Mario Cruz-Hernandez

Isolation and evaluation of tannin-degrading fungal strains from the Mexican desert.

Eleven fungal strains (4 Penicillium commune, 2 Aspergillus niger, 2 Aspergillus rugulosa, Aspergillus terricola, Aspergillus ornatus and Aspergillus fumigatus) were isolated, characterized morphologically and by their capacity to degrade tannins. Aspergillus niger Aa-20 was used as control strain. Several concentrations of hydrolysable tannin (tannic acid) were used as sole carbon source. All strains were able to degrade hydrolysable tannins. Aspergillus niger GH1 and PSH showed the highest tannin-degrading capacity (67 and 70%, respectively). Also, the fungal capacity to degrade condensed tannin (catechin) was tested. Aspergillus niger PSH and Penicillium commune EH2 degraded 79.33% and 76.35% of catechin. The results demonstrated the capacity of fungi to use hydrolysable and condensed tannins as carbon source.

Characterization of phosphate-solubilizing bacteria isolated from the arid soils of a semi-desert region of north-east Mexico

Phosphorus is an essential element for plant growth. But more than 90% of applied phosphorus is not available to plants since it forms an insoluble complex with aluminium or iron in acid soils and with calcium in alkaline soils. This is a major problem in arid and semiarid regions where availability is affected principally by the insoluble complex formation with calcium. It is well known that phosphate-solubilizing bacteria facilitate the availability of phosphorus in such soils and thereby contribute to soil fertility. There has been no report of such bacteria in the arid soils of the semi-desert region in the State of Coahuila, north-east Mexico. In this study, 20 phosphate-solubilizing bacterial strains were isolated and screened for their phosphate-solubilizing capacity. Four out of these 20 strains were selected, based on their ability to solubilize phosphate (around 70%), for molecular characterization and they were identified as Pseudomonas sp. and Enterobacter sp.

Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers

Several health benefits have been associated to probiotics and prebiotics, most of these are involved in the regulation of the host’s gut microbiome. Their incorporation to diverse food products has been done to develop potential functional foods. In the case of bakery products, their incorporation has been seen to improve several technological parameters such as volume, specific volume, texture along with sensorial parameters such as flavor and aroma. Scientific literature in this topic has been divided in three main research branches: nutrition, physical quality and sensory analyzes, however, studies rarely cover all of them. Due to the harsh thermal stress during baking, sourdough technology along with microencapsulation of probiotics, has been studied as an alternative to enhance its nutritional values and increase cell viability, though in few occasions. The potential functional baked goods have maintained acceptable physical characteristics and sensorial acceptability, while in some cases an improvement is seen due to the effect of probiotics and prebiotics. The results obtained from several studies done, have shown the viability of developing functional bakery products by applying prebiotics or probiotics. This could be used as an encouragement for more research to be done in this topic.

Prebiotics, Probiotics, Synbiotics and Functional Foods in Control and Treatment of Type II Diabetes Mellitus and Colorectal Cancer

Prebiotics, probiotics and synbiotics are components that enhance human health by several mechanisms. Patients suffering from type II diabetes mellitus (T2DM) and colorectal cancer have seen benefits when treated with a prebiotic, probiotic or synbiotic therapy. These benefits include the improvement of their lipid profile, oxidative stress status, as well as the modulation of the inflammatory and immune responses. The associated benefits of prebiotic, probiotic or synbiotic functional foods have been studied, showing promising results into the prevention or control of diabetes and colorectal cancer. This novelty research provides new evidence that the use of functional foods along with medical therapy could be used to further enhance patient’s health.