Fakultät Naturwissenschaften

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Biologie, Ernährungs-wissenschaften und Lebensmittelwissenschaften sind die Schwerpunkte der Fakultät. Die Forschung befasst sich mit Schlüsselthemen der Life Sciences.

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Analysis of secondary inorganic aerosols over the greater Athens area using the EPISODE–CityChem source dispersion and photochemistry model
(2024) Myriokefalitakis, Stelios; Karl, Matthias; Weiss, Kim A.; Karagiannis, Dimitris; Athanasopoulou, Eleni; Kakouri, Anastasia; Bougiatioti, Aikaterini; Liakakou, Eleni; Stavroulas, Iasonas; Papangelis, Georgios; Grivas, Georgios; Paraskevopoulou, Despina; Speyer, Orestis; Mihalopoulos, Nikolaos; Gerasopoulos, Evangelos; Myriokefalitakis, Stelios; Institute for Environmental Research and Sustainable Development (IERSD), National Observatory of Athens, Penteli, Greece; Karl, Matthias; Helmholtz-Zentrum Hereon, Geesthacht, Germany; Weiss, Kim A.; Institute for Environmental Research and Sustainable Development (IERSD), National Observatory of Athens, Penteli, Greece; Karagiannis, Dimitris; Institute for Environmental Research and Sustainable Development (IERSD), National Observatory of Athens, Penteli, Greece; Athanasopoulou, Eleni; Institute for Environmental Research and Sustainable Development (IERSD), National Observatory of Athens, Penteli, Greece; Kakouri, Anastasia; Institute for Environmental Research and Sustainable Development (IERSD), National Observatory of Athens, Penteli, Greece; Bougiatioti, Aikaterini; Institute for Environmental Research and Sustainable Development (IERSD), National Observatory of Athens, Penteli, Greece; Liakakou, Eleni; Institute for Environmental Research and Sustainable Development (IERSD), National Observatory of Athens, Penteli, Greece; Stavroulas, Iasonas; Institute for Environmental Research and Sustainable Development (IERSD), National Observatory of Athens, Penteli, Greece; Papangelis, Georgios; Institute for Environmental Research and Sustainable Development (IERSD), National Observatory of Athens, Penteli, Greece; Grivas, Georgios; Institute for Environmental Research and Sustainable Development (IERSD), National Observatory of Athens, Penteli, Greece; Paraskevopoulou, Despina; Institute for Environmental Research and Sustainable Development (IERSD), National Observatory of Athens, Penteli, Greece; Speyer, Orestis; Institute for Environmental Research and Sustainable Development (IERSD), National Observatory of Athens, Penteli, Greece; Mihalopoulos, Nikolaos; Institute for Environmental Research and Sustainable Development (IERSD), National Observatory of Athens, Penteli, Greece; Gerasopoulos, Evangelos; Institute for Environmental Research and Sustainable Development (IERSD), National Observatory of Athens, Penteli, Greece
Secondary inorganic aerosols (SIAs) are major components of fine particulate matter (PM 2.5), having substantial implications for climate and air quality in an urban environment. In this study, a state-of-the-art thermodynamic model has been coupled to the source dispersion and photochemistry city-scale chemistry transport model EPISODE–CityChem, which is able to simulate pollutants at a horizontal resolution of 100m×100m, to determine the equilibrium between the inorganic gas and aerosol phases over the greater Athens area, Greece, for the year 2019. In agreement with in situ observations, sulfate ( SO42-) is calculated to have the highest annual mean surface concentration (2.15  ± 0.88  µgm-3) among SIAs in the model domain, followed by ammonium ( NH4+; 0.58  ± 0.14  µgm-3) and fine nitrate ( NO3-; 0.24  ± 0.22  µgm-3). Simulations denote that NO3-formation strongly depends on the local nitrogen oxide emissions, along with the ambient temperature, the relative humidity, and the photochemical activity. Additionally, we show that anthropogenic combustion sources may have an important impact on the NO3-formation in an urban area. During the cold period, the combined effect of decreased temperature in the presence of non-sea-salt potassium favors the partitioning of HNO3in the aerosol phase in the model, raising the NO3-formation in the area. Overall, this work highlights the significance of atmospheric composition and the local meteorological conditions for the equilibrium distribution of nitrogen-containing semi-volatile compounds and the acidity of inorganic aerosols, especially in urban areas where atmospheric trace elements from natural and anthropogenic sources coexist.
Decoding the geography of natural TBEV microfoci in German: a geostatistical approach based on land-use patterns and climatological conditions
(2022) Borde, Johannes P.; Glaser, Rüdiger; Braun, Klaus; Riach, Nils; Hologa, Rafael; Kaier, Klaus; Chitimia-Dobler, Lidia; Dobler, Gerhard
Background: Tickborne-encephalitis (TBE) is a potentially life-threating neurological disease that is mainly transmitted by ticks. The goal of the present study is to analyze the potential uniform environmental patterns of the identified TBEV microfoci in Germany. The results are used to calculate probabilities for the present distribution of TBEV microfoci in Germany based on a geostatistical model. Methods: We aim to consider the specification of environmental characteristics of locations of TBEV microfoci detected in Germany using open access epidemiological, geographical and climatological data sources. We use a two-step geostatistical approach, where in a first step, the characteristics of a broad set of environmental variables between the 56 TBEV microfoci and a control or comparator set of 3575 sampling points covering Germany are compared using Fisher’s Exact Test. In the second step, we select the most important variables, which are then used in a MaxEnt distribution model to calculate a high resolution (400 × 400 m) probability map for the presence of TBEV covering the entire area of Germany. Results: The findings from the MaxEnt prediction model indicate that multi annual actual evapotranspiration (27.0%) and multi annual hot days (22.5%) have the highest contribution to our model. These two variables are followed by four additional variables with a lower, but still important, explanatory influence: Land cover classes (19.6%), multi annual minimum air temperature (14.9%), multi annual sunshine duration (9.0%), and distance to coniferous and mixed forest border (7.0%). Conclusions: Our findings are based on defined TBEV microfoci with known histories of infection and the repeated confirmation of the virus in the last years, resulting in an in-depth high-resolution model/map of TBEV microfoci in Germany. Multi annual actual evapotranspiration (27%) and multi annual hot days (22.5%) have the most explanatory power in our model. The results may be used to tailor specific regional preventive measures and investigations.
Editorial: Microbial biosurfactants: updates on their biosynthesis, production and applications
(2024) Hausmann, Rudolf; Déziel, Eric; Soberón-Chávez, Gloria
Fed-batch bioreactor cultivation of Bacillus subtilis using vegetable juice as an alternative carbon source for lipopeptides production: a shift towards a circular bioeconomy
(2024) Gugel, Irene; Vahidinasab, Maliheh; Benatto Perino, Elvio Henrique; Hiller, Eric; Marchetti, Filippo; Costa, Stefania; Pfannstiel, Jens; Konnerth, Philipp; Vertuani, Silvia; Manfredini, Stefano; Hausmann, Rudolf; Gugel, Irene; Department of Life Sciences and Biotechnology, University of Ferrara, 44121 Ferrara, Italy, (S.V.);; Vahidinasab, Maliheh; Department of Bioprocess Engineering (150k), Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany; (E.H.B.P.);; Benatto Perino, Elvio Henrique; Department of Bioprocess Engineering (150k), Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany; (E.H.B.P.);; Hiller, Eric; Department of Bioprocess Engineering (150k), Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany; (E.H.B.P.);; Marchetti, Filippo; Department of Life Sciences and Biotechnology, University of Ferrara, 44121 Ferrara, Italy, (S.V.);; Costa, Stefania; Department of Life Sciences and Biotechnology, University of Ferrara, 44121 Ferrara, Italy, (S.V.);; Pfannstiel, Jens; Core Facility Hohenheim, Mass Spectrometry Unit, University of Hohenheim, Ottlie-Zeller-Weg 2, 70599 Stuttgart, Germany; Konnerth, Philipp; Department of Conversion Technology of Biobased Resources, University of Hohenheim, Garbenstrasse 9, 70599 Stuttgart, Germany;; Vertuani, Silvia; Department of Life Sciences and Biotechnology, University of Ferrara, 44121 Ferrara, Italy, (S.V.);; Manfredini, Stefano; Department of Life Sciences and Biotechnology, University of Ferrara, 44121 Ferrara, Italy, (S.V.);; Hausmann, Rudolf; Department of Bioprocess Engineering (150k), Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany; (E.H.B.P.);; Gudiña, Eduardo
In a scenario of increasing alarm about food waste due to rapid urbanization, population growth and lifestyle changes, this study aims to explore the valorization of waste from the retail sector as potential substrates for the biotechnological production of biosurfactants. With a perspective of increasingly contributing to the realization of the circular bioeconomy, a vegetable juice, derived from unsold fruits and vegetables, as a carbon source was used to produce lipopeptides such as surfactin and fengycin. The results from the shake flask cultivations revealed that different concentrations of vegetable juice could effectively serve as carbon sources and that the fed-batch bioreactor cultivation strategy allowed the yields of lipopeptides to be significantly increased. In particular, the product/substrate yield of 0.09 g/g for surfactin and 0.85 mg/g for fengycin was obtained with maximum concentrations of 2.77 g/L and 27.53 mg/L after 16 h, respectively. To conclude, this study provides the successful fed-batch cultivation of B. subtilis using waste product as the carbon source to produce secondary metabolites. Therefore, the consumption of agricultural product wastes might be a promising source for producing valuable metabolites which have promising application potential to be used in several fields of biological controls of fungal diseases.
Oral processing of anisotropic food structures: A modelling approach to dynamic mastication data
(2024) Oppen, Dominic; Weiss, Jochen
Materials that have been generated through a directionally oriented growth process often exhibit anisotropic properties. Plant materials such as tubers and roots or animal matter used to produce products such as steaks or pasta filata are characterized by an alignment of molecules, aggregates or cells in certain dimensions leading to differing properties depending on direction. Such an anisotropic property behavior is important for a wide range of quality attributes such as texture, appearance, stability and even aroma and taste. Especially the former is of critical importance to consumer liking and acceptance of foods. Structure-texture relationships have already been established for certain foods. For anisotropic foods though, a determination of such relationships is difficult, since the comminution of foods during chewing causes complex changes to the underlying anisotropic structure elements that are not easily measurable using conventional mechanical texture analysis tests such as cutting, shearing or compression. On the other hand, sensory tests using panels are very time consuming and often do not reveal structural causes for texture like or dislike by consumers. The lack of availability of suitable analytical techniques that allow for a description of texture properties relevant to mastication hampers especially the development of meat substitutes that are currently trending. The aim of this work was therefore to characterize changes to anisotropic structures induced by chewing (henceforth referred to as "oral processing") using a novel measurement approach that records kinematic and electromyographic properties of the chewing process. The kinematics of jaw movement were recorded using a 3D motion tracking system. Muscle activity was recorded using an electromyograph. From the measured data, characteristics for individual chews were calculated, which were represented in a linear mixed model as a function of the food structure. Section I provides the scientific basis for this work through a preface and a literature review. Grown and manufactured anisotropic foods are identified and described. A general overview of the production, phase phenomena and characterization methods for anisotropic food materials is given. Section II contains the oral processing experiments. In Chapter III, the focus was put on the impact of fiber length of grown structures on mastication behavior. Meat model systems with different microstructures but the same composition were produced. The model systems with anisotropic and isotropic microstructures were comminuted to different sizes, and the fiber length was inferred from the length of the particles, taking into account the particle size effect of chewing. The results indicate that longer fibers cause greater jaw movement and muscle activity. For instance, estimate peak muscle activity of anisotropic samples is 58.2857 µV higher (p=0.0156) compared to isotropic samples. Chapter IV describes minced meat products in which certain phase volumes were replaced by a finely comminuted meat mass. The aim of the study was to find detection limits beyond which an increase or decrease in muscle fiber cells does not lead to a further adjustment of the mastication properties. In the study, a transition point was identified at around 50 % of batter-like substances. Food models with more than 50 % of batter-like substance showed a smaller change in mastication parameters. The effect was more pronounced with higher proportions of fibrous material. Chapter V dealt with the topic of meat substitutes. A simple model of meat substitutes was used to test whether the effects found in anisotropic animal-based products can also be found in plant-based products. Hydrocolloid gels with different phase volumes of wet textured plant protein were produced. Similar effects for the animal-based products were observed, although the correlation was not as strong. It was hypothesized that a large part of the effect was due to the weak binding ability of hydrocolloid gels. Thus, the anisotropic particles could not be held together with a low proportion of the outer hydrocolloid gel and required less muscle activity despite a higher content of structured phase. Section III assessed alternative data evaluation strategies to the linear mixed model. The aim of the study in Chapter VI was to anticipate the model products from Chapter III using a classification approach. Algorithms of three categories were trained with the data set of the chewing processes. Two approaches were used to evaluate whether the algorithms could either resolve each individual food model with variations in microstructure (anisotropy) and macrostructure (particle size) or in microstructure only. For both approaches, the algorithms performed significantly better compared to a random guessing. The best classification results were achieved by the boosted ensemble learner "XGBoost", which assigned 96.617 % of all bites to the corresponding food microstructure. Furthermore, it was demonstrated that standardized and normalized oral processing data are almost not subject-dependent. In addition, feature importance analysis confirmed that lateral jaw movement is a good indicator of the presence of anisotropic food material and, with a weight of 0.39205, is the most important feature for classifying samples according to their structure. In summary, this work was able to show that the dynamic characteristics of mastication change depending on anisotropic properties. In general, modeling of mastication characteristics has never been conducted before and represents a promising advance over mean-based evaluation. The machine learning approach is also new in the field of oral processing and proved to be promising. For future research, it is proposed to correlate the dynamic features with sensory texture data to obtain direct correlations between chewing characteristics and texture attributes.
Structure elucidation and characterization of novel glycolipid biosurfactant produced by Rouxiella badensis DSM 100043T
(2025) Harahap, Andre Fahriz Perdana; Conrad, Jürgen; Wolf, Mario; Pfannstiel, Jens; Klaiber, Iris; Grether, Jakob; Hiller, Eric; Vahidinasab, Maliheh; Salminen, Hanna; Treinen, Chantal; Perino, Elvio Henrique Benatto; Hausmann, Rudolf; Harahap, Andre Fahriz Perdana; Department of Bioprocess Engineering (150k), Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany; (A.F.P.H.); (J.G.); (E.H.); (M.V.); (E.H.B.P.); Conrad, Jürgen; Department of Organic Chemistry (130b), Institute of Chemistry, University of Hohenheim, Garbenstr. 30, 70599 Stuttgart, Germany; (J.C.); (M.W.); Wolf, Mario; Department of Organic Chemistry (130b), Institute of Chemistry, University of Hohenheim, Garbenstr. 30, 70599 Stuttgart, Germany; (J.C.); (M.W.); Pfannstiel, Jens; Mass Spectrometry Unit, Core Facility Hohenheim, University of Hohenheim, Ottilie-Zeller-Weg 2, 70599 Stuttgart, Germany; (J.P.); (I.K.); Klaiber, Iris; Mass Spectrometry Unit, Core Facility Hohenheim, University of Hohenheim, Ottilie-Zeller-Weg 2, 70599 Stuttgart, Germany; (J.P.); (I.K.); Grether, Jakob; Department of Bioprocess Engineering (150k), Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany; (A.F.P.H.); (J.G.); (E.H.); (M.V.); (E.H.B.P.); Hiller, Eric; Department of Bioprocess Engineering (150k), Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany; (A.F.P.H.); (J.G.); (E.H.); (M.V.); (E.H.B.P.); Vahidinasab, Maliheh; Department of Bioprocess Engineering (150k), Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany; (A.F.P.H.); (J.G.); (E.H.); (M.V.); (E.H.B.P.); Salminen, Hanna; Department of Food Material Science (150g), Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 21/25, 70599 Stuttgart, Germany;; Treinen, Chantal; Cellular Agriculture, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany;; Perino, Elvio Henrique Benatto; Department of Bioprocess Engineering (150k), Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany; (A.F.P.H.); (J.G.); (E.H.); (M.V.); (E.H.B.P.); Hausmann, Rudolf; Department of Bioprocess Engineering (150k), Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany; (A.F.P.H.); (J.G.); (E.H.); (M.V.); (E.H.B.P.); Serianni, Anthony S.
Microbial biosurfactants have become increasingly attractive as promising ingredients for environmentally friendly products. The reasons for this are their generally good performance and biodegradability, low toxicity, production from renewable raw materials, and benefits for the environment perceived by consumers. In this study, we investigated the chemical structure and properties of a novel glycolipid from a new biosurfactant-producing strain, Rouxiella badensis DSM 100043 T . Bioreactor cultivation was performed at 30 °C and pH 7.0 for 28 h using 15 g/L glycerol as a carbon source. The glycolipid was successfully purified from the ethyl acetate extract of the supernatant using medium pressure liquid chromatography (MPLC). The structure of the glycolipid was determined by one- and two-dimensional ( 1 H and 13 C) nuclear magnetic resonance (NMR) and confirmed by liquid chromatography electrospray ionization mass spectrometry (LC-ESI/MS). NMR analysis revealed the hydrophilic moiety as a glucose molecule and the hydrophobic moieties as 3-hydroxy-5-dodecenoic acid and 3-hydroxydecanoic acid, which are linked with the glucose by ester bonds at the C2 and C3 positions. Surface tension measurement with tensiometry indicated that the glucose–lipid could reduce the surface tension of water from 72.05 mN/m to 24.59 mN/m at 25 °C with a very low critical micelle concentration (CMC) of 5.69 mg/L. Moreover, the glucose–lipid demonstrated very good stability in maintaining emulsification activity at pH 2–8, a temperature of up to 100 °C, and a NaCl concentration of up to 15%. These results show that R. badensis DSM 100043 T produced a novel glycolipid biosurfactant with excellent surface-active properties, making it promising for further research or industrial applications.

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