Calvanese, Chiara Maria (2025) Genomic characterization of Lactic Acid Bacteria strains for novel pro- and post-biotics development. [Tesi di dottorato]

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Tipologia del documento: Tesi di dottorato
Lingua: English
Titolo: Genomic characterization of Lactic Acid Bacteria strains for novel pro- and post-biotics development
Autori:
Autore
Email
Calvanese, Chiara Maria
chiaramaria.calvanese@unina.it
Data: 2025
Numero di pagine: 141
Istituzione: Università degli Studi di Napoli Federico II
Dottorato: Food Science
Ciclo di dottorato: 38
Coordinatore del Corso di dottorato:
nome
email
Amalia, Barone
ambarone@unina.it
Tutor:
nome
email
Francesca, De Filippis
[non definito]
Marco, Pane
[non definito]
Data: 2025
Numero di pagine: 141
Parole chiave: gut-brain axis; gut-vagina axis; probiogenomic approach;
Settori scientifico-disciplinari del MIUR: Area 07 - Scienze agrarie e veterinarie > AGR/16 - Microbiologia agraria
Informazioni aggiuntive: 38° CICLO DI DOTTORATO
Depositato il: 29 Dic 2025 22:05
Ultima modifica: 12 Ago 2026 05:38
URI: https://www.fedoa.unina.it/id/eprint/17044

Abstract

In this study, we leverage a multiomics approach to select and develop novel pro- or postbiotic products with beneficial effects on human health. In particular, Chapter 2 provides an introduction to the emerging and promising fields of pro- and postbiotics; in Chapter 3 starting from a genomic screening of vaginal isolates from 25 fertile and menopausal women and from the comparative genomics of these strains with other isolates of the same species, we identified a complementary role of different vaginal species in key activities that may be linked to women's health, highlighting the promising avenue for the development of a multispecies probiotic product; Chapter 4 demonstrate how probiogenomic approach can facilitate the selection and design of psychobiotics for clinical use, deepening the understanding of how microbes can influence the nervous system and host behavior; Finally, in Chapter 5 we developed psychobiotic consortia of lactic acid bacteria and used them for the fermentation of plant-based matrices. A plant-based yogurt-like (YL) product was developed and finally tested in an m-SHIME® model to evaluate the possible role in microbiome modulation and in situ production of neuroactive compounds.

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