D'Auria, Giovanni (2022) Proteomic characterization and definition of the potential allergenicity of sustainable novel food. [Tesi di dottorato]

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Item Type: Tesi di dottorato
Resource language: English
Title: Proteomic characterization and definition of the potential allergenicity of sustainable novel food
Creators:
CreatorsEmail
D'Auria, Giovannigiovanni.dauria@unina.it
Date: 8 March 2022
Number of Pages: 221
Institution: Università degli Studi di Napoli Federico II
Department: Agraria
Dottorato: Scienze agrarie e agroalimentari
Ciclo di dottorato: 34
Coordinatore del Corso di dottorato:
nomeemail
Barone, Amaliaambarone@unina.it
Tutor:
nomeemail
Ferranti, PasqualeUNSPECIFIED
Mamone, GianfrancoUNSPECIFIED
Date: 8 March 2022
Number of Pages: 221
Keywords: Allergens, Proteomics, Novel-food
Settori scientifico-disciplinari del MIUR: Area 07 - Scienze agrarie e veterinarie > AGR/15 - Scienze e tecnologie alimentari
Date Deposited: 18 Mar 2022 10:31
Last Modified: 28 Feb 2024 14:02
URI: http://www.fedoa.unina.it/id/eprint/14534

Collection description

The objectives of the present PhD project are summarized as follow: A1) evaluation of the preliminary allergenicity potential of Moringa oleifera leaves through proteomic(SDS-PAGE, RP-HPLC, LC- HR-MS/MS), in-silico and in-vitro approaches; A2) Determination of the proteome of an innovative hybrid crop (tritordeum) by using RP-HPLC and gel-based proteomic techniques. The product of in-vitro digestion (INFOGEST) of tritordeum flours and bread were evaluated in-silico and in-vitro for their potential immunoreactivity (celiacogenic and allergenic potential). A3) In-vitro digestion (INFOGEST) and evaluation through proteomic and peptidomic approaches (MALDI-TOF LC-MS/MS) of the fermentation impact on the allergenic potential and the possible bioactivity of a fermented dairy by-product (kashk). The bioactivity of kashk extracts was also evaluated in-vitro.

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