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
9 results
Search Results
Now showing 1 - 9 of 9
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 Enhancement of the Antioxidant Capacity of Thyme and Chestnut Honey by Addition of Bee Products(Foods, 2022) Sánchez Martín, Vanesa; Morales Gómez, Paloma; Gonzalez-Porto, Amelia V.; Iriondo De Hond, Amaia; Lopez-Parra, Marta B.; Del Castillo, Maria Dolores; Fernández Hospital, Xavier; Fernández Álvarez, Manuela; Hierro Paredes, Eva; Haza Duaso, Ana IsabelHoney consumption and imports have increased in recent years, and it is considered by consumers to be a healthy alternative to more commonly used sweeteners. Honey contains a mixture of polyphenols and antioxidant compounds, and the botanical origin and geographical area of collection play an important role in its chemical composition. The present study investigated the physicochemical properties, total phenolic content, and antioxidant capacity of Spanish thyme honey and chestnut honey, and their mixtures with royal jelly (2% and 10%) and propolis (2% and 10%). The analysis of the physicochemical parameters of both honey samples showed values within the established limits. Propolis showed the highest value of total phenolic content (17.21–266.83 mg GAE/100 g) and antioxidant capacity (DPPH, ORAC, and ABTS assays; 0.63–24.10 µg eq. Tx/g, 1.61–40.82 µg eq. Tx/g, and 1.89–68.54 µg eq. Tx/g, respectively), and significantly reduced ROS production in human hepatoma cells. In addition, mixtures of honey with 10% of propolis improved the results obtained with natural honey, increasing the value of total phenolic content and antioxidant capacity. A significant positive correlation was observed between total phenolic compounds and antioxidant capacity. Therefore, the antioxidant capacity could be attributed to the phenolic compounds present in the samples, at least partially. In conclusion, our results indicated that thyme and chestnut honey supplemented with propolis can be an excellent natural source of antioxidants and could be incorporated as a potential food ingredient with biological properties of technological interest, added as a preservative. Moreover, these mixtures could be used as natural sweeteners enriched in antioxidants and other bioactive compounds.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 Instant Cascara: A Potential Sustainable Promoter of Gastrointestinal Health(Proceedings, 2023) Sánchez Martín, Vanesa; López-Parra, Marta; Iriondo De Hond, Amaia; Haza Duaso, Ana Isabel; Morales Gómez, Paloma; del Castillo, María DoloresInstant Cascara (IC) is a beverage made from dried coffee cherries, enriched in nutrients and bioactive compounds such as caffeine and other phytochemicals with a positive impact on the brain–gut axis health. The use of dried coffee cherries as novel foods in drinks was authorized by the EU in 2023. The process for obtaining IC involves the concentration of the regular drink by spray-drying. Colorectal cancer, chronic gut disease, is the third most common cancer type causing 1 million deaths/year. In high-income countries, colon and rectum cancers were one of the top ten causes of death in 2019. The present research aimed to obtain novel and preliminary information about the potential prophylactic or therapeutic effect of IC on colon cancer. In vitro cell models were used to analyze its genotoxicity and effects on key physiological cell events such as intracellular ROS production, proliferation and apoptosis associated with the pathogenesis of cancer. IC was determined non-genotoxic using the comet assay, reduced ROS production in normal and cancer colon cells and selectively affected the proliferation and apoptosis of colon cancer cells by labeled annexin incorporation assay. In conclusion, our preliminary data supported the safety and potential use of IC as a sustainable promoter of gastrointestinal health. Therefore, the upcycling of dried coffee cherries into IC may contribute to the sustainability of the coffee industry and to achieving Global Sustainable Development Goals (3: “Good health and well-being” and 12: “Responsible consumption and production”).- Project number: 171
Item Detectives de alimentos: un trabajo en equipo para la investigación de toxiinfecciones alimentarias(2021) Herranz Sorribes, Carmen; Haza Duaso, Ana Isabel; Rodríguez Gómez, Juan Miguel; Morales Gómez, Paloma; Domínguez Bernal, Gustavo Ramón; Alfonso Álvarez, Virginia; Aller Galán, Patricia; Arribas Gómez, María; Blanco Gutiérrez, María Del Mar; Chacha Hidalgo, María Cristina; Checa Martín, Gemma; Dschoutezo Gordo, Sophie Marie; Escobar Pastor, María José; Fernández Cano, Clara; Fernández Zambrano, Lucía; Gabriel Peg, Patricia de; Gardel Ron, Paula; Garzás Sánchez, Sara María; Gattoni Krüger, Paula Verena; González Tejero, Silvia; Pascual Ocón, Carmen; Peñil Martín-Serrano, Raquel; Pérez Cepas, Carmen; Rayo Juárez, Claudia; Rupérez García, Alicia; Sanz Almaraz, LauraProyecto de Innovación Docente en el que los estudiantes realizan un trabajo cooperativo mediante el método del puzle para diseñar fichas descriptivas de patógenos de transmisión alimentaria y resolver un caso de toxiinfección alimentaria - Project number: 136
Item Encuentros estudiantes-profesionales del grado en Nutrición Humana y Dietética. Actividades complementarias a las prácticas curriculares externas(2022) Lafuente Duarte, María Esther; Aragón Pérez, Silvia; Arhip, Loredana; Boto Martín, Blanca; Cabello De la Mora, María Fernanda; Cabrera Acosta, Irene; Diaz Prieto, Ligia; Gómez Martínez, Sonia; Haza Duaso, Ana Isabel; Marcos Sanchez, Ascensión; Martín Villa, José Manuel; Martín Cabrejas, Izaskun; Morales Cerchiaro, Ángela P.; Morales Gómez, Paloma; Nova Rebato, Esther; Reche Gallardo, Pedro Antonio; Recio Hoyas, María José; Valero Zanuy, María ÁngelesEn este proyecto nos hemos centrado en la creación de un programa docente cuyo fin ha sido complementar la formación académica de los estudiantes del grado de Nutrición Humana y Dietética. Hemos acometido este proyecto con la idea de acercar a los estudiantes al desarrollo de la profesión desde el punto de vista práctico de manera interactiva. Consideramos que el programa de actividades que hemos realizado ayuda al alumno a reforzar habilidades necesarias para el desarrollo profesional, orientándoles en el emprendimiento, capacidad de comunicación eficaz, desarrollo de la creatividad y trabajo multidisciplinar. - Project number: 321
Item Integra y aprende. Construyendo una cadena de bloques (blockchain) de la granja a la mesa(2023) Cambero Rodríguez, María Isabel; Aguado Ramo, Juan Antonio; Aguilar Jaime, María Victoria; Alba Rubio, Claudio; Alonso Monge, Rebeca María Del Mar; Aragón Ramirez, Alberto; Arias López, Patricia; Arias Revenga, Jorge; Bermudez González, Guillermo; Bermejo Poza, Rubén; Blanch Rojo, María; Blanco Flores, María Dolores; Blanco Montoro, Rafael José; Bonel Ayuso, Diego Paul; Borrero Del Pino, Juan; Bugeda de Bonilla, Inés; Burgía Domínguez, Angélica; Cabeza Briales, María Concepción; Cabezas Albéniz, Almudena; Calahorra Fernández, Felipe José; Castro Madrigal, Teresa; Castro Navarro, Irma; Cervantes Navarro, Isabel; Corugedo Fernández, Lucía; Cruces Díaz, Ainhoa; Díaz Formoso, Lara; Díez Romera, Mariano; Duarete Pacheco, Sofía; Fernández Álvarez, Leonides; Fernández Solís, Claudia; Fernández-Acero Bascones, Teresa; Ferreira García-Osorio, Andrea; Fraga Perucha, Nerea; Fuente Vázquez, Jesús De La; Galicia Larrea, Paula; Gamonal Martos, Miriam; García Álvarez, Andrés; García Balboa, María Del Camino; García Calvo, Eduardo Rafael; García García, Aina; García Lacarra, Teresa; García Quiroga, Sara; García Huch, Uma Jade; González González, Noelia; González Jiménez, Lucía; Haza Duaso, Ana Isabel; Herranz Domingo, Andrea; Herranz Sorribes, Carmen; Isabel Redondo, Beatriz; Jara Pérez, Josué; Jurado Escobar, Rubén; Justo Ruiz, Carolina; Lafuente Orte, Irene; López, Cindy Alejandra; López Bote, Clemente José; López Valdeolivas, Patricia; Magro Arconada, Paula; Mallavia León, Blanca; Martín Amores, Ruth; Martín De Santos, María Del Rosario; Morales Gómez, Paloma; Moreda de Figueroa, Blanca; Moreno Conde, Helena María; Muñoz Atienza, Estefanía; Olivares Moreno, Álvaro; Peña Vidal, Nuria; Pérez Cabal, María De Los Ángeles; Pérez Sen, Raquel; Prieto Suárez, María Cinta; Paniagua Roas, Alejandra; Ramis Cervantes, Ana María; Recamal Pagán, Carlota; Remiro Yagüe, Víctor; Rodríguez Fernández, Carmina; Rodríguez Gómez, Santiago; Rodríguez Peña, José Manuel; Romera Villena, Natalia; Salazar Hijosa, Raúl; Sanabria Dominguez, Nerea; Santacruz Parra, Marta; Santos Arnaiz, Carlos; Santos López, Sergio; Torrecilla Velasco, José Santiago; Velasco De Diego, Raquel; Velasco Villar, Susana; Villanueva Suárez, María José