@article{schmidt_ozturk_young_bugusu_li_claddis_mohamedshah_ferruzzi_hamaker_2023, title={Formation of cereal protein disulfide-linked stable matrices by apigeninidin, a 3-deoxyanthocyanidin}, volume={404}, ISSN={["1873-7072"]}, DOI={10.1016/j.foodchem.2022.134611}, abstractNote={The food matrix is a factor affecting digestion rate of macronutrients, like starch. Sorghum protein networks surrounding starch have been associated with its comparatively low starch digestibility, though their formation mechanism is unclear. Since sorghums contain 3-deoxyanthocyanidins with redox property that could promote sulfhydryl-disulfide interchanges, we hypothesized that added apigeninidin (a 3-deoxyanthocyanidin) will form matrices in a non-matrix-forming cereal (corn). A model system using ovalbumin determined apigeninidin as a polymerizing agent. Starch digestion and microstructure of cereal porridges from yellow corn with and without added apigeninidin, commercial blue corn, and white sorghum were examined. Apigeninidin addition promoted protein matrices in yellow corn and attenuated initial starch digestion rate that was related to matrix formation rather than α-amylase inhibition. Blue corn with 3-deoxyanthocyanidins formed protein matrices with similar lower overall starch digestibility as sorghum. Promoting matrix formation in cereal-based foods with 3-deoxyanthocyanidins may be a strategy to modulate starch digestion rate.}, journal={FOOD CHEMISTRY}, author={Schmidt, Leigh C. R. and Ozturk, Oguz K. and Young, Jennifer and Bugusu, Betty and Li, Min and Claddis, Dennis and Mohamedshah, Zulfiqar and Ferruzzi, Mario and Hamaker, Bruce R.}, year={2023}, month={Mar} }
 @article{li_griffin_corbin_neilson_ferruzzi_2020, title={Modulating Phenolic Bioaccessibility and Glycemic Response of Starch-Based Foods in Wistar Rats by Physical Complexation between Starch and Phenolic Acid}, volume={68}, ISSN={["1520-5118"]}, DOI={10.1021/acs.jafc.0c01387}, abstractNote={This study assessed the impact of caffeic and ferulic acid complexation with maize amylopectin or potato starch on glycemic parameters. Compared with starch-phenolic mixtures, starch-phenolic complexes resulted in significant modification of phenolic bioaccessibility and cellular uptake (p < 0.05). In addition, glucose release from in vitro digestion of starch was modestly reduced in the complexes compared to native starch alone (21.2-26.8mM vs. 29.8-30.5mM). Furthermore, intestinal glucose transport, assessed in Caco-2 cell monolayers was not affected by presence of complexes (82.4-124% vs. 100% at 90 min). However, a reduced glycemic response was evident in a Wistar rat model with significant reduction in 240 min blood glucose AUC following oral administration of potato starch-ferulic acid complex compared to native potato starch (26170±556 vs. 28951±486 mg*min/dL, p < 0.001). These alterations were attributed to complexation-induced resistant starch formation and phenolic entrapment providing an alternative mechanism approach to modulate glycemic properties of starch-based foods.}, number={46}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Li, Min and Griffin, Laura E. and Corbin, Sydney and Neilson, Andrew P. and Ferruzzi, Mario G.}, year={2020}, month={Nov}, pages={13257–13266} }
 @article{debelo_li_ferruzzi_2020, title={Processing influences on food polyphenol profiles and biological activity}, volume={32}, ISSN={["2214-8000"]}, DOI={10.1016/j.cofs.2020.03.001}, abstractNote={Increasing evidence supports the role of polyphenols in human health and has driven interest in translation of polyphenol rich ingredients to human foods. Food processing is a critical tool in development of consumer products aligned with clinical benefits. It is critical to consider how food processing may alter stability, bioavailability and ultimate biological activity of polyphenols. This review highlights processing parameters documented to impact polyphenol stability and provides examples of how select food processes impact polyphenols. Recent studies on whole grains, tea and fruit beverages document process induced losses as well as modification of bioavailability. However, characterization of processes-derived polyphenol degradation products is limited. Furthermore, bioactivity alterations remain mostly based on in vitro/preclinical systems. Growing evidence that polyphenol–macronutrient interactions can impact polyphenol profiles, bioavailability and bioactivities, including interactions with microbiota, suggest that consideration of the broader food matrix is critical in translation of experimental concepts to human foods.}, journal={CURRENT OPINION IN FOOD SCIENCE}, author={Debelo, Hawi and Li, Min and Ferruzzi, Mario G.}, year={2020}, month={Apr}, pages={90–102} }
 @article{li_ndiaye_corbin_foegeding_ferruzzi_2020, title={Starch-phenolic complexes are built on physical CH-pi interactions and can persist after hydrothermal treatments altering hydrodynamic radius and digestibility of model starch-based foods}, volume={308}, ISSN={["1873-7072"]}, DOI={10.1016/j.foodchem.2019.125577}, abstractNote={Leveraging phenolic complexation to optimize starch functionality and digestibility is restrained by the obscurity of their physicochemical nature and molecular basis. To define starch-phenolic complexes under hydrothermal treatments, maize amylopectin and potato starch were complexed with caffeic acid, ferulic acid and gallic acid. Starch hydrothermal stability and digestibility were measured by differential scanning calorimeter and Englyst's method, respectively. While monosaccharide compositions and glycosidic linkages were analyzed by GC-MS, hydrodynamic radius and proton magnetic resonance of gelatinized complexes were measured by dynamic light scattering and NMR respectively. Compared with native starches, starch-phenolic complexes were not chemically modified and had modestly lower estimated glycemic indexes and significantly lower gelatinization temperatures (p < 0.05). Starch-phenolic complexes also had significantly lower levels of phenolic proton intensities and hydrodynamic radii relative to the control starch-phenolic mixtures (p < 0.05). These results suggested that phenolics may complex with starch through non-covalent CH-π bonds along α-(1 → 4) glycosidic chains.}, journal={FOOD CHEMISTRY}, author={Li, Min and Ndiaye, Cheikh and Corbin, Sydney and Foegeding, E. Allen and Ferruzzi, Mario G.}, year={2020}, month={Mar} }
 @article{chen_li_yi_bai_wang_tan_sun_xu_2019, title={Electrodialysis Extraction of Pufferfish Skin (Takifugu flavidus): A Promising Source of Collagen}, volume={17}, ISSN={["1660-3397"]}, DOI={10.3390/md17010025}, abstractNote={Collagen is widely used in drugs, biomaterials, foods, and cosmetics. By-products of the fishing industry are rich sources of collagen, which can be used as an alternative to collagen traditionally harvested from land mammals. However, commercial applications of fish-based collagen are limited by the low efficiency, low productivity, and low sustainability of the extraction process. This study applied a new technique (electrodialysis) for the extraction of Takifugu flavidus skin collagen. We found electrodialysis to have better economic and environmental outcomes than traditional dialysis as it significantly reduced the purification time and wastewater (~95%) while maintaining high extraction yield (67.3 ± 1.3 g/100 g dry weight, p < 0.05). SDS-PAGE, amino acid composition analysis, and spectrophotometric characterization indicated that electrodialysis treatment retained the physicochemical properties of T. flavidus collagen. Heavy metals and tetrodotoxin analyses indicated the safety of T. flavidus collagen. Notably, the collagen had similar thermal stability to calf skin collagen, with the maximum transition temperature and denaturation temperature of 41.8 ± 0.35 and 28.4 ± 2.5 °C, respectively. All evidence suggests that electrodialysis is a promising technique for extracting collagen in the fishing industry and that T. flavidus skin collagen could serve as an alternative source of collagen to meet the increasing demand from consumers.}, number={1}, journal={MARINE DRUGS}, author={Chen, Junde and Li, Min and Yi, Ruizao and Bai, Kaikai and Wang, Guangyu and Tan, Ran and Sun, Shanshan and Xu, Nuohua}, year={2019}, month={Jan} }
 @article{li_george_hunter_hamaker_mattes_ferruzzi_2019, title={Potato product form impacts in vitro starch digestibility and glucose transport but only modestly impacts 24 h blood glucose response in humans}, volume={10}, ISSN={["2042-650X"]}, DOI={10.1039/c8fo02530d}, abstractNote={Potatoes are rich in phenolic compounds which have been reported to impact starch digestion and intestinal glucose transport in model systems through phenolic–starch interactions.}, number={4}, journal={FOOD & FUNCTION}, author={Li, Min and George, Judy and Hunter, Stephanie and Hamaker, Bruce and Mattes, Richard and Ferruzzi, Mario G.}, year={2019}, month={Apr}, pages={1846–1855} }
 @article{li_ho_hayes_ferruzzi_2019, title={The Roles of Food Processing in Translation of Dietary Guidance for Whole Grains, Fruits, and Vegetables}, volume={10}, ISSN={["1941-1421"]}, DOI={10.1146/annurev-food-032818-121330}, abstractNote={ The Dietary Guidelines for Americans (DGA) recommend the consumption of whole grains, fruits, and vegetables as part of a healthy diet. However, current consumption patterns suggest that most Americans are not meeting these recommendations. The challenge remains to align the DGA guidance with the food environment and consumers’ expectations for product quality, availability, and affordability. Currently, processed foods play an increasingly important role in American diets. Often characterized as unhealthy, processed foods are contributors to both food and nutritional security. When the alignment of processing strategies with DGA principles exists, achieving DGA goals is more likely, regardless of processing level. In this review, select processing strategies for whole grains, fruits, and vegetables are described to show how DGA principles can guide processing efforts to create healthier products. Although whole grains, supported by industry-wide innovation and guidance, have had some success with consumers, improving intake of fruit and vegetable products remains a challenge. Closing consumption gaps requires new innovations and products aligned with consumer preferences and DGA principles. }, journal={ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 10}, author={Li, Min and Ho, Kacie K. H. Y. and Hayes, Micaela and Ferruzzi, Mario G.}, year={2019}, pages={569–596} }
 @article{li_pernell_ferruzzi_2018, title={Complexation with phenolic acids affect rheological properties and digestibility of potato starch and maize amylopectin}, volume={77}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2017.11.028}, abstractNote={As well-documented inhibitors of starch digestive enzymes, dietary phenolics are less known for the ability to modify starch structures and functionality. This study aimed to characterize changes in starch structures by complexing individual phenolic acids with maize amylopectin and potato starch respectively, and to determine pasting properties and digestibility of the resulting complexes. FTIR-ATR results confirmed (995/1022 and 1047/1022 cm−1/cm−1) reduced crystallinity in short-range order of both starches, which were likely caused by a decrease in moisture content and/or by attenuation of molecular interactions in both crystalline and amorphous lamellas. Measurements of apparent amylose content and amylose leaching discovered formation of amylose-like structures in amylopectin and V-type amylose in potato starch. These structural changes were negatively associated with pasting temperature, peak viscosity, hot paste viscosity and cold paste viscosity. Digestibility was modestly lower for starch-phenolic acid complexes than for native starch and starch-phenolic acids mixtures. More interestingly, a small fraction of phenolic acids remained bound to starch molecules after pasting of starch-phenolic acid complexes, suggesting bound phenolic acids as a potential factor inhibiting starch hydrolysis.}, journal={FOOD HYDROCOLLOIDS}, author={Li, Min and Pernell, Chris and Ferruzzi, Mario G.}, year={2018}, month={Apr}, pages={843–852} }
 @article{elegbede_li_jones_campanella_ferruzzi_2018, title={Interactions Between Flavonoid-Rich Extracts and Sodium Caseinate Modulate Protein Functionality and Flavonoid Bioaccessibility in Model Food Systems}, volume={83}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.14132}, abstractNote={AbstractWith growing interest in formulating new food products with added protein and flavonoid‐rich ingredients for health benefits, direct interactions between these ingredient classes becomes critical in so much as they may impact protein functionality, product quality, and flavonoids bioavailability. In this study, sodium caseinate (SCN)‐based model products (foams and emulsions) were formulated with grape seed extract (GSE, rich in galloylated flavonoids) and green tea extract (GTE, rich in nongalloylated flavonoids), respectively, to assess changes in functional properties of SCN and impacts on flavonoid bioaccessibility. Experiments with pure flavonoids suggested that galloylated flavonoids reduced air‐water interfacial tension of 0.01% SCN dispersions more significantly than nongalloylated flavonoids at high concentrations (>50 μg/mL). This observation was supported by changes in stability of 5% SCN foam, which showed that foam stability was increased at high levels of GSE (≥50 μg/mL, P < 0.05) but was not affected by GTE. However, flavonoid extracts had modest effects on SCN emulsion. In addition, galloylated flavonoids had higher bioaccessibility in both SCN foam and emulsion. These results suggest that SCN‐flavonoid binding interactions can modulate protein functionality leading to difference in performance and flavonoid bioaccessibility of protein‐based products.}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Elegbede, Jennifer L. and Li, Min and Jones, Owen G. and Campanella, Osvaldo H. and Ferruzzi, Mario G.}, year={2018}, month={May}, pages={1229–1236} }
 @article{li_koecher_hansen_ferruzzi_2017, title={Phenolics from Whole Grain Oat Products as Modifiers of Starch Digestion and Intestinal Glucose Transport}, volume={65}, ISSN={["1520-5118"]}, DOI={10.1021/acs.jafc.7b02171}, abstractNote={Plant phenolics have been reported to modify glycemic response of carbohydrate rich foods. However, this effect has not been documented for phenolic rich wholegrain oat foods. In the present study the influence of oat phenolics on starch digestibility and intestinal glucose transport were investigated in vitro. Phenolic extracts were prepared from 3 oat cultivars (HiProtein, Dancer, and GMI 423) and 1 commercial oat (CO1). Cinnamic acid derivatives were confirmed by LC‐MS to be the primary phenolic species with avenanthramides (AVEs, 31.6–70.7% of free phenolics) and ferulic acid (52.2–89.3% of bound phenolics) as the major constituents of free and bound fractions, respectively. α‐Amylase activity was enhanced by presence of oat phenolics at 20 μM (96.7–117.8%, P<0.05), while modestly inhibited at 500 μM (83.0–95.4%). α‐Glucosidase activity was significantly inhibited (P<0.05) by free (57.4–82.4%) and bound (49.6–61.3%) oat phenolics, albeit with high IC50 values (499.7–938.9 μM). Oat variety had minimal impact modulation of starch digestibility. All free and bound oat phenolic extracts (0–100uM) attenuated transepithelial transport of D‐glucose‐1,2,3,4,5,6,6‐d7 (d7‐glu) over 60 min in dose‐dependent fashion. While effects were modest at 10 and 50 uM, treatment with 100uM free phenolic extracts from the 4 oat flours reduced d7‐glu transport by 35–64% relative to phenolics‐free glucose control. Similarly 100uM of bound oat phenolics demonstrated similar effects with an 45–70% reduction in d7glu transport relative to control.}, number={32}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Li, Min and Koecher, Katie and Hansen, Laura and Ferruzzi, Mario G.}, year={2017}, month={Aug}, pages={6831–6839} }