{"id":112626,"date":"2018-03-11T10:39:42","date_gmt":"2018-03-11T10:39:42","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/evaluacion-nutricional-y-propiedades-biologicas-de-algas-marinas-comestibles-estudios-in-vitro-e-in-vivo\/"},"modified":"2018-03-11T10:39:42","modified_gmt":"2018-03-11T10:39:42","slug":"evaluacion-nutricional-y-propiedades-biologicas-de-algas-marinas-comestibles-estudios-in-vitro-e-in-vivo","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/evaluacion-nutricional-y-propiedades-biologicas-de-algas-marinas-comestibles-estudios-in-vitro-e-in-vivo\/","title":{"rendered":"Evaluaci\u00f3n nutricional y propiedades biol\u00f3gicas de algas marinas comestibles. estudios in vitro e in vivo"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Eva G\u00f3mez Ord\u00f3\u00f1ez <\/strong><\/h2>\n<p>El objetivo principal de esta tesis doctoral es la caracterizaci\u00f3n y evaluaci\u00f3n in vitro e in vivo de la calidad nutricional de algas marinas espa\u00f1olas como fuente de compuestos biol\u00f3gicamente activos, principalmente polisac\u00e1ridos sulfatados. Se ha a nalizado la composici\u00f3n qu\u00edmica de las algas pardas y rojas de partida y especialmente la fibra alimentaria. Adem\u00e1s mediante una extracci\u00f3n qu\u00edmica secuencial se han obtenido fracciones solubles de los principales polisac\u00e1ridos de la pared celular de  algas. Adicionalmente, se ha desarrollado y validado metodolog\u00eda espec\u00edfica para determinar los principales aniones de algas por cromatograf\u00eda i\u00f3nica, para identificar los principales polisac\u00e1ridos y grupos funcionales de algas por espectroscop\u00eda ft ir, y para la distribuci\u00f3n de pesos moleculares por hpsec. Tambi\u00e9n se han determinado in vitro las principales propiedades funcionales (capacidad de hinchamiento, retenci\u00f3n de agua y de aceite) y biol\u00f3gicas atribuibles a los polisac\u00e1ridos 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 lip\u00eddico, estad o antioxidante general y efecto prebi\u00f3tico potencial. Los resultados obtenidos pueden ser de gran inter\u00e9s para la obtenci\u00f3n a partir de algas de nuevos ingredientes, que podr\u00edan ser usados por la industria alimentaria en la elaboraci\u00f3n de alimentos f uncionales.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Evaluaci\u00f3n nutricional y propiedades biol\u00f3gicas de algas marinas comestibles. estudios in vitro e in vivo<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Evaluaci\u00f3n nutricional y propiedades biol\u00f3gicas de algas marinas comestibles. estudios in vitro e in vivo <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Eva G\u00f3mez Ord\u00f3\u00f1ez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 19\/04\/2012<\/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>Antonio Jimen\u00e9z Escrig<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Francisco jos\u00e9 S\u00e1nchez mu\u00f1iz <\/li>\n<li>susana Cofrades barbero (vocal)<\/li>\n<li>rosa Mar\u00eda Esteban alvarez (vocal)<\/li>\n<li>Mar\u00eda Elena D\u00edaz rubio (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Eva G\u00f3mez Ord\u00f3\u00f1ez El objetivo principal de esta tesis doctoral es la caracterizaci\u00f3n y evaluaci\u00f3n in vitro [&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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