Archiwa

The aim of the Molecular Biology Core Facility (MBCF), established by Professor Monika Kaczmarek  supported by the EU grant Modernization of integrated educational and research laboratories in the Centre of Excellence BIOANIREP, is to popularize techniques of molecular biology and implement new, innovative molecular biology methods and analysis into research approaches carried out in the Centre of Excellence BIOANIREP, national and international co-operation networks and the departments of the Institute. Specializing in molecular biology techniques, the MBCF is further enhanced by a dedicated bioinformatics unit that conducts advanced bioinformatics analyses. This combination supports research projects at the Institute and strengthens its national and international collaborations.

The MBCF is equipped with research infrastructure, including workstations for the isolation and analysis of nucleic acids and proteins.

For more details visit Core Facility web page.

We focus on investigating the effects of dietary components on the gut immune system and the composition and activity of the gut microbiota.

Our priority is to understand the mechanisms responsible for the induction of food tolerance or allergy and the maintenance of proper gut function, taking into account the gut-brain and gut-liver communication pathways.

Our research is interdisciplinary combining microbiology, immunology, molecular biology, and food technology. This multifaceted approach allows us to increase our knowledge of key immunological and microbiological mechanisms regulated by diet and its bioactive components.

By applying technological modifications (thermal, chemical, physical, and enzymatic) to raw materials and foods, we aim to identify processes that reduce their immunogenicity, which is a key objective of our research.

We use animal, tissue and cell models in in vivo, in vitro, and ex vivo systems. These are complemented by in silico analyses to predict the biological activity of compounds under investigation, their allergenic potential and their metabolism in the body. We also characterise bacterial strains used in the production of fermented foods and analyse their impact on the gut microbiome of humans and animals in both healthy and in diseased states.

Beyond the scientific perspective, we invest our efforts into collaboration with the business sector, supporting the development of innovative food products and working with food manufacturers. Examples include the development of foods with immunogenic properties, those that positively influence the gut microbiota and improve immune system function, as well as products that can be used in prevention and improve the overall well-being.

The primary goal of our scientific work is to improve the quality of food and enrich it with natural ingredients that promote health (functional foods).

Our research concerns bioactive compounds that have a positive impact on human health by influencing specific processes occurring in the body such as counteracting inflammation, slowing down oxidation reactions in the body, and improving immunity.

Thanks to access to advanced research equipment and modern analytical methods, we have the ability to deeply characterize bioactive substances. We determine changes in the profile and content of polyphenols, tocopherols, tocotrienols, sulfur compounds (glutathione, glucosinolates), inositol phosphates, and many others.

We investigate the health-promoting potential of food using in vitro and ex vivo models, in human bodies, and utilizing designed model foods. We analyze the bioavailability of bioactive compounds, i.e., the degree to which they are absorbed and utilized by the body. We also assess the impact of modified diets on nutritional status and selected health parameters.

Additionally, we examine the influence of biopolymers (such as starch or proteins/lipids) on the characteristics and activity of gut microbiota, metabolic changes in the gut ecosystem, and their potential bifidogenic functions (i.e., their positive influence on the abundance of beneficial gut bacteria).

Another important aim of our research is food security. We focus on assessing the effects of technological processing on food quality – including thermal processing of food. Our studies enable the identification and quantitative analysis of the contents of products from the so-called Maillard reaction, which are produced during frying and heating nearly every type of food product containing proteins and reducing sugars. We assume that by selecting raw materials and optimal conditions for food preparation, we can minimize the production of harmful compounds without losing the compounds responsible for flavor and aroma.

We offer our analytical knowledge and research experience to food producers, including those in the bakery sector, as well as producers of fruit and vegetable preserves and honey. We collaborate with manufacturers interested in designing innovative products, both conventional and intended for special dietary purposes.

We specialize in the study of biologically active compounds in plant raw materials and plant-based food, analyzing their properties and impact on health.

Our research is centered around the analysis of the chemical and biological activity of biologically active compounds (such as phenolic acids, flavonoids, condensed tannins, lignans, saponins, oligosaccharides, tocopherols, and carotenoids) in plant raw materials (mainly seeds of legumes and oilseeds) and plant-based foods. An HPLC method with different detectors is used for quantitative analysis.

We also investigate enzymatic hydrolysis of food proteins and the properties of protein hydrolysates, as well as the interactions of phenolic compounds with proteins. For protein hydrolysis we use the pH-stat method with various proteolytic enzymes. The interactions are investigated using protein precipitation models, chromatographic analysis, and spectrofluorimetry.

An important goal of our research is to analyze the effect of high pressure on biologically active compounds and their properties. This research area also includes antibacterial activity, sensory properties, and the inhibition of enzymes that are physiologically important: acetylcholinesterase (AChE) and angiotensin-converting enzyme (ACE).

Additionally, our analyses include antioxidant and antidiabetic activity (the ability to inhibit the activity of alpha-amylase and alpha-glucosidase).

We also collaborate with the business environment, including the biotechnology sector and plant breeders, supporting them with our expertise and analytical capabilities.

Our research facilitates the contemporary understanding of the impact of diet and food quality on health.

Our research focuses on common and potential new dietary components, including nutrients and bioactives of plant or synthetic origin, that may weaken or enhance metabolic disorders specific to diet-related diseases such as obesity, diabetes or some intestinal and cardiovascular diseases.

Our research interests mainly concern n polyphenolic extracts and fiber-phenolic preparations, dietary fiber and unsaturated fatty acids from unconventional sources (such as herbal or fruit seeds, minerals in the form of nanoparticles, prebiotic preparations and food additives containing phosphorus.

We particularly focus on recognizing physiological and molecular mechanisms through which nutrients affect gut and metabolic health of the body. We track interactions between selected dietary components after their consumption, for example in the gastrointestinal tract, where by affecting the local microbiota, they can mutually alter their biological availability and activity.

We conduct feeding experiments mainly on laboratory rodents, which serve as a research model reflecting the state of human health, and also together with other research teams on farm animals to improve the health quality of animal products such as meat or eggs.

We also work with industry to plan and implement research and development projects aimed at introducing new types of food to the market.