Responders And Non-Responders
To Probiotic Interventions,
2010
Canadian Research and Development Centre for Probiotics; Lawson Health Research Institute
Responders And Non-Responders To Probiotic Interventions, Gregor Reid, Estelle Gaudier, Francisco Guarner, Gary B. Huffnagle, Jean M. Macklaim, Alicia Murcia Munoz, Margaret Martini, Tamar Ringel-Kulka, Balfor R. Sartor, Robert R. Unal, Kristin Verbeke, Jens Walter
Department of Food Science and Technology: Faculty Publications
As with many clinical studies, trials using probiotics have shown clearly that some patients benefit from the treatment while others do not. For example if treatment with probiotics leads to 36% cure rate of diarrhea, why did the other 64% not have the same result? The issue is important for human and indeed experimental animal studies for two main reasons: (i) Would changing the design of the study result in more subjects responding to treatment? (ii) If a subject does not respond what are the mechanistic reasons? In order to tackle the issue of responders and non-responders to therapy, a …
Threshold Dose For Peanut: Risk Characterization Based Upon Diagnostic Oral
Challenge Of A Series Of 286 Peanut-Allergic Individuals,
2010
University of Nebraska-Lincoln
Threshold Dose For Peanut: Risk Characterization Based Upon Diagnostic Oral Challenge Of A Series Of 286 Peanut-Allergic Individuals, Steve L. Taylor, D. A. Moneret-Vautrin, Rene W. R. Crevel, David Sheffield, Martine Morisset, P. Dumont, Benjamin C. Remington, Joseph L. Baumert
Department of Food Science and Technology: Faculty Publications
Clinical records of 286 consecutive patients reacting positively with objective symptoms to double-blind, placebo-controlled oral peanut challenges at University Hospital, Nancy, France were examined for individual No Observed Adverse Effect Levels (NOAELs) and Lowest Observed Adverse Effect Levels (LOAELs). After fitting to a log-normal probability distribution model, the ED10 and ED05 were 14.4 and 7.3 mg (expressed as whole peanut), respectively, with 95% lower confidence intervals of 10.7 and 5.2 mg, respectively. Compared to results from a previous study where the ED10 was based upon individual peanut thresholds gleaned from 12 publications, a statistically significant difference was …
Carnosine Content And Antioxidant Activity From Poultry Co-Products, Protein Meal And Stressed Poultry Tissues,
2010
Clemson University
Carnosine Content And Antioxidant Activity From Poultry Co-Products, Protein Meal And Stressed Poultry Tissues, Paljinder Manhiani
All Dissertations
Four separate studies were conducted to examine carnosine levels and associated antioxidant activity in poultry co-products, in rendered poultry protein meal, in tissues from stressed or non-stressed chickens. In the first study, carnosine was extracted from poultry co-products (head, liver, lungs, tail, gizzard, brain and heart). Liver contained the highest (102.29 mg/gm) level, while brain contained the lowest level of carnosine (0.95 mg/gm). Except brain, all tissue ultrafiltrates (20.87-39.57%) and reconstituted dry powders (5.66- 14.47%) showed thiobarbituric reactive acid species (TBARS) inhibition. Head ultrafiltrate and reconstituted dry powder showed maximum while gizzard showed the minimum metal chelating activity. Free radical …
Growth And Kinetics Of Lactobacillus Plantarum In The Fermentation Of Edible Irish Brown Seaweeds,
2010
Technological University Dublin
Growth And Kinetics Of Lactobacillus Plantarum In The Fermentation Of Edible Irish Brown Seaweeds, Shilpi Gupta, Nissreen Abu-Ghannam, Amalia G.M. Scannell
Articles
The aim of the present study was to see the applicability of using brown edible seaweeds as a sole source of nutrition for the growth of lactic acid bacteria. Growth kinetics of lactic acid bacteria (LAB; Lactobacillus plantarum) was studied using three species of edible Irish brown seaweeds Himanthalia elongata, Laminaria digitata and Laminaria saccharina. As part of the screening process, growth of the LAB was carried out on raw and heat treated forms of seaweeds. The seaweed species in their raw state could not support the growth of L. plantarum. Heat treatment resulted in almost 4 times increase in …
Modelling The Growth Inhibition Of Common Food Spoilage And Pathogenic Micro-Organisms In Presence Of Solvent Extract From Irish York Cabbage,
2010
Technological University Dublin
Modelling The Growth Inhibition Of Common Food Spoilage And Pathogenic Micro-Organisms In Presence Of Solvent Extract From Irish York Cabbage, Shilpi Gupta, Amit Jaiswal, Nissreen Abu-Ghannam
Articles
Preservatives are required to maintain the quality, extend shelf life, and ensure safety of fresh and processed food products. Although chemical preservatives form an essential part in food preservation, legislation has restricted their use in different foods. Vegetables in the Brassica family (Cabbage, Broccoli, Brussels sprouts) are a rich source of a number of bioactive compounds such as flavonoids, glucosinolates and their breakdown products which may have antimicrobial, antioxidant and anticancer properties. The present study investigates the antimicrobial activities of solvent extract from Irish York cabbage, Brocolli and Brussels Sprouts on the growth inhibition of common food spoilage (Listeria monocytogenes …
Visible Near-Infrared Hyperspectral Imaging For The Identification And Discrimination Of Brown Blotch Disease On Mushroom (Agaricus Bisporus) Caps,
2010
Technological University Dublin
Visible Near-Infrared Hyperspectral Imaging For The Identification And Discrimination Of Brown Blotch Disease On Mushroom (Agaricus Bisporus) Caps, Edurne Gaston, Jesus Maria Frias, Patrick J. Cullen, Colm O’Donnell, Aoife Gowen
Articles
Brown blotch, caused by pathogenic Pseudomonas tolaasii (P. tolaasii), is the most problematic bacterial disease in Agaricus bisporus mushrooms. Although it does not cause any health problems, it reduces the consumer appeal of mushrooms in the market place, generating important economical losses worldwide. Hyperspectral imaging (HSI) is a non-destructive technique that combines imaging and spectroscopy to obtain information from a sample. The objective of this study was to investigate the use of HSI for brown blotch identification and discrimination from mechanical damage on mushrooms. Hyperspectral images of mushrooms subjected to i) no treatment, ii) mechanical damage or iii) …
Inactivation Of Escherichia Coli By Ozone Treatment Of Apple Juice At Different Ph Levels,
2010
Technological University Dublin
Inactivation Of Escherichia Coli By Ozone Treatment Of Apple Juice At Different Ph Levels, Sonal Patil, Vasilis Valdramidis, Patrick J. Cullen, Jesus Maria Frias, Paula Bourke
Articles
This research investigated the efficacy of gaseous ozone for the inactivation of Escherichia coli ATCC 25922 and NCTC 12900 strains in orange juice. Orange juice inoculated with E. coli (106 CFU mL-1) as a challenge microorganism was treated with ozone at 75-78µg mL-1 for different time periods (0-18 min). The efficacy of ozone for inactivation of both strains of E. coli was evaluated as a function of different juice types: model orange juice, fresh unfiltered juice, juice without pulp, and juice filtered through 500mm or 1mm sieves. Fast inactivation rates for total reduction of E. coli …
Ozone Inactivation Of Acid Stressed Listeria Monocytogenes And Listeria Innocua In Orange Juice Using A Bubble Column,
2010
Technological University Dublin
Ozone Inactivation Of Acid Stressed Listeria Monocytogenes And Listeria Innocua In Orange Juice Using A Bubble Column, Sonal Patil, Vasilis Valdramidis, Jesus Maria Frias, Patrick J. Cullen, Paula Bourke
Articles
Orange juice inoculated with Listeria monocytogenes strains ATCC 7644, NCTC 11994 and Listeria innocua NCTC 11288 (106 CFU/ml) as challenge microorganisms was treated with direct ozone at 0.098mg/min/ml for different time periods (0-8 min) using an ozone bubble column. Ozone treatment of mild acid stressed and mild acid stress-habituated (pH 5.5) cells of L. monocytogenes resulted in higher inactivation times compared to control non-acid stressed cells. Additionally acid stressed cells habituated in orange juice (ATCC 7644 & NCTC 11288), showed higher inactivation times during ozonation by comparison with the control as well as the mild-acid stressed cells. Overall the …
Prediction Of Polyphenol Oxidase Activity Using Visible Near-Infrared Hyperspectral Imaging On Mushroom (Agaricus Bisporus) Caps.,
2010
Technological University Dublin
Prediction Of Polyphenol Oxidase Activity Using Visible Near-Infrared Hyperspectral Imaging On Mushroom (Agaricus Bisporus) Caps., Edurne Gaston, Jesus Maria Frias, Patrick J. Cullen, Colm O'Donnell, Aoife Gowen
Articles
Physical stress (i.e. bruising) during harvesting, handling and transportation triggers enzymatic discoloration of mushrooms, a common and detrimental phenomenon largely mediated by polyphenol oxidase (PPO) enzymes. Hyperspectral imaging (HSI) is a non-destructive technique that combines imaging and spectroscopy to obtain information from a sample. The objective of this study was to assess the ability of HSI to predict the activity of PPO on mushroom caps. Hyperspectral images of mushrooms subjected to various damage treatments were taken, followed by enzyme extraction and PPO activity measurement. Principal component regression (PCR) models (each with 3 PCs) built on raw reflectance and multiple scatter …
Use Of Fourier Transform Infrared Spectroscopy And Chemometric Data Analysis To Evaluate Damage And Age In Mushrooms (Agaricus Bisporus) Grown In Ireland,
2010
Technological University Dublin
Use Of Fourier Transform Infrared Spectroscopy And Chemometric Data Analysis To Evaluate Damage And Age In Mushrooms (Agaricus Bisporus) Grown In Ireland, Aoife O'Gorman, Gerard Downey, Aoife Gowen, Catherine Barry-Ryan, Jesus Maria Frias
Articles
The aim of this research was to investigate whether the chemical changes induced by mechanical damage and aging of mushrooms can be (a) detected in the mid-infrared absorption region and (b) identified using chemometric data analysis. Mushrooms grown under controlled conditions were bruise-damaged by vibration to simulate damage during normal transportation. Damaged and non-damaged mushrooms were stored for up to 7 days post-harvest. Principal component analysis of FTIR spectra showed evidence that physical damage had an effect on tissue structure and the aging process. Random forest classification models were used to predict damage in mushrooms producing models with error rates …
Postharvest Hardness And Color Evolution Of White Button Mushrooms (Agaricus Bisporus).,
2010
University College Cork
Postharvest Hardness And Color Evolution Of White Button Mushrooms (Agaricus Bisporus)., Debabandya Mohapatra, Zuberi M. Bira, Joseph Kerry, Jesus Maria Frias, Fernanda A.R. Oliveira
Articles
The quality evaluation of mushrooms was studied by storing fresh white button mushroom (Agaricus bisporus) for 6-8 days, at various controlled temperature conditions (3.5 -15°C) and measuring the instrumental textural hardness and color of the mushroom cap for different product batches. A non linear mixed effect weibull model was used to describe mushroom cap texture and color kinetics during storage considering the batch variability into account. Storage temperature was found to play a significant role in controlling texture and colour degradation. On lowering storage temperature i) the extent of the final browning extent in the mushroom after storage …
Effect Of Drying Method On The Antioxidant Capacity Of Six Larniaceae Herbs,
2010
Technological University Dublin
Effect Of Drying Method On The Antioxidant Capacity Of Six Larniaceae Herbs, M. Hossain, Catherine Barry-Ryan, Ana Belen Martin-Diana, N. Brunton
Articles
The present study investigated the changes in total phenols (TP), rosmarinic acid content and antioxidant capacity of six Lamiaceae herbs (rosemary, oregano, marjoram, sage, basil and thyme) after three drying treatments (air-, freeze- and vacuum oven-drying) stored for 60 days at −20 °C and compared to fresh samples. Ferric reducing antioxidant property (FRAP) and oxygen radical absorbance capacity (ORAC) were used as markers for antioxidant capacity. Air-dried samples had significantly (p < 0.05) higher TP, rosmarinic acid content and antioxidant capacity than had freeze-dried and vacuum oven-dried samples throughout the storage period. Fresh samples had the lowest values for the parameters tested. Vacuum oven-drying resulted in higher TP and FRAP values in rosemary and thyme during 60 days of storage than did freeze-drying. In ORAC assay, the difference was significantly higher only in thyme. Storage did not show any effect on the dried samples for the parameters tested.
Substrate Profiling And Aldehyde Dismutase Activity Of The Kvβ2 Subunit Of The Mammalian Kv1 Potassium Channel,
2010
Technological University Dublin
Substrate Profiling And Aldehyde Dismutase Activity Of The Kvβ2 Subunit Of The Mammalian Kv1 Potassium Channel, A. Kumari, Barry Ryan, J. Dolly, Gary Henehan
Articles
Voltage-dependent potassium channels (Kv) are involved in various cellular signalling processes by governing the membrane potential of excitable cells. The cytosolic face of these α subunit-containing channels is associated with β subunits that can modulate channel responses. Surprisingly, the β subunit of the mammalian Kv1 channels, Kvβ2, has a high level of sequence homology with the aldo-keto reductase (AKR) superfamily of proteins. Recent studies have shown that Kvβ2 can catalyze the reduction of aldehydes and, most significantly, that channel function is modulated when Kvβ2-bound NADPH is concomitantly oxidized. As a result, the redox chemistry of this subunit is crucial to …
Characterization Of Phenolics Composition In Lamiaceae Spices By Lc-Esi-Ms/Ms,
2010
Technological University Dublin
Characterization Of Phenolics Composition In Lamiaceae Spices By Lc-Esi-Ms/Ms, Mohammad Hossain, Dilip Rai, Nigel Brunton, Ana Belen Martin-Diana, Catherine Barry-Ryan
Articles
A total of 38 phenolic compounds in the solid/liquid extracts of five Lamiaceae spices such as rosemary, oregano, sage, basil and thyme were identified in the present study using LC-ESI-MS/MS. These compounds were distributed in four major categories namely hydroxycinnamic acid derivatives, hydroxybenzoic acid derivatives, flavonoids and phenolic terpenes. Among them, the category of flavonoids was the largest with 17 compounds. Identification of the phenolic compounds was carried out by comparing retention times and mass spectra with those of authentic standards. In case of unavailability of standards, phenolic compounds were identified based on accurate mass of pseudomolecular [M-H]- ions and …
Study Of The Microbial Diversity And Antimicrobial Properties Of Irish Edible Brown Seaweeds,
2010
Technological University Dublin
Study Of The Microbial Diversity And Antimicrobial Properties Of Irish Edible Brown Seaweeds, Shilpi Gupta, Gaurav Rajauria, Nissreen Abu-Ghannam
Articles
Brown Irish edible seaweeds, Himanthalia elongata, Laminaria sachharina and Laminaria digitata, were evaluated for the microbiota in raw and heat processed form. Raw seaweeds showed complete absence of aerobic mesophiles, halophiles, yeasts and molds. However, heating at 85 C for 15 min resulted in spore germination. Bacterial counts as high as 107 were observed for aerobic mesophiles and halophiles. Heating above 95 C for 15 min resulted in complete inactivation of surface microflora. Bacteria belonging to Bacillaceae, Paenibacillaceae, Moraxellaceae and Enterobacteriaceae family were identified by 16S rRNA sequencing. In vitro antimicrobial activity of the methanolic extracts of the seaweed on …
