From plant stress to metabolic response
The science-driven breeding of stress-tolerant cultivated plants, that would allow for a reduction in harvest losses and undesirable decrease in quality attributes, requires a new quality of knowledge on molecular markers associated with relevant agronomic traits, on quantitative metabolic responses of plants on stress challenges, and the mechanisms controlling their biosynthesis. The research group of Dr. Corinna Dawid, therefore, develops and applies mass spectrometry based techniques of metabolomics and proteomics to quantitatively assess key metabolome alterations in plant-derived foods induced by biotic stress challenges (bacteria, fungi) as well as abiotic stress conditions, including water stress, light stress, and mechanical stress. An example on the influence of mechanical stress on the metabolome of different carrot genotypes is displayed in Fig.1. To translate the knowledge on how stress-resistant traits master their successful defense against stress conditions into breeding programs, genotype specific metabolome alterations are characterized and gene clusters controlling the biosynthetic pathways of key stress metabolites are identified by means of genome-wide association studies. This research will help to navigate breeding programs and to optimize post-harvest treatment of plant-derived food products from producer to consumer/processor towards the production of high quality food products.
Günther-Jordanland, K.; Dawid, C.; Dietz, M.; Hofmann, T. (2016) Key phytochemicals contributing to the bitter off-taste of oat (Avena sativa L.). J. Agric. Food Chem., 64(51), 9639–9652.
Dawid, C.; Dunemann, F.; Schwab, W.; Nothnagel, T.; Hofmann, T. (2015) Bioactive C17-polyacetylenes in carrots (Daucus carota L.): current knowledge and future perspectives. Review. J. Agric. Food Chem., 63, 9211–9222.
Bader, M.; Stark, T. D.; Dawid, C.; Lösch, S.; Hofmann, T. (2014) All-trans-configuration in Zanthoxylum alkylamides swaps the tingling into a numbing sensation and diminishes salivation. J. Agric. Food Chem., 62(12), 2479–2488.
Dawid, C.; Hofmann, T. (2013) Quantitation and bitter taste contribution of saponins in fresh and cooked white asparagus (Asparagus officinalis L.). Food Chem., 145, 427−436.
Dawid, C.; Hofmann, T. (2012) Structural and sensory characterization of bitter tasting steroidal saponins from asparagus spears (Asparagus officinalis L.). J. Agric. Food Chem., 60, 11889−11900.
Dawid, C.; Hofmann, T. (2012) Identification of sensory-active phytochemicals in asparagus (Asparagus officinalis L.). J. Agric. Food Chem., 60, 11877−11888.
Dawid, C.; Henze, A.; Frank, O.; Glabasnia, A.; Rupp, M.; Buening, K.; Orlikowski, D.; Bader, M.; Hofmann, T. (2012) Structural and sensory characterization of key pungent and tingling compounds from black pepper (Piper nigrum L.). J. Agric. Food Chem., 60(11), 2884–2895.