Dr. Cristina Martínez-Villaluenga
Technological Processes and Biotechnology, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Madrid, Spain
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Academic Career Length
23Years (2004-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
View All Publications1 March 2020 in Food and Chemical Toxicology
Journal Article
Cristina Martínez-Villaluenga
Elena Peñas
Blanca Hernández-LedesmaJournal Article
Hamid KhazaeiMSMaya Subedi
Maya SubediMNMichael Nickerson
Michael NickersonCristina Martínez-VillaluengaJFJUANA FRIAS
JUANA FRIAS
Albert VandenbergGrain legumes are widely recognized as staple sources of dietary protein worldwide. Lentil seeds are an excellent source of plant-based proteins and represent a viable alternative to animal and soybean proteins for food processing formulations. Lentil proteins provide not only dietary amino acids but are also a source of bioactive peptides that provide health benefits. This review focuses on the current knowledge of seed protein, extraction and isolation methods, bioactive peptides, and food applications of lentil protein. Lentil is the most rapidly expanding crop for direct human consumption, and has potential for greater impact as a protein source for food processing applications. Improvements in lentil protein quality, amino acid composition, and processing fractions will enhance the nutritional quality of this rapidly expanding crop globally.
1 January 2013 in Food Chemistry
Journal Article
MTMaria Inés Torino
Maria Inés Torino
RLRocío I. Limón
Rocío I. Limón
Cristina Martínez-VillaluengaSMSari Mäkinen
Sari Mäkinen
APAnne Pihlanto
Anne Pihlanto
JFJUANA FRIAS
JUANA FRIAS +1
Journal Article
MMMARCELA GONZÁLEZ MONTOYA
MARCELA GONZÁLEZ MONTOYABlanca Hernández-LedesmaRMRosalva Mora-Escobedo
Rosalva Mora-EscobedoCristina Martínez-VillaluengaFunctional foods containing peptides offer the possibility to modulate the absorption of sugars and insulin levels to prevent diabetes. This study investigates the potential of germinated soybean peptides to modulate postprandial glycaemic response through inhibition of dipeptidyl peptidase IV (DPP-IV), salivary α-amylase, and intestinal α-glucosidases. A protein isolate from soybean sprouts was digested by pepsin and pancreatin. Protein digest and peptide fractions obtained by ultrafiltration (10 kDa) and subsequent semipreparative reverse phase liquid chromatography (F1, F2, F3, and F4) were screened for in vitro inhibition of DPP-IV, α-amylase, maltase, and sucrase activities. Protein digest inhibited DPP-IV (IC50 = 1.49 mg/mL), α-amylase (IC50 = 1.70 mg/mL), maltase, and sucrase activities of α-glucosidases (IC50 = 3.73 and 2.90 mg/mL, respectively). Peptides of 5–10 and >10 kDa were more effective at inhibiting DPP-IV (IC50 = 0.91 and 1.18 mg/mL, respectively), while peptides of 5–10 and <5 kDa showed a higher potency to inhibit α-amylase and α-glucosidases. Peptides in F1, F2, and F3 were mainly fragments from β-conglycinin, glycinin, and P34 thiol protease. The analysis of structural features of peptides in F1–F3 allowed the tentative identification of potential antidiabetic peptides. Germinated soybean protein showed a promising potential to be used as a nutraceutical or functional ingredient for diabetes prevention.
1 May 2008 in Food Chemistry
Journal Article
YSY.-S. Song
Y.-S. Song
JFJUANA FRIAS
JUANA FRIASCristina Martínez-VillaluengaCVC. Vidal-Valdeverde
C. Vidal-Valdeverde
Elvira de Mejia24 March 2008 in Critical Reviews in Food Science and Nutrition
Journal Article
Cristina Martínez-VillaluengaJFJUANA FRIAS
JUANA FRIASCVConcepción Vidal-Valverde
Concepción Vidal-Valverde
This review focuses on updated information about α-galactosides, their chemical structure, biosynthesis, plant physiological functions, occurrence in foods, positive and negative physiological effects in animals, changes during food processing, and their potential application as prebiotics in the food industry. Although α-galactosides are considered as the main flatus-causing factors, they are also involved in several important functions during plant and seed development and beneficially stimulate the growth and activity of living bifidobacteria and lactobacilli in the human colon. We focus here also on legumes as a source of this kind of prebiotics as potential health promoters.
About Me
B.S. in Biology (2001) and Food Science and Technology (2003), University Complutense of Madrid. Doctor in Food Science and Technology from the Autonomous University of Madrid (2006). In the last 20 years, Dr. Martínez's research activity has generated knowledge in the field of quality and functionality of plant-based foods. She has studied the effect of fermentation, germination, and enzyme bioprocesses in the modulation of nutritional, sensory, and health properties of legumes, cereals, pseudocereals, and brassicas. She seeks to understand how food processing influences digestion, bioaccessibility, and bioactivity of nutrients and phytochemicals to develop healthy foods. Recently, Dr. Martínez is involved in projects aligned with sustainable practices and promoting the efficient use of resources within the circular economy framework. In particular, her research is focused to valorize cereal bran/hulls and okaras from plant-based beverages into functional ingredients designed for population groups with special dietary requirements (celiacs, immunocompromised individuals). With a 20-year career devoted to research, the last 5 years specially focused on the interplay of food digestion and health, Dr. Martínez has an impressive academic record. Her credentials include over a hundred published articles, 5 books, and 18 book chapters. Notably, she has been recognized in the Stanford University database of World's Top 2% most cited scientists of 2022.