The food chemistry research group at FAU focuses on the molecular determinants of food bioactivity and functionality. Foods are complex systems, which are composed of thousands of different components. In order to understand how the foods’ molecular composition modulates their (bio-)function, comprehensive profiling methods are applied based on cutting-edge mass spectrometry methods and bioinformatic tools.
Food peptides strongly influence the quality and possible health benefits of food. The combination of different high-resolution mass spectrometry methods allows for comprehensive qualitative and quantitative peptide profiling. Linked to virtual screening and bioinformatics analysis, the peptide profiles lead to the identification of novel functional ingredients, such as, e.g., highly active antimicrobial peptides from milk and plant sources.
Peptide profiling in combination with bioinformatics analysis can also identify marker compounds to control the authenticity of food, for example of milk and milk products, or to detect food fraud. Since various external and internal parameters influence the milk peptidome, a peptide marker set reflects various food properties, such as species, fermentation, storage or processing conditions.
High-resolution mass spectrometry linked to bioinformatics tools allows comprehensive profiling of the protein composition in foods. Thus, the qualitative protein composition reveals bioactive, techno-functional proteins and detects molecular differences between samples. Quantitative proteome analysis is a highly flexible method for the absolute and relative quantification of protein profiles in a complex food. Qualitative and quantitative protein profiles decipher the molecular determinants of food quality, health benefits and safety with the goal to control and rationally design its properties.
On the protein level, food proteomics aims for the comprehensive analysis of individual protein structures. Our work group develops and applies mass spectrometry methods for the systematic survey of non-enzymatic posttranslational modifications including structure elucidation and the time-dependent quantification of each specific product and binding site. The most prevalent non-enzymatic posttranslational modifications are oxidation, glycation to advanced glycation end-products (AGE), and Maillard reactions, which are formed, for example, during food processing.
Bioactive molecules interact with various cellular targets. Cellular proteomics aims for the comprehensive description of cellular reactions towards bioactive molecules by their time-dependent protein expression profile. The profile eventually allows the precise prediction of the tested bioactive components. Our work group developed, for example, pluridimensional targeted proteome assays to evaluate cytoprotective food components.
Within the DFG Research Training Group “Medicinal Chemistry of Selective GPCR Ligands” (RTG1910), we develop multiplexed targeted proteome assays to monitor downstream signaling events resulting from functionally selective ligand binding. Untargeted profiling of protein expression can identify novel signaling events. The objective is to develop a fast and flexible assay system based on proteomics tools to address ligand-biased signaling of ligands of G protein-coupled receptors.
As a part of the International Graduate Programme “Receptor Dynamics: Emerging Paradigms for Novel Drugs” of Elite Network of Bavaria, our group addresses the ligand-specific conformation of G protein-coupled receptors by a quantitative mass spectrometry approach.
Neurotrition - Interaction of food and brain function
“Neurotrition” describes the interaction between nutrition and neuronal function. Nutrients and diet can modulate brain functionality and brain activity, while the brain’s activity patterns in turn influence the nutritional intake.
The ongoing projects aim to elucidate how molecularly defined food components affect the brain functionality, and how the neurophysiological processes influence the type and quantity of consumed food.
Forschungsstelle für Lebensmittelsicherheit und -qualität / Research unit Food Safety and Quality
The research unit Food Safety and Quality is a scientific platform for interdisciplinary research projects focusing on the quality enhancement of food and the improvement of food safety. For this purpose, different disciplines at Friedrich-Alexander-Universität Erlangen-Nürnberg pool cutting-edge research in food-related projects. Translational projects transfer the results at an early stage to technical applications.
- Börsig, Amelie, Nevzat Konar, and Sevim Dalabasmaz. "A model study on the site-specificity of (−)-epicatechin-induced reactions in β-lactoglobulin by high-resolution mass spectrometry in combination with bioinformatics." Food Chemistry 408 (2023).
- Dalabasmaz, Sevim, et al. "Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility." Critical Reviews in Food Science and Nutrition (2023).
- Danyeli, Lena Vera, et al. "Association of the delayed changes in glutamate levels and functional connectivity with the immediate network effects of S-ketamine." Translational Psychiatry 13.1 (2023).
- Danyeli, Lena Vera, et al. "Correction: Association of the delayed changes in glutamate levels and functional connectivity with the immediate network effects of S-ketamine (Translational Psychiatry, (2023), 13, 1, (60), 10.1038/s41398-023-02346-0)." Translational Psychiatry 13.1 (2023).
- Hoferer, Laura, et al. "Identification and Quantification of Resveratrol and Its Derivatives in Franconian Wines by Comprehensive Liquid Chromatography-Tandem Mass Spectrometry." ACS Food Science & Technology (2023).
- Konar, Nevzat, et al. "Effects of various milk powders on main quality parameters of cocoa butter substitute-based chocolate." International Dairy Journal 139 (2023): 105571.
- Li, Yan, et al. "Identification of colupulone and lupulone as the main contributors to the antibacterial activity of hop extracts using activity-guided fractionation and metabolome analysis." Food Research International 169 (2023).
- Magouz, Osama, et al. "Profiles, antioxidative and ACE inhibitory activity of peptides released from fermented buttermilk before and after simulated gastrointestinal digestion." Innovative Food Science & Emerging Technologies 84 (2023): 103266.
- Saller, Julia, et al. "Identification and quantification of kukoamine A and kukoamine B as novel μ-opioid receptor agonists in potato and other solanaceous plants." Food Chemistry 427 (2023).
- Schneider, Svenja, Simon Hammann, and Heiko Hayen. "Determination of Polar Lipids in Wheat and Oat by a Complementary Approach of Hydrophilic Interaction Liquid Chromatography and Reversed-Phase High-Performance Liquid Chromatography Hyphenated with High-Resolution Mass Spectrometry." Journal of Agricultural and Food Chemistry 71 (2023): 11263-11275.
- Tamtürk, Faruk, et al. "Optimization of Chlorella vulgaris spray drying using various innovative wall materials." Algal Research 72 (2023).
- Tietel, Zipora, et al. "An overview of food lipids toward food lipidomics." Comprehensive Reviews in Food Science and Food Safety (2023).
- Weigel, Ingrid, et al. "Dried Vegetables as Potential Clean-Label Phosphate Substitutes in Cooked Sausage Meat." Foods 12.10 (2023).
- Wenk, Deborah, et al. "Phosphoproteomic Analysis of Dopamine D2 Receptor Signaling Reveals Interplay of G Protein- and β-Arrestin-Mediated Effects." Journal of Proteome Research 22.1 (2023): 259-271.
- Zartmann, Anne, Leon Völcker, and Simon Hammann. "Quantitative analysis of fatty acids and vitamin E and total lipid profiling of dietary supplements from the German market." European Food Research and Technology (2023).
- Auditore, Andrea, Sabrina Gensberger-Reigl, and Monika Pischetsrieder. "In Vitro Reactivity of the Glucose Degradation Product 3,4-Dideoxyglucosone-3-ene (3,4-DGE) towards Abundant Components of the Human Blood Circulatory System." International Journal of Molecular Sciences 23.9 (2022).
- Damm, Dominik, et al. "Covalent coupling of HIV-1 glycoprotein trimers to biodegradable calcium phosphate nanoparticles via genetically encoded aldehyde-tags." Acta Biomaterialia (2022).
- Gensberger-Reigl, Sabrina, Vera Lúcia Rodrigues Guimarães Abreu, and Monika Pischetsrieder. "Analysis of Chlorate in Chemical Leavening Agents Used for Bakery Products by Liquid Chromatography-Mass Spectrometry." Journal of Agricultural and Food Chemistry (2022).
- Gensberger-Reigl, Sabrina, et al. "Degradation and de novo formation of nine major glucose degradation products during storage of peritoneal dialysis fluids." Scientific Reports 12.1 (2022).
- Hammann, Simon, et al. "Neolithic culinary traditions revealed by cereal, milk and meat lipids in pottery from Scottish crannogs." Nature Communications 13.1 (2022).
- Noriega, Daniela Briceno, et al. "Receptor Mediated Effects of Advanced Glycation End Products (AGEs) on Innate and Adaptative Immunity: Relevance for Food Allergy." Nutrients 14.2 (2022).
- Sabraoui, Talal, et al. "Alleviate Effect of Pomegranate Peel Extract in Ameliorating Fluoride-Induced Cytotoxicity, Oxidative Stress in Tetrahymena pyriformis Model." Biointerface Research in Applied Chemistry 12.3 (2022): 3710-3724.
- Zenker, Hannah, et al. "Amino Acid Modifications During the Production (Shearing, Sterilization) of Plant-Based Meat Analogues: An Explorative Study Using Pet Food Production as an Example." ACS Food Science & Technology (2022).
- Dalabasmaz, Sevim, and Monika Pischetsrieder. "A systematic approach to identify novel marker peptides for the heat treatment and storage of milk." Lebensmittelchemie 75 (2021).
- Gensberger-Reigl, Sabrina, et al. "Metal cations promote α-dicarbonyl formation in glucose-containing peritoneal dialysis fluids." Glycoconjugate Journal 38.3 (2021): 319-329.
- Heymich, Marie-Louise, et al. "Generation of antimicrobial peptides Leg1 and Leg2 from chickpea storage protein, active against food spoilage bacteria and foodborne pathogens." Food Chemistry 347 (2021).
- Heymich, Marie-Louise, et al. "Antioxidative, antifungal and additive activity of the antimicrobial peptides leg1 and leg2 from chickpea." Foods 10.3 (2021).
- Heymich, Marie-Louise, Showmika Srirangan, and Monika Pischetsrieder. "Stability and activity of the antimicrobial peptide leg1 in solution and on meat and its optimized generation from chickpea storage protein." Foods 10.6 (2021).
- Teodorowicz, Malgorzata, et al. "Enhanced Uptake of Processed Bovine β-Lactoglobulin by Antigen Presenting Cells: Identification of Receptors and Implications for Allergenicity." Molecular Nutrition & Food Research (2021).
- Wenk, Deborah, et al. "Functionally selective activation of the dopamine receptor D2 is mirrored by the protein expression profiles." Scientific Reports 11.1 (2021).
- Becker, Anna, et al. "Reactive dicarbonyl compounds cause Calcitonin Gene-Related Peptide release and synergize with inflammatory conditions in mouse skin and peritoneum." Journal of Biological Chemistry 295.19 (2020): 6330-6343.
- Busse, Kristin, et al. "Comment on "Plastic Teabags Release Billions of Microparticles and Nanoparticles into Tea"." Environmental Science & Technology 54.21 (2020): 14134-14135.
- Craig-Atkins, Elizabeth, et al. "The dietary impact of the Norman Conquest: A multiproxy archaeological investigation of Oxford, UK." PLoS ONE 15 (2020): e0235005.
- Dalabasmaz, Sevim, and Monika Pischetsrieder. "Peptidomics in Food." Comprehensive Foodomics. Ed. Cifuentes, A., Oxford: Elsevier B.V., 2020. 651-665.
- Hammann, Simon, and Lucy J.E. Cramp. "Ancient Foodomics: Analytical Strategies for Reconstruction of Palaeodiets and Implications for Human Health." Reference Module in Food Science. 2020.
- Hammann, Simon, et al. "Mechanisms of lipid preservation in archaeological clay ceramics revealed by mass spectrometry imaging." Proceedings of the National Academy of Sciences of the United States of America 117.26 (2020): 14688-14693.
- Korf, Ansgar, et al. "Digging deeper - A new data mining workflow for improved processing and interpretation of high resolution GC-Q-TOF MS data in archaeological research." Scientific Reports 10 (2020).
- Kurzweil, Lisa, et al. "Targeted mass spectrometry of ketamine and its metabolites cis-6-hydroxynorketamine and norketamine in human blood serum." Journal of Chromatography B-Analytical Technologies in the Biomedical and Life Sciences 1152 (2020).
- Meltretter, Jasmin, et al. "Untargeted Proteomics-Based Profiling for the Identification of Novel Processing-Induced Protein Modifications in Milk." Journal of Proteome Research 19.2 (2020): 805-818.
- Miller, Melanie J., et al. "Interpreting ancient food practices: stable isotope and molecular analyses of visible and absorbed residues from a year-long cooking experiment." Scientific Reports 10 (2020).
- Nasiri, Elham, et al. "Novel milk-clotting enzyme from sour orange flowers (Citrus aurantium L.) as a coagulant in Iranian white cheese." European Food Research and Technology 246.1 (2020): 139-148.
- Primpke, Sebastian, et al. "Critical Assessment of Analytical Methods for the Harmonized and Cost-Efficient Analysis of Microplastics." Applied Spectroscopy 74.9 (2020): 1012-1047.
- Sabraoui, Talal, et al. "Determination of Punicalagins Content, Metal Chelating, and Antioxidant Properties of Edible Pomegranate (Punica granatum L) Peels and Seeds Grown in Morocco." International Journal of Food Science 2020 (2020).
- Sarau, George, et al. "Correlative Microscopy and Spectroscopy Workflow for Microplastics." Applied spectroscopy (2020).
- Savastano, Maria Luisa, et al. "Influence of the production technology on kefir characteristics: Evaluation of microbiological aspects and profiling of phosphopeptides by LC-ESI-QTOF-MS/MS." Food Research International 129 (2020).
- Sommer, Thomas, et al. "Absorption, Biokinetics, and Metabolism of the Dopamine D2 Receptor Agonist Hordenine (N, N-Dimethyltyramine) after Beer Consumption in Humans." Journal of agricultural and food chemistry 68.7 (2020): 1998-2006.