Browsing by Autor "Gabriela Ibieta"

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Bioactive peptides as functional food ingredients: Production, mechanisms of action, market trends, and future perspectives with emphasis on andean crops
(Elsevier BV, 2025) Gabriela Ibieta; Jimena Ortiz-Sempértegui; J. Mauricio Peñarrieta; Javier A. Linares‐Pastén
The development of bioactive peptides is of great interest in the food and pharmaceutical industries because of their positive impact on health. However, peptide's bioavailability depends on their stability along the gastrointestinal tract and their ability to be transported to targets located in peripheral organs, whose mechanisms are still poorly understood. However, several studies, mainly in vitro and in vivo , have shown antimicrobial, antitumoral, antihypertensive, anti-inflammatory, antidiabetic, and antioxidative effects. Indeed, some bioactive peptides are already on the global market. One of the current and future perspectives includes the development of novel bioactive peptides from food plant proteins. In this regard, some grains and seeds, such as quinoa, maize, cañihua and tarwi, which were domesticated in the Andes, are attracting global interest due to their high nutritional value and potential as a source of novel bioactive peptides. Tarwi stands out for its high protein content compared to other legumes. • Bioactive peptides from plant proteins: production, mechanisms, and applications. • Andean crops as promising sources of multifunctional bioactive peptides. • Surfactant peptides, electrostatic interactions, inhibitors, and receptor modulation. • In silico tools, peptide databases, and recombinant technologies. • Market trends, products, and future perspectives in the development of nutraceuticals.
CARACTERIZACIÓN QUÍMICAY CUANTIFICACIÓN DE TANINOS DEL POLVO DE CAESALPINIA SPINOSA: TARA BOLIVIANA
(2021) Gabriela Ibieta; J. Mauricio Peñarrieta
El polvo de Tara se obtiene por molienda de las vainas secas de la planta conocida como Tara (Caesalpinia spinosa), se caracteriza por el alto contenido de Taninos, que es de gran utilidad en la industria de curtiembres, en el denominado curtido vegetal, su uso ha sido extendido en los últimos años, debido a que es una técnica amigable con el medio ambiente. En el mercado mundial Perú es el mayor exportador de polvo de Tara, por lo que existen muchos estudios locales sobre este producto, particularmente sobre sus propiedades químicas. Bolivia podría ser considerado un país potencial en la producción de polvo de Tara, la producción en Bolivia está localizada en valles de altura, 2000 m o más sobre el nivel del mar, en comparación con otros sitios de producción a nivel mundial, sin embargo, no existen estudios sobre la influencia de la altura en sus propiedades fisicoquímicas ni sobre el contenido de sus taninos. En el presente trabajo se estudiaron las propiedades químicas y el contenido de taninos del polvo de Tara boliviana de muestras obtenidas del departamento de Chuquisaca, de las localidades de Icla, Tomina, Mojocoya Yacambé y Mojocoya-Redención pampa. Los resultados sugieren que el polvo de Tara obtenido de muestras de altura presenta valores más altos de taninos totales en comparación con aquellos producidos a menor altura sobre el nivel del mar, como posible influencia de una mayor radiación ultravioleta solar en la producción de taninos, más estudios son necesarios para poder establecer dicha influencia.
Chemical Characterisation of New Oils Extracted From Cañihua and Tarwi Seeds With Different Organic Solvents
(2024) Jimena Ortiz-Sempértegui; Gabriela Ibieta; Cecilia Tullberg; J. Mauricio Peñarrieta; Javier A. Linares‐Pastén
Vegetable oils contain fatty acids, phenolic compounds, natural antioxidants, and fat-soluble vitamins, which are beneficial against different diseases. Oil extraction methods can, however, affect their composition. This study aims to characterize the chemical composition of oils from two Andean seeds, cañihua (Chenopodium pallidicaule) and tarwi (Lupinus mutabilis), extracted with different organic solvents, petroleum ether, hexane, and ethanol. This study compares these oils with commercial sunflower, rapeseed, and olive oils. Results showed that oils extracted with hexane had the highest yield, while those extracted with ethanol had higher antioxidant activity and total phenolic compound content. Additionally, using ethanol makes the process more sustainable than non-green solvents. The composition of tarwi and cañahua oils extracted with ethanol includes fatty acids, tocopherols, antioxidants, and phenolic compounds associated with health benefits.
Chemical Characterisation of New Oils Extracted from Cañihua and Tarwi Seeds with Different Organic Solvents
(Multidisciplinary Digital Publishing Institute, 2024) Jimena Ortiz-Sempértegui; Gabriela Ibieta; Cecilia Tullberg; J. Mauricio Peñarrieta; Javier A. Linares‐Pastén
Vegetable oils are rich in health-beneficial compounds, including fatty acids, phenolic compounds, natural antioxidants, and fat-soluble vitamins. However, oil extraction methods can influence their composition. This study aims to understand the chemical basis for developing a green process to extract oils from two Andean seeds, cañihua (Chenopodium pallidicaule) and tarwi (Lupinus mutabilis). Ethanol, considered a green solvent, is compared to petroleum ether used at the laboratory level and hexane used at the industrial scale for extracting oils. The extraction efficiency is assessed in terms of yield, fatty acids profile, polar and neutral lipids, tocopherols, phenolic compounds, and antioxidant capacity. The chemical composition of edible commercial oils, such as sunflower, rapeseed, and olive oils, was used as a reference. Hexane had the highest extraction yield, followed by petroleum ether and ethanol. However, the oils extracted with ethanol having yields of tarwi 15.5% and cañihua 5.8%, w/w showed the significatively superior content of tocopherols (α, γ, and δ); phenolic compounds; and antioxidant capacity. In addition, ethanol-extracted (EE) oils have higher levels of polar lipids, such as phosphatidylcholine and phosphatidylinositol, than those extracted with the other solvents. Remarkably, EE oils presented comparable or slightly higher levels of monounsaturated fatty acids than those extracted with hexane. Finally, compared to the commercial oils, tarwi and cañihua EE oils showed lower but acceptable levels of oleic, linoleic and palmitic acids and a wider variety of fatty acids (10 and 13, respectively). The composition of tarwi and cañahua oils extracted with ethanol includes compounds associated with nutritional and health benefits, providing a sustainable alternative for oil production.
DETERMINACIÓN DE TEOBROMINA, CATEQUINA, CAPACIDAD ANTIOXIDANTE TOTAL Y CONTENIDO FENÓLICO TOTAL EN MUESTRAS REPRESENTATIVAS DE CACAO AMAZÓNICO BOLIVIANO Y SU COMPARACIÓN ANTES Y DESPUÉS DEL PROCESO DE FERMENTACIÓN.
(2019) Jimena Ortiz S.; Milenka Chungara; Gabriela Ibieta; Isabel Alejo; Leslie Tejeda; Carmelo Peralta; Enzo Aliaga‐Rossel; Patricia Mollinedo; J. Mauricio Peñarrieta
El cacao Amazónico Boliviano silvestre (Theobroma cacao) es una especie que crece de forma natural en los bosques, se caracteriza por ser único en sabor y aroma dentro de los grupos de cacaos más finos, por este motivo, y durante tres años consecutivos ha sido reconocido y seleccionado en el evento internacional “Salón du Chocolat” Paris Francia, entre los mejores cacaos del mundo, caracterizado por su aroma y sabor. Estas características son directamente relacionadas con el contenido de compuestos químicos tales como los polifenoles y metilxantinas. En la presente investigación se determinaron las características funcionales químicas del cacao Amazónico Boliviano tanto silvestre como cultivadas en parcelas agroforestales de la región amazónica de Bolivia. Se cuantificaron teobromina y catequina por cromatografía líquida de Alta resolución HPLC, la actividad antioxidante total (TAC) por por los métodos ABTS y FRAP y el contenido total de polifenoles (TPH), en muestras, de grano de cacao antes y después del proceso de fermentación. Los valores obtenidos en este estudio son relevantes y esta información servirá para realzar las características que hacen especial al cacao Amazónico Boliviano, incrementando además su valor.
Enhancing the functional value of Andean food plants: Enzymatic production of γ-aminobutyric acid from tarwi, cañihua and quinoa real seeds’ proteins
(Elsevier BV, 2025) Gabriela Ibieta; Jimena Ortiz-Sempértegui; J. Mauricio Peñarrieta; Javier A. Linares‐Pastén
Gamma-aminobutyric acid (GABA) is known for its multiple physiological functions, including beneficial effects against several metabolic disorders. This study explores enzymatic strategies to enhance the functional value of Andean seeds, specifically tarwi ( Lupinus mutabilis ), cañihua ( Chenopodium pallidicaule ) and quinoa ( Chenopodium quinoa ) real varieties, by converting their naturally occurring glutamic acid into GABA. Two isoforms of glutamate decarboxylases (GADs) from Levilactobacillus brevis , GadA and GadB, separately produced in Escherichia coli , were used to convert the seeds’ glutamic acid into GABA. The activity of GAD enzymes was analysed with and without a prior pancreatin treatment to release free glutamic acid from the seeds' proteins. The results show that tarwi produced the highest levels of GABA, while the yields in cañihua and quinoa increased when treated with both pancreatin and GAD enzymes. An unexpected proteolytic activity from the GAD enzymes was observed, possibly contributing to further glutamic acid release and enhancing GABA production. This study denotes the initial exploratory enzymatic conversion of glutamic acid to GABA in Andean seeds, providing a novel approach to improve the functional value of these seeds in food and nutraceutical applications. These results also highlight the potential to optimize enzymatic methods to maximize GABA production in plant-based foods. • GadA and GadB from L. brevis successfully produced γ-aminobutyric acid (GABA) in Andean seeds. • Protein content in the seeds highly correlates with the amount of GABA produced. • A prior treatment with pancreatin released free L-glutamic acid to produce more GABA. • Interestingly, L. brevis GadA and GadB could also release L-glutamic acid and partially degrade β-casein.
Functional characterisation of traditional Andean freeze-sun dried potato derivatives, Chuño and Tunta: Resistant starch, probiotic fermentation, and production of SCFA and GABA as bioactive metabolites
(Elsevier BV, 2025) Jimena Ortiz-Sempértegui; Gabriela Ibieta; Tam Khiet Nguyen; Baozhong Zhang; J. Mauricio Peñarrieta; Javier A. Linares-Pastén
Chuño (black) and tunta (white) are two ancient potato derivatives traditionally produced in the high-altitude Andean region through a natural freezing, pressing, washing, and sun-drying process that preserves the tubers for long-term storage. The present study investigates the resistant starch (RS) content, antioxidant capacity, and bioactive metabolites produced by fermentation with probiotic bacteria. The RS content in dry matter chuño (52.63 g/100 g) and tunta (46.39 g/100 g) was found to be higher than that in native potatoes (36.66 g/100 g). The fermentation with Lacticaseibacillus rhamnosus, Lacticaseibacillus casei, Levilactobacillus brevis, and Propionibacterium freudenreichii resulted in the production of γ-aminobutyric acid (GABA) and short-chain fatty acids (SCFAs). Fermented chuño produced higher levels of SCFA and GABA. These properties provide an additional functional property to chuño, which also has an interesting amino acid profile and protein content. These findings establish a foundation for incorporating Andean potato derivatives into functional food formulations.
Molecular characterization of a galactomannan extracted from Tara (Caesalpinia spinosa) seeds
(Nature Portfolio, 2023) Gabriela Ibieta; Atma‐Sol Bustos; Jimena Ortiz-Sempértegui; Javier A. Linares‐Pastén; J. Mauricio Peñarrieta
γ-Aminobutyric acid (GABA) production and soluble free amino acid profile change in Andean seeds by Levilactobacillus brevis fermentation
(Frontiers Media, 2025) Gabriela Ibieta; Jimena Ortiz-Sempértegui; Carl Grey; J. Mauricio Peñarrieta; Javier A. Linares‐Pastén
High nutritional value Andean seeds-tarwi (Lupinus mutabilis), cañihua (Chenopodium pallidicaule), and quinoa (Chenopodium quinoa)-were subjected to solid-state fermentation with Levilactobacillus brevis DSM 1269. This strain can convert L-glutamic acid into the neurotransmitter GABA. Fermented tarwi exhibited the highest GABA production, at 4 mg/g sample, which correlates with its higher protein content compared to fermented quinoa and cañihua, at 1 mg/g and 0.3 mg/g, respectively. Seeds kept at room temperature before fermentation produced higher concentrations of GABA compared to seeds kept at 4 °C. Autoclaving, a mandatory step for fermentation, resulted in a decrease in L-glutamic acid in tarwi seeds and an increase in quinoa and cañihua seeds. Additionally, fermentation produced lactic acid and acetic acid, together with an increase in the content of free essential amino acids, including threonine, histidine, methionine, isoleucine, leucine, valine, and lysine. This work demonstrated, for the first time, the functional valorisation of tarwi, cañihua, and quinoa through the production of bioactive metabolites and the enhancement of essential free amino acids via fermentation with L. brevis.