The Group of Bioactivity and Allergenicity of Food Proteins and Peptides (BIOPEP) belongs to the Department of Bioactivity and Food Analysis of the Institute of Food Science Research (CIAL, CSIC-UAM). It is a stable group, whose origins date back to 1985, formed by 6 CSIC scientists, predoctoral and postdoctoral scientific staff, research trainees and experienced technical staff.

The group studies the role of food proteins and peptides as biologically active compounds. This includes the identification of proteins and peptides with beneficial properties or potentially effective in reducing the risk of developing some diet-related chronic diseases: antihypertensive, antioxidant, antiproliferative, immunomodulant and related to gastrointestinal functions and pathologies associated with the metabolic syndrome, as well as those capable of acting as food allergens. We address their chemical and biochemical characterization and the evaluation of their biological activities to go deeper into the relationship between structure and activity. We also study their gastrointestinal digestibility, bioavailability and benefits and risks for human health.

Finally, functional food products that contain specific sequences with positive health effects are designed and formulated. In addition to explore the influence of proteins in the maintenance of health, we also use their foaming, emulsifying and gelling properties to improve food texture and contribute to culinary innovation. To this end, there are experts in electrophoretic, chromatographic and mass spectrometry techniques, cell cultures, animal models, gene expression, culinary technology, and sensory analysis.

CIAL 2015.


Sede: C/Nicolás Cabrera 9. Campus de Cantoblanco. UAM. Madrid 28049 (Spain). Tel: (+34) 91 0017900