Gianluca  Picariello

Researcher

Diretto: +39 0825 299521

FAX: +39 0825 781585

email: gianluca.picariello@isa.cnr.it

Research Interests

Gianluca Picariello was born in Avellino, Italy, on 1973.

He was graduated from the University of Salerno, Italy, College of Chemistry on July 16^th 1998, final mark 110/110.
Afterwards, he was PhD graduated (Food Science and Technology) from the University “Federico II” of Naples.
Nov 2019-present: Senior Researcher (“Primo Ricercatore”) at the Institute of Food Sciences (ISA), division of CNR in Avellino.
Jan 2008-Oct 2019: Full Researcher at ISA-CNR (Food Sciences and Technology) of the Italian CNR.
July 2000-2007: “Temporary Research Scientist” (ex art. 23 of CNR) at ISA-CNR.
In 1999: fellowship recipient from INFM (National Institute for the Physics of Matter), with focus on the characterization of edible oils and fats by high resolution NMR
He has been engaged as a participant or as principal investigator in several research projects founded by Italian Ministries MIUR, MIPAF or Campania Region.

The activity of dr. Picariello is focused on the isolation and structural characterization of molecules and macromolecules from foods using advanced high performance separation techniques (chromatography and electrophoresis) and mass spectrometry. Main focus of his research activities is: 1. Proteomics applied to the study of food related proteins and to the effects of foods on human health; 2. proteolytic events in foods; 3. molecular characterization of modifications induced by food processing; 4. identification of bioactive peptides and immunogenic sequences; 5. development of new methodologies for the characterization of food lipids and proteins.

Recently, part of the basic research activity has been focused on the characterization of supramolecular sel-assembled aggregates constituted by polyamines and phosphate ion, which interact with nuclear DNA.

Key Publications

Siano F, Addeo F, Volpe MG, Paolucci M, Picariello G. Oxidative stability of pomegranate (Punica granatum L.) seed oil to simulated gastric conditions and to thermal stress. J Agric Food Chem. 2016 – In press

Picariello G, Addeo F, Ferranti P, Nocerino R, Paparo L, Passariello A, Dallas DC, Robinson RC, Barile D, Canani RB. Antibody-independent identification of bovine milk-derived peptides in breast-milk. Food Funct. 2016; 7:3402-09.

Picariello G, Mamone G, Cutignano A, Fontana A, Zurlo L, Addeo F, Ferranti P. Proteomics, peptidomics and immunogenic potential of wheat beer (Weissbier). J Agric Food Chem. 2015;63(13):3579-86.

Picariello G, Miralles B, Mamone G, Sánchez-Rivera L, Recio I, Addeo F, Ferranti P. Role of intestinal brush border peptidases in the simulated digestion of milk proteins. Mol Nutr Food Res. 2015; 59(5):948-56

Pinto G, Caira S, Mamone G, Ferranti P, Addeo F, Picariello G. Fractionation of complex lipid mixtures by hydroxyapatite chromatography for lipidomic purposes. J Chromatogr A. 2014;1360: 82-92

Picariello G, Ferranti P, Garro G, Manganiello G, Chianese L, Coppola L, Addeo F. Profiling of anthocyanins for the taxonomic assessment of ancient purebred V. vinifera red grape varieties. Food Chem. 2014; 146:15-22

Picariello G, Mamone G, Nitride C, Addeo F, Ferranti P. Protein digestomics: Integrated platforms to study food protein digestion and derived functional and active peptides. TrAC Trends Anal Chem. 2013; 52:120-134. Review

Picariello G, Sacchi R, Fierro O, Melck D, Romano R, Paduano A, Motta A, Addeo F. High resolution 13C NMR detection of short- and medium-chain synthetic triacylglycerols used in butterfat adulteration. Eur J Lipid Sci Technol. 2013;115, 858–864.

Picariello G, Iacomino G, Mamone G, Ferranti P, Fierro O, Gianfrani C, Di Luccia A, Addeo F. Transport across Caco-2 monolayers of peptides arising from in vitro digestion of bovine milk proteins. Food Chem. 2013;139:203–212

Picariello G, Mamone G, Nitride C, Addeo F, Camarca A, Vocca I, Gianfrani C, Ferranti P. Shotgun proteome analysis of beer and the immunogenic potential of beer polypeptides. J Proteomics. 2012;75(18):5872-82.

Picariello G, Ferranti P, Chianese L, Addeo F. Differentiation of Vitis vinifera L. and Hybrid Red Grapes by Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Analysis of Berry Skin Anthocyanins. J Agric Food Chem. 2012;60(18):4559-66.

Picariello G, Ferranti P, Mamone G, Klouckova I, Mechref Y, Novotny MV, Addeo F. Gel-free shotgun proteomic analysis of human milk. J Chromatogr A. 2012;1227:219-33.

Picariello G, Mamone G, Addeo F, Ferranti P. The frontiers of mass spectrometry-based techniques in food allergenomics. J Chromatogr A. 2011; 21;1218(42):7386-98 – Invited Review.

Picariello G, Bonomi F, Iametti S, Rasmussen P, Pepe C, Lilla S, Ferranti P. Proteomic and peptidomic characterization of beer: immunological and technological implications. Food Chem. 2011; 124(4): 1718-26

Picariello G, Romano R, Addeo F. Nitrocellulose film substrate minimizes fragmentation in matrix-assisted laser desorption ionization time-of-flight mass  spectrometry analysis of triacylglycerols. Anal Chem. 2010;82(13):5783-91.

Picariello G, Ferranti P, Fierro O, Mamone G, Caira S, Di Luccia A, Monica S,  Addeo F. Peptides surviving the simulated gastrointestinal digestion of milk proteins: biological and toxicological implications. J Chromatogr B Analyt Technol Biomed Life Sci. 2010;878(3-4):295-308

Picariello G, Paduano A, Sacchi R, Addeo F. Maldi-tof mass spectrometry profiling of polar and nonpolar fractions in heated vegetable oils. J Agric Food Chem. 2009;57(12):5391-400.

Picariello G, Ferranti P, Mamone G, Roepstorff P, Addeo F. Identification of  N-linked glycoproteins in human milk by hydrophilic interaction liquid chromatography and mass spectrometry. Proteomics. 2008;8(18):3833-47.

Research Group