Biological Effects of Vitamin E Oxidation Products on Macrophage Metabolism and Atherosclerosis
- Beschreibung
Maize is an important dietary source of both phosphorus and tocopherols, and changes in maize composition, processing, and storage may influence the stability and biological behavior of these bioactive compounds.our previous work focused on the gastrointestinal fate and intestinal cellular effects of α- and γ-tocopherols and their corresponding tocopherylquinones. This provided initial information on their stability, recovery, cytotoxicity, and intestinal cellular fate.
The aim of this study is to investigate how vitamin E oxidation products influence macrophage lipid uptake, fatty-acid and cholesterol metabolism, and foam-cell formation in pathways relevant to atherosclerosis.The findings may help define whether tocopherylquinones act as biologically active modulators rather than merely end products of vitamin E oxidation.
Please feel free to contact me if you require any further information.
Tasks
- Sample processing
- Perform HPLC measurements and optimizing measurement conditions
- PCR and Western blot experiments
- Work with Macrophages and cell imaging system
- Conduct cytotoxicity assays (cell viability) and inflammation panel
- data analysis and group discussions
- Short reports and presentations
- Beschreibung des interdisziplinären Teils des Projekts
- This project combines nutritional/food science with cell and molecular biology and nutritional biochemistry to investigate how vitamin E oxidation products behave in biological systems and influence macrophage lipid metabolism.
- Projektzeitraum
- Wintersemester 2026/2027
- Bewerbungszeitraum
- 12. bis 26.10.2026
- Durchführung
- semesterbegleitend
- Details zu Projektzeitraum und Durchführung
The work plan (exact start date, semester-long or block) will be determined in direct consultation between supervisors and participants.
- Studienfach
-
Biologie
Biotechnologiy
Food Biotechnology
Food Science and Engineering
Food Science and Technology
Lebensmittelwissenschaft und Biotechnologie
Medizinische Ernährungswissenschaft
Molekulare Ernährungswissenschaft - Betreuende
- Sepideh Sadighbathi
- Institut
- Institut für Ernährungswissenschaften (140) (Food Biofunctionality (140b), Nutrition)
- Sprache
- englisch
- Teilnehmendenanzahl
- min. 1, max. 2
- Arbeitsaufwand
-
ca. 180 Stunden pro Teilnehmende:r
| 6
ECTS-Punkte
Arbeitsaufwand (Stunden und ggf. ECTS) sind ungefähre Angaben. Die tatsächlich vergebenen ECTS-Punkte ergeben sich aus der tatsächlich geleisteten Arbeit.
- Für dieses Projekt ist kein Motivationsschreiben des Studierenden erforderlich
- Projektart
- experimentell
- Lernziele
-
Die Teilnehmende lernen in diesem Projekt:
After completing this project, students will be able to:
- Literature review
- Experience in lab work, sample processing and handling
- Gain practical experience with macrophage cell culture and cytotoxicity assays.
- Learn to establish and evaluate a foam-cell model using oxLDL.
- Apply analytical and molecular techniques such as HPLC, qPCR, Western blotting, and staining techniques.
- Develop skills in experimental design, data analysis, interpretation, and scientific presentation.
- Anmerkungen für Studierende
No prior knowledge is required, but a strong interest in the topic is necessary. The relevant aspects will be discussed within the project, and detailed training will be provided.
- Schlagworte
- cell culture, Inflammation, bioactive compound, Vitamine, Immunsystem, Western Diet, molekularbiologische Methoden, Micronutrient intake, Ernährungswirtschaft