Food Science Commons^™

Radical Scavenging Activity Of Black Currant (Ribes Nigrum L.) Extract And Its Inhibitory Effect On Gastric Cancer Cell Proliferation Via Induction Of Apoptosis, Na Jia, Youling L. Xiong, Baohua Kong, Qian Liu, Xiufang Xia

Animal and Food Sciences Faculty Publications

A black currant extract (BCE) was prepared and its antiproliferative activity against gastric cancer SGC-7901 cells was investigated. Strong 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) radical scavenging activities and a high reducing power were confirmed with BCE. BCE inhibited the proliferation of SGC-7901 cells in a dose- and time-dependent manner, and the IC₅₀ were 12.7, 10.2 and 9.0 mg/mL for 12, 24 and 48 h, respectively. Morphologic observations with inverted and fluorescence microscopes yielded vivid evidence of cell shrinkage, formation of cytoplasmic filaments, condensation of nuclear chromatin, and cell apoptosis in the presence of BCE. Flow …

Apple Pomace As A Potential Ingredient For The Development Of New Functional Foods, Sofia Reis, Dilip K. Rai, Nissreen Abu-Ghannam

Conference papers

Apple pomace (AP) is the main by-product of cider industry being mainly composed of carbohydrates and dietary fibre, small amounts of protein, fat and ash. In addition AP is also a good source of phytochemicals such as phenolic acids and flavonoids making AP a valuable source of antioxidants. The common applications of this by-product are the direct disposal to soil in a landfill and for pectin recovery usage. These applications are not sufficient to drain the several tonnes produced every year and studies to valorise the AP for other purposes have gained momentum. AP due to its chemical composition, rich …

Probability Of Identification: A Statistical Model For The Validation Of Qualitative Botanical Identification Methods, Robert A. Labudde, James M. Harnly

Mathematics & Statistics Faculty Publications

A qualitative botanical identification method (BIM) is an analytical procedure that returns a binary result (1 = Identified, 0 = Not Identified). A BIM may be used by a buyer, manufacturer, or regulator to determine whether a botanical material being tested is the same as the target (desired) material, or whether it contains excessive nontarget (undesirable) material. The report describes the development and validation of studies for a BIM based on the proportion of replicates identified, or probability of identification (POI), as the basic observed statistic. The statistical procedures proposed for data analysis follow closely those of the probability of …

Clinical Use Of Probiotics In Pediatric Allergy (Cuppa): A World Allergy Organization Position Paper, Alessandro Fiocchi, Wesley Burks, Sami L. Bahna, Leonard Bielory, Robert J. Boyle, Renata Cocco, Sten Dreborg, Richard E. Goodman, Mikael Kuitunen, Tari Haahtela, Ralf G. Heine, Gideon Lack, David A. Osborn, Hugh Sampson, Gerald W. Tannock, Bee Wah Lee

Department of Food Science and Technology: Faculty Publications

Background: Probiotic administration has been proposed for the prevention and treatment of specific allergic manifestations such as eczema, rhinitis, gastrointestinal allergy, food allergy, and asthma. However, published statements and scientific opinions disagree about the clinical usefulness.

Objective: A World Allergy Organization Special Committee on Food Allergy and Nutrition review of the evidence regarding the use of probiotics for the prevention and treatment of allergy.

Methods: A qualitative and narrative review of the literature on probiotic treatment of allergic disease was carried out to address the diversity and variable quality of relevant studies. This variability precluded systematization, and an expert …

Coupled Electromagnetic And Heat Transfer Model For Microwave Heating In Domestic Ovens, Krishnamoorthy Pitchai, Sohan Birla, Jeyamkondan Subbiah, D. D. Jones, Harshanardhan Thippareddi

Department of Food Science and Technology: Faculty Publications

Microwave ovens are used extensively for heating a variety of not-ready-to-eat food products. Non-uniform heating of foods in microwave ovens is a major concern in assuring microbiological safety of such products. The non-uniform heating of foods is attributed by complex interaction of microwaves with foods. To understand this complex interaction, a comprehensive model was developed to solve coupled electromagnetic and heat transfer equations using finite-difference time-domain based commercial software. The simulation parameters, cell size, heating time step, and number of iterations for steady state electromagnetic field were optimized. The model was validated by 30 s heating profile of a cylindrical …

Green Tea As An Agricultural Based Health Promoting Food: The Past Five To Ten Years, Qin-Yin Shi, Vicki Schlegel

Department of Food Science and Technology: Faculty Publications

The consumption of tea originated in ancient China over 4000 years ago and is currently the second most popular beverage in the world after water. Tea is an aromatic beverage prepared by pouring hot water over cured leaves of the Camellia sinensis plant. The link between tea intake, most notably green tea, and health has resulted in intense research on the components responsible for preventing the onset of several chronic diseases, including atherosclerosis, cancer, obesity and diabetes. In particular, the high levels of chemically diverse phenols (e.g., phenolic acids, flavonoids) present in tea exhibit potent protective properties against many of …

Efficient And Robust Rna-Seq Process For Cultured Bacteria And Complex Community Transcriptomes, Georgia Giannoukos, Dawn M. Ciulla, Katherine Huang, Brian J. Haas, Jacques Izard, Joshua Z. Levin, Jonathan Livny, Ashlee M. Earl, Dirk Gevers, Doyle V. Ward, Chad Nusbaum, Bruce W. Birren, Andreas Gnirke

Department of Food Science and Technology: Faculty Publications

We have developed a process for transcriptome analysis of bacterial communities that accommodates both intact and fragmented starting RNA and combines efficient rRNA removal with strand-specific RNA-seq. We applied this approach to an RNA mixture derived from three diverse cultured bacterial species and to RNA isolated from clinical stool samples. The resulting expression profiles were highly reproducible, enriched up to 40-fold for non-rRNA transcripts, and correlated well with profiles representing undepleted total RNA.

Agriculture And Food In Crisis: Conflict, Resistance, And Renewal [Book Review], Charles A. Francis

Department of Agronomy and Horticulture: Faculty Publications

Edited by Fred Magdoff and Brian Tokar. 2010. Monthly Review Press, New York, New York, United States. 348 p. Paperback, cloth US$ 75.00, paper US$ 18.95, ISBN-13 978-1-58367-226-6.

That doubling of food production over the next four decades will be needed to adequately nourish our human population is not news, but the incredible steps essential to achieve that goal and their political and social implications are less well reported. In this series of 16 essays edited by Fred Magdoff and Brian Tokar, several thoughtful specialists in global food issues explore the historical, biological, economic, energy, political and social dimensions of …

Development And Application Of Methods Used To Source Prehistoric Southwestern Maize: A Review, Larry Benson

United States Geological Survey: Staff Publications

Archaeological cobs free of mineral contaminants should be used to source the soils in which they were grown. Mineral contaminants often contain much higher concentrations of metals than vegetal materials and can alter a cob’s apparent metal and heavy-isotope content. Cleaning a cob via immersion in an acid solution for more than a few minutes will result in the incongruent and sometimes complete leaching of metals, including strontium (Sr), from the cob. When using ⁸⁷Sr/⁸⁶Sr to determine the location of potential agriculture fields, it is best to either integrate several depth-integrated soil samples or to integrate several …

A New Mouse Model For The Study Of Human Breast Cancer Metastasis, Elizabeth Iorns, Katherine Drews-Elger, Toby M. Ward, Sonja Dean, Jennifer Clarke, Deborah Berry, Dorraya El Ashry, Marc Lippman

Department of Food Science and Technology: Faculty Publications

Breast cancer is the most common cancer in women, and this prevalence has a major impact on health worldwide. Localized breast cancer has an excellent prognosis, with a 5-year relative survival rate of 85%. However, the survival rate drops to only 23% for women with distant metastases. To date, the study of breast cancer metastasis has been hampered by a lack of reliable metastatic models. Here we describe a novel in vivo model using human breast cancer xenografts in NOD scid gamma (NSG) mice; in this model human breast cancer cells reliably metastasize to distant organs from primary tumors grown …

Cajun And Creole Culture And Cooking, Mark Lavern Badeaux

A with Honors Projects

A PowerPoint presentation on Southern Culture and Cooking.

Optimization Of Lactic Acid Fermentation Of York Cabbage For The Development Of Potential Probiotic Products, Amit Jaiswal, Shilpi Gupta, Nissreen Abu-Ghannam

Articles

In the present study, York cabbage was used as the sole substrate for the lactic acid (LA) fermentation with Lactobacillus plantarum. York cabbage was blanched at 95°C for 12min to inactivate surface microflora prior to fermentation. To achieve an optimal fermentation condition which would result in higher release of phytochemicals and antioxidant (AO) capacity in the broth, Box-Behnken design integrating a desirability approach was used. A second-order polynomial equation was developed indicating the effect of solute/liquid ratio, agitation rate and fermentation time on desired parameters. The optimized factors were used for fermenting York cabbage to obtain maximum bacterial growth, …

Antimicrobial, Antioxidant And Free Radical-Scavenging Capacity Of Brown Seaweed Himanthalia Elongata From Western Coast Of Ireland, Gaurav Rajauria, Amit Jaiswal, Nissreen Abu-Ghannam, Shilpi Gupta

Articles

Water,methanol and mixtures (20–80%) thereof have been used for the extraction of phenolic compounds from Irish brown seaweed Himanthalia elongata for studying its antimicrobial and antioxidant properties.The 60%methanolic extract exhibited significantly (P < 0.05) the highest value of yield (6.8 6 0.24%), total phenol (286.0 6 4.61 mg gallic acid equivalents/g), flavonoid (109.8 6 2.68 mg quercetin equivalents/g) and condensed tannin content (35.6 6 1.03 mgcatechin equivalents/ g). Antimicrobial activity of 60% methanolic extract tested from disc diffusion and broth dilution methods was effective against various food spoilage and pathogenic bacteria studied.The same extract exhibited statistically highest reducing power and antioxidant capacity againstDPPHradical,metal ions, lipid peroxides and hydrogen peroxide radicals. The UV-visible spectroscopy showed absorption maxima at 205 and 260 nm and the presence of hydroxyl group (3,431 cm-1) and an aromatic ring (around 1,465, 1,505 and 1,624 cm-1) in Fourier Transform Infrared spectroscopy, suggested the presence of phenolic compounds in the extract.

Brewer’S Spent Grain As A Functional Ingredient For Breadsticks, Anastasia Ktenioudaki, Valérie Chaurin, Sofia Reis, Eimear Gallagher

Articles

Brewer’s spent grain (BSG) was evaluated for its potential as a functional baking ingredient. Scanning electron microscopy (SEM) was used to examine the microstructure of BSG and wheat flours. Baked snacks (breadsticks) were prepared using 15%, 25% and 35% BSG and evaluated for their baking quality and fibre and protein content (over a period of 3 months). The addition of BSG altered the baking characteristics of the breadsticks by affecting their structure and texture. The snacks appeared to lack in cellular structure and crispiness. However, they had quite a stable shelf-life, as changes in texture, moisture and aw progressed at …

Water At Room Temperature As A Solvent For The Extraction Of Apple Pomace Phenolic Compounds, Sofia Reis, Dilip Rai, Nissreen Abu-Ghannam

Articles

A fractionation method was used for the extraction of phenolic compounds from apple pomace (AP) involving a first extraction with water and subsequent extractions of the same residue with two different organic solvents. The water extracts obtained presented high amounts of phenolic compounds with high antioxidant capacity however, the second and third extractions of the same residue still extracted considerable amounts of remaining phenolic compounds with significant antioxidant capacities. Liquid chromatography – electrospray ionization mass spectrometry (LC-ESI/MS) studies showed water to be a good solvent to extract hydroxycinnamic acids, flavonols, flavanols, dihydrochalcones and flavones present in the AP. However, water …

Optimization Of Ultrasound Assisted Extraction Of Antioxidant Compounds From Marjoram (Origanum Majorana L.) Using Response Surface Methodology, Mohammad Hossain, Nigel Brunton, Ankit Patras, Brijesh Tiwari, C. O'Donnell, Ana Belen Martin-Diana, Catherine Barry-Ryan

Articles

The present study optimized the ultrasound assisted extraction (UAE) conditions to maximize the antioxidant activity [Ferric ion Reducing Antioxidant Power (FRAP)], total phenol content (TP) and content of individual polyphenols of extracts from marjoram. Optimal conditions with regard to amplitude of sonication (24.4–61.0 μm) and extraction temperature (15–35 °C) and extraction time (5–15 min) were identified using response surface methodology (RSM). The results showed that the combined treatment conditions of 61 μm, 35 °C and 15 min were optimal for maximizing TP, FRAP, rosmarinic acid, luteolin-7-O-glucoside, apigenin-7-O-glucoside, caffeic acid, carnosic acid and carnosol values of the …

Supportive Weight Loss Program, Jenny Koscho Rd, Ldn, Cde

Clinical Nutrition Service

No abstract provided.

Parenteral Nutrition Order Entry Privileges For Registered Dietitians: Unique Approach To Improve Patient Outcomes (Poster), Judy Holaska Rd, Ms, Cnsc , Ldn

Clinical Nutrition Service

No abstract provided.

Parenteral Nutrition Web-Based Order Writing: Educating Prescribers And Registered Dietitians, Judy Holaska Rd, Ms, Cnsc , Ldn

Clinical Nutrition Service

No abstract provided.

Kale, Carolyn Washburn

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing kale.

Brussels Sprouts, Carolyn Washburn

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing brussels sprouts.