Our research

My research group focuses on the isolation and characterization of novel natural products from filamentous fungi, including genera such as Stachybotrys, Fusarium, Penicillium, and Claviceps.

Fungi are well known for their ability to produce a wide array of secondary metabolites, which are often structurally diverse and biologically active. These compounds range from toxic mycotoxins that pose significant health risks to humans and animals, to bioactive molecules. This dual nature makes our research highly relevant, both for identifying new mycotoxins and for discovering compounds with potential pharmaceutical value.

To uncover new and unique metabolites, we employ a variety of strategies, including advanced cultivation techniques, genetic engineering, and (semi-)synthetic methods. A key innovation in our lab is the development of a micro-scale screening method that enables fungal cultivation in small volumes. This approach allows for rapid, high-throughput sample preparation and direct analysis without the need for conventional extraction steps.

The Institute of Food Chemistry is equipped with state-of-the-art analytical instrumentation, including HPLC-HRMS and MS/MS systems, which we utilize for the detection, identification, and structural elucidation of fungal metabolites. Through collaborations with several medicinal chemistry departments (Prof. Dr. Finn Hansen, Bonn University, PD Dr Dmitrii Kalinin, Münster University), we assess the biological activity of isolated compounds to explore their potential applications in drug discovery.

For more information about our work, please refer to our published manuscripts. If you are interested in our research or potential collaborations, please contact Dr. Svetlana Kalinina.