Person: Morales Gómez, Paloma
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First Name
Paloma
Last Name
Morales Gómez
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Veterinaria
Department
Nutrición y Ciencia de los Alimentos
Area
Nutrición y Bromatología
Identifiers
4 results
Search Results
Now showing 1 - 4 of 4
Item In vitro and in vivo genotoxicity assessment of gold nanoparticles of different sizes by comet and SMART assays(Food and Chemical Toxicology, 2018) Ávalos, A.; Haza Duaso, Ana Isabel; Mateo, D.; Morales Gómez, PalomaDue to the increasing use of gold nanoparticles (AuNPs) in different areas such as medicine, biotechnology or food sector, human exposure to them has grown significantly and its toxicity evaluation has become essential. Therefore, the purpose of this study was to compare the potential genotoxic effects of 30, 50 and 90 nm AuNPs, using in vitro comet assay with the in vivo mutagenic and recombinogenic activity (SMART Test) in Drosophila. The results indicated that in both cell lines, 30, 50 and 90 nm (1–10 μg ml−1) AuNPs increased DNA strand breaks following 24 h treatment. This damage was not dose and size-dependent. Moreover, a modified comet assay using endonuclease III and formamidopyrimidine-DNA glycosylase restriction enzymes showed that in both cell lines, pyrimidines and purines were oxidatively damaged by all AuNPs, being 90 nm AuNPs slightly more genotoxic. However, the data obtained with SMART showed that 30 nm AuNPs did not modify the spontaneous frequencies of spots indicating lack of mutagenic and recombinogenic activity. Therefore, further experiments must be carried out to gain a better understanding of the mechanism of action of AuNPs to ensure their safe use.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 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 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.