Chemistry of Marine Products
The IIM's Chemistry of Marine Products group, also known as 'QPM', brings together three pillars to provide the best seafood products.
Quality, safety and nutritional value. Nutrition is one of life’s key functions, and the ocean plays a key role in providing products for a properly balanced diet.
However, ensuring the quality of these products is a complex but important task. The IIM-CSIC, through its Chemistry of Marine Products (QPM) group, works to develop new methods in order to retain the original quality of the product. Its research work pays special attention to product chemistry and biochemistry, the potential alterations undergone during processing and preservation and their potential impact on consumer health.
As a result, the group is able to provide new solutions that preserve product quality during processing by using high pressure and adding natural antioxidants. It also uses proteomics to study food allergies and food parasites, such as anisakis, and the immune response they induce. Furthermore, QPM concentrates on studying PUFAs (polyunsaturated fatty acids) and their impact on metabolism and health, both of farmed animals and of humans.
In addition, the group has developed different proteomic and lipidomic platforms to study the relationship between seafood consumption and human health.
- NANOSEAOMICS -
<p>Programa Ciencias Mariñas: Combinación de técnicas -ómicas e biosensores nanotecnolóxicos para a detección de riscos biolóxicos en alimentos de orixe mariño</p>
Principal investigator:CarreraMouriñoMónicaFunding body:El Programa de Ciencias Mariñas de Galicia es 1 de los 5 programas de Ciencias Marinas de los Planes Complementarios de I+D+I del Plan de Recuperación Transformación y Resilencia. Financiado por FEMP/FEMPA.Funding for IIM-CSIC:107065€Go to project pageFromto - IMTACAL -
<p>Programa Ciencias Mariñas: Calidade das macroalgas cultivadas en sistemas IMTA</p>
Principal investigator:MedinaMéndezIsabelFunding body:El Programa de Ciencias Mariñas de Galicia es 1 de los 5 programas de Ciencias Marinas de los Planes Complementarios de I+D+I del Plan de Recuperación Transformación y Resilencia. Financiado por FEMP/FEMPA.Funding for IIM-CSIC:13800€Go to project pageFromto - TRESGAL -
<p>Programa Ciencias Mariñas: Transformando para a resiliencia do entorno litoral galego</p>
Principal investigator:MedinaMéndezIsabelFunding body:El Programa de Ciencias Mariñas de Galicia es 1 de los 5 programas de Ciencias Marinas de los Planes Complementarios de I+D+I con las CCAA del Plan de Recuperación Transformación y Resilencia (NextGenerationEU).Funding for IIM-CSIC:11040€Go to project pageFromto - CLiMB-Out -
<p>ChiLd MicroBes predict how to stay away from Obesity</p>
Principal investigator:MedinaMéndezIsabelFunding body:EIT-Food project co-funded by the European UnionFunding for IIM-CSIC:187718€Go to project pageFromto - SUSTAINFEED -
<p>Development of highly sustainable less/zero competing-food aquafeeds for European aquaculture using low carbon and zero waste ingredients</p>
Principal investigator:MedinaMéndezIsabelFunding body:EIT-Food project co-funded by the European UnionFunding for IIM-CSIC:138961€Go to project pageFromto
- Ana G. Abril; Tomás G. Villa; Pilar Calo-Mata; Jorge Barros-Velázquez; Mónica Carrera (2022) Application of proteomics to the identification of foodborne pathogens " Food Proteomics: Technological advances, current applications and future perspectives" Elsevier
- Robert Stryinski; Elzbieta kopienska-Bierna; Mónica Carrera (2022) Proteomic advances in seafood and aquaculture " Food Proteomics: Technological advances, current applications and future perspectives" Elsevier
- Kunicka Zuzanna; Mierzejewski Karol; Kurzy¿ska Aleksandra; Stryi¿ski Robert; Mateos Jesús; Carrera Mónica; Golubska Monika; Iwona Bogacka (2022) Analysis of changes in the proteomic profile of porcine corpus luteum during different stages of the oestrous cycle: effects of PPAR gamma ligands Reproduction, Fertility and Development DOI:10.1071/RD21248
- Barbosa, R.G.; Trigo, M.; Zhang, B.; Aubourg, S.P. (2022) Effect of Alga Gelidium sp. Flour Extract on Lipid Damage Evolution in Heated Fish Muscle System Antioxidants DOI:10.3390/antiox11050807
- Malga, J.M.; Trigo, M.; Martínez, B.; Aubourg, S.P. (2022) Preservative Effect on Canned Mackerel (Scomber colias) Lipids by Addition of Octopus (Octopus vulgaris) Cooking Liquor in the Packaging Medium Molecules DOI:10.3390/molecules27030739
- PhD - Robert Stryinski (06/10/2022) Proteome profiling of the parasitic nematode Anisakis simplex s. s. University of Warmia and Mazury (UWM) (UWM)
- TFM - SARA PÉREZ POLO (26/07/2022) Identifying natural bioactive peptides from the common octopus (Octopus vulgaris Cuvier, 1797) skin mucus by-products using proteogenomic analysis UNIVERSIDAD DE CADIZ (UCA)
- TFM - Ana Raner (09/09/2021) Effects of the high-fat high-sucrose diet and fish oil supplementation on oxidative modifications of proteins and phosphatidylcholines in the rat brain UNIVERSITY OF PRIMORSKA
- PhD - SILVIA MUÑOZ SANTIAGO (26/03/2020) Estudio Proteómico y Lipidómico de las rutas moduladas por el consumo de ácidos grasos poliinsaturados w-3 de origen marino y sinergia con iminoazúcares en un contexto de dieta obesogénica Univerdidad de Vigo (UVigo)
- TFM - Pedro Nozal Cantanero (07/01/2020) Estudio del efecto de la inclusión de Fucus spiralis liofilizado n un envase biodegradable de gelatina, sobre la calidad de abal/a conservada en refrigeración a 4ºC Universitat Oberta de Catalunya (UOC)
<p>Determinación de la calidad sensorial y química de especies marinas refrigeradas conservadas en distintos tipos de envases</p>
Principal investigator:AubourgMartínezSantiago PedroFunding body:CETMARFunding for IIM-CSIC:10145€Go to project pageFromto- ResiduoZero_2 -
<p>Residuo Zero: Puesta en marcha de una planta piloto par ala transformación y elaboración de nuevos productos procedentes de la transformación de dorada y lubina Culmárex y en los planes de etiquetado de nuevos Productos.</p>
Principal investigator:MedinaMéndezIsabelFunding body:Culmarex S.A.Funding for IIM-CSIC:24705€Go to project pageFromto - ResiduoZero -
<p>Residuo Zero: Puesta en marcha de una planta piloto par ala transformación y elaboración de nuevos productos procedentes de la transformación de dorada y lubina Culmárex y en los planes de etiquetado de nuevos Productos.</p>
Principal investigator:MedinaMéndezIsabelFunding body:Culmarex S.A.Funding for IIM-CSIC:25625€Go to project pageFromto
- Capacidades | Desenvolvemento de etiquetaxe intelixente e activa dos alimentos
Desenvolvemento de etiquetas intelixentes para os alimentos baseadas en modelos de oxidación, crecemento microbiano, etc. que permitan a quen os consume saber cando os alimentos xa non son aptos para o seu consumo, axudando a evitar o desbaldo de alimentos, e que informen sobre a súa frescura, temperatura do paquete, etc.
- Capacidades | Optimización de piensos de pescado
Desarrollo de nuevas fórmulas y dietas sostenibles para su suministro a las especies de cultivo con el fin de mejorar su calidad y bienestar.
- Capabilities | Development and implementation of natural additives and innovative processing techniques for seafood conservation
Development and implementation of natural additives (i.e., algae extracts and other lipophilic antioxidants) with antimicrobial and antioxidant properties, as well as innovative food processing and preservation methods (i.e. high hydrostatic pressure) to improve seafood conservation and shelf life.
- Capacidades | Optimización de pensos de peixe
Desenvolvemento de novas fórmulas e dietas sostibles para o seu subministro ás especies de cultivo co fin de mellorar a súa calidade e benestar.
- Capacidades | Desarrollo y aplicación de aditivos naturales y técnicas innovadoras de procesado para la conservación de los productos del mar
Desarrollo y aplicación de aditivos naturales (p. ej., extractos de algas y otros antioxidantes lipófilos) con propiedades antimicrobianas y antioxidantes, así como métodos innovadores de procesado y conservación de los alimentos (p. ej., alta presión hidrostática) para mejorar la conservación y alargar la fecha de caducidad de los productos del mar.
- Patent | Procedure for the identification of albacore (Thunnus alalunga) in canned tuna
Authors: Carmen González Sotelo; Isabel Medina; Ricardo Pérez Martín; Javier Quinteiro Vázquez; Manuel Rey Méndez
Technique for the identification of Thunnus alalunga in preserved tuna products, which comprises the amplification of a 187-pb fragment (BDR) of the cytochrome b gene in mitochondrial DNA by the sequential use of two endonucleases. This allows distinguishing it from other species used as substitutes for Thunnus alalunga in canned products. More detailed information can be found here.
- Patent | Procedure for the identification of frigate mackerel (Auxis thazard) in canned frigate mackerel
Authors: Carmen González Sotelo; Isabel Medina; Ricardo Pérez Martín; Javier Quinteiro Vázquez; Manuel Rey Méndez
Technique for the identification of Auxis thazard in preserved fish products, which consists of the amplification of a 187-pb fragment (BDR) of the cytochrome b gene in mitochondrial DNA by the use of a restriction endonuclease. This allows distinguishing it from other species used as substitutes for Auxis thazard. More detailed information can found here.
- Patent | Differentiation of various tuna species in canned tuna products
Authors: Carmen González Sotelo; Isabel Medina; Ricardo Pérez Martín; Javier Quinteiro Vázquez; Manuel Rey Méndez
Technique for the differentiation of various tuna species in canned tuna products, consisting of the sequential use of a set of restriction endonucleases on an amplified 187-bp fragment known as bdr of the b cytochrome in the mitochondrial ADN. Thus, Thunnus thynnus, T. obesus, T. albacares and Katsuwonus pelamis are distinguished by fragment analysis. More detailed information can be found here.
