Food Science Commons^™

Application Of Principal Component And Hierarchical Cluster Analysis To Classify Different Spices Based On In-Vitro Antioxidant Activity And Individual Polyphenolic Antioxidant Compounds, Mohammad Hossain, Ankit Patras, Catherine Barry-Ryan, Ana Belen Martin-Diana, Nigel Brunton

Articles

This study investigated the variations in antioxidant profiles between spices using pattern recognition tools; classification was achieved based on the results of global antioxidant activity assays (2,2-diphenyl-1-picrylhydrazyl [DPPH], oxygen radical absorbance capacity [ORAC], ferric reducing antioxidant power [FRAP], microsomal lipid peroxidation [MLP] and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) [ABTS]), levels of different polyphenolic compounds (gallic acid [GA], carnosol [CAR], carnosic acid [CRA], caffeic acid [CA], rosmarinic acid [RA], luteolin-7-O-glucoside [LOG], apigenin-7-O-glucoside [APOG] and total phenols [TP]) of spices namely rosemary, oregano, marjoram, sage, basil, thyme, fennel, celery, cumin and parsley, commonly consumed in Ireland were analyzed. Rosemary showed the highest antioxidant activity measured …

Assessing The Microbial Oxidative Stress Of Ozone: Significant Role Of The Oxidative Stress Proteins In The Survival Of E. Coli In Ozone Treatment, Sonal Patil, Vasilis Valdramidis, A. Katratzas, Patrick J. Cullen, Paula Bourke

Articles

Aims: To investigate the effect of the oxidative stress of ozone on microbial inactivation, cell membrane integrity, membrane permeability and morphology changes of Escherichia coli during ozone treatment.

Methods and Results: E. coli BW 25113 and its isogenic mutants in soxR, soxS, oxyR, rpoS, dnaK genes were treated with ozone at a concentration of 6 µg mL^-1 for a period up to 4 min. A significant effect of ozone exposure on microbial inactivation was observed. After ozonation, minor effects on the cell membrane integrity and permeability were observed. Scanning Electron Microscopy (SEM) analysis showed slightly altered cell …

Nutritional And Anti-Nutritional Compositions Of Defatted Nebraska Hybrid Hazelnut Meal, Yixiang Xu, Milford Hanna

Department of Food Science and Technology: Faculty Publications

Defatted meal of hybrid hazelnuts may have potential food and value-added industrial applications. The proximate composition, mineral elements, amino acid profile and anti-nutritional factors (total phenolics, tannins, condensed tannins and phytates) of defatted meals of ten Nebraska hybrid hazelnut genotypes were investigated. Excluding the amino acid profile, the nutritional and anti-nutritional compositions of the meals differed significantly, with high protein, carbohydrate, neutral and acid detergent fibre concentrations and energy value. Mineral concentrations were higher than those previously reported. K was the most abundant mineral element, followed by P, Ca and Mg. Seven essential amino acids accounted for approximately 27.8% of …

Composition And Sensory Evaluation Of Popcorn Flake Polymorphisms For A Select Butterfly-Type Hybrid, Jess C. Sweley, Devin J. Rose, David S. Jackson

Department of Food Science and Technology: Faculty Publications

The objective of this study was to identify and characterize different popped popcorn flake shapes, or polymorphisms, arising from a yellow butterfly popcorn hybrid (YP-213), and then to determine the impact of popcorn flake shape on composition and sensory characteristics. Kernels were popped using a microwave oven and visually sorted into three different polymorphisms depending on whether the appendages were expanded unilaterally, bilaterally, or multilaterally. When popped, 9.0 ± 3.1%, 71.2 ± 5.9% and 12.3 ± 3.8% of kernels were expanded unilaterally, bilaterally, and multilaterally, respectively, while 7.6 ± 1.4% of kernels remained unpopped. Expansion volumes for unilaterally, bilaterally, and …

Environment And Hybrid Influences On Rapid-Visco-Analysis Flour Properties Of Food-Grade Grain Sorghum, Joni K. Griess, Stephen C. Mason, David S. Jackson, Tom D. Galusha, Jeffrey F. Pedersen, Muhammad Yaseen

Department of Food Science and Technology: Faculty Publications

Grain processors would benefi t from information about the production environment and the infl uences of the sorghum [Sorghum bicolor (L.) Moench] hybrid on food-grade fl our properties. The objective of this study was to determine the effects of environment and hybrid on rapid-visco-analysis (RVA) fl our properties of commercially available food-grade sorghum. A randomized complete block experiment was planted in 12 environments, which included the 2004 and 2005 growing seasons and irrigated and dryland water regimes in eastern, central, and west central Nebraska, and a dryland, low-N environment in eastern Nebraska. The environment accounted for 71–85% of the total …

Suggested Improvements For The Allergenicity Assessment Of Genetically Modified Plants Used In Foods, Richard E. Goodman

Department of Food Science and Technology: Faculty Publications

Genetically modified (GM) plants are increasingly used for food production and industrial applications. As the global population has surpassed 7 billion and per capita consumption rises, food production is challenged by loss of arable land, changing weather patterns, and evolving plant pests and disease. Previous gains in quantity and quality relied on natural or artificial breeding, random mutagenesis, increased pesticide and fertilizer use, and improved farming techniques, all without a formal safety evaluation. However, the direct introduction of novel genes raised questions regarding safety that are being addressed by an evaluation process that considers potential increases in the allergenicity, toxicity, …

Wild Buckwheat Is Unlikely To Pose A Risk To Buckwheat-Allergic Individuals, Julie A. Nordlee, Rakhi Panda, Joseph L. Baumert, Richard E. Goodman, Steve Taylor

Department of Food Science and Technology: Faculty Publications

Buckwheat (Fagopyrum esculentum) is a commonly allergenic food especially in Asia where buckwheat is more commonly consumed. Wild buckwheat (Polygonum convolvulus, recently changed to Fallopia convolvulus) is an annual weed prevalent in grain-growing areas of the United States. Wild buckwheat is not closely related to edible buckwheat although the seeds do have some physical resemblance. A large shipment of wheat into Japan was halted by the discovery of the adventitious presence of wild buckwheat seeds over possible concerns for buckwheat-allergic consumers. However, IgE-binding was not observed to an extract of wild buckwheat using sera from …

Dietary Selenium Affects Host Selenoproteome Expression By Influencing The Gut Microbiota, Marina V. Kasaikina, Marina A. Kravtsova, Byung Cheon Lee, Javier Seravalli, Daniel A. Peterson, Jens Walter, Ryan Legge, Andrew K. Benson, Dolph L. Hatfield, Vadim Gladyshev

Department of Food Science and Technology: Faculty Publications

Colonization of the gastrointestinal tract and composition of the microbiota may be influenced by components of the diet, including trace elements. To understand how selenium regulates the intestinal microflora, we used high-throughput sequencing to examine the composition of gut microbiota of mice maintained on selenium-deficient, selenium-sufficient, and selenium-enriched diets. The microbiota diversity increased as a result of selenium in the diet. Specific phylotypes showed differential effects of selenium, even within a genus, implying that selenium had unique effects across microbial taxa. Conventionalized germfree mice subjected to selenium diets gave similar results and showed an increased diversity of the bacterial population …

An Experimental Live Chimeric Porcine Circovirus 1-2a Vaccine Decreases Porcine Circovirus 2b Viremia When Administered Intramuscularly Or Orally In A Porcine Circovirus 2b And Porcine Reproductive And Respiratory Syndrome Virus Dual-Challenge Model, Tanja Opriessnig, João C. Gomes-Neto, Michelle Hermann, Hui-Gang Shen, Nathan M. Beach, Yaowei Huang, Patrick G. Halbur, Xiang-Jin Meng

Department of Food Science and Technology: Faculty Publications

Commercially available inactivated vaccines against porcine circovirus type 2 (PCV2) have been shown to be effective in reducing PCV2 viremia. Live-attenuated, orally administered vaccines are widely used in the swine industry for several pathogens because of their ease of use yet they are not currently available for PCV2 and efficacy. The aims of this study were to determine the efficacy of a live-attenuated chimeric PCV2vaccine inadual-challengemodelusingPCV2bandporcine reproductiveandrespiratorysyndrome virus (PRRSV) and to compare intramuscular (IM) and oral (PO) routes of vaccination. Eighty-three 2-week-old pigs were randomized into 12 treatment groups: four vaccinated IM, four vaccinated PO and four non-vaccinated (control) groups. …

Il-2 Limits Il-12 Enhanced Lymphocyte Proliferation During Leishmania Amazonensis Infection, Amanda E. Ramer-Tait, Christine A. Petersen, Douglas E. Jones

Department of Food Science and Technology: Faculty Publications

C3H mice infected with Leishmania amazonensis develop persistent, localized lesions with high parasite loads. During infection, memory/effector CD44^hiCD4⁺ T cells proliferate and produce IL-2, but do not polarize to a known effector phenotype. Previous studies have demonstrated IL-12 is insufficient to skew these antigen-responsive T cells to a functional Th1 response. To determine the mechanism of this IL-12 unresponsiveness, we used an in vitro assay of repeated antigen activation. Memory/effector CD44^hiCD4⁺ T cells did not increase proliferation in response to either IL-2 or IL-12, although these cytokines upregulated CD25 expression. Neutralization of IL-2 enhanced …

Glutaraldehyde-Modified Recombinant Fel D 1: A Hypoallergen With Negligible Biological Activity But Retained Immunogenicity, Serge A. Versteeg, Ingrid Bulder, Martin Himly, Toni M. Van Capel, R. Van Den Hout, Stef J. Koppelman, Esther C. De Jong, Fatima Ferreira, Ronald Van Ree

Department of Food Science and Technology: Faculty Publications

Background: Recombinant allergens are under investigation for replacing allergen extracts in immunotherapy. Site-directed mutagenesis has been suggested as a strategy to develop hypoallergenic molecules that will reduce the risk of side effects. For decades, chemically modified allergen extracts have been used for the same reason.

Aim: To evaluate whether glutaraldehyde modification is a good strategy to produce hypoallergenic recombinant allergens with retained immunogenicity.

Methods: Fel d 1 was cloned as a single construct linking both chains of the molecule and expressed in Escherichia coli and Pichia pastoris. After physicochemical purification, recombinant Fel d 1 (rFel d 1) was …

Evaluation And Comparison Of The Species-Specificity Of 3 Antiparvalbumin Igg Antibodies, Poi-Wah Lee, Julie A. Nordlee, Stef J. Koppelman, Joseph L. Baumert, Steve L. Taylor

Department of Food Science and Technology: Faculty Publications

Parvalbumin is a pan-allergen in fish and frogs that triggers IgE-mediated reactions in fish-allergic individuals. Previous studies demonstrated that antibodies raised against fish and frog parvalbumins displayed varying specificity for different fish species, and thus, the applicability of these antibodies for potential use in immunoassays to detect fish residues were limited. We aimed to determine the specificity of 3 IgG antibodies for various fish species. Indirect enzyme-linked immunosorbent assay (ELISA) and IgG-immunoblotting were used to compare the reactivity of the polyclonal anticod parvalbumin antibody and the commercially available, monoclonal antifrog and monoclonal anticarp parvalbumin antibodies against raw muscle extracts of …

Letter From The Dean, Michael Vayda

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

No abstract provided.

Properties Of Gluten-Free Pasta Prepared From Rice And Different Starches, Alexandria W. Mertz, Ya-Jane Wang

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

Rice is one of the few cereal products that does not contain gluten. However, the absence of gluten poses problems in the structure of and cooking quality of rice pasta. The objective of this project was to investigate the addition of starch on the physicochemical properties and cooking quality of rice-based pasta. Rice-based pasta was prepared from parboiled long-grain rice flour with the addition of 25% cooked starch from different sources. The color and pasting properties of the ground pasta flour were measured by a chroma meter and a Rapid Visco Analyser, respectively. The pasta was cooked to the optimum …

Instructions For Authors, Discovery Editors

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

No abstract provided.

Developing A Nutrition Assessment Tool For Irish Pre-Schools, Charlotte Johnston Molloy, Clare Corish, John Kearney, Noirin Hayes, Corina Glennon Slattery

Articles

Purpose The provision of nutritious food to children in full day care pre-schools is essential to ensure adequate child growth and development. This paper outlines the development of a nutrition assessment tool (Scored Evaluation Form) for this setting, and describes the nutrition practice findings measured by this tool in full day child care in Ireland. Design / methodology / approach This study involved two phases: a comprehensive literature review carried out on each criterion in the Scored Evaluation Form (SEF) to ensure best practice; use of the SEF in full day care pre-schools to assess their nutrition practice. Findings Use …

Application Of Principal Component And Hierarchical Cluster Analysis To Classify Different Spices Based On In Vitro Antioxidant Activity And Individual Polyphenolic Antioxidant Compounds, M. Hossain, A. Patras, Catherine Barry-Ryan, Ana Belen Martin-Diana, N. Brunton

Articles

This study investigated the variations in antioxidant profiles between spices using pattern recognition tools; classification was achieved based on the results of global antioxidant activity assays (2,2-diphenyl-1-picrylhydrazyl [DPPH], oxygen radical absorbance capacity [ORAC], ferric reducing antioxidant power [FRAP], microsomal lipid peroxidation [MLP] and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) [ABTS]), levels of different polyphenolic compounds (gallic acid [GA], carnosol [CAR], carnosic acid [CRA], caffeic acid [CA], rosmarinic acid [RA], luteolin-7-O-glucoside [LOG], apigenin-7-O-glucoside [APOG] and total phenols [TP]) of spices namely rosemary, oregano, marjoram, sage, basil, thyme, fennel, celery, cumin and parsley, commonly consumed in Ireland were analyzed. Rosemary showed the highest antioxidant activity measured …

Growing South Dakota (Winter 2011), College Of Agriculture &. Biological Sciences

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

[Page] 2 Introducing iGrow: New Web Portal Brings Information To One Location
[Page] 4 Crops, Cattle & Much More: Opportunities Farm Cultivates Research, Teaching And Scholarships
[Page] 7 College News
[Page] 8 Funding Fundamentals: Budget Cuts Have Far-Reaching Impact
[Page] 10 The Value Extension: Three Producers Share How They've Benefited [Page] 12 A Vision for Precision: Gregg Carlson Has Helped Guide Agronomy
[Page] 13 A Boost for Beginning Beef Producers: Training Program Offered Through USDA Grant
[Page] 14 Ethanol's Evolution: Promising New Research Goes Beyond Corn
[Page] 16 New Era for Cereal Grains: Seed Technology Lab Inspires Innovation
[Page] 18 …

Freshman Orientation Sessions Can Teach Incoming Students About Healthful Lifestyles, Marjorie Freedman, Jennifer Waldrop

Faculty Publications

Currently, 32% of college students are overweight or obese (body mass index ≥ 25),which is likely because many adolescents enter college with an elevated body mass index. Further, the transition from high school to college is associated with weight gain.On their own for the first time, freshmen have greater independence in all aspects of their lives. Increased independence, in turn, often results in changes in types of food and beverages consumed, and in overall eating and exercise patterns—changes that often affect weight gain. Although the popular media continues to perpetuate the “Freshman 15” myth, a recent meta-analysis reported freshmen gain, …

Point-Of-Selection Nutrition Information Influences Choice Of Portion Size In An All-You-Can-Eat University Dining Hall, Marjorie Freedman

Faculty Publications

There is limited information about point-of-selection nutrition information on food choices in all-you-can-eat university dining halls, where food cost is controlled. This pilot study examined effects of point-of-selection nutrition information (pictures of different portion sizes with corresponding nutrition information) on students' choice of French fries and salad dressing and portion size of French fries. Point-of-selection nutrition information significantly decreased percentage consuming “large” portions of French fries (p < 0.05) but had a limited effect on salad dressing choice. Surveys indicated that >99% of respondents (n = 359) recalled point-of-selection nutrition information; more females used point-of-selection nutrition information to determine portion size. Additional studies are needed to support these promising results.