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The first TwinPrebioEnz project Summer School on the enzymatic production of prebiotics and the analysis of prebiotic activity

The first TwinPrebioEnz project Summer School on the enzymatic production of prebiotics and the analysis of prebiotic activity was successfully conducted from September 17th  to 20th , 2024, at FTM. The event attracted 35 participants, including 15 doctoral and master’s students, all of whom met the program’s requirements.

The Summer school brought together a distinguished group of lecturers to share their expertise on various aspects of biochemistry and food processing. Notable figures included Dr. D. Bezbradica, Dr. N. Nikačević, and Dr. R. Pjanović from FTM, alongside researchers such as Prof. Dr. J.M. Palomo and Prof. Dr. C. Mateo from CSIC-ICP, Dr. B. de las Rivas and Dr. R. Munoz from CSIC-ICTAN, Dr. O. Hernandez-Hernandez and P. Lopez-Revenga from CSIC-CIAL, and Dr. P. Zeuween from Radboudumc. 

The series of insightful lectures covered a broad range of topics, including:

  1. Enhanced Processing of Food Industry By-Products: Techniques and strategies for optimizing the utilization of by-products in the food industry to promote sustainability and reduce waste.
  2. Genetic and Chemical Modifications in Artificial Metalloenzymes: Exploration of innovative approaches to create artificial metalloenzymes through genetic engineering and chemical modification, potentially leading to valuable applications in biocatalysis.
  3. Oligosaccharide Digestibility and Availability: An examination of contemporary trends and discussions on how oligosaccharides are digested and their availability in the large intestine, which has implications for nutrition and gastrointestinal health.
  4. Instrumental Analysis of Polysaccharide Composition: Techniques for analysing the composition of polysaccharides and monosaccharides, which are critical for understanding their functional properties in food applications.
  5. Skin Microbiota Analysis: Insights into the composition and role of skin microbiota, which is increasingly recognized for its importance in skin health and disease.

These lectures not only fostered discussions among participants but also highlighted the interdisciplinary nature of current research in food science, biotechnology, and microbiology. The knowledge exchanged during these sessions is likely to impact future studies and innovations in these fields.

The hands-on experimental component of the summer school was led by M. Veljković, Dr. K. Banjanac, A. Petrov-Ivanković, Dr. M. Ćorović, and Dr. A. Milivojević (FTM), along with P. Lopez-Revenga (CSIC-CIAL), Dr. P. Zeuween, and Dr. P. Janssen (Radboudumc). Participants actively took part in laboratory sessions, beginning with a practical exercise on the simultaneous synthesis and purification of fructooligosaccharides (FOS) in a nanofiltration membrane module, followed by HPLC analysis of the samples obtained. It was showcased the degradation of both established and emerging prebiotics using rat intestinal extract, while microbiological tests were conducted on various prebiotic samples to assess their activity. On the second day, participants analyzed the monosaccharide composition of food industry by-products, such as pectin from rapeseed meal and tomato, and estimated their polysaccharide content.

Additionally, an analysis of the participants’ skin microbiota composition was performed after applying gels with and without blackcurrant extract.

Participants were divided into three groups, each responsible for different topics that would be presented on the final day of the summer school. Each group prepared presentations that integrated theoretical backgrounds with results from their experimental work, focusing solely on the raw data calculations, analyses, graphical presentations, and discussions relevant to their assigned lab practices.

The summer school culminated in group presentations, discussions, and an award ceremony where successful students received certificates. Feedback from participants highlighted the summer school as engaging, dynamic, and interactive, with doctoral and master’s students expressing satisfaction with the knowledge they acquired throughout the experience.