UADY- Maira_Rubi-I

Nutraceutical, Nutrition and Health Group

Universidad Autónoma de Yucatán, Mérida, México

Facultad de Ingeniería (UNCPBA) (Argentina).

Responsible Investigator: Dra. Maira Rubi Segura Campos.

ACTIVITY GROUP’S DESCRIPTION<

The scientific job of this research group is to generate scientific knowledge, in areas of nutrition, science and food biotechnology, that contributes to the utilization of the foods, influencing in the improvement of its nutrimental and functional quality, allowing the fortification of the sustainable development of the alimentary system by the study and generation of solutions to problems related with the feeding through the formation of professionals in those areas of knowledge.

Currently, the research group is focused on the study of products and byproducts of S. hispanica in in vitro, in vivo and clinical trials, as a dietary and functional alternative to combat and prevent the most prevalent metabolic diseases.

Among the group’s research actions are:
• The evaluation of the antiproliferative and metaplastic activity of oil and bioactive peptides of S. hispanica.
• Analysis of mechanisms of action of active compounds, characterization of cell death processes induced by compounds isolated from plant extracts.
• Pharmacology of natural products with focus on diverses activities: antioxidant and immunomodulators.
• Evaluation of the antioxidant and anti-inflammatory activity of peptides obtained from protein isolates of S. hispanica on markers of oxidative stress and neuroinflammation.
• Nutritional, microbiological and functional study of products and byproducts of S. hispanica.
• Reduction of markers of metabolic risk in patients with DM 2, after the consumption of products substituted with chia flour.

RESEARCH TEAM

MC. Edwin Enrique Martínez Leo

Doctorando

Dra. Rosa Esther Moo Puc

Investigadora

CHIA INVESTIGATIONS

PARTICIPACIÓN EN PROYECTOS DE INVESTIGACIÓN

Aspectos tecnológico-funcionales de subproductos de chia (Salvia hispánica L.) aplicables al desarrollo de alimentos. CONACYT-CONICET. Vigencia: 2013-2015.
Estudio Fisicoquímico, nutricional y tecnológico de la contribución de subproductos de chía (Salvia hispanica) como nuevos ingredientes alimentarios en Europa. Programa i-link+ Consejo Superior de investigación Científica. 2014.

PUBLICACIONES

1. MT. Fernández-espinar, JV. Gil, M. Segura-Campos, CM. Haros. (2018). Nutritional and Functional Assessment of contribution of chia by-products as food ingredient in bakery products. Part I: Nutrient Composition and Antioxidant Activity (PC). In: Chía (Salvia hispanica L.) The old future (CIRCHIA 2016). Pp: 127-135. Editorial Universidad de Sevilla. Coords. Justo Javier Pedroche Jiménez, Francisco Millan Rodríguez. ISBNe: 978-84-472-2103-5. D.O.I.: http://dx.doi.org/10.12795/9788447221035.
2. M. Segura-Campos, E. Martínez-Leo, MT. Fernández-espinar, JV. Gil, CM. Haros. Nutritional and Functional Assessment of contribution of chia by-products as food ingredient in bakery products. Part II: Bread quality, fibre adequate intake and inhibition of enzymes. In: Chía (Salvia hispanica L.) The old future (CIRCHIA 2016). Pp: 137-147. Editorial Universidad de Sevilla. Coords. Justo Javier Pedroche Jiménez, Francisco Millan Rodríguez. ISBNe: 978-84-472-2103-5. D.O.I.: http://dx.doi.org/10.12795/9788447221035.
3. Salazar-Vega, I.; Segura-Campos, M. (2018). Caracterización fisicoquímica de películas formuladas a partir de proteína y mucilago de chía (Salvia hispánica, L.). Revista electrónica de difusión científica. Investigación Ciencia y Universidad, 1(2): 40. ISSN:2525-1783.
4. Ulil Us Medina, Luciana M. Julio, Maira R. Segura Campos, Vanesa Y. Ixtaina, Mabel C. Tomas. (2018). Development and characterization of spray-dried chia oil microcapsules using by-products from chia as Wall material. Powder Technology. 334: 1-8.
5. Ulil Us Medina, Jorge Carlos Ruiz Ruiz, Patricia Quintana Owen, Maira Rubi Segura Campos. (2017). Salvia hispánica mucilage-alginate properties and performance as an encapsulation matrix for chia seed oil. Journal of Food Processing and Preservation. 41(6): 1-9.DOI: 10.1111/jfpp.13270. Online ISSN:1745-4549.
6. Salvia hispânica L: Properties, applications and health. Editores: David Betancur-Ancona and Maira Rubi Segura-Campos. (2016). Nova Science Publisher. ISBN:9781634843959.
7. Segura-Campos, M.R., Acosta-Chi, Z.A., Rosado-Rubio, G., Betancur-Ancona, D. (2016). Capsules and films formulation with chia (Salvia hispanica) gum obtained from whole and crushed sedes from Mexico. Chapter 9. In: Salvia hispánica L: Properties, applications and health. Pp: 137-149. David Betancur-Ancona and Maira Rubi Segura Campos (Eds). NOVA Science Publisher. ISBN 9781634843621.
8. Maira Rubi Segura Campos, Luis Antonio Chel Guerrero, Arturo Castellanos Ruelas, David Abram Betancur Ancona. (2016). Chemical characterization of Mexican chia (Salvia hispanica) flour. Chapter 10. In: Functional properties of traditional foods, Kristberg Kristbergsson and Semith Otles editors. Vol 12 of the series integrating food science and engineering knowledge into the food chain. Springer US. pp 131- 137. DOI: 10.1007/978-1-4899-7662-8_10. ISBN: 978-1-4899-7660-4.
9. Maira Rubi Segura Campos, Luis Antonio Chel Guerrero, Jose Gabriel Rosado Rubio, David Abram Betancur Ancona. (2016). Biofunctionality of chia (Salvia hispánica L) protein hydrolysates. Chapter 14. In: Functional properties of traditional foods, Kristberg Kristbergsson and Semith Otles editors. Vol 12 of the series integrating food science and engineering knowledge into the food chain. Springer US. pp 199- 206. DOI: 10.1007/978-1-4899-7662-8_14 ISBN: 978-1-4899-7660-4
10. Maira Rubi Segura Campos, Zaydi Acosta-Chi, Gabriel Rosado Rubio, Luis Chel Guerrero, David Betancur Ancona. (2014). Whole and crushed nutlets of chia (Salvia hispánica) from Mexico as a source of functional gums. Food Science and Technology. 34 (4): 701-709. DOI: http://dx.doi.org/10.1590/1678-457X.6439. Index ISSN 1678457X.
11. Maira Segura Campos, Norma Ciau-Solís, Gabriel Rosado-Rubio, Luis Chel-Guerrero, David Betancur-Ancona. (2014). Physicochemical characterization of chia (Salvia hispanica) seed oil from Yucatán, México. Agricultural Sciences. 5(3):220-226. http://dx.doi.org/10.4236/as.2014.53025. ISSN Print: 21568553. ISSN Online: 21568561. Index
12. Maira Segura Campos, Norma Ciau-Solís, Gabriel Rosado-Rubio, Luis Chel-Guerrero, David Betancur-Ancona. (2014). Chemical and Functional Properties of chia seed (Salvia hispanica L,) gum. International Journal of Food Science. http://dx.doi.org/10.1155/2014/241053. ISSN: 23567015 (Print). ISSN: 23145765 (Online).
13. Maira R. Segura-Campos, Ine M. Salazar-Vega, Luis A. Chel-Guerrero, David A. Betancur-Ancona. (2013). Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods. LWT-Food Science and Technology. 50: 723-731. ISSN: 00236438 doi.org/10.1016/j.lwt.2012.07.01
14. Maira Segura-Campos, Luis Chel-Guerrero, David Betancur-Ancona, (2013). Vigna unguiculata as source of Angiotensin-I converting enzyme inhibitory and antioxidant peptides. Chapter 7. In: Bioactive Food Peptides in Health and Disease. Blanca Hernández-Ledesma and Chia-Chien Hsieh (Eds). InTech Publisher, pp. 168-204, ISBN: 978-953-51-0964-8.
15. Ine M. Salazar-Vega, Maira R. Segura-Campos, Luis A. Chel-Guerrero, David A. Betancur-Ancona (2012). Antihypertensive and Antioxidant Effects of Functional Foods Containing Chia (Salvia hispanica) Protein Hydrolysates. Chapter 19. In: Scientific, Health and Social Aspects of the Food Industry. Benjamin Valdez, Roumen Zlatev, Michael Schorr (Eds), pp. 381-398, InTech Publisher, ISBN: 979- 953-307-283-7.