Expression of Interest

Contact Person/Scientist in Charge

  • Name and surname: Alejandro Cifuentes
  • Email: a.cifuentesSPAMFILTER@csic.es

CIAL (CSIC-UAM)

Department / Institute / Centre

  • Name: Laboratory of Foodomics, Institute of Food Science Research (CIAL, CSIC-UAM)
  • Address: Nicolás Cabrera 9, 28049 Madrid, Spain
  • Province: Madrid

Research Area

  • Chemistry (CHE)
  • Life Sciences (LIF)

Brief description of the institution:

CIAL is a joint research institute of the Spanish National Research Council (CSIC) and the Autonomous University of Madrid (UAM). Its main objective is to give quality research in the field of Food Science and Technology, with particular interest on nutrition and health. Examples of research activities carried out at CIAL are establishing scientific evidence of the effects of foods and ingredients on human physiology, health and disease, improving food safety and sensory properties and identifying biological action mechanisms at molecular level. CIAL makes research for people and for the industry, designs and produces new functional ingredients and foods and innovates processing strategies for better foods. CIAL also works for circular bioeconomy by adding value to food wastes, recovering valuable molecules by traditional or by new clean extraction methods. The Institute has personnel with expertise on functional foods, polyphenols, carotenoids, betalains, functional lipids, bioactive peptides, functional carbohydrates, probiotics, prebiotics, bioproducts for chronic diseases, foodborne pathogens, food allergies, biocatalysts, LAB, microbiota, bioactive gastronomy, aroma compounds-oral physiology interactions, sensory analysis, etc. It also counts with high-performance instrumentation, such as flow cytometry, qPCR, tandem mass spectrometry, and facilities, such as microbiology and cell culture -biosafety level 2- laboratories, a metabolomic platform, a gastrointestinal dynamic simulator, pilot plant, etc. URL: www.cial.uam-csic.es

Brief description of the Centre/Research Group (including URL if applicable):

CIAL is a joint research institute of the Spanish National Research Council (CSIC) and the Autonomous University of Madrid (UAM). Its objective is to give quality research in Food Science and Technology, with particular interest on nutrition and health. Examples of research carried out at CIAL are establishing scientific evidence of the effects of foods and ingredients on human physiology, health and disease, improving food safety and sensory properties and identifying biological action mechanisms at molecular level. CIAL researches for people and for the industry, designs and produces new functional ingredients/foods and innovates processing strategies for better foods. CIAL works for circular bioeconomy by adding value to food wastes, recovering valuable molecules by traditional or new clean extraction methods. CIAL personnel have expertise on functional foods, polyphenols, carotenoids, betalains, functional lipids, bioactive peptides, functional carbohydrates, probiotics, prebiotics, bioproducts for chronic diseases, foodborne pathogens, food allergies, biocatalysts, LAB, microbiota, bioactive gastronomy, aroma compounds-oral physiology interactions, sensory analysis, etc. It also counts with advanced analytical instruments hyphenated to tandem and high resolution mass spectrometry (MALDI-TOF-MS, LC-MS, GC-MS, CE-MS, LCxLC-MS, etc), flow cytometry, qPCR, and facilities, such as microbiology and cell culture -biosafety level 2- laboratories, metabolomic platform, GI dynamic simulator, pilot plant, etc. URL: www.cial.uam-csic.es

Project description:

There is a huge interest on the potential health benefits that some food components may confer. Amongst the different bioactivities studied related to the consumption of health-promoting food components, their possible neuroprotective effect is gaining importance, due to the huge negative impact that neurodegenerative diseases (ND) have in the society. Indeed, the possibility of finding some dietary components, such as terpenes, able to positively prevent from ND has evolved in a research line of great significance. However, to date, the mechanisms through which the neuroprotective activities would be exerted are largely unknown. In this regard, Foodomics (including the use of transcriptomics, proteomics and metabolomics) might be a very useful tool to discover the neuroprotective effects of dietary terpenes at a molecular level.

The main aim of this project is to study the neuroprotective activity of terpenes and terpenoids from natural extracts (namely, microalgae, seaweeds, and food-related by products from olive oil and orange juice production), carrying out a systematic study of different chemical structures combined with in-vitro and in-vivo Alzheimer's disease models and a Foodomics study of their activity through transcriptomics, proteomics and metabolomics. The selection of this family of compounds is based on previously published reports highlighting the possible neuroprotective effect of some terpenoids, although, up to know, there still exist a lot of missing information on how they may exert this activity.

Group’s web-page: https://www.cial.uam-csic.es/pagperso/foodomics/index_en.html

Applications

The applicant should send an updated CV and a motivation letter explaining the main reasons that drives him/her to work in this project. This letter should be send to the scientist in charge of the project (Prof. Dr. Cifuentes, a.cifuentes@csic.es) before the end of June 2018.

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