@article{UhrBuchholzHomannetal.2014,
  author    = {Uhr, Linda and Buchholz, Tina and Homann, Thomas and Huschek, Gerd and Rawel, Harshadrai Manilal},
  title     = {Targeted proteomics-based analysis of technical enzymes from fungal origin in baked products},
  series = {Journal of cereal science},
  volume    = {60},
  journal   = {Journal of cereal science},
  number    = {2},
  publisher = {Elsevier},
  address   = {London},
  issn      = {0733-5210},
  doi       = {10.1016/j.jcs.2014.04.007},
  pages     = {440 -- 447},
  year      = {2014},
  abstract  = {The application of technical enzymes is a potential tool in modulating the dough and baking quality of cereal products. No endogenous amylases (alpha- and beta-forms) are present in mature wheat grains; they may be synthesized or activated during germination. Hence, microbial alpha-amylases are added to the dough, being resistant to the endogenous alpha-amylase/trypsin inhibitors. Here, we report on the initial identification of two technical enzymes from a commercial sample based on an in-gel tryptic digestion coupled with MALDI-MS analysis. The primary component of the protein fraction with 51.3 kDa was alpha-amylase from Aspergillus species. A second major protein with 24.8 kDa was identified as endo-1,4-xylanase from Thermomyces lanuginosus. In the following experimental work up, a targeted proteomics approach utilizing the combination of specific proteolytic digestion of the added amylase and xylanase in wheat flour, dough or baked products, solid phase extraction of released peptides and their detection using LC-MS/MS was optimized. The targeted (MRM) MS/MS peptide signals showed that the peptide "ALSSALHER" (MW = 983) originating from amylase and "GWNPGLNAR" (MW = 983) from xylanase can be used to identify the corresponding technical enzymes added. Consequently, locally available baked products were tested and found to contain these enzymes as supplementary ingredients. (C) 2014 Elsevier Ltd. All rights reserved.},
  language  = {en}
}
@article{BehrensFrankRaweletal.2014,
  author    = {Behrens, Maik and Frank, Oliver and Rawel, Harshadrai Manilal and Ahuja, Gaurav and Potting, Christoph and Hofmann, Thomas and Meyerhof, Wolfgang and Korsching, Sigrun},
  title     = {ORA1, a Zebrafish Olfactory Receptor Ancestral to All Mammalian V1R Genes, Recognizes 4-Hydroxyphenylacetic Acid, a Putative Reproductive Pheromone},
  series = {The journal of biological chemistry},
  volume    = {289},
  journal   = {The journal of biological chemistry},
  number    = {28},
  publisher = {American Society for Biochemistry and Molecular Biology},
  address   = {Bethesda},
  issn      = {0021-9258},
  doi       = {10.1074/jbc.M114.573162},
  pages     = {19778 -- 19788},
  year      = {2014},
  abstract  = {The teleost v1r-related ora genes are a small, highly conserved olfactory receptor gene family of only six genes, whose direct orthologues can be identified in lineages as far as that of cartilaginous fish. However, no ligands for fish olfactory receptor class A related genes (ORA) had been uncovered so far. Here we have deorphanized the ORA1 receptor using heterologous expression and calcium imaging. We report that zebrafish ORA1 recognizes with high specificity and sensitivity 4-hydroxyphenylacetic acid. The carboxyl group of this compound is required in a particular distance from the aromatic ring, whereas the hydroxyl group in the para-position is not essential, but strongly enhances the binding efficacy. Low concentrations of 4-hydroxyphenylacetic acid elicit increases in oviposition frequency in zebrafish mating pairs. This effect is abolished by naris closure. We hypothesize that 4-hydroxyphenylacetic acid might function as a pheromone for reproductive behavior in zebrafish. ORA1 is ancestral to mammalian V1Rs, and its putative function as pheromone receptor is reminiscent of the role of several mammalian V1Rs as pheromone receptors.},
  language  = {en}
}
@article{GoetzChmielewskiHomannetal.2014,
  author    = {Goetz, Klaus-Peter and Chmielewski, Frank M. and Homann, Thomas and Huschek, Gerd and Matzneller, Philipp and Rawel, Harshadrai Manilal},
  title     = {Seasonal changes of physiological parameters in sweet cherry (Prunus avium L.) buds},
  series = {Scientia horticulturae : an international journal sponsored by the International Society for Horticultural Science},
  volume    = {172},
  journal   = {Scientia horticulturae : an international journal sponsored by the International Society for Horticultural Science},
  publisher = {Elsevier},
  address   = {Amsterdam},
  issn      = {0304-4238},
  doi       = {10.1016/j.scienta.2014.04.012},
  pages     = {183 -- 190},
  year      = {2014},
  abstract  = {The transition from dormant stage to the beginning of growth was first obvious by markedly changes of the water content. The phase from green tip to tight cluster, with a length of only 4 days, was the period of the most physiological activity in single buds, because of the highest daily accumulation rates of fresh/dry weight, C, N. We assume a concentration dependant regulation of the member of the aspartate family (asparagine, aspartic acid, isoleucine) during dormancy, growth and development in sweet cherry buds. The ABA content showed 2011/12 a clear bimodal pattern which was at lower level similar in 2012/13, but not so strong incisive. In both years, the first peak was probably related to the end of endodormancy. However the ABA-isomer content showed in both seasons a unimodal pattern. The maximum of the ratio of ABA-isomer/ABA indicated the beginning of ontogenetic development which starts 3 and 2 weeks later, respectively. Our results suggest that ABA and the ABA-isomer in the sweet cherry buds regulate differentiated metabolic processes in the dormant stage and during bud growth and development. After replication in the season 2013/14 the estimated dates of release of endodormancy, beginning of ecodormancy and start of ontogenetic development will be used to validate and improve phenological models for the beginning of cherry blossom. (C) 2014 Elsevier B.V. All rights reserved.},
  language  = {en}
}
@article{FredeHenzeKhaliletal.2014,
  author    = {Frede, Katja and Henze, Andrea and Khalil, Mahmoud and Baldermann, Susanne and Schweigert, Florian J. and Rawel, Harshadrai Manilal},
  title     = {Stability and cellular uptake of lutein-loaded emulsions},
  series = {Journal of functional food},
  volume    = {8},
  journal   = {Journal of functional food},
  publisher = {Elsevier},
  address   = {Amsterdam},
  issn      = {1756-4646},
  doi       = {10.1016/j.jff.2014.03.011},
  pages     = {118 -- 127},
  year      = {2014},
  abstract  = {The carotenoid lutein can improve human health. Since only a fraction is absorbed from food, lutein supplementation might be recommended. Emulsions could be good carrier systems to improve the bioavailability of lutein. Six different emulsifier compositions were used in this study to prepare lutein-loaded emulsions: beta-lactoglobulin, beta-lactoglobulin/lecithin, Biozate 1, Biozate 1/lecithin, Been 20 and Tween 20/lecithin. The droplet size, resistance to creaming, lutein stability, cytotoxicity and lutein uptake by HT29 cells were investigated. The whey protein beta-lactoglobulin, the whey protein hydrolysate Biozate 1 and the combination with lecithin brought the most promising results. The small droplet sizes and resistance to creaming were an indication of physical stable emulsions. Furthermore, these emulsifiers prevented oxidation of lutein. The choice of emulsifier had a strong impact on the uptake by HT29 cells. The highest lutein absorption was observed with the combination of Biozate 1 and lecithin.},
  language  = {en}
}