Katharina Münch’s Post

I am happy to share our new publication entitled “A novel “microbiota-host interaction model” to study the real-time effects of fermentation of non-digestible carbohydrate (NDCs) on gut barrier function” Recently, it has been shown that fermentation products of non-digestible carbohydrates (NDCs) by gut microbiota influence the gut immune barrier and therewith health. However, how, when, and by which fermentation products are still unknown. In this study, we developed an in vitro co-culture model using the electric cell-substrate impedance sensing system (ECIS) to test the effects of NDC fermentation on gut barrier function. Lactobacillus plantarum WCFS1 as a model bacterium encapsulated in alginate-pectin capsules was cocultured with T84 gut epithelial cells. Increasing pectin concentrations in the capsules enhanced transepithelial electrical resistance (TEER) and increased the production of metabolites (lactate and acetate), indicating improved gut barrier function. This model effectively studies both direct NDC effects and NDC fermentation impacts on gut barrier function.  Last but not least, I appreciate every co-author's contribution. Thanks to my colleagues in the Immunoendocrinology group: Xin Tang and Naschla Gasaly.Thanks to Luis Eduardo Llanos Moreno and Henk Schols from the Food Chemistry Research Group at Wageningen University & Research for their help. Thanks to my supervisor Paul de Vos for always supporting my work:). https://lnkd.in/eYpQ-kTs

👏 We are pleased to announce Top 20 Cited Papers in 2022 in the Section “Food Science and Technology” (Part 1) 1. Effect of Temperatures on Polyphenols during Extraction https://lnkd.in/g26tyTBD 2. Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing https://lnkd.in/g2Qc8awf 3. Auxin Response Factors Are Ubiquitous in Plant Growth and Development, and Involved in Crosstalk between Plant Hormones: A Review https://lnkd.in/girnNHjg 4. Myths and Realities about Genetically Modified Food: A Risk-Benefit Analysis https://lnkd.in/dFenpqZQ 5. Environmentally Friendly Techniques for the Recovery of Polyphenols from Food By-Products and Their Impact on Polyphenol Oxidase: A Critical Review https://lnkd.in/gc2tS7zY 6. Alternative Methods of Bioactive Compounds and Oils Extraction from Berry Fruit By-Products—A Review https://lnkd.in/gcQGRqKR 7. Automated Beehive Acoustics Monitoring: A Comprehensive Review of the Literature and Recommendations for Future Work https://lnkd.in/gTF_unX6 8. An Edible, Decellularized Plant Derived Cell Carrier for Lab Grown Meat https://lnkd.in/g7_VS-bU 9. Phytochemical Profile, Antioxidant and Wound Healing Potential of Three Artemisia Species: In Vitro and In Ovo Evaluation https://lnkd.in/gQEdXjrV 10. Application of Enzyme-Assisted Extraction for the Recovery of Natural Bioactive Compounds for Nutraceutical and Pharmaceutical Applications https://lnkd.in/grvdWxXq We would like to thank all of the research groups that authored these exceptional papers for their contribution! 💪 https://lnkd.in/eDdXBxkM

🇺🇸 Happy Independence Day! 🇺🇸 As we celebrate this important day in the United States, we are excited to showcase some of the most accessed publications from the United States in our journal. These studies reflect the dedication and excellence of our contributors, and we are proud to share their achievements with our global audience. 1️⃣ There is the first publication: 📃 Recent Advances in the Gastrointestinal Fate of Organic and Inorganic Nanoparticles in Foods        👨🔬 Hualu (Lu) Zhou and David Julian McClements Research in the past two decades has explored #nanomaterial applications in #food, aiming to enhance quality, shelf life, safety, and #nutrition, and improve packaging functionality. Understanding how these nanoparticles behave in the gastrointestinal tract post-ingestion is crucial for safe product design. This review discusses the properties and applications of organic and inorganic food-grade nanoparticles, emphasizing their fate in the gut influenced by food matrix and gastrointestinal conditions. It calls for more in vivo studies to validate in vitro digestion models like INFOGEST, crucial for assessing nanoparticle behavior realistically. Read the full paper at: https://lnkd.in/eKjkVv6b #IndependenceDay #Nanomaterials #Research #Innovation

🔬🌟 Article Published! 🌟🔬 Excited to share our work on "Formation of Microcapsules of Pullulan by Emulsion Template Mechanism" in the journal Gels MDPI. At the University of Barcelona and IQAC-CSIC we explored pullulan's potential for microcapsule formation using innovative inverse emulsions. 🔍 Key Findings: - Efficient production of microcapsules. - Correlation between emulsion droplet size and microcapsule size. - Successful evaluation of microcapsules as vitamin C delivery systems. - Effective protection of vitamin C against oxidation for 14 days. This advancement promises to revolutionize active ingredient delivery in the food industry. Check out the full article here: (https://lnkd.in/drMfpqPC) #Research #Science #FoodTechnology #Microencapsulation #Chemistry #Innovation #VitaminC #ScientificPublication

I am happy to announce that my research paper has been published in Springer! https://lnkd.in/gseFmsmU I would like to thank my guide, Dr. C. Shanthi, for her valuable guidance. Waste to wealth! "Delve into the world of protein hydrolysates with our latest publication!" Title: "Hydrolysates with emulsifying properties prepared from protein wastes using microbial protease" dives into the optimisation and characterization of emulsions prepared from plant-based protein wastes. Discover how protein hydrolysates prepared from plant-based protein wastes enhance emulsion stability and functionality. Our work sheds light on the innovative applications of protein hydrolysates in creating stable food emulsions. Join with us in unravelling the science behind protein hydrolysate-based emulsions! #ProteinHydrolysates#EmulsionScience#FoodTechnology

🌱Join us on Tuesday, April 30th, 2024 for a webinar on Accelerating alternative protein innovation in the lab, in partnership with Elementar. 🧪🔬 Innovative lab-based technologies are key to unlocking the future of alternative proteins. From protein engineering to bioinformatics and advanced spectroscopy techniques, these tools are revolutionizing the way we create sustainable and delicious protein sources. Join industry experts as they discuss the challenges and opportunities in developing alternative proteins at a lab scale. Learn about the must-have technologies that are increasing efficiency and speeding up development in this rapidly evolving field. Moderated by Nick Bradley of Protein Production Technology International Speakers include: Jessica Mannix, Application Chemist at Elementar Americas Joseph T. (Thomas), CEO at Elementar Americas Priera Panescu, PhD Panescu, Lead Scientist — Plant-Based Specialist at The Good Food Institute Karthik Pandalaneni, Ph.D., Executive Director at Plant Protein Innovation Center Michael Spinelli, Founder, NewEpoch And a final addition... Tyler Huggins from meati™! This free-to-attend webinar will feature a panel discussion and a Q&A session where you can interact with the experts. Don't miss out on this opportunity to learn more about the future of protein production technology. Register now: https://hubs.ly/Q02rN_th0 🌿🔬 #proteininnovation #labtechnologies #alternativeproteins #webinar #sustainablefood #innovationinproteinproduction

Despite its rich protein content, pigeon pea seed proteins are underutilised. A phenomenon that is attributed to its long cooking time. Sodium bicarbonate is often used to reduce this long cooking time. However, the implications of this method on pigeon pea seed proteins is unclear. Here is our latest publication on how using sodium bicarbonate to shorten the cooking time of pigeon pea seeds influenced its protein content, protein structure and digestibility. Chibuike Udenigwe Ifeanyi Nwachukwu and Azza Mensi, PhD, thanks for the collaboration.

New research reveals the potential of peptides from fermented soybean meal in enhancing umami taste! Scientists from China (Cao et al., 2023) utilized the rich enzymatic system of Aspergillus oryzae to hydrolyze fermented soybean meal, obtaining a hydrolysate with improved taste characteristics. By applying ultrafiltration, XAD-16 resin, and gel chromatography combined with sensory-guided fractionation, the researchers systematically isolated umami-enhancing peptide fractions from the hydrolysate. Four peptides - ME, EL, EA, and EV - were identified using sensory evaluation and UPLC-ESI-QTOF-MS/MS. The synthesized peptides exhibited umami taste in two solutions, with umami enhancement thresholds ranging from 15 to 55 mg/L. ME, EL, and EA demonstrated stronger umami intensity enhancement effects. Molecular docking confirmed that the umami taste of the peptides could be perceived mainly through the formation of hydrogen bonds with hydrophilic amino acids of the T1R1/T1R3 receptor. This study lays the theoretical foundation for the development of natural umami taste enhancers from soybean processing by-products!

Expressions of interest are invited for presentations at the 2nd International Symposium on Meat Chemistry, Processing, and Nutrition to be held online in December 2024 More details coming soon.. #meat #meatchemistry #meatscience #meatstructure