Preciado Iñiga Grace, Martínez-Carrera Daniel, Meneses María E, Sánchez Miguel, Argumedo Adrián, Bonilla Myrna, Castillo Ivan, Petlacalco Beatriz, Morales Alfredo, Fernández Nora, Martínez Wilfrido, Antonio-Bautista Juan, Sánchez-Tapia Mónica, Coutiño-Hernández Diana, Torres Nimbe, Tovar Armando R, Leal-Lara Hermilo
Postgraduate Program on Strategies for Regional Agricultural Development (PROEDAR), Campus Puebla, College of Postgraduates (CP), Puebla, Mexico.
Centre of Biotechnology of Medicinal, Functional, and Edible Mushrooms, Campus Puebla, College of Postgraduates (CP), Puebla, Mexico.
Int J Food Sci. 2025 Jul 29;2025:8096060. doi: 10.1155/ijfo/8096060. eCollection 2025.
Tlayudas, a variant of tortillas, are a highly consumed and low-cost traditional Mexican food, typical of the Oaxaca region. We developed new functional food products from tlayudas (T) containing standardised hydroalcoholic extracts (T + -1 and T + -2) of the medicinal mushroom () from Mexico. These products were characterised through physicochemical and sensory properties, analysis of bioactive compounds and hypolipidaemic capacity using an in vivo model (C57BL/6 mice) of hypercholesterolaemia. Tlayudas containing extracts are more resistant (higher cutting force) and have better sensory attributes (appearance, colour, smell, flavour, texture and acceptability). Several nutritional components and functional properties improved significantly in comparison with the control; polyunsaturated fat increased 2.3% (T + -1 and T + -2), total polyphenols increased from 8.2% (T + -1) to 14.2% (T + -2), the antioxidant capacity by oxygen radical absorbance capacity (ORAC) from 7.3% (T + -1) to 16.5% (T + -2) and the content of -glucans from 16.6% (T + -1) to 100% (T + -2). The heat treatment (. 400°C for 6.40 min) of the tlayudas cooking process did not lead to denaturing of compounds, remaining bioactive and stable in the food matrix. Tlayudas containing extracts (T + -1 and T + -2) decreased main serum levels of cholesterol (-21.1% and -27.5%), triglycerides (-15.1% and -25.1%) and LDL-c (-55.4% and -62.7%) in C57BL/6 mice groups studied, as well as levels of glucose (-10.4% and -31.3%) and transaminases (ALT: -40.9% and -49.7%; AST: -36.1% and -34.5%), respectively, compared with the high-cholesterol (HC) diet. Tlayudas containing the -2 extract decreased serum lipids and glucose levels further than the atorvastatin drug. These new functional food products with hypolipidaemic properties could be used to promote healthier diets for preventing cardiovascular and chronic degenerative diseases in target populations.
特拉尤达斯玉米饼是玉米饼的一种变体，是墨西哥一种广受欢迎且价格低廉的传统食品，是瓦哈卡地区的特色食品。我们以特拉尤达斯玉米饼（T）为原料，开发了新的功能性食品，其中含有来自墨西哥的药用蘑菇（）的标准化水醇提取物（T + -1和T + -2）。通过理化和感官特性、生物活性化合物分析以及使用高胆固醇血症的体内模型（C57BL/6小鼠）评估降血脂能力，对这些产品进行了表征。含有提取物的特拉尤达斯玉米饼更具韧性（切割力更高），并且具有更好的感官特性（外观、颜色、气味、风味、质地和可接受性）。与对照相比，几种营养成分和功能特性有显著改善；多不饱和脂肪增加了2.3%（T + -1和T + -2），总多酚从8.2%（T + -1）增加到14.2%（T + -2），氧自由基吸收能力（ORAC）测定的抗氧化能力从7.3%（T + -1）增加到16.5%（T + -2），β-葡聚糖含量从16.6%（T + -1）增加到100%（T + -2）。特拉尤达斯玉米饼烹饪过程中的热处理（400°C，6.40分钟）不会导致化合物变性，在食品基质中保持生物活性和稳定性。在研究的C57BL/6小鼠组中，含有提取物（T + -1和T + -2）的特拉尤达斯玉米饼使血清中胆固醇（分别降低21.1%和27.5%）、甘油三酯（分别降低15.1%和25.1%）和低密度脂蛋白胆固醇（分别降低55.4%和62.7%）的主要水平降低，同时葡萄糖水平（分别降低10.4%和31.3%）以及转氨酶水平（谷丙转氨酶：分别降低40.9%和49.7%；谷草转氨酶：分别降低36.1%和34.5%）也有所降低，与高胆固醇（HC）饮食相比。含有-2提取物的特拉尤达斯玉米饼比阿托伐他汀药物更能进一步降低血脂和血糖水平。这些具有降血脂特性的新型功能性食品可用于促进目标人群的健康饮食，预防心血管疾病和慢性退行性疾病。
