Food Science Commons^™

Resistant Starches Types 2 And 4 Have Differential Effects On The Composition Of The Fecal Microbiota In Human Subjects, Ines Martinez, Jaehyoung Kim, Patrick R. Duffy, Vicki L. Schlegel, Jens Walter

Department of Food Science and Technology: Faculty Publications

Background: To systematically develop dietary strategies based on resistant starch (RS) that modulate the human gut microbiome, detailed in vivo studies that evaluate the effects of different forms of RS on the community structure and population dynamics of the gut microbiota are necessary. The aim of the present study was to gain a community wide perspective of the effects of RS types 2 (RS2) and 4 (RS4) on the fecal microbiota in human individuals.

Methods and Findings: Ten human subjects consumed crackers for three weeks each containing either RS2, RS4, or native starch in a double-blind, crossover design. Multiplex sequencing …

Functionality Of Native Tetraploid Wheat Starches: Effects Of Waxy Loci Alleles And Amylose Concentration In Blends, L. E. Hansen, David S. Jackson, R. L. Wehling, J. D. Wilson, Robert A. Graybosch

Department of Food Science and Technology: Faculty Publications

Partial waxy (reduced amylose) and fully waxy (amylose-free) tetraploid durum wheats (Triticum turgidum L. var. durum) were used to investigate the relationships between both intra- and inter-granular variation in amylose concentration and starch functionality. Starches isolated from each genotype (intra-granular amylose variants) were compared to those of commercially available hexaploid wild-type and waxy starches, and functionalities compared to blends (inter-granular variants) of durum waxy and wild- type starches of 0, 6, 12, 18, 24, & 30% amylose content. Starch particle size distributions were not significantly different amongst partial waxy and wild-type genotypes; waxy samples had significantly smaller mean …

Functionality Of Chemically Modified Wild-Type, Partial Waxy And Waxy Starches From Tetraploid Wheats, L. E. Hansen, David S. Jackson, R. L. Wehling, Robert A. Graybosch

Department of Food Science and Technology: Faculty Publications

Partial waxy (reduced-amylose) and fully waxy (amylose-free) tetraploid durum wheats (Triticum turgidum L. var durum) were developed by introgression of null alleles at the Wx-A1 and Wx-B1 loci from common hexaploid wheat (Triticum aestivum L.). Purified starches were obtained from each genotype, and chemically modified by: 1) cross-linking with phosphorus oxychloride, 2) substitution with propylene oxide, and 3) sequential cross-linking with phosphorus oxychloride followed by substitution with propylene oxide. Functional properties were compared to blends of waxy and wild-type durum starches of known amylose contents. Significant differences in functionality were observed amongst the …

Factors Affecting The Alkaline Cooking Performance Of Selected Corn And Sorghum Hybrids, Weston B. Johnson, Wajira S. Ratnayake, David S. Jackson, Kyung-Min Lee, Timothy J. Herrman, Scott R. Bean, Stephen C. Mason

Department of Food Science and Technology: Faculty Publications

Dent com (Zea mays L.) and sorghum (Sorghum hieolor L. Moench) sample sets representative of commonly grown hybrids and diverse physical attributes were analyzed for alkaline cooking performance. The influence of kernel characteristics including hardness, density, starch properties (thermal, pasting, and crystallinity), starch content, protein content, and prolamin content on alkaline cooking performance was also determined. Corn nixtamal moisture content was lower for hard, dense kernels with high protein contents; sorghum nixtamal moisture content was lower for kernels with low moisture contents and low starch relative crystallinities. Statistically significant (P < 0.05) regression equations showed that corn nixtamal moisture content was influenced by TADD (tangential abrasive dehulling device) index, kernel moisture content, starch content, and protein content; sorghum nixtamal moisture content was influenced by starch relative crystallinity, kernel moisture content, and abrasive hardness index. Pericarp removal was not strongly correlated with kernel characterization tests. Location (environmental) and hybrid (genetic) factors influenced most kernel characteristics and nixtamalization processing variables.

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, 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 …

Purification Of Parvalbumin From Carp: A Protocol That Avoids Heat Treatment, Stef J. Koppelman, Roland A. Romijn, Harmen H. J. De Jongh, Julie A. Nordlee, Sander Piersma, Martin Hessing, Steve L. Taylor

Department of Food Science and Technology: Faculty Publications

Parvalbumin from carp, a major allergen,was purified to homogeneity using ion exchange chromatography and size exclusion chromatography (estimated purity > 95% to 98% based on SDS-PAGE and native PAGE) with a yield of 318 mg, and a number of basic biochemical characteristics were determined. The identity was confirmed by peptide-mass fingerprinting, and IgE-binding was demonstrated. The UV/Vis absorbance spectra were explained using the previously published amino acid sequences. Far UV-CD spectroscopy was used to confirm the folding character of parvalbumin. We conclude that parvalbumin from carp can be purified on a comparatively large (hundreds of milligrams) scale using a purification protocol …

Co-Localization Of Amanitin And A Candidate Toxin-Processing Prolyl Oligopeptidase In Amanita Basidiocarps, Hong Lou, Heather E. Hallen-Adams, John S. Scott-Craig, Jonathan D. Walton

Department of Food Science and Technology: Faculty Publications

Fungi in the basidiomycetous ge nus Amanita owe their high mammalian toxicity to the bicyclic octapeptide amatoxins such as ∝-amanitin. Amatoxins and the related phallotoxins (such as the heptapeptide phalloidin) are encoded by members of the “MSDIN” gene family and synthesized on ribosomes as short (34 - 35 amino acid) proproteins. Anti-amanitin antibodies and confocal microscopy were used to determine the cellular and subcellular localization of amanitin accumulation in basidiocarps (mushrooms) of the Eastern North American destroying angel (Amanita bisporigera). Consistent with previous studies, amanitin is present throughout the basidiocarp (stipe, pileus, lamellae, trama, and universal veil), but …

A Partial Chromosomal Deletion Caused By Random Plasmid Integration Resulted In A Reduced Virulence Phenotype In Fusarium Graminearum, Thomas K. Baldwin, Iffa Gaffoor, John Antoniw, Corrie Andries, John Guenther, Martin Urban, Heather E. Hallen-Adams, John Pitkin, Kim E. Hammond-Kosack, Frances Trail

Department of Food Science and Technology: Faculty Publications

Fusarium graminearum (teleomorph: Gibberella zeae) is an Ascomycete fungal plant pathogen which infects a range of agriculturally important crops, including wheat, barley, and maize. A random plasmid insertion mutagenesis approach was used to analyze the pathogenicity of the PH-1 strain, for which full genomic information is available. Fungal transformants were initially screened for their ability to infect wheat ears. From a total of 1,170 transformants screened, eight were confirmed to be highly reduced in pathogenicity toward wheat ears and roots. These were designated disease-attenuated F. graminearum (daf) mutants. The in vitro growth rate and appearance of each daf …

Convergent Evolution Of Sequestrate Forms In Amanita Under Mediterranean Climate Conditions, Alfredo Justo, Ingo Morgenstern, Heather E. Hallen-Adams, David S. Hibbett

Department of Food Science and Technology: Faculty Publications

The systematic position of secotioid (Torrendia) and gasteroid (Amarrendia) forms within the agaricoid Amanita lineage (Agaricales, Basidiomycota) was studied with molecular (nLSU, ITS) data. Secotioid and gasteroid forms occur in four independent clades nested within agaricoid forms. One clade corresponds to the secotioid T. pulchella from southern Europe and northern Africa. The others correspond to Torrendia and Amarrendia species from Australia. Mediterranean climatic conditions are postulated as a force driving the convergent evolution of these secotioid and at least one of the gasteroid forms in geographically distant areas. Species formerly placed in Torrendia and Amarrendia are …

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, 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, 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 …

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, 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., 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 …

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 …

Obesity And Food Choices Among Faculty And Staff At A Large Urban University, Marjorie Freedman, Rebecca Rubinstein

Faculty Publications

Objective: In order to address increasing health care costs associated with obesity, this study sought to determine prevalence of overweight and obesity and examine eating behaviors, food choices, health beliefs, and attitudes of university employees. Participants and Methods: An online survey was distributed to > 3,800 faculty and staff at a large public metropolitan university in Winter 2008. Results: Almost half (48%) of 806 respondents were classified as overweight or obese. Compared to those with normal weights, overweight and obese respondents consumed fewer fruits and vegetables (p < .05), were less confident in making healthful food choices (p < .001), and were more influenced by food choices available in on-campus dining facilities (p < .05). Conclusions: Obesity among university employees warrants attention. Because these employees have less self-efficacy and consume less healthful diets than their normal weight colleagues, universities need to improve on-campus access to healthful foods.

Development, Evaluation, And Validation Of Environmental Assessment Tools To Evaluate The College Nutrition Environment, Marjorie Freedman

Faculty Publications

Objective: To develop, evaluate, and validate 2 nutrition environment assessment tools (surveys), for specific use in combating overweight on college/university campuses.Participants and Methods: Invitations to complete surveys were e-mailed to food service and health center directors at 47 universities, Winter 2008. Overall response rate was 48%. Responses from the 39 individuals who completed tool evaluations at the end of each survey were analyzed. Follow-up interviews and site visits performed through Summer 2008 validated responses. Results: The majority of respondents (64%) indicated tools were effective at assessing their nutrition environments; 78% believed these types of assessment tools to be important to …

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 …