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Human genes can’t keep up with adaptation to modern diet

The functioning of our body is the result of the evolution of Homo sapiens. Normally, the human genome adapts to changes in the environment many generations, or hundreds to thousands of years. However, it is only during the last 50 years that human life, including diet, has changed so radically that the general population has not yet had time to adapt and cope with lifestyle-related disease problems, such as overweight and obesity, diabetes and high blood pressure.

– However, our future is in our hands – epigenetics mostly depends on what good (or bad) things we do for our organism. The occurrence of these diseases is influenced by many environmental factors, including our diet, so as long as we take care of our health, we can minimize the risk,” highlights Prof. Carsten Carlberg, leader of the nutrigenomics research group at the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn.

An article on nutrigenomics in the context of evolution has just been published in the journal ‘Redox Biology’.

DIET AFFECTS THE HUMAN BODY MORE THAN YOU THINK

Nutrition is an essential part of life, as it consists of molecules that satisfy our body’s need for macro- and micronutrients. Moreover, some of these molecules directly communicate with the human genome (genetic material) and epigenome (a set of chemical modifications to DNA that regulate genome functions). This complex relationship is the essence of nutrigenomics.

Daily communication between diet and the (epi)genome modulates gene expression in metabolic organs such as fat tissue, skeletal muscle, liver and pancreas, as well as in the brain and immune system. The cellular and molecular biology behind these gene regulatory processes maintains the homeostasis of the human body, which prevents the development of non-communicable diseases such as obesity, diabetes, cardiovascular disease and cancer.

– Since the origin of Homo sapiens, most of these pathways of communication: nutrients-genes have not changed. However, our genome has experienced a series of evolutionary pressures caused by environmental changes including the transition from a hunter-gatherer lifestyle to an agricultural one. Human populations have responded to these challenges not only through specific anthropometric adaptations such as skin colour and body height, but also through variation in dietary intake and differential resistance to complex diseases such as cancer and immune disorders. Therefore, insights into the variability of our (epi)genome in the context of individual risk of developing complex diseases help us understand the evolutionary basis of how and why we get sick – says Prof. Carsten Carlberg.

HUMAN LIFESTYLES ARE CHANGING TOO FAST

The adaptation rate of the human genome to environmental changes usually takes many generations, or hundreds to thousands of years. – However, only during the last two generations, or even about 50 years, human lifestyles including eating habits have changed so rapidly and radically that most of us are not (epi)genetically prepared for the challenges of a „Western” diet combined with a sedentary lifestyle. Indeed, the current facts are that up to 90% of us will end up living with lifestyle-related diseases, such as metabolic syndrome (e.g. overweight and obesity, diabetes, high blood pressure) – points out Prof. Carsten Carlberg.

The (epi)genome has not kept up with adaptation to the modern diet. For example, humans have been eating low-salt products for most of time. – As a result, our body has developed an efficient system for absorbing this salt from our diet, which was essential in ancient times, but creates many problems today. Today’s diet contains a lot of salt – excess salt causes high blood pressure, which kills 10 million people worldwide each year. However, Prof. Carlberg encourages us not to remain passive in the face of these challenges. – We should not accept this as our fate that cannot be reversed, but rather work to ensure that we do not contract these preventable diseases.

Dr. Agnieszka Mostek-Majewska’s research on protein modifications for improving cattle breeding

The research on protein modifications carried out by Dr. Agnieszka Mostek-Majewska and co-authors has enabled a better understanding of capacitation and the disruption of this process in the semen of livestock, including the bull.

Mammalian sperm, immediately after ejaculation, are not capable of fertilizing an egg. For fertilization to occur, the sperm must undergo a series of biochemical modifications in the female’s oviduct to make it capable of fusing with the egg cell. This process is called capacitation.

Disorders of the process of sperm „conditioning” are one of the most common causes of idiopathic male infertility, unrelated to sperm motility and morphology. For this reason, capacitation rates are increasingly being studied in the diagnosis of infertility, in addition to standard analyses of sperm motility and morphology.

It is known that capacitation disorders can also occur in livestock, but there are few studies describing this problem. However, it is of importance for breeding progress.

The research conducted by Dr. Agnieszka Mostek-Majewska and co-authors on protein modifications has provided a better understanding of capacitation and disorders of this process in livestock spermatozoa. This, in turn, gives hope for the development of effective methods of detecting fertility abnormalities and improvements of cattle breeding. The article “New insights into posttranslational modifications of proteins during bull sperm capacitation” have been recently published in Cell Communication and Signaling. Go to the paper.

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A step towards a 'vaccine’ for egg allergy

Lymphocytes are white blood cells that regulate the immune system. If they have some „experience”, e.g. with an allergenic protein and get transplanted into another organism, then such a transfer will strengthen the immune reaction and the body will start to defend itself better against this protein.

Such an experiment was conducted by scientists from our Institute. They showed that transplanted CD4+ T cells that were in contact with hen’s egg white enhanced the immune response to it. The results were published in the International Journal of Molecular Science.

– The results of our research may be a step towards developing methods of treating patients with allergies – emphasizes the author of the research, Dr. Dagmara Złotkowska from the Department of Immunology and Food Microbiology IAR&FR PAS in Olsztyn.

HOW ALLERGIES HAPPEN

A food allergy is an abnormal reaction of the body’s immune system to a specific compound, which is an allergen. So it is a type of food hypersensitivity that causes unwanted food reactions, involving the immune system.

In the fight against food allergies, T lymphocytes, i.e. white blood cells, play an important role in regulating the immune system response. – This is a group of cells specializing in defending our body against the undesirable effects of potential allergens – explains Dr. Dagmara Złotkowska.

If we „teached” cells how to recognize and neutralize specific allergenic proteins, these „teachers” could be transferred (e.g. in the form of vaccines) to the body of allergy sufferers to minimize its immune response. – This can be compared to the mechanism of the mRNA vaccine against COVID-19, where – to put it simply – we do not provide the cells with a virus, but with a „set of instructions” on how to produce antibodies – the researcher points out.

EXPERIMENTAL TRANSFER

The team from the Department of Immunology and Food Microbiology of IAR&FR PAS in Olsztyn focused on allergy to hen’s egg protein and the possibility of cross-reactivity with chicken meat proteins. This meat is a common component of the modern diet; allergy to them is relatively rare and occurs independently or in people allergic to egg white (OVA, or ovalbumin, is the main protein found in egg white). CD4+ T cells, on the other hand, are special immune cells that recognize allergens, including the OVA protein.

The experiment involved transplanting experienced (those that had already been in contact with OVA) CD4+ T cells into the body of an animal that was allergic to OVA and fed chicken meat. – It turned out that such a transfer helped to improve the negative immune response to OVA, that is, it strengthened the body’s immune response to the OVA protein, which was previously not recognized and fought off by the immune system. To put it simple, the body began to defend itself better against this protein – indicates Dr. Dagmara Złotkowska.

A CURE FOR FOOD ALLERGY?

The approach of the researchers from Olsztyn is innovative and may contribute to the development of treatment methods for patients with allergies. – So far, the most effective way to treat food allergy is to exercise the elimination diet – which eliminates not only allergens, but also other cross-reacting proteins. I doubt whether we will find a „cure” for allergy in the near future, because many factors and mechanisms affecting it are still not known. The results of our research may, however, be a step towards developing methods of treating patients with allergies, e.g. by giving them „trained” groups of cells that could reduce the immune response to a given allergen. There are still many years of research ahead of us, but the direction seems promising – the researcher concludes.

The year 2022 was the time when the Institute met the global requirements for open access. During this time, a number of tasks were completed to implement the Open Access Policy and fulfill its provisions.

In addition to the aforementioned policy, a Research Data Management Policy has also been developed and implemented. Training for employees was conducted in the scope of both of these documents. A data management plan template has also been prepared, which is available to employees at this link (Research Management Guidance).

In 2022, the employees of the Institute published a total of 171 scientific and review articles, of which 113 were published in journals supporting open access. Thus, the number of papers published in open access accounted for 66.08% of all papers published with the affiliation of IARFR PAS.

In the same period, employees received 21 projects financed from external sources. 18 of them are funded by the National Science Center and have data management plans that regulate issues of open access to scientific publications and research data. 1 project is intended to financially support the Polish Journal of Food and Nutrition Sciences, which is a journal supporting open access.

As part of implementing the provisions of the Policy, we managed to acquire and launch an IT infrastructure that increases the security of stored data. Its use has been included in the research data management plan template used in the preparation of research project proposals.

We also managed to prepare a research data management plan in line with the requirements of Horizon 2020 for the project „Welcoming ERA Chair to Center of excellence in nutrigenomics for optimizing health and well-being in the Institute of Animal Reproduction and Food Research, Polish Academy of Sciences”, which was one of the project implementation indicators. This information is a summary of the report on the implementation of the Open Access Policy at the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn in 2022.

Dr. Magdalena Weidner-Glunde and PhD student Mamata Savanagouder featured as experts in the documentary series „Virus Hunting”

„They are mistakenly seen as a companion only to the cold months (…) Some cause harmless infections, others are a deadly threat,” these words begin the documentary series „Virus Hunting”, which takes a closer look at the achievements of scientists working on the front lines of the fight against viral diseases. The first episode of the series featured Dr. Magdalena Weidner-Glunde, head of the Laboratory of Molecular Microbiology and Virology at our Institute, and Mamata Savanagouder, a PhD student in her team.

Dr. Weidner-Glunde explains what the virus is and why cytomegalovirus research is being conducted at the Institute.

The virus is the kind of package that is supposed to reach the cell and allow the virus to multiply there. This package on the outside has a protein envelope, the so-called capsid, which protects the genome inside. Once inside the cell, this genome is released and allows the virus to replicate, multiply and create new viral particles. – Dr. Weidner-Glunde explains in the episode.

Cytomegalovirus in most cases in healthy people does not cause major problems or strong symptoms, possibly mild cold symptoms. It becomes a problem if the infection occurs in a pregnant woman, because the most common result is partial or total hearing loss in the fetus, later in the newborn. In addition, the problem is that in many cases children are born healthy and only lose their hearing after some time. – she adds.

We encourage you to watch the first episode of the series „Virus Hunting”.

Dr. Daniel Żarski conducted an industry workshop on zander reproduction

On 14 March, at the Mikołajki Fish Farm, Dr. Daniel Żarski conducted an original theoretical and practical workshop on controlled reproduction of zander. The workshop programme was based on actual knowledge and innovative methods developed by Dr. Żarski over a decade of working with significant aquaculture centres across Europe.

Improving freshwater fish reproduction addresses the need to protect the ichthyofauna of open waters. The choice of zander is not accidental – it is of great economic importance; it is also a very popular product, highly appreciated by consumers in Poland and Europe. It contains a lot of protein, vitamins, micro and macro elements.

The workshop was the first of its kind in Poland. Its aim was to transfer knowledge, raise awareness of aquaculture development among entrepreneurs and promote innovation in the field of fishing and aquaculture. It is also an integral part of the Institute’s development, where we emphasize cooperation with business and the exchange of practices developed in our laboratories with entrepreneurs looking for effective solutions.

Photos courtesy of the City of Mikołajki.

The workshop was part of the project „Centre for Environmental Research and Innovative Food Technologies for Quality of Life” co-financed by the European Regional Development Fund under the Regional Operational Program of the Warmia-Mazury Voivodeship for the years 2014-2020.

Spring is coming, so turn your face to the sun and grab some vitamin D

After the autumn-winter period, our body needs vitamin D. Scientists have proven that even a balanced and varied diet is not enough to provide the total daily dose of this vitamin, because skin synthesis is its main source for the body. That’s why they advise you to expose your face to the sun in the spring and catch some vitamin D.

The latest recommendations for the prevention and treatment of vitamin D deficiency in children and adults in Poland have been developed by a team of scientists representing Polish and international medical societies and national specialist consultants. Their consensus, by Prof. Paweł Płudowski and the whole team has just been published in the journal „Nutrients” (https://doi.org/10.3390/nu15030695).

The development of the current guidelines was supported by prof. Carsten Carlberg, researcher of vitamin D, currently the leader of the scientific group dealing with nutrigenomics at the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn.

„We cannot rely on diet as the only source of vitamin D – even a balanced and varied one is not enough, so in the autumn and winter everyone should supplement vitamin D” – indicated Prof. Carlberg as the most important message of the publication.

The most well-known action of vitamin D is to maintain an adequate level of calcium in the body to maintain normal bone structure. „This is the main reason why every child should be supplemented with vitamin D from birth – both in winter and summer. In addition, vitamin D is important for training our immune system to work effectively against microbial infections, but not overreacted to possible autoimmune reactions” – explained Prof. Carlberg.

Long-term vitamin D deficiency can lead to bone diseases – rickets in children and osteomalacia in adults. „Vitamin D deficiency also causes malfunction of the immune system, leading to increased susceptibility to infectious diseases or autoimmune diseases” – the researcher pointed out.

Prof. Carlberg added that for the average Pole, the level of vitamin D (i.e. the level of 25-hydroxyvitamin D3 in the blood serum) determining the deficiency is defined below 50 nM (20 ng/ml), although each person is characterized by a different sensitivity to vitamin D.

It has been scientifically proven that even a balanced and varied diet is not able to provide the total daily dose of the body’s demand for vitamin D, because its main source is skin synthesis in contact with UV radiation. However, as the scientists pointed, spending a lot of time indoors, wearing clothes and using sunscreens, as well as low intensity of solar radiation in the autumn and winter months, translates into numerous vitamin D deficiencies during this time.

Therefore, a well-chosen supplementation is crucial. „I suggest choosing the dose of the daily requirement based on body weight – if you weigh up to 75 kg, take 2000 units daily (in the autumn and winter), and if more – 4000 units (but not more; this is the maximum dose)” – advises Prof. Carlberg.

In turn, in the spring and summer months, from April to September, it is worth exposing the skin to the sun (remembering about adequate protection against sunburn). „The time of day is important. Two hours before and after the sun’s zenith (11am-3pm in summer time) are most effective. During this time, 20-30 minutes of exposure of the face and bare shoulders should be enough. Of course, avoiding sunburn each time ” – said Prof. Carlberg.

The scientist added that people who do not spend enough time outdoors even in summer should supplement vitamin D throughout the year.

In the developed guidelines, experts pay particular attention to the need for education in the field of vitamin D supplementation for preventive purposes, addressed primarily to medical societies, medical personnel and decision makers responsible for health policy. They also postulate the inclusion of practical tips on the prevention and treatment of vitamin D deficiency in everyday practice.

PhD student Anna Wójtowicz with award for outstanding conference presentation

MSc. Anna Wójtowicz, a Ph.D. student from the Department of Reproductive Immunology and Pathology, won the award for outstanding oral presentation entitled „The role of Th2 lymphocytes in the development of endometrosis” during the 1st Scientific Conference: Scientific and practical aspects of horse reproduction, held 23-25 February, 2023 at the Horse Stud in Walewice.

Ms. Anna Wójtowicz is doing her doctoral thesis under the supervision of Dr. Anna Szóstek-Mioduchowska.

Endometrosis is a chronic degenerative inflammation of the equine endometrium. It leads to changes in tissue architecture and results in impaired endometrial function and, consequently, early loss of embryos. During the development of endometrosis, an increase in the number of myofibroblasts in the endometrium responsible for the excessive deposition of extracellular matrix (ECM) components, such as collagens is observed. Matrix metalloproteinases and their tissue inhibitors play a key role in ECM remodeling. T helper (Th) lymphocytes are involved in the development of pulmonary, renal, and hepatic fibrosis in humans and rodents. So far, it has been shown that Th1 lymphocytes have an anti-fibrotic effect, while Th2 lymphocytes have a profibrotic effect. However, the role of Th2 lymphocytes, and in particular the mediators secreted by them: interleukin (IL)-4 and IL-13, in the development of endometrosis remains unknown. The study aimed to determine the tissue localization of IL-4 and IL-13 receptors in the endometrium of categories I, IIA, IIB, and III, as well as to examine the effect of IL-4 and IL-13 on fibroblast proliferation and selected markers of fibrosis gene expression.

The research presented at the conference was carried out as part of a research project No. 2019/35/D/NZ9/02989, headed by Dr. Anna Szóstek-Mioduchowska, financed by the National Science Centre.

International scientific seminar – Prof. Lars-Oliver Klotz

The first international scientific seminar of the Welcoming ERA Chair to Centre of Excellence in Nutrigenomics to optimise health and well-being will take place on 15 March at 10:00 a.m. at the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences. The seminar series will be inaugurated by Lars-Oliver Klotz, Professor of Nutrigenomics at the Institute of Nutritional Sciences at Friedrich Schiller University in Jena (Germany). Prof Klotz conducts research in biochemistry and molecular biology, molecular toxicology and cell biology. During the seminar in Olsztyn, he will give a lecture on „Selenium-binding proteins: from SNP to function”..

The seminar and the meeting with Prof. Klotz will be held at the Department of Food Science of the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences at Tuwima 10 St.

Prof. Lars-Oliver Klotz – BIO

Lars-Oliver Klotz (LOK) is Professor of Nutrigenomics at the Institute of Nutritional Sciences, Friedrich Schiller University, Jena, Germany. He is Dean of the Faculty of Biological Sciences at Friedrich Schiller University. He obtained his Diploma degree (an MSc equivalent) in biochemistry from the University of Tübingen, Germany, followed by a Ph.D. in biochemistry from the University of Düsseldorf, Germany (1998; advisor: Helmut Sies). Following postdoctoral research at the National Institute on Aging in Baltimore, MD, USA, he obtained his lecturer’s qualification (Habilitation degree) at the University of Düsseldorf. In 2010, he moved to the University of Alberta, Edmonton, AB, Canada, where he was an Associate Professor (tenured) and held the Canada Research Chair in Pharmaceutical Sciences at the Faculty of Pharmacy and Pharmaceutical Sciences. In 2013, Dr. Klotz assumed his current position. Dr. Klotz is the 2006 recipient of SFRR-Europe’s Catherine-Pasquier-Award. His research interests include the biochemistry of oxidative stress, stress-induced signal transduction and molecular processes in aging.

Selenium-binding proteins: from SNP to function

Abstract:

Selenium-binding protein 1 (SELENBP1) was identified some thirty years ago as a selenium-containing protein that does not count among the 25 known human selenoproteins harboring selenocysteine residues. It has since been found to be a bona-fide tumor suppressor, but its exact function remained elusive until, in 2018, a series of single nucleotide polymorphisms were identified as the reason for a striking breath malodor of patients in a Dutch hospital. The underlying changes were demonstrated to affect the gene encoding SELENBP1, which was then identified as a methanethiol oxidase.

This presentation will summarize the work on SELENBP1 performed in the Klotz lab regarding the enzymatic activity of SELENBP1, the role of selenium, the role of transition metal ions and the search for a function of this protein, using isolated SELENBP1 mutants, cell culture models and a model organism, Caenorhabditis elegans.

Dr. Małgorzata Starowicz on the Maillard reaction products

Fat Thursday is the sweetest holiday of the year. On this occasion, we eagerly eat donuts and angel wings, which are traditionally deep-fried. Dr. Małgorzata Starowicz from the Institute’s Department of Chemistry and Biodynamics of Food talks about the phenomena that accompany the preparation of Poles’ favorite sweets, as well as what research related to them is conducted at our Institute.

The cascade of chemical reactions is responsible for the pleasant aroma, taste and brown color of donuts and angel wings. These reactions occur between the sugars and proteins in foods that are subjected to high temperatures. They own their name to their discoverer, French chemist Louis Camille Maillard. We can say that Maillard reactions have two „faces”. On the one hand, they form compounds that shape the taste, smell and color of such food products as bread, coffee, fried meat, beer or honey. In addition, melanoidins formed during the Maillard reaction have antioxidant properties. These naturally brown dyes, found, for example, in the crust of bread, have the ability to capture and neutralize free radicals, and thus can prevent civilization diseases.

On the other hand, the Maillard reaction may produce compounds such as acrylamide, which has been descrobed mutagenic and cancerous. Although the standards for the content of acrylamide in food have not yet been defined, scientists and food producers monitor its content in market products and conduct a number of studies on the improvement of technological processes, selection of raw materials used, or the use of natural food additives. All this to keep the level of acrylamide low in heat-treated products. We currently consume the most of it in chips and fries. The great interest in the topic of acrylamide has led scientists and entrepreneurs to join forces under the European Cooperation in Science and Technology (COST) programme and together explore the topic of reducing the level of acrylamide in cereal products.

Research conducted at the Department of Chemistry and Biodynamics of Food at the Institute of Animal Reproduction and Food Research PAS has shown that the formation of these, both beneficial and unfavorable, compounds can be changed already at the stage of the technological process. This is possible by choosing the right ingredients, heating temperature and time, adjusting the pH level or water content. The challenge faced by scientists is primarily the development of appropriate recipes and setting the parameters of technological processes in order to balance and lead to increased formation of beneficial compounds, while reducing the amount of unfavorable ones. Our team’s research to date has shown that polyphenolic compounds have a high potential to inhibit the formation of acrylamide. The addition of polyphenols in the form of spices or herbs can effectively reduce the content of acrylamide in confectionery products while increasing the taste and aroma. On the other hand, it is more recommended to bake for a longer time at a lower temperature than to bake for a short time at a high temperature. The tests were carried out for breads baked from various flours (spelt, wheat and rye).