Life Sciences Commons^™

Value-Added Green Processing Of Tomato Waste To Obtain A Stable Free-Flowing Powder Lycopene Formulation Using Supercritical Fluid Technology, Purlen Sezer Okur, Ozan Ciftci

Department of Food Science and Technology: Faculty Publications

The tomato processing industry generates large amounts of waste, which creates disposal problems and negatively impacts the environment. Tomato waste contains lycopene, high-value health- and wellness-promoting bioactive, and it is a potential source of natural lycopene for food and nutraceutical applications. However, isolation of lycopene from its source requires toxic solvents, and lycopene is unstable during storage. The objective of this study was to extract lycopene from tomato waste and to convert it to a shelf-stable and easy-to-use free-flowing powder form using green extraction and particle formation processes based on supercritical carbon dioxide (SC-CO2) technology. Lycopene was extracted using SC-CO2 …

Salmonella Enterica Induces Biogeography-Specific Changes In The Gut Microbiome Of Pigs, Joao Carlos Gomes-Neto, Natasha Pavlovikj, Samantha A. Naberhaus, Bailey Arruda, Andrew K. Benson, Amanda J. Kreuder

Department of Food Science and Technology: Faculty Publications

Swine are a major reservoir of an array of zoonotic Salmonella enterica subsp. enterica lineage I serovars including Derby, Typhimurium, and 4,[5],12:i:- (a.k.a. Monophasic Typhimurium). In this study, we assessed the gastrointestinal (GI) microbiome composition of pigs in different intestinal compartments and the feces following infection with specific zoonotic serovars of S. enterica (S. Derby, S. Monophasic, and S. Typhimurium). 16S rRNA based microbiome analysis was performed to assess for GI microbiome changes in terms of diversity (alpha and beta), community structure and volatility, and specific taxa alterations across GI biogeography (small and large intestine, feces) …

Human Alcohol-Microbiota Mice Have Increased Susceptibility To Bacterial Pneumonia, Kelly C. Cunningham, Deandra R. Smith, Daniel Villageliú, Christi M. Ellis, Amanda E. Ramer-Tait, Jeffrey D. Price, Todd A. Wyatt, Daren L. Knoell, Patricia E. Molina, David A. Welsh, Derrick R. Samuelson

Department of Food Science and Technology: Faculty Publications

Preclinical studies have shown that chronic alcohol abuse leads to alterations in the gastrointestinal microbiota that are associated with behavior changes, physiological alterations, and immunological effects. However, such studies have been limited in their ability to evaluate the direct effects of alcohol-associated dysbiosis. To address this, we developed a humanized alcoholmicrobiota mouse model to systematically evaluate the immunological effects of chronic alcohol abuse mediated by intestinal dysbiosis. Germ-free mice were colonized with human fecal microbiota from individuals with high and low Alcohol Use Disorders Identification Test (AUDIT) scores and bred to produce human alcohol-associated microbiota or human control-microbiota F1 progenies. …

Presence, Co-Occurrence, And Daily Intake Estimates Of Aflatoxins And Fumonisins In Maize Consumed In Food-Insecure Regions Of Western Honduras, Luis Sabillón, Jackeline Alvarado, Alejandra Leiva, Rodrigo Mendoza, Raúl Espinal, John F. Leslie, Andreia Bianchini

Department of Food Science and Technology: Faculty Publications

Foodborne mycotoxins are a significant food safety risk in developing countries. Our objective was to determine the occurrence of and exposure levels to aflatoxins (AFs) and fumonisins (FBs) in maize intended for human and animal consumption in food-insecure regions of western Honduras. Total AFs and FBs were quantified with a monoclonal antibody-based affinity spectrofluorimetric method. FBs were detected in 614/631 samples of maize destined for human consumption at 0.3 to 41 mg/kg (mean, 2.7 mg/kg). Of the 614 positive samples, 147 had FB levels exceeding the U.S. Food and Drug Administration (FDA) advisory threshold of 4.0 mg/kg. AFs were detected …

Mtco1-Based Population Structure And Genetic Diversity Of Pacific Oyster Crassostrea Gigas Populations Acquired From Two Farms In South Korea, Thanh T. Biet, Su-Jin Park, Hong-Keun Park, Dongjin Park, Youn-Hee Choi

Department of Food Science and Technology: Faculty Publications

Since the early 1990s in South Korea, climatic and anthropogenic factors have incurred the reduction of the wild seeds of the Pacific oyster, Crassostrea gigas, which raised concerns about losing genetic diversity and accelerating genetic deterioration. We assessed the genetic diversity of C. gigas populations from two farms (Tongyeong and Gadeokdo) on the southern coast, where about 80% of the cultivated oysters in Korea are produced. Tongyeong showed slightly higher diversity than Gadeokdo, but both populations had a similar genetic structure characterized by low nucleotide diversity. Comparative haplotype analyses provided data supporting genetic features of the populations that include …

Design, Biological Evaluation, And Computer-Aided Analysis Of Dihydrothiazepines As Selective Antichlamydial Agents, Luana Janaína De Campos, Mohamed A. Seleem, Jiachen Feng, Kelly Mari Pires De Oliveira, João Víctor De Andrade Dos Santos, Shivdeep Hayer, Jonathan B. Clayton, Sharvath Kathi, Derek J. Fisher, Scot P. Ouellette, Martin Conda-Sheridan

Department of Food Science and Technology: Faculty Publications

Chlamydia trachomatis (CT) causes the most prevalent sexually transmitted bacterial disease in the United States. The lack of drug selectivity is one of the main challenges of the current antichlamydial pharmacotherapy. The metabolic needs of CT are controlled, among others, by cylindrical proteases and their chaperones (e.g., ClpX). It has been shown that dihydrothiazepines can disrupt CT-ClpXP. Based on this precedent, we synthesized a dihydrothiazepine library and characterized its antichlamydial activity using a modified semi-high-throughput screening assay. Then, we demonstrated their ability to inhibit ClpX ATPase activity in vitro, supporting ClpX as a target. Further, our lead …

Proximate Composition, Retained Water, And Bacterial Load For Two Sizes Of Hybrid Catfish (Ictalurus Furcatus × Ictalurus Punctatus) Fillets At Different Process Steps, Manirul Haque, Juan L. Silva

Department of Food Science and Technology: Faculty Publications

The catfish processors in the US are required to state the maximum percentage of retained water content (RWC) on the product label. The objectives of our study were to quantify the RWC of processed hybrid catfish fillets from proximate composition and the bacterial load at different processing points. Water content was determined using oven-dry (AOAC950.46,1990) and Near-infrared (NIR) spectroscopy. Protein and fat content were determined by NIR spectrometer. Psychrotrophic (PPC) and Total Coliform (TCC) counts were enumerated using 3MPetrifilmTM. The fillets’ overall baseline water, protein, and fat content were 77.8, 16.7 and 5.7%, respectively. The RWC of final fresh and …

Use Of Organic Acid Mixtures Containing 2-Hydroxy-4-(Methylthio) Butanoic Acid (Hmtba) To Mitigate Salmonella Enterica, Shiga Toxin-Producing Escherichia Coli (Stec) And Aspergillus Flavus In Pet Food Kibbles, Aiswariya Deliephan, Janak Dhakal, Bhadriraju Subramanyam, Charles G. Aldrich

Department of Food Science and Technology: Faculty Publications

Post-processing operations of extruded pet food kibbles involve coating the product with fats and flavorings. These processes increase the risk for cross-contamination with food-borne pathogens such as Salmonella and Shiga toxin-producing Escherichia coli (STEC), and mycotoxin-producing molds such as Aspergillus spp. after the thermal kill step. In this study, the antimicrobial effects of two types of organic acid mixtures containing 2-hydroxy-4-(methylthio) butanoic acid (HMTBa), Activate DA™ and Activate US WD-MAX™, against Salmonella enterica, STEC and Aspergillus flavus when used as a coating on pet food kibbles were evaluated. Using canola oil and dry dog digest as fat and flavor …

Dose And Route Of Administration Determine The Efficacy Of Prophylactic Immunotherapy For Peanut Allergy In A Brown Norway Rat Model, Tiffany Kirkaldy Spaanager Sztuk, Neil Marcus Rigby, Lasse Nørskov-Nielsen, Stef J. Koppelman, Ana Isabel Sancho, Niels-Peter Hell Knudsen, Justin Marsh, Philip Johnson, Shashank Gupta, Alan Robert Mackie, Jeppe Madura Larsen, Katrine Lindholm Bøgh

Department of Food Science and Technology: Faculty Publications

Introduction: Allergen-specific immunotherapy (IT) is emerging as a viable option for treatment of peanut allergy. Yet, prophylactic IT remains unexplored despite early introduction of peanut in infancy was shown to prevent allergy. There is a need to understand how allergens interact with the immune system depending on the route of administration, and how different dosages of allergen may protect from sensitisation and a clinical active allergy. Here we compared peanut allergen delivery via the oral, sublingual (SL), intragastric (IG) and subcutaneous (SC) routes for the prevention of peanut allergy in Brown Norway (BN) rats.

Methods: BN rats were …

Mitigation Of Salmonella On Food Contact Surfaces By Using Organic Acid Mixtures Containing 2-Hydroxy-4-(Methylthio) Butanoic Acid (Hmtba), Aiswariya Deliephan, Janak Dhakal, Bhadriraju Subramanyam, Charles G. Aldrich

Department of Food Science and Technology: Faculty Publications

Contaminated surfaces can transmit pathogens to food in industrial and domestic food-handling environments. Exposure to pathogens on food contact surfaces may take place via the cross-contamination of pathogens during postprocessing activities. Formaldehyde-based commercial sanitizers in recent years are less commonly being used within food manufacturing facilities due to consumer perception and labeling concerns. There is interest in investigating clean-label, food-safe components for use on food contact surfaces to mitigate contamination from pathogenic bacteria, including Salmonella. In this study, the antimicrobial effects of two types of organic acid mixtures containing 2-hydroxy-4-(methylthio) butanoic acid (HMTBa), Activate DA™ and Activate US WDMAX …

Mitigation Of Salmonella On Food Contact Surfaces By Using Organic Acid Mixtures Containing 2-Hydroxy-4-(Methylthio) Butanoic Acid (Hmtba), Aiswariya Deliephan, Janak Dhakal, Bhadriraju Subramanyam, Charles G. Aldrich

Department of Food Science and Technology: Faculty Publications

Contaminated surfaces can transmit pathogens to food in industrial and domestic food-handling environments. Exposure to pathogens on food contact surfaces may take place via the cross-contamination of pathogens during postprocessing activities. Formaldehyde-based commercial sanitizers in recent years are less commonly being used within food manufacturing facilities due to consumer perception and labeling concerns. There is interest in investigating clean-label, food-safe components for use on food contact surfaces to mitigate contamination from pathogenic bacteria, including Salmonella. In this study, the antimicrobial effects of two types of organic acid mixtures containing 2-hydroxy-4-(methylthio) butanoic acid (HMTBa), Activate DA™ and Activate US WD-MAX™, …

Positive Health Outcomes Associated With Live Microbe Intake From Foods, Including Fermented Foods, Assessed Using The Nhanes Database, Colin Hill, Daniel J. Tancredi, Christopher J. Cifelli, Joanne L. Slavin, Jaime Gahche, Maria L. Marco, Robert Hutkins, Victor L. Fulgoni Iii, Daniel Merenstein, Mary Ellen Sanders

Department of Food Science and Technology: Faculty Publications

Background: Live dietary microbes have been hypothesized to contribute to human health but direct evidence is lacking.

Objectives: This study aimed to determine whether the dietary consumption of live microbes is linked to improved health outcomes.

Methods: Data from the NHANES 2001–2018 were used to assess microbial intake and their adjusted associations with selected physiological parameters (e.g., blood pressure, anthropometric measures, and biomarkers) among adults aged 19 y and older. Regression models were constructed to assess the microbial intake with each physiological parameter and adjusted for demographics and other covariates. Microbial intake was assessed as both a …

The Waxy Mutation In Sorghum And Other Cereal Grains Reshapes The Gut Microbiome By Reducing Levels Of Multiple Beneficial Species, Qinnan Yang, Mallory J. Suhr Van Haute, Scott E. Sattler, Devin J. Rose, Anthony Juritsch, Jing Shao, Kristin A. Beede, Robert J. Schmaltz, Jeff Price, John Toy, Amanda E. Ramer-Tait, Andrew K. Benson

Department of Food Science and Technology: Faculty Publications

Waxy starches from cereal grains contain >90% amylopectin due to naturally occurring mutations that block amylose biosynthesis. Waxy starches have unique organoleptic characteristics (e.g. sticky rice) as well as desirable physicochemical properties for food processing. Using isogenic pairs of wild type sorghum lines and their waxy derivatives, we studied the effects of waxy starches in the whole grain context on the human gut microbiome. In vitro fermentations with human stool microbiomes show that beneficial taxonomic and metabolic signatures driven by grain from wild type parental lines are lost in fermentations of grain from the waxy derivatives and the beneficial signatures …

Germination And Simulated Gastrointestinal Digestion Of Chickpea (Cicer Arietinum L.) In Exhibiting In Vitro Antioxidant Activity In Gastrointestinal Epithelial Cells, Ashley Newton, Kaustav Majumder

Department of Food Science and Technology: Faculty Publications

Plant-based proteins, in particular pulse proteins, have grown in popularity worldwide. Germination, or sprouting, is an effective method to release peptides and other dietary compounds. However, the combination of germination and gastrointestinal digestion in enhancing the release of dietary compounds with potential health-beneficial biological activity has yet to be entirely elucidated. The present study illustrates the impact of germination and gastrointestinal digestion on the release of dietary compounds with antioxidant activity from chickpeas (Cicer arietinum L.). Germination up to 3 days (D0 to D3) increased the peptide content by denaturing chickpea storage proteins and increased the degree of hydrolysis …

Peanut Allergen Ara H 6 Is Detectable In Blood Transfusion Products, Fleur A. C. Jansen, Klaske Van Norren, Joseph L. Baumert, Annegeet Van Den Bos, Joannes F. M. Jacobs, Stef J. Koppelman

Department of Food Science and Technology: Faculty Publications

Peanut allergen Ara h 6 is known to maintain IgE‐binding capacity upon exposure to digestive enzymes1 and its presence in circulation after consumption of peanut has been demonstrated.2,3 Therefore, it has been speculated that food‐derived allergens could be transferred via blood transfusion products, causing an allergic reaction in food-allergic recipients.4,5 However, in published case reports, presence of food allergen in donated material could not be confirmed due to lack of remaining transfusion material and/or lack of sensitive analytical methods. Using a newly developed sensitive immune‐assay for detecting Ara h 6 in human serum, we now report to what extent consumed …

Intestinal Gas Production By The Gut Microbiota: A Review, Erasme Mutuyemungu, Mukti Singh, Sean Liu, Devin J. Rose

Department of Food Science and Technology: Faculty Publications

In addition to causing embarrassment, intestinal gas can be associated with more serious symptoms. This review provides an overview of gas production by the human gut microbiome and outlines foods associated with intestinal gas. Bacteroides, Ruminococcus, Roseburia, Clostridium, Eubacterium, Desulfovibrio, and Methanobrevibacter are among the most abundant microbes responsible for intestinal gas. More than 99% of intestinal gas is composed of hydrogen, carbon dioxide, and methane, while less than 1% is composed of other odiferous compounds. Food groups associated with intestinal gas include pulses, vegetables, fruits, grains, and, for some individuals, dairy. These foods are …

Tvir: A Comprehensive Vegetable Information Resource Database For Comparative And Functional Genomic Studies, Tong Yu, Xiao Ma, Zhuo Liu, Xuehuan Feng, Zhiyuan Wang, Jun Ren, Rui Cao, Yingchao Zhang, Fulei Nie, Xiaoming Song

Department of Food Science and Technology: Faculty Publications

Vegetables are an indispensable part of the daily diet of humans. Therefore, it is vital to systematically study the genomic data of vegetables and build a platform for data sharing and analysis. In this study, a comprehensive platform for vegetables with a user-friendly Web interface—The Vegetable Information Resource (TVIR, http://tvir.bio2db.com)—was built based on the genomes of 59 vegetables. TVIR database contains numerous important functional genes, including 5215 auxin genes, 2437 anthocyanin genes, 15 002 flowering genes, 79 830 resistance genes, and 2639 glucosinolate genes of 59 vegetables. In addition, 2597 N6-methyladenosine (m6A) genes were identified, including 513 writers, 1058 erasers, …

Role Of Bifidobacterium Pseudocatenulatum In Degradation And Consumption Of Xylan-Derived Carbohydrates, Elizabeth Drey, Car Reen Kok, Robert Hutkins

Department of Food Science and Technology: Faculty Publications

Xylans, a family of xylose-based polysaccharides, are dietary fibers resistant to digestion. They therefore reach the large intestine intact; there, they are utilized by members of the gut microbiota. They are initially broken down by primary degraders that utilize extracellular xylanases to cleave xylan into smaller oligomers. The resulting xylooligosaccharides (XOS) can either be further metabolized directly by primary degraders or cross-feed secondary consumers, including Bifidobacterium. While several Bifidobacterium species have metabolic systems for XOS, most grow poorly on longer- chain XOS and xylan substrates. In this study, we isolated strains of Bifidobacterium pseudocatenulatum and observed that some, including …

3d Pore Structure Characterization Of Stored Grain Bed, Charles Nwaizu, Qiang Zhang, Christiana Iluno

Department of Food Science and Technology: Faculty Publications

An image analysis technique for reconstruction of the complex 3D pore structure within bulk grain from 2D section images was presented. The technique relies on aligning successive 2D images of cut-sections obtained from colored-wax solidified soybean grain beds, which were then subjected to image processing using ImageJ software developed by the National Institute of Health (NIH, Bethesda, Md.) for the reconstruction and visualization of different airflow paths within the bulk grain. Porosity and tortuosity values were quantified from the 3D image volume and 3D reconstructed inter-connected airflow paths to develop empirical mathematical models for predicting porosity and tortuosity as a …

Genetic Analysis Of Seed Traits In Sorghum Bicolor That Affect The Human Gut Microbiome, Quinnan Yang, Mallory J. Suhr Van Haute, Nate Korth, Scott E. Sattler, John Toy, James C. Schnable, Andrew K. Benson

Department of Food Science and Technology: Faculty Publications

Prebiotic fibers, polyphenols and other molecular components of food crops significantly affect the composition and function of the human gut microbiome and human health. The abundance of these, frequently uncharacterized, microbiome-active components vary within individual crop species. Here, we employ high throughput in vitro fermentations of pre-digested grain using a human microbiome to identify segregating genetic loci in a food crop, sorghum, that alter the composition and function of human gut microbes. Evaluating grain produced by 294 sorghum recombinant inbreds identifies 10 loci in the sorghum genome associated with variation in the abundance of microbial taxa and/or microbial metabolites. Two …

End-Use Quality Of Historical And Modern Winter Wheats Adapted To The Great Plains Of The United States, Sujun Liu, Lan Xu, Yifan Wu, Senay Simsek, Devin J. Rose

Department of Food Science and Technology: Faculty Publications

Improving milling and baking properties is important during wheat breeding. To determine changes in milling and baking quality of hard winter wheat, 23 adapted cultivars released in the Great Plains between 1870 and 2013 were grown in triplicate in a single location (Mead, NE, USA) over two crop years (2018 and 2019). Grain yield and kernel hardness index increased by release year (p < 0.05). The observed increase in hardness index was accompanied by a decrease in percent soft kernels (p < 0.05). Diameter and weight decreased with release year in 2019 (p < 0.05), and their standard deviation increased with the release year (p < 0.05). Flour protein content decreased with release year (p < 0.05) and dough mixing quality increased (p < 0.05). No significant relationship was found for baking property variables, but bran water retention capacity (BWRC), which is correlated with whole wheat bread quality, increased with release year (p < 0.05). In conclusion, wheat kernels have become harder but more variable in shape over a century of breeding. Mixing quality showed significant improvements, and loaf volume and firmness remained constant, even in the presence of a decrease in protein concentration. Bran quality decreased across release year, which may have implications for whole grain baking quality and milling productivity.

Carbohydrate Utilization By The Gut Microbiome Determines Host Health Responsiveness To Whole Grain Type And Processing Methods, Caroline Smith, Mallory J. Suhr Van Haute, Yibo Xian, Rafael R. Segura Munoz, Sujun Liu, Robert J. Schmaltz, Amanda E. Ramer-Tait, Devin J. Rose

Department of Food Science and Technology: Faculty Publications

Little is known about how interactions among grain processing, grain type, and carbohydrate utilization (CU) by the microbiome influence the health benefits of whole grains. Therefore, two whole grains – brown rice and whole wheat – and two processing methods – boiling (porridge) and extrusion – were studied for their effects on host metabolic outcomes in mice harboring human microbiomes previously shown in vitro to have high or low CU. Mice carrying either microbiome experienced increases in body weight and glycemia when consuming Western diets supplemented with extruded grains versus porridge. However, mice with the high but not low CU …

Prebiotics Enhance Persistence Of Fermented-Food Associated Bacteria In In Vitro Cultivated Fecal Microbial Communities, Chloe M. Christensen, Car Reen Kok, Jennifer Auchtung, Robert Hutkins

Department of Food Science and Technology: Faculty Publications

It is well established that the gastrointestinal (GI) microbiota plays a major role in human health. Dietary interventions, and consumption of fermented foods that contain live microbes, in particular, are among the approaches being investigated to modulate the GI microbiota and improve health. However, the persistence of fermented food-associated bacteria (FAB) within the GI tract is typically limited by host factors that limit colonization and competition with autochthonous microbes. In this research, we examined if the addition of prebiotics, dietary substrates that are selectively metabolized by microbes to improve health, would enhance the persistence of FAB. We evaluated the persistence …

Polyploidy Events Shaped The Expansion Of Transcription Factors In Cucurbitaceae And Exploitation Of Genes For Tendril Development, Yu Zhang, Yingchao Zhang, Bing Li, Xiao Tan, Changping Zhu, Tong Wu, Shuyan Feng, Qihang Yang, Shaoqin Shen, Tong Yu, Zhuo Liu, Xiaoming Song

Department of Food Science and Technology: Faculty Publications

Cucurbitaceae is one of the most important plant families distributed worldwide. Transcription factors (TFs) regulate plant growth at the transcription level. Here, we performed a systematic analysis of 42 641 TFs from 63 families in 14 Cucurbitaceae and 10 non-cucurbit species. Whole-genome duplication (WGD) was the dominant event type in almost all Cucurbitaceae plants. The TF families were divided into 1 210 orthogroups (OGs), of which, 112 were unique to Cucurbitaceae. Although the loss of several gene families was detected in Cucurbitaceae, the gene families expanded in five species that experienced a WGD event comparing with grape. Our findings revealed …

Host Species And Captivity Distinguish The Microbiome Compositions Of A Diverse Zoo-Resident Non-Human Primate Population, Maya O. Wills, Robin R. Shields-Cutler, Emily Brunmeier, Madison Weissenborn, Tami Murphy, Dan Knights, Timothy J. Johnson, Jonathan B. Clayton

Department of Food Science and Technology: Faculty Publications

Vast numbers of microorganisms inhabit the mammalian gastrointestinal tract in a complex community referred to as the gut microbiome. An individual’s microbiome may be impacted by genetics, diet, and various environmental factors, and has been associated with many health states and diseases, though specific explanations are lacking. While these communities are well-studied in human populations, non-human primates (NHPs), in particular zoo-resident or captive NHPs, offer distinct advantages to increasing our understanding of factors that influence gut microbiome composition. Here, we characterize the gut microbiome composition of a phylogenetically diverse cohort of NHPs residing in the same urban zoo. We show …

Differential Progression Of Unhealthy Dietinduced Hepatocellular Carcinoma In Obese And Non-Obese Mice, Emma Hymel, Elizabeth M. Vlock, Kurt W. Fisher, Parashevi A. Farazi

Department of Food Science and Technology: Faculty Publications

Background

Non-alcoholic fatty liver disease (NAFLD) ranks first among liver diseases in Western countries. NAFLD is typically associated with obesity and diabetes, however it also develops in lean individuals without metabolic syndrome. The prevalence of lean NAFLD is 7 percent in the U.S. and 25–30 percent in some Asian countries. NAFLD starts with excess liver fat accumulation (NAFL), progresses to nonalcoholic steatohepatitis (NASH), cirrhosis and hepatocellular carcinoma (HCC). The pathogenesis of lean NASH-HCC and how it differs from obese NASH-HCC is not well understood.

Methods

In this work, we generated a mouse model of lean and obese NASH-HCC using a …

Updated Full Range Of Eliciting Dose Values For Cow’S Milk For Use In Food Allergen Risk Assessment, W. Marty Blom, Joost Westerhout, Joseph L. Baumert, Marie Y. Meima, Paul J. Turner, Motohiro Ebisawa, Noriyuki Yanagida, Benjamin C. Remington, Geert F. Houben

Department of Food Science and Technology: Faculty Publications

Access to Eliciting Doses (ED) for allergens enables advanced food allergen risk assessment. Previously, the full ED range for 14 allergenic foods, including milk, and recommendations for their use were provided (Houben et al., 2020). Additional food challenge studies with cow’s milk-allergic patients added 247 data points to the original dataset. Using the Stacked Model Averaging statistical method for interval-censored data on the 697 individual NOAELs and LOAELs for milk generated an updated full ED distribution. The ED01 and ED05, the doses at which 1% and 5% of the milk-allergic population would be predicted to experience any objective allergic reaction, …

Characterizing Isoform Switching Events In Esophageal Adenocarcinoma, Yu Zhang, Katherine M. Weh, Connor L. Howard, Jean-Jack Riethoven, Jennifer Clarke, Kiran H. Lagisetty, Jules Lin, Rishindra M. Reddy, Andrew C. Chang, David G. Beer, Laura A. Kresty

Department of Food Science and Technology: Faculty Publications

Isoform switching events with predicted functional consequences are common in many cancers, but characterization of switching events in esophageal adenocarcinoma (EAC) is lacking. Next-generation sequencing was used to detect levels of RNA transcripts and identify specific isoforms in treatment- naïve esophageal tissues ranging from premalignant Barrett’s esophagus (BE), BE with low- or high-grade dysplasia (BE.LGD, BE.HGD), and EAC. Samples were stratified by histopathology and TP53 mutation status, identifying significant isoform switching events with predicted functional consequences. Comparing BE.LGD with BE.HGD, a histopathology linked to cancer progression, isoform switching events were identified in 75 genes including KRAS, RNF128, and …

The Future Of Synbiotics: Rational Formulation And Design, David Fabian Gomez Gomez, Car Reen Kok, Robert Hutkins

Department of Food Science and Technology: Faculty Publications

Synbiotics, mixtures of live microbes and substrates selectively utilized by host organisms, are of considerable interest due to their ability to improve gastrointestinal health. However, formulating synbiotics remains challenging, due in part, to the absence of rational strategies to assess these products for synbiotic activities prior to clinical trials. Currently, synbiotics are formulated as either complementary or synergistic. Complementary synbiotics are made by combining probiotics and prebiotics, with each component acting independently and with the combination shown to provide a clinical health benefit. Most commercial synbiotics as well as those used in clinical trials have been of the complementary type. …

Immobilization Of A Bifidobacterial Endo-Ss-N-Acetylglucosaminidase To Generate Bioactive Compounds For Food Industry, Burcu Pekdemir, Hatice Duman, Ayşenur Arslan, Merve Kaplan, Melda Karyelioğlu, Tolgahan Özer, Hacı Mehmet Kayılı, Bekir Salih, Bethany M. Henrick, Rebbeca M. Duar, Sercan Karav

Department of Food Science and Technology: Faculty Publications

Conjugated N-glycans are considered next-generation bioactive prebiotic compounds due to their selective stimulation of beneficial microbes. These compounds are glycosidically attached to proteins through N-acetylglucosamines via specific asparagine residue (AsN-X-Ser/Thr). Certain bacteria such as Bifidobacterium longum subspecies infantis (B. infantis) have been shown to be capable of utilizing conjugated N-glycans, owing to their specialized genomic abilities. B. infantis possess a unique enzyme, Endo-ß-N-acetylglucosaminidase (EndoBI-1), which cleaves all types of conjugated N-glycans from glycoproteins. In this study, recombinantly cloned EndoBI- 1 enzyme activity was investigated using various immobilization methods: 1) adsorption, 2) entrapment-based alginate immobilization, …