Relaciones y prácticas que cambian la realidad alimenticia: una aproximación desde la antropología ecológica y feminista

From the 1990s, through the first decade of the XXI century, the food industry has intensified its production in technologically and genetically sophisticated ways. It has introduced transgenic and genetically modified foods, taking into account an economical push to obtain higher quantities in less time. Today, the foods that we consume seem more like products created in a laboratory than ones that come from working directly with the earth and with animals. These changes in the food industry are just a part of a long and complicated story in which economical interests figure heavily. The single-crop farming era begins in the 1970s in The United States and Europe. In some regions in Spain having a strong agricultural tradition, small private and family-owned farms that provided food to surrounding populations started disappearing, being uprooted in favor of the creation of large, multi-national companies. The market would expand with the growth of production facilities housing large quantities of animals living numbered and crowded. They mainly house cows, chickens, and pigs from which we obtain different products like milk, eggs and meat. The way these “industrial animals” live today does not even come close to what we think of as a balanced ecosystem, seeing as they are surrounded by machines and by the general use of sophisticated techniques to achieve the best return possible...

Quitooligosacáridos bifuncionales: relación entre características químico-físicas y propiedades biológicas

As the degraded products of chitosan, chitooligosaccharides (COS) have recently been produced by several methods, such as enzymatic an acidic hydrolysis. Chitosans are a family of biocompatible and biodegradable biopolymers obtained by N-deacetylation of chitin, the most abundant natural polymer after cellulose, consisting of two monomeric units, N-acetyl-2- amino-2-deoxi-D-glucose (A units) and 2-amino-2-deoxi-D-glucose (D units) linked by β (1→4) links. The degraded products COS, have a smaller molecular weight and therefore have better solubility and lower viscosity under physiological conditions because of shorter chain lengths and free amino groups in D-glucosamine units. The study of COS has been increasing not only because they come from a natural source, but also because of their biological compatibility and effectiveness. There are numerous reports on the biological activities of COS and their potential applications in food industry, pharmacy, agricultural or biomedicine. Nevertheless, in these studies it is difficult to find well defined COS in terms of physicochemical parametres, because these samples are usually poorly characterized. This makes it difficult to compare the results and to understand their mecanism of action. Degradation of the O-glycosidic linkages of chitosan by different methods, results in COS with different numbers and sequences of A and D units as well as different degrees of polymerisation (DP). Over the past few years, several technological approaches have been taken in preparing COS, including acid hydrolysis or enzymatic methods, among others. Therefore, in order to obtain COS with different physicochemical properties, different preparation methods of COS have been developed in this work. Then, the study of the relationship between physicochemical properties of these COS and their biological activities such as natural antioxidants, antibacterial agents, mucoadhesive and anti-inflammatory effects have been studied...