Food Science Commons^™

Comparing Cover Crop Research In Farmer-Led And Researcher-Led Experiments In The Western Corn Belt, Katja Koehler-Cole, Andrea D. Basche, Laura J. Thompson, Jennifer M. Rees

Nebraska Cooperative Extension: Faculty and Staff Publications

Cover crops can mitigate soil degradation and nutrient loss and can be used to achieve continuous living cover in cropping systems, although their adoption in the Western Corn Belt of the United States remains low. It is increasingly recognized that cover crop integration into corn (Zea mays L.)-based crop rotations is complex, requiring site and operation specific management. In this review, we compared on-farm, farmer-led field scale trials to researcher-led trials carried out in small plots on University of Nebraska-Lincoln experiment stations. Although there is a range of cover crop research conducted in the state, there is no …

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 WD-MAX™, …

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 …

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 …

Cover Crop Planting Practices Determine Their Performance In The U.S. Corn Belt, Katja Koehler-Cole, Roger W. Elmore, Humberto Blanco-Canqui, Charles A. Francis, Charles A. Shapiro, Christopher A. Proctor, Sabrina J. Ruis, Suat Irmak, Derek M. Heeren

Nebraska Cooperative Extension: Faculty and Staff Publications

Cover crop growing periods in the western United States Corn Belt could be extended by planting earlier. We evaluated both pre-harvest broadcast interseeding and post-harvest drilling of the following cover crops: (a) cereal rye (Secale cereale L.) [RYE]; (b) a mix of rye + legumes + brassicas [MIX1], (c) a mix of rye + oat [Avena sativa L.] + legumes + brassicas (MIX2), (d) legumes [LEGU]) and (e) a no cover crop control. These were tested in continuous corn (Zea mays L.) [corn–corn] and soybean [Glycine max (L.) Merr.]–corn systems [soybean–corn] at three sites in Nebraska …

Maize, Fish, And Leafy Greens: Agricultural Diversity In Rural Zambia, Claire Gillespie

NUTR/GLST 498b: Global Research Experiences in Nutrition and Health

In Zambia, where 40% of children are stunted, there is limited interest in farming among primary school children as they consider their future. As grocery stores replace open-air markets, access to indigenous foods will become more difficult. Although 73 different types of foods were found in open-air markets, Zambian diets tend to be monotonous. Maize is the staple food and maize-based foods such as nshima are consumed daily, perpetuating low nutritional intake. Increasing crop diversity can increase balanced diets in Zambian school children and better support a growing population.

Running From Malnutrition: Zambian Children And Growth In The Eastern And Southern Provinces, Cole Murphy

NUTR/GLST 498b: Global Research Experiences in Nutrition and Health

Although malnutrition rates remain high in Zambia, there are limited data for primary school children on factors that contribute to poor growth. This study was designed to examine one factor rarely considered in research about stunting, i.e., energy expenditure among primary school children and its contribution to short stature. § §Historically, stunting has been a major public health issue in much of sub-Saharan Africa and continues to yield severe consequences for physical and mental development throughout the lifespan (Iversen et al., 2022). §Both household food insecurity and dietary diversity are significantly associated with stunting in Sub-Saharan Africa (Gassara et al., …

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 …

Antimicrobial Efficacy Of A Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, And Sulfuric Acid Against Salmonella On Inoculated Non-Conventional Raw Chicken Products, Emma Nakimera

Department of Food Science and Technology: Dissertations, Theses, and Student Research

The utilization of non-conventional chicken parts as human food varies widely across countries. The high prevalence of Salmonella, especially in the giblets, poses a high risk to public health. Poultry processors have implemented multiple hurdle technology to reduce this gram-negative pathogen in chicken parts. This study was conducted to evaluate the antimicrobial efficacy of a commercial blend of citric acid/ hydrochloric acid (CP), peroxyacetic acid (PAA), and sulfuric acid (SA) in reducing Salmonella inoculated on two chicken giblets: livers and hearts. Chicken hearts and livers were inoculated (6 log CFU/ml of rinsate) by individually immersing them in a cocktail …

Evaluating The Efficacy Of Germination And Fermentation In Producing Biologically Active Peptides From Pulses, Ashley Newton

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Recently, there has been a profound increase in demand of plant-based proteins, especially pulse proteins. However, pulses contain high concentrations of antinutritional factors that hinder the digestibility of proteins. Processing techniques such as enzymatic hydrolysis, microbial fermentation, and physical processing modulate nutritional quality and functionality of pulses. Processing also releases peptides from parent proteins that exhibit health-beneficial bioactivity against various disease risk factors. In this study, germination, gastrointestinal digestion, and microbial fermentation were evaluated to determine the nutritional quality and release of bioactive peptides during and after processing.

Germination of chickpeas (Cicer arietinum L.) modulated the protein profile, and …

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, …

The Invisible Meat Microcosmos: Investigations Of Processed Meats' Specific Spoilage Organisms, Rebecca Furbeck

Department of Animal Science: Dissertations, Theses, and Student Research

As humankind grows in population, so will our need to compete against bacterial populations which spoil foodstuffs before we are able to consume them. This dissertation aims to identify the bacterial communities responsible for meat spoilage, and the mechanisms that govern the behaviors of these organisms. The literature review summarizes the state of knowledge regarding factors that influence meat microbiome composition, and how analytical methods can influence research outcomes. Study 1 aimed to identify the impact of additional ingredients and processing steps on the microbial ecology of processed turkey products. The main specific spoilage organisms (SSOs) belonged to the orders …

Development Of A Targeted Mass Spectrometry Method For The Detection And Quantification Of Peanut Protein In Incurred Food Matrices, Sara Schlange

Department of Food Science and Technology: Dissertations, Theses, and Student Research

The unintentional presence of peanut in food products through allergen cross-contact is a considerable safety concern for peanut-allergic individuals. The food industry monitors for this contamination using immunoassays; however, these detection methods demonstrate issues with recovery and accurate quantification of allergenic protein when analyzing processed, complex food matrices. Of particular concern is the deficit in immunoassay-based detection and quantification of peanut in cookie and dark chocolate matrices, as the unintentional presence of peanut has been observed in these food products. A liquid chromatography with tandem mass spectrometry (LC-MS/MS) method for the detection and quantification of peanut protein in cookie and …

Safety Assessment Of Novel Foods And Food Proteins, Niloofar Moghadam Maragheh

Department of Food Science and Technology: Dissertations, Theses, and Student Research

The global food market needs to grow and supply food demand to feed the growing world population. Alternative food proteins, including novel sources of safe foods and ingredients, are the candidates that could provide more environmentally sustainable choices, animal welfare, and consumers health. Novel foods and food proteins must undergo premarket safety evaluations including allergenicity assessment to reduce the risk of cross-reactivity with known allergens and uncharacterized risk to food allergic individuals. This research addressed the safety assessment of some novel foods and food ingredients using the study of stability of proteins in pepsin and sequence identity analysis in the …

Identification Of Gut Microbiome Composition Responsible For Gas Production, Erasme Mutuyemungu

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Gas production remains a significant barrier to increasing intake of dietary fiber-containing foods for many consumers. Therefore, this thesis is comprised of two studies focusing on the role of the gut microbiome in contributing to gas production during fermentation of dietary components. Previous studies have reported significant correlations between Megasphaera elsdenii and gas production during fermentation of pulses. Therefore, the objective of the first study was to determine the role of M. elsdenii in gas production by the microbiome during fermentation of foods commonly associated with gas production. Human fecal microbiomes were separated based on the presence (Me+) or absence …

Evaluation Of Wheat-Specific Peptide Targets For Use In The Development Of Elisa And Mass Spectrometry-Based Detection Methods, Jessica Humphrey

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Individuals with IgE-mediated wheat allergy and celiac disease must avoid the consumption of wheat. Those with celiac disease must also avoid rye and barley in addition to wheat as these make up the gluten-containing grains. To ensure products are accurately labeled, ELISA methods may be used to monitor compliance with food allergen and gluten-free regulations. Currently, available ELISA methods for wheat detection utilize monoclonal antibodies that target peptides from the gluten fraction of proteins, and therefore, also detect rye and barley. Limitations such as differing antibody reactivity and unequal gluten content among wheat, rye, and barley have led to inconsistent …

Occurrence Of Hydroxyproline In Proteomes Of Higher Plants, Olivia Huffman

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Food allergies affect millions of individuals across the United States and worldwide. Peanut allergies are among the most severe food allergies because of their potentially life-threatening symptoms and lifelong persistence. Potent peanut allergen, Ara h 2, is known to contain an amino acid motif containing the posttranslational modification, hydroxyproline (HyP). HyP is associated with immunogenic response when present both in Ara h 2 and in timothy grass pollen allergen, Phl p 1. To further explore the presence of HyP in higher plants and specifically to investigate its potential presence in commonly allergenic plants, a study of 26 plant seeds was …

Patterns Of Population Structure And Introgression Among Recently Differentiated Drosophila Melanogaster Populations, Jenn M. Coughlan, Andrius J. Dagilis, Antonio Serrato-Capuchina, Hope Elias, David Peede, Kristin Isbell, Dean M. Castillo, Brandon S. Cooper, Daniel R. Matute

Nebraska Cooperative Extension: Faculty and Staff Publications

Despite a century of genetic analysis, the evolutionary processes that have generated the patterns of exceptional genetic and phenotypic variation in the model organism Drosophila melanogaster remains poorly understood. In particular, how genetic variation is partitioned within its putative ancestral range in Southern Africa remains unresolved. Here, we study patterns of population genetic structure, admixture, and the spatial structuring of candidate incompatibility alleles across a global sample, including 223 new accessions, predominantly from remote regions in Southern Africa. We identify nine major ancestries, six that primarily occur in Africa and one that has not been previously described. We find evidence …

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 …

The Role Of Intertemporal Preferences, Active Consideration Of Health Outcomes, And Simple Health Prompts On The Nutritional Quality Of Food Choices, Olivier Tuyizere

Department of Agricultural Economics: Dissertations, Theses, and Student Research

This thesis consists of three chapters. The first chapter introduces the thesis by highlighting a brief review of intertemporal preferences, active consideration of health outcomes, and health prompts during food choices. The introduction paves the way for the following two chapters, which are related, but stand-alone papers.

In the second chapter, we explore a novel question: how does actively considering health outcomes (both current and future) during decision-making affect the nutritional quality of food choices? We explore this question with an online experiment on food choices. Our findings show that active consideration of health outcomes leads to choosing products with …

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 …