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Daniela Barile Ph.D.
Associate Director of International Programs
Foods For Health Institute
Assistant Professor and Chemist
Food Science and Technology
Email: dbarile@ucdavis.edu
Work: (530) 752-1057
Websites
Education
- Ph.D., Food Science, University of Piemonte Orientale A. Avogadro, Italy
- M.S., Chemistry & Pharmaceutical Technology, University of Piemonte Orientale A. Avogadro, Italy
Biography
Research:
Dr. Barile’s research program focuses on bovine milk functional
glycomics. Her particular research interests are in combining an understanding
of the chemical and biological properties of food components with analytics and
engineering to characterize, bioseparate and biointegrate bioactive compounds
in foods. In connection with this aim, her research spans three distinct but
intersecting topics: i) analytical discovery of complex carbohydrates by
microchip-based Mass Spectrometry, ii) development of efficient separation
systems to isolate the identified carbohydrates in foods and food by-products,
and iii) elucidation of the specific interaction of the carbohydrates with the
human body and demonstrate the health benefits. In addition to her work in the
lab, she will access the food-grade pilot-scale filtration equipment in the
Milk Process Research Lab (MPRL) to generate new carbohydrate fractions for
functional studies to support the translation of these molecules as selective
prebiotics. Research in the laboratory also embraces the characterization of
glycosylated bioactive components in industrial by-products to enhance
commodity agriculture, food processing and develop unique functional
ingredients.
Selected publications:
1) Zivkovic, A. & Barile, D. (2011). Bovine Milk as a Source
of Functional Oligosaccharides for Improving Human Health. Advances in
Nutrition 2: 284–289. Corresponding author
2) BarileD., Meyrand M., Guinard J.., GermanJ.B. (2011). Examining
bioactive components of milk: complex oligosaccharides (Part 1). AgroFood
European Journal of Nutraceuticals & Functional Foods Vol. 22 (4): 10-12.
Corresponding author
3) BarileD., Meyrand M., Lebrilla C.B., GermanJ.B. (2011).
Examining bioactive components of milk: sources of complex oligosaccharides
(Part 2). AgroFood European Journal of Nutraceuticals & Functional Foods
Vol. 22 (4): 14-16. Corresponding author
4) Barile, D., German, J.B., Lebrilla, C.B., Lee, M.L., &
Rechtman, D.J. (2011). Mass spectrometric identification of oligosaccharides in
human milk fractions obtained by membrane filtration. In final revision at the
British Journal of Nutrition. Corresponding author.
5) Barile, D., Marotta, M., Chu, C., Mehra, R., Grimm, R.,
Lebrilla, C.B., & German, J.B. (2010). Neutral and acidic oligosaccharides
in Holstein-Friesian colostrum during the first 3 days of lactation measured by
high performance liquid chromatography on a microfluidic chip and
time-of-flight mass spectrometry. Journal of Dairy Science, 93(9), 3940-3949.
Corresponding author.
6) Barile, D., Tao, N., Lebrilla, C.B., Coisson, J.D., Arlorio,
M., & German, J.B. (2009). Permeate from cheese whey ultrafiltration is a
source of milk oligosaccharides. International Dairy Journal, 19(9), 524-530.
Corresponding author.
7) Barile, D., Malfa, P., Coisson, J.D., Travaglia, F., &
Arlorio, M. (2007). Growth of Lactobacillus plantarum P17630 on whey based
media. Cibus, 3(2), 67.
8) Barile, D. (2006). Identification of production area of
Ossolano Italian cheese with chemometric complex approach. Food Control, 17(3),
197-206
