GRUPO DE LÍPIDOS

  • Contact mail: mafl@if.csic.es / ma.delafuente@csic.es
  • Group leader: Miguel Ángel de la Fuente

Miembros del grupo de Lípidos

Group members

Research Staff

  • Miguel Angel de la Fuente

Postdoctoral Staff

  • Pilar Gómez Cortés

Technical Staff

  • Valle Rodríguez Pino

Research Summary

Lipids play an important role in the food nutritional and technological quality.

The overall purpose of the “Lipid Group” is to enhance the healthy properties of the lipid fraction coming from ruminants foodstuffs (dairy and meat).

  • Improvements of the fatty acid profile of the ruminant dairy products and meat by mean of changes on animal feeding, mainly by dietary PUFA supplementation or probiotic microorganism incorporation.
  • Study of the quality and traceability of the lipid fraction of dairy products during the technological processes, ripening and storage.
  • Study of the human milk lipid fraction including minor compounds with biological properties (CLA, phospholipids).
  • Development of chromatographic methods to identify minor compounds of food lipid.

The ultimate goal is to achieve dairy products and food derived from ruminants capable to supply an added value from a nutritional point of view.

Highlighted publications

Articles in SCI journals 2017

  • Cívico, A., Núñez Sánchez, N., Gómez-Cortés, P., F. De la Fuente, M.A., Peña Blanco, F., Juárez, M., Schiavone, A. y Martínez Marín, A.L. 2017. Odd- and branched-chain fatty acids in goat milk as indicators of diet composition. Italian Journal of Animal Science, 16, 68-74.
  • Gómez-Cortés, P., Rodríguez-Pino, V., Juárez, M. y De la Fuente, M.A. 2017. Optimization of milk odd and branched-chain fatty acids analysis by gas chromatography using an extremely polar stationary phase. Food Chemistry, 231, 11-18.
  • Gómez-Cortés, P. y De la Fuente, M.A. 2017. Classification of human milks based on their trans 18:1 fatty acid profile and effect of maternal diet. Breastfeeding Medicine, 12, 238-243.
  • Gómez-Cortés, P., Cívico, A., De la Fuente, M.A., Juárez, M., Núñez Sánchez, N., Peña Blanco, F. y Martínez Marín, A.L. 2017. Dietary linseed oil increases trans-10 cis-15 18:2 in ruminant milk fat. Journal of Dairy Science, 100, 4235-4240.
  • Payandeh, S., Kafilzadeh, F., Juárez, M., De la Fuente, M.A., Ghadimi, D. y Martínez Marín, A.L. 2017.Probiotic supplementation effects on milk fatty acid profile in ewes. Journal of Dairy Research, 84, 128-131.
  • Gómez-Cortés, P., Martínez Marín, A.L. y De la Fuente, M.A. 2017. Detailed fatty acid profile of lactating women serum lipids classes and their relationships with milk fat. European Journal of Lipid Science and Technology, 119, 1600095.
  • Vargas-Bello-Pérez, E., Toro-Mujica, P., Enriquez-Hidalgo, D., Fellenberg, M.A. y Gómez-Cortés, P. 2017. Discrimination between retail bovine milks with different fat contents using chemometrics and fatty acid profiling. Journal of Dairy Science, 100, 4253–4257.

 

Recent Research Projects

  • Research Project: AGL2016-75159-C2-2-R
    • Title: Alternativas de empleo de suplementos ricos en ácidos grasos omega-3 y antioxidantes en raciones de ganado ovino sobre la mejora del perfil lipídico y calidad de leche y carne.
    • Funding Body: Spanish Ministry of Economy, Industry and Competitiveness.
    • Duration: 2016-2019
    • Research Leader: Miguel Ángel de la Fuente.
    • El objetivo de este Proyecto es obtener de forma natural alimentos con niveles de AG omega-3 de cadena corta y larga (ALA, EPA y DHA) nutricionalmente relevantes, usando en raciones del ganado ovino lechero diferentes fuentes de grasa omega-3 y empleando técnicas de protección frente a la biohidrogenación ruminal disponibles. Para evitar los efectos negativos de la insaturación de la grasa sobre la conservación y vida útil de los productos obtenidos (leche y carne de lechazo) se estudiarán los efectos de subproductos de la elaboración del vino asociados a un alto poder antioxidante.