Percorrer por autor "Simal-Gandara, Jesus"
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- Algae as a source of bioactive compounds to prevent the development of type 2 diabetes mellitusPublication . Popović-Djordjević, Jelena; Katanić Stanković, Jelena S.; Mihailović, Vladimir; González Pereira, Antía; García-Oliveira, Paula; Prieto Lage, Miguel A.; Simal-Gandara, JesusType 2 diabetes mellitus is a complicated metabolic disorder characterized by hyperglycemia and glucose intolerance. It is considered a new pandemic and its control involves numerous challenges. Although many of the measures are based on improving life habits, diet is also of vital importance due to bioactive compounds present in food. In this regard, several raw materials have been investigated whose bioactivities seem to slow the progression of this disease. Within these matrices, there are algae of importance, such as brown algae, showing to have beneficial effects on glycemic control. These pieces of evidence are increasing every day due to the development of cell or animal models, which lead to the conclusion that bioactive compounds may have direct effects on decreasing hyperglycemia, enhancing insulin secretion and preventing the formation of amyloid plaques.
- Algal nutraceuticals: a perspective on metabolic diversity, current food applications, and prospects in the field of metabolomicsPublication . Garcia-Perez, Pascual; Cassani, Lucia; Garcia-Oliveira, Paula; Xiao, Jianbo; Simal-Gandara, Jesus; Prieto Lage, Miguel A.; Lucini, LuigiThe current consumers’ demand for food naturalness is urging the search for new functional foods of natural origin with enhanced health-promoting properties. In this sense, algae constitute an underexplored biological source of nutraceuticals that can be used to fortify food products. Both marine macroalgae (or seaweeds) and microalgae exhibit a myriad of chemical constituents with associated features as a result of their primary and secondary metabolism. Thus, primary metabolites, especially polysaccharides and phycobiliproteins, present interesting properties to improve the rheological and nutritional properties of food matrices, whereas secondary metabolites, such as polyphenols and xanthophylls, may provide interesting bioactivities, including antioxidant or cytotoxic effects. Due to the interest in algae as a source of nutraceuticals by the food and related industries, novel strategies should be undertaken to add value to their derived functional components. As a result, metabolomics is considered a high throughput technology to get insight into the full metabolic profile of biological samples, and it opens a wide perspective in the study of algae metabolism, whose knowledge is still little explored. This review focuses on algae metabolism and its applications in the food industry, paying attention to the promising metabolomic approaches to be developed aiming at the functional characterization of these organisms.
- Analytical metabolomics and applications in health, environmental and food sciencePublication . Fraga-Corral, Maria; Carpena Rodríguez, María; Garcia-Oliveira, Paula; Pereira, Antia Gonzalez; Prieto Lage, Miguel A.; Simal-Gandara, JesusMetabolomics is a young field of knowledge that arises linked to other omics such as genomics, transcriptomics, and proteomics. This discipline seeks to understand the performance of metabolites, identifying, quantifying them, and thus understanding its mechanism of action. This new branch of omics science shows high potential, due to its noninvasive character and its close relation with phenotype. Several techniques have been developed to study the metabolome of biological samples, fundamentally nuclear magnetic resonance (NMR), mass spectrometry (MS) and vibrational spectrometry (VS) or a combination of several techniques. These techniques are focused to separate, detect, characterize, and quantify metabolites, as well as elucidate their structures and their function on the metabolic pathways they are involved. However, due to the complexity of the metabolome, in most cases it is necessary to apply several of these techniques to understand completely the whole scenery. This review is aimed to offer a summary of the current knowledge of these analytical techniques for metabolomics and their application to different fields as environmental, food or health sciences. Each technique shows different advantages and drawbacks depending on their technical characteristics and limitations, some factors, such as the aim of the study or the nature of the biological sample will condition the choice. Regarding their applications, NMR has been employed specially to identify new compounds and elucidate structures. The use of MS has gained popularity because of its versatility, easiness to be coupled to separation techniques and its high sensitivity. Whereas VS is widely employed for in situ studies, due to its nondestructive character. Metabolomics applications in different science fields are growing each year, due to advances in analytical techniques and combination with other omics that allow to increase the comprehension of metabolic processes. Further development of analytical tools is necessary to continue exploiting all the possibilities of metabolomics.
- Antimicrobial, cytotoxic and antioxidante activity of Amaranthaceae plants: a renewable source of nutrients and phenolic compounds.Publication . Núñez Estévez, Bernabé; Finimundy, Tiane C.; Carpena Rodríguez, María; Otero, Paz; Barral Martínez, Marta; Pires, Tânia C.S.; Mandim, Filipa; Pinela, José; García-Pérez, Pascual; Simal-Gandara, Jesus; Ferreira, Isabel C.F.R.; Prieto Lage, Miguel A.; Barros, LillianSince the beginning of the 21st century, food products have been subjected to numerous tests to check their quality and presence of harmful agents. Nowadays, consumers awareness about food quality has increased dramatically, paying much attention to the identification of artificial additives, which are normally included as preservative ingredients, among others. This change is also represented in the food industry, where the use of natural food texturizers and preservatives has been replacing some commonly used artificial additives, thus motivating the search for new bioactive compounds from natural sources. Among such bioactive compounds, plant secondary metabolites, in special phenolic compounds, have been largely reported for their health-enhancing properties and preservative effect. In this study, a phytochemical and nutritional characterization of three species from the Amaranthaceae family (Alternanthera sessilis (L.) R., Dicliptera chinensis (L.) Juss. and Dysphania ambrosioides (L.) Mosyakin & Clemants) was performed. The antioxidant and antimicrobial activities and cytotoxicity to tumour and non-tumour cell lines were also evaluated using different methodologies. The results showed a high content of flavonoids in the ethanolic extract of the three species, ranging 11.4 – 15.1 mg/g extract, with apigenin, luteolin and isorhamnetin derivatives being the most abundant compounds. On the other hand, the results from nutritional analysis showed a high protein content in the species studied (13.9- 16.9 ± 0.1 g/100 g of dry weight, dw), together with the presence of organic acids, such as oxalic and succinic acids. Concerning the reported bioactivities of the plant extracts, the results for cytotoxic activity showed GI50 values ranging from 263 ± 12 μg/mL to 188 ± 14 μg/mL towards different tumor cell lines (colon carcinoma, Caco-2; breast adenocarcinoma, MCF-7; and non-small cell lung, NCI-H460) and no cytotoxic activity in the control cell line (Vero). Moreover, with respect to antimicrobial activity, the A. sessilis extract showed minimal inhibitory concentrations (MIC) of 5 mg/mL against Morganella morganii, as well as the D. abrosioides extract against methicillin-resistant Staphylococcus aureus (MRSA). For the antioxidant activity determined by the oxidative haemolysis assay (OxHLIA), the D. abrosioides extract showed an IC50 of 66 ± 10 μg/mL. Overall, these results suggest that ethanolic extracts from the characterized Amaranthaceae species, exhibiting a high bioactive potential, can be considered as promising natural ingredients or additives in the food industry.
- Application of fermentation for the valorization of residues from Cactaceae familyPublication . Carpena Rodríguez, María; Cassani, Lucia; Gomez-Zavaglia, Andrea; Garcia-Perez, Pascual; Seyyedi-Mansour, Sepidar; Cao, Hui; Simal-Gandara, Jesus; Prieto Lage, Miguel A.Cactaceae family is well-known for their adaptations to drought and arid environments. This family, formed by four subfamilies (Cactoideae, Opuntioideae, Pereskioideae, and Maihuenioideae) are known for being leafless stem succulent plants with numerous spines, and their commercial fruits, distinguished by their bright colors and their skin covered with bracts. Some of these species have been traditionally used in the food industry (e.g., pitaya, cactus, or prickly pear) or as pharmaceuticals to treat specific diseases due to their active properties. The processing of these fruits leads to different residues, namely pomace, skin, spines, and residues from cladodes; besides from others such as fruits, roots, flowers, mucilage, and seeds. In general, Cactaceae species produce large amounts of mucilage and fiber, although they can be also considered as a source of phenolic compounds (phenolic acids, flavonols and their glycosides), alkaloids (phenethylamines derived betalains), and triterpe-noids. Therefore, considering their high content in fiber and fermentable carbohydrates, together with other target bioactive compounds, fermentation is a potential valorization strategy for certain applications such as enzymes and bioactive compounds production or aroma enhancement. This review will comprise the latest in-formation about Cactaceae family, its potential residues, and its potential as a substrate for fermentation to obtain active molecules with application in the food industry.
- Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologiesPublication . Otero, Paz; Garcia-Oliveira, Paula; Carpena Rodríguez, María; Barral Martínez, Marta; Chamorro Rivo, Franklin Noel; Echave Álvarez, Javier; García-Pérez, Pascual; Cao, Hui; Xiao, Jianbo; Simal-Gandara, Jesus; Prieto Lage, Miguel A.During the last decades, olive oil consumption has experienced a continuous increase due to its unique organoleptic properties and its related beneficial properties. Consequently, waste and by-products derived from the olive production have also increased causing environmental problems and economic losses. However, the low-cost and huge availability of these by-products is an opportunity for their valorization and the obtaining of high added-value compounds such as tyrosol, hydroxytyrosol (HT), oleocanthal, oleuropein (OLE), ligstroside, squalene, fatty acids, etc. The development of innovative extraction and characterization technologies is a key factor for the olive sector. In addition, a deeper knowledge about the biological properties of the compounds present in the recovered products and their mechanism of action is crucial to allow their reintegration in the food chain and their potential uses in the food and pharmaceutical industries. Scope and approach: This review encompasses all these aspects showing the advances achieved to date in the olive oil by-products valorization focusing on their biological properties, including cardioprotective, antioxidant, anticancer, anti-inflammatory and antidiabetic effects. Key findings and conclusions: The by-products derived from the Olea europaea L. processing industry are secondary but valuable products, from which different biologically active molecules can be recovered by green extraction technologies (PLE, SFE, etc.) and reused for food, pharmaceutical and cosmetic purposes following the circular economy policies. One of the main advantages on recovering valuable molecules from olive by-products is their incorporation to functional foods. A direct effect was proved between the use of olive by-products in human consumption and the heath claims. In this context, different food industries have used the phenolic fraction of olive by-products, holding mostly HT and OLE, as food additives and as preserving agents due to their antioxidant properties.
- Aquaculture as a circular bio-economy model with Galicia as a study case: How to transform waste into revalorized by-productsPublication . Fraga-Corral, Maria; Ronza, P.; Garcia-Oliveira, Paula; González Pereira, Antía; Losada, A.P.; Prieto Lage, Miguel A.; Quiroga, M.I.; Simal-Gandara, JesusBackground: World-wide aquaculture represents a very important sector capable of supplying huge amounts of animal protein. However its relevance has proportionally augmented its waste generation. In Europe, the geographical constitution of Galicia has prompted the instauration of many aquaculture-based systems along its coasts. Indeed aquaculture means a very relevant industry in Galicia, together with animal farming, agriculture and biotechnology. Scope and approach: Over the last decade Europe legislation encourages the proper management of wastes (mostly reutilization and reducing strategies) and the sustainable use of natural resources. The application of circular bio-economy (reuse of wastes) represents a feasible model to protect human and animal health and the environment. To achieve a more efficient production system that complies with European regulations, aquaculture wastes and sub-products need to be re-utilised to increase their throughput. This approach will positively impact on their economical yield while reducing their generation and thus protecting health and environment. Key findings and conclusions: Different applications have been considered for re-using aquaculture wastes and sub-products. One of the most efficient approaches is the establishment of models that allow the metabolic waste reduction, as the integrated multi-trophic aquaculture. For derived aquaculture sub-products, the most efficient process is recovering important biomolecules such as proteins (collagen, gelatine), polysaccharides (chitosan), lipids (omega 3) or pigments (astaxanthin or beta-carotene). Biomolecules can further be applied for human and animal consumption, food industry, cosmetics or pharmaceuticals. Due to the importance of this productive system in Galicia it is critical its update to include aquaculture into circular bio-economy.
- Benefits and drawbacks of ultrasound-assisted extraction for the recovery of bioactive compounds from marine algaePublication . Carreira Casais, Anxo; Otero, Paz; Garcia-Perez, Pascual; García-Oliveira, Paula; González Pereira, Antía; Carpena Rodríguez, María; Soria-Lopez, Anton; Simal-Gandara, Jesus; Prieto Lage, Miguel A.The increase in life expectancy has led to the appearance of chronic diseases and interest in healthy aging, in turn promoting a growing interest in bioactive compounds (BCs) and functional ingredients. There are certain foods or products rich in functional ingredients, and algae are one of them. Algae consumption has been nominal in Europe until now. However, in recent years, it has grown significantly, partly due to globalization and the adoption of new food trends. With the aim of obtaining BCs from foods, multiple methods have been proposed, ranging from conventional ones, such as maceration or Soxhlet extraction, to more innovative methods, e.g., ultrasound-assisted extraction (UAE). UAE constitutes a novel method, belonging to so-called green chemistry, that enables the extraction of BCs requiring lower amounts of solvent and energy costs, preserving the integrity of such molecules. In recent years, this method has been often used for the extraction of different BCs from a wide range of algae, especially polysaccharides, such as carrageenans and alginate; pigments, including fucoxanthin, chlorophylls, or -carotene; and phenolic compounds, among others. In this way, the application of UAE to marine algae is an efficient and sustainable strategy to pursue their deep characterization as a new source of BCs, especially suitable for vegetarian and vegan diets.
- Bioactive Compounds of Verbascum sinuatum L.: Health Benefits and Potential as New Ingredients for Industrial ApplicationsPublication . Donn, Pauline; Barciela, Paula; Perez-Vazquez, Ana; Cassani, Lucia; Simal-Gandara, Jesus; Prieto Lage, Miguel A.Verbascum sinuatum (V. sinuatum) is a plant belonging to the Scrophulariaceae family that has been used as an ingredient in traditional medicine infusions for the treatment of many diseases. The aerial part of this plant is a source of bioactive compounds, especially polyphenols and iridoids. Moreover, antioxidant activity studies have shown that V. sinuatum phenolic and flavonoid composition is higher than those in other plants of the same genus. V. sinuatum bioactive compound composition could vary according to the harvesting location, growing conditions of the plants, sample preparation methods, type and concentration of the extraction solvent, and the extraction methods. The obtention of these compounds can be achieved by different extraction techniques, most commonly, maceration, heat assisted extraction, and infusion. Nevertheless, since conventional extraction techniques have several drawbacks such as long times of extraction or use of large amounts of solvents, the use of green extraction techniques is suggested, without affecting the efficiency of the extraction. Moreover, V. sinuatum bioactive compounds have several biological activities, such as antioxidant, anticancer, cardiovascular, antimicrobial, antidiabetic, and neuroprotective activities, that may be increased by encapsulation. Since the bioactive compounds extracted from V. sinuatum present good potential as functional food ingredients and in the development of drugs or cosmetics, this review gives an approach of the possible incorporation of these compounds in the food and pharmacological industries.
- Biological action mechanisms of fucoxanthin extracted from algae for application in food and cosmetic industriesPublication . Lourenço-Lopes, Catarina; Fraga-Corral, Maria; Jiménez López, Cecília; Carpena Rodríguez, María; González Pereira, Antía; García-Oliveira, Paula; Prieto Lage, Miguel A.; Simal-Gandara, JesusBackground: Fucoxanthin is a pigment present in diverse marine organisms such as micro and macro-algae. The most relevant source of fucoxanthin has been described to be the group of the brown macroalgae, also known as Phaeophyceae. The presence of the fucoxanthin, a xanthophyll, found as an accessory pigment in the chloroplasts of the brown algae is responsible for providing them their characteristic color. The market size of this carotenoid, expected to reach US$ 120 million by 2022, reflects its industrial importance, especially remarkable as a food or cosmetic ingredient. Scope and approach: Therefore, it is critical to recognize the main sources of fucoxanthin as well as the most efficient extraction and purification methods that allow obtaining the best production ratio for such a valuable molecule. Throughout this review very different preventive properties of the fucoxanthin have been included, such as antioxidant, anticancer, antiangiogenic, anti-inflammatory, cytoprotective, antiobesity, neuroprotective and its skin protective effects. The stability, bioavailability and toxicity of the fucoxanthin have also been reviewed through diverse biological, in vitro and in vivo assays. Key findings and conclusions: Thus, the main aim of this work is to provide a wide and global vision of the fucoxanthin in terms of productive species, efficient recovery techniques and multiple industrial applications.