The study of secondary metabolites involves monitoring their formation during the plant defence response as well as tracking their subsequent fate in the environment, for example in the digestive tract of animals such as ruminants. In our laboratory, we focus primarily on secondary metabolites produced by grapevine, tobacco, tomato, soybean and red clover. In the context of plant defence responses, we monitor, for example, the activation of secondary-metabolite production in response to biotic and abiotic stress and the use of these compounds as markers of the defence response. We also investigate plant resistance in relation to cultivation conditions.

In addition to their protective function in plants, some secondary metabolites can also have beneficial effects on human health. In our laboratory, we focus primarily on phytoestrogens, specifically those structurally derived from isoflavones. Isoflavones play an important role in human nutrition due to their broad range of pharmacological and antioxidant effects. It has been found that these plant-produced compounds are further metabolised in the digestive tract of animals and may give rise to substances with even more significant estrogenic and antioxidant activity, as in the conversion of daidzein to equol. In ruminants, these compounds can also be traced in milk and products made from it.

Our goal is to identify, in in vitro and subsequently in vivo experiments, suitable secondary metabolites that can serve as molecular and biochemical markers associated with the development of effective systemically induced plant resistance. We also aim to describe the course of isoflavone metabolism in the rumen, determine optimal conditions for the efficient transfer of health-promoting compounds from feed into milk, and thereby obtain food products with enhanced health benefits.

The laboratory primarily conducts basic research, the results of which may subsequently be used in the diagnosis of plant diseases, in improving plant resistance, and in the development of functional foods.