Life Sciences Commons^™

Lifestyle, Dietary Factors And Antibody Levels To Oral Bacteria In Cancer-Free Participants Of A European Cohort Study, Dominique S. Michaud, Jacques Izard, Zachary Rubin, Ingegerd Johansson, Elisabete Weiderpass, Anne Tjønneland, Anja Olsen, Kim Overvad, Marie Christine Boutron-Ruault, Françoise Clavel-Chapelon, Laure Dossus, Rudolf Kaaks, Verena A. Katzke, Heiner Boeing, Jana Foerster, Antonia Trichopoulou, Androniki Naska, Giana Ziara, Paolo Vineis, Sara Grioni, Domenico Palli, Rosario Tumino, Amalia Mattiello, Petra Hm Peeters, Peter D. Siersema, Aurelio Barricarte, José-María Huerta, Esther Molina-Montes, Miren Dorronsoro, J. Ramón Quirós, Eric J. Duell, Bodil Ohlsson, Bengt Jeppsson, Anders Johansson, Pernilla Lif, Kay-Tee Khaw, Nick Wareham, Ruth C. Travis, Tim J. Key, Heinz Freisling, Talita Duarte-Salles, Magdalena Stepien, Elio Riboli, H. Bas Bueno-De- Mesquita

Department of Food Science and Technology: Faculty Publications

Background—Increasing evidence suggests that oral microbiota play a pivotal role in chronic diseases, in addition to the well-established role in periodontal disease. Moreover, recent studies suggest that oral bacteria may also be involved in carcinogenesis; periodontal disease has been linked several cancers. In this study, we examined whether lifestyle factors have an impact on antibody levels to oral bacteria.

Methods—Data on demographic characteristics, lifestyle factors, and medical conditions were obtained at the time of blood sample collection. For the current analysis, we measured antibody levels to 25 oral bacteria in 395 cancer-free individuals using an immunoblot array. Combined total immunglobin …

Egg-Derived Tri-Peptide Irw Exerts Antihypertensive Effects In Spontaneously Hypertensive Rats, Kaustav Majumder, Subhadeep Chakrabarti, Jude S. Morton, Sareh Panahi, Susan Kaufman, Sandra T. Davidge, Jianping Wu

Department of Food Science and Technology: Faculty Publications

Background: There is a growing interest in using functional food components as therapy for cardiovascular diseases such as hypertension. We have previously characterized a tri-peptide IRW (Ile-Arg-Trp) from egg white protein ovotransferrin; this peptide showed anti-inflammatory, anti-oxidant and angiotensin converting enzyme (ACE) inhibitor properties in vitro. Given the pathogenic roles played by angiotensin, oxidative stress and inflammation in the spontaneously hypertensive rat (SHR), we tested the therapeutic potential of IRW in this well-established model of hypertension.

Methods and Results: 16–17 week old male SHRs were orally administered IRW at either a low dose (3 mg/Kg BW) or a high dose …

A Prospective Study Of Periodontal Disease And Risk Of Gastric And Duodenal Ulcer In Male Health Professionals, Matthew R. Boylan, Hamed Khalili, Edward S. Huang, Dominique S. Michaud, Jacques Izard, Kaumudi J. Joshipura, Andrew T. Chan

Department of Food Science and Technology: Faculty Publications

Periodontal disease is characterized by microbial shifts within the oral cavity and chronic inflammation of the gingival tissue, and can lead to tooth loss. Several studies support an association between periodontal disease and risk of chronic systemic conditions, including vascular disease, chronic obstructive pulmonary disease, diabetes mellitus, and cancer, including gastric adenocarcinoma.1–15 These associations may be mediated by systemic inflammation, the immune response to periodontal infection, or direct invasion by pathogens. Previous studies of periodontal disease and risk of peptic ulcer have been limited by cross-sectional design, diagnoses that were not confirmed by medical record review, and a lack of …

Retention Of Structure, Antigenicity, And Biological Function Of Pneumococcal Surface Protein A (Pspa) Released From Polyanhydride Nanoparticles, Shannon L. Haughney, Latrisha K. Petersen, Amy D. Schoofs, Amanda Ramer-Tait, Janice King, David Briles, Michael J. Wannemuehler, Balaji Narasimhan

Department of Food Science and Technology: Faculty Publications

Pneumococcal surface protein A (PspA) is a choline-binding protein which is a virulence factor found on the surface of all Streptococcus pneumoniae strains. Vaccination with PspA has been shown to be protective against a lethal challenge with S. pneumoniae, making it a promising immunogen for use in vaccines. Herein, the design of a PspA-based subunit vaccine using polyanhydride nanoparticles as a delivery platform is described. Nanoparticles based on sebacic acid (SA), 1,6-bis-(p-carboxyphenoxy)hexane (CPH) and 1,8-bis-(p-carboxyphenoxy)-3,6- dioxaoctane (CPTEG), specifically 50:50 CPTEG:CPH and 20:80 CPH:SA, were used to encapsulate and release PspA. The protein released from the nanoparticle …

Neisseria Oralis Sp. Nov., Isolated From Healthy Gingival Plaque And Clinical Samples, William J. Wolfgang, Teresa V. Passaretti, Reashma Jose, Jocelyn Cole, An Coorevits, Andrea N. Carpenter, Sherly Jose, Anita Van Landschoot, Jacques Izard, Donna J. Kohlerschmidt, Peter Vandamme, Floyd E. Dewhirst, Mark A. Fisher, Kimberlee A. Musser

Department of Food Science and Technology: Faculty Publications

A polyphasic analysis was undertaken of seven independent isolates of Gram-negative cocci collected from pathological clinical samples from New York, Louisiana, Florida and Illinois and healthy subgingival plaque from a patient in Virginia, USA. The 16S rRNA gene sequence similarity among these isolates was 99.7–100 %, and the closest species with a validly published name was Neisseria lactamica (96.9 % similarity to the type strain). DNA–DNA hybridization confirmed that these isolates are of the same species and are distinct from their nearest phylogenetic neighbour, N. lactamica. Phylogenetic analysis of 16S and 23S rRNA gene sequences indicated that the novel species …

Threshold Dose For Shrimp: A Risk Characterization Based On Objective Reactions In Clinical Studies, Julie A. Nordlee, Benjamin C. Remington, Barbara K. Ballmer-Weber, Samuel B. Lehrer, Joe L. Baumert, Steve L. Taylor

Department of Food Science and Technology: Faculty Publications

A DBPCFC [double-blind, placebo-controlled food challenge] of shrimp-allergic adults was conducted to obtain individual threshold doses. Results of this study and published research were combined and a population threshold for shrimp was determined from dose-distribution modeling. The shrimp-allergic population seems to have a higher threshold compared to other populations for other food allergens. Additional shrimp challenges should be done to confirm these initial results.

Challenges In Testing Genetically Modified Crops For Potential Increases In Endogenous Allergen Expression For Safety, Rakhi Panda, H. Ariyarathna, Plaimein Amnuaycheewa, Afua O. Tetteh, S. N. Pramod, Steve Taylor, B. K. Ballmer-Weber, Richard E. Goodman

Department of Food Science and Technology: Faculty Publications

Premarket, genetically modified (GM) plants are assessed for potential risks of food allergy. The major risk would be transfer of a gene encoding an allergen or protein nearly identical to an allergen into a different food source, which can be assessed by specific serum testing. The potential that a newly expressed protein might become an allergen is evaluated based on resistance to digestion in pepsin and abundance in food fractions. If the modified plant is a common allergenic source (e.g. soybean), regulatory guidelines suggest testing for increases in the expression of endogenous allergens. Some regulators request evaluating endogenous allergens for …

Severe Reactions To A Soy Containing Beverage In Peanut Allergic Individuals Not Avoiding Soy, Benjamin Remington, Julie A. Nordlee, John R. Bacon, Marc E. Dyer, Steve L. Taylor, Joe L. Baumert

Department of Food Science and Technology: Faculty Publications

Rationale: Three peanut-allergic individuals experienced severe reactions to a nationally distributed high-protein beverage in the same month. The major protein sources in the beverage were soy-based ingredients and cows’ milk. These individuals did not avoid soy in their diet and previously consumed various soy products without adverse reactions. Peanut contamination of the beverage was not detected by specific ELISA, so attention shifted to the soy ingredients. The research objective was to elucidate differences between the soy milk and soy protein isolate used in the beverage and other forms of soy safely consumed by these individuals.

Methods: Specific IgE levels from …

Diet-Induced Alterations Of Host Cholesterol Metabolism Are Likely To Affect The Gut Microbiota Composition In Hamsters, Inés Martínez, Diahann J. Perdicaro, Andrew W. Brown, Susan Hammons, Trevor J. Carden, Timothy P. Carr, Kent M. Eskridge, Jens Walter

Department of Food Science and Technology: Faculty Publications

The gastrointestinal microbiota affects the metabolism of the mammalian host and has consequences for health. However, the complexity of gut microbial communities and host metabolic pathways make functional connections difficult to unravel, especially in terms of causation. In this study, we have characterized the fecal microbiota of hamsters whose cholesterol metabolism was extensively modulated by the dietary addition of plant sterol esters (PSE). PSE intake induced dramatic shifts in the fecal microbiota, reducing several bacterial taxa within the families Coriobacteriaceae and Erysipelotrichaceae. The abundance of these taxa displayed remarkably high correlations with host cholesterol metabolites. Most importantly, the associations …

Characterization Of Putative Ige-Reactive N-Terminal Peptides From The 7s Vicilin-Like Globulin Of English Walnut (Juglans Regia), M Downs, J. Baumert, S Taylor, E. N. C. Mills

Department of Food Science and Technology: Faculty Publications

Background The 7S vicilin-like seed storage globulins represent an important class of food allergens. In many plants, the 7S globulins are synthesized as a precursor polypeptide, which undergoes post-translational proteolysis to remove a portion of the N-terminus to produce the mature protein sequence. However, the fate of the cleaved N-terminal region is largely unknown. We have identified and characterized putative IgE-binding peptides derived from the 7S vicilin N-terminus in English walnut (Juglans regia).

Methods The low-molecular weight (LMW) protein fraction from raw, defatted English walnuts (cv. Chandler) was purified using Con-A sepharose, gel filtration, and anion exchange chromatography. …

The Protein Structure Determines The Sensitizing Capacity Of Brazil Nut 2s Albumin (Ber E1) In A Rat Food Allergy Model, Jolanda Hm Van Bilsen, Léon Mj Knippels, André H. Penninks, Willem F. Nieuwenhuizen, Harmen Hj De Jongh, Stef J. Koppelman

Department of Food Science and Technology: Faculty Publications

It is not exactly known why certain food proteins are more likely to sensitize. One of the characteristics of most food allergens is that they are stable to the acidic and proteolytic conditions in the digestive tract. This property is thought to be a risk factor in allergic sensitization. The purpose of the present study was to investigate the contribution of the protein structure of 2S albumin (Ber e1), a major allergen from Brazil nut, on the sensitizing capacity in vivo using an oral Brown Norway rat food allergy model. Disulphide bridges of 2S albumin were reduced and …

Molecular Characterization Of Host-Specific Biofilm Formation In A Vertebrate Gut Symbiont, Steven A. Frese, Donald A. Mackenzie, Daniel A. Peterson, Robert Schmaltz, Teresa Fangman, You Zhou, Chaomei Zhang, Andrew K. Benson, Liz A. Cody, Francis Mulholland, Nathalie Juge, Jens Walter

Department of Food Science and Technology: Faculty Publications

Although vertebrates harbor bacterial communities in their gastrointestinal tract whose composition is host-specific, little is known about the mechanisms by which bacterial lineages become selected. The goal of this study was to characterize the ecological processes that mediate host-specificity of the vertebrate gut symbiont Lactobacillus reuteri, and to systematically identify the bacterial factors that are involved. Experiments with monoassociated mice revealed that the ability of L. reuteri to form epithelial biofilms in the mouse forestomach is strictly dependent on the strain’s host origin. To unravel the molecular basis for this host-specific biofilm formation, we applied a combination of transcriptome …

Evaluation Of Endogenous Allergens For The Safety Evaluation Of Genetically Engineered Food Crops: Review Of Potential Risks, Test Methods, Examples And Relevance, Richard E. Goodman, Rakhi Panda, Harsha Ariyarathna

Department of Food Science and Technology: Faculty Publications

The safety of food produced from genetically engineered (GE) crops is assessed for potential risks of food allergy on the basis of an international consensus guideline outlined by the Codex Alimentarius Commission (2003). The assessment focuses on evaluation of the potential allergenicity of the newly expressed protein(s) as the primary potential risk using a process that markedly limits risks to allergic consumers. However, Codex also recommended evaluating a second concern, potential increases in endogenous allergens of commonly allergenic food crops that might occur due to insertion of the gene. Unfortunately, potential risks and natural variation of endogenous allergens in non-GE …

The Protein Structure Determines The Sensitizing Capacity Of Brazil Nut 2s Albumin (Ber E1) In A Rat Food Allergy Model, Jolanda H. M. Van Bilsen, Leon M.J. Knippels, Andre H. Penninks, Willem F. Nieuwenhuizen, Harmen H.J. De Jongh, Stef J. Koppelman

Department of Food Science and Technology: Faculty Publications

It is not exactly known why certain food proteins are more likely to sensitize. One of the characteristics of most food allergens is that they are stable to the acidic and proteolytic conditions in the digestive tract. This property is thought to be a risk factor in allergic sensitization. The purpose of the present study was to investigate the contribution of the protein structure of 2S albumin (Ber e1), a major allergen from Brazil nut, on the sensitizing capacity in vivo using an oral Brown Norway rat food allergy model. Disulphide bridges of 2S albumin were reduced and …

A Systematic Review Of The Effect Of Thermal Processing On The Allergenicity Of Tree Nuts, L. J. Masthoff, R. Hoff, K. C. M. Verhoeckx, H. Van Os-Medendorp, A. Michelsen-Huisman, Joseph L. Baumert, S. G. Pasmans, Y. Meijer, A. C. Knulst

Department of Food Science and Technology: Faculty Publications

Background: Allergenicity of foods can be influenced by processing. Tree nuts are an important source of nutrition and increasingly consumed; however, processing methods are quite variable and data are currently lacking on the effects of processing on allergenicity.

Objective: To perform a systematic literature review on the effects of food processing on the allergenicity of tree nuts.

Methods: A systematic literature search of PubMed and Embase databases was performed, with screening of references, related articles and citations. Studies were included if they assessed the allergenicity or immunogenicity of processed nuts.

Results: The search resulted in 32 articles suitable for …

Combinatorial Evaluation Of In Vivo Distribution Of Polyanhydride Particle-Based Platforms For Vaccine Delivery, Latrisha K. Petersen, Lucas M. Huntimer, Katharine Walz, Amanda E. Ramer-Tait, Michael Wannemueler, Balaji Narasimhan

Department of Food Science and Technology: Faculty Publications

Several challenges are associated with current vaccine strategies, including repeated immunizations, poor patient compliance, and limited approved routes for delivery, which may hinder induction of protective immunity. Thus, there is a need for new vaccine adjuvants capable of multi-route administration and prolonged antigen release at the site of administration by providing a depot within tissue. In this work, we designed a combinatorial platform to investigate the in vivo distribution, depot effect, and localized persistence of polyanhydride nanoparticles as a function of nanoparticle chemistry and administration route. Our observations indicated that the route of administration differentially affected tissue residence times. All …

Pinto Beans (Phaseolus Vulgaris L.) As A Functional Food: Implications On Human Health, Cristiane R. S. Câmara, Carlos A. Urrea, Vicki Schlegel

Department of Food Science and Technology: Faculty Publications

Most foods are considered functional in terms of providing nutrients and energy to sustain daily life, but dietary systems that are capable of preventing or remediating a stressed or diseased state are classified as functional foods. Dry beans (Phaseolus vulgaris L.) contain high levels of chemically diverse components (phenols, resistance starch, vitamins, fructooligosaccharides) that have shown to protect against such conditions as oxidative stress, cardiovascular disease, diabetes, metabolic syndrome, and many types of cancer, thereby positioning this legume as an excellent functional food. Moreover, the United States has a rich dry bean history and is currently a top producer …

Allergenicity Assessment Of A Genetically Modified Protein-Recombinant Human Lactoferrin, Cui Zhou, Na Sun, Jing Wang, Jing Lu, Jing Tian, Richard E. Goodman, Ning Li, Huilian Che, Kunlun Huang

Department of Food Science and Technology: Faculty Publications

Background: Recombinant human lactoferrin (rhLF) has previously suggested serving as food additive due to the natural iron binding properties that provide anti-microbial activity. Recombinant cows have been produced that express hLf in milk. However, the potential allergenicity of hLf has not been previously assessed. This research is conducted to evaluate the potential allergenicity of rhLF as a prerequisite for food use.

Methods: A comparison was made of the bioactivity, physicochemical properties and glycosylation profile between rhLF and natural hLF. The amino acid sequence of hLf was compared to known allergens. Additionally, the stability of hLf in pepsin and a human …

Digestibility And Ige-Binding Of Glycosylated Codfish Parvalbumin, Harmen H. J. De Jongh, Carlos López Robles, Eefjan Timmerman, Julie A. Nordlee, Poi-Wah Lee, Joseph L. Baumert, Robert G. Hamilton, Steve L. Taylor, Stef J. Koppelman

Department of Food Science and Technology: Faculty Publications

Food-processing conditions may alter the allergenicity of food proteins by different means. In this study, the effect of the glycosylation as a result of thermal treatment on the digestibility and IgE-binding of codfish parvalbumin is investigated. Native and glycosylated parvalbumins were digested with pepsin at various conditions relevant for the gastrointestinal tract. Intact proteins and peptides were analysed for apparent molecular weight and IgE-binding. Glycosylation did not substantially affect the digestion. Although the peptides resulting from digestion were relatively large (3 and 4 kDa), the IgE-binding was strongly diminished. However, the glycosylated parvalbumin had a strong propensity to form dimers …