Acknowledgements
This research was supported by the Spanish Council Ministry of Science
and Innovation (Ramón y Cajal Program RyC-12880-2013), grants from the
Instituto de Salud Carlos III (PI16/00888, PI16/01334 and PI18/00348)
and FEDER Thematic Networks and Cooperative Research Centers RETICS
ARADyAL (RD16/0006/0003, RD16/0006/0013, RD16/0006/0033). This work was
also supported by the SEAIC (19_A08) and Alfonso X el Sabio University
Foundations. ENB was granted by funding from the Community of Madrid
included in the project FOOD-AL (CM_P2018/BAAA-4574).
The proteomic analysis was performed in the Proteomics Unit of UCM, a
member of ProteoRed and is supported by Grant PRB3
(IPT17/0019-ISCIII-SGEFI/ERDF)