Publications

1             Hultsch C, Hellwig M, Pawelke B, Bergmann R, Rode K, Pietzsch J, Krause R, Henle T.^‡ Biodistibution and catabolism of ¹⁸F-labeled N-ε-fructoselysine as a model of Amadori products. Nucl Med Biol 2006, 33, 685–873. DOI: 10.1016/j.nucmedbio.2006.07.007

2      Hellwig M,^* Geissler S,^* Peto A, Knütter I, Brandsch M, Henle T.^‡ Transport of free and peptide-bound pyrraline at intestinal and renal epithelial cells. J Agric Food Chem 2009, 57, 6474–6480. DOI: 10.1021/jf901224p

3      Geissler S,^* Hellwig M,^* Zwarg M, Markwardt F, Henle T, Brandsch M.^‡ Transport of the advanced glycation end products alanylpyrraline and pyrralylalanine by the human proton-coupled peptide transporter hPEPT1. J Agric Food Chem 2010, 58, 2543–2547. DOI: 10.1021/jf903791u

4      Hellwig M, Henle T.^‡ Formyline, a new glycation compound from the reaction of lysine and 3-deoxypentosone. Eur Food Res Technol 2010, 230, 903–914. DOI: 10.1007/s00217-010-1237-3

5      Hellwig M, Degen J, Henle T.^‡ 3-Deoxygalactosone, a “new” 1,2-dicarbonyl compound in milk products. J Agric Food Chem 2010, 58, 10752–10760. DOI: 10.1021/jf102388v

6      Geissler S,^* Hellwig M,^* Markwardt F, Henle T, Brandsch M.^‡ Synthesis and intestinal transport of the iron chelator maltosine in free and dipeptide form. Eur J Pharm Biopharm 2011, 78, 75–82. DOI: 10.1016/j.ejpb.2010.12.032

7      Hellwig M,^* Geissler S,^* Matthes R, Peto A, Silow C, Brandsch M, Henle T.^‡ Transport of free and peptide-bound glycated amino acids: Synthesis, transepithelial flux at Caco-2 cell monolayers, and interaction with apical membrane transport proteins. ChemBioChem 2011, 12, 1270–1279. DOI: 10.1002/cbic.201000759

8      Hellwig M, Henle T.^‡ Quantification of the Maillard reaction product 6-(2-formyl-1-pyrrolyl)-l-norleucine (formyline) in food. Eur Food Res Technol 2012, 235, 99–106. DOI: 10.1007/s00217-012-1738-3

9      Degen J, Hellwig M, Henle T.^‡ 1,2-Dicarboyl compounds in commonly consumed foods. J Agric Food Chem 2012, 60, 7071–7079. DOI: 10.1021/jf301306g

10   Degen J, Vogel M, Richter D, Hellwig M, Henle T.^‡ Metabolic transit of dietary methylglyoxal. J Agric Food Chem 2013, 61, 10253–10260. DOI: 10.1021/jf304946p

11   Hellwig M,^‡ Henle T. Release of pyrraline in absorbable peptides during simulated digestion of casein glycated by 3-deoxyglucosone. Eur Food Res Technol 2013, 237, 45–55. DOI: 10.1007/s00217-013-2027-5

12   Degen J, Beyer H, Heymann B, Hellwig M, Henle T.^‡ Dietary influence on urinary excretion of 3-deoxyglucosone and its metabolite 3-deoxyfructose. J Agric Food Chem 2014, 62, 2449–2456. DOI: 10.1021/jf405546q

13   Hellwig M, Matthes R, Peto A, Löbner J, Henle T.^‡ N-ε-fructosyllysine and N-ε-carboxymethyllysine, but not lysinoalanine, are available for absorption after simulated gastrointestinal digestion. Amino Acids 2014, 46, 289–299. DOI: 10.1007/s00726-013-1501-5

14   Hellwig M,^#,‡ Löbmann K, Orywol T, Voigt A: Model studies on the oxidation of benzoyl methionine in a carbohydrate degradation system. J Agric Food Chem 2014, 62, 4425-4433. DOI: 10.1021/jf500733f

15   Hellwig M, Henle T.^‡ Backen, Altern, Diabetes: Eine kurze Geschichte der Maillard-Reaktion. Angew Chem 2014, 126, 10482-10496. DOI: 10.1002/ange.201308808

15a Hellwig M, Henle T.^‡ Baking, Ageing, Diabetes: A short history of the Maillard reaction. Angew Chem Int Ed Engl 2014, 53, 10316-10329. DOI: 10.1002/anie.201308808

16   Hellwig M,^#,‡ Löbmann K, Orywol T: Peptide backbone cleavage by α-amidation is enhanced at methionine residues. J Pept Sci 2015, 21, 17-23. DOI: 10.1002/psc.2713

17   Teichert T, Hellwig A, Peßler A, Hellwig M, Vossoughi M, Sugiri D, Vierkötter A, Schulte T, Freund J, Roden M, Hoffmann B, Schikowski T, Luckhaus C, Krämer U, Henle T, Herder C.^‡ Association between advanced glycation end products and impaired fasting glucose: Results from the SALIA study. PLoS ONE 2015, 10, e0128293. DOI: 10.1371/journal.pone.0128293

18   Hellwig M, Bunzel D, Huch M, Franz CMAP, Kulling SE, Henle T.^‡ Stability of individual Maillard reaction products in the presence of the human colonic microbiota. J Agric Food Chem 2015, 63, 6723–6730. DOI: 10.1021/acs.jafc.5b01391

19   Hellwig M,^‡ Kiessling M, Rother S, Henle T. Quantification of the glycation compound 6-(3-hydroxy-4-oxo-2-methyl-4(1H)-pyridin-1-yl)-l-norleucine (maltosine) in model systems and food samples. Eur Food Res Technol 2016, 242, 547–557. DOI: 10.1007/s00217-015-2565-0

20   Hellwig M, Nobis A, Witte S, Henle T.^‡ Occurrence of (Z)-3,4-dideoxyglucoson-3-ene in different types of beer and malt beer as a result of 3-deoxyhexosone interconversion. J Agric Food Chem 2016, 64, 2746–2753. DOI: 10.1021/acs.jafc.6b00468

21   Hellwig M, Witte S, Henle T.^‡ Free and protein-bound Maillard reaction products in beer: Method development and a survey of different beer types. J Agric Food Chem 2016, 64, 7234–7243. DOI: 10.1021/acs.jafc.6b02649

22   Hellwig M, Börner M, Beer F, van Pée, KH, Henle T.^‡ Transformation of free and dipeptide-bound glycated amino acids by two strains of Saccharomyces cerevisiae. ChemBioChem 2017, 18, 266–275. DOI: 10.1002/cbic.201600486

23   Hellwig M, Rückriemen J, Sandner D, Henle T.^‡ Unique pattern of protein-bound Maillard reaction products in Manuka (Leptospermum scoparium) honeys. J Agric Food Chem 2017, 65, 3532–3540. DOI: 10.1021/acs.jafc.7b00797

24   Rückriemen J, Hohmann C, Hellwig M, Henle T.^‡ Unique fluorescence and high-molecular weight characteristics of protein isolates from manuka honey (Leptospermum scoparium). Food Res Int 2017, 99, 469–475. DOI: 10.1016/j.foodres.2017.06.011

25   Treibmann S, Hellwig A, Hellwig M, Henle T.^‡ Protein-bound Heyns compounds in bakery products. J Agric Food Chem 2017, 65, 10562–10570. DOI: 10.1021/acs.jafc.7b04172

26   Hellwig M,^‡ Gensberger-Reigl S, Henle T, Pischetsrieder M. Food-derived 1,2-dicarbonyl compounds and their role in diseases. Sem Cancer Biol 2018, 49, 1–8. DOI: 10.1016/j.semcancer.2017.11.014

27   Hellwig M, Beer F, Witte S, Henle T.^‡ Yeast metabolites of glycated amino acids in beer. J Agric Food Chem 2018, 66, 7451–7460. DOI: 10.1021/acs.jafc.8b01329

28   Rückriemen J,^‡ Hellwig A, Schultes S, Hellwig M, Hahne F, Henle T. Studies on the influence of dietary 3-deoxyglucosone on the urinary excretion of 2-keto-3-deoxygluconic acid. Eur Food Res Technol 2018, 244, 1389–1396. DOI: 10.1007/s00217-018-3052-1

29   Hellwig M, Kühn L, Henle T.^‡ Individual Maillard reaction products as indicators of heat treatment – a survey of commercial products. J Food Comp Anal 2018, 72, 83–92. DOI: 10.1016/j.jfca.2018.06.009

30   Toda M,^‡ Hellwig M, Henle T, Vieths S. Influence of the Maillard reaction on the allergenicity of food proteins and the development of allergic inflammation. Curr Allerg Asthma Rep 2019, 19, 4. DOI: 10.1007/s11882-019-0834-x

31   Hellwig M, Auerbach C, Müller N, Samuel P, Kammann S, Beer F, Gunzer F, Henle T.^‡ Metabolization of the advanced glycation end product N-ε-carboxymethyllysine (CML) by different probiotic E. coli strains. J Agric Food Chem 2019, 67, 1963–1972. DOI: 10.1021/acs.jafc.8b06748

32   Hellwig M,^‡ Henle T. Isolation and quantification in food of 6-(2-formyl-5-methylpyrrol-1-yl)-l-norleucine (“rhamnolysine”) and its precursor 3,6-dideoxy-l-mannosone. Eur Food Res Technol 2019, 245, 1149–1159. DOI: 10.1007/s00217-019-03238-8

33   Hellwig M.^‡ The chemistry of protein oxidation in food. Angew Chem Int Ed 2019, 16742–16763. DOI: 10.1002/anie.201814144

33a Hellwig M.^‡ Die Chemie der Proteinoxidation in Lebensmitteln. Angew Chem 2019, 16896–16918. DOI: 10.1002/ange.201814144

34   Nobis A, Röhrig A, Hellwig M, Henle T, Becker T, Gastl M.^‡ Formation of 3-deoxyglucosone in the malting process. Food Chem 2019, 290, 187–195. DOI: 10.1016/j.foodchem.2019.03.144

35   Kölpin M, Hellwig M.^‡ Methionine oxidation in milk and milk-based beverages. J Agric Food Chem 2019, 67, 8967-8976. DOI: 10.1021/acs.jafc.9b03605

36   Manig F,^‡ Hellwig M, Pietz F, Henle T. Quantitation of free glycation compounds in saliva. PLoS One 2019, 14, e0220208. DOI: 10.1371/journal.pone.0220208

37   Hellwig M, Humpf HU, Hengstler JG, Mally A, Vieths S, Henle T.^‡ Quality criteria for studies on dietary glycation compounds and human health. J Agric Food Chem 2019, 67, 11307–11311. DOI: 10.1021/acs.jafc.9b04172

38   Hellwig M.^‡ Analysis of protein oxidation in food and feed products. J Agric Food Chem 2020, 68, 12870–12885. DOI: 10.1021/acs.jafc.0c00711

39   Mastrocola R,^*‡ Collotta D,^* Gaudioso G, Le Berre M, Cento AS, Ferreira Alves G, Chiazza F, Verta R, Bertocchi I, Manig F, Hellwig M, Fava F, Cifani C, Aragno M, Henle T, Joshi L, Tuohy K, Collino M.^‡ Effect of exogenous dietary advanced glycation end products on the cross-talk mechanisms linking microbiota to metabolic inflammation. Nutrients 2020, 12, 2497. DOI: 10.3390/nu12092497

40   Kamgang Nzekoue F, Henle T, Caprioli G, Sagratini G,^‡ Hellwig M. Food protein sterylation: Chemical reactions between reactive amino acids and sterol oxidation products under food processing conditions. Foods 2020, 9, 1882. DOI: 10.3390/foods9121882

41   Sajapin J, Hellwig M.^‡ Studies on the synthesis and stability of α-ketoacyl peptides. Amino Acids 2020, 52, 1425–1438. DOI: 10.1007/s00726-020-02902-8

42   Hellwig M, Henle T.^‡ Maillard reaction products in different types of brewing malt. J Agric Food Chem 2020, 68, 14274–14285. DOI: 10.1021/acs.jafc.0c06193

43   Graf von Armansperg B, Koller F, Gericke N, Hellwig M, Jagtap PKA, Heermann R, Hennig J, Henle T, Lassak J.^‡ Transcriptional regulation of the N_ε-fructoselysine metabolism in Escherichia coli by global and substrate-specific cues. Mol Microbiol 2021, 115, 175–190. DOI: 10.1111/mmi.14608

44   Nobis, A, Kunz OS, Gastl M,^‡ Hellwig M, Henle T, Becker T. Influence of 3-DG as a key precursor compound on aging of Lager beers. J Agric Food Chem 2021, 69, 3732–3740. DOI: 10.1021/acs.jafc.0c08003

45   Cepas V, Manig F, Mayo JC, Hellwig M, Collotta D, Sanmartino V, Carrocera-Pumarino R, Collino M, Henle T, Sainz RM.^‡ In vitro evaluation of the toxicological profile and oxidative stress of relevant diet-related advanced glycation end products and related 1,2-dicarbonyls. Ox Med Cell Longev 2021, 9912240. DOI: 10.1155/2021/9912240

46   Hellwig M, Börner M, Henle T.^‡ Reduction of 5-hydroxymethylfurfural and 1,2-dicarbonyl compounds by Saccharomyces cerevisiae in model systems and beer. J Agric Food Chem 2021, 69, 12807–12817. DOI: 10.1021/acs.jafc.1c04760

47   Nobis A,^* Kwasnicki M,^* Lehnhardt F, Hellwig M, Henle T, Becker T, Gastl M.^‡ A Comprehensive evaluation of flavor instability of beer (Part 2): The influence of de novo formation of aging aldehydes. Foods 2021, 10, 2668. DOI: 10.3390/foods10112668

48   Hellwig M,^‡ Nitschke J, Henle T. Glycation of N-ε-carboxymethyllysine. Eur Food Res Technol 2022, 248, 825-837. DOI: 10.1007/s00217-021-03931-7

49   Lassak J,^‡ Sieber A, Hellwig M.^‡ Exceptionally versatile take II: Post-translational modifications of lysine and their impact on bacterial physiology. Biol Chem 2022, 403, 819-858. DOI: 10.1515/hsz-2021-0382

50   Eisenbrand G,^‡ Baum M, Cartus AT, Diel P, Engel KH, Engeli B, Epe B, Grune T, Guth S, Haller D, Heinz V, Hellwig M, Hengstler JG, Henle T, Humpf HU, Jäger H, Joost HG, Kulling SE, Lachenmeier DW, Lampen A, Leist M, Mally A, Marko D, Nöthlings U, Röhrdanz E, Roth A, Spranger J, Stadler R, Vieths S, Wätjen W, Steinberg P.^‡ Salivary nitrate/nitrite and acetaldehyde in humans: Potential combination effects in the upper gastrointestinal tract and possible consequences for the in vivo formation of N-nitroso compounds - a hypothesis. Arch Tox 2022, 96, 1905-1914. DOI: 10.1007/s00204-022-03296-0

51   Sajapin J, Kulas A, Hellwig M.^‡ Methionine-associated peptide α-amidation is directed both to the N- and the C-terminal amino acids. J Pept Sci 2022, 28, e3429. DOI: 10.1002/psc.3429

52   Mehler J, Behringer KI, Rollins RE, Pisarz F, Klingl A, Henle T, Heermann R, Becker NS, Hellwig M,^‡ Lassak J.^‡ Identification of Pseudomonas asiatica subsp. bavariensis str. JM1 as the first Nε-carboxy(m)ethyllysine degrading soil bacterium. Environ Microbiol 2022, 24, 3229-3241. DOI: 10.1111/1462-2920.16079

53   Manig F, Hellwig M, Pietz F, Henle T. Studies about the dietary impact on “free” glycation compounds in human saliva. Foods 2022, 11, 2112.DOI: 10.3390/foods11142112

54   Hengstler JG, Baum M, Cartus AT, Diel P, Guth S, Eisenbrand G, Engel KH, Engeli B, Epe B, Grune T, Haller D, Heinz V, Hellwig M, Henle T, Humpf HU, Jäger H, Joost HG, Kulling SE, Lachenmeier DW, Lampen A, Leist M, Mally A, Marko D, Nöthlings U, Röhrdanz E, Roth A, Spranger J, Stadler R, Steinberg P, Vieths S, Wätjen W. Stellungnahme zu Acetaldehyd als Aromastoff: Aspekte der Risikobewertung. Journal für Verbraucherschutz und Lebensmittelsicherheit 2022, 17, 285-293. DOI: 10.1007/s00003-022-01386-w

55   Yanagisawa R, He C, Asai A, Hellwig M, Henle T, Toda M.^‡ The impacts of cholesterol, oxysterols, and cholesterol lowering dietary compounds on the immune system. Int J Mol Sci 2022, 23, 12236. DOI: 10.3390/ijms232012236

56   Poojary MM, Hellwig M, Henle T, Lund MN.^‡ Covalent bonding between polyphenols and proteins: synthesis of caffeic acid-cysteine and chlorogenic-acid cysteine adducts and their quantification in dairy beverages. Food Chem 2023, 403, 134406. DOI: 10.1016/j.foodchem.2022.134406

57   Kertsch AL, Brysch-Herzberg M, Hellwig M, Henle T.^‡ Metabolization of the glycation compounds 3-deoxyglucosone and 5-hydroxymethylfurfural by Saccharomyces yeasts. Eur Food Res Technol 2023, 249, 103-118. DOI: 10.1007/s00217-022-04137-1

58   Fleischer K, Hellwig M.^‡ Kilning invokes oxidative changes in malt proteins. Eur Food Res Technol 2023, 249, 199-206. DOI: 10.1007/s00217-022-04144-2

59   Ali M, Rawel H, Hellwig M.^‡ Limited enzymatic hydrolysis of green coffee protein as a technique for preparing new functional food components. J Food Sci Technol 2023, 60, 609-620. DOI: 10.1007/s13197-022-05646-3

60   Guth S, Baum M, Cartus AT, Diel P, Engel KH, Engeli B, Epe B, Grune T, Haller D, Heinz V, Hellwig M, Hengstler JG, Henle T, Humpf HU, Jäger H, Joost HG, Kulling SE, Lachenmeier DW, Lampen A, Leist M, Mally A, Marko D, Nöthlings U, Röhrdanz E, Roth A, Spranger J, Stadler R, Steinberg P, Vieths S, Wätjen W, Eisenbrand G.^‡ Evaluation of the genotoxic potential of acrylamide: arguments for the derivation of a tolerable daily intake (TDI value). Food Chem Tox 2023, 173, 113632. DOI: 10.1016/j.fct.2023.113632

61   Squara S,^* Manig F,^* Henle T, Hellwig M, Caratti A, Bicchi C, Reichenbach SE, Tao Q, Collino M,^‡ Cordero C.^‡ Extending the breadth of saliva metabolome fingerprinting by smart template strategies and effective pattern realignment on comprehensive two-dimensional gas chromatographic data. Anal Bioanal Chem 2023, 415, 2493-2509. Correction in Anal Bioanal Chem 2023, 415, 2653. DOI: 10.1007/s00216-023-04516-x

62   Bloch D, Diel P, Epe B, Hellwig M, Lampen A, Mally A, Marko D, Villar Fernandez MA, Guth S, Roth A, Marchan R, Ghallab A, Cadenas Garcia C, Nell P, Vartak N, Van Thriel C, Luch A, Schmeisser S, Herzler M, Landsiedel R, Leist M, Marx-Stoelting P, Tralau T, Hengstler JG. Basic concepts of mixture toxicity and relevance for risk evaluation and regulation. Arch Tox 2023, 97, 3005-3017.DOI: 10.1007/s00204-023-03565-6

63   Cartus AT,^* Lachenmeier DW,^* Guth S,^* Roth A, Baum M, Diel P, Eisenbrand G, Engeli B, Hellwig M, Humpf HU, Joost HG, Kulling SE, Lampen A, Marko D, Steinberg P, Wätjen W, Hengstler JG, Mally A.^‡ Acetaldehyde as a food flavouring substance: aspects of risk assessment. Mol Nutr Food Res 2023, 2200661.DOI: 10.1002/mnfr.202200661

64   Lassak J,^‡ Aveta EF, Vougioukas P, Hellwig M.^‡ Non-canonical food sources: Bacterial metabolism of Maillard reaction products and its regulation. Curr Opinion Microbiol 2023, 102393.DOI: 10.1016/j.mib.2023.102393

65   Toda M,^‡ Hellwig M, Hattori H, Henle T, Vieths S. Advanced glycation end products and allergy. Allergo J Int 2023, 32, 296-301.DOI: 10.1007/s40629-023-00259-4

66   Ali M, Khalil M, Badawy W, Hellwig M.^‡ Ultrasonic treatment as a modern technique to facilitate the extraction of phenolic compounds from organic sunflower seed cakes. J Sci Food Agric 2024, 104, 2245-2251. DOI: 10.1002/jsfa.13112

67   Behringer KI, Kapeluch J, Fischer A, Hellwig M.^‡ Metabolization of free oxidized aromatic amino acids by Saccharomyces cerevisiae. J Agric Food Chem 2024, 72, 5766-5776. DOI: 10.1021/acs.jafc.3c09007

68   Eisenbrand G, Büttner A, Diel P, Epe B, Först P, Grune T, Haller D, Heinz V, Hellwig M, Humpf HU, Jäger H, Kulling SE, Lampen A, Leist M, Mally A, Marko D, Nöthlings U, Röhrdanz E, Spranger J, Steinberg P, Vieths S, Wätjen W, Hengstler JG.^‡ Commentary of the SKLM to the EFSA Opinion on risk assessment of N-nitrosamines in food. Arch Tox 2024, 98, 1573-1580. Correction in Arch Tox 2024, 98, 2297-2298. DOI: 10.1007/s00204-024-03726-1

69   Kertsch AL, Einicke J, Miedl J, Hellwig M, Henle T.^‡ Utilization of Free and Peptide-Bound Glycated Amino Acids by Saccharomyces Yeasts. ChemBioChem 2024, 25, e202300854. DOI: 10.1002/cbic.202300854

70   Leist M, Büttner A, Diel P, Eisenbrand G, Epe B, Först P, Grune T, Haller D, Heinz V, Hellwig M, Humpf HU, Jäger H, Kulling SE, Mally A, Marko D, Nöthlings U, Röhrdanz E, Spranger J, Vieths S, Wätjen W, Hengstler JG. Controversy on health-based guidance values for bisphenol A - the need of criteria for studies that serve as a basis for risk assessment. Arch Tox 2024, 98, 1967-1973. DOI: 10.1007/s00204-024-03778-3

71   Krax R, Menneking K, Sajapin J, Hellwig M.^‡ Identification of β-aspartic semialdehyde and homocysteine as major reaction products of riboflavin-sensitized photooxidation of peptide-bound methionine. Eur Food Res Technol 2024, 250, 2331-2342. DOI: 10.1007/s00217-024-04540-w

72   Ali M,^‡ Schmidt C, Walczak M, Förster A, Sayed A, Khalil M, Rizk A, Aly S, Hellwig M.^‡ Enhancing color and antioxidant properties of sunflower protein concentrate with ascorbic acid and N-acetyl cysteine. J Food Meas Charact 2024, 18, 7198-7212. DOI: 10.1007/s11694-024-02730-4

73   Hellwig M, Diel P, Eisenbrand G, Grune T, Guth S,^‡ Henle T, Humpf HU, Joost HG, Marko D, Raupbach J, Roth A, Vieths S, Mally A.^‡ Dietary glycation compounds – implications for human health. Part A: formation, occurrence, toxicity, part B: systematic review of health effects. Crit Rev Toxicol 2024, 54, 485-617. DOI: 10.1080/10408444.2024.2362985

74   Behringer KI, Fritz V, Hellwig M.^‡ Metabolization of free and peptide-bound oxidized methionine derivatives by Saccharomyces cerevisiae in a model system. J Agric Food Chem 2024, 72, 19040-19050. DOI: 10.1021/acs.jafc.4c05151