The IPB has once again been recognized for its exemplary actions in terms of equal opportunity-oriented personnel and organizational policies and has received the TOTAL E-QUALITY certification for the…
The Plant Science Student Conference (PSSC) has been organised by students from the two Leibniz institutes, IPK and IPB, every year for the last 20 years. In this interview, Christina Wäsch (IPK) and…
Histamine is a biogenic amine that can cause food poisoning in an increasing fraction of the population. Histamine detection and quantification are crucial for evaluating the freshness of food products and informing histamine-sensitive consumers regarding histamine concentration in fermented or processed food products. Several analytical methods exist for quantifying histamine from food samples, most based on chromatographic analysis. This review summarizes the current knowledge of analytical methodologies for detecting and quantifying histamine. We highlight the importance of using timely detection tools for biogenic amines to indicate the degree of freshness or deterioration of food. A multidisciplinary approach based on molecular and enzymatic methods for detecting and quantifying histamine and other biogenic amines is presented, where histamine dehydrogenase and histamine oxidase enzymes from microbial sources stand out as potential molecular tools for histamine detection, and with which rapid, scalable, and user-friendly assay platforms can be used. In addition to typical enzyme technology concerns, the enzymatic detection of histamine faces substrate specificity and substrate inhibition challenges that affect the specific identification of histamine and the detection limit of the enzymatic assay. These challenges can be overcome by enzyme engineering, immobilization, or their simultaneous integration to obtain biocatalysts with increased histamine detection, quantification, or performance.
Publications
Greff, A.; Porzel, A.; Schmidt, J.; Palfner, G.; Arnold, N.;Pigment pattern of the Chilean mushroom Dermocybe nahuelbutensis Garrido & E. HorakRec. Nat. Prod.11547-551(2017)DOI: 10.25135/rnp.69.17.01.027
Fruiting bodies of the Chilean mushroom Dermocybe nahuelbutenis Garrido & E. Horak (syn.: Cortinariusnahuelbutensis (Garrido & E. Horak) E. Valenz. & G. Moreno) were chemically investigated for the first time andafforded the new dimeric anthraqinone 7,7'-emodinphyscion (1) beside the know anthraquinones dermolutein (2),endocrocin (3), skyrin (4) and the dimeric pre-anthraquinone derivative flavomannin C (5). The chemotaxonomicsignificance of the pigments is discussed.
Publications
Alresly, Z.; Lindequist, U.; Lalk, M.; Porzel, A.; Arnold, N.; Wessjohann, L. A.;Bioactive Triterpenes from the Fungus Piptoporus betulinusRec. Nat. Prod.10103-108(2016)
Phytochemical investigation of the ethyl acetate extract of the fruiting bodies from the basidiomycete Piptoporus betulinus led to the isolation of a new bioactive lanostane triterpene identified as 3 b -acetoxy-16-hydroxy-24-oxo-5α-lanosta-8- ene-21-oic acid (1). In addition, ten known triterpenes, polyporenic acid A (5), polyporenic acid C (4), three derivatives of polyporenic acid A (8, 10, 11), betulinic acid (3), betulin (2), ergosterol peroxide (6), 9,11-dehydroergosterol peroxide (7), and fomefficinic acid (9), were also isolated from the fungus. All isolated compounds were tested for antimicrobial activity against some Gram-positive and Gram-negative bacteria as well as against a fungal strain. The new triterpene and some of the other compounds showed antimicrobial activity against Gram-positive bacteria.
Publications
Ali, N. A. A.; Wurster, M.; Arnold, N.; Lindequist, U.; Wessjohann, L.;Essential Oil Composition from Oleogum Resin of Soqotraen Commiphora kuaRec. Nat. Prod.270-75(2008)
The major constituents of the essential oil obtained by hydrodistillation from the oleogum resin of Commiphora kua Vollesen were identified by GC-MS. Sixteen constituents were detected from the essential oil, which constituted about (90.5%) of the total amount. Major constituents of the oil were α- cadinol (33.0%), g -cadinene (22.5%), d -cadinene (17.0%), isocaryophyllene (3.7%), allo-aromadendrene (2.8%), α-muurolene (2.7%), and α-humulene (2.4%). The Oil of Commiphora kua showed moderate antifungal activity against Cladosporium cucumerinum.