A5001218673- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Food composition and properties
- Protein Hydrolysis and Bioactive Peptides
- Celiac Disease Research and Management
- Proteins in Food Systems
- GABA and Rice Research
- Enzyme Production and Characterization
- Microbial Metabolism and Applications
- Helicobacter pylori-related gastroenterology studies
- Pineapple and bromelain studies
- Viral gastroenteritis research and epidemiology
- Infant Nutrition and Health
- Protein purification and stability
- Archaeological and Geological Studies
- Phytase and its Applications
- Cellular transport and secretion
- Polysaccharides and Plant Cell Walls
- Cannabis and Cannabinoid Research
- Food and Agricultural Sciences
- Neonatal Respiratory Health Research
- Food Quality and Safety Studies
- Heme Oxygenase-1 and Carbon Monoxide
- Autophagy in Disease and Therapy
- Microscopic Colitis
Innovation Engineering (Italy)
2024
University Niccolò Cusano
2017-2021
Azienda Ospedaliera Universitaria Integrata Verona
2018
University of Ferrara
2016-2017
University of Naples Federico II
2013-2014
Osservatorio Astronomico di Palermo
1994
Istituto Sperimentale Italiano Lazzaro Spallanzani
1992
ABSTRACT Bioconversion processes represent sustainable, environmentally friendly, and cost‐effective tools to improve the nutritional quality, bioactivity, technological properties of agri‐food waste. The chickpea cooking wastewater aquafaba, commonly used as an egg‐replacer ingredient in various food formulations, was investigated a suitable substrate for Lacticaseibacillus paracasei NPB‐01's growth, which reached final bacterial load 9 Log lactic acid production 2.16 g/L after 24 h...
Introduction 5F‐ADBINACA, AB‐FUBINACA, and STS‐135 are 3 novel third‐generation fluorinate synthetic cannabinoids that illegally marketed as incense, herbal preparations, or research chemicals for their psychoactive cannabis‐like effects. Methods The present study aims at investigating the in vitro vivo pharmacological activity of male CD‐1 mice, comparing effects with those caused by administration Δ 9 ‐THC JWH‐018. In competition binding experiments revealed a nanomolar affinity potency on...
Celiac disease (CD) is an autoimmune characterized by altered immune response stimulated gliadin peptides that are not digested and cause damage to the intestinal mucosa. The aim of this study was investigate whether postbiotic Lactobacillus paracasei (LP) could prevent action on mTOR, autophagy, inflammatory response. Most experiments performed were conducted epithelial cells Caco-2 treated with a peptic-tryptic digest (PTG) P31-43. Furthermore, we pretreated LP before treatment previously...
Several recent reports describe a role of probiotics as therapeutic approach for celiac disease (CD). Two undigested A-gliadin peptides, P31-43 and P57-68, are central to CD pathogenesis, inducing an innate adaptive immune response, respectively. They enter enterocytes localize vesicular compartment induce their toxic/immunogenics effects. In this article, we tested the effect probiotic Lactobacillus paracasei (LP) CBA L74 (International Depository Accession Number LMG P-24778), its...
In vivo assays cannot always be conducted because of ethical reasons, technical constraints or costs, but a better understanding the digestive process, especially in infants, could great help preventing food-related pathologies and developing new formulas with health benefits. this context, vitro dynamic systems to simulate human digestion and, particular, infant become increasingly valuable.To process through use model gastroenteric apparatus study digestibility starch-based foods.Using...
Recently, the role of gut microbiota in metabolic health, immunity, behavioral balance, longevity, and intestine comfort has been object several studies from scientific communities. They were encouraged by a growing interest food industries consumers toward novel fermented ingredients formulations with powerful biological effects, such as pre, pro, postbiotic products. Depending on selected strains, operating conditions, addition suitable reagents or enzymes, equipment, reactor...
Celiac disease (CeD) is an autoimmune disorder characterized by damage to the small intestine that occurs in genetically predisposed individuals after gluten consumption. Dietary exclusion only treatment. Gliadin one of main protein component wheat gluten, and poorly digested. Undigested peptide, p31-43, triggers several different processes, including inflammation. Intestinal organoids from CeD biopsies are good models for studying Postbiotics have been shown modulate effects p31-43 Caco-2...
Coeliac disease is an increasingly recognised pathology, induced by the ingestion of gluten in genetically predisposed patients. Undigested gliadin peptide can induce adaptive and innate immune response that unleash typical intestinal mucosal alterations. A growing attention paid to alternative therapeutic approaches gluten-free diet: one these use probiotics and/or postbiotics. We performed lactic fermentation rice flour with without pH control, using Lactobacillus paracasei CBA L74 as...
Studies of the ability probiotics to ferment cereal flours are necessary obtain products with enhanced nutritional value. In this study, Lactobacillus paracasei CBA-L74 was used aqueous mixtures containing both oat (7.5% w/v) and rice w/v), without glucose, understand whether glucose addition could have any effect on growth metabolism. Viability, pH, metabolites production during fermentation (24 h, 37 °C) substrates reduction were analysed. The strain showed good in mixture addition, but...
The lungs of patients with cystic fibrosis (CF) are characterized by an exaggerated inflammation driven secretion IL-8 from bronchial epithelial cells and worsened Pseudomonas aeruginosa infection. To identify novel antiinflammatory molecular targets, we previously performed a genetic study 135 genes the immune response, which identified c.2534C>T (p.S845L) variant phospholipase C-β3 (PLCB3) as being significantly associated mild progression pulmonary disease. Silencing PLCB3 revealed that...
Background and objective: Consumers show increasing interests in probiotic foods lactic acid fermentations. Cereal flour, can be a good fermentable substrate due to its prebiotic nature; from which, synbiotic products prepared. The aim of the current study was investigate if three various cereal flours rice, oat wheat would potentially functional foods. Material methods: Fermentation tests were carried out on flours, using Lactobacillus paracasei CBA L74 1.5-L fermenter with 1-L working...
Abstract In recent years, scientific interest in the development of non‐dairy‐based functional foods is increasing progressively and fermentation cereals, legumes, fruits vegetable‐based becoming an important research topic for production new probiotic products. particular, legumes represent a possible alternative to protein from animal origins adequate substrate as they contain high amount nutrients, such proteins, carbohydrates, fibres, vitamins, minerals, which are all useful growth...
The mathematical modeling of fermentation processes allows for the formulation predictions about kinetics biomass growth and metabolite production as well setting or verifying best operative conditions in view economical convenience process. For this purpose, we performed a kinetic study rice flour process using Lactobacillus paracasei CBA L74 with without pH control; value was set to 5.8 under control. Monod, Logistic, Contois models were proposed describe bacterial rate both conditions....
Celiac Disease (CD) is an autoimmune disease characterized by inflammation of the intestinal mucosa due to immune response wheat gliadins. It presents in subjects with genetic susceptibility (HLA-DQ2/DQ8 positivity and non-HLA genes) under influence environmental triggers, such as viral infections microbiota dysbiosis. The only treatment currently available CD a gluten-free diet for life. Despite this, dysbiosis that recorded celiac persists, even adherence dietary therapy. In this review,...
In recent years, scientific research and industries have been focusing on the application of biological treatments aimed at imparting functional properties to waste products from food according principles which circular economy model is based, namely, recovery, valorisation, reuse wastes. This work exploring possibility valorising waters blanching process dried navy beans through lactic acid fermentation using Lacticaseibacillus paracasei CBA L74 as a starter. Two samples different solid...
Background and objective: Consumer interests in probiotic foods have increased recent decades. Food industries respond to these growing by developing innovative products guaranteeing high production efficiency. Cereals, due their prebiotic nature, are good fermentable substrates; from which, potentially functional could be achieved. The aim of this study was verify effects D-glucose addition on fermentation rice, oat wheat flours. Material methods: Suspensions 15% cereals flours (rice,...
Banana puree, due to its nutritional composition, is a good substrate for fermentation in the development of probiotic products. The production banana puree mainly consists three phases, i.e., raw material pretreatment, heat treatment, and addition anti-browning agents. In this study, we conducted experimental protocols evaluate effect ripeness grade, ascorbic acid on performance. At end each protocol, was subjected process (37 °C, 48 h), then measurements pH reduction, microbial growth,...
The concept of functional food has evolved throughout the years. These days we define a to be when it confers benefit human health. Lactic acid fermentation is one most important and used processing technologies produce this type food. Fermentation Lactobacillus Paracasei CBA L74 - homofermentative, gram positive probiotic on rice flour suspension been proved successful route foods. However, process was characterized by high energy consumption, low air sparging complex expensive metabolite...
Cereals are becoming interesting substrates to be fermented obtain new functional foods. For this reason, an enzymatic pretreatment of a wheat flour suspension using amylase was investigated in order guarantee the feasibility ferment cereal-based substrate at solid content higher than that used past experimentations. Trials with and without pretreatment, 52% w/v water suspension, were carried out evaluate fermentation feasibility; mixing tests food dye performed verify homogeneity. The...
The concept of postbiotic has been attracting the attention scientific community and several industrial realities to develop new claims market segments for functional fermented products. aim this work was a process produce an oat-based ingredient be used in personal care cosmetic formulations. A hydrolyzed oatmeal suspension using Lacticaseibacillus paracasei CBA L74 as starter culture, at 37 °C 48 h by controlling pH; then bacterial charge inactivated mild thermal treatment 80 30 s,...
Synbiotic products are a type of functional food with great potential due to consumer interest in foods that improve health and/or reduce the risk certain diseases. In this study, synbiotic macrocapsules were developed using Lactobacillus paracasei CBA L74 as probiotic and lactobionic acid (LBA) prebiotic. Firstly, was proven be able use LBA only substrate source checking their growth lactic production. Then, four different types capsules produced sodium alginate matrix hardener solutions...