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Lactobacillus Salivarius UNIVERSIDAD COMPLUTENSE DE MADRID FACULTAD DE FARMACIA DEPARTAMENTO DE NUTRICIÓN, BROMATOLOGÍA Y TECNOLOGÍA DE LOS ALIMENTOS TESIS DOCTORAL Estudio de las propiedades tecnológicas de bacterias aisladas de leche materna: aplicación para el desarrollo de alimentos funcionales MEMORIA PARA OPTAR AL GRADO DE DOCTORA PRESENTADA POR Nivia Cárdenas Cárdenas Directores Juan Miguel Rodríguez Gómez Leónides Fernández Álvarez Madrid, 2015 © Nivia Cárdenas Cárdenas, 2015 UNIVERSIDAD COMPLUTENSE DE MADRID FACULTAD DE FARMACIA DEPARTAMENTO DE NUTRICIÓN, BROMATOLOGÍA Y TECNOLOGÍA DE LOS ALIMENTOS TESIS DOCTORAL Estudio de las propiedades tecnológicas de bacterias aisladas de leche materna: aplicación para el desarrollo de alimentos funcionales MEMORIA PARA OPTAR AL GRADO DE DOCTORA PRESENTADA POR Nivia Cárdenas Cárdenas Directores Juan Miguel Rodríguez Gómez Leónides Fernández Álvarez Madrid, 2015 © Nivia Cárdenas Cárdenas, 2015 UNIVERSIDAD COMPLUTENSE DE MADRID FACULTAD DE VETERINARIA DEPARTAMENTO DE NUTRICIÓN, BROMATOLOGÍA Y TECNOLOGÍA DE LOS ALIMENTOS ESTUDIO DE LAS PROPIEDADES TECNOLÓGICAS DE BACTERIAS AISLADAS DE LECHE MATERNA. APLICACIÓN PARA EL DESARROLLO DE ALIMENTOS FUNCIONALES MEMORIA PARA OPTAR AL GRADO DE DOCTOR PRESENTADA POR Nivia Cárdenas Cárdenas Bajo la dirección de los doctores Juan Miguel Rodríguez Gómez Leónides Fernández Álvarez Madrid, 2015 UNIVERSIDAD COMPLUTENSE DE MADRID FACULTAD DE VETERINARIA DEPARTAMENTO DE NUTRICIÓN, BROMATOLOGÍA Y TECNOLOGÍA DE LOS ALIMENTOS ESTUDIO DE LAS PROPIEDADES TECNOLÓGICAS DE BACTERIAS AISLADAS DE LECHE MATERNA. APLICACIÓN PARA EL DESARROLLO DE ALIMENTOS FUNCIONALES Memoria que para optar al grado de Doctor, presenta la Licenciada Nivia Cárdenas Cárdenas Madrid,2015 Departamento de Nutrición, Bromatología y Tecnología de los Alimentos Facultad de Veterinaria Ciudad Universitaria s/n. 28040 Madrid Teléfono: 91 394 3749. Fax: 91 394 3743 JUAN MIGUEL RODRÍGUEZ GÓMEZ Y LEÓNIDES FERNÁNDEZ ÁLVAREZ, PROFESORES TITULARES DE UNIVERSIDAD, DEL DEPARTAMENTO DE NUTRICIÓN, BROMATOLOGÍA Y TECNOLOGÍA DE LOS ALIMENTOS DE LA FACULTAD DE VETERINARIA DE LA UNIVERSIDAD COMPLUTENSE DE MADRID, CERTIFICAN: Que la Tesis Doctoral titulada “Estudio de las propiedades tecnollógicas de bacterias aisladas de leche materna. Aplicación para el desarrollo de alimenttos funcionales”, de la que es autora la Licenciada Nivia Cárdenas Cárdenas, ha siido realizada en el Departamento de Nutrición, Bromatología y Tecnología de los Alimentos de la Facultad de Veterinaria de la Universidad Complutense de Madrid, bajo la dirección conjunta de los que suscriben, y cumple las condiciones exigidas para optar al grado de Doctor. Madrid, 24 de marzo de 2015 Los Directores de la Tesis Doctoral, Juan Miguel Rodríguez Gómez Leónides Fernández Álvarez A la memoria de mis abuelos A mis padres A mi esposo Al culminar una etapa tan importante como la realización de una Tesis Doctoral y mirar hacia atrás parece increíble, pero si finaliza satisfactoriamente es gracia a la contribución de personas a las que quisiera agradecer: A los directores del Departamento de Nutrición, Bromatología y Tecnología de los Alimentos de la Facultad de Veterinaria durante el período de realización de esta Tesis Doctoral, Lorenzo de la Hoz Perales y María Dolores Selgas Cortecero, por aceptarme en este Departamento. A mis directores de Tesis Juan Miguel Rodríguez y Leónides Fernández, personas maravillosas que admiro y respeto por su sabiduría dedicación y humildad y por quienes siento un cariño infinito. Juan gracias por contagiarme con esa pasión que sientes por la investigación, por formarme, por tu preocupación por todos mis problemas y sacar tiempo para ayudarme en lo que fuera necesario, por hacerme sonreír hasta en los días más difíciles. Leo no tengo palabras para agradecerte todo lo que haces por mí, gracias por tu apoyo incondicional en mi vida profesional y personal, por enseñarme y cuidarme tanto, por esa paciencia y ternura con la que siempre me tratas, más que mi tutora te has convertido en una segunda madre. Quiero dar las gracias al grupo de investigación PROBILAC/ PROBISEARCH del que me siento muy orgullosa de formar parte. A todas las personas con las que he compartido alguna etapa de esta Tesis y que han contribuido en mi formación y que siempre me han hecho sentir en casa. A Esther, gracias por estar dispuesta a enseñarme todo en el laboratorio, a María por siempre tratarme con tanto cariño, a Irene, a Marta por buscar soluciones a mis temas de papeles tan complicados, a Susana, a Rebeca, gracias por tu amistad incondicional por enseñarme tanto de identificación de microorganismos por ser tal linda y cariñosa, a Virginia con quien es muy agradable trabajar y de la que he aprendido mucho y con quien comparto ahora esta nueva etapa de mamá, a Laura por ser mi amiga, siempre dispuesta a ayudarme en lo que fuera necesario y por los momentos divertidos que hemos pasado juntas, a Aranxa por su dulzura y amistad. A Elena y Raquel, que a pesar del poco tiempo que coincidimos han marcado mi vida. A todos en el departamento por la amabilidad con la que me han tratado siempre. Al grupo de Margarita Medina en especial a Ángela y Javier por su colaboración para la determinación de los volátiles siempre dispuestos a ayudarme en lo que fuera necesario. A la Agencia Internacional de Cooperación y Desarrollo (AECID) por otorgarme la beca para la realización de esta Tesis. A mis amigos del colegio mayor Gilberto, Humberto y Mariela que fueron fundamental en esos primeros años, donde todo era nuevo para nosotros, por todo lo que aprendimos juntos y los buenos momentos compartidos. A mis compis de Homologación Marcela Carmen y Verónica, con las que pasé muchos días de estudio y que hoy son mis amigas, Marce muchas gracias por tu alegría y sentir mis logros como tuyos. Vero gracias por todo el tiempo que hemos compartimos y por estar pendiente de la Tesis y animarme siempre. A los profesores de la universidad de la Habana en la que estudié y mis compañeros del Departamento de química básica con los que compartí mis primeros años de trabajo. Ellos me animaron a que me superara y realizara esta Tesis. A Nairoby y Tania por su amistad quienes a pesar de la distancia siempre han estado pendiente de la Tesis. A toda mi familia por su preocupación y apoyo. A mis abuelos por su ternura y cuidarme tanto. A mis padres que siempre se han sacrificado para ver este sueño hecho realidad por formarme como ser humano. A mi papá por siempre exigirme que intentara ser mejor cada día. A mi madre que sé que quisiera estar en este momento y que siempre está al tanto de mí que me quiere y que se ha desvelado tanto por esta Tesis, estoy muy orgullosa de ti, eres la mejor madre del mundo. A mis suegros, Maida y Lorenzo por su preocupación y apoyo en todo momento a Elda por su cariño. A mi esposo por su paciencia por esperarme tantos años, por su amor incondicional, siempre animándome en todo, por las horas que ha dedicado a esta Tesis y por contagiarme con tu optimismo, gracias a ti cada día soy más feliz. A todos Muchas gracias! RESUMEN / SUMMARY Resumen / Summary RESUMEN Las bacterias lácticas (BAL) son, tanto desde el punto de vista filogenético como fenotípico y ecológico, un grupo heterogéneo de microorganismos que comparten la capacidad de producir ácido láctico como principal producto final del metabolismo de azúcares. Se encuentran en muy diferentes hábitats, que se caracterizan por ser ricos en nutrientes. Las bifidobacterias, aunque no tienen una relación filogenética muy estrecha con las BAL, suelen compartir algunos nichos ecológicos, especialmente los hospedadores animales. Las BAL tienen una gran importancia económica por son las más frecuentemente usadas en la fermentación de alimentos, principalmente en la producción de productos lácteos. La rápida producción de ácidos orgánicos, el consumo de nutrientes presentes en la leche y/o la producción de varios compuestos antimicrobianos, como las bacteriocinas, tienen un efecto conservador ya que controla el crecimiento de microorganismos alterantes. Además, las BAL utilizadas como cultivos iniciadores y/o adjuntos también contribuyen al desarrollo de aroma, sabor y textura adecuados en el producto final. Por otra parte, durante siglos, muchas cepas de BAL y Bifidobacterium se han asociado con un efecto beneficioso para la salud ligado al consumo de productos lácteos fermentados y son bien conocidas por sus características probióticas. Sin embargo, los mecanismos moleculares que contribuyen al carácter probiótico no se conocen completamente. En las últimas décadas, la leche humana ha sido reconocida como una importante fuente de bacterias viables que parecen estar especialmente adaptadas para residir en el tracto gastrointestinal humano el intestino del recién nacido e interaccionar con los humanos inmediatamente después de su nacimiento. Las principales bacterias que se encuentran en la leche materna son estafilococos y estreptococos, pero también contiene BAL y bifidobacterias. Algunos lactobacilos aislados de la leche humana han sido caracterizados y se ha demostrado que tienen un buen potencial probiótico. De hecho, ha habido un gran interés en la selección de cepas de lactobacilos y bifidobacterias potencialmente probióticas a partir de este fluido biológico. Por lo tanto, los objetivos de esta Tesis Doctoral fueron evaluar algunas propiedades de relevancia tecnológica en una colección de BAL y bifidobacterias aisladas de leche humana, buscar correlaciones entre las características fenotípicas y la información contenida
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