This project aims at investigation of the biochemistry and reactions mechanisms of a class of novel enzymes which catalyse the radical-based addition of fumarate to a number of highly recalcitrant compounds, like hydrocarbons. These fumarate-adding enzymes (FAE) which form a subclass of the glycyl radical enzymes will be studies with combination of experimental and theoretical tools. Furhermore we intend to  develop a new whole-cell biotransformation systems involving FAE.

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Why would we look into making such exotic molecules built from whey lactose and polyhydroxyalkanoates monomers? It is common knowledge that cancerous cells munch on sugars more greedily than normal cells do and our new compounds are built from a sugar. In addition, scientists have shown that, once taken up by a cell, sugar esters completely mess up their energy production system. On top of that, the Irish research has shown that an addition of a PHA monomer to an anticancer drug largely improves the latter’s therapeutic effect. These facts provide quite an optimistic premise that we are on a right track to create not only a new drug to fight cancer, but also to equip the scientific society with methods for novel esters preparation. and their characterization.

The aim of the project is to develop the methodology of hypoallergenic bread and confectionery production. We expect that allergenic properties of gliadins and glutenins will be decreased by about 80% -90%. In a consequence, our products become safe and useful in the nutrition of gluten allergic people. The expected final effect will be achieved with the use of application solutions of genetic, agrotechnical and technological nature