Working Group III. Physiological Effects of Food Ingredients
Heads: Dr. Gaby Andersen, D. Dietmar Krautwurst
Research Dr. G. Andersen:
Aim of this working group is to study specific, structure-related physiological effects
of food constituents with special attention to their metabolisation. Furthermore, the
influence of technological processes on the physiological activity is established.
Therefore, cell-culture assays and human intervention studies are being carried out.
Data are obtained by using classical methods of biocemistry and molecular biology such
as western blotting , quantitative real-time PCR analysis, two-dimensional gel
electrophoresis with subsequent amino acid sequencing by MALDI-TOF mass
spectrometry or flow cytometic analysis as well as by using analytical-chemical
techniques such as HPLC-DAD, -UV, fluorescence, nuclear magnetic resonance, or LC
and LC-MS methods to identify and quantify bioactive food constituents and their
metabolites. Due to these methods the physiological effects of food constituents
on the regulatory cell level by affecting the gene expression, the phosphorylation of different
signal-active transcription factors and kinases ca be studied. On a functional level
parameters such as enzyme activities are used as biomarkers to establish physiological
effects. Future research will be aimed to elucidate structure/function relationships of
futher food constituents and, thus, will contribute to identify active formulations
and concentrations of bioactive compounds.
Research Dr. D. Krautwurst:
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