Press releases 2022
New biomarkers for coffee consumption
Freising, December 07, 2022
In search of new biomarkers for nutrition and health studies, a research team from the Leibniz Institute for Food Systems Biology at the Technical University of Munich (LSB) has identified and structurally characterized three metabolites that could be considered as specific markers for individual coffee consumption. These are degradation products of a group of substances that are formed in large quantities during coffee roasting but are otherwise rarely found in other foods. This and the fact that the potential biomarkers can be detected in very small amounts of urine make them interesting for future human studies.
Tracking down satiety mechanisms in the stomach
Bitter protein fragments stimulate gastric acid secretion
Freising, October 11, 2022
Casein makes up the majority of the proteins in cheese and quark. Although casein itself does not taste bitter, its digestion in the stomach also produces bitter-tasting protein fragments (peptides). This has been proven for the first time in a study led by the Leibniz Institute for Food Systems Biology at the Technical University of Munich (LSB). The study also suggests that the bitter peptides are able to stimulate acid secretion from gastric cells via their cellular bitter receptors. A mechanism that, according to the research team, could contribute to the long-known satiating effect of milk protein.
Combating malnutrition–Egg powder suitable as a food supplement?
Freising, September 15, 2022
Malnutrition is a key challenge not only in African countries. As an international study led by Veronika Somoza now shows, egg powder is a food with great potential to improve the nutritional situation of children in deprived areas. Compared to pasteurized whole egg, the powder contains lower amounts of essential fatty acids, but still provides many vitamins, indispensable amino acids and important trace elements. In addition, it has a long shelf life without additional preservatives, is easy to transport over long distances and is simple to prepare.
Odorant Analysis 2.0 – Technique for the Isolation of Volatile Food Compounds Optimized
Freising, July 29, 2022
A research team from the Leibniz Institute for Food Systems Biology at the Technical University of Munich (LSB) has succeeded in automating an established method for the gentle, artifact-avoiding isolation of volatile food ingredients. As the team's current comparative study now shows, automated solvent-assisted flavor evaporation (aSAFE) offers significant advantages over the manual process. It achieves higher yields on average and reduces the risk of contamination by nonvolatile substances.
Progress in bioanalytics: Production of RNA chips significantly simplified
RNA chips can contribute to the exploration of new methods to diagnose and treat diseases such as cancer
Vienna/Freising, July 26, 2022
Biochips (microarrays) are modern analytical tools that allow thousands of individual detections to be performed simultaneously in a small amount of sample material. A team led by Mark Somoza from the Faculty of Chemistry at the University of Vienna has now presented a new method in "Nature Communications". With this method, commercially available DNA chips can be quickly and easily converted into RNA chips, which are otherwise much more difficult to produce. Such RNA microarrays help to elucidate the still unknown functions of RNA molecules in cells - an important prerequisite for advancing the diagnosis and treatment of diseases such as cancer.
Why stored linseed oil tastes bitter − And what you could do about it
Freising, April 21, 2022
A team of scientists led by the Leibniz Institute for Food Systems Biology at the Technical University of Munich, in cooperation with the Chair of Food Chemistry and Molecular Sensory Science at the Technical University of Munich, has now uncovered new molecular details relevant to the bitterness of stored linseed oil. The new findings should help to develop suitable technological processes or breeding strategies that preserve the good taste of the edible oil for longer.