Evaluación nutricional y propiedades biológicas de algas marinas comestibles. Estudios in vitro e in vivo
octubre 1, 2016
GOMEZ O.Eva, “Evaluación nutricional y propiedades biológicas de algas marinas comestibles. Estudios in vitro e in vivo”. Memoria para optar al grado de Doctor. Universidad Complutense de Madrid. Madrid-España, 2013
El objetivo principal de esta tesis doctoral es la caracterización y evaluación in vitro e in vivo de la calidad nutricional de algas marinas españolas como fuente de compuestos biológicamente activos, principalmente polisacáridos sulfatados. Se ha analizado la composición química de las algas pardas y rojas de partida y especialmente la fibra alimentaria. Además mediante una extracción química secuencial se han obtenido fracciones solubles de los principales polisacáridos de la pared celular de algas. Adicionalmente, se ha desarrollado y validado metodología específica para determinar los principales aniones de algas por cromatografía iónica, para identificar los principales polisacáridos y grupos funcionales de algas por espectroscopía FTIR, y para la distribución de pesos moleculares por HPSEC. También se han determinado in vitro las principales propiedades funcionales (capacidad de hinchamiento, retención de agua y de aceite) y biológicas atribuibles a los polisacáridos sulfatados de la fibra de algas (capacidad antioxidante y anticoagulante). Asimismo, se han realizado ensayos in vivo con ratas Wistar alimentadas con un concentrado de algas pardas o rojas, determinando su influencia beneficiosa sobre el perfil lipídico, estado antioxidante general y efecto prebiótico potencial. Los resultados obtenidos pueden ser de gran interés para la obtención a partirde algas de nuevos ingredientes, que podrían ser usados por la industria alimentaria en la elaboración de alimentos funcionales.
Tesis completa en el siguiente enlace. el-libro-de-las-algas
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