@article{iglesias-carres_chadwick-corbin_sweet_neilson_2023, title={Dietary phenolics and their microbial metabolites are poor inhibitors of trimethylamine oxidation to trimethylamine N-oxide by hepatic flavin monooxygenase 3}, volume={120}, ISSN={["1873-4847"]}, DOI={10.1016/j.jnutbio.2023.109428}, abstractNote={High circulating levels of trimethylamine N-oxide (TMAO) have been associated with cardiovascular disease risk. TMAO is formed through a microbiome-host pathway utilizing primarily dietary choline as a substrate. Specific gut microbiota transform choline into trimethylamine (TMA), and, when absorbed, host hepatic flavin-containing monooxygenase 3 (FMO3) oxidizes TMA into TMAO. Chlorogenic acid and its metabolites reduce microbial TMA production in vitro. However, little is known regarding the potential for chlorogenic acid and its bioavailable metabolites to inhibit the last step: hepatic conversion of TMA to TMAO. We developed a screening methodology to study FMO3-catalyzed production of TMAO from TMA. HepG2 cells were unable to oxidize TMA into TMAO due to their lack of FMO3 expression. Although Hepa-1 cells did express FMO3 when pretreated with TMA and NADPH, they lacked enzymatic activity to produce TMAO. Rat hepatic microsomes contained active FMO3. Optimal reaction conditions were: 50 µM TMA, 0.2 mM NADPH, and 33 µL microsomes/mL reaction. Methimazole (a known FMO3 competitive substrate) at 200 µM effectively reduced FMO3-catalyzed conversion of TMA to TMAO. However, bioavailable chlorogenic acid metabolites did not generally inhibit FMO3 at physiological (1 µM) nor supra-physiological (50 µM) doses. Thus, the effects of chlorogenic acid in regulating TMAO levels in vivo are unlikely to occur through direct FMO3 enzyme inhibition. Potential effects on FMO3 expression remain unknown. Intestinal inhibition of TMA production and/or absorption are thus likely their primary mechanisms of action.}, journal={JOURNAL OF NUTRITIONAL BIOCHEMISTRY}, author={Iglesias-Carres, Lisard and Chadwick-Corbin, Sydney A. and Sweet, Michael G. and Neilson, Andrew P.}, year={2023}, month={Oct} }
 @article{iglesias-carres_racine_chadwick_nunn_kalambur_neilson_ferruzzi_2023, title={Mechanism of off-color formation in potato chips fried in oil systems containing ascorbic acid as a stabilizer}, volume={179}, ISSN={["1096-1127"]}, DOI={10.1016/j.lwt.2023.114682}, abstractNote={The use of alternative, green antioxidant (AOX) systems is demanded by consumers. Natural AOX systems pose significant challenges. For example, in frying applications, these AOX can negatively alter potato chip color, one of the most important traits in consumer selection. We evaluated the role of natural AOX systems containing ascorbic acid, tocopherols, and other antioxidants in amino acid-related undesirable color formation in fried potato chips. Results indicated that both oil phase AOX and potato factors are critical to generation of off-color formation in fried potato chips through Maillard type reactions. Ascorbic acid solubilization in oil and migration to the chip surface play key roles in observed off-color formation. However, multiple complex reactions may be responsible for color development, which may involve food matrix components. Contributions of AOX other than ascorbic acid appear minimal. Nevertheless, some browning can occur regardless of the presence of ascorbic acid. Color formation through glutamine occurred in the absence of ascorbic acid, but its presence greatly exacerbates color generation, while color generation via asparagine is barely modulated by ascorbic acid. AOX and free amino acid concentrations, temperature, and moisture are critical factors for controlling undesirable color formation during frying with natural oil AOX systems.}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, author={Iglesias-Carres, Lisard and Racine, Kathryn C. and Chadwick, Sydney and Nunn, Candace and Kalambur, Sathya B. and Neilson, Andrew P. and Ferruzzi, Mario G.}, year={2023}, month={Apr} }
 @article{hayes_mohamedshah_chadwick-corbin_hoskin_iorizzo_lila_neilson_ferruzzi_2022, title={Bioaccessibility and intestinal cell uptake of carotenoids and chlorophylls differ in powdered spinach by the ingredient form as measured using in vitro gastrointestinal digestion and anaerobic fecal fermentation models}, volume={3}, ISSN={["2042-650X"]}, url={https://doi.org/10.1039/D2FO00051B}, DOI={10.1039/d2fo00051b}, abstractNote={Insights into food matrix factors impacting bioavailability of bioactive carotenoids and chlorophylls from fruits and vegetable ingredients are essential to understanding their ability to promote health.}, number={7}, journal={FOOD & FUNCTION}, publisher={Royal Society of Chemistry (RSC)}, author={Hayes, Micaela and Mohamedshah, Zulfiqar and Chadwick-Corbin, Sydney and Hoskin, Roberta and Iorizzo, Massimo and Lila, Mary Ann and Neilson, Andrew P. and Ferruzzi, Mario G.}, year={2022}, month={Mar} }
 @article{mohamedshah_hayes_chadwick-corbin_neilson_ferruzzi_2022, title={Bioaccessibility, gut microbial metabolism and intestinal transport of phenolics from 100% Concord grape juice and whole grapes are similar in a simulated digestion and fecal fermentation model}, volume={3}, ISSN={["2042-650X"]}, DOI={10.1039/d1fo04226b}, abstractNote={Phenolic rich 100% grape juice has been associated with many health benefits, but its place in dietary guidance is controversial relative to whole fruit.}, journal={FOOD & FUNCTION}, author={Mohamedshah, Zulfiqar and Hayes, Micaela and Chadwick-Corbin, Sydney and Neilson, Andrew P. and Ferruzzi, Mario G.}, year={2022}, month={Mar} }
 @article{simpson_de souza_damani_rogers_williams_weaver_ferruzzi_chadwick-corbin_nakatsu_2022, title={Prune supplementation for 12 months alters the gut microbiome in postmenopausal women}, volume={11}, ISSN={["2042-650X"]}, DOI={10.1039/d2fo02273g}, abstractNote={Postmenopausal women given prunes for 12 months had altered microbiomes. Some taxa correlated with phenolic metabolites and inflammatory markers, indicating potential mechanisms of health benefits.}, journal={FOOD & FUNCTION}, author={Simpson, Abigayle M. R. and De Souza, Mary Jane and Damani, Janhavi and Rogers, Connie and Williams, Nancy I. and Weaver, Connie and Ferruzzi, Mario G. and Chadwick-Corbin, Sydney and Nakatsu, Cindy H.}, year={2022}, month={Nov} }
 @article{mohamedshah_chadwick-corbin_wightman_ferruzzi_2020, title={Comparative assessment of phenolic bioaccessibility from 100% grape juice and whole grapes}, volume={11}, ISSN={["2042-650X"]}, url={https://doi.org/10.1039/D0FO00792G}, DOI={10.1039/d0fo00792g}, abstractNote={Concord and Niagara grape juice have comparable or greater absolute bioaccessibility of major classes of phenolic compounds compared to masticated whole grapes.}, number={7}, journal={FOOD & FUNCTION}, publisher={Royal Society of Chemistry (RSC)}, author={Mohamedshah, Zulfiqar and Chadwick-Corbin, Sydney and Wightman, JoLynne D. and Ferruzzi, Mario G.}, year={2020}, month={Jul}, pages={6433–6445} }