StaffLaura Pucci


Informations



E-mail
pucci@ibba.cnr.it

Phone
+39 0506213084

Office
Pisa

Research area
QUALY


ORCID: 0000-0001-7063-6192
Google Scholar: Profile
Research Gate: Laura Pucci
Scopus Author ID: 7004231324
Linkedin: Laura Pucci

Pucci Laura

Researcher

Education

2004: Degree in Biomedical Laboratory Techniques, University of Pisa, mark: 110/110 with honours

1999-2003: Specialization in Biochemistry and Clinical Chemistry, University of Pisa, mark: 110/110 with honours

1994-1998: PhD degree on “Endocrine, Clinical and Experimental Pathophysiology” at the University of Genova

1996: Abilitation to the profession of Biologist

1994: Degree in Biological Sciences, University of Pisa, mark: 110/110 with honours

Professional experience

2011-Today: Research at the Institute of Biology and Biotechnology of the National Research Council (CNR), Pisa

2016-Today: University teaching position of Applied Nutraceuticals (BIO/14) for Human Nutrition Sciences degree, Department of Pharmacy, University of Pisa

2009-2011: Freelance assignment at the Department of Endocrinology and Metabolism – University of Pisa

2008-2014: Manager (2008-2011) and consultant (2011-2015) of Nutrition and FOOD EDUCATION ambulatory, Viareggio as expert in nutraceuticals and toxicological aspects of natural substances

2007-2009: Annual fellowship at the Dept of Endocrinology and Metabolism-Univ. of Pisa

2005-2006: Assignment as Biomed. Lab. Technician – University Hospital, Pisa

2003-2005: Fellowship in the Dept of Endocrinology and Metabolism, University of Pisa

2001-2003: Research grant, Dept of Endocrinology and Metabolism, University of Pisa

1994-2003: Research grant and assignment for collaborative activities in research, MURST-1997, Department of Endocrinology and Metabolism – University of Pisa

1992-1994: Internship bachelor’s degree at the Mutagenesis and Differentiation Institute – CNR of Pisa

Research interests

  • Analysis of bioactive compounds and evaluation of the antioxidant power of nutraceuticals, functional and fermented foods, in vitro (endothelial cells, endothelial progenitor cells (EPCs), cells of the microvasculature and HT-29 cells) and ex vivo (human erythrocytes), by spectrophotometric, fluorimetric and HPLC analysis.
  • Bio-functional analysis and identification of natural extracts/compounds with activity on enzymes involved in diabetes and hypertension.
  • Evaluation of in vitro digestion effects on phytochemical profile, nutraceutical properties and biological activity of natural compounds and foods.
  • Analysis of the gene and protein expression profile of target factors and study of the intracellular pathways involved by means of molecular biology, biochemistry techniques.
  • Sourdough fermentation.
  • Population study for the analysis of the effect of nutraceuticals.

 

Projects in progress

PRIMA-Functionalized Tomato Products (FunTomP)
Start date: 01/05/2021   End date: 30/04/2025

European Union

Pisa   Website

Laura Pucci

Project duration:
01/05/2021 - 30/04/2025
Financing body:
European Union
Project research leader:
Laura Pucci
Headquarters:
Pisa
Project website:
Website

PRIMA-Functionalized Tomato Products (FunTomP)


FunTomP aims to formulate new functional foods based on Mediterranean tomato added with proteins extracted from sugar beet leaves, a waste product, and olive powder. Environmentally friendly processing technologies will be applied; they will have a minimal impact on nutrients evaluated in terms of effects on microbial load and nutritional quality than conventional methods. Green technologies such as supercritical fluid extraction, ultrasound techniques and high voltage electrical discharges will be used for the extraction of bioactive compounds from tomato and beet waste. Advanced techniques, including nuclear magnetic resonance, will be employed for the quality control of the developed products. Thanks to an in vitro and in vivo study it will be verify the health effect of the products obtained, paying particular attention to the antioxidant, anti-inflammatory and antitumor outcomes. FunTomP will make it possible to produce juices, sauces, bars and powder blends with potential health benefits. By involving consumer policy makers, the agricultural industry, producers, consumers and nutritionists in the discussion of the project results, it will be possible to obtain adherence to the Mediterranean Diet and a correct lifestyle at a European level.

Projects completed

Evaluation of bioactive molecules and antioxidant capacity before and after cooking of 5 types of pasta
Start date: 19/12/2019   End date: 17/12/2021

Antico Pastificio Morelli 1860 SRL

Pisa
Laura Pucci

Project duration:
19/12/2019 - 17/12/2021
Financing body:
Antico Pastificio Morelli 1860 SRL
Project research leader:
Laura Pucci
Headquarters:
Pisa

Evaluation of bioactive molecules and antioxidant capacity before and after cooking of 5 types of pasta


The project aims to analyze, on pasta samples obtained with different formulations, the concentration of bioactive molecules such as polyphenols and flavonoids, and the in vitro antioxidant power by ORAC and DPPH tests. In vitro assays are performed on 5 different pasta formulations designed and produced by the Antico Pastificio Morelli and the analyzes are repeated after cooking to evaluate the residual antioxidant power.

Analysis of biological samples obtained from patients with Behcet's syndrome
Start date: 29/05/2018   End date: 28/02/2019

SIMBA onlus, Associazione Italiana Sindrome e Malattia di Behcet

Pisa
Laura Pucci

Project duration:
29/05/2018 - 28/02/2019
Financing body:
SIMBA onlus, Associazione Italiana Sindrome e Malattia di Behcet
Project research leader:
Laura Pucci
Headquarters:
Pisa

Analysis of biological samples obtained from patients with Behcet's syndrome


The aim of this project was to evaluate parameters related to oxidation and lipid metabolism in patients with Behcet’s syndrome, in order to reduce inflammation and oxidative stress with dietary intervention. Due to a delay in recruitment related to the request for the study authorization to the Ethics Committee, the analyzes are still being processed.

Evaluation of the antioxidant power on some compositions of supplements
Start date: 16/03/2018   End date: 30/11/2018

Medicine 2.0

Pisa
Laura Pucci

Project duration:
16/03/2018 - 30/11/2018
Financing body:
Medicine 2.0
Project research leader:
Laura Pucci
Headquarters:
Pisa

Evaluation of the antioxidant power on some compositions of supplements


The aim of the project was to evaluate the main bioactive components in four quercetin-based supplements and to determine their antioxidant activity in vitro and ex vivo, on human erythrocytes. The analyzed supplements, Nevrase Plus, Endotel, Lucyvet and Quercetene Forte, were evaluated both for measuring the bioactive content and for testing their activity on an ex vivo cell system of human erythrocytes exposed to oxidative stress. For all the supplements, the results obtained so far have shown a dose-dependent activity and a significant ability to counteract the oxidative damage induced by a radical generator. Furthermore, the erythrocytes pre-treated with Endotel showed, at low doses, values of cellular antioxidant activity significantly higher than the other supplements.

Nutraceutical evaluations of Kavolì subjected to a freeze-drying process
Start date: 01/03/2015   End date: 28/02/2016

Consorzio Freschissimi

Pisa
Laura Pucci

Project duration:
01/03/2015 - 28/02/2016
Financing body:
Consorzio Freschissimi
Project research leader:
Laura Pucci
Headquarters:
Pisa

Nutraceutical evaluations of Kavolì subjected to a freeze-drying process


The aim of the project was to evaluate the nutraceutical properties of a new brassicacea, called Kavolì, produced by the Freschissimi consortium through in vitro, ex vivo and in vivo The freeze-dried Kavolì showed a good content of phytochemicals and antioxidant activity in vitro and ex vivo. Indeed, appreciable amounts of glucosinolates and an excellent phenolic content, characterized by high levels of chlorogenic acid, were found in the aqueous extract; a good antioxidant and antihemolytic activity was observed on human erythrocytes exposed to oxidative insult.

Furthermore, the protective action against hepatic steatosis was evident in rats fed a hyperlipidic diet associated with a streptozotocin injection. The rats treated with the aqueous Kavolì extract showed a lower hepatic lipid content than the control, the group of hyperlipidemic rats.

Nutratoscafrica
Start date: 22/05/2015   End date: 21/12/2017

Regione Toscana

Pisa
Vincenzo Longo

Project duration:
22/05/2015 - 21/12/2017
Financing body:
Regione Toscana
Project research leader:
Vincenzo Longo
Headquarters:
Pisa

Nutratoscafrica


The project had as its objective the development and characterization of the foods from vegetable origin with high nutraceutical properties starting from agri-food products of the Tuscan and Sub-Saharan African tradition. Food fermentation is the oldest method of preserving food which improves palatability, digestibility and nutrition value. Starting from the experience acquired with Lisosan G, a biological wheat produced in Maremma obtained by a particular  lysis and fermentation process with microorganisms of bran and wheat germ, new fermented foods have been developed with high nutraceutical value and with potential prebiotic effect.
NUTR-AGE: Nutrition, Diet and Active Aging
Start date: 01/01/2019   End date: 31/12/2021

MUR

Milano, Pisa, Roma   Website

Laura Pucci

Project duration:
01/01/2019 - 31/12/2021
Financing body:
MUR
Project research leader:
Laura Pucci
Headquarters:
Milano, Pisa, Roma
Project website:
Website

NUTR-AGE: Nutrition, Diet and Active Aging


The aim of the project is to evaluate the impact of new functional foods and bioactive compounds on human health, with particular interest in the prevention of the main neurodegenerative and metabolic diseases linked to population aging. Thanks to the integrated approach of different scientific skills it was possible:

1. to select the bioactive compounds present in the different food matrices (including the by-products of the agri-food industry);

2. to identify the richer fractions in the greatest interest products to obtain bio-fortified, functional and pre-pro-post-biotic foods;

3. to study their protective effects through in vitro studies and on animal models;

4. to preserve the biological activities during the processing phases and cooking;

5. to verify their bioavailability and regulation role on the intestinal microbiota.

Istituto

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