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417 results on '"Navarini, Luciano"'

2. A chromosome-scale assembly reveals chromosomal aberrations and exchanges generating genetic diversity in Coffea arabica germplasm

Author

Scalabrin, Simone, Magris, Gabriele, Liva, Mario, Vitulo, Nicola, Vidotto, Michele, Scaglione, Davide, Del Terra, Lorenzo, Ruosi, Manuela Rosanna, Navarini, Luciano, Pellegrino, Gloria, Berny Mier y Teran, Jorge Carlos, Toniutti, Lucile, Suggi Liverani, Furio, Cerutti, Mario, Di Gaspero, Gabriele, and Morgante, Michele

Published
2024
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3. Exploring the link between coffee matrix microstructure and flow properties using combined X-ray microtomography and smoothed particle hydrodynamics simulations

Author

Mo, Chaojie, Johnston, Richard, Navarini, Luciano, Liverani, Furio Suggi, and Ellero, Marco

Subjects
Physics - Fluid Dynamics
Abstract

Coffee extraction involves many complex physical and transport processes extremely difficult to model. Among the many factors that will affect the final quality of coffee, the microstructure of the coffee matrix is one of the most critical ones. In this article, we use X-ray micro-computed (microCT) technique to capture the microscopic details of coffee matrices at particle-level and perform fluid dynamics simulation based on the smoothed particle hydrodynamics method (SPH) with the 3D reconstructured data. Information like flow permeability and tortuosity of the matrices can be therefore obtained from our simulation. We found that inertial effects can be quite significant at the normal pressure gradient conditions typical for espresso brewing, and can provide an explanation for the inconsistency of permeability measurements seen in the literature. Several types of coffee powder are further examined, revealing their distinct microscopic details and resulting flow features. By comparing the microCT images of pre- and post-extraction coffee matrices, it is found that a decreasing porosity profile (from the bottom-outlet to the top-inlet) always develops after extraction. This counterintuitive phenomenon can be explained using a pressure-dependent erosion model proposed in our prior work. Our results show that microCT scan can provide useful microscopic details for coffee extraction modelling and establish the basis for a data-driven numerical framework to explore the link between coffee powder microstructure and extraction dynamics. The latter is the prerequisite to study the time evolution of both volatile and non-volatile organic compounds and then the flavour profile of coffee brews.

Published
2023
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9. Mapping the distribution of bioactive compounds and aroma/flavour precursors in green coffee beans with an integrated mass spectrometry-based approach.

Author

Bindi, Greta, Smith, Andrew, Crisafulli, Paola, Denti, Vanna, Bossi, Eleonora, Serrao, Simone, Piga, Isabella, Sánchez, William S., Paglia, Giuseppe, Magni, Fulvio, and Navarini, Luciano

Abstract

Coffee is one of the most enjoyed beverages worldwide and whilst a wide array of secondary metabolites has been qualitatively and quantitatively characterised within the coffee bean, little is known about their distribution in different bean tissues. In this work, complementary mass spectrometry (MS) based approaches were utilised to determine the spatial metabolomic content of coffee beans, focusing on highlighting those which presented a regiospecific distribution and distinguished the different endosperm regions and the embryo. Preliminary exploration of the spatial metabolome of Coffea arabica coffee beans highlighted tissue-specific molecular features through an unsupervised statistical analysis. Then, the complementary information derived from higher resolution MS approaches resulted in the annotation of 13 metabolites which showed a specific enrichment in at least one tissue, and most of these were noted to be bioactive compounds or aroma/flavour precursors. Knowledge of the tissue distribution of these compounds could shed light on their biological role in plant physiology and bean development, but could also have relevant implications for their positive impact on human health due to coffee consumption as well as their possible effect on aroma and flavour upon roasting of green coffee beans. [ABSTRACT FROM AUTHOR]

Published
2024
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12. On the Cholesterol Raising Effect of Coffee Diterpenes Cafestol and 16- O -Methylcafestol: Interaction with Farnesoid X Receptor.

Author

Guercia, Elena, Berti, Federico, De Zorzi, Rita, Navarini, Luciano, Geremia, Silvano, Medagli, Barbara, De Conto, Marco, Cassetta, Alberto, and Forzato, Cristina

Subjects
FARNESOID X receptor, BLOOD lipids, CIRCULAR dichroism, DITERPENES, FLUORESCENCE quenching, CHOLESTEROL
Abstract

The diterpene cafestol represents the most potent cholesterol-elevating compound known in the human diet, being responsible for more than 80% of the effect of coffee on serum lipids, with a mechanism still not fully clarified. In the present study, the interaction of cafestol and 16-O-methylcafestol with the stabilized ligand-binding domain (LBD) of the Farnesoid X Receptor was evaluated by fluorescence and circular dichroism. Fluorescence quenching was observed with both cafestol and 16-O-methylcafestol due to an interaction occurring in the close environment of the tryptophan W454 residue of the protein, as confirmed by docking and molecular dynamics. A conformational change of the protein was also observed by circular dichroism, particularly for cafestol. These results provide evidence at the molecular level of the interactions of FXR with the coffee diterpenes, confirming that cafestol can act as an agonist of FXR, causing an enhancement of the cholesterol level in blood serum. [ABSTRACT FROM AUTHOR]

Published
2024
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19. A single polyploidization event at the origin of the tetraploid genome of Coffea arabica is responsible for the extremely low genetic variation in wild and cultivated germplasm

Author

Scalabrin, Simone, Toniutti, Lucile, Di Gaspero, Gabriele, Scaglione, Davide, Magris, Gabriele, Vidotto, Michele, Pinosio, Sara, Cattonaro, Federica, Magni, Federica, Jurman, Irena, Cerutti, Mario, Suggi Liverani, Furio, Navarini, Luciano, Del Terra, Lorenzo, Pellegrino, Gloria, Ruosi, Manuela Rosanna, Vitulo, Nicola, Valle, Giorgio, Pallavicini, Alberto, Graziosi, Giorgio, Klein, Patricia E., Bentley, Nolan, Murray, Seth, Solano, William, Al Hakimi, Amin, Schilling, Timothy, Montagnon, Christophe, Morgante, Michele, and Bertrand, Benoit

Published
2020
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22. Genetic‐environment interactions and climatic variables effect on bean physical characteristics and chemical composition of Coffea arabica

Author

Sarzynski, Thuan, primary, Bertrand, Benoît, additional, Rigal, Clément, additional, Marraccini, Pierre, additional, Vaast, Philippe, additional, Georget, Frédéric, additional, Campa, Claudine, additional, Abdallah, Cécile, additional, Nguyen, Chang Thi Quynh, additional, Nguyen, Hung Phi, additional, Nguyen, Hai Thi Thanh, additional, Ngoc, Quyen Luu, additional, Ngan, Giang Khong, additional, Viet, Thang Vu, additional, Navarini, Luciano, additional, Lonzarich, Valentina, additional, Bossolasco, Laurent, additional, and Etienne, Hervé, additional

Published
2023
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23. Comparative study of the rhizosphere microbiome of Coffea arabica grown in different countries reveals a small set of prevalent and keystone taxa

Author

Bez, Cristina, primary, Esposito, Alfonso, additional, Musonerimana, Samson, additional, Nguyen, Thu Ha, additional, Navarro-Escalante, Lucio, additional, Tesfaye, Kassahun, additional, Turello, Luca, additional, Navarini, Luciano, additional, Piazza, Silvano, additional, and Venturi, Vittorio, additional

Published
2023
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24. Genetic-environment interactions and climatic variables effect on bean physical characteristics and chemical composition of Coffea arabica

Author

Sarzynski, Thuan, Bertrand, Benoît, Rigal, Clément, Marraccini, Pierre, Vaast, Philippe, Georget, Frederic, Campa, Claudine, Abdallah, Cécile, Nguyen, Thi Quynh Chang, Nguyen, Hung Phi, Nguyen, Hai Thy Thanh, Ngoc, Quyen Luu, Ngan, Giang Khong, Viet, Thang Vu, Navarini, Luciano, Lonzarich, Valentina, Bossolasco, Laurent, Etienne, Hervé, Sarzynski, Thuan, Bertrand, Benoît, Rigal, Clément, Marraccini, Pierre, Vaast, Philippe, Georget, Frederic, Campa, Claudine, Abdallah, Cécile, Nguyen, Thi Quynh Chang, Nguyen, Hung Phi, Nguyen, Hai Thy Thanh, Ngoc, Quyen Luu, Ngan, Giang Khong, Viet, Thang Vu, Navarini, Luciano, Lonzarich, Valentina, Bossolasco, Laurent, and Etienne, Hervé

Abstract

BACKGROUND: The effects of the environment and genotype in the coffee bean chemical composition were studied using nine trials covering an altitudinal gradient [600–1100 m above sea level (a.s.l.)] with three genotypes of Coffea arabica in the northwest mountainous region of Vietnam. The impacts of the climatic conditions on bean physical characteristics and chemical composition were assessed. RESULTS: We showed that the environment had a significant effect on the bean density and on all bean chemical compounds. The environment effect was stronger than the genotype and genotype-environment interaction effects for cafestol, kahweol, arachidic (C20:0), behenic acid (C22:0), 2,3-butanediol, 2-methyl-2-buten-1-ol, benzaldehyde, benzene ethanol, butyrolactone, decane, dodecane, ethanol, pentanoic acid, and phenylacetaldehyde bean content. A 2 °C increase in temperature had more influence on bean chemical compounds than a 100 mm increase in soil water content. Temperature was positively correlated with lipids and volatile compounds. With an innovative method using iterative moving averages, we showed that correlation of temperature, vapour pressure deficit (VPD) and rainfall with lipids and volatiles was higher between the 10th and 20th weeks after flowering highlighting this period as crucial for the synthesis of these chemicals. Genotype specific responses were evidenced and could be considered in future breeding programmes to maintain coffee beverage quality in the midst of climate change. CONCLUSION: This first study of the effect of the genotype–environment interactions on chemical compounds enhances our understanding of the sensitivity of coffee quality to genotype environment interactions during bean development. This work addresses the growing concern of the effect of climate change on speciality crops and more specifically coffee. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical

Published
2023

26. Genetic-environment interactions and climatic variable effects on bean physical characteristics and chemical composition of Coffea arabica F1- hybrids in Vietnam

Author

Sarzynski, Thuan, Bertrand, Benoît, Rigal, Clément, Marraccini, Pierre, Vaast, Philippe, Nguyen, Chang, Nguyen, Hung, Nguyen, Hai, Ngoc, Quyen Luu, Navarini, Luciano, Etienne, Hervé, Sarzynski, Thuan, Bertrand, Benoît, Rigal, Clément, Marraccini, Pierre, Vaast, Philippe, Nguyen, Chang, Nguyen, Hung, Nguyen, Hai, Ngoc, Quyen Luu, Navarini, Luciano, and Etienne, Hervé

Published
2023

43. Most Prevalent and Keystone Bacterial Taxa of the Rhizosphere Microbiome Of Coffea Arabica Plants Grown Across Different Geographical Locations

Author

Bez, Cristina, primary, Esposito, Alfonso, additional, Musonerimana, Samson, additional, Nguyen, Thu Ha, additional, Navarro-Escalante, Lucio, additional, Tesfaye, Kassahun, additional, Turello, Luca, additional, Navarini, Luciano, additional, Piazza, Silvano, additional, and Venturi, Vittorio, additional

Published
2022
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46. Are taste variations associated with the liking of sweetened and unsweetened coffee?

Author

Robino Antonietta, Catamo Eulalia, Gasparini Paolo, and Navarini Luciano

Subjects
Taste, GNAT3, food and beverages, Taste Perception, Experimental and Cognitive Psychology, Sweet taste, Biology, Coffee, Behavioral Neuroscience, chemistry.chemical_compound, Food Preferences, TAS2R38, TAS1R3, chemistry, Negatively associated, Food, Humans, Espresso coffee, Food science, Caffeine
Abstract

Objective In this study, we evaluated the influence of taste phenotypes and genotypes on the hedonics of sweetened and unsweetened coffee. Methods Liking of espresso coffee from food questionnaire and of a ready-to-drink unsweetened coffee beverage was measured using a 9-point hedonic scale in 1551 Italian individuals. Perception and liking for different bitter and sweet compounds were also collected. Genotyping of selected Single Nucleotide Polymorphisms (SNPs) in five taste genes (TAS1R3, GNAT3, TAS2R14, TAS2R19, TAS2R38) was performed. Linear and logistic regression models, including sex and gender as covariates, were used to test the relationship of taste phenotypes and selected SNPs with coffee liking. Results We found that increased caffeine bitterness perception was associated with an increasing liking for sweetened coffee (p-value = 0.018) and decreased liking of unsweetened coffee (p-value = 0.034). The liking of unsweetened coffee beverage was also negatively associated with sweet intensity perception (p-value = 0.03). Analysis of SNPs in taste-related genes showed that rs6467192 G allele (intron 4 variant) in GNAT3 sweet taste gene was associated with higher liking of sweetened coffee (p-value = 0.002) and lower liking of unsweetened coffee (p-value = 0.01). An association also emerged between unsweetened coffee and SNPs in bitter receptor genes, with rs2597979 in TAS2R14 gene associated with liking of unsweetened coffee (p-value = 0.004) and rs10772420 in TAS2R19 gene associated with liking of both unsweetened espresso coffee and coffee beverage (p-value = 0.04 and p-value = 0.03, respectively). Conclusion These findings suggested that individual preference for sweetened and unsweetened coffee may be influenced by both phenotypic and nucleotide variations in bitter and sweet taste sensitivity.

Published
2021

47. Extraction and Chemical Characterization of Functional Phenols and Proteins from Coffee (Coffea arabica) By-Products

Author

Prandi, Barbara, primary, Ferri, Maura, additional, Monari, Stefania, additional, Zurlini, Chiara, additional, Cigognini, Ilaria, additional, Verstringe, Stefanie, additional, Schaller, Dennis, additional, Walter, Martha, additional, Navarini, Luciano, additional, Tassoni, Annalisa, additional, Sforza, Stefano, additional, and Tedeschi, Tullia, additional

Published
2021
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