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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CortexVR: Immersive analysis and training of cognitive executive functions of soccer players using virtual reality and machine learning
(2022) Krupitzer, Christian; Naber, Jens; Stauffert, Jan-Philipp; Mayer, Jan; Spielmann, Jan; Ehmann, Paul; Boci, Noel; Bürkle, Maurice; Ho, André; Komorek, Clemens; Heinickel, Felix; Kounev, Samuel; Becker, Christian; Latoschik, Marc Erich
Goal: This paper presents an immersive Virtual Reality (VR) system to analyze and train Executive Functions (EFs) of soccer players. EFs are important cognitive functions for athletes. They are a relevant quality that distinguishes amateurs from professionals. Method: The system is based on immersive technology, hence, the user interacts naturally and experiences a training session in a virtual world. The proposed system has a modular design supporting the extension of various so-called game modes. Game modes combine selected game mechanics with specific simulation content to target particular training aspects. The system architecture decouples selection/parameterization and analysis of training sessions via a coaching app from an Unity3D-based VR simulation core. Monitoring of user performance and progress is recorded by a database that sends the necessary feedback to the coaching app for analysis. Results: The system is tested for VR-critical performance criteria to reveal the usefulness of a new interaction paradigm in the cognitive training and analysis of EFs. Subjective ratings for overall usability show that the design as VR application enhances the user experience compared to a traditional desktop app; whereas the new, unfamiliar interaction paradigm does not negatively impact the effort for using the application. Conclusion: The system can provide immersive training of EF in a fully virtual environment, eliminating potential distraction. It further provides an easy-to-use analyzes tool to compare user but also an automatic, adaptive training mode.
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.
Food informatics - Review of the current state-of-the-art, revised definition, and classification into the research landscape
(2021) Krupitzer, Christian; Stein, Anthony
Background: The increasing population of humans, changing food consumption behavior, as well as the recent developments in the awareness for food sustainability, lead to new challenges for the production of food. Advances in the Internet of Things (IoT) and Artificial Intelligence (AI) technology, including Machine Learning and data analytics, might help to account for these challenges. Scope and Approach: Several research perspectives, among them Precision Agriculture, Industrial IoT, Internet of Food, or Smart Health, already provide new opportunities through digitalization. In this paper, we review the current state-of-the-art of the mentioned concepts. An additional concept is Food Informatics, which so far is mostly recognized as a mainly data-driven approach to support the production of food. In this review paper, we propose and discuss a new perspective for the concept of Food Informatics as a supportive discipline that subsumes the incorporation of information technology, mainly IoT and AI, in order to support the variety of aspects tangent to the food production process and delineate it from other, existing research streams in the domain. Key Findings and Conclusions: Many different concepts related to the digitalization in food science overlap. Further, Food Informatics is vaguely defined. In this paper, we provide a clear definition of Food Informatics and delineate it from related concepts. We corroborate our new perspective on Food Informatics by presenting several case studies about how it can support the food production as well as the intermediate steps until its consumption, and further describe its integration with related concepts.
Identification of novel genes including NAV2 associated with isolated tall stature
(2023) Weiss, Birgit; Ott, Tim; Vick, Philipp; Lui, Julian C.; Roeth, Ralph; Vogel, Sebastian; Waldmüller, Stephan; Hoffmann, Sandra; Baron, Jeffrey; Wit, Jan M.; Rappold, Gudrun A.
Very tall people attract much attention and represent a clinically and genetically heterogenous group of individuals. Identifying the genetic etiology can provide important insights into the molecular mechanisms regulating linear growth. We studied a three-generation pedigree with five isolated (non-syndromic) tall members and one individual with normal stature by whole exome sequencing; the tallest man had a height of 211 cm. Six heterozygous gene variants predicted as damaging were shared among the four genetically related tall individuals and not present in a family member with normal height. To gain insight into the putative role of these candidate genes in bone growth, we assessed the transcriptome of murine growth plate by microarray and RNA Seq. Two (Ift140, Nav2) of the six genes were well-expressed in the growth plate. Nav2 (p-value 1.91E-62) as well as Ift140 (p-value of 2.98E-06) showed significant downregulation of gene expression between the proliferative and hypertrophic zone, suggesting that these genes may be involved in the regulation of chondrocyte proliferation and/or hypertrophic differentiation. IFT140, NAV2 and SCAF11 have also significantly associated with height in GWAS studies. Pathway and network analysis indicated functional connections between IFT140, NAV2 and SCAF11 and previously associated (tall) stature genes. Knockout of the all-trans retinoic acid responsive gene, neuron navigator 2 NAV2, in Xenopus supports its functional role as a growth promotor. Collectively, our data expand the spectrum of genes with a putative role in tall stature phenotypes and, among other genes, highlight NAV2 as an interesting gene to this phenotype.
An innovative approach in the baking of bread with CO2 gas hydrates as leavening agents
(2022) Srivastava, Shubhangi; Kollemparembil, Ann Mary; Zettel, Viktoria; Claßen, Timo; Mobarak, Mohammad; Gatternig, Bernhard; Delgado, Antonio; Jekle, Mario; Hitzmann, Bernd
Gas (guest) molecules are trapped in hydrogen-bonded water molecules to form gas hydrates (GH), non-stoichiometric solids that resemble ice. High pressure and low temperature are typical conditions for their development, with van der Waals forces joining the host and guest molecules. This article study investigates the application of CO2 gas hydrates (CO2 GH) as a leavening agent in baking, with particular reference to the production of wheat bread. The main intention of this study is to better understand the complex bread dough formed by CO2 GH and its impact on product quality. This may enable the adaptation of CO2 GH in baking applications, such as those that can specifically influence wheat bread properties, and so the final bread quality. The present research further examines the comparative evaluation of yeast bread with the GH bread’s impact on bread quality parameters. The amount of GH was varied from 10 to 60%/amount of flour for the GH breads. The GH breads were compared with the standard yeast bread for different quality parameters such as volume, texture, and pore analysis. The results show that the bread with 20% and 40% GH obtained the best results in terms of volume and pore size. Moreover, this article also sheds some light on the future applications of the use of CO2 GH as leavening agents in foods. This knowledge could help to create new procedures and criteria for improved GH selection for applications in bread making and other bakery or food products.
The non-nutritive sweetener rebaudioside a enhances phage infectivity
(2025) Marongiu, Luigi; Brzozowska, Ewa; Brykała, Jan; Burkard, Markus; Schmidt, Herbert; Szermer-Olearnik, Bożena; Venturelli, Sascha; Marongiu, Luigi; Department of Nutritional Biochemistry, University of Hohenheim, Garbenstraße 30, 70599, Stuttgart, Germany; Brzozowska, Ewa; Department of Immunology of Infectious Diseases, Hirszfeld Institute of Immunology and Experimental Therapy, Polish Academy of Sciences, 12 R. Weigl St, 53114, Wroclaw, Poland; Brykała, Jan; Department of Immunology of Infectious Diseases, Hirszfeld Institute of Immunology and Experimental Therapy, Polish Academy of Sciences, 12 R. Weigl St, 53114, Wroclaw, Poland; Burkard, Markus; Department of Nutritional Biochemistry, University of Hohenheim, Garbenstraße 30, 70599, Stuttgart, Germany; Schmidt, Herbert; Department of Food Microbiology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 28, 70599, Stuttgart, Germany; Szermer-Olearnik, Bożena; Department of Experimental Oncology, Hirszfeld Institute of Immunology and Experimental Therapy, Polish Academy of Sciences, 12 R. Weigl St, 53114, Wroclaw, Poland; Venturelli, Sascha; Department of Nutritional Biochemistry, University of Hohenheim, Garbenstraße 30, 70599, Stuttgart, Germany
Non-nutritive sweeteners (NNS) are widely employed in foodstuffs. However, it has become increasingly evident that their consumption is associated with bacterial dysbiosis, which, in turn, is linked to several health conditions, including a higher risk of type 2 diabetes and cancer. Among the NNS, stevia, whose main component is rebaudioside A (rebA), is gaining popularity in the organic food market segment. While the effect of NNS on bacteria has been established, the impact of these sweeteners on bacterial viruses (phages) has been neglected, even though phages are crucial elements in maintaining microbial eubiosis. The present study sought to provide a proof-of-concept of the impact of NNS on phage infectivity by assessing the binding of rebA to phage proteins involved in the infection process of enteropathogenic bacteria, namely the fiber protein gp17 of Yersinia enterocolitica phage φYeO3-12 and the tubular baseplate protein gp31 of Klebsiella pneumoniae phage 32. We employed docking analysis and a panel of in vitro confirmatory tests (microscale thermophoresis, RedStarch ™ depolymerization, adsorption, and lysis rates). Docking analysis indicated that NNS can bind to both fiber and baseplate proteins. Confirmatory assays demonstrated that rebA can bind gp31 and that such binding increased the protein’s enzymatic activity. Moreover, the binding of rebA to gp17 resulted in a decrease in the adsorption rate of the recombinant protein to its host but increased the Yersinia bacteriolysis caused by the whole phage compared to unexposed controls. These results support the hypothesis that NNS can impair phage infectivity, albeit the resulting effect on the microbiome remains to be elucidated.
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.
Resveratrol attenuates mast cell mediated allergic reactions: Potential for use as a nutraceutical in allergic diseases?
(2022) Civelek, Mehtap; Bilotta, Sabrina; Lorentz, Axel
Allergic diseases are one of the most common health disorders affecting about 30% of the world population. Mast cells (MCs) are key effector cells of allergic reactions by releasing proinflammatory mediators including histamine, lipid mediators, and cytokines/chemokines. Natural substances like secondary plant substances such as resveratrol (RESV), which can contribute to prevention and treatment of diseases, are becoming increasingly interesting for use as nutraceuticals. In this review, the anti‐inflammatory effects of RESV on MC‐mediated allergic reactions in vitro and in vivo models are summarized. The studies indicate that RESV inhibits MC degranulation, synthesis of arachidonic acid metabolites, expression of cytokines and chemokines as well as activation of signal molecules involved in proinflammatory mechanisms. Also, beneficial impacts by this polyphenol are reported in randomized controlled trials with allergic rhinitis patients. Although it cannot yet be concluded that RESV can be used successfully in allergy patients in general, there are many results that indicate a possible role for RESV for use as an anti‐inflammatory nutraceutical. However, strategies to favorably influence the poor bioavailability of RESV would be helpful.
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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