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Justin van der Hooft   Dr.  Post Doctoral Researcher 
Affiliations
Bioinformatics Group, Wageningen University, Wageningen, The Netherlands
About

Relevant Links: LinkedIn profile: http://www.linkedin.com/pub/justin-van-der-hooft/35/a93/9aa Google Citations: https://scholar.google.nl/citations?user=zv9seLwAAAAJ&hl=en MS2LDA tool: http://www.ms2lda.org MAGMa tool: https://www.emetabolomics.org/ WUR-Bioinformatics: http://www.wur.nl/en/Expertise-Services/Chair-groups/Plant-Sciences/Bioinformatics.htm Pieter Dorrestein group at UCSD: http://dorresteinlab.ucsd.edu/Dorrestein_Lab/Research.html Glasgow Polyomics: http://www.polyomics.gla.ac.uk/

Timeline See timeline
Justin van der Hooft published an article in June 2018.
Research Keywords & Expertise
0 Mass Spectrometry
0 Metabolite Identification
0 Metabolomics
0 NMR Spectroscopy
Top co-authors See all
Pieter C. Dorrestein

74 shared publications

Collaborative Mass Spectrometry Innovation Center, Skaggs School of Pharmacy and Pharmaceutical Sciences, University of California, San Diego, La Jolla, California 92093, United States

Dan Staerk

49 shared publications

Department of Drug Design and Pharmacology, University of Copenhagen

Alan K. Jarmusch

27 shared publications

University of California, San Diego

Alexander A. Aksenov

27 shared publications

University of California, San Diego

O.M. Grace

25 shared publications

Comparative Plant & Fungal Biology, Royal Botanic Gardens

2
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Publication Record
Distribution of Articles published per year 
(2018)
Total number of journals
published in
 
1
 
Publications
PREPRINT-CONTENT 0 Reads 0 Citations Untargeted Mass Spectrometry-Based Metabolomics Tracks Molecular Changes in Raw and Processed Foods and Beverages Julia M. Gauglitz, Christine M. Aceves, Alexander A. Aksenov... Published: 15 June 2018
bioRxiv, doi: 10.1101/347716
DOI See at publisher website
ABS Show/hide abstract
A major aspect of our daily lives is the need to acquire, store and prepare our food. Storage and preparation can have drastic effects on the compositional chemistry of our foods, but we have a limited understanding of the temporal nature of processes such as storage, spoilage, fermentation and brewing on the chemistry of the foods we eat. Here, we performed a temporal analysis of the chemical changes in foods during common household preparations using untargeted mass spectrometry and novel data analysis approaches. Common treatments of foods such as home fermentation of yogurt, brewing of tea, spoilage of meats and ripening of tomatoes altered the chemical makeup through time, through both chemical and biological processes. For example, brewing tea altered its composition by increasing the diversity of molecules, but this change was halted after 4 min of brewing. The results indicate that this is largely due to differential extraction of the material from the tea and not modification of the molecules during the brewing process. This is in contrast to the preparation of yogurt from milk, spoilage of meat and the ripening of tomatoes where biological transformations directly altered the foods molecular composition. Comprehensive assessment of chemical changes using multivariate statistics showed the varied impacts of the different food treatments, while analysis of individual chemical changes show specific alterations of chemical families in the different food types. The methods developed here represent novel approaches to studying the changes in food chemistry that can reveal global alterations in chemical profiles and specific transformations at the chemical level.
PREPRINT-CONTENT 7 Reads 0 Citations Did a plant-herbivore arms race drive chemical diversity in Euphorbia? Madeleine Ernst, Louis-Felix Nothias-Scaglia, Justin Van Der... Published: 15 May 2018
bioRxiv, doi: 10.1101/323014
DOI See at publisher website
ABS Show/hide abstract
The genus Euphorbia is among the most diverse and species-rich plant genera on Earth, exhibiting a near-cosmopolitan distribution and extraordinary chemical diversity, especially across highly toxic macro- and polycyclic diterpenoids. However, very little is known about drivers and evolutionary origins of chemical diversity within Euphorbia. Here, we investigate 43 Euphorbia species to understand how geographic separation over evolutionary time has impacted chemical differentiation. We show that the structurally highly diverse Euphorbia diterpenoids are significantly reduced in species native to the Americas, compared to the Eurasian and African continents, where the genus originated. The localization of these compounds to young stems and roots suggest ecological relevance in herbivory defense and immunomodulatory defense mechanisms match diterpenoid levels, indicating chemoevolutionary adaptation to reduced herbivory pressure.
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