Hello, my name is Alejandro Gil-Gomez and I am a Ph.D. student in the Department of Ecology and Evolution at Stony Brook University, where I work as a member of the Rest Lab.
My research focuses on several aspects related to molecular, genome and network evolution. In particular, I am researching the patterns and mechanisms of gene clustering evolution in antibiotic producing bacteria.
I am evaluating the Co-Regulatory and the Selfish Operon Models and their relation to the evolution of biosynthetic gene clusters (BGCs). I work also on phylogenetic reconciliation of BGCs as a strategy to estimate the origin of different classes of natural antibiotics.
Furthermore, my work focuses on how selection caused by antibiotics affects target and network evolution.
I also work on a metagenomics project with the aim of detecting the natural reservoir of the pathogenic fungi Candida auris.
PhD in Ecology and Evolution, ~2023
Stony Brook University
BSc in Biology, 2016
Universidad Autonoma de Madrid
Quinoa cultivation has been expanded around the world in the last decade and is considered an exceptional crop with the potential of contributing to food security worldwide. The exceptional nutritional value of quinoa seeds relies on their high protein content, their amino acid profile that includes a good balance of essential amino acids, the mineral composition and the presence of antioxidants and other important nutrients such as fiber or vitamins. Although several studies have pointed to the influence of different environmental stresses in certain nutritional components little attention has been paid to the effect of the agroecological context on the nutritional properties of the seeds what may strongly impact on the consumer food’s quality. Thus, aiming to evaluate the effect of the agroecological conditions on the nutritional profile of quinoa seeds we analyzed three quinoa cultivars (Salcedo-INIA, Titicaca and Regalona) at different locations (Spain, Peru and Chile). The results revealed that several nutritional parameters such as the amino acid profile, the protein content, the mineral composition and the phytate amount in the seeds depend on the location and cultivar while other parameters such as saponin or fiber were more stable across locations. Our results support the notion that nutritional characteristics of seeds may be determined by seed’s origin and further analysis are needed to define the exact mechanisms that control the changes in the seeds nutritional properties.
since 2016
since 2017
Shel Scripting
since 2018
since 2018
Responsibilities include:
Responsibilities include:
Responsibilities include:
Responsibilities include: