Jose A. Lopez-Valenzuela

Universidad Autónoma de Sinaloa, Cuilacan, Sinaloa, Mexico

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Publications (24)50.14 Total impact

  • Cereal Chemistry 01/2015; 92(3):150121065624001. DOI:10.1094/CCHEM-05-14-0099-R · 1.06 Impact Factor
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    ABSTRACT: The Mexican fruit fly, Anastrepha ludens Loew (Diptera: Tephritidae), is one of the most harmful pests of mango causing direct damage by oviposition on the fruit pulp. Mango for export is subjected to hydrothermal treatment as a quarantine method for the control of this pest, but exposure to heat for long periods of time reduces considerably the quality and shelf-life of treated fruit. The aim of this work was to study morphological changes of third-instar larvae and adults of A. ludens after in vitro exposure to high temperature at sublethal times. A heating block system was used to expose larvae at 46.1°C for 19.6 and 12.9 min, producing 94.6 and 70% mortality, respectively. Treated larvae were processed for optical microscopy. A fraction of surviving treated larvae was separated into containers with artificial diet to allow development into adults. Adult sexual organs were dissected and processed for transmission electron microscopy analysis. Results showed that 94.6% of the treated larvae died at 46.1°C for 19.6 min and none of the surviving larvae eclosed to adulthood, as they developed as malformed puparia. For the in vitro treatment at 46.1°C during 12.9 min, 70% of the treated larvae died and only 3.75% reached the adult stage, but ultrastructural damage in the male testes and in the female ovaries was observed. Additionally, 11.1% of the adult flies from the in vitro treatment also showed wing malformation and were incapable of flying. The analysis showed that surviving flies were unable to reproduce. © The Author 2015. Published by Oxford University Press on behalf of the Entomological Society of America.
    Journal of Insect Science 01/2015; 15(1). DOI:10.1093/jisesa/iev003 · 0.92 Impact Factor
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    ABSTRACT: The Mexican fruit fly, Anastrepha ludens Loew (Diptera: Tephritidae), is one of the most harmful pests of mango causing direct damage by oviposition on the fruit pulp. The mango for exportation is subjected to hydrothermal treatment as quarantine method for the control of this pest, but exposure to heat for long periods of time reduces considerably the quality and shelf-life of the fruit. The aim of this work was to study the morphological changes of third-instar larvae and adults of A. ludens after in vitro exposure at sublethal times. A heating block system was used to expose larvae at 46.1°C for 19.6 and 12.9 min, producing 94.6 and 70% mortality, respectively. Treated larvae were processed for optical microscopy. A fraction of surviving treated larvae was separated into containers on an artificial diet to allow development into adults. The sexual organs were dissected and processed for transmission electron microscopy analysis. Results showed that 94.6% of the treated larva population at 46.1°C for 19.6 min died and none of the surviving larvae eclosed to adults, as they developed as malformed puparia. For the in vitro treatment at 46.1ºC during 12.9 min, 70% of the treated larvae died and only 3.75% reached the adult stage, but ultrastructural damages in the male testes as well as in the female ovaries were observed. Additionally, 11.1% of the adult flies from the in vitro treatment also showed disfigurations in the wings and were incapable of flying. The analysis showed that surviving flies were unable to reproduce.
    Journal of Insect Science 01/2015; 00(00):00. · 0.92 Impact Factor
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    ABSTRACT: Tomato fruit are horticultural products of great economic and nutritional value, whose transportation and marketing at low temperature are limited due to their susceptibility to develop chilling injury (CI). Hot water (HW) pre-treatments have been shown to reduce the CI symptoms in tomato fruit, but the molecular mechanisms involved in the acquisition of CI tolerance remain unclear. In the present work, a comparative transcriptomic analysis between HW treated and non-treated fruit before and after cold storage was carried out. RNA-Seq analysis detected a large number of differentially expressed genes that ranged from 2235 (heat shock) to 5433 (cold storage). Three clusters of genes were identified after 2 weeks of cold storage: the chilling-response included the down-regulation of genes involved in photosynthesis, metabolism of cell wall, lipid and ethylene, as well as the up-regulation of genes for trehalose synthesis and transcription factors (DOF and MYB); the chilling-susceptibility was associated with the down-regulation of genes involved in carotenoid biosynthesis, which correlates with the main CI symptom of uneven ripening; meanwhile, the chilling-tolerance was related to the up-regulation of genes for heat stress (heat shock proteins and heat shock transcription factors) and detoxification (glutathione S-transferases). The induced tolerance to CI in tomato fruit seems to be related first with the protection of cell wall and membranes integrity, and second with the restoration of ethylene biosynthesis and signaling.
    Postharvest Biology and Technology 01/2015; 99:141–151. DOI:10.1016/j.postharvbio.2014.08.009 · 2.63 Impact Factor
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    ABSTRACT: There is a growing interest for an environment-friendly nixtamalization process. Nixtamalization with calcium salts generates a minimum level of polluting residues. The effect of a nixtamalization process with calcium carbonate (NCC) on the indigestible carbohydrate content and starch digestibility of tortillas was evaluated. Traditional and NCC tortillas showed lower moisture content than commercial tortillas. Similar protein, ash, and carbohydrate content were found for the three tortillas, but NCC tortillas showed the highest lipid content. The NCC tortilla had the highest dietary fiber content, with the highest insoluble dietary fiber level. Fresh and stored (96 h) NCC and traditional tortillas showed similar resistant starch content. Fresh traditional tortilla showed the highest slowly digestible starch (SDS), but upon storage the rapidly digestible starch (RDS) content of NCC tortilla decreased. Fresh traditional and NCC tortillas had lower predicted glycemic index (pGI) than commercial tortillas, and upon storage, the three tortillas presented lower pGI values than their fresh counterparts. Consumption of tortillas produced with the NCC can produce positive effects in the human health.
    Journal of Cereal Science 09/2014; 60(2). DOI:10.1016/j.jcs.2014.05.001 · 1.94 Impact Factor
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    ABSTRACT: Genetic analysis using quality protein maize (QPM) recombinant inbred lines derived from K0326Y QPM and W64Ao2 identified three quantitative trait loci (QTL) in bins 1.06, 7.02 and 9.03 associated with opaque2 endosperm modification. We evaluated the effects of these QTLs on protein accumulation and starch physicochemical properties. The QTL in bin 1.06 is close to α-zein genes, and vitreous individuals with this QTL had increased accumulation of 19-kDa α-zein, 27-kDa γ-zein and legumin-1. The QTL in bin 7.02 corresponds to the γ-zein locus, and greater accumulation of this protein was found in vitreous individuals. The QTL in bin 9.03 is close to starch biosynthetic genes; greater accumulation of granule-bound starch synthase and amylose was observed in vitreous kernel samples with this locus and that in bin 1.06, as well as less gelatinization enthalpy and crystallinity. Vitreous kernels contained angular-shaped/compact starch granules and more short-intermediate length chains of amylopectin. These results support that endosperm modification in QPM is associated with increased accumulation of γ-zein and other storage proteins, but also show that synthesis of less crystalline starch with more amorphous regions at the periphery of granules, which favor their packing and association with endosperm proteins, may also be an important factor.
    Journal of Cereal Science 07/2014; 60(1). DOI:10.1016/j.jcs.2014.04.004 · 1.94 Impact Factor
  • Agrociencia 03/2014; 48(2):211-233. · 0.05 Impact Factor
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    ABSTRACT: In the state of Sinaloa México, traditional farmers still cultivate maize accessions with a wide diversity of morphological characteristics, but the gene reservoir maintained in these populations has been poorly studied and it is being lost due to changes in land use and the adoption of hybrid commercial varieties. The aim of this study was to evaluate the genetic diversity of some of these maize populations to contribute to their preservation. Twenty eight accessions were used for the analysis. DNA was extracted from 396 individuals and probed with 20 microsatellites distributed across the maize genome. A total of 121 alleles were obtained (average of 6.1 alleles per locus) and a total genetic diversity of 0.72. The UPGMA-cluster analysis, model-based population structure and principal component analysis revealed three major groups, one formed mainly by accessions of races typical of the Northwestern lowlands (Chapalote, Dulcillo del Noroeste, Tabloncillo Perla, Blando de Sonora and Elotero de Sinaloa) and the other two with accessions mainly from Tabloncillo and Tuxpeño. The high number of alleles per locus and total genetic diversity found in this study demonstrate a broad genetic basis of the accessions of maize landraces from Sinaloa, representing a gene reservoir useful in breeding programs.
    Hereditas 12/2013; DOI:10.1111/j.1601-5223.2013.00019.x · 0.76 Impact Factor
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    ABSTRACT: The potential use of quality protein transgenic maize (genetically modified maize with the cDNA of amarantin) for preparation of flour and tortillas through an extrusion lime cooking process was investigated. Tortillas from extruded transgenic maize flour had similar physicochemical and sensory properties than those from the commercial brand MASECA™; however, the former had the highest (P < 0.05) protein content (12.91 vs 8.93%, db), essential amino acids content, calculated protein efficiency ratio (C-PER; 2.27 vs 0.90) and protein digestibility corrected amino acid score (PDCAAS; 55.54 vs 30.18%) and therefore they were nutritionally better. The use of transgenic maize for flour and tortilla preparation through an extrusion lime cooking process may have a positive impact on the nutritional status of people from countries where maize is the basic staple food. It also represents an alternative process to nixtamalization that requires little energy and water, it does not generate wastewater, and all components of the maize kernel are retained.
    Journal of Cereal Science 11/2013; 58(3):465–471. DOI:10.1016/j.jcs.2013.09.008 · 1.94 Impact Factor
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    ABSTRACT: Tomato apex necrosis virus (ToANV) is a new virus that causes important damage in tomato crops from the Culiacan Valley, Sinaloa, Mexico. To understand the relationship between ToANV and its vector Bermisia tabaci (Hemiptera: Aleyrodidae) (Gennadius) biotype B, laboratory and greenhouse trials were completed to: 1) determine the acquisition and inoculation access periods of ToANV by B. tabaci from tomato to tomato, 2) understand the transmission efficiency at different B. tabaci population densities, 3) estimate the time from inoculation of the virus at different B. tabaci densities to manifestation of symptoms in the plants, and 4) determine the retention time of the virus by the insect vector. The presence of the virus in plants was determined by reverse transcription-polymerase chain reaction amplification ofa 795-bp fragment (GenBank JN704068), which is phylogenetically related to ToANV (GenBank EF063242). The results showed that B. tabaci is an effective vector for ToANV with relatively long acquisition (12 h) and inoculation (9 h) access periods; a single adult is capable of transmitting and retaining the virus for up to 7d, suggesting a persistent mode of transmission. These results will help in the development of management strategies for controlling the vector and the disease.
    Journal of Economic Entomology 08/2013; 106(4):1559-65. DOI:10.1603/EC12223 · 1.61 Impact Factor
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    ABSTRACT: Mexico has the greatest diversity of Agave species in the world and considering their uses in traditional medicine, these plants could be a rich source of bioactive compounds. In this research, we studied five wild Agave species from Sinaloa, México (A. rzedowskiana, A. impressa, A. ornithobroma, A. schidigera and A. angustifolia) and one cultivated (A. tequilana). They were evaluated for antioxidant- and antibacterial activities and chemical composition. Statistical analysis consisted of a completely randomized design with one factor analysis of variance and the means were contrasted by the Tukey test (p ≤ 0.05). Agave tequilana showed the highest antibacterial activity with a Minimal Inhibitory Concentration (MIC) of 5 mg/mL, while A. rzedowskiana showed the highest antioxidant capacity by the DPPH method; both activities were higher than those reported for other Agave species. Agave ornithobroma had a higher content of the evaluated phytochemicals, mainly triterpenes and steroids. An activity based separation was carried out with the hexane extract of A. rzedowskiana; chromatographic separation and analysis by gas chromatography–mass spectrometry (GC–MS) showed 2-(3,4-dimethoxyphenil)-N-methylethanolamine, 9-octadecenoic acid and α-tocopherol (vitamin E) as the most abundant compounds. α-Tocopherol was clearly associated with the hexane extract antioxidant activity. This research showed a variety of phytochemicals in the studied Agave species and some of these species showed the highest antibacterial and antioxidant activities published up to date for this genus.
    Industrial Crops and Products 08/2013; 49:143–149. DOI:10.1016/j.indcrop.2013.04.050 · 2.84 Impact Factor
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    ABSTRACT: Apple is the most popular template fruit consumed all over the world. However, the susceptibility of apples and their products to enzymatic browning and fruit softening during processing operations and storage reduces the overall quality and limits its shelf life and marketability. Actually, numerous research efforts pursue the development of new ways of preventing browning in fresh-cut fruits. In this sense, the combination of hot water treatment with dipping additives could be an effective alternative with great potential to be used commercially. Therefore, the aim of this study was to evaluate the effect of hot water treatment, N-acetylcysteine and calcium chloride dips on quality retention and enzymatic activity of fresh-cut Red Delicious apple. Whole fruits were dipped in water at ambient temperature (25°C, 10 min) (AWD) or subjected to hot water dipping treatment (HWD) at 45ºC for 10 min. After immersions, fruits were minimally processed and dipped for 3 min in N-acetylcysteine (NAC), calcium chloride (CaCl2) or their combination and stored at 4°C for 25 days. External colour changes, firmness, polyphenol oxidase (PPO) and peroxidase (POD) activities and sensory analysis were evaluated. The results obtained showed that HWD+NAC-CaCl2 treatment retained firmness, delayed colour changes and browning of fresh-cut apple during 25 days of storage compared with the other treatments. In addition, this combination effectively inhibited PPO and POD activities in the apple slices. Sensory results indicated that HWD+NAC-CaCl2 treatment did not adversely affect the attributes of fresh-cut apple, therefore can be considered a good alternative to improve the quality of fresh-cut Red Delicious apples.
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    ABSTRACT: Salmonellosis is an important zoonotic disease but little is known about the role that free-living animals play as carriers of this pathogen. Moreover, the primary route of infection in the wild needs to be elucidated. The aim of this study was to determine the source and the route of transmission of Salmonella enterica serovar Albany (S. Albany) infection in captive zoo wild animals in the Culiacán Zoo. A total of 267 samples were analyzed including 220 fecal samples from zoo animals, 15 fecal samples from rodents, 5 pooled samples each of two insects (Musca domestica and Periplaneta americana), and 22 samples of animal feed. We detected S. Albany in 28 (10.5%) of the samples analyzed, including in samples from raw chicken meat. Characterization of isolates was performed by serotyping and pulsed-field gel electrophoresis. All isolates shared a single pulsed-field gel electrophoresis profile, indicating a possible common origin. These data suggest that the infected meat consumed by the wild felines was the primary source of infection in this zoo. It is likely that the pathogen was shed in the feces and disseminated by insects and rats to other locations in the zoo.
    Journal of Zoo and Wildlife Medicine 03/2013; 44(1):8-14. DOI:10.2307/23361445 · 0.32 Impact Factor
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    ABSTRACT: The objective of this study was to determine the best combination of extrusion process variables for the production of whole quality protein maize (EQPMF) and common bean (ECBF) flours to prepare a high antioxidant activity mixture (EQPMF + ECBF) suitable to produce a nutraceutical beverage with high acceptability elaborated with a traditional Mexican formulation. Processing conditions were obtained from a factorial combination of barrel temperature (BT = 120-170 °C) and screw speed (SS = 120-200 rpm). Response surface methodology was applied to obtain maximum values for antioxidant activity (A ( ox ) A) of the flour mixture (EQPMF + ECBF) and acceptability (A) of the nutraceutical beverage. The best combinations of extrusion process variables for EQPMF and ECBF to prepare an optimized mixture (60%EQPMF + 40%ECBF) were BT = 98 °C/SS = 218 rpm and BT = 105 °C/SS = 83 rpm, respectively. The optimized mixture had A ( ox ) A = 14,320 μmol Trolox equivalent (TE)/100 g sample dry weight (dw) and a calculated protein efficiency ratio (C-PER) of 2.17. A 200 ml portion of a beverage prepared with 25 g of the optimized flour mixture had A ( ox ) A = 3,222 μmol TE, and A = 89 (level of satisfaction "I like it extremely"). This nutraceutical beverage could be used as an alternative to beverages with low nutritional/nutraceutical value, such as those prepared with water, simple sugars, artificial flavoring and colorants, which are widely offered in the market.
    Plant Foods for Human Nutrition 11/2012; 67(4). DOI:10.1007/s11130-012-0324-y · 2.42 Impact Factor
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    ABSTRACT: Chickpeas are rich sources of highly nutritious protein and dietary fibre; the health benefits of consuming legumes such as antioxidant activity (AoxA) could be effective for the expansion of their food uses. The technological properties and antioxidant potential of five pigmented chickpea cultivars were evaluated. Protein content of the grains varied from 24.9 to 27.4 g/100 g sample (dw). The cooking time (CT) of the whole grains ranged from 90.5 to 218.5 min; the lowest CT corresponded to Black ICC3761 cultivar. The total phenolic content (TPC) and AoxA [oxygen radical absorbance capacity (ORAC) value] varied from 1.23 to 1.51 mg GAE/g sample (dw) and from 5011 to 5756 μmol TE/100 g sample (dw), respectively; Red ICC13124 showed the highest ORAC value. The differences in technological properties and AoxA among cultivars could be used in chickpea breeding programmes. Chickpea cultivars could contribute significantly to the management and/or prevention of degenerative diseases associated with free radical damage.
    International Journal of Food Sciences and Nutrition 06/2012; DOI:10.3109/09637486.2012.694854 · 1.20 Impact Factor
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    ABSTRACT: The opaque2 (o2) mutation in maize (Zea mays L.) increases the content of free amino acids (FAA) in the endosperm. We investigated the basis of this trait by using recombinant inbred lines from a cross of Oh545o2 (high FAA) and Oh51Ao2 (low FAA) to identify quantitative trait loci (QTL) for FAA content and to determine their effect on FAA composition and protein accumulation. Mapping identified six QTLs that accounted for 71% of the phenotypic variation. Two QTLs in bins 4.01 and 7.02 are close to α-zein genes; high FAA individuals with these QTLs had reduced accumulation of α-zein 19 kDa isoforms and increased FAA abundant in α-zeins. A QTL in bin 3.03 is close to a gene encoding triose phosphate isomerase (tpi4) and a higher expression of this enzyme was found in high FAA individuals. Other differentially expressed proteins included vicilin-like globulins and the enzymes glyceraldehyde-3-phosphate dehydrogenase, enolase-2, sorbitol dehydrogenase and granule-bound starch synthase. The results suggest that the increased levels of FAA in o2 endosperm are mainly due to the reduction of storage proteins and the failure to incorporate their amino acids into other proteins, as well as the alteration of carbohydrate metabolism that may favor amino acid biosynthesis.
    Journal of Cereal Science 03/2011; 53(2):250-258. DOI:10.1016/j.jcs.2011.01.005 · 1.94 Impact Factor
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    ABSTRACT: The pulp of the Vitex mollis fruit is edible and traditionally used to treat diarrhoea. The antibacterial activity of this fruit is reported here for the first time. The fruit pulp was extracted with methanol (ME) and the extract was fractionated with solvents. ME and their fractions [hexanic (HF), chloroformic (CF), ethyl acetate (EAF) and aqueous (AqF)] were assayed against human pathogenic bacteria (microdilution test) and their phytochemicals determined (qualitative chemical determinations). The samples (i.e., ME, HE, CF, EAF and AqF) showed antibacterial activity; EAF was the most active, showing such activity against Shigella dysenteriae [minimal inhibitory concentration (MIC)=2 mg/ml]. Phenolics were mainly found in ME and EAF; compounds of this chemical family are well known for their antidiarrhoeal and antimicrobial activities. The reported antibacterial activity and phenolics content of V. mollis fruit could be associated with its use in the treatment of diarrhoea.
    International Journal of Green Pharmacy 01/2010; DOI:10.4103/0973-8258.74140
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    ABSTRACT: Nixtamalised flour from transgenic maize (genetically modified maize with the cDNA of amarantin) and its tortillas were evaluated for some technological and nutritional properties and compared to the commercial brand MASECA™. Nixtamalised transgenic maize flour (NTMF) showed higher protein content, total colour difference, pH, water solubility index, essential amino acids content and lower Hunter “L” value, water absorption index, resistant starch and retrograded resistant starch than MASECA™ flour. Tortillas from NTMF had higher protein content (12.64% vs 8.93%, db), essential amino acids content and calculated protein efficiency ratio (C-PER; 2.05 vs 1.04) than tortillas from MASECA™. Tortillas from both nixtamalised transgenic maize and MASECA™ flours showed similar sensory properties (puffing and acceptability). The use of transgenic maize for flour and tortilla preparation may have a positive impact on the nutritional status of people from countries where maize is the basic staple food.
    Food Chemistry 05/2009; 114(1-114):50-56. DOI:10.1016/j.foodchem.2008.09.017 · 3.26 Impact Factor
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    ABSTRACT: Leishmanisis is a parasitic diseases caused by intracellular protozoan of Leishmania genus. These parasites are transmitted by the bite of phlebotomine flies. Leishmanises are classified in different clinic variants: cutaneous localized or diffuse, mucocutaneous and visceral. In Mexico, the leishmanisis are distributed in several states, however Durango was considered free of leishmaniasis. A 9 year old male patient with an ulcerated pruriginous node of circular shape, 13 x 18 mm diameter, localized in the back of the right arm with 6 months progression. The patient was a permanent resident of Durango, Mexico. Histopathology evidenced macrophages infected with amastigotes. The PCR-RFLP result was consistent with Leishmania mexicana. Treatment with glucantime was satisfactory. Here we report the first clinical case of leishmanisis cutaneous localized caused by Leishmania mexicana from Durango, Mexico in a 9 years old male, confirming the increasing propagation of this protozoan parasite in Mexico.
    Gaceta medica de Mexico 01/2009; 145(5):433-5. · 0.19 Impact Factor

Publication Stats

84 Citations
50.14 Total Impact Points

Institutions

  • 2008–2015
    • Universidad Autónoma de Sinaloa
      • Facultad de Ciencias Químico Biológicas
      Cuilacan, Sinaloa, Mexico
  • 2013
    • Universidad Nacional Autónoma de México
      Ciudad de México, Mexico City, Mexico
  • 2003–2007
    • The University of Arizona
      • School of Plant Sciences
      Tucson, Arizona, United States