Prof. Dr. Lena Keller receives funding from the Carl Zeiss Foundation
For research into antibacterial and antifungal natural substances from and for grapevines (Vitis vinifera) Lena Keller, Professor of Enology and Process Technology at the Wine Campus Neustadt, receives funding from the Carl Zeiss Foundation.
Interview with: Prof. Lena Keller
You are a pharmacist by training and therefore a career changer in the field of wine production. What made you decide to go to a scientific institution for viticulture and Enology?
I have a background in pharmaceutical research, and in particular in natural product research. Wine is a natural product that contains many natural substances. It can be assumed that some of these have a pharmaceutical effect, as aromatic and flavoring substances also differ little from drugs in their mode of action - both are usually small molecules that bind to certain target structures in our body and thus trigger an effect. The analytical approach to studying these molecules is also very similar. Both areas of research therefore have many parallels, which ultimately appealed to me to go in this very application-oriented direction and to transfer the methods from natural product research to the extremely complex matter of wine. A nice side effect is that I can also combine my personal interests with the subject of wine research.
Your project has been approved for two years. Do you already have your research group together?
No, my research group is currently being set up. So far I have been able to recruit one doctoral student for the research group. The Carl Zeiss Foundation funding also includes a postdoc position, which is still in the process of being filled. Several promising international candidates have already applied for this position. In the longer term, my aim is for the research group to continue to grow and for us to be able to work together on many exciting topics.
The aim of the project is to identify and characterize new antimicrobial natural substances from wine by-products. We are particularly interested in their potential use for the development of new drugs. Will your new field of research Wine Campus in general and wine research in particular?
Yes, I think so, precisely because the entire sensory impression that wine leaves behind is based on the chemistry and effect of individual components. Although a relatively large amount is already known about individual flavors and aromas, it is still extremely difficult to understand their complex interaction as a whole. This is known as "metabolomics". This research approach has become increasingly important in recent years, particularly in the life sciences. In addition to research into natural substances, I would therefore also like to focus on the further development of the analysis of must and wine constituents. I also hope to establish links with biotechnology and pharmaceutical research.
Which wine by-products will you focus on?
That has not yet been determined exactly. Pomace would be one possibility. However, plant components such as wood and leaves from pruning are also a possibility. Our project is primarily concerned with antimicrobial substances that are effective against bacteria and fungi. Not much research has been carried out in this area to date - neither in terms of the modes of action nor with regard to the identification and isolation of key substances. The research project will primarily use materials from sustainable fungus-resistant grape varieties (Piwi grape varieties) in order to eliminate the likelihood of any pesticide residues in or on the plant as far as possible. This is a basic requirement for the project, as we are specifically looking for fungus-inhibiting substances and pesticide residues would influence the tests. By using sustainable grape varieties, we are also supporting the goal of the EU's Green Deal, which aims to reduce the use of pesticides in agriculture and thus also in viticulture.
Grape seeds with their OPCs (oligomeric proanthocyanidins) are said to have health-promoting effects. Will they also be part of yourconsideration?
Yes, grape seeds are also a component of pomace. They have already been shown to have a variety of effects and there are a number of studies on their antioxidant potential. However, there has been a lack of specific antimicrobial studies to date. The best-studied grape ingredient to date and a true all-rounder is resveratrol. As an ingredient of red wine, its health effects have been well investigated and studies have also shown antibacterial and antifungal effects - however, such substances are less suitable for drug development as they lack a specific effect.
To what extent does your research have practical relevance for your teaching at the Wine Campus?
The chemical and analytical aspects are particularly important. I expect great added value, especially for the field of instrumental wine analysis, which is part of the theoretical and practical training at the Wine Campus.
In view of these significant blank spots on the research map, couldn't two years of project funding be a bit tight?
The Carl Zeiss Foundation's idea behind this funding for newly appointed professors is not only to provide the beneficiaries with a good research project, but also to make it easier for them to start their research and to support them in strengthening their research topic for the future. It is hoped that this will enable Germany as a research location to make optimum use of the research expertise gained in industry for continuation at universities. During the two-year project period, the basis for further research will be laid and the results obtained will be the starting point for further funding applications. Nevertheless, we are of course already hoping to produce usable results.
Nature holds many pharmaceutical treasures: The origin of the neurotoxin Botox lies in the bacterium Clostridium botulinum and owes its discovery to a German physician who noticed the highly toxic bacteria on spoiled meat. Willow bark extract was the basis for the most successful medicine to date, aspirin. Can we expect a similarly groundbreaking discovery in the upcoming research?
Natural product research, and pharmaceutical research in particular, is a bit like playing the lottery. On average, one drug is created from around 10,000 substances that are investigated in pharmaceutical research. We will see in 10-20 years' time whether we succeed in making such a lucky strike. But the more and the more intensive the research, the higher the probability. This does not mean that only substances from which drugs are ultimately developed are of importance. New knowledge is always being generated for pharmaceutical research. Substances may have other applications, for example in diagnostics. It is important for natural product research to expand the chemical space we know and use it for pharmaceutical research. And we will be able to contribute to this in this project.