PhD Student: Sara Margherita Borgonovi (ORCID n. 0000-0002-6173-226X)
Supervisor: Dr. Mattia Di Nunzio (DeFENS)
Co-tutor: Prof. Stefania Iametti (DeFENS)
Dean: Prof. Diego Mora
Research area: Chemistry and Biochemistry
Research topic
Molecular determinant of structural behavior of food-related macromolecules.
Project Synopsis
This project aims at testing the effects of some bio-based approaches and low-impact physical treatments, such as germination, to improve legume-based bakery products. Such interventions will allow modulating the ratio among individual components, as well as the interaction among biomolecules and bioactives. These treatments could alter the proportion among components and/or their physicochemical and functional characteristics, and could improve both the technological performance and the nutritional and sensory traits of the bean flour. The endogenous enzyme process that takes place upon germination will rely on the hydrolytic enzymes pool produced at various stages of germination, and will offer the advantage of having a “clean” label food as the final product. Using gluten-free bread as the prototype product, the project will test if germination treatment will result in a decreased content of the antinutritional factors and in products that may fulfill the consumer’s expectations.
Project keywords
Legume-based bakery product; germination; food protein network;
Contacts
DeFENS – Division of Chemical and Biomolecular Sciences
Via Celoria 2, 20133 Milano – Italy
sara.borgonovi@unimi.it
Collaborations
Prof. Alessandra Marti-DeFENS
Prof. Alessio Scarafoni-DeFENS
Sponsor
Fellowship sponsor: Università degli Studi di Milano
Publications
Publications with impact factor (peer reviewed)
Pedrali D, Proserpio C, Borgonovi SM, Zuccolo M, Leoni V, Borgonovo G, Lazzarina Zendrini T, Scarafoni A, Pagliarini E, Giorgi A, Giupponi L, “Nutritional characterization and novel use of Copafam bean (Phaseolus coccineus L. for the sustainable development of mountains areas” (Sustainability, 2022, 14, 13409).
Borgonovi SM, Chiarello E, Pasini F, Picone G, Marzocchi S, Capozzi F, Bordoni A, Barbiroli A, Marti A, Iametti S, Di Nunzio M, “Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum)” (Foods, 2023, 12, 2047).
Borgonovi SM, Iametti S, Di Nunzio M, “Docosahexaenoic Acid as Mater Regulator of Cellular Antioxidant Defenses: A Systematic Review” (Antioxidant, 2023, 12, 1283).
D’Alessandro M, Gottardi D, Di Nunzio M, Borgonovi SM, Parolin C, Vitali B, Lanciotti R, Siroli L, Patrignani F. Improved nutritional composition and in vitro protein digestibility of fermented soy beverages produced with vaginal probiotics as adjunct cultures. (J. Funct. Foods, 2023, 107, 105703).
Poster
De Benedetti S, Heinzl G. C, Magni C, Borgonovi SM, Scarafoni A, Capraro J, “Effect of protein and peptides obtained from Okara, a by-product of soymilk production, on human colon cancer CaCo-2 cells” (Virtual Congress SIB, 2021).
Borgonovi SM, Iametti S, Marti A, Di Nunzio M, “Sprouted bean flour as a new potential nutritious and functional ingredient in bakery products” (IUBMB Advanced School-Spetses-Greece, 16-20 May 2022).
Borgonovi SM, Iametti S, Marti A, Di Nunzio M “Sprouting favorably impacts on antinutritional factors, protein profile and hydrolysis in Cowpea (Vigna unguiculata) seeds” (Convegno Giovani Biochimici Lombardi. Milano, 20 June 2022).
Borgonovi SM, Pinto A, Dallavalle S, Iametti S, Di Nunzio M, “Modulation of proteolytic activity by dietary polyphenols is dependent on both substrate and enzymes” (XVI FISV Congress, Naples, 14-16 September 2022).
Borgonovi SM, Iametti S, Marti A, Di Nunzio M “Impact of sprouting on the biochemical and nutritional features of legumes and pseudocereals (Joint Workshop SIB, Ancona, 29 September-1 October 2022).
Di Nunzio M, Heinzl GC, Borgonovi SM, Pinto A, Dallavalle SMD, Bonomi F, Scarafoni A, “Molecular basis of the bioactivities of dietary polyphenols: a multi-pronged investigation on stilbene derivates (Joint Workshop SIB, Ancona, 29 September-1 October 2022).
Ghidoli M, Giupponi L, Leoni V, Pedrali D, Zuccolo M, Bretagnon G, Borgonovi SM, Colombo F, Sangiorgio S, Giorgi A, Scarafoni A, Pilu R, “Plant genetic resources for food and agriculture: the Fagio.Lo project” (SIGA Annual Congress, 6-9 September 2022).
Borgonovi SM, Perugino F, Pedroni L, Pinto A, Dallavalle S, Iametti S, Dellafiora L, Galaverna G, Di Nunzio M, “Identification of food derived phenolics as modulators of proteolytic enzymes in the digestive tract and in silico approaches” (Congresso Nazionale Società Italiana di Nutrizione Umana-SINU, Arezzo, 7-9 June 2023).
Borgonovi SM, Sergiacomo A, Iametti S, Marti A, Di Nunzio M, “Potential of sprouted bean flour as a new ingredient for the formulation of bakery products” (Congresso Nazionale Società Italiana di Nutrizione Umana-SINU, Arezzo, 7-9 June 2023).
Borgonovi SM, Perugino F, Pedroni L,Pinto A, Dallavalle S, Iametti S, Dellafiora L, Galaverna G, Di Nunzio M, “In vitro and in silico methods to assess modulation of digestive proteases by food-derived phenolics” (62° SIB Congress, Firenze, 7-9 September 2023).
Borgonovi SM, Sergiacomo A, Iametti S, Marti A, Di Nunzio M, “Sprouted bean flour as a novel functional ingredient for the formulation of bakery products” (62° SIB Congress, Firenze, 7-9 September 2023).
Training Experiences
Participation at the Spetses IUBMB Advanced School in “Cofactor Assembly Transport and Insertion: Novel insights into their relevance to human health and well-being” 16-20 May 2022 – Spetses, Greece
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