Department of Public HealthDepartment of Public HealthHuman Nutrition UnitHuman Nutrition Unit

PEOPLEPEOPLE UNDERGRADUATE STUDENTSUNDERGRADUATE STUDENTS

• Cinzia GrisendiCinzia Grisendi

• Stefano BacchiStefano Bacchi

• Sara SalvatoreSara Salvatore

• Chiara MorselliChiara Morselli

• Laura Del CarloLaura Del Carlo

• Romina MoruzziRomina Moruzzi

• Nadia TorelliNadia Torelli

• Massimo FranceschiniMassimo Franceschini

• Corrado LealiCorrado Leali

• Roberta GualtieriRoberta Gualtieri

STAFFSTAFF

• Prof. Furio Brighenti Prof. Furio Brighenti

• Dr. Nicoletta PellegriniDr. Nicoletta Pellegrini

• Dott. Daniele Del RioDott. Daniele Del Rio

• Dott. Marta BianchiDott. Marta Bianchi

• Dott. Barbara ColombiDott. Barbara Colombi

Food analysis laboratoryFood analysis laboratory

• HPLC UV-Vis, DAD HPLC UV-Vis, DAD

• HPLC IRHPLC IR

• GLC FID, ECDGLC FID, ECD

• spectrofluorimeterspectrofluorimeter

• UV-Vis spectrophotometersUV-Vis spectrophotometers

• general equipmentsgeneral equipments

FACILITIESFACILITIES

Biological laboratoryBiological laboratory

• CaCo2 cell colture laboratoryCaCo2 cell colture laboratory

• microbiology laboratory microbiology laboratory

• YSI glucose analyserYSI glucose analyser

• breath H2 analyserbreath H2 analyser

Food analysis laboratoryFood analysis laboratory

• Total Antioxidant Activity Total Antioxidant Activity (ABTS, TRAP, FRAP, FI-ABTS)(ABTS, TRAP, FRAP, FI-ABTS)

• Carbohydrates (TDF, SDF, IDF, Carbohydrates (TDF, SDF, IDF, Sugars, Total and Resistant Sugars, Total and Resistant Starch)Starch)

• PolyphenolsPolyphenols

• VitaminsVitamins

• Fatty Acids (SCFA)Fatty Acids (SCFA)

• In vitro digestibility In vitro digestibility

• Food composition and Food composition and nutritional labellingnutritional labelling

ANALYSESANALYSESBiological laboratoryBiological laboratory

• Plasma TAC (TRAP, FI-ABTS) Plasma TAC (TRAP, FI-ABTS)

• Oxidative stress (MDA, Oxidative stress (MDA, isoprostanes)isoprostanes)

• Nutritional status (vitamins) Nutritional status (vitamins)

• Glycemic Index, LoadGlycemic Index, Load

• Intestinal fermentation (breath Intestinal fermentation (breath H2)H2)

• Microbial adhesivity to CaCo2Microbial adhesivity to CaCo2

Food databanksFood databanks

• Total Antioxidant Activity of Total Antioxidant Activity of foods and beveragesfoods and beverages

• Glycemic Index and Glycemic Glycemic Index and Glycemic LoadLoad

Cereals and cereal productsCereals and cereal products

• Carbohydrate composition and Carbohydrate composition and Glycemic IndexGlycemic Index

• Total Antioxidant ActivityTotal Antioxidant Activity

MAIN RESEARCH PROJECTSMAIN RESEARCH PROJECTSOxidative stressOxidative stress

• Markers of OS in health and Markers of OS in health and disease (diabetes, CHD) disease (diabetes, CHD)

• TAC in biological fluids after TAC in biological fluids after dietary interventiondietary intervention

Probiotics Probiotics

•Intestinal fermentation (breath Intestinal fermentation (breath H2)H2)

• Microbial adhesivity to CaCo2 Microbial adhesivity to CaCo2 cellscells

ORGANISATIONORGANISATIONThe FST doctorate programme is intended to form at PhD level 3-4 The FST doctorate programme is intended to form at PhD level 3-4 students per academic year in different areas of Food Science, students per academic year in different areas of Food Science, including Human Nutrition. The programme lasts 3 years, including 6-8 including Human Nutrition. The programme lasts 3 years, including 6-8 months to be spent abroad, and consists in lessons, seminars and full months to be spent abroad, and consists in lessons, seminars and full time involvement in original research themes financed by private or time involvement in original research themes financed by private or public founds. The final step consists in the defence of a Thesis work public founds. The final step consists in the defence of a Thesis work reporting the results of all the research period. Currently two PhD reporting the results of all the research period. Currently two PhD students are attending the Human Nutrition Laboratory. students are attending the Human Nutrition Laboratory.

DOCTORATE IN FOOD DOCTORATE IN FOOD SCIENCE AND TECHNOLOGYSCIENCE AND TECHNOLOGY

DOCTORATES AWARDED BY PRIVATESDOCTORATES AWARDED BY PRIVATESThe doctorate awarded under a contract between the University and a The doctorate awarded under a contract between the University and a private body is equivalent to a “regular” FST doctorate. It is granted to a private body is equivalent to a “regular” FST doctorate. It is granted to a student selected after a public exam. However, one delegate by the student selected after a public exam. However, one delegate by the company enters the College of Professors tutoring the programme. The company enters the College of Professors tutoring the programme. The research project may be agreed upon between the tutors from the research project may be agreed upon between the tutors from the University and the founding Body and it is founded by ad-hoc founds University and the founding Body and it is founded by ad-hoc founds and/or departmental founds deriving from research contracts. Aspects and/or departmental founds deriving from research contracts. Aspects of specific interest for the founding Body may be part of the research of specific interest for the founding Body may be part of the research program and should be encouraged, but under pre-competitive rules program and should be encouraged, but under pre-competitive rules which endorse the right for the student to publish the results of his which endorse the right for the student to publish the results of his research. research.

SPECIFIC RESEARCH AREAS OF INTEREST FOR A SPECIFIC RESEARCH AREAS OF INTEREST FOR A DOCTORATE IN FST – HUMAN NUTRITIONDOCTORATE IN FST – HUMAN NUTRITION

The expertise of the Human Nutrition Unit will be made available to any The expertise of the Human Nutrition Unit will be made available to any new student entering the PhD FST programme. Among them, two areas new student entering the PhD FST programme. Among them, two areas are of particular interest and can grant research activities at an are of particular interest and can grant research activities at an international level. international level.

•Antioxidant ActivityAntioxidant Activity

•Nutritional quality of food Carbohydrates Nutritional quality of food Carbohydrates

ANTIOXIDANTSANTIOXIDANTSFood antioxidants are related to the protective effect of fruit and Food antioxidants are related to the protective effect of fruit and vegetables against degenerative diseases. Moreover, foods rich in vegetables against degenerative diseases. Moreover, foods rich in dietary fibre and antioxidants are beneficial on intestinal function.dietary fibre and antioxidants are beneficial on intestinal function.

Unresolved issuesUnresolved issues

•Effect of food processing on TAA of single and mixtures of different Effect of food processing on TAA of single and mixtures of different antioxidants; antioxidants;

•Bio availability of non-vitamin antioxidants in raw and processed Bio availability of non-vitamin antioxidants in raw and processed foods;foods;

•Effect of undigestible antioxidants on intestinal microflora and Effect of undigestible antioxidants on intestinal microflora and intestinal function;intestinal function;

•Relationship between TAA intake and risk of disease (diabetes, CHD, Relationship between TAA intake and risk of disease (diabetes, CHD, cancer) in population studies.cancer) in population studies.

RESEARCH AREA 1RESEARCH AREA 1

CARBOHYDRATESCARBOHYDRATESHigh carbohydrate diets are generally recommended in order to reduce High carbohydrate diets are generally recommended in order to reduce the risk of degenerative diseases. However, conflicting results exist on the risk of degenerative diseases. However, conflicting results exist on the equivalence of different carbohydrate sources. Beside content in the equivalence of different carbohydrate sources. Beside content in dietary fibre, the Glycemic Index has been advocated as a useful index dietary fibre, the Glycemic Index has been advocated as a useful index to help individuals to select healthier foods.to help individuals to select healthier foods.

Unresolved issuesUnresolved issues

•Effect of mixed meals on Glycemic Index; Effect of mixed meals on Glycemic Index;

•Influence of Glycemic Index/Load on postprandial metabolism in health Influence of Glycemic Index/Load on postprandial metabolism in health and metabolic syndrome; and metabolic syndrome;

•Influence of food processing on the Glycemic Index of starchy foods;Influence of food processing on the Glycemic Index of starchy foods;

•Relationship between Glycemic Index/Load of the diet and risk of Relationship between Glycemic Index/Load of the diet and risk of disease (diabetes, CHD) in population studies.disease (diabetes, CHD) in population studies.

RESEARCH AREA 2RESEARCH AREA 2

1)1) Pellegrini N, Re R, Yang M, Rice-Evans CA. Screening of dietary carotenoid and carotenoid-rich fruit extracts for Pellegrini N, Re R, Yang M, Rice-Evans CA. Screening of dietary carotenoid and carotenoid-rich fruit extracts for antioxidant activities applying the 2,2’-azinobis(3- ethylenebenzothiazoline-6- sulfonic acid) radical cation decolorization antioxidant activities applying the 2,2’-azinobis(3- ethylenebenzothiazoline-6- sulfonic acid) radical cation decolorization assay. assay. Methods EnzymolMethods Enzymol 1999; 299: 379-389. 1999; 299: 379-389.

2)2) Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans CA. Antioxidant activity applying an improved ABTS Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans CA. Antioxidant activity applying an improved ABTS radical cation decolorization assay. radical cation decolorization assay. Free Radic Biol Med Free Radic Biol Med 1999; 26: 1231-1237. 1999; 26: 1231-1237.

3)3) Mannino S, Buratti S, Cosio MS, Pellegrini N. Evaluation of the “antioxidant power” of olive oils based on a FIA system Mannino S, Buratti S, Cosio MS, Pellegrini N. Evaluation of the “antioxidant power” of olive oils based on a FIA system with amperometric detection. with amperometric detection. AnalystAnalyst 1999; 124: 1115-1118. 1999; 124: 1115-1118.

4)4) Benini L, Sembenini C, Heading RC, Giorgetti PG, Montemezzi S, Zamboni M, Di Benedetto P, Brighenti F, Vantini I. Benini L, Sembenini C, Heading RC, Giorgetti PG, Montemezzi S, Zamboni M, Di Benedetto P, Brighenti F, Vantini I. Simultaneous measurement of gastric emptying of a solid meal by ultrasound and by scintigraphy. Simultaneous measurement of gastric emptying of a solid meal by ultrasound and by scintigraphy. Am J Gastroenterol Am J Gastroenterol 1999; 1999; 9494: : 2861-2865.2861-2865.

5)5) Brighenti F, Casiraghi MC, Canzi E, Ferrari A.Effect of consumption of a Ready-to-eat breakfast cereal containing inulin on Brighenti F, Casiraghi MC, Canzi E, Ferrari A.Effect of consumption of a Ready-to-eat breakfast cereal containing inulin on the intestinal milieu and blood lipids in healthy male volunteers. the intestinal milieu and blood lipids in healthy male volunteers. Eur J Clin Nutr Eur J Clin Nutr 1999; 531999; 53: : 726-733.726-733.

6)6) Giacco R, Clemente G, Brighenti F, Mancini M, D'Avanzo A, Coppola S, Ruffa G, Lasorella G, Rivieccio A, Rivellese AA, Giacco R, Clemente G, Brighenti F, Mancini M, D'Avanzo A, Coppola S, Ruffa G, Lasorella G, Rivieccio A, Rivellese AA, Riccardi G. Metabolic effects of resistant starch in patients with type-2 diabetes. Riccardi G. Metabolic effects of resistant starch in patients with type-2 diabetes. Diab Nutr & Metab Clin Exper Diab Nutr & Metab Clin Exper 19991999; ; 11: 11: 330-330-335. 335.

7)7) Vuksan, V., Jenkins, D.J.A., Spadafora, P., Sievenpiper, J.L., Owen, R., Vidgen, E., Brighenti, F., Josse, R., Leiter, L.A., & Vuksan, V., Jenkins, D.J.A., Spadafora, P., Sievenpiper, J.L., Owen, R., Vidgen, E., Brighenti, F., Josse, R., Leiter, L.A., & Bruce-Thompson, C. (1999). Bruce-Thompson, C. (1999). Konjac-mannan (glucomannan) improves glycemia and other associated risk factors for Konjac-mannan (glucomannan) improves glycemia and other associated risk factors for coronary heart disease in type 2 diabetes: A randomized controlled metabolic trial. coronary heart disease in type 2 diabetes: A randomized controlled metabolic trial. Diabetes CareDiabetes Care, , 22, 22, 913-919.913-919.

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8)8) Barbera, R., Peracchi, M., Brighenti, F., Cesana, B., Bianchi, P., & Basilisco, G. (2000). Sensations induced by medium and Barbera, R., Peracchi, M., Brighenti, F., Cesana, B., Bianchi, P., & Basilisco, G. (2000). Sensations induced by medium and long chain tryglicerides: role of gastric tone and hormones. long chain tryglicerides: role of gastric tone and hormones. GutGut, , 46:46: (1). 32-36. (1). 32-36.

9)9) Vuksan, V., Sievenpiper, J.L., Owen, R., Swilley, J., Spadafora, P., Jenkins, D.J.A., Vidgen, E., Brighenti, F., Josse, R., Leiter, Vuksan, V., Sievenpiper, J.L., Owen, R., Swilley, J., Spadafora, P., Jenkins, D.J.A., Vidgen, E., Brighenti, F., Josse, R., Leiter, L.A., Xu, Z., & Novokmet, R. (2000). Beneficial effects of viscous dietary fiber from konjac-mannan in subjects with the insulin L.A., Xu, Z., & Novokmet, R. (2000). Beneficial effects of viscous dietary fiber from konjac-mannan in subjects with the insulin resistance syndrome. resistance syndrome. Diabetes CareDiabetes Care, , 23, 23, 1-61-6.

10)10) Pellegrini N, Riso P, Porrini M. Tomato consumption does not affect the total antioxidant capacity of plasma. Pellegrini N, Riso P, Porrini M. Tomato consumption does not affect the total antioxidant capacity of plasma. NutritionNutrition 2000; 2000; 16: 268-271. 16: 268-271.         

11)11) Pellegrini N, Simonetti P, Gardana C, Brenna O, Brighenti F, Pietta PG. Polyphenol content and total antioxidant activity of Pellegrini N, Simonetti P, Gardana C, Brenna O, Brighenti F, Pietta PG. Polyphenol content and total antioxidant activity of vini novellivini novelli (young red wines). (young red wines). J Agric Food Chem J Agric Food Chem 2000; 48: 732-735. 2000; 48: 732-735.

12)12) Garsetti M, Pellegrini N, Baggio C, Brighenti F. Antioxidant activity in human faeces. Garsetti M, Pellegrini N, Baggio C, Brighenti F. Antioxidant activity in human faeces. Brit J Nutr Brit J Nutr 2000; 84: 705-710.2000; 84: 705-710.

13)13) Pellegrini N, Visioli F, Buratti S, Brighenti F. Direct analysis of total antioxidant activity of olive oil and studies on the Pellegrini N, Visioli F, Buratti S, Brighenti F. Direct analysis of total antioxidant activity of olive oil and studies on the influence of heating. influence of heating. J Agric Food Chem J Agric Food Chem 2001; 49: 2532-2538. 2001; 49: 2532-2538.

14)14) Buratti S, Pellegrini N, Brenna OV, Mannino S. Rapid electrochemical method for the evaluation of the antioxidant power of Buratti S, Pellegrini N, Brenna OV, Mannino S. Rapid electrochemical method for the evaluation of the antioxidant power of some lipophilic food extracts. some lipophilic food extracts. J Agric Food Chem J Agric Food Chem 2001; 49: 5136-5141. 2001; 49: 5136-5141.

15)15) Bianchi-Salvadori, B., Vesely, R., Ferrari, A., Canzi, E., Casiraghi, M.C., & Brighenti, F. (2001). Behaviour of the Bianchi-Salvadori, B., Vesely, R., Ferrari, A., Canzi, E., Casiraghi, M.C., & Brighenti, F. (2001). Behaviour of the pharmaceutical probiotic preparation VSL#3 in human ileostomy effluent containing its own natural elements. pharmaceutical probiotic preparation VSL#3 in human ileostomy effluent containing its own natural elements. New MicrobiolNew Microbiol, , 24, 24, 23-33. 23-33.

16)16) Giacco, R., Brighenti, F., Parillo, M., Capuano, M., Ciardullo, A.V., Rivieccio, A., Rivellese, A.A., & Riccardi, G. (2001). Giacco, R., Brighenti, F., Parillo, M., Capuano, M., Ciardullo, A.V., Rivieccio, A., Rivellese, A.A., & Riccardi, G. (2001). Characteristics of some wheat-based foods of the Italian diet in relation to their influence on postprandial glucose metabolism in Characteristics of some wheat-based foods of the Italian diet in relation to their influence on postprandial glucose metabolism in patients with type 2 diabetes. patients with type 2 diabetes. Br J NutrBr J Nutr, , 85, 85, 33-40.33-40.

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17)17) Pellegrini N. Analytical approaches to measure the oxidative stability of olive oils. Pellegrini N. Analytical approaches to measure the oxidative stability of olive oils. Food Ind J Food Ind J 2002; 5(1): 59-70. (invited 2002; 5(1): 59-70. (invited review)review)

18)18) Wolever Wolever TMS, Vorster H, Björck I, Brand Miller J, Brighenti F, et al. Determination of the glycaemic index of foods: TMS, Vorster H, Björck I, Brand Miller J, Brighenti F, et al. Determination of the glycaemic index of foods: Interlaboratory study. Interlaboratory study. Eur J Clin Nutr Eur J Clin Nutr (2002, in press) (2002, in press)

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