{"id":301,"date":"2016-10-22T12:46:27","date_gmt":"2016-10-22T10:46:27","guid":{"rendered":"http:\/\/sites.unimi.it\/foodsystems\/?p=301"},"modified":"2020-11-20T12:05:52","modified_gmt":"2020-11-20T11:05:52","slug":"phd-student-profile-francesca-saitta","status":"publish","type":"post","link":"https:\/\/sites.unimi.it\/foodsystems\/2016\/10\/22\/phd-student-profile-francesca-saitta\/","title":{"rendered":"PhD student profile, Francesca Saitta"},"content":{"rendered":"<div class=\"entry\">\n<p><strong>PhD Student<\/strong>: Francesca Saitta<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-311 alignnone\" src=\"http:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/10\/Saitta-Francesca-1.jpg\" alt=\"saitta-francesca\" width=\"200\" height=\"200\" srcset=\"https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/10\/Saitta-Francesca-1.jpg 200w, https:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/10\/Saitta-Francesca-1-150x150.jpg 150w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Tutor<\/strong>: Prof. Dimitrios Fessas \u2013 DeFENS<\/p>\n<p><strong>Dean<\/strong>: Prof. Ella Pagliarini<\/p>\n<p><strong>Research area<\/strong>: Chemistry and Biochemistry<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Research topic<\/strong><\/p>\n<p>Inter-disciplinary approaches for defining the relationships between food composition, structure and processing with metabolic function\/dysfunction<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Project Synopsis<\/strong><\/p>\n<p>The pathogenesis of Type 2 Diabetes Mellitus (T2DM) is a subject of continuous investigation and, besides many factors, a connection between the disease and obesity has been found. However, the reason and the manner in which obesity and nutrition factors are linked to T2DM are not fully understood yet. Studies at molecular level could actually help to understand this correlation. The amyloidogenic protein IAPP (<em>Islet Amyloid Polypeptide<\/em>) seems to be involved in disease onset through its interaction with cell membranes.<\/p>\n<p>Since the \u201cresistance\u201d against a hypothetical protein interaction is correlated to the membrane thermodynamics, the aim of this research project is to prepare and characterize model membranes which simulate as possible the phospholipid bilayers of the Langerhans \u03b2-cells in order to understand how the lipid composition and the foodborne stress (high [Ca<sup>2+<\/sup>] and [FFA]) affect membrane stability. Specifically, this study will be focused on the influence of molecules that represent the most widely used fats in food technologies.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Project keywords<\/strong><\/p>\n<p>metabolism, membranes, thermodynamics, food<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Contacts<\/strong><\/p>\n<p><em>Laboratory address<\/em>:<\/p>\n<p>Department of Food, Environmental and Nutritional Sciences (DeFENS)<\/p>\n<p>Universit\u00e0 degli Studi di Milano<\/p>\n<p>Via Celoria, 2 &#8211; 20133 Milano, Italy<\/p>\n<p><em>E-mail<\/em>: <a href=\"mailto:francesca.saitta@unimi.it\">francesca.saitta@unimi.it<\/a><\/p>\n<p><em>Phone number<\/em>: <span lang=\"EN-GB\">+39 02 503 19220<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Collaborations<\/strong><\/p>\n<p>Prof. Dimitrios Fessas, Dr. Marco Signorelli (Thermal Analysis and Calorimetry Laboratory, DeFENS, University of Milan, Via Celoria 2, 20133 Milan, Italy)<\/p>\n<p><em>Expected<\/em>:<\/p>\n<p>Prof. Carmelo La Rosa (Department of Chemical Science, University of Catania, Viale A. Doria 6, 95125 Catania, Italy)<\/p>\n<p>Prof. Costas Demetzos (Department of Pharmaceutical Technology, University of Athens, School of Pharmacy, Panepistimioupolis, Zografou, 15771, Athens, Greece)<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Sponsor<\/strong><\/p>\n<p><em>Fellowship sponsor<\/em>: Universit\u00e0 degli Studi di Milano<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Publications <\/strong><\/p>\n<p><em>Papers with impact factor<\/em><\/p>\n<p><span style=\"text-decoration: underline;\">Saitta, F.<\/span>; Signorelli, M.; Fessas, D.\u00a0(2019) Dissecting the e\ufb00ects of free fatty acids on the thermodynamic stability of complex model membranes mimicking insulin secretory granules.\u00a0Colloids and Surfaces B: Biointerfaces, 176: 167-175. <a href=\"https:\/\/doi.org\/10.1016\/j.colsurfb.2018.12.066\" target=\"_blank\">https:\/\/doi.org\/10.1016\/j.colsurfb.2018.12.066<\/a><\/p>\n<p>Pelosi, C.*; <span style=\"text-decoration: underline;\">Saitta, F.<\/span>*; Wurm, F.R.; Fessas, D.; Tin\u00e8, M.R.; Duce, C.\u00a0(2019) Thermodynamic stability of myoglobin-poly(ethylene glycol) bioconjugates: A calorimetric study.\u00a0Thermochimica Acta, 671: 26-31. (* These authors contributed equally to the work) <a href=\"https:\/\/doi.org\/10.1016\/j.tca.2018.11.001\" target=\"_blank\">https:\/\/doi.org\/10.1016\/j.tca.2018.11.001<\/a><\/p>\n<p>&nbsp;<\/p>\n<p><em>Oral presentations<\/em><\/p>\n<p><span style=\"text-decoration: underline;\">Saitta, F.<\/span>; Signorelli, M.; Fessas, D.\u00a0(2018) Thermodynamic stability of complex model membranes: the role of composition, morphology and food fatty acids.\u00a0XL National Conference on Calorimetry, Thermal Analysis and Chemical Thermodynamics \u2013 AICAT 2018,\u00a017-19\u00a0December 2018, Pisa (Italy).<\/p>\n<p><span style=\"text-decoration: underline;\">Pelosi, C.<\/span>; Saitta, F.; Wurm, F.R.; Fessas, D.; Tin\u00e8, M.R.; Duce, C. (2018) Evaluation of thermal stability of model protein-polymer conjugates.\u00a0XL National Conference on Calorimetry, Thermal Analysis and Chemical Thermodynamics \u2013 AICAT 2018,\u00a017-19\u00a0December 2018, Pisa (Italy).<\/p>\n<p><span style=\"text-decoration: underline;\">Saitta, F.<\/span>; Signorelli, M.; Fessas, D.\u00a0(2018) Proteins and Calorimetry: from diluted solutions to food systems.\u00a0SIB (Gruppo Proteine) Advanced School: &#8220;Food Proteins&#8221;,\u00a002-04\u00a0May 2018, Bergamo (Italy).<\/p>\n<p><span style=\"text-decoration: underline;\">Saitta, F.<\/span>; Signorelli, M.; Fessas, D. (2017) Metabolic risk of new food technologies: calorimetric study of model cell membranes for the determination of the influence of free fatty acids (FFA) in diabetes mellitus onset.\u00a0IUMBM Advanced School on \u201cA molecular view of the food-health relationship\u201d, 15-19 May 2017,\u00a0Spetses (Greece).<\/p>\n<p>&nbsp;<\/p>\n<p><em>Poster presentations<\/em><\/p>\n<p><span style=\"text-decoration: underline;\">Saitta, F.<\/span>; Liggri, P.G.V.; Tsitsanou, K.E.; Drakou, C.E.; latrou, K.; Zographos, S.E.; Fessas, D.\u00a0(2018) Thermodynamic studies of AgamOBP4 and AgamOBP5 from <em>Anopheles gambiae<\/em> with different semiochemicals.\u00a0XL National Conference on Calorimetry, Thermal Analysis and Chemical Thermodynamics \u2013 AICAT 2018,\u00a017-19\u00a0December 2018, Pisa (Italy).<\/p>\n<p><span style=\"text-decoration: underline;\">Liggri, P.G.V.<\/span>; Tsitsanou, K.E.; Saitta, F.; Drakou, C.E.; latrou, K.; Fessas, D.; Zographos, S.E.\u00a0(2018) X-ray crystal structure and binding studies of the Odorant Binding Protein 5 from the malaria vector <em>Anopheles gambiae<\/em>.\u00a09<sup>th<\/sup> International Conference of the Hellenic Crystallographic Association (HeCrA),\u00a005-07\u00a0October 2018, Patras (Greece). (AWARDED)<\/p>\n<p><span style=\"text-decoration: underline;\">Saitta, F.<\/span>\u00a0(2018) Thermodynamic assessment of the interaction of food fatty acids with pancreatic model membranes: links between obesity and T2DM.\u00a023<sup>rd<\/sup> Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology,\u00a019-21\u00a0September 2018, Oristano (Italy).<\/p>\n<p>Naziris, N.;\u00a0<span style=\"text-decoration: underline;\">Saitta, F.<\/span>; Pippa, N.; Stellas, D.; Chrysostomou, V.; Pispas, S.; Libera, M.; Trzebicka, B.; Signorelli, M.; Demetzos, C.;\u00a0Fessas, D. (2017)\u00a0 Application of DSC and Imaging Techniques on the Development of Innovative Chimeric\/Mixed Nanosystems.\u00a013<sup>th<\/sup> Mediterranean Conference on Calorimetry and Thermal Analysis \u2013 Medicta 2017, 24-27 September 2017,\u00a0Loano (Italy).\u00a0(AWARDED)<\/p>\n<p><span style=\"text-decoration: underline;\">Saitta, F.<\/span>\u00a0(2017) Calorimetric Study of New Model Cell Membranes to Assess the Influence of Food Fatty Acids and Ca2+\u00a0in the Frame of T2DM Onset and Progression.\u00a022<sup>nd<\/sup> Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology,\u00a020-22\u00a0September 2017, Bozen (Italy).<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Others<\/strong>:<\/p>\n<p><em>Training Experiences<\/em><\/p>\n<p>02.05.2017-04.05.2017: Participation at the SIB (Gruppo Proteine) Advanced School on &#8220;Food Proteins&#8221;. Bergamo (Italy).<\/p>\n<p>15.05.2017-19.05.2017: Participation at the IUMBM Advanced School on \u201cA molecular view of the food-health relationship\u201d. Spetses (Greece).<\/p>\n<p>29.11.2016-10.12.2016: Training period regarding liposomes-model membranes preparation and characterization for applications in food and biological fields. Laboratory of Pharmaceutical Technology, Faculty of Pharmacy, National and Kapodistrian University of Athens, Athens (Greece).<\/p>\n<p>&nbsp;<\/p>\n<p><em>Certificates and Awards<\/em><\/p>\n<p>Poster Award, HeCrA 2018.<\/p>\n<p>Poster Award in the Life Science section, Medicta 2017.<\/p>\n<p>&nbsp;<\/p>\n<p><em>Membership<\/em><\/p>\n<p>Member of SCI (Societ\u00e0 Chimica Italiana)<\/p>\n<p>Member of AICAT (Associazione Italiana di Calorimetria e Analisi Termica) and GICAT (Gruppo Interdivisionale di Calorimetria e Analisi Termica della Societ\u00e0 Chimica Italiana)<\/p>\n<p>Curriculum Vitae <a href=\"http:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/10\/CV-Inglese-webpage.pdf\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-116 size-full\" src=\"http:\/\/sites.unimi.it\/foodsystems\/wp-content\/uploads\/2016\/07\/Adobe_PDF_file_icon_32x32.png\" alt=\"Adobe_PDF_file_icon_32x32\" width=\"32\" height=\"32\" \/><\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>PhD Student: Francesca Saitta &nbsp; Tutor: Prof. Dimitrios Fessas \u2013 DeFENS Dean: Prof. Ella Pagliarini Research area: Chemistry and Biochemistry &nbsp; Research topic Inter-disciplinary approaches for defining the relationships between food composition, structure and processing with metabolic function\/dysfunction &nbsp; Project Synopsis The pathogenesis of Type 2 Diabetes Mellitus (T2DM) is a subject of continuous investigation &#8230;<\/p>\n","protected":false},"author":1,"featured_media":311,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[93,59],"tags":[67,65,42,66],"class_list":{"0":"post-301","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-news","8":"category-phd-student-profile","9":"tag-food","10":"tag-membranes","11":"tag-metabolism","12":"tag-thermodynamics","13":"anons"},"modified_by":"admin","_links":{"self":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/301","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/comments?post=301"}],"version-history":[{"count":11,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/301\/revisions"}],"predecessor-version":[{"id":1482,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/posts\/301\/revisions\/1482"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media\/311"}],"wp:attachment":[{"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/media?parent=301"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/categories?post=301"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.unimi.it\/foodsystems\/wp-json\/wp\/v2\/tags?post=301"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}