Staff Members of the Institute of Biochemistry, TU - Institut für ...

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FWF Doctoral Program Molecular Enzymology: Enzymes of ceramide signaling in response to oxidized phospholipids. FWF, ESF-EuroMEMBRANE-OXPHOS: Protein targets and apoptotic signaling of oxidized phospholipids Invited lecture: Toxicity of oxidized phospholipids in macrophages. Effects on ceramide synthesis. COST Workshop CM0603 Free Radicals in Chemical Biology, June 14th – 17th, 2011 Ruđer Boškovic Institute , Zagreb, Croatia Publications: 1. Watschinger K, Fuchs JE, Yarov-Yarovoy V, Keller MA, Golderer G, Hermetter A, Werner-Felmayer G, Hulo N, Werner ER. Catalytic residues and a predicted structure of tetrahydrobiopterin-dependent alkylglycerol monooxygenase. Biochem J, Epub ahead of print, 2011. 2. Birner-Gruenberger R, Lange J, Bickmeyer I, Hermetter A, Kollroser M, Rechberger GN, Kühnlein RP. Functional fat body proteomics and gene targeting reveal in vivo functions of drosophila melanogaster α-Esterase-7. Insect Biochem & Mol Biol, Epub ahead of print, 2011. 3. Stemmer U, Ramprecht C, Zenzmaier E, Stojcic B, Rechberger G, Kollroser M, Hermetter A. Uptake and protein targeting of fluorescent oxidized phospholipids in cultured RAW 264.7 macrophages. Biochim. Biophys .Acta, in press (2011) European patent application : Phospholipid compounds for use in cancer treatment. Inventors: A. Hermetter, C. Ramprecht, H. Schaider 32
Group Chemistry of Functional Foods Group leader: Michael Murkovic PhD students: Yuliana Reni Swasti Diploma students: Vanessa Verient, Wolfgang Sindler, Evelina Dimitrova International students: Monika Ugintaite, Ausra Degutyte, György Gyana, Tarek Gamal Technician: Alma Ljubijankic Honorary Professor: Klaus Günther, Forschungszentrum Jülich, Germany Visiting Professors: Evangelos Katzojannos, TEJ of Athens, Greece; Zhong Hayan, Central South University of Forestry and Technology, China; Zuzana Ciesarova, Food Research Institute Bratislava, Slovakia General description Antioxidants have different functions depending on the location of action. Is it the protection of biological systems maintaining the integrity of the system or the protection of foods against oxidation leading to health threatening substances? The exposure to oxidation products is either described as oxidative stress or the oxidized substances have an acute or chronic toxicity or are carcinogenic. The production of healthier and safer foods is of primary interest of this research group. The antioxidants of interest are polyphenols including anthocyanins and carotenoids. The evaluation of their occurrence in food and their behavior during processing and cooking is important especially when these substances are used as food additives. The safety evaluation of these compounds includes the evaluation of possible degradation products. Heating of food is a process that is normally done to improve the safety and digestibility and improve the sensory attributes like texture, color, and aroma. During the heating reactions occur that lead to the degradation of nutritive constituents like carbohydrates, proteins, amino acids and lipids. Some of the reaction products are contributing to the nice aroma, color, and texture of the prepared food and many of them are highly toxic and/or carcinogenic. However, these hazardous compounds occur in rather low concentrations being normally not acute toxic. The substances have a very diverse chemical background like heterocyclic amines, polycondensated aromatic compounds, acrylamide or furan derivatives. The aim of the research is to investigate the reaction mechanisms that lead to the formation of these hazardous compounds and establish strategies to mitigate the formation and thereby reducing the alimentary exposure. Polymerization of furfuryl alcohol during roasting of coffee Analysis of furfuryl alcohol oligomers from a model system and from roasted coffee using Ion Trap MS: The dimeric and trimeric furfuryl alcohol were also analyzed with Ion Trap MS. From MS1 results showed that the abundant ion is m/z 161 and m/z 241 which refer to dimeric and trimeric furfuryl, respectively. Those 2 abundant ions were then fragmented and showed the same way of fragmentation as in LC/MS analysis as can be seen in its MS2 and MS3. The dimeric furfuryl alcohol also found roasted coffee that was roasted at 210 °C for 4 minutes using a household roasting machine. 33
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