Samira Prado
Befattning: Forskare Organisation: Institutionen för medicinska vetenskaperE-post: samira.prado@oru.se
Telefon: 019 303470
Rum: X2303
Om Samira Prado
About Samira Prado
Samira is a researcher at Örebro University, within Nutrition-Gut-Brain Interactions Research Centre (NGBI), Food and Health programme and Pan Sweden. She has a background in nutrition and did her MSc (2012-2014) and PhD (2014-2019) in Food Science and Experimental Nutrition at the University of Sao Paulo (USP), where her main focus was to evaluate the structural-dependent effects of dietary fibres on colon cancer, microbiota functioning and other immune interactions using in vitro and in vivo experiments (incl., cell culture, batch colonic in vitro fermentation, animal models). Her PhD thesis received the Best PhD Thesis award in Food Science (2020) by the Ministry of Education and the Best Thesis award in Agricultural Science (2020) by the University of São Paulo.
Research
Samira works in an interdisciplinary program and her research line involves nutrition and sustainable food system. She is focused on dietary changes since they can promote environmental benefits on a scale not achievable by food producers. There is no "one fit for all" for the mechanisms by which foods impact human health since their effects are highly dependent on the gut microbiota. That's why her research line is dedicated to deciphering gut-related metabolites related to diet and the possibility of creating in vitro tools that could predict individual biological responses. Samira conducts human interventions to evaluate dietary proteins and fibre effects on gut-related metabolites and dietary biomarkers. She is also interested in improving dietary assessment tools for human interventions.
Awarded grants: FORMAS Mobility Grant (2022-2023; ca 2M SEK), Ekhagastiftelsen (2023-2014; 980 000 SEK), FORMAS Early Career Grant - starting grant (4M SEK 2024-2027).
Teaching
Samira is involved in teaching activities at the Master's Programme in Experimental Medicine. She has experience in supervising bachelor and master students in the lab, developing experimental protocols, data analysis and writing.
Samira is elected chair of the Junior Faculty board representing early career researchers.
Forskningsprojekt
Pågående projekt
- Establishing a novel gut-brain axis model
- ImprUV+ - An analytical framework to explore the effects of UV during plant growth on human health
- Interaction between dietary protein and fibre fermentation - its functional consequences
- PAN Protein - plant-based proteins contributing to a healthy and sustainable diet
- POPgut - The impact of persistent organic pollutants exposure on gut health
- Unpuzzle - Unravelling molecular motifs from dietary fibers responsible for interaction with recognition receptors in human cells
Forskargrupper
Publikationer
Artiklar i tidskrifter
- Donadio, J. L. S. , Ramos do Prado, S. B. , Soares, C. G. , Tamarossi, R. I. , Heidor, R. , Moreno, F. S. & Fabi, J. P. (2024). Ripe papaya pectins inhibit the proliferation of colon cancer spheroids and the formation of chemically induced aberrant crypts in rats colons. Carbohydrate Polymers, 331.
- Seeburger, P. , Forsman, H. , Bevilacqua, G. , Marques, T. M. , Morales, L. O. , Prado, S. B. R. , Strid, Å. , Hyötyläinen, T. & et al. (2023). From farm to fork… and beyond! UV enhances Aryl hydrocarbon receptor-mediated activity of cruciferous vegetables in human intestinal cells upon colonic fermentation. Food Chemistry, 426.
- Bernardino Ramos do Prado, S. , Minguzzi, B. T. , Hoffmann, C. & Fabi, J. P. (2021). Modulation of human gut microbiota by dietary fibers from unripe and ripe papayas: Distinct polysaccharide degradation using a colonic in vitro fermentation model. Food Chemistry, 348.
- Soares, C. G. , Bernardino Ramos do Prado, S. , Andrade, S. C. S. & Fabi, J. P. (2021). Systems Biology Applied to the Study of Papaya Fruit Ripening: The Influence of Ethylene on Pulp Softening. Cells, 10 (9).
- Prado, S. B. , Beukema, M. , Jermendi, E. , Schols, H. A. , de Vos, P. & Fabi, J. P. (2020). Pectin Interaction with Immune Receptors is Modulated by Ripening Process in Papayas. Scientific Reports, 10.
- Ramos do Prado, S. B. , Santos, G. R. , Mourão, P. A. & Fabi, J. P. (2019). Chelate-soluble Pectin Fraction From Papaya Pulp Interacts With galectin-3 and Inhibits Colon Cancer Cell Proliferation. International Journal of Biological Macromolecules, 126, 170-178.
- Ramos do Prado, S. B. , Shiga, T. M. , Horazono, Y. , Hogan, V. A. , Raz, A. , Carpita, N. C. & Fabi, J. P. (2019). Migration and proliferation of cancer cells in culture are differentially affected by molecular size of modified citrus pectin. Carbohydrate Polymers, 211, 141-151.
- Ramos do Prado, S. B. , Ferreira, G. F. , Yosuke, H. , Shiga, T. M. , Raz, A. , Carpita, N. C. & Fabi, J. P. (2017). Ripening-induced chemical modifications of papaya pectin inhibit cancer cell proliferation. Scientific Reports, 7, 1-17.
- de Menezes, E. W. , Grande, F. , Giuntini, E. B. , Cardoso Lopes, T. d. V. , Tanosov Dan, M. C. , Ramos do Prado, S. B. , Gombossy de Melo Franco, B. D. , Charrondierre, U. R. & et al. (2016). Impact of Dietary Fiber Energy on the Calculation of Food Total Energy Value in the Brazilian Food Composition Database. Food Chemistry, 193, 128-133.
- Ramos do Prado, S. B. , Giuntini, E. B. , Grande, F. & de Menezes, E. W. (2016). Techniques to evaluate changes in the nutritional profile of food products. Journal of Food Composition and Analysis, 53, 1-6.
Artiklar, forskningsöversikter
- Donadio, J. L. S. , Bernardino Ramos do Prado, S. , Rogero, M. M. & Fabi, J. P. (2022). Effects of pectins on colorectal cancer: targeting hallmarks as a support for future clinical trials. Food & Function, 13 (22), 11438-11454.
- Fabi, J. P. & Ramos do Prado, S. B. (2019). Fast and furious: Ethylene-triggered changes in the metabolism of papaya fruit during ripening. Frontiers in Plant Science, 10.
Kapitel i böcker, del av antologier
- Lopes, R. , do Prado, S. & Fabi, J. (2019). Nutrition, the Gastrointestinal Microbiota and Cancer Prevention. I: Thomas Prates Ong, Fernando Salvador Moreno, Nutrition and Cancer Prevention: From Molecular Mechanisms to Dietary Recommendations (ss. 261-293). . Royal Society of Chemistry.