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Año 2, N° 8 Agosto 2016 TEMA : MACA Año 6, N° 11 Noviembre 2020

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Año 2, N° 8 Agosto 2016 TEMA : MACA Año 6, N° 11 Noviembre 2020 Año 6, N° 11 Noviembre 2020 Año 2, N° 8 Agosto 2016 Fuente: PROMPERÚ TEMA : MACA Lepidium meyenii TABLA DE CONTENIDOS I INTRODUCCIÓN 01-02 II CARACTERÍSTICAS Y USOS 03-14 ANÁLISIS DE SOLICITUDES DE III 15-19 PATENTES RELACIONADAS ANÁLISIS DE LITERATURA NO IV 20-21 PATENTE RELACIONADAS V PUBLICACIONES CIENTÍFICAS 22-190 VI TECNOLOGÍA ASOCIADA 191-202 VII ACTUALIDAD 203-207 VIII BIBLIOGRAFÍA 208-209 Foto: PROMPERÚ I. INTRODUCCIÓN Lepidium meyenii Walp, conocida en quechua como maca, maka, maino, ayak chichira, ayak willku, en español como maca, en inglés como maca, Peruvian ginseng; crece principalmente en la zona central del Perú, a una altura de 3500 a 4500 msnm (Gonzales GF, 2006) [Suarez S, 2009] La maca ha sido encontrada en muchos sitios arqueológicos preincaicos. En sus crónicas, el padre Cobo cuenta que “la maca crece en los sitios más agrestes y fríos de la puna, donde no hay Reino:Plantae División: Magnoliophyta Clase: Magnolipsida Taxonomía de Lepidium meyenii Orden: Brassicales Familia: Brassicaceae Género : Lepidium Especie: Lepidium meyenii W. Página 1 posibilidades de cultivar ninguna otra planta alimenticia”. Tiene diversos usos, además del alimentario; los pobladores andinos desde la antigüedad la utilizaban, entre otros, para mejorar sus capacidades físicas y mentales. [Suarez S, 2009] Las exportaciones de maca (harina cruda, harina gelatinizada, cápsulas y extractos) siguen incrementándose, el 2017 se exportaron 3,122 toneladas, siendo los principales mercados: Estados Unidos, Hong Kong, Reino Unido, China, Alemania y Japón, las exportaciones de harina de maca superaron los 26,8 millones de dólares (Comisión de Promoción del Perú para la Exportación y el Turismo [PROMPERÚ], 2017). La maca en el mercado internacional, está basado en la iniciativa BioTrade (Conferencia de las Naciones Unidas sobre Comercio y Desarrollo [UNCTAD], 2007:4), que tienen como objetivo fundamental el respeto a la biodiversidad, a sus protagonistas y al medio ambiente. En China, la maca es comercializado como remedio natural, para mejorar el rendimiento sexual y como terapia post-menopaúsica, todo ello indica que el conocimiento tradicional de los pobladores de la Meseta de Bombón-Junín-Perú sobre los beneficios de la maca como alimento y para la salud fueron sacados de contexto para satisfacer la demanda de remedios naturales, además una forma de contribuir a la soberanía y seguridad alimentaria (Beharry & Heinrich, 2018; Zapana, Mamani, Escobar-Mamani, & Zapana, 2017). En el ámbito científico, la maca es considerada por muchos como un alimento nutricional, funcional y nutraceútico e incluso como candidato a adaptógeno (Gonzales, 2012). [Villanueva y Reyes; 2019] Página 2 II. CARACTERÍSTICAS Y USOS A.- COMPOSICIÓN QUÍMICA Flavonolignano Macapirrolina C Lepidilina A Lepidilina B Lepidilina C Lepidilina D Página 3 Macapirrolina A Macapirrolina B 5-oxo-6E,8E ácido octadecadienoico 1,2-dihidro-N-derivado de hidroxipiridina (macaridina) Página 4 N-bencil-9-oxo-12Z-octadecenamida N-bencil-9-oxo-12Z,15Z-octadecadienamida N-bencil-13-oxooctadeca-9Z,11Z-dienamida Página 5 1,2-dihidro-N- derivado de et al., N-bencil-15Z-tetracosenamida 2002) N-(m-Metoxibencil) hexadecanamida N-Bencil-5-oxo-6E,8E-octadecadienamida Página 6 N-Bencilhexadecanamida Página 7 B.- DESCRIPCIÓN BOTÁNICA DE LA MACA Lepidium meyenii, conocido popularmente como maca peruana, se encuentra originalmente en los Andes peruanos. Esta región posee condiciones climáticas y ambientales muy singula- res, que incluyen grandes altitudes, bajas temperaturas y humedad, vientos intensos, lluvia y luz solar, baja presión, alta radiación ultravioleta y cósmica (Gonzales, Gonzales y Gonzales- Castañeda, 2009). Es una planta bienal que presenta diferentes fenotipos basados principalmente en el color del hipocótilo. De hecho, hasta ahora se han descrito trece colores distintos, pero el rojo, el amarillo y el negro son los colores más hipocótilos encontrados (Inoue, Farfan y Gonzales, 2016; Qiu, Zhu, Lan, Zeng y Du, 2016). [Carvhalo, 2020] Hipocótilos de maca (Lepidium meyenii) Fuente: PROMPERÚ Página 8 La coloración del hipocótilo depende del contenido de carotenoides y antocianinas en la piel exterior (Clement et al., 2010a, León, 1964). La maca amarilla es la variedad preferida por su sabor aparentemente más dulce (Quirós y Cárdenas, 1992). La maca es bienal en su hábitat natural pero se ha observado que es anual en condiciones mejoradas de temperaturas más cáli- das y bajo el uso de fertilizantes (Quirós y Cárdenas, 1992, Hermann y Bernet, 2009). [Beharry, 2017] La maca tiene una roseta de hojas con volantes y crece en el duro clima de los Andes centrales en Perú, donde hay fuertes vientos y la temperatura más alta es de 12°C (Balick y Lee, 2002, Hermann y Heller, 1997). La maca es la única Brassicaceae domesticada que se cultiva como alimento en los Andes. La parte comestible, descrita más comúnmente en la literatura como hipocótilo o raíz, está formada por la raíz principal y la base de los hipocótilos (León, 1964). La especie es un octoploide autopolinizado (2n = 8x = 64) (León, 1964) y se propaga a través de semillas producidas sexualmente. [Beharry, 2017] El hipocótilo de la maca tiene diferentes colores que se encargan de influir positivamente en su acción farmacológica y biológica. La maca amarilla corresponde a aproximadamente el 60% de todos los hipocótilos de maca cosechados en Perú. La maca roja representa aproximada- mente el 25% de la cosecha anual. La maca negra es el más raro de todos los colores y repre- senta alrededor del 15% de la cosecha anual. Las condiciones de cultivo y los tipos de color pueden afectar sus metabolitos, influyendo también en las actividades biológicas. (Clément et al.11 ) [Da Silva, 2020] Página 9 C. VALOR NUTRICIONAL DE LA MACA La maca peruana tiene un alto valor nutricional similar a los granos de cereales y una mejor composición en comparación con otros hipocótilos, como la papa, la zanahoria y el nabo. Un estudio de la materia seca revela que esta raíz es rica en proteínas (8.87-11.6%), con una pequeña porción de lípidos (1.09-2.22%), además de 8.23-9.08% de fibra, 4.9-5.0% de ceniza, y 54,61 a 60,00% de carbohidratos, donde 23,41% es sacarosa, 1,55% glucosa, 4,56% de oligosacáridos y 30,42% de polisacáridos. Además, la raíz también presenta una gran cantidad de aminoácidos esenciales, ácidos grasos y contenido de minerales, en particular, hierro, calcio y cobre. [Da Silva et al, 2020] D.– ACTIVIDAD FARMACOLÓGICA En los Andes peruanos, la tradición oral menciona muchas bondades de la maca, se han documentado, efectos aparentes sobre el rendimiento reproductivo y sexual en ratas y seres humanos (Gonzales, Ruiz, Gonzales, Villegas & Córdova, 2001; Gonzales et al., 2001; Gonzales et al., 2004). Ratas tratadas por vía oral con maca roja, mostraron efectos beneficiosos en el tratamiento de la hiperplasia prostática benigna (HBP) inducida experimentalmente con enantato de testosterona (Gonzales et al., 2005; Gonzales et al., 2006; Gasco, Villegas, Yucra, Rubio & Gonzales, 2007). La presencia de glucosinolatos y derivados, alcaloides y esteroles en la maca estarían relacionados con su actividad anticancerígena, los fitoesteroles y otros metabolitos secundarios en la osteoporosis post menopáusica (Fahey, Zalcmann & Talalay, 2001; Wang et al, 2007). Varias pruebas experimentales y ensayos clínicos mostraron sus propiedades nutricionales, funcionales y nutraceúticas, promoviendo a la maca como un adaptógeno o regulador metabólico (Gonzales, 2012). La maca negra muestra mejores resultados sobre la la espermatogénesis, la memoria y contra la fatiga, mientras que la maca Página 10 roja es la que mejor revierte la HPB y la osteoporosis (Gonzales et al., 2014). La actividad antioxidante de un extracto acuoso de maca, evaluada por varios métodos, demostró su capacidad de eliminar radicales libres y proteger a las células contra el estrés oxidativo, acción anti-proliferativa y citoprotectora, estiman un consumo aproximado de 75 g día-1 (Sandoval et al., 2002; Lee, Dabrowski, Sandoval & Miller, 2005). Los extractos acuoso y etanólico de maca negra administrados a ratones machos por 35 días, mejoraron significativamente el deterioro de la memoria inducida por escopolamina, presumen que el efecto neuroprotector en el aprendizaje y la memoria se deben a los compuestos polifenólicos (Rubio et al., 2007). Utilizando células renales caninas de Madin-Darby (MDCK), el extracto metanólico de maca inhibió significativamente el efecto citopático inducido por la influenza y mostró propiedades inhibitorias contra los virus de la influenza A y B (Del Valle, Pumarola, Alzamora & Del Valle, 2014). [Yabar, 2019] Fuente: PROMPERÚ Página 11 E.- USOS ALIMENTICIOS La raíz de maca se puede hornear o comer después de la decocción o el secado (Toledo et al., 1998). Los representantes de los productos de maca disponibles comercialmente son la harina (seca y molida), la harina gelatinizada (seca, extruida y molida), los extractos puros o encapsulados e hidroalcohólicos. Las partes aéreas de la maca, como las hojas, pueden ser vegetales comestibles (Jin et al., 2018). Los ingredientes de la maca se pueden introducir en los productos alimenticios para llevar a cabo funciones tecnológicas específicas (por ejemplo, colorante, aromatizante, texturizante, antioxidante y conservación). La maca contiene varios compuestos bioactivos, como fibras dietéticas, que pueden fortificar productos alimenticios como cereales o productos para hornear para mejorar la calidad nutricional. [Sunan Wang,
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