Archiwa

Determining the relationship between native and non-native species of free-living fauna in a given habitat in the context of biodiversity protection is one of the challenges of modern science. This issue is being investigated by our scientists.

This issue was also a major topic of the 6th Symposium: Perspectives in Biodiversity Conservation, held on 22-23 October at the House of Creative Work of the Polish Academy of Sciences in Wierzba.

– Each edition of the symposium is our scientific response to current topics concerning the protection of biodiversity and the relationship between humans and free-living fauna, its protection and, on the other hand, its use as a research model. Therefore, this year was dominated by the issue of balance in biodiversity protection – says Professor Anna Korzekwa, leader of the Biodiversity Protection Team of the IARFR PAS, who initiated and organises the annual symposium.

As she points out, studying the impact of non-native species on native species requires long-term and complex observations. – An example is the relationship between the red deer, known as the king of the forest (native species) and the sika deer – eastern (non-native species). The sika deer was brought to Europe for hunting purposes at the end of the 19th century and has also spread to Poland, making it a habitat competitor to the red deer. Currently, more than 280 000 red deer are recorded in Poland, while sika deer number around 350. It may seem that the difference is significant, but we do not know how this non-native species will spread over the next decades and to what extent it threatens our native species – explains Professor Anna Korzekwa.

ABOUT THE SYMPOSIUM

The aim of the annual Symposium: Perspectives in Biodiversity Protection is to exchange scientific and practical experiences and to integrate the community of researchers and practitioners – specialists from various institutions nationally and internationally.

The organisers of the meeting were the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, the Branch Office of the Polish Academy of Sciences in Olsztyn and Białystok, and the Mazury Landscape Park. The two-day symposium featured lectures that were divided into three sessions. The first was led by Krzysztof Wittbrodt, director of the Mazury Landscape Park, the second by Prof. Anna Korzekwa, leader of the Biodiversity Protection Team at IARFR PAS, and the third by Prof. Małgorzata Kotula-Balak from the University of Agriculture in Kraków.

This year, the event brought together 70 participants from Poland and Lithuania. Nineteen presentations were given during the symposium. The opening lecture concerned the natural heritage of Masuria as an element of Masurian identity. There was also a field session on the Popielno Peninsula, led by representatives of the Mazury Landscape Park.

On the basis of the lectures delivered, a monograph is planned to be published.

ABOUT THE BIODIVERSITY PROTECTION TEAM

The Biodiversity Protection Team of the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences has its headquarters in Popielno, together with the IARFR Research Station. It is a place situated among the picturesque grounds of the Popielno Peninsula, surrounded by four lakes: Śniardwy, Bełdany, Mikołajskie and Warnołty.

The team conducts interdisciplinary research focusing on the topic of biodiversity protection.

One example of a research interest is the use of stem cells from deer antlers to treat, among other things, disorders of cartilage formation or defects in various tissues. – Our research focuses on stem cells in terms of their use in the treatment of osteoporosis – points out Prof. Anna Korzekwa.

Other research concerns the potential of cervid meat as an alternative to commonly consumed meat species – popular on Polish tables: beef and pork. We have written more about it here.

Scientists are also carrying out research focusing on the European roe deer, which lives in three types of habitat: field, forest and mosaic (mountainous and urban). – It turns out that roe deer condition, body shape and reproductive potential differ between habitats – we are analysing this. We are also investigating the phenomenon of so-called gestational diapause, i.e. the arrest of the embryo at the blastocyst stage in the uterus, the genesis of which is under study – says Prof Anna Korzekwa.

You can read more about the team’s work here.

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The following scientists of our Institute have been recognised by the European and Polish scientific communities. Dr Daniel Żarski was elected as Member of the European Inland Fisheries and Aquaculture Advisory Commission (EIFAAC) Technical and Scientific Committee (TSC). Prof. Monika M. Kaczmarek was elected president of the Society of Reproductive Biology for the second time.

Furthermore, Dr Magdalena Kowalik took over as treasurer of the Society of Reproductive Biology, and Prof. Anna Korzekwa became a member of its executive board for the second time.

EIFAAC

The European Inland Fisheries and Aquaculture Advisory Commission (EIFAAC) is the body dedicated to the affairs of European inland fisheries and aquaculture, which operates under the auspices of the Food and Agriculture Organisation of the United Nations (FAO). Its mission is to promote the long-term sustainability, exploitation, conservation, restoration and responsible management of European inland fisheries and aquaculture and to support sustainable economic, social and recreational activities.

Within the EIFAAC there is a Technical and Scientific Committee, which is an advisory body to the Commission, and consists of seven expert scientists on topics related to inland fisheries and aquaculture.

Dr Daniel Żarski of the Fish Reproduction and Development Team, the Institute’s Deputy Director for Scientific Affairs, was elected to this body for the next term.

TBR (Polish: Towarzystwo Biologii Rozrodu) | Society of Reproductive Biology

The aim of the Society is to initiate and organize all initiatives aimed at the development of sciences related to the biology of human and animal reproduction.

Our Institute is once again strongly represented in the authorities of the Society for Reproductive Biology. Prof. Monika M. Kaczmarek, head of the Molecular Biology Laboratory, has been re-elected president (for the term 2024-2027).

Dr Magdalena Kowalik, head of the Physiology and Toxicology Team, took over as treasurer, and Prof. Anna Korzekwa, head of the Biodiversity Protection Team, became a board member for the second time.

Congratulations!

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Our Institute is one of the leading scientific units for animal reproduction research in Poland. The accolades awarded to our scientists by the Society of Reproductive Biology confirm the top level of research carried out at the Institute.

The Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences – along with the Society of Reproductive Biology and the University of Warsaw – was the organiser of the 10th Congress of the Society of Reproductive Biology, held on 12-14 September in Warsaw. The conference brought together nearly 150 researchers from national and international scientific centres.

During the event, Dr Aneta Andronowska, Professor of IARFR PAS, from the Hormonal Action Mechanisms Team, received the Society’s highest accolade, the TBR medal, for her many years of organisational activity in support of the Society’s development.

Dr Maria M. Guzewska from the Hormonal Action Mechanisms Team of our Institute received the Professor Władysław Bielański Award, awarded by the Society once every four years. Dr Guzewska was recognised for her research on the role of embryonic signals in embryo-maternal communication involving extracellular vesicles.

Paulina Zając, our PhD student, was recognised for her poster entitled “Progestin and adipoQ receptor (PAQR) 7 and PAQR8 knockdown affects the function of bovine endometrial endothelial cells”, which she prepared under the supervision of Dr Magdalena Kowalik, head of the Physiology and Toxicology Team.

Congratulations!

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Bacteria, yeasts and moulds are unlikely to have good PR, although many of them are useful and used in food production and preservation. After all, without them there is no yoghurt, cheese, pickles, bread, but also cocoa, tea and coffee. Our scientists are involved in research on checking the quality of these microorganisms and the safety of such foods, as well as looking for new strains.

16 October is World Food Day. On this occasion, Dr Anna Majkowska, head of the Microbiology Laboratory at our Institute, takes a closer look at the topic of microorganisms in food.

Although we usually associate micro-organisms in food with either being a potential threat to human health or contributing to food spoilage, many are essential in the production or preservation of food.

– An entire branch of the dairy industry is based on fermentation processes carried out by micro-organisms, with the production of cheeses, yoghurts, kefirs or various types of dairy drinks. Without bacteria, there would be no pickles, which have been around for centuries and are now becoming increasingly popular. Bread and cakes are made with baker’s yeast or sourdough starter containing bacteria and yeast. Cured meats such as salami are also made with bacteria. You probably don’t realise that thanks to fermentation we also have cocoa, coffee and tea. Not to mention a whole branch of wine, beer and spirit production – says Dr Anna Majkowska.

The researcher also recalls that bacteria have been used to preserve food or prepare fermented beverages from milk for centuries, although initially people did not know what was behind it. The conscious use of microorganisms only began with the groundbreaking research of the French chemist and microbiologist Louis Pasteur, who lived in the 19th century.

HOW DOES FERMENTATION WORK?

Bacteria ferment, i.e. break down sugars contained in vegetables, fruit or milk (here using lactose) and, on this basis, produce acids (e.g. lactic or acetic) and short-chain fatty acids. This lowers the pH level of the product in question – hence the sour taste of silage. As a result, the product is more difficult to access for undesirable bacteria, e.g. putrefactive bacteria.

– Furthermore, bacteria also produce bacteriocins, substances with antibiotic properties that inhibit the growth of undesirable bacteria such as Salmonella and Listeria monocytogenes, for example – adds the scientist.

BACTERIA IN FOOD PRODUCTION

Fermented products – made both at home and on an industrial scale – is mainly based on spontaneous fermentation, meaning that microorganisms naturally contained in fruit and vegetables are used.

The dairy industry, on the other hand, uses appropriately selected strains of lactic acid bacteria as well as yeasts and moulds. – There is a whole spectrum of these so-called starter cultures. We have separate types for the production of yoghurt, drinking yoghurt, kefir, buttermilk, cottage cheese, mould cheese, ripened cheese (those with and without holes – yes, bacteria are also responsible for the holes in cheese) – points out Anna Majkowska.

Researchers are therefore constantly looking for new strains that not only have improved properties needed in the production of a particular product, but also, for instance, reproduce quickly and have additional potential, e.g. as antibacterial agents to combat particular pathogens.

LAB BACTERIA

Researchers at the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn are, on the one hand, looking for unique bacteria by isolating them from products that are as natural as possible (e.g. unprocessed cow’s milk or natural fermented products) and, on the other hand, creating new sets of bacteria whose joint action exceeds the potential of each individual (action based on symbiosis).

In the former case, once a particular strain of bacteria has been isolated, it needs to be identified, i.e. assigned to a specific genus and species. It is also necessary to check that these bacteria multiply well (without this, it is not possible to use them on a larger scale) and that they produce sufficient quantities of essential metabolites (such as lactic acid).

In contrast, the work of creating new bacterial combinations (cultures) involves selecting bacteria with the desired properties and testing their subsequent combinations. – Bacteria are like a family – some like each other, others don’t. Therefore, combining one pair results in rapid growth and another in fighting each other. So we test all possibilities, taking many factors into account – she explains.

In the search for new strains, the Microbiology Laboratory scientists place particular emphasis on those with antimicrobial properties, fighting a specific pathogen, such as Salmonella, Campylobacter or staphylococcus.

As Anna Majkowska points out, the demand for the work of food microbiologists is high. – For example, we are currently working with a company that produces health-promoting dietary supplements. We have isolated unique strains with strong antibacterial properties for them – she says.

The Microbiology Laboratory of IAR&FR PAS supervises a collection of approximately 1,000 bacterial strains.

FUN FACTS

• It is bacteria – the main propionic fermentation bacteria – that are responsible for the holes in the cheese.
• It is possible to pickle not only vegetables, but also fruit, e.g. apples or plums (because the base needed for the fermentation process is sugar).
• Pickled cucumbers (and other preserves) have much more nutritional value than raw ones, and are also more easily digested and absorbed by our body.
• Yoghurt contains only two strains of bacteria, while kefir has dozens of them!
• The basis for the production of kefir is the so-called kefir mushrooms/grains, which is a conglomeration of yeast (they are what make the drink slightly effervescent) and dozens of species of bacteria living in symbiosis.

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Learn more about our Microbiology Laboratory HERE.

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Researchers are encouraging teachers to work together to promote healthy eating habits and career opportunities in the agri-food sector for young people. This is all within the framework of the international ‘Food Educators’ programme, which offers free, easily accessible and up-to-date science-based food education materials. They are useful for biology and chemistry lessons, but also for economics and business, English or any other extracurricular activities.

– Teachers play a key role in education, and for scientists they are partners in bringing the latest knowledge to the next generation. We meet their needs by offering free and attractive educational materials – says Justyna Banasiak, project coordinator on behalf of IARFR, which is programme’s ambassador in Poland.

The materials address current and relevant topics, e.g. what does healthy or sustainable eating mean, how to read and understand food labels, what is food waste and loss about.

They also introduce jobs in the agri-food sector (e.g. food sensory analysis scientist, breeder of insects as alternative protein sources, or food photographer) and food-related professions, and develop an entrepreneurial attitude in students, e.g. by developing a plan to launch their product on the market.

THEMES AND TOPICS

The core of the programme is made up of ready-to-use lesson plans in the broad field of nutrition education, adapted for students aged 6-18 (the specific age group is indicated in each scenario). They are based on a model of active student involvement – combining elements of teamwork, role play, communication, experimentation and student-led discussion.

The scenarios are grouped into four themes: Food and health, Food and sustainability, Food science and the food system, Jobs and careers in the agri-food sector.

There are also plenty of experiments in the materials – with apples, which addresses the browning of fresh fruit and vegetables and the associated issue of food waste, or with yeast fermentation, where students learn about micro-organisms using bread as an everyday example. There are also lessons encouraging them to create a sustainable pasta recipe and design their own plant-based milk alternative.

Each lesson scenario includes additional materials, e.g. a worksheet for the student, a presentation or a worksheet for the teacher with additional tips for conducting the lesson. The scenarios also contain additional materials, including materials developed by our Institute’s scientists: podcasts, infographics, videos, or external articles from reliable and verified sources.

All these materials can be downloaded free of charge – just register HERE.

After implementing lessons based on the scenarios, teachers are expected to complete a short questionnaire, which will allow us to update and improve the materials – Justyna Banasiak points out. Every teacher who gets involved in our project will receive a certificate of participation in the international Food Educators project.

CELEBRATE WORLD FOOD DAY WITH US!

An opportunity to use the materials offered in the FoodEducators programme could be World Food Day, which is celebrated on 16 October.

Activity Weeks are taking place from 14-26 October. – We are proposing three different activities: creating a cookbook based on the idea of zero waste, learning how to check the credibility of online sources in the “Food influencer challenge”, and building awareness of sustainability, by organising a school picnic. You can join in all the activities or selected ones – explains Justyna Banasiak.

Download the brochure HERE.

CAREER DAYS

In addition, the FoodEducators programme organises Career Days every year, aimed at secondary school students. These are open to groups who register for the programme, download materials and complete a questionnaire.

The next Career Days will take place in December at the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn. Details coming soon!

About FoodEducators

FoodEducators is part of the EIT Food community, the largest and most dynamic food innovation network in the world, supported by the European Institute of Innovation and Technology (EIT). The programme is implemented in more than 10 European countries. In Poland, it is implemented and represented by the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn. Learn more: www.foodeducators.eu.

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