Abstract Ellagic acid (EA) is a phenolic biomolecule. For its biosynthesis, a source of ellagitannins is required, such as strawberries and yeasts, as precursors of the tannase and β-glucosidase enzymes responsible for hydrolysis of ellagitannins. Two experimental mixture designs were applied., varying the yeast concentration and the number of ellagitannins in the culture medium, evaluating the enzymatic activity and ellagic acid biosynthesis. Aiming to find the optimal compositions of the non-conventional yeasts assessed in the research to biosynthesize ellagic acid feasibly and efficiently using a response surface performing the statistical analysis in the StatGraphics® program for obtaining a higher yield and optimizing the ellagic acid synthesis process, the results indicate that the strains Candida parapsilosis ITM LB33 and Debaryomyces hansenii ISA 1510 have a positive effect on the synthesis of ellagic acid, since as its concentration increases in the mixture the concentration of ellagic acid in the medium also increases; on the other hand, the addition of Candida utilis ITM LB02 causes a negative effect, resulting in the compositions of 0.516876, 0.483124 and 2.58687E-9 respectively, for a treatment under the same conditions, an optimal value of ellagic acid production would be obtained. With an approximate value of 7.33036 mg/mL.

Abstract Mezcal is a traditional alcoholic beverage in Mexico obtained from fermentation of juices, coming from mature agave pineapples, and their subsequent distillation, Agave cupreata juice as natural sugar source is the commonly used. This study aims to investigate mezcal production from Agave cupreata juice by optimizing fermentation at flask level temperature; initial content sugar; pH and initial cell concentration, using single strains, factorial fractional design was applied and for fermentation at bioreactor level 2.5 Liters a Simplex centroid design was developed to determine the most appropriate yeast consortium for producing mezcal. The fermentation process was carried out for 52 h with varied input variables, and all the models showed significant p-values for interaction of variance (< 0.05). It was produced at an optimized temperature of 32.5 °C, initial quantity sugar of 14 °Brix, pH of 5.5 and stirring agitation of 150 rpm was found that it is possible to reach ethanol concentration levels of about 5.9, 5.2, 7.3 and 4.9% v/v for S. cerevisiae, C. lusitaniae, K. marxianus and Z. bailii, respectively. Therefore K. marxianus and Z. bailii strains reached the highest production of ethanol. Fermentation broths from the mixture design were distilled and rectified determining alcohol concentration; mixtures of K. marxianus and Z. bailii reached ethanol content in their distillates, about 42.82% v/v. The developed models could predict the quality of mezcal developed from Agave cupreata using a yeast consortium.

Abstract Non-conventional yeasts represent an alternative for microorganisms that are capable to produce the enzyme Tannase (EC 3.1.1.20), which has many applications is the food and pharmaceutical industry as it stands out for its ability to produce ellagic acid out of the enzymatic hydrolysis of ellagitannins. Ellagic acid has been studied in the medical area for its action against various diseases, as is the case of cancer or heart problems. The investigation was conducted to evaluate seven non-conventional yeasts - Debaryomyces hansenii PYC ISA 1510, Debaryomyces hansenii PYC 2968, Candida parapsilosis, Candida utilis, Pichia pastoris, Pichia kluyveri, Issatchenkia terricola - as producers of the enzyme tannase. This was done in mediums of fermentation with tannic acid (1-3%) and YPD without tannic acid, to determine the activity of the enzyme by two spectrophotometric methods, the first being with rhodamine and the second with methyl gallate, to detect the presence of gallic acid as a product of the hydrolysis of tannic acid. The main results showed that the evaluated non-conventional yeasts all presented activity with the Tannase enzyme, obtaining better detection results with the rhodamine technique for the stability of the formed complex, which gives more precision of the obtained data.

Abstract Characterize the content of phytochemical compounds present in samples of extracts of strawberry (Fragaria sp.) and blackberry (Rubus sp.). The extraction of said compounds was carried out with solutions of polar solvents, such as acetone, ethanol and methanol, using an experimental design with three factors: state of maturity, resting time and temperature. The characterization of these fruits is the beginning of the utilization mainly of ellagitannins to produce ellagic acid. Total phytochemical content was determined by spectrophotometric techniques, for phenolic content it was used Folin-Ciocalteu, for flavonoids it was determined with aluminium chloride, the antioxidant activity was evaluated by the methods of DPPH and ABTS+, the bactericidal effect of the extracts was shown for strains of E. coli and S. aureus. The determination of ellagitannins was performed by spectrometry. The influence of the state of maturity on the response variable was evaluated; it was observed that concentration of phytochemicals increases proportionally to maturity stage. The antioxidant activity was evaluated, determining that extracts obtained exhibit 94% - 95% inhibition. The determination of ellagitannins, finding that the highest concentration of ellagitannins was found in a state of green maturity, for strawberries as well as blackberries.

Abstract. In this work, bikaverin was isolated from the mycelium of Gibberella fujikuroi and characterized using 1D (1H and 13C) and 2D (HSQC and HMBC) NMR spectroscopy. Its cytotoxic effect on L5178Y lymphoma cells and antitumor effect on BALB/c mice inoculated with L5178Y cells were evaluated. According to the results, bikaverin showed cytotoxic effect against L5178Y lymphoma cells with an IC50 value of 0.23 μg/mL.The tumor evolution, with and without treatment, was observed in the in vivo study; the group without treatment showed 1,280±128 x 105 cells/mL in ascites volume, and the groups treated with bikaverin at the dose of 1.73 mg/kg/day by intraperitoneal (i.p.) and oral administration, decreased significantly the cell density, and showed 391.5±237 x 105 cells/mL and 580±208 x 105 cells/mL, respectively. The results confirm the cytotoxic effect of bikaverin on cancer cell lines and contribute to show the potential of bikaverin as antitumoral compound in BALB/c mice inoculated with L5178Y lymphoma cells.

Resumen. En este trabajo, se reporta el aislamiento de bikaverina a partir del micelio de Gibberella fujikuroi, cuya estructura fue elucidada mediante el uso de la espectroscopia de RMN en 1D (1H y 13C) y 2D (HSQC y HMBC). Se evaluó su efecto citotóxico en células de linfoma L5178Y y su efecto antitumoral en ratones BALB/c inoculados con células L5178Y. De acuerdo con los resultados, la bikaverina mostró efecto citotóxico contra las células de linfoma L5178Y con un valor de CI50 de 0.23 μg/mL. En el estudio in vivo se observó la evolución del tumor, con y sin tratamiento, donde el grupo sin tratamiento mostró 1,280±128 x 105 células/mL en el volumen de ascitis, y los grupos tratados con bikaverina a la dosis de 1.73 mg/kg/día, administrada de forma intraperitoneal (i.p.) y oral disminuyeron significativamente la densidad celular, mostrando 391.5±237 x 105 células/mL y 580±208 x 105 células/mL, respectivamente. Los resultados obtenidos confirman el efecto citotóxico de bikaverina sobre líneas celulares de cáncer y contribuyen a mostrar su potencial como compuesto antitumoral en ratones BALB/c inoculados con células de linfoma L5178Y.

En la industria alimenticia, los agentes microbicidas son usados para preservar la calidad y seguridad de los alimentos procesados. Los flavonoides encontrados en extractos cítricos han mostrado capacidad de inhibición del crecimiento celular de un gran grupo de microorganismos infecciosos, por lo tanto, éstos compuestos pueden ser útiles como agentes antivirales, antifúngicos y antibacteriales. Los flavonoides que se pueden encontrar principalmente en varias de las especies cítricas son hesperetina, hesperidina, luteolina, naringenina, naringina, narirutina, neohesperidina, nobiletina y tangeretina. A continuación se resumen los procesos utilizados recientemente para extraer, purificar y analizar los flavonoides principales en frutas cítricas. Ya optimizado el medio de cultivo se procedió a realizar una cinética confirmatoria con base a las condiciones encontradas pero evaluando el crecimiento celular por conteo en cámara de Neubauer y la producción de etanol mediante método enzimático (Procedimiento de ensayo K-ETOH, Megazyme) para confirmar los valores.

In the food industry, antimicrobial agents are used for preserving the quality and safety of processed food. Flavonoids found in citrus extracts inhibit cell growth of a large group of infectious microorganisms, therefore, these compounds may be useful as antiviral, antifungal and antibacterial agents. Hesperetin, hesperidin, luteolin, naringenin, naringin, narirutin, neohesperidin, nobiletin and tangeretin are some of the main flavonoids found in various citrus fruits. The processes used in recent years to extract, purify and analyze typical flavonoids from citrus species are reviewed.

En el presente trabajo, se efectuó una compilación de investigaciones realizadas sobre las diferentes etapas del proceso productivo del mezcal a partir de agave en algunas regiones productoras de México; con el propósito de explicar las problemáticas que enfrenta la cadena productiva agave-mezcal y las estrategias científicas que se han desarrollado para solucionarlas. Con ello se pretende lograr su resistencia y persistencia productiva en el mercado, elaborando un producto que cumpla con las características químicas establecidas por las normas oficiales mexicanas de producción y certificación de calidad, además de ofrecer posibles medidas de control en los procesos para estandarizar el producto y finalmente lograr etapas más eficientes en el proceso de producción.

In this paper, a compilation of investigations of the different stages in the production process of mezcal from agave in some producers regions of Mexico is carried out; to explain some of the problems faced by the productive chain agave-mezcal and scientific strategies that are being developed in the country to solve them. This is intended to achieve its resistance and productive persistence in the market, producing a product that meets the chemical characteristics established by the Mexican official standards of production and quality certification, in addition to establishing more measures of control processes to standardize the product and finally to achieve more efficient steps in the production process.

Biotechnological processes with lignocellulose materials are promising technologies for the production of chemicals and energy involving the same main production stages: hydrolysis of the hemicellulose and the cellulose to monomeric sugars, fermentation, recovery of the product, and concentration. We studied the effect of different treatments on the release of reducing sugars (RS) from seeds. Three factors were tested: temperature from 86 to 130.2 °C; acid concentration, 0.32 to 3.68% (v/v); and exposure time, from 13.2 to 40 min. Two acids were tested. Temperature and time were the factors that had more effect on hydrolysis, whereas no interactions between factors had a significant effect on the release of RS. The best conditions for RS release were for both acids (2% v/v), 130.2 °C, and 30 min, with a concentration of about 110 g/L. Results suggest tamarind seed is a feasible option for xylitol production.

Los procesos biotecnológicos con materiales lignocelulósicos son tecnologías prometedoras para la producción de químicos y energía involucran las mismas etapas de producción: Hidrólisis de la hemicelulosa y celulosa a azúcares monoméricos, fermentación, recuperación de productos y concentración. Se estudió el efecto de diferentes tratamientos en la liberación de azúcares reductores (RS) de las semillas. Se probaron tres factores: temperatura (86-130 °C), concentración de ácido (0.32-3.68%) y tiempo de exposición (13.2-40 min). Se probaron dos ácidos. La temperatura y el tiempo fueron los factores que tuvieron más efecto significativo en la liberación de RS. Las mejores condiciones para la liberación de los RS fueron 130.2 °C, 2% de ácido v/v, and 30 min, alcanzando un valor de aproximadamente 110 g/L. Los resultados sugieren que las semillas de tamarindo son una opción viable para la producción de xilitol.