CULTURAL AND NUTRITIONAL DIMENSIONS OF THE SO-CALLED MEXICAN CAVIAR "HUITLACOCHE"
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May 19, 2022
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DIANA MATÍAS-PÉREZ
División de Estudios de Posgrado e Investigación, Tecnológico Nacional de México, Instituto Tecnológico de Oaxaca, Oaxaca, México and Departamento de Ingeniería Química y Bioquímica, Tecnológico Nacional de México, Instituto Tecnológico de Oaxaca, Oaxaca, México.
EMILIO HERNÁNDEZ-BAUTISTA
Departamento de Ingeniería Química y Bioquímica, Tecnológico Nacional de México, Instituto Tecnológico de Oaxaca, Oaxaca, México.
GONZALO SANTOS-LÓPEZ
Departamento de Ingeniería Química y Bioquímica, Tecnológico Nacional de México, Instituto Tecnológico de Oaxaca, Oaxaca, México and Departamento de Ingeniería en Desarrollo Comunitario, Tecnológico Nacional de México, Instituto Tecnológico del Valle de Etla, México.
IVÁN ANTONIO GARCÍA-MONTALVO
División de Estudios de Posgrado e Investigación, Tecnológico Nacional de México, Instituto Tecnológico de Oaxaca, Oaxaca, México and Departamento de Ingeniería Química y Bioquímica, Tecnológico Nacional de México, Instituto Tecnológico de Oaxaca, Oaxaca, México.
Abstract
The “Type of Article” of this paper is “Letter to the Editor”. This paper discuses about: “ CULTURAL AND NUTRITIONAL DIMENSIONS OF THE SO-CALLED MEXICAN CAVIAR "HUITLACOCHE" ”. No formal abstract is available. Readers are requested to read the full article.
Keywords:
Huitlacoche, functional food, Ustilago maydis, Mexico
Article Details
How to Cite
MATÍAS-PÉREZ, D., HERNÁNDEZ-BAUTISTA, E., SANTOS-LÓPEZ, G., & GARCÍA-MONTALVO, I. A. (2022). CULTURAL AND NUTRITIONAL DIMENSIONS OF THE SO-CALLED MEXICAN CAVIAR "HUITLACOCHE". Journal of Global Agriculture and Ecology, 14(4), 1-3. Retrieved from https://ikpresse.com/index.php/JOGAE/article/view/7687
Section
Letter to the Editor
References
Aguayo-González DJ, Acosta-Ramos M, Pérez-Cabrera LE, Guevara-Lara F, García-Munguía AM. 2016. “Natural production of corn smut [Ustilago maydis (DC) Corda] in the state of Aguascalientes. REMEXCA. 2016;7(5):1043-1050.
Available:http://www.scielo.org.mx/pdf/remexca/v7n5/2007-0934-remexca-7-05-1043-en.pdf
González EIV. The pre-Hispanic diet and its diet after the conquest in the 16th century.”Professional thesis. Facultad de Filosofía y Letras. Licenciatura en Historia. UNAM. 2010;145.
Available:https://ru.dgb.unam.mx/handle/DGB_UNAM/TES01000658784.
López-Martínez LX, Aguirre-Delgado A, Saenz-Hidalgo HK, Buenrostro-Figueroa JJ, García HS, Baeza-Jiménez R. Bioactive ingredients of Huitlacoche (Ustilago maydis), a potential food raw material. Food Chemistry: Molecular Sciences. 2022;4:100076.
DOI: 10.1016/j.fochms.2022.100076.
Juárez-Montiel M, Ruiloba de León S, Chávez-Camarillo G, Hernández-Rodríguez C, Villa-Tanaca L. Huitlacoche (corn smut), caused by the phytopathogenic fungus Ustilago maydis, as a functional food.” Rev Iberoam Micol. 2011;28:69-73.
DOI: 10.1016/j.riam.2011.01.001.
Lizárraga-Guerra R, López GM. Content of free amino acids in Huitlacoche Ustilago maydis. J Agric Food Chem. 1996;44:2556–2559.
DOI: 10.1021/jf960017u.
Valdez-Morales M, Barry K, Fahey GC, Dominguez J, Gonzalez de Mejia E, Valverde ME, Paredes-López O. Effect of maize genotype, developmental stage, and cooking process on the nutraceutical potential of Huitlacoche (Ustilago maydis). Food Chem. 2010;119:689-697.
DOI: 10.1016/j.foodchem.2009.07.015.
Vanegas PE, Valverde ME, Paredes-Lopez O, Pataky JK. Production of the edible fungus Huitlacoche (Ustilago maydis): Effect of maize genotype on chemical composition.” J Ferment Bioeng. 1995;80(1):104-106.
DOI: 10.1016/0922-338X(95)98187-P.
León-Ramírez CG, Sánchez-Arreguín JA, Ruiz-Herrera J. 2014. Ustilago maydis, a Delicacy of the Aztec Cuisine and a Model for Research. Natural resources. 2014;5:256-267.
DOI: 10.4236/nr.2014.56024.
FAO/WHO/UNU. Energy and Protein Requirements. Report of a Joint FAO/WHO/UNU Expert Consultation. WHO Technical Report Series, No. 1985;724.
Available:https://apps.who.int/iris/handle/10665/39527.
Bölker M, Basse CW, Schirawski J. Ustilago maydis secondary metabolism-From genomics to biochemistry. Fungal Genet Biol. 2008;45:S88-S93.
DOI: 10.1016/j.fgb.2008.05.007.
Jasso-Robles FI, Jiménez-Bremont JF, Becerra-Flora A, Juárez-Montiel M, Gonzalez ME, Pieckenstain FL, García de la Cruz RF, Rodríguez-Kessler M. Inhibition of polyamine oxidase activity affects tumor development during the maize-Ustilago maydis interaction. Plant Physiol Biochem. 2016;102:115-124.
DOI: 10.1016/j.plaphy.2016.02.019.
Valverde ME, Hernández-Pérez T, Paredes-López O. Edible mushrooms: improving human health and promoting quality life. Int J Microbiol. 2015;376387.
DOI: 10.1155/2015/376387.
Lizárraga-Guerra R, Guth H, López MG. “Identification of the most potent odorants in Huitlacoche (Ustilago maydis) and austern pilzen (Pleurotus sp.) by aroma extract dilution analysis and static head-space samples. J Agric Food Chem. 1997;45:1329-1332.
DOI: 10.1021/jf960650f.
Beas FR, Loarca G, Guzmán SH, Rodriguez MG, Vasco NL, Guevara F. Nutraceutic potential of bioactive components present in Huitlacoche from the central zone of Mexico. Rev Mex Cienc Farm. 2011;42:36-44.
Available:http://www.scielo.org.mx/pdf/rmcf/v42n2/v42n2a6.pdf.
Méndez-López A, Sánchez-Vega M, Cruz-Salazar T, Martínez-Amador SY, Leal-Robles AI. El cultivo de Huitlacoche:alimento nutritivo y sustentable. In Ciencias agronómicas aplicadas y biotecnología. Ed. Loera AE, Gómez DNS, Granados EC; 2019.
Available:http://www.scielo.org.mx/pdf/remexca/v7n5/2007-0934-remexca-7-05-1043-en.pdf
González EIV. The pre-Hispanic diet and its diet after the conquest in the 16th century.”Professional thesis. Facultad de Filosofía y Letras. Licenciatura en Historia. UNAM. 2010;145.
Available:https://ru.dgb.unam.mx/handle/DGB_UNAM/TES01000658784.
López-Martínez LX, Aguirre-Delgado A, Saenz-Hidalgo HK, Buenrostro-Figueroa JJ, García HS, Baeza-Jiménez R. Bioactive ingredients of Huitlacoche (Ustilago maydis), a potential food raw material. Food Chemistry: Molecular Sciences. 2022;4:100076.
DOI: 10.1016/j.fochms.2022.100076.
Juárez-Montiel M, Ruiloba de León S, Chávez-Camarillo G, Hernández-Rodríguez C, Villa-Tanaca L. Huitlacoche (corn smut), caused by the phytopathogenic fungus Ustilago maydis, as a functional food.” Rev Iberoam Micol. 2011;28:69-73.
DOI: 10.1016/j.riam.2011.01.001.
Lizárraga-Guerra R, López GM. Content of free amino acids in Huitlacoche Ustilago maydis. J Agric Food Chem. 1996;44:2556–2559.
DOI: 10.1021/jf960017u.
Valdez-Morales M, Barry K, Fahey GC, Dominguez J, Gonzalez de Mejia E, Valverde ME, Paredes-López O. Effect of maize genotype, developmental stage, and cooking process on the nutraceutical potential of Huitlacoche (Ustilago maydis). Food Chem. 2010;119:689-697.
DOI: 10.1016/j.foodchem.2009.07.015.
Vanegas PE, Valverde ME, Paredes-Lopez O, Pataky JK. Production of the edible fungus Huitlacoche (Ustilago maydis): Effect of maize genotype on chemical composition.” J Ferment Bioeng. 1995;80(1):104-106.
DOI: 10.1016/0922-338X(95)98187-P.
León-Ramírez CG, Sánchez-Arreguín JA, Ruiz-Herrera J. 2014. Ustilago maydis, a Delicacy of the Aztec Cuisine and a Model for Research. Natural resources. 2014;5:256-267.
DOI: 10.4236/nr.2014.56024.
FAO/WHO/UNU. Energy and Protein Requirements. Report of a Joint FAO/WHO/UNU Expert Consultation. WHO Technical Report Series, No. 1985;724.
Available:https://apps.who.int/iris/handle/10665/39527.
Bölker M, Basse CW, Schirawski J. Ustilago maydis secondary metabolism-From genomics to biochemistry. Fungal Genet Biol. 2008;45:S88-S93.
DOI: 10.1016/j.fgb.2008.05.007.
Jasso-Robles FI, Jiménez-Bremont JF, Becerra-Flora A, Juárez-Montiel M, Gonzalez ME, Pieckenstain FL, García de la Cruz RF, Rodríguez-Kessler M. Inhibition of polyamine oxidase activity affects tumor development during the maize-Ustilago maydis interaction. Plant Physiol Biochem. 2016;102:115-124.
DOI: 10.1016/j.plaphy.2016.02.019.
Valverde ME, Hernández-Pérez T, Paredes-López O. Edible mushrooms: improving human health and promoting quality life. Int J Microbiol. 2015;376387.
DOI: 10.1155/2015/376387.
Lizárraga-Guerra R, Guth H, López MG. “Identification of the most potent odorants in Huitlacoche (Ustilago maydis) and austern pilzen (Pleurotus sp.) by aroma extract dilution analysis and static head-space samples. J Agric Food Chem. 1997;45:1329-1332.
DOI: 10.1021/jf960650f.
Beas FR, Loarca G, Guzmán SH, Rodriguez MG, Vasco NL, Guevara F. Nutraceutic potential of bioactive components present in Huitlacoche from the central zone of Mexico. Rev Mex Cienc Farm. 2011;42:36-44.
Available:http://www.scielo.org.mx/pdf/rmcf/v42n2/v42n2a6.pdf.
Méndez-López A, Sánchez-Vega M, Cruz-Salazar T, Martínez-Amador SY, Leal-Robles AI. El cultivo de Huitlacoche:alimento nutritivo y sustentable. In Ciencias agronómicas aplicadas y biotecnología. Ed. Loera AE, Gómez DNS, Granados EC; 2019.