Laboratory of Food Chemistry - Wageningen University and Research

🔙 Conference Attendance #NIZOplantprotein Last week, our chairholder Jean-Paul Vincken, and our PhD students Melissa Mosselman, Thore Diefenbach, Quirine Hafkamp, and Solange Ha attended the 3rd NIZO plant protein functionality conference in Apeldoorn. Thore Diefenbach had the honor to give an oral and poster presentation, while Melissa Mosselman and Solange Ha presented a poster. We are thrilled that our laboratory can play a role in advancing the important field of plant-protein transition. 🥜 ➡ 🥩 #PlantProteins #FoodChemistry

Exciting new findings from our latest study on bacterial lipoxygenase (LOX) from Burkholderia thailandensis! In this research, Ruth Chrisnasari and co-authors Anh Khoa NGUYEN, Willem van Berkel, Jean-Paul Vincken, Marie HENNEBELLE, and Tom Ewing used site-directed mutagenesis targeting the substrate binding pocket and oxygen access channel, successfully generating three active LOX variants, each showcasing unique catalytic properties. Among them, the L445A variant represents a significant breakthrough, demonstrating how a single mutation can dramatically change the substrate specificity, regioselectivity, and substrate orientation. This discovery not only deepens our understanding of LOX but also paves the way for future innovations in biocatalysis and enzyme engineering! Curious to read more? You can find the full paper here: https://lnkd.in/eMs_SZFG

On November 1st 2024, our colleague Ruth Chrisnasari will present part of her PhD project at the annual BiocatNL event. During her presentation, she will discuss her work on the diversity and catalytic potential of bacterial lipoxygenases.

🍾🎊👏 We are delighted to extend our heartfelt congratulations to our newest Doctor of Science, Dr. Lorenz Plankensteiner. Dr. Lorenz completed his PhD research on “The oxidative and physical stability of oleosome emulsions,” and we now celebrate the successful outcomes of his work!!! We would also like to acknowledge his supervisors, Dr. Marie HENNEBELLE, Dr. Constantinos V. Nikiforidis, and Prof. Dr. Jean-Paul Vincken, for their dedicated guidance throughout his PhD journey. Additionally, a special thanks to Prof. Dr. John van Duynhoven , Dr. Julia Keppler, Dr. David Gray, and Dr. Cornelly Van Der Ven, who provided valuable opposition and contributed to a stimulating discussion on Lorenz's thesis. 🙌 We wish Dr. Lorenz continued success in both his professional and personal endeavors. 🍀✨ #FoodChemistry #PhDgraduation #LipidsResearch

How to study the fate of lignin in animals? 🐖 Recently, our group developed a pyrolysis-GC-MS methodology for specific lignin quantification and structural characterisation, relying on the use of uniformly 13C-labeled polymeric lignin isolate as internal standard (IS). This new paper of Romy Veersma and co-authors validated this method for animal feeds and especially complex faeces samples, to ultimately study the fate of lignin in animals. Hereto, faeces collected from pigs fed with wheat straw as sole lignin source was subjected to the 13C-IS py-GC-MS method for thorough examination of IS pyrolysis behaviour. Most importantly, we revealed that pyrolysis behaviour of 13C-IS lignin and 12C-sample lignin was differently affected in the faecal matrix, predominantly due to matrix ash, resulting in the ultimate underestimation of 13C-ISpy-lignin contents. Furthermore, we demonstrated that said matrix effects can be overcome by water extraction of the samples. Our validation and approach extend the use of 13C-IS py-GC-MS for accurate quantitative lignin analysis to biomass samples with complex matrices like pig faeces, and now call for application in future digestibility studies. Curious to read more? You can find the full paper here: https://lnkd.in/etyXiQuY Co-authors: Gijs van Erven, Corentin Lannuzel, Sonja de Vries, Mirjam Kabel

The lipid droplets (oleosomes) in seeds have a unique physical stability and provide inspiration for the design of oil-in-water emulsions.  In our recent paper, Lorenz Plankensteiner and Marie HENNEBELLE collaborated with the physics expert Jack Yang, Anteun de Groot, Leonard Sagis and Costas Nikiforidis to unveil the secrets behind oleosomes' stability. Curious to read more about it? Check out our paper here: https://lnkd.in/eRRy_jnZ

📢 New PhD Alert!!! A warm welcome to Eva Oehlers, who has joined our laboratory as a PhD student under the guidance of Roelant Hilgers. Throughout her PhD, Eva will be exploring ways to boost meat aroma generation in plant-based meat analogues: Are heme-proteins the way forward?👃🥕🍖 Stay tunned to know the answer!!! Wishing Eva all the best on her PhD journey ✨ #FoodChemistry #PhD #NewFace #PlantBased #MeatAroma

🏷 Last week, we had our annual Lab Trip to welcome the new students for the 2024-2025 academic year. Our first stop was the De Ommuurde Tuin, the Historical Kitchen Garden of King William III, where we learned about sustainable agriculture 🍆🥦💡. Afterwards, we headed to the Boules Bar for a fun game of Jeu de Boules ⚾ and wrapped up the day with a delicious vegan dinner 🍅🥔🥗! 🤝 It was a fantastic opportunity to step out of the lab, learn more about mindful food production, and bond with our students. #FoodChemistry #Food #Fun

📌 Yesterday, our teachers from the Laboratory of Food Chemistry - Wageningen University and Research, Julia Diederen and Bake de Rink, shared their knowledge on the use of AI in science and education during a lunch talk. Their insights are useful to continue exploring AI as a learning tool 📈💥📖👩💻. For details about their lecture, see post below! #FoodChemistry #WUR #AI #Education

The new paper of Sarah van Dinteren and co-authors is out! This paper examines the impact of different prenylated phenolic compounds from licorice root waste-streams on the small intestinal epithelium, using apical-out human ileal organoids. Their findings underscore the relevance of 3D apical-out enteroid models and the potential of prenylated phenolics for antimicrobial applications. Curious to read more? You can find the full paper here: https://lnkd.in/e9ncm8Zg Co-authors: Carla Araya Cloutier, Shanna Bastiaan-Net, Anouk Boudewijn, Tjarda van Heek, MD PhD, Jean-Paul Vincken, Renger Witkamp, Jocelijn Meijerink