P1022214 - Nutracéuticos e Nutrixenómica (Materias Optativas vinculadas á Orientación Biosanitaria) - Curso 2011/2012
- Créditos ECTS
- Créditos ECTS: 6.00
- Total: 6.0
- Horas ECTS
- Clase Expositiva: 18.00
- Clase Interactiva Laboratorio: 12.00
- Clase Interactiva Seminario: 12.00
- Horas de Titorías: 6.00
- Total: 48.0
- Tipo: Materia Ordinaria Máster RD 1393/2007
- Departamentos: Microbioloxía e Parasitoloxía, Química Analítica, Nutrición e Bromatoloxía
- Áreas: Microbioloxía, Tecnoloxía de Alimentos
- Centro: Facultade de Farmacia
- Convocatoria: 2º Semestre de Titulacións de Grao/Máster
- Docencia e Matrícula: null
Existen programas da materia para os seguintes idiomas:CastelánGalegoInglésCourse objectives
Capacity to apply the critical, logical and creative thought in his work
Skill and flexibility to solve problems in an effective way
Capacity so that it formulates hypothesis and designs the studies suitable for his verification
Knowing in depth the area of the Nutrigenomics and the Personalized Nutrition
Integrating the knowledge of the main metabolic ways and the paper of the nutrients in locations of health and illness.
Applying techniques specific to laboratory related to the area and the Molecular Nutrition and the NutrigenomicsContents
1.- INTRODUCTION TO THE NUTRIGENOMIC.
Implications of the Human Genome Project for understanding gene –diet interactions; Genetic variations, nutrition, preventive medicine and personalized diets.
The bases will sit so that the pupil knows how to operate the concepts of Nutrigenomics, Nutraceutic, Probiotic. Functional food. Biomarket molecular.... Those basic concepts for the matter and necessary for the subsequent understanding of the rest of the subjects.
2.- MOLECULAR BASES OF THE GENETIC REGULATION FOR THE NUTRIENTS.
Epistasis and influence in the Nutrigenomic. Nutrients and genetic expression. Gen relocation.
3.- GENE-DIET INTERACTION.
Nutrient-gene interaction and complex diseases (Genetic susceptibility to diets, Models; Biomarkers; Evidence-based nutrition and Epidemiology)
Adaptation of the nutraceutics to the different human alleles. Antioxidants. Longevity, nutraceutics and nutrigenomics.
4.- POTENTIAL NUTRACÉUTICOS.
Nutraceutics of different you originate: chicory, garlic, anise, artichoke, bamboo, you green, coffee, cherry, eucalyptus, strawberry, camomile, dark wine, omega 3, nutraceuticos derived from the olive tree.
Dietary lipids, lipoprotein responses to diet and genetics of atherosclerosis risk factors (polymorphisms of genes involved in lipid/cholesterol biosynthesis and transport) Metabolic Syndrome (obesity, diabetes, insulin resistance and dyslipidemia; genetic influences and molecular biomarkers for preventive therapies)
Genetic and environmental influences on cancer prevention (polymorphisms of cancer genes, metabolyzing enzymes, nutrients as cofactors and antioxidants; DNA methylation and colon cancer)
5.- PERSONALIZED NUTRITION
Maternal nutrition. Effects of the diet: heterocyclic amines and cooked foods.
6.- THE INFLUENCE OF THE NUTRIENTS ON THE EPIGENETIC REGULATION OF THE GEN EXPRESSION.
7.- ETHICAL CONSIDERATIONS.
Ethical behavior in nutritional genómic.
8.- BIOINFORMATICS AND NUTRIGENOMICS
LAB CLASSES AND INTERACTIVES
Methods to study cellular responses to changes in the nutritional environment: Functional nutrigenomics I-Transcriptomics and Proteomics (RT-PCR, expression microarrays, 2D-electrophoresis, data analysis, examples on application)
Methods to study cellular responses to changes in the nutritional environment: Functional nutrigenomics II- Metabolomics and System Biology
Genomics from nutritional perspective (Principles, tools, polymorphisms, genotypes, phenotypes)
Isolation of DNA and identification of polymorphisms through techniques of PCR in the laboratory. Application for the detection of frauds in commercial probiotic foods.
The pupil will have to elaborate a work from a series of subjects that will be delivered at the beginning of the four months.
The professors of the matter will do a near follow-up of the elaboration of the work. It will value itself the originality, the elaboration and the participation.
The work will have to be exposed in class and will be evaluated together by the professors and the pupils.Basic and complementary bibliography
Gibson, (2002). Functional foods. Concept to product.
Gunstone, F.D. (2003). Lipids for functional food and nutraceuticals.
Heasman, M (2001). The functional foods revolution healthy people, healthy profits.
Hurst, J (2002). Methods of analysis for functional foods and nutraceuticals.
Mazza, G. (2000). Alimentos funcionales: Aspectos bioquímicos y de procesado. Ed.Acribia, Zaragoza.
Wildman, R.E.C. (2001). Handbook of nutraceuticals and functional foods.Teaching methodology
The teachings will be formed in theoretical and practical classes, and through the discussion of subjects exposed by the pupils
Theoretical classes: They will be given as magisterial lessons of 50 minutes in which they will explain the subjects of the program
Practical classes: They will cope of Monday at Friday, at the rate of four daily hours in the laboratory.
Classes of slate: They will be carried out on with the discussion of subjects of present elaborated and exposed by the pupils themselves
In all the cases all the available resources of support will be used: he paves, slides, transparencies and presentations for computer, videos, etc., as it is necessary.Assessment system
An evaluation will be carried out continues in the one that itself will take the assistance and the participation in the classes into account. The attitude of the pupil in the classes of laboratory as well as his implication in the development of the work will be valued.
The exhibition of the obligatory works will be valued.
An examination will be carried out.