Ourbiolab presentacion2 vis

Ourbiolab

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OurbiolabOur Ourensebio biotechnologylab laboratory

Index

• Introduction

• Research lines

• Available Technologies

• Current European Projects

• European Projects done

• Networks

Ourbiolab

Ourbiolab is a multitask team formed by qualified researchers in Pharmacy, Chemistry, Food Technology, Biology and Chemical and Agricultural Engieneering.

Ourbiolab focus its activity in the development of processes with biotechnological basis for use in the food and environmental fields.

Ourbiolab

Staff

Full Professor Lorenzo Pastrana CastroProfessor María Luisa Rúa RodriguezSenior lecturer Nelson Pérez GuerraSenior Lecturer Ana Torrado AgrasarLecturer Pablo Fuciños González

Research lines:

Production and application of probiotics lactic acid bacteria and bacteriocins• Aplication in animal feed• Aplication in active packaging.

Applying nanoscience to the food industry

Production, purification, characterization and application of microbial enzymes of nourishing and enviromental interest.• Production of thermostable lipolytic enzymes• Optimization of amylase production

Research lines:

Development and improvement of new food• Obtaining of alcholic beverage from fruit of the forest by

distillation of its ferments

Exploitation and valorisation of residual materials and by-products from food industry .• Use of liquid wastes on the canned food industry and of milk

whey• Hydrolyzed whey proteins containing high levels of bioactive

peptides

Research lines:

Production and application of probiotics lactic acid bacteria and bacteriocins

Our interest have focused on adding value to food industry wastes producing bacteriocins. We have modeled conditions to optimize the production of bacteriocins and acid lactic bacteria. We were able to produce bacteriocins optimally, then we decided to find innovative applications in different areas of food technology.


Aplication in animal feed.

We´ve chosen researching on the use of probiotics in animal feed to improve production instead of antibiotic supplements, due to their potential to reduce enteric disease in poultry and piglet.

Production and application of probiotics lactic acid bacteria and bacteriocinsAplication in animal feed.

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

Broilers receiving the probiotic Lactobacillus were considered the most efficient at converting feed into live weight.

TreatmentBody Weight Gain (g per

chicken)Feed Intake (g per

chicken)Feed Conversion Efficiency

(g of FI/g of BWG)

Control 1 3 7 7 ± 8 2 2 9 0 9 ± 1 5 4 2 . 1 1 ± 0 . 1 0 ab

CECT 4043 1 3 8 8 ± 4 2 2 8 0 2 ± 3 4 2 . 0 2 ± 0 . 0 5 b

CECT 539 1 3 6 4 ± 4 6 2 8 1 2 ± 5 6 2 . 0 6 ± 0 . 0 7 ab

Avilamycin 1 3 1 9 ± 8 7 2 8 7 2 ± 3 3 2 . 1 8 ± 0 . 1 2 a

Production and application of probiotics lactic acid bacteria and bacteriocinsAplication in animal feed.

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

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 and application of probiotics lactic acid bacteria and bacteriocinsAplication in active packaging.

In recent years, we have focused on the prevention of initial adhesion of microbial contaminants using active packaging.


Aplication in active packaging.

Development of a bioactive packaging cellophane using Nisaplin® as biopreservative agentGuerra, N.P. , Macías, C.L., Agrasar, A.T. , Castro, L.P. Letters in Applied Microbiology Volume 40, Issue 2, pages 106–110, February 2005

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.



Evaluation of a chitosan-based edible film as carrier of natamycin to improve the storability of Saloio cheese. Fajardo, P., Martins, J.T., Fuciños, C., Pastrana, L., Teixeira, J.A., Vicente, A.A. Journal of Food Engineering Volume 101, Issue 4, December 2010, Pages 349–356

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).

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.

Research line:


We´ve continued that research line but we decide applying nanoparticles to encapsulate functional ingredients. Nanoparticles could perform different roles, such as protecting the functional ingredient against degradation during food processing, storing and controlling its release as in active packaging.

In our experience, developing active packages with controlled delivery systems will be a promising alternative. Particularly if natamycin (pimaricin) is released as a response to particular triggers.



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

Scheme of pimaricin incorporation into poly (N-isopropylacrylamide) nanohydrogels and release through the dialysis bag in distilled water.

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.

Research line:

Production, purification, characterization and application of microbial enzymes of nourishing and enviromental interest.

Other research line is to search lipolytic enzymes from thermophilic microorganisms, these enzymes represent excellent candidates for the development on industrial biocatalytic processes.

Besides, we study the optimization of a simultaneous liquefaction−saccharification process of starch using mixtures of thermostable α-amylase and glucoamylase

These research line are strongly related to our local resources. On the one hand we add value to our thermal spring waters, on the other hand we optimize methods to develop new food products from chestnut and fruits of the forest, and from byproducts .


Production of thermostable lipolytic enzymes

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

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

High levels of lipolytic activity were obtained when mineral water from hot springs was employed


Optimization of amylase production

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

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

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

Research line:

Development and improvement of new food

Our research group are bound to the local area, the socio economic status of the community is of vital importance to us.

A possible alternative to increase farmer income would be the use of some fruits of the forest grown in Galicia as substrates for producing high-added-value products, such as fruit-based spirits obtained by fermentation and later distillation of the fermented fruits


Obtaining of alcholic beverage from fruit of the forest by distillation of its ferments

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

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).

The results obtained showed the feasibility for obtaining distillates from fermented black mulberry and black currant, which have their own distinctive characteristics


Obtaining of alcholic beverage from chesnut by distillation of its ferments

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´s exploit and valorize waste materials and by products from food industry.

It seems more adequate to use raw materials like some wastes from the food industry as a basis of the culture media, we use milk whey and mussel processing wastes among others

Lately whey ingredients include hydrolyzed whey proteins containing high levels of bioactive peptides with antihypertensive properties that can be used to increase the functional value of special foods. We hydrolyzing whey proteins with different proteases with the aim of modeling the procedure that allows accurate quantification of the antihypertensive properties.

Exploitation and valorisation of residual materials and by-products from food industry .

Use of liquid wastes on the canned food industry and of milk whey

Nutritional factors affecting the production of two bacteriocins from lactic acid bacteria on wheyGuerra, N.P., Rúa, M.L., Pastrana, L. International Journal of Food Microbiology Volume 70, Issue 3, 8 November 2001, Pages 267–281

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.

The whey media without supplementation are capable of promoting the growth and bacteriocin production by the two producing-strains


Use of liquid wastes on the canned food industry and of milk whey

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, March 2005, Pages 1071–1083

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)


Hydrolyzed whey proteins containing high levels of bioactive peptides

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

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.

Available Technologies

Our extensive database of technologies is available for new product development opportunities that will strengthen your strategic 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

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

Current European Projects

AFRESH“AFRESH" is an EU project that aims at looking for innovations for a healthy lifestyle. We are in the food pillar of the project, belonging to a Regional Consortium. The "afresh" project is supported by the Seventh Framework 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


ENGIHRThe European Network for Gastrointestinal Health Research (ENGIHR) is an European Science Foundation Research Networking Programme (RNP) which promotes interactions between researchers interested in gut health research in Europe.

The Network has a multidisciplinary nature, encompassing food manufacturers, food scientists, nutritionists, microbiologists, and clinicians.


NANOPACKSAFER (NANO-engineered PACKaging systems for improving quality, SAFEty and health characteristics of foods.)

Develop nanotechnology-based food protection strategies by providing active packaging systems (through nanoengineered edible coatings, non-edible films and/or nanoparticles) which will proactively act to maintain or even to increase food quality, safety and health impact of foods from production 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)

European Projects

VALNATURA

VALNATURA is an ALFA project for the mobility of MSc and PhD students in 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

Networks

PtgalGalician Agri-Food Technology Platform

Real 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-CECOPESCA

Extremophile microorganisms national network

Networks

Novel-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

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