Associate Director of International Programs Foods For Health Institute Associate Professor and Chemist Food Science and Technology
- Ph.D., Food Science, University of Piemonte Orientale A. Avogadro, Italy
- M.S., Chemistry & Pharmaceutical Technology, University of Piemonte Orientale A. Avogadro, Italy
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.
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