Fate and Biological Impact of Oxidized Vitamin E and Carotenoids in Intestinal Cell Models
- Beschreibung
Vitamin E and carotenoids are well-known dietary compounds with antioxidant, anti-inflammatory, and protective roles in the human body, contributing to the prevention of oxidative stress related diseases such as cancer and chronic inflammation. However, under oxidative conditions, these compounds can transform into oxidized derivatives whose biological effects remain poorly understood.
This project investigates maize-based products as a source of oxidized bioactive compounds formed under poor storage and shelf-life conditions. These include oxidation derivatives of carotenoids and vitamin E, such as epoxy-lutein, α-tocopherylquinone, γ-tocopherylquinone, and α-tocomonoenols. The aim of this study is to evaluate the biological and potential health effects of these oxidized compounds, with a focus on their impact at the cellular level.
Tasks
- Sample processing
- Perform HPLC measurements and optimizing measurement conditions
- Perform In-Vitro digestion experiments
- Work with Caco-2 and HT29 cell cultures
- 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 food science and chemistry,nutritional biochemistry, and cell biology. The project shows how food science and biological analysis can be integrated to better understand how dietary compounds behave in the body and affect human health.
- Projektzeitraum
- Sommersemester 2026
- Bewerbungszeitraum
- 07. bis 20.04.2026
- Durchführung
- nach Absprache
- 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
-
Agrarwissenschaften
Biologie
Biotechnologiy
Ernährungsmanagement und Diätetik
Ernährungswissenschaft
Food Biotechnology
Food Science and Engineering
Food Science and Technology
Food Systems
Lebensmittelchemie
Lebensmittelwissenschaft und Biotechnologie
Medizinische Ernährungswissenschaft
Molekulare Ernährungswissenschaft - Betreuende
- Sepideh Sadighbathi
- Institut
- Institut für Ernährungswissenschaften (140) (Nutrition, Nutritional biochemistry)
- 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:
- Experience in lab work, sample processing and handling
- Extraction methods, HPLC, cell culture, gastrointestinal simulation studies
- Literature review
- Data handling and analysis and presentation of the results as poster
- 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
- HPLC, in vitro Methode, antioxidatives Potential, bioactive compound, Ernährung, Zellkultur, ELISA, Tocopherols, Carotenoids