Date/Time
Date(s) - 27/02/2025
5:30 pm - 7:00 pm
Location
BT2 Detente / Kitchenette 1st Floor Room 101
Categories
Do you like scientific discussion? And how about Pizza?
If we gained your attention with ‘scientific’, or at least with ‘Pizza’, then you are already looking forward to the right event!
Pizza Club is a regularly held Journal Club event co-organized by The Representatives of the Doctoral Programme in Systems and Molecular Biomedicine, part of the Doctoral School in Science and Engineering (DSSE); and the Uni.lu student association ISCB RSG Luxembourg.
In short, Students (PhD candidates) present a scientific paper (+- 20 mins) they find interesting or that inspired the development of their individual PhD project (doesn’t need to be authored by the speaker).
There will be a open discussion round after each scientific presentation (2-3 students per event), followed by informal and fun chatting with some pizzas around!
Moreover, each presentation of peer-reviewed papers will be rewarded by 0.5 ECTS!
If we attracted your interest by now, feel free to join the monthly Pizza Club, either as part of Audience or as a registered Speaker. For the latter, please kindly use this form to sign up as an upcoming Speaker, by choosing your category of paper and desired month to present. Looking forward to seeing you at the next Pizza Club!
Information about the 27 February meeting:
Anushka Shukla (https://researchportal.lih.lu/en/persons/anushka-shukla)
Title: Beta-carotene bioavailability from differently processed carrot meals in human ileostomy volunteers (https://pubmed.ncbi.nlm.nih.gov/14673607/)
Abstract : This study evaluated the bioavailability of β-carotene from cooked, pureed carrots compared to raw, chopped carrots. Eight overnight-fasted ileostomy volunteers consumed test meals with 15 mg of β-carotene, along with yogurt containing sunflower oil to enhance absorption. Blood and ileal effluent samples were collected over 24 hours and analyzed for β-carotene content using HPLC. Results showed that 65.1% of β-carotene was absorbed from cooked, pureed carrots, compared to 41.4% from raw, chopped carrots. A moderate carotenoid plasma response was observed within 6 hours after consuming the cooked meal. The study concluded that cooking and pureeing carrots significantly enhances β-carotene absorption.
Short bio : Anushka Shukla, second year PhD student at NutriHealth group in LIH.
Parviel Chirsir (https://www.uni.lu/lcsb-en/people/parviel-chirsir/)
Title: Metabolism of clofibric acid in zebrafish embryos (Danio rerio) as determined by liquid chromatography–high resolution–mass spectrometry (https://www.sciencedirect.com/science/article/pii/S1532045616300230)
Abstract: The zebrafish embryo (ZFE) is increasingly used in ecotoxicology to assess xenobiotic metabolism, yet its metabolic capacity remains underexplored. This study investigates the biotransformation of clofibric acid in ZFE using liquid chromatography–high-resolution mass spectrometry (LC-HRMS). A total of 18 transformation products (TPs) were identified and formed via phase I and phase II metabolism, including novel conjugation with carnitine, taurine, and aminomethanesulfonic acid. The detection of sulfate-conjugated TPs as early as 7 hours post-fertilization highlights the early activation of metabolic enzymes. Additionally, the excretion of TPs into the exposure medium was observed. These findings provide crucial insights into the metabolic potential of ZFE and emphasize the need to consider biotransformation in toxicity assessments.
Short Bio: I am Parviel Chirsir, a second-year PhD student in the environmental cheminformatics group (ECI). My PhD topic is cheminformatics strategies to improve risk assessment of persistent Mobile contaminants. I hold a Master’s in integrated systems biology from the University of Luxembourg and previously worked as an R&D specialist in the ECI group.
