Research and Projects

Protein oxidation

Oxidized amino acids, oxidized proteins – Synthesis and analysis of reaction products, elucidation of reaction pathways

We are interested in the modification of proteins during processing and storage of food. The focus is on reactions triggered by reactive oxygen species (ROS), which lead to the oxidation of amino acids. What do these substances tell us about the processing of the food? What effects do the reactions have on the nutritional value of food? Of course, we are also looking at protein oxidation under physiological conditions, which is often mentioned in connection with "molecular aging".

Research topics

• Synthesis, isolation and characterization of amino acid derivatives formed during oxidation processes in model systems, food, and physiological matrices
• Protein backbone modification and cleavage mechanisms
• Development and application of methods to quantify individual free and protein-bound amino acid residues in food and physiological matrices
• Transfer of „oxidative damage“ from food to the body
• Application of protein oxidation during food production
• Metabolization of oxidized amino acids in fermentation processes