Consortium: Functional Foods

CONSORTIUM NUTRÍBERUS

BIOACTIVE COMPOUNDS DERIVED FROM BASIC FOODS AND THEIR ACTION ON MICROBIOTA AND INTESTINAL PATHOPHYSIOLOGY

Description:

This consortium poses as hypothesis the fact that certain components of basic foods can have a beneficial effect on intestinal microbiota and on the improvement of chronic inflammatory pathologies. This scientific project covers from the technology of basic foods to the beneficial influence on the physiology of individual. A major knowledge of bioactive components would allow developing new healthy foods, mainly intended for special populations, such as infants, elderly and sportspersons.
Researchers from University of Zaragoza and University of La Riojaparticipate in this consortium.

Research lines:

  • Study of the effect of food bioactive components on microorganisms characterized by their antibiotic resistance and on beneficial microorganisms present in the intestinal ecosystem.
  • Study of the effect of antibacterial proteins derived from milk (lactoferrin and its hydrolysates) and phenolic compounds from grapes on bacteria and fungi resistant to antibiotics.
  • Study of the effect of technological treatments and processes (milk and sourdough fermentation) on the activity of food bioactive compounds on intestinal microorganisms.
  • Study of the interaction of food bioactive compounds on intestinal models: cell cultures and experimental animals.
  • Study of the effect of food bioactive compounds on special populations.

Presentation of the consortium:

Functional foods are those products that not only have nutritional properties, but also exert a specific function, such as improving health or reducing the risk of suffering from disease. These foods can be developed from diverse components, such as compounds from milk and dairy products (proteins and antimicrobial peptides) or from vegetal origin, such as those with antioxidant or prebiotic activities.

Likewise, the technological processing to which the foods are subjected (for example, the type of dough fermentation in bread processing) can have an important effect on consumer health. Furthermore, food products containing probiotic microorganisms seem to have the capacity to restore the composition of intestinal microbiota and to exert a beneficial effect on the digestive, immune and neurological systems. This microbiota is involved in the maintenance of intestinal homeostasis and defense against pathogenic microorganisms. Actually, the host-microbiota dysfunction leads, among other causes, to intestinal inflammatory pathologies, with a high healthcare, social and of well-being cost. On the other hand, the bacteria and fungus resistance to antimicrobial agents is a serious threat, a problem not only of clinical relevance, but also of public health and food safety. The project presented in this consortium poses as hypothesis the fact that certain components of basic foods can have a beneficial effect on intestinal microbiota and on the improvement of chronic inflammatory pathologies. This proposal presents a scientific project that covers from the technology of basic foods to the beneficial influence on the physiology of individual. A major knowledge of bioactive components would allow developing new healthy foods, mainly intended for special populations, such as infants, elderly and sportspersons.

Members:

University

  • Mª Lourdes Sánchez Paniagua (PI, University of Zaragoza)
  • Carmen Torres Manrique (Coordinator, University of La Rioja)
  • Miguel Calvo Rebollar _ University of Zaragoza
  • Yolanda Gilaberte Calzada _Hospital San Jorge. Huesca
  • Laura Grasa López _ University of Zaragoza
  • José Emilio Mesonero Gutiérrez _ University of Zaragoza
  • Julián Pardo Jimeno _ University of Zaragoza
  • Mª Dolores Pérez Cabrejas _ University of Zaragoza
  • Antonio Rezusta López _ University of Zaragoza
  • Mª Fernanda Ruiz Larrea _ University of La Rioja
  • Carmen Tenorio Rodríguez _ University of La Rioja
  • Myriam Zarazaga Chamorro _ University of La Rioja
  • Encarnación Núñez Olivera _ University of La Rioja
  • Javier Martínez Abaigar _ University of La Rioja
  • Rafael Tomás Las Heras _ University of La Rioja
  • Laura Monforte López _ University of La Rioja
  • María de los Ángeles del Castillo Alonso _ University of La Rioja
  • Gonzalo Soriano Sancha _ University of La Rioja
  • Marta Castro López _ University of Zaragoza
  • Eva Latorre Duque _ University of Zaragoza
  • Dimitra Graikini Evangelinou _ University of Zaragoza
  • Mª Pilar Arruebo Loshuertos _ University of Zaragoza
  • Fernando Gomollón García _ University of Zaragoza
  • Santiago García López _ University of Zaragoza
  • Carmen Lozano Fernández _ University of La Rioja
  • Paula Gómez Villaescusa _ University of La Rioja
  • Rocío Fernández Pérez _ University of La Rioja
  • Laura Ruiz Ripa _ University of La Rioja
  • Rosa Fernández Fernández _ University of La Rioja
  • Berta Buey Martínez _ University of La Rioja
  • Andrea Bellés Miralles _ University of Zaragoza
  • Mª Belén Gros Bañeres _ University of Zaragoza
  • Miriam Esteban Pellejero _ University of Zaragoza
  • Ana Pilar Tobajas de la Fuente _ University of Zaragoza
  • Inés Abad Chamorro _ University of Zaragoza
  • Alba Civera Casedas _ University of Zaragoza
  • Marta Sofía Valero Gracia _ University of Zaragoza
  • Elena Layunta Hernández _ University of Gothenburg

Other entities:

  • Hospital San Jorge of Huesca

Companies: Panishop, Villacorona, Omika, Asherko

Keywords:

Food analysis
Food Microbiology and Safety
Milk
Sourdough bread
Antibiotic resistance

Food preservation
Food Chemistry
Milk proteins
Functional foods

Processing and Food Engineering
Proteins
Phenolic antioxidants
Intestinal microbiome

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