Wine Applied Biotechnology (BEA)

  • Contact mail:
  • Group leader: M. Victoria Moreno-Arribas

Group members

Research Staff

  • M. Victoria Moreno Arribas
  • Begoña Bartolomé Sualdea
  • Dolores González de Llano

Postdoctoral Staff

  • Carolina Cueva Sánchez
  • Natalia Molinero García
  • Alba Tamargo García
  • Diego Taladrid Gandía

Predoctoral Staff

  • Cristina Jiménez Arroyo
  • Marta Montero Atalaya
  • Edgard Relaño de la Guía

Technical Staff

  • Raquel de Diego de la Serna


  • Andres de Sousa
  • Beatriz Fernández
  • Mikel Roldán

Associated Researchers

  • Ignacio Belda, Unidad Asociada de I+D+i al CSIC. Facultad de Biología, Universidad Complutense de Madrid

Research Summary

The group addresses issues related to food safety and innovation in quality and traceability of wine, with special emphasis on oenological microorganisms and the physiological properties of wine and its components, in particular at the oral-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, based on natural products (plant and phenolic extracts, glutathione and other yeast peptides) and biocompatible nanomaterials. The sensory properties of wine and technological innovations in wine-based beverages 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. Our main goal is to understand how diet and gut microbiota are related to health promotion and disease prevention, with a focus on diet- and age-related diseases. We use this knowledge to develop evidence-based strategies to maximise the positive effects of diet on health, from early life to prolonging healthy life in the elderly, and to reduce the economical and social expenses of chronic diseases. We also investigate the role of polyphenols against pathogens involved in urinary tract infections, addressing studies of inhibition of uropathogens adherence to uroepithelial cells, and the anti-adherence effect of cranberry-derived metabolites.

Since 2015, the group has contributed to the development and innovations of the Dynamic Gastrointestinal Simulator Platform (simgi®), as a scientific-technical service located in the P2 laboratory of the CIAL. In addition to the implementation of new system configurations, the group has created a portfolio of operating protocols that allow modelling human digestive function with applications to different foods and food ingredients. Among others, studies with intestinal probiotics, prebiotics, postbiotics, combinations of food matrices (polyphenols, proteins, lipids, carbohydrates), dietary interventions, pharmaceutical formulations, as well as materials in contact with food, nanomaterials, encapsulated ingredients and microplastics. Within the EQC2019-005402 project, we are now implementing this infrastructure in a new, more advanced model, simgi 2.0.

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.
  • Belda, I.; Cueva, C.; Tamargo, A.; Bartolomé, B.; Moreno-Arribas, M.V. A multi-omics approach for understanding the effects of moderate wine consumption on intestinal human health. Food & Function, 2021, 12, 4152-4164.
  • Taladrid, D.; González de Llano, D.; Zorraquín-Peña, I.; Tamargo, A.; Silva, M.; Molinero, N.; Moreno-Arribas, M.V.; Bartolomé, B. Gastrointestinal Digestion of a Grape Pomace Extract: Impact on Intestinal Barrier Permeability and Interaction with Gut Microbiome. Nutrients, 2021, 13, 2467.
  • Taladrid, D.; de Celis, M.; Belda, I.; Bartolomé, B.; Moreno-Arribas, M.V.
    Hypertension- and glycaemia-lowering effects of a grape-pomace-derived seasoning in patients and healthy volunteers. Interplay with the gut microbiome. Food&Function, 2022, 13, 2068 – 2082.
  • Tamargo, A.; Cueva, C.; Taladrid, D.; Khoo, C.; Moreno-Arribas, M.V., Bartolomé, B.; González de Llano, D. Simulated gastrointestinal digestion of cranberry polyphenols under dynamic conditions. Impact on antiadhesive activity against uropathogenic bacteria. Food Chem., 2022, 368, 130871.
  • Tamargo, A.; Molinero, N.; Reinosa, J.; Alcolea-Rodriguez, V.; Portela, R.; Bañares, MA.; Fernández JF; Moreno-Arribas, M.V. PET Microplastics Affect Human Gut Microbiota Communities During Simulated Gastrointestinal Digestion. First Evidence of Plausible Polymer Biodegradation During Human Digestion. Scientific Reports, 2022, 12:528.

Recent Research Projects

Dotación y mejora del Simulador Gastrointestinal Dinámico-simgi®: simgi® 2.0

  • Entidad financiadora y referencia: MCIN, PROYECTO EQC2019-005402-P
  • Duración: 2020-2022
  • I.P. M. Victoria Moreno-Arribas

Relación entre el consumo de vino, la dieta y la modulación del microbioma en la enfermedad de Alzheimer en una cohorte de Madrid (España) (WineBrain-Up)

  • Entidad financiadora y referencia: MCIN, PROYECTO PID2019-108851RB-C21
  • Duración: 2020-2024
  • I.P.: M. Victoria Moreno-Arribas; Begoña Bartolomé

Increasing consumer trust and support for the food supply chain for food companies

  • Entidad financiadora y referencia: EIT Food, EU H2020-EIT ID 20151 Project
  • Duración: 2020-2023
  • I.P. CSIC: M. Victoria Moreno-Arribas

Effects in the human body and relevant exposure routes (PlasticsFatE)

  • Referencia: EU H2020 SC1-BHC-36-2020 Project
  • Duración: 2021-2024
  • I.P. CSIC: M. Victoria Moreno-Arribas

Recent Communication Activities