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Ourbiolab presentacion2 vis

  1. 1. OurbiolabSlide presentation
  2. 2. OurbiolabOur Ourensebio biotechnologylab laboratory
  3. 3. Index• Introduction• Research lines• Available Technologies• Current European Projects• European Projects done• Networks
  4. 4. OurbiolabOurbiolab is a multitask team formed by qualifiedresearchers in Pharmacy, Chemistry, Food Technology,Biology and Chemical and Agricultural Engieneering.Ourbiolab focus its activity in the development ofprocesses with biotechnological basis for use in thefood and environmental fields.
  5. 5. OurbiolabStaffFull Professor Lorenzo Pastrana CastroProfessor María Luisa Rúa RodriguezSenior lecturer Nelson Pérez GuerraSenior Lecturer Ana Torrado AgrasarLecturer Pablo Fuciños González
  6. 6. Research lines:Production and application of probiotics lactic acid bacteria andbacteriocins •Aplication in animal feed •Aplication in active packaging.Applying nanoscience to the food industryProduction, purification, characterization and application ofmicrobial enzymes of nourishing and enviromental interest. •Production of thermostable lipolytic enzymes •Optimization of amylase production
  7. 7. Research lines:Development and improvement of new food •Obtaining of alcholic beverage from fruit of the forest by distillation of its fermentsExploitation and valorisation of residual materials and by-productsfrom food industry . •Use of liquid wastes on the canned food industry and of milk whey •Hydrolyzed whey proteins containing high levels of bioactive peptides
  8. 8. Research lines:Production and application of probiotics lactic acid bacteria andbacteriocinsOur interest have focused on adding value to food industry wastesproducing bacteriocins. We have modeled conditions to optimize theproduction of bacteriocins and acid lactic bacteria. We were able toproduce bacteriocins optimally, then we decided to find innovativeapplications in different areas of food technology.
  9. 9. Production and application of probiotics lactic acid bacteria and bacteriocins Aplication in animal feed.We´ve chosen researching on the use of probiotics in animal feed toimprove production instead of antibiotic supplements, due to theirpotential to reduce enteric disease in poultry and piglet.
  10. 10. Production and application of probiotics lactic acid bacteria and bacteriocins Aplication in animal feed. Broilers receiving the probiotic Lactobacillus were considered the most efficient at converting feed into live weight. Body Weight Gain (g per Feed Intake (g per Feed Conversion EfficiencyTreatment chicken) chicken) (g of FI/g of BWG)Control 1377±82 2909±154 2 . 1 1 ± 0 . 1 0 abCECT 4043 1388±42 2802±34 2 . 0 2 ± 0 . 0 5bCECT 539 1364±46 2812±56 2 . 0 6 ± 0 . 0 7 abAvilamycin 1319±87 2872±33 2 . 1 8 ± 0 . 1 2a Effects of Feeding of Two Potentially Probiotic Preparations from Lactic Acid Bacteria on the Performance and Faecal Microflora of Broiler Chickens. Fajardo, P., Pastrana, L., Méndez J., Rodríguez, I., Fuciños, C. and Guerra, N.P. The Scientific World Journal Volume 2012, 2012, Article number 562635
  11. 11. Production and application of probiotics lactic acid bacteria and bacteriocinsAplication in animal feed. These results suggest that the lactic acid bacteria used in this study could be used as suitable strains for widespread use in the pig industry. Production of four potentially probiotic lactic acid bacteria and their evaluation as feed additives for weaned piglets. Guerra, N.P., Fajardo,P., Méndez,J. ,Cachaldora, P., Pastrana, L. Animal Feed Science and Technology Volume 134, Issues 1–2, 1 March 2007, Pages 89–107
  12. 12. Production and application of probiotics lactic acid bacteriaand bacteriocinsAplication in active packaging.In recent years, we have focused on the prevention ofinitial adhesion of microbial contaminants using activepackaging.
  13. 13. Production and application of probiotics lactic acid bacteria andbacteriocinsAplication in active packaging. The developed bioactive cellophane reduced significantly the growth of the total aerobic bacteria (by 1,5 log units) through 12 days of storage at 4°C. Bioactive cellophane packaging could be used for controlling the microbial growth in chopped meat. Development of a bioactive packaging cellophane using Nisaplin® as biopreservative agent Guerra, N.P. , Macías, C.L., Agrasar, A.T. , Castro, L.P. Letters in Applied Microbiology Volume 40, Issue 2, pages 106–110, February 2005
  14. 14. Production and application of probiotics lactic acid bacteria and bacteriocinsAplication in active packaging. This study demonstrated that chitosan- based coating/films can be used as release system containing natamycin to create an additional hurdle for moulds/yeasts in cheese thus contributing to extend its shelf-life. Inhibition of A. niger growth with chitosan-natamycin coating after incubation at 25 °C during 7 days. Uncoated cheese (a) and cheese coated with chitosan containing natamycin at 0.12 mg mL−1 (b), 0.25 mg mL−1 (C) and 0.50 mg mL−1 (D).Evaluation of a chitosan-based edible film as carrier of natamycin to improve the storability of Saloiocheese. Fajardo, P., Martins, J.T., Fuciños, C., Pastrana, L., Teixeira, J.A., Vicente, A.A. Journal of FoodEngineering Volume 101, Issue 4, December 2010, Pages 349–356
  15. 15. Research line:Applying nanoscience to the food industryWe´ve continued that research line but we decide applyingnanoparticles to encapsulate functional ingredients.Nanoparticles could perform different roles, such as protectingthe functional ingredient against degradation during foodprocessing, storing and controlling its release as in activepackaging.In our experience, developing active packages with controlleddelivery systems will be a promising alternative. Particularly ifnatamycin (pimaricin) is released as a response to particulartriggers.
  16. 16. Applying nanoscience to the food industryAplication in active packaging. The nanohydrogel delivery system could impede the degradation of pimaricin The inhibitory effect of the antifungal on yeast growth is more pronounced when it is added included into the nanohydrogel to the food, especially in an acidic environment. Scheme of pimaricin incorporation into poly (N-isopropylacrylamide) nanohydrogels and release through the dialysis bag in distilled water. Use of Poly(N-isopropylacrylamide) Nanohydrogels for the Controlled Release of Pimaricin in Active Packaging. C. Fuciños, N.P. Guerra, J.M. Teijón, L.M. Pastrana, M.L. Rúa, I. Katime. Journal of Food Science Volume 77, Issue 7, pages N21–N28, July 2012
  17. 17. Research line:Production, purification, characterization and application ofmicrobial enzymes of nourishing and enviromental interest.Other research line is to search lipolytic enzymes from thermophilicmicroorganisms, these enzymes represent excellent candidates forthe development on industrial biocatalytic processes.Besides, we study the optimization of a simultaneousliquefaction−saccharification process of starch using mixtures ofthermostable α-amylase and glucoamylaseThese research line are strongly related to our local resources. On theone hand we add value to our thermal spring waters, on the otherhand we optimize methods to develop new food products fromchestnut and fruits of the forest, and from byproducts .
  18. 18. Production, purification, characterization and application of microbialenzymes of nourishing and enviromental interest.Production of thermostable lipolytic enzymes High levels of lipolytic activity were obtained when mineral water from hot springs was employed Cell growth and total lipolytic activity in shake flask cultures of T. aquaticus YT1 in T medium (filled circle) and Tburgas spring water medium (open circle) carried out at 80 °C, 100 rpm and initial pH of 7.5. Symbols represent the experimental data and solid lines the fitting to a logistic model Thermostable lipolytic enzymes production in batch and continuous cultures of Thermus thermophilus HB27. Domínguez, A., Deive F.J., Pastrana, L., Rúa, M.L., Longo M.A. and Sanroman M.A. Bioprocess and Biosystems Engineering Volume33 Pag 347-354, March 2010
  19. 19. Production, purification, characterization and application of microbialenzymes of nourishing and enviromental interest.Optimization of amylase production Synthesis of amylase by Aspergillus niger strain UO-01 under solid-state fermentation with sugarcane bagasse was optimized by using response surface methodology and empirical modelling Response surface showing the effect of temperature (T) and pH on TAA production by A. niger UO-01 in SSF. Variables T and pH are in coded values Optimization of amylase production by Aspergillus niger in solid-state fermentation using sugarcane bagasse as solid support material. Rosés R.P., Guerra N.P.. World Journal of Microbiology and Biotechnology, Volume25 Pag. 1929-1939, 2009
  20. 20. Research line:Development and improvement of new foodOur research group are bound to the local area, the socioeconomic status of the community is of vital importance to us.A possible alternative to increase farmer income would be theuse of some fruits of the forest grown in Galicia as substrates forproducing high-added-value products, such as fruit-based spiritsobtained by fermentation and later distillation of the fermentedfruits
  21. 21. Development and improvement of new foodObtaining of alcholic beverage from fruit of the forest by distillation ofits ferments The results obtained showed the feasibility for obtaining distillates from fermented black mulberry and black currant, which have their own distinctive characteristics Kinetics of the solid-state fermentation of nonthermally treated black currant pulp inoculated with S. cerevisiae IFI83. Time courses of ethanol (Et), glycerol (Glyc), and reducing sugars (RS) are expressed in percent (g/100 g of fermentation medium). Production and characterization of distilled alcoholic beverages obtained by solid-state fermentation of black mulberry (morus nigra l.) and black currant (Ribes nigrum L.). González E.A., Torrado Agrasar A., Pastrana Castro L.M., Fernández I.O., Guerra N.P. Journal of Agricultural and Food Chemistry Volume58 Pag.2529-2535, February 2010
  22. 22. Development and improvement of new foodObtaining of alcholic beverage from chesnut by distillation of itsferments
  23. 23. Research line:Exploitation and valorization of residual materials and by-products from food industry.These whole of research lines had just begun from a first one, let´sexploit and valorize waste materials and by products from food industry.It seems more adequate to use raw materials like some wastes from thefood industry as a basis of the culture media, we use milk whey andmussel processing wastes among othersLately whey ingredients include hydrolyzed whey proteins containinghigh levels of bioactive peptides with antihypertensive properties thatcan be used to increase the functional value of special foods. Wehydrolyzing whey proteins with different proteases with the aim ofmodeling the procedure that allows accurate quantification of theantihypertensive properties.
  24. 24. Exploitation and valorisation of residual materials and by-products fromfood industry .Use of liquid wastes on the canned food industry and of milk wheyThe whey media without supplementation are capable of promoting the growthand bacteriocin production by the two producing-strains Growth kinetics of Lc 1.04 (□, ■) and Pc 1.02 (○, •) on diluted whey (open symbols) and concentrated whey (closed symbols). X: biomass; C: total sugars; BT: bacteriocin; Pr: protein; P: total phosphorous. Mean of three analytical replications. Nutritional factors affecting the production of two bacteriocins from lactic acid bacteria on whey Guerra, N.P., Rúa, M.L., Pastrana, L. International Journal of Food Microbiology Volume 70, Issue 3, 8 November 2001, Pages 267–281
  25. 25. Exploitation and valorisation of residual materials and by-products from foodindustry .Use of liquid wastes on the canned food industry and of milk whey The developed models for biomass and pediocin production by P. acidilactici NRRL B-5627 can be used to design feeding strategies and develop a control-system for fed-batch pediocin fermentation. Experimental data (symbols) of biomass (left part) and pediocin (right part) production by Pediococcus acidilacticiNRRL B-5627 on MPW (fed-batch fermentation II). The curves drawn through the biomass data were obtained according to the models 21 (A) and 22 (B). The curves drawn through the pediocin data were obtained according to the models 24 (dashed lines) and 26 (solid line)Modelling the fed-batch production of pediocin using mussel processing wastesGuerra, N.P., Torrado, A. Macías, C.L., Pastrana, L. Process Biochemistry Volume 40, Issues 3–4, March2005, Pages 1071–1083
  26. 26. Exploitation and valorisation of residual materials and by-products from foodindustry .Hydrolyzed whey proteins containing high levels of bioactive peptides The results obtained indicated that the peptide mixture derived from the neutrase hydrolysis exhibited strong ACE inhibition activity. The main active peptides were short, with molecular masses below 1 kDa (IC 50 = 40.37 ± 2.66 μg/mL) and represent 38% of the initial protein content in the hydrolysate. Modeling the Angiotensin-Converting Enzyme Inhibitory Activity of Peptide Mixtures Obtained from Cheese Whey Hydrolysates Using Concentration– Response Curves. Estevez, N. Fuciños, P., Sobrosa, C., Pastrana, L. Pérez, N, and Rúa, M.L
  27. 27. Available TechnologiesOur extensive database of technologies is available for newproduct development opportunities that will strengthen yourstrategic portfolio. • Analytic services •Chemical composition analysis of food raw materials and finished products •Microbiological analysis of food raw materials and finished products •Identification of microbial species (PCR-DGGE) •Bioassays of antibacterial activity •Purification and characterization of proteins •Bioprocess modeling from bench to large scale technology
  28. 28. Available Technologies •Fermentation process scale-up •Pilot batches production •Expression systems improvements for recombinant protein expression •Expression studies using different host producer •Selection of high producer clones •Re-engineering of existing fermentation processes
  29. 29. Current European ProjectsAFRESH“AFRESH" is an EU project that aims at looking for innovations for ahealthy lifestyle. We are in the food pillar of the project, belonging to aRegional Consortium. The "afresh" project is supported by the SeventhFramework Programme for Research and Technological Development(FP7) in the European Union.•Stuttgart Region Economic Development corporation•Universiteit GENT•Associciation Agropolis•Liverpool John Moores University•Stichting Catholieke University•Warsaw University of Life Sciences•Innova Eszak•Ptgal
  30. 30. Current European ProjectsENGIHRThe European Network for Gastrointestinal Health Research (ENGIHR) isan European Science Foundation Research Networking Programme (RNP)which promotes interactions between researchers interested in guthealth research in Europe.The Network has a multidisciplinary nature, encompassing foodmanufacturers, food scientists, nutritionists, microbiologists, andclinicians.
  31. 31. Current European ProjectsNANOPACKSAFER (NANO-engineered PACKaging systems for improvingquality, SAFEty and health characteristics of foods.)Develop nanotechnology-based food protection strategies by providingactive packaging systems (through nanoengineered edible coatings, non-edible films and/or nanoparticles) which will proactively act to maintainor even to increase food quality, safety and health impact of foods fromproduction to consumption. •Facultade de Ciencias de Ourense, Universidade de Vigo •IBB-Institute for Biotechnology and Bioengineering, Centre for Biological Engineering •Centro de Física da Universidade do Minho (CFUM) •Universidade de Aveiro, Dept, Química •Universidad Complutense de Madrid. Facultad de Medicina. Depto Bioquímica y Biología Molecular III •Novel Materials and Nanotechnology. IATA-CSIC •Universidad del Pais Vasco (UPV/EHU)
  32. 32. European ProjectsVALNATURA VALNATURA is an ALFA project for the mobility of MSc and PhD studentsin Biotechnology/Food Technology between Europe and Latin America. •Universidade do Minho •Universidade de Vigo •University College Cork •Universidade Federal Ceará •Universidade Federal de Pernambuco •Universidad Nacional de Rosario •Instituto Superior Politécnico “José A. Echevarria” •Universidade Autonoma de Coahuilla
  33. 33. NetworksPtgal Galician Agri-Food Technology PlatformReal Network •Universidad de Trás-os-Montes y Alto Douro •Universidad de Minho •Universidade Católica Portuguesa •Instituto Politécnico de Viana do Castelo •NERVIR – Associação Empresarial •Universidad de Vigo •Universidad de Santiago de Compostela •Centro Tecnolóxico da Carne •Xunta de Galicia •ANFACO-CECOPESCAExtremophile microorganisms national network
  34. 34. NetworksNovel-Probio •Centro de Investigación y Desarrollo en Criotecnología de Alimentos Universidad Nacional de La Plata •Facultad de Ciencias - Campus de Ourense- Universidad de Vigo •Faculdade de Ciências e Tecnologia Universidade de Coimbra •Facultad de Química Farmacéutica University of Antioquia, Colombia •Pontificia Universidad Católica de Valparaiso. •Centro de Referencia para Lactobacilos CONICET, Argentina •Escola Superior de Biotecnologia (ESB) Universidade Católica Portuguesa •Departmento de Ciencias del Medio Natural Universidad Pública de Navarra •Instituto de Lactología Industrial Universidad Nacional del Litoral, Argentina •Unidad Académica de Física, Zacatecas, Mexico •Centro de Estudios Biotecnológicos (Cebiot) Universidad Politécnica de Nicaragua