
Marina Domingos LopesUniversity of the Azores | UAc · Centro de Biotecnologia dos Açores (CBA)
Marina Domingos Lopes
Ph.D.
About
34
Publications
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Citations
Introduction
Additional affiliations
Education
January 2017 - September 2018
Sports Institute of Portugal (IDP) / Portuguese Federation of Dance Sport (FPDD)
Field of study
- Ballroom Dance
September 2012 - April 2020
February 2011 - March 2012
Sports Institute of Portugal (IDP) / Portuguese Federation of Dance Sport (FPDD)
Field of study
- Ballroom and Latin Dance
Publications
Publications (34)
Context
Lipids are important in improving the flavour and aroma of beef and increasing its tenderness and juiciness. However, it is generally accepted that lipid oxidation is the main process responsible for deterioration of meat quality during storage. Naturally occurring antioxidants in pasture play an important role in protecting beef from oxida...
This study focused on the application of three strains of Lacticaseibacillus paracasei to assimilate cholesterol in cream and butter. The strains were enclosed in calcium-alginate beads and incubated in cream at 30°C for 15 hours. Immobilization of lactobacilli cultures in calcium-alginate beads resulted in a 23% reduction in cholesterol (p < 0.05)...
Aims:
This study was designed to select lactic acid bacteria with histamine and cholesterol reducing abilities to be use as potential probiotics.
Methods and results:
Thirty strains of lactic acid bacteria isolated from an artisanal raw milk cheese were screened for their abilities to degrade histamine, reduce cholesterol and hydrolyze bile salt...
High molar mass exopolysaccharides (EPS) produced from sucrose by lactic acid bacteria (LAB) are of great interest as natural additives to use in foods, medical and pharmaceutical industry. This study aimed to identify the EPS produced by Leuconostoc citreum L3C1E7 isolated from Pico cheese and characterize the strain for technological and probioti...
Gamma‐aminobutyric acid (GABA) is a major inhibitory neurotransmitter with several physiological functions. Fifty‐seven strains isolated from an Azorean cheese were tested for their capacity to convert monosodium glutamate to GABA. Lactobacillus otakiensis, strain L3C1R1, along with three Lactobacillus paracasei and three Lactobacillus plantarum st...
The present study aimed to assess the immunomodulatory properties of Leuconostoc citreum L3C1E7, isolated from Pico cheese. In vitro tests showed a significant (P < 0.05) effect of live strain on reducing pro-inflammatory cytokine IL-8 secretion by lipopolysaccharide-induced HT-29 cells. The probiotic activity of the strain was further investigated...
A total of 114 lactic acid bacteria were isolated at one and 21 days of ripening from a traditional raw cow's milk cheese without the addition of starter culture, produced by three artisanal cheese-makers in Azores Island (Pico, Portugal). Identification to species and strain level was accomplished by16S rRNA gene and PFGE analysis. Carbohydrate ut...
Different studies in humans have provided evidence about the health benefits of probiotics. However, most probiotic strains do not maintain good viability in the harsh conditions of the gastrointestinal tract (GIT). In the present study, Latin-style fresh cheese produced with potential probiotic bacteria was tested to evaluate this cheese type as a...
Contexto: Os Açores são uma região com especificidades florísticas e edafoclimáticas caracterizadas pela sua pureza ambiental, e produtora de mel com características próprias. Devido à falta de estudos aprofundados sobre as características físico-químicas do mel dos Açores, iniciaram-se estudos laboratoriais, inseridos em parte no âmbito do Project...
Exopolysaccharides (EPS) have received increasing attention in recent years due to their contribution for the consistency, viscosity and rheology of dairy products, as well as health promoting benefits such as immunological, antioxidant and prebiotic effects. A total of 106 lactic acid bacteria (LAB) isolates obtained from an artisanal cheese (Pico...
For a food to be categorized as probiotic it is crucial that bacteria can live/grow in foods, but also survive during gastric transit. In the present study, fresh cheese produced with potential probiotic bacteria was tested in order to evaluate this cheese-type as a food carrier for the delivery of viable microorganisms into the gut. A total of 25...
Aims
This work aimed at the phenotypic and genotypic identification of lactic acid bacteria (LAB) isolates obtained from Pico cheese, a traditional raw milk Azorean cheese attributed with a protected designation origin (PDO).
Methods and results
To obtain preliminary information on non-starter LAB involved in ripening of Pico Cheese, a total of 11...
Increasing information on the natural microbial population present in typical food products can help prevent the loss of microbial biodiversity. Consequently, the study of the indigenous microbial population present in an artisanal cheese such as Pico cheese (Protected Designation Origin) could be the basis for the selection of new strains to be us...
Lipids are important to enhance flavour and aroma of meat and also to increase its tenderness and juiciness. However, it is generally accepted that lipid oxidation is the primary process responsible for quality deterioration of meat during storage. Naturally occurring antioxidants, such as -tocopherol, play an important role protecting against oxi...
The Azores, with diverse endemic flora, can developed a beekeeping of very high quality, so the characterization of honey has become essential to ensure the quality of the product on the market. The aim of this study was to quantify the pollen of 18 honey samples from the Azores (islands of São Miguel, Terceira and Pico), mainland Portugal (Tras-os...
Several studies about the composition and properties of honey indicated that honey from different floral sources have specific antimicrobial and antioxidant properties resulting from floral origin. The Azores, with its endemic flora, is a suitable place for honey production, yet few studies are available about Azorean honey characterization. In the...
The Azores with its abundant and diverse endemic flora developed a beekeeping with its own characteristics and high quality, for that, the characterization of honey has become essential to ensure the quality of the product on the market. Some Azorean honeys have antimicrobial properties similar to the Manuka Honey (New Zealand). The aim of this wor...
Honey has been the subject of several studies on the composition and properties, indicating that some honeys of different origins have properties antimicrobial and antioxidants specific. Previous investigations have shown that the Azorean honeys possessed a lower pH when compared with other honeys from another origins, being one of the possible cau...
Honey has always been regarded by man for long time as a particular product, having been used as food since pre-historic times. Now is no longer just seen as a food component, due to its use in Human nutrition as sugar substitute, to have one therapeutic component, due to being a high quality food, rich in energy and beneficial components to the ba...
The Lusitano breed is known to be in the origin of many horse breeds, mainly in the new world. It has also been described that the Lusitano horse has a phylogeographic structure characteristic of a
population expansion that can be interpreted as a centre of domestication in the Iberian Peninsula. Therefore a better understanding of this ancient bre...