1º Congresso Ibero-Americano de Peptídeos Bioativos



Preliminary title


Dr. Elvira Gonzalez de Mejia

Enzymatic production, bioactivity, and bitterness of chickpea (Cicer arietinum) peptides

University of Illinois Urbana-Champaign – USA

Dr. Fernanda Drummond

Protein-phenolic complex: challenges in the study of protein hydrolysates from vegetal sources

UFOP/Ouro Preto/Brazil

Dr. José Roberto de S. Almeida Leite / Dra. Alexandra Plácido

Bioprospecting of peptides for neuroprotection applications

UNB/Brasília/Brazil / Faculty of Sciences, University of Porto (UP) – Porto, Portugal

Dr. Leandro Xavier Neves

Proteomics and peptidomics as tools for the identification of potential bioactive peptides

LNBio/CNPEM/ Campinas/Brazil

Dr. Luiz Juliano

Mechanism of pineapple bromelain analgesia by oral ingestion

UNIFESP/São Paulo/Brazil

Dr. Luciana Malavolta Quaglio Radiolabeled peptides as molecular basis for diagnosis and/or treatment of tumorigenic and central nervous system diseases FCM Santa Casa de São Paulo/São Paulo/Brazil

Dr. Lourdes Amigo

Trends in antihypertensive bioactive peptides derived from food proteins


Dr. Manuela Pintado

Agrofood byproducts as valuable source of bioactive peptides


Dr. Maira Rubi Segura Campos Biopeptides as a therapeutic alternative for chronic diseases: Case of Salvia hispanica Autonomous University of Yucatán (UADY)/Merida/Mexico
Dr. Marcela Albuquerque Bioactive peptides produced by microorganisms of food interest USP/São Paulo/ Brazil

Dr. Maria Cristina Añón

Bioinformatics: a relevant tool for the study of bioactive peptide

UNLP/La Plata/Argentina

Dr. Maria Elisa Caetano S. Abreu

Chelating peptides and their performance in mineral absorption


Dr. Maria Teresa Machini

Peptide Chemistry: an indispensable tool for obtaining and studying bioactive peptides

USP/São Paulo/ Brazil

Dr. Rita de Cássia R. E. Queiroga

Potential of goat milk products as a source of bioactive peptides

UFPB/João Pessoa/Brazil

Speakers Mini Bio

Dr. Alexandra Plácido

Postdoctoral Researcher at “Laboratório Associado para a Química Verde” (LAQV/REQUIMTE), collaborating researcher at “Instituto de Investigação e Inovação em Saúde (i3S)” of the University of Porto, Portugal, and Bioprospectum CEO. Dr Plácido has experience in biosensors, bionanotechnology, molecular biology, cell culture and prospection of natural molecules. Currently, her main interest is the bioprospecting of peptides with antimicrobial, antioxidant, anti-inflammatory and neuroprotective activities for health applications.

Dr. Fernanda Drummond

Professor at the Food Department, Faculty of Nutrition, Federal University of Ouro Preto ((UFOP), Minas Gerais, Brazil. She has been working on bioactive peptides and phenolics from vegetal sources, focusing on the interactions among them. Dr. Drummond has experience with animal models studying the antioxidant capacity of protein hydrolysates and phenolic compounds of flaxseed (Linum usitatissimum l.) and its modulatory effects on experimental colitis.

Dr. José Roberto Leite

Professor at the Faculty of Medicine, University of Brasília (UnB), in the Federal District, Brazil, and Visiting Researcher at the University of Porto (Institute of Research and Innovation in Health). He has experience and develops researches in the areas of biotechnology, bio-nanotechnology, and bio-prospecting of biomolecules for applications in health and environment. Nowadays, he has been working on the potential of bioactive peptides and others natural products with biological activity targeting antimicrobial, cardiovascular, and neurologic-related applications.

Dra. Maira Rubi Segura Campos

Full Professor at the Faculty of Chemical Engineering of the Autonomous University of Yucatán (UADY), Mexico. President of the Peninsular Committee of the Mexican Society of Food Safety and Quality (SOMEICCA) and member of the board of directors of the International Network Chía-link and IA-Valse Food. Dr. Campos studies functional and biological properties of peptides in foods that can be added as ingredients for the development of functional foods. Recent studies of her research group evaluated different bioactivities of protein hydrolysates from chia (Salvia hispanica L.) and string bean (Vigna unguiculata). She is an expert in the generation, development, and characterization of functional foods to reduce the risk of some diseases such as hypertension, diabetes, inflammation, and cancer.

Dr. Maria Elisa Caetano

Post-doctoral researcher in Biochemistry at the Food Science and Quality Center of the Institute of Food Technology (CCQA / ITAL). Dr. Caetano holds a B.Sc. in Food Science (University of São Paulo) and a Ph.D. in Food and Nutrition from the Faculty of Food Engineering, UNICAMP (with part of the research conducted at the University of Valencia, Spain). She has experience with iron-binding peptides, in vitro digestion, and bioavailability. She works in the area of Food Science, with emphasis on nutritional biochemistry, protein and peptide chemistry.

Dr. Rita de Cássia Queiroga

Associate Professor at the Department of Nutrition at the Federal University of Paraíba (UFPB), João Pessoa, Brazil. Dr. Queiroga has experience in Food Science and Technology working mainly on dairy products research, with a focus on milk from small ruminants, such as goats and sheep. She has been working with the development of functional dairy products, evaluation of probiotics stability in food matrices, chemical composition, quality control, food and nutritional safety and bioactive compounds.

Dr. Elvira de Mejia

Professor at the Division of Nutritional Sciences at the University of Illinois at Urbana-Champaign/ USA. Dr. de Mejia investigates bioactive peptides and proteins in foods that promote health benefits for reducing inflammation, markers of type 2 diabetes, cancer, and cardiovascular disease risk. She is an expert in identifying and characterizing the functional properties of food components, notable flavonoids in ethnic teas, herbs, and berries. Dr. de Mejia is a world leader in the health benefits of bioactive compounds in plants, and she has engaged in reducing disease and promoting health and wellness as a global priority.

Dr. Leandro Xavier Neves

Post-doctoral researcher at the Brazilian Biosciences National Laboratory (LNBio), Brazilian Center for Research in Energy and Materials (CNPEM), Campinas/SP, Brazil. B.Sc. in Nutrition, M.Sc. and PhD in Biotechnology at the Federal University of Ouro Preto (UFOP). Dr. Neves has experience in the development and application of quantitative methods using mass spectrometry for large-scale and targeted proteomics analyses. His current research is mainly focused on the characterisation of extracellular vesicles via peptidomics and proteomics for the proposition of prognostic markers of oral cancer, bioactive peptides and the role of post-translational modifications (PTM) in cancer.

Dr. Luiz Juliano

Full professor at the Biophysics Department of São Paulo School of Medicine, Federal University of São Paulo (UNIFESP). Currently, Dr. Juliano develops teaching and researching activities at the AC Camargo Cancer Center, with an emphasis on interinstitutional relations and new developments. He has expertise in Biochemistry, focusing on Proteins, acting on peptides and proteases. Recent research of his group has made it possible to unravel the mechanism of the analgesic effect of pineapple bromelain, related to the release of enkephalin, a peptide normally produced in the brain that has a similar effect to morphine. This discovery opens perspectives for the study of the interaction between the enzymatic content of the bolus (and intestinal microflora) with the gut wall in the release of bioactive substances.

Dr. Lourdes Amigo

Scientific researcher at the Institute of Research in Food Science (CIAL, CSIC-UAM), Madrid, Spain. Her main research interests are to study peptides with various biological activities, and their activity and physiological effect when they are incorporated into functional products. Other research activities include the upgrading of proteins by enzymatic hydrolysis, and fermentation to obtain products with enhanced functional and biological properties and development of cost-effective methods to produce functional ingredients. She is also involved in the study of food gastrointestinal digestion using in vitro methods.

Dr. Marcela Albuquerque

Post-doctoral researcher at the Department of Food and Experimental Nutrition (School of Pharmaceutical Sciences, University of São Paulo, São Paulo/SP, Brazil). Dr. Albuquerque holds a B.Sc in Biological Sciences (Federal University of the State of Rio de Janeiro, Rio de Janeiro/RJ, Brazil), a M.Sc in Food Science (Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro/RJ, Brazil), and a Ph.D in Food Technology by the Biochemical-Pharmaceutical Technology Post-Graduation Program (with part of the research conducted at CERELA - Centro de Referencia para Lactobacilos, Tucumán, Argentina). She has experience with production of B-vitamins by lactic acid bacteria and probiotics to develop fermented bio-enriched foods. Currently, her research discusses the use of proteolytic and potentially probiotic lactic acid bacteria as an alternative to reduce gluten immunogenic response. She works in the area of Food Science and Technology, with emphasis on proteolytic lactic acid bacteria, probiotics, fermented foods, and production of B-vitamins by lactic acid bacteria.

Dra. Luciana Malavolta Quaglio

Adjunct Professor at the Faculty of Medical Sciences of Santa Casa in São Paulo and collaborator of the Israelite Research Institute Albert Einstein. Ph.D. in Sciences from the Federal University of São Paulo (UNIFESP), and post-doctoral at the same University. Dr. Malavolta has expertise in Macromolecule chemistry, acting on the following subjects: physiologically relevant radiolabeled peptides, development of medical relevant peptide biomarkers, and physicochemical aspects of peptide aggregation related to the formation of amyloidal fibrils.

Dr. Manuela Pintado

Professor at the Faculty of Biotechnology of the Portuguese Catholic University (ESB-UCP) and Director of the Fine Chemistry and Biotechnology Center Porto, Portugal. She was a member of the Research and Internationalization Group of UCP, wich has established strong interaction with industry. Dr. Pintado has developed a platform for characterization and optimization of functional properties of the bioactive ingredients. Her research includes the development, characterization, and validation of the bioactivity of functional components, such as biopeptides with antioxidants, probiotics, prebiotics, and antimicrobials activities. In addition, throughout her carrer, she has established a vast network of partnerships in international projects.

Dr. María Cristina Añón

Senior Researcher at CONICET (National Scientific and Technical Research Council), Argentina. Professor Emeritus of Bromatology at the Faculty of Exact Sciences, National University of La Plata (UNLP), La Plata, Argentina. Dr. Añón works with the biological activity of peptides released from food molecules by the action of exogenous proteases, fermentative processes or digestive enzymes. Her objective is to evaluate the activities performed by peptides derived from amaranth, soybean or other sources of food proteins, using in vitro, in silico, in vivo, and ex vivo assays. She is envolved in the implementation of a joint approach of bioinformatics and experimental methodologies for the identification and characterization of bioactive peptides in the area of Food Science and Technology.

Dr. Maria Teresa Bertoldo

Researcher at the Food Science and Quality Center of the Institute of Food Technology (CCQA / ITAL), Campinas, SP, Brazil. She is a member of the PKU Food Labeling Working Group at ANVISA, ILSI Brazil Advisory Committee C3, and Associate Editor of Brazilian Journal Food Technology. She works in the area of Food Science and Technology, with emphasis on the use of agro-food by-products, compounds based on bioactive foods, enzymatic hydrolysates and bioactive peptides, especially from whey protein and sunflower.

Dr. Maria Teresa Machini

Associate Professor III at the Department of Biochemistry (DBQ), Institute of Chemistry (IQ), USP, São Paulo. Bachelor in Chemistry from FFCLRP-USP, Dr. Machini holds a Master and Ph.D. in Biochemistry (IQ-USP), Post-doctorate at UNIFESP-São Paulo and The Salk Institute for Biological Research, San Diego, CA / USA. Her area of expertise is the chemistry, structure, and function of peptides and proteins. Dr. Machini coordinates the Laboratory of Peptide Chemistry, where she is dedicated to: the study of different aspects of peptide chemistry, with emphasis on chemical and enzymatic synthesis at elevated temperatures; and the research on different strategies that can be used to combat antibiotic resistant pathogenic microorganisms. Thus, she employs the knowledge generated in peptide chemistry to study and develop new microbicidal peptide agents that include: natural antimicrobials, milk, and venom protein fragments, metal biochemicals, enzyme inhibitors related to bacterial toxin-antitoxin systems, combinations and conjugates of these peptides which penetrate cells.

Governo do Estado de São Paulo