Key research themes
1. How do oxidative modifications affect protein structure and function, and what enzymatic systems repair oxidized proteins?
This research area investigates the biochemical nature of protein oxidation, focusing on the types of oxidative modifications (e.g., carbonylation, methionine sulfoxide formation, cross-linking) and how these affect protein conformation, function, and proteostasis. Critical to this theme is understanding the enzymatic pathways, such as methionine sulfoxide reductases and the proteasomal systems, that recognize and repair or degrade oxidized proteins to maintain cellular and organismal homeostasis.
2. What are the mechanisms and consequences of protein oxidation in muscle and food systems, and how do they impact quality and biological function?
This theme addresses the chemical pathways of protein oxidation in biological muscle tissues under stress conditions such as hypoxia and in food matrices like meat and dairy products. It studies how oxidizing agents modify amino acid residues and protein backbones, leading to cross-linking, aggregation, loss of solubility, and impairment in nutritional and organoleptic qualities. The theme includes investigation of oxidation kinetics, structural consequences, and detection methods relevant to food science and muscle physiology.
3. How can rapid and selective analytical methods advance the detection of protein oxidation and what are the implications for food quality and protein conformation studies?
This theme revolves around the development and application of fast, selective chemical labeling and mass spectrometry-based techniques enabling detection of oxidative modifications in proteins and peptides. Emphasis is on methods that can differentiate residues such as methionine and tryptophan oxidation in situ or in complex matrices, facilitating conformation-sensitive analyses useful in both food science and proteomics. Such approaches provide new avenues to assess protein structural integrity and oxidative status with minimal artifacts.