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Centro de Biociencias
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  • Article: Efecto tóxico de DDT y endosulfan en postlarvas de camarón blanco, Litopenaeus vannamei (Decapoda: Penaeidae) de Chiapas, México
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    ABSTRACT: Toxic efect of DDT and endosulfan in white shrimp postlarvae Litopenaeus vannamei (Decapoda: Penaeidae) from Chiapas, Mexico. We analized acute toxicity in white shrimp (Litopenaeus vannamei) postlarvae exposed to two chlorinated pesticides, DDT and endosulfan, under laboratory conditions during 168 hours, with controlled temperature (29 ± 1°C), salinity (3 ±1‰) and pH (8 ± 1). Median lethal concentrations (LC50), "incipient" LC50, median lethal time (LT50) the "maximum acceptable concentration of the toxic compound" (MACT) and "the safety level" (SL) were determined. The concentration of the compounds at which organism growth was reduced by 5 and 50% (EC5 and EC50), as well as changes in oxygen consumption patterns were determined in the surviving postlarvae. They were very sensitive to both compounds and DDT was thrice as toxic as endosulfan. Growth rate decreased 50 % and 80 % with endosulfan and DDT, respectively, at the experimental pestice concentration. The low resistance of postlarvae to DDT and endosulfan suggests that additional inflow of these pesticides into the aquatic system could affect the rate of shrimp production in the area. Rev. Biol. Trop. 53(1-2): 141-151. Epub 2005 Jun 24.
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    Conference Proceeding: Population genetics of Jatropha curcas in its center of origin
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    ABSTRACT: Nowdays, the importance of Jatropha curcas L. lies in its high-quality seed oil, ideal for the manufacture of biodiesel. However, this new crop has several challenges including the knowledge of its biology, ecology, genetic diversity and geographic origin of its populations. There are a few studies on phenotypic and genotypic diversity in populations of Mesoamerica, from where it is probably native. In our investigation, we analyzed the genetic diversity and structure of populations of Mexico and Guatemala, emphasizing those from the Mexican state of Chiapas. We used two types of markers: a) direct adaptive value characteristics, such as fatty acids in the seed, floral variability and other morphological characters, and b) neutral molecular markers such as AFLP and SSR. The results of the chemical study showed that the contents of seed oil in 135 accessions from 38 sites ranged from 8.02% to 54.28%, with the most abundant fatty acids being oleic acid (18:1) and linoleic (18: 2). A discriminant analysis separated populations according to their geographical origin, which was verified with a Mantel test. Using the Monmonier algorithm, two genetic barriers were identified between the populations. In the molecular study, 152 useful markers were found with a global polymorphism of 81%. A conglomerate analysis revealed the highest coefficient of dissimilarity based on accessions reported so far. An analysis of molecular variance showed that most of variation is located within populations (87.8%) with a moderate differentiation between populations (ΦST = 0.121). A Bayesian analysis revealed that the number of genetic populations was 5, with mixed ancestry in most individuals. The genetic diversity and structure detected with SSR confirmed the previos findings.
    BIT's 3rd Annual World Bioenergy Congress, Nanjing, Chinas; 04/2013
  • Article: Physicochemical and functional properties of a protein-rich fraction produced by dry fractionation of chia seeds (Salvia hispanica L.)
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    ABSTRACT: Due to possible denaturation, the protein extraction method has a major impact on its functional properties in food. Dry milling and fractionation produce less protein modification and require no effluents. The physicochemical and functional properties were evaluated for Salvia hispanica L. seed protein-rich fraction (SPRF) produced by dry fractionation. This contained (g/kg) 446.2 of protein and 345.2 of nitrogen-free extract. The maximum nitrogen solubility was 60% at alkaline pH and the minimum was 11.7% at pH 4. The emulsifying activity ranged from 50 to 56% and was independent of pH. Emulsion stability was highest (92%) at pH 8 and 10. SPRF was not a good foaming agent, with a maximum of 29% and no dependence on pH. However, foam stability was good (80%). Diluted solutions (30 and 40 g/L) exhibited high apparent viscosity (10,000 cP) with typical non-Newtonian fluid behavior. The SPRF is a potential food ingredient, particularly in foods requiring emulsion or foam stability.
    CyTA - Journal of Food 09/2012;

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