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Kurzprofil Dr. Roman Lang

Arbeitsgruppe Food Biopolymer Chemistry

& Teilbereichsleiter Analytische Technologien - LC-MS

Lise-Meitner-Str. 34
85354 Freising
Tel.: +49 8161 71-2978

E-Mail   ORCID 

A balanced diet supplies sufficient amounts of macro- and micronutrients and is mandatory to secure complete functionality of the body and maintain good health. Beyond the pure intake of energy and building blocks, overall sensory attractiveness and individual preferences strongly affect the choice of foods, as eating and drinking is a daily procedure with fundamental hedonic aspects. The Biosystems Chemistry & Human Metabolism group isolates and purifies new compounds from food sources for structure elucidation and subsequent investigation of bioactivity, e.g. sensory activity and receptor activation. We target non-volatile dietary bioactives and tastants, their formation and the effect of food processing, the metabolic fate after consumption and the structure and bioactivity of metabolites. We plan and participate in human intervention studies and apply untargeted and targeted UPLC-MS based methods to identify and quantify food-derived compounds in blood and urine. Our work expands the knowledge on food composition, options for modulation of food constituents via processing, and human metabolism.

April 2024 - current Senior Researcher, Research Group Food Biopolymer Chemistry/Head of Biosystems Chemistry & Metabolism/Head of Subunit Analytical Technologies - LC-MS, Leibniz Institute for Food Systems Biology at Technical University of Munich
2020 – April 2024 Group Leader Biosystems Chemistry & Metabolism/Head of Subunit Analytical Technologies - LC-MS, Leibniz Institute for Food Systems Biology at Technical University of Munich
2007 – 2020 Research fellow, Prof. Dr. T. Hofmann, Technical University of Munich
2007 Dr. rer. nat. (2007) Westfälische Wilhelms-Universität Münster, Münster
2003 – 2007 Westfälische Wilhelms-Universität Münster, Münster, Ph.D. student Institute for Food Chemistry

2009 – Award of the “Deutschen Gesellschaft für Qualität (DGQ)” for contributions to the knowledge on niacin in coffee (Lang, Wahl et al., 2010; Lang, Wahl et al., 2011; Lang, Yagar et al., 2013; Lang, Dieminger et al., 2013)

2009 – 2020 Lecturer and instructor of the practical laboratory courses (Food Chemistry, TUM)
- Stable Isotope Dilution Analysis
- Food Chemistry Basic Lab Course
- Instrumental Analysis in Food Chemistry

(See ORCID for complete list)

  1. Czech, C., Lang, T., Graßl, A., Steuer, A., Di Pizio, A., Behrens, M., Lang, R.* Identification of mozambioside roasting products and their bitter taste receptor activation. Food Chem. 2024, 446, 138884. https://doi.org/10.1016/j.foodchem.2024.138884
  2. Brandl, B., Czech, C., Wudy, S.I., Beusch, A., Hauner, H., Skurk, T., Lang, R.* Validation of N-Methylpyridinium as a Feasible Biomarker for Roasted Coffee Intake. Beverages, 2024, 10, 12. https://doi.org/10.3390/beverages10010012
  3. Lang, R.*, Czech, C., Haas, M., Skurk, T. Consumption of Roasted Coffee Leads to Conjugated Metabolites of Atractyligenin in Human Plasma. J. Agric. Food Chem. 2023, 71, 49, 19516 – 19522. https://doi.org/10.1021/acs.jafc.3c05252
  4. Nicoli, A., Weber, V., Bon, C., Steuer, A., Gustincich, S., Gainetdinov, R.R., Lang, R., Espinoza, S.*, Di Pizio, A.* Structure-Based Discovery of Mouse Trace Amine-Associated Receptor 5 Antagonists. J. Chem. Inf. Mod. 2023, 63, 21, 6667 – 6680. https://doi.org/10.1021/acs.jcim.3c00755
  5. Skurk, T., Krämer, T., Marcinek, P., Malki, A., Lang, R., Dunkel, A., Krautwurst, T., Hofmann, T.F., Krautwurst, D. Sweetener System Intervention Shifted Neutrophils from Homeostasis to Priming. Nutrients, 2023, 15, 1260. doi.org/10.3390/nu15051260
  6. Lang, R.*, Beusch, A., Dirndorfer, S. Metabolites of dietary atractyligenin glucoside in coffee drinkers’ urine. Food Chem. 2022, 405, 135026. https://doi.org/10.1016/j.foodchem.2022.135026
  7. Liang, D., Dirndorfer, S., Somoza, V., Krautwurst, D., Lang, R.*, Hofmann, T. Metabolites of key flavor compound 2,3,5-trimethylpyrazine in human urine. J. Agric. Food Chem., 2022, 70, 48, 15134 – 15142. https://doi.org/10.1021/acs.jafc.2c06418
  8. Lang, T., Frank, O., Lang, R., Hofmann, T., Behrens, M.* Activation Spectra of Human Bitter Taste Receptors Stimulated with Cyclolinopeptides Corresponding to Fresh and Aged Linseed Oil. J. Agric. Food Chem. 2022, 70, 14, 4382 – 4390. https://doi.org/10.1021/acs.jafc.2c00976
  9. Lang, R., Lang, T., Dunkel, A., Ziegler, F., Behrens, M.* Overlapping activation pattern of bitter taste receptors affect sensory  adaptation and food perception. Front. Nutr. 2022, 9:1082698. https://doi.org/10.3389/fnut.2022.1082698
  10. N`Diaye, K., Debong, M., Behr, J., Dirndorfer, S., Duggan, T., Beusch, A., Schlagbauer, V., Dawid, C., Loos, H.M., Büttner, A., Lang, R.*, Hofmann, T. Dietary piperine is transferred into the milk of nursing mothers. Mol. Nutr. Food Res. 2021, 65, 2100508. https://doi.org/10.1002/mnfr.202100508
  11. Lang, T., Lang, R., Di Pizio, A., Mittermeier, V.K., Schlagbauer, V., Hofmann, T., Behrens, M.* Numerous compounds orchestrate coffee´s bitterness. J. Agric. Food Chem., 2020, 68, 24, 6692 – 6700. https://doi.org/10.1021/acs.jafc.0c01373

 *=corresponding author

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