| 1. |
- Cuello, C., et al.
(author)
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Superfine open pulled straws vitrification of porcine blastocysts does not require pretreatment with cytochalasin B and/or centrifugation
- 2010
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In: Reproduction, Fertility and Development. - : CSIRO Publishing. - 1031-3613 .- 1448-5990. ; 22:5, s. 808-817
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Journal article (peer-reviewed)abstract
- The present study investigated the in vitro development of and cytoskeletal disruption suffered by in vivo-derived porcine blastocysts subjected to superfine open pulled straws (SOPS) vitrification. Blastocysts were either untreated prior to SOPS vitrification or were subjected to one of the following three pretreatment protocols: (1) centrifugation (12 min, 13 000g); (2) 25 min equilibration with 7.5 mu g mL(-1) cytochalasin B; or (3) equilibration with cytochalasin B followed by centrifugation. After 24 h culture, fresh (n = 32) and vitrified-warmed (n = 188) blastocysts were evaluated by stereomicroscopy, with survival and hatching rates recorded. Some blastocysts were stained with 4,6-diamidino2- phenylindole and processed for cytoskeletal evaluation. Three cytoskeletal patterns were identified: Grade I, intact cytoskeleton; Grade II, gross maintenance of integrity, but with some clumps of actin within the cytoplasm; and Grade III, a highly disrupted cytoskeleton. There were no differences in the survival, hatching and cell death rats, total cell number or cytoskeletal integrity between the different vitrification groups. Cell death was greater for vitrified blastocysts than for fresh blastocysts (3.6 +/- 0.4% v. 0.4 +/- 0.7%, respectively; P less than 0.05) and the percentage of blastocysts with a Grade I cytoskeletal pattern was lower for vitrified compared with fresh blastocysts (60.8% v. 92%, respectively; P less than 0.05). The vitrified-warmed blastocysts that hatched during culture exhibited a Grade I cytoskeletal pattern. In conclusion, successful SOPS vitrification of porcine blastocysts does not require pretreatment with cytochalasin B and/or centrifugation.
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| 2. |
- Sanchez-Osorio, J., et al.
(author)
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In vitro postwarming viability of vitrified porcine embryos: Effect of cryostorage length
- 2010
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In: Theriogenology. - : Elsevier. - 0093-691X .- 1879-3231. ; 74:3, s. 486-490
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Journal article (peer-reviewed)abstract
- Porcine embryos, which had been vitrified and stored in liquid nitrogen for up to three yr, were retrospectively analyzed to evaluate the influence of duration of storage on their in vitro viability post-warming. All embryos were vitrified (OPS or SOPS) and warmed (three-step or direct warming) using procedures that resulted in the same in vitro survival, hatching rates, and numbers of cells. Therefore, embryo data obtained using the different procedures were pooled according to their developmental stage as morulae (n = 571) or blastocysts (n = 797) and to the length of their storage in liquid nitrogen: a) 1-9 d; b) 10-30 d; c) 31-90 d; d) 1-3 yr. Non-vitrified embryos of corresponding developmental stages were used as a fresh control group (n = 280). Survival and hatching rates were evaluated after in vitro culture to assess embryo viability. The total number of cells was counted in the resulting viable blastocysts as an indicator of quality. A total of 1,648 fresh and vitrified embryos were analyzed. In vitro survival and hatching rates, but not the number of cells, differed significantly between vitrified morulae and their fresh counterparts irrespective of the duration of cryostorage. Length of storage in liquid nitrogen (LN(2)) did not influence in vitro viability among different groups of vitrified/warmed morulae nor embryos at the blastocyst stage. In conclusion, duration of storage in LN2 has no effect on the post-warming viability of porcine embryos vitrified at morula or blastocyst stage. (C) 2010 Elsevier Inc. All rights reserved.
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| 3. |
- Romero-Lopez, Maria R., et al.
(author)
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Fiber Concentrate from Orange (Citrus sinensis L.) Bagase: Characterization and Application as Bakery Product Ingredient
- 2011
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In: International Journal of Molecular Sciences. - : MDPI AG. - 1422-0067. ; 12:4, s. 2174-2186
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Journal article (peer-reviewed)abstract
- Orange is a tropical fruit used in the juice industry, yielding important quantities of by products. The objective of this work was to obtain a dietary fiber-rich orange bagasse product (DFROBP), evaluate its chemical composition and its use in the preparation of a bakery product (muffin). Muffins containing two different levels of DFROBP were studied regarding chemical composition, in vitro starch digestibility, predicted glyceamic index and acceptability in a sensory test. DFROBP showed low fat and high dietary fiber contents. The soluble and insoluble dietary fiber fractions were balanced, which is of importance for the health beneficial effects of fiber sources. DFROBP-containing muffins showed the same rapidly digestible starch content as the reference muffin, whilst the slowly digestible starch level increased with the addition of DFROBP. However, the resistant starch content decreased when DFROBP increased in the muffin. The addition of DFROBP to muffin decreased the predicted glyceamic index, but no difference was found between the muffins prepared with the two DFROBP levels. The sensory score did not show difference between control muffin and that added with 10% of DFROBP. The addition of DFROBP to bakery products can be an alternative for people requiring low glyceamic response.
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| 4. |
- Utrilla-Coello, Rubi G., et al.
(author)
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Composition and starch digestibility of whole grain bars containing maize or unripe banana flours
- 2011
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In: Stärke. - : Wiley. - 0038-9056. ; 63:7, s. 416-423
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Journal article (peer-reviewed)abstract
- The development of functional foods with low glycemic index and high levels of RS are of importance in the fight against the rapidly increasing rates of obesity and chronic diseases in modern societies. In this work, three cereal bars containing white maize, blue maize, or unripe banana flours were prepared. The proximal composition, in vitro starch digestibility and product acceptability were evaluated. The bar prepared with blue maize exhibited the highest level of protein and fat, and that containing white maize the highest dietary fiber and indigestible fraction contents. However, the product prepared with unripe banana flour showed the highest total and rapidly digestible starch levels, while that added with blue maize exhibited greater slowly digestible starch values. No difference in RS content was detected among the three bars. The starch hydrolysis indices and predicted glycemic indices of the three preparations were low (40-54% and 42-54%, respectively). Similar acceptation scores were recorded for the three experimental bars. Cereal bars with variable starch digestibility features and good acceptation by consumers may be prepared following the proper choice of functional ingredients.
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