Academic Work

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• Google scholar
• ResearchGate
• Scopus

Sustainable Development Goals

Research interests

• Food additives preparation
• Food decontamination
• Bioactive compounds synthesis
• Recovery of fine chemicals from food waste

Profile

Professor Sergio Alatorre Santamaria completed his undergraduate studies (Food Chemistry) and Master's degree (Biochemical Sciences) at the Faculty of Chemistry of the National Autonomous University of Mexico. He later obtained his Ph.D. degree "Magna Cum Laude" in Organic Chemistry (Biocatalysis) at the University of Oviedo (Spain), studies carried out between 2006 and 2010. After a year as an associate professor at the Unidad Xochimilco of the UAM, he did a postdoctoral stay in the research group of Professor Tomáš Hudlický at Brock University (Canada) between 2011 and 2012. During his Ph.D. studies and postdoctoral stay, he was a grantee of the Mexican (CONACYT) and Canadian (PDRF-CBIE) governments, respectively.

Since 2013 he has been attached to the Food Biotechnology group, in the Department of Biotechnology, at the Universidad Autónoma Metropolitana, Unidad Iztapalapa, with the category of Associate Professor D Full Time. He is a member of the National System of Researchers (SNI), Level I, and is also a Professor with Desirable Profile (PRODEP).

He has participated in the direction and advising of undergraduate, specialty, Master's, and Doctoral theses. He is a full-time professor, teaching theoretical and practical courses in the Biotechnology department in introductory and semi-advanced organic chemistry.

He has published over 20 articles in national and international peer-reviewed journals, five didactic books, and three book chapters. He has also participated as an academic representative before the Divisional Council of CBS in the Iztapalapa Campus. He was the coordinator of the Editorial Committee within the same Division and is currently Head of the Academic Area of Food.

He has also participated in several projects funded by the University, CONACYT, and foreign governments.

His lines of research are the synthesis of food additives through environmentally friendly biocatalytic techniques, the development of alternative methods for decontaminating mycotoxins in food, and the preparation of value-added compounds with nutraceutical potential.

Finally, he has established research links with groups at the Universidad Autónoma del Estado de Hidalgo, the Universidad Nacional Autónoma de México, and the University of Windsor (Canada).

Information provided by the academic staff

Research interests

• Food additives preparation
• Food decontamination
• Bioactive compounds synthesis
• Recovery of fine chemicals from food waste

Academic Work

On the following pages you can consult the research work:

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• ResearchGate

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• Scopus

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• ORCID

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Some examples of publications

Select the bibliographic reference to consult each publication:

Open Access	References	UN SDGs
OA	Carrero-Puentes, S., Jiménez-Pérez, C., Guzmán-Rodríguez, F. and 6 more (...) (2025).Effect of an exopolysaccharide-producing strain of Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772 on the yield and quality of Requeson (Mexican cheese) added with a probiotic. Journal of Dairy Research,
	Hernández-Martínez, A., Roldán-Hernández, L., Razmkhah, K. and 4 more (...) (2025).Evaluation of aflatoxin M1 binding capacity of kefir exopolysaccharides produced with different fermentation media. International Dairy Journal,169
OA	Patlan-Velazquez, L.F., González-Olivares, L.G., García-Garibay, M. and 4 more (...) (2025).Whey as a substrate for biogenic production of exopolysaccharide. Revista Mexicana de Ingeniera Quimica,24(1)
	Robles-Arias, M.A., Jímenez-Pérez, C., Gómez-Castro, C.Z. and 7 more (...) (2025).Effect of temperature on the structure of α-l-fucosidase from Thermotoga maritima: implications from molecular dynamics simulation. Journal of Biomolecular Structure and Dynamics,	\| 3 \|
	Patlan-Velázquez, L.-F., González-Olivares, L.-G., García-Garibay, M. and 4 more (...) (2024).Effect of biogenic exopolysaccharides in characteristics and stability of a novel Requeson-type cheese. Food Bioscience,59
OA	Jiménez-Pérez, C., Roldán-Hernández, L., Cruz-Guerrero, A. and 1 more (...) (2024).Evaluation of the aflatoxin M1 retention capacity in a polysaccharide obtained by fermenting milk with kefir grains. Revista Mexicana de Ingeniera Quimica,23(2)	\| 9 \|
OA	Castañeda-Ovando, A., Moreno-Vilet, L., Jaimez-Ordaz, J. and 7 more (...) (2023).Aguamiel syrup as a technological diversification product: Composition, bioactivity and present panorama. Future Foods,8	\| 3 \|
OA	Magacz, M., Alatorre-Santamaría, S., Kędziora, K. and 7 more (...) (2023).Modified Lactoperoxidase System as a Promising Anticaries Agent: In Vitro Studies on Streptococcus mutans Biofilms. International Journal of Molecular Sciences,24(15)
OA	Pavón-Chimal, M.E., Jiménez-Pérez, C., Guzmán-Rodríguez, F. and 6 more (...) (2023).An In silico Analysis of Enzyme-Substrate Interaction in α-L-Fucosidases Belonging to the GH29 Family. Biointerface Research in Applied Chemistry,13(5)
	Guzmán-Rodríguez, F., Alatorre-Santamaría, S., Cruz-Guerrero, A. (2023).Human Milk Oligosaccharides (HMOS). Handbook of Food Bioactive Ingredients: Properties and Applications,1383-1411
	Pavón-Chimal, M.E., Jiménez-Pérez, C., Guzmán-Rodriguez, F. and 6 more (...) (2023).Mechanistic insight into the synthesis of fucooligosaccharides by α-L-fucosidase from Thermotoga maritima belonging to the GH29 family: in silico study. Biologia,78(7) 1825-1832
OA	Jiménez-Pérez, C., Guzmán-Rodríguez, F., Cruz-Guerrero, A.E. and 1 more (...) (2023).The dual role of fucosidases: tool or target. Biologia,78(7) 1773-1788	\| 3 \|
	Alatorre-Santamaría, S., Cruz-Guerrero, A., Guzmán-Rodríguez, F. (2023).Fructooligosaccharides (FOS). Handbook of Food Bioactive Ingredients: Properties and Applications,1271-1300	\| 3 \|
	Carrero-Puentes, S., Fuenmayor, C., Jiménez-Pérez, C. and 6 more (...) (2022).Development and characterization of an exopolysaccharide-functionalized acid whey cheese (requesón) using Lactobacillus delbrueckii ssp. bulgaricus. Journal of Food Processing and Preservation,46(6)
OA	Navarro, A., Gimeno, M., Alatorre-Santamaría, S. and 1 more (...) (2022).Benign and straightforward synthesis of lignan-type dimers using crude peroxidase from red radish (Raphanus sativus var sativus). Revista Mexicana de Ingeniera Quimica,21(2)
	Pérez-Escalante, E., Alatorre-Santamaría, S., Castañeda-Ovando, A. and 5 more (...) (2022).Human milk oligosaccharides as bioactive compounds in infant formula: recent advances and trends in synthetic methods. Critical Reviews in Food Science and Nutrition,62(1) 181-214
OA	Robles-Arias, M.A., Guzmán-Rodriguez, F., García-Garibay, M. and 4 more (...) (2021).α-L-fucosidase from Thermotoga maritima: Hydrolytic and transfucosylation activities. Revista Mexicana de Ingeniera Quimica,20(3)
OA	de la Vega, M.I.C., Alatorre-Santamaría, S., Gómez-Ruiz, L. and 5 more (...) (2021).Influence of oat β-glucan on the survival and proteolytic activity of lactobacillus rhamnosus gg in milk fermentation: Optimization by response surface. Fermentation,7(4)
	Guzmán-Rodríguez, F., Alatorre-Santamaría, S., Gómez-Ruiz, L. and 3 more (...) (2021).Synthesis of fucosylated oligosaccharides with α-l-fucosidase from Thermotoga maritima immobilized on Eupergit® CM. Extremophiles,25(3) 311-317
	Jiménez-Pérez, C., Alatorre-Santamaría, S., Tello-Solís, S.R. and 4 more (...) (2021).Analysis of aflatoxin m1 contamination in milk and cheese produced in mexico: A review. World Mycotoxin Journal,14(3) 269-285
	Robles-Arias, M.A., García-Garibay, M., Alatorre-Santamaría, S. and 5 more (...) (2021).Improvement of Fucosylated Oligosaccharides Synthesis by α-L-Fucosidase from Thermotoga maritima in Water-Organic Cosolvent Reaction System. Applied Biochemistry and Biotechnology,193(11) 3553-3569
	Jiménez-Pérez, C., Tello-Solís, S.R., Gómez-Castro, C.Z. and 6 more (...) (2020).Spectroscopic studies and molecular modelling of the aflatoxin M1-bovine α-lactalbumin complex formation. Journal of Photochemistry and Photobiology B: Biology,209

Courses taught by the professor in recent trimesters

*Courses are conducted in spanish

Num.	Trim.	Course Name	Level
1	25O	Trabajo Experimental II	Posgrado
2	25O	Química Orgánica II	Licenciatura
3	25O	Trabajo Experimental V	Posgrado
4	25P	Química Orgánica II	Licenciatura
5	25P	Tópicos en Biotecnología I	Posgrado
6	25P	Trabajo Experimental I	Posgrado
7	25P	Trabajo Experimental IV	Posgrado
8	25P	Temas Selectos de Biotecnología II	Posgrado
9	25I	Química Orgánica II	Licenciatura
10	25I	Seminario de Revisión Bibliográfica y Proyecto Experimental	Posgrado
11	25I	Seminario de Proyecto Doctoral	Posgrado
12	24O	Química Orgánica II	Licenciatura
13	24P	Química Orgánica II	Licenciatura
14	24P	Química y Bioquímica de Alimentos	Posgrado
15	24P	Seminario de Informe Terminal	Posgrado
16	24I	Proyecto de Investigación III	Licenciatura
17	24I	Química Orgánica II	Licenciatura
18	24I	Tópicos en Biotecnología I	Posgrado
19	24I	Trabajo Experimental III	Posgrado
20	23O	Trabajo Experimental II	Posgrado
21	23O	Tópicos de Biotecnología II	Posgrado
22	23O	Proyecto de Investigación II	Licenciatura
23	23O	Química Orgánica II	Licenciatura
24	23O	Tópicos en Biotecnología I	Posgrado
25	23P	Química Orgánica II	Licenciatura
26	23P	Proyecto de Investigación I	Licenciatura
27	23P	Trabajo Experimental I	Posgrado
28	23I	Química Orgánica II	Licenciatura
29	23I	Seminario de Revisión Bibliográfica y Proyecto Experimental	Posgrado
30	23I	Trabajo Experimental XII	Posgrado
31	23I	Trabajo Experimental XII	Posgrado
32	22O	Trabajo Experimental IX	Posgrado
33	22O	Trabajo Experimental III	Posgrado
34	22O	Trabajo Experimental XI	Posgrado
35	22O	Química Orgánica II	Licenciatura
36	22P	Química Orgánica II	Licenciatura
37	22P	Trabajo Experimental XI	Posgrado
38	22P	Trabajo Experimental II	Posgrado
39	22P	Trabajo Experimental X	Posgrado
40	22I	Química Orgánica II	Licenciatura
41	22I	Química Orgánica II	Licenciatura
42	22I	Trabajo Experimental X	Posgrado
43	22I	Trabajo Experimental I	Posgrado
44	22I	Seminario de Revisión Bibliográfica	Posgrado

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