Universidad Nacional de Trujillo: Publicaciones Científicas
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Efecto protector antiinflamatorio del cannabidiol extraído de Cannabis sativa L. (cáñamo) frente a infección por SARS-CoV-2: Una revisión de la literatura
Get PDFCannabidiol (CBD) is a non-psychotropic phytocannabinoid derived from cannabidiolic acid and has anti-inflammatory, analgesic, antineoplastic, and chemopreventive properties that even enhance the immune system thanks to the human endocannabinoid system. It is due to these characteristics that studies have been carried out to test its effectiveness as a treatment option against COVID-19, which meets the global medical goal of combating this disease since it became a pandemic in early 2020. CBD has been reported to have antiviral activity against the coronavirus, in addition to reducing the expression of the ACE-2 enzyme and the levels of proinflammatory cytokines, which results in structural and functional improvements of the tissues infected by SARS-CoV-2.El cannabidiol (CBD) es un fitocannabinoide no psicotrópico derivado del ácido cannabidiólico y posee propiedades antiinflamatorias, analgésicas, antineoplásicas y quimiopreventivas que llegan a potenciar incluso el sistema inmunológico gracias al sistema endocannabinoide humano, y es debido a estas características que se han realizado estudios para probar su efectividad como una opción de tratamiento frente a la COVID-19, lo cual responde al objetivo médico mundial de combatir esta enfermedad desde que se convirtió en una pandemia a inicios de 2020. Se ha reportado que el CBD presenta actividad antiviral contra el coronavirus, además de reducir la expresión de la enzima ECA-2 y los niveles de citocinas proinflamatorias, lo que resulta en mejoras estructurales y funcionales de los tejidos infectados por SARS-CoV-2
Novo enfoque educacional para a sustentabilidade do capital natural florestal: revisão, análise e contribuições conceituais a partir da literatura científica sobre o "capital natural do romerillo"
No full textThe concept of Natural Capital of the Romerillo forests (NCR) has been little studied in relation to the Education of this important type of natural capital. However, currently, many researchers have argued that Education can contribute significantly to the teaching and learning of this natural capital. By investigating how the concept has been studied, this article has attempted to establish the direction, understanding and use of Education that the NCR may take in the future, within the context of research into an Intangible Creative Ecological Economy (ICEE). This study used an exploratory research methodology with secondary information, in combination with chronological, conceptual and thematic literature review techniques. The literature review indicates that Education on NCR has been used in three areas of research to explain or address a particular construct: (1) promotion of formal and informal programs for use of the intangible environmental services, (2) development of an ICEE that promotes biotrade of intangible services from the Romerillos forests, and (3) short- and long-term conservation of the Romerillos forests. For future studies, it is recommended to address the concept of Education in “Intangible Forest Natural Capital” as a strategy for the sustainable use of the intangible environmental services of the NCR, aiming to mitigate deforestation and preserve the forests of the Romerillos Andean.The concept of Natural Capital of the Romerillo forests (NCR) has been little studied in relation to the Education of this important type of natural capital. However, currently, many researchers have argued that Education can contribute significantly to the teaching and learning of this natural capital. By investigating how the concept has been studied, this article has attempted to establish the direction, understanding and use of Education that the NCR may take in the future, within the context of research into an Intangible Creative Ecological Economy (ICEE). This study used an exploratory research methodology with secondary information, in combination with chronological, conceptual and thematic literature review techniques. The literature review indicates that Education on NCR has been used in three areas of research to explain or address a particular construct: (1) promotion of formal and informal programs for use of the intangible environmental services, (2) development of an ICEE that promotes biotrade of intangible services from the Romerillos forests, and (3) short- and long-term conservation of the Romerillos forests. For future studies, it is recommended to address the concept of Education in “Intangible Forest Natural Capital” as a strategy for the sustainable use of the intangible environmental services of the NCR, aiming to mitigate deforestation and preserve the forests of the Romerillos Andean
Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers
Get PDFThis study investigated consumers' perceptions of adding bee pollen to bread. An attitude questionnaire composed of 48 statements related to "general health," "light products," "natural products," "salty products," "food as a reward," "pleasure," and "food neophobia" was answered by the participants, who indicated their level of agreement with each statement according to a 5-point Likert scale, ranging from (1) "totally disagree" to (5) "totally agree." A check-all-that-apply (CATA) questionnaire was also employed to characterize 12 visual stimuli. The creation of stimuli was carried out using a factorial design, resulting in 12 images of bread. Three clusters of consumers were identified, each associating positive attributes with stimuli containing bee pollen, regardless of the health claim, while negative attributes were associated with stimuli without added pollen. The main positive drivers of liking were "I would buy," "attractive," "pleasant color," "healthy," "light," and "natural." On the other hand, the negative drivers of liking were "unattractive," "I don't like it," "I wouldn't buy," "hard," and "unpleasant color." This study provides valuable information for developing healthier bread using natural ingredients with bioactive compounds, such as bee pollen
Modificación química de almidón procedente de semillas de frutos: Métodos, propiedades y aplicaciones
Get PDFThe fruit seeds, commonly regarded as waste after consuming the fresh pulp, emerge as a source of unconventional starch with innovative potential. This study focuses on highlighting the significance of these seeds by exploring chemical modification methods in this starch source that add value by transforming their properties. The review emphasizes the influence of key factors such as the type of chemical reagent, its concentration, reaction parameters (pH, temperature, time), and the botanical source of the seed on the degree of modification and the resulting morphological and functional properties of the starch. The importance of specific conditioning during the chemical modification process is underscored, as it significantly contributes to enhancing the properties of the modified starch derived from fruit seed. In this regard, new perspectives are opened to efficiently harness fruit seeds, turning them into a valuable source of starch with diverse applications in both the food and non-food industries.Las semillas de frutos, generalmente consideradas como residuos tras el consumo de la pulpa fresca, emergen como una fuente de almidón no convencional con potencial innovador. Este estudio se enfoca en resaltar la relevancia de estas semillas al explorar métodos de modificación química en esta fuente de almidón que aportan un valor añadido al transformar sus propiedades. La revisión subraya la influencia de factores clave, como el tipo de reactivo químico, su concentración, los parámetros de reacción (pH, temperatura, tiempo) y la fuente botánica de la semilla, en el grado de modificación y las propiedades morfológicas y funcionales resultantes del almidón. Se destaca la importancia del acondicionamiento específico durante el proceso de modificación química, ya que contribuye significativamente a mejorar las propiedades del almidón modificado a partir de semillas de frutos. En tal sentido, se abren nuevas perspectivas para aprovechar eficientemente las semillas de frutos, transformándolas en una valiosa fuente de almidón con aplicaciones diversas tanto en la industria alimentaria como en la no alimentaria
Bioactive compounds from agroindustrial byproducts and their applications: From traditional methods to green technologies
Get PDFThe use of agroindustrial byproducts (solids and liquids) with bioactive compounds has developed and grown remarkably. Existing methodologies and some new approaches developed through various research efforts have demonstrated their viability. The bioactive compounds commonly studied in research are phenolic compounds and carotenoids because of their potential as antioxidants and natural additives that can prolong the shelf life of certain foods. Meanwhile, conventional extraction methods are being replaced with green technologies, which offer reduced extraction time and are more environmentally friendly, among other advantages. In addition, protecting and preserving bioactive compounds from environmental conditions by applying microencapsulation and nanoencapsulation methods is crucial. These studies have shown that combining methods yields better results than using them individually. Therefore, it is recommended that unconventional methods and green technologies be integrated into future research. This approach will help determine whether acquiring them is profitable and feasible for the agroindustrial companies responsible for this waste. This review demonstrates the potential use of agricultural byproducts to obtain bioactive compounds (through combined extraction methods for improved efficiency) and incorporate them in different industries, such as food, cosmetics, and aquaculture, thereby creating a favorable socio-environmental impact by reducing soil and water pollution
Exploring rhizobial diversity in tara (Caesalpinia spinosa) by trapping with pea (Pisum sativum)
Get PDFTara (Caesalpinia spinosa) is an emblematic legume tree of Peruvian dry forests and is a multi-purpose tree for tannins and gum, in particular. Despite its importance, the microbiological aspects associated with tara are not currently considered in forest management, and its nodulation status remains contentious. This study sought to confirm or deny C. spinosa’s nodulation status and, using P. sativum as a trap plant, to investigate the effects of C. spinosa on rhizospheric rhizobial communities. The study revealed a lack of tara nitrogenase activity and that C. spinosa is a non-nodulating species. Soil samples were collected from a tara plantation to investigate their effect on tara and pea growth, in a tara planting row (R), between 2 rows (IR), and outside the plantation (OP). For the total biomass growth parameter, soil R significantly promoted tara and pea growth. For root length and leaf chlorophyll content, there was a significant difference in favor of C. spinosa grown on R and IR soils compared with OP soil. Fifty-seven pea strains were characterized by analyzing the partial 16S-23S rDNA intergenic spacer. The phylogenetic tree showed high diversity with five clusters of Rhizobium spp. in the R. leguminosarum–etli clade and phylogenetic specificity according to soil origin. This study provides information of interest on the non-nodulating nature of C. spinosa and demonstrates the substantial influence of tara on rhizospheric bacterial communities. The results of this study highlight the need to integrate microbiological factors into forest management strategies to improve the ecological sustainability and agricultural yield of tara plantations
Sustainable watersheds management in Peru: Challenges and perspectives
Get PDFSustainable watershed management stands at the forefront of global efforts to tackle pressing environmental and socio-economic challenges. This study offers a pioneering assessment of the state of research on Peru's watersheds, integrating geographical, environmental, and socio-economic dimensions. By harnessing cutting-edge bibliometric tools, including Bibliometrix and VOSviewer, and adhering to PRISMA guidelines for a systematic review, this work maps the scientific landscape of watershed management in Peru. Utilizing comprehensive databases such as Scopus and Web of Science, the study identifies and analyses key thematic clusters, revealing an escalating focus on the urgent issues of climate change and urbanization, particularly within the critical Rimac River Basin. This basin, vital to the water supply of Lima, the world's second-largest desert city, faces severe threats from pollution and climate instability. Our findings not only chart the evolution of research in this domain but also spotlight emerging opportunities to modernize water management practices through the integration of climate change models, advanced data monitoring, and artificial intelligence. The study makes a compelling case for a collaborative approach, urging stronger alliances among local communities, research institutions, and international stakeholders to foster more resilient and sustainable watershed management strategies in Peru. This paper provides actionable insights, making it an indispensable resource for policymakers and practitioners aiming to secure Peru's water future
Prospección y alternativas de manejo de enfermedades fungosas asociadas en el cultivo de arándano (Vaccinium corymbosum L.)
Get PDFThe cultivation area of blueberries (Vaccinium corymbosum L.) has a significant growth worldwide due to its nutritional value, the growing global demand and its economic potential. In Peru, the production of this crop is mainly for export and one of the main producing areas is the province of Trujillo. The objective of the study was to characterize and describe the symptoms of pathogens causing fungal diseases in the blueberry crop. Samples were taken from plants showing necrotic streaks on the stem, leaves and fruit for microbiological analysis in the laboratory. Samples were processed by direct observation of symptoms and presence of signs, using a humid chamber to promote sporulation and PDA culture medium for fungal isolates. Pestalotia sp. causing leaf spot and stem blight, Thekopsora minima causing leaf rust, Botrytis cinerea causing gray mold on flowers and fruit, and Lasiodiplodia theobromae causing dieback were identified. To corroborate their identification, pathogenicity tests were performed. For the control of these diseases, it is recommended that an integrated management plan be implemented to reduce the conditions for pathogen development, thus avoiding short-, medium- and long-term economic losses in the blueberry crop.El cultivo de arándanos (Vaccinium corymbosum L.) tiene un crecimiento significativo a nivel mundial por su valor nutricional, la creciente demanda global y su potencial económico. En el Perú la producción de este cultivo está destinado principalmente a la exportación, siendo una de las principales zonas productoras la provincia de Trujillo. El objetivo del estudio fue caracterizar y describir los síntomas de los patógenos causantes de enfermedades fungosas en el cultivo de arándanos. Se tomaron muestras de plantas que presentaban estrías necróticas en el tallo, hojas y frutos, para su análisis microbiológico en laboratorio. Las muestras se procesaron por observación directa de síntomas y presencia de signos, mediante cámara húmeda para promover la esporulación y medio de cultivo PDA para los aislamientos fúngicos. Se identificaron a Pestalotia sp. causando manchas foliares y tizón en tallos, a Thekopsora minima ocasionando roya en hojas, a Botrytis cinérea produciendo moho gris en flores y frutos y a Lasiodiplodia theobromae causando muerte regresiva. Para corroborar su identificación, se hicieron pruebas de patogenicidad. Para el control de estas enfermedades, se recomienda implementar un plan de manejo integrado que reduzca las condiciones de desarrollo del patógeno, y con ello evitar pérdidas económicas a corto, mediano y largo plazo
Cerveza artesanal con inclusión de maíz, pulpa de piña (Ananas comosus) y esencia de coco (Cocos nucifera): Propiedades tecnológicas y sensoriales
Get PDFCraft beer is of vital importance because it is brewed with natural ingredients and has been known worldwide for its variety of flavour and excellent quality since ancient times. Therefore, the aim of this research work was to brew craft beer with the inclusion of corn, pineapple pulp (A. comosus) and coconut essence (C. nucifera) and its evaluation of technological and sensory properties. An A*B+1 factorial design was used, in which cereal mixtures (barley and maize) and flavour mixtures (pineapple pulp and coconut essence) were evaluated. The results showed a significant difference (p < 0.05) between the means of the treatments, determining that GT1 (75% barley + 25% maize + 2.5% pineapple pulp + 1% coconut essence), presented similar values to the control treatment with a total acidity of 0.20%; alcohol content of 4.95% and a colour by spectrophotometry of 7.05 SRM. In addition, it presented the best sensory profiles, according to the categories evaluated, with a mild aroma; moderate bitter taste; golden colouring characteristic of the sample and a higher level of acceptability. It is necessary to mention that the use of new raw materials, such as maize, of which only 20% is used in Ecuador for the food industry, by including it in the formulation of beers, increases the production and consumption of this grain, thus promoting new alternatives that contribute to the country's socio-economic sector.La cerveza artesanal es de vital importancia ya que es creada con ingredientes naturales, proviene desde tiempo antiguos conocida en gran parte del mundo por su variedad de sabor y su excelente calidad. Por ello el presente trabajo de investigación tuvo como objetivo elaborar cerveza artesanal con inclusión de maíz, pulpa de piña (A. comosus) y esencia de coco (C. nucifera) y su evaluación de las propiedades tecnológicas y sensoriales. Se empleó un Diseño Factorial A*B+1, donde se evaluaron mezclas de cereales (cebada y maíz) y mezclas de saborizantes (pulpa de piña y esencia de coco). Como se resultados se obtuvo diferencia significativa (p<0,05) entre las medias de los tratamientos, determinando que el GT1 (75% cebada + 25% maíz +2,5% pulpa de piña + 1% esencia de coco), presentó valores similares al tratamiento testigo con una acidez total de 0,20%; grados alcohólicos de 4,95% y un color por espectrofotometría de 7,05 SRM (Método de Referencia Estándar). Además, se situó con los mejores perfiles sensoriales, según las categorías evaluadas, con un aroma suave; sabor amargo moderado; coloración dorada característica de la muestra y un mayor nivel de aceptación. Es necesario mencionar que, la utilización de nuevas materias primas, como el maíz, que en Ecuador únicamente se aprovecha el 20% para la industria alimentaria, mediante la inclusión en la formulación de cervezas se incrementa la producción y consumo de este grano, promoviendo así, nuevas alternativas que contribuyen al sector socioeconómico del país.