{"id":105119,"date":"2018-03-11T10:28:32","date_gmt":"2018-03-11T10:28:32","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/degradacion-de-galatoninos-por-l-plantarum-estudio-genetico-y-funcional-de-las-enzimas-tanasa-y-galato-descarboxilasa\/"},"modified":"2018-03-11T10:28:32","modified_gmt":"2018-03-11T10:28:32","slug":"degradacion-de-galatoninos-por-l-plantarum-estudio-genetico-y-funcional-de-las-enzimas-tanasa-y-galato-descarboxilasa","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/degradacion-de-galatoninos-por-l-plantarum-estudio-genetico-y-funcional-de-las-enzimas-tanasa-y-galato-descarboxilasa\/","title":{"rendered":"Degradaci\u00f3n de galatoninos por l. plantarum: estudio gen\u00e9tico y funcional de las enzimas tanasa y galato descarboxilasa."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Jos\u00e9 Antonio Curiel Gamiz <\/strong><\/h2>\n<p>Los taninos son componentes importantes de los alimentos de origen vegetal y est\u00e1n directamente relacionados con las caracter\u00edsticas sensoriales de los mismos como amargor, astringencia y color. Adem\u00e1s, el consumo de taninos en la dieta se considera beneficioso para la salud principalmente debido a su actividad antioxidante, la cual previene la carcinog\u00e9nesis y mutag\u00e9nesis. Por otro lado, las bacterias l\u00e1cticas constituyen una parte importante de la microbiota aut\u00f3ctona de los alimentos de origen vegetal debido a su adaptaci\u00f3n a los compuestos fen\u00f3licos presentes en los substratos vegetales, la cual les permite participar en las fermentaciones de estos alimentos. L. plantarum es la especie de bacteria l\u00e1ctica utilizada con mayor frecuencia como cultivo iniciador en la fermentaci\u00f3n de alimentos de origen vegetal. Sin embargo, en la actualidad se dispone de escasa informaci\u00f3n sobre el metabolismo de degradaci\u00f3n de taninos en l. Plantarum y aunque se han descrito rutas metab\u00f3licas acerca de la degradaci\u00f3n de estos compuestos, no se han caracterizado gen\u00e9tica ni bioqu\u00edmicamente las enzimas que intervienen en la degradaci\u00f3n de taninos en l. Plantarum o en otras bacterias l\u00e1cticas. Teniendo en cuenta todos estos antecedentes y debido al gran inter\u00e9s existente en la actualidad en la degradaci\u00f3n taninos, en esta tesis se ha abordado i) la identificaci\u00f3n y caracterizaci\u00f3n de los genes implicados en la degradaci\u00f3n de galotaninos en l. Plantarum, para posteriormente ii) caracterizar las propiedades f\u00edsicoqu\u00edmicas de las prote\u00ednas codificadas por dichos genes.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Degradaci\u00f3n de galatoninos por l. plantarum: estudio gen\u00e9tico y funcional de las enzimas tanasa y galato descarboxilasa.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Degradaci\u00f3n de galatoninos por l. plantarum: estudio gen\u00e9tico y funcional de las enzimas tanasa y galato descarboxilasa. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Jos\u00e9 Antonio Curiel Gamiz <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Aut\u00f3noma de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 24\/11\/2010<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Mar\u00eda Del Rosario Mu\u00f1oz Moreno<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: ram\u00f3n Gonz\u00e1lez Garc\u00eda <\/li>\n<li>albert Bordons  de porrata-doria (vocal)<\/li>\n<li>margarita Medina fernandez-regatillo (vocal)<\/li>\n<li>Jos\u00e9 Luis Ruiz barba (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Jos\u00e9 Antonio Curiel Gamiz Los taninos son componentes importantes de los alimentos de origen vegetal y est\u00e1n [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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