Supplementation with Phaseolus vulgaris Leaves Improves Metabolic Alterations Induced by High-Fat/Fructose Diet in Rats Under Time-Restricted Feeding.

Time-restricted feeding and food enriched in polyphenols are strategies to prevent or reduce metabolic disorders. Bean leaves (Phaseolus vulgaris L.) are a recognized source of polyphenolic compounds, whose effects on metabolic pathways are not well studied. We evaluated the combined effects of dietary supplementation with Phaseolus vulgaris leaves (10% w/w) (BL) and a 7-h daytime-restricted feeding protocol (RF) under a hypercaloric diet (high fat + high fructose) (HFFD) on the metabolic parameters related to glucose and lipid handling. Adult male Wistar rats were treated for 8 weeks with standard and HFFD diets with or without BL. The results showed that RF improved metabolic alterations induced by HFFD (e.g., hepatic steatosis, increased triacylglycerols, and serum lipoproteins). Supplementation with BL significantly enhanced this effect and downregulated the mRNA expression of carbohydrate and lipid metabolism genes in the liver. These results indicate that dietary supplementation with BL enhances the benefits elicited by RF.

Detection of aromatic compounds in tequila through the use of surface plasmon resonance.

For an expert nose, the aroma of a beverage is a fingerprint that can be used to certify its authenticity, distinguish between distillation processes, or even identify the raw material used to fabricate it. In this work, we propose a simple, automatic, and repeatable optical method, which can be used as a first and quick test to authenticate tequila samples. This method is based on the measurement of beam intensity changes, using the surface plasmon resonance technique, operating at a fixed angle. We observed that each tequila, depending on the alcohol content and aging process, produces a specific change in measured intensity level.

Determination of quality and adulteration of tequila through the use of surface plasmon resonance.

In this work, the surface plasmon resonance (SPR) technique is used to determine the quality or adulteration of tequila beverages. Graphic analyses of the position and width of the SPR curve are related to the complex refractive index of the sample, showing differentiated regions where one can easily and unambiguously identify white, aged, or extra-aged tequilas, and even adulterated or low quality tequilas. The curves generated by aged and extra-aged tequilas, with respect to those obtained from white tequilas, are wider, while the resonant peak shifts towards larger angles. This behavior should be attributed to the aging process. The resonance curve is generated in 20 s, minimizing the variations of the SPR curve parameters due to temperature fluctuations.