Manuel Pazos

Manuel Pazos
Spanish National Research Council | CSIC · Instituto de Investigaciones Marinas (IIM-CSIC). Department of Food Technology

PhD. Chemistry

About

62
Publications
4,286
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Introduction
Dr. Manuel Pazos is a tenured researcher at the Marine Research Institute (IIM-CSIC) from Vigo (Spain). His research seeks to improve diet-induced metabolic disorders by better understanding regulation mechanisms of dietary components.
Additional affiliations
October 2015 - February 2017
University of Cambridge
Position
  • Talent Hub-Marie Curie Fellow from Universidad de Córdoba (Spain)
June 2014 - November 2014
University of Cambridge
Position
  • Visiting researcher
September 2007 - December 2014
Spanish National Research Council
Position
  • PostDoc Position

Publications

Publications (62)
Chapter
A workflow for the characterization of food-derived bioactive peptides is described in this chapter. The workflow integrates two consecutive steps: a discovery phase and a protein-based bioinformatic phase. In the first step (discovery phase), a shotgun bottom-up proteomics approach is used to create a reference data set for a selected food proteom...
Article
Full-text available
Seafood is considered one of the main food allergen sources by the European Food Safety Authority (EFSA). It comprises several distinct groups of edible aquatic animals, including fish and shellfish, such as crustacean and mollusks. Recently, the EFSA recognized the high risk of food allergy over the world and established the necessity of developin...
Preprint
Full-text available
Seafood is considered one of the main food allergen sources by the European Food Safety Authority (EFSA). It comprises several distinct groups of edible aquatic animals including fish and shellfish such as crustacean and mollusks. Recently the EFSA recognized the high risk of food allergy over the world and established the necessity of developing n...
Chapter
The large-scale analysis of proteins, or proteomics, has become a useful tool to identify and understand processes involved in quality and bioactivity of fish. Proteomics provides unique evidence about structure, function, posttranslational modifications, interactions, and abundance of proteins, information that has been successfully used to explai...
Article
Full-text available
This research focuses on biochemical changes related to quality loss in frozen (−18 °C for 9 months) sardine (Sardina pilchardus) previously subjected to high-pressure (HP) processing (125–200 MPa). The inhibition (p < 0.05) of lipid hydrolysis development (lower free fatty acid formation and lipase activity), observed in frozen sardine as a result...
Article
The ability of polyphenols to ameliorate potential oxidative damage of ω-3 PUFAs when they are consumed together and then, to enhance their potentially individual effects on metabolic health is discussed through the modulation of fatty acids profiling and the production of lipid mediators. For that, the effects of the combined consumption of fish o...
Article
The role of specific proportions of ω-3 EPA and DHA, in the modulation of inflammation and oxidative stress markers associated to the progression of Metabolic Syndrome was investigated. Potential inflammatory eicosanoids and docosanoids were discussed together to biomarkers of CVD, obesity, inflammation and oxidative stress in an animal model of me...
Article
Dietary intervention with ω-3 marine fatty acids may potentially modulate inflammation and oxidative stress markers related with CVD, metabolic syndrome and cancer. The aim of this study was to evaluate whether different proportions of ω-3 EPA and DHA intake provoke a modulation of the production of lipid mediators and then, an influence on differe...
Article
The effect of high-pressure processing (HPP) (150, 300 and 450MPa for 0, 2.5 and 5min) on total sodium dodecyl sulphate (SDS)-soluble and sarcoplasmic proteins in frozen (-10°C for 3months) horse mackerel (Trachurus trachurus) was evaluated. Proteomics tools based on image analysis of SDS-PAGE protein gels and protein identification by tandem mass...
Article
Full-text available
The present research focuses on the biochemical changes related to quality loss produced in Atlantic mackerel (Scomber scombrus) when stored under commercial frozen conditions (9-month period at 18 ºC). In it, the effect of a previous high-hydrostatic pressure (HHP) treatment (125, 150, 175 and 200 MPa for 0 min) was tested. The free fatty acid (F...
Article
The present research draws a map of the characteristic carbonylation of proteins in rats fed high caloric diets with the aim of providing a new insight of the pathogenesis of metabolic diseases derived from the high consumption of fat and refined carbohydrates. Protein carbonylation was analyzed in plasma, liver and skeletal muscle of Sprague-Dawle...
Article
Full-text available
SHROB rats have been suggested as a model for metabolic syndrome (MetS) as a situation prior to the onset of CVD or type-2 diabetes, but information on descriptive biochemical parameters for this model is limited. Here, we extensively evaluate parameters related to CVD and oxidative stress (OS) in SHROB rats. SHROB rats were monitored for 15 weeks...
Article
The effect of high hydrostatic pressure (HHP) treatment (150, 300, and 450 MPa for 0, 2.5, and 5 min) on total sodium dodecyl sulfate (SDS)-soluble and sarcoplasmic proteins in frozen (−10 °C for 3 months) Atlantic mackerel (Scomber scombrus) was evaluated. Proteomics tools based on image analysis of SDS-polyacrylamide gel electrophoresis (SDS-PAGE...
Article
The study innovatively pinpoints target proteins of carbonylation, a key PTM induced by oxidative stress, in the SHROB (genetically obese spontaneously hypertensive) rat model of metabolic syndrome (MetS). Protein carbonylation was assessed by a fluorescence-labelling proteomics approach, and complemented with biometric and biochemical markers of M...
Article
The present work describes the development of a robust and sensitive targeted analysis platform for the simultaneous quantification in blood plasma of lipid oxygenated mediators and fatty acids using solid-phase extraction (SPE) and high-performance liquid chromatography coupled to tandem mass spectrometry (HPLC-MS/MS). The concurrent analysis of t...
Article
Full-text available
Marine polyunsaturated fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have been associated with improvement in the Metabolic Syndrome (MS). The aim of this study is to evaluate how three fish-oil diets with different eicosapentaenoic acid /docosahexaenoic acid ratios (EPA/DHA ratio) affect the histology of liver, kidney, ad...
Article
Full-text available
High consumption of fish carries a lower risk of cardiovascular disease as a consequence of dietary omega-3 long chain polyunsaturated fatty acid (n-3 PUFA; especially EPA and DHA) content. A controversy exists about the component/s responsible of these beneficial effects and, in consequence, which is the best proportion between both fatty acids. W...
Article
The aim of this paper was to compare the influence of a five-month finishing period in a sea or in the lagoon site on quality changes during chilled storage of Pacific cupped oysters (C. gigas), farmed in the lagoon. The oysters were analysed for morphological and chemical characteristics, and for parameters useful to monitor changes during shelf l...
Article
The present study aims to compare two molecular technologies, 16S rRNA sequencing and matrix-assisted laser desorption ionisation time-of-flight mass spectrometry (MALDI TOF - MS), for bacterial species identification in seafood. With this aim, 70 reference strains from culture collections, including important seafood-borne pathogenic and spoilage...
Article
The present study investigates the susceptibility of individual myofibrillar proteins from mackerel (Scomber scombrus) mince to undergo carbonylation reactions during chilled storage, and the antioxidant capacity of (+)-catechin to prevent oxidative processes of proteins. The carbonylation of each particular protein was quantified by combining the...
Article
The present study focuses on the lipid composition of angler (Lophius piscatorius) muscle. Distribution of lipid classes and groups and fatty acid composition of neutral and polar lipid fractions corresponding to two edible sites (head and tail) were investigated. Proximate composition and essential and toxic mineral contents were also analysed. Mo...
Article
The potential value of different dietary eicosapentaenoic acid (EPA, 20:5) and docosahexaenoic acid (DHA, 22:6) ratios (1:1, 2:1 and 1:2, respectively) on protein redox states from plasma, kidney, skeletal muscle and liver was investigated in Wistar rats. Dietary fish oil groups were compared with animals fed soybean and linseed oils, vegetable oil...
Article
The present study investigates the antioxidant mechanism of grape procyanidins and, in particular, their aptitude to establish redox interactions with two important components of the endogenous antioxidant system of muscle tissues, α-tocopherol (α-TOH) and ascorbic acid (AA). To this end, the progress of lipid oxidation was monitored in fish muscle...
Article
A procedure based on headspace solid-phase microextraction (HS-SPME) and GC–MS analysis was developed to investigate the volatile organic compounds (VOCs) of Atlantic shellfish species. The experimental conditions (fiber coating, sample volume, time and temperature of incubation) were optimized for the extraction of VOCs from shellfish. The incubat...
Article
Protein oxidation in fish meat is considered to affect negatively the muscle texture. An important source of free radicals taking part in this process is Fenton's reaction dependent on ferrous ions present in the tissue. The aim of this study was to investigate the susceptibility of cod muscle proteins in sarcoplasmic and myofibril fractions to in...
Article
The influence of galloyl residues on the antioxidant mechanism of polyphenols to prevent hemoglobin-promoted lipid oxidation was investigated by using polyphenolic fractions with different degrees of galloylation: nongalloylated structures from pine bark (IVP), medium-galloylated from grape pomace (IVG), and high-galloylated from witch hazel bark (...
Article
The muscle composition of a pelagic fish species, Atlantic mackerel (Scomber scombrus), has been studied to determine the relationship with its susceptibility to develop lipid oxidation during chilled storage. For such an aim, the initial concentrations of the major components (water, total lipids, protein, and PUFAs) and minor pro-oxidant and anti...
Chapter
This chapter discusses the main aspects of fish lipid oxidation and its relevance to the seafood industry. The intrinsic mechanisms involved in fish oxidation will be reviewed, firstly stressing the importance of fish tissue pro-oxidants and reductors upon the process, followed by the influence of external factors, such as processing and storage. T...
Article
The influence of polymerization (number of monomers) and galloylation (content of esterified gallates) of oligomeric catechins (proanthocyanidins) on their effectiveness to prevent lipid oxidation in pelagic fish muscle was evaluated. Non-galloylated oligomers of catechin with diverse mean polymerization (1.9-3.4 monomeric units) were extracted fro...
Article
Polyphenolic fractions extracted from pine (Pinus pinaster) bark, grape (Vitis vinifera) pomace, and witch hazel (Hamamelis virginiana) bark were selected for investigating the influence of the number of phenolic units, polymerization, and the content of esterified galloyl residues (galloylation) on their efficacy for inhibiting lipid oxidation in...
Article
The efficiency of different reductants (reduced glutathione, ascorbic acid, and catalase) and metal chelators [ethylenediaminetetraacetic acid (EDTA), citric acid, sodium tripolyphosphate (STPP), and adenosine-5'-triphosphate (ATP)] to inhibit lipid oxidation promoted by fish hemoglobin was investigated. The inhibitory activity on hemoglobin-cataly...
Article
Hemoglobin (Hb) from rainbow trout (Oncorhynchus mykiss), Atlantic cod (Gadus morhua), and herring (Clupea harengus) were evaluated in terms of capacity to generate hydroperoxide-derived free radicals in aqueous solution at pH 6.8. Cumene hydroperoxide (CumOOH) was used as a model for preformed lipid hydroperoxides, and free radicals were monitored...
Article
The capacity of Atlantic pollock ( Pollachius pollachius ), seabass ( Dicentrarchus labrax ), and horse mackerel ( Trachurus trachurus ) hemoglobin (Hb) to promote lipid oxidation has been evaluated in liposomes and washed minced horse mackerel muscle. The pro-oxidant ability of fish Hbs was related with their vulnerability to suffer oxidation to m...
Article
The ability of several polyphenolic fractions from grape ( Vitis vinifera ) pomace, pine ( Pinus pinaster ) bark, and witch hazel ( Hammamelis virginiana ) bark to repair alpha-tocopherol (alpha-TOH) through reduction of the alpha-tocopheroxyl radical was investigated in a homogeneous hexane system and a phospholipid-like system based on SDS micell...
Article
In an emulsion of corn oil in water with the addition of caffeic acid (Caf-OH) and alpha-tocopherol (alpha-TOH), Caf-OH was found to be very active in delaying lipid oxidation without affecting significantly the kinetics for alpha-TOH degradation. In contrast, Caf-OH addition to fish muscle retarded both the degradation of endogenous alpha-TOH and...
Article
Electron spin resonance (ESR) spectroscopy and the spin-trapping technique were used to investigate the capacity of several hemoglobin (Hb) forms of rainbow trout (oxyHb and metHb), free hemin (oxidized form of heme group), and hemin complexed with bovine serum albumin (BSA) to promote formation of free radicals via fragmentation of preformed lipid...
Article
Exploring new, effective natural antioxidants for the food industry and consumers demanding natural ingredients in foodstuffs has intensified in recent years. This has a special relevance for fatty and semi-fatty fish and fish products having high amounts of n-3 polyunsaturated fatty acids (PUFA), prone to undergo oxidation and rancidity. This work...
Article
Hydroxytyrosol, a natural phenolic compound obtained from olive oil byproduct, was characterized as an antioxidant in three different foodstuffs rich in fish lipids: (a) bulk cod liver oil (40% of omega-3 PUFAs), (b) cod liver oil-in-water emulsions (4% of omega-3 PUFAs), and (c) frozen minced horse mackerel ( Trachurus trachurus) muscle. Hydroxyty...
Article
Fish muscle or foodstuffs containing bioactive lipids are an excellent source of polyunsaturated fatty acids and its consumption has been related with the prevention of cardiovascular and other diseases. However, oxidation of PUFA leads to the development of off-flavours and rancidity and continues to be the main objection in their production and c...
Article
The ethyl acetate-soluble fraction generated during acid hydrolysis of almond shells was evaluated for radical-scavenging capacity and protection against fish oil oxidation. The influence of the operational conditions during acid hydrolysis on: (i) the total phenolics produced; (ii) the recovery yield of ethyl acetate solubles; (iii) the phenolic c...
Article
Benzoic acid-derived phenolics (p-hydroxybenzoic acid, 3,4-dihydroxybenzoic acid, vanillic acid, syringic acid, and gallic acid) and the polyphenols epicatechin and epigallocatechin gallate (EGCG) were evaluated for their efficiency in regenerating alpha-tocopherol from alpha-tocopheroxyl radical in comparison with ascorbyl palmitate, which is know...
Article
Reduction of free radicals generated by Fe(II)/cumene-hydroperoxide (CumOOH) by amino acids (Gly, Cys, Met, His, and Trp) and proteins (bovine serum albumin (BSA), beta-lactoglobulin, and lactoferrin) was followed by electron spin resonance spectroscopy using alpha-phenyl-N-tert-butylnitrone (PBN), 2-methyl-2-nitrosopropane (MNP), and 5,5-dimethyl-...
Article
This work shows the properties of grape procyanidins with additional anticarcinogenic properties for increasing the shelf life of functional seafood preparations. Galloylated procyanidins (100 ppm, 2.7 mean degree of polymerization, 25% galloylation) extended the shelf life of minced horse mackerel muscle stored at 4 degrees C more than 8 days comp...
Article
Natural phenolic antioxidants have been tested in hake (Merluccious merluccious) microsomes as inhibitors of lipid oxidation promoted by fish muscle prooxidants: hemoglobin (Hb), enzymatic NADH-iron and nonenzymatic ascorbate-iron. The phenolics selected were as follows: (a) a grape phenolic extract (OW), (b) a fraction (IV) with isolated grape pro...
Article
The reducing and chelating capacities and the affinity for the incorporation into the fish muscle of grape procyanidins, hydroxytyrosol, and propyl gallate were studied together with their antioxidant activity in frozen horse mackerel (Trauchurus trauchurus) fillets. Fillets were supplemented with phenolic antioxidants by (a) spraying an aqueous ph...
Article
Grape phenolic compounds were obtained from grape (Vitis vinifera) pomace by pressing and posterior maceration. Phenolics resulting of the crude grape extract were fractionated by preparative chromatography. The ability of fractions, containing flavanol monomers, oligomers (procyanidins) and glycosylated flavonols, for inhibiting oxidation of fish...
Article
The oxidation of alpha-tocopherol (TH) in chilled and frozen fish muscle was determined using high-performance liquid chromatography-atmospheric pressure chemical ionization-mass spectrometry. TH oxidation byproducts were identified as alpha-tocopherolquinone (TQ), 5,6-epoxy-alpha-tocopherolquinone (TQE1), and 2-3-epoxy-alpha-tocopherolquinone (TQE...
Article
The effect of pH and hemoglobin on oxidation of the microsomal lipids of cod was determined in isolated microsomes and in washed cod muscle. An increase of hemoglobin concentration from 0.5 to 15 microM accelerated lipid oxidation in both systems. In cod microsomes the rate of lipid oxidation increased in the order pH 6.8 > pH 7.6 > pH 8.4 > pH 6.0...
Article
The capacity of a phenolic extract, OW, obtained from grape (Vitis vinifera) by-products, and of a purified fraction of procyanidins from OW, fractionIV, for preservation of endogenous antioxidants of fatty fish was investigated during frozen storage. They were used in muscle concentrations of 0.01% (w/w). Grape polyphenols were compared with propy...
Article
Full-text available
Strategically designed sample composition (SSC) is a new technique that decreases the number of analytical determinations needed in routine screening to as few as the number of original sample specimens while providing information that is specific to them. Although this new technique has been applied to environmental studies, this paper describes i...
Article
The ability of antioxidants obtained from natural sources to stabilise foodstuffs containing long n-3 fatty acids of marine origin has been determined. Food systems enriched in polyunsaturated fatty acids (PUFA) were: emulsified horse mackerel (Trauchurus trauchurus) muscle, fish oil-in-water emulsions (4% of n-3 PUFA) and fish oils (40% of n-3 PUF...
Article
A saponification-HSSPME procedure has been developed for the extraction of PCBs from milk samples. Saponification of the samples improves the PCB extraction efficiency and allows attaining lower background. A mixed-level fractional design has been used to optimize the sample preparation process. Five variables have been considered: extraction time,...

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Projects (4)
Project
Fish is one of the most frequent causes of immunoglobulin E (IgE) mediated food allergy (Type I). Currently, there is no cure for fish allergy and sensitized individuals have to practice strict, life-long avoidance of fish products in their diets. Immunotherapeutic approaches directed to restore immune tolerance constitute a promising strategy for the treatment of food allergy. However, a major limitation that frustrates these developments is the lack of the mechanistic understanding of what makes a food protein an allergen, and the intracellular signaling of the immune system players, mainly in T-cells, controlling the tolerance/sensitization balance. Moreover, the nowadays increasing introduction of processed foods in our diet induces structural and chemical modifications of food proteins that potentially modulate their allergenicity. Using Proteomics and Structural-based Systems Biology approaches and Merluccius merluccius as sensitizing fish species model, SYS-ALLERGOMICS will 1) determine the protein structural requirements of sensitization of the main fish allergen protein (beta-Parvalbumin; beta-PRVB), 2) identify the signaling network defining T-cell activation in fish allergy for the different structural forms of the allergen (beta-PRVB), and 3) the establishement of the processes and strategies inactivating the allergenicity of fish products and development of hypoallergenic foods.
Project
The main goal of the project is to apply the emergence tools of Proteomics in Cross-Talk for the control, study and therapy of food allergy.