedentes: el deterioro del jamon cocido es un proceso complejo que puede manifestarse por alteraciones de tipo microbiologico, fisicoquimico y sensorial, que hasta hoy han sido determinadas por metodologias tradicionales que incluyen largos periodos de seguimiento y un numero importante de muestras. Objetivos: en el presente estudio se propuso un modelo para la prediccion probabilistica del deterioro de jamon cocido, por medio de analisis de componentes principales (ACP) y regresion logistica con aproximacion bayesiana. Metodos: para realizar el analisis, se evaluaron muestras provenientes de 300 lotes independientes de jamon de cerdo cocido, los cuales se conservaron en camaras de almacenamiento a temperaturas de 12±1°C. Se determinaron experimentalmente tres tipos de variables: fisicoquimicas (pH, sineresis, nitritos residuales, porcentaje de acido lactico), de textura (adhesividad, dureza, trabajo de puncion y firmeza instrumental) y microbiologicas (mesofilos aerobios y bacterias acidolacticas) en dos tiempos de medicion: 3 y 40 dias. Para realizar la creacion del modelo se seleccionaron aleatoriamente el 60% de los datos y para la validacion el 40% restante. Los datos obtenidos fueron procesados con el paquete estadistico R Core Team 2012. Resultados: los nitritos residuales y la sineresis fueron las variables mas representativas, ya que su distribucion, correlacion y carga, fueron las mas significativas, con mayor poder discriminante del fenomeno de deterioro en los dos momentos de medicion. El modelo desarrollado permitio correlacionar los parametros estudiados y predecir la probabilidad de deterioro del jamon, ademas de clasificarlo de acuerdo a su estado de calidad. La primera componente principal (CP1) (variables bioquimicas) explico el 73,3 % de la variacion total de los datos, siendo los nitritos residuales y la sineresis los factores mas relacionados con el deterioro. Conclusion: el modelo logistico con aproximacion bayesiana permitio obtener la probabilidad de deterioro del jamon cocido, almacenado a 12°C usando parametros fisicoquimicos. La aplicacion del ACP permitio correlacionar y clasificar los factores de deterioro del producto.
背景:熟火腿的变质是一个复杂的过程，可能表现为微生物、物理化学和感官的改变，迄今为止，传统方法包括长时间的监测和大量的样品。目的:本研究提出了一种利用主成分分析(pca)和贝叶斯方法进行logistic回归的熟火腿变质概率预测模型。方法:对300个独立批次的熟猪肉火腿进行分析，并在12±1℃的贮藏室中保存。实验测定了三种类型的变量:物理化学变量(pH值、协同作用、残留亚硝酸盐、乳酸百分比)、质地变量(附着力、硬度、穿刺工作和仪器硬度)和微生物变量(需氧中嗜菌和乳酸细菌)，分别测量3天和40天。为了创建模型，60%的数据被随机选择，其余40%被验证。采用R Core Team 2012统计软件包对数据进行处理。结果:在两个测量时刻，残余亚硝酸盐和协同作用是最具代表性的变量，因为它们的分布、相关性和电荷最显著，对变质现象的鉴别能力最强。该模型允许将研究的参数关联起来，预测火腿变质的可能性，并根据其质量状态对其进行分类。第一个主要成分(CP1)(生物化学变量)解释了73.3%的总数据变化，残余亚硝酸盐和协同作用是与恶化最相关的因素。结论:用贝叶斯方法建立的物流模型可以利用物理化学参数获得12°C贮藏熟火腿的变质概率。ACP的应用允许对产品的变质因素进行关联和分类。
{"title":"Efecto de la inclusión de aceite esencial de orégano (Lippia origanoides) sobre perfil lipídico en carne de pollos de engorde","authors":"T. Madrid-Garcés, A. López-Herrera, Jaime Parra-Suescún","doi":"10.17533/UDEA.VITAE.V25N2A03","DOIUrl":"https://doi.org/10.17533/UDEA.VITAE.V25N2A03","url":null,"abstract":"Antecedentes: el deterioro del jamon cocido es un proceso complejo que puede manifestarse por alteraciones de tipo microbiologico, fisicoquimico y sensorial, que hasta hoy han sido determinadas por metodologias tradicionales que incluyen largos periodos de seguimiento y un numero importante de muestras. Objetivos: en el presente estudio se propuso un modelo para la prediccion probabilistica del deterioro de jamon cocido, por medio de analisis de componentes principales (ACP) y regresion logistica con aproximacion bayesiana. Metodos: para realizar el analisis, se evaluaron muestras provenientes de 300 lotes independientes de jamon de cerdo cocido, los cuales se conservaron en camaras de almacenamiento a temperaturas de 12±1°C. Se determinaron experimentalmente tres tipos de variables: fisicoquimicas (pH, sineresis, nitritos residuales, porcentaje de acido lactico), de textura (adhesividad, dureza, trabajo de puncion y firmeza instrumental) y microbiologicas (mesofilos aerobios y bacterias acidolacticas) en dos tiempos de medicion: 3 y 40 dias. Para realizar la creacion del modelo se seleccionaron aleatoriamente el 60% de los datos y para la validacion el 40% restante. Los datos obtenidos fueron procesados con el paquete estadistico R Core Team 2012. Resultados: los nitritos residuales y la sineresis fueron las variables mas representativas, ya que su distribucion, correlacion y carga, fueron las mas significativas, con mayor poder discriminante del fenomeno de deterioro en los dos momentos de medicion. El modelo desarrollado permitio correlacionar los parametros estudiados y predecir la probabilidad de deterioro del jamon, ademas de clasificarlo de acuerdo a su estado de calidad. La primera componente principal (CP1) (variables bioquimicas) explico el 73,3 % de la variacion total de los datos, siendo los nitritos residuales y la sineresis los factores mas relacionados con el deterioro. Conclusion: el modelo logistico con aproximacion bayesiana permitio obtener la probabilidad de deterioro del jamon cocido, almacenado a 12°C usando parametros fisicoquimicos. La aplicacion del ACP permitio correlacionar y clasificar los factores de deterioro del producto.","PeriodicalId":23515,"journal":{"name":"Vitae-revista De La Facultad De Quimica Farmaceutica","volume":"87 1 1","pages":"75-82"},"PeriodicalIF":0.0,"publicationDate":"2018-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91119739","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-08-31DOI: 10.17533/UDEA.VITAE.V25N2A02
Jhoan Sebastián Londoño Parra, Kenneth Roy Cabrera Torres, M. Hurtado
Antecedentes: el deterioro del jamon cocido es un proceso complejo que puede manifestarse por alteraciones de tipo microbiologico, fisicoquimico y sensorial, que hasta hoy han sido determinadas por metodologias tradicionales que incluyen largos periodos de seguimiento y un numero importante de muestras. Objetivos: en el presente estudio se propuso un modelo para la prediccion probabilistica del deterioro de jamon cocido, por medio de analisis de componentes principales (ACP) y regresion logistica con aproximacion bayesiana. Metodos: para realizar el analisis, se evaluaron muestras provenientes de 300 lotes independientes de jamon de cerdo cocido, los cuales se conservaron en camaras de almacenamiento a temperaturas de 12±1°C. Se determinaron experimentalmente tres tipos de variables: fisicoquimicas (pH, sineresis, nitritos residuales, porcentaje de acido lactico), de textura (adhesividad, dureza, trabajo de puncion y firmeza instrumental) y microbiologicas (mesofilos aerobios y bacterias acidolacticas) en dos tiempos de medicion: 3 y 40 dias. Para realizar la creacion del modelo se seleccionaron aleatoriamente el 60% de los datos y para la validacion el 40% restante. Los datos obtenidos fueron procesados con el paquete estadistico R Core Team 2012. Resultados: los nitritos residuales y la sineresis fueron las variables mas representativas, ya que su distribucion, correlacion y carga, fueron las mas significativas, con mayor poder discriminante del fenomeno de deterioro en los dos momentos de medicion. El modelo desarrollado permitio correlacionar los parametros estudiados y predecir la probabilidad de deterioro del jamon, ademas de clasificarlo de acuerdo a su estado de calidad. La primera componente principal (CP1) (variables bioquimicas) explico el 73,3 % de la variacion total de los datos, siendo los nitritos residuales y la sineresis los factores mas relacionados con el deterioro. Conclusion: el modelo logistico con aproximacion bayesiana permitio obtener la probabilidad de deterioro del jamon cocido, almacenado a 12°C usando parametros fisicoquimicos. La aplicacion del ACP permitio correlacionar y clasificar los factores de deterioro del producto.
背景:熟火腿的变质是一个复杂的过程，可能表现为微生物、物理化学和感官的改变，迄今为止，传统方法包括长时间的监测和大量的样品。目的:本研究提出了一种利用主成分分析(pca)和贝叶斯方法进行logistic回归的熟火腿变质概率预测模型。方法:对300个独立批次的熟猪肉火腿进行分析，并在12±1℃的贮藏室中保存。实验测定了三种类型的变量:物理化学变量(pH值、协同作用、残留亚硝酸盐、乳酸百分比)、质地变量(附着力、硬度、穿刺工作和仪器硬度)和微生物变量(需氧中嗜菌和乳酸细菌)，分别测量3天和40天。为了创建模型，60%的数据被随机选择，其余40%被验证。采用R Core Team 2012统计软件包对数据进行处理。结果:在两个测量时刻，残余亚硝酸盐和协同作用是最具代表性的变量，因为它们的分布、相关性和电荷最显著，对变质现象的鉴别能力最强。该模型允许将研究的参数关联起来，预测火腿变质的可能性，并根据其质量状态对其进行分类。第一个主要成分(CP1)(生物化学变量)解释了73.3%的总数据变化，残余亚硝酸盐和协同作用是与恶化最相关的因素。结论:用贝叶斯方法建立的物流模型可以利用物理化学参数获得12°C贮藏熟火腿的变质概率。ACP的应用允许对产品的变质因素进行关联和分类。
{"title":"Modelo de predicción probabilística de deterioro en jamón de cerdo cocido","authors":"Jhoan Sebastián Londoño Parra, Kenneth Roy Cabrera Torres, M. Hurtado","doi":"10.17533/UDEA.VITAE.V25N2A02","DOIUrl":"https://doi.org/10.17533/UDEA.VITAE.V25N2A02","url":null,"abstract":"Antecedentes: el deterioro del jamon cocido es un proceso complejo que puede manifestarse por alteraciones de tipo microbiologico, fisicoquimico y sensorial, que hasta hoy han sido determinadas por metodologias tradicionales que incluyen largos periodos de seguimiento y un numero importante de muestras. Objetivos: en el presente estudio se propuso un modelo para la prediccion probabilistica del deterioro de jamon cocido, por medio de analisis de componentes principales (ACP) y regresion logistica con aproximacion bayesiana. Metodos: para realizar el analisis, se evaluaron muestras provenientes de 300 lotes independientes de jamon de cerdo cocido, los cuales se conservaron en camaras de almacenamiento a temperaturas de 12±1°C. Se determinaron experimentalmente tres tipos de variables: fisicoquimicas (pH, sineresis, nitritos residuales, porcentaje de acido lactico), de textura (adhesividad, dureza, trabajo de puncion y firmeza instrumental) y microbiologicas (mesofilos aerobios y bacterias acidolacticas) en dos tiempos de medicion: 3 y 40 dias. Para realizar la creacion del modelo se seleccionaron aleatoriamente el 60% de los datos y para la validacion el 40% restante. Los datos obtenidos fueron procesados con el paquete estadistico R Core Team 2012. Resultados: los nitritos residuales y la sineresis fueron las variables mas representativas, ya que su distribucion, correlacion y carga, fueron las mas significativas, con mayor poder discriminante del fenomeno de deterioro en los dos momentos de medicion. El modelo desarrollado permitio correlacionar los parametros estudiados y predecir la probabilidad de deterioro del jamon, ademas de clasificarlo de acuerdo a su estado de calidad. La primera componente principal (CP1) (variables bioquimicas) explico el 73,3 % de la variacion total de los datos, siendo los nitritos residuales y la sineresis los factores mas relacionados con el deterioro. Conclusion: el modelo logistico con aproximacion bayesiana permitio obtener la probabilidad de deterioro del jamon cocido, almacenado a 12°C usando parametros fisicoquimicos. La aplicacion del ACP permitio correlacionar y clasificar los factores de deterioro del producto.","PeriodicalId":23515,"journal":{"name":"Vitae-revista De La Facultad De Quimica Farmaceutica","volume":"35 1","pages":"64-74"},"PeriodicalIF":0.0,"publicationDate":"2018-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77234408","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-08-31DOI: 10.17533/UDEA.VITAE.V25N2A05
A. Barragán, G. Silva, M. Moreno, W. Mayorga
Background: the emergence of bacterial resistance has led to a search for new natural products as alternatives starting points to prevent and control diseases caused by microorganisms. Among the potential candidates were bioactive compounds from octocorals of the genus Eunicea due to their chemical structures and their wide range of biological activities. Objective: the purpose of this study was to evaluate the quorum sensing inhibition (QSI) and antibacterial activity of compounds previously isolated from two Eunicea species and synthesized alkylglycerols (AKG). Methods: the QSI of three nonpolar compounds and a mixture of AKGs from Eunicea were evaluated by a microtiter plate assay using Chromobacterium violaceum (ATCC 31532). Four naturally occurring, saturated, and enantiomerically pure AKGs, all of which were derived from the chiral precursor (R)-solketal, were synthesized from alkyl chains of 12, 14, 16 and 18 carbons, and their structures were spectroscopically verified by NMR, ESI-MS and optical rotation data. Their QSI by the disc diffusion assay and minimum inhibitory concentrations (MIC) against 14 clinical bacterial isolates in microtiter plates were determined. Results: cembradiene 1, the AKG mixture and AKG (2S)-3-O-dodecyl-1,2-propanediol 4 inhibit QS at the same concentration as kojic acid (10 µg/well or 20 µg/disc, respectively). In this study, the bioactive compounds 1, stearyl oleate 2, acylglycerol 3 and AKGs 4 and (2S)-3-O-tetradecyl-1,2-propanediol 5 showed in vitro IQS activity for the first time. Additionally, 4 and 5 displayed in vitro antibacterial activity against Listeria innocua and Staphylococcus aureus (MIC = 32 µg/mL for both 4 and 5), Enterococcus faecalis (128 µg/mL and 64 µg/mL respectively), Micrococcus luteus (128 µg/mL for both) and Brevibacillus brevis (Bacillus brevis) (512 µg/mL and 64 µg/mL respectively). Conclusion: results suggest that natural compounds 1, 2, 3, 4 and 5 showed QSI, also 4 and 5 have antibacterial activity and they are an interesting alternative to continue researching their effect against pathogenic microorganisms.
背景:细菌耐药性的出现促使人们寻找新的天然产物作为预防和控制微生物引起的疾病的替代起点。由于其化学结构和广泛的生物活性，在潜在的候选物中有来自八爪珊瑚属的生物活性化合物。目的:研究从两种银杏属植物中分离得到的化合物及合成的烷基甘油(AKG)的群体感应抑制(QSI)和抑菌活性。方法:采用紫色杆菌(ATCC 31532)微滴板法测定三种非极性化合物及其AKGs的QSI。从12、14、16和18个碳的烷基链上合成了四种天然存在的、饱和的、对映体纯的akg，它们都是由手性前体(R)-solketal衍生而来，并通过NMR、ESI-MS和旋光度数据对其结构进行了验证。采用圆盘扩散法测定其QSI，并在微滴板上测定其对14株临床分离细菌的最低抑菌浓度(MIC)。结果:烯二烯1、AKG合剂和AKG (2S)-3- o -十二烷基-1,2-丙二醇4对QS的抑制作用与曲酸浓度相同(分别为10µg/孔和20µg/片)。在本研究中，生物活性化合物1、硬脂油酸酯2、酰基甘油3、AKGs 4和(2S)-3- o -十四烷基-1,2-丙二醇5首次表现出体外IQS活性。此外，4和5对无毒李斯特菌和金黄色葡萄球菌(MIC值分别为32µg/mL)、粪肠球菌(MIC值分别为128µg/mL和64µg/mL)、黄体微球菌(MIC值分别为128µg/mL)和短芽孢杆菌(短芽孢杆菌)(MIC值分别为512µg/mL和64µg/mL)均表现出体外抗菌活性。结论:天然化合物1、2、3、4和5具有QSI, 4和5具有抑菌活性，是进一步研究其抑菌作用的有益选择。
{"title":"Inhibition of quorum sensing by compounds from two Eunicea species and synthetic saturated alkylglycerols","authors":"A. Barragán, G. Silva, M. Moreno, W. Mayorga","doi":"10.17533/UDEA.VITAE.V25N2A05","DOIUrl":"https://doi.org/10.17533/UDEA.VITAE.V25N2A05","url":null,"abstract":"Background: the emergence of bacterial resistance has led to a search for new natural products as alternatives starting points to prevent and control diseases caused by microorganisms. Among the potential candidates were bioactive compounds from octocorals of the genus Eunicea due to their chemical structures and their wide range of biological activities. Objective: the purpose of this study was to evaluate the quorum sensing inhibition (QSI) and antibacterial activity of compounds previously isolated from two Eunicea species and synthesized alkylglycerols (AKG). Methods: the QSI of three nonpolar compounds and a mixture of AKGs from Eunicea were evaluated by a microtiter plate assay using Chromobacterium violaceum (ATCC 31532). Four naturally occurring, saturated, and enantiomerically pure AKGs, all of which were derived from the chiral precursor (R)-solketal, were synthesized from alkyl chains of 12, 14, 16 and 18 carbons, and their structures were spectroscopically verified by NMR, ESI-MS and optical rotation data. Their QSI by the disc diffusion assay and minimum inhibitory concentrations (MIC) against 14 clinical bacterial isolates in microtiter plates were determined. Results: cembradiene 1, the AKG mixture and AKG (2S)-3-O-dodecyl-1,2-propanediol 4 inhibit QS at the same concentration as kojic acid (10 µg/well or 20 µg/disc, respectively). In this study, the bioactive compounds 1, stearyl oleate 2, acylglycerol 3 and AKGs 4 and (2S)-3-O-tetradecyl-1,2-propanediol 5 showed in vitro IQS activity for the first time. Additionally, 4 and 5 displayed in vitro antibacterial activity against Listeria innocua and Staphylococcus aureus (MIC = 32 µg/mL for both 4 and 5), Enterococcus faecalis (128 µg/mL and 64 µg/mL respectively), Micrococcus luteus (128 µg/mL for both) and Brevibacillus brevis (Bacillus brevis) (512 µg/mL and 64 µg/mL respectively). Conclusion: results suggest that natural compounds 1, 2, 3, 4 and 5 showed QSI, also 4 and 5 have antibacterial activity and they are an interesting alternative to continue researching their effect against pathogenic microorganisms.","PeriodicalId":23515,"journal":{"name":"Vitae-revista De La Facultad De Quimica Farmaceutica","volume":"8 1","pages":"92-103"},"PeriodicalIF":0.0,"publicationDate":"2018-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89136541","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-08-31DOI: 10.17533/UDEA.VITAE.V25N2A01
J. Escobar, Diana Margarita Márquez Fernández
In the late 80’s started the rise of researches related to the obtainment of food capable of supplying the energetic demand, promoting growth and encompassing better properties and benefits for the human being (1-4). Due to their nutritional and pharmacological features, these foods were called nutraceutical or functional foods as they comprise one or more components, not necessarily nutrients, that promote health, prevent diseases and strengthen the immune system or exhibit medical properties (1, 2). Regardless such researches increase and despite the approval for use and commercialization of these foods, in most countries there is neither a statutory definition nor any specific legislation that governs them (3, 4).
{"title":"Microencapsulation: A technological alternative to preserve active ingredients in functional foods","authors":"J. Escobar, Diana Margarita Márquez Fernández","doi":"10.17533/UDEA.VITAE.V25N2A01","DOIUrl":"https://doi.org/10.17533/UDEA.VITAE.V25N2A01","url":null,"abstract":"In the late 80’s started the rise of researches related to the obtainment of food capable of supplying the energetic demand, promoting growth and encompassing better properties and benefits for the human being (1-4). Due to their nutritional and pharmacological features, these foods were called nutraceutical or functional foods as they comprise one or more components, not necessarily nutrients, that promote health, prevent diseases and strengthen the immune system or exhibit medical properties (1, 2). Regardless such researches increase and despite the approval for use and commercialization of these foods, in most countries there is neither a statutory definition nor any specific legislation that governs them (3, 4).","PeriodicalId":23515,"journal":{"name":"Vitae-revista De La Facultad De Quimica Farmaceutica","volume":"24 1","pages":"62-63"},"PeriodicalIF":0.0,"publicationDate":"2018-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84367414","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-08-31DOI: 10.17533/UDEA.VITAE.V25N2A04
Erika V. Meñaca, J. Restrepo, Ana J Colmenares
Antecedentes: los extractos de Bixa orellana son utilizados como colorante de alimentos, y presentan una actividad antioxidante de importancia farmaceutica. Su uso puede limitarse por su inestabilidad, donde el proceso de inclusion en β-ciclodextrina (β-CD) por fluido supercritico con CO2 (FSC-CO2) es una alternativa para mediar esta desventaja. Objetivos: comparar diferentes condiciones de temperatura y presion de extraccion por FSC-CO2, para determinar cual de estas permite obtener un extracto de Bixa orellana con mayor actividad antioxidante, y evaluar el efecto de la inclusion en β-CD, en dicha capacidad antioxidante. Metodos: se obtuvieron extractos por FSC-CO2 variando condiciones de presion y temperatura: (I) 3583 psi, 35°C, (II) 1413 psi, 35°C, (III) 2184 psi, 45°C, (IV) 5076 psi, 45°C, y (V) 2300 psi, 40°C. Se evaluo la actividad antioxidante de los extractos obtenidos mediante el metodo DPPH, determinando su IC50. Se realizo el complejo de inclusion en β-CD del extracto que presento la mayor actividad antioxidante, por el metodo FSC-CO2, y fue caracterizado por IR, DSC y RMN. Mediante analisis comparativo de los espectros de la β-CD, extracto libre y el complejo extracto/β-CD, se verifico el acomplejamiento, y se evaluo la capacidad antioxidante del complejo de inclusion. Resultados: el extracto con mayor actividad antioxidante se obtuvo bajo la condicion de extraccion IV, con un IC50 de 23,55 μg/mL, seguido del extracto II (28,76 μg/mL), del extracto III (37,23 μg/mL), del extracto V (81,09 μg/mL) y del extracto I (193,82 μg/mL), los cuales presentaron diferencias significativas (P<0,01). Los espectros obtenidos por IR, DSC y RMN presentaron desplazamientos propios del proceso de encapsulamiento. El valor IC50 del complejo extracto/β-CD fue de 104,84 μg/mL, siendo significativamente mayor al valor obtenido para el extracto puro (23,55 µg/mL). Conclusion: el extracto de Bixa orellana con una actividad antioxidante mayor se obtuvo por fluido supercritico a 5076 psi de presion y 45°C de temperatura. Las variaciones de los espectros IR, DSC y RMN demuestran la inclusion del extracto en la β-CD, y los valores de IC50 indican el efecto protector de la β-CD ante la reaccion con el radical DPPH.
{"title":"Actividad antioxidante del complejo de inclusión del extracto de semilla de Bixa orellana en β-ciclodextrina obtenido por CO2 supercrítico","authors":"Erika V. Meñaca, J. Restrepo, Ana J Colmenares","doi":"10.17533/UDEA.VITAE.V25N2A04","DOIUrl":"https://doi.org/10.17533/UDEA.VITAE.V25N2A04","url":null,"abstract":"Antecedentes: los extractos de Bixa orellana son utilizados como colorante de alimentos, y presentan una actividad antioxidante de importancia farmaceutica. Su uso puede limitarse por su inestabilidad, donde el proceso de inclusion en β-ciclodextrina (β-CD) por fluido supercritico con CO2 (FSC-CO2) es una alternativa para mediar esta desventaja. Objetivos: comparar diferentes condiciones de temperatura y presion de extraccion por FSC-CO2, para determinar cual de estas permite obtener un extracto de Bixa orellana con mayor actividad antioxidante, y evaluar el efecto de la inclusion en β-CD, en dicha capacidad antioxidante. Metodos: se obtuvieron extractos por FSC-CO2 variando condiciones de presion y temperatura: (I) 3583 psi, 35°C, (II) 1413 psi, 35°C, (III) 2184 psi, 45°C, (IV) 5076 psi, 45°C, y (V) 2300 psi, 40°C. Se evaluo la actividad antioxidante de los extractos obtenidos mediante el metodo DPPH, determinando su IC50. Se realizo el complejo de inclusion en β-CD del extracto que presento la mayor actividad antioxidante, por el metodo FSC-CO2, y fue caracterizado por IR, DSC y RMN. Mediante analisis comparativo de los espectros de la β-CD, extracto libre y el complejo extracto/β-CD, se verifico el acomplejamiento, y se evaluo la capacidad antioxidante del complejo de inclusion. Resultados: el extracto con mayor actividad antioxidante se obtuvo bajo la condicion de extraccion IV, con un IC50 de 23,55 μg/mL, seguido del extracto II (28,76 μg/mL), del extracto III (37,23 μg/mL), del extracto V (81,09 μg/mL) y del extracto I (193,82 μg/mL), los cuales presentaron diferencias significativas (P<0,01). Los espectros obtenidos por IR, DSC y RMN presentaron desplazamientos propios del proceso de encapsulamiento. El valor IC50 del complejo extracto/β-CD fue de 104,84 μg/mL, siendo significativamente mayor al valor obtenido para el extracto puro (23,55 µg/mL). Conclusion: el extracto de Bixa orellana con una actividad antioxidante mayor se obtuvo por fluido supercritico a 5076 psi de presion y 45°C de temperatura. Las variaciones de los espectros IR, DSC y RMN demuestran la inclusion del extracto en la β-CD, y los valores de IC50 indican el efecto protector de la β-CD ante la reaccion con el radical DPPH.","PeriodicalId":23515,"journal":{"name":"Vitae-revista De La Facultad De Quimica Farmaceutica","volume":"29 1","pages":"83-91"},"PeriodicalIF":0.0,"publicationDate":"2018-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73383361","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-06-03DOI: 10.17533/UDEA.VITAE.V25N1A02
A. Ayala-Aponte, Andrea Molina-Cortés, L. Serna-Cock
Background: in Colombia the consumption of fresh green mango (also known as mango “biche”) is quite popular, and is consumed with lemon juice, salt, and honey. However, its high humidity content and high water activity makes of mango a highly perishable fruit, thus requiring processing alternatives. Osmotic dehydration (OD) is an interesting alternative for the conservation of mango. In OD, binary solutions (Solute + water) and ternary solutions (2 Solutes + water), have been traditionally used, however, more water removal can be achieved using ternary solutions, which leads to the improved organoleptic properties of dehydrated products. Objetives: to evaluate the kinetic water loss (WL), solutes gain (SG), weight reduction (WR), water activity (aw), and volume (Shrinking Coefficient, SC) in green mango (Mangifera indica L. Filipino variety) osmotically dehydrated (OD). Additionally, to calculate water and solutes diffusivity (Def ) for each treatment. Methods: green mango samples, with maturity scale zero, were used. Ternary solutions of sucrose at 40% and NaCl at 3, 6 and 9% were used for OD. The binary solution of sucrose with water as control treatment, was used. In the osmotic process samples were taken out at different times of OD (15, 30, 60, 90, 180, 240, and 300 min). Results: the findings show that at a higher concentration of NaCl, the dehydration kinetics was more rapid, aw and SC were smaller and water and solutes Def were higher. The samples dehydrated with the greatest solutes concentration (40-9%) reached the highest WL, SG, and WR with 89.52, 13.10, and 46.68%, respectively. Coefficients Defw and Defs showed a magnitude order of 10-10 m2/s, which is within the interval of dehydrated foods. Conclusions: this research showed that binary (sucrose + water) and ternary (NaCl + sucrose + water) solutions, are suitable for dehydrating green mango, however, the ternary solutions were more effective.
{"title":"Osmotic dehydration of green mango samples (Mangifera indica L., Filipino var.) in ternary solutions","authors":"A. Ayala-Aponte, Andrea Molina-Cortés, L. Serna-Cock","doi":"10.17533/UDEA.VITAE.V25N1A02","DOIUrl":"https://doi.org/10.17533/UDEA.VITAE.V25N1A02","url":null,"abstract":"Background: in Colombia the consumption of fresh green mango (also known as mango “biche”) is quite popular, and is consumed with lemon juice, salt, and honey. However, its high humidity content and high water activity makes of mango a highly perishable fruit, thus requiring processing alternatives. Osmotic dehydration (OD) is an interesting alternative for the conservation of mango. In OD, binary solutions (Solute + water) and ternary solutions (2 Solutes + water), have been traditionally used, however, more water removal can be achieved using ternary solutions, which leads to the improved organoleptic properties of dehydrated products. Objetives: to evaluate the kinetic water loss (WL), solutes gain (SG), weight reduction (WR), water activity (aw), and volume (Shrinking Coefficient, SC) in green mango (Mangifera indica L. Filipino variety) osmotically dehydrated (OD). Additionally, to calculate water and solutes diffusivity (Def ) for each treatment. Methods: green mango samples, with maturity scale zero, were used. Ternary solutions of sucrose at 40% and NaCl at 3, 6 and 9% were used for OD. The binary solution of sucrose with water as control treatment, was used. In the osmotic process samples were taken out at different times of OD (15, 30, 60, 90, 180, 240, and 300 min). Results: the findings show that at a higher concentration of NaCl, the dehydration kinetics was more rapid, aw and SC were smaller and water and solutes Def were higher. The samples dehydrated with the greatest solutes concentration (40-9%) reached the highest WL, SG, and WR with 89.52, 13.10, and 46.68%, respectively. Coefficients Defw and Defs showed a magnitude order of 10-10 m2/s, which is within the interval of dehydrated foods. Conclusions: this research showed that binary (sucrose + water) and ternary (NaCl + sucrose + water) solutions, are suitable for dehydrating green mango, however, the ternary solutions were more effective.","PeriodicalId":23515,"journal":{"name":"Vitae-revista De La Facultad De Quimica Farmaceutica","volume":"53 1","pages":"8-16"},"PeriodicalIF":0.0,"publicationDate":"2018-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85403120","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-06-03DOI: 10.17533/UDEA.VITAE.V25N1A03
J. E. Zapata-Montoya, Diego Enrique Giraldo-Rios, Andrea Johana Baéz-Suarez
Background: The Growth of world Aquaculture has generated important environmental impacts as discard residues that are important sources of protein which have been used to manufacture low-value products, such as animal food, fish flour and fertilizers. Objectives: To evaluate the effect of enzyme and substrate concentration on the degree of hydrolysis (DH) of proteins in the red tilapia ( Oreochromis sp .) viscera (RTV). Methods: The commercial Alcalase 2.4 L enzyme was used at different concentrations to hydrolyse the proteins in RTV at 53.5 °C and a pH of 9.5 in a 1 L magnetically stirred, jacketed, glass batch reactor connected to an automatic titrator. Each experiment was conducted over 6 h in which every consumed volume of base was recorded every 5 min to determine the corresponding DH at each point. Results: The results indicated that increasing the enzyme concentration produced an increase in the DH and in the reaction rate, while increasing the substrate concentration produced a decrease in both parameters. For this reason, a mathematical model was adjusted for the inhibition of substrate from the exponential kinetic Equation d(DH)/dt = a*EXP[-b*(DH)] to explain the behavior of the DH as a function of substrate concentration in this hydrolytic process. The parameters a and b were estimated from a nonlinear regression. Based on these results, the reaction constants were determined as K s =456.75 g L -1 , K 2 =1.2191 min -1 , K d =0.2224 min -1 , K M =1.8963and K 3 = 0.1173 L g -1 min -1 , which allowed the generation of a strong correlation between the predicted and experimental values at the different evaluated operating conditions. This correlation was supported by a low average relative error (ARE) of 3.26%. Conclusion: Under evaluated experimental conditions, the kinetics of the hydrolysis reaction followed a substrate inhibition mechanism, which was adjusted through a typical exponential Equation that involves two parameters (a and b) associated with the kinetic constants (Ks, K 2 , and K d ).
背景:世界水产养殖的增长产生了重要的环境影响，因为废弃残留物是蛋白质的重要来源，用于制造低价值产品，如动物食品、鱼粉和肥料。目的:探讨酶和底物浓度对红罗非鱼内脏(Oreochromis sp .)蛋白水解度(DH)的影响。方法:采用不同浓度的商业Alcalase 2.4 L酶，在53.5℃、pH 9.5的条件下，在1l磁力搅拌夹套玻璃间歇式反应器中水解蛋白质，并连接自动滴定器。每次实验时间为6 h，每5分钟记录一次碱的消耗体积，以确定每个点对应的DH。结果:结果表明，增加酶的浓度会使DH和反应速率增加，而增加底物的浓度会使这两个参数降低。因此，我们根据指数动力学方程d(DH)/dt = a*EXP[-b*(DH)]对底物抑制作用的数学模型进行了调整，以解释DH在该水解过程中作为底物浓度函数的行为。参数a和b由非线性回归估计。在此基础上，确定了反应常数K s =456.75 g L -1, K 2 =1.2191 min -1, K d =0.2224 min -1, K M =1.8963, K 3 = 0.1173 L g -1 min -1，在不同的评价工况下，预测值与实验值具有较强的相关性。这种相关性得到了3.26%的平均相对误差(ARE)的支持。结论:在所评估的实验条件下，水解反应的动力学遵循底物抑制机制，该机制通过典型的指数方程进行调整，该方程涉及两个参数(a和b)与动力学常数(Ks, k2和kd)相关。
{"title":"Kinetic modeling of the enzymatic hydrolysis of proteins of visceras from red tilapia (Oreochromis sp.): effect of substrate and enzyme concentration","authors":"J. E. Zapata-Montoya, Diego Enrique Giraldo-Rios, Andrea Johana Baéz-Suarez","doi":"10.17533/UDEA.VITAE.V25N1A03","DOIUrl":"https://doi.org/10.17533/UDEA.VITAE.V25N1A03","url":null,"abstract":"Background: The Growth of world Aquaculture has generated important environmental impacts as discard residues that are important sources of protein which have been used to manufacture low-value products, such as animal food, fish flour and fertilizers. Objectives: To evaluate the effect of enzyme and substrate concentration on the degree of hydrolysis (DH) of proteins in the red tilapia ( Oreochromis sp .) viscera (RTV). Methods: The commercial Alcalase 2.4 L enzyme was used at different concentrations to hydrolyse the proteins in RTV at 53.5 °C and a pH of 9.5 in a 1 L magnetically stirred, jacketed, glass batch reactor connected to an automatic titrator. Each experiment was conducted over 6 h in which every consumed volume of base was recorded every 5 min to determine the corresponding DH at each point. Results: The results indicated that increasing the enzyme concentration produced an increase in the DH and in the reaction rate, while increasing the substrate concentration produced a decrease in both parameters. For this reason, a mathematical model was adjusted for the inhibition of substrate from the exponential kinetic Equation d(DH)/dt = a*EXP[-b*(DH)] to explain the behavior of the DH as a function of substrate concentration in this hydrolytic process. The parameters a and b were estimated from a nonlinear regression. Based on these results, the reaction constants were determined as K s =456.75 g L -1 , K 2 =1.2191 min -1 , K d =0.2224 min -1 , K M =1.8963and K 3 = 0.1173 L g -1 min -1 , which allowed the generation of a strong correlation between the predicted and experimental values at the different evaluated operating conditions. This correlation was supported by a low average relative error (ARE) of 3.26%. Conclusion: Under evaluated experimental conditions, the kinetics of the hydrolysis reaction followed a substrate inhibition mechanism, which was adjusted through a typical exponential Equation that involves two parameters (a and b) associated with the kinetic constants (Ks, K 2 , and K d ).","PeriodicalId":23515,"journal":{"name":"Vitae-revista De La Facultad De Quimica Farmaceutica","volume":"5 1","pages":"17-25"},"PeriodicalIF":0.0,"publicationDate":"2018-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81606091","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-06-03DOI: 10.17533/UDEA.VITAE.V25N1A05
Alejandra Marulanda, M. Ruiz-Ruiz, M. Cortés-Rodríguez
ABSTRACT BACKGROUND: Colombia is the fifth largest producer of avocado and its agribusiness chain lacks value-added diversified products. Therefore, at the governmental level, there has been promotion of internationalization policies aimed at opening up new markets and innovation with improved technology and food consumption patterns, while spray drying is an alternative conservation for avocado, a highly perishable fruit. OBJECTIVES: the aim of this study was to optimize the spray drying process for obtaining Hass avocado powder with better physicochemical properties and processing. METHODS: an experimental design "Optimal" was used in the response surface methodology based on four factors: (A) maltodextrin (MD) concentration (2.81 to 11.25% w/w), (B) air inlet temperature (140-160 °C), (C) outlet air temperature (80-90 °C) and (D) atomizer disk speed (20000-26000 rpm). RESULTS: The response variables where statistically significant differences (p <0.05) were found including: moisture, water activity, solubility, color coordinates (L*, a*, b*) hygroscopicity, wettability, extractable oil and deposit formation versus factors studied. Optimized value factors were: (A) 6.93% (B) 160 °C (C) 84 °C and (D) 26000 rpm. CONCLUSIONS: The experimental process optimization is presented as an effective tool for agribusiness, which improves product quality in terms of the factors that affect it, and in the case of avocado, allows the development of new value-added products, with potential uses in the food industry, pharmaceutical, cosmeceutical, among others .
{"title":"Influence of spray drying process on the quality of avocado powder: a functional food with great industrial potential","authors":"Alejandra Marulanda, M. Ruiz-Ruiz, M. Cortés-Rodríguez","doi":"10.17533/UDEA.VITAE.V25N1A05","DOIUrl":"https://doi.org/10.17533/UDEA.VITAE.V25N1A05","url":null,"abstract":"ABSTRACT BACKGROUND: Colombia is the fifth largest producer of avocado and its agribusiness chain lacks value-added diversified products. Therefore, at the governmental level, there has been promotion of internationalization policies aimed at opening up new markets and innovation with improved technology and food consumption patterns, while spray drying is an alternative conservation for avocado, a highly perishable fruit. OBJECTIVES: the aim of this study was to optimize the spray drying process for obtaining Hass avocado powder with better physicochemical properties and processing. METHODS: an experimental design \"Optimal\" was used in the response surface methodology based on four factors: (A) maltodextrin (MD) concentration (2.81 to 11.25% w/w), (B) air inlet temperature (140-160 °C), (C) outlet air temperature (80-90 °C) and (D) atomizer disk speed (20000-26000 rpm). RESULTS: The response variables where statistically significant differences (p <0.05) were found including: moisture, water activity, solubility, color coordinates (L*, a*, b*) hygroscopicity, wettability, extractable oil and deposit formation versus factors studied. Optimized value factors were: (A) 6.93% (B) 160 °C (C) 84 °C and (D) 26000 rpm. CONCLUSIONS: The experimental process optimization is presented as an effective tool for agribusiness, which improves product quality in terms of the factors that affect it, and in the case of avocado, allows the development of new value-added products, with potential uses in the food industry, pharmaceutical, cosmeceutical, among others .","PeriodicalId":23515,"journal":{"name":"Vitae-revista De La Facultad De Quimica Farmaceutica","volume":"26 1","pages":"37-48"},"PeriodicalIF":0.0,"publicationDate":"2018-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91264651","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-06-03DOI: 10.17533/UDEA.VITAE.V25N1A04
S. M. V. Mejía, A. D. Francisco, P. Barreto, B. Mattioni, A. W. Zibetti, L. Molognoni, H. Daguer
Background: β-glucans (1-3: 1-4) are soluble fibers applied to foods due to their technological properties (water binding capacity, viscosity, emulsification and stabilization) and their beneficial effects on health. The functional properties of β-glucans can be lost during the extraction and purification processes. The high viscosity of β-glucans is related to a high molecular weight and its physiological properties in the intestine. Therefore, to characterize the fiber after its extraction and purification is fundamental to understand its possible applications in foods. Objectives: characterize β-glucans extracted (EβG) and compare them with three commercial β-glucans (CβG-A, CβG-B and CβG-C) to identify its possible applications in foods and to evaluate if enzymatic purification affects molecular and structurally the β-glucans. Methods: barley β-glucans were extracted (EβG), characterized by chemical analyzes, rheological behavior, and color, and compared to three commercial β-glucans samples. Then, the extract was purified and its structural and molecular characteristics were calculated. Results: EβG contained 64.38 ± 3.54% of β-glucans, high starch contamination (12.70 ± 1.73%), high content of calcium (8894 mg/kg), pseudoplastic behavior, and dark color (L* = 52.77 ± 0.7). All commercial samples showed low starch contamination, lighter color, and Newtonian behavior. After purification starch and protein contamination decreased (0.85 ± 0.46% and 5.50 ± 0.12% respectively), increased the content of βG (69.45 ± 0.81%) and increased brightness (L* = 92.60 ± 1.70). Purified β-glucans (PβG) showed a molar weight of 690 ± 1.6 kDa and species with degree polymerization 3 (DP3) to 11 (DP11) were identified on the structure. Conclusions: EβG extracts before the purification presented a high viscosity and contamination. The enzymatic purification process was effective and allowed to maintain a high molar mass of PβG and its distinctive molecular structures (species with DP3 and DP4). The commercial samples CβG-A and CβG-B showed a low content of β-glucans. Finally, CβG-C presented the best physicochemical and rheological properties for its subsequent application in food.
{"title":"PHYSICOCHEMICAL COMPARISON OF COMMERCIAL VS. EXTRACTED β-GLUCANS AND STRUCTURAL CHARACTERIZATION AFTER ENZYMATIC PURIFICATION","authors":"S. M. V. Mejía, A. D. Francisco, P. Barreto, B. Mattioni, A. W. Zibetti, L. Molognoni, H. Daguer","doi":"10.17533/UDEA.VITAE.V25N1A04","DOIUrl":"https://doi.org/10.17533/UDEA.VITAE.V25N1A04","url":null,"abstract":"Background: β-glucans (1-3: 1-4) are soluble fibers applied to foods due to their technological properties (water binding capacity, viscosity, emulsification and stabilization) and their beneficial effects on health. The functional properties of β-glucans can be lost during the extraction and purification processes. The high viscosity of β-glucans is related to a high molecular weight and its physiological properties in the intestine. Therefore, to characterize the fiber after its extraction and purification is fundamental to understand its possible applications in foods. Objectives: characterize β-glucans extracted (EβG) and compare them with three commercial β-glucans (CβG-A, CβG-B and CβG-C) to identify its possible applications in foods and to evaluate if enzymatic purification affects molecular and structurally the β-glucans. Methods: barley β-glucans were extracted (EβG), characterized by chemical analyzes, rheological behavior, and color, and compared to three commercial β-glucans samples. Then, the extract was purified and its structural and molecular characteristics were calculated. Results: EβG contained 64.38 ± 3.54% of β-glucans, high starch contamination (12.70 ± 1.73%), high content of calcium (8894 mg/kg), pseudoplastic behavior, and dark color (L* = 52.77 ± 0.7). All commercial samples showed low starch contamination, lighter color, and Newtonian behavior. After purification starch and protein contamination decreased (0.85 ± 0.46% and 5.50 ± 0.12% respectively), increased the content of βG (69.45 ± 0.81%) and increased brightness (L* = 92.60 ± 1.70). Purified β-glucans (PβG) showed a molar weight of 690 ± 1.6 kDa and species with degree polymerization 3 (DP3) to 11 (DP11) were identified on the structure. Conclusions: EβG extracts before the purification presented a high viscosity and contamination. The enzymatic purification process was effective and allowed to maintain a high molar mass of PβG and its distinctive molecular structures (species with DP3 and DP4). The commercial samples CβG-A and CβG-B showed a low content of β-glucans. Finally, CβG-C presented the best physicochemical and rheological properties for its subsequent application in food.","PeriodicalId":23515,"journal":{"name":"Vitae-revista De La Facultad De Quimica Farmaceutica","volume":"42 1","pages":"26-36"},"PeriodicalIF":0.0,"publicationDate":"2018-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80111927","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-06-03DOI: 10.17533/UDEA.VITAE.V25N1A01
J. Q. Quiroz, Jhon Jairo Rojas Camargo
Proteins are macromolecules exhibiting amphiphilic properties, good biocompatibility, biodegradability, high nutritional value, and show strong interactions with several types of active compounds via hydrogen bonding and electrostatic interactions. These plant or animal-derived macromolecules differ in their molecular size depending on the number of amino acids present in their structure, which in turn, are linked by peptide bonds between the carbonyl (-CO-) and amino groups (-NH).
蛋白质是一种具有两亲性、良好的生物相容性、生物可降解性和高营养价值的大分子，并通过氢键和静电相互作用与多种活性化合物发生强相互作用。这些植物或动物来源的大分子的分子大小取决于其结构中存在的氨基酸的数量，而这些氨基酸又由羰基(- co -)和氨基(- nh)之间的肽键连接。
{"title":"PROTEINS FUNCTIONALIZATION: A STRATEGY THAT BOOST THE PERFORMANCE OF THESE MACROMOLECULES FOR INNOVATIVE PHARMACEUTICAL AND FOOD DEVELOPMENTS","authors":"J. Q. Quiroz, Jhon Jairo Rojas Camargo","doi":"10.17533/UDEA.VITAE.V25N1A01","DOIUrl":"https://doi.org/10.17533/UDEA.VITAE.V25N1A01","url":null,"abstract":"Proteins are macromolecules exhibiting amphiphilic properties, good biocompatibility, biodegradability, high nutritional value, and show strong interactions with several types of active compounds via hydrogen bonding and electrostatic interactions. These plant or animal-derived macromolecules differ in their molecular size depending on the number of amino acids present in their structure, which in turn, are linked by peptide bonds between the carbonyl (-CO-) and amino groups (-NH).","PeriodicalId":23515,"journal":{"name":"Vitae-revista De La Facultad De Quimica Farmaceutica","volume":"77 1","pages":"6-7"},"PeriodicalIF":0.0,"publicationDate":"2018-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73549992","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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