GRUPO DE BIOTECNOLOGÍA ENOLÓGICA APLICADA (BEA)

Group members

Research Staff

  • M. Victoria Moreno Arribas
  • Begoña Bartolomé Suáldea
  • M. Ángeles Pozo Bayón
  • Dolores González de Llano

Postdoctoral Staff

  • Carolina Cueva Sánchez
  • Carolina Muñoz González

Predoctoral Staff

  • María Pérez Jiménez
  • Diego Taladrid Gandía
  • Irene Zorraquín Peña
  • Celia Criado San Miguel
  • Magaly Rodríguez Saavedra
  • Iris Pinillos Sanz

Technical Staff

  • Alba Tamargo García (in collaboration with simgi® Platform)

 

Research Summary

The group addresses issues related to food safety and sensory quality of wine, with special emphasis on oenological microorganisms and the physiological properties of wine and its components, at the buco-gastrointestinal level and human microbiome. In collaboration with the wine industry, we work on the development of new antimicrobials as an alternative to potential allergens (sulfites) based on natural products (phenolic extracts, glutathione and other yeast peptides) and biocompatible nanomaterials, as well as in the minimization of risks arising from the presence of biogenic amines in wine, including immobilized enzymes. The influence of oral physiology (saliva, oral mucosa and microbiota) in the flavor release during wine consumption, is other of our research lines. The group harbors several validated in vivo and in vitro model systems that allow the study of release of aroma compounds in “dynamic consumer” conditions. Wine perceived textural properties (i.e. astringency, body, unctuosity) and their correlation with new instrumental measurements, and the acceptance by the consumer are also investigated. Taking the wine polyphenols as a model, the group focuses on the study of the influence of diet on the human microbiota (oral and intestinal) and its genome (microbiome), considering the interindividual variability (‘metabotypes’), the metabolic functionality of the microbiota and the impact of this interaction on digestive health and function. We also investigate the role of polyphenols against pathogens involved in urinary tract infections, addressing studies of inhibition of uropathogen adherence to uroepithelial cells, and the anti-adherence effect of cranberry-derived metabolites.

Our activity is included within the areas of knowledge of microbiology, molecular biology, biochemistry, nutrition, advanced instrumental analysis, rheology, sensory analysis and chemometrics, and includes technical and diverse and complementary approaches, which involve from pure microorganisms to animal testing and experimentation intervention studies in humans, through cellular and gastrointestinal simulation technologies, in particular the simgi® Platform.

 

Highlighted publications

  • Esteban-Fernández, A.; Zorraquín-Peña, I.; Ferrer, M.D.; Mira, A.; Bartolomé, B.; González de Llano, D.; Moreno-Arribas, MV.
    Inhibition of oral pathogens adhesion to human gingival fibroblasts by wine polyphenols alone and in combination with an oral probiotic . J.Agric Food Chem., 2018, 66, 2071−2082, Editor Choice
  • Esteban-Fernandez, A.; Muñoz-González, C.; Jimenez-Girón, A.; Pozo-Bayon, M.A.
    Aroma release in the oral cavity after wine exposure is affected by wine matrix composition. Food Chem., 2018, 243, 125-133
  • Esteban-Fernández, A., Ibañez, C., Simó, C.; Bartolomé, B.; Moreno-Arribas, M.V.
    An UHPLC-TOF MS metabolomic approach to study the impact of moderate red wine consumption on urinary metabolome. Prot. Res., 2018, 17, 4, 1624-1635
  • Taladrid, D.; Lorente, L., Bartolome, B.; Moreno-Arribas, M.V.; Laguna, L.
    An integrative salivary approach regarding palate cleansers in wine tasting. Journal of Texture Studies, 2018, 1-8
  • Gil-Sanchez, I.; Monge, M.; Miralles, B.; González de Llano, D.; Bartolomé, B.; Moreno-Arribas; M.V.
    Some new findings about the potential use of biocompatible silver nanoparticles in winemaking. Innovative Food Science and Emerging Technologies, 2019, doi: 10.1016/j.ifset.2018.04.017
  • González de Llano, D.; Liu, H.; Khoo C.; Moreno-Arribas, M.V.; Bartolome, B.
    Some new findings about the anti-adhesive activity of cranberry phenolic compounds and their microbial-derived metabolites against uropathogenic bacteria. Agric. Food Chem., 2019, http://dx.doi.org/10.1021/acs.jafc.8b0562

Recent Research Projects

  • Effects of moderate wine consumption on oral-gastrointestinal health: dental biofilm, phenolic metabolism, and metagenome and intestinal functionality (VinOralIntest)
    • Reference: AGL2015-64522-C2-1-R
    • Duration: january 2016 – december 2019
    • P.I.: Mª Victoria Moreno-Arribas y Begoña Bartolome
    • Abstract: Following an integrative approach, the global aim of the present project is to investigate the influence of wine polyphenols, and their metabolites, on oral and gastrointestinal health, with particular attention to the effects on dental biofilm, the impact on the intestinal microbiota and their metabolic functionality, and possible modulation of the intestinal immune response. It is also expected to go further in the knowledge of the mechanisms of action involved in the biological activity of polyphenols.

     

  • Inter-individual differences in oral physiology: impact on aroma release during wine intake and in the hedonic and emotional consumer’s response (WINE-FISIOAROMA)
    • Reference: AGL2016-78936-R
    • Duration: december 2016 – november 2019
    • P.I.: Miriam del Pozo Bayón
    • Abstract: In collaboration with Matarromera Group, The aim of INGRAPE is to generate technical and scientific knowledge for the development of a range of recipes with a low salt content through the incorporation of grape derived extracts, sensorially appealing and, at the same time, with potential beneficial effects in the prevention of hypertension and the control of glycaemia.

     

  • New low-salt recipes seasoned with grape derived extracts: culinary development and functional evaluation in the prevention of hypertension and glycaemia (INGRAPE)
    • Reference: Retos Colaboración RTC-2016-4556-1
    • Duration: december 2016 – november 2019
    • P.I.: Mª Victoria Moreno-Arribas
    • Abstract: In collaboration with Matarromera Group, The aim of INGRAPE is to generate technical and scientific knowledge for the development of a range of recipes with a low salt content through the incorporation of grape derived extracts, sensorially appealing and, at the same time, with potential beneficial effects in the prevention of hypertension and the control of glycaemia.