Plant Science and Biodiversity Centre SAS
Topic
Novel analytical platform for proteinaceous soybean anti-nutritional factors and allergens
PhD. program
Biotechnológie
Name of the supervisor
Mgr. Jozef Mravec, PhD.
Contact:
Receiving school
Faculty of Natural Sciences, Comenius University
Annotation
The project aims to remove some knowledge gaps about proteins with a negative impact on
soybean-derived food, such as protease inhibitors, lectins, and allergens, and establish a novel in
situ and in vitro analytical platform for proteinaceous antinutritional factors and allergens (ANF)
and carbohydrates. This platform will encompass high throughput analysis of raw and processed
soybeans, mainly by lactic acid fermentation and enzymatic treatment. To this end, we will explore
the potential of antibodies and aptamers directed against ANFs and protein-carbohydrate microarray
technology. This knowledge can help design new strategies to remove these agents or mitigate their
effects (e.g., by targeted removal of a given cellular compartment or an extract). We will have
unique access to large sample sets of raw and differently obtained/processed soybeans via
collaboration with a leading Danish company (Fermentationexperts A/S) that uses
homofermentative lactic acid bacteria to ferment soybeans to produce various products. This project
will establish a new collaboration between academic and industrial partners to complement the
different expertise, such as plant cell wall glycomics, imaging, probe development, and seed
proteomics.
soybean-derived food, such as protease inhibitors, lectins, and allergens, and establish a novel in
situ and in vitro analytical platform for proteinaceous antinutritional factors and allergens (ANF)
and carbohydrates. This platform will encompass high throughput analysis of raw and processed
soybeans, mainly by lactic acid fermentation and enzymatic treatment. To this end, we will explore
the potential of antibodies and aptamers directed against ANFs and protein-carbohydrate microarray
technology. This knowledge can help design new strategies to remove these agents or mitigate their
effects (e.g., by targeted removal of a given cellular compartment or an extract). We will have
unique access to large sample sets of raw and differently obtained/processed soybeans via
collaboration with a leading Danish company (Fermentationexperts A/S) that uses
homofermentative lactic acid bacteria to ferment soybeans to produce various products. This project
will establish a new collaboration between academic and industrial partners to complement the
different expertise, such as plant cell wall glycomics, imaging, probe development, and seed
proteomics.