Food Science Commons^™

Food Safety Attitudes In College Students: A Structural Equation Modeling Analysis Of A Conceptual Model, Rachelle Booth, Maggie Hernandez, Erica L. Baker, Tevni Grajales, Peter Pribis

Faculty Publications

College students are one of the most at-risk population groups for food poisoning, due to risky food safety behaviors. Using the Likert Scale, undergraduate students were asked to participate in a Food Safety Survey which was completed by 499 students ages 18–25. Data was analyzed using SPSS and AMOS statistical software. Four conceptual definitions regarding food safety were defined as: general food safety, bacterial food safety, produce food safety, and politics associated with food safety. Knowledge seems to be an important factor in shaping students attitudes regarding general and bacterial safety. Ethnicity plays a role in how people view the …

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 …

Letter From The Dean, Michael Vayda

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Textural And Sensory Qualities Of Muffins Prepared With Fermented Rice Bran, Breeanna Williams, Navam Hettiarachchy, Srinivas J. Rayaprolu

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Rice is one of the most popular cereal grains in the world. Rice bran, a by-product of the rice milling process, contains an abundance of nutrients including protein, fiber, vitamin B complex, vitamin E, and other nutraceuticals. However, rice bran is underutilized in the food industry. In this project muffins were prepared with varying concentrations (2.5%, 5.0%, 7.5%, 10.0%, 15.0%, 20.0%, and 25.0%) of 60 mesh (250 µm) fermented rice bran (60 mFRB) and 80 mesh (180 µm) fermented rice bran (80 mFRB). A cappuccino muffin formulation was used as flavor for all the samples. The control sample was prepared …

Severe Reactions To A Soy Containing Beverage In Peanut Allergic Individuals Not Avoiding Soy, Benjamin Remington, Julie A. Nordlee, John R. Bacon, Marc E. Dyer, Steve L. Taylor, Joe L. Baumert

Department of Food Science and Technology: Faculty Publications

Rationale: Three peanut-allergic individuals experienced severe reactions to a nationally distributed high-protein beverage in the same month. The major protein sources in the beverage were soy-based ingredients and cows’ milk. These individuals did not avoid soy in their diet and previously consumed various soy products without adverse reactions. Peanut contamination of the beverage was not detected by specific ELISA, so attention shifted to the soy ingredients. The research objective was to elucidate differences between the soy milk and soy protein isolate used in the beverage and other forms of soy safely consumed by these individuals.

Methods: Specific IgE levels from …

Molecular Characterization Of Host-Specific Biofilm Formation In A Vertebrate Gut Symbiont, Steven A. Frese, Donald A. Mackenzie, Daniel A. Peterson, Robert Schmaltz, Teresa Fangman, You Zhou, Chaomei Zhang, Andrew K. Benson, Liz A. Cody, Francis Mulholland, Nathalie Juge, Jens Walter

Department of Food Science and Technology: Faculty Publications

Although vertebrates harbor bacterial communities in their gastrointestinal tract whose composition is host-specific, little is known about the mechanisms by which bacterial lineages become selected. The goal of this study was to characterize the ecological processes that mediate host-specificity of the vertebrate gut symbiont Lactobacillus reuteri, and to systematically identify the bacterial factors that are involved. Experiments with monoassociated mice revealed that the ability of L. reuteri to form epithelial biofilms in the mouse forestomach is strictly dependent on the strain’s host origin. To unravel the molecular basis for this host-specific biofilm formation, we applied a combination of transcriptome …

Carcass Feeding For Captive Vultures: Testing Assumptions About Zoos And Effects On Birds And Visitors, Hannah Gaengler

Dissertations and Theses

Carcass feeding is a potentially controversial feeding method for zoo animals. The common assumption is that many North American zoos refrain from feeding large carcasses to their carnivorous animals because zoo visitors might not approve of this feeding method. However, since there are several species of carnivores in zoos that feed from large carcasses in nature, this food type also has the potential to be beneficial to their welfare. In intelligent and usually inquisitive scavengers like vultures, a lack of activity and behavioral opportunities could be a welfare problem in captivity; providing them with a more complex food item might …

Ultrasound For Improved Crystallisation In Food Processing, N. Misra, Navneet Deora, Brijesh Tiwari, Patrick J. Cullen

Articles

Within the food industry, controlling crystallisation is a key factor governing food structure, texture and consumer appeal, with some foods requiring the promotion of crystallisation in a controlled manner (e.g. chocolate) and others a check (e.g. in honey). Sonocrystallisation is the application of ultrasound energy to control the nucleation of a crystallisation process. The use of power ultrasound provides a non-invasive approach to producing crystals with desired properties. Sonocrystallisation facilitates process control, primarily by modulating crystal size distribution and morphology. This paper details the governing mechanisms of sonocrystallisation. Proven and potential applications of the process in foods, including chocolates, honey, …

Growing South Dakota (Winter 2013), College Of Agriculture &. Biological Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

This issue includes the 2012 South Dakota Agricultural Station Annual Report

CONTENTS:
[Page] 1 From The Dean
[Page] 2 Commitment To Collaboration: Working Together Adds Efficiency To Budgets: Effectiveness To Solutions
[Page] 7 Special Pull-Out Section: South Dakota Agricultural Experiment Station Annual Report: Highlighting Research Projects On Beef; Wheat; And Soybean Meal For Aquaculture
[Page] 11 Water Watchers: The South Dakota Water Resources Institute Provides Research, Education & Outreach
[Page] 12 Winter College News
[Page] 14 SDSU Extension: One Year Later: Reorganization Prompted Restructuring – And Renewed Commitment
[Page] 16 Bullseye!: South Dakota’s 4-H Shooting Sports Program Sees Continued Growth …

Identifying Barriers To Weight Management For Cancer Survivors, Jennifer Brennan Rd, Cso, Ldn, Janine Gilboy Rd, Ldn, Erin Levine Rd, Cso, Ldn, Kelley Koplin

Clinical Nutrition Service

No abstract provided.