Food Science Commons^™

Crop Rotation And Soil Amendment Alters Sorghum Grain Quality, Nanga Mady Kaye, Stephen C. Mason, David S. Jackson, Tom D. Galusha

Department of Food Science and Technology: Faculty Publications

Soybean [Glycine max (L.) Merr.] rotation enhances grain sorghum [Sorghum bicolor (L.) Moench] yield, but infl uence on grain quality has not been measured. The objective was to determine the effect of cropping sequence (CS) and soil amendment (SA) on grain yield and quality. Sorghum grain yield and quality, soil NO₃–N and water were measured in a rotation study in 2003 and 2004 on a Sharpsburg silty clay loam (fine, smectitic, mesic Typic Argiudoll). Cropping sequences were continuous sorghum, and sorghum rotated with non-nodulating and nodulating soybean. Soil amendments consisted of no amendment, manure (17–26 Mg …

Extraction And Characterization Of Starch From Alkaline Cooked Corn Masa, Wajira Srinanda Ratnayake, Andrew B. Wassinger, David S. Jackson

Department of Food Science and Technology: Faculty Publications

Starch granules undergo structural and morphological changes during food processing unit operations as they interact with other food ingredients. This study was conducted to isolate and characterize starch granules from corn masa. A proteolytic enzyme, thermolysin, was effective in separating and isolating starch granules from endosperm proteins present in masa. The efficiency of starch extraction using thermolysin was 74% (w/w), and subsequent analyses showed that the isolated granules were free of contaminants. Starch samples were characterized using light microscopy, SEM, DSC, and XRD. Starch granules isolated from masa had undergone internal structural changes and some granules (≈40%) lost birefringence during …

Corroborative Study On Maize Quality, Dry-Milling And Wet-Milling Properties Of Selected Maize Hybrids, Kyung-Min Lee, Timothy J. Herrman, Lloyd Rooney, David S. Jackson, Jane Lingenfelser, Kent D. Rausch, John Mckinney, Chris Iiams, Linda Byrum, Charles R. Hurburgh Jr., Lawrence A. Johnson, Steven R. Fox

Department of Food Science and Technology: Faculty Publications

A corroborative study was conducted on the maize quality properties of test weight, pycnometer density, tangential abrasive dehulling device (TADD), time-to-grind on the Stenvert hardness tester (SHT), 100-kernel weight, kernel size distribution, and proximate composition as well as maize dry- and wet-millability by six participating laboratories. Suggested operating procedures were given to compare their measurements and provide the variance structure within and between laboratories and hybrids. Partial correlation coefficient among maize quality properties varied among laboratories. The repeatability and reproducibility precision values were acceptably low for the physical quality tests, except for TADD and SHT time-to-grind measurements. The yields of …

Identification Of Escherichia Coli O157:H7 Genomic Regions Conserved In Strains With A Genotype Associated With Human Infection, Marina Steele, Kim Ziebell, Yongxiang Zhang, Andrew K. Benson, Paulina Konczy, Roger Johnson, Victor Gannon

Department of Food Science and Technology: Faculty Publications

Beta-glucuronidase-negative, sorbitol-nonfermenting isolates of Shiga toxin-producing Escherichia coli O157 comprise part of a clone complex of related enterohemorrhagic E. coli isolates. High-resolution genotyping shows that the O157 populations have diverged into two different lineages that appear to have different ecologies. To identify genomic regions unique to the most common human-associated genotype, suppression subtractive hybridization was used to identify DNA sequences present in two clinical strains representing the human lineage I O157:H7 strains but absent from two bovine-derived lineage II strains. PCR assays were then used to test for the presence of these regions in 10 lineage I strains and 20 …

Lupine Allergy: Not Simply Cross-Reactivity With Peanut Or Soy, Kim A. B. M. Peeters, Julie A. Nordlee, André H. Penninks, Lingyun Chen, Richard E. Goodman, Carla A. F. M. Bruijnzeel-Koomen, Sue L. Hefle, Steve L. Taylor, André C. Knulst

Department of Food Science and Technology: Faculty Publications

Background: Reports of lupine allergy are increasing as its use in food products increases. Lupine allergy might be the consequence of cross-reactivity after sensitization to peanut or other legumes or de novo sensitization. Lupine allergens have not been completely characterized.

Objectives: We sought to identify allergens associated with lupine allergy, evaluate potential cross-reactivity with peanut, and determine eliciting doses (EDs) for lupine allergy by using double-blind, placebo-controlled food challenges.

Methods: Six patients with a history of allergic reactions to lupine flour were evaluated by using skin prick tests, CAP tests, and double-blind, placebo-controlled food challenges. Three of …

Genome Evolution In Major Escherichia Coli O157:H7 Lineages, Yongxiang Zhang, Chad Laing, Marina Steele, Kim Ziebell, Roger Johnson, Andrew K. Benson, Eduardo Taboada, Victor Gannon

Department of Food Science and Technology: Faculty Publications

Background: Genetic analysis of Escherichia coli O157:H7 strains has shown divergence into two distinct lineages, lineages I and II, that appear to have distinct ecological characteristics, with lineage I strains more commonly associated with human disease. In this study, microarray-based comparative genomic hybridization (CGH) was used to identify genomic differences among 31 E. coli O157:H7 strains that belong to various phage types (PTs) and different lineage-specific polymorphism assay (LSPA) types.
Results: A total of 4,084 out of 6,057 ORFs were detected in all E. coli O157:H7 strains and 1,751 were variably present or absent. Based on this data, E. coli …

Gene Family Encoding The Major Toxins Of Lethal Amanita Mushrooms, Heather E. Hallen-Adams, Hong Luo, John S. Scott-Craig, Jonathan D. Walton

Department of Food Science and Technology: Faculty Publications

Amatoxins, the lethal constituents of poisonous mushrooms in the genus Amanita, are bicyclic octapeptides. Two genes in A. bisporigera,AMA1 and PHA1, directly encode ∝-amanitin, an amatoxin, and the related bicyclic heptapeptide phallacidin, a phallotoxin, indicating that these compounds are synthesized on ribosomes and not by nonribosomal peptide synthetases. ∝-Amanitin and phallacidin are synthesized as proproteins of 35 and 34 amino acids, respectively, from which they are predicted to be cleaved by a prolyl oligopeptidase. AMA1 and PHA1 are present in other toxic species of Amanita section Phalloidae but are absent from nontoxic species in other sections. The …

Classification Of Dry-Milled Maize Grit Yield Groups Using Quadratic Discriminant Analysis And Decision Tree Algorithm, Kyung-Min Lee, Timothy J. Herrman, Scott R. Bean, David S. Jackson, Jane Lingenfelser

Department of Food Science and Technology: Faculty Publications

A genetically and environmentally diverse collection of maize (Zea maize L.) samples was evaluated for physical properties and grit yield to help develop a standard set of criteria to identify grain best suited for drymilling. Application of principal component analysis (PCA) reduced a set of approximately 500 samples collected from six states to 154 maize hybrids. Selected maize hybrids were placed into seven groups according to their dry-milled grit yields. Regression analysis explained only 50% of the variability in dry-milling grit yield. Patterns of differences in the physical properties for the seven grit yield groups implied that the seven …

Serum Testing Of Genetically Modified Soybeans With Special Emphasis On Potential Allergenicity Of The Heterologous Protein Cp4 Epsps, Michael Hoff, Dae-Yeul Son, Michaela Gubesch, Kangmo Ahn, Sang-Il Lee, Stefan Vieths, Richard E. Goodman, Barbara K. Ballmer-Weber, Gary A. Bannon

Department of Food Science and Technology: Faculty Publications

Roundup Ready soy contains the CP4-enolpyruvylshikimate-3-phosphate synthase (CP4 EPSPS) protein. Serum IgE from two distinct populations of soy-allergic patients were recruited to determine their IgE-binding specificity. One population consisted of 10 adult patients from Europe, whose primary diagnosis was soy food allergy with some also having mite allergy. In addition, 6 primarily mite-allergic, 6 food-allergic (celery, carrot, milk, shrimp, walnut, and apple), and 5 non-allergic patients were tested. Another population consisted of 13 children from Korea, whose primary diagnosis was atopic dermatitis and secondarily soy and egg sensitization. In addition, 11 non-allergic patients were tested. Each patient population was extensively …

Genomic Deletion Marking An Emerging Subclone Of Francisella Tularensis Subsp. Holarctica In France And The Iberian Peninsula, M. P. Dempsey, M. Dobson, C. Zhang, M. Zhang, C. Lion, C. B. Gutiérrez-Martín, P. C. Iwen, P. D. Fey, M. E. Olson, D. Niemeyer, S. Francesconi, R. Crawford, M. Stanley, J. Rhodes, D. M. Wagner, A. J. Vogler, D. Birdsell, P. Keim, A. Johansson, S. H. Hinrichs, A. K. Benson

Department of Food Science and Technology: Faculty Publications

Francisella tularensis subsp. holarctica is widely disseminated in North America and the boreal and temperate regions of the Eurasian continent. Comparative genomic analyses identified a 1.59-kb genomic deletion specific to F. tularensis subsp. holarctica isolates from Spain and France. Phylogenetic analysis of strains carrying this deletion by multiple-locus variable-number tandem repeat analysis showed that the strains comprise a highly related set of genotypes, implying that these strains were recently introduced or recently emerged by clonal expansion in France and the Iberian Peninsula.

Identification Of A Putative Operon Involved In Fructooligosaccharide Utilization By Lactobacillus Paracasei, Yong Jun Goh, Andrew K. Benson, Vicki Schlegel, Jong-Hwa Lee, Robert W. Hutkins

Department of Food Science and Technology: Faculty Publications

The growth and activity of some Lactobacillus and Bifidobacterium strains are stimulated by the presence of nondigestible fructooligosaccharides (FOS), which are selectively fermented by specific intestinal bacteria. Consumption of FOS, therefore, enriches for those bacteria that possess metabolic pathways necessary for FOS metabolism. In this study, a DNA microarray consisting of 7,680 random genomic library fragments of Lactobacillus paracasei 1195 was used to examine genes involved in the utilization of FOS in this organism. Differential expression profiles between cells grown on FOS and those grown on glucose provided a basis for identifying genes specifically induced by FOS. Several of the …

Prebiotic Galactooligosaccharides Reduce Adherence Of Enteropathogenic Escherichia Coli To Tissue Culture Cells, Kari Schoaf, George L. Mulvey, Glen D. Armstrong, Robert W. Hutkins

Department of Food Science and Technology: Faculty Publications

Prebiotic oligosaccharides are thought to provide beneficial effects in the gastrointestinal tract of humans and animals by stimulating growth of selected members of the intestinal microflora. Another means by which prebiotic oligosaccharides may confer health benefits is via their antiadhesive activity. Specifically, these oligosaccharides may directly inhibit infections by enteric pathogens due to their ability to act as structural mimics of the pathogen binding sites that coat the surface of gastrointestinal epithelial cells. In this study, the ability of commercial prebiotics to inhibit attachment of microcolony-forming enteropathogenic Escherichia coli (EPEC) was investigated. The adherence of EPEC strain E2348/69 on HEp-2 …

Effect Of Prebiotic Oligosaccharides On Enteropathogenic Escherichia Coli Adherence, Kari Shoaf

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

Antiadhesion therapy has been found to be a very promising means to prevent and treat infections in the respiratory, urinary, and gastrointestinal tract. Despite the considerable research interest in antiadhesives, relatively little is known about the ability of commercial dietary oligosaccharides, such as prebiotics, to inhibit pathogen adherence. The goal of this research was to determine if commercially available prebiotic oligosaccharides could function as antiadhesive agents against enteropathogenic E. coli (EPEC).

To investigate the ability of prebiotics to inhibit EPEC adherence, inhibition assays were performed by comparing adherence rates of EPEC on HEp-2 and Caco-2 cells in the presence of …

Food Science & Technology Alumni News, Fall 2006

Department of Food Science and Technology: Public Access Records

CONTENTS:
A Message from the Department Head and Center Director...
Dr. Susan L. Hefle
Graduate Information
Graduates of the Ph.D. Program
Graduates of the M.S. Program
Graduates of the B.S. Program
Student Awards
Khem Shahani Professorship in Food Science and Technology
Robert W. Hutkins, Ph.D.
Department of Food Science and Technology honors alumnus at UNL's 2005 Master's Week
Research News
Food Processing Center
New FPC Laboratory &Testing Services

Chitosan Protects Cooked Ground Beef And Turkey Against Clostridium Perfringens Spores During Chilling, Vijay Juneja, Harshavardhan Thippareddi, Latiful Bari, Yasuhiro Inatsu, Shinichi Kawamoto, Mendel Friedman

Department of Food Science and Technology: Faculty Publications

We investigated the inhibition of Clostridium perfringens spore germination and outgrowth by the biopolymer chitosan during abusive chilling of cooked ground beef (25% fat) and turkey (7% fat) obtained from a retail store. Chitosan was mixed into the thawed beef or turkey at concentrations of 0.5%, 1.0%, 2.0%, or 3.0% (w/w) along with a heat-activated 3-strain spore cocktail to obtain a final spore concentration of 2 to 3 log₁₀ CFU/g. Samples (5 g) of the ground beef or turkey mixtures were then vacuum-packaged and cooked to 60 ◦C in 1 h in a temperature-controlled water bath. Thereafter, the products …

Planning Guide For Prospective Wineries In Iowa, Minnesota, Missouri, And Nebraska, Food Processing Center

Food Processing Center: Reports

Information contained in this presentation is based upon the following:

• Survey of 13 Midwest wine retailers:
• Survey of 20 Midwest wineries:
• Secondary research data

Farmer's Market Food Safety, Dianne Peters

Food Processing Center: Reports

Discussion Topics:

• Food Microbiology Overview
• Acidified Foods
• Hazards of Fresh Fruit and Vegetables

Making Yogurt At Home, Robert W. Hutkins

Department of Food Science and Technology: Faculty Publications

Tangy, nutritious yogurt can be made at home with regular kitchen utensils, and often is less expensive than buying it. This NebGuide describes how.

Treponema Denticola In Disseminating Endodontic Infections, F. Foschi, Jacques Izard, H. Sasaki, V. Sambri, C. Prati, R. Müller, P. Stashenko

Department of Food Science and Technology: Faculty Publications

Treponema denticola is a consensus periodontal pathogen that has recently been associated with endodontic pathology. In this study, the effect of mono-infection of the dental pulp with T. denticola and with polymicrobial “red-complex” organisms (RC) (Porphyromonas gingivalis, Tannerella forsythia, and T. denticola) in inducing disseminating infections in wild-type (WT) and severe-combined-immunodeficiency (SCID) mice was analyzed. After 21 days, a high incidence (5/10) of orofacial abscesses was observed in SCID mice mono-infected with T. denticola, whereas abscesses were rare in SCID mice infected with the red-complex organisms or in wild-type mice. Splenomegaly was …

Secretion Of Food Allergen Proteins In Saliva, S. J. Maleki, H. Cheng, B. Perelman, S. Hefle, P. Vadas

Department of Food Science and Technology: Faculty Publications

RATIONALE: Peanut proteins were found to be secreted in 50% of lactating women’s breast milk. We wanted to develop a testing method to predict the secretion of peanut protein in breast milk. The secretion of food protein in saliva was hypothesized to be a possible predictor of secretion of foods in breast milk following ingestion.

METHODS: Non-allergic volunteers, some lactating, ingested 50 grams of either whole peanuts, peanut milk or cow’s milk and various immunoassays were utilized to analyze for the presence of peanut or cow’s milk proteins in saliva and breast milk. Saliva and breast milk samples were subjected …

G1600 Freeze Concentration Of Fruit Juices, Durward Smith, Carol Ringenberg, Eric Olson

University of Nebraska-Lincoln Extension: Historical Materials

This publication describes research conducted to examine the feasibility of freeze concentration with small-scale, simple equipment; and research results on juice extraction and concentration from fruit held in frozen storage.

When Grandmother made jelly the wonderful aroma of cooking fruit filled the house. That wonderful aroma was the delicate fruit flavors being evaporated and lost from the jelly. When volatile flavors are retained food has a much better flavor. Freeze concentration of fruit juices is a method of removing water from juices without heating and changing juice flavor. Freeze concentration is effective because a solute in solution has a lower …

Prebiotic Galactooligosaccharides Reduce Adherence Of Enteropathogenic Escherichia Coli To Tissue Culture Cells, Kari Shoaf, George L. Mulvey, Glen D. Armstrong, Robert W. Hutkins

Department of Food Science and Technology: Faculty Publications

Prebiotic oligosaccharides are thought to provide beneficial effects in the gastrointestinal tract of humans and animals by stimulating growth of selected members of the intestinal microflora. Another means by which prebiotic oligosaccharides may confer health benefits is via their antiadhesive activity. Specifically, these oligosaccharides may directly inhibit infections by enteric pathogens due to their ability to act as structural mimics of the pathogen binding sites that coat the surface of gastrointestinal epithelial cells. In this study, the ability of commercial prebiotics to inhibit attachment of microcolony-forming enteropathogenic Escherichia coli (EPEC) was investigated. The adherence of EPEC strain E2348/69 on HEp-2 …

Practical And Predictive Bioinformatics Methods For The Identification Of Potentially Cross-Reactive Protein Matches, Richard E. Goodman

Department of Food Science and Technology: Faculty Publications

A bioinformatics comparison of proteins introduced into food crops through genetic engineering provides a mechanism to identify those proteins that may present an increased risk of allergic reactions for individuals with existing allergies. The goal is to identify proteins that are known to be allergens or are so similar to an allergen that they may induce allergic cross-reactions. Three comparative approaches have traditionally been used, or considered for safety evaluations. One identifies any short (6–8) amino acid segment of the protein that exactly matches a known allergen sequence. The second is an overall primary sequence comparison using Basic Local Alignment …

Modulation Of The Coma-Dependent Quorum Response In Bacillus Subtilis By Multiple Rap Proteins And Phr Peptides, Jennifer M. Auchtung, Catherine A. Lee, Alan D. Grossman

Department of Food Science and Technology: Faculty Publications

In Bacillus subtilis, extracellular peptide signaling regulates several biological processes. Secreted Phr signaling peptides are imported into the cell and act intracellularly to antagonize the activity of regulators known as Rap proteins. B. subtilis encodes several Rap proteins and Phr peptides, and the processes regulated by many of these Rap proteins and Phr peptides are unknown. We used DNA microarrays to characterize the roles that several rap-phr signaling modules play in regulating gene expression. We found that rapK-phrK regulates the expression of a number of genes activated by the response regulator ComA. ComA activates expression of genes involved in …

Paired-End Sequence Mapping Detects Extensive Genomic Rearrangement And Translocation During Divergence Of Francisella Tularensis Subsp. Tularensis And Francisella Tularensis Subsp. Holarctica Populations, Michael P. Dempsey, Joseph Nietfeldt, Jaques Ravel, Steven H. Hinrichs, Robert Crawford, Andrew K. Benson

Department of Food Science and Technology: Faculty Publications

Comparative genome hybridization of the Francisella tularensis subsp. tularensis and F. tularensis subsp. holarctica populations have shown that genome content is highly conserved, with relatively few genes in the F. tularensis subsp. tularensis genome being absent in other F. tularensis subspecies. To determine if organization of the genome differs between global populations of F. tularensis subsp. tularensis and F. tularensis subsp. holarctica, we have used paired-end sequence mapping (PESM) to identify regions of the genome where synteny is broken. The PESM approach compares the physical distances between paired-end sequencing reads of a library of a wild-type reference F. tularensis …

Tannerella Forsythia, A Periodontal Pathogen Entering The Genomic Era, Anne C. R. Tanner, Jacques Izard

Department of Food Science and Technology: Faculty Publications

Several questions need to be addressed to evaluate whether Tannerella forsythia is to be considered a periodontal pathogen. T. forsythia has been detected in periodontal health and disease, so could it be a pathogen? The species was not detected in many studies despite finding other putative pathogens, so could it be important in pathogenicity? The challenges of working with T. forsythia include its fastidious and anaerobic growth requirements for cultural detection. Thus, studies associating T. forsythia with periodontal and other oral infections have used noncultural approaches (immunoassays and DNA-based assays) in addition to cultural approaches. We feel …

Gelatinization And Solubility Of Corn Starch During Heating In Excess Water: New Insights, Wajira S. Ratnayake, David S. Jackson

Department of Food Science and Technology: Faculty Publications

Starch gelatinization is associated with the disruption of granular structure causing starch molecules to disperse in water. This study was designed to examine starch granules as they were heated in water, and their resulting morphological, structural, and solubility traits. The results indicate that starch gelatinization is a more complex process than the previously suggested order-to-disorder transition. The energy absorbed by the granules facilitates the rearrangement or formation of new bonds among molecules prior to the temperatures normally associated with the melting of amylopectin crystallites during gelatinization. It is also evident that amylose plays an important role during the initial stages …

Grain Quality Of Brazilian Maize Genotypes As Influenced By Nitrogen Level, Aildson P. Duarte, Stephen C. Mason, David S. Jackson, Jorge De C. Kiehl

Department of Food Science and Technology: Faculty Publications

Maize (Zea mays L.) is an important crop in Brazil, and concerns about grain quality are increasingly important with increasing exports and use of grain for specific end-uses. A wide range of genotypes are grown and N application is required to produce high yields. The objectives of these studies were to: (i) determine N application effects on the kernel hardness and breakage susceptibility of a wide range of Brazilian genotypes ranging from dent to flint kernel types and (ii) determine relationships among kernel hardness and breakage susceptibility tests, yield and N and oil concentration. Three studies were conducted with …

Is The Low Prevalence Of Peanut Allergy In Israel Due To Hypoallergenic Peanut Products?, S. J. Maleki, S. L. Hefle, H. Cheng, Y. Katz, G. Du Toit, G. Lack

Department of Food Science and Technology: Faculty Publications

RATIONALE: In Israel the majority of infants less than 12 months old regularly consume peanut products in contrast to the UK where infants avoid peanut products. Previous studies suggest a low prevalence of peanut allergy in Israel and raise the possibility that the processing of Israeli peanut snacks renders them hypoallergenic. Therefore, the allergen content and allergenicity of the most popular peanut products consumed by children and infants in the UK and Israel were compared to determine if such differences could explain the variation in the prevalence of peanut allergy.

METHODS: The total protein content of whole snack products was …

Functionality Behavior Of Raw And Extruded Corn Starch Mixtures, Serap Ozcan, David S. Jackson

Department of Food Science and Technology: Faculty Publications

Relationships between the structural properties of raw. and extruded com starches and their functionalities were investigated using mixtures of these starch types. Extruded starch had higher water absorption and water solubility indices, and produced lower RVA viscosity profiles when compared with raw starch. It also had no differential scanning calorimetry (DSC) endotherm. Gel cohesiveness and adhesiveness of both starch types were similar, while extruded starch gels were softer. Extruded starch produced lower Rapid Visco Analyser (RVA) viscosity profiles than raw starch due to starch degradation during extrusion. The raw and extruded starch components bad negative interaction coefficients, thus RVA viscosity …