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Reporter Bacteriophage T7nlc Utilizes A Novel Nanoluc::Cbm Fusion For The Ultrasensitive Detection Of Escherichia Coli In Water., T.C. Hinkley, S. Garing, S. Singh, A-L. M. Le Ny, K.P. Nichols, J.E. Peters, Joey N. Talbert, S.R. Nugen 2018 Cornell University

Reporter Bacteriophage T7nlc Utilizes A Novel Nanoluc::Cbm Fusion For The Ultrasensitive Detection Of Escherichia Coli In Water., T.C. Hinkley, S. Garing, S. Singh, A-L. M. Le Ny, K.P. Nichols, J.E. Peters, Joey N. Talbert, S.R. Nugen

Food Science and Human Nutrition Publications

Rapid detection of bacteria responsible for foodborne diseases is a growing necessity for public health. Reporter bacteriophages (phages) are robust biorecognition elements uniquely suited for the rapid and sensitive detection of bacterial species. The advantages of phages include their host specificity, ability to distinguish viable and non-viable cells, low cost, and ease of genetic engineering. Upon infection with reporter phages, target bacteria express reporter enzymes encoded within the phage genome. In this study, the T7 coliphage was genetically engineered to express the newly developed luceriferase, NanoLuc (NLuc), as an indicator of bacterial contamination. While several genetic approaches were employed to ...


Anti-Inflammatory Activity Of Phenolic And Volatile Compounds In Cranberries (Vaccinium Macrocarpon L), Katherine Moore 2018 University of Arkansas, Fayetteville

Anti-Inflammatory Activity Of Phenolic And Volatile Compounds In Cranberries (Vaccinium Macrocarpon L), Katherine Moore

Theses and Dissertations

The primary objective of this study was to compare the anti-inflammatory effects of phenolic and volatile compounds extracted from cranberries. The Griess Reagent System assay was used to measure the in vitro anti-inflammatory capabilities of cranberry phenolic and volatile extracts on RAW 264.7 mouse macrophage cells. This study tested the anti-inflammatory capabilities of the cranberry phenolic and volatile extracts before, as a preventative treatment, and after, as a means of treating pre-existing inflammation, inducing inflammation with lipopolysaccharide (LPS). All experiments were conducted in the following manner, varying only in whether treated with the extracts before or after LPS: 1 ...


Clean Label Ingredients For Food Safety, Rodrigo Tarté Ph.D. 2018 Iowa State University

Clean Label Ingredients For Food Safety, Rodrigo Tarté Ph.D.

Rodrigo Tarté

No abstract provided.


Impact Of Ultrasonication On Physicochemical Properties And Digestibility Of Sorghum Starch, Zhihong Wang 2018 University of Tennessee, Knoxville

Impact Of Ultrasonication On Physicochemical Properties And Digestibility Of Sorghum Starch, Zhihong Wang

EURēCA: Exhibition of Undergraduate Research and Creative Achievement

Sorghum, a highly nutritious grain, is usually not considered as a main staple in many families because it is not as easy to be digested as other grains such as rice or maize. But recent studies of ultrasonication shed a light on potential utilization of this world’s fifth important cereal other than being raw material source of biofuel or liquor. This experiment was meant to compare the differences between unsonicated and sonicated sorghum starch in terms of their physical chemical properties and digestion ability. Despite their similarities in shapes under microscopes and their thermal properties, but sonicated sorghum starch ...


Bg-4, A Bioactive Peptide From Momordica Charantia, Promotes Apoptosis In Ovarian Cancer Cells, Ashley D. Bloom 2018 University of Tennessee, Knoxville

Bg-4, A Bioactive Peptide From Momordica Charantia, Promotes Apoptosis In Ovarian Cancer Cells, Ashley D. Bloom

EURēCA: Exhibition of Undergraduate Research and Creative Achievement

Momordica charantia is a perennial plant with reported health benefits. Food-derived molecules, like the novel peptide BG-4 found in Momordica charantia, have been shown to have anticancer properties by promoting apoptosis in colon cancer cells. Ovarian cancer (OVCA) is the deadliest form of all gynecological cancers. The high fatality rate of OVCA is due to late presentation of the disease, cancer persistence, and recurrence in patients. The objective of this study was to determine the ability of BG-4 to cause cytotoxicity to ovarian cancer cells (A27801AP and COV318) and determine the mechanism involved by measuring proteins associated with apoptosis. BG-4 ...


Extraction And Purification Of (E)-Resveratrol From The Bark Of Maine's Native Spruces, Panduka S. Piyaratne 2018 University of Maine

Extraction And Purification Of (E)-Resveratrol From The Bark Of Maine's Native Spruces, Panduka S. Piyaratne

Electronic Theses and Dissertations

Resveratrol is a plant secondary metabolite which protects plants from pathogenic invasions and acts as a remedial agent against injury, stress, and tissue damage by UV radiation. With its characteristic stilbene structure, resveratrol adopts (E) and (Z) isomeric forms. However, the (E) isomer is the most biologically active and abundant form of resveratrol in nature.

(E)- Resveratrol confers a variety of benefits to human health and well-being. Besides its antioxidant activity, the role of (E)-resveratrol as an anti-inflammatory, anti-aging, cardioprotection, and anticancer agent has been a widely explored research interest. Many plant species including mulberry, peanut, and grape are ...


Effect Of Processing On In-Vitro Protein Digestibility And Other Nutritional Aspects Of Nebraska Crops, Paridhi Gulati 2018 University of Nebraska - Lincoln

Effect Of Processing On In-Vitro Protein Digestibility And Other Nutritional Aspects Of Nebraska Crops, Paridhi Gulati

Dissertations, Theses, & Student Research in Food Science and Technology

Among plant based agricultural products, Nebraska ranks first nationwide in the production of Great Northern beans (GNB), second in proso millet production, and eighth in production of winter wheat. The present research was focused on the effect of processing on nutritive components and in vitroprotein digestibility of these crops with the aim of promoting their human consumption. Proso millet based extrudates had physical properties similar to commonly extruded rice but had lower expansion than corn. GNB extrudates had limited expansion and high bulk density mostly due to high fiber and protein content. Extrusion significantly reduced the anti-nutritional components in ...


Effect Of Gallic And Ferulic Acids On Oxidative Phosphorylation On Candida Albicans (A72 And Sc5314) During The Yeast-To-Hyphae Transition, REHAB ALDAHASH 2018 University of Nebraska – Lincoln

Effect Of Gallic And Ferulic Acids On Oxidative Phosphorylation On Candida Albicans (A72 And Sc5314) During The Yeast-To-Hyphae Transition, Rehab Aldahash

Dissertations, Theses, & Student Research in Food Science and Technology

Candida albicans is a dormant commensal in the mucosa of healthy individuals but can become an opportunistic pathogen when the host microflora is compromised. It has been reported as the most common cause of fungal infection among hospitalized U.S. patients, with elevated mortality rate. Candida species have been reported as resistant to antifungal drugs that increase the application of novel strategies to treat this infection. Among the natural compounds that have most gained attention as potential agents against fungi are phenolic compounds against fungi. C. albicans has the ability to switch phenotype from yeast-to-hyphae cells, with hyphae being the ...


Bg-4, A Bioactive Peptide From Momordica Charantia, Promotes Apoptosis In Ovarian Cancer Cells, Ashley D. Bloom 2018 University of Tennessee - Knoxville

Bg-4, A Bioactive Peptide From Momordica Charantia, Promotes Apoptosis In Ovarian Cancer Cells, Ashley D. Bloom

University of Tennessee Honors Thesis Projects

No abstract provided.


Nutraceutrical Snack Prepared From Sprouted Rough Rice And Green Gram And Its Physichocemical Properties, In Vitro Glycemic Index, And Sensory Attributes, Rachel Browder 2018 University of Arkansas, Fayetteville

Nutraceutrical Snack Prepared From Sprouted Rough Rice And Green Gram And Its Physichocemical Properties, In Vitro Glycemic Index, And Sensory Attributes, Rachel Browder

Food Science Undergraduate Honors Theses

Snacks make up a large portion of the U.S. daily meals, but unhealthy snacks may be causing consumers to become overweight or obese. A healthy alternatives are germinated cereals and legumes, which undergo chemical compositional changes producing smaller size molecules for easier digestion and generate bioactives. Therefore, the objective of this research was to develop a healthy and nutritional snack chip from germinated, Arkansas produced rough rice and germinated green gram that will be easier for the body to digest, provide much higher protein than conventional chips or crackers with low on the glycemic index, and still meet consumer ...


Detrital Protein Contributes To Oyster Nutrition And Growth In The Damariscotta Estuary, Maine, Usa, Cheyenne M. Adams 2018 University of Maine School of Marine Science, Darling Marine Center

Detrital Protein Contributes To Oyster Nutrition And Growth In The Damariscotta Estuary, Maine, Usa, Cheyenne M. Adams

Electronic Theses and Dissertations

Oyster aquaculture is an expanding industry that relies on identifying and utilizing natural estuarine conditions for the economically viable production of a filter-feeding crop. The eastern oyster, Crassostrea virginica, is the principal species currently cultured in Maine. In addition to preferentially consumed phytoplankton, various detrital complexes (non-algal and/or non-living organic matter) may provide some nutrition to C. virginica between times of phytoplankton abundance. Here I investigated the importance of detrital proteins in supporting the growth of oysters cultured in the upper Damariscotta Estuary. Oyster aquaculture in this area is highly successful and previous reports indicate that labile detrital protein ...


Inside Research: An Interview With Caprisse Johnson, Ginni Sisemore 2018 Murray State University

Inside Research: An Interview With Caprisse Johnson, Ginni Sisemore

Steeplechase: An ORCA Student Journal

No abstract provided.


Eating Crickets? Nutrient Mineral Content Of Two Cricket Species And Chapul Cricket Protein Bars Using Mp-Aes, Nathan Hopkins 2018 Lynchburg College

Eating Crickets? Nutrient Mineral Content Of Two Cricket Species And Chapul Cricket Protein Bars Using Mp-Aes, Nathan Hopkins

Student Scholar Showcase

Global agriculture is beset by numerous challenges which must be surmounted to feed a developing world, from combating climate change to the cultivation of sustainable food products. This, in addition to protein and nutrient deficiencies in the developing world, makes considering alternative protein sources, such as a crickets, an attractive option. Crickets use a fraction of the land and water that protein sources like beef cattle do, and can be cultivated in urban environments in stacked boxes. This research investigation aims to quantify the nutrient mineral content (Iron, Sodium, Potassium, Calcium, and Magnesium) of two cricket species (Acheta domesticus & Gryllodes ...


Elemental Analysis Of Beer Manufactured In Virginia Satellite Breweries, Jennifer Wiliams 2018 Lynchburg College

Elemental Analysis Of Beer Manufactured In Virginia Satellite Breweries, Jennifer Wiliams

Student Scholar Showcase

Financial incentives from the state and wider distribution potential have lured many west coast brewers to open satellite breweries in Virginia. Quality control is crucial for any brewery and especially important in satellite breweries that need to imitate the standard set by the parent brewery. Zinc, magnesium, iron, sodium manganese, and calcium are trace elements found in wort and are essential for enzymes that catalyze fermentation reactions. These elements protect against cell stress, play a crucial role in flocculation, and can affect the flavoring and coloration of beer. Barley, water, and hops are the sources of these elements in beer ...


Enzymatic Extraction Of Fucoxanthin From Brown Seaweeds, Emer Shannon, Nissreen Abu-Ghannam 2018 Dublin Institute of Technology

Enzymatic Extraction Of Fucoxanthin From Brown Seaweeds, Emer Shannon, Nissreen Abu-Ghannam

Articles

Brown seaweeds contain a number of bioactive compounds. The xanthophyll, fucoxanthin, has in vivo efficacy against disorders such as type 2 diabetes, obesity and cancer. Organic solvents are traditionally employed to extract fucoxanthin, but carry a toxic chemical and environmental burden. The aim of this study was to optimise a fucoxanthin extraction method using enzymes, water, low-temperature dehydration and mechanical blending, to produce yields comparable to those achieved with an organic solvent (acetone). Response surface methodology was applied, using Fucus vesiculosus as a model species. A fucoxanthin yield of 0.657 mg g-1 (dry mass) was obtained from F ...


Production Of Barbari Bread (Traditional Iranian Bread) Using Different Levels Of Distillers Dried Grains With Solubles (Ddgs) And Sodium Stearoyl Lactate (Ssl), Shirin Pourafshar, Kurt Rosentrater, Padmanaban Krishnan 2018 South Dakota State University

Production Of Barbari Bread (Traditional Iranian Bread) Using Different Levels Of Distillers Dried Grains With Solubles (Ddgs) And Sodium Stearoyl Lactate (Ssl), Shirin Pourafshar, Kurt Rosentrater, Padmanaban Krishnan

Padmanaban Krishnan

Bread is one of the oldest foods known throughout history and even though it is one of the principal types of staple around the world, it usually lacks enough nutrients, including protein and fiber. As such, fortification is one of the best solutions to overcome this problem. Thus, the objective this study was to examine the effect of three levels of distillers dried grains with solubles (DDGS) (0%, 10% and 20%) in conjunction with three levels of SSL (sodium stearoyl lactate) (0%, 2% and 5%) on physical and chemical properties of Barbari bread (traditional Iranian bread). To the best of ...


Microstructural Changes To Proso Millet Protein Bodies Upon Cooking And Digestion, Paridhi Gulati, You Zhou, Christian Elowsky, Devin J. Rose 2018 University of Nebraska-Lincoln

Microstructural Changes To Proso Millet Protein Bodies Upon Cooking And Digestion, Paridhi Gulati, You Zhou, Christian Elowsky, Devin J. Rose

Faculty Publications in Food Science and Technology

Cooking results in a drastic decline in digestibility of proso millet proteins, panicins. Scanning electron and confocal microscopy were used to observe morphological changes in proso millet protein bodies upon cooking and digestion that could be associated with the loss in digestibility. Spherical protein bodies (1–2.5 mm) were observed in proso millet flour and extracted protein. Cooking did not result in any noticeable change in the size or shape of the protein bodies. However, upon digestion with pepsin the poor digestibility of cooked proso millet protein was clearly evident from the differences in microstructure of the protein bodies ...


Influence Of Dietary Ractopamine And Supranutritional Supplementation Of Vitamin E On Proteome Profile Of Postmortem Beef Longissimus Lumborum Muscle, Hyun Mok Kim 2018 University of Kentucky

Influence Of Dietary Ractopamine And Supranutritional Supplementation Of Vitamin E On Proteome Profile Of Postmortem Beef Longissimus Lumborum Muscle, Hyun Mok Kim

Theses and Dissertations--Animal and Food Sciences

The effects of dietary ingredients on the proteome profile of postmortem beef longissimus lumborum (LL) muscle were evaluated. In the first experiment, the influence of dietary ractopamine on the whole-muscle proteome of beef LL was examined. Five proteins were differentially abundant between ractopamine-fed (RAC) and non-ractopamine fed (CON) groups. The differentially abundant proteins were over-abundant in RAC and were related to muscle structure development (F-actin-capping protein subunit beta-2 and PDZ and LIM domain protein-3), chaperone (heat shock protein beta-1), oxygen transportation (myoglobin), and glycolysis (L-lactate dehydrogenase A chain). These findings indicated that ractopamine influences the abundance of proteins associated with ...


In Situ And Real-Time Monitoring And Characterization Of Pesticide Residues On And In Fresh Produce Using Sers, Tianxi Yang 2018 University of Massachusetts Amherst

In Situ And Real-Time Monitoring And Characterization Of Pesticide Residues On And In Fresh Produce Using Sers, Tianxi Yang

Doctoral Dissertations

Understanding of the behavior and fate of pesticides in fresh produce is of great significance for effectively applying pesticides and minimizing pesticide residues in food. There is lack, however, of an effective method that can monitor and characterize pesticide behaviors including penetration, persistence and translocation. Herein, we developed a novel method for real-time and in situ monitoring of pesticide behaviors in fresh produce based on surface-enhanced Raman scattering (SERS) mapping method. Taking advantage of penetrative gold nanoparticles as probes to enhance the internalized pesticide signals, the internal signals from pesticides were successfully obtained in situ. We found that systemic pesticides ...


Changes In Enzymatic Activities And Functionality Of Whole Wheat Flour Due To Steaming Of Wheat Kernels, Rachana Poudel, Devin J. Rose 2018 University of Nebraska - Lincoln

Changes In Enzymatic Activities And Functionality Of Whole Wheat Flour Due To Steaming Of Wheat Kernels, Rachana Poudel, Devin J. Rose

Faculty Publications in Food Science and Technology

The effects of steaming wheat kernels on lipolytic degradation of resulting whole flour was studied by quantifying enzyme activities and lipid degradation products during storage. Lipase, lipoxygenase, polyphenol oxidase, and peroxidase activities were decreased by up to 81%, 63%, 22%, and 34%, respectively, as the time of steaming increased up to 90 s. Steaming had no effect on starch and gluten properties. Upon storage free fatty acids decreased with respect to time of steaming. Time of steaming did not affect lipid oxidation in flour; however, total carbonyls produced in dough made from stored flour were decreased with the increase in ...


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