Cuauhtémoc Reyes-Moreno

Bio: Cuauhtémoc Reyes-Moreno is an academic researcher from Autonomous University of Sinaloa. The author has contributed to research in topics: Amaranth & Response surface methodology. The author has an hindex of 28, co-authored 104 publications receiving 2336 citations. Previous affiliations of Cuauhtémoc Reyes-Moreno include University of Alaska Southeast & Instituto Politécnico Nacional.

Hard‐to‐cook phenomenon in common beans — A review

Abstract: Legumes are one of the world's most important sources of food supply, especially in developing countries, in terms of food energy as well as nutrients. Common beans are a good source of proteins, vitamins (thiamine, riboflavin, niacin, vitamin B6) and certain minerals (Ca, Fe, Cu, Zn, P, K, and Mg). They are an excellent source of complex carbohydrates and polyunsaturated free fatty acids (linoleic, linolenic). However, common beans have several undesirable attributes, such as long cooking times, being enzyme inhibitors, phytates, flatus factors, and phenolic compounds, having a "beany" flavor, and being lectins and allergens, which should be removed or eliminated for effective utilization. Grain quality of common beans is determined by factors such as acceptability by the consumer, soaking characteristics, cooking quality, and nutritive value. Acceptability characteristics include a wide variety of attributes, such as grain size, shape, color, appearance, stability under storage conditions, cooking properties, quality of the product obtained, and flavor. Storage of common beans under adverse conditions of high temperature and high humidity renders them susceptible to a hardening phenomenon, also known as the hard-to-cook (HTC) defect. Beans with this defect are characterized by extended cooking times for cotyledon softening, are less acceptable to the consumer, and are of lower nutritive value. Mechanisms involved in the HTC defect have not been elucidated satisfactorily. Attempts to provide a definitive explanation of this phenomenon have not been successful. The most important hypotheses that have been proposed to explain the cause of bean hardening are (1) lipid oxidation and/or polymerization, (2) formation of insoluble pectates, (3) lignification of middle lamella, and (4) multiple mechanisms. Most researchers have reported that the defect develops in the cotyledons. Recently, some authors have suggested that the seed coat plays a significant role in the process of common bean hardening. A better knowledge of cotyledon and seed coat microstructure may lead to a better understanding of the causes of seed hardness. In order to prevent the development of the HTC defect several procedures have been proposed: (1) appropriate storage, (2) controlled atmospheres, and (3) pretreatments. Probably, the most workable solution to the hardening phenomenon may be the development of materials less prone to HTC phenomenon. Decreasing cooking time, increasing nutritive value, and improving sensory properties of seeds with HTC defect would have great nutritional and economical impact.(ABSTRACT TRUNCATED AT 400 WORDS)

Nutritional Quality of Edible Parts of Moringa oleifera

Abstract: This study was carried out in order to compare the biochemical characteristics from three edible parts of the multipurpose tree Moringa oleifera such as the leaves, flowers, and immature pods. On average, the three most abundant amino acids were glutamic acid, arginine, and aspartic acid. The fatty acids present at the highest content were linolenic acid (C18:3ω3), palmitic acid (C16:0), linoleic acid (C18:2ω6), and oleic acid (C18:1ω9). The chemical composition (of dry weight) ranged from 19.34% to 22.42% for protein, 1.28% to 4.96% for lipids, 7.62% to 14.60% for ash, and 30.97% to 46.78% for dietary fiber. M. oleifera is a nonconventional plant with substantial nutritional value.

Extrusion improved the anti-inflammatory effect of amaranth (Amaranthus hypochondriacus) hydrolysates in LPS-induced human THP-1 macrophage-like and mouse RAW 264.7 macrophages by preventing activation of NF-κB signaling

Abstract: Scope The objective was to compare the anti-inflammatory potential of unprocessed and extruded amaranth pepsin/pancreatin hydrolysates in LPS-induced human THP-1 macrophages-like and mouse RAW 264.7 macrophages focusing on their anti-inflammatory mechanism of action related to NF-κB signaling pathway. Methods and results Amaranth hydrolysates were characterized by MS-MS and tested for anti-inflammatory effects on human and mouse macrophages. Peptides found in extruded amaranth hydrolysates displayed antioxidant capacity, angiotensin converting enzyme-inhibitor activity, and dipeptidyl peptidase-IV inhibitor activity. Gly-Pro-Arg peptide was present and reported as antithrombotic. Extruded amaranth hydrolysates (1 mg/mL) significantly reduced tumor necrosis factor alpha secretion in THP-1 and RAW 264.7 cells by 36.5 and 33.5%, respectively; with concomitant reduction in PGE2 (15.4 and 31.4%), and COX-2 (38.1 and 67.6%), respectively. Phosphorylation of IKK-α was significantly reduced by 52.5 and 88.2% leading to reduced phosphorylation of IκB-α (86.1 and 66.2%), respectively; resulting in a reduction in the expression of p65 NF-κB subunits in the nucleus by 64.2% for THP-1 and 70.7% for RAW 264.7 cells. Conclusion Amaranth hydrolysates inhibited LPS-induced inflammation in human and mouse macrophages by preventing activation of NF-κB signaling. Extrusion improved anti-inflammatory effect of amaranth hydrolysates in both cells, which might be attributed to the production of bioactive peptides during processing.

Anatomy of Seed Plants

Abstract: INTRODUCTION. Internal Organization of the Plant Body. Summary of Types of Cells and Tissues. General References. DEVELOPMENT OF THE SEED PLANT. The Embryo. From embryo to the Adult Plant. Apical Meristems and Their Derivatives. Differentiation, Specialization, and Morphogenesis. References. THE CELL. Cytoplasm. Nucleus. Plastids. Mitochondria. Microbodies. Vacuoles. Paramural Bodies. Ribosomes. Dictyosomes. Endoplasmic Reticulum. Lipid Globules. Microtubules. Ergastic Substances. References. CELL WALL. Macromolecular Components and Their Organization in the Wall. Cell Wall Layers. Intercellular Spaces. Pits, Primary Pit--Fields, and Plasmodesmata. Origin of Cell Wall During Cell Division. Growth of Cell Wall. References. PARENCHYMA AND COLLENCHYMA. Parenchyma. Collenchyma. References. SCLERENCHYMA. Sclereids. Fibers. Development of Sclereids and Fibers. References. EPIDERMIS. Composition. Developmental Aspects. Cell Wall. Stomata. Trichomes. References. XYLEM: GENERAL STRUCTURE AND CELL TYPES. Gross Structure of Secondary Xylem. Cell Types in the Secondary Xylem. Primary Xylem. Differentiation of Tracheary Elements. References. XYLEM: VARIATION IN WOOD STRUCTURE. Conifer Wood. Dicotyledon Wood. Some Factors in Development of Secondary Xylem. Identification of Wood. References. VASCULAR CAMBIUM. Organization of Cambium. Developmental Changes in the Initial Layer. Patterns and Causal Relations in Cambial Activity. References. PHLOEM. Cell Types. Primary Phloem. Secondary Phloem. References. PERIDERM. Structure of Periderm and Related Tissues. Development of Periderm. Outer Aspect of Bark in Relation to Structure. Lenticels. References. SECRETORY STRUCTURES. External Secretory Structures. Internal Secretory Structures. References. THE ROOT: PRIMARY STATE OF GROWTH. Types of Roots. Primary Structure. Development. References. THE ROOT: SECONDARY STATE OF GROWTH AND ADVENTITIOUS ROOTS. Common Types of Secondary Growth. Variations in Secondary Growths. Physiologic Aspects of Secondary Growth in Roots. Adventitious Roots. References. THE STEM: PRIMARY STATE OF GROWTH. External Morphology. Primary Structure. Development. References. THE STEM: SECONDARY GROWTH AND STRUCTURAL TYPES. Secondary Growth. Types of Stems. References. THE LEAF: BASIC STRUCTURE AND DEVELOPMENT. Morphology. Histology of Angiosperm Leaf. Development. Abscission. References. THE LEAF: VARIATIONS IN STRUCTURE. Leaf Structure and Environment. Dicotyledon Leaves. Monocotyledon Leaves. Gymnosperm Leaves. References. THE FLOWER: STRUCTURE AND DEVELOPMENT. Concept. Structure. Development. References. THE FLOWER: REPRODUCTIVE CYCLE. Microsporogenesis. Pollen. Male Gametophyte. Megasporogenesis. Female Gametophyte. Fertilization. References. THE FRUIT. Concept and Classification. The Fruit Wall. Fruit Types. Fruit Growths. Fruit Abscission. References. THE SEED. Concept and Morphology. Seed Development. Seed Coat. Nutrient Storage Tissues. References. EMBRYO AND SEEDLING. Mature Embryo. Development of Embryo. Classification of Embryos. Seedling. References. Glossary. Index.

Biotechnological advantages of laboratory-scale solid-state fermentation with fungi.

Abstract: Despite the increasing number of publications dealing with solid-state (substrate) fermentation (SSF) it is very difficult to draw general conclusion from the data presented This is due to the lack of proper standardisation that would allow objective comparison with other processes Research work has so far focused on the general applicability of SSF for the production of enzymes, metabolites and spores, in that many different solid substrates (agricultural waste) have been combined with many different fungi and the productivity of each fermentation reported On a gram bench-scale SSF appears to be superior to submerged fermentation technology (SmF) in several aspects However, SSF up-scaling, necessary for use on an industrial scale, raises severe engineering problems due to the build-up of temperature, pH, O2, substrate and moisture gradients Hence, most published reviews also focus on progress towards industrial engineering The role of the physiological and genetic properties of the microorganisms used during growth on solid substrates compared with aqueous solutions has so far been all but neglected, despite the fact that it may be the microbiology that makes SSF advantageous against the SmF biotechnology This review will focus on research work allowing comparison of the specific biological particulars of enzyme, metabolite and/or spore production in SSF and in SmF In these respects, SSF appears to possess several biotechnological advantages, though at present on a laboratory scale only, such as higher fermentation productivity, higher end-concentration of products, higher product stability, lower catabolic repression, cultivation of microorganisms specialized for water-insoluble substrates or mixed cultivation of various fungi, and last but not least, lower demand on sterility due to the low water activity used in SSF