{"id":9000,"date":"2023-04-06T19:44:47","date_gmt":"2023-04-06T22:44:47","guid":{"rendered":"http:\/\/vriic.usach.cl\/?p=9000"},"modified":"2023-04-06T20:41:04","modified_gmt":"2023-04-06T23:41:04","slug":"descubriendo-el-potencial-promotor-de-la-salud-de-las-bebidas-fermentadas-tradicionales-de-chile","status":"publish","type":"post","link":"https:\/\/vriic.usach.cl\/index.php\/descubriendo-el-potencial-promotor-de-la-salud-de-las-bebidas-fermentadas-tradicionales-de-chile\/","title":{"rendered":"Descubriendo el potencial promotor de la salud de las bebidas fermentadas tradicionales de Chile"},"content":{"rendered":"\n<p><strong>Nombre de la investigaci\u00f3n:<\/strong>&nbsp;Descubriendo el potencial promotor de la salud de las bebidas fermentadas tradicionales de Chile: evaluaci\u00f3n de las modificaciones inducidas por la fermentaci\u00f3n\/digesti\u00f3n sobre el perfil qu\u00edmico, la capacidad antioxidante y las actividades farmacol\u00f3gicas de las materias primas vegetales.<\/p>\n\n\n\n<p><strong>Investigador a cargo:<\/strong>\u00a0Dr. Javier Echeverr\u00eda.<\/p>\n\n\n\n<p><strong>Departamento:<\/strong>&nbsp;Ciencias del Ambiente.<\/p>\n\n\n\n<p><strong>Tipo de proyecto:&nbsp;<\/strong>FONDECYT REGULAR.<\/p>\n\n\n\n<p><strong>Resumen del proyecto:<\/strong><\/p>\n\n\n\n<p>Las bebidas fermentadas (BFs) son parte integral de la dieta y la cultura de Am\u00e9rica del Sur, formando una tradici\u00f3n ininterrumpida desde la \u00e9poca prehisp\u00e1nica hasta la actualidad. Sin embargo, a pesar de su uso generalizado y los numerosos efectos medicinales que tradicionalmente se han atribuido a las BFs, tanto su qu\u00edmica como su bioactividad han sido poco explorada.<\/p>\n\n\n\n<p>En este contexto, el presente proyecto tiene como objetivo evaluar los cambios en la composici\u00f3n fen\u00f3lica y bioactividad de las materias primas vegetales (MPVs), antes y despu\u00e9s de la fermentaci\u00f3n con Saccharomyces cerevisiae y\/o digesti\u00f3n gastrointestinal in vitro. Para abordar adecuadamente la variedad bot\u00e1nica y geogr\u00e1fica de especies vegetales utilizadas para la elaboraci\u00f3n de FB, la investigaci\u00f3n propuesta se enfocar\u00e1 en tres zonas geogr\u00e1ficas y sus MPVs m\u00e1s representativas, es decir, norte (cha\u00f1ar, algarrobo y pimiento), centro (huing\u00e1n, molle y palma chilena) y sur de Chile (maqui y pehu\u00e9n).<\/p>\n\n\n\n<p>Los extractos acuosos (MPVsH2O) de estos MPVs ser\u00e1n sometidos a una fermentaci\u00f3n corta con S. cerevisiae, de acuerdo con el proceso tradicional y con el fin de establecer un protocolo de fermentaci\u00f3n optimizado aplicable a las MPVs nativas bajo investigaci\u00f3n. Con base en la evidencia existente sobre biotransformaciones inducidas por fermentaci\u00f3n de metabolitos vegetales y con el objetivo de determinar los perfiles fen\u00f3licos de las MPVsH2O iniciales y de los productos de su fermentaci\u00f3n (FMPVs), an\u00e1lisis qu\u00edmicos cualitativos y cuantitativos [determinaci\u00f3n de fenoles totales (TPC) , contenido de flavonoides totales (TFC) y antocianinas totales (TAC), perfiles de HPLC-DAD-FLD y UHPLC-MS, an\u00e1lisis de redes moleculares mediante LC-HPMS\/MS] en ambos tipos de extractos.<\/p>\n\n\n\n<p>Adem\u00e1s, dadas las modificaciones qu\u00edmicas que se producen durante la digesti\u00f3n y sus efectos sobre la salud humana, las MPVsH2O y FMPVs ser\u00e1n sometidas a digesti\u00f3n gastrointestinal in vitro siguiendo el modelo est\u00e1tico INFOGEST\u00ae y se realizar\u00e1n los an\u00e1lisis qu\u00edmicos antes mencionados a los extractos resultantes (DMPVg, DMPVi, DFMPVg y DFMPVi) con el fin de determinar el efecto de la digesti\u00f3n gastrointestinal in vitro sobre el perfil fen\u00f3lico de los MPVsH2O y FMPVs.<\/p>\n\n\n\n<p>Tambi\u00e9n se realizar\u00e1n varios ensayos in vitro a todos los extractos (MPVsH2O, FMPV, DMPVg, DMPVi, DFMPVg y DFMPVi) con el objetivo de evaluar el efecto de la fermentaci\u00f3n y\/o digesti\u00f3n gastrointestinal in vitro sobre las actividades farmacol\u00f3gicas de los MPVs iniciales. En este contexto, se evaluar\u00e1n los cambios inducidos por fermentaci\u00f3n y\/o digesti\u00f3n en la capacidad antioxidante y la inhibici\u00f3n in vitro de enzimas asociadas al s\u00edndrome metab\u00f3lico, como: \u03b1-glucosidasa, \u03b1-amilasa y lipasa pancre\u00e1tica. Finalmente, a cada extracto se le evaluar\u00e1 el efecto sobre la actividad citot\u00f3xica in vitro frente a las l\u00edneas celulares de c\u00e1ncer humano SNU-16 (g\u00e1strico), Panc1 (p\u00e1ncreas) y Caco-2 (colon).<\/p>\n\n\n\n<p><br>Se prev\u00e9 que la investigaci\u00f3n propuesta proporcione evidencia cient\u00edfica robusta que permita validar si la fermentaci\u00f3n y la digesti\u00f3n gastrointestinal in vitro dan como resultado cambios en el perfil qu\u00edmico de los extractos iniciales de frutos nativos chilenos y si estas modificaciones est\u00e1n asociadas con un aumento en la capacidad antioxidante, bioaccesibilidad, biodisponibilidad y actividades farmacol\u00f3gicas contra el s\u00edndrome metab\u00f3lico y el c\u00e1ncer gastrointestinal.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nombre de la investigaci\u00f3n:&nbsp;Descubriendo el potencial promotor de la salud de las bebidas fermentadas tradicionales de Chile: evaluaci\u00f3n de las modificaciones inducidas por la fermentaci\u00f3n\/digesti\u00f3n sobre el perfil qu\u00edmico, la [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8999,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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