CV Lattes
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Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Agência Paulista de Tecnologia dos Agronegócios (APTA). Instituto de Tecnologia de Alimentos (ITAL) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Researcher at the University of Illinois at Urbana-Champaign (UIUC), where she works in the Department of Health and Kinesiology on projects focused on investigating the microbiotagutbrainimmune system axis, particularly in the context of aging and psychological stress. She holds a degree in Food Science from the University of São Paulo (2011), a Masters (2013), and a Ph.D. (2017) in Food and Nutrition from the University of Campinas (UNICAMP), with a visiting research period at the Faculty of Pharmacy, University of Valencia, Spain. She completed three postdoctoral fellowships: in Biochemistry at the Institute of Food Technology (Ital, 20182020); in Integrative Immunology and Behavior at UIUC (20212022); and in Integrative Microbiota and Physiology, also at UIUC (20232024). Her research investigates how aging and psychological stress affect epithelial redox signaling, intestinal barrier integrity, and microbiotaimmune interactions, with a particular focus on colitis susceptibility and age-related microglial dysfunction. She has also contributed to studies exploring the role of microbiota-derived short-chain fatty acids in modulating neuroinflammation and cognitive decline. She leads experimental design, data analysis, and scientific writing in projects funded by agencies such as the NIH and USDA. As one of the founders and current coordinator of the PNIRS Ibero-America initiative, she leads efforts to promote international scientific collaboration, organize symposia, and expand psychoneuroimmunology research networks across Latin America. She has received several recognitions for her scientific contributions and has been an invited speaker at events in Brazil, the United States, and Europe. (Source: Lattes Curriculum)
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The Alzheimer's Disease (AD) is a progressive and irreversible neuropathology that has been affected more and more people, especially over 65 years old. The progression of the disease results from the aggregation of amyloid-² peptide, their assembly into amyloid fibrils and the consequent formation of senile plaques. In parallel, activation of the resident immune cells of the central nerv…
Food supplementation with iron salts to combat iron deficiency has been a challenge, because, in salt form, the mineral shows low bioavailability, besides undesirable changes in flavor and appearance in food products and catalyzing lipid oxidation. In a previous study, we found that peptides from whey protein hydrolysates have iron-binding affinity. The iron-peptide chelate formed showed …
The anemia for iron-deficiency is a major public health problem that affects all age groups, mainly children and pregnant women. The demand for high iron absorption products without side effects and low cost has been a continuing action. Thus, this study aims to evaluate the whey peptides iron-chelation potential, obtained from enzymatic hydrolysis with different enzymes. To this end, pro…
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The progression of the Alzheimer's Disease (AD) results from the aggregation of the amyloid-beta peptide (AB42), their assembly into amyloid fibrils and the consequent formation of senile plaques. This process can culminate in the activation of the resident immune cells of the central nervous system (microglia), with the consequent release of inflammatory cytokines. Thus, in the last year…
Food supplementation with iron has been a challenge, once in salt form, as it is generally applied, besides the low bioavailability, the mineral may lead to digestive problems, such as stomachache or diarrhea and even cause changes in flavor and appearance of food products. In a previous work, we verified that whey peptides show great iron-binding capacity. The Fe-peptides complexes showe…
| 4 / 4 | Completed scholarships in Brazil |
| 2 / 2 | Completed scholarships abroad |
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