Archiwa

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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The Virtual Research Institute has settled its third nationwide competition for research funding in the field of medical biotechnology. Two winning research projects have been selected to receive funding of around PLN 119 million. The Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences is a partner in one of the two winning consortia. Our scientists will work on a new technology for early diagnosis of cardiovascular complications accompanying oncological therapies.

The project entitled. ‘Personalised vascular endothelial diagnostics in oncology therapy; towards modern vasculo-oncology’ has received funding of almost PLN 79 million.

It is being implemented by a consortium consisting of a team of researchers representing: Jagiellonian University, the Ludwik Hirszfeld Institute of Immunology and Experimental Therapy of the Polish Academy of Sciences (PAS) in Wrocław, the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences (PAS) in Olsztyn, the Medical University of Gdańsk, the Maria Skłodowska-Curie National Institute of Oncology – National Research Institute in Gliwice, and the Warsaw University of Technology. The team’s leader is Professor Stefan Chłopicki of the Jagiellonian University.

As the researchers point out, changes observed in the vascular endothelium (i.e. the highly specialised lining of blood and lymphatic vessels) precede pathological changes in the cardiovascular system. Therefore, their diagnosis can detect early cardiovascular disorders resulting from complications of cancer therapies.

The aim of the research team is therefore to develop new electrochemical aptamer technology, using aptamers and other original methodological solutions. Aptamers are advanced receptors; the team of Dr Iwona Grabowska from the Department of Bioelectroanalytics of our Institute specialises in their application.

These are DNA or RNA sequences that have been engineered in laboratories to bind only one specific molecule – in this case, compounds indicative of vascular endothelial damage. – Aptamers have only recently been used in science, which is why there is still so much to learn. However, they are highly selective and it is already known that they have great potential for wide application – emphasises Iwona Grabowska.

The new technology will use new synthesised and optimised aptamers and an electrochemical detection platform. – The electrochemical method is characterised by high sensitivity, allowing us to detect even single molecules – the scientist points out.

The researchers argue that the new technology developed as part of the project will not only pave the way for modern vasculo-oncology (relating to blood vessels), but will also open up completely new directions for the development of diagnostics accompanying many other diseases associated with endothelial dysfunction.

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The Virtual Research Institute (Polish: Wirtualny Instytut Badawczy – WIB) is an innovative research funding programme with high commercialisation potential in one of society’s key areas – medical biotechnology.

The Managing Entity of the WIB programme, which is responsible for organising and conducting competitions, is the Łukasiewicz Research Network – PORT Polski Ośrodek Rozwoju Technologii from Wrocław.

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