Dr. Marcelo Ozu | Acuaporinas | Mechanics Pioneer Achievement Award

👨‍🔬 Researcher at CONICET (2019–present), professor at UBA (2024–present), with a focus on animal physiology. 🎓 Trained in biological sciences, with extensive teaching and research in physiology and biophysics. 🧬 Passionate about advancing scientific knowledge in evolutionary biology. 🌱

Publication Profile

Education🎓

Doctorate in Biological Sciences from the University of Buenos Aires (2008). 📚 Bachelor’s degree in Biological Sciences (Animal Physiology) from UBA (2001). 🇬🇧 First Certificate in English from the University of Cambridge (1993). 📖

Experience🧑‍🏫

Researcher at CONICET (2019–present). 👨‍🏫 Head of Practical Work, Department of Biodiversity and Experimental Biology, UBA (2024–present). 📚 Head of Practical Work, UBA (2017–2024). 🔬 Assistant Professor, UBA Department of Physiology and Biophysics (2006–2016). 💼 Experienced in academic and research roles across biological departments. 🧑‍🔬

Awards and Honors🏅

Numerous recognitions for academic excellence and contributions to the field of animal physiology. 🏆 Recognition as a leading academic figure in physiology at UBA. 🎖 Awards for research excellence and contributions to scientific understanding. 🌟

Research Focus🔬

Specializes in animal physiology, focusing on evolutionary biology and the relationship between organismal behavior and environmental factors. 🧬 Examines animal adaptations to different habitats and physiological processes. 🌱 Works on enhancing biodiversity and conservation efforts through scientific research

Publications 📖

Title: Membrane tension-dependent conformational change of Isoleucine 106 of loop B diminishes water permeability in FaPIP2;1
Authors: Caviglia, A., Espinoza-Muñoz, N., Alvear-Arias, J.J., Ozu, M., Garate, J.A.
Journal: Protein Science (2024)
DOI: 33(12), e5204
This study examines how membrane tension affects the conformational change of Isoleucine 106 in loop B of the aquaporin FaPIP2;1, leading to reduced water permeability.

Title: Mechanosensitive aquaporins
Authors: Ozu, M., Galizia, L., Alvear-Arias, J.J., Amodeo, G., Garate, J.A.
Journal: Biophysical Reviews (2023)
DOI: 15(4), pp. 497–513
This review explores the mechanosensitivity of aquaporins, focusing on their role in membrane dynamics and water transport.

Title: Aquaporin Gating: A New Twist to Unravel Permeation through Water Channels
Authors: Ozu, M., Alvear-Arias, J.J., Fernandez, M., Amodeo, G., Gonzalez, C.
Journal: International Journal of Molecular Sciences (2022)
DOI: 23(20), 12317
This paper discusses the mechanisms behind aquaporin gating and its implications for water channel permeability.

Title: Aquaporins: More than functional monomers in a tetrameric arrangement
Authors: Ozu, M., Galizia, L., Acuña, C., Amodeo, G.
Journal: Cells (2018)
DOI: 7(11), 209
This article examines the tetrameric structure of aquaporins and their functional significance beyond monomeric arrangements.

Title: Plant and animal aquaporins crosstalk: what can be revealed from distinct perspectives
Authors: Sutka, M., Amodeo, G., Ozu, M.
Journal: Biophysical Reviews (2017)
DOI: 9(5), pp. 545–562
This review addresses the interaction and shared mechanisms of aquaporins in plants and animals.

Title: Tonoplast (BvTIP1;2) and plasma membrane (BvPIP2;1) aquaporins show different mechanosensitive properties
Authors: Goldman, R.P., Jozefkowicz, C., Canessa Fortuna, A., Alleva, K., Ozu, M.
Journal: FEBS Letters (2017)
DOI: 591(11), pp. 1555–1565
This study compares the mechanosensitive properties of tonoplast and plasma membrane aquaporins.

Conclusion

The candidate brings significant strengths in biological mechanics, membrane protein dynamics, and mechanosensitive systems. However, while their research touches on mechanical principles at the cellular level, a direct connection to mechanical engineering or applied mechanics is less evident. To enhance their suitability for the Research for Mechanics Pioneer Achievement Award, they could consider expanding their work into biomechanics, bioengineering, or collaborations with mechanical researchers.

Prof Dr. Maria Cristina Perotti | ingredientes proteicos | Excellence in Research

Prof Dr. Maria Cristina Perotti , Universidad Nacional del Litoral, CONICET, Argentina

Prof Dr. Maria Cristina Perotti is academic and researcher in the field of renewable energy, holds a PhD in Bio systems Engineering from Kangwon National University, South Korea. His academic journey has been marked by a profound dedication to advancing solar energy technologies, specifically in solar thermal harvesting and its integration into agricultural and architectural applications.

Professional Profiles:

Scopus

Orcid

Education and Training

PhD in Chemistry
Specialization: Dairy Science and Technology
Institution: Universidad Nacional del Litoral, Santa Fe, Argentina
Thesis: “Influence of the replacement of natural whey starter by selected strains of thermophilic lactobacilli on the lipolysis process of typical Argentine hard cheeses”
Grade: 10
Date: April 2003
Classification: Category “A” by CONEAU

Skills and Competences

Languages:

Spanish (Mother tongue)English (B1 – Independent user)French (B1 – Independent user)Communication Skills:

Effective communicator with experience in teaching, research collaboration, and presenting at seminars and conferences.

Organizational Skills:

Proven ability to manage scientific projects, organize seminars, congresses, and scientific events, and participate in project evaluation and university management activities.

Technical Skills:

Research in dairy science and technology.Proficient in Microsoft Office, SPSS 14.0, STATGRAPHICS Plus 5.1.

📖 Publications Top Note :

Conjugated linoleic acid-enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties
Vélez, M.A., Wolf, V., Zeiter, A., Cuffia, F., Perotti, M.C.
International Journal of Dairy Technology, 2024
Study focuses on enhancing yogurt with conjugated linoleic acid (CLA) through homogenization, examining its impact on various properties.

Study of volatile compounds profiles in milk matrices using Enterococcus faecalis EstA and Rhizomucor miehei lipase
Vélez, M.A., Wolf, V.I., Espariz, M., Hynes, E., Perotti, M.C.
Food Research International, 2023, 169, 112861
Research on the profiles of volatile compounds in milk matrices, utilizing specific strains and enzymes.

Impact of protein-providing milk ingredients on volatile compounds, microstructure, microbiology and physicochemical characteristics of yogurts
Vénica, C.I., Wolf, I.V., Spotti, M.J., Mercanti, D.J., Perotti, M.C.
Food Bioscience, 2023, 53, 102588
Explores how protein-rich milk ingredients affect the overall quality of yogurts.

Impact of the use of skim milk powder and adjunct cultures on the levels of organic acid and carbohydrates, volatile compounds and sensory properties of Cremoso cheese
Giménez, P., Peralta, G.H., Batistela, M.E., Hynes, E.R., Bergamini, C.V.
International Dairy Journal, 2023, 140, 105594
Analyzes the effects of milk powder and adjunct cultures on Cremoso cheese characteristics.

Testing a cost-affordable microfiltration method to prevent eye formation in cheeses
Giménez, P., Bergamini, C.V., Peralta, G.H., Perotti, M.C., Hynes, E.R.
Journal of Food Process Engineering, 2023, 46(4), e14280
Evaluates a new microfiltration method to improve cheese texture by preventing unwanted holes.

Influence of commercial starter culture on fermentation dynamics and quality characteristics of yogurts obtained with different formulations
Vénica, C.I., Wolf, I.V., Beret, M.V., Binetti, A., Perotti, M.C.
Journal of the Science of Food and Agriculture, 2023, 103(2), 569-575
Examines how different starter cultures influence yogurt quality.

Editorial: Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics
Bergamini, C., Hynes, E., Trujillo, A.-J., Perotti, M.C.
Frontiers in Nutrition, 2023, 10, 1155604
Discusses strategies for making healthier cheese without compromising taste.

Significance of lactose in dairy products
Goff, H.D., Hynes, E.H., Perotti, M.C., Kelly, P.M., Hogan, S.A.
Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents, 2022, 39–104
Explores the crucial role of lactose in various dairy products.

Biomolecules derived from whey: Strategies for production and biological properties
Perotti, M.C., Vénica, C.I., Wolf, I.V., Quiberoni, A., Bergamini, C.V.
Biomolecules from Natural Sources: Advances and Applications, 2022, 390–432
Investigates methods for extracting and utilizing bioactive molecules from whey.

Calcium absorption and bone retention in normal growing rats by feeding an experimental yogurt-reduced in lactose-containing galactooligosaccharides (GOS)
Seijo, M., Bonanno, M.S., Vénica, C.I., Perotti, M.C., Zeni, S.N.
Study looks at how a specially formulated yogurt impacts calcium absorption and bone health in growing rats.