Research Group Prof. Dr. Buchweitz

The objective of the Buchweitz group is to understand the impact of the food matrix on the release of phytochemicals during consumption and digestion, as well as to assess alterations in the digestibility of polysaccharides and proteins. To accomplish this, the group utilizes a comprehensive range of techniques to analyze the interaction between phytochemicals and macromolecular food matrices and their effects in the physiological context. Thus, the interactions of phytochemicals with digestive enzymes and processing- and consumption-related modifications on the digestibility of proteins and polysaccharides are comprehensively assessed under in vitro digestion conditions. This enables to evaluate the effect of phytochemicals and processing parameters on the glycaemic index, protein value and the allergenic potential of food and dietary supplements.