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Shen Z, Zhang Q, Li L, Li D, Takagi Y, Zhang X. Properties of Grass Carp ( Ctenopharyngodon idella) Collagen and Gel for Application in Biomaterials. Gels 2022; 8:699. [PMID: 36354607 PMCID: PMC9689431 DOI: 10.3390/gels8110699] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 10/24/2022] [Accepted: 10/26/2022] [Indexed: 11/22/2023] Open
Abstract
The biochemical properties of collagens and gels from grass carp (Ctenopharyngodon idella) were studied to explore the feasibility of their application in biomaterials. The yields of skin collagen (SC) and swim bladder collagen (SBC) extracted from grass carp were 10.41 ± 0.67% and 6.11 ± 0.12% on a wet basis, respectively. Both collagens were characterized as type I collagen. Denaturation temperatures of SC and SBC were 37.41 ± 0.02 °C and 39.82 ± 0.06 °C, respectively. SC and SBC had high fibril formation ability in vitro, and higher values of salinity (NaCl, 0-280 mM) and pH (6-8) in formation solution were found to result in faster self-assembly of SC and SBC fibrils as well as thicker fibrils. Further tests of SC gels with regular morphology revealed that their texture properties and water content were affected by pH and NaCl concentration. The hardness, springiness, and cohesiveness of SC gels increased and the chewiness and water content decreased as pH increased from 7 to 8 and NaCl concentration increased from 140 to 280 mM. These properties suggest that collagens from grass carp may be useful in biomaterial applications in the future.
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Affiliation(s)
- Zhiyuan Shen
- National Demonstration Center for Experimental Aquaculture Education, Hubei Provincial Engineering Laboratory for Pond Aquaculture, College of Fisheries, Huazhong Agricultural University, Wuhan 430070, China
| | - Qi Zhang
- National Demonstration Center for Experimental Aquaculture Education, Hubei Provincial Engineering Laboratory for Pond Aquaculture, College of Fisheries, Huazhong Agricultural University, Wuhan 430070, China
| | - Li Li
- National Demonstration Center for Experimental Aquaculture Education, Hubei Provincial Engineering Laboratory for Pond Aquaculture, College of Fisheries, Huazhong Agricultural University, Wuhan 430070, China
| | - Dapeng Li
- National Demonstration Center for Experimental Aquaculture Education, Hubei Provincial Engineering Laboratory for Pond Aquaculture, College of Fisheries, Huazhong Agricultural University, Wuhan 430070, China
| | - Yasuaki Takagi
- Faculty of Fisheries Sciences, Hokkaido University, Hakodate 041-8611, Japan
| | - Xi Zhang
- National Demonstration Center for Experimental Aquaculture Education, Hubei Provincial Engineering Laboratory for Pond Aquaculture, College of Fisheries, Huazhong Agricultural University, Wuhan 430070, China
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Therapeutic Effect of Nile Tilapia Type II Collagen on Rigidity in CD8 + Cells by Alleviating Inflammation and Rheumatoid Arthritis in Rats by Oral Tolerance. Polymers (Basel) 2022; 14:polym14071284. [PMID: 35406158 PMCID: PMC9003223 DOI: 10.3390/polym14071284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/28/2022] [Accepted: 03/16/2022] [Indexed: 11/18/2022] Open
Abstract
Fibrillins are microfibril-associated macro glycoproteins found in connective tissues and structurally related to latent TGF-β-binding proteins (LTBPs). The special cellular immunity and blocking glycoprotein receptors IIb and IIIa of fibrillins are emerging topics in recent years. In this study, Nile Tilapia type IIcollagen (NTCII) was extracted and purified from the skull cartilages by a pepsin-soluble method. Amino acid analysis indicated that NTCII consisted of 315/1000 glycine residues, 72/1000 hydroxyproline residues and 108/1000 proline residues. SDS-PAGE analysis showed that NTCII was composed of three identical 130 kDa α-chains. The results of glycoprotein/carbohydrate assay indicated that the total polysaccharide content of NTCII was 5.6–19.0%. The IR spectrum of NTCII displayed five characteristic peaks of amide I, II, III, A, B. NTCII at 10–100 μg/mL concentration downregulated the content of cytokines in the presence or absence of LPS, especially the secretion of cytokines IL-6, IL-1β and TNF-α. Interestingly, NTCII promoted the secretion of Fas/Apo-1 compared to the control group and 25 μg/mL of NTCII resulted in a higher Fas/Apo-1 secretion level in CD8+ T cells. FITC-TCII fluorescence images confirmed that NTCII could bind to the membrane surface of CD8+ T cells, leading to the induction of rigidity. NTCII could bind to the membrane surface of CD8+ T cells that leads to the induction of rigidity, as evidenced by the FITC-NTCII fluorescence images. The qRT-PCR gene expression analysis of caspase-8 collected with Fas/Apo-1 was upregulated significantly in the 1 and 50 μg/mL NTCII-treated groups compared with the control group. Overall, the results conclude that the rigidity did not lead to an increase in inflammatory factors in CD8+ T cells treated with NTCII. The oral administration of NTCII 3 mg/kg dosage caused more prominent repair of damaged ankle cartilage than the 1 mg/kg dosage in Freund’s adjuvant-induced model of arthritis in rats. Therefore, this study disclosed the immunological and anti-arthritic effect of fibrillar collagen, which could be a potential biomaterial for practical applications with lower toxicity.
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Ramírez-Guerra HE, Mazorra-Manzano MA, Pacheco-Aguilar R, Lugo-Sánchez ME, Carvallo-Ruiz G, Acevedo SMS, Torres-Arreola W, Cota-Arriola O, Ramírez-Suárez JC. Immunoblotting identification of jumbo squid (Dosidicus gigas) LOX isoforms and in vitro crosslinking assay over selected collagenous materials. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.118921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Hugo E. Ramírez-Guerra
- Centro de Investigación en Alimentación y Desarrollo, Mexico; Universidad Estatal de Sonora, Mexico
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4
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Tapia-Vasquez AE, Rodríguez-Ramírez R, Ezquerra-Brauer JM, Suárez-Jiménez GM, Ramírez-Guerra HE, Cota-Arriola O, Torres-Arreola W. Collagen in Cephalopods: An Overview of Its Physicochemical Properties and Influence on Muscle Texture. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1962470] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Angel E. Tapia-Vasquez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Mexico
| | | | | | | | | | | | - Wilfrido Torres-Arreola
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Mexico
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Tapia‐Vasquez AE, Ezquerra‐Brauer JM, Márquez‐Ríos E, Ramírez‐Suárez JC, Huerta‐Ocampo JÁ, Santacruz‐Ortega H, Torres‐Arreola W. Proteomic identification and physicochemical characterisation of paramyosin and collagen from octopus (
Octopus vulgaris
) and jumbo squid (
Dosidicus gigas
). Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14587] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Angel Edgardo Tapia‐Vasquez
- Departamento de Investigación y Posgrado en Alimentos Universidad de Sonora Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, Col. Centro Hermosillo Sonora C.P. 83000 México
| | - Josafat Marina Ezquerra‐Brauer
- Departamento de Investigación y Posgrado en Alimentos Universidad de Sonora Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, Col. Centro Hermosillo Sonora C.P. 83000 México
| | - Enrique Márquez‐Ríos
- Departamento de Investigación y Posgrado en Alimentos Universidad de Sonora Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, Col. Centro Hermosillo Sonora C.P. 83000 México
| | - Juan Carlos Ramírez‐Suárez
- Centro de Investigación en Alimentación y Desarrollo A.C. Carretera Gustavo Enrique Astiazarán No. 46, Colonia La Victoria Hermosillo Sonora 83304 México
| | - José Ángel Huerta‐Ocampo
- CONACYT‐Centro de Investigación en Alimentación y Desarrollo A.C. Carretera Gustavo Enrique Astiazarán No. 46, Colonia La Victoria Hermosillo Sonora 83304 México
| | - Hisila Santacruz‐Ortega
- Departamento de Investigación en Polímeros y Materiales Universidad de Sonora Blvd. Luis Encinas y Rosales s/n, Col. Centro. Hermosillo Sonora 83000 México
| | - Wilfrido Torres‐Arreola
- Departamento de Investigación y Posgrado en Alimentos Universidad de Sonora Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, Col. Centro Hermosillo Sonora C.P. 83000 México
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Tapia‐Vasquez AE, Ezquerra‐Brauer JM, Martínez‐Cruz O, Márquez‐Ríos E, Ramírez‐Guerra HE, Minjarez‐Osorio C, Torres‐Arreola W. Relationship between muscle texture and the crosslinking degree of collagen fibers from octopus (
Octopus vulgaris
), guitarfish (
Rhinobatos productus
), and cazon (
Mustelus lunulatus
). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14241] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | - Oliviert Martínez‐Cruz
- Departamento de Investigación y Posgrado en Alimentos Universidad de Sonora Hermosillo Mexico
| | - Enrique Márquez‐Ríos
- Departamento de Investigación y Posgrado en Alimentos Universidad de Sonora Hermosillo Mexico
| | | | | | - Wilfrido Torres‐Arreola
- Departamento de Investigación y Posgrado en Alimentos Universidad de Sonora Hermosillo Mexico
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Zhang X, Adachi S, Ura K, Takagi Y. Properties of collagen extracted from Amur sturgeon Acipenser schrenckii and assessment of collagen fibrils in vitro. Int J Biol Macromol 2019; 137:809-820. [PMID: 31279889 DOI: 10.1016/j.ijbiomac.2019.07.021] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 07/03/2019] [Accepted: 07/03/2019] [Indexed: 11/28/2022]
Abstract
The objective of this study was to assess the nature of the collagens from the Amur sturgeon to determine its possibility as a potential collagen source for biomedical applications. From a sturgeon (1.22 kg), 6.0 g (dry wt) of skin collagen (SC), 4.1 g of swim bladder collagen (SBC), and 0.4 g of notochord collagen (NC) were obtained. SC and SBC were characterized as type I, and NC as type II collagen. Denaturation temperatures of SC, SBC, and NC were calculated as 28.5, 30.5, and 33.5 °C, respectively. Gene expression of the type I procollagen α2 chain of Amur sturgeon (ascol1a2) was specifically higher than ascol1a1 expression in the swim bladder, suggesting a unique composition of α chains in this organ. SC and SBC had better abilities of fibril formation with unique higher-order structures compared with porcine type I collagen. The maximum transition temperature (Tm) of reassembled fibrils formed in a buffer solution containing NaCl at 0 and 140 mM was 34.4 °C and 38.9 °C in SC, and 40.1 °C and 40.7 °C in SBC, respectively. These characteristic features suggested that sturgeon collagens could be used in the biomedical industries in future applications.
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Affiliation(s)
- Xi Zhang
- College of Fisheries, Hubei Provincial Engineering Laboratory for Pond Aquaculture, Huazhong Agricultural University, Wuhan 430070, China; Graduate School of Fisheries Sciences, Hokkaido University, 3-1-1 Minato-cho, Hakodate, Hokkaido 041-8611, Japan.
| | - Shinji Adachi
- Faculty of Fisheries Sciences, Hokkaido University, 3-1-1 Minato-cho, Hakodate, Hokkaido 041-8611, Japan
| | - Kazuhiro Ura
- Faculty of Fisheries Sciences, Hokkaido University, 3-1-1 Minato-cho, Hakodate, Hokkaido 041-8611, Japan
| | - Yasuaki Takagi
- Faculty of Fisheries Sciences, Hokkaido University, 3-1-1 Minato-cho, Hakodate, Hokkaido 041-8611, Japan
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Ezquerra‐Brauer JM, Aubourg SP. Recent trends for the employment of jumbo squid (
Dosidicus gigas
) by‐products as a source of bioactive compounds with nutritional, functional and preservative applications: a review. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14067] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Josafat Marina Ezquerra‐Brauer
- Departamento de Investigación y Posgrado en Alimentos University of Sonora C/ Luis Encinas, PO Box 1658 C. P. 83000 Hermosillo Sonora Mexico
| | - Santiago P. Aubourg
- Department of Food Technology Marine Research Institute (CSIC) C/ Eduardo Cabello, 6 36208 Vigo Spain
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Ezquerra-Brauer JM, Márquez-Ríos E, López-Corona BE, Ocaño-Higuera VM, Ramírez-Guerra HE, Cota-Arriola O, Torres-Arreola W. Physicochemical changes of pepsin-solubilized and insoluble collagen in jumbo squid (Dosidicus gigas) muscle after cooking process. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1477159] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
| | - Enrique Márquez-Ríos
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, México
| | - Betzabe E. López-Corona
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, México
| | | | - Hugo E. Ramírez-Guerra
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, México
| | | | - Wilfrido Torres-Arreola
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, México
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10
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Ezquerra-Brauer JM, Miranda JM, Chan-Higuera JE, Barros-Velázquez J, Aubourg SP. New icing media for quality enhancement of chilled hake (Merluccius merluccius) using a jumbo squid (Dosidicus gigas) skin extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3412-3419. [PMID: 28009054 DOI: 10.1002/jsfa.8192] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2016] [Revised: 12/19/2016] [Accepted: 12/19/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND An advanced strategy for chilled fish preservation, based on the inclusion in ice of an extract of jumbo squid (Dosidicus gigas) skin (JSS), is proposed. Aqueous solutions including acetic acid-ethanol extracts of JSS were tested at two different concentrations as icing media, with the effects on the quality evolution of chilled hake (Merluccius merluccius) being monitored. RESULTS A significant inhibition (P < 0.05) of microbial activity (aerobes, psychrotrophs, Enterobacteriaceae, proteolytic bacteria; pH, trimethylamine) was obtained in hake corresponding to the icing batch including the highest JSS concentration. Additionally, fish specimens from such icing conditions showed an inhibitory effect (P < 0.05) on lipid hydrolysis development, while no effect (P > 0.05) was depicted for lipid oxidation. Sensory analysis (skin and mucus development; eyes; gills; texture; external odour; raw and cooked flesh odour; flesh taste) indicated a shelf life extension of chilled hake stored in ice including the highest JSS concentration. CONCLUSION A profitable use of JSS, an industrial by-product during jumbo squid commercialisation, has been developed in the present work, which leads to a remarkable microbial inhibition and a significant shelf life extension of chilled hake. In agreement with previous research, ommochrome pigments (i.e. lipophilic-type compounds) would be considered responsible for this preservative effect. © 2016 Society of Chemical Industry.
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Affiliation(s)
| | - José M Miranda
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, Lugo, Spain
| | | | - Jorge Barros-Velázquez
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, Lugo, Spain
| | - Santiago P Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), Vigo, Spain
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11
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Effect of jumbo squid (Dosidicus gigas) skin extract on the microbial activity in chilled mackerel (Scomber scombrus). Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.024] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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12
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Osuna-Amarillas PS, Márquez-Ríos E, Rouzaud-Sandez O, Suarez-Jiménez GM, Cota-Arriola O, Ocaño-Higuera VM, Arvizu-Flores AA, Torres-Arreola W. Physicochemical Changes of Connective Tissue Proteins in Jumbo Squid (Dosidicus gigas) Muscle During Ice Storage. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12794] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Pablo Sergio Osuna-Amarillas
- Departamento de Nutrición Humana; Universidad Estatal de Sonora, Unidad Académica Navojoa, Carretera a Huatabampo km 6.5; Navojoa, Sonora México
| | - Enrique Márquez-Ríos
- Departamento de Investigación y Posgrado en Alimentos; Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n. Apdo, Postal 1658, C.P. 83000 Col. Centro; Hermosillo, Sonora Mexico
| | - Ofelia Rouzaud-Sandez
- Departamento de Investigación y Posgrado en Alimentos; Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n. Apdo, Postal 1658, C.P. 83000 Col. Centro; Hermosillo, Sonora Mexico
| | - Guadalupe Miroslava Suarez-Jiménez
- Departamento de Ciencias Químico Biológicas; Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, C.P. 83000 Col. Centro; Hermosillo, Sonora Mexico
| | - Octavio Cota-Arriola
- Departamento de Ingeniería Ambiental; Universidad Estatal de Sonora, Unidad Académica Hermosillo, Ley Federal del Trabajo S/N; Hermosillo, Sonora México
| | - Victor Manuel Ocaño-Higuera
- Departamento de Ciencias Químico Biológicas; Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, C.P. 83000 Col. Centro; Hermosillo, Sonora Mexico
| | - Aldo Alejandro Arvizu-Flores
- Departamento de Ciencias Químico Biológicas; Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, C.P. 83000 Col. Centro; Hermosillo, Sonora Mexico
| | - Wilfrido Torres-Arreola
- Departamento de Investigación y Posgrado en Alimentos; Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n. Apdo, Postal 1658, C.P. 83000 Col. Centro; Hermosillo, Sonora Mexico
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13
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Ramirez-Guerra HE, Fimbres-Romero MDJ, Tapia-Vazquez AE, Ezquerra-Brauer JM, Márquez-Ríos E, Suarez-Jimenez GM, Torres-Arreola W. Relationship between lysyl oxidase activity, pyridinoline content and muscle texture during ice storage of jumbo squid (Dosidicus gigas). Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12951] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hugo E. Ramirez-Guerra
- Departamento de Investigación y Posgrado en Alimentos; Universidad de Sonora; Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, C.P. 83000 Col. Centro Hermosillo Sonora Mexico
| | - Manuel de J. Fimbres-Romero
- Departamento de Investigación y Posgrado en Alimentos; Universidad de Sonora; Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, C.P. 83000 Col. Centro Hermosillo Sonora Mexico
| | - Angel E. Tapia-Vazquez
- Departamento de Investigación y Posgrado en Alimentos; Universidad de Sonora; Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, C.P. 83000 Col. Centro Hermosillo Sonora Mexico
| | - Josafat M. Ezquerra-Brauer
- Departamento de Investigación y Posgrado en Alimentos; Universidad de Sonora; Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, C.P. 83000 Col. Centro Hermosillo Sonora Mexico
| | - Enrique Márquez-Ríos
- Departamento de Investigación y Posgrado en Alimentos; Universidad de Sonora; Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, C.P. 83000 Col. Centro Hermosillo Sonora Mexico
| | - Guadalupe M. Suarez-Jimenez
- Departamento de Ciencias Químico Biológicas; Universidad de Sonora; Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, C.P. 83000 Col. Centro Hermosillo Sonora Mexico
| | - Wilfrido Torres-Arreola
- Departamento de Investigación y Posgrado en Alimentos; Universidad de Sonora; Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, C.P. 83000 Col. Centro Hermosillo Sonora Mexico
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