Filomena Nazzaro

 

Filomena Nazzaro,
Dr., BSc., PhD

CNR Scientist
and Group Leader

Direct: +39 0825 299102
Fax: +39 0825 781585
Email: filomena.nazzaro@isa.cnr.it

 

Short CV_Filomena Nazzaro

Research Interests

Filomena Nazzaro is CNR scientist at the Institute of Food Science, CNR-ISA, located in Avellino, since 1995.She is responsible of the research group “Food Biochemistry, Biology and Biotechnology”, responsible of the CNR National Scientific Committee “Technology, Traceability and Food safety” (Agr P001.004), task force member of the CNR “Bioagrofood” Dept (responsible for the area “Food Quality”), and member of the scientific committee within the Functional Foods Network “FuFoNet”. Her main scientific activities are related to the study of vegetal and microbial biodiversity, the evaluation of the biological properties of vegetal extracts, to the development of new functional foods and ingredients, as well as to the study of new strategies for the preservation of probiotics and the improvement of the shelf life of foods.Technical expertise of Dr Nazzaro is mainly focused on: 1) the study of protein profile, both in bacteria and in food (wheat, milk, meat), through the use of microtechnologies, in particular LOC and microIEF (coupled for the first time by Dr Nazzaro in the study of the micro2D electrophoresis of microbial protein fraction);2) the use of microencapsulation for the preservation of probiotics (LAB and yeasts), also suitable to be applied in the development of functional beverages (berry, carrot, tomato).Through use of some methods, such as the inhibition halo test, the Chromobacterium violaceum test and the fluctuation Ames test, Dr Nazzaro is also involved in the evaluation of some biological properties (antimicrobial, quorum quenching activity, mutagenicity, respectively) of vegetal extracts (hydroalcoholic extracts or essential oils) or bacteria; in collaboration with Dr Pierangelo Orlando, of CNR-IBP, Dr Nazzaro isolated and characterized, through basic and molecular methods, new strains of lactic acid bacteria from donkey milk, with probiotic potentialities. Recently, Dr Nazzaro, as ISA-CNR co-responsible of the national project PON SMART-CITIES “BE&SAVE”, developed new media for the growth of probiotic lactic acid bacteria, based on vegetal extracts from fresh or expired products (for instance rocket salad E. sativa), evaluating the behavior of microorganisms in terms of viability, survival to the simulated gastrointestinal transit, antioxidant, antimicrobial and in vitro adhesive properties.

Key Publications

1. D. Granato, G.F. Branco, F Nazzaro, A.G .Cruz, J.A.F. Faria.
Functional foods and nondairy probiotic food development: trends,
concepts, and products. Comprehensive Reviews in Food Science and Food Safety 9 (3), 292-302,2010.
http://onlinelibrary.wiley.com/doi/10.1111/j.1541-4337.2010.00110.x/full

2. F. Nazzaro, F. Fratianni, R. Coppola, A. Sada, P. Orlando.
Fermentative ability of alginate-prebiotic encapsulated Lactobacillus acidophilus and survival under simulated gastrointestinal conditions.
Journal of Functional Foods 1 (3), 319-323, 2009
http://www.sciencedirect.com/science/article/pii/S1756464609000152

3. F. Fratianni, F. Cardinale, I. Russo, C. Iuliano, P. Tremonte, R. Coppola,  F. Nazzaro.
Ability of synbiotic encapsulated Saccharomyces cerevisiae boulardii to grow in berry juice and to survive under simulated gastrointestinal conditions.
Journal of microencapsulation 31 (3), 299-305, 2013  http://informahealthcare.com/doi/abs/10.3109/02652048.2013.871361

4. F. Nazzaro, F. Fratianni, B. Nicolaus, A. Poli, P. Orlando
The prebiotic source influences the growth, biochemical features and survival under simulated gastrointestinal conditions of the probiotic Lactobacillus acidophilus.
Anaerobe 18 (3), 280-285, 2012 http://www.sciencedirect.com/science/article/pii/S1075996412000273

5. F. Fratianni, S. Pepe, F. Cardinale, T. Granese, A. Cozzolino, R. Coppola, F. Nazzaro.
Eruca sativa Might Influence the Growth, Survival under Simulated Gastrointestinal Conditions and Some Biological Features of Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus rhamnosus Strains.
International journal of molecular sciences 15 (10), 17790-17805, 2014
http://www.mdpi.com/1422-0067/15/10/17790/htm

6. F. Nazzaro, P. Orlando, F. Fratianni, R. Coppola.
Microencapsulation in food science and biotechnology.
Current opinion in biotechnology 23 (2), 182-186, 2012
http://www.sciencedirect.com/science/article/pii/S0958166911006847

7. F. Nazzaro, P. Orlando, F. Fratianni, A. Di Luccia, R. Coppola.
Protein Analysis-on-Chip Systems in Foodomics.
Nutrients 4 (10), 1475-1489,2012.
http://www.mdpi.com/2072-6643/4/10/1475/htm

8. F. Nazzaro, F. Fratianni, R. Coppola.
Microtechnology and nanotechnology in food science. In J.J. Boye and Y.Arcand (eds.)
Green Technologies in Food Production and Processing.
Food Engineering Series,
pp 471-494 ,Springer Science+Business Media, LLC, 2012

9. F. Nazzaro, F. Fratianni, R. Coppola.
Quorum sensing and phytochemicals.
International journal of molecular sciences 14 (6), 12607-12619, 2013
http://www.mdpi.com/1422-0067/14/6/12607/htm

10. F. Fratianni, L. De Martino, A. Melone, V De Feo, R Coppola, F Nazzaro.
Preservation of chicken breast meat treated with thyme and balm essential oils.
Journal of food science 75 (8), M528-M535, 2010
http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2010.01791.x/full

11. A. Ottombrino, F. Fratianni, F. Nazzaro Antibacterial properties of polyvinyl alcohol-rosemary polyphenol blends.
In: (A. Méndez-Vilas ed) Microbes in Applied Research: Current Advances and Challenges,
World Scientific Publishing LTD,London, pp 209-212, 2012

12. F Fratianni, F Nazzaro, A Marandino, MR Fusco, R Coppola, V De Feo, L De Martino.
Biochemical Composition, Antimicrobial Activities, and Anti–Quorum-Sensing Activities of Ethanol and Ethyl Acetate Extracts from Hypericum connatum Lam.(Guttiferae).
Journal of medicinal food 16 (5), 454-459 2013.


Patents

 

F Nazzaro, P Orlando, A Conti. Probiotic microorganisms isolated from donkey milk:
WO Patent 2010128084  2010; EP Patent 2248908,2010;U S Patent App. 13/319,124, 2010

 

Research Group

Food Biochemistry, Biology and Biotechnology

Research Interests

The group of Food Biochemistry, Biology and Biotechnology is involved in different research activities, essentially focused on: 1) the biochemical and biological characterization of natural biodiversity; 2)  the development of new functional foods and/or functional ingredients (containing probiotics, prebiotics, polyphenols, anthocyanins); 3) the study of new preserving methods for the safeguards of probiotics and the enhancement of their properties; 4) the study of new methods to improve the shelf life of foods.

In our labs, basic as well as innovative methodologies are applied, for instance, for the biochemical characterization of fruit and vegetables (UPLC-DAD) and their waste, or for the study of the protein profile from different sources (Lab-on-chip electrophoresis  LOC, liquid microIEF), or, finally, for the development of new functional foods (microencapsulation with food and safe grade biopolymers) which are also studied after an in vitro digestive process. Other methods, such as the inhibition halo test, the C. violaceum test (including the evaluation of violacein formation), and the fluctuation Ames test, allow us also to evaluate some biological properties (antimicrobial, quorum quenching activity, antimutagenicity, respectively) of vegetal extracts or microbial growth supernatants, suitable to be applied for agro-food (food preservation, agronomic applications) and pharmaceutical purposes.

The noticeable expertise in the liquid chromatography (UPLC-DAD, HPLC-DAD) is applied to characterize the polyphenol profile of some hundreds of autochthonous vegetal varieties of Campania region (Brassicaceae, tomatoes, sweet pepper, onion, garlic, legumes, apricot, apples and grapes):  such expertise, testified by several papers, determined the involvement of the group in international (Horizon 2020, project: Ground Demonstration of Plant Cultivation Technologies and Operation in Space for Safe Food Production Onboard ISS and Future Human Space Exploration Vehicles and Planetary Outposts, “EDEN ISS”; bilateral cooperation with INIAV-Portugal, “Challenges when using natural antioxidants in the food industry”), national (PON SMART CITIES “BE&SAVE” for the intelligent recovery and exploitation of functional compounds from domestic and natural wastes, CISIA) and regional grants (Campania Region PSR 2007-2013: Safeguard of the genetic vegetal Campania source “SALVE”; use of vegetal extracts as natural additives in the development of new fresh dairy Campania products: “FFRESCO Campano”; project “CARINA”: new methods and technologies to improve the shelf life of highly perishable fresh food; Calabria Region PSR 2007-2013: Development of new fruit based functional foods “CALABRIASALUS”).

Lab-on-chip electrophoresis was evaluated and applied since many years, starting from the study of fermented meats (VI EU STREP Program “NOCHEMFOOD”) until the characterization of new strains of lactic acid bacteria (LAB) isolated from donkey milk (activity supported by the international enterprise “Eurolactis”, strains patented); the method was successfully meliorated with the concurrent application of liquid micro-IEF (firstly worldwide coupled by the group to the LOC) for a quantitative study (in terms of ng/l) of LAB proteomics.

The group is involved in several collaborations with research institutions (University of Salerno, other CNR research groups, CRA, University of Naples, Instituto Nacional de Investigação Agrária e Veterinária of Portugal, University of Sonora, Mexico) and private groups (Enza Zaden Italia, coop. ARCA 2010, IRForm, SLOWFOOD, dairy and juices SEs) demonstrating its aptitude for the biochemical, biological and technological requests on foods and microorganisms, giving rise from public and  private enterprises and organizations.

Research Group: Food Biochemistry, Biology and Biotechnology

Research Area: FOOD

Group Leader: Filomena Nazzaro

Research Group

Florinda Fratianni CNR Scientist; Federica Cardinale, “SALVE” project fellow; Vincenzo Gennarelli, “CARINA” project fellow; Emma Manganiello, student; Tiziana Granese and Autilia Cozzolino, “SALVE” project fellows, Michela Cipolletta, student.

Associate people: Raffaele Coppola, full Professor of food microbiology, University of Molise, Italy, formerly director of CNR-ISA; Vincenzo De Feo, full Professor of botany at University of Salerno, Italy