Search Results (6)

This study explores the relationship between filamentous fungi and dental caries in isolated indigenous communities in Siltepec, Chiapas, Mexico. A total of 37 oral swabs were collected, with 22 participants harboring filamentous fungi, primarily from the genus Cladosporium. Statistical analysis using Student’s t-test and the Mann–Whitney U test revealed a significant reduction in extensive and fully cavitated caries (p < 0.0001) in individuals with fungi, while those without fungi exhibited higher rates of dental decay. Participants with fungi had a higher prevalence of healthy teeth and incipient caries. The findings suggest that traditional maize-based diets, particularly fermented beverages like pozol, may promote the growth of beneficial fungi in the oral microbiome, offering a protective effect against dental caries through microbial competition and the alteration of the oral environment. These results underline the need for further research into the long-term impact of traditional diets on oral health and the potential use of natural substances, such as probiotics and plant-based antimicrobials, to maintain oral homeostasis and prevent caries. Full article

Cereals have been a foundational component of human diets across different continents, with rice dominating in Asia, sorghum in Africa, wheat in Europe, and maize in America. Mexico, more accurately Mesoamerica, is recognized as the origin of maize (including pigmented maize), with its first ancestor traced back to Tehuacán, Puebla, Mexico. Pigmented maize owes its vibrant colors due to its anthocyanin (i.e., cyanidin-3-glucoside) contents, which contribute to the red, purple, or blue coloration and offer notable health benefits. The antioxidant properties of maize are crucial, given the role of oxidative stress in various diseases, and present a valuable resource for functional foods and nutraceuticals. Emerging studies underscore the prebiotic potential of anthocyanins, showing their ability to modulate gut microbiota positively. This review aims to explore the potential of pigmented maize in traditional Mexican beverage (such as pozol and tejuino) production, emphasizing the bioactive compounds (mainly anthocyanins) present and their health benefits while also considering new opportunities in the functional food industry. Full article

This project investigates English–Spanish codeswitching in internet memes posted to the Facebook page, We are mitú (mitú), and analyzes how lexical insertions and quotatives contribute to the enregisterment of linguistic patterns and the construction of collective identity among U.S. Latinx millennials in virtual social spaces. Data include instances of lexical insertion (n = 280) and quotative mixed codes (n = 114) drawn from a collected corpus of 765 image–text memes. The most frequent lexical insertions included food items (e.g., elote and pozole), kinship terms (e.g., abuelita and tía), and culturally specific artifacts or practices (e.g., quinceañera and lotería), which reflect biculturalism and rely on a shared set of references for the construction of a group identity. Additionally, the quotatives in the data construct Spanish-speaking characterological figures that enregister a particular brand of U.S. Latinx millennial identity that includes being bilingual, having Spanish-speaking parents, and having strong ties to Latinx culture. Overall, this work highlights not only internet memes as a vehicle for enregisterment, but also, and more importantly, how the language resources employed within them work to enregister linguistic and cultural norms of U.S. Latinx millennials, and thereby, play a role in identity construction in virtual social spaces. Full article

Development of non-conventional hybrids responds to the demand for the Elotes Occidentales land-race for production of pozole. The effect of growing cycle (2019, 2020, and 2021) on physical characteristics, flowered grain quality, and phytochemical content of two non-conventional hybrids of pozolero maize, as well as the effect of the presence or absence of pedicel, type of pollination (open and controlled, 2019), and parents (female and male, 2020) on flowered grain quality and content of phytochemical compounds, were evaluated. Size, hardness, color, total phenols, and anthocyanins in unprocessed grain were determined. Yield, volume, and puncture force were measured in flowered grain. Results were analyzed with a factorial arrangement in a completely randomized design. There were significant differences (p ≤ 0.05) in most of the variables studied by effect of crop cycle and hybrid. Non-conventional hybrids had large grains (40 g 100 grains⁻¹), soft endosperm (flotation index > 60), pink-purple color, and phenol and anthocyanin contents similar to those reported for the Elotes Occidentales land-race. The presence or absence of the pedicel did not affect flowered grain quality. Controlled pollination favored anthocyanin synthesis. The female parent determined the anthocyanin content of non-conventional hybrids. Thermal processing reduced anthocyanins by 60%; however, they leached into the flowering broth, so that the pozole made from non-conventional hybrids can have improved nutraceutical value, relative to that of pozole made with Cacahuacintle land-race. Full article

Pozol is a Mexican beverage prepared from fermented nixtamalized maize dough. To contribute to understanding its complex microbial ecology, the effect of inoculating on MRS-starch pure and mixed cultures of amylolytic Sii-25124 and non-amylolytic W. confusa 17, isolated from pozol, were studied on their interactions and fermentation parameters. These were compared with L. plantarum A6, an amylolytic strain isolated from cassava. Microbial growth, kinetic parameters, amylolytic activity, lactic acid production, and hydrolysis products from starch fermentation were measured. The population dynamics were followed by qPCR. L. plantarum A6 showed higher enzymatic activity, lactic acid, biomass production, and kinetic parameters than pozol LAB in pure cultures. Mixed culture of each pozol LAB with L. plantarum A6 showed a significant decrease in amylolytic activity, lactic acid yield, specific growth rate, and specific rate of amylase production. The interaction between Sii-25124 and W. confusa 17 increased the global maximum specific growth rate (µ), the lactic acid yield from starch (Y_lac/s), lactic acid yield from biomass (Y_lac/x), and specific rate of lactic acid production (q_lac) by 15, 30, 30, and 40%, respectively, compared with the pure culture of Sii-25124. Interactions between the two strains are essential for this fermentation. Full article

Although soil water repellency (SWR) has been reported under different soils, climates, and vegetation types of the world, especially in forest land and following wildfires, the understanding of this variable continues to be rather limited. This study presented the characterization of SWR from wild fire measurements in a Scots pine Peucedano-Pinetum forest in the Kampinos National Park (central Poland), which is characterized by a temperate continental climate. The main objectives were: [i] To evaluate the potential occurrence, intensity, and persistence of soil water repellency in the surface layers of podzolized rusty soils during a dry summer; [ii] to determine whether a wildfire increased SWR, compared to the unburnt condition of soil; and [iii] to identify changes in hydrophobicity 13 months after a fire. The Water Drop Penetration Time (WDPT) test was used to assess persistence and intensity of soil SWR. Hydrophobicity is a natural phenomenon during periods of drought in temperate continental climates. The extreme class of SWR was observed in surface layers of up to 20 cm. A higher hydrophobicity was noted in the older habitats of the Peucedano-Pinetum forest. Maximum WDPT values (10,800 s) were found for an older ecosystem cover, during a dry summer. SWR in fire-affected soils is dependent on the intensity of the fire, as well as displaying spatial and seasonal variability. Thirteen months after a fire, the highest variability in the occurrence of non-wettability, was recorded in the surface layers of areas affected by a weak fire. A positive relationship between soil pH and WDPT values was determined to a 20 cm depth. Prolonged dry periods resulting from global climate change, may enhance the effects of increasing SWR; it therefore seems reasonable for future research on biosphere–climate interactions, to take the presence of hydrophobicity into account. Full article