1,721,442 research outputs found
The Sustainable Food Matrix: An Introduction
No full textThe Sustainable Food Matrix is aimed at becoming a platform to show how integration of different disciplines is necessary to strengthen our capacity to generate and share research data in the field of sustainable food production. This collection of methodological approaches and the derived knowledge is directed to the research community, food industry, scientists and students in the way to relate and report on the novel food sources. © 2023 Elsevier Inc. All rights reserved
Politics for Food Security and Climate Changes
No full textGlobal changes affect food systems in different ways: from direct effects on agricultural production, to changes in markets, food prices and supply chain infrastructure. However, the relative importance of climate change for food security differs between regions. Experts agree that negative food security impacts will be inequitably distributed in regional terms, with Africa as particular concern; sub-Saharan Africa is the world's poorest region, and that with the highest rate of undernourishment. Improved systems of food production, distribution and access at a global scale will all contribute to design food systems adapted to cope with climate change, but in adopting such transition it will be important to ensure their effective equality and sustainability. © 2023 Elsevier Inc. All rights reserved
Integrazione tra approcci spettroscopici e metodologie avanzate di spettrometria di massa per lo studio dell'interazione tra proteine e leganti idrofobici e degli aspetti strutturali di queste interazioni. PRIN 2004.
No full textPasquale Ferranti is associate professor at the Department of Food Science (University of Naples Federico II) and fellow researcher at the Center of Mass Spectrometry and Biomolecular Proteomics at the Institute of Food Science-CNR in Avellino. In the past years he has carried out full-time research at the Department of Biochemistry, Imperial College of Technology, London: applications of mass spectrometry to the structural analysis of carbohydrates and glycoproteins. He is a Teacher in the courses of Functional Food Components for both the degree in Food Science and Technology in the Faculty of Agronomy. He is author of over 120 research papers (over 80 on international Journals). Dr. Ferranti has been invited speaker in international meetings on mass spectrmetry as well as protein chemistry in these years, and invited teacher in international schools including the NATO-ASI School on Mass Spectrometry held in 1990, 1993, 1996, 2001; the Protein Science School held in Urbino during 1994-96; the school on Proteomics held at the University of Tuscia in 2000 and 2001. He is scientific supervisor of the projects “Development and validation of methods for the dosimetry of gluten in foods for the evaluation of flour quality and the safety of celiac patients”; “Identifcation and recovery of high value bioactive components in milk whey”; “Identification of protein quality markers in cheese production of Regione Campania” all granted by the Regione Campania;
The following subjects have mainly been studied by professor Ferranti:
A. Analysis of the primary structure of proteins and studying post-translational modifications by the use of automated sequence as well as mass spectrometry.
B. Study of covalent and non-covalent interaction of biomolecules by mass spectrometry.
C. Determination of the sequence of proteins of nutritional interest and analysis of polymorphism in animal as well as vegetal proteins
Tecnologie innovative per la preparazione di prodotti lattiero-caseari caratterizzati da una migliorata tollerabilità e da migliorate proprietà funzionali
No full textTecnologie innovative per la preparazione di prodotti lattiero-caseari caratterizzati da una migliorata tollerabilità e da migliorate proprietà funzionali
Ministero delle Politiche Agricole e Forestali, .Coordinatore: F. Bonomi, Università di Milano. Anni 2002-2004
Messa a punto di una metodologia per il recupero di sostanze biologicamente attive ad elevato valore aggiunto contenute nel siero residuo di caseificazione
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CHARACTERIZATION OF GENETIC-VARIANTS OF HUMAN HEMOGLOBIN BY FAB (FAST-ATOM-BOMBARDMENT) MASS-SPECTROMETRY .2
No full textSoy proteins: strcture, interaction and functions
No full textEpidemiological evidence suggests that dietary factors play an important role in human health. Soy products are associated with cardiovascular protection and decreased cancer risk. The beneficial effects of soy consumption have been associated to several bioactive components including proteins, isoflavones, carbohydrates, but it is suspected that most effects on health are due to their combined and synergic action.
A second issue related to the soy bioactivity/allergenicity is glycosylation of soy proteins. In soy the 7S subunit is glycosylated whereas the 11S subunit is not glycosylated. However, non-enzymatic glycosylation of both subunits can be induced by industrial processes (Maillard reaction). Another bioactive component of the soy protein fraction is the Bowman-Birk inhibitor (BBI). According to the great stability of this molecule, it is expected that the bioactivity of BBI during food processing might be modulated by interaction which other soy components like carbohydrates and isoflavones. However, there is very poor structural information available on the bioactive soy components, on their interactions at the molecular level, and still less is known about the structure-function relationship in these systems.
This research project is aimed to study the interaction products of soy proteins (glycinin, beta-conglycinin and BBI) with other bioactive compounds present in soy, namely sugars and isoflavones. The research envisages the production of the interaction products in systems mimicking the industrial production, and their characterization by the combined use of a biochemical/immunological approach (Spanish research group) and of high resolution mass spectrometric techniques (to be carried out by the Italian research group).
Furthermore, we plan to obtain data information related to structure modifications of these proteins due to deglycosylation and glycation and find out the link between structure and bioactivity (allergenicity and protease inhibitor properties). To this aim, β-conglycinin will be purified from commercial soy protein isolate (SPI), deglycosylated and analysed by mass spectrometry, providing information related to changes in protein structure. Similarly, to evaluate the extent of thermal treatment on soy products, powdered Maillard reaction system will be performed, aiming to enhance the antioxidant activity and other favourable properties of these vegetable proteins which are employed as functional food ingredients. The bioactivity of the compounds obtained will be evaluated by the Spanish group. In parallel, BBI will be fractionated from SPI and submitted to the heat treatment in the presence of sugar (fructose) and isoflavones in concentrations similar to those employed for industrial processing of soymilk (132oC for 50s). Composition and conditions will be selected taking to account European consumers preferences, potentiality as natural source of BBI of the diet and processing conditions currently applied by the food industry with the intention to inactivate BBI activity. The heated mixture will be analysed before and after thermal processing employing electro-migration techniques (SDS PAGE, CZE), furosine analysis and mass spectrometry which will provide data on chemical changes induced by heating a complex matrix (matrix effect). Bioactivty of BBI will be also determined before and after heat treatment. Changes in bioactivity will be correlated with the chemical changes observed. The novel products will be also isolated from the mixture and further characterized.
The structural information acquired in this research project could be ultimately used to design highly specific modifications in soy proteins to improve functionality and nutritional quality in soy-based products. Results derived from BBI studies will provide information related to the impact of other food components and processing conditions on bioactivity and to elucidate the potentially therapeutical BBI modifications
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