TY - JOUR A1 - Eggert, Kai A1 - Rawel, Harshadrai Manilal A1 - Nikfardjam, Martin S. Pour A1 - Kroll, Jürgen T1 - Interactions between lysozyme and wine components JF - Deutsche Lebensmittel-Rundschau : DLR N2 - The addition of lysozyme amounting to 1000 mg/l wine does neither effect its total phenol content (Folin-Ciocalteu-Method), nor wine colour (measured by extinction at 512 nm) nor its antioxidative capacity (TEAC-Assay). No covalent binding of wine phenols to the enzyme was observed during lysozyme addition, although non-covalent interactions are possible. Lysozyme activity is not influenced by the presence of malvidin-3-glucoside and resveratrol in model experiments, whereas pH and ethanol content produce a corresponding alteration in lysozyme activity. With regard to red wine, a significant effect was noted in the presence of wine components. KW - lysozyme KW - red wine KW - total phenol content KW - colour KW - antioxidative capacity KW - lysozyme activity Y1 - 2006 SN - 0012-0413 VL - 102 IS - 10 SP - 472 EP - 478 PB - Behr CY - Stuttgart ER - TY - GEN A1 - Eggert, Kai A1 - Rawel, Harshadrai Manilal A1 - Pawelzik, Elke T1 - In vitro degradation of wheat gluten fractions by Fusarium graminearum proteases T2 - Postprints der Universität Potsdam : Mathematisch Naturwissenschaftliche Reihe N2 - Fusarium spp. infection of cereal grain is a common problem, which leads to a dramatic loss of grain quality. The aim of the present study was to investigate the effect of Fusarium infection on the wheat storage protein gluten and its fractions, the gliadins and glutenins, in an in vitro model system. Gluten proteins were digested by F. graminearum proteases for 2, 4, 8 and 24 h, separated by Osborne fractionation and characterised by chromatographic (RP-HPLC) and electrophoretic analysis (SDS-Page). Gluten digestion by F. graminearum proteases showed in comparison with gliadins a preference for the glutenins whereas the HMW subfraction was at most affected. In comparison with a untreated control, the HMW subfraction was degraded of about 97% after 4 h incubation with Fusarium proteases. Separate digestion of gliadin and glutenin underlined the preference for HMW-GS. Analogue to the observed change in the gluten composition, the yield of the proteins extracted changed. A higher amount of glutenin fragments was found in the gliadin extraction solution after digestion and could mask a gliadin destruction at the same time. This observation can contribute to explain the frequently reported reduced glutenin amount parallel to an increase in gliadin quantity after Fusarium infection in grains. T3 - Zweitveröffentlichungen der Universität Potsdam : Mathematisch-Naturwissenschaftliche Reihe - 877 KW - gluten KW - gliadin and glutenin fractions KW - peptides KW - serine and trypsin protease Y1 - 2020 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:kobv:517-opus4-435102 SN - 1866-8372 IS - 877 SP - 697 EP - 705 ER - TY - JOUR A1 - Köhler, Kai A1 - Eggert, Patrick A1 - Lorenz, Sebastian A1 - Herr, Kerstin A1 - Willmund, Gerd A1 - Zimmermann, Peter A1 - Alliger-Horn, Christina T1 - Effectiveness of eye movement desensitization and reprocessing in German Armed Forces Soldiers with post-traumatic stress disorder under routine inpatient care conditions JF - Military medicine : the official journal of AMSUS N2 - Background: Post-traumatic stress disorder (PTSD) is one of the more commonly occurring mental disorders following potentially traumatizing events soldiers may encounter when deployed abroad. One of the first-line recommended treatment options is eye movement desensitization and reprocessing (EMDR). The number of studies assessing the effectiveness of EMDR in German soldiers under routine conditions is currently almost nil. Methods: A retrospective, quasi-experimental effectiveness study on EMDR in an inpatient setting is presented using a prepost design. The study compares symptom reduction in soldiers (N = 78) with a wait-list (N = 18). Effect sizes of EMDR were measured for PTSD, symptoms of depression, and general mental health. Results: Effect size for EMDR treatment of PTSD was d = 0.77; 95% confidence interval (CI): 0.51 to 1.36, for symptoms of depression d = 0.99; 95% CI: 0.31 to 1.36, and for general psychiatric symptoms d = 0.53; 95% CI: 0.17 to 1.21. The effects resulting from EMDR treatment were somewhat weaker than those reported in comparable studies in civilians. Conclusion: EMDR therapy is an effective treatment to reduce symptoms of PTSD and depression. However, in the military context it needs to be complemented by treatment options that specifically address further conditions perpetuating the disorders. Y1 - 2017 U6 - https://doi.org/10.7205/MILMED-D-16-00307 SN - 0026-4075 SN - 1930-613X VL - 182 SP - E1672 EP - E1680 PB - Oxford University Press CY - Oxford ER - TY - JOUR A1 - Eggert, Kai A1 - Hollmann, Juergen A1 - Hiller, Beate A1 - Kruse, Hans-Peter A1 - Rawel, Harshadrai Manilal A1 - Pawelzik, Elke T1 - Effects of Fusarium infection on the phenolics in emmer and naked barley N2 - Inoculated or non-inoculated naked barley and emmer cultivars were investigated with regard to their influence on phenolic acid profiles and their arabinoxylan content. Two groups of phenolic compounds were differentiated-methanol- soluble and hydrolyzable covalent-bound phenolic compounds. Chromatographic methods were applied for their analysis. The results showed ferulic acid as the predominant phenol in both total and covalent-bound fractions. The inoculation significantly reduced the ferulic acid content within a range of 5.6-6.6% in the two cereals and all their cultivars. Naked barley cultivars additionally contained the flavonoid catechin in the soluble fraction. The innoculation led here to a significant increase in the catechin content of about 4.5%. These results document an induction of the synthesis of catechin in naked barley after artificial Fusarium infection, whereas the ferulic acid content declined. Y1 - 2010 UR - http://pubs.acs.org/journal/jafcau U6 - https://doi.org/10.1021/Jf903545j SN - 0021-8561 ER - TY - JOUR A1 - Eggert, Kai A1 - Rawel, Harshadrai Manilal A1 - Pawelzik, Elke T1 - In vitro degradation of wheat gluten fractions by Fusarium graminearum proteases JF - European food research and technology : official organ of the EuCheMS, Division of Food Chemistry N2 - Fusarium spp. infection of cereal grain is a common problem, which leads to a dramatic loss of grain quality. The aim of the present study was to investigate the effect of Fusarium infection on the wheat storage protein gluten and its fractions, the gliadins and glutenins, in an in vitro model system. Gluten proteins were digested by F. graminearum proteases for 2, 4, 8 and 24 h, separated by Osborne fractionation and characterised by chromatographic (RP-HPLC) and electrophoretic analysis (SDS-Page). Gluten digestion by F. graminearum proteases showed in comparison with gliadins a preference for the glutenins whereas the HMW subfraction was at most affected. In comparison with a untreated control, the HMW subfraction was degraded of about 97% after 4 h incubation with Fusarium proteases. Separate digestion of gliadin and glutenin underlined the preference for HMW-GS. Analogue to the observed change in the gluten composition, the yield of the proteins extracted changed. A higher amount of glutenin fragments was found in the gliadin extraction solution after digestion and could mask a gliadin destruction at the same time. This observation can contribute to explain the frequently reported reduced glutenin amount parallel to an increase in gliadin quantity after Fusarium infection in grains. KW - Gluten KW - Gliadin and glutenin fractions KW - Peptides KW - Serine and trypsin protease Y1 - 2011 U6 - https://doi.org/10.1007/s00217-011-1566-x SN - 1438-2377 VL - 233 IS - 4 SP - 697 EP - 705 PB - Springer CY - New York ER -