Person: Fernández Hospital, Xavier
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First Name
Xavier
Last Name
Fernández Hospital
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Veterinaria
Department
Farmacia Galénica y Tecnología Alimentaria
Area
Tecnología de los Alimentos
Identifiers
18 results
Search Results
Now showing 1 - 10 of 18
Item DIVULGACIÓN SOBRE LIMITACIONES ALIMENTARIAS EN ENTORNOS ESCOLARES(2023) Fernández Hospital, Xavier; Martín Cabrejas, Izaskun; Hierro Paredes, Eva; Romero De Ávila Hidalgo, María Dolores; Gómez Torres, Natalia; Marín Martínez, María; Izquierdo García, Elsa; Fernández Cardero, Álvaro; Escobar Sáez, Daniel; Álvarez López, Alberto; López Herrera, María Pilar; López Robles, Juan Carlos; Brieva Trejo, Víctor Daniel; De Abreu Rodrigues, Cristina; Antón Trugeda, German; van der Hofstadt Rovira, María; Sánchez Sanz, Ángel; Serrano Gregorio, LydiaEn la sociedad actual cada vez son más frecuentes todo tipo de patologías, alergias, enfermedades y reacciones adversas ligadas a la alimentación. Teniendo en cuenta que las escuelas se consideran en cierta medida “el espejo de la sociedad”, surge la necesidad de ayudar a los centros educativos en la adaptación de ciertas circunstancias con las que se pueden encontrar, como son la enfermedad celiaca y otras alergias e intolerancias alimentarias, situaciones muy distintas entre sí, pero cada vez más visibles en nuestro entorno. Para hacer frente a este reto, la Universidad Complutense de Madrid (UCM), a través de las Facultades de, Farmacia, Medicina y Veterinaria, junto con distintas asociaciones de pacientes (la Federación de Asociaciones de Celiacos de España (FACE), FACE-Joven, Madrid-Sin-Gluten, la Asociación de Afectados por Intolerancia Hereditaria a la Fructosa (AAIHF) y la Asociación Española de Personas con Alergia a Alimentos y Látex (AEPNAA)), el CEIP Concepción Arenal (Madrid) y el Ayuntamiento de Coslada, se coordinan en un proyecto destinado a divulgar y dar a conocer una problemática (las limitaciones alimentarias) que en demasiadas ocasiones está poco atendida y comprendida por parte del personal docente, el alumnado y sus familiares, a pesar de presentar una alta prevalencia en la actualidad. Todo ello a través de la implicación de aproximadamente seis estudiantes matriculados en la asignatura de Prácticas Externas de último curso del Grado de Nutrición Humana y Dietética quienes, a través de la labor social de transmitir sus conocimientos a la comunidad educativa mediante la realización de talleres prácticos sobre patologías alimentarias (servicio), conocerán de primera mano las labores del asociacionismo y la realidad de su profesión en el entorno escolar (aprendizaje), alcanzando así los objetivos del Aprendizaje-Servicio y contribuyendo en la consecución de los Objetivos de Desarrollo Sostenibles (ODS).Item Volatile N-nitrosamines in Spanish commercial meat products and in fermented sausages prepared with different ingoing amounts of nitrate and nitrite(Heliyon, 2024) Fernández Hospital, Xavier; Fernández Álvarez, Manuela; Morales Gómez, Paloma; Alba Rubio, Claudio; Haza Duaso, Ana Isabel; Hierro Paredes, EvaSpanish commercial dry fermented sausages and dry hams, manufactured with and without nitrate and/or nitrite have been screened for volatile N-nitrosamine (VNA) content. VNAs have been also quantified in experimental fermented sausages prepared with known ingoing amounts of curing salts. Solid phase microextraction followed by tandem quadrupole gas chromatography/mass spectrometry (GC-QQQ-MS) analysis allowed the identification and quantification of 8 VNAs, 5 of which were detected in the samples. The highest concentration of VNAs found in the commercial products was 5.4 μg/kg. The most frequently detected VNAs were N-nitrosodiphenylamine and N-nitrosopyrrolidine. Principal component analysis and cluster analysis did not show correlation between the content of VNAs and the use of nitrate/nitrite in the formula. In the experimental sausages N-nitrosodiphenylamine and N-nitrosopyrrolidine were only detected (0.55 μg/kg total concentration) when 150 mg/kg of both nitrate and nitrite were added to the formula without any antioxidant. The levels of VNAs detected in this study are similar to those reported in the literature in different fermented meat products and dry hams.Item Differential Apoptotic Effects of Bee Product Mixtures on Normal and Cancer Hepatic Cells(Antioxidants, 2023) Sánchez Martín, Vanesa; Morales Gómez, Paloma; Iriondo De Hond, Amaia; Fernández Hospital, Xavier; Fernández Álvarez, Manuela; Hierro Paredes, Eva; Haza Duaso, Ana Isabel; Gan, Ren-YouMost effective anticancer drugs normally generate considerable cytotoxicity in normal cells; therefore, the preferential activation of apoptosis in cancer cells and the reduction of toxicity in normal cells is a great challenge in cancer research. Natural products with selective anticancer properties used as complementary medicine can help to achieve this goal. The aim of the present study was to analyze the effect of the addition of bee products [propolis (PR) or royal jelly (RJ) or propolis and royal jelly (PR+RJ), 2–10%] to thyme (TH) and chestnut honeys (CH) on the differential anticancer properties, mainly the cytotoxic and pro-apoptotic effects, in normal and cancer hepatic cells. The cytotoxic effects of samples were analyzed using the MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay (0–250 mg/mL) and the effects on apoptosis were analyzed using cell cycle analysis, TdT-dUTP terminal nick-end labeling (TUNEL) assay, DR5 (Death Receptor 5) and BAX (BCL-2-Associated X) activation, and caspases 8, 9, and 3 activities. Both honey samples alone and honey mixtures had no or very little apoptotic effect on normal cells. Antioxidant honey mixtures enhanced the apoptotic capacity of the corresponding honey alone via both extrinsic and intrinsic pathways. Of all the samples, chestnut honey enriched with 10% royal jelly and 10% propolis (sample 14, CH+10RJ+10PR) showed the highest apoptotic effect on tumor liver cells. The enrichment of monofloral honey with bee products could be used together with conventional anticancer treatments as a dietary supplement without side effects. On the other hand, it could be included in the diet as a natural sweetener with high added value.Item Bee products as an alternative for the preservation of nitrate and nitrite-reduced dry fermented sausages(Food Bioscience, 2024) Fernández Hospital, Xavier; Hierro Paredes, Eva; Martín Cabrejas, Izaskun; Caballero, Natalia; Jiménez Begoña; Sánchez Martín, Vanesa; Morales Gómez, Paloma; Haza Duaso, Ana Isabel; Fernández Álvarez, ManuelaFood regulations are becoming increasingly restrictive on the use of nitrate and nitrite as additives in meat products, so different alternatives are being investigated to replace their functions. In this study, we tested the antioxidant activity of mixtures of bee products to partially replace nitrate and nitrite in dry fermented sausages. Two combinations of chestnut honey, propolis and royal jelly were added to sausages at 2% concentration, together with 0 and 75 mg/kg of nitrate and nitrite. TBARs and volatile profile analysis revealed a lower intensity of oxidation phenomena in sausages prepared with bee products, but these differences were not perceived by the tasters in the sensory analysis. Only instrumental differences in the a* colour parameter were observed when nitrate and nitrite were not used in the formulation. The addition of bee products did not affect the typical microbiota (lactic acid bacteria and gram-positive catalase-positive cocci) of sausages. The combination of 2% bee products and 75 mg/kg of nitrate and nitrite may be useful to obtain dry fermented sausages with a sensory quality and oxidation stability similar to a standard product containing the maximum amounts of these additives allowed in the European Union (150 mg/kg each).Item Sensibilidades alimentarias en entornos escolares(2022) Fernández Hospital, Xavier; Hierro Paredes, Eva; Gómez Torres, Natalia; Escobar Sáez, DanielEl proyecto de Aprendizaje-Servicio (ApS) recogido en esta memoria tuvo por objetivo la sensibilización de la comunidad educativa sobre distintas sensibilidades alimentarias, como la enfermedad celiaca, las alergias alimentarias o la intolerancia a la lactosa, para dar respuesta a varias necesidades sociales.Item Protective Effect of Thyme and Chestnut Honeys Enriched with Bee Products against Benzo(a)pyrene-Induced DNA Damage(International Journal of Environmental Research and Public Health, 2022) Sánchez Martín, Vanesa; Haza Duaso, Ana Isabel; Iriondo De Hond, Amaia; Del Castillo, María Dolores; Fernández Hospital, Xavier; Fernández Álvarez, Manuela; Hierro Paredes, Eva; Morales Gómez, Paloma; Tchounwou, Paul B.The aim of the present study was to validate the cytotoxicity, genotoxicity, and preventive potential against benzo(a)pyrene (BaP)-induced DNA damage of nine samples of thyme and chestnut honeys enriched with bee products (royal jelly and propolis, 2–10%). Cell viability was determined by the MTT [3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide] assay (0–250 mg/mL) to select nontoxic concentrations, and DNA damage (0.1–10 μg/mL) was evaluated by the alkaline single-cell gel electrophoresis or comet assay. Treatment with honey samples or royal jelly and propolis did not affect the viability of HepG2 cells up to 100 and 50 mg/mL, respectively. Treatment with 100 μM BaP significantly increased (p ≤ 0.001) the levels of the DNA strand breaks. None of the tested concentrations (0.1–10 μg/mL) of the honey samples (thyme and chestnut), royal jelly, and propolis caused DNA damage per se. All tested samples at all the concentrations used decreased the genotoxic effect of BaP. In addition, all mixtures of thyme or chestnut honeys with royal jelly or propolis showed a greater protective effect against BaP than the samples alone, being the thyme and chestnut honey samples enriched with 10% royal jelly and 10% propolis the most effective (70.4% and 69.4%, respectively). The observed protective effect may be associated with the phenolic content and antioxidant capacity of the studied samples. In conclusion, the thyme and chestnut honey samples enriched with bee products present potential as natural chemoprotective agents against the chemical carcinogen BaP.Item Potential of selected bacteriocinogenic lactic acid bacteria to control Listeria monocytogenes in nitrite-reduced fermented sausages(Food Control, 2023) Caballero, Natalia; Jiménez, Begoña; Haza Duaso, Ana Isabel; Hierro Paredes, Eva; Fernández Hospital, Xavier; Fernández Álvarez, Manuela; Sánchez Martín, Vanesa; Morales Gómez, PalomaThe antilisterial activity of four strains of bacteriocinogenic lactic acid bacteria has been tested in vitro and in a meat model, as an alternative to reduce nitrite added to fermented sausages. Cell-free supernatants were obtained after bacterial growth under monoculture and coculture conditions, both at 32 °C/16 h and 22 °C/72 h. After being adjusted to different pH, supernatants were assayed for inhibition of Listeria monocytogenes inoculated on tryptone soya broth added with 0.8% bacteriological agar. The highest inhibition was observed for Pediococcus acidilactici MP14 and the commercial starter P. acidilactici B-LC-20, especially when they were grown in coculture with Staphylococcus spp. meat starters. Lactococcus lactis MP11 showed lower antilisterial activity, and it was dependant on pH. In a fermented sausage model prepared without and with 50% of the maximum level of sodium nitrite allowed by the European Union (i.e. 75 mg/kg) both pediococci confirmed the activity observed in vitro, and reduced Listeria numbers by 1.3–1.4 log cfu/g in the absence of nitrite and 0.8 log cfu/g in its presence. Therefore P. acidilactici MP14, which had been isolated from an artisanal fermented sausage, has shown potential interest for biopreservation applications that must be confirmed in studies under real sausage manufacture conditions.Item Formation of Listeria monocytogenes persister cells in the produce-processing environment(International Journal of Food Microbiology, 2023) Li, Xiran; Fernández Hospital, Xavier; Hierro Paredes, Eva; Fernández Álvarez, Manuela; Sheng, Lina; Wang, LuxinPersisters are a subpopulation of growth-arrested cells that possess transient tolerance to lethal doses of antibiotics and can revert to an active state under the right conditions. Persister cells are considered as a public health concern. This study examined the formation of persisters by Listeria monocytogenes (LM) in an environment simulating a processing plant for leafy green production. Three LM strains isolated from California produce-processing plants and packinghouses with the strongest adherence abilities were used for this study. The impact of the cells' physiological status, density, and nutrient availability on the formation of persisters was also determined. Gentamicin at a dose of 100 mg/L was used for the isolation and screening of LM persisters. Results showed that the physiological status differences brought by culture preparation methods (plate-grown vs. broth-grown) did not impact persister formation (P > 0.05). Instead, higher persister ratios were found when cell density increased (P < 0.05). The formation of LM persister cells under simulated packinghouse conditions was tested by artificially inoculating stainless steel coupons with LM suspending in media with decreasing nutrient levels: brain heart infusion broth (1366 mg/L O2), produce-washing water with various organic loads (1332 mg/L O2 and 652 mg/L O2, respectively), as well as sterile Milli-Q water. LM survived in all suspensions at 4 °C with 85 % relative humidity for 7 days, with strain 483 producing the most persister cells (4.36 ± 0.294 Log CFU/coupon) on average. Although persister cell levels of LM 480 and 485 were reasonably steady in nutrient-rich media (i.e., BHI and HCOD), they declined in nutrient-poor media (i.e., LCOD and sterile Milli-Q water) over time. Persister populations decreased along with total viable cells, demonstrating the impact of available nutrients on the formation of persisters. The chlorine sensitivity of LM persister cells was evaluated and compared with regular LM cells. Results showed that, despite their increased tolerance to the antibiotic gentamicin, LM persisters were more susceptible to chlorine treatments (100 mg/L for 2 min) than regular cells.- Project number: 54
Item Alimentación y salud. Una experiencia de aprendizaje e innovación para la comunidad universitaria UCM a través de la Agenda 2030(2022) Fernández Hospital, Xavier; Blanch Rojo, María; Moreno Conde, Helena María; Fernández León, María Fernanda; López Robles, Juan Carlos; Sarriá Ruiz, Beatriz Irene; Escobar Sáez, Daniel; Piedra Bravo, Juan Carlos; Fernández Cano, Clara; Pérez Tamayo, Eliana María; Arboleda Montoya, Luz Marina; Mancilla López, Lorena Patricia; Gómez Ramírez, Briana Davahiva; Cadavid Castro, Martha Alicia; Cediel Giraldo, Gustavo Andrés; Gaitán Charry, Diego Alejandro; Deossa Restrepo, Gloria CeciliaLos desequilibrios políticos, económicos y sociales que presenta Colombia y la Región de Antioquia han derivado en altas tasas de inseguridad alimentaria. Este hecho, junto al elevado consumo de alimentos ultraprocesados en detrimento de la alimentación tradicional, está afectando gravemente la salud de la población. A todo ello hay que añadir el impacto del cambio climático y los eventos derivados extremos que comprometen la producción y distribución de alimentos. A través de cinco webinars, el público asistente conocerá de primera mano la importancia de la Cooperación Internacional al Desarrollo y la Agenda 20-30 como pretexto para afrontar la problemática de la inseguridad alimentaria en Antioquia, fenómeno que, pese a haberse hecho más evidente en los últimos años, permanece casi invisible por la mayoría de la población española. Asimismo, se hará especial hincapié en las políticas llevadas a cabo por Colombia para mejorar la alimentación, sin olvidar las consecuencias que están teniendo el cambio climático, los conflictos armados, los estragos generados por la pandemia por COVID-19 o la geopolítica mundial sobre la situación nutricional en la región colombiana. Item Estudio del efecto de la reducción del contenido de sales nitrificantes en la calidad microbiológica y aroma de los embutidos crudos curados(2016) Fernández Hospital, Xavier; Fernández Álvarez, Manuela; Hierro Paredes, EvaEntre las diferentes técnicas que se utilizan para la conservación de la carne se encuentra el curado, método tradicional basado en el empleo de cloruro sódico conjuntamente con sales nitrificantes (nitratos y/o nitritos). Estos compuestos ejercen un importante papel como antimicrobianos y antioxidantes, y participan en la formación del color y aroma típicos de los productos curados. A pesar de todos estos efectos beneficiosos, las sales nitrificantes pueden ser precursoras de la formación de nitrosaminas, compuestos con actividad carcinogénica, teratogénica y mutagénica demostrada. Por este motivo, en los últimos años se ha planteado la posibilidad de reducir la presencia de nitratos y nitritos o incluso evitar su utilización en los productos cárnicos. Para ello es necesario llevar a cabo estudios rigurosos sobre el impacto real de la concentración de nitrificantes en estos productos, a fin de evaluar la posibilidad de disminuir las cantidades permitidas, sin que ello afecte a su seguridad y calidad sensorial. Teniendo en cuenta estos antecedentes, esta Tesis Doctoral se planteó como objetivo evaluar el efecto de la reducción de la concentración de nitrato y nitrito (hasta en un 50% de la cantidad máxima permitida actualmente) en la evolución de la microbiota habitual de los embutidos crudos curados y en el control de los principales microorganismos patógenos asociados a su consumo, así como en el perfil de compuestos volátiles responsables de su aroma...