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Characteristic of protein changes in fava beans during bioconversion by Rhizopus oligosporus, which increases the content of neurotransmitter precursor L-3,4-dihydroxyphenylalanine

2016/23/N/NZ9/00057

Keywords:

L-DOPA Rhizopus oligosporus fava bean

Descriptors:

  • NZ9_7: Nutrition and food sciences

Panel:

NZ9 - Fundamentals of applied life sciences and biotechnology: agricultural, forestry, horticulture, animal production and fishery, food and nutrition sciences, industrial biosciences, environmental biotechnology and remediation

Host institution :

Uniwersytet Przyrodniczy w Poznaniu, Wydział Nauk o Żywności i Żywieniu

woj. wielkopolskie

Other projects carried out by the institution 

Principal investigator (from the host institution):

Katarzyna Polanowska 

Number of co-investigators in the project: 2

Call: PRELUDIUM 12 - announced on 2016-09-15

Amount awarded: 147 600 PLN

Project start date (Y-m-d): 2017-08-04

Project end date (Y-m-d): 2021-08-03

Project duration:: 48 months (the same as in the proposal)

Project status: Project settled

Project description

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Note - project descriptions were prepared by the authors of the applications themselves and placed in the system in an unchanged form.

Information in the final report

  • Publication in academic press/journals (3)
  1. Degradation of pyrimidine glycosides and L-DOPA in the faba bean by Rhizopus oligosporus
    Authors:
    Katarzyna Polanowska, Artur Szwengiel, Maciej Kuligowski, Jacek Nowak
    Academic press:
    LWT-Food Science and Technology (rok: 2020, tom: 127, strony: 109353), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.lwt.2020.109353 - link to the publication
  2. Development of a Sustainable, Simple, and Robust Method for Efficient l-DOPA Extraction
    Authors:
    Katarzyna Polanowska, Rafal M. Łukasik, Maciej Kuligowski, Jacek Nowak
    Academic press:
    Molecules (rok: 2019, tom: 12, strony: 2325), Wydawca: mdpi
    Status:
    Published
    DOI:
    10.3390/molecules24122325 - link to the publication
  3. Effect of tempe fermentation by three different strains of Rhizopus oligosporus on nutritional characteristics of faba beans
    Authors:
    Katarzyna Polanowska, Anna Grygier, Maciej Kuligowski, Magdalena Rudzińska, Jacek Nowak
    Academic press:
    LWT-Food Science and Technology (rok: 2020, tom: 122, strony: 109024), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.lwt.2020.109024 - link to the publication

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