Fidel Guevara-Lara | Universidad Autónoma de Aguascalientes (original) (raw)
Papers by Fidel Guevara-Lara
Revista Mexicana De Ciencias Agricolas, Oct 1, 2012
Revista Mexicana De Ciencias Farmaceuticas, Jun 1, 2011
y Pecuarias (INI Resumen El huitlacoche es un hongo que se consume tradicionalmente en México y a... more y Pecuarias (INI Resumen El huitlacoche es un hongo que se consume tradicionalmente en México y actualmente es considerado una alte alimenticia. Análisis proximal, diversos carbohidratos y compuestos fenólicos, así como actividad antioxidante analizados en muestras de huitlacoche. Se encontraron cantidades considerables de proteína [11.5-14.2% base seca respectivamente). Los principales ácidos fenólicos detectados por HPLC fueron los ácidos ferúlico, 4-hidroxibenzóico, s y protocatecúico. Elevada actividad antioxidante mostraron extractos metanólicos (actividad antirradical 57-74%, mét sustentan al huitlacoche como alimento funcional con potencial nutracéutico.
Revista Mexicana de Ciencias Farmacéuticas, 2017
Capacidad antioxidante y caracterización fitoquímica de extractos etanólicos de huitlacoche (Usti... more Capacidad antioxidante y caracterización fitoquímica de extractos etanólicos de huitlacoche (Ustilago maydis-Zea mays) crudo y cocido
Food Wastes and By‐products, 2019
David Alejandro Hernández-Marín Fidel Guevara-Lara, Catalina Rivas-Morales, Jorge Armando Verduzc... more David Alejandro Hernández-Marín Fidel Guevara-Lara, Catalina Rivas-Morales, Jorge Armando Verduzco-Martínez, Sergio Arturo Galindo-Rodriguez & Eduardo Sánchez-García* Laboratorio de Química Analítica, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, Nuevo León, México; Laboratorio de Biotecnología y Funcionalidad de Alimentos, Departamento de Química, Centro de Ciencias Básicas, Universidad Autónoma de Aguascalientes, Aguascalientes, Aguascalientes, México; Departamentode Botánica, Facultad de Ciencias Biológicas, Universidad Autónoma deNuevo León, San Nicolás de los Garza, Nuevo León, México
La amplia variabilidad patogénica en cepas de Ustilago maydis permite la evaluación en semillas d... more La amplia variabilidad patogénica en cepas de Ustilago maydis permite la evaluación en semillas de maíz hibridas y criollas para la producción de huitlacoche. Por lo anterior, el objetivo en este estudio fue evaluar la capacidad patogénica de cepas de U. maydis del estado de Aguascalientes, México durante el periodo 2014-2016 en maíces híbridos y criollos para la producción de huitlacoche en condiciones controladas con el método de inoculación artificial. Evaluando cuatro cepas de Aguascalientes y dos cepas testigo originarias del Estado de México, en tres híbridos y tres criollos, con un diseño experimental completamente al azar con tres repeticiones en arreglo factorial 6x4. Obteniendo así diferencias significativas entre variedades comerciales y las tres cruzas evaluadas, donde la cruza 2 presentó la mayor patogenicidad con 59.6% (criollos) y 76.9% (híbridos) para índice de severidad, en la incidencia con 82.2% (criollos) y 93.3% (híbridos), para gramos por mazorca infectada con ...
The nutritional quality and potential use of apple bagasse (BM) in diets for ruminants when silag... more The nutritional quality and potential use of apple bagasse (BM) in diets for ruminants when silage (microsilos) with two nitrogenous sources (FN) [urea (U), sow (C)], a commercial inoculant (I) was evaluated and Chloris gayana as moisture adherent [80/20 w/w, dry matter (MS)]. The study was conducted in Aguascalientes, Mexico (2014-2016). The treatments: a) BM; b) BM+I; c) BM+U; d) BM+U+I; e) BM+C and f) BM+C+I were analyzed in a completely randomized design (DCA) with factorial arrangement [3 FN (U, C, without FN) × 2 I (with I, without I)]. At 45, the MS of silage was similar between treatments, and lactic and acetic acids increased in greater proportion to propionic and butyric acids. The addition of C (BM+C and BM+C+I) increased the final crude protein (PC) (increments of 8 and 7.44 g 100 g-1 MS) although the pH increased (4.33 and 3.91 vs. 3.41 ±0.03) of the ensilage. Considering the content of PC and fermentation standards, the BM silage with C has the stability and sufficient...
Phyton, 2014
Resumen. Para contribuir al conocimiento de la diversidad genética del nopal se analizaron 85 gen... more Resumen. Para contribuir al conocimiento de la diversidad genética del nopal se analizaron 85 genotipos representativos de Opuntia (silvestres y cultivados) por medio de la técnica de AFLPs y características del fruto. El análisis de AFLPs con los iniciadores Mse I-CAC/Eco RI-AAG generaron más fragmentos polimórficos (57,5 en promedio) por genotipo; se obtuvo un dendrograma que no mostró una clara relación de acuerdo a la taxonomía conocida. En complemento al perfil genético, y para permitir una referencia morfológica o química directa, agrupamos a los genotipos de acuerdo al contenido de °Brix de sus frutos, debido a que esta es una característica primordial para su identificación visual y aprovechamiento de consumo directo. Se encontró que los genotipos que crecieron bajo condición silvestre mostraron los valores más contrastantes en el contenido de °Brix. Las características de los frutos (morfológicas y °Brix) mostraron un rango amplio para los genotipos silvestres. Por ejemplo, los genotipos Tapón Blanco y Guilanche tuvieron una concentración de entre 21-22 °Brix, y los genotipos correspondientes al tipo xoconostles (frutos ácidos), entre 5,0-8,2 °Brix. Con la información genética y fisicoquímica obtenida se espera referenciar la gran riqueza biológica del nopal conservada en dos bancos de germoplasma de nopal nacional, como una estrategia para la identificación de genotipos Así mismo, esta información podría ser utilizada en programas de mejoramiento genético del género Opuntia.
Journal of food science …, 2003
Prickly pear (Opuntia sp.) is a non-climacteric fruit showing different postharvest behaviour amo... more Prickly pear (Opuntia sp.) is a non-climacteric fruit showing different postharvest behaviour among varieties. Fruits of 'Naranjona' variety have a short shelf-life whereas var. 'Charola' prickly pears exhibit a long one. In the present study, these varieties showed differences in fresh weight ...
Common smut of maize, caused by Ustilago maydis (DC) Corda, is characterized by tumor or gall for... more Common smut of maize, caused by Ustilago maydis (DC) Corda, is characterized by tumor or gall formation on aerial parts of the plant. In Mexico, young galis growing on immature corn ears are known as huitlacoche. Huitlacoche has been consumed as food for centuries, and there is interest in its development as a high value-added produd, in view of its acceptance and demand as a novel edible "mushroom". However, technological development for mass production has been hindered by lack of knowledge on factors governing infection efficiency. lf is known that U. maydis can synthesize the auxin indole-3-acetic-acid (IAA), and it has been suggested that this could be involved in tumor formation. However, it has not been determined whether the ability of U. maydis to produce IAA in vitro is related to its ability for tumor induction. The objective of this work was to study the relation between in vitro IAA production by U. maydis and the ability of the fungus to induce tumors in maiz...
ACS Symposium Series, 2006
Common beans (Phaseolus vulgaris) are a strategic food resource in many countries. They provide p... more Common beans (Phaseolus vulgaris) are a strategic food resource in many countries. They provide protein, vitamins and minerals, dietary fiber and other essential nutrients. Phytochemicals with nutraceutical activity in wild, weedy and cultivated genotypes include phenolic compounds, some of them providing color to the seeds. In view of their biodiversity, current efforts towards the identification of valuable wild and weedy genotypes will promote their conservation and rational utilization.
![Research paper thumbnail of Producción natural de huitlacoche [Ustilago maydis (DC) Corda] en el estado de Aguascalientes](https://attachments.academia-assets.com/74455624/thumbnails/1.jpg)
](Revista Mexicana de Ciencias Agrícolas, Sep 11, 2017
Biotecnia
Lard is an animal fat containing specific triacylglycerols (TAGs) where the saturated fatty acids... more Lard is an animal fat containing specific triacylglycerols (TAGs) where the saturated fatty acids are mainly located in the sn-2 position providing it with inadequate attributes for the food industry, such as graininess. By Interesterification, a redistribution of fatty acids within the glycerol molecule takes place modifying fats and oils properties. Interesterification of lard and coconut oil (CO) blends at 70:30 and 80:20 ratios, resulted in IBE70, IBE80 (enzymatic procedure) and IBC70, IBC80 (chemical procedure). They were characterized by their acidity index (AI), iodine index (II) and thermal behavior by differential scanning calorimetry (DSC). II results showed that the highly saturated TAGs in CO affects lard only at the 70:30 ratio. DSC results made evident that the IBE and IBC melting profiles are not significantly different. Additionally, they showed higher crystallization and melting enthalpies compared to native lard, indicating a higher degree of intermolecular arrange...
Animal Feed Science and Technology, 2016
Food Science and Technology (Campinas), 2015
Two samples of blue-kernel maize were acquired: conic variety (CG) from INIFAP (Celaya, Guanajuat... more Two samples of blue-kernel maize were acquired: conic variety (CG) from INIFAP (Celaya, Guanajuato, México) and creole variety (XG) from the local market of Xicotepec de Juárez, (Puebla, México). Nixtamalized commercial blue
Microbiologically Safe Foods, 2009
... ORGANISMS IN FOOD SAFETY FIDEL GUEVARA-LARA 31.1 INTRODUCTION ... A major goal of the genomic... more ... ORGANISMS IN FOOD SAFETY FIDEL GUEVARA-LARA 31.1 INTRODUCTION ... A major goal of the genomics programs in livestock and poultry is the identification of natural resistance genes or genes that enhance the immune response (Muller and Brem, 1998; Sang, 2003). ...
Food Chemistry, 1989
A BSTRA CT Two cultivars ofPhaseolus vulgaris, FM-RMC, showing res&tance to some plant pathogens ... more A BSTRA CT Two cultivars ofPhaseolus vulgaris, FM-RMC, showing res&tance to some plant pathogens and its progenitor, FM-C, without such resistance, were used to stud)' the thermal inactivation of seed haemagglutinating activity (HA). FM-RMC showed a higher level of HA as compared to the FM-C. However, conventional cooking conditions practically abolished HA of both materials. Thermal inactivation of raw extracts of lectins showed biphasic patterns. A developed kinetic model fitted the experimental observations and showed that the HA loss rate of the improved cultivar differed only in a temperature constant.
Resumen. Se determinó el rendimiento y la calidad nutricional del huitlacoche (Ustilago maydis) c... more Resumen. Se determinó el rendimiento y la calidad nutricional del huitlacoche (Ustilago maydis) cultivado en ocho variedades de maíz. Se utilizaron dos inóculos de U. maydis conformado por cuatro y diez cepas. Se muestrearon las variedades-inóculo más productivas para determinarles su contenido de fibra dietaria, capacidad antioxidante por el método de
Revista Mexicana De Ciencias Agricolas, Oct 1, 2012
Revista Mexicana De Ciencias Farmaceuticas, Jun 1, 2011
y Pecuarias (INI Resumen El huitlacoche es un hongo que se consume tradicionalmente en México y a... more y Pecuarias (INI Resumen El huitlacoche es un hongo que se consume tradicionalmente en México y actualmente es considerado una alte alimenticia. Análisis proximal, diversos carbohidratos y compuestos fenólicos, así como actividad antioxidante analizados en muestras de huitlacoche. Se encontraron cantidades considerables de proteína [11.5-14.2% base seca respectivamente). Los principales ácidos fenólicos detectados por HPLC fueron los ácidos ferúlico, 4-hidroxibenzóico, s y protocatecúico. Elevada actividad antioxidante mostraron extractos metanólicos (actividad antirradical 57-74%, mét sustentan al huitlacoche como alimento funcional con potencial nutracéutico.
Revista Mexicana de Ciencias Farmacéuticas, 2017
Capacidad antioxidante y caracterización fitoquímica de extractos etanólicos de huitlacoche (Usti... more Capacidad antioxidante y caracterización fitoquímica de extractos etanólicos de huitlacoche (Ustilago maydis-Zea mays) crudo y cocido
Food Wastes and By‐products, 2019
David Alejandro Hernández-Marín Fidel Guevara-Lara, Catalina Rivas-Morales, Jorge Armando Verduzc... more David Alejandro Hernández-Marín Fidel Guevara-Lara, Catalina Rivas-Morales, Jorge Armando Verduzco-Martínez, Sergio Arturo Galindo-Rodriguez & Eduardo Sánchez-García* Laboratorio de Química Analítica, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, Nuevo León, México; Laboratorio de Biotecnología y Funcionalidad de Alimentos, Departamento de Química, Centro de Ciencias Básicas, Universidad Autónoma de Aguascalientes, Aguascalientes, Aguascalientes, México; Departamentode Botánica, Facultad de Ciencias Biológicas, Universidad Autónoma deNuevo León, San Nicolás de los Garza, Nuevo León, México
La amplia variabilidad patogénica en cepas de Ustilago maydis permite la evaluación en semillas d... more La amplia variabilidad patogénica en cepas de Ustilago maydis permite la evaluación en semillas de maíz hibridas y criollas para la producción de huitlacoche. Por lo anterior, el objetivo en este estudio fue evaluar la capacidad patogénica de cepas de U. maydis del estado de Aguascalientes, México durante el periodo 2014-2016 en maíces híbridos y criollos para la producción de huitlacoche en condiciones controladas con el método de inoculación artificial. Evaluando cuatro cepas de Aguascalientes y dos cepas testigo originarias del Estado de México, en tres híbridos y tres criollos, con un diseño experimental completamente al azar con tres repeticiones en arreglo factorial 6x4. Obteniendo así diferencias significativas entre variedades comerciales y las tres cruzas evaluadas, donde la cruza 2 presentó la mayor patogenicidad con 59.6% (criollos) y 76.9% (híbridos) para índice de severidad, en la incidencia con 82.2% (criollos) y 93.3% (híbridos), para gramos por mazorca infectada con ...
The nutritional quality and potential use of apple bagasse (BM) in diets for ruminants when silag... more The nutritional quality and potential use of apple bagasse (BM) in diets for ruminants when silage (microsilos) with two nitrogenous sources (FN) [urea (U), sow (C)], a commercial inoculant (I) was evaluated and Chloris gayana as moisture adherent [80/20 w/w, dry matter (MS)]. The study was conducted in Aguascalientes, Mexico (2014-2016). The treatments: a) BM; b) BM+I; c) BM+U; d) BM+U+I; e) BM+C and f) BM+C+I were analyzed in a completely randomized design (DCA) with factorial arrangement [3 FN (U, C, without FN) × 2 I (with I, without I)]. At 45, the MS of silage was similar between treatments, and lactic and acetic acids increased in greater proportion to propionic and butyric acids. The addition of C (BM+C and BM+C+I) increased the final crude protein (PC) (increments of 8 and 7.44 g 100 g-1 MS) although the pH increased (4.33 and 3.91 vs. 3.41 ±0.03) of the ensilage. Considering the content of PC and fermentation standards, the BM silage with C has the stability and sufficient...
Phyton, 2014
Resumen. Para contribuir al conocimiento de la diversidad genética del nopal se analizaron 85 gen... more Resumen. Para contribuir al conocimiento de la diversidad genética del nopal se analizaron 85 genotipos representativos de Opuntia (silvestres y cultivados) por medio de la técnica de AFLPs y características del fruto. El análisis de AFLPs con los iniciadores Mse I-CAC/Eco RI-AAG generaron más fragmentos polimórficos (57,5 en promedio) por genotipo; se obtuvo un dendrograma que no mostró una clara relación de acuerdo a la taxonomía conocida. En complemento al perfil genético, y para permitir una referencia morfológica o química directa, agrupamos a los genotipos de acuerdo al contenido de °Brix de sus frutos, debido a que esta es una característica primordial para su identificación visual y aprovechamiento de consumo directo. Se encontró que los genotipos que crecieron bajo condición silvestre mostraron los valores más contrastantes en el contenido de °Brix. Las características de los frutos (morfológicas y °Brix) mostraron un rango amplio para los genotipos silvestres. Por ejemplo, los genotipos Tapón Blanco y Guilanche tuvieron una concentración de entre 21-22 °Brix, y los genotipos correspondientes al tipo xoconostles (frutos ácidos), entre 5,0-8,2 °Brix. Con la información genética y fisicoquímica obtenida se espera referenciar la gran riqueza biológica del nopal conservada en dos bancos de germoplasma de nopal nacional, como una estrategia para la identificación de genotipos Así mismo, esta información podría ser utilizada en programas de mejoramiento genético del género Opuntia.
Journal of food science …, 2003
Prickly pear (Opuntia sp.) is a non-climacteric fruit showing different postharvest behaviour amo... more Prickly pear (Opuntia sp.) is a non-climacteric fruit showing different postharvest behaviour among varieties. Fruits of 'Naranjona' variety have a short shelf-life whereas var. 'Charola' prickly pears exhibit a long one. In the present study, these varieties showed differences in fresh weight ...
Common smut of maize, caused by Ustilago maydis (DC) Corda, is characterized by tumor or gall for... more Common smut of maize, caused by Ustilago maydis (DC) Corda, is characterized by tumor or gall formation on aerial parts of the plant. In Mexico, young galis growing on immature corn ears are known as huitlacoche. Huitlacoche has been consumed as food for centuries, and there is interest in its development as a high value-added produd, in view of its acceptance and demand as a novel edible "mushroom". However, technological development for mass production has been hindered by lack of knowledge on factors governing infection efficiency. lf is known that U. maydis can synthesize the auxin indole-3-acetic-acid (IAA), and it has been suggested that this could be involved in tumor formation. However, it has not been determined whether the ability of U. maydis to produce IAA in vitro is related to its ability for tumor induction. The objective of this work was to study the relation between in vitro IAA production by U. maydis and the ability of the fungus to induce tumors in maiz...
ACS Symposium Series, 2006
Common beans (Phaseolus vulgaris) are a strategic food resource in many countries. They provide p... more Common beans (Phaseolus vulgaris) are a strategic food resource in many countries. They provide protein, vitamins and minerals, dietary fiber and other essential nutrients. Phytochemicals with nutraceutical activity in wild, weedy and cultivated genotypes include phenolic compounds, some of them providing color to the seeds. In view of their biodiversity, current efforts towards the identification of valuable wild and weedy genotypes will promote their conservation and rational utilization.
Revista Mexicana de Ciencias Agrícolas, Sep 11, 2017
Biotecnia
Lard is an animal fat containing specific triacylglycerols (TAGs) where the saturated fatty acids... more Lard is an animal fat containing specific triacylglycerols (TAGs) where the saturated fatty acids are mainly located in the sn-2 position providing it with inadequate attributes for the food industry, such as graininess. By Interesterification, a redistribution of fatty acids within the glycerol molecule takes place modifying fats and oils properties. Interesterification of lard and coconut oil (CO) blends at 70:30 and 80:20 ratios, resulted in IBE70, IBE80 (enzymatic procedure) and IBC70, IBC80 (chemical procedure). They were characterized by their acidity index (AI), iodine index (II) and thermal behavior by differential scanning calorimetry (DSC). II results showed that the highly saturated TAGs in CO affects lard only at the 70:30 ratio. DSC results made evident that the IBE and IBC melting profiles are not significantly different. Additionally, they showed higher crystallization and melting enthalpies compared to native lard, indicating a higher degree of intermolecular arrange...
Animal Feed Science and Technology, 2016
Food Science and Technology (Campinas), 2015
Two samples of blue-kernel maize were acquired: conic variety (CG) from INIFAP (Celaya, Guanajuat... more Two samples of blue-kernel maize were acquired: conic variety (CG) from INIFAP (Celaya, Guanajuato, México) and creole variety (XG) from the local market of Xicotepec de Juárez, (Puebla, México). Nixtamalized commercial blue
Microbiologically Safe Foods, 2009
... ORGANISMS IN FOOD SAFETY FIDEL GUEVARA-LARA 31.1 INTRODUCTION ... A major goal of the genomic... more ... ORGANISMS IN FOOD SAFETY FIDEL GUEVARA-LARA 31.1 INTRODUCTION ... A major goal of the genomics programs in livestock and poultry is the identification of natural resistance genes or genes that enhance the immune response (Muller and Brem, 1998; Sang, 2003). ...
Food Chemistry, 1989
A BSTRA CT Two cultivars ofPhaseolus vulgaris, FM-RMC, showing res&tance to some plant pathogens ... more A BSTRA CT Two cultivars ofPhaseolus vulgaris, FM-RMC, showing res&tance to some plant pathogens and its progenitor, FM-C, without such resistance, were used to stud)' the thermal inactivation of seed haemagglutinating activity (HA). FM-RMC showed a higher level of HA as compared to the FM-C. However, conventional cooking conditions practically abolished HA of both materials. Thermal inactivation of raw extracts of lectins showed biphasic patterns. A developed kinetic model fitted the experimental observations and showed that the HA loss rate of the improved cultivar differed only in a temperature constant.
Resumen. Se determinó el rendimiento y la calidad nutricional del huitlacoche (Ustilago maydis) c... more Resumen. Se determinó el rendimiento y la calidad nutricional del huitlacoche (Ustilago maydis) cultivado en ocho variedades de maíz. Se utilizaron dos inóculos de U. maydis conformado por cuatro y diez cepas. Se muestrearon las variedades-inóculo más productivas para determinarles su contenido de fibra dietaria, capacidad antioxidante por el método de