Juan Alberto Osuna-Castro

Universidad de Colima

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José J. Virgen-Ortíz

Centro de Investigación en Alimentación y Desarrollo

Vrani Ibarra‐Junquera

Universidad de Colima

José de Jesús Ornelas‐Paz

Centro de Investigación en Alimentación y Desarrollo

Pilar Escalante‐Minakata

Universidad de Colima

Sara Centeno‐Leija

Consejo Nacional de Humanidades, Ciencias y Tecnologías

Hugo Serrano‐Posada

Universidad de Colima

Norma Alejandra Mancilla-Margalli

Tecnológico Nacional de México

Wilberth Chan‐Cupul

Universidad de Colima

Octavio Paredes‐López

Center for Research and Advanced Studies of the National Polytechnic Institute

Ana P. Barba de la Rosa

Institute for Scientific and Technological Research

Cooperative Institutions

Universidad de Colima

Instituto Politécnico Nacional

Consejo Nacional de Humanidades, Ciencias y Tecnologías

Institute for Scientific and Technological Research

Universidad Nacional Autónoma de México

Centro de Investigación en Alimentación y Desarrollo

Secretaría de Investigación, Innovación y Educación Superior

Center for Research and Advanced Studies of the National Polytechnic Institute

Tecnológico Nacional de México

University of Foggia

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Plants chitinases: Role in biotic stress response

Elsevier eBooks (2024)

Acilegna Janette Castillo-Sánchez J. Adriana Sañudo‐Barajas José J. Virgen-Ortíz Juan Alberto Osuna-Castro

Biotic stress

10.1016/b978-0-443-13236-0.00005-1

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Characterization of the Technofunctional Properties and Three-Dimensional Structure Prediction of 11S Globulins from Amaranth (Amaranthus hypochondriacus L.) Seeds

Foods (2023)

Jorge Aguilar-Padilla Sara Centeno‐Leija Esaú Bojórquez‐Velázquez José M. Elizalde‐Contreras Eliel Ruíz-May

Amaranth 11S globulins (Ah11Sn) are an excellent source of essential amino acids; however, there have been no investigations on the characterization of their techno-functional properties at different pH conditions and NaCl concentrations, which are necessary for food formulations. In this work, we report a new two-step purification method for native Ah11Sn with purity levels of ~95%. LC–MS/MS analysis revealed the presence of three different Ah11Sn paralogs named Ah11SB, A11SC, and Ah11SHMW, and their structures were predicted with Alphafold2. We carried out an experimental evaluation of Ah11Sn surface hydrophobicity, solubility, emulsifying properties, and assembly capacity to provide an alternative application of these proteins in food formulations. Ah11Sn showed good surface hydrophobicity, solubility, and emulsifying properties at pH values of 2 and 3. However, the emulsions became unstable at 60 min. The assembly capacity of Ah11Sn evaluated by DLS analysis showed mainly the trimeric assembly (~150–170 kDa). This information is beneficial to exploit and utilize Ah11Sn rationally in food systems.

Amaranthus hypochondriacus

Characterization

10.3390/foods12030461

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Citations (4)

Kinetics and thermodynamic of the purified dextranase from Chaetomium erraticum B Enzymatic

Journal of Molecular Catalysis(China) (2015)

José J. Virgen-Ortíz Vrani Ibarra‐Junquera P. Escalante-Minakata José de Jesús Ornelas‐Paz Juan Alberto Osuna-Castro

Dextranase (DN) has generated interest due to its ability to hydrolyze dextran for the synthesis of isomalto-oligosaccharides (prebiotic). Here, DN from Chaetomium erraticum was purified by a combination of tangential ultrafiltration and ion-exchange chromatography, and then the enzyme was characterized. This enzyme has a molecular weight (Mw) of around 59kDa, calculated by SDS-PAGE, and an Mw of 120kDa estimated on zymogram, suggesting that the native form is a dimer. The purified DN exhibited a pH and temperature optimum of 5.2 and 60°C, respectively. The DN-catalyzed hydrolysis of dextran followed Michaelis⿿Menten kinetics with Km and Vmax values estimated as 2.6±0.1% (260μM) and 2280±9μmolmin⿿¹mg⿿¹ protein, respectively. The activation energy was determined as 52.7±0.4kJmol⿿¹, and the thermodynamic parameters (οG⿡, οH⿡ and οS⿡) for the hydrolysis of dextran were also determined. Dextranase activity was enhanced by Ca²⁺, and especially Co²⁺ at 1mM, which improved its activity to 124.5±3.0%, whereas Ni²⁺ and Fe³⁺ negatively affected activity. The main end-products of 100kDa dextran hydrolysis by DN were isomaltose, isomaltotriose, and maltopentaose. Finally, it was found that the thermal inactivation mechanism for dextranase can be described by the first-order irreversible mechanism.

Dextranase

Isomaltose

Enzyme Kinetics

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Molecular Biotechnology for Nutraceutical Enrichment of Food Crops: The Case of Minerals and Vitamins

CRC Press eBooks (2006)

Octavio Paredes‐López Juan Alberto Osuna-Castro

Malnutrition ............................................................................................................108 5.3 Minerals ..................................................................................................................112

Nutraceutical

Edible plants

10.1201/9781420007725-10

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Optimization, Modeling, and Online Monitoring of the Enzymatic Extraction of Banana Juice

Food and Bioprocess Technology (2013)

Vrani Ibarra‐Junquera Pilar Escalante‐Minakata Arturo Moisés Chávez-Rodríguez Isabel Alicia Comparan-Dueñas Juan Alberto Osuna-Castro

Ripeness

10.1007/s11947-013-1136-2

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Citations (6)

In vitro antagonism, ligninolytic activity and cell wall hydrolases in the interaction of Trichoderma species with Curvularia eragrostidis isolated from pineapple

Scientia Fungorum (2023)

Wilberth Chan‐Cupul Sophia Jocelyne Iglesias-Velasco Juan Alberto Osuna-Castro Herminia Alejandra Hernández-Ortega Sara Centeno‐Leija

Antecedentes: Curvularia eragrostidis es el agente causal de la mancha foliar en piña. La búsqueda de agentes de control biológico contra C. eragrostidis es una actividad de interés agrícola. Objetivos: Evaluar la capacidad antagónica de Trichoderma spp. sobre C. eragrostidis y determinar la presencia de H2O2, lacasa, quitinasa y β-glucanasa. Método: Se confrontaron una cepa de C. eragrostidis y seis cepas de Trichoderma spp. (T-82, T-84, T-85, T-94, T-98, T-99). Se determinaron los tipos de interacción. Espectrofotométricamente se determinó la actividad lacasa, H2O2 y proteína total en el extracto enzimático de la confrontación. Se cuantificó cualitativamente la actividad quitinasa y β-glucanasa de C. eragrostidis y de Trichoderma sp. T-98. Resultados y conclusiones: Trichoderma sp. T-98 inhibió a C. eragrostidis en un 61% con un tipo de interacción “reemplazo parcial después de una inhibición a distancia”. C. eragrostidis produjo lacasa (0.027 U/mg de proteína) y H2O2 (0.33 mg/L), los cuales incrementaron cuando se confrontó con Trichoderma sp. T-94 (Lacasa=0.219 U/mg de proteína) y Trichoderma sp. T-98 (H2O2=6.47 mg/L), respectivamente. Trichoderma sp. T-98 produjo quitinasas y β-glucanasa, mientas que C. eragrostidis solo produjo quitinasas. El incremento de H2O2 y lacasa se asocia a la defensa de C. eragrostidis contra Trichoderma spp.

Curvularia

Trichoderma

10.33885/sf.2022.53.1430

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Citations (1)

Molecular Biotechnology for Nutraceutical Enrichment of Food Crops

Food science and technology (2005)

Juan Alberto Osuna-Castro Octavio Paredes-L√≥pez

Nutraceutical

10.1201/9781420027976.ch2.08

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Following an optimal batch bioreactor operations model

Chemical Engineering and Processing - Process Intensification (2012)

Vrani Ibarra‐Junquera Sten Bay Jørgensen José J. Virgen-Ortíz Pilar Escalante‐Minakata Juan Alberto Osuna-Castro

Maximization

10.1016/j.cep.2012.08.003

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Citations (5)

Fungal co-culture increases ligninolytic enzyme activities: statistical optimization using response surface methodology

Preparative Biochemistry & Biotechnology (2018)

Dulce Jiménez-Barrera Wilberth Chan‐Cupul Zhiliang Fan Juan Alberto Osuna-Castro

The optimization of ligninolytic enzyme (LE) activities in a novel fungal co-culture between Pycnoporus sanguineus and Beauveria brongniartii were studied using a Plackett–Burman experimental design (PBED) and a central composite design (CCD). In addition, H2O2 role was analyzed. Laccase (EC. 1.10.3.2) and MnP (EC 1.11.1.14) activities of P. sanguineus increased 6.0- and 2.3-fold, respectively, in the co-culture with B. brongniartii. The H2O2 content was higher in the co-culture (0.33–7.12-fold) than in the P. sanguineus monoculture. The PBED revealed that yeast extract (YE), FeSO4, and inoculum amount were significant factors for laccase and MnP activities and H2O2 production in the co-culture, which increased by 8.2-, 5.2- and 1.03-fold, respectively. The YE and FeSO4 were studied using a CCD to optimize the studied response variables. Laccase activity was enhanced 1.5-fold by CCD, the optimal amount of YE was 0.366 g L−1. Quadratic term of FeSO4 modulated MnP activity and was associated with a 4.28-fold increase compared to the PBED. Both YE and its quadratic term significantly affected H2O2 production; however, the CCD did not enable an increase in H2O2 production. Pearson correlation indicated an increase in laccase (r2=0.4411, p = 0.0436) and MnP (r2=0.5186, p = 0.0198) activities following increases in H2O2 in the co-culture system.

Central composite design

Yeast extract

Plackett–Burman design

10.1080/10826068.2018.1509084

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Citations (11)

Improving the nutraceutical value of mango during ripening by postharvest irradiation with blue LEDs via enhancing of antioxidant enzyme activities

International Journal of Food Science & Technology (2022)

Karen Chávez‐Zaragoza Alejandro Morales‐Guerrero Citlali Colín‐Chávez Luis Tovar‐Díaz José de Jesús Ornelas‐Paz

Summary Light‐emitting diodes (LEDs) are emerging as a clean technology for improving the postharvest preservation of fruits. Mangoes were irradiated with blue LEDs (75 µmol s ‐1 m −2 ) and then stored for 15 days. The fruit quality, including the content of antioxidant compounds and activities of antioxidant enzymes, was evaluated during storage. The treatment with blue LEDs delayed the changes associated with the senescence processes, including the changes in softening, weight loss, total soluble solids content, and titratable acidity. Treatment also caused increases in the antioxidant capacity (1.33‐fold), ascorbic acid (1.69‐fold), total phenolic (1.33‐fold), flavonoids (1.50‐fold), and carotenoids content (1.18‐fold) compared to control. At the end of storage, blue LEDs treatment maintained higher phenylalanine ammonia‐lyase (1.28‐fold), peroxidase (1.58‐fold), catalase (2.21‐fold), and ascorbate peroxidase (1.51‐fold) activities. Our findings indicate that blue LEDs might be a potential elicitor that modulates oxidative homeostasis and improves the antioxidant and nutritional status of mango by enhancing the activity of antioxidant enzymes.

Nutraceutical

Phenylalanine ammonia-lyase

10.1111/ijfs.15623

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Citations (3)