The participants of the „SHOP&COOK” workshop, which took place on June 28, 2023 in the Auchan hypermarket in Olsztyn, had the unique opportunity to test their knowledge of food packaging and its recycling. The two-day event was organized in cooperation with the Food Bank as part of the #SUCCESS project co-founded by European Knowledge and Innovation Community EIT Food. The aim of the workshop was to encourage consumers to increase the amount of plant-derived products in their diet and to raise issues related to reducing food waste. During the meeting, it was highlighted that in order to become a conscious consumer, we should recognize symbols on food packaging and know how and where we can dispose of it. The participants to „RECYCLE HERO” quiz also had the opportunity to ask questions to food packaging experts.
Scientists at the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn are investigating the mechanism of long-term infection of the fetus with cytomegalovirus. The virus is usually harmless for healthy people. The problem arises in immunocompromised patients and pregnant women, as it crosses the placenta and can cause serious congenital diseases.
– We are investigating the molecular basis for establishing long-term cytomegalovirus infection in neural cells. We hope to find out the factors responsible for the persistence of the virus in neural cells, and thus identify the causes of the observed damage to the nervous system associated with cytomegalovirus-induced congenital disease – emphasises Dr Magdalena Weidner-Glunde, leader of the research project and head of the Molecular Microbiology and Virology Laboratory of the IARFR PAS in Olsztyn.
THE DORMANT VIRUS
Human cytomegalovirus (HCMV) infection is very common, with more than 80 % of the Polish population infected. The primary infection in healthy people is usually asymptomatic or shows the symptoms of a slight cold, but in immunocompromised patients, e.g. after transplantation (when immunity is deliberately lowered to prevent transplant rejection) or those with AIDS, it can cause serious illness.
– HCMV is also a cause of congenital disease, as the virus is able to pass from the bloodstream of the infected mother through the placenta to the fetus. The disease resulting from congenital cytomegalovirus infection is associated with infection of the central nervous system and consequent sensory-nervous damage. Symptoms associated with HCMV congenital disease can include hearing loss, visual impairment or even intellectual disability, explains the researcher.
The herpesviruses (such as herpes virus and chickenpox virus), once they enter our body, remain in our body for the rest of our lives. The response of our immune system to their presence – i.e. antibodies – can be detected by laboratory blood tests. They also allow us to determine whether a person has an active or latent infection.
In fact, the life cycle of herpesviruses comprises two phases: a latent (dormant) phase, from which the virus occasionally 'wakes up’ to enter the active (lytic) phase. – In the lytic phase, the virus actively multiplies by producing a large number of new viral particles. In contrast, in latency, viral protein synthesis is reduced to a minimum and there is no production of new viral particles, which prevents our immune system from effectively detecting the infection – explains Magdalena Weidner-Glunde.
HCMV has a circular genome (episome) that, during latent infection, has the ability to attach to host chromosomes and thus ensure the persistence of infection. – In other herpesviruses, it is known which protein is responsible for this binding of the viral genome to chromosomes. In the case of cytomegalovirus, we do not yet know this. In our research, we are investigating whether the viral protein IE1 is involved in the binding of the genome to the chromosomes and thus – determines the survival of the virus. Analysing the function of this protein will allow us to learn and understand how it is possible for the cytomegalovirus genome to survive in the cell for such a long time – points out Magdalena Weidner-Glunde.
LEARN THE DIFFERENCES IN CELL TYPES
Cytomegalovirus particles have different properties in terms of infection and multiplication in different cell types. So far, cytomegalovirus has been studied in its latent phase mainly in haematopoietic stem cells (from which, for example, red blood cells can arise). Recently, it has been shown that long-term HCMV infection can also take place in neural precursor cells (from which, for example, neurons are later formed). Long-term infection in these cells may be responsible for the sensory-neural damage that is symptomatic of HCMV-induced congenital disease.
Scientists from Olsztyn are also looking into comparing the mechanism of long-term virus infection in the two cell types in order to understand the differences and how cytomegalovirus disrupts the functioning of different cell types.
– For the active phase of virus infection, drugs are given to inhibit viral replication. However, there are still no drugs for the latent phase to help simply get rid of it. The results of our study will therefore be able to contribute not only to the understanding of the pathogenesis of congenital cytomegalovirus infections, but also to help develop new therapies – concludes the scientist. The research – led by Magdalena Weidner-Glunde, PhD – is being conducted as part of a project entitled “Exploring mechanisms of congenital human cytomegalovirus infection: replication, spread and latency establishment”, funded by more than PLN 3 million from the National Science Centre. The project is expected to end in May 2024.
As part of the EIT Food „InformPack” workshop, about 50 students from secondary schools in Olsztyn visited laboratories located in the Division of Food Sciences of the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences. Young adepts of science listened to a lecture on responsible handling of food packaging, delivered by Dr. Joanna Fotschki, and then took part in experiments prepared by researchers working on a daily basis at the Department of Bioelectroanalytics and the Laboratory of Microbiology. There, they had the opportunity to look at the role of food packaging in ensuring the safety of food products. Students also took part in workshops and an interactive game, thanks to which they could check how they deal with proper segregation of food packaging.
What is the ketogenic diet and is it worth following it? We were looking for an answer to this question during the first educational meeting carried out as part of the ERA Chairs WELCOME2 project. Scientists from our Institute invited to a joint discussion representatives of the academic community, education, local politics, innovation, health care, as well as private individuals interested in the ketogenic diet in the context of health benefits.
Dr. Natalia Drabińska from the Department of Food Chemistry and Biodynamics of the IRZiBŻ PAS explained all the key aspects of this currently very popular diet and presented the NCN project she runs: „KETO-MINOX: The impact of an isocaloric, reducing ketogenic diet on metabolism, inflammation, selected nutritional parameters and stress of overweight and obese women. View the presentation
Dr. Piotr Kaczyński from the Department of Hormonal Action Mechanisms of the IAR&FR PAS presented facts and the latest research on the effect of ketogenic diet on human reproductive processes, especially in relation to fertility problems. View the presentation
Dr. Aleksandra Kocot from the University of Gdańsk gave a lecture on the impact of the ketogenic diet on sports performance.
Oliwia Czerniewska from BeKeto company talked about the products developed to diversify the keto diet, and explained in detail how (if necessary and recommended) to supplement while using the ketogenic menu. View the presentation
Dr. Marianna Raczyk from the WELCOME2 team introduced us to the concept of nutrigenomics and spoke about how our diet may affect various processes in the body. View the presentation
The meeting ended with a discussion panel, during which the participants of the meeting could share their questions and doubts. The experts were joined by dr hab. n. med. Elżbieta Jarocka-Cyrta, prof. UWM.
On November 18, you will meet our scientists at #ScienceCom, a cyclical event connecting the world of science with society, organized by the Experyment Science Center in Gdynia.
This year’s edition is devoted to the topics of sustainable development of cities and society as well as responsible consumption and production.
Researchers from our Institute, Dr. Joanna Fotschki, Dr. Marta Kopcewicz and Marzena Lenkiewicz, MSc., as part of the EIT Food InformPack project, will prepare workshops on a rational approach to purchasing, managing and disposing of food packaging. We will find out how we, consumers, can give them a second life and contribute to building a circular economy.
Thanks to EIT Food #InformPack, you tested your strength in the proper segregation of food packaging materials, deciphered the symbols placed by producers on packaging, and also learned about the original methods of waste processing.
In the EIT Food #FoodScienceClass zone, you moved to a science class where you detected the presence of starch in food, created molecular pearls and learned how to properly store food products.
Thanks to EIT Food #FarmingSimulator, you played the role of a modern farmer who uses technologies to run the farm in the most sustainable way possible, and by taking part in the quiz you learned the secrets of precision farming.
On August 13 and 14, you will meet our scientists in the education zone at the Olsztyn Green Festival 2022. Workshops, shows, quizzes, competitions and interesting conversations with experts dealing with the issue of food safety and healthy eating are waiting for you.
As part of the EIT Food #InformPack project, you will be able to take part in workshops and an interactive game that will help you check how you deal with the proper segregation of food packaging. You will decipher the symbols placed by producers on packaging, look at creative methods of waste processing and design your own shopping bags. You will be able to share with us your opinion on the ways in which you would like to receive information on a rational approach to purchasing, management and disposal of food packaging. Your opinion is very important, because it will help scientists and food producers to develop „tailor-made” educational campaigns supporting the development of pro-ecological awareness.
The EITFood #FoodScienceClass zone also includes activities developed with scientists that will be of interest to all consumers attending the festival. First, we will play with some chemistry. We will learn what starch is and examine its presence in food products, as well as make molecular pearls ourselves. Next, we will take a closer look at nutrition and food, and learn how to properly store food products in the refrigerator – so that they are safe and useful for consumption as long as possible. We have prepared attractive gifts for engagement in our shows and experiments. The #FoodScienceClass project aims to interest the youngest in a scientific career, to show them that food research can be an interesting, developing and satisfying career path. It is also an excellent platform for sharing the knowledge gained from the project on sustainable consumer practices with family and peers.
The EITFood #Farming Simulator project has prepared a lot of festival attractions for you, including the opportunity to play the role of a farmer and try your hands at precision farming, a chance to win gifts in a competition on sustainable food production methods, and take a commemorative photo in… a tractor. The main attraction of this zone will be Farming Simulator – a simulation game created by the Swiss company Giants Software. It is one of the most advanced and popular simulators in the world that allows players to learn all the secrets of farming, including precision farming. „Precision Farming”, a free add-on to the Farming Simulator game, popularizes precision farming solutions that enable farming based on the collection and processing of various data, obtained, among others, from thanks to satellite technology.
At the end of May, the nutrigenomics team joined the 26th Science Picnic – Europe’s largest outdoor science-popularization event organized jointly by Polish Radio and the Copernicus Science Centre. It has been held every year since 1997.
Our team presented two original demonstrations:
Our team presented two original demonstrations?
Vitamin d and its importance in our diet
We taught our youngest attendees about the impact of food on gene expression and explained that genetic differences play a role in how we respond to food. We also prepared our participants for the coming months by showing them how different barriers, such as clothing or UV filter creams, affect vitamin D synthesis during sun exposure. The Science Picnic was commended by the European Commission in 2005 as one of 10 model European projects in the “Science and Society” field.
Up to one in five people may suffer from irritable bowel syndrome. Symptoms can be mitigated through a diet that eliminates certain compounds found in food. A scientist from the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn proposes methods for making bakery products in such a way that they retain their nutritional value while being tolerated by people suffering from this digestive disorder.
– The healthiest bakery products recommended by nutritionists are often the least beneficial for people with irritable bowel syndrome. An example is whole-grain rye bread, rich in dietary fiber, which, however, is not recommended for people with the disorder. Fortunately, nowadays, thanks to acquired knowledge and appropriate technological processes, it is possible to produce nutritionally valuable bread that will not exacerbate gastrointestinal symptoms in people with this disease,” emphasizes Dr. Marianna Raczyk of the Nutrigenomics Scientific Group at the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn.
The conclusions are presented in a review article outlining the world’s most current reports on the subject, which appeared in “Critical Reviews in Food Science and Nutrition”. The authors are Dr. Marianna Raczyk and Dr. Marcus Schmidt of the Federal Research Institute of Nutrition and Food at the Department of Safety and Quality of Cereals in Germany.
WHAT ABOUT BREAD?
Irritable Bowel Syndrome (IBS) is one of the most common gastrointestinal disorders for which a proper diet is crucial. Among other things, a group of carbohydrates called FODMAP – fermentable oligo-, di-, monosaccharides and polyols – are responsible for exacerbating the symptoms of this chronic disease. This is a group of fermentable sugars and alcohols that the body is unable to break down and absorb in the small and large intestines. These are the ones that produce gases, causing, among other things, bloating, diarrhoea, abdominal pain and other discomforts in people with IBS.
One of the main sources of FODMAPs in the diet includes bakery products, particularly whole-grain bread. – Cereals high in fructans, such as wheat, barley and rye, should be significantly reduced in a low FODMAP diet, hence it is difficult to choose the right bread for IBS patients – says Marianna Raczyk.
People with IBS are thus faced with the question: whether to eat whole-grain bread and thereby worsen their well-being, or choose light bread, which, however, is less nutritious.
– In order to improve the quality of life for IBS patients, it is therefore necessary to provide alternative products low in FODMAPs while maintaining nutritional values, the scientist points out, adding that it is not possible to completely eliminate FODMAP compounds from food, but they can be limited to so-called minimum threshold values
TAILORED PRODUCTION – THE KEY TO SUCCESS
The authors of the publication focused on bakery products. Collecting the most up-to-date world reports on the subject, they propose the following methods to reduce the FODMAP content in products: the use of yeast fermentation and fermentation with lactic acid bacteria, appropriate selection of raw materials, suitably modified dough fermentation process or the use of additional enzymes or microorganisms that eliminate unfavourable compounds.
– These technologies are mostly known to bakery product manufacturers, but it is necessary to improve them and use them in a controlled manner to preserve the maximum amount of nutritional value, the researcher points out.
You can also control the FODMAP content yourself – in the production of home baked goods by choosing the right raw materials and the right dough kneading or fermentation process. For details, see the article
THE FUTURE OF LOW FODMAP FOODS
The range of low-FODMAP foods on the food market is expanding. – Manufacturers are working all the time to improve and expand them, as there is growing interest by consumers themselves but also by catering companies offering boxed diets just for people with IBS – the researcher says.
Today, these products are slightly more expensive than the conventional ones. – However, I would compare this to gluten-free products – just a few decades ago they were a novelty, and today they are very popular and often at a price comparable to conventional ones. I suppose it will be similar with low FODMAP products – the scientist concludes. – Irritable bowel syndrome affects about 10-20 percent of the population. The number of people diagnosed with the condition is growing every year. Patients with IBS need the support of dietitians to work off the right diet for them, so it is estimated that the demand for low FODMAP products will increase – Marianna Raczyk summarizes.
New headquarters of the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn is nearing completion. The end of works is scheduled for October this year. The facility will gather all the Institute’s units, which today are scattered in four locations in two cities. Another advantage of the new location is its proximity to the science and technology park.
– Finally, we will all be together in one place. This will improve cooperation between scientists, increase the potential of our centre and create optimal conditions for innovative research. It is also an opportunity to integrate all employees – daily meetings strengthen the sense of community. Synergy, synergy and more synergy – underlines the Director General of IARFR PAS in Olsztyn, Prof. Mariusz Piskuła.
The director adds that a single headquarters also means simpler management of the Institute and puts an end to logistical problems (e.g., the need for constant transportation of documents and reagents or „wandering” of employees between locations). – In addition, we will reduce the Institute’s maintenance costs, since the maintenance of a single building made with the latest energy-efficient technologies will be cheaper than the current total cost of maintaining all workplaces – points out Prof. Piskuła.
The location in the neighbourhood of the Olsztyn Science and Technology Park is not accidental. – The current trend in the global science puts a spotlight on the usefulness of science and the translation of research results directly to the benefit of people and the quality of their life. The new location is therefore an incredible opportunity for us to transfer science into practice and to develop research and implementation projects – adds Prof. Piskuła.
CURRENT WORKS
The works on the construction site on Władysław Tryliński St. in Olsztyn are in progress. – So far, we are implementing various stages without major problems. Currently, we are carrying out activities related to all internal installations, also the elevation work is underway, and activities on the landscaping are slowly beginning. The work at the Animal Laboratory is progressing faster, as this place – designed and built to the highest world standards – will be finished earlier due to complicated inspection procedures – says Deputy Director for General Affairs Michał Żurek.
The building has six floors (including one technical floor), with a total area of more than 10,000 square meters. Inside there will be laboratories, rooms for specialized analytical work, seminar rooms, a Scientific Council room, and administrative and technical facilities. Larger events will be held in the halls of the Olsztyn Science and Technology Park. A relaxation area is also planned.
Thanks to the BMS (Building Management System), the Institute’s new building will be largely automated. – Also noteworthy is the new conference room, which will be equipped with a state-of-the-art audiovisual system, allowing for hybrid meetings and online connection with guests or speakers – points out Michał Żurek.
The investment also includes access roads, parking lots, a covered shelter for bicycles and landscaping. A photovoltaic installation will be built next to the building.
BEFORE THE FINAL MOVE
The construction is scheduled for completion in October this year. Then the moving will begin, which will take several months due to the need to properly transport highly specialized equipment and adapt the laboratories. It’s also an extensive planning effort and the actual transport of animals from the Animal Lab.
The Institute plans to vacate its current locations by August 2024, and the current buildings will be put up for sale.
NEW HEADQUARTERS – HOW IT ALL STARTED
Currently, IARFR PAS in Olsztyn is spread out, with its divisions and departments located in four locations, in two cities. The Division of Food Sciences is located in Olsztyn on Tuwima Street, the Division of Reproductive Biology is located on Bydgoska Street in Olsztyn. In Białystok, we have a department dealing with the prophylaxis of metabolic diseases and the department for human reproductive pathology, located in the Science and Technology Park and the Medical University, respecively.
Plans to build a new headquarters for the PAS Institute date back to 2011. In 2013, the Institute signed a letter of intent with the city – the operator of the Olsztyn Science and Technology Park – about its desire to locate a scientific facility there. In 2015, the Institute bought a 2.2-hectacre parcel in the immediate vicinity of the Park, where a new headquarters is being built. Construction began in December 2021.
– Throughout the history of the implementation of this investment, we have received tremendous support from the authorities of Olsztyn, the local government of the Warmian-Masurian Voivodeship, the Ministry of Science and Education and politicians from our region. Our project is a very good example of successful cooperation for a common goal – emphasizes Prof. Mariusz Piskuła.
The headquarters is being built under the design-build formula, which means that the contractor, Budimex company, has prepared the project and is implementing it on the basis of the functional-utility program developed by the Institute.
The entire project is an investment planned for more than PLN 95 million. The war in Ukraine and price skyrocketing have escalated its cost by more than PLN 10 million. Funding of more than PLN 79 million comes from EU funds – from the Regional Operational Program of the Warmian-Masurian Voivodeship for 2014-2020.
The construction of the Institute’s new headquarters is being carried out as part of the „Center for Environmental Research and Innovative Food Technologies for Quality of Life” project, co-financed by the European Regional Development Fund under the Regional Operational Program of the Warmian-Masurian Voivodeship for 2014-2020.
