Narcisa Bandarra holds her Habilitation in Ocean Sciences since 2018 and a PhD in Biotechnology since 1999. As a researcher she joined CIIMAR in 2014 as part of the "Emergent Biotechnologies and Seafood Processing" Group (being leader of this group since 2020). She is also a Coordinating Researcher at the Portuguese Institute for the Sea and Atmosphere (IPMA), being since 2014 head of the Aquaculture, Upgrading and Bioprospecting Division (DivAV). In terms of her professional and institutional relationship, she began her career in 1990 as a research intern, with a contract, financed by the European project CEE/FAR (43 1 2161 FEPI) "Upgrading of sardine: Investigation on mince preparation and new texturization ways using mince, surimi and mixed materials". In 1994 she obtained a PhD scholarship from Portuguese Foundation for Science and Technology, with IPMAR being the host institution and Instituto Superior Técnico being the institution that awarded her the doctorate degree in 1999. In the period between 1999 and 2001 she was hired as a Research Assistant, having since 2001 the category of Auxiliary Researcher within the framework of IPMA. From 2006 to 2010, he was Vice-President of the Scientific Council of the National Institute of Biological Resources/Institute for Fisheries and Sea Research (INRB/IPIMAR, I.P.) and from 2010 to 2012 he was President of the Scientific Council of INRB/IPIMAR. Throughout her research career, Narcisa Bandarra has been developing work in the area of Biochemistry, within the scope of the nutritional value of fish, aiming both at its importance for the health and well-being of the consumer and its added value for the productive sector. She has been involved in several research projects, totaling 52, having coordinated 16 national and 6 international projects. In Portugal, in 2004, she coordinated the 1st European project FP6 "Health of young European families and fish consumption" with the acronym "Young". She is also the coordinator of sub-working group 6 of CEN/TC454/WG6 of the European Standardization (CEN) dedicated to the preparation of standards for the method of determination of fatty acids in algae and algae-based products. She is a national representative of the West European Fish Technologists Association (WEFTA) and the High Level Panel in Ocean economy (HLPO) https://oceanpanel.org/. Globally, the result of her extensive scientific activity is reflected in the publication of ten book chapters, two hundred and thirteen (213) scientific articles in indexed, peer-reviewed international journals, fourteen (14) articles in conference proceedings. Currently, according to "ISI Web of Science" it has an h-index of 38 and 5032 citations and according to "SCOPUS" it has an h-index of 43 and 6696 citations.
In 2023 she was awarded with recognition award at the international conference ‘Western European Fish Technologists Association’ (WEFTA 2023) due to her highly meritorious and decisive scientific activity for scientific advancement in the area of fish lipids, in the study of the nutritional value and health impacts of this food and in the valorization of marine resources through multiple technologies and strategies. At the beginning of her scientific career, she developed innovative analytical methodologies that allowed the evaluation of the fatty acid profile and a better understanding of the lipid fraction of fish. This acquired knowledge made it possible, subsequently, to apply these methodologies with a view to better use of fish products both in the production sector and in the valorization and knowledge of the role of omega 3 fatty acids in improving health. The search for new sources of marine lipids, using biotechnology, has also been part of her interests.
Seafood products are an important source of fundamental nutrientes as protein with a high biological value, vitamins, minerals, and very exclusive lipids with polyunsaturated fatty acids of the long-chain omega-3 series (n-3 PUFA), namely eicosapentaenoic acid (20:5 n-3, EPA) and docosahexaenoic acid (22:6 n-3, DHA), with a high importance in a balanced diet. The beneficial effects of these fatty acids on health are widely recognized and, therefore, the consumption of this excellent food is especially recommended as a mean of promoting the health and wellbeing for humans.
Originally the benefits associated with the consumption of n-3 PUFA were mainly focused in cardiovascular disease and antithrombotic effect with EPA having a special role in prostaglandin production. However, other studies pointed out other benefits of the intake of n-3 PUFA associated with the role of DHA in phospholipids of cell membranes. In addition to the beneficial effect on the prevention of cardiovascular diseases, positive effects of n-3 PUFA on visual acuity and on the prevention of rheumatoid arthritis, have also been reported. Other studies also suggest that the deficiency in n-3 PUFA may contribute to the occurence of some neurological and psychiatric diseases. Maintenance of DHA level is important throughout the life course, but pregnancy, lactation and infancy are very vulnerable periods, where insuficiente DHA supply can impact on mental and visual development and performance. Therefore, assessing the level of seafood in diet during pregnancy and breastfeeding and of the first years of life is crucial for understanding different outcomes in the broad neurological development of the children with consequences in future adults. In fact, the nutritional benefits of a diet rich in seafood have become clear, leading to seafood consumption recommendations. On the other hand, in establishing recommended doses and in an adequate assessment of the beneficial effects on human health of lipids from seafood, it is essential to know the bioaccessibility and bioavailability of these n-3 PUFA, which are largely dependent, among others, on the efficiency of the hydrolysis process during digestion.
It is equally important to consider the changes promoted by culinary treatments, as this is one of the factors that can affect the bioaccessibility/bioavailability of lipids, deviating from the ideal 100% assimilation after ingestion. It is important to emphasize that the different physical and chemical properties of each FA influence the processes of digestion, absorption and transport in the blood.
In this sense, the design of new n-3 PUFA sources, as structured lipids (SL), more effective consisting on lipid chemical structures more bioaccessible and bioavailable. Are an important biotechnological challenge, with the most validated biosynthesized forms as those that include short chain FA, such as caprylic acid (8:0) at sn-1 and sn-3 positions of triacylglycerols (TAG) and DHA at sn-2 position. The association with in vivo studies reinforce that SL improved DHA incorporation in tissues, and favored several blood lipid parameters. In addition, the incorporation of DHA in brain membranes, increased, confirming the efficacy and health benefits of SL supplementation.
