Life Sciences | Open Access Articles | Digital Commons Network™

Intermittent Antibiotic Treatment Accelerated The Development Of Colitis In Il-10 Knockout Mice, Shiyu Li, Yusong Jin, Abigail D. Cox, Dale Lee, Lavanya Reddivari

Department of Food Science Faculty Publications

Many epidemiological studies suggest an association between antibiotic exposure and the development of inflammatory bowel disease [IBD]. However, the majority of these studies are observational and still the question remains, “Does the specific antibiotic administration regimen play a role in the development of colitis?” This study aimed to compare the possible effects of continuous and intermittent antibiotic exposure on the development of colitis using a colitis-susceptible IL-10 knockout [IL-10–/–] mouse model.

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Enzyme Kinetics, Molecular Docking, And In Silico Characterization Of Canary Seed (Phalaris Canariensis L.) Peptides With Ace And Pancreatic Lipase Inhibitory Activity, Uriel Urbizo-Reyes, Andrea M. Liceaga, Lavanya Reddivari, Kee-Hong Kim, Joseph M. Anderson

Department of Food Science Faculty Publications

The bioactivity of canary seed peptides (CSP) towards metabolism-regulating enzymes was evaluated. Peptides with angiotensin-converting enzyme (ACE), dipeptidyl peptidase IV (DPP-IV), and pancreatic lipase activity remained stable (p < 0.05) to simulated gastrointestinal digestion (SGD). CSP-SGD were transported efficiently (>10%) through the Caco-2 monolayer, indicating absorption through the intestinal epithelium. Lineweaver-Burk plots demonstrated that CSP-SGD act as mixed-type inhibitors for DPP-IV and α-glucosidase. Furthermore, CSP-SGD were potent as antihypertensive and antiobesity agents. Molecular docking and in silico analyses were targeted to understand CSP-SGD interactions with ACE and pancreatic lipase. ACE-inhibitory peptides (LHPQ, QTPHQ, KPVPR, and ELHPQ) acted as non-competitive inhibitors by destabilization of the transition state and Zn(II) coordination in …

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Clean Label In Bread, Maite Cristina Alava Vargas, Senay Simsek

Department of Food Science Faculty Publications

Bread is considered a staple food worldwide, and therefore there is much interest in research around the topic. The bread industry is usually looking for ways to improve its formulations. Therefore, other ingredients such as dough conditioners, crumb softeners, emulsifiers, and surfactants can be added to enhance bread quality. These ingredients perform functions such as helping standardize processes in the industry, reducing dough-mixing time, increasing water absorption, improving bread quality, and extending its shelf life. Consumers are concerned about the effect of these ingredients on their health, and this has increased the popularity of clean-label bread formulations. A clean label …

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Designing A Computer-Vision Application: A Case Study For Hand-Hygiene Assessment In An Open-Room Environment, Chengzang Zhong, Amy R. Reibman, Hansel A. Mina, Amanda J. Deering

Department of Food Science Faculty Publications

Hand-hygiene is a critical component for safe food handling. In this paper, we apply an iterative engineering process to design a hand-hygiene action detection system to improve food- handling safety. We demonstrate the feasibility of a baseline RGB-only convolutional neural network (CNN) in the restricted case of a single scenario; however, since this baseline system performs poorly across scenarios, we also demonstrate the application of two methods to explore potential reasons for its poor performance. This leads to the development of our hierarchical system that incorporates a variety of modalities (RGB, optical flow, hand masks, and human skeleton joints) for …

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Effects Of Salts On Structural, Physicochemical And Rheological Properties Of Low-Methoxyl Pectin/Sodium Caseinate Complex, Shengyu Fan, Fang Fang, Ailing Lei, Jiong Zheng, Fusheng Zhang

Department of Food Science Faculty Publications

The addition of salts is an effective way to improve the properties of polysaccharide/protein complexes for use in foods. However, there is no comparative study on the effects of different ions on the complex system of low methoxyl pectin (LMP)/ sodium caseinate (CAS) complex. The effects of different concentrations of three salt ions (Na⁺, K⁺, Ca²⁺) on the physicochemical and rheological properties of the LMP/CAS complex were determined in this study, and the structure of LMP/CAS complex was characterized. The results showed that the addition of these three salt ions affected zeta potential, particle …

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In Vitro Antioxidant And Antihypertensive Activity Of Edible Insects Flours (Mealworm And Grasshopper) Fermented With Lactococcus Lactis Strains, Adilene Mendoza-Salazar, Lourdes Santiago-Lopez, Maria J. Torres-Llanez, Adrian Hernandez-Mendoza, Belinda Vallejo-Cordoba, Andrea M. Liceaga, Aaron E. Gonzalez-Cordova

Department of Food Science Faculty Publications

The objective of the present study was to evaluate the potential antioxidant and angiotensin converting enzyme inhibition (ACEI) activity of edible insect flours fermented with Lactococcus lactis strains. For the fermentation, mealworm and grasshoppers flours were dissolved (0.5% w/v) in buffer solution (pH 7.0) and individually inoculated (3%) with Lactococcus lactis strains (NRRL B-50571, NRRL B-50572). The samples were incubated for 72 h at 30 ◦C, and the pH was recorded. The degree of hydrolysis (DH) and protein content were determined. The total polyphenol compounds, antioxidant activity (ABTS, DPPH, ORAC, and FRAP), and ACEI of the <3 kDa fractions were ana- lyzed. The pH of the fermented samples decreased to 3.5–3.9 (p < 0.05). The fermented grasshopper flour showed an increased DH (0.42%) and overall higher total polyphenol content (8.23 mg Gallic Acid Equivalent/mL). In general, the highest antioxidant activity was for the grasshopper fractions fermented for 24 h by Lactococcus lactis NRRL B-50572, which also showed 23.47% ACEI inhibition with an IC50 of 0.97 mg/mL. The peptide profile obtained increased after fermentation, being higher for the mealworm flour fermented sample. This study presents, for the first time, the use of specific strains of Lactococus lactis for fermenting edible insect-derived products in the production of bioactive compounds with potential antioxidant and antihypertensive activity.

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Inulin Fermentable Fiber Ameliorates Type I Diabetes Via Il22 And Short-Chain Fatty Acids In Experimental Models, Jun Zou, Lavanya Reddivari, Zhenda Shi, Shiyu Li, Yanling Wang, Alexis Bretin, Vu L. Ngo, Michael Flythe, Michael Pellizzon, Benoit Chassaing, Andrew T. Gewirtz

Department of Food Science Faculty Publications

Nourishment of gut microbiota via consumption of fermentable fiber promotes gut health and guards against metabolic syndrome. In contrast, how dietary fiber impacts type 1 diabetes is less clear.

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Complexation With Polysaccharides Enhanced Polyphenol Gastrointestinal Stability And Activity, Wenyi Fu, Shiyu Li, Lavanya Reddivari

Department of Food Science Faculty Publications

Fruits and vegetables contain dietary polyphenols and polysaccharides. Accumulating evidence suggests that polyphenol- containing whole foods are protective against inflammation-promoted chronic colonic diseases. However, isolated polyphenols are less stable and may not confer the same gastrointestinal health benefits as that of the whole food matrix. Therefore, we hypothesized that the complex- ation of anthocyanins, a class of polypheonols, with polysaccharides would enhance colonic concentration and stability of anthocyanins, and attenuate impaired barrier function.

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Improvement Of Gut Barrier Function By Potato Anthocyanins Is Dependent On Gut Microbiota, Shiyu Li, Lavanya Reddivari

Department of Food Science Faculty Publications

Ulcerative colitis (UC) is characterized by chronic colonic inflammation, impaired barrier function and gut bacterial dysbiosis. Anthocyanin-containing potatoes have been shown to maintain the intestinal barrier function in colitic mice. However, the role of gut microbiota in the anti-colitic effects of anthocyanin- containing potatoes is not clear. This study evaluated the gut barrier protective efficacy of purple- and red-fleshed potatoes using a DSS- induced murine model of colitis with the intact and antibiotic-depleted microbiota.

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Insects As A Source Of Phenolic Compounds And Potential Health Benefits, M C. Nino, Lavanya Reddivari, C Osorio, I Kaplan, A M. Liceaga

Department of Food Science Faculty Publications

The use of insects in traditional medicine and unveiling the chemical structure of the bright pigments in butterfly wings led to the discovery of bioactive phenolic compounds in the insect bodies. These metabolites have been found not only due to the insect absorption and metabolisation of the plant-derived phenolic present in their diet, but also from the ability of insects to synthesise phenolic compounds de novo through the sclerotisation process. Plant phenolics are secondary metabolites involved in the protection of tissues against UV radiation, herbivores, and pathogens, as well as pigmentation of fruits and flowers. These bioactive compounds exhibit antioxidant, …

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Anthocyanin-Containing Purple Potatoes Ameliorate Dss-Induced Colitis In Mice, Shiyu Li, Tianmin Wang, Baojun Xu, Vijay Indukuri, Jairam Vanamala, Lavanya Reddivari

Department of Food Science Faculty Publications

Ulcerative colitis (UC), a major form of inflammatory bowel disease (IBD), is on the rise worldwide. Approximately three million people suffer from IBD in the United States alone, but the current therapeutic options (e.g., corticosteroids) come with adverse side effects including reduced ability to fight infections. Thus, there is a critical need for developing effective, safe and evidence-based food products with anti-inflammatory activity. This study evaluated the antiinflammatory potential of purple-fleshed potato using a dextran sodium sulfate (DSS) murine model of colitis. Mice were randomly assigned to control (AIN-93G diet), P15 (15% purple-fleshed potato diet) and P25 (25% purple-fleshed potato …

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Characterization Of Maize Near-Isogenic Lines With Enhanced Flavonoid Expression To Be Used As Tools In Diet-Health Complexity, Binning Wu, Haotian Chang, Rich Marini, Surinder Chopra, Lavanya Reddivari

Department of Food Science Faculty Publications

Increasing incidence of chronic diseases in the 21st century has emphasized the importance of developing crops with enhanced nutritional value. Plant-based diets are associated with reduced incidence of many chronic diseases. The growing population and increased food demand have prioritized the development of high-yielding commercial crop varieties at the expense of natural flavors as well as health-benefiting compounds including polyphenols. Flavonoids are a large subfamily of polyphenols abundant in the plant kingdom with known health-promoting effects, making them a promising trait to be re-introduced into elite lines. Given the vast array of flavonoids and the complexity of plant food metabolome …

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Serum Carotenoids And Pediatric Metabolic Index Predict Insulin Sensitivity In Mexican American Children, Srinivas Mummidi, Vidya S. Farook, Lavanya Reddivari, Joselin Hernandez-Ruiz, Alvaro Diaz-Badillo, Sharon P. Fowler, Roy G. Resendez, Feroz Akhtar, Donna M. Lehman, Cristopher P. Jenkinson, Rector Arya, Jane L. Lynch, Jose A. Canas, Ralph A. Defronzo, Daniel E. Hale, John Blangero, Juan Carlos Lopez-Alvarenga, Ravindranath Duggirala, Jairam K. P. Vanamala

Department of Food Science Faculty Publications

High concentrations of carotenoids are protective against cardiometabolic risk traits (CMTs) in adults and children. We recently showed in non-diabetic Mexican American (MA) children that serum α-carotene and β-carotene are inversely correlated with obesity measures and triglycerides and positively with HDL cholesterol and that they were under strong genetic influences. Additionally, we previously described a Pediatric Metabolic Index (PMI) that helps in the identification of children who are at risk for cardiometabolic diseases. Here, we quantified serum lycopene and β-cryptoxanthin concentrations in approximately 580 children from MA families using an ultraperformance liquid chromatography-photodiode array and determined their heritabilities and correlations …

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Characterization Of Maize Near-Isogenic Lines With Enhanced Flavonoid Expression To Be Used As Tools In Diet-Health Complexity, Binning Wu, Haotian Chang, Rich Marini, Surinder Chopra, Lavanya Reddivari

Department of Food Science Faculty Publications

Increasing incidence of chronic diseases in the 21st century has emphasized the importance of developing crops with enhanced nutritional value. Plant-based diets are associated with reduced incidence of many chronic diseases. The growing population and increased food demand have prioritized the development of high-yielding commercial crop varieties at the expense of natural flavors as well as health-benefiting compounds including polyphenols. Flavonoids are a large subfamily of polyphenols abundant in the plant kingdom with known health-promoting effects, making them a promising trait to be re-introduced into elite lines. Given the vast array of flavonoids and the complexity of plant food metabolome …

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Full-Text Articles in Life Sciences

Intermittent Antibiotic Treatment Accelerated The Development Of Colitis In Il-10 Knockout Mice, Shiyu Li, Yusong Jin, Abigail D. Cox, Dale Lee, Lavanya Reddivari

Department of Food Science Faculty Publications

Enzyme Kinetics, Molecular Docking, And In Silico Characterization Of Canary Seed (Phalaris Canariensis L.) Peptides With Ace And Pancreatic Lipase Inhibitory Activity, Uriel Urbizo-Reyes, Andrea M. Liceaga, Lavanya Reddivari, Kee-Hong Kim, Joseph M. Anderson

Department of Food Science Faculty Publications

Clean Label In Bread, Maite Cristina Alava Vargas, Senay Simsek

Department of Food Science Faculty Publications

Designing A Computer-Vision Application: A Case Study For Hand-Hygiene Assessment In An Open-Room Environment, Chengzang Zhong, Amy R. Reibman, Hansel A. Mina, Amanda J. Deering

Department of Food Science Faculty Publications

Effects Of Salts On Structural, Physicochemical And Rheological Properties Of Low-Methoxyl Pectin/Sodium Caseinate Complex, Shengyu Fan, Fang Fang, Ailing Lei, Jiong Zheng, Fusheng Zhang

Department of Food Science Faculty Publications

Department of Food Science Faculty Publications

Inulin Fermentable Fiber Ameliorates Type I Diabetes Via Il22 And Short-Chain Fatty Acids In Experimental Models, Jun Zou, Lavanya Reddivari, Zhenda Shi, Shiyu Li, Yanling Wang, Alexis Bretin, Vu L. Ngo, Michael Flythe, Michael Pellizzon, Benoit Chassaing, Andrew T. Gewirtz

Department of Food Science Faculty Publications

Complexation With Polysaccharides Enhanced Polyphenol Gastrointestinal Stability And Activity, Wenyi Fu, Shiyu Li, Lavanya Reddivari

Department of Food Science Faculty Publications

Improvement Of Gut Barrier Function By Potato Anthocyanins Is Dependent On Gut Microbiota, Shiyu Li, Lavanya Reddivari

Department of Food Science Faculty Publications

Insects As A Source Of Phenolic Compounds And Potential Health Benefits, M C. Nino, Lavanya Reddivari, C Osorio, I Kaplan, A M. Liceaga

Department of Food Science Faculty Publications

Anthocyanin-Containing Purple Potatoes Ameliorate Dss-Induced Colitis In Mice, Shiyu Li, Tianmin Wang, Baojun Xu, Vijay Indukuri, Jairam Vanamala, Lavanya Reddivari

Department of Food Science Faculty Publications

Characterization Of Maize Near-Isogenic Lines With Enhanced Flavonoid Expression To Be Used As Tools In Diet-Health Complexity, Binning Wu, Haotian Chang, Rich Marini, Surinder Chopra, Lavanya Reddivari

Department of Food Science Faculty Publications

Department of Food Science Faculty Publications

Characterization Of Maize Near-Isogenic Lines With Enhanced Flavonoid Expression To Be Used As Tools In Diet-Health Complexity, Binning Wu, Haotian Chang, Rich Marini, Surinder Chopra, Lavanya Reddivari

Department of Food Science Faculty Publications