- Contact mail: email@example.com
- Group leader: Carmen Peláez
- Group Web Page: http://www.cial.uam-csic.es/pagperso/bfbl/index.html
- Carmen Peláez.
- Teresa Requena.
- Carmen Martínez.
Contracted Research Staff
- Beatriz Solo de Zaldívar
- Esteban Sáez
For years now, the Group has focused its activities on the characterization of lactic bacteria metabolic functions and the applicability for improving the technology of fermented foods. We have worked on the development of strategies to enhance and accelerate the cheese ripening process, optimize the production of cheese aroma, or prevent technological problems in dairy products, by means of applicable biological systems without legal restrictions. We have studied their mechanisms of action to provide scientific bases for their applicability. Many times, our study has been carried in collaboration with the industry to facilitate transfer and value enhancement.
Over the last years, the Group has developed specific molecular biology techniques for detecting and studying the functionality of probiotic bacteria of the Lactobacillus and Bifidobacterium genera. Functional characterization of lactic bacteria and bifidobacteria, has allowed determining their metabolic advantages towards poorly digestible substrates that reach the colon intact (prebiotic) and from which metabolites beneficial for the organism are obtained. The interaction between these bacteria, their metabolites, and the intestinal epithelium has been studied using human cell lines.
Since the beginning of 2011, the Group has led the scientific-technical design and installation of a Dynamic Gastrointestinal Simulation System (SIMGI) in the CIAL. The interest of the Group is focused on studying models of intestinal microbiota associated to obesity, assessment of the interaction between microbiota and gut mucosa, and modulation of this microbiota through the diet.
- Requena, T.; Miguel, : Garcés-Rimón, M.; Martínez-Cuesta, MC.; López-Fandiño, R.; Peláez, C.
Pepsin egg white hydrolysate modulates gut microbiota in Zucker obese rats.
Food & Function 242: 61-69. 2017.
- Barroso, E.; Muñoz-González, I.; Jiménez, E.; Bartolomé, B.; Moreno-Arribas, MV.; Peláez, C.; Martínez-Cuesta, MC.; Requena, T.
Phylogenetic profile of gut microbiota in healthy adults after moderate intake of red wine.
Molecular Nutrition Food Research DOI: 10.1002/mnfr.201600620. 2017.
- Barroso, E., Cueva, C., Peláez, C., Martínez-Cuesta, M.C., Requena, T.
Development of human colonic microbiota in the computer-controlled dynamic SIMulator of the GastroIntestinal tract SIMGI.
LWT – Food Sci. Technol., 61:283-289. 2015
- Sánchez-Patán, F., Barroso, E., van de Wiele, T., Jiménez-Girón, A., Martín-Alvarez, P. J., Moreno-Arribas, M.V., Martínez-Cuesta, M.C., Peláez, C., Requena, T., Bartolomé, B.
Comparative in vitro fermentations of cranberry and grape seed polyphenols with colonic microbiota.
Food Chemistry. 183: 273- 282. 2015
- Barroso, E., Martín V., Martínez-Cuesta, M.C, Peláez, C., Requena, T.
Stability of saliva microbiota during moderate consumption of red wine.
Archives Oral Biology. 60: 1763- 1768. 2015