@phdthesis{Uhr2016, author = {Uhr, Linda}, title = {Technische Enzyme in Backwaren}, url = {http://nbn-resolving.de/urn:nbn:de:kobv:517-opus4-96432}, school = {Universit{\"a}t Potsdam}, pages = {180}, year = {2016}, abstract = {Die sensorisch einwandfreie, konstant gute Qualit{\"a}t von Backprodukten, die beim Verbraucher einen hohen Stellenwert hat, wird maßgeblich durch den Gehalt endogener Getreideenzyme beeinflusst. Seit dem Auftreten z{\"u}chtungsbedingter Enzymdefizite ist der Einsatz technischer Enzyme zur Gew{\"a}hrleistung dieser geforderten Qualit{\"a}t eine feste Gr{\"o}ße in der Backwarenindustrie. Lebensmittelrechtlich werden technische Enzyme nicht als Zutat betrachtet, da sie theoretisch w{\"a}hrend des Backprozesses umgesetzt werden und im Endprodukt keine technologische Wirkung mehr zeigen. Vor allem in gebackenen Produkten bedarf es der Pr{\"u}fung, dass die eingesetzten technischen Enzyme nicht mehr als Zutat vorliegen und sich somit einer potentiellen Deklarationspflicht entziehen. Zur Gew{\"a}hrleistung der Wirtschaftlichkeit muss der quantitative Einsatz technischer Enzyme in der Backwarenindustrie gesteuert werden, um optimale Effekte zu erzielen und Kosten zu sparen. Ziel dieser Arbeit war daher die Entwicklung eines Analysenverfahrens, das den simultanen Nachweis verschiedener technischer Enzyme und deren Quantifizierung im Spurenbereich auch in gebackenen Produkten erm{\"o}glicht. F{\"u}r die Einsch{\"a}tzung der Wirkung der technischen Enzyme Fungamyl (Novozymes), Amylase TXL (ASA Spezialenzyme GmbH) sowie Lipase FE-01 (ASA Spezialenzyme GmbH) wurden Backversuche durchgef{\"u}hrt, die zeigten, dass Fungamyl und Amylase TXL zu einer verbesserten Brotqualit{\"a}t (Volumenausbeute, Feuchtegehalt, Sensorik) beitrugen. Die Zugabe der Lipase FE-01 f{\"u}hrte zu einer vermehrten Bildung freier Fetts{\"a}uren und wirkte sich negativ auf die sensorische Brotqualit{\"a}t aus. Dieser bisher nicht beschriebene Effekt konnte auf die Nutzung eines Spezial{\"o}ls als Backzutat zur{\"u}ckgef{\"u}hrt werden, welches ausschließlich aus ges{\"a}ttigten Fetts{\"a}uren besteht. Dies best{\"a}tigt die Bedeutung der Auswahl eines geeigneten Fettes beim Zusatz technischer Lipase zum Backprozess. Um die in Fungamyl und Lipase FE-01 enthaltenen Enzyme zu identifizieren, wurden SDS-PAGE und anschließender In-Gel-Verdau angewendet um die Analyse proteolytisch gespaltener Proteine mit MALDI-TOF-MS zu erm{\"o}glichen. Es konnte gezeigt werden, dass Fungamyl ein Gemisch aus 9,8 \% alpha-Amylase (Aspergillus oryzae) und 5,2 \% Endo-1,4-Xylanase (Thermomyces lanuginosus) enth{\"a}lt. Lipase FE-01 besteht aus der Lipase (Thermomyces lanuginosus), Amylase TXL wurde als alpha-Amylase (Aspergillus oryzae) identifiziert. Zur Analyse der technischen Enzyme in Backwaren wurde aufgrund seiner Robustheit und Sensitivit{\"a}t das Verfahren der LC-MS/MS gew{\"a}hlt. Die Entwicklung einer solchen Methode zur Detektion spezifischer Peptide erm{\"o}glichte den qualitativen Nachweis der 3 Enzyme alpha-Amylase (Aspergillus oryzae), Endo-1,4-Xylanase (Thermomyces lanuginosus) und Lipase (Thermomyces lanuginosus). Durch eine lineare Kalibrierung aus synthetisch hergestellten Peptiden unter Einbeziehung eines Protein-Internen-Standards sowie isotopenmarkierter Peptidstandards erfolgte dar{\"u}ber hinaus die quantitative Bestimmung in selbst hergestellten Referenzmaterialien (Weizenmehl, Toastbrot und Biskuitkeks). In weniger als 20 Minuten Messzeit kann das Enzym alpha-Amylase ab einer Konzentration von 2,58 mg/kg (Mehl, Keks), bzw. 7,61 mg/kg (Brot) quantitativ nachgewiesen werden. Zeitgleich k{\"o}nnen die Enzyme Endo-1,4-Xylanase ab einer Konzentration von 7,75 mg/kg (Brot), 3,64 mg/kg (Keks) bzw. 15,60 mg/kg (Mehl) sowie Lipase ab einer Konzentration von 1,26 mg/kg (Mehl, Keks), bzw. 2,68 mg/kg (Brot) quantifiziert werden. Die Methode wurde nach allgemein verwendeten Richtlinien im Zuge einer Validierung statistisch gepr{\"u}ft und lieferte sehr robuste und reproduzierbare quantitative Werte mit Wiederfindungsraten zwischen 50 \% und 122 \%. Das prim{\"a}re Ziel dieser Arbeit, die Entwicklung eines quantitativen Multiparameterverfahrens zum Nachweis technischer Enzyme in Backwaren, wurde somit erfolgreich umgesetzt.}, language = {de} } @misc{HocherReichetzederDwiPutraetal.2017, author = {Hocher, Berthold and Reichetzeder, Christoph and Dwi Putra, Sulistyo Emantoko and Slowinski, Torsten and Neuber, Corinna and Kleuser, Burkhard and Pfab, Thiemo}, title = {Increased global placental DNA methylation levels are associated with gestational diabetes}, url = {http://nbn-resolving.de/urn:nbn:de:kobv:517-opus4-400914}, pages = {10}, year = {2017}, abstract = {Background: Gestational diabetes mellitus (GDM) is associated with adverse pregnancy outcomes. It is known that GDM is associated with an altered placental function and changes in placental gene regulation. More recent studies demonstrated an involvement of epigenetic mechanisms. So far, the focus regarding placental epigenetic changes in GDM was set on gene-specific DNA methylation analyses. Studies that robustly investigated placental global DNA methylation are lacking. However, several studies showed that tissue-specific alterations in global DNA methylation are independently associated with type 2 diabetes. Thus, the aim of this study was to characterize global placental DNA methylation by robustly measuring placental DNA 5-methylcytosine (5mC) content and to examine whether differences in placental global DNA methylation are associated with GDM. Methods: Global DNA methylation was quantified by the current gold standard method, LC-MS/MS. In total, 1030 placental samples were analyzed in this single-center birth cohort study. Results: Mothers with GDM displayed a significantly increased global placental DNA methylation (3.22 ± 0.63 vs. 3.00 ± 0.46 \%; p = 0.013; ±SD). Bivariate logistic regression showed a highly significant positive correlation between global placental DNA methylation and the presence of GDM (p = 0.0009). Quintile stratification according to placental DNA 5mC levels revealed that the frequency of GDM was evenly distributed in quintiles 1-4 (2.9-5.3 \%), whereas the frequency in the fifth quintile was significantly higher (10.7 \%; p = 0.003). Bivariate logistic models adjusted for maternal age, BMI, ethnicity, recurrent miscarriages, and familiar diabetes predisposition clearly demonstrated an independent association between global placental DNA hypermethylation and GDM. Furthermore, an ANCOVA model considering known predictors of DNA methylation substantiated an independent association between GDM and placental DNA methylation. Conclusions: This is the first study that employed a robust quantitative assessment of placental global DNA methylation in over a thousand placental samples. The study provides large scale evidence that placental global DNA hypermethylation is associated with GDM, independent of established risk factors.}, language = {en} } @misc{FigueroaCamposGKTKruizengaSaguTchewonpietal.2022, author = {Figueroa Campos, Gustavo A. and G. K. T. Kruizenga, Johannes and Sagu Tchewonpi, Sorel and Schwarz, Steffen and Homann, Thomas and Taubert, Andreas and Rawel, Harshadrai}, title = {Effect of the Post-Harvest Processing on Protein Modification in Green Coffee Beans by Phenolic Compounds}, series = {Zweitver{\"o}ffentlichungen der Universit{\"a}t Potsdam : Mathematisch-Naturwissenschaftliche Reihe}, volume = {11}, journal = {Zweitver{\"o}ffentlichungen der Universit{\"a}t Potsdam : Mathematisch-Naturwissenschaftliche Reihe}, edition = {2}, publisher = {Universit{\"a}tsverlag Potsdam}, address = {Potsdam}, issn = {1866-8372}, doi = {10.25932/publishup-55764}, url = {http://nbn-resolving.de/urn:nbn:de:kobv:517-opus4-557643}, pages = {1 -- 19}, year = {2022}, abstract = {The protein fraction, important for coffee cup quality, is modified during post-harvest treatment prior to roasting. Proteins may interact with phenolic compounds, which constitute the major metabolites of coffee, where the processing affects these interactions. This allows the hypothesis that the proteins are denatured and modified via enzymatic and/or redox activation steps. The present study was initiated to encompass changes in the protein fraction. The investigations were limited to major storage protein of green coffee beans. Fourteen Coffea arabica samples from various processing methods and countries were used. Different extraction protocols were compared to maintain the status quo of the protein modification. The extracts contained about 4-8 µg of chlorogenic acid derivatives per mg of extracted protein. High-resolution chromatography with multiple reaction monitoring was used to detect lysine modifications in the coffee protein. Marker peptides were allocated for the storage protein of the coffee beans. Among these, the modified peptides K.FFLANGPQQGGK.E and R.LGGK.T of the α-chain and R.ITTVNSQK.I and K.VFDDEVK.Q of β-chain were detected. Results showed a significant increase (p < 0.05) of modified peptides from wet processed green beans as compared to the dry ones. The present study contributes to a better understanding of the influence of the different processing methods on protein quality and its role in the scope of coffee cup quality and aroma. View Full-Text}, language = {en} } @misc{TchewonpiSaguHuschekHomannetal.2021, author = {Tchewonpi Sagu, Sorel and Huschek, Gerd and Homann, Thomas and Rawel, Harshadrai Manilal}, title = {Effect of sample preparation on the detection and quantification of selected nuts allergenic proteins by LC-MS/MS}, series = {Postprints der Universit{\"a}t Potsdam : Mathematisch-Naturwissenschaftliche Reihe}, journal = {Postprints der Universit{\"a}t Potsdam : Mathematisch-Naturwissenschaftliche Reihe}, number = {15}, issn = {1866-8372}, doi = {10.25932/publishup-52187}, url = {http://nbn-resolving.de/urn:nbn:de:kobv:517-opus4-521871}, pages = {16}, year = {2021}, abstract = {The detection and quantification of nut allergens remains a major challenge. The liquid chroma-tography tandem mass spectrometry (LC-MS/MS) is emerging as one of the most widely used methods, but sample preparation prior to the analysis is still a key issue. The objective of this work was to establish optimized protocols for extraction, tryptic digestion and LC-MS analysis of almond, cashew, hazelnut, peanut, pistachio and walnut samples. Ammonium bicar-bonate/urea extraction (Ambi/urea), SDS buffer extraction (SDS), polyvinylpolypyrroli-done (PVPP) extraction, trichloroacetic acid/acetone extraction (TCA/acetone) and chloro-form/methanol/sodium chloride precipitation (CM/NaCl) as well as the performances of con-ventional tryptic digestion and microwave-assisted breakdown were investigated. Overall, the protein extraction yields ranged from 14.9 ± 0.5 (almond extract from CM/NaCl) to 76.5 ± 1.3\% (hazelnut extract from Ambi/urea). Electrophoretic profiling showed that the SDS extraction method clearly presented a high amount of extracted proteins in the range of 0-15 kDa, 15-35 kDa, 35-70 kDa and 70-250 kDa compared to the other methods. The linearity of the LC-MS methods in the range of 0 to 0.4 µg equivalent defatted nut flour was assessed and recovery of internal standards GWGG and DPLNV(d8)LKPR ranged from 80 to 120\%. The identified bi-omarkers peptides were used to relatively quantifier selected allergenic protein form the inves-tigated nut samples. Considering the overall results, it can be concluded that SDS buffer allows a better protein extraction from almond, peanut and walnut samples while PVPP buffer is more appropriate for cashew, pistachio and hazelnut samples. It was also found that conventional overnight digestion is indicated for cashew, pistachio and hazelnut samples, while microwave assisted tryptic digestion is recommended for almond, hazelnut and peanut extracts.}, language = {en} } @misc{TchewonpiSaguLandgraeberHenkeletal.2021, author = {Tchewonpi Sagu, Sorel and Landgr{\"a}ber, Eva and Henkel, Ina M. and Huschek, Gerd and Homann, Thomas and Bußler, Sara and Schl{\"u}ter, Oliver K. and Rawel, Harshadrai Manilal}, title = {Effect of cereal α-amylase/trypsin inhibitors on developmental characteristics and abundance of digestive enzymes of mealworm larvae (Tenebrio molitor L.)}, series = {Postprints der Universit{\"a}t Potsdam : Mathematisch-Naturwissenschaftliche Reihe}, journal = {Postprints der Universit{\"a}t Potsdam : Mathematisch-Naturwissenschaftliche Reihe}, number = {5}, issn = {1866-8372}, doi = {10.25932/publishup-52092}, url = {http://nbn-resolving.de/urn:nbn:de:kobv:517-opus4-520924}, pages = {18}, year = {2021}, abstract = {The objective of this work was to investigate the potential effect of cereal α-amylase/trypsin inhibitors (ATIs) on growth parameters and selective digestive enzymes of Tenebrio molitor L. larvae. The approach consisted of feeding the larvae with wheat, sorghum and rice meals containing different levels and composition of α-amylase/trypsin inhibitors. The developmental and biochemical characteristics of the larvae were assessed over feeding periods of 5 h, 5 days and 10 days, and the relative abundance of α-amylase and selected proteases in larvae were determined using liquid chromatography tandem mass spectrometry. Overall, weight gains ranged from 21\% to 42\% after five days of feeding. The larval death rate significantly increased in all groups after 10 days of feeding (p < 0.05), whereas the pupation rate was about 25\% among larvae fed with rice (Oryza sativa L.) and Siyazan/Esperya wheat meals, and only 8\% and 14\% among those fed with Damougari and S35 sorghum meals. As determined using the Lowry method, the protein contents of the sodium phosphate extracts ranged from 7.80 ± 0.09 to 9.42 ± 0.19 mg/mL and those of the ammonium bicarbonate/urea reached 19.78 ± 0.16 to 37.47 ± 1.38 mg/mL. The total protein contents of the larvae according to the Kjeldahl method ranged from 44.0 and 49.9 g/100 g. The relative abundance of α-amylase, CLIP domain-containing serine protease, modular serine protease zymogen and C1 family cathepsin significantly decreased in the larvae, whereas dipeptidylpeptidase I and chymotrypsin increased within the first hours after feeding (p < 0.05). Trypsin content was found to be constant independently of time or feed material. Finally, based on the results we obtained, it was difficult to substantively draw conclusions on the likely effects of meal ATI composition on larval developmental characteristics, but their effects on the digestive enzyme expression remain relevant.}, language = {en} } @misc{ZwickelKahlRychliketal.2018, author = {Zwickel, Theresa and Kahl, Sandra M. and Rychlik, Michael and M{\"u}ller, Marina E. H.}, title = {Chemotaxonomy of mycotoxigenic small-spored Alternaria fungi}, series = {Postprints der Universit{\"a}t Potsdam Mathematisch-Naturwissenschaftliche Reihe}, journal = {Postprints der Universit{\"a}t Potsdam Mathematisch-Naturwissenschaftliche Reihe}, number = {696}, issn = {1866-8372}, doi = {10.25932/publishup-42662}, url = {http://nbn-resolving.de/urn:nbn:de:kobv:517-opus4-426623}, pages = {20}, year = {2018}, abstract = {Necrotrophic as well as saprophytic small-spored Altemaria (A.) species are annually responsible for major losses of agricultural products, such as cereal crops, associated with the contamination of food and feedstuff with potential health-endangering Altemaria toxins. Knowledge of the metabolic capabilities of different species-groups to form mycotoxins is of importance for a reliable risk assessment. 93 Altemaria strains belonging to the four species groups Alternaria tenuissima, A. arborescens, A. altemata, and A. infectoria were isolated from winter wheat kernels harvested from fields in Germany and Russia and incubated under equal conditions. Chemical analysis by means of an HPLC-MS/MS multi-Alternaria-toxin-method showed that 95\% of all strains were able to form at least one of the targeted 17 non-host specific Altemaria toxins. Simultaneous production of up to 15 (modified) Altemaria toxins by members of the A. tenuissima, A. arborescens, A. altemata species-groups and up to seven toxins by A. infectoria strains was demonstrated. Overall tenuazonic acid was the most extensively formed mycotoxin followed by alternariol and alternariol mono methylether, whereas altertoxin I was the most frequently detected toxin. Sulfoconjugated modifications of alternariol, alternariol mono methylether, altenuisol and altenuene were frequently determined. Unknown perylene quinone derivatives were additionally detected. Strains of the species-group A. infectoria could be segregated from strains of the other three species-groups due to significantly lower toxin levels and the specific production of infectopyrone. Apart from infectopyrone, alterperylenol was also frequently produced by 95\% of the A. infectoria strains. Neither by the concentration nor by the composition of the targeted Altemaria toxins a differentiation between the species-groups A. altemata, A. tenuissima and A. arborescens was possible.}, language = {en} } @misc{SaguTchewonpiHuschekBoenicketal.2019, author = {Sagu Tchewonpi, Sorel and Huschek, Gerd and B{\"o}nick, Josephine and Homann, Thomas and Rawel, Harshadrai Manilal}, title = {A New Approach of Extraction of α-Amylase/trypsin Inhibitors from Wheat (Triticum aestivum L.), Based on Optimization Using Plackett-Burman and Box-Behnken Designs}, series = {Postprints der Universit{\"a}t Potsdam : Mathematisch-Naturwissenschaftliche Reihe}, journal = {Postprints der Universit{\"a}t Potsdam : Mathematisch-Naturwissenschaftliche Reihe}, number = {805}, issn = {1866-8372}, doi = {10.25932/publishup-44222}, url = {http://nbn-resolving.de/urn:nbn:de:kobv:517-opus4-442229}, pages = {20}, year = {2019}, abstract = {Wheat is one of the most consumed foods in the world and unfortunately causes allergic reactions which have important health effects. The α-amylase/trypsin inhibitors (ATIs) have been identified as potentially allergen components of wheat. Due to a lack of data on optimization of ATI extraction, a new wheat ATIs extraction approach combining solvent extraction and selective precipitation is proposed in this work. Two types of wheat cultivars (Triticum aestivum L.), Julius and Ponticus were used and parameters such as solvent type, extraction time, temperature, stirring speed, salt type, salt concentration, buffer pH and centrifugation speed were analyzed using the Plackett-Burman design. Salt concentration, extraction time and pH appeared to have significant effects on the recovery of ATIs (p < 0.01). In both wheat cultivars, Julius and Ponticus, ammonium sulfate substantially reduced protein concentration and inhibition of amylase activity (IAA) compared to sodium chloride. The optimal conditions with desirability levels of 0.94 and 0.91 according to the Doehlert design were: salt concentrations of 1.67 and 1.22 M, extraction times of 53 and 118 min, and pHs of 7.1 and 7.9 for Julius and Ponticus, respectively. The corresponding responses were: protein concentrations of 0.31 and 0.35 mg and IAAs of 91.6 and 83.3\%. Electrophoresis and MALDI-TOF/MS analysis showed that the extracted ATIs masses were between 10 and 20 kDa. Based on the initial LC-MS/MS analysis, up to 10 individual ATIs were identified in the extracted proteins under the optimal conditions. The positive implication of the present study lies in the quick assessment of their content in different varieties especially while considering their allergenic potential.}, language = {en} }