TY - JOUR A1 - Zhou, Ying A1 - Zeng, Lanting A1 - Fu, Xiumin A1 - Mei, Xin A1 - Cheng, Sihua A1 - Liao, Yinyin A1 - Deng, Rufang A1 - Xu, Xinlan A1 - Jiang, Yueming A1 - Duan, Xuewu A1 - Baldermann, Susanne A1 - Yang, Ziyin T1 - The sphingolipid biosynthetic enzyme Sphingolipid delta8 desaturase is important for chilling resistance of tomato JF - Scientific reports N2 - The physiological functions of sphingolipids in animals have been intensively studied, while less attention has been paid to their roles in plants. Here, we reveal the involvement of sphingolipid delta8 desaturase (SlSLD) in the chilling resistance of tomato (Solanum lycopersicum cv. Micro-Tom). We used the virus-induced gene silencing (VIGS) approach to knock-down SlSLD expression in tomato leaves, and then evaluated chilling resistance. Changes in leaf cell structure under a chilling treatment were observed by transmission electron microscopy. In control plants, SlSLD was highly expressed in the fruit and leaves in response to a chilling treatment. The degree of chilling damage was greater in SlSLD-silenced plants than in control plants, indicating that SlSLD knock-down significantly reduced the chilling resistance of tomato. Compared with control plants, SlSLD-silenced plants showed higher relative electrolytic leakage and malondialdehyde content, and lower superoxide dismutase and peroxidase activities after a chilling treatment. Chilling severely damaged the chloroplasts in SlSLD-silenced plants, resulting in the disruption of chloroplast membranes, swelling of thylakoids, and reduced granal stacking. Together, these results show that SlSLD is crucial for chilling resistance in tomato. Y1 - 2016 U6 - https://doi.org/10.1038/srep38742 SN - 2045-2322 VL - 6 PB - Nature Publ. Group CY - London ER - TY - GEN A1 - Woting, Anni A1 - Blaut, Michael T1 - The intestinal microbiota in metabolic disease T2 - Nutrients N2 - Gut bacteria exert beneficial and harmful effects in metabolic diseases as deduced from the comparison of germfree and conventional mice and from fecal transplantation studies. Compositional microbial changes in diseased subjects have been linked to adiposity, type 2 diabetes and dyslipidemia. Promotion of an increased expression of intestinal nutrient transporters or a modified lipid and bile acid metabolism by the intestinal microbiota could result in an increased nutrient absorption by the host. The degradation of dietary fiber and the subsequent fermentation of monosaccharides to short-chain fatty acids (SCFA) is one of the most controversially discussed mechanisms of how gut bacteria impact host physiology. Fibers reduce the energy density of the diet, and the resulting SCFA promote intestinal gluconeogenesis, incretin formation and subsequently satiety. However, SCFA also deliver energy to the host and support liponeogenesis. Thus far, there is little knowledge on bacterial species that promote or prevent metabolic disease. Clostridium ramosum and Enterococcus cloacae were demonstrated to promote obesity in gnotobiotic mouse models, whereas bifidobacteria and Akkermansia muciniphila were associated with favorable phenotypes in conventional mice, especially when oligofructose was fed. How diet modulates the gut microbiota towards a beneficial or harmful composition needs further research. Gnotobiotic animals are a valuable tool to elucidate mechanisms underlying diet-host-microbe interactions. T3 - Zweitveröffentlichungen der Universität Potsdam : Mathematisch-Naturwissenschaftliche Reihe - 448 KW - intestinal microbiota KW - obesity KW - diabetes KW - metabolic syndrome KW - energy harvest KW - diet KW - absorption KW - bile acids KW - low-grade inflammation KW - SCFA Y1 - 2018 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:kobv:517-opus4-407687 ER - TY - JOUR A1 - Wilde, Sandra Catharina A1 - Treitz, Christian A1 - Keppler, Julia Katharina A1 - Koudelka, Tomas A1 - Palani, Kalpana A1 - Tholey, Andreas A1 - Rawel, Harshadrai Manilal A1 - Schwarz, Karin T1 - beta-Lactoglobulin as nanotransporter - Part II: Characterization of the covalent protein modification by allicin and diallyl disulfide JF - Food chemistry N2 - The whey protein beta-lactoglobulin has been proposed as a transporter for covalent bound bioactive compounds in order to enhance their stability and reduce their sensory perception. The garlic derived compounds allicin and diallyl disulfide were bound covalently to the native and heat denatured protein. The binding site and the influence of the modification on the digestibility were determined by mass spectrometric analysis of the modified beta-lactoglobulin. Further, the conformation of the modified protein was assessed by circular dichroism and dynamic light scattering. The free thiol group of Cys(121) turned out to be the major binding site. After proteolysis with trypsin at pH 7 but not with pepsin at pH 2, a limited transfer to other cysteinyl residues was observed. The covalently bound ligands did not mask any proteolytic cleavage sites of pepsin, trypsin or chymotrypsin. The modified beta-lactoglobulin showed a native like conformation, besides a moderate loosening of protein folding. The covalent binding of organosulfur compounds to beta-lactoglobulin provides a bioactive ingredient without impairing the digestibility and functional properties of the protein. (C) 2015 Elsevier Ltd. All rights reserved. KW - Beta-lactoglobulin KW - Covalent modification KW - LC-MS KW - CD, DLS KW - Thiol KW - Allicin KW - Garlic KW - Diallyl disulfide Y1 - 2016 U6 - https://doi.org/10.1016/j.foodchem.2015.11.011 SN - 0308-8146 SN - 1873-7072 VL - 197 SP - 1022 EP - 1029 PB - Elsevier CY - Oxford ER - TY - THES A1 - Weber, Florian Till T1 - In vitro Toxizität von Elektrolytlösungen der Lithium-Ionen Batterie Y1 - 2016 ER - TY - GEN A1 - Walter, Tim A1 - Collenburg, Lena A1 - Japtok, Lukasz A1 - Kleuser, Burkhard A1 - Schneider-Schaulies, Sibylle A1 - Müller, Nora A1 - Becam, Jerome A1 - Schubert-Unkmeir, Alexandra A1 - Kong, Ji Na A1 - Bieberich, Erhard A1 - Seibel, Jürgen T1 - Incorporation and visualization of azido-functionalized N-oleoyl serinol in Jurkat cells, mouse brain astrocytes, 3T3 fibroblasts and human brain microvascular endothelial cells N2 - The synthesis and biological evaluation of azido-N-oleoyl serinol is reported. It mimicks biofunctional lipid ceramides and has shown to be capable of click reactions for cell membrane imaging in Jurkat and human brain microvascular endothelial cells. T3 - Zweitveröffentlichungen der Universität Potsdam : Mathematisch-Naturwissenschaftliche Reihe - 324 Y1 - 2016 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:kobv:517-opus4-394960 ER - TY - JOUR A1 - Walter, T. A1 - Collenburg, Lena A1 - Japtok, Lukasz A1 - Kleuser, Burkhard A1 - Schneider-Schaulies, Sibylle A1 - Mueller, N. A1 - Becam, Jerome A1 - Schubert-Unkmeir, A. A1 - Kong, J. N. A1 - Bieberich, Erhard A1 - Seibel, J. T1 - Incorporation and visualization of azido-functionalized N-oleoyl serinol in Jurkat cells, mouse brain astrocytes, 3T3 fibroblasts and human brain microvascular endothelial cells JF - Chemical communications N2 - The synthesis and biological evaluation of azido-N-oleoyl serinol is reported. It mimicks biofunctional lipid ceramides and has shown to be capable of click reactions for cell membrane imaging in Jurkat and human brain microvascular endothelial cells. Y1 - 2016 U6 - https://doi.org/10.1039/c6cc02879a SN - 1359-7345 SN - 1364-548X VL - 52 SP - 8612 EP - 8614 PB - Royal Society of Chemistry CY - Cambridge ER - TY - JOUR A1 - Uhr, Linda A1 - Wieland, Phillis A1 - Homann, Thomas A1 - Huschek, Gerd A1 - Rawel, Harshadrai Manilal T1 - Identification and LC-MS/MS-based analyses of technical enzymes in wheat flour and baked products JF - European food research and technology : official organ of the EuCheMS, Division of Food Chemistry N2 - The use of technical enzymes in bakery industry is necessary for a consistent and good quality of baked products. Since the cultivation of cereals leads to low amounts of endogenous enzymes being present, a need of their commercial alternatives is becoming a routine process in order to meet the consumer quality demands. Targeted quantification proteomics-based methods are necessary for their detection to meet the regulatory criteria. Here, we initially report on the identification of Lipase FE-01, a lipase from fungus Thermomyces lanuginosus, as analyzed by SDS-PAGE, in-Gel digestion, and MALDI-TOF-MS. In further experiments, the focus of the study was directed toward an extensive use and optimization of in-solution enzymatic digestion in combination with LC-MS/MS techniques in identification of specific peptide markers and finally in utilization of the latter in delivering reproducible quantification data for several different technical enzymes (alpha-amylases, xylanase, and lipases from microbial origin) in complex matrices such as baked bread and wheat flour. Two digestion protocols (a fast option using thermocycler program and the well-established overnight method) were tested, and both of these can be successfully applied. The application of isotopically labeled analogs of the MRM targeted peptides as internal standards and the addition of an internal protein standard during the extraction/digestion experiment were compared to determine the optimal quantification algorithm of the recovered enzyme concentrations. Thus, a standardized sensitive LC-MS/MS method could be developed to determine technical enzymes as forthcoming ingredients in the prefabricated food formulations in concentrations lower than 10 ppm. KW - Technical enzymes KW - Amylase KW - Xylanase KW - Lipase KW - Baked products KW - Mass spectrometry Y1 - 2016 U6 - https://doi.org/10.1007/s00217-015-2536-5 SN - 1438-2377 SN - 1438-2385 VL - 242 SP - 247 EP - 257 PB - Springer CY - New York ER - TY - THES A1 - Uhr, Linda T1 - Technische Enzyme in Backwaren T1 - Technical enzymes BT - Untersuchung der technologischen Wirkung und Entwicklung eines Multiparameterverfahrens zum quantitativen Nachweis mittels LC-MS/MS im Spurenbereich BT - investigation of technological impact, and development of a multi-parameter method for the quantitative detection by LC/MS/MS in trace concentration N2 - Die sensorisch einwandfreie, konstant gute Qualität von Backprodukten, die beim Verbraucher einen hohen Stellenwert hat, wird maßgeblich durch den Gehalt endogener Getreideenzyme beeinflusst. Seit dem Auftreten züchtungsbedingter Enzymdefizite ist der Einsatz technischer Enzyme zur Gewährleistung dieser geforderten Qualität eine feste Größe in der Backwarenindustrie. Lebensmittelrechtlich werden technische Enzyme nicht als Zutat betrachtet, da sie theoretisch während des Backprozesses umgesetzt werden und im Endprodukt keine technologische Wirkung mehr zeigen. Vor allem in gebackenen Produkten bedarf es der Prüfung, dass die eingesetzten technischen Enzyme nicht mehr als Zutat vorliegen und sich somit einer potentiellen Deklarationspflicht entziehen. Zur Gewährleistung 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 ermöglicht. Für die Einschätzung der Wirkung der technischen Enzyme Fungamyl (Novozymes), Amylase TXL (ASA Spezialenzyme GmbH) sowie Lipase FE-01 (ASA Spezialenzyme GmbH) wurden Backversuche durchgeführt, die zeigten, dass Fungamyl und Amylase TXL zu einer verbesserten Brotqualität (Volumenausbeute, Feuchtegehalt, Sensorik) beitrugen. Die Zugabe der Lipase FE-01 führte zu einer vermehrten Bildung freier Fettsäuren und wirkte sich negativ auf die sensorische Brotqualität aus. Dieser bisher nicht beschriebene Effekt konnte auf die Nutzung eines Spezialöls als Backzutat zurückgeführt werden, welches ausschließlich aus gesättigten Fettsäuren besteht. Dies bestätigt 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 ermöglichen. Es konnte gezeigt werden, dass Fungamyl ein Gemisch aus 9,8 % alpha-Amylase (Aspergillus oryzae) und 5,2 % Endo-1,4-Xylanase (Thermomyces lanuginosus) enthält. 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 Sensitivität das Verfahren der LC-MS/MS gewählt. Die Entwicklung einer solchen Methode zur Detektion spezifischer Peptide ermöglichte 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 darüber 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 können 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 geprüft und lieferte sehr robuste und reproduzierbare quantitative Werte mit Wiederfindungsraten zwischen 50 % und 122 %. Das primäre Ziel dieser Arbeit, die Entwicklung eines quantitativen Multiparameterverfahrens zum Nachweis technischer Enzyme in Backwaren, wurde somit erfolgreich umgesetzt. N2 - The consistent and good quality of baked products, which is of great importance for consumers, is significantly influenced by endogenous grain enzymes. Since cereal breeding techniques have caused deficits of endogenous enzymes, the use of technical enzyme alternatives became a routine process in the bakery industry to ensure the expected quality. According to food law, technical enzymes are not listed as ingredients, because theoretically, enzymes are destroyed during the baking process so that there is no more technological activity in the end product. To prevent a potentially required declaration, it has to be verified that technical enzymes are no ingredients in baking products. To secure economic viability, the quantitative application of technical enzymes should be regulated to gain optimal effects and save costs. Therefore, the aim of this thesis was the development of a quantitative analytical method with the potential to analyze several technical enzymes simultaneously and sensitively (ppm concentration) quantify them in baking products. The effects of the use of the technical enzymes Fungamyl (Novozymes), Amylase TXL (ASA Spezialenzyme GmbH) and Lipase FE-01 (ASA Spezialenzyme GmbH) were monitored during baking experiments. The application of Fungamyl and Amylase TXL resulted in a perfect bread quality (high volume, good bread humidity, good sensory grading). The addition of Lipase FE-01 led to an increased release of free fatty acids, resulting in bread with a bad sensory quality. Reason for that previously not described negative effect is the use of an oil consisting only of saturates fatty acids as a baking ingredient. Thereby the importance of the choice of fat as a baking ingredient was demonstrated and confirmed. To identify the enzymes contained in the technical enzymes Fungamyl and Lipase FE-01, SDS-PAGE and in-gel digestion were applied, enabling the analysis of proteolytically splitted proteins by MALDI-TOF-MS. It was shown that Fungamyl contains 9.8 % alpha-Amylase (Aspergillus oryzae) and 5.2 % Endo-1,4-Xylanase (Thermomyces lanuginosus). Lipase FE-01 consists of Lipase (Thermomyces lanuginosus) and Amylase TXL could be qualified as alpha-Amylase (Aspergillus oryzae). Based on its robustness and sensitivity LC/MS/MS was the analytical method of choice. The development of a specific LC/MS/MS method capable of detecting characteristic peptides, allowed for the qualitative determination of the enzymes alpha-Amylase (Aspergillus oryzae), Endo-1,4-Xylanase (Thermomyces lanuginosus) and Lipase (Thermomyces lanuginosus). Quantification of self-made reference material (wheat flour, bread and cookies) was performed by linear calibration with synthetically produced peptide standards and the use of a protein internal standard as well as isotopically labeled peptide standards. Less than 20 minutes are necessary to quantify alpha-Amylase at a minimum concentration of 2.58 mg/kg (flour, cookies) and 7.61 mg/kg (bread). Simultaneously the enzyme Endo-1,4-Xylanase can be quantified at concentrations as low as 3.64 mg/kg (cookies), 7.75 mg/kg (bread) and 15.60 mg/kg (flour) as well as the enzyme Lipase at a minimum concentration of 1.26 mg/kg (flour, cookies) and 2.68 mg/kg (bread). Finally the method was validated in accordance with generally accepted guidelines. It was shown that the method leads to very stable and reproducible quantitative results for the three tested enzymes with recovery rates between 50 % and 122 %. The primary aim of this thesis, developing a quantitative multi parameter method for analyzing technical enzymes in baking products, was successfully implemented. KW - Enzyme KW - LC-MS/MS KW - quantitativ KW - enzymes KW - LC/MS/MS KW - quantitative Y1 - 2016 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:kobv:517-opus4-96432 ER - TY - THES A1 - Töle, Nadine T1 - Molekulare und histologische Untersuchungen zur gustatorischen Fettwahrnehmung des Menschen T1 - Molecular and histological analyses of human gustatory fat perception N2 - Die hohe Energieaufnahme durch Fette ist ein Hauptfaktor für die Entstehung von Adipositas, was zu weltweiten Bestrebungen führte, die Fettaufnahme zu verringern. Fettreduzierte Lebensmittel erreichen jedoch, trotz ihrer Weiterentwicklung, nicht die Schmackhaftigkeit ihrer Originale. Die traditionelle Sichtweise, dass die Attraktivität von Fetten allein durch Textur, Geruch, Aussehen und postingestive Effekte bestimmt wird, wird nun durch das Konzept einer gustatorischen Wahrnehmung ergänzt. Bei Nagetieren zeigte sich, dass Lipide unabhängig von den vorgenannten Eigenschaften erkannt werden, sowie, dass Fettsäuren, freigesetzt durch linguale Lipasen, als gustatorische Stimuli fungieren und Fettsäuresensoren in Geschmackszellen exprimiert sind. Die Datenlage für den Menschen erwies sich jedoch als sehr begrenzt, daher war es Ziel der vorliegenden Arbeit molekulare und histologische Voraussetzungen für eine gustatorische Fettwahrnehmung beim Menschen zu untersuchen. Zunächst wurde humanes Geschmacksgewebe mittels RT-PCR und immunhistochemischen Methoden auf die Expression von Fettsäuresensoren untersucht, sowie exprimierende Zellen in Kofärbeexperimenten charakterisiert und quantifiziert. Es wurde die Expression fettsäuresensitiver Rezeptoren nachgewiesen, deren Agonisten das gesamte Spektrum an kurz- bis langkettigen Fettsäuren abdecken (GPR43, GPR84, GPR120, CD36, KCNA5). Ein zweifelsfreier Nachweis des Proteins konnte für den auf langkettige Fettsäuren spezialisierten Rezeptor GPR120 in Typ-I- und Typ-III-Geschmackszellen der Wallpapillen erbracht werden. Etwa 85 % dieser GPR120-exprimierenden Zellen enthielten keine der ausgewählten Rezeptoren der Geschmacksqualitäten süß (TAS1R2/3), umami (TAS1R1/3) oder bitter (TAS2R38). Somit findet sich in humanen Geschmackspapillen nicht nur mindestens ein Sensor, sondern möglicherweise auch eine spezifische, fettsäuresensitive Zellpopulation. Weitere RT-PCR-Experimente und Untersuchungen mittels In-situ-Hybridisierung wurden zur Klärung der Frage durchgeführt, ob Lipasen in den Von-Ebner-Speicheldrüsen (VED) existieren, die freie Fettsäuren aus Triglyceriden als gustatorischen Stimulus freisetzen können. Es zeigte sich zwar keine Expression der bei Nagetieren gefundenen Lipase F (LIPF), jedoch der eng verwandten Lipasen K, M und N in den serösen Zellen der VED. In-silico-Untersuchungen der Sekundär- und Tertiärstrukturen zeigten die hohe Ähnlichkeit zu LIPF, erwiesen aber auch Unterschiede in den Bindungstaschen der Enzyme, welche auf ein differenziertes Substratspektrum hinweisen. Die Anwesenheit eines spezifischen Signalpeptids macht eine Sekretion der Lipasen in den die Geschmacksporen umspülenden Speichel wahrscheinlich und damit auch eine Bereitstellung von Fettsäuren als Stimuli für Fettsäuresensoren. Die Übertragung des durch diese Stimuli hervorgerufenen Signals von Geschmackszellen auf gustatorische Nervenfasern über P2X-Rezeptormultimere wurde mit Hilfe einer vorherigen Intervention mit einem P2X3 /P2X2/3-spezifischen Antagonisten an der Maus als Modellorganismus im Kurzzeit-Präferenztest untersucht. Es zeigte sich weder eine Beeinträchtigung der Wahrnehmung einer Fettsäurelösung, noch einer zuckerhaltigen Kontrolllösung, wohingegen die Wahrnehmung einer Bitterstofflösung reduziert wurde. Somit ist anhand der Ergebnisse dieser Arbeit eine Beteiligung des P2X3-Homomers bzw. des P2X2/3-Heteromers unwahrscheinlich, jedoch die des P2X2-Homomers und damit der gustatorischen Nervenfasern nicht ausgeschlossen. Die Ergebnisse dieser Arbeit weisen auf die Erfüllung grundlegender Voraussetzungen für die gustatorische Fett(säure)wahrnehmung hin und tragen zum Verständnis der sensorischen Fettwahrnehmung und der Regulation der Fettaufnahme bei. Das Wissen um die Regulation dieser Mechanismen stellt eine Grundlage zur Aufklärung der Ursachen und damit der Bekämpfung von Adipositas und assoziierten Krankheiten dar. N2 - High consumption of energy from fat is considered one of the main factors that evoke obesity which led to a worldwide effort to reduce dietary fat intake. However, despite their continuous improvement, fat-reduced foods do not yet reach the palatability of their originals. The traditional view that the attraction to fats is only determined by texture, odor, appearance as well as postingestive effects is now challenged by the concept of gustatory sensation of fats. After excluding or masking the aforementioned features, rodents showed continuous attraction towards lipid solutions. Also long-chain fatty acids liberated from triglycerides by lingual lipases as the main stimulus and the expression of fatty acid-sensitive receptors in taste buds was shown. In contrast, only little data exists for humans. Therefore, this thesis aimed at elucidating the molecular and cellular prerequisites for a gustatory detection of fat. First, human taste tissue was examined by RT-PCR and immunohistochemical methods for the expression of fatty acid sensors and the expressing cells were characterized and quantified by co-staining procedures. The expression of fatty acid-sensitive receptors was shown whose agonists cover the whole range of short- to long-chain fatty acids (GPR43, GPR84, GPR120, CD36, and KCNA5). Protein expression of the long-chain fatty acid receptor GPR120 in type I and type III taste cells was unambiguously demonstrated. About 85 % of the GPR120-expressing cells did not co-express receptors for sweet (TAS1R2/3), umami (TAS1R1/3) or bitter (TAS2R38) taste. Hence, not only does at least one fatty acid sensor exist in human taste papillae, but possibly also a special fatty acid-sensitive cell population. Additional RT-PCR experiments and in situ hybridization analyses were used to address the question, if lipases in the Von-Ebner-salivary glands (VEG) produce free fatty acids from triglycerides as gustatory stimuli. Unlike mice which express lipase F, lipases K, M and N, which are highly related to lipase F, were found to be expressed in the serous cells of the VEG. In silico approaches confirmed high similarities of the secondary and tertiary structures of these lipases to lipase F. Also a marked difference in the binding pocket of the enzymes was observed, which suggests differential substrate specificity. The presence of a signal peptide sequence proposes that the lipases K, M, and N are secreted into the trenches of gustatory papillae. This would result in lipolysis of dietary triglycerides and generation of stimuli for the fatty acid sensor GPR120. Next the hypothesis was tested whether GPR120-generated signals are conveyed to gustatory nerves via P2X-receptor-multimers. To this end short term preference tests were performed in mice after intervention with a P2X3-/P2X2/3-specific antagonist. However, this treatment did not affect the preference of mice for the fatty acid or for a sweet control solution, whereas recognition of a bitter solution was impaired. Thus, an involvement of the P2X3-homomer or the P2X3-/P2X2/3-heteromer seems unlikely. However, these results do not exclude a contribution of P2X2-receptor-heteromers and in turn gustatory nerves for the preference of fatty acid solutions. In summary, the results of this thesis give new insights into the molecular and cellular prerequisites for a gustatory component for fat detection in humans. They also help understanding fat sensation and the regulation of fat intake which in turn may eventually promote novel concepts for the treatment of obesity and related diseases. KW - Geschmack KW - Fettwahrnehmung KW - Fettsäuren KW - Sensorik KW - Lipasen KW - G-Protein gekoppelte Rezeptoren KW - taste KW - fat perception KW - fatty acids KW - lipases KW - G-protein coupled receptors KW - sensory analysis Y1 - 2016 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:kobv:517-opus4-93180 ER - TY - JOUR A1 - Tsuprykov, Oleg A1 - Ando, Ryotaro A1 - Reichetzeder, Christoph A1 - von Websky, Karoline A1 - Antonenko, Viktoriia A1 - Sharkovska, Yuliya A1 - Chaykovska, Lyubov A1 - Rahnenfuehrer, Jan A1 - Hasan, Ahmed Abdallah Abdalrahman Mohamed A1 - Tammen, Harald A1 - Alter, Markus L. A1 - Klein, Thomas A1 - Ueda, Seiji A1 - Yamagishi, Sho-ichi A1 - Okuda, Seiya A1 - Hocher, Berthold T1 - The dipeptidyl peptidase inhibitor linagliptin and the angiotensin II receptor blocker telmisartan show renal benefit by different pathways in rats with 5/6 nephrectomy JF - Kidney international : official journal of the International Society of Nephrology N2 - Dipeptidyl peptidase (DPP)-4 inhibitors delay chronic kidney disease (CKD) progression in experimental diabetic nephropathy in a glucose-independent manner. Here we compared the effects of the DPP-4 inhibitor linagliptin versus telmisartan in preventing CKD progression in non-diabetic rats with 5/6 nephrectomy. Animals were allocated to 1 of 4 groups: sham operated plus placebo; 5/6 nephrectomy plus placebo; 5/6 nephrectomy plus linagliptin; and 5/6 nephrectomy plus telmisartan. Interstitial fibrosis was significantly decreased by 48% with linagliptin but a non-significant 24% with telmisartan versus placebo. The urine albumin-to-creatinine ratio was significantly decreased by 66% with linagliptin and 92% with telmisartan versus placebo. Blood pressure was significantly lowered by telmisartan, but it was not affected by linagliptin. As shown by mass spectrometry, the number of altered peptide signals for linagliptin in plasma was 552 and 320 in the kidney. For telmisartan, there were 108 peptide changes in plasma and 363 in the kidney versus placebo. Linagliptin up-regulated peptides derived from collagen type I, apolipoprotein C1, and heterogeneous nuclear ribonucleoproteins A2/B1, a potential downstream target of atrial natriuretic peptide, whereas telmisartan up-regulated angiotensin II. A second study was conducted to confirm these findings in 5/6 nephrectomy wild-type and genetically deficient DPP-4 rats treated with linagliptin or placebo. Linagliptin therapy in wild-type rats was as effective as DPP-4 genetic deficiency in terms of albuminuria reduction. Thus, linagliptin showed comparable efficacy to telmisartan in preventing CKD progression in non-diabetic rats with 5/6 nephrectomy. However, the underlying pathways seem to be different. Copyright (C) 2016, International Society of Nephrology. Published by Elsevier Inc. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). KW - albuminuria KW - angiotensin receptor blockers KW - chronic kidney disease KW - DPP-4 inhibition KW - proteinuria KW - proteomic analysis Y1 - 2016 U6 - https://doi.org/10.1016/j.kint.2016.01.016 SN - 0085-2538 SN - 1523-1755 VL - 89 SP - 1049 EP - 1061 PB - Nature Publ. Group CY - New York ER -