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Cu-Cañetas TE, Velázquez-Villegas LA, Manzanilla-Franco M, Ayora-Talavera TDR, Acevedo-Fernández JJ, Barbosa-Martín E, Márquez-Mota CC, López-Barradas AM, Noriega LG, Guevara-Cruz M, Gutiérrez-Solís AL, Avila-Nava A. Ramon Flour ( Brosimum alicastrum Swartz) Ameliorates Hepatic Lipid Accumulation, Induction of AMPK Phosphorylation, and Expression of the Hepatic Antioxidant System in a High-Fat-Diet-Induced Obesity Mouse Model. Antioxidants (Basel) 2023; 12:1957. [PMID: 38001809 PMCID: PMC10669741 DOI: 10.3390/antiox12111957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 10/21/2023] [Accepted: 10/24/2023] [Indexed: 11/26/2023] Open
Abstract
Excessive consumption of fat and carbohydrates, together with a decrease in traditional food intake, has been related to obesity and the development of metabolic alterations. Ramon seed is a traditional Mayan food used to obtain Ramon flour (RF) with high biological value in terms of protein, fiber, micronutrients, and bioactive compounds such as polyphenols. However, few studies have evaluated the beneficial effects of RF. Thus, we aimed to determine the metabolic effects of RF consumption on a high-fat-diet-induced obesity mouse model. We divided male BALB/c mice into four groups (n = 5 each group) and fed them for 90 days with the following diets: Control (C): control diet (AIN-93), C + RF: control diet adjusted with 25% RF, HFD: high-fat diet + 5% sugar in water, and HFD + RF: high-fat diet adjusted with 25% RF + 5% sugar in water. The RF prevented the increase in serum total cholesterol (TC) and alanine transaminase (ALT) that occurred in the C and HFD groups. Notably, RF together with HFD increased serum polyphenols and antioxidant activity, and it promoted a decrease in the adipocyte size in white adipose tissue, along with lower hepatic lipid accumulation than in the HFD group. In the liver, the HFD + RF group showed an increase in the expression of β-oxidation-related genes, and downregulation of the fatty acid synthase (Fas) gene compared with the HFD group. Moreover, the HFD + RF group had increased hepatic phosphorylation of AMP-activated protein kinase (AMPK), along with increased nuclear factor erythroid 2-related factor 2 (NRF2) and superoxide dismutase 2 (SOD2) protein expression compared with the HFD group. Thus, RF may be used as a nutritional strategy to decrease metabolic alterations during obesity.
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Affiliation(s)
| | - Laura A. Velázquez-Villegas
- Departamento de Fisiología de la Nutrición, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán (INCMNSZ), Ciudad de México 14080, Mexico; (L.A.V.-V.); (A.M.L.-B.); (L.G.N.); (M.G.-C.)
| | - Mariana Manzanilla-Franco
- Escuela de Salud, Universidad Modelo, Mérida 97130, Yucatán, Mexico; (T.E.C.-C.); (M.M.-F.); (E.B.-M.)
| | - Teresa del Rosario Ayora-Talavera
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Subsede Sureste, Mérida 97302, Yucatán, Mexico;
| | - Juan José Acevedo-Fernández
- Departamento de Fisiología y Fisiopatología, Facultad de Medicina, Universidad Autónoma del Estado de Morelos (UAEM), Cuernavaca 62350, Morelos, Mexico;
| | - Enrique Barbosa-Martín
- Escuela de Salud, Universidad Modelo, Mérida 97130, Yucatán, Mexico; (T.E.C.-C.); (M.M.-F.); (E.B.-M.)
| | - Claudia C. Márquez-Mota
- Departamento de Nutrición Animal y Bioquímica, Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autónoma de México (FMVZ-UNAM), Ciudad de México 04510, Mexico;
| | - Adriana M. López-Barradas
- Departamento de Fisiología de la Nutrición, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán (INCMNSZ), Ciudad de México 14080, Mexico; (L.A.V.-V.); (A.M.L.-B.); (L.G.N.); (M.G.-C.)
| | - Lilia G. Noriega
- Departamento de Fisiología de la Nutrición, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán (INCMNSZ), Ciudad de México 14080, Mexico; (L.A.V.-V.); (A.M.L.-B.); (L.G.N.); (M.G.-C.)
| | - Martha Guevara-Cruz
- Departamento de Fisiología de la Nutrición, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán (INCMNSZ), Ciudad de México 14080, Mexico; (L.A.V.-V.); (A.M.L.-B.); (L.G.N.); (M.G.-C.)
| | - Ana Ligia Gutiérrez-Solís
- Hospital Regional de Alta Especialidad de la Península de Yucatán (HRAEPY), Mérida 97130, Yucatán, Mexico;
| | - Azalia Avila-Nava
- Hospital Regional de Alta Especialidad de la Península de Yucatán (HRAEPY), Mérida 97130, Yucatán, Mexico;
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Mexican Ancestral Foods (Theobroma cacao, Opuntia ficus indica, Persea americana and Phaseolus vulgaris) Supplementation on Anthropometric, Lipid and Glycemic Control Variables in Obese Patients: A Systematic Review and Meta-Analysis. Foods 2023; 12:foods12061177. [PMID: 36981103 PMCID: PMC10047948 DOI: 10.3390/foods12061177] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/26/2023] [Accepted: 02/28/2023] [Indexed: 03/14/2023] Open
Abstract
Diet containing Mexican ancestral foods such as cocoa, nopal, avocado, and common bean have been individually reported to have beneficial effects on obesity and comorbidities. Methods: A systematic review and meta-analysis on the effect of Mexican ancestral foods on the anthropometric, lipid, and glycemic control variables in obese patients was performed following PRISMA guidelines. Data were analyzed using a random-effects model. Results: We selected 4664 articles from an initial search, of which only fifteen studies satisfied the inclusion criteria. Data for 1670 participants were analyzed: 843 in the intervention group and 827 in the control group. A significant reduction in body mass index (mean difference: −0.80 (−1.31 to −0.30)) (95% confidence interval), p = 0.002, heterogeneity I2 = 92% was showed after the ingestion of cocoa, nopal, avocado, or common bean. The mean difference for body weight was −0.57 (−1.93 to 0.79), waist of circumference: −0.16 (−2.54 to −2.21), total cholesterol: −5.04 (−11.5 to 1.08), triglycerides: −10.11 (−27.87 to 7.64), fasting glucose: −0.81 (−5.81 to 4.19), and insulin: −0.15 (−0.80 to 0.50). Mexican ancestral food supplementation seems to improve anthropometric, lipid, and glycemic control variables in obesity; however, more randomized controlled trials are needed to have further decisive evidence about dosage and method of supplementation and to increase the sample size.
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Perucini‐Avendaño M, Nicolás‐García M, Jiménez‐Martínez C, Perea‐Flores MDJ, Gómez‐Patiño MB, Arrieta‐Báez D, Dávila‐Ortiz G. Cladodes: Chemical and structural properties, biological activity, and polyphenols profile. Food Sci Nutr 2021; 9:4007-4017. [PMID: 34262754 PMCID: PMC8269681 DOI: 10.1002/fsn3.2388] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 05/12/2021] [Accepted: 05/14/2021] [Indexed: 01/01/2023] Open
Abstract
The nopal cactus is an essential part of the Mexican diet and culture. The per capita consumption of young cladodes averages annually to 6.4 kg across the nation. In addition to contributing to the country's food culture, the nopal is considered a food with functional characteristics since, in addition to providing fiber, an important group of polyphenolic compounds is present, which has given cladodes to be considered a healthy food, for what they have been incorporated into the diet of Mexican people and many other countries worldwide. Research suggests that polyphenols from cladodes act as antioxidants and antidiabetics. This review studies the main phenolic components in cladodes and summarizes both conventional and novel methods to identify them.
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Affiliation(s)
- Madeleine Perucini‐Avendaño
- Departamento de Ingeniería BioquímicaEscuela Nacional de Ciencias BiológicasInstituto Politécnico Nacional (IPN)Unidad Profesional Adolfo López MateosZacatencoDelegación Gustavo A. MaderoCiudad de MéxicoMéxico
| | - Mayra Nicolás‐García
- Departamento de Ingeniería BioquímicaEscuela Nacional de Ciencias BiológicasInstituto Politécnico Nacional (IPN)Unidad Profesional Adolfo López MateosZacatencoDelegación Gustavo A. MaderoCiudad de MéxicoMéxico
| | - Cristian Jiménez‐Martínez
- Departamento de Ingeniería BioquímicaEscuela Nacional de Ciencias BiológicasInstituto Politécnico Nacional (IPN)Unidad Profesional Adolfo López MateosZacatencoDelegación Gustavo A. MaderoCiudad de MéxicoMéxico
| | - María de Jesús Perea‐Flores
- Centro de Nanociencias y Micro y NanotecnologíasInstituto Politécnico Nacional (IPN)Unidad Profesional Adolfo López MateosZacatencoDelegación Gustavo A. MaderoCiudad de MéxicoMéxico
| | - Mayra Beatriz Gómez‐Patiño
- Centro de Nanociencias y Micro y NanotecnologíasInstituto Politécnico Nacional (IPN)Unidad Profesional Adolfo López MateosZacatencoDelegación Gustavo A. MaderoCiudad de MéxicoMéxico
| | - Daniel Arrieta‐Báez
- Centro de Nanociencias y Micro y NanotecnologíasInstituto Politécnico Nacional (IPN)Unidad Profesional Adolfo López MateosZacatencoDelegación Gustavo A. MaderoCiudad de MéxicoMéxico
| | - Gloria Dávila‐Ortiz
- Departamento de Ingeniería BioquímicaEscuela Nacional de Ciencias BiológicasInstituto Politécnico Nacional (IPN)Unidad Profesional Adolfo López MateosZacatencoDelegación Gustavo A. MaderoCiudad de MéxicoMéxico
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Cárdenas-Castro AP, Zamora-Gasga VM, Alvarez-Parrilla E, Ruíz-Valdiviezo VM, Venema K, Sáyago-Ayerdi SG. In vitro gastrointestinal digestion and colonic fermentation of tomato (Solanum lycopersicum L.) and husk tomato (Physalis ixocarpa Brot.): Phenolic compounds released and bioconverted by gut microbiota. Food Chem 2021; 360:130051. [PMID: 34020365 DOI: 10.1016/j.foodchem.2021.130051] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 05/05/2021] [Accepted: 05/06/2021] [Indexed: 01/23/2023]
Abstract
Two of the most important Mexican plant-foods are tomato (Solanum lycopersicum L.) and husk tomato (Physalis ixocarpa Brot.). In this study three objectives were followed: i) to evaluate the bioaccessible phenolic compounds (PC) in T and HT during upper gastrointestinal digestion, ii) to in vitro ferment the indigestible fractions of the samples to evaluate the short-chain fatty acids (SCFA) production, iii) the microbial metabolites, bioconverted PC and volatile organic compounds (VOCs) generated during the fermentation. Vanillic acid was the most bioaccessible PC and after 48 h, 3-hydroxyphenylacetic acid was the most abundant microbial metabolite identified in both samples. The identification of VOCs belonging to terpenes (and derivatives) group in T and HT can be product of the microbial metabolism of carotenoids. The study shows new knowledge of the in vitro intestinal digestion and fermentation of T and HT final compounds with biological potential which should be evaluated in further studies.
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Affiliation(s)
- Alicia P Cárdenas-Castro
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado, Av. Tecnológico No 2595, Col. Lagos del Country CP 63175, Tepic, Nayarit México, Mexico
| | - Víctor M Zamora-Gasga
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado, Av. Tecnológico No 2595, Col. Lagos del Country CP 63175, Tepic, Nayarit México, Mexico
| | - Emilio Alvarez-Parrilla
- Universidad Autónoma de Ciudad Juárez, Instituto de Ciencias Biomédicas, Departamento de Ciencias Químico-Biológicas, Anillo Envolvente del PRONAF y Estocolmo s/n, Ciudad Juárez, Chihuahua, CP 32310, Mexico
| | - Víctor M Ruíz-Valdiviezo
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtla-Gutiérrez, Departamento de Ingeniería Química y Bioquímica, Laboratory of Molecular Biology, Carretera Panamericana km 1080, CP 29050 Tuxtla Gutiérrez, Chiapas, Mexico
| | - Koen Venema
- Maastricht University-Campus Venlo, Centre for Healthy Eating & Food Innovation, St. Jansweg 20, 5928 RC Venlo, The Netherlands
| | - Sonia G Sáyago-Ayerdi
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado, Av. Tecnológico No 2595, Col. Lagos del Country CP 63175, Tepic, Nayarit México, Mexico.
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Cárdenas-Castro AP, Venema K, Sarriá B, Bravo L, Sáyago-Ayerdi SG, Mateos R. Study of the impact of a dynamic in vitro model of the colon (TIM-2) in the phenolic composition of two Mexican sauces. Food Res Int 2021; 139:109917. [DOI: 10.1016/j.foodres.2020.109917] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 11/02/2020] [Accepted: 11/19/2020] [Indexed: 12/23/2022]
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Affiliation(s)
- Tomy J. Gutiérrez
- Institute of Research in Materials Science and Technology Faculty of Engineering National Scientific and Technical Research Council (CONICET) P. O. Box B7608FLC, Colon 10850 Mar del Plata, Argentina
| | - Juscelino Tovar
- Department of Food Technology, Engineering and Nutrition Lund University P. O. Box 124, SE-221 00 Lund, Sweden
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