Peer–reviewed (‡corresponding author)
Interaction of structurally diverse phenolic compounds with porcine pancreatic α-amylase
J. A. H. Kaeswurm, B. Claasen, M.-P. Fischer, Maria Buchweitz‡, Journal of Agricultural and Food Chemistry, 2019, accepted manuscript.
Pectin-bioactive glass self-gelling, injectable composites with high antibacterial activity
T. E. L Douglas‡, M. Dziadek, J. Schietse, M. Boone, H. Declercq, T. Coenye, V. Vanhoorne, C. Vervaet, L. Balcaen, M. Buchweitz, F. Vanhaecke, F. van Assche, K. Cholewa-Kowalska, A. Skirtach, Carbohydrate Polymers, 2019 , 205. 427-436.
Pectin coatings on titanium alloy scaffolds produced by additive manufacturing: Promotion of human bone marrow stromal cell proliferation
T. E. L. Douglas‡, U. Hempel, J. Żydek, A. Vladescu, K. Pietryga, J. A. Kaeswurm, M. Buchweitz, R. A. Surmenev, M. A. Surmeneva, C. M. Cotrut, A. V. Koptyugi, E. Pamuła, Materials Letters, 2018, 227, 225-228.
Towards understanding the low bioavailability of quercetin: a study of its interaction with intestinal lipids
G. T. Rich, M. Buchweitz, M. Winterbone, P. A. Kroon & P. J. Wilde‡, Nutrients, 2017, 9, 1–15.
Comparison of food colour regulations in the EU and the US - review of current provisions
S. Lehto‡, M. Buchweitz, A. Klimm, R. Straßburger, C.Bechtold, F. Ulberth, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2017, 34, 335–355.
Blue pigments derived from Genipa americana L. fruits: a natural alternative to commonly used food colorants?
J. E. Brauch‡, S. P. Zapata-Porras, M. Buchweitz, J. K. Aschoff & R. Carle, Food Research International, 2016, 89, 391–398.
Quercetin solubilisation in bile salts: a comparison with sodium dodecyl sulphate
M. Buchweitz, P. A. Kroon, G. T. Rich & P. J. Wilde‡, Food Chemistry, 2016, 211, 356-364.
Detailed analyses of fresh and dried maqui (Aristotelia chilensis (Mol.) Stuntz) berries and juice
J. E. Brauch, M. Buchweitz, R. M. Schweiggert‡ & R. Carle, Food Chemistry, 2016, 190, 308-316.
Stabilization of strawberry (Fragaria x ananassa Duch.) anthocyanins by different pectins
M. Buchweitz‡, M. Speth, D. R. Kammerer & R. Carle, Food Chemistry, 2013, 141, 2998-3006.
Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model solutions
M. Buchweitz‡, M. Speth, D. R. Kammerer & R. Carle, Food Chemistry, 2013,139, 1168-1178.
Application of blue ferric anthocyanin chelates in polysaccharide and gelatin based gels
M. Buchweitz, J. Brauch, R. Carle & D. R. Kammerer‡, Food Research International, 2013, 51, 274-282.
Colour and stability assessment of blue ferric anthocyanin chelates in pectic model systems
M. Buchweitz, J. Brauch, R. Carle & D. R. Kammerer‡, Food Chemistry, 2013, 138, 2026-2035.
Systematic investigations of anthocyanin–metal interactions by Raman spectroscopy
M. Buchweitz*, G. Gudi*, R. Carle, D. R. Kammerer & H. Schulz‡, Journal of Raman Spectroscopy, 2012, 43, 2001-2007. *gemeinsame Erstautorenschaft
Bathochromic and stabilising effects of sugar beet pectin and an isolated pectic fraction on anthocyanins exhibiting pyrogallol and catechol moieties
M. Buchweitz, R. Carle & D. R. Kammerer‡, Food Chemistry, 2012, 135, 3010-3019.
Characterisation of sugar beet pectin fractions providing enhanced stability of anthocyanin–based natural blue food colourants
M. Buchweitz, A. Nagel, R. Carle & D. R. Kammerer‡, Food Chemistry, 2012, 132, 1971-1979.
Synthesis and characterisation of new molybdenum – oxo complexes containing di-phenylphosphinylacetic acid and 2-(tert-butylsulphoxide) phenyldiphenyl phosphine oxide as bidentate ligands
M. Buchweitz, R. L. Luck‡, S. Sreehari, A. Beganskiene & E. Urnezius, Inorganica Chimica Acta, 2010, 363, 1818-1822.
Synthesis of Cylindramide
N. Cramer, M. Buchweitz, S. Laschat‡, W. Frey, A. Baro, D. Mathieu, C. Richter & H. Schwalbe, Synfacts, 2006, 10, 986-986.
Stabilisation of anthocyanins and anthocyanin–metal chelates with pectins for their application as red and blue food colourants
M. Buchweitz‡, M. Speth, J. Brauch, D. R. Kammerer & R. Carle, 9th ISANH Congress on Polyphenols Applications, 2015, 45.
Systematic evaluation of anthocyanin stabilisation by pectins
M. Buchweitz‡, D. R. Kammerer &. R. Carle, Book of abstracts of the 7th International Workshop on Anthocyanins, 2013, 114.
Stabilization of anthocyanin-metal chelates with hydrocolloids for their application as blue food colorants
M. Buchweitz‡, D.R. Kammerer & R. Carle, Book of Abstracts and Proceedings of the 7th International Congress on Pigments in Food, 2013, 270-275.
Natürliche Lebensmittelfarbstoffe – eine Herausforderung für die Lebensmittelindustrie
M. Buchweitz‡, Positionen 31/2013 (Hrsg. D. Dickenberger), Verband Baden-Württembergische Wissenschaftlerinnen, 2013, 13-22.
Stabilisierung von Anthocyanen und Anthocyan-Eisen-Komplexen mit Hydrokolloiden
M. Buchweitz‡, D. R. Kammerer & R. Carle, Tagungsband des Kongresses 2012 der Gesellschaft deutscher Lebensmitteltechnologen, 2012, 73.
Signifikante Verbesserung. Stabilisierung von Anthocyanen mit Hydrokolloiden Beitrag von W. Stechmann, Lebensmitteltechnik, 2012, 44, 42-43.
Topics for research internships and theses:
Topics for master theses:
- Investigating the impact of matrix on the release kinetics of polyphenols under in vitro digestion conditions
- Investigating the impact of matrix on polyphenol degradation under in vitro digestion conditions
- Investigating the influence of polyphenols on the activity of digestive enzymes
- Investigating the interaction of polyphenols with micelles from bile salts and phospholipids
- Identification and quantification of monomeric and oligomeric polyphenols of different apple varieties
- Isolation and quantification of proteins in apples and activity determination of oxidizing enzymes (tyrosinase, laccase, POD)
Topics for research internships (8 weeks):
The topics of the research internships are based on currently completed master theses.
Topics for bachelor theses:
- HPLC-Method development for the quantification of ascorbic acid and fruit acids in apples
- Further topics of the research internships are based on currently completed master theses.
Please contact me for more concrete proposals. In addition, there are other sub-themes that I would like to discuss with interested parties.
- Bioaccessibility of bioactive compounds from food
- In vitro digestion
- Interaction of polyphenols with macromolecular food matrices
- Impact of secondary plant metabolites on digestive enzymes
- Structure elucidation of polyphenols under digestion conditions
Various health-promoting effects are discussed for polyphenol-rich foods. However, in vitro investigations and clinical studies on the functionality of polyphenols (PP) often lead to contradictory results. A major reason for these discrepancies might be due to interactions of PP with high-molecular matrix components in food, which may occur during processing and storage, but also during digestion. Remarkably, these interactions have been investigated almost exclusively in the technofunctional context (colour stability, turbidity) until now. Systematic studies on the influence of macromolecular matrix components on the in vivo stability and bioavailability of PP and their interaction with enzymes of the gastrointestinal tract are lacking.
Our goal is to characterize interactions of PP with macromolecules of the food matrix (polysaccharides, proteins) and to investigate the effects on the stability and bioavailability of PP in a physiological context. Structural characteristics responsible for polyphenol − protein and polyphenol − polysaccharide interactions are identified by isolated and fully characterized polyphenols and matrix fractions. The impact of these interactions on polyphenol stability and bioaccessibility is determined under comparatively simple conditions. These findings are then transferred step by step to more complex matrices. In vitro digestion experiments examine whether the interaction of PP with macromolecular matrix components is also relevant under physiological conditions, e.g. in the saliva, gut and intestinal tract.
The research results should enable a comprehensive understanding of the influence of the food matrix on the bioavailability of PP. Based on the results, strategies for improved accessibility of PP from food and dietary supplements can be developed.