A5068288658- Meat and Animal Product Quality
- Biochemical effects in animals
- Hemoglobin structure and function
- Muscle metabolism and nutrition
- Protein Structure and Dynamics
- Essential Oils and Antimicrobial Activity
- Protein Interaction Studies and Fluorescence Analysis
- Polysaccharides Composition and Applications
- Animal Nutrition and Physiology
- Vibrio bacteria research studies
- Proteins in Food Systems
- Antibiotic Resistance in Bacteria
- Cardiovascular and exercise physiology
- Insect and Pesticide Research
- Free Radicals and Antioxidants
- Antibiotics Pharmacokinetics and Efficacy
- Food composition and properties
- Lipid Membrane Structure and Behavior
- Phytochemical compounds biological activities
- Insect Resistance and Genetics
- Physiological and biochemical adaptations
Universidad de Sonora
2025
Centro de Investigación en Alimentación y Desarrollo
2022-2024
Universidad Nacional Autónoma de México
2024
Vibrio parahaemolyticus is a pathogenic bacterium that threatens food safety by infecting humans and marine organisms. Among its virulence factors, lecithin-dependent hemolysin (vpLDH) has been identified as promising target for attenuating pathogenicity. This study explores the inhibitory mechanisms of three natural flavonoids—quercetin, morin, EGCG—on LDH using enzyme kinetics, fluorescence quenching, molecular dynamics simulations. The flavonoids quercetin, EGCG inhibited vpLDH...
This research focuses on assessing the synergistic effects of Mexican oregano (Lippia graveolens) essential oil or carvacrol when combined with antibiotic imipenem, aiming to reduce pathogenic viability and virulence Acinetobacter baumannii Pseudomonas aeruginosa. The study highlighted effect combining L. graveolens significantly reducing required doses for inhibiting bacterial growth. combination treatments drastically lowered necessary imipenem doses, highlighting a potent enhancement in...
salted (daruma), with almost no added value.Its commercial att ractiveness lies in its low cost, high processing yield (up to 75 % aft er gutt ing), fat, and muscle whiteness.Several eff orts have been empted use as a raw material for various gel-type products (2-4).Nevertheless, forms weak gels water
Background Tuna muscle greening is a problem that occurs after heating. A hypothesis has been postulated to address this problem, involving conserved Cys residue at position 10 (Cys-10) present on tuna myoglobin (Mb) exposed during the thermic treatment, forming disulfide bond with free cysteine (Cys) in presence of trimethylamine oxide (TMAO), resulting Mb. Methods We study using skipjack ( Katsuwonus pelamis ) metmyoglobin (MbFe(III)-H 2 O) where effect (1–6 mM), TMAO (1.33 and catalase...
Freezing conditions affect fish muscle protein functionality due to its denaturation/aggregation. However, jumbo squid (Dosidicus gigas) remains stable even after freezing, probably the presence of low-molecular-mass compounds (LMMC) as cryoprotectants. Thus, water-soluble LMMC (<1 kDa) fraction obtained from was evaluated by Fourier transform infrared spectrometry. From spectra, total carbohydrates, free monosaccharides, amino acids and ammonium chloride were determined. Cryoprotectant...
spp. spiders can cause serious public health issues. Chemical control is commonly used, leading to and environmental problems. Identifying molecular targets using them with natural compounds help develop safer eco-friendlier biopesticides. We studied the kinetics predicted structural characteristics of arginine kinase (EC 2.7.3.3) from
The study aimed to evaluate the low molecular-mass nitrogen compounds (LMMNC) arginine (Arg), taurine (Tau), and trimethylamine oxide (TMAO) (individually or their mixtures) cryostabilizing effect over jumbo squid (Dosidicus gigas) myofibrillar protein (JSMP) frozen at -20°C for 0, 30, 90 days. Washed muscle (three times, 1:3, muscle:water) was lyophilized (sample). Washing water ultrafiltrated (<1 kDa cut-off) permeate fraction). LMMNC, Control+ (with <1 fraction)] added concentration...