Food Science Commons^™

Development Of Omega-3-Rich Camelina Sativa Seed Oil Emulsions, Henok D. Belayneh, Randy L. Wehling, Yue Zhang, Ozan N. Ciftci

Department of Food Science and Technology: Faculty Publications

Camelina sativa seed is an underutilized oil source rich in omega-3 fatty acids; however, camelina oil is not fully explored for food applications. Its high omega-3 content makes it susceptible to oxidation, which may limit food applications. Therefore, the main objective of this study was to investigate the potential of camelina seed oil to form physically and oxidatively stable emulsions as a potential delivery system for omega-3 fatty acids. Effects of homogenization conditions, namely, pressure (15 MPa-30 MPa), number of passes (1,3,5, and 7), and type of homogenizers (high pressure and high shear) on the structural properties and stability of …

Shared Mechanisms Among Probiotic Taxa: Implications For General Probiotic Claims, Mary Ellen Sanders, Andrew K. Benson, Sarah Lebeer, Daniel J. Merenstein, Todd R. Klaenhammer

Department of Food Science and Technology: Faculty Publications

Strain-specificity of probiotic effects has been a cornerstone principle of probiotic science for decades. Certainly, some important mechanisms are present in only a few probiotic strains. But scientific advances now reveal commonalities among members of certain taxonomic groups of probiotic microbes. Some clinical benefits likely derive from these shared mechanisms, suggesting that sub-species-specific, speciesspecific or genus-specific probiotic effects exist. Human trials are necessary to confirm specific health benefits. However, a strain that has not been tested in human efficacy trials may meet the minimum definition of the term ‘probiotic’ if it is a member of a well-studied probiotic species expressing …

Who/Iuis Allergen Nomenclature: Providing A Common Language, Anna Pomes, Janet M. Davies, Gabriele Gadermaier, Christiane Hilger, Thomas Holzhauser, Jonas Lidholm, Andreas L. Lopata, Geoffrey A. Mueller, Andreas Nandy, Christian Radauer, Sanny K. Chan, Uta Jappe, Jorg Kleine-Tebbe, Wayne R. Thomas, Martin D. Chapman, Marianne Van Hage, Ronald Van Ree, Stefan Vieths, Monika Raulf, Richard E. Goodman

Department of Food Science and Technology: Faculty Publications

A systematic nomenclature for allergens originated in the early 1980s, when few protein allergens had been described. A group of scientists led by Dr. David G. Marsh developed a nomenclature based on the Linnaean taxonomy, and further established the World Health Organization/International Union of Immunological Societies (WHO/IUIS) Allergen Nomenclature Sub-Committee in 1986. Its stated aim was to standardize the names given to the antigens (allergens) that caused IgE-mediated allergies in humans. The Sub-Committee first published a revised list of allergen names in 1986, which continued to grow with rare publications until 1994. Between 1994 and 2007 the database was a …

Short Term Dynamics Of The Sputum Microbiome Among Copd Patients, Rohita Sinha, Lisa A. Weissenburger-Moser, Jennifer L. Clarke, Lynette M. Smith, Art J. Heires, Debra J. Romberger, Tricia Levan

Department of Food Science and Technology: Faculty Publications

Chronic obstructive pulmonary disease (COPD) is an inflammatory disorder characterized by incompletely reversible airflow obstruction. The complexity of the lung microbial community in COPD patients has been highlighted in recent years. Evidence suggests that transplantation, medications, age, and disease severity influence microbial community membership. However, the dynamics of the lung microbiome in stable COPD patients remain poorly understood. In this study, we completed a longitudinal 16S ribosomal RNA survey of the lung microbiome on replicate sputum samples collected from 4 former smokers with COPD (Stage 2) within a 2-day time period. Samples from each individual over the two-day period were …

Clinical And Genomic Characterization Of Recurrent Enterococcal Bloodstream Infection In Patients With Acute Leukemia, Julia A. Messina, Rohita Sinha, Kimberly Starr, Mehreen Arshad, Barbara D. Alexander, Nelson J. Chao, Anthony D. Sung

Department of Food Science and Technology: Faculty Publications

Background. Rates and risk factors for recurrent enterococcal bloodstream infection (R-EBSI) and whether the same genetic lineage causes index EBSI and R-EBSI are unknown in patients with acute leukemia (AL) receiving chemotherapy.

Methods. Ninety-two AL patients with EBSI from 2010 to 2015 were included. Enterococcal bloodstream infection was defined by 31 positive blood cultures for Enterococcus faecium or Enterococcus faecalis and fever, hypotension, or chills. Clearance was defined by 31 negative cultures 324 hours after last positive culture and defervescence. Recurrent enterococcal bloodstream infection was defined by a positive blood culture for Enterococcus 324 hours after clearance. Categorical variables were …

Algal Bloom Expansion Increases Cyanotoxin Risk In Food, Niam M. Abeysiriwardena, Samuel J. L. Gascoigne, Angela Anandappa

Department of Food Science and Technology: Faculty Publications

As advances in global transportation infrastructure make it possible for out of season foods to be available year-round, the need for assessing the risks associated with the food production and expanded distribution are even more important. Risks for foodborne illness are associated with contamination by bacteria, viruses, mold, parasites, natural and synthetic toxins, chemical residues, and conditions that lead to contamination. An increase in the popularity of natural alternatives to pharmaceuticals, herbal remedies and the desire for consuming “super foods” is leading to a change in the dietary patterns of consumers. Similarly, dietary trends are plentiful, with more consumers adopting …

Probiotic Bifidobacterium Strains And Galactooligosaccharides Improve Intestinal Barrier Function In Obese Adults But Show No Synergism When Used Together As Synbiotics, Janina A. Krumbeck, Heather E. Rasmussen, Robert W. Hutkins, Jennifer L. Clarke, Krista Shawron, Ali Keshavarzian, Jens Walter

Department of Food Science and Technology: Faculty Publications

Background: One way to improve both the ecological performance and functionality of probiotic bacteria is by combining them with a prebiotic in the form of a synbiotic. However, the degree to which such synbiotic formulations improve probiotic strain functionality in humans has not been tested systematically. Our goal was to use a randomized, double-blind, placebo-controlled, parallel-arm clinical trial in obese humans to compare the ecological and physiological impact of the prebiotic galactooligosaccharides (GOS) and the probiotic strains Bifidobacterium adolescentis IVS-1 (autochthonous and selected via in vivo selection) and Bifidobacterium lactis BB-12 (commercial probiotic allochthonous to the human gut) when used …

Role Of Whole Grains Versus Fruits And Vegetables In Reducing Subclinical Inflammation And Promoting Gastrointestinal Health In Individuals Affected By Overweight And Obesity: A Randomized Controlled Trial, Julianne C. Kopf, Mallory J. Suhr, Jennifer L. Clarke, Seong-Il Eyun, Jean-Jack M. Riethoven, Amanda E. Ramer-Tait, Devin J. Rose

Department of Food Science and Technology: Faculty Publications

Background: Whole grains (WG) and fruits and vegetables (FV) have been shown to reduce the risk of metabolic disease, possibly via modulation of the gut microbiota. The purpose of this study was to determine the impact of increasing intake of either WG or FV on inflammatory markers and gut microbiota composition.

Methods: A randomized parallel arm feeding trial was completed on forty-nine subjects with overweight or obesity and low intakes of FV and WG. Individuals were randomized into three groups (3 servings/d provided): WG, FV, and a control (refined grains). Stool and blood samples were collected at the beginning of …

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

Department of Food Science and Technology: Faculty Publications

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 …

The Human Brainome: Network Analysis Identifies Hspa2 As A Novel Alzheimer’S Disease Target, Vladislav A. Petyuk, Rui Chang, Manuel Ramirez-Restrepo, Noam D. Beckmann, Marc Y. R. Henrion, Paul D. Piehowski, Kuixi Zhu, Sven Wang, Jennifer L. Clarke, Matthew J. Huentelman, Fang Xie, Victor Andreev, Anzhelika Engel, Toumy Guettoche, Loida Navarro, Philip De Jager, Julie A. Schneider, Christopher M. Morris, Ian G. Mckeith, Robert H. Perry, Simon Lovestone, Randall L. Woltjer, Thomas G. Beach, Lucia I. Sue, Geidy E. Serrano, Andrew P. Lieberman, Roger L. Albin, Isidre Ferrer, Deborah C. Mash, Christine M. Hulette, John F. Ervin, Eric M. Reiman, John A. Hardy, David A. Bennett, Eric Schadt, Richard D. Smith, Amanda J. Myers

Department of Food Science and Technology: Faculty Publications

Our hypothesis is that changes in gene and protein expression are crucial to the development of late-onset Alzheimer’s disease. Previously we examined how DNA alleles control downstream expression of RNA transcripts and how those relationships are changed in late-onset Alzheimer’s disease. We have now examined how proteins are incorporated into networks in two separate series and evaluated our outputs in two different cell lines. Our pipeline included the following steps: (i) predicting expression quantitative trait loci; (ii) determining differential expression; (iii) analysing networks of transcript and peptide relationships; and (iv) validating effects in two separate cell lines. We performed all …

Reduced Colonic Mucin Degradation In Breastfed Infants Colonized By Bifidobacterium Longum Subsp. Infantis Evc001, Sercan Karav, Giorgio Casaburi, Steven A. Frese

Department of Food Science and Technology: Faculty Publications

Mucin glycoproteins play an important role in protecting the gut epithelium by keeping gut microbes from direct contact with the gut epithelium while allowing for diffusion of small molecules from the lumen to the epithelium. The mucin glycocalyx can be degraded by gut bacteria such as Bacteroides and Akkermansia, but other bacteria, such as Bifidobacterium longum subsp. Infantis, cannot consume mucin glycans. Untargeted mass spectrometry profiles were compared to microbiome profiles to assess how different gut microbiomes affect colonic mucin degradation. Samples obtained from nine infants colonized by Bifidobacterium infantis EVC001 and from 10 infants colonized by higher …

Stability Of The Phenolic Compounds And Antioxidant Capacity Of Five Fruit (Apple, Orange, Grape, Pomelo And Kiwi) Juices During In Vitro-Simulated Gastrointestinal Digestion, Wei Quan, Yadan Tao, Mei Lu, Bo Yuan, Jie Chen, Maomao Zeng, Fang Qin, Fengxian Guo, Zhiyoung He

Department of Food Science and Technology: Faculty Publications

The in vitro digestive stability of phenolic compounds and the antioxidant capacity of five kinds of commonly consumed fruit juices in the daily diet, including apple juice (AJ), orange juice (OJ), grape juice (GJ), pomelo juice (PJ) and kiwifruit juice (KJ), were studied. Following in vitro digestion, the total phenolic (TP) content of fruit juices decreased to different extents by 35%, 25.3%, 23.5%, 22.2% and 7.8% for KJ, OJ, PJ, GJ and AJ, respectively. The individual phenolic content showed similar changes to the TP content, showing reductions of naringenin-trisaccharide in OJ and PJ, epicatechin in GJ, and chlorogenic acid in …

Metabolic Syndrome, Gut Microbiome And Dietary Bioactive Peptides, An Unexplored Triad, Rohita Sinha, Jennifer Clarke, Jean-Jack Riethoven

Department of Food Science and Technology: Faculty Publications

The gut microbiome is a complex, biochemically rich and essential component of the human metabolic system. It has been our understanding for very long that the gut microbes are primarily there to digest the undigested food (mainly fibers), get nourishment, and in return release metabolites helping host cells — short-chain fatty acids produced by gut microbes are a great source of energy for the colonocytes. It is only in the last decade, with advancements of DNA sequencing platforms, that we are lettered about the association between the gut microbial composition and metabolic disorders such as obesity, dysglycemia, dyslipidemia, and cardiovascular …

Commensal Escherichia Coli Strains Can Promote Intestinal Inflammation Via Differential Interleukin-6 Production, Hatem Kittana, Joao Carlos Gomes-Neto, Kari Heck, Abby L. Geis, Rafael R. Segura Munoz, Liz A. Cody, Robert J. Schmaltz, Laure B. Bindels, Rohita Sinha, Jesse M. Hostetter, Andrew K. Benson, Amanda E. Ramer-Tait

Department of Food Science and Technology: Faculty Publications

Escherichia coli is a facultative anaerobic symbiont found widely among mammalian gastrointestinal tracts. Several human studies have reported increased commensal E. coli abundance in the intestine during inflammation; however, host immunological responses toward commensal E. coli during inflammation are not well-defined. Here, we show that colonization of gnotobiotic mice with different genotypes of commensal E. coli isolated from healthy conventional microbiota mice and representing distinct populations of E. coli elicited strain-specific disease phenotypes and immunopathological changes following treatment with the inflammatory stimulus, dextran sulfate sodium (DSS). Production of the inflammatory cytokines GM-CSF, IL-6, and IFN-y was a hallmark of the …

Analysis Of Genetic And Nongenetic Factors Influencing Triglycerides-Lowering Drug Effects Based On Paired Observations, Zheng Xu, Qing Duan, Juan Cui, Yumou Qiu, Qidong Jia, Cong Wu, Jennifer Clarke

Department of Food Science and Technology: Faculty Publications

Obesity is a risk factor for heart disease, stroke, diabetes, high blood pressure, and other chronic diseases. Some drugs, including fenofibrate, are used to treat obesity or excessive weight by lowering the level of specific triglycerides. However, different groups have different drug sensitivities and, consequently, there are differences in drug effects. In this study, we assessed both genetic and nongenetic factors that influence drug responses and stratified patients into groups based on differential drug effect and sensitivity. Our methodology of investigating genetic factors and nongenetic factors is applicable to studying differential effects of other drugs, such as statins, and provides …

Food-Derived Bioactive Peptides In Human Health: Challenges And Opportunities, Subhadeep Chakrabarti, Snigdha Guha, Kaustav Majumder

Department of Food Science and Technology: Faculty Publications

Recent scientific evidence suggests that food proteins not only serve as nutrients, but can also modulate the body’s physiological functions. These physiological functions are primarily regulated by some peptides that are encrypted in the native protein sequences. These bioactive peptides can exert health beneficial properties and thus are considered as a lead compound for the development of nutraceuticals or functional foods. In the past fewdecades, awide range of food-derived bioactive peptide sequences have been identified, with multiple health beneficial activities. However, the commercial application of these bioactive peptides has been delayed because of the absence of appropriate and scalable production …

Release Of Major Peanut Allergens From Their Matrix Under Various Ph And Simulated Saliva Conditions—Ara H2 And Ara H6 Are Readily Bio-Accessible, Stef J. Koppelman, Mieke Smits, Monic Tomassen, Govardus A.H. De Jong, Joseph L. Baumert, Steve L. Taylor, Renger Witkamp, Robert Jan Veldman, Raymond Pieters, Harry J. Wichers

Department of Food Science and Technology: Faculty Publications

The oral mucosa is the first immune tissue that encounters allergens upon ingestion of food. We hypothesized that the bio-accessibility of allergens at this stage may be a key determinant for sensitization. Light roasted peanut flour was suspended at various pH in buffers mimicking saliva. Protein concentrations and allergens profiles were determined in the supernatants. Peanut protein solubility was poor in the pH range between 3 and 6, while at a low pH (1.5) and at moderately high pHs (>8), it increased. In the pH range of saliva, between 6.5 and 8.5, the allergens Ara h2 and Ara h6 …

Investigating Colonization Of The Healthy Adult Gastrointestinal Tract By Fungi, Thomas A. Auchtung, Tatiana Y. Fofanova, Christopher J. Stewart, Andrea K. Nash, Matthew C. Wong, Jonathan R. Gesell, Jennifer M. Auchtung, Nadim J. Ajami, Joseph F. Petrosino

Department of Food Science and Technology: Faculty Publications

A wide diversity of fungi have been detected in the human gastrointestinal (GI) tract with the potential to provide or influence important functions. However, many of the fungi most commonly detected in stool samples are also present in food or the oral cavity. Therefore, to recognize which gut fungi are likely to have a sustained influence on human health, there is a need to separate transient members of the GI tract from true colonizers. To identify colonizing fungi, the eukaryotic rRNA operon’s second internal transcribed spacer (ITS2) was sequenced from the stool, saliva, and food of healthy adults following consumption …

Divergence In Gene Regulation Contributes To Sympatric Speciation Of Shewanella Baltica Strains, Jie Deng, Jennifer M. Auchtung, Konstantinos T. Konstantinidis, Alejandro Caro-Quintero, Ingrid Brettar, Manfred Hofle, James M. Tiedje

Department of Food Science and Technology: Faculty Publications

Niche partitioning and sequence evolution drive genomic and phenotypic divergence, which ultimately leads to bacterial diversification. This study investigated the genomic composition of two Shewanella baltica clades previously identified through multilocus sequencing typing and recovered from the redox transition zone in the central Baltic Sea. Comparative genomic analysis revealed significantly higher interclade than intraclade genomic dissimilarity and that a subset of genes present in clade A were associated with potential adaptation to respiration of sulfur compounds present in the redox transition zone. The transcriptomic divergence between two representative strains of clades A and D, OS185 and OS195, was also characterized …

Food Processing Environment Surveillance Using Amplicon Metagenomics: Assessing The Change In The Microbiome Of A Fluid Milk Processing Facility Before And After Cleaning, Sapna Chitlapilly Dass, Bing Wang, Jayne E. Stratton, Andreia Bianchini, Angela Ababdappa

Department of Food Science and Technology: Faculty Publications

Effective cleaning strategies in a food processing facility play an important role in reducing food borne illness or economic losses associated with spoilage. In this study, the efficacy of cleaning practices was assessed by studying the bacterial population present before and after sanitation in a fluid milk processing environment. The bacterial population was studied using 16S rRNA amplicon metagenomics sequencing of the V1-V3 regions. Relative abundance of varying levels(0.01-99%)were found in the various processing facility environmental samples. Genera such as Paenibacillus, Viribacillus and Lysinibacillus that can cause food spoilage in cold-stored products were found on product contact surfaces before …

Metatranscriptome Of Human Faecal Microbial Communities In A Cohort Of Adult Men, Galeb S. Abu-Ali, Raaj S. Mehta, Jason Lloyd-Price, Himel Mallick, Tobyn Branck, Kerry L. Ivey, David A. Drew, Casey Dulong, Eric Rimm, Jacques Izard, Andrew T. Chan, Curtis Huttenhower

Department of Food Science and Technology: Faculty Publications

The gut microbiome is intimately related to human health, but it is not yet known which functional activities are driven by specific microorganisms' ecological configurations or transcription. We report a large-scale investigation of 372 human fecal metatranscriptomes and 929 metagenomes from a subset of 308 men in the Health Professionals Follow-Up Study. We identified a metatranscriptomic 'core' universally transcribed over time and across participants, often by different microorganisms. In contrast to the housekeeping functions enriched in this core, a 'variable' metatranscriptome included specialized pathways that were differentially expressed both across participants and among microorganisms. Finally, longitudinal metagenomic profiles allowed ecological …

In Vitro Digestibility Of Nanoporous Wheat Starch Aerogels, Ali Ubeyitogullari, Sandrayee Brahma, Devin J. Rose, Ozan Ciftci

Department of Food Science and Technology: Faculty Publications

This study reports the in vitro digestibility of starch aerogels for the first time. The relative crystallinities of the wheat starch aerogels (WSAs) produced at gelatinization temperatures of 120 °C (WSA-120C), 130 °C (WSA-130C), and 120 °C with the addition of sodium metaphosphate (STMP) (WSA-STMP) and xerogel were similar. However, WSA-120C showed the highest amylose−lipid complex content. The addition of STMP created some cross-linked starch with a phosphorus content of 0.023%. Resistant starch (RS) contents of WSA-STMP (33.5%) and xerogel (26.9%) were higher than the other samples when they were uncooked prior to digestion. Nevertheless, the RS contents of WSA-STMP …

Use Of Uv Treated Milk Powder To Increase Vaccine Efficacy In The Elderly, Sara Schaefer, Kasper Arthur Hettinga, James Cullor, J. Bruce German, Bethany M. Henrick

Department of Food Science and Technology: Faculty Publications

Aging populations experience a decline in adaptive immune system function also known as immunosenesence. Protein nutrition has been shown to stimulate and strengthen the immune system, and such approaches are needed for this growing segment of the population. A controlled, randomized, double blind pilot study was conducted to compare two different protein sources (soy and dairy) as nutritional supplementation to enhance vaccine response. Our objective was to examine the immune stimulating effects of dairy protein subjected to ultraviolet radiation (UV-C) radiation treatment process instead of pasteurization. Participants were 21 healthy individuals over 60 years of age who consumed 6 g …

In Vitro Digestion And Characterization Of 2s Albumin And Digestion-Resistant Peptides In Pecan, Jelena Spiric, Stef J. Koppelman, Andre Knulst, Julie A. Nordlee, Steve L. Taylor, Joseph L. Baumert

Department of Food Science and Technology: Faculty Publications

The 2S albumins are one of the major protein families involved in severe food allergic reactions to nuts, seeds, and legumes, thus potentially making these proteins clinically relevant for allergic sensitization and potential diagnostic markers. In this study, we sought to purify native 2S albumin protein from pecan to further characterize this putative allergen. The purified 2S albumin, Car i 1, from pecan was found to be resistant to digestion by pepsin in simulated gastric fluid (SGF) and comparatively stable to proteolysis by trypsin and pancreatin in simulated intestinal fluid (SIF). Digestion of purified Car i 1 in SGF and …

Evaluation Of A Handheld Gluten Detection Device, Steve L. Taylor, Julie A. Nordlee, Shyamali Jayasena, Joseph L. Baumert

Department of Food Science and Technology: Faculty Publications

A portable, handheld gluten detection device, the Nima sensor, is now available for consumers wishing to determine if gluten is present in food. By United States regulation, gluten-free foods should contain < 20 ppm of gluten. Thirteen gluten-free foods (muffins, three different types of bread, three different types of pasta, puffed corn snack, ice cream, meatballs, vinegar and oil salad dressing, oatmeal, and dark chocolate) were prepared; each food was spiked on a weight-to-weight basis with gluten levels of 0, 5, 10, 20, 30, 40, and 100 ppm before processing or preparation. Unprocessed and processed foods were tested with the handheld gluten sensor and by two gluten-specific enzyme-linked immunosorbent assays (ELISAs) on the basis of the R5 and G12 monoclonal antibodies, respectively. The portable gluten detection device detected gluten in all food types at the 30-ppm addition level, failing to detect gluten in only 5 (6.4%) of 78 subsamples. At the 20-ppm addition level, the portable gluten detection device failed to detect gluten in one type of pasta but detected gluten residues in 63 (87.5%) of 72 other subsamples. The device was able to detect gluten at the 10-ppm addition level in 9 of the 13 food matrices (41 of 54 subsamples, 75.9%) but not in the three types of pasta and the puffed corn snack. The gluten-sensing device did not perform reliably at the 5-ppm addition level in 11 of 13 food matrices (exceptions: ice cream and muffins). In contrast, the ELISA methods were highly reliable at gluten addition levels of ≥ 10 ppm in all food matrices. The portable gluten detection device yielded a low percentage of false-positive results (4 of 111, 3.6%) in these food matrices. Thus, this handheld portable gluten sensor performed reliably in the detection of gluten in foods having ≥ 20 ppm of added gluten with only 18 (5.9%) of 306 failures, if results of the one type of pasta are excluded. The device worked with greater reliability as the gluten levels in the foods increased.

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

Department of Food Science and Technology: Faculty Publications

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: large cavities …

Characterization Of Food Structures And Functionalities, Xingxun Liu, Ying Yang, Changmou Xu, Jiajia Rao

Department of Food Science and Technology: Faculty Publications

Some functional properties such as texture and nutrition are the most important attributes used by consumers to assess food qualities, which have been used for in nearly all kinds of food products, from beverage, yoghurt, and ice cream to bread and noodles. Nowadays, there is a desire tomake foods healthier and at the same time not diminish sensory quality. This requires an understanding of key elements of food structure associated with texture and nutritional perception. In terms of taste perception, texture is perceived during oral processing of food.

Fermented Foods As A Dietary Source Of Live Organisms, Shannon Rezac, Car Reen Kok, Melanie Heermann, Robert W. Hutkins

Department of Food Science and Technology: Faculty Publications

The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety, functionality, sensory, and nutritional properties. The latter includes the presence of bioactive molecules, vitamins, and other constituents with increased availability due to the process of fermentation.Many fermented foods also contain livemicroorganisms that may improve gastrointestinal health and provide other health benefits, including lowering the risk of type two diabetes and cardiovascular diseases. The number of organisms in fermented foods can vary significantly, depending on how products were manufactured and processed, as well as conditions and duration of storage. In this review, we surveyed published studies in …

Effects Of Tobacco Smoke And Electronic Cigarette Vapor Exposure On The Oral And Gut Microbiota In Humans: A Pilot Study, Christopher J. Stewart, Thomas A. Auchtung, Nadim J. Ajami, Kenia Velasquez, Daniel P. Smith, Richard De La Garza Ii, Ramiro Salas, Joseph F. Petrosino

Department of Food Science and Technology: Faculty Publications

Background: The use of electronic cigarettes (ECs) has increased drastically over the past five years, primarily as an alternative to smoking tobacco cigarettes. However, the adverse effects of acute and long-term use of ECs on the microbiota have not been explored. In this pilot study, we sought to determine if ECs or tobacco smoking are associated with differences in the oral and gut microbiota, in comparison to non-smoking controls.

Methods: We examined a human cohort consisting of 30 individuals: 10 EC users, 10 tobacco smokers, and 10 controls. We collected cross-sectional fecal, buccal swabs, and saliva samples from each participant. …

Elevated Fecal Ph Indicates A Profound Change In The Breastfed Infant Gut Microbiome Due To Reduction Of Bifidobacterium Over The Past Century, Bethany M. Henrick, Andra A. Hutton, Michelle C. Palumbo, Giorgio Casaburi, Ryan D. Mitchell, Mark A. Underwood, Jennifer T. Smilowitz, Steven A. Frese

Department of Food Science and Technology: Faculty Publications

Historically, Bifidobacterium species were reported as abundant in the breastfed infant gut. However, recent studies in resource-rich countries show an increased abundance of taxa regarded as signatures of dysbiosis. It is unclear whether these differences are the product of genetics, geographic factors, or interventions such as formula feeding, antibiotics, and caesarean section. Fecal pH is strongly associated with Bifidobacterium abundance; thus, pH could be an indicator of its historical abundance. A review of 14 clinical studies published between 1926 and 2017, representing more than 312 healthy breastfed infants, demonstrated a change in fecal pH from 5.0 to 6.5 (adjusted r …