Comprehensive Identification And Analyses Of The Hsf Gene Family In The Whole-Genome Of Three Apiaceae Species,
2020
North China University of Science and Technology
Comprehensive Identification And Analyses Of The Hsf Gene Family In The Whole-Genome Of Three Apiaceae Species, Qiaoying Pei, North China University Of Science And Technology, Tong Wu, Qihang Yang, Ke Gong, Rong Zhou, Chunlin Cui, Ying Yu, Wei Zhao, Xi Kang, Rui Cao, Xiaoming Song
Department of Food Science and Technology: Faculty Publications
Apiaceae is a major family from Apiales and includes many important vegetable and medicinal crops. Heat shock transcription factors ( Hsf ) play important roles in heat tolerance during plant development. Here, we conducted systematic analyses of the Hsf gene family in three Apiaceae species, including 17 Apium graveolens (celery), 32 Coriandrum sativum (coriander), and 14 Daucus carota (carrot). A total of 73 Hsf genes were identified in three representative species, including Arabidopsis thaliana , Vitis vinifera , and Lactuca sativa . Whole-genome duplication played important roles in the Hsf gene family’s expansion within Apiaceae. Interestingly, we found that coriander …
Polyphenolic Fractions Isolated From Red Raspberry Whole Fruit, Pulp, And
Seed Differentially Alter The Gut Microbiota Of Mice With
Diet-Induced Obesity,
2020
University of Nebraska-Lincoln
Polyphenolic Fractions Isolated From Red Raspberry Whole Fruit, Pulp, And Seed Differentially Alter The Gut Microbiota Of Mice With Diet-Induced Obesity, Yibo Xian, Rong Fan, Jing Shao, Ashley Mulcahy Toney, Soonkyu Chung, Amanda E. Ramer-Tait
Department of Food Science and Technology: Faculty Publications
Polyphenol extracts from red raspberry (RR) whole fruit or pulp, but not seed, attenuate high-fat (HF) dietinduced obesity in mice. Because host metabolism is linked to the microbiota, we investigated the effects of polyphenols from RR fruit, pulp, and seed on the microbiome. RR polyphenols significantly decreased the abundance of specific taxa that were increased during HF feeding relative to a low-fat diet, including Ruminococcus and an unclassified genus from Clostridiales. Compared to a HF diet, pulp and seed polyphenols increased Roseburia abundance and decreased levels of an unclassified genus from Mogibacteriaceae. RR seed polyphenols uniquely increased Bifidobacterium compared …
Synthesis Of Novel Naphthalene-Heterocycle Hybrids With Potent Antitumor, Anti-Inflammatory And Antituberculosis Activities,
2020
Mansoura University
Synthesis Of Novel Naphthalene-Heterocycle Hybrids With Potent Antitumor, Anti-Inflammatory And Antituberculosis Activities, Mohamed Ahmed Abozeid, Aya Atef El-Sawi, Mohamed Abdelmoteleb, Hanem Awad, Marwa Mostafa Abdel-Aziz, Abdel-Rahman Hassan Abdel- Rahman, El-Sayed Ibrahim El-Desoky
Department of Food Science and Technology: Faculty Publications
Multitarget-directed drugs (hybrid drugs) constitute an efficient avenue for the treatment of multifactorial diseases. In this work, novel naphthalene hybrids with different heterocyclic scaffolds such as nicotinonitrile, pyran, pyranopyrazole, pyrazole, pyrazolopyridine, and azepine were efficiently synthesized via tandem reactions of 3-formyl-4H-benzo[h]chromen-4-one 1 with different nucleophilic reagents. Analysis of these hybrids using PASS online software indicated different predicted biological activities such as anticancer, antimicrobial, antiviral, antiprotozoal, anti-inflammatory, etc. By focusing on antitumor, anti-inflammatory, and antituberculosis activities, many compounds revealed remarkable activities. While 3c, 3e, and 3h were more potent than doxorubicin in the case of HepG-2 cell lines, 3a–e, 3i, 6, …
Contents,
2020
University of Arkansas, Fayetteville
Contents, Discovery Editors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Instructions For Authors,
2020
University of Arkansas, Fayetteville
Instructions For Authors, Discovery Editors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Characterization Of Jasmine Rice Cultivars Grown In The United States,
2020
University of Arkansas, Fayetteville
Characterization Of Jasmine Rice Cultivars Grown In The United States, Anastasia K. Mills, Ya-Jane Wang
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Jasmine rice from Thailand accounts for about 60% to 70% of U.S. imported rice, primarily due to its preference by ethnic Asians as well as the general American population. Recently new U.S. jasmine rice cultivars have been developed independently at three rice research stations in Arkansas, California, and Louisiana, but their properties have not been characterized. The objective of this research was to characterize and compare the physical appearance, chemical composition, thermal and pasting properties, cooked rice texture, and starch structures of the newly developed U.S. jasmine rice from Arkansas, California, and Louisiana, to be compared with jasmine rice samples …
Genetic And Functional Analyses Of Virulence Potential Of An Escherichia Coli O157:H7 Strain Isolated From Super-Shedder Cattle,
2020
University of Florida, Gainesville
Genetic And Functional Analyses Of Virulence Potential Of An Escherichia Coli O157:H7 Strain Isolated From Super-Shedder Cattle, Lin Teng, Shinyoung Lee, Dongjin Park, Kwangcheol Casey Jeong
Department of Food Science and Technology: Faculty Publications
Shiga toxin (Stx)-producing Escherichia coli (STEC) O157:H7 is an enteric pathogen that causes life-threatening disease in humans, with cattle being major natural reservoirs. A group of STEC O157:H7 with a dramatic combination of high virulence potentials and super-shedder bovine origin have been isolated. Here, an STEC O157:H7 isolate, JEONG-1266, was analyzed by comparative genomics, stx genotyping, and phenotypic analyses. The phylogenetic typing and whole-genome comparison consistently showed that JEONG-1266 is genetically close to EC4115 (one of 2006 Spinach outbreak isolates) and SS17 (an isolate from super-shedder cattle) strains, all of which belong to lineage I/II and Clade 8. Both lineage …
A Mouse Model Of Human Tlr4 D299g/T399i Snps Reveals Mechanisms Of Altered Lps And Pathogen Responses,
2020
University of Maryland, School of Medicine
A Mouse Model Of Human Tlr4 D299g/T399i Snps Reveals Mechanisms Of Altered Lps And Pathogen Responses, Katharina Richard, Kurt H. Piepenbrink, Kari Ann Shirey, Archana Gopalakrishnan, Shreeram Nallar, Daniel J. Prantner, Darren J. Perkins, Wendy Lai, Alexandra Vik, Vladimir Y. Toshchakov, Chiguang Feng, Rachel Fanaroff, Andrei E. Medvedev, Jorge C.G. Blanco, Stefanie N. Vogel
Department of Food Science and Technology: Faculty Publications
Two cosegregating single-nucleotide polymorphisms (SNPs) in human TLR4, an A896G transition at SNP rs4986790 (D299G) and a C1196T transition at SNP rs4986791 (T399I), have been associated with LPS hyporesponsiveness and differential susceptibility to many infectious or inflammatory diseases. However, many studies failed to confirm these associations, and transfection experiments resulted in conflicting conclusions about the impact of these SNPs on TLR4 signaling. Using advanced protein modeling from crystallographic data of human and murine TLR4, we identified homologous substitutions of these SNPs in murine Tlr4, engineered a knock-in strain expressing the D298G and N397I TLR4 SNPs homozygously, and characterized in vivo …
Production And Properties Of Resistant Maltodextrin From Cassava Starch,
2020
Faculty of Science
Production And Properties Of Resistant Maltodextrin From Cassava Starch, Kamonrat Trithavisup
Chulalongkorn University Theses and Dissertations (Chula ETD)
This research aimed to determine the effects of processing conditions on molecular structure and selected properties of cassava-derived resistant dextrins (RDs) and resistant maltodextrins (RMDs). Cassava starch was mixed with hydrochloric acid solution to obtain the final acid concentration of 0.04-0.10% dry starch basis, dried at 50oC until having <5% moisture, and dextrinized at 100-120oC for 60-180 min. As acid concentration, heating temperature and time increased, water solubility, reducing sugar content, total dietary fiber (TDF) content and proportion of high molecular weight fiber fraction of RDs increased while their whiteness decreased. For the solution containing RDs produced under mild conditions (0.04-0.08% HCl, 100°C, 60 min), an endothermic peak at 45-70oC, having enthalpy of 1.66-2.14 J/g was detected. However, no endotherm was detected from the solution of RDs processed under extreme conditions. Harsher dextrinization conditions resulted in the RDs with slightly higher molecular weight but containing shorter branched chains. Dextrinization resulted in the formation of α-1,2, α-1,6, β-1,2, β-1,4 and β-1,6 in RDs. Lower proportion of α-1,4 linkage and α-/β-reducing ends with higher proportion of β-1,2, β-1,4, α-/β-1,6 linkages and degree of branching (DB) were found in RDs prepared under stronger dextrinization conditions. Although indigestible portion was enhanced by dextrinization, TDF of the RDs were only 7-47%. To increase the TDF content, RDs prepared from 5 different conditions (0.04% and 0.06% HCl, 120oC, 60-180 min), having >30% TDF, were selected for RMD production. The 30% RD solutions were treated with commercial α-amylase enzyme at 70oC, pH 6, for 90 and 120 min, to obtain the final dextrose equivalent of 8 and 12, respectively. The samples were then purified and spray dried. Alpha-amylase treatment produced RMD with shorter …
Analysis Of Gluten In Dried Yeast And Yeast-Containing Products,
2020
Edith Cowan University
Analysis Of Gluten In Dried Yeast And Yeast-Containing Products, Laura K. Allred, Mitchell G. Nye-Wood, Michelle L. Colgrave
Research outputs 2014 to 2021
Yeast are commonly used in the preparation of foods and beverages such as beer and bread and may also be used on their own as a source of nutrients and flavoring. Because of the historical connection of yeast to products made from wheat and barley, consumers maintaining a gluten-free diet can have concerns about the safety of yeast ingredients. Analyzing the safety of yeast and yeast-containing products presents some difficulties, as the yeast organisms actively degrade any gluten in the product, raising questions on the appropriateness of detection by traditional antibody-based methods. This study examines a variety of yeast and …
Comparative Study On Chinese Network Imported Food Safety Supervision System,
2020
Technological University Dublin
Comparative Study On Chinese Network Imported Food Safety Supervision System, Jingquan Wang
Theses
This paper aims to improve the efficiency of food safety supervision and the effective way to ensure food safety through the comparative study of the imported food safety supervision system of China's network, and the comparative study of the main methods to ensure food safety. In this paper, according to the basic theory of food safety, for the world's major developed countries government food safety regulatory system, the Chinese government's food safety regulatory system research, China's food regulatory measures related to a new model idea, several parts, and discover network imported food safety supervision system in our country's own insufficiency, …
Vitamin D Fortification Of Processed Meat To Reduce Self-Reported Deficiencies: Consumer Acceptance In The Irish Market,
2020
Technological University Dublin
Vitamin D Fortification Of Processed Meat To Reduce Self-Reported Deficiencies: Consumer Acceptance In The Irish Market, Emma Lynn Donaldson
Theses
It is believed that many areas of the world are experiencing a Vitamin D deficiency pandemic. With Ireland’s geographic location, genetic characteristics, and the reemergence of rickets in Ireland in the early noughties; Ireland is a part of the deficiency pandemic. Vitamin deficiencies have historically been handled effectively through food fortification schemes, however additional food products, like processed meats, need to be assessed for their ability to address the deficiency and consumer acceptance. Aim: The aim of this study is to analyse the general consumer acceptance of future Vitamin D fortified, processed meats in the Irish market, in order to …
The Efficacy Of Lactic Acid And Steam Vacuum Applications In Reducing Microbial Load And Prolonging The Shelf Life Of Beer Carcases,
2020
Technological Universiy Dublin
The Efficacy Of Lactic Acid And Steam Vacuum Applications In Reducing Microbial Load And Prolonging The Shelf Life Of Beer Carcases, Rachel Smith
Theses
Many foodborne outbreaks occur globally each year compromising consumer confidence and highlighting the need for continued improvements with regards to product safety. Therefore, intervention decontamination applications are currently gaining a lot of attention within the beef industry as an additional measure to improve the microbiological condition of finished products. Many studies have shown decontamination methods to be effective, however variations within the published literature makes scientific comparison difficult. This aim of this study is to determine the efficacy of a 2-3% lactic acid solution and steam vacuum technologies as intervention methods in reducing the microbial load and extending the shelf …
Assessing The Food Safety Culture Of A Dairy Processing Facility In Ireland,
2020
Technological University Dublin
Assessing The Food Safety Culture Of A Dairy Processing Facility In Ireland, Emer Marie Hughes
Theses
ood safety culture has become a prominent topic, with food safety management systems (FSMS), food safety regulations, training and auditing being challenged due to the reoccurrence of foodborne outbreaks. Due to its link with food safety performance, food organisations must have the ability to accurately measure their food safety culture to ensure it is an integral part of the company’s culture. The food safety culture of a dairy processing facility in Ireland was measured quantitatively using a questionnaire which was an adaptation of a food safety climate self-assessment tool. The questionnaire assessed the human dimension of food safety culture such …
Comparison Of Allergen Legislation Between India And Ireland,
2020
Technological University Dublin
Comparison Of Allergen Legislation Between India And Ireland, Naresh Machha
Theses
2 Abstract Food allergen is one of the major issues in countries like Ireland and India. In Ireland, allergen and ingredients labelling are considered as the topmost problems in the Irish food business. The problems can be solved under a strict framework guided by strong regulations. The problem is bigger in India than Ireland as in India, there is no proper legalized standard in the context of food allergens so the people who are allergic to certain food products are on high risk. Labelling is a major issue in India due to pluralism and diverse linguistic barriers. Ireland operated FSAI …
A Study Of Consumer Perception Of Antibiotic Resistance And Antibiotic Use In Ireland,
2020
Technological University Dublin
A Study Of Consumer Perception Of Antibiotic Resistance And Antibiotic Use In Ireland, Andrea Todea
Theses
The purpose of this study was to assess the knowledge of Irish consumers regarding antibiotic use in Ireland. Data was obtained on antibiotic use, frequency, associated source and general awareness regarding antibiotics and antibiotic resistance. A cross-sectional survey was designed to analyse consumer’s perception and knowledge of antibiotic and antibiotic resistance. A total of 763 completed questionnaires were collected. The questionnaire was targeted for general public, based in Ireland. Fifty-seven percent of respondents are trying to completely avoid antibiotics, unless absolutely necessary. Half of respondents (50%) took antibiotics in the last 12 months. The majority of respondents obtained antibiotics through …
An Investigation Into The Prevalence Of Food Hypersensitivity Amongst Children In The Early Years Service In Ireland,
2020
Technological University Dublin
An Investigation Into The Prevalence Of Food Hypersensitivity Amongst Children In The Early Years Service In Ireland, Ruta Patel
Theses
In the early years services in Ireland, the study studied the prevalence of hypersensitivity to food and the associated food among children between the aging of 0 and 12. Participants were 980 EYS recorded with the State and Department of Education of the Republic of Ireland and Northern Ireland during 2019. In the descriptive-analytical report, the management guideline for answering these questions by the EYS was circulated electronically via emails and included information regarding class, age, food hypersensitivity and food that induce hypersensitivity among children. Results on the prevalence of allergens to Food and Coeliac diseases and current policies to …
Food Proteins: Sustainable Sources Of Proteins Responsible For Emulsions Stability In Food Products,
2020
Technological University Dublin
Food Proteins: Sustainable Sources Of Proteins Responsible For Emulsions Stability In Food Products, Gleicy Kelly Oliveira Nogueria
Theses
One of the major challenges manufactures are facing is the fact that consumer’s personal health standards are changing constantly, modern consumers are willing to know more about the ingredients used in their food. The relationship with ethics and sustainability is leading to changes in the food industry. Seen this, manufactures are opting for other sources of ingredients, such as plant-based alternatives. However, the use of these sort of products need to be developed due to of their unknown properties. The use of sustainable plant proteins provides a variety of benefits to the product, such as added nutritional value as fiber, …
Effect Of Sorghum Flour Substitution On Pasting Behavior Of Wheat Flour And Application Of Composite Flour In Bread,
2020
Faculty of Science
Effect Of Sorghum Flour Substitution On Pasting Behavior Of Wheat Flour And Application Of Composite Flour In Bread, Eunice Muute Muema
Chulalongkorn University Theses and Dissertations (Chula ETD)
The objective of this study was to investigate the effect of sorghum flour substitution to wheat flour on pasting and thermal properties of the composite flours as well as firmness of the flour gels and application of composite flour in pan bread. Wheat-to-sorghum flour ratio used were 100:0 (wheat control), 0:100 (sorghum control), 80:20, 60:40, 40:60 and 20:80, with the wheat control serving as a benchmark. Both flours had approximately 10% moisture content. Crude protein content of sorghum flour was 14.90%, which was lower than that of wheat flour (16.91%). Sorghum flour contained 60.19% starch (with 14.88% amylose) as compared …
Development Of Ready-To-Cook Cambodian Korko Soup Base,
2020
Faculty of Science
Development Of Ready-To-Cook Cambodian Korko Soup Base, Meng Sreang Loem
Chulalongkorn University Theses and Dissertations (Chula ETD)
This study develops a prototype of a ready-to-cook Cambodian Korko soup base by surveying the perception of 400 Cambodian consumers and found that 44.5% of replies prefer ready-to-cook Cambodian Korko soup base in powder form. After that, the effect of different drying temperatures on the properties of Cambodian Korko soup base ingredients (herb, spice, and fermented fish) was investigated on physicochemical, antioxidants, and microbiological properties. At higher temperature 80 oC, water activity, moisture content was decreased faster and DPPH and FRAP were decreased compared to lower temperatures 70 oC and 60 oC. On the other hand, histamine in fermented fish …
