Newest publications
Spatial transcriptomics of a parasitic flatworm provides a molecular map of drug targets and drug resistance genes
(2024) Gramberg, Svenja; Puckelwaldt, Oliver; Schmitt, Tobias; Lu, Zhigang; Haeberlein, Simone; Gramberg, Svenja; Institute of Parasitology, Justus Liebig University Giessen, Giessen, Germany; Puckelwaldt, Oliver; Institute of Parasitology, Justus Liebig University Giessen, Giessen, Germany; Schmitt, Tobias; Institute of Parasitology, Justus Liebig University Giessen, Giessen, Germany; Lu, Zhigang; Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany; Haeberlein, Simone; Institute of Parasitology, Justus Liebig University Giessen, Giessen, Germany
The spatial organization of gene expression dictates tissue functions in multicellular parasites. Here, we present the spatial transcriptome of a parasitic flatworm, the common liver fluke Fasciola hepatica . We identify gene expression profiles and marker genes for eight distinct tissues and validate the latter by in situ hybridization. To demonstrate the power of our spatial atlas, we focus on genes with substantial medical importance, including vaccine candidates (Ly6 proteins) and drug resistance genes (glutathione S-transferases, ABC transporters). Several of these genes exhibit unique expression patterns, indicating tissue-specific biological functions. Notably, the prioritization of tegumental protein kinases identifies a PKCβ, for which small-molecule targeting causes parasite death. Our comprehensive gene expression map provides unprecedented molecular insights into the organ systems of this complex parasitic organism, serving as a valuable tool for both basic and applied research.
Market potential for organic dairy and meat products from “calf-friendly” dairy farms across different consumer segments
(2025) Herrler, Mareike; Chagunda, Mizeck G. G.; Stroebele-Benschop, Nanette
As public criticism of the management of surplus dairy calves increases, new approaches are required to improve calf welfare to maintain the dairy industry’s license to produce. Little is known about consumers’ willingness to buy (WTB) organic dairy and meat products from farms that aim to improve the welfare of surplus dairy calves. This study aims to address this research gap by identifying potential target groups for assessing the market potential of these products in south-west Germany. For this purpose, an online survey was conducted among 922 participants in this region. Participants were presented with one of three scenarios describing different rearing systems for dairy calves that hold the potential to provide enhanced calf welfare in comparison to current dairy farming practices: Cow-calf contact, the use of dual-purpose breeds and on-farm slaughter. Factor and cluster analyses were performed to identify potential target groups for organic dairy and meat products from these “calf-friendly” rearing systems. The four clusters Conscious organic shoppers, Moderate sustainability advocates, The indifferent consumers and the Interested organic refusers were identified. The findings indicate that organic consumers who care about calf welfare and prioritize product quality and sustainability when buying food are a promising target group for products from “calf-friendly” organic dairy farms. Consumers’ WTB seems to depend more on their general attitudes and financial means than on the presented scenarios. By identifying a potential target group for these products, this study fills a research gap and may contribute to more effective and targeted marketing.
Evolutionary genomics of socially polymorphic populations of Pogonomyrmex californicus
(2024) Errbii, Mohammed; Ernst, Ulrich R.; Lajmi, Aparna; Privman, Eyal; Gadau, Jürgen; Schrader, Lukas; Errbii, Mohammed; Molecular Evolution and Sociobiology Group, Institute for Evolution and Biodiversity, University of Münster, Hüfferstr. 1, DE-48149, Münster, Germany; Ernst, Ulrich R.; Molecular Evolution and Sociobiology Group, Institute for Evolution and Biodiversity, University of Münster, Hüfferstr. 1, DE-48149, Münster, Germany; Lajmi, Aparna; Department of Evolutionary and Environmental Biology, Institute of Evolution, University of Haifa, Haifa, Israel; Privman, Eyal; Department of Evolutionary and Environmental Biology, Institute of Evolution, University of Haifa, Haifa, Israel; Gadau, Jürgen; Molecular Evolution and Sociobiology Group, Institute for Evolution and Biodiversity, University of Münster, Hüfferstr. 1, DE-48149, Münster, Germany; Schrader, Lukas; Molecular Evolution and Sociobiology Group, Institute for Evolution and Biodiversity, University of Münster, Hüfferstr. 1, DE-48149, Münster, Germany
Background: Social insects vary considerably in their social organization both between and within species. In the California harvester ant, Pogonomyrmex californicus (Buckley 1867), colonies are commonly founded and headed by a single queen (haplometrosis, primary monogyny). However, in some populations in California (USA), unrelated queens cooperate not only during founding (pleometrosis) but also throughout the life of the colony (primary polygyny). The genetic architecture and evolutionary dynamics of this complex social niche polymorphism (haplometrosis vs pleometrosis) have remained unknown. Results: We provide a first analysis of its genomic basis and evolutionary history using population genomics comparing individuals from a haplometrotic population to those from a pleometrotic population. We discovered a recently evolved (< 200 k years), 8-Mb non-recombining region segregating with the observed social niche polymorphism. This region shares several characteristics with supergenes underlying social polymorphisms in other socially polymorphic ant species. However, we also find remarkable differences from previously described social supergenes. Particularly, four additional genomic regions not in linkage with the supergene show signatures of a selective sweep in the pleometrotic population. Within these regions, we find for example genes crucial for epigenetic regulation via histone modification (chameau) and DNA methylation (Dnmt1). Conclusions: Altogether, our results suggest that social morph in this species is a polygenic trait involving a potential young supergene. Further studies targeting haplo- and pleometrotic individuals from a single population are however required to conclusively resolve whether these genetic differences underlie the alternative social phenotypes or have emerged through genetic drift.
Cultural change in servitization
(2025) Biesinger, Benjamin; Hadwich, Karsten
Manufacturers are increasingly transforming into industrial service providers. Driven by product commoditization and rapid technology cycles, they increasingly compete on value delivered to customers by shifting their business model to integrated solutions with advanced services. The phenomenon coined servitization can be a powerful engine for manufacturers to grow beyond their traditional product business. Since product and service businesses operate on a fundamentally different logic, servitization requires changes in manufacturers’ deep-rooted organizational beliefs, values and behaviors. Accordingly, creating a culture that supports servitization is critical. Cultural change is widely recognized in servitization research but remains poorly understood. While literature increasingly contributes to understanding “what” values and behaviors that support servitization, insights into “how” change processes shape servitization cultures remain limited. Aiming to support academics and practitioners addressing cultural change in servitization, this dissertation examines how manufacturers change their organizational culture as they transform into industrial service providers and the practices that facilitate the change process.
Section 1 presents an overview of industrial and academic perspective on the challenges of cultural change in servitization. Content challenges involve conceptualizing the multiple layers of servitization culture, synthesizing existing concepts and constructs, and expanding digital and learning culture frameworks. Process challenges focus on integrating organizational and sociocognitive theories while identifying holistic change practices. Context challenges center on understanding the role of service-driven mergers and acquisitions, digital technologies and ecosystems, and the transformative shift toward resilience and sustainability. Building on these academic challenges, the section concludes by outlining the dissertation’s aims and structure to address them.
Section 2, “Cultural change in servitization – a conceptual review and framework,” concerns the content and process of social construction as servitizing manufacturers change their culture. The article integrates organizational and sociopsychological theories to develop an organizational learning framework for cultural change, explaining the emergence and interaction of organizational and member-level concepts. Second, the framework guides a systematic literature review to integrate fragmented knowledge on cultural change in servitization and establish conceptual order. The article presents 12 propositions, revealing three major cultural orientations (service, digital and learning) and offering guidance for managing organizational and member-level change.
Section 3, “The role of strategic and learning orientation in creating competitive advantage through digital service innovation,” concerns fostering organizational learning to drive digital service innovation. The conceptual article integrates recent advances in digital servitization and organizational learning within the resource-based and dynamic capabilities view. It challenges prior assumptions in the field by conceptualizing learning orientation as a moderator of strategic digital, service and innovation orientation to drive servitization performance. The article presents four propositions on the cultural antecedents and conditions, offering guidance for change management to achieve competitive advantage and resilience through digital service innovation.
Section 4, “Path towards servitization culture: Unveiling the organizational learning practices to support the cultural change from product manufacturing to independent service
provision,” concerns a manufacturer’s cultural change to become a leading independent service provider through service-driven M&A, internationalization and corporate restructuring. The article gathers data from interviews and company documents to obtain a dynamic view of cultural change in servitization. The in-depth, long-term single case study identifies three cultural streams permeating culture during the transformation: independent service orientation, customer orientation and entrepreneurial learning orientation. The organizational learning practices to freeze the emerging ISP culture, rebalance the global ISP culture and unfreeze the ISP learning culture offer guidance for managing continuous change processes.
Section 5 provides a concluding analysis of the articles, deriving theoretical contributions, practical implications and a future research agenda. From a theoretical perspective, this dissertation introduces organizational learning as a framework to explore the emergent and human aspects of change in servitization and conceptualizes the servitization culture. Moreover, it extends the notion of continuous change, interorganizational change and servitization culture as a transformative response to technological and societal disruption. For practitioners, this research integrates its findings with prescriptive models of learning organizations to formulate principles for strategies and practices that support the creation of a servitization culture. The research agenda focuses on advancing research on servitization culture in Industry 5.0, extending multilevel research and introducing configuration and intervention as a research strategy for cultural change in servitization.
Influence of distillation parameters on the fractionation behaviour of aroma compounds in the production of Williams-Christ pear brandies and Golden Delicious apple brandies
(2025) Yagishita, Manami; Vetter, Walter
Aroma compounds are central to the sensory attributes and overall organoleptic quality of fruit brandies, yet their behavior during distillation remains insufficiently understood. The relative volatility of these compounds, a fundamental property that defines their evaporation tendency in relation to ethanol, plays a crucial role in distillation, governing their separation efficiency, distribution between vapor and liquid phases, and overall impact on the composition and sensory quality of the final product. Despite its importance, the concept of relative volatility has not been introduced in the production of fruit brandies. The aim of the first publication was to develop a quick and simple method using a basic distillation apparatus to determine the relative volatilities of flavor compounds in hydro-alcoholic solutions. This approach provides a practical alternative to the time-consuming and costly Gillespie dynamic recirculation method. Seventeen representative flavor compounds from apple and pear brandies were investigated, including unpublished data for five compounds. Relative volatilities of methanol, isobutanol, isoamyl alcohol, ethyl acetate, acetaldehyde, and 1,1-diethoxyethane were compared to reference data, showing high correlation for all compounds except 1,1-diethoxyethane. Vapor-liquid equilibrium data for an ethanol-water mixture also exhibited strong agreement with reference data. These results demonstrate that the proposed method is a reliable, fast, and cost-effective alternative to standard techniques for determining relative volatilities. The second publication investigated the impact of partial condensation in dephlegmators on the behavior of ethanol and flavor compounds, comparing setups with and without dephlegmators in both lab-scale and large-scale experiments. Lab-scale experiments demonstrated that dephlegmation led to significant enrichment of ethanol in the distillate through the selective condensation of water. The behavior of flavor compounds varied, with some showing enrichment, others depletion, and some remaining unaffected. In large-scale experiments, a distillation apparatus relying solely on dephlegmation was compared with a standard setup containing an enrichment section with three trays. The dephlegmator-based system exhibited less efficient separation of tail components, such as fusel alcohols, resulting in a lower yield of hearts fraction. Sensory triangle tests confirmed that the spirits from the two systems were distinguishable, though no clear preference emerged. This study provides the first detailed insights into the influence of dephlegmators on flavor compound behavior and separation efficiency during fruit brandy distillation, offering valuable guidance for optimizing distillation processes. The third publication explored distillation processes from the perspective of relative volatility, aiming to control behaviors of key odor-active compounds in pear brandies and enhance product quality through novel fractionation strategies. Two novel fractionation strategies were tested: one involving a high cooling water flow rate combined with a slow distillate flow, and the other employing a 12-tray distillation column. Both approaches successfully increased ethanol concentration on the top tray, altering the relative volatility of compounds in the liquid phase. Elevated ethanol concentrations reduced the relative volatility of higher alcohols, delaying their release and producing sharper, well defined peaks compared to broader profiles observed in the control distillation. This enabled selective separation of desirable compounds, such as beta-damascenone and ethyl (E,Z)-2,4-decadienoate (pear ester), from higher alcohols, resulting in an aroma-rich tails fraction. Blending this enriched tails fraction with the hearts fraction produced a final product that was significantly preferred in sensory evaluations over the standard hearts fraction. These findings demonstrate the importance of tailoring operational distillation conditions to exploit differential volatility, enabling more effective compound separation and improving the sensory quality of fruit brandies.