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Prof. Dr. Sascha Rohn
Univ Hamburg, Hamburg Sch Food Sci, Inst Food Chem, Grindelallee 117, D-20146 Hamburg, Germany

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Review
Published: 04 August 2021 in Foods
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Deep learning is a trending field in bioinformatics; so far, mostly known for image processing and speech recognition, but it also shows promising possibilities for data processing in food analysis, especially, foodomics. Thus, more and more deep learning approaches are used. This review presents an introduction into deep learning in the context of metabolomics and proteomics, focusing on the prediction of shelf-life, food authenticity, and food quality. Apart from the direct food-related applications, this review summarizes deep learning for peptide sequencing and its context to food analysis. The review’s focus further lays on MS (mass spectrometry)-based approaches. As a result of the constant development and improvement of analytical devices, as well as more complex holistic research questions, especially with the diverse and complex matrix food, there is a need for more effective methods for data processing. Deep learning might offer meeting this need and gives prospect to deal with the vast amount and complexity of data.

ACS Style

Lisa-Carina Class; Gesine Kuhnen; Sascha Rohn; Jürgen Kuballa. Diving Deep into the Data: A Review of Deep Learning Approaches and Potential Applications in Foodomics. Foods 2021, 10, 1803 .

AMA Style

Lisa-Carina Class, Gesine Kuhnen, Sascha Rohn, Jürgen Kuballa. Diving Deep into the Data: A Review of Deep Learning Approaches and Potential Applications in Foodomics. Foods. 2021; 10 (8):1803.

Chicago/Turabian Style

Lisa-Carina Class; Gesine Kuhnen; Sascha Rohn; Jürgen Kuballa. 2021. "Diving Deep into the Data: A Review of Deep Learning Approaches and Potential Applications in Foodomics." Foods 10, no. 8: 1803.

Journal article
Published: 04 August 2021 in Foods
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In the last decades, several plant-based materials were used for the substitution of fish meal and oil in aquaculture. The present study evaluated the fish quality and the sensory differences of rainbow trout (Oncorhynchus mykiss) and pike-perch (Sander lucioperca) from three different feeding groups, which were fed a commercially available industrial (standard) diet, a control diet, and a special microorganism-based feed mix. This feed mainly consisted of a mix made of Rhodotorula glutinis, Crypthecodinium cohnii, and Arthrospira sp. and had 50% less fish meal and fish oil compared to typical control diets. At the beginning, the pike-perch population was six months old, and the rainbow trout population was 15 months old. The feeding study duration was 16 weeks and every four weeks the growth performance and several morphometric parameters were recorded. Afterwards, sensory evaluation took place to identify possible trends. Sensory evaluation revealed that the rainbow trout groups did not show any significant differences to the standard and control fish fillets with regard to odor, texture, and taste. The effects on rainbow trout growth performances and carcass parameters were similar to the standard group. The feed mix was not optimal for pike-perch farming, which was also reflected by significantly adversely affected growth performance and carcass parameters. The sensorial evaluation showed an opposite trend: here, only small differences in the fillets from the feed mix and standard/control diet were observed.

ACS Style

Michaela Schafberg; Karin Loest; Andreas Müller-Belecke; Sascha Rohn. Pike-Perch (Sander lucioperca) and Rainbow Trout (Oncorhynchus mykiss) Fed with an Alternative Microorganism Mix for Reducing Fish Meal and Oil—Fishes’ Growth Performances and Quality Traits. Foods 2021, 10, 1799 .

AMA Style

Michaela Schafberg, Karin Loest, Andreas Müller-Belecke, Sascha Rohn. Pike-Perch (Sander lucioperca) and Rainbow Trout (Oncorhynchus mykiss) Fed with an Alternative Microorganism Mix for Reducing Fish Meal and Oil—Fishes’ Growth Performances and Quality Traits. Foods. 2021; 10 (8):1799.

Chicago/Turabian Style

Michaela Schafberg; Karin Loest; Andreas Müller-Belecke; Sascha Rohn. 2021. "Pike-Perch (Sander lucioperca) and Rainbow Trout (Oncorhynchus mykiss) Fed with an Alternative Microorganism Mix for Reducing Fish Meal and Oil—Fishes’ Growth Performances and Quality Traits." Foods 10, no. 8: 1799.

Journal article
Published: 14 July 2021 in Molecules
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Sulfoquinovosyldiacylglycerol (SQDG) is a glycolipid ubiquitously found in photosynthetically active organisms. It has attracted much attention in recent years due to its biological activities. Similarly, the increasing demand for vegan and functional foods has led to a growing interest in micronutrients such as sulfolipids and their physiological influence on human health. To study this influence, reference materials are needed for developing new analytical methods and providing enough material for model studies on the biological activity. However, the availability of these materials is limited by the difficulty to isolate and purify sulfolipids from natural sources and the unavailability of chemical standards on the market. Consequently, an alternative synthetic route for the comprehensive preparation of sulfolipids was established. Here, the synthesis of a sulfolipid with two identical saturated fatty acids is described exemplarily. The method opens possibilities for the preparation of a diverse range of interesting derivatives with different saturated and unsaturated fatty acids.

ACS Style

Tobias Sitz; Hendrik Domey; Judith Fischer; Sascha Rohn. An Alternative Approach for the Synthesis of Sulfoquinovosyldiacylglycerol. Molecules 2021, 26, 4275 .

AMA Style

Tobias Sitz, Hendrik Domey, Judith Fischer, Sascha Rohn. An Alternative Approach for the Synthesis of Sulfoquinovosyldiacylglycerol. Molecules. 2021; 26 (14):4275.

Chicago/Turabian Style

Tobias Sitz; Hendrik Domey; Judith Fischer; Sascha Rohn. 2021. "An Alternative Approach for the Synthesis of Sulfoquinovosyldiacylglycerol." Molecules 26, no. 14: 4275.

Journal article
Published: 05 June 2021 in Foods
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Vegetables of the plant order Brassicales are believed to have health-promoting properties, as they provide high contents of glucosinolates (GLS) and deriving from these, enzymatically and heat-induced breakdown products, such as isothiocyanates (ITC). Besides their positive physiological effects, ITC are electrophilic and can undergo reactions with food components such as proteins. Following the trend of improving traditional food products with GLS-rich ingredients, interactions of ITC with proteins can diminish the properties of both components—protein’s value and functionality as well as ITC’s bioactivity. In vegetable-enriched bread, where cresses (Lepidium sativum L. or Tropaeolum majus L.) are added to the initial dough, together with benzyl cyanide, benzyl isothiocyanate (BITC) is formed during the baking process. The aim of the present study was to investigate the possible migration behavior of the GLS breakdown products and the formation of ITC-wheat protein conjugates. After the baking process, the breads’ proteins were enzymatically hydrolyzed, and the ITC-amino acid conjugates analyzed using a LC-ESI-MS/MS methodology. In all samples, BITC-protein conjugates were detected as thiourea derivatives, while formation of dithiocarbamates could not be detected. The study showed that GLS and their breakdown products such as ITC migrate into the surrounding food matrix and undergo reactions with proteins, which could in turn lead to modified protein properties and reduce the bioavailability of ITC and lysine.

ACS Style

Mareike Krell; Lina Cvancar; Michael Poloczek; Franziska Hanschen; Sascha Rohn. Determination of Isothiocyanate-Protein Conjugates in a Vegetable-Enriched Bread. Foods 2021, 10, 1300 .

AMA Style

Mareike Krell, Lina Cvancar, Michael Poloczek, Franziska Hanschen, Sascha Rohn. Determination of Isothiocyanate-Protein Conjugates in a Vegetable-Enriched Bread. Foods. 2021; 10 (6):1300.

Chicago/Turabian Style

Mareike Krell; Lina Cvancar; Michael Poloczek; Franziska Hanschen; Sascha Rohn. 2021. "Determination of Isothiocyanate-Protein Conjugates in a Vegetable-Enriched Bread." Foods 10, no. 6: 1300.

Journal article
Published: 16 May 2021 in Food Chemistry
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As allergy towards apples is widespread, the evaluation of various cultivation and postharvest influences on the allergenic potential is of great importance. Therefore, the analysis of the Mal d 1 content was the focus of this study, originally dealing with investigating the influence of a selenium biofortification on apple quality. The Mal d 1 content of apples was in most cases reduced when the fruits were biofortified with selenium. Apple variety and climatic conditions were identified as further influencing factors for the Mal d 1 content of the fruits. The separate analysis of the peel and the fruit flesh showed that the content of Mal d 1 in the fruit flesh was significantly lower in the biofortified samples than in the controls. In conclusion, the results indicate that the selenium biofortification of apples and biochemical mechanism behind can reduce the allergenic potential regarding the content of Mal d 1.

ACS Style

Sabrina Groth; Christoph Budke; Timo Weber; Marie Oest; Sven Brockmann; Martina Holz; Diemo Daum; Sascha Rohn. Selenium biofortification of different varieties of apples (Malus domestica) – Influence on protein content and the allergenic proteins Mal d 1 and Mal d 3. Food Chemistry 2021, 362, 130134 .

AMA Style

Sabrina Groth, Christoph Budke, Timo Weber, Marie Oest, Sven Brockmann, Martina Holz, Diemo Daum, Sascha Rohn. Selenium biofortification of different varieties of apples (Malus domestica) – Influence on protein content and the allergenic proteins Mal d 1 and Mal d 3. Food Chemistry. 2021; 362 ():130134.

Chicago/Turabian Style

Sabrina Groth; Christoph Budke; Timo Weber; Marie Oest; Sven Brockmann; Martina Holz; Diemo Daum; Sascha Rohn. 2021. "Selenium biofortification of different varieties of apples (Malus domestica) – Influence on protein content and the allergenic proteins Mal d 1 and Mal d 3." Food Chemistry 362, no. : 130134.

Journal article
Published: 30 April 2021 in Molecules
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Notable parts of the population in Europe suffer from allergies towards apples. To address this health problem, the analysis of the interactions of relevant allergens with other substances such as phenolic compounds is of particular importance. The aim of this study was to evaluate the correlations between the total phenolic content (TPC), polyphenol oxidase (PPO) activity, antioxidant activity (AOA), and the phenolic compound profile and the content of the allergenic protein Mal d 1 in six apple cultivars. It was found that the PPO activity and the content of individual phenolic compounds had an influence on the Mal d 1 content. With regard to the important constituents, flavan-3-ols and phenolic acids, it was found that apples with a higher content of chlorogenic acid and a low content of procyanidin trimers and/or epicatechin had a lower allergenic potential. This is probably based on the reaction of phenolic compounds (when oxidized by the endogenous PPO) with proteins, thus being able to change the conformation of the (allergenic) proteins, which further corresponds to a loss of antibody recognition. When apples were additionally biofortified with selenium, the composition of the apples, with regard to TPC, phenolic profile, AOA, and PPO, was significantly affected. Consequently, this innovative agronomic practice seems to be promising for reducing the allergenic potential of apples.

ACS Style

Sabrina Groth; Christoph Budke; Timo Weber; Susanne Neugart; Sven Brockmann; Martina Holz; Bao Sawadski; Diemo Daum; Sascha Rohn. Relationship between Phenolic Compounds, Antioxidant Properties, and the Allergenic Protein Mal d 1 in Different Selenium-Biofortified Apple Cultivars (Malus domestica). Molecules 2021, 26, 2647 .

AMA Style

Sabrina Groth, Christoph Budke, Timo Weber, Susanne Neugart, Sven Brockmann, Martina Holz, Bao Sawadski, Diemo Daum, Sascha Rohn. Relationship between Phenolic Compounds, Antioxidant Properties, and the Allergenic Protein Mal d 1 in Different Selenium-Biofortified Apple Cultivars (Malus domestica). Molecules. 2021; 26 (9):2647.

Chicago/Turabian Style

Sabrina Groth; Christoph Budke; Timo Weber; Susanne Neugart; Sven Brockmann; Martina Holz; Bao Sawadski; Diemo Daum; Sascha Rohn. 2021. "Relationship between Phenolic Compounds, Antioxidant Properties, and the Allergenic Protein Mal d 1 in Different Selenium-Biofortified Apple Cultivars (Malus domestica)." Molecules 26, no. 9: 2647.

Journal article
Published: 25 March 2021 in Molecules
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Undirected modifications between food proteins and secondary plant metabolites can occur during food processing. The results of covalent interactions can alter the functional and biological properties of the proteins. The present work studied the extent of which covalent conjugation of the bioactive metabolite benzyl isothiocyanate (BITC; a glucosinolate breakdown product) to the whey protein α-lactalbumin affects the protein’s allergenicity. Additional to the immunological analysis of native untreated and BITC-modified α-lactalbumin, the analysis of antigenic properties of proteolytically digested protein derivatives was also performed by high performance thin layer chromatography and immunostaining. As a result of the chemical modifications, structural changes in the protein molecule affected the allergenic properties. In this process, epitopes are destroyed or inactivated, but at the same time, buried epitopes can be exposed or newly formed, so that the net effect was an increase in allergenicity, in this case. Results from the tryptic hydrolysis suggest that BITC conjugation sterically hindered the cleavage sites for the enzyme, resulting in reduced digestibility and allergenicity. Residual antigenicity can be still present as short peptide fragments that provide epitopes. The desire to make food safer for allergy sufferers and to protect sensitized individuals from an allergenic reaction makes it clear that the detection of food antigens is mandatory; especially by considering protein interactions.

ACS Style

Jenny Spöttel; Johannes Brockelt; Svenja Badekow; Sascha Rohn. Immunological Analysis of Isothiocyanate-Modified α-Lactalbumin Using High-Performance Thin Layer Chromatography. Molecules 2021, 26, 1842 .

AMA Style

Jenny Spöttel, Johannes Brockelt, Svenja Badekow, Sascha Rohn. Immunological Analysis of Isothiocyanate-Modified α-Lactalbumin Using High-Performance Thin Layer Chromatography. Molecules. 2021; 26 (7):1842.

Chicago/Turabian Style

Jenny Spöttel; Johannes Brockelt; Svenja Badekow; Sascha Rohn. 2021. "Immunological Analysis of Isothiocyanate-Modified α-Lactalbumin Using High-Performance Thin Layer Chromatography." Molecules 26, no. 7: 1842.

Journal article
Published: 19 February 2021 in Molecules
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Lipid oxidation and the resulting volatile organic compounds are the main reasons for a loss of food quality. In addition to typical compounds, such as alkanes, aldehydes and alcohols, methyl ketones like heptan-2-one, are repeatedly described as aroma-active substances in various foods. However, it is not yet clear from which precursors methyl ketones are formed and what influence amino compounds have on the formation mechanism. In this study, the formation of methyl ketones in selected food-relevant fats and oils, as well as in model systems with linoleic acid or pure secondary degradation products (alka-2,4-dienals, alken-2-als, hexanal, and 2-butyloct-2-enal), has been investigated. Elevated temperatures were chosen for simulating processing conditions such as baking, frying, or deep-frying. Up to seven methyl ketones in milk fat, vegetable oils, and selected model systems have been determined using static headspace gas chromatography-mass spectrometry (GC-MS). This study showed that methyl ketones are tertiary lipid oxidation products, as they are derived from secondary degradation products such as deca-2,4-dienal and oct-2-enal. The study further showed that the position of the double bond in the precursor compound determines the chain length of the methyl ketone and that amino compounds promote the formation of methyl ketones to a different degree. These compounds influence the profile of the products formed. As food naturally contains lipids as well as amino compounds, the proposed pathways are relevant for the formation of aroma-active methyl ketones in food.

ACS Style

Sandra Grebenteuch; Clemens Kanzler; Stefan Klaußnitzer; Lothar Kroh; Sascha Rohn. The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures. Molecules 2021, 26, 1104 .

AMA Style

Sandra Grebenteuch, Clemens Kanzler, Stefan Klaußnitzer, Lothar Kroh, Sascha Rohn. The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures. Molecules. 2021; 26 (4):1104.

Chicago/Turabian Style

Sandra Grebenteuch; Clemens Kanzler; Stefan Klaußnitzer; Lothar Kroh; Sascha Rohn. 2021. "The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures." Molecules 26, no. 4: 1104.

Research paper
Published: 22 January 2021 in Analytical and Bioanalytical Chemistry
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The use of macro- and microalgae, as well as cyanobacteria, becomes increasingly important for human nutrition, even in Western diets. Health effects, positive as well as negative, are believed to result mainly from minor components in the food. In macro- and microalgae as well as in certain cyanobacteria, one class of such minor compounds is sulfolipids, more precisely sulfoquinovosylmonoacylglycerol (SQMG) and sulfoquinovosyldiacylglycerol (SQDG) derivatives. SQMGs and SQDGs consist of a diacylglycerol esterified with varying fatty acid combinations and a sulfoquinovose moiety. Sulfoquinovose is a sulfonated hexose analogous to d-glucose, but featuring a stable carbon-sulfur bond. With regard to their chemical structure, SQDGs can be distinguished according to their sn1- and sn2-bound fatty acids. Although there is great interest in SQDGs, because of their controversially discussed bioactivities, only a negligible number of comprehensive methods for identification and quantification has been published, so far. Within this work, a sample preparation including a quantitative isolation of SQDGs from selected raw materials, a clean-up with solid-phase extraction (SPE), and a sensitive liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for simultaneous identification and quantitation of different, intact SQMGs and SQDGs were developed and validated. The applicability of the method was further demonstrated by comparing a prominent cyanobacterium (Arthrospira sp.) with a microalgae preparation (Chlorella vulgaris), and selected leafy vegetables (spinach, basil).

ACS Style

Judith Fischer; Mascha Treblin; Tobias Sitz; Sascha Rohn. Development of a targeted HPLC-ESI-QqQ-MS/MS method for the quantification of sulfolipids from a cyanobacterium, selected leafy vegetables, and a microalgae species. Analytical and Bioanalytical Chemistry 2021, 413, 1941 -1954.

AMA Style

Judith Fischer, Mascha Treblin, Tobias Sitz, Sascha Rohn. Development of a targeted HPLC-ESI-QqQ-MS/MS method for the quantification of sulfolipids from a cyanobacterium, selected leafy vegetables, and a microalgae species. Analytical and Bioanalytical Chemistry. 2021; 413 (7):1941-1954.

Chicago/Turabian Style

Judith Fischer; Mascha Treblin; Tobias Sitz; Sascha Rohn. 2021. "Development of a targeted HPLC-ESI-QqQ-MS/MS method for the quantification of sulfolipids from a cyanobacterium, selected leafy vegetables, and a microalgae species." Analytical and Bioanalytical Chemistry 413, no. 7: 1941-1954.

Journal article
Published: 19 December 2020 in Foods
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For decades, the evaluation of rye milling products have been aimed at detecting raw material defects that are linked to excessive enzyme activity. Those defects were indirectly characterized by the rheological methods of the dough or the final products. However, such methods do not sufficiently reflect the baking properties of all rye flours present on the market. A further problem is the continuing climate change, which affects compound composition in rye. So far, these bread defects can only be corrected by process engineering (e.g., extended dough resting). Therefore, it is necessary to characterize the main determinants of the quality defects prior to the baking process in order to predict baking quality and not waste raw material, energy, and time. In this study, it was found that the water accessibility of starch for gelatinization and its partial inhibition by certain components play a major role in baking quality. Specifically, high amounts of insoluble nonstarch-polysaccharides (NSPSs) and a hindered denaturation of proteins seem to be an indication and reason for poor baking quality. However, traditional quantitative analysis of the ingredients and properties of the rye milling products (e.g., falling number, protein content, amylographic data) does not allow any reliable conclusions about rye flour suitability for use as bread rye. It can be concluded that more complex compositional aspects (e.g., complexation of compounds) need to be characterized for future quality control of rye.

ACS Style

Marie Oest; Ute Bindrich; Alexander Voß; Heinz Kaiser; Sascha Rohn. Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-Baking. Foods 2020, 9, 1900 .

AMA Style

Marie Oest, Ute Bindrich, Alexander Voß, Heinz Kaiser, Sascha Rohn. Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-Baking. Foods. 2020; 9 (12):1900.

Chicago/Turabian Style

Marie Oest; Ute Bindrich; Alexander Voß; Heinz Kaiser; Sascha Rohn. 2020. "Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-Baking." Foods 9, no. 12: 1900.

Journal article
Published: 21 November 2020 in Foods
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Color is one of the key sensory characteristics in the evaluation of the quality of mangos (Mangifera indica) especially with regard to determining the optimal level of ripeness. However, an objective color determination of entire fruits can be a challenging task. Conventional evaluation methods such as colorimetric or spectrophotometric procedures are primarily limited to a homogenous distribution of the color. Accordingly, a direct assessment of the mango quality with regard to color requires more pronounced color determination procedures. In this study, the color of the peel and the pulp of the mango cultivars “Nam Dokmai”, “Mahachanok”, and “Kent” was evaluated and categorized into various levels of ripeness using a charge-coupled device (CCD) camera in combination with a computer vision system and color standards. The color evaluation process is based on a transformation of the RGB (red, green, and blue) color space values into the HSI (hue, saturation, and intensity) color system and the Natural Color Standard (NCS). The results showed that for pulp color codes, 0560-Y20R and 0560-Y40R can be used as appropriate indicators for the ripeness of the cultivars “Nam Dokmai” and “Mahachanok”. The peels of these two mango cultivars present two distinct colors (1050-Y40R and 1060-Y40R), which can be used to determine the fruit maturity during the post-ripening process. However, in the case of the cultivar “Kent”, peel color detection was not an applicable approach for determining ripeness; thus, the determination of the pulp color with the color code 0550-Y20R gave promising results.

ACS Style

Khanitta Ratprakhon; Werner Neubauer; Katharina Riehn; Jan Fritsche; Sascha Rohn. Developing an Automatic Color Determination Procedure for the Quality Assessment of Mangos (Mangifera indica) Using a CCD Camera and Color Standards. Foods 2020, 9, 1709 .

AMA Style

Khanitta Ratprakhon, Werner Neubauer, Katharina Riehn, Jan Fritsche, Sascha Rohn. Developing an Automatic Color Determination Procedure for the Quality Assessment of Mangos (Mangifera indica) Using a CCD Camera and Color Standards. Foods. 2020; 9 (11):1709.

Chicago/Turabian Style

Khanitta Ratprakhon; Werner Neubauer; Katharina Riehn; Jan Fritsche; Sascha Rohn. 2020. "Developing an Automatic Color Determination Procedure for the Quality Assessment of Mangos (Mangifera indica) Using a CCD Camera and Color Standards." Foods 9, no. 11: 1709.

Journal article
Published: 17 November 2020 in Foods
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Brassica vegetables contain glucosinolates, which are well-known for their potential to form health-promoting isothiocyanates. Among those crucifers, white and red cabbage are commonly consumed vegetables, exhibiting different glucosinolate and hydrolysis profiles thereof. Regarding the health beneficial effects from these vegetables, more information, especially concerning the seasonal variation of glucosinolate profiles and the formation of their bioactive hydrolysis products in commercial cabbages, is needed. In this study, glucosinolates and glucosinolate hydrolysis product profiles in red and white cabbages from three different food retailers were monitored over six different sampling dates across the selling season in autumn. For the first time, it was shown that, while glucosinolate profiles were similar in each cabbage variety, glucosinolate hydrolysis product profiles and hydrolysis behavior varied considerably over the season. The highest total isothiocyanate concentrations were observed in conventional red (1.66 μmol/g FW) and organic white (0.93 μmol/g FW) cabbages purchased at the first sampling date in September. Here, red cabbage was with up to 1.06 μmol/g FW of 4-(methylsulfinyl)butyl isothiocyanate (sulforaphane), an excellent source for this health-promoting isothiocyanate. Cabbages purchased 11 weeks later in autumn released lower levels of isothiocyanates, but mainly nitriles and epithionitriles. The results indicate that commercial cabbages purchased in early autumn could be healthier options than those purchased later in the year.

ACS Style

Nicole S. Wermter; Sascha Rohn; Franziska S. Hanschen. Seasonal Variation of Glucosinolate Hydrolysis Products in Commercial White and Red Cabbages (Brassica oleracea var. capitata). Foods 2020, 9, 1682 .

AMA Style

Nicole S. Wermter, Sascha Rohn, Franziska S. Hanschen. Seasonal Variation of Glucosinolate Hydrolysis Products in Commercial White and Red Cabbages (Brassica oleracea var. capitata). Foods. 2020; 9 (11):1682.

Chicago/Turabian Style

Nicole S. Wermter; Sascha Rohn; Franziska S. Hanschen. 2020. "Seasonal Variation of Glucosinolate Hydrolysis Products in Commercial White and Red Cabbages (Brassica oleracea var. capitata)." Foods 9, no. 11: 1682.

Original article
Published: 17 October 2020 in Mycotoxin Research
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Fungi of Aspergillus and Penicillium genus can infect peas (Pisum sativum), leading to a contamination with the nephrotoxic and carcinogenic ochratoxin A (OTA). Under unfavourable conditions, a fungus primarily found on lupines, Diapothe toxica, may also grow on peas and produce the hepatotoxic phomopsin A (PHOA). To study the effect of processing on OTA and PHOA content, two model products—wheat/rye-mixed bread with pea flour addition and pea pasta—were manufactured at small-business scale from artificially contaminated pea flour. The decrease of OTA and PHOA contents were monitored along the production process as indicators for toxin transformation. Pea bread dough was subjected to proofing for 30–40 min at 32 °C and baked at 250 °C to 230 °C for 40 min. OTA content (LODs < 0.1 μg/kg) showed a reduction in the bread crust (initially 17.0 μg/kg) to 88% and no reduction in the crumb (110%). For PHOA (LODs < 3.6 μg/kg), a decrease to approximately 21% occurred in the bread crust (initially 12.5 μg/kg), whilst for crumb, a less intense decrease to 91% was found. Pea pasta prepared with two toxin levels was extruded at room temperature, dried and cooked for 8 min in boiling water. In pea pasta, OTA was reduced from 29.8 to 13.9 μg/kg by 22% each after cooking, whilst 15% and 10% of the initial toxin amounts were found in the cooking water, respectively. For PHOA, 60% and 78% of initially 14.3 μg/kg and 7.21 μg/kg remained in the cooked pasta. As only the decrease of the initial content was measured and no specific degradation products could be detected, further research is needed to characterise potential transformation products. Heat treatment reduces the initial PHOA content stronger than the OTA content during pasta cooking and bread making. However, significant amounts of both toxins would remain in the final products.

ACS Style

Birgitta Maria Kunz; Alexander Voß; Julia Dalichow; Stefan Weigel; Sascha Rohn; Ronald Maul. Impact of experimental thermal processing of artificially contaminated pea products on ochratoxin A and phomopsin A. Mycotoxin Research 2020, 37, 63 -78.

AMA Style

Birgitta Maria Kunz, Alexander Voß, Julia Dalichow, Stefan Weigel, Sascha Rohn, Ronald Maul. Impact of experimental thermal processing of artificially contaminated pea products on ochratoxin A and phomopsin A. Mycotoxin Research. 2020; 37 (1):63-78.

Chicago/Turabian Style

Birgitta Maria Kunz; Alexander Voß; Julia Dalichow; Stefan Weigel; Sascha Rohn; Ronald Maul. 2020. "Impact of experimental thermal processing of artificially contaminated pea products on ochratoxin A and phomopsin A." Mycotoxin Research 37, no. 1: 63-78.

Journal article
Published: 07 September 2020 in Antioxidants
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The growing consumer interest in organic foods, as well as, in many cases, the inconclusiveness of the research comparing organic and conventional foods, indicates a need to study this issue further. The aim of the study was to compare the effects of meat origin (conventional vs. organic) and selected elements of the pork carcass (ham, loin, and shoulder) on the meat proteome and the antioxidant potential of its peptides. The peptidomic approach was used, while the ability of antioxidants to scavenge 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS), to chelate Fe(II) ions, and to reduce Fe(III) was determined. Most peptides were derived from myofibrillary proteins. The meat origin and the element of the pork carcass did not have a significant effect on the proteome. On the other hand, the pork origin and the carcass element significantly affected the iron ion-chelating capacity (Fe(II)) and the reducing power of peptides. In particular, pork ham from conventional rearing systems had the best antioxidant properties in relation to potential antioxidant peptides. This could be a factor for human health, as well as for stabilized meat products (e.g., toward lipid oxidation).

ACS Style

Paulina Kęska; Sascha Rohn; Michał Halagarda; Karolina M. Wójciak. Peptides from Different Carcass Elements of Organic and Conventional Pork—Potential Source of Antioxidant Activity. Antioxidants 2020, 9, 835 .

AMA Style

Paulina Kęska, Sascha Rohn, Michał Halagarda, Karolina M. Wójciak. Peptides from Different Carcass Elements of Organic and Conventional Pork—Potential Source of Antioxidant Activity. Antioxidants. 2020; 9 (9):835.

Chicago/Turabian Style

Paulina Kęska; Sascha Rohn; Michał Halagarda; Karolina M. Wójciak. 2020. "Peptides from Different Carcass Elements of Organic and Conventional Pork—Potential Source of Antioxidant Activity." Antioxidants 9, no. 9: 835.

Journal article
Published: 12 March 2020 in Foods
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So far, only a few cases of immunoglobulin E (IgE)-mediated coconut allergies have been described in the literature. Due to a growing consumption of coconut-containing foods in occidental countries, the number of coconut allergies may also increase. As there is no causative immunotherapy in clinical routine, appropriate food labelling is particularly important, also with regard to cross-contamination, to prevent serious health consequences. The purpose of this study was to develop a DNA-based detection method for coconut (Cocos nucifera). Initially, three sets of coconut-specific primers were designed and tested. A TaqMan™ probe was then developed to identify and quantify coconut by real-time PCR assay. With 27 other plant and animal species, the specificity of the primer/probe system was tested and cross reactivity was excluded. In a dilution series, a limit of detection of 1 pg/µL was determined. Thus, the developed real-time PCR assay is a suitable method to detect coconut in food.

ACS Style

Jasmin Wrage; Oxana Kleyner; Sascha Rohn; Jürgen Kuballa. Development of a DNA-Based Detection Method for Cocos Nucifera Using TaqMan™ Real-Time PCR. Foods 2020, 9, 332 .

AMA Style

Jasmin Wrage, Oxana Kleyner, Sascha Rohn, Jürgen Kuballa. Development of a DNA-Based Detection Method for Cocos Nucifera Using TaqMan™ Real-Time PCR. Foods. 2020; 9 (3):332.

Chicago/Turabian Style

Jasmin Wrage; Oxana Kleyner; Sascha Rohn; Jürgen Kuballa. 2020. "Development of a DNA-Based Detection Method for Cocos Nucifera Using TaqMan™ Real-Time PCR." Foods 9, no. 3: 332.

Journal article
Published: 24 February 2020 in Antioxidants
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Biofortified apples seem to be a suitable produce. In this study, different selenium forms and application levels were applied to the two apple varieties ‘Golden Delicious’ and ‘Jonagold’, grown in the years 2017 and 2018 in order to increase the selenium uptake within a typical Western diet. It was shown that the biofortification, which was performed as a foliar application implemented in usual calcium fertilization, led to significantly increased selenium contents in the fruits. Furthermore, biofortification affected the total phenolic content (TPC), the polyphenol oxidase activity (PPO), as well as the antioxidant activity (AOA), the latter measured with the two well-known assays Trolox Equivalent Antioxidant Capacity Assay (TEAC) and Oxygen Radical Absorbance Capacity Assays (ORAC). The varying selenium forms and application levels showed a differing influence on the parameters mentioned before. Higher fertilizer levels resulted in higher selenium accumulation. It was found that PPO activity fluctuates less in biofortified apples. With regard to TPC, selenate led to higher amounts when compared to the untreated controls and selenite resulted in lower TPC. AOA analysis showed no clear tendencies as a result of the selenium biofortification. In the case of ‘Jonagold’, a higher AOA was generally measured when being biofortified, whereas, in the case of ‘Golden Delicious’, only one form of application led to higher AOA. Additionally, differences in the amount of major phenolic compounds, measured with High Performance Liquid Chromatography Mass Spectrometry (HPLC-DAD-ESI-MSn), were observed, depending on the conditions of the biofortification and the variety.

ACS Style

Sabrina Groth; Christoph Budke; Susanne Neugart; Sofia Ackermann; Fenja-Sarah Kappenstein; Diemo Daum; Sascha Rohn. Influence of a Selenium Biofortification on Antioxidant Properties and Phenolic Compounds of Apples (Malus domestica). Antioxidants 2020, 9, 187 .

AMA Style

Sabrina Groth, Christoph Budke, Susanne Neugart, Sofia Ackermann, Fenja-Sarah Kappenstein, Diemo Daum, Sascha Rohn. Influence of a Selenium Biofortification on Antioxidant Properties and Phenolic Compounds of Apples (Malus domestica). Antioxidants. 2020; 9 (2):187.

Chicago/Turabian Style

Sabrina Groth; Christoph Budke; Susanne Neugart; Sofia Ackermann; Fenja-Sarah Kappenstein; Diemo Daum; Sascha Rohn. 2020. "Influence of a Selenium Biofortification on Antioxidant Properties and Phenolic Compounds of Apples (Malus domestica)." Antioxidants 9, no. 2: 187.

Journal article
Published: 04 January 2020 in Antioxidants
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Honey is a natural food product hypothesized to have significant health-beneficial value. The results of recent studies indicate that the biological activity of honey can also be ascribed to phenolic compounds and their antioxidant activity. The aims of this study were: To determine the phenolic profiles of several varieties of Polish honey and their correlation with various factors influencing the quality of honey, plus to verify the impact of production method (organic/conventional) and the pollen content on these profiles. In total, 11 organic and 11 conventional honey samples from Poland were investigated. The botanical origin of the samples was identified through melissopalynological analysis, whereas individual phenolic compounds were determined by the LC/MS analysis. The Folin–Ciocalteau assay was used for the determination of the total phenolic content (TPC). Moreover, the CIE L*a*b* color values were measured and matched with the above-mentioned parameters. The results of the study contribute to the discussion on the health benefits of organic farming. It was found that chrysin may act as a potential indicator compound. The study confirms the existence of the link between TPC and color, and it shows that there is a correlation between pinocembrin and galangin, two compounds that are reported to ameliorate insulin resistance.

ACS Style

Michał Halagarda; Sabrina Groth; Stanisław Popek; Sascha Rohn; Vasilisa Pedan. Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from Poland. Antioxidants 2020, 9, 44 .

AMA Style

Michał Halagarda, Sabrina Groth, Stanisław Popek, Sascha Rohn, Vasilisa Pedan. Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from Poland. Antioxidants. 2020; 9 (1):44.

Chicago/Turabian Style

Michał Halagarda; Sabrina Groth; Stanisław Popek; Sascha Rohn; Vasilisa Pedan. 2020. "Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from Poland." Antioxidants 9, no. 1: 44.

Journal article
Published: 12 October 2019 in Food Control
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Mycotoxin contamination is a well-known problem in grains, nuts, and oilseeds. Similarly, grain legumes (pulses) are affected by fungal infections and, consequently, the formation of mycotoxins as well. However, only little data on mycotoxin occurrence exists for this commodity and only few validated quantification methods for multi-mycotoxin analysis have been reported. In order to effectively assess contamination levels for grain legumes, a high performance liquid chromatography method coupled to tandem mass spectrometry (LC-MS/MS) was developed, validated for the matrix soybean and tested with further grain legumes. The method implements a QuEChERS-like extraction and a stable isotope dilution assay (SIDA) to facilitate the quantification of nine different mycotoxins (aflatoxins B1, B2, G1, G2, ochratoxin A, deoxynivalenol, zearalenone, T-2 toxin, HT-2 toxin). In a non-representative market sample screening, 66 samples of dry grain legumes from the Dutch and the German market were measured. Incidentally, high levels of ochratoxin A were detected in white beans and green peas with 157 μg/kg and 49.4 μg/kg, respectively. In addition, T-2 toxin was detected in one black lentil sample. A multi-mycotoxin method as a tool for rapid collection of data on mycotoxin levels in grain legumes may proof valuable for evaluating exposure and fate of mycotoxins during the whole value-added (feed and food) chain.

ACS Style

Birgitta Maria Kunz; Felicitas Wanko; Sabine Kemmlein; Arnold Bahlmann; Sascha Rohn; Ronald Maul. Development of a rapid multi-mycotoxin LC-MS/MS stable isotope dilution analysis for grain legumes and its application on 66 market samples. Food Control 2019, 109, 106949 .

AMA Style

Birgitta Maria Kunz, Felicitas Wanko, Sabine Kemmlein, Arnold Bahlmann, Sascha Rohn, Ronald Maul. Development of a rapid multi-mycotoxin LC-MS/MS stable isotope dilution analysis for grain legumes and its application on 66 market samples. Food Control. 2019; 109 ():106949.

Chicago/Turabian Style

Birgitta Maria Kunz; Felicitas Wanko; Sabine Kemmlein; Arnold Bahlmann; Sascha Rohn; Ronald Maul. 2019. "Development of a rapid multi-mycotoxin LC-MS/MS stable isotope dilution analysis for grain legumes and its application on 66 market samples." Food Control 109, no. : 106949.

Journal article
Published: 12 August 2019 in Metabolites
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Metabolomics-based approaches are still receiving growing attention with regard to food authenticity testing. Such studies require enormous sample numbers with negligible experimental or analytical variations to obtain statistically reliable results. In this context, an extraction protocol in line with optimized ionization parameters was developed in consideration of potential starch-derived matrix effects focusing on the polar lipids of potatoes. Therefore, well-known extractions (Bligh and Dyer, Folch, Matyash, and a n-hexane-based procedure) were compared in a non-targeted and a targeted approach regarding the extractability of their lipids such as phosphatidylcholines, phosphatidylethanolamines, galacto- and glucocerebrosides, di- and triglycerides, and acylated steryl glucosides. The selected Folch method was also scrutinized in view of its ability to remove the matrix's starch and consequently improved by substituting trichlormethane with ethyl acetate as a "greener" Folch approach. Moreover, the challenge of starch-derived contamination and imminent ion suppression in the electrospray ionization source (ESI) was addressed by an optimization of ionization parameters varying desolvation settings, removing injection peaks, and increasing the angles and distances of the ESI-device. Long-term stability tests over five days were performed successfully with a combination of appropriate extraction and decreased desolvation settings during ionization. In conclusion, the present methodology provided the basis for on-going large-scale metabolomic studies with respect to the botanical origin of potatoes using UPLC-IMS-QToF (ultra-high performance liquid chromatography ion mobility spectroscopy quadrupole-time of flight mass spectrometer).

ACS Style

Christin Claassen; Jürgen Kuballa; Sascha Rohn. Polar Lipids in Starch-Rich Commodities to be Analyzed with LC-MS-Based Metabolomics-Optimization of Ionization Parameters and High-Throughput Extraction Protocols. Metabolites 2019, 9, 167 .

AMA Style

Christin Claassen, Jürgen Kuballa, Sascha Rohn. Polar Lipids in Starch-Rich Commodities to be Analyzed with LC-MS-Based Metabolomics-Optimization of Ionization Parameters and High-Throughput Extraction Protocols. Metabolites. 2019; 9 (8):167.

Chicago/Turabian Style

Christin Claassen; Jürgen Kuballa; Sascha Rohn. 2019. "Polar Lipids in Starch-Rich Commodities to be Analyzed with LC-MS-Based Metabolomics-Optimization of Ionization Parameters and High-Throughput Extraction Protocols." Metabolites 9, no. 8: 167.

Journal article
Published: 26 June 2019 in Molecules
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The electrochemical behavior of the vitamers cholecalciferol and ergocalciferol was investigated in order to determine whether it is possible to evaluate phase-I and phase-II metabolism of these steroids and yield metabolites that can serve as reference material. The vitamers were electrochemically-oxidized using an electrochemical system (ROXY™ EC system). The influence of pH value, solvent, and potential was evaluated. When using methanol or ethanol, the formation of artificial methoxy or ethoxy groups, respectively, was observed, while the use of acetonitrile did not show any formation of further functional groups. A neutral pH value and use of a constant potential led to the highest number of oxidation products with intensive signals. Additionally, a binding study between vitamin D and glucuronic acid as an example for phase-II conjugation was carried out. It was possible to detect adduct formation. Coupling mass spectrometry directly to electrochemistry (EC-MS) is a promising approach for generating vitamin D metabolites and/or yielding a number of metabolites without in vivo or in vitro test systems. It can support or even replace animal studies in the long-term and might be promising for yielding reference compounds.

ACS Style

Laura Navarro Suarez; Sonja Thein; Constanze Kallinich; Sascha Rohn. Electrochemical Oxidation as a Tool for Generating Vitamin D Metabolites. Molecules 2019, 24, 2369 .

AMA Style

Laura Navarro Suarez, Sonja Thein, Constanze Kallinich, Sascha Rohn. Electrochemical Oxidation as a Tool for Generating Vitamin D Metabolites. Molecules. 2019; 24 (13):2369.

Chicago/Turabian Style

Laura Navarro Suarez; Sonja Thein; Constanze Kallinich; Sascha Rohn. 2019. "Electrochemical Oxidation as a Tool for Generating Vitamin D Metabolites." Molecules 24, no. 13: 2369.