Publikationen

Veröffentlichungen der Arbeitsgruppe von Prof. Dr. Jens Brockmeyer

  1. Murr, S., Richter, I., & Brockmeyer, J. (2023). Honigauthentizität. Lebensmittelchemie, 77(6), Article 6.
  2. Häfner, L., Brockmeyer, J., Haase, I., Kranz, B., & Jira, W. (2023). Identification of Cross-Species Marker Peptides for the Detection of Mammalian and Poultry Meat in Vegan and Vegetarian Foods. Journal of Agricultural and Food Chemistry, 71(33), Article 33. https://doi.org/10.1021/acs.jafc.3c01100
  3. Kunert, S., Emperle, M., Adam, S., Bräcker, J., Brockmeyer, J., Rajavelu, A., & Jeltsch, A. (2023). The R736H cancer mutation in DNMT3A modulates the properties of the FF-subunit interface. Biochimie, 208, 66--74. https://doi.org/10.1016/j.biochi.2022.12.005
  4. Broche, J., Köhler, A. R., Kühnel, F., Osteresch, B., Chandrasekaran, T. T., Adam, S., Brockmeyer, J., & Jeltsch, A. (2023). Genome-wide deposition of 6-methyladenine in human DNA reduces the viability of HEK293 cells and directly influences gene expression. Communications Biology, 6(1), Article 1. https://doi.org/10.1038/s42003-023-04466-1
  5. Ehlers, M., Uttl, L., Riedl, J., Raeke, J., Westkamp, I., Hajslova, J., Brockmeyer, J., & Fauhl-Hassek, C. (2023). Instrument comparability of non-targeted UHPLC-HRMS for wine authentication. Food Control, 144, 109360. https://doi.org/10.1016/j.foodcont.2022.109360
  6. Kaeswurm, J. A. H., Straub, L. V., Siegele, A., Brockmeyer, J., & Buchweitz, M. (2023). Characterization and Quantification of Mal d 1 Isoallergen Profiles and Contents in Traditional and Commercial Apple Varieties by Mass Spectrometry. Journal of Agricultural and Food Chemistry, 71(5), Article 5. https://doi.org/10.1021/acs.jafc.2c05801
  7. Murr, S., & Brockmeyer, J. (2023). Verfälschter Honig - welchen innovativen Beitrag kann die massenspektrometrische Proteinanalytik leisten? Deutsche Lebensmittel-Rundschau, 10(119), Article 119.
  8. Gutiérrez, Y., Fresch, M., Scherber, C., & Brockmeyer, J. (2022). The lipidome of an omnivorous insect responds to diet composition and social environment. Ecology and Evolution, 12(11), Article 11. https://doi.org/10.1002/ece3.9497
  9. Nalazek-Rudnicka, K., Kłosowska-Chomiczewska, I. E., Brockmeyer, J., Wasik, A., & Macierzanka, A. (2022). Relative quantification of pork and beef in meat products using global and species-specific peptide markers for the authentication of meat composition. Food Chemistry, 389, 133066. https://doi.org/10.1016/j.foodchem.2022.133066
  10. Kaeswurm, J. A. H., Straub, L. V., Klußmann, A., Brockmeyer, J., & Buchweitz, M. (2022). New Mass Spectrometric Approach to Quantify the Major Isoallergens of the Apple Allergen Mal d 1. Journal of Agricultural and Food Chemistry, 70(37), Article 37. https://doi.org/10.1021/acs.jafc.2c03745
  11. Jira, W., Behnke, T., Brockmeyer, J., Frost, K., Hiller, E., Möllers, M., Niedzwiecka, A., Pöpping, B., Uhlig, S., Weidner, M., Wittke, S., & Becker, R. (2022). Inter-laboratory Validation of an HPLC--MS/MS Method for the Detection of Microbial Transglutaminase in Meat and Meat Products. Food Analytical Methods. https://doi.org/10.1007/s12161-022-02289-0
  12. Ehlers, M., Horn, B., Raeke, J., Fauhl-Hassek, C., Hermann, A., Brockmeyer, J., & Riedl, J. (2022). Towards harmonization of non-targeted 1H NMR spectroscopy-based wine authentication: Instrument comparison. Food Control, 132, 108508. https://doi.org/10.1016/j.foodcont.2021.108508
  13. Adam, S., Bräcker, J., Klingel, V., Osteresch, B., Radde, N. E., Brockmeyer, J., Bashtrykov, P., & Jeltsch, A. (2022). Flanking sequences influence the activity of TET1 and TET2 methylcytosine dioxygenases and affect genomic 5hmC patterns. Communications Biology, 5(1), Article 1. https://doi.org/10.1038/s42003-022-03033-4
  14. Gutiérrez, Y., Fresch, M., Hellmann, S. L., Hankeln, T., Scherber, C., & Brockmeyer, J. (2021). A multifactorial proteomics approach to sex-specific effects of diet composition and social environment in an omnivorous insect. Ecology and Evolution, 11(13), Article 13. https://doi.org/10.1002/ece3.7676
  15. Wangorsch, A., Kulkarni, A., Jamin, A., Spiric, J., Bräcker, J., Brockmeyer, J., Mahler, V., Blanca-López, N., Ferrer, M., Blanca, M., Torres, M., Gomez, P., Bartra, J., García-Moral, A., Goikoetxea, M. J., Vieths, S., Toda, M., Zoccatelli, G., & Scheurer, S. (2020). Identification and Characterization of IgE-Reactive Proteins and a New Allergen (Cic~a~1.01) from Chickpea (Cicer arietinum). Molecular Nutrition & Food Research, 2000560. https://doi.org/10.1002/mnfr.202000560
  16. Gutiérrez, Y., Fresch, M., Ott, D., Brockmeyer, J., & Scherber, C. (2020). Diet composition and social environment determine food consumption, phenotype and fecundity in an omnivorous insect. Royal Society Open Science, 7(4), Article 4. https://doi.org/10.1098/rsos.200100
  17. Stoyke, M., Becker, R., Brockmeyer, J., Jira, W., Popping, B., Uhlig, S., & Wittke, S. (2019). German Government Official Methods Board Points the Way Forward: Launch of a New Working Group for Mass Spectrometry for Protein Analysis to Detect Food Fraud and Food Allergens. Journal of AOAC International, 102(5), Article 5. https://doi.org/10.1093/jaoac/102.5.1280
  18. Fiorino, G. M., Fresch, M., Brümmer, I., Losito, I., Arlorio, M., Brockmeyer, J., & Monaci, L. (2019). Mass Spectrometry-Based Untargeted Proteomics for the Assessment of Food Authenticity: The Case of Farmed Versus Wild-Type Salmon. Journal of AOAC International, 102(5), Article 5. https://doi.org/10.1093/jaoac/102.5.1339
  19. Korte, R., Oberleitner, D., & Brockmeyer, J. (2019). Determination of food allergens by LC-MS: Impacts of sample preparation, food matrix, and thermal processing on peptide detectability and quantification. Journal of Proteomics, 196, 131--140. https://doi.org/10.1016/j.jprot.2018.11.002
  20. Becker, R., Wittke, S., Brockmeyer, J., Schwägele, F., Jira, W., Uhlig, S., Pöpping, B., Szabo, K., & Stoyke, M. (2018). Das erste Treffen der § 64 LFGB Arbeitsgruppe „Massenspektrometrische Proteinanalytik``. Journal of Consumer Protection and Food Safety, 13(3), Article 3. https://doi.org/10.1007/s00003-018-1170-0
  21. Bräcker, J., & Brockmeyer, J. (2018). Characterization and Detection of Food Allergens Using High-Resolution Mass Spectrometry: Current Status and Future Perspective. Journal of agricultural and food chemistry, 66(34), Article 34. https://doi.org/10.1021/acs.jafc.8b02265
  22. Hummel, M., Wigger, T., & Brockmeyer, J. (2018). Characterization of Structural Variability of the Allergenic 2S Albumin Ses i 1 Using Combinatorial Proteomics. Journal of Analysis and Testing, 2(2), Article 2. https://doi.org/10.1007/s41664-018-0064-6
  23. Brockmeyer, J. (2018). Novel Approaches for the MS-Based Detection of Food Allergens: High Resolution, MS3, and Beyond. Journal of AOAC International, 101(1), Article 1. https://doi.org/10.5740/jaoacint.17-0402
  24. Brümmer, I., Klußmann, A., & Brockmeyer, J. (2018). Authentizität von Lebensmitteln - „Echter“ Thunfisch Isobares Labeling als Methode zur Identifizierung von Markerpeptiden zum Authentizitätsnachweis. Deutsche Lebensmittel-Rundschau, 114(4), Article 4.
  25. Korte, R., & Brockmeyer, J. (2017). Novel mass spectrometry approaches in food proteomics. TrAC Trends in Analytical Chemistry, 96, 99–106. https://doi.org/10.1016/j.trac.2017.07.010
  26. Korte, R., Bräcker, J., & Brockmeyer, J. (2017). Back cover: Gastrointestinal digestion of hazelnut allergens on molecular level: Elucidation of degradation kinetics and resistant immunoactive peptides using mass spectrometry. Molecular Nutrition and Food Research, 61(10), Article 10. https://doi.org/10.1002/mnfr.201770104
  27. Korte, R., Bräcker, J., & Brockmeyer, J. (2017). Gastrointestinal digestion of hazelnut allergens on molecular level: Elucidation of degradation kinetics and resistant immunoactive peptides using mass spectrometry. Molecular nutrition & food research, 61(10), Article 10. https://doi.org/10.1002/mnfr.201700130
  28. Korte, R., Happe, J., Brümmer, I., & Brockmeyer, J. (2017). Structural Characterization of the Allergenic 2S Albumin Cor a 14: Comparing Proteoform Patterns across Hazelnut Cultivars. Journal of Proteome Research, 16(2), Article 2. https://doi.org/10.1021/acs.jproteome.6b00924
  29. Korte, R., & Brockmeyer, J. (2016). MRM3-based LC-MS multi-method for the detection and quantification of nut allergens. Analytical and Bioanalytical Chemistry, 408(27), Article 27. https://doi.org/10.1007/s00216-016-9888-y
  30. Korte, R., Monneuse, J.-M., Gemrot, E., Metton, I., Humpf, H.-U., & Brockmeyer, J. (2016). New High-Performance Liquid Chromatography Coupled Mass Spectrometry Method for the Detection of Lobster and Shrimp Allergens in Food Samples via Multiple Reaction Monitoring and Multiple Reaction Monitoring Cubed. Journal of Agricultural and Food Chemistry, 64(31), Article 31. https://doi.org/10.1021/acs.jafc.6b02620
  31. Korte, R., Lepski, S., & Brockmeyer, J. (2016). Comprehensive peptide marker identification for the detection of multiple nut allergens using a non-targeted LC--HRMS multi-method. Analytical and Bioanalytical Chemistry, 408(12), Article 12. https://doi.org/10.1007/s00216-016-9384-4
  32. Hummel, M., Wigger, T., Höper, T., Westkamp, I., & Brockmeyer, J. (2015). Simple, Rapid, and Selective Isolation of 2S Albumins from Allergenic Seeds and Nuts. Journal of Agricultural and Food Chemistry, 63(26), Article 26. https://doi.org/10.1021/acs.jafc.5b01634
  33. Gossmann, R., Fahrländer, E., Hummel, M., Mulac, D., Brockmeyer, J., & Langer, K. (2015). Comparative examination of adsorption of serum proteins on HSA- and PLGA-based nanoparticles using SDS–PAGE and LC–MS. European Journal of Pharmaceutics and Biopharmaceutics, 93, 80--87. https://doi.org/10.1016/j.ejpb.2015.03.021
  34. Brockmeyer, J. (2015). Trendbericht Lebensmittelchemie 2014. Nachrichten aus der Chemie, 63(3), Article 3.
  35. Hummel, M., Wigger, T., & Brockmeyer, J. (2015). Characterization of Mustard 2S Albumin Allergens by Bottom-up, Middle-down, and Top-down Proteomics: A Consensus Set of Isoforms of Sin a 1. Journal of Proteome Research, 14(3), Article 3. https://doi.org/10.1021/pr5012262
  36. Weiss, A., Joerss, H., & Brockmeyer, J. (2014). Structural and Functional Characterization of Cleavage and Inactivation of Human Serine Protease Inhibitors by the Bacterial SPATE Protease EspPα from Enterohemorrhagic E. coli. PLOS ONE, 9(10), Article 10. https://doi.org/10.1371/journal.pone.0111363
  37. von Bargen, C., Humpf, H.-U., & Brockmeyer, J. (2014). Pferd oder Rind? Nachrichten aus der Chemie, 62(9), Article 9. https://doi.org/10.1002/nadc.201490297
  38. von Bargen, C., Brockmeyer, J., & Humpf, H.-U. (2014). Meat Authentication: A New HPLC–MS/MS Based Method for the Fast and Sensitive Detection of Horse and Pork in Highly Processed Food. Journal of Agricultural and Food Chemistry, 62(39), Article 39. https://doi.org/10.1021/jf503468t
  39. Weiss, A., Kortemeier, D., & Brockmeyer, J. (2014). Biochemical Characterization of the SPATE Members EspPα and EspI. Toxins, 6(9), Article 9. https://doi.org/10.3390/toxins6092719
  40. Poolpol, K., Orth-Höller, D., Speth, C., Zipfel, P. F., Skerka, C., de Córdoba, S. R., Brockmeyer, J., Bielaszewska, M., & Würzner, R. (2014). Interaction of Shiga toxin 2 with complement regulators of the factor H protein family. Molecular Immunology, 58(1), Article 1. https://doi.org/10.1016/j.molimm.2013.11.009
  41. Hummel, M., Wigger, T., & Brockmeyer, J. (2014). Identification and characterization of allergens in spices by mass spectrometry. Clinical and Translational Allergy, 4(2), Article 2. https://doi.org/10.1186/2045-7022-4-S2-P1
  42. von Bargen, C., Dojahn, J., Waidelich, D., Humpf, H.-U., & Brockmeyer, J. (2013). New Sensitive High-Performance Liquid Chromatography–Tandem Mass Spectrometry Method for the Detection of Horse and Pork in Halal Beef. Journal of Agricultural and Food Chemistry, 61(49), Article 49. https://doi.org/10.1021/jf404121b
  43. Ehrlenbach, S., Rosales, A., Posch, W., Wilflingseder, D., Hermann, M., Brockmeyer, J., Karch, H., Satchell, S. C., Würzner, R., & Orth-Höller, D. (2013). Shiga Toxin 2 Reduces Complement Inhibitor CD59 Expression on Human Renal Tubular Epithelial and Glomerular Endothelial Cells. Infection and Immunity, 81(8), Article 8. https://doi.org/10.1128/IAI.01079-12
  44. Hummel, M., & Brockmeyer, J. (2013). Identification of major allergens in spices by mass spectrometry. Clinical and Translational Allergy, 3(3), Article 3. https://doi.org/10.1186/2045-7022-3-S3-P55
  45. Lepski, S., Gerwin, J., & Brockmeyer, J. (2013). Detection of nut allergens by mass spectrometry and structure analysis after food processing. Clinical and Translational Allergy, 3(3), Article 3. https://doi.org/10.1186/2045-7022-3-S3-P56
  46. Lepski, S., & Brockmeyer, J. (2013). Impact of dietary factors and food processing on food allergy. Molecular Nutrition and Food Research, 57(1), Article 1. https://doi.org/10.1002/mnfr.201200472
  47. Weiss, A., & Brockmeyer, J. (2012). Prevalence, Biogenesis, and Functionality of the Serine Protease Autotransporter EspP. Toxins, 5(1), Article 1. https://doi.org/10.3390/toxins5010025
  48. Brockmeyer, J., Aldick, T., Soltwisch, J., Zhang, W., Tarr, P. I., Weiss, A., Dreisewerd, K., Müthing, J., Bielaszewska, M., & Karch, H. (2011). Enterohaemorrhagic Escherichia coli haemolysin is cleaved and inactivated by serine protease EspPα. Environmental Microbiology, 13(5), Article 5. https://doi.org/10.1111/j.1462-2920.2011.02431.x
  49. Orth, D., Ehrlenbach, S., Brockmeyer, J., Khan, A. B., Huber, G., Karch, H., Sarg, B., Lindner, H., & Würzner, R. (2010). EspP, a Serine Protease of Enterohemorrhagic Escherichia coli, Impairs Complement Activation by Cleaving Complement Factors C3/C3b and C5. Infection and Immunity, 78(10), Article 10. https://doi.org/10.1128/IAI.00488-10
  50. Brockmeyer, J. (2010). Bioactive Compounds in Milk and Dairy Products Young W. Park (Ed.) Wiley‐Blackwell, 2009, pp. 440 ISBN‐13: 978‐0‐8138‐1982‐2. Molecular Nutrition and Food Research, 54(4), Article 4. https://doi.org/10.1002/mnfr.201090012
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