My research focused first on antibacterial peptides, food microbiology, probiotics, and intestinal microbiology, which led me to studying the role of Desulfovibrio bacteria and Parkinson´s disease in collaboration with neurologist MD Kari Murros. Now these previous experiences can be used to develop strategies to eradicate Desulfovibrio bacteria from Parkinson´s patients (PD). Presently, we want to know what makes the Desulfovibrio strains of PD patients different from Desulfovibrio strains of healthy. From where do the Desulfovibrio strains of the PD patients originate, from themselves (appendics, mouth), from other PD patients via feces, from the environment (water pipes?) or from animals? How can the Desulfovibrio strains of the PD patients be eradicated and has eradication an effect on the disease progression?
Khosrow holds a Doctor of Veterinary Medicine (DVM) and a doctoral degree in food hygiene. He is currently investigating the causal network between Desulfovibrio bacteria and Parkinson's disease. His research involves exploring the potential of iron oxide biomineralization by Desulfovibrio strains isolated from Parkinson's patients. He is also studying the impact of bacterial cells and their metabolites on alpha-synuclein aggregation in animal models.
As a postdoctoral researcher, Khosrow also contributes to academia by preparing and delivering lectures and supervising undergraduate students
Vy obtained her MSc degree in Microbiology and Microbial Biotechnology at the University of Helsinki. She is currently a doctoral researcher studying the potential role of Desulfovibrio bacteria in the development of Parkinson's disease.
Anna Kolsi (MSc) is currently working on her dissertation, which focuses on investigating the connection between Desulfovibrio bacteria and Parkinson's disease by studying the genomic features of the bacteria. Additionally, she has contributed to teaching in the microbiology and microbial biotechnology master's program as a teaching assistant by participating in teaching and evaluation tasks.
I am a research scientist based at the University of Helsinki, specializing in food microbiology and technology, with a notable focus on the development of functional food products. My primary research interests revolve around fermentation optimization and the complex processes involved in enhancing food products with probiotic bacteria, prebiotics, postbiotics, and vitamin group bioproduction.
Generally, I am interested in bacteriocins and phage lysins. The title of my PhD thesis is 'Characterization of a novel lytic bacteriocin from Lactococcus lactis.
By creating and discovering potential probiotics, I seek to advance our understanding and application of these beneficial microorganisms in promoting optimal health outcomes.