CV Lattes
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Universidade de São Paulo (USP). Faculdade de Ciências Farmacêuticas (FCF) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Graduated in Pharmacy-Biochemistry (1992) from the University of São Paulo and Ph.D. in Food Science also from USP (1997). Full Professor at the Department of Food and Experimental Nutrition at the School of Pharmaceutical Sciences at USP and supervisor for the Graduate Program in Food Science from USP. His research is aimed at elucidating the molecular bases of the quality of plant foods, using biochemical and molecular approaches. His current research interests are: 1) immunomodulatory potential of food proteins and non-starch polysaccharides and 2) food proteins with biotechnological potential. He is an associate investigator at USP's NAPAN (Support Center for Research in Food Science and Nutrition) and principal investigator at the FoRC (Food Research Center Center for Research in Food), one of the Diffusion and Innovation Research Centers (CEPID) of the FAPESP. In 2016, he was one of the winners of the Péter Murányi 2016 Food Award. (Source: Lattes Curriculum)
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Cassava (Manihot esculenta Crantz) is a relevant crop, but the knowledge on the molecular basis of its quality is scarce. In this regard, the study of the proteome of the tuberous root may provide access to useful information, because the proteins are the effectors of gene expression and account for the agronomic or nutritional traits. Thus, this project aims to identify the proteins of t…
Some non-starch polysaccharides (PNA), which are undigested mainly components of dietary fiber, can modulate immune function and contribute to good health condition. Although the intestinal microbiota metabolizes many PNA, some can directly interact with Pattern Recognition Receptors (PRR) of intestinal immune cells, recognizing molecular structures related to pathogens. Thus, these macro…
In some groups of food, the allergy to a particular allergen of the group can involve an allergic response to other agents and this phenomenon is known as cross-reactivity. A small and specific group of protein families presents in food is responsible for a large number of cases of allergic reactions and the majority of allergic reactions are mediated by IgE, which can be detected by micr…
Fungal and plant non-starch polysaccharides (NSP) can interact with immune system cells in human intestine, modulating the immunological response and promoting beneficial effects on macrophage function, which may reduce the risk of cardiovascular diseases and cancer. However, these effects are structure-dependent, which vary with the origin and the processing. In this context, preliminary…
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Dietary fibers, made up of non-starch polysaccharides (NSP) resistant to hydrolysis by human digestive enzymes, are recognized for their positive health effects. Some of them can interact with defense cells and modulate the immune system. Dietary NSPs are predominantly of plant origin but can also be present in edible fungi and algae. Microalgae are unicellular eukaryotes rich in lipids, …
Food allergy is an adverse effect to human health and it occurs due to a specific immune response triggered for an allergen, which occurs reproducibly on exposure to a particular food. In some groups of food, the allergy to a particular allergen of the group can trigger an allergic response to other foods from the same group and this phenomenon is known as cross-reactivity. A small and sp…
| 6 / 1 | Completed research grants |
| 14 / 5 | Completed scholarships in Brazil |
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| 24 / 9 | All research grants and scholarships |
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