Food Science Commons^™

In Silico And Ex Vivo Approaches Identify A Role For Toll-Like Receptor 4 In Colorectal Cancer, Daniel A. Sussman, Rebeca Santoalalla, Pablo A. Bejarano, Monica T. Garcia-Buitrago, Maria T. Perez, Maria T. Abreu, Jennifer L. Clarke

Department of Food Science and Technology: Faculty Publications

Background: Inflammation increases the risk of colorectal cancer (CRC). We and others have described a role for TLR4, the receptor for LPS, in colon cancer. To explore the relationships between TLR4 expression and CRC, we combined the strength of transcriptome array data and immunohistochemical (IHC) staining. Methods: TLR4 signal intensity was scored in the stromal and epithelial compartments. Detection of differential expression between conditions of interest was performed using linear models, Cox proportional hazards models, and empirical Bayes methods. Results: A strong association between TLR4 expression and survival was noted, though a dichotomous relationship between survival and specific TLR4 transcripts …

Update Of The Who/Iuis Allergen Nomenclature Database Based On Analysis Of Allergen Sequences, C. Radauer, A. Nandy, F. Ferreira, Richard E. Goodman, J. N. Larsen, J. Lidholm, A. Pomés, M. Raulf-Heimsoth, P. Rozynek, W. R. Thomas, Heimo Breiteneder

Department of Food Science and Technology: Faculty Publications

The IUIS Allergen Nomenclature Sub-Committee, under the auspices of the World Health Organization and the International Union of Immunological Societies, maintains the systematic nomenclature of allergenic proteins and publishes a database of approved allergen names on its Web site, www.allergen.org. In this paper, we summarize updates of allergen names approved at the meetings of the committee in 2011 through 2013. These changes reflect recent progress in identification, cloning, and sequencing of allergens. The goals of this update were to increase consistency in the classification of allergens, isoallergens, and variants and in the incorporation of the evolutionary classification of proteins into …

Safety Assessment Of The Calcium-Binding Protein, Apoaequorin, Expressed By Escherichia Coli, Daniel L. Moran, Afua O. Tetteh, Richard E. Goodman, Mark Y. Underwood

Department of Food Science and Technology: Faculty Publications

Calcium-binding proteins are ubiquitous modulators of cellular activity and function. Cells possess numerous calcium-binding proteins that regulate calcium concentration in the cytosol by buffering excess free calcium ion. Disturbances in intracellular calcium homeostasis are at the heart of many age-related conditions making these proteins targets for therapeutic intervention. A calcium-binding protein, apoaequorin, has shown potential utility in a broad spectrum of applications for human health and well-being. Large-scale recombinant production of the protein has been successful; enabling further research and development and commercialization efforts. Previous work reported a 90-day subchronic toxicity test that demonstrated this protein has no toxicity by …

Grain Sorghum Whole Kernel Oil Lowers Plasma And Liver Cholesterol In Male Hamsters With Minimal Wax Involvement, Bo Hyun Lee, Thomas M. Carr, Curtis Weller, Susan L. Cuppett, Ismail M. Dweikat, Vicki Schlegel

Department of Food Science and Technology: Faculty Publications

The lipid fraction of the grain sorghum whole kernel (GS-WK) (i.e., phytosterol rich oil or policosanol rich wax) responsible for lowering cholesterol in hamsters fed the crude lipid (wax + oil) was determined. As expected, hamsters fed an atherogenic diet for a four week period presented with higher plasma non-HDL plasma and liver esterified cholesterol than those on the low fat diet. However, the atherogenic diet containing 5% (w/w) oil significantly lowered non-HDL plasma and liver cholesterol. Although the 5% wax supplement did not affect either plasma or liver cholesterol, excreted neutral sterol and bile acid were slightly higher than …

Investigation Of Bacterial Diversity In The Feces Of Cattle Fed Different Diets, M. Kim, J. Kim, L. A. Kuehn, J. L. Bono, E. D. Berry, N. Kalchayanand, Harvey C. Freetly, Andrew K. Benson, J. E. Wells

Department of Food Science and Technology: Faculty Publications

The objective of this study is to investigate individual animal variation of bovine fecal microbiota including as affected by diets. Fecal samples were collected from 426 cattle fed 1 of 3 diets typically fed to feedlot cattle: 1) 143 steers fed finishing diet (83% dry-rolled corn, 13% corn silage, and 4% supplement), 2) 147 steers fed late growing diet (66% dry-rolled corn, 26% corn silage, and 8% supplement), and 3) 136 heifers fed early growing diet (70% corn silage and 30% alfalfa haylage). Bacterial 16S rRNA gene amplicons were determined from individual fecal samples using next-generation pyrosequencing technology. A total …

Activation Of Autophagy And Ampk By Gamma-Tocotrienol Suppresses The Adipogenesis In Human Adipose Derived Stem Cells, Lu Zhao, Jung-Heun Ha, Meshail Okla, Soonkyu Chung

Department of Food Science and Technology: Faculty Publications

Scope: This study investigated the mechanistic details by which gamma-tocotrienol (γ-T3) manipulates adipocyte differentiation in human adipose derived stem cells (hASCs).

Methods and results: γ-T3 specifically inhibited the early stage of adipocyte differentiation by acting on downstream of C/EBP-β but upstream of C/EBP-α in hASCs. In searching a potential mechanism, we identified that γ-T3 promoted two catabolic signaling pathways: (i) AMP kinase (AMPK), and (ii) enhanced autophagy, as assessed by autophagic flux and cytosolic autophagosome (LC3II) accumulation. In addition, chronic exposure of γ-T3 induced caspase3-mediated apoptotic cell death. The blockage of AMPK by a dominant negative mutant of …

Structure Of Clostridium Difficile Pilj Exhibits Unprecedented Divergence From Known Type Iv Pilins, Kurt H. Piepenbrink, Grace A. Maldarelli, Claudia F. Martinez De La Pena, George L. Mulvey, Greg A. Snyder, Leon De Masi, Erik C. Von Rosenvinge, Sebastian Gunther, Glen D. Armstrong, Michael S. Donnenberg, Eric J. Sundberg

Department of Food Science and Technology: Faculty Publications

Type IV pili are produced by many pathogenic Gram-negative bacteria and are important for processes as diverse as twitching motility, cellular adhesion, and colonization. Recently, there has been an increased appreciation of the ability of Gram-positive species, including Clostridium difficile, to produce Type IV pili. Here we report the first three-dimensional structure of a Gram-positive Type IV pilin, PilJ, demonstrate its incorporation into Type IV pili, and offer insights into how the Type IV pili of C. difficile may assemble and function. PilJ has several unique structural features, including a dual-pilin fold and the incorporation of a structural …

Epidemic Clostridium Difficile Strains Demonstrate Increased Competitive Fitness Compared To Nonepidemic Isolates, Catherine D. Robinson, Jennifer M. Auchtung, James Collins, Robert A. Britton

Department of Food Science and Technology: Faculty Publications

Clostridium difficile infection is the most common cause of severe cases of antibiotic-associated diarrhea (AAD) and is a significant health burden. Recent increases in the rate of C. difficile infection have paralleled the emergence of a specific phylogenetic clade of C. difficile strains (ribotype 027; North American pulsed-field electrophoresis 1 [NAP1]; restriction endonuclease analysis [REA] group BI). Initial reports indicated that ribotype 027 strains were associated with increased morbidity and mortality and might be hypervirulent. Although subsequent work has raised some doubt as to whether ribotype 027 strains are hypervirulent, the strains are considered epidemic isolates that have caused severe …

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. 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 …

Development And Evolution Of Risk Assessment For Food Allergens, Rene W. R. Crevel, Joseph Baumert, Athanasia Baka, Geert Houben, André C. Knulst, Astrid Kruizinga, Stefano Luccioli, Stephen L. Taylor, Charlotte B. Madsen

Department of Food Science and Technology: Faculty Publications

The need to assess the risk from food allergens derives directly from the need to manage effectively this food safety hazard. Work spanning the last two decades dispelled the initial thinking that food allergens were so unique that the risk they posed was not amenable to established risk assessment approaches and methodologies. Food allergens possess some unique characteristics, which make a simple safety assessment approach based on the establishment of absolute population thresholds inadequate. Dose distribution modelling of MEDs permitted the quantification of the risk of reaction at the population level and has been readily integrated with consumption and contamination …

Translating Reference Doses Into Allergen Management Practice: Challenges For Stakeholders, René W. R. Crevel, Joseph Baumert, Stefano Luccioli, Athanasia Baka, Sue Hattersley, Jonathan O.B. Hourihane, Stefan Ronsmans, Frans Timmermans, Rachel Ward, Yong-Joo Chung

Department of Food Science and Technology: Faculty Publications

Risk assessment describes the impact of a particular hazard as a function of dose and exposure. It forms the foundation of risk management and contributes to the overall decision-making process, but is not its endpoint. This paper outlines a risk analysis framework to underpin decision-making in the area of allergen cross-contact. Specifically, it identifies challenges relevant to each component of the risk analysis: risk assessment (data gaps and output interpretation); risk management (clear and realistic objectives); and risk communication (clear articulation of risk and benefit). Translation of the outputs from risk assessment models into risk management measures must be informed …

Repeated Cooking And Freezing Of Whole Wheat Flour Increases Resistant Starch With Beneficial Impacts On In Vitro Fecal Fermentation Properties, Jennifer A. Arcila, Devin J. Rose

Department of Food Science and Technology: Faculty Publications

Resistant starch (RS) has shown benefits to gastrointestinal health, but it is present in only small amounts in most grain-based foods. The purpose of this study was to increase RS in whole wheat flour to improve its potential health benefits. Zero to 7 cycles of cooking (20 min, boiling water) and freezing (−18 °C, 23 h) of whole wheat flour in water (1:15 %w/v) were performed. Increasing cooking–freezing cycles increased RS from 1.03 to 8.07% during in vitro starch digestion. During in vitro fecal fermentation, increasing cooking–freezing cycles increased short chain fatty acids, mainly propionate. Increases in butyrate were also …

Sulfites, Steve L. Taylor, Robert K. Bush, Julie A. Nordlee

Department of Food Science and Technology: Faculty Publications

Key Concepts

Sulfites are frequently used food and drug additives.

Ingestion of sulfite residues has been documented to trigger asthmatic reactions in sensitive individuals.

Sulfite-induced asthma occurs in less than 5% of asthmatic individuals, and those with severe, persistent asthma are at greatest risk.

The diagnosis of sulfite-induced asthma is best made by blinded oral challenge with assessment of lung function.

Labeling regulations in the United States alert sulfite-sensitive individuals to the presence of sulfites in foods, which must then be avoided.

Plasma Antibodies To Oral Bacteria And Risk Of Pancreatic Cancer In A Large European Prospective Cohort Study, Dominique S. Michaud, Jacques Izard, Charlotte S. Wilhelm-Benartzi, Doo-Ho You, Verena A. Grote, Anne Tjønneland, Christina C. Dahm, Kim Overvad, Mazda Jenab, Veronika Fedirko, Marie Christine Boutron-Ruault, Françoise Clavel- Chapelon, Antoine Racine, Rudolf Kaaks, Heiner Boeing, Jana Foerster, Antonia Trichopoulou, Pagona Lagiou, Dimitrios Trichopoulos, Carlotta Sacerdote, Sabina Sieri, Domenico Palli, Rosario Tumino, Salvatore Panico, Peter Siersema, Petra Hm Peeters, Eiliv Lund, Aurelio Barricarte, José-María Huerta, Esther Molina-Montes, Miren Dorronsoro, J. Ramón Quirós, Eric J. Duell, Weimin Ye, Malin Sund, Björn Lindkvist, Dorthe Johansen, Kay-Tee Khaw, Nick Wareham, Ruth C. Travis, Paolo Vineis, H. Bas Bueno-De-Mesquita, Elio Riboli

Department of Food Science and Technology: Faculty Publications

Objective: Examine the relationship between antibodies to 25 oral bacteria and pancreatic cancer risk in a prospective cohort study.

Design: We measured antibodies to oral bacteria in prediagnosis blood samples from 405 pancreatic cancer cases and 416 matched controls, nested within the European Prospective Investigation into Cancer and Nutrition study (EPIC). Analyses were conducted using conditional logistic regression and additionally adjusted for smoking status and body mass index.

Results: Individuals with high levels of antibodies against Porphyromonas gingivalis ATTC 53978, a pathogenic periodontal bacteria, had a 2-fold higher risk of pancreatic cancer than individuals lower levels of …

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 …

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 …

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 …

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 …

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.

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. …

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 …

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 …

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 …

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 …

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 …

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 …

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 neighbor, N. lactamica. Phylogenetic analysis of 16S and 23S rRNA gene sequences indicated that the …