TY - CONF TI - Isolation processes for Bovine Milk Fat Globules (MFGs) induce structural and compositional changes AU - Zheng, Haotian T2 - Riddet Institute Research Colloquium C2 - 2012/// CY - Palmerston North, New Zealand DA - 2012/// PY - 2012/// ER - TY - JOUR TI - P3-342: Intranasal delivery of bioactive polyphenol metabolites to prevent and/or treat Alzheimer's disease and other forms of dementia AU - Knable, Lindsay AU - Vempati, Prashant AU - Freire, Daniel AU - Ferruzzi, Mario AU - Pasinetti, Giulio T2 - Alzheimer's & Dementia AB - While polyphenolic compounds have many health benefits, the potential development of polyphenols for the prevention/treatment of neurological disorders is largely hindered by their complexity and limited knowledge regarding their bioavailability, metabolism and bioactivity in the brain. We recently demonstrated that dietary supplementation with a grape-derived polyphenolic preparation, namely a monomeric-enriched catechin and epicatechin fraction (Mo), significantly improves cognitive function in a mouse model of Alzheimer's disease (AD). We also found that Mo treatment resulted in the accumulation of proanthocyanidin metabolites in the brain at a concentration of ∼400 nM. One of the metabolites identified in the brain following Mo treatment, Metaphenol-A1, was shown to promote basal synaptic transmission and long-term potentiation (LTP) at physiologically relevant concentrations in hippocampal slices through mechanisms associated with cAMP-response-element-binding-protein signaling. C57BL/6 mice were treated with Metaphenol-A1 (7.5 μM) by intranasal route. Brain sections were then harvested at 5, 10, 15, and 60 minutes. Pharmacokinetics and neuronal molecular changes were assessed in the samples collected. The same delivery approach will be applied to the Tg2576 mouse model of AD to assess its effect on cognitive function. We are currently evaluating the pharmacokinetics and brain bioavailability of Metaphenol-A1 delivered via a novel, non-invasive intranasal delivery apparatus. We will also asses the effects of Metaphenol-A1 delivered in this manner on LTP and cognitive function in AD mice. Our study will provide insights into developing a novel, safe approach to directly deliver a bioactive therapeutic agent to the central nervous system for AD prevention/treatment. DA - 2012/7// PY - 2012/7// DO - 10.1016/j.jalz.2012.05.1566 VL - 8 IS - 4S_Part_16 SP - P577-P577 J2 - Alzheimer's & Dementia LA - en OP - SN - 1552-5260 UR - http://dx.doi.org/10.1016/j.jalz.2012.05.1566 DB - Crossref ER - TY - JOUR TI - Different concentrations of grape seed extract affectin vitrostarch fermentation by porcine small and large intestinal inocula AU - Wang, Dongjie AU - Williams, Barbara A AU - Ferruzzi, Mario G AU - D'Arcy, Bruce R T2 - Journal of the Science of Food and Agriculture AB - Abstract BACKGROUND: Grape seed extract (GSE) phenolics have potential health‐promoting properties, either from compounds present within the extract, or metabolites resulting from gastrointestinal tract (GIT) fermentation of these compounds. This study describes how GSE affected the kinetics and end‐products of starch fermentation in vitro using pig intestinal and fecal inocula. Six GSE concentrations (0, 60, 125, 250, 500, and 750 µg ml −1 were fermented in vitro by porcine ileal and fecal microbiota using starch as the energy source. Cumulative gas production, and end‐point short chain fatty acids and ammonia were measured. RESULTS: GSE phenolics altered the pattern (gas kinetics, and end‐products such as SCFA and NH $_{4}^{+}$ ) of starch fermentation by both inocula, at concentrations above 250 µg ml −1 . Below this level, neither inoculum showed any significant ( P > 0.05) effect of the GSE. CONCLUSION: The results show that GSE phenolics at a concentration over 250 µg ml −1 can have measurable effects on microbial activity in an in vitro fermentation system, as evidenced by the changes in kinetics and end‐products from starch fermentation. This suggests that fermentation patterns could be conceivably shifted in the actual GIT, though further evidence will be required from in vivo studies. Copyright © 2012 Society of Chemical Industry DA - 2012/7/6/ PY - 2012/7/6/ DO - 10.1002/jsfa.5753 VL - 93 IS - 2 SP - 276-283 J2 - J. Sci. Food Agric. LA - en OP - SN - 0022-5142 UR - http://dx.doi.org/10.1002/jsfa.5753 DB - Crossref KW - Grape seed extract KW - pig KW - intestinal microbiota KW - in vitro fermentation KW - short-chain fatty acids KW - cumulative gas production KW - ammonia ER - TY - JOUR TI - Continuous Infusion of 20-Hydroxyecdysone Increased Mass of Triceps Brachii in C57BL/6 Mice AU - Cheng, Diana M. AU - Kutzler, Louis W. AU - Boler, Dustin D. AU - Drnevich, Jenny AU - Killefer, John AU - Lila, Mary Ann T2 - Phytotherapy Research AB - Phytoecdysteroids have been attributed with numerous pharmacological properties in animals, including increasing muscle mass, and 20-hydroxyecdysone (20E) is one of the most abundant phytoecdysteroids produced by plants. In this study, the physiological and gene expression effects of 20E were analyzed in C57BL/6 mice given a continuous infusion of saline or 20E (5 mg/kg/day) for 5 or 15 days using subcutaneously implanted Alzet® osmotic pumps. The masses of the total body, muscle groups and organs were determined. There was a significant increase ( p = 0.01) in the mass of triceps brachii in mice treated with 20E for 5 days (115 ± 8 mg) compared with mice treated with saline for 5 days (88 ± 3 mg), however, there were no differences in the other measured parameters. To determine potential mechanisms of 20E in skeletal muscle, Illumina's Mouse Whole Genome-6 v2.0 Expression BeadChips were used to evaluate changes in gene expression of the triceps brachii after 20E infusion. Ingenuity Pathways Analysis was used to identify genes with the most evidence for differential expression, of which, 16 genes involved in the skeletal and muscular system were identified. Overall, the data suggest that 20E does not have potent anabolic properties, however, a muscle-specific increase was observed and genes were identified to provide an explanation for the muscle accretion. DA - 2012/4/12/ PY - 2012/4/12/ DO - 10.1002/ptr.4679 VL - 27 IS - 1 SP - 107-111 J2 - Phytother. Res. LA - en OP - SN - 0951-418X UR - http://dx.doi.org/10.1002/ptr.4679 DB - Crossref KW - 20-hydroxyecdysone KW - infusion KW - mice KW - microarray KW - phytoecdysteroids KW - skeletal muscle ER - TY - JOUR TI - Porcine parvovirus removal using trimer and biased hexamer peptides AU - Heldt, Caryn L. AU - Gurgel, Patrick V. AU - Jaykus, Lee-Ann AU - Carbonell, Ruben G. T2 - Biotechnology Journal AB - Abstract Assuring the microbiological safety of biological therapeutics remains an important concern. Our group has recently reported small trimeric peptides that have the ability to bind and remove a model nonenveloped virus, porcine parvovirus (PPV), from complex solutions containing human blood plasma. In an effort to improve the removal efficiency of these small peptides, we created a biased library of hexamer peptides that contains two previously reported trimeric peptides designated WRW and KYY. This library was screened and several hexamer peptides were discovered that also removed PPV from solution, but there was no marked improvement in removal efficiency when compared to the trimeric peptides. Based on simulated docking experiments, it appeared that hexamer peptide binding is dictated more by secondary structure, whereas the binding of trimeric peptides is dominated by charge and hydrophobicity. This study demonstrates that trimeric and hexameric peptides may have different, matrix‐specific roles to play in virus removal applications. In general, the hexamer ligand may perform better for binding of specific viruses, whereas the trimer ligand may have more broadly reactive virus‐binding properties. DA - 2012/4// PY - 2012/4// DO - 10.1002/biot.201000397 VL - 7 IS - 4 SP - 558–565 SN - 1860-6768 UR - http://dx.doi.org/10.1002/biot.201000397 KW - Affinity adsorption KW - Biosafety KW - Bioseparation KW - Ligand KW - Virus removal ER - TY - JOUR TI - Synthesis of [6, 8, 10, 3’, 5’-C-13 (5)]-cyanidin-3-glucoside, for human in vivo metabolism studies AU - Zhang, Qingzhi AU - Botting, Nigel P. AU - Kay, Colin T2 - Journal of Labelled Compounds & Radiopharmaceuticals DA - 2012/3// PY - 2012/3// VL - 55 IS - 3 SP - 131–132 ER - TY - JOUR TI - Effects of pistachios and walnuts on hemodynamic reactivity to stress: Clinical trials in adults with dyslipidemia AU - West, S.G. AU - Gebauer, S.K. AU - Kay, C.D. AU - Skulas-Ray, A.C. AU - Kris-Etherton, P.M. T2 - Australasian Medical Journal (Online DA - 2012/// PY - 2012/// VL - 5 IS - 12 SP - 676 ER - TY - JOUR TI - Cucurbitacin glycosides from Datisca glomerata with antiplasmodial activity AU - Graziose, R AU - Grace, MH AU - Rathinasabapathy, T AU - Rojas-Silva, P AU - Dekock, C AU - Poulev, A AU - Lila, MA AU - Smith, P AU - Raskin, I T2 - Planta Medica AB - The traditionally used antimalarial plant, Datisca glomerata (C.Presl) Baill., was subjected to antiplasmodial assay guided fractionation. This led to the isolation of seven new cucurbitacin glycosides, datiscosides I-O, along with the two known compounds, datiscoside and datiscoside B, from the aerial parts of D. glomerata. Their structures and relative stereochemistry were determined on the basis of mass spectrometry, 1D and 2D NMR. Antiplasmodial IC50 values were determined for all isolated compounds, which were also evaluated in vitro for their ability to inhibit Leishmania tarentoleae. The antiplasmodial activity of the compounds was moderate, and ranged from 33.3µM to 7.7µM. None of the compounds showed appreciable antileishmanial activity. DA - 2012/7// PY - 2012/7// DO - 10.1055/s-0032-1321139 VL - 78 IS - 11 J2 - Planta Med LA - en OP - SN - 0032-0943 1439-0221 UR - http://dx.doi.org/10.1055/s-0032-1321139 DB - Crossref ER - TY - JOUR TI - Seeking novel Leishmanicidal natural products from common medicinal plants, the example of Eryngium foetidum L AU - Rojas-Silva, P AU - Graziose, R AU - Poulev, A AU - Mbeunkui, F AU - Grace, MH AU - Lila, MA AU - Raskin, I T2 - Planta Medica AB - Leishmaniasis is a human parasitic tropical disease that urgently requires new chemotherapeutic agents. Eryngium foetidum L. (Apiaceae), known as “culantro”, is a popular culinary herb and a medicinal plant used in Latin America for its anti-inflammatory and anti-parasitic properties. A defatted methanolic extract was partitioned with organic solvents and water. The n-hexane fraction inhibited the Leishmania growth by 41.4% at 20µg/ml. Bioassay-guided fractionation of the n-hexane fraction yielded two compounds: (1) lasidiol p-methoxybenzoate, a daucane sesquiterpene and (2) a terpene aldehyde ester. Compound 1 showed an IC50 of 5.34µg/ml in the Leishmania assay and no cytotoxicity in L6 cells (IC50 >20µg/ml), while compound 2 was inactive in the Leishmania assay (IC50 >20µg/ml). These compounds were previously isolated from the medicinal plants Xanthium catharticum Kunth (1) and Ferula hispanica Rouy (2). However, this is the first report of their Leishmanicidal activity, cytotoxicity, and their isolation from a Eryngium species. In conclusion, there is potential to find new Leishmanicidal natural products from common medicinal plants. DA - 2012/7// PY - 2012/7// DO - 10.1055/s-0032-1320634 VL - 78 IS - 11 J2 - Planta Med LA - en OP - SN - 0032-0943 1439-0221 UR - http://dx.doi.org/10.1055/s-0032-1320634 DB - Crossref ER - TY - JOUR TI - In vitro and in vivo anti-diabetic effects of anthocyanins from Maqui Berry (Aristotelia chilensis) AU - Rojo, Leonel E. AU - Ribnicky, David AU - Logendra, Sithes AU - Poulev, Alex AU - Rojas-Silva, Patricio AU - Kuhn, Peter AU - Dorn, Ruth AU - Grace, Mary H. AU - Lila, Mary Ann AU - Raskin, Ilya T2 - Food Chemistry AB - We used a murine model of type II diabetes, which reproduces the major features of the human disease, and a number of cellular models to study the antidiabetic effect of ANC, a standardised anthocyanin-rich formulation from Maqui Berry (Aristotelia chilensis). We also isolated delphinidin 3-sambubioside-5-glucoside (D3S5G), a characteristic anthocyanin from Maqui Berry, and studied its antidiabetic properties. We observed that oral administration of ANC improved fasting blood glucose levels and glucose tolerance in hyperglycaemic obese C57BL/6J mice fed a high fat diet. In H4IIE rat liver cells, ANC decreased glucose production and enhanced the insulin-stimulated down regulation of the gluconeogenic enzyme, glucose-6-phosphatase. In L6 myotubes ANC treatment increased both insulin and non-insulin mediated glucose uptake. As with the ACN, oral administration of pure D3S5G dose-dependently decreased fasting blood glucose levels in obese C57BL/6J mice, and decreased glucose production in rat liver cells. D3S5G also increased glucose uptake in L6 myotubes and is at least partially responsible for ANC’s anti-diabetic properties. DA - 2012/3// PY - 2012/3// DO - 10.1016/j.foodchem.2011.08.066 VL - 131 IS - 2 SP - 387-396 J2 - Food Chemistry LA - en OP - SN - 0308-8146 UR - http://dx.doi.org/10.1016/j.foodchem.2011.08.066 DB - Crossref KW - Dietary anthocyanins KW - Metabolic syndrome KW - Glucose metabolism KW - Maqui Berry ER - TY - JOUR TI - Kinetic Study of Catechin Stability: Effects of pH, Concentration, and Temperature AU - Li, Na AU - Taylor, Lynne S. AU - Ferruzzi, Mario G. AU - Mauer, Lisa J. T2 - Journal of Agricultural and Food Chemistry AB - The degradation behaviors of catechins in dilute aqueous systems, including tea beverages and catechin solutions, have been documented; however, their reaction kinetics in green tea concentrated solutions, and impacts of pH, concentration, and temperature thereon, have not yet been established. In this study, reactions were conducted at pH levels ranging from 1.5 to 7, concentrations ranging from 1 to 1666.7 mg/mL, and temperatures ranging from 25 to 120 °C. Catechin contents were determined using high-performance liquid chromatography. Catechins were found to be more stable at high concentrations around pH 4. An empirical model for catechin content was established as a function of pH and temperature and showed good correlation between green tea concentrated solutions and previous reports of catechin stability in powder systems. These results provide useful approaches for shelf life calculations and catechin loss predictions at given temperature and pH conditions in green tea concentrates. DA - 2012/12/14/ PY - 2012/12/14/ DO - 10.1021/jf304116s VL - 60 IS - 51 SP - 12531-12539 J2 - J. Agric. Food Chem. LA - en OP - SN - 0021-8561 1520-5118 UR - http://dx.doi.org/10.1021/jf304116s DB - Crossref KW - EGCG KW - stability KW - pH KW - kinetic model KW - shelf life KW - tea ER - TY - JOUR TI - Does flavor impact function? Potential consequences of polyphenol–protein interactions in delivery and bioactivity of flavan-3-ols from foods AU - Ferruzzi, Mario G. AU - Bordenave, Nicolas AU - Hamaker, Bruce R. T2 - Physiology & Behavior AB - Astringency is a component of the overall flavor experienced when consuming polyphenol rich foods and beverages such as tea, wine, cocoa and select fruits. Following consumption, the astringent sensation results from the well documented ability of polyphenols to bind to salivary proline rich proteins (PRP) and facilitate their precipitation in the oral cavity. In a similar fashion, polyphenols are also known to non-specifically bind food and other biological proteins. While much is known regarding the polyphenol-protein interactions leading to astringency, significantly less information is available regarding the impact of these polyphenol-protein interactions with food or other biological proteins on relevant physiological outcomes. This paper focuses on the interactions between flavan-3-ols, one of the most abundant dietary polyphenol forms, with proteins in food, salivary PRP and other physiological proteins. The physiological implications of these interactions in food and through the gut will be discussed in relation to manipulation of flavan-3-ol bioavailability, metabolism and biological activities including inhibition of digestive enzymes in the gut. DA - 2012/11// PY - 2012/11// DO - 10.1016/j.physbeh.2012.02.020 VL - 107 IS - 4 SP - 591-597 J2 - Physiology & Behavior LA - en OP - SN - 0031-9384 UR - http://dx.doi.org/10.1016/j.physbeh.2012.02.020 DB - Crossref KW - Polyphenols KW - Proteins KW - Astringency KW - Binding KW - Flavan-3-ols KW - Bioaccessibility KW - Bioavailability ER - TY - JOUR TI - Effect of a flash vacuum expansion process on grape juice yield and quality AU - Paranjpe, Shriram S. AU - Ferruzzi, Mario AU - Morgan, Mark T. T2 - LWT - Food Science and Technology AB - Flash vacuum expansion is a process where a heated product is rapidly exposed to low pressure, or vacuum, causing interstitial water in the product to rapidly flash and rupture a portion of the tissue. This process has potential to aid juice expression and improve extraction of potentially healthy components from fruits and vegetables. In this study, the yield and quality of juice extracted from grapes treated by flash vacuum expansion, heat and enzymes, heat only, and no treatment were compared. The flash expansion process was first studied using Thompson seedless grapes. Lower chamber pressures and higher fruit temperatures were found to improve juice yield and phytochemical composition. While the process could improve polyphenol content and extraction over traditional methods, juice yield was lower than enzyme processing. Tissue damage on grape skins, measured via electrical impedance, was highest after flash vacuum expansion and resulted in higher polyphenol extraction. Juice pressed from concord grapes treated with flash vacuum expansion was compared with heat and enzyme processing, heat treatment only, and cold pressing. Flash vacuum expansion provided juice yields similar to enzyme processing and higher than heat treatment or cold pressing. The process also improved juice anthocyanins over enzyme processing, heat processing, and cold pressing. This investigation provides a comparison of the flash vacuum expansion process and more traditional grape processing methods. It also provides insight into the role of key operating conditions on juice yield and quality. DA - 2012/10// PY - 2012/10// DO - 10.1016/J.LWT.2012.02.021 VL - 48 IS - 2 SP - 147-155 J2 - LWT - Food Science and Technology LA - en OP - SN - 0023-6438 UR - http://dx.doi.org/10.1016/J.LWT.2012.02.021 DB - Crossref KW - Flash vacuum expansion KW - Pectinase KW - Grape juice quality KW - Juice yield KW - Polyphenols ER - TY - JOUR TI - Quantification of anthocyanidins in the grapes and grape juice products with acid assisted hydrolysis using LC/MS AU - Xu, Yanping AU - Simon, James E. AU - Ferruzzi, Mario G. AU - Ho, Lap AU - Pasinetti, Giulio Maria AU - Wu, Qingli T2 - Journal of Functional Foods AB - A simple and precise acid-assisted hydrolysis method was established for the quantification of anthocyanidins in 15 grape juice samples, four grape berries and four grape skins using LC/MS. Under optimized conditions, five major anthocyanidins including delphinidin, cyanidin, petunidin, peonidin and malvidin in the hydrolyzed grape extracts were successfully separated within 25 min and quantified individually. The results revealed that the total concentration of anthocyanidins was not symmetrically distributed in the different grape juice products. While quantitative distribution of anthocyanidins in grape berries and skins are quite similar, anthocyanidin concentration in grape skins was found to be four to eight times higher than their corresponding berries. The precision of this method was validated by recovery percentages of five anthocyanidins, ranging from 98.59% to 103.20% with the relative standard deviation (RSD) less than 5.03%. This quantitative method provides a rapid and accurate tool to quantitatively study individual anthocyanidins in grapes or grape juice samples for quality control and to facilitate the evaluation and comparison of new commercial grapes or grape juices products in the market. DA - 2012/10// PY - 2012/10// DO - 10.1016/j.jff.2012.04.010 VL - 4 IS - 4 SP - 710-717 J2 - Journal of Functional Foods LA - en OP - SN - 1756-4646 UR - http://dx.doi.org/10.1016/j.jff.2012.04.010 DB - Crossref KW - Grape KW - LC-MS KW - Polyphenols KW - Anthocyanins KW - Anthocyanidins KW - Acidic hydrolysis ER - TY - JOUR TI - Enzymatic synthesis of substituted epicatechins for bioactivity studies in neurological disorders AU - Blount, Jack W. AU - Ferruzzi, Mario AU - Raftery, Dan AU - Pasinetti, Giulio M. AU - Dixon, Richard A. T2 - Biochemical and Biophysical Research Communications AB - Glucuronidated and/or methylated metabolites of the proanthocyanidin (PA) monomer (−)-epicatechin are detected in both blood and brain following feeding of rodents with a monomeric grape seed PA extract shown to reduce symptoms in a mouse model of Alzheimer’s disease. To generate metabolites for future mechanistic studies, we investigated the ability of recombinant human glucuronosyl transferases of the UGT1A and UGT2B families to glucuronidate epicatechin or 3′-O-methyl epicatechin in vitro. Of twelve enzymes tested, UGT1A9 was the most efficient, producing epicatechin 3′-O-glucuronide as the major product. Incubation of UGT1A9 with 3′-O-methyl-epicatechin resulted in two major products, one of which was identified as 3′-O-methyl-epicatechin 5-O-glucuronide, a major metabolite found in blood plasma and brain tissue of the rodents following feeding with a grape seed extract. We also investigated in vitro methylation of epicatechin and epicatechin glucuronides by human catechol O-methyltransferase. Enzymatic production of 3′-O-methyl-epicatechin 5-O-glucuronide was optimized to 50% overall yield. These studies form a basis for generation of mg quantities of pure epicatechin (methyl) glucuronides of biological significance, and provide clarification of structure of previously identified epicatechin metabolites. DA - 2012/1// PY - 2012/1// DO - 10.1016/j.bbrc.2011.11.139 VL - 417 IS - 1 SP - 457-461 J2 - Biochemical and Biophysical Research Communications LA - en OP - SN - 0006-291X UR - http://dx.doi.org/10.1016/j.bbrc.2011.11.139 DB - Crossref KW - Alzheimer's disease KW - Grape seed extract KW - Polyphenols KW - Glucuronosyl transferase KW - Epicatechin glucuronides ER - TY - JOUR TI - Meal triacylglycerol profile modulates postprandial absorption of carotenoids in humans AU - Goltz, Shellen R. AU - Campbell, Wayne W. AU - Chitchumroonchokchai, Chureeporn AU - Failla, Mark L. AU - Ferruzzi, Mario G. T2 - Molecular Nutrition & Food Research AB - Scope Dietary lipids are considered to be primary potentiators of carotenoid absorption, yet the amount and source required to optimize bioavailability has not been systematically evaluated. The objective of this study was to examine the impact of both amount and source of triacylglycerols on postprandial absorption of carotenoids from vegetable salads. Methods and results Healthy subjects ( n = 29) were randomized using a L atin square design (3×3) and consumed three identical salads with 3, 8, or 20 g of canola oil, soybean oil, or butter. Blood was collected from 0–10 h and triacylglycerol‐rich fractions ( TRL s) were isolated by ultracentrifugation. Carotenoid contents of TRL fractions were analyzed by HPLC‐DAD . Considering all lipid sources, 20 g of lipid promoted higher absorption compared to 3 and 8 g for all carotenoid species ( p < 0.05), except for α‐carotene ( p = 0.07). The source of lipid had less impact on the absorption of carotenoids than amount of lipid. Pooling results from all lipid amounts, monounsaturated fatty acid rich canola oil trended toward enhancing absorption of lutein and α‐carotene compared to saturated fatty acid rich butter ( p = 0.06 and p = 0.08, respectively). Conclusion While both amount and source of co‐consumed lipid affect carotenoid bioavailability from vegetables, amount appears to exert a stronger effect. DA - 2012/6// PY - 2012/6// DO - 10.1002/mnfr.201100687 VL - 56 IS - 6 SP - 866-877 J2 - Mol. Nutr. Food Res. LA - en OP - SN - 1613-4125 UR - http://dx.doi.org/10.1002/mnfr.201100687 DB - Crossref KW - Bioavailability KW - Carotenoids KW - Clinical trial KW - Dietary triacylglycerol KW - Postprandial absorption ER - TY - JOUR TI - Relative impact of flavonoid composition, dose and structure on vascular function: A systematic review of randomised controlled trials of flavonoid-rich food products AU - Kay, Colin D. AU - Hooper, Lee AU - Kroon, Paul A. AU - Rimm, Eric B. AU - Cassidy, Aedín T2 - Molecular Nutrition & Food Research AB - Scope Previous systematic reviews suggest beneficial effects of flavonoids on biomarkers of cardiovascular disease ( CVD ) risk, but have overlooked the impact of dose response or food complexity. The aim of the present study was to examine the relative impact of composition, flavonoid structure and dose. Methods and results MEDLINE , EMBASE and C ochrane were searched for randomised controlled trials ( RCT s) of flavonoids or flavonoid‐rich foods/extracts. Flavonoid composition was established using United States Department of Agriculture ( USDA ) and P henol‐ E xplorer databases. Effects of six flavonoid subgroups on endothelial function (flow‐mediated dilation; FMD ), and systolic and diastolic blood pressures were assessed by random effects meta‐analyses and regression analyses. Meta‐analyses of combined flavonoid subclasses showed significant improvements in FMD (chronic, 0.73% (0.17, 1.30) 14 RCT s; acute, 2.33% (1.58, 3.08) 18 RCT s) and blood pressures (systolic, –1.46 mmHg (–2.38, –0.53) 63 RCT s; diastolic, –1.25 mmHg (–1.82, –0.67) 63 RCT s). Similar benefits were observed for the flavan‐3‐ol, catechol flavonoids (catechins, quercetin, cyanidin etc.), procyanidins, epicatechin and catechin subgroups. Dose‐response relationships were non‐linear for FMD ( R 2 ≤ 0.30), with greater associations observed when applying polynomial regression analyses ( R 2 ≤ 0.72); there was no indication of a dose response for blood pressure. Conclusion The present analysis suggests that flavonoid bioactivity does not follow a classical linear dose‐response association and this may have important biological implications. DA - 2012/9/19/ PY - 2012/9/19/ DO - 10.1002/mnfr.201200363 VL - 56 IS - 11 SP - 1605-1616 J2 - Mol. Nutr. Food Res. LA - en OP - SN - 1613-4125 UR - http://dx.doi.org/10.1002/mnfr.201200363 DB - Crossref KW - Blood pressure KW - Cardiovascular disease KW - Dose response KW - Flavonoids KW - Flow-mediated dilation ER - TY - JOUR TI - Promoting wellness in Alaskan villages: Integrating traditional knowledge and science of wild berries AU - Flint, C. G. AU - Robinson, E. S. AU - Kellogg, J. AU - Ferguson, G. AU - BouFajreldin, L. AU - Dolan, M. AU - Raskin, I. AU - Lila, Mary Ann T2 - Ecohealth DA - 2012/// PY - 2012/// DO - 10.1007/s10393-011-0707-9 VL - 8 IS - 2 SP - 199–209 KW - traditional ecological knowledge KW - wild berries KW - environmental change KW - participatory research KW - youth KW - health KW - community wellness ER - TY - JOUR TI - Flavonoid metabolism: the synthesis of phenolic glucuronides and sulfates as candidate metabolites for bioactivity studies of dietary flavonoids AU - Zhang, Qingzhi AU - Raheem, K. Saki AU - Botting, Nigel P. AU - Slawin, Alexandra M.Z. AU - Kay, Colin D. AU - O'Hagan, David T2 - Tetrahedron AB - Epidemiological studies indicate that flavonoid intake is inversely associated with the risk of coronary heart disease, yet the mechanisms responsible for their bioactivity are still a matter of debate. Based on the rapid and extensive metabolism of most flavonoids, their health effects most likely result from the biological activity of their metabolites. However, a lack of commercially available compounds/standards has prevented the study of metabolite bioactivity and resulted in a focus on non-physiologically relevant precursor/parent structures. This paper details the synthesis of a series of phenolic glucuronide 1a–e and sulfate 2a–e derivates as candidate metabolites for use as reference compounds in metabolic profiling studies and for the exploration of flavonoid bioactivity. DA - 2012/6// PY - 2012/6// DO - 10.1016/j.tet.2012.03.100 VL - 68 IS - 22 SP - 4194-4201 J2 - Tetrahedron LA - en OP - SN - 0040-4020 UR - http://dx.doi.org/10.1016/j.tet.2012.03.100 DB - Crossref KW - Flavanoids KW - Metabolites KW - Phenolic glucuronides KW - Phenolic sulfates KW - Synthesis ER - TY - JOUR TI - Vascular bioactivity of anthocyanins and phenolic acid degradants: modulation of superoxide and nitric oxide AU - Edwards, M. AU - Czank, C. AU - Cassidy, A. AU - Kay, C. D. T2 - Proceedings of the Nutrition Society AB - An abstract is not available for this content. As you have access to this content, full HTML content is provided on this page. A PDF of this content is also available in through the ‘Save PDF’ action button. DA - 2012/// PY - 2012/// DO - 10.1017/s0029665112001164 VL - 71 IS - OCE2 J2 - Proc. Nutr. Soc. LA - en OP - SN - 0029-6651 1475-2719 UR - http://dx.doi.org/10.1017/s0029665112001164 DB - Crossref ER - TY - JOUR TI - Dietary Flavonoids and Risk of Stroke in Women AU - Cassidy, Aedín AU - Rimm, Eric B. AU - O'Reilly, Éilis J. AU - Logroscino, Giancarlo AU - Kay, Colin AU - Chiuve, Stephanie E. AU - Rexrode, Kathryn M. T2 - Stroke AB - Background and Purpose— To date, few studies have examined associations between the wide range of flavonoid subclasses and risk of ischemic, hemorrhagic, and total stroke. Methods— We conducted a prospective study among 69 622 women from the Nurses' Health Study. Total flavonoid and subclass intakes were calculated from semiquantitative food frequency questionnaires collected every 4 years using an updated and extended US Department of Agriculture flavonoid database. Results— During 14 years of follow-up, 1803 incident strokes were confirmed. After adjusting for potential confounders, women in the highest compared with the lowest quintile of flavanone intake had a relative risk of ischemic stroke of 0.81 (95% CI, 0.66–0.99; P =0.04). Citrus fruits/juices, the main dietary source of flavanones, tended to be associated with a reduced risk for ischemic stroke (relative risk, 0.90; 95% CI, 0.77–1.05) comparing extreme quintiles. Conclusions— Total flavonoid intake was not inversely associated with risk of stroke; however, increased intake of the flavanone subclass was associated with a reduction in the risk of ischemic stroke. Citrus fruit consumption may be associated with a reduction in stroke risk, and experimental data support these epidemiological associations that the flavanone content of citrus fruits may potentially be cardioprotective. Further prospective studies are needed to confirm these associations. DA - 2012/4// PY - 2012/4// DO - 10.1161/strokeaha.111.637835 VL - 43 IS - 4 SP - 946-951 J2 - Stroke LA - en OP - SN - 0039-2499 1524-4628 UR - http://dx.doi.org/10.1161/strokeaha.111.637835 DB - Crossref KW - citrus fruits KW - flavanones KW - flavonoids KW - hemorrhagic KW - ischemic KW - polyphenols KW - stroke ER - TY - JOUR TI - Cas9-crRNA ribonucleoprotein complex mediates specific DNA cleavage for adaptive immunity in bacteria AU - Gasiunas, G. AU - Barrangou, R. AU - Horvath, P. AU - Siksnys, V. T2 - Proceedings of the National Academy of Sciences AB - Clustered, regularly interspaced, short palindromic repeats (CRISPR)/CRISPR-associated (Cas) systems provide adaptive immunity against viruses and plasmids in bacteria and archaea. The silencing of invading nucleic acids is executed by ribonucleoprotein complexes preloaded with small, interfering CRISPR RNAs (crRNAs) that act as guides for targeting and degradation of foreign nucleic acid. Here, we demonstrate that the Cas9–crRNA complex of the Streptococcus thermophilus CRISPR3/Cas system introduces in vitro a double-strand break at a specific site in DNA containing a sequence complementary to crRNA. DNA cleavage is executed by Cas9, which uses two distinct active sites, RuvC and HNH, to generate site-specific nicks on opposite DNA strands. Results demonstrate that the Cas9–crRNA complex functions as an RNA-guided endonuclease with RNA-directed target sequence recognition and protein-mediated DNA cleavage. These findings pave the way for engineering of universal programmable RNA-guided DNA endonucleases. DA - 2012/9/4/ PY - 2012/9/4/ DO - 10.1073/pnas.1208507109 VL - 109 IS - 39 SP - E2579-E2586 KW - nuclease KW - site-directed mutagenesis KW - RNA interference KW - DNA interference ER - TY - JOUR TI - Analysis of the Lactobacillus casei supragenome and its influence in species evolution and lifestyle adaptation AU - Broadbent, Jeff R AU - Neeno-Eckwall, Eric C AU - Stahl, Buffy AU - Tandee, Kanokwan AU - Cai, Hui AU - Morovic, Wesley AU - Horvath, Philippe AU - Heidenreich, Jessie AU - Perna, Nicole T AU - Barrangou, Rodolphe AU - Steele, James L T2 - BMC Genomics AB - The broad ecological distribution of L. casei makes it an insightful subject for research on genome evolution and lifestyle adaptation. To explore evolutionary mechanisms that determine genomic diversity of L. casei, we performed comparative analysis of 17 L. casei genomes representing strains collected from dairy, plant, and human sources.Differences in L. casei genome inventory revealed an open pan-genome comprised of 1,715 core and 4,220 accessory genes. Extrapolation of pan-genome data indicates L. casei has a supragenome approximately 3.2 times larger than the average genome of individual strains. Evidence suggests horizontal gene transfer from other bacterial species, particularly lactobacilli, has been important in adaptation of L. casei to new habitats and lifestyles, but evolution of dairy niche specialists also appears to involve gene decay.Genome diversity in L. casei has evolved through gene acquisition and decay. Acquisition of foreign genomic islands likely confers a fitness benefit in specific habitats, notably plant-associated niches. Loss of unnecessary ancestral traits in strains collected from bacterial-ripened cheeses supports the hypothesis that gene decay contributes to enhanced fitness in that niche. This study gives the first evidence for a L. casei supragenome and provides valuable insights into mechanisms for genome evolution and lifestyle adaptation of this ecologically flexible and industrially important lactic acid bacterium. Additionally, our data confirm the Distributed Genome Hypothesis extends to non-pathogenic, ecologically flexible species like L. casei. DA - 2012/// PY - 2012/// DO - 10.1186/1471-2164-13-533 VL - 13 IS - 1 SP - 533 KW - Lactobacillus casei KW - Lactic acid bacteria KW - Comparative genomics KW - Pan-genome KW - Supragenome KW - Evolution KW - Adaptation ER - TY - JOUR TI - Persisting Viral Sequences Shape Microbial CRISPR-based Immunity AU - Weinberger, Ariel D. AU - Sun, Christine L. AU - Pluciński, Mateusz M. AU - Denef, Vincent J. AU - Thomas, Brian C. AU - Horvath, Philippe AU - Barrangou, Rodolphe AU - Gilmore, Michael S. AU - Getz, Wayne M. AU - Banfield, Jillian F. T2 - PLoS Computational Biology AB - Well-studied innate immune systems exist throughout bacteria and archaea, but a more recently discovered genomic locus may offer prokaryotes surprising immunological adaptability. Mediated by a cassette-like genomic locus termed Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR), the microbial adaptive immune system differs from its eukaryotic immune analogues by incorporating new immunities unidirectionally. CRISPR thus stores genomically recoverable timelines of virus-host coevolution in natural organisms refractory to laboratory cultivation. Here we combined a population genetic mathematical model of CRISPR-virus coevolution with six years of metagenomic sequencing to link the recoverable genomic dynamics of CRISPR loci to the unknown population dynamics of virus and host in natural communities. Metagenomic reconstructions in an acid-mine drainage system document CRISPR loci conserving ancestral immune elements to the base-pair across thousands of microbial generations. This 'trailer-end conservation' occurs despite rapid viral mutation and despite rapid prokaryotic genomic deletion. The trailer-ends of many reconstructed CRISPR loci are also largely identical across a population. 'Trailer-end clonality' occurs despite predictions of host immunological diversity due to negative frequency dependent selection (kill the winner dynamics). Statistical clustering and model simulations explain this lack of diversity by capturing rapid selective sweeps by highly immune CRISPR lineages. Potentially explaining 'trailer-end conservation,' we record the first example of a viral bloom overwhelming a CRISPR system. The polyclonal viruses bloom even though they share sequences previously targeted by host CRISPR loci. Simulations show how increasing random genomic deletions in CRISPR loci purges immunological controls on long-lived viral sequences, allowing polyclonal viruses to bloom and depressing host fitness. Our results thus link documented patterns of genomic conservation in CRISPR loci to an evolutionary advantage against persistent viruses. By maintaining old immunities, selection may be tuning CRISPR-mediated immunity against viruses reemerging from lysogeny or migration. DA - 2012/4// PY - 2012/4// DO - 10.1371/journal.pcbi.1002475 VL - 8 IS - 4 SP - e1002475 ER - TY - JOUR TI - CRISPR: New Horizons in Phage Resistance and Strain Identification AU - Barrangou, Rodolphe AU - Horvath, Philippe T2 - Annual Review of Food Science and Technology AB - Bacteria have been widely used as starter cultures in the food industry, notably for the fermentation of milk into dairy products such as cheese and yogurt. Lactic acid bacteria used in food manufacturing, such as lactobacilli, lactococci, streptococci, Leuconostoc, pediococci, and bifidobacteria, are selectively formulated based on functional characteristics that provide idiosyncratic flavor and texture attributes, as well as their ability to withstand processing and manufacturing conditions. Unfortunately, given frequent viral exposure in industrial environments, starter culture selection and development rely on defense systems that provide resistance against bacteriophage predation, including restriction-modification, abortive infection, and recently discovered CRISPRs (clustered regularly interspaced short palindromic repeats). CRISPRs, together with CRISPR-associated genes (cas), form the CRISPR/Cas immune system, which provides adaptive immunity against phages and invasive genetic elements. The immunization process is based on the incorporation of short DNA sequences from virulent phages into the CRISPR locus. Subsequently, CRISPR transcripts are processed into small interfering RNAs that guide a multifunctional protein complex to recognize and cleave matching foreign DNA. Hypervariable CRISPR loci provide insights into the phage and host population dynamics, and new avenues for enhanced phage resistance and genetic typing and tagging of industrial strains. DA - 2012/4/10/ PY - 2012/4/10/ DO - 10.1146/annurev-food-022811-101134 VL - 3 IS - 1 SP - 143-162 KW - bacteriophage KW - cas gene KW - interference KW - typing KW - immunity KW - starter culture ER - TY - JOUR TI - Phage-Induced Expression of CRISPR-Associated Proteins Is Revealed by Shotgun Proteomics in Streptococcus thermophilus AU - Young, Jacque C. AU - Dill, Brian D. AU - Pan, Chongle AU - Hettich, Robert L. AU - Banfield, Jillian F. AU - Shah, Manesh AU - Fremaux, Christophe AU - Horvath, Philippe AU - Barrangou, Rodolphe AU - VerBerkmoes, Nathan C. T2 - PLoS ONE AB - The CRISPR/Cas system, comprised of clustered regularly interspaced short palindromic repeats along with their associated (Cas) proteins, protects bacteria and archaea from viral predation and invading nucleic acids. While the mechanism of action for this acquired immunity is currently under investigation, the response of Cas protein expression to phage infection has yet to be elucidated. In this study, we employed shotgun proteomics to measure the global proteome expression in a model system for studying the CRISPR/Cas response in S. thermophilus DGCC7710 infected with phage 2972. Host and viral proteins were simultaneously measured following inoculation at two different multiplicities of infection and across various time points using two-dimensional liquid chromatography tandem mass spectrometry. Thirty-seven out of forty predicted viral proteins were detected, including all proteins of the structural virome and viral effector proteins. In total, 1,013 of 2,079 predicted S. thermophilus proteins were detected, facilitating the monitoring of host protein synthesis changes in response to virus infection. Importantly, Cas proteins from all four CRISPR loci in the S. thermophilus DGCC7710 genome were detected, including loci previously thought to be inactive. Many Cas proteins were found to be constitutively expressed, but several demonstrated increased abundance following infection, including the signature Cas9 proteins from the CRISPR1 and CRISPR3 loci, which are key players in the interference phase of the CRISPR/Cas response. Altogether, these results provide novel insights into the proteomic response of S. thermophilus, specifically CRISPR-associated proteins, upon phage 2972 infection. DA - 2012/5// PY - 2012/5// DO - 10.1371/journal.pone.0038077 VL - 7 IS - 5 SP - e38077 ER - TY - JOUR TI - Complete Genome Sequences of Probiotic Strains Bifidobacterium animalis subsp. lactis B420 and Bi-07 AU - Stahl, B. AU - Barrangou, R. T2 - Journal of Bacteriology AB - ABSTRACT We present the complete genomes of Bifidobacterium animalis subsp. lactis B420 and Bi-07. Comparative genomic analysis with the type strain DSMZ10140 revealed 40 to 55 single nucleotide polymorphisms (SNPs) and an indel in a clustered regularly interspaced short palindromic repeat (CRISPR) locus. These genetic differences provide a molecular basis for strain typing within the two main phylogenetic groups of this monomorphic species. DA - 2012/7// PY - 2012/7// DO - 10.1128/jb.00766-12 VL - 194 IS - 15 SP - 4131-4132 ER - TY - JOUR TI - Applications of the Versatile CRISPR-Cas Systems AU - Horvath, Philippe AU - Gasiunas, Giedrius AU - Siksnys, Virginijus AU - Barrangou, Rodolphe T2 - CRISPR-Cas Systems DA - 2012/// PY - 2012/// DO - 10.1007/978-3-642-34657-6_11 SP - 267-286 ER - TY - JOUR TI - Applications of the Versatile CRISPR-Cas Systems AU - Horvath, Philippe AU - Gasiunas, Giedrius AU - Siksnys, Virginijus AU - Barrangou, Rodolphe T2 - CRISPR-Cas Systems DA - 2012/// PY - 2012/// DO - 10.1007/978-3-662-45794-8_11 SP - 267-286 ER - TY - JOUR TI - RNA-mediated programmable DNA cleavage AU - Barrangou, Rodolphe T2 - Nature Biotechnology DA - 2012/9/10/ PY - 2012/9/10/ DO - 10.1038/nbt.2357 VL - 30 IS - 9 SP - 836-838 ER - TY - JOUR TI - Phage mutations in response to CRISPR diversification in a bacterial population AU - Sun, Christine L. AU - Barrangou, Rodolphe AU - Thomas, Brian C. AU - Horvath, Philippe AU - Fremaux, Christophe AU - Banfield, Jillian F. T2 - Environmental Microbiology AB - Summary Interactions between bacteria and their coexisting phage populations impact evolution and can strongly influence biogeochemical processes in natural ecosystems. Periodically, mutation or migration results in exposure of a host to a phage to which it has no immunity; alternatively, a phage may be exposed to a host it cannot infect. To explore the processes by which coexisting, co‐evolving hosts and phage populations establish, we cultured S treptococcus thermophilus DGCC 7710 with phage 2972 and tracked CRISPR (clustered regularly interspaced short palindromic repeats) diversification and host–phage co‐evolution in a population derived from a colony that acquired initial CRISPR ‐encoded immunity. After 1 week of co‐culturing, the coexisting host–phage populations were metagenomically characterized using 454 FLX T itanium sequencing. The evolved genomes were compared with reference genomes to identify newly incorporated spacers in S . thermophilus DGCC 7710 and recently acquired single‐nucleotide polymorphisms ( SNPs ) in phage 2972. Following phage exposure, acquisition of immune elements (spacers) led to a genetically diverse population with multiple subdominant strain lineages. Phage mutations that circumvented three early immunization events were localized in the proto‐spacer adjacent motif ( PAM ) or near the PAM end of the proto‐spacer, suggesting a strong selective advantage for the phage that mutated in this region. The sequential fixation or near fixation of these single mutations indicates selection events so severe that single phage genotypes ultimately gave rise to all surviving lineages and potentially carried traits unrelated to immunity to fixation. DA - 2012/10// PY - 2012/10// DO - 10.1111/j.1462-2920.2012.02879.x VL - 15 IS - 2 SP - 463-470 ER - TY - JOUR TI - The impact of human metabolism on the bioactivity of anthocyanins AU - Czank, C. AU - De Ferrars, R. AU - Amin, H. AU - Kroon, P. A. AU - Zhang, Q. AU - Kalowole, K. AU - Botting, N. AU - Cassidy, A. AU - Kay, C. D. T2 - Proceedings of the Nutrition Society AB - An abstract is not available for this content. As you have access to this content, full HTML content is provided on this page. A PDF of this content is also available in through the ‘Save PDF’ action button. DA - 2012/// PY - 2012/// DO - 10.1017/S0029665112002388 VL - 71 IS - OCE2 J2 - Proc. Nutr. Soc. LA - en OP - SN - 0029-6651 1475-2719 UR - http://dx.doi.org/10.1017/S0029665112002388 DB - Crossref ER - TY - JOUR TI - Relative impact of flavonoid composition, dose and structure on vascular function: a systematic review of randomised controlled trials of flavonoid-rich food products T2 - Molecular nutrition & food research DA - 2012/// PY - 2012/// VL - 56 IS - 11 SP - 1605-1616 ER - TY - JOUR TI - Investigating the bioavailability of anthocyanin metabolites AU - de Ferrars, R. AU - Cassidy, A. AU - Curtis, P. AU - Czank, C. AU - Zhang, Q. AU - Kalowole, K. AU - Botting, N. AU - Kay, C. D. T2 - Proceedings of the Nutrition Society AB - An abstract is not available for this content. As you have access to this content, full HTML content is provided on this page. A PDF of this content is also available in through the ‘Save PDF’ action button. DA - 2012/// PY - 2012/// DO - 10.1017/S0029665112001231 VL - 71 IS - OCE2 J2 - Proc. Nutr. Soc. LA - en OP - SN - 0029-6651 1475-2719 UR - http://dx.doi.org/10.1017/S0029665112001231 DB - Crossref ER - TY - JOUR TI - Higher anthocyanin intake is associated with lower arterial stiffness and central blood pressure in women-- AU - Jennings, Amy AU - Welch, Ailsa A AU - Fairweather-Tait, Sue J AU - Kay, Colin AU - Minihane, Anne-Marie AU - Chowienczyk, Phil AU - Jiang, Benyu AU - Cecelja, Marina AU - Spector, Tim AU - Macgregor, Alex AU - others T2 - The American journal of clinical nutrition DA - 2012/// PY - 2012/// VL - 96 IS - 4 SP - 781-788 ER - TY - JOUR TI - Diets Containing Pistachios Reduce Systolic Blood Pressure and Peripheral Vascular Responses to Stress in Adults With Dyslipidemia AU - West, Sheila G. AU - Gebauer, Sarah K. AU - Kay, Colin D. AU - Bagshaw, Deborah M. AU - Savastano, David M. AU - Diefenbach, Christopher AU - Kris-Etherton, Penny M. T2 - Hypertension AB - Nut consumption reduces cardiovascular risk, and reductions in blood pressure and peripheral vascular resistance may be important mediators of this relationship. We evaluated effects of pistachios on flow-mediated dilation and blood pressure response to acute stress. Twenty-eight adults with dyslipidemia completed a randomized, crossover, controlled-feeding study. All of the meals were provided and calories were controlled. After 2 weeks on a typical Western diet (35% total fat and 11% saturated fat), test diets were presented in counterbalanced order for 4 weeks each, a low-fat control diet (25% total fat and 8% saturated fat), a diet containing 10% of energy from pistachios (on average, 1 serving per day; 30% total fat and 8% saturated fat), and a diet containing 20% of energy from pistachios (on average, 2 servings per day, 34% total fat and 8% saturated fat). None of the resting hemodynamic measures significantly differed from pretreatment values. When resting and stress levels were included in the repeated-measures analysis, average reductions in systolic blood pressure were greater after the diet containing 1 serving per day versus 2 servings per day of pistachios (mean change in systolic blood pressure, -4.8 vs -2.4 mm Hg, respectively; P<0.05). After the higher dose, there were significant reductions in peripheral resistance (-62.1 dyne · s × cm(-5)) and heart rate (-3 bpm) versus the control diet (P<0.0001). These changes were partially offset by increases in cardiac output. There was no effect of diet on fasting flow-mediated dilation. Reductions in peripheral vascular constriction and the resulting decrease in hemodynamic load may be important contributors to lower risk in nut consumers. DA - 2012/7// PY - 2012/7// DO - 10.1161/hypertensionaha.111.182147 VL - 60 IS - 1 SP - 58-63 J2 - Hypertension LA - en OP - SN - 0194-911X 1524-4563 UR - http://dx.doi.org/10.1161/hypertensionaha.111.182147 DB - Crossref KW - diet KW - stress KW - blood pressure KW - endothelium KW - total peripheral resistance KW - nuts KW - pistachios ER - TY - JOUR TI - Effect of cyanidin-glucoside and its metabolites on inflammatory biomarkers of vascular function AU - Amin, H. AU - Czank, C. AU - Cassidy, A. AU - Kay, C. D. T2 - Proceedings of the Nutrition Society AB - An abstract is not available for this content. As you have access to this content, full HTML content is provided on this page. A PDF of this content is also available in through the ‘Save PDF’ action button. DA - 2012/// PY - 2012/// DO - 10.1017/S0029665112001127 VL - 71 IS - OCE2 J2 - Proc. Nutr. Soc. LA - en OP - SN - 0029-6651 1475-2719 UR - http://dx.doi.org/10.1017/S0029665112001127 DB - Crossref ER - TY - JOUR TI - Effects of chocolate, cocoa, and flavan-3-ols on cardiovascular health: a systematic review and meta-analysis of randomized trials-- T2 - The American journal of clinical nutrition DA - 2012/// PY - 2012/// VL - 95 IS - 3 SP - 740-751 ER - TY - JOUR TI - Dietary flavonoids and risk of stroke in women T2 - Stroke DA - 2012/// PY - 2012/// SP - STROKEAHA-111 ER - TY - JOUR TI - Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts AU - McMurtrie, K. E. AU - Kerth, C. R. AU - Bratcher, C. L. AU - Curtis, P. A. AU - Smith, B. T2 - MEAT SCIENCE AB - Beef inside round roasts (n=144) were cut from rounds obtained from both forage-finished cattle (n=72) and commercially-sourced beef (n=72). Roasts were portioned to weigh 0.45-0.68kg each. Each roast was then randomly assigned one of the following treatments: control, injected-no cure, or injected-cured. Additionally, roasts were assigned a serving temperature (hot or cold) and storage treatments (0d or 28d post cooking). Roasts from forage-fed beef had a more red interior color and higher shear values, and also retained more brine than commercially-sourced beef (P<0.05). Curing roasts improved TBARS values in roasts served hot and significantly reduced sensory warmed-over and grassy flavors (P<0.05). Marinating forage-finished beef roasts significantly improves tenderness and flavor characteristics. DA - 2012/3// PY - 2012/3// DO - 10.1016/j.meatsci.2011.11.006 VL - 90 IS - 3 SP - 747-754 SN - 1873-4138 KW - Beef KW - Cured KW - Forage-fed KW - Marination KW - Natural KW - Sensory ER - TY - JOUR TI - Validity and Feasibility of a Digital Diet Estimation Method for Use with Preschool Children: A Pilot Study AU - Nicklas, Theresa A. AU - Carol E. O'Neil, AU - Stuff, Janice AU - Goodell, Lora Suzanne AU - Liu, Yan AU - Martin, Corby K. T2 - JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR AB - Objective The goal of the study was to assess the validity and feasibility of a digital diet estimation method for use with preschool children in Head Start. Methods Preschool children and their caregivers participated in validation (n = 22) and feasibility (n = 24) pilot studies. Validity was determined in the metabolic research unit using actual gram weight measurements as the reference method. Feasibility of using the digital diet estimation method was determined in Head Start and in the home by assessing 3 separate lunch and dinner meals. Results The average correlation between estimated weights and actual weights was 0.96 (P < .001), and the average mean difference was 10.6 g. The digital diet estimates were 5% lower than the actual weights. Conclusions and Implications The digital diet estimation method may be a valid and feasible method for assessing food intake of preschool children. DA - 2012/// PY - 2012/// DO - 10.1016/j.jneb.2011.12.001 VL - 44 IS - 6 SP - 618-623 SN - 1878-2620 KW - nutrition assessment KW - child KW - preschool KW - eating behavior KW - Head Start ER - TY - JOUR TI - Creep and large-amplitude oscillatory shear behavior of whey protein isolate/kappa-carrageenan gels AU - Melito, H. S. AU - Daubert, C. R. AU - Foegeding, E. A. T2 - Applied Rheology DA - 2012/// PY - 2012/// VL - 22 IS - 6 SP - 296-309 ER - TY - CONF TI - Seeking novel Leishmanicidal natural products from common medicinal plants, the example of Eryngium foetidum L AU - Rojas-Silva, P. AU - Graziose, R. AU - Poulev, A. AU - Mbeunkui, F. AU - Grace, M. H. AU - Lila, M. A. AU - Raskin, I. C2 - 2012/// C3 - Planta Medica DA - 2012/// VL - 78 SP - 1132-1132 M1 - 11 ER - TY - JOUR TI - Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit AU - Franco, Wendy AU - Perez-Diaz, Ilenys M. T2 - FOOD MICROBIOLOGY AB - Changes during the spoilage of fermented cucumber pickles have been attributed to the metabolism of different yeasts and bacteria. In this study six organisms isolated from commercial spoiled cucumber pickles were evaluated for their possible role in primary and secondary cucumber fermentations. The ability of the yeasts Issatchenkia occidentalis and Pichia manshurica to utilize lactic and acetic acids during aerobic metabolism was confirmed and associated with increases in brine pH and the chemical reduction of the fermentation matrix. Lactobacillus buchneri and Pediococcus ethanolidurans were able to produce lactic acid from sugars, but only L. buchneri produced acetic acid at the expense of lactic acid under both aerobic and anaerobic conditions regardless of the initial acidic pH of 3.2 in the medium. The formation of secondary products was associated with the metabolism of Clostridium bifermentans and Enterobacter cloacae, which metabolic activity was observed at medium pH above 4.5. Individually, the selected spoilage microorganisms were found to be able to produce changes associated with secondary cucumber fermentations. The fact that oxidative yeasts and L. buchneri were able to produce chemical changes associated with the initiation of the spoilage process indicates that prevention of the secondary fermentation could be achieved by inhibiting these organisms. DA - 2012/12// PY - 2012/12// DO - 10.1016/j.fm.2012.07.013 VL - 32 IS - 2 SP - 338-344 SN - 1095-9998 KW - Oxidative yeasts KW - Spoilage lactic acid bacteria KW - Pediococcus ethanolidurans KW - Lactobacillus buchneri KW - Clostridium bifermentans KW - Enterobacter spp. KW - Propionic acid KW - Butyric acid KW - Redox potential ER - TY - JOUR TI - Pressurized liquid extraction and quantification of anthocyanins in purple-fleshed sweet potato genotypes AU - Truong, V. D. AU - Hu, Z. AU - Thompson, R. L. AU - Yencho, G. C. AU - Pecota, K. V. T2 - JOURNAL OF FOOD COMPOSITION AND ANALYSIS AB - Analysis of anthocyanins responsible for the purple flesh color is important for breeding programs and development of value-added products. This study aimed to optimize the conditions for anthocyanin extraction from purple-fleshed sweet potatoes (PFSP) using pressurized-liquid extraction (PLE) method and quantify anthocyanins in various genotypes. Freeze-dried powders of PFSP genotypes were extracted with acidified methanol using an accelerated solvent extractor. Anthocyanin content of the extract was characterized by (a) pH-differential method and (b) color value protocol measuring absorbance at 530 nm, which is commonly used in Japan as a commercial indicator of total anthocyanin quantity. Highest anthocyanin yields by PLE were with an acetic acid:methanol:water mixture of 7:75:18% (v/v), sample weight of <0.5 g and 80–120 °C. Among 335 genotypes, the anthocyanin content varied widely from 0 to 663 mg cyanidine-3-glucoside equivalent/100 g powder or 0–210 mg/100 g fresh weight. The total monomeric anthocyanin (TMA) contents determined by the pH-differential method were highly correlated with the Japan color value (JCV) protocol, TMA = (0.145) JCV, R2 = 0.943. These results can be useful for sweet potato breeding programs and processing industry in development of PFSP cultivars and processed products with high anthocyanin levels. DA - 2012/// PY - 2012/// DO - 10.1016/j.jfca.2012.03.006 VL - 26 IS - 1-2 SP - 96-103 SN - 1096-0481 KW - Ipomoea batatas L. KW - Purple-fleshed sweetpotatoes KW - Anthocyanins KW - Extraction KW - pH-differential method KW - Color values KW - Food analysis KW - Food composition ER - TY - JOUR TI - Influence of Exposure Time on Gene Expression by Human Intestinal Epithelial Cells Exposed to Lactobacillus acidophilus AU - O'Flaherty, Sarah AU - Klaenhammer, Todd R. T2 - APPLIED AND ENVIRONMENTAL MICROBIOLOGY AB - ABSTRACT Analysis of global temporal gene expression by human intestinal cells when exposed to Lactobacillus acidophilus revealed induction of immune-related pathways and NF-κB target genes after a 1-h exposure, compared to a 4- or 8-h exposure. Additionally, an L. acidophilus derivative expressing covalently bound flagellin resulted in increased induction of il8 , cxc1 , and cxcl2 compared to the parent L. acidophilus . DA - 2012/7// PY - 2012/7// DO - 10.1128/aem.00504-12 VL - 78 IS - 14 SP - 5028-5032 SN - 0099-2240 ER - TY - JOUR TI - In vivo and in vitro antidiabetic effects of aqueous cinnamon extract and cinnamon polyphenol-enhanced food matrix AU - Cheng, Diana M. AU - Kuhn, Peter AU - Poulev, Alexander AU - Rojo, Leone E. AU - Lila, Mary Ann AU - Raskin, Ilya T2 - FOOD CHEMISTRY AB - Cinnamon has a long history of medicinal use and continues to be valued for its therapeutic potential for improving metabolic disorders such as type 2 diabetes. In this study, a phytochemically-enhanced functional food ingredient that captures water soluble polyphenols from aqueous cinnamon extract (CE) onto a protein rich matrix was developed. CE and cinnamon polyphenol-enriched defatted soy flour (CDSF) were effective in acutely lowering fasting blood glucose levels in diet induced obese hyperglycemic mice at 300 and 600 mg/kg, respectively. To determine mechanisms of action, rat hepatoma cells were treated with CE and eluates of CDSF at a range of 1–25 μg/ml. CE and eluates of CDSF demonstrated dose-dependent inhibition of hepatic glucose production with significant levels of inhibition at 25 μg/ml. Furthermore, CE decreased the gene expression of two major regulators of hepatic gluconeogenesis, phosphoenolpyruvate carboxykinase and glucose-6-phosphatase. The hypoglycemic and insulin-like effects of CE and CDSF may help to ameliorate type 2 diabetes conditions. DA - 2012/12/15/ PY - 2012/12/15/ DO - 10.1016/j.foodchem.2012.06.117 VL - 135 IS - 4 SP - 2994-3002 SN - 1873-7072 KW - Cinnamomum burmannii KW - Cinnamon KW - Diabetes KW - Fasting blood glucose KW - Glucose production ER - TY - JOUR TI - Impact of Infrared Finishing on the Mechanical and Sensorial Properties of Wheat Donuts AU - Melito, Helen S. AU - Farkas, Brian E. T2 - JOURNAL OF FOOD SCIENCE AB - Abstract: Infrared radiation may be used to simulate an immersion frying heat flux and create products with fried‐like textures but lower fat contents. The objective of this study was to determine the process parameters needed to produce partially‐fried, infrared‐finished donuts comparable to fully‐fried (control) donuts. A total of 8 different sets of infrared oven parameters (emitter height and belt speed) were tested. Instrumental analysis showed that all infrared‐finished donuts had significantly ( P ≤ 0.05) lower fat content (25.6% to 30.6%) than the control (33.7%). Setting the infrared emitters in a height gradient from 70 to 50 mm or at a constant height of 60 mm above the belt produced donuts that were most instrumentally similar to the control. Infrared‐finished donuts had comparable ( P ≤ 0.05) overall acceptance scores to the control, 5.28 to 5.85 versus 5.83, respectively. Infrared radiation may be used to finish‐fry partially‐fried donuts, yielding a product similar to a fully‐fried donut but with significantly lower fat content. Practical Applications: The partial‐frying, infrared‐finishing process detailed in this article may be used for other deep‐fried foods. It is likely that these foods will also have a lower fat content when prepared with this process than when they are deep‐fried. This process provides a method of lowering the fat content of fried foods without changing the food formulation. DA - 2012/9// PY - 2012/9// DO - 10.1111/j.1750-3841.2012.02847.x VL - 77 IS - 9 SP - E224-E230 SN - 1750-3841 KW - donut KW - fat content KW - frying KW - infrared KW - process ER - TY - JOUR TI - IMPACT OF SAMPLE THICKNESS ON DESCRIPTIVE TEXTURE ANALYSIS OF CHEDDAR CHEESE AU - Barden, L. M. AU - Drake, M. A. AU - Foegeding, E. A. T2 - JOURNAL OF SENSORY STUDIES AB - Abstract Cheeses are available with different levels of fat and in different sizes and shapes (e.g., slices or cubes). This research investigated the effect of moving from a slice to a cube (constant 2‐D surface area, increased volume) on textural evaluation of C heddar cheese at three different fat levels using both descriptive sensory analysis and consumer testing. Thin slices (2 mm thickness) were generally judged to be less firm and hard than thicker (8–20 mm) samples. However, there was no difference because of sample thickness in texture terms evaluated after five chews. Consumer liking (flavor, texture and overall) was not altered by sample thickness and decreased with fat reduction. Consumers preferred large sized (8 and 14 mm) samples over the thin slices. The potential benefit from a less hard, thin slice did not result in improved preference. It can be concluded that sample size does not alter the overall sensory perception such that differences because of fat content are diminished. Practical Applications Sensory analysis requires a choice in sample volume and shape. Some foods, such as cheese, are sold in a range of sizes, varying from slices to cubes. This research was designed to determine if sample size altered the textural perception of C heddar cheese. Descriptive analysis indicated that slices, the thinnest sample, were generally rated as less firm/hard, but there was no consistent sample size effect on terms evaluated after chewing. Consumer testing showed that differences in liking (flavor, texture and overall) were due to fat level alone and not altered by sample size. DA - 2012/8// PY - 2012/8// DO - 10.1111/j.1745-459x.2012.00392.x VL - 27 IS - 4 SP - 286-293 SN - 1745-459X ER - TY - JOUR TI - DESCRIPTIVE ANALYSIS OF CARBONATED REGULAR AND DIET LEMON-LIME BEVERAGES AU - Leksrisompong, P. P. AU - Lopetcharat, K. AU - Guthrie, B. AU - Drake, M. A. T2 - JOURNAL OF SENSORY STUDIES AB - ABSTRACT A lexicon for lemon‐lime carbonated beverages (regular and diet) was developed to understand the flavor and mouthfeel attributes of lemon‐lime beverages. Descriptive analysis of 18 carbonated lemon‐lime or citrus beverages was performed by a highly trained panel. Analysis of variance and principle component analysis were used to interpret results. Key differentiating attributes of beverages were mouthfeel attributes (carbonation, bite, burn, numbing, after‐numbing, slipperiness, tongue heaviness), basic tastes (sour aftertaste, sour, bitter, bitter aftertaste, other aftertaste, metallic aftertaste) and aromatics (overall aroma, cooked lime/lemon, lemon candy). Beverages were distinguished based on category (sparkling or soda), sweetening systems (diet versus regular) and brand. Beverages in the soda category were characterized by high bite, burn, numbing, carbonation and after‐numb, whereas beverages in the sparkling beverage category were characterized by slipperiness, overall aroma, cooked lemon/lime, sour taste and sour aftertaste. Diet beverages were characterized by bitter, bitter aftertaste, metallic aftertaste and other aftertaste, while regular beverages were characterized by tongue heaviness and lemon candy. The developed lexicon allowed for documentation of multimodal sensory perceptions generated by carbonated beverages. PRACTICAL APPLICATION The development of a comprehensive lexicon for carbonated lemon‐lime beverages descriptive analysis allows a precise documentation of sensory properties of the complex system of lemon‐lime‐flavored carbonated beverages. These results will further enable the study of the effects of other ingredients such as stabilizers, flavoring systems and natural nonnutritive sweeteners on the sensory perception of beverages. Development of low caloric lemon‐lime carbonated beverages that maintain similar flavor profile and mouthfeel attributes of regular beverages is challenging and can be assisted when the impact of ingredients on the sensory perception on the whole scope of the beverage system is understood. DA - 2012/8// PY - 2012/8// DO - 10.1111/j.1745-459x.2012.00389.x VL - 27 IS - 4 SP - 247-263 SN - 1745-459X ER - TY - CONF TI - Cucurbitacin glycosides from Datisca glomerata with antiplasmodial activity AU - Graziose, R. AU - Grace, M. H. AU - Rathinasabapathy, T. AU - Rojas-Silva, P. AU - Dekock, C. AU - Poulev, A. AU - Lila, M. A. AU - Smith, P. AU - Raskin, I. C2 - 2012/// C3 - Planta Medica DA - 2012/// VL - 78 SP - 1245-1245 M1 - 11 ER - TY - JOUR TI - Consumer Awareness of Salt and Sodium Reduction and Sodium Labeling AU - Kim, M. K. AU - Lopetcharat, K. AU - Gerard, P. D. AU - Drake, M. A. T2 - JOURNAL OF FOOD SCIENCE AB - Abstract: Reduction of dietary sodium by reduction of sodium in foods is a current industry target. Quantitative information on consumer knowledge of sodium and reduction of dietary sodium is limited. The objectives of this study were to characterize consumer knowledge and awareness of sodium and salt reduction in foods. Consumers ( n = 489) participated in a quantitative internet survey designed to gather knowledge and attitudes towards dietary sodium, sodium in foods, and health. Eating habits and food consumption characteristics, knowledge of salt and sodium, and interest in health and wellness were probed. Saltiness believe and sodium knowledge indices were calculated based on correct responses to salt levels in food products. Kano analysis was conducted to determine the role of nutrition labels and satisfaction/dissatisfaction of foods. Consumers were aware of the presence of sodium in “salty” foods, and that sodium was part of salt. People who had a family history of certain diseases associated with a higher intake of dietary sodium did not necessarily have more knowledge of the relationship between sodium intake and a specific disease compared to consumers with no family history. Sodium content on the food label panel did not influence consumer dissatisfaction; however, sodium content did not necessarily increase consumer product satisfaction either. The addition of a healthy nutrient (that is, whole grain, fiber) into a current food product was appealing to consumers. For nutrient labeling, a “reduced” claim was more appealing to consumers than a “free” claim for “unhealthy” nutrients such as fat, sodium, and sugar. Practical Application: This study demonstrated the current state of consumer knowledge on sodium and salt reduction, and consumer perception of the relationship between diets high in sodium and many chronic diseases. Information that may contribute to consumer satisfaction on nutrition panel labeling was also determined. DA - 2012/9// PY - 2012/9// DO - 10.1111/j.1750-3841.2012.02843.x VL - 77 IS - 9 SP - S307-S313 SN - 0022-1147 KW - kano analysis KW - nutrition labeling KW - sodium reduction ER - TY - JOUR TI - Construction and Immunological Evaluation of Dual Cell Surface Display of HIV-1 Gag and Salmonella enterica Serovar Typhimurium FliC in Lactobacillus acidophilus for Vaccine Delivery AU - Kajikawa, Akinobu AU - Zhang, Lin AU - Long, Julie AU - Nordone, Shila AU - Stoeker, Laura AU - LaVoy, Alora AU - Bumgardner, Sara AU - Klaenhammer, Todd AU - Dean, Gregg T2 - CLINICAL AND VACCINE IMMUNOLOGY AB - ABSTRACT Oral vaccines that elicit a mucosal immune response may be effective against human immunodeficiency virus type 1 (HIV-1) because its transmission occurs mainly at the mucosa. The aim of this study was to construct recombinant Lactobacillus for oral delivery of oral vaccines against HIV-1 and to evaluate their immunogenicity. A recombinant Lactobacillus acidophilus strain expressing the HIV-1 Gag on the bacterial cell surface was established by fusion with the signal peptide and anchor motif of a mucus binding protein (Mub) from L. acidophilus with or without coexpression of Salmonella enterica serovar Typhimurium flagellin (FliC) fused to a different Mub signal peptide and anchor. Using HEK293 cells engineered to express Toll-like receptor 5 (TLR5), the biological activity of FliC on the bacterial cell surfaces was determined. The surface-exposed flagellin retained its TLR5-stimulating activity, suggesting that the recombinant strain with Gag and FliC dual display might provide a different immunopotency than the strain expressing only Gag. The immunological properties of the recombinant strains were assessed by coculture with human myeloid dendritic cells (DCs). The heterologous antigens on the cell surface affected maturation and cytokine responses of DCs. Acquired immune responses were also investigated by intragastric immunization of mice. The enzyme-linked immunosorbent spot assay showed induction of gamma interferon-producing cells at local mucosa after immunization of mice with the Gag-producing strain. Meanwhile, the immunization with L. acidophilus displaying both Gag and FliC resulted in an increase of Gag-specific IgA-secreting cells. These results suggested that the Gag-displaying L. acidophilus elicited specific immune responses and the coexistence of FliC conferred an adjuvant effect on local IgA production. DA - 2012/9// PY - 2012/9// DO - 10.1128/cvi.00049-12 VL - 19 IS - 9 SP - 1374-1381 SN - 1556-6811 ER - TY - JOUR TI - Characterization of the fecal microbiota using high-throughput sequencing reveals a stable microbial community during storage AU - Carroll, I. M. AU - Ringel-Kulka, T. AU - Siddle, J. P. AU - Klaenhammer, T. R. AU - Ringel, Y. T2 - PLoS One AB - The handling and treatment of biological samples is critical when characterizing the composition of the intestinal microbiota between different ecological niches or diseases. Specifically, exposure of fecal samples to room temperature or long term storage in deep freezing conditions may alter the composition of the microbiota. Thus, we stored fecal samples at room temperature and monitored the stability of the microbiota over twenty four hours. We also investigated the stability of the microbiota in fecal samples during a six month storage period at -80°C. As the stability of the fecal microbiota may be affected by intestinal disease, we analyzed two healthy controls and two patients with irritable bowel syndrome (IBS). We used high-throughput pyrosequencing of the 16S rRNA gene to characterize the microbiota in fecal samples stored at room temperature or -80°C at six and seven time points, respectively. The composition of microbial communities in IBS patients and healthy controls were determined and compared using the Quantitative Insights Into Microbial Ecology (QIIME) pipeline. The composition of the microbiota in fecal samples stored for different lengths of time at room temperature or -80°C clustered strongly based on the host each sample originated from. Our data demonstrates that fecal samples exposed to room or deep freezing temperatures for up to twenty four hours and six months, respectively, exhibit a microbial composition and diversity that shares more identity with its host of origin than any other sample. DA - 2012/// PY - 2012/// DO - 10.1371/journal.pone.0046953 VL - 7 IS - 10 ER - TY - JOUR TI - The impact of probiotics and prebiotics on the immune system AU - Klaenhammer, Todd R. AU - Kleerebezem, Michiel AU - Kopp, Matthias Volkmar AU - Rescigno, Maria T2 - NATURE REVIEWS IMMUNOLOGY AB - Probiotics and prebiotics are increasingly being added to foodstuffs with claims of health benefits. Probiotics are live microorganisms that are thought to have beneficial effects on the host, whereas prebiotics are ingredients that stimulate the growth and/or function of beneficial intestinal microorganisms. But can these products directly modulate immune function and influence inflammatory diseases? Here, Nature Reviews Immunology asks four experts to discuss these issues and provide their thoughts on the future application of probiotics as a disease therapy. DA - 2012/10// PY - 2012/10// DO - 10.1038/nri3312 VL - 12 IS - 10 SP - 728-734 SN - 1474-1741 ER - TY - JOUR TI - The effect of pH on gel structures produced using protein-polysaccharide phase separation and network inversion AU - Cakir, Esra AU - Khan, Saad A. AU - Foegeding, E. Allen T2 - INTERNATIONAL DAIRY JOURNAL AB - Forming heat-induced gels through combined effects of micro-phase separation of whey protein isolate (WPI; 5%, w/v, 100 mm NaCl) by pH change (5.5, 6.0, and 6.5), and addition of κ-carrageenan (0–0.3%, w/w), were evaluated. The microstructure of WPI gels was homogeneous at pH 6.0 and 6.5 and micro-phase separated at pH 5.5. Addition of 0.075% κ-carrageenan to WPI solutions caused the microstructure of the gel to switch from homogeneous (pH 6.0 and 6.5) to micro-phase separated; and higher concentrations led to inversion of the continuous network from protein to κ-carrageenan. Protein solutions containing 0.075% (w/w) κ-carrageenan produced gels with increased storage modulus (G′) at pH 6.5 and decreased G′ at pH 5.5. All gels containing 0.3% (w/w) κ-carrageenan had κ-carrageenan-continuous networks. It was shown that microstructural and rheological changes were different in WPI and κ-carrageenan mixed gels when micro-phase separation was caused by pH rather than ionic strength. DA - 2012/12// PY - 2012/12// DO - 10.1016/j.idairyj.2012.03.013 VL - 27 IS - 1-2 SP - 99-102 SN - 0958-6946 ER - TY - JOUR TI - Persistence of Norwalk Virus, Male-Specific Coliphage, and Escherichia coli on Stainless Steel Coupons and in Phosphate-Buffered Saline AU - Liu, Pengbo AU - Jaykus, Lee-Ann AU - Wong, Esther AU - Moe, Christine T2 - JOURNAL OF FOOD PROTECTION AB - Human noroviruses (NoVs) are a leading cause of acute gastroenteritis and are frequently transmitted by contaminated food, water, hands, and environmental surfaces. Little is known about their environmental stability and/or which alternative microorganisms can serve as effective surrogates. To examine whether Escherichia coli and male-specific coliphage MS2 can be appropriate surrogates for NoVs, approximately 6.8 log genomic equivalent copies of Norwalk virus (NV), and 6.0 to 6.5 log PFU or CFU of MS2 and E. coli, respectively, were inoculated onto stainless steel coupons and held at 4°C, room temperature (RT), or 37°C over a period of 75 min (E. coli and MS2) to 4 weeks. These three microorganisms were also seeded into phosphate-buffered saline (PBS) and sampled at different time intervals for up to 6 weeks. MS2 and E. coli survived approximately 15 min at 37°C, 45 min at RT, and 60 min at 4°C on the stainless steel surfaces. In contrast, NV RNA titers were reduced by only 2.4 log at 37°C, 1.5 log at RT, and 0.9 log at 4°C after 4 weeks. MS2 and E. coli were able to survive at least 5 weeks in PBS at 4°C and RT, and NV was stable in PBS at 4°C and RT for at least 6 weeks. However, E. coli, MS2, and NV were completely inactivated after 1-, 4-, and 5-week incubations in PBS at 37°C, respectively. These findings indicate that NoVs are highly persistent on environmental surfaces and in PBS solution at different temperatures. While E. coli does not appear to be an appropriate surrogate for NoVs, MS2 could be more relevant for modeling the environmental persistence of NoVs under wet conditions, but not under dry conditions. DA - 2012/12// PY - 2012/12// DO - 10.4315/0362-028x.jfp-12-197 VL - 75 IS - 12 SP - 2151-2157 SN - 1944-9097 ER - TY - JOUR TI - Comparison of Health-Relevant Flavonoids in Commonly Consumed Cranberry Products AU - Grace, Mary H. AU - Massey, Aaron R. AU - Mbeunkui, Flaubert AU - Yousef, Gad G. AU - Lila, Mary Ann T2 - JOURNAL OF FOOD SCIENCE AB - Abstract: The human health benefits from consumption of cranberry products have been associated with the fruits’ unique flavonoid composition, including a complex profile of anthocyanins and proanthocyanidins. However, when processed by techniques such as pressing, canning, concentrating, or drying, a number of these natural components may be compromised or inactivated due to physical separation, thermal degradation, or oxidation. Fresh cranberries were compared to freeze‐dried berries and individual fruit tissues (skin and peeled fruit). Products examined included cranberry juices (commercial and prepared from concentrate), cranberry sauces (commercial and homemade), and sweetened‐dried cranberries (commercial). Freeze‐drying resulted in no detectable losses of anthocyanins or proanthocyanidins from cranberry fruits. Anthocyanins were localized in the skin. Proanthocyanins were higher in the skin than in the flesh, with the exception of procyanidin A‐2 dimer which was concentrated in the flesh. Anthocyanins were significantly higher in not‐from‐concentrate juice than in reconstituted juice from concentrate (8.3 mg and 4.2 mg/100 mL, respectively). Similarly, proanthocyanidins were markedly higher in not‐from‐concentrate juice compared to juice from concentrate (23.0 mg and 8.9 mg/100 mL, respectively). Homemade sauce contained far higher anthocyanins and proanthocyanidins (15.9 and 87.9 mg/100 g, respectively) than canned sauces processed with whole berries (9.6 and 54.4 mg/100 g, respectively) or jelled‐type (1.1 and 16 mg/100 g, respectively). Sweetened‐dried cranberries were quite low in anthocyanins (7.9 mg/100 g), but they still retained considerable proanthocyanidins (64.2 mg/100 g). Commercially processed products contained significantly lower levels of polyphenols as compared to fresh and home‐processed preparations. Anthocyanins were more sensitive to degradation than proanthocyanidins. Practical Application: As cranberry juices and other products are increasingly consumed for their recognized health benefits (including prophylaxis against urinary tract infection), it is relevant to consider how various degrees of commercial and home processing can alter innate levels of the biologically active flavonoids (especially anthocyanins and proanthocyanidins) characteristic to the intact fruits. DA - 2012/8// PY - 2012/8// DO - 10.1111/j.1750-3841.2012.02788.x VL - 77 IS - 8 SP - H176-H183 SN - 1750-3841 KW - anthocyanins KW - cranberry KW - flavonoids KW - proanthocyanidins KW - processing ER - TY - JOUR TI - Bitter Taste Inhibiting Agents for Whey Protein Hydrolysate and Whey Protein Hydrolysate Beverages AU - Leksrisompong, Pattarin AU - Gerard, Patrick AU - Lopetcharat, Kannapon AU - Drake, MaryAnne T2 - JOURNAL OF FOOD SCIENCE AB - Whey protein hydrolysates (WPH) are known for bioactivity and functionality, but WPH also have a distinct bitter taste. Identification of effective bitter taste inhibiting agents for WPH would broaden the use of this ingredient. The objective of this study was to evaluate the effectiveness of 24 documented bitter taste inhibitors for WPH. Two spray-dried WPH with different levels of hydrolysis (DH) were evaluated with each potential inhibitor. Quinine hydrochloride (quinine) was presented as a control with each WPH. Percent bitter taste inhibition was reported relative to quinine bitterness. Effective bitter taste inhibitors were subsequently evaluated in WPH beverages with vanilla and chocolate flavoring followed by descriptive analysis. The compounds evaluated did not inhibit bitter taste of quinine and the 2 WPH in a similar manner (P < 0.05). Effective bitter taste inhibitors (P < 0.05) of both WPH were sucralose, fructose, sucrose, adenosine 5' monophosphate (5'AMP), adenosine 5'monophosphate disodium (5'AMP Na(2) ), sodium acetate, monosodium glutamate, and sodium gluconate. Sodium chloride inhibited bitter taste of WPH with high DH but not WPH with low DH. Amino acids (l-Lysine, l-arginine) inhibited bitter taste of quinine but not WPH. All effective inhibitors in rehydrated WPH were also effective in the beverage applications. Sweeteners (fructose, sucralose, and sucrose) enhanced vanilla and chocolate flavors in beverages. Most salts and a nucleotide, while effective for bitter taste inhibition, suppressed vanilla and chocolate flavors and potentiated other flavors (that is, sour aromatic), and basic tastes (salty, sour).The bitter taste of whey protein hydrolysates (WPH) limits their use as ingredients. This study identified effective bitter taste inhibitors of WPH with different peptide composition and provides insights for effective bitter inhibitors for product applications with WPH. DA - 2012/8// PY - 2012/8// DO - 10.1111/j.1750-3841.2012.02800.x VL - 77 IS - 8 SP - S282-S287 SN - 1750-3841 KW - bioactive peptides KW - bitter inhibition KW - protein beverages KW - whey protein hydrolysate ER - TY - JOUR TI - Biochemical Analysis and in Vivo Hypoglycemic Activity of a Grape Polyphenol-Soybean Flour Complex AU - Roopchand, Diana E. AU - Kuhn, Peter AU - Poulev, Alexander AU - Oren, Andrew AU - Lila, Mary Ann AU - Fridlender, Bertold AU - Raskin, Ilya T2 - JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY AB - Defatted soybean flour (DSF) can efficiently sorb, concentrate, and stabilize polyphenols, but not sugars, from Concord grape juice, to yield grape polyphenol-enriched DSF. Sorption of grape polyphenols to DSF particles was dependent on the ratio of DSF and grape juice concentrate used, but not time of mixing or pH. Depending on ratios of starting materials, 1 g of grape polyphenol-enriched DSF contained 1.6-10.4 mg of anthocyanins, 7.5-93.1 mg of proanthocyanidins, and 20.5-144.5 mg of total polyphenols. LC-MS analysis of grape juice samples before and after addition and removal of DSF and eluate from grape polyphenol-enriched DSF confirmed that a broad range of grape compounds were sorbed to the DSF matrix. Finally, grape polyphenol-enriched DSF was able to significantly lower blood glucose levels in hyperglycemic C57BL/6J mice. The data indicate that grape polyphenol-enriched DSF can provide a high-protein, low-sugar ingredient for delivery of concentrated grape polyphenolics. DA - 2012/9/12/ PY - 2012/9/12/ DO - 10.1021/jf300232h VL - 60 IS - 36 SP - 8860-8865 SN - 0021-8561 KW - Concord grape juice KW - defatted soy flour KW - anthocyanins KW - proanthocyanidins KW - polyphenols KW - hypoglycemic KW - diabetes ER - TY - JOUR TI - Antiplasmodial activity of the ethnobotanical plant Cassia fistula AU - Grace, M. H. AU - Lategan, C. AU - Graziose, R. AU - Smith, P. J. AU - Raskin, I. AU - Lila, M. A. T2 - Natural Product Communications DA - 2012/// PY - 2012/// VL - 7 IS - 10 SP - 1263-1266 ER - TY - JOUR TI - Parental Information, Motivation, and Behavioral Skills Correlate with Child Sweetened Beverage Consumption AU - Goodell, L. Suzanne AU - Pierce, Michelle B. AU - Amico, K. Rivet AU - Ferris, Ann M. T2 - JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR AB - Objective To evaluate fit of the Information-Motivation-Behavioral Skills (IMB) model applied to sweetened beverage (SB) consumption in children. Design Cross-sectional. Parents completed a home beverage inventory and IMB survey regarding SB consumption. Setting Health fairs, Special Supplemental Nutrition Program for Women, Infants, and Children clinics. Participants Convenience sample of 198 parents of low socioeconomic status. Main Outcome Measures Independent variables included scores from 3 indices calculated from the IMB survey, information, motivation, and behavioral skills. The dependent variable was average child daily caloric consumption from SB consumption calculated from the home beverage inventory. Analysis Structural equation modeling. Results Parental information had direct and indirect negative relationships with SB consumption. Parental motivation was only indirectly associated with SB consumption mediated through behavioral skills. Parental behavioral skills had a negative correlation with SB consumption. Conclusions and Implications In applying the IMB model to SB consumption, the authors found preliminary support for relationships between parental information, motivation, behavioral skills, and child SB consumption. Application of this model shows promise in identifying the complex interactions between factors influencing consumption behaviors. As nutrition educators frequently desire to alter behaviors, use of the IMB model may help with both targeting and assessment efforts. DA - 2012/// PY - 2012/// DO - 10.1016/j.jneb.2010.07.012 VL - 44 IS - 3 SP - 240-245 SN - 1878-2620 KW - poverty KW - beverages KW - parents KW - preschool KW - Information-Motivation-Behavioral Skills (IMB) ER - TY - JOUR TI - Isolation and characterization of flavonols from blackcurrant by high-performance counter-current chromatography and electrospray ionization tandem mass spectrometry AU - Mbeunkui, Flaubert AU - Grace, Mary H. AU - Yousef, Gad G. AU - Lila, Mary Ann T2 - JOURNAL OF SEPARATION SCIENCE AB - Blackcurrant is considered as a natural high-value food raw material and possesses a variety of therapeutic properties. The health benefits of blackcurrant have generally been credited to its high anthocyanin content; however, the therapeutic properties of other minor flavonoids constituents have not yet been investigated due the difficulties related to their isolation. Multiple steps of high-performance counter-current chromatography in combination with ESI tandem mass spectrometry (MS(n)) were successfully used for the preparative isolation of flavonols from blackcurrant extract, to study their electrospray ionization mass spectrometry fragmentation behavior. Seven flavonols, namely myricetin-3-O-rutinoside (145.5 mg), myricetin-3-O-hexoside (79.7 mg), myricetin-3-O-(6″-malonyl)-glucoside (17.4 mg), kaempferol-3-O-glucoside (20.5 mg), quercetin-3-O-rutinoside (55.1 mg), quercetin-3-O-hexoside (25.8 mg), and myricetin (129.1 mg) have been successfully isolated and their multistage MS(n) data were used for detailed structure characterization. The results of these experiments demonstrated that high-performance counter-current chromatography along with ESI-MS(n) is a sensitive, selective, and effective technology for isolation and characterization of minor constituents from a complex mixture. DA - 2012/7// PY - 2012/7// DO - 10.1002/jssc.201200198 VL - 35 IS - 13 SP - 1682-1689 SN - 1615-9314 KW - Blackcurrant (Ribes nigrum) KW - Flavonols KW - High-performance counter-current chromatography KW - Liquid chromatography with tandem mass spectrometry ER - TY - JOUR TI - Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors using Different Time/Temperature Combinations AU - McDaniel, Kristin A. AU - White, Brittany L. AU - Dean, Lisa L. AU - Sanders, Timothy H. AU - Davis, Jack P. T2 - JOURNAL OF FOOD SCIENCE AB - Abstract: Peanuts in North America and Europe are primarily consumed after dry roasting. Standard industry practice is to roast peanuts to a specific surface color (Hunter L ‐value) for a given application; however, equivalent surface colors can be attained using different roast temperature/time combinations, which could affect product quality. To investigate this potential, runner peanuts from a single lot were systematically roasted using 5 roast temperatures (147, 157, 167, 177, and 187 °C) and to Hunter L ‐values of 53 ± 1, 48.5 ± 1, and 43 ± 1, corresponding to light, medium, and dark roasts, respectively. Moisture contents (MC) ranged from 0.41% to 1.70% after roasting. At equivalent roast temperatures, MC decreased as peanuts became darker; however, for a given color, MC decreased with decreasing roast temperature due to longer roast times required for specified color formation. Initial total tocopherol contents of expressed oils ranged from 164 to 559 μg/g oil. Peanuts roasted at lower temperatures and darker colors had higher tocopherol contents. Glucose content was roast color and temperature dependent, while fructose was only temperature dependent. Soluble protein was lower at darker roast colors, and when averaged across temperatures, was highest when samples were roasted at 187 °C. Lysine content decreased with increasing roast color but was not dependent on temperature. MC strongly correlated with several components including tocopherols ( R 2 = 0.67), soluble protein ( R 2 = 0.80), and peak force upon compression ( R 2 = 0.64). The variation in characteristics related to roast conditions is sufficient to suggest influences on final product shelf life and consumer acceptability. Practical Application: Peanuts are typically dry roasted to a specified surface color for a given food application; however, it is possible to obtain equivalent colors using different temperatures. This simple observation led to the overall goal of this research which was to determine if peanuts roasted to equivalent surface colors using different temperatures are equivalent from a quality perspective. Several compositional and textural measurements important to product quality differed based on the temperature used to achieve a given roast color. Overall, this study suggests there is good potential to optimize peanut quality by simply adjusting the time/temperature profiles during roasting. DA - 2012/12// PY - 2012/12// DO - 10.1111/j.1750-3841.2012.02979.x VL - 77 IS - 12 SP - C1292-C1298 SN - 0022-1147 KW - Maillard browning KW - peanuts KW - roasting KW - sugar KW - tocopherol ER - TY - JOUR TI - Chromosomal tet(O)-Harboring Regions in Campylobacter coli Isolates from Turkeys and Swine AU - Crespo, M. D. AU - Olson, J. W. AU - Altermann, E. AU - Siletzky, R. M. AU - Kathariou, S. T2 - APPLIED AND ENVIRONMENTAL MICROBIOLOGY AB - In turkey-derived Campylobacter coli isolates of a unique lineage (cluster II), the tetracycline resistance determinant tet(O) was chromosomal and was part of a gene cassette (transposon) interrupting a Campylobacter jejuni-associated putative citrate transporter gene. In contrast, the swine-derived C. coli strain 6461 harbored a chromosomal tet(O) in a different genomic location. DA - 2012/12// PY - 2012/12// DO - 10.1128/aem.02258-12 VL - 78 IS - 23 SP - 8488-8491 SN - 0099-2240 ER - TY - JOUR TI - QUANTIFYING SHEAR EFFECTS ON A MODEL EMULSION SYSTEM AU - Yurgec, M. J. AU - Osborne, J. AU - Steffe, J. F. AU - Daubert, C. R. T2 - JOURNAL OF FOOD PROCESS ENGINEERING AB - ABSTRACT A model corn oil‐in‐water emulsion, stabilized by Tween 20 (0.2–0.6%), was subjected to homogenization conditions of time, number of homogenization cycles and pressure (100–800 bar), which corresponded to predetermined shear work and shear power intensity values. This project investigated the roles that shear work and intensity have on the development and destabilization of a sensitive emulsion system. Samples with the same shear work level produced an emulsion with any identical median particle size (MPS). Particle size data were modeled (MPS is a function of shear work and surfactant concentration). The data revealed a critical shear limit, where an increase in shear work no longer reduced the particle size that was directly related to surfactant concentration. A statistical model was adapted to determine the critical shear work value, resulting in the lowest MPS for each surfactant concentration tested. PRACTICAL APPLICATIONS Shear work and shear power intensity are rheological tools that can be used to design processing systems to yield optimum product quality. A process technologist can understand the shear limitations of a fluid system simply by understanding the affects that increasing levels of shear work and shear power intensity have on that system. By understanding the shear input that is occurring within a fluid system caused by various unit operations, a process technologist would be able to correlate this to the known shear limitations and make a determination if the process is too severe or not intense enough. Knowledge of this information would enable a process technologist to better select equipment, piping schematics and settings on devices that cause shear, which could lead to more optimum product quality and less product loss caused by over‐ or under‐shearing. DA - 2012/12// PY - 2012/12// DO - 10.1111/j.1745-4530.2011.00640.x VL - 35 IS - 6 SP - 905-914 SN - 1745-4530 ER - TY - JOUR TI - Microbiology of prechill carcasses from medium- and fast-growing pastured broiler chicken strains AU - Thanissery, R. AU - Kathariou, S. AU - Siletzky, R. M. AU - Smith, D. P. T2 - JOURNAL OF APPLIED POULTRY RESEARCH AB - Consumer demand is increasing for free-range and organic poultry products. The USDA requires that postchill broilers be tested for Escherichia coli, Salmonella, and Campylobacter. Microbiological data are limited on the fast-growing Cornish cross (CX) chickens or the medium-growing Freedom Rangers (FR), 2 predominant strains of pastured broilers grown in the Southeast region of the United States. The objective of the present study was to compare the levels of total coliforms and E. coli, as well as the prevalence of Campylobacter and Salmonella, in pastured CX and FR strains. In each of 2 trials, 40 CX and 40 FR broilers were raised together on pasture with water and supplemental feed. At market weight, birds were processed and 20 prechill carcasses of each strain were evaluated for enumeration of total coliforms and E. coli, as well as the prevalence of Salmonella. Cecal contents were direct plated for Campylobacter detection. Mean counts for total coliforms and E. coli (expressed in log cfu/mL) were 3.8 and 3.4 for FR, which was significantly lower (P < 0.05) than the 4.1 and 3.7 for the CX group. The Salmonella prevalence on carcasses was not different in trial 1 because of strain, but the FR strain had significantly lower Salmonella than the CX strain (50 vs. 100%, respectively) in trial 2. Irrespective of strain, the prevalence of Campylobacter was high (95% for FR vs. 100% for CX). In trial 2, although the medium-growing FR showed lower levels of total coliforms and E. coli, as well as a lower prevalence of Salmonella, even when reared with fast-growing CX, it is not known whether this could have been due to an inherent ability of FR to resist colonization or the benefit from longer residence on pasture. DA - 2012/9// PY - 2012/9// DO - 10.3382/japr.2012-00548 VL - 21 IS - 3 SP - 623-629 SN - 1056-6171 KW - Campylobacter KW - Escherichia coli KW - pastured broiler KW - Salmonella KW - total coliforms ER - TY - JOUR TI - Validation of a large amplitude oscillatory shear protocol AU - Melito, H. S. AU - Daubert, C. R. AU - Foegeding, E. A. T2 - JOURNAL OF FOOD ENGINEERING AB - Oscillatory shear rheology plays a valuable role in assessing rheological properties of viscoelastic materials. In the linear viscoelastic region (LVR), the stress response to a strain input comprises only the first harmonic. Beyond the LVR, higher-order harmonics have significant contributions, which are not accounted for in the traditional calculation of viscoelastic moduli. Previous study has developed a mathematical framework that accounted for higher-order harmonics during large amplitude oscillatory shear (LAOS), yielding a physical interpretation to nonlinear data. However, this protocol was not formally validated with model elastic and viscous systems. To that end, a model elastic solid and viscous liquid were tested using LAOS to compare the protocol to standard oscillatory data and the known nonlinear properties of both systems. Good agreement (α = 0.05) was shown between first-order harmonic viscoelastic moduli data for both systems in the linear region. The protocol correctly indicated linear-to-nonlinear transitions of the elastic system, strain-independent linear behavior of the viscous system, and strain-hardening behavior of the elastic system in the nonlinear region. These results indicate the validity of the protocol, which may be applied to food systems to give valuable insights into nonlinear behavior and elucidate structural keys to texture design. DA - 2012/11// PY - 2012/11// DO - 10.1016/j.jfoodeng.2012.05.008 VL - 113 IS - 1 SP - 124-135 SN - 0260-8774 KW - Large amplitude oscillatory shear KW - Nonlinear KW - Fourier analysis KW - Linear-to-nonlinear transitions ER - TY - JOUR TI - VALUE-ADDED PROCESSING OF PEANUT MEAL: ENZYMATIC HYDROLYSIS TO IMPROVE FUNCTIONAL AND NUTRITIONAL PROPERTIES OF WATER SOLUBLE EXTRACTS AU - Kane, Lauren E. AU - Davis, Jack P. AU - Oakes, Aaron J. AU - Dean, Lisa L. AU - Sanders, Timothy H. T2 - JOURNAL OF FOOD BIOCHEMISTRY AB - ABSTRACT Value-added applications are needed for peanut meal, which is the high-protein by-product of commercial peanut oil production. Peanut meal dispersions were hydrolyzed with alcalase, flavourzyme and pepsin in an effort to improve functional and nutritional properties of the resulting water soluble extracts. Degree of hydrolysis (DH) ranged from 20 to 60% for alcalase, 10 to 20% for pepsin and 10 to 70% for flavourzyme from 3 to 240 min. Low molecular weight peptides (<14 kDa) and unique banding patterns reflected the different proteolytic activities of each enzyme as determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Total soluble solids and soluble nitrogen increased a minimum of 30 and 110%, respectively, for all hydrolysates after 4-h hydrolysis. Differences in air/water adsorption responses of hydrolysates were a function of protease specificity. Antioxidant capacities of all hydrolysates were greater than unhydrolyzed controls and correlated linearly (R2 = 0.87) with DH, whereas antioxidant capacities of hydrolysates were minimally dependent on bicinchoninic acid protein solubility or relative amino acid distribution. PRACTICAL APPLICATIONS Peanut meal is the high-protein by-product of commercial peanut oil production. While an excellent source of protein, aflatoxin contamination currently limits applications of peanut meal to feed markets. Recently described efforts to sequester aflatoxin from peanut meal during processing have proven successful, potentially allowing for processing of this material into value-added components including aflatoxin-free protein/peptide concentrates. Accordingly, the current manuscript focuses on the potential for enzymatic hydrolysis (three different proteases are compared) to improve functional and nutritional properties of peanut meal during processing. Enzymatic hydrolysis substantially increases solubility and antioxidant capacities of peanut meal hydrolysates. A potential mechanism for increased antioxidant capacity with increasing hydrolysis is discussed. These and other chemical/functional data within the manuscript directly apply to strategies for value-added processing of peanut meal. DA - 2012/10// PY - 2012/10// DO - 10.1111/j.1745-4514.2011.00566.x VL - 36 IS - 5 SP - 520-531 SN - 1745-4514 ER - TY - JOUR TI - Transcriptional Analysis of Prebiotic Uptake and Catabolism by Lactobacillus acidophilus NCFM AU - Andersen, Joakim Mark AU - Barrangou, Rodolphe AU - Abou Hachem, Maher AU - Lahtinen, Sampo J. AU - Goh, Yong-Jun AU - Svensson, Birte AU - Klaenhammer, Todd R. T2 - PLOS ONE AB - The human gastrointestinal tract can be positively modulated by dietary supplementation of probiotic bacteria in combination with prebiotic carbohydrates. Here differential transcriptomics and functional genomics were used to identify genes in Lactobacillus acidophilus NCFM involved in the uptake and catabolism of 11 potential prebiotic compounds consisting of α- and β- linked galactosides and glucosides. These oligosaccharides induced genes encoding phosphoenolpyruvate-dependent sugar phosphotransferase systems (PTS), galactoside pentose hexuronide (GPH) permease, and ATP-binding cassette (ABC) transporters. PTS systems were upregulated primarily by di- and tri-saccharides such as cellobiose, isomaltose, isomaltulose, panose and gentiobiose, while ABC transporters were upregulated by raffinose, Polydextrose, and stachyose. A single GPH transporter was induced by lactitol and galactooligosaccharides (GOS). The various transporters were associated with a number of glycoside hydrolases from families 1, 2, 4, 13, 32, 36, 42, and 65, involved in the catabolism of various α- and β-linked glucosides and galactosides. Further subfamily specialization was also observed for different PTS-associated GH1 6-phospho-β-glucosidases implicated in the catabolism of gentiobiose and cellobiose. These findings highlight the broad oligosaccharide metabolic repertoire of L. acidophilus NCFM and establish a platform for selection and screening of both probiotic bacteria and prebiotic compounds that may positively influence the gastrointestinal microbiota. DA - 2012/9/19/ PY - 2012/9/19/ DO - 10.1371/journal.pone.0044409 VL - 7 IS - 9 SP - SN - 1932-6203 ER - TY - JOUR TI - Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Protein Gels as Affecting Water-Holding Properties AU - Stevenson, Clinton D. AU - Liu, Wenjie AU - Lanier, Tyre C. T2 - JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY AB - The gelation response of salted muscle minces to rapid versus slow heating rates is thought to differ between homeotherm and poikilotherm species. This study investigated water-holding (WH) properties of pastes prepared from refined myofibrils, at equal pH, of chicken breast versus Alaska pollock both during [cook loss (CL)] and following [expressible water (EW)] their cooking by rapid [microwave (MW)] versus slow [water bath (WB)] heating and whether such properties were related to gel matrix structure parameters and water mobility. Results did not confirm the industrial experience that pastes of meat from homeotherms benefit from slower cooking. Gels of equally high WH ability (low CL or EW) were made by rapid heating when the holding time did not exceed 5 min prior to cooling, which was sufficient for completion of gelation. Reduced CL and EW correlated with larger and smaller amplitudes of T21 and T22 water pools, respectively, measured by time-domain nuclear magnetic resonance (TD-NMR). DA - 2012/10/10/ PY - 2012/10/10/ DO - 10.1021/jf3032292 VL - 60 IS - 40 SP - 10111-10117 SN - 1520-5118 KW - Water holding KW - heating rate KW - water mobility KW - gels KW - pore size ER - TY - JOUR TI - Flavor and Antioxidant Capacity of Peanut Paste and Peanut Butter Supplemented with Peanut Skins AU - Hathorn, Chellani S. AU - Sanders, Timothy H. T2 - JOURNAL OF FOOD SCIENCE AB - Peanut skins (PS) are a good source of phenolic compounds. This study evaluated antioxidant properties and flavor of peanut paste and peanut butter enhanced with peanut skins. PS were added to both materials in concentrations of 0.0%, 0.5%, 1.0%, 5.0%, 10.0%, 15.0%, and 20.0% (w/w). PS, peanut paste, and peanut butter used in the study had initial total phenolics contents of 158, 12.9, and 14.1 mg GAE/g, respectively. Hydrophilic oxygen radical absorbance capacity (H-ORAC) of peanut skins was 189453 μMol Trolox/100 g and addition of 5% PS increased H-ORAC of peanut paste and peanut butter by 52% to 63%. Descriptive sensory analysis indicated that the addition of 1% PS did not change intensity of descriptors in the sensory profile of either peanut paste or peanut butter. Addition of 5% PS resulted in significant differences in woody, hulls, skins; bitter; and astringent descriptors and 10% PS addition resulted in significant differences in most attributes toward more negative flavor.Peanut skins are a low-value residue material from peanut processing which contain naturally occurring phenolic compounds. The use of this material to improve antioxidant capacity and shelf-life of foods can add value to the material and improve the nutritional value of foods. The improved nutritional qualities and unchanged flavor profile occurring with low levels of peanuts skins in peanut paste and peanut butter suggest potential application of this technology in various food industries. DA - 2012/11// PY - 2012/11// DO - 10.1111/j.1750-3841.2012.02953.x VL - 77 IS - 11 SP - S407-S411 SN - 1750-3841 KW - antioxidants KW - descriptive sensory analysis KW - peanut KW - peanut butter KW - peanut skins ER - TY - JOUR TI - Effects of Brans from Specialty Sorghum Varieties on In Vitro Starch Digestibility of Soft and Hard Sorghum Endosperm Porridges AU - Austin, Dilek Lemlioglu AU - Turner, Nancy D. AU - McDonough, Cassandra M. AU - Rooney, Lloyd W. T2 - CEREAL CHEMISTRY AB - ABSTRACT Brans of specialty sorghum varieties (high tannin, black, and black with tannin) were used to investigate the effects of sorghum phenolic compounds on starch digestibility of soft and hard sorghum endosperm porridges. Endosperms of varieties with the highest and lowest grain hardness index were mixed with brans of specialty sorghum varieties in the ratio of 85:15 and cooked into porridges with distilled water using a Rapid Visco Analyzer. Brans of condensed tannin containing sorghum varieties (high‐tannin and black with tannin sorghums) significantly ( P < 0.05) decreased starch digestibility and estimated glycemic index (EGI) and increased resistant starch (RS) content of endosperm porridges. However, the addition of phenolic‐rich tannin‐free (mostly anthocyanins) black sorghum bran significantly ( P < 0.05) increased starch digestibility and EGI but did not affect RS content of endosperm porridges. The disparate effects with black bran may, in part, result from its larger particle size and different bran structure compared with other sorghum varieties evaluated. Thus, our study showed that not only presence of phenolic compounds in the brans but also structural differences of specialty sorghum brans can have significant effects on starch digestibility. DA - 2012/// PY - 2012/// DO - 10.1094/cchem-12-11-0151 VL - 89 IS - 4 SP - 190-197 SN - 1943-3638 ER - TY - JOUR TI - Effect of Added Calcium, Phosphorus, and Infant Formula on Calcium and Phosphorus Dialyzability in Preterm Donor Human Milk AU - Fogleman, April D. AU - Cohen, Ronald S. AU - Sakamoto, Pauline AU - Allen, Jonathan C. T2 - JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION AB - We studied the effect of preparing donor human milk (DHM) with commonly used nutritional additives on the dialyzability of calcium and phosphate. We hypothesized that the additives to DHM would decrease the dialyzability of calcium and phosphate when prepared according to hospital protocols.An in vitro system simulating premature infant digestion was developed to measure dialyzability of calcium and phosphate in DHM. Dialyzable calcium and phosphate were measured after in vitro digestion in DHM before and after preparation of DHM with the following additives according to hospital protocols: calcium glubionate, sodium potassium phosphate, calcium glubionate and sodium potassium phosphate added together, Similac human milk fortifier, Similac NeoSure, or Enfamil Enfacare.The percentage of dialyzable calcium in DHM with added calcium and calcium and phosphate together was greater than the percentage of dialyzable calcium in DHM with added powdered infant formulas (P<0.0001). Dialyzable calcium was greater in DHM with added calcium and with added calcium and phosphate than in all other treatment groups (P<0.0001). Dialyzable calcium in DHM without additives was not different from dialyzable calcium in DHM with added phosphate or with added powdered infant formulas. Dialyzable phosphate did not differ between the treatment groups.The addition of calcium alone or calcium and phosphate together increased calcium dialyzability in DHM significantly, whereas the addition of powdered human milk fortifier or formulas did not. The addition of calcium or calcium with phosphate together to DHM may provide the most dialyzable calcium. DA - 2012/10// PY - 2012/10// DO - 10.1097/mpg.0b013e318254ec07 VL - 55 IS - 4 SP - 390-397 SN - 0277-2116 KW - calcium KW - dialyzability KW - donor human milk KW - fortification KW - infant formula KW - phosphate ER - TY - JOUR TI - EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING AU - Cakir, Esra AU - Koc, Hicran AU - Vinyard, Christopher J. AU - Essick, Gregory AU - Daubert, Christopher R. AU - Drake, Maryanne AU - Foegeding, E. Allen T2 - JOURNAL OF TEXTURE STUDIES AB - ABSTRACT Replacement of ingredients or reformulating existing products can significantly change textural characteristics. Our aim was to investigate the effects of sensory input from different textures on adaptation of the chewing pattern. Jaw muscle activity and kinematic measures of mastication were collected by electromyography and a three‐dimensional jaw tracking system during chewing of Cheddar cheeses (varying fat content) and caramels (two levels of total fat and sweetened condensed milk). Reducing fat in cheese is associated with increased sensory firmness, springiness and decreased cohesiveness. Oral processing adjusted to decreased fat content with increased closing muscle (temporalis and masseter) activity, a shorter cycle duration and increased power stroke time. Increased adhesiveness in caramels was associated with increased closing and opening muscle activity, longer cycle duration and increased jaw movement. It was shown that changes in composition that produced changes in sensory texture change oral processing parameters of muscle activity and jaw movement. PRACTICAL APPLICATIONS Understanding the mechanisms of texture perception is essential when tailoring food to meet nutritional needs, while maintaining an acceptable level of quality. Textural characteristics change when ingredients are replaced or products are reformulated. In particular, the textures of low‐fat or low‐calorie products are perceived by consumers to be less pleasing compared with those of traditional foods. Understanding how oral processing is altered in response to changes in texture provides information on the physiology of texture perception that complements sensory analysis and mechanical tests. The aim of this study was to understand how the masticatory sequence adapts to textural variations in cheese and caramel of differing compositions. This information will enhance the understanding of the relationship between food structure and texture perception. DA - 2012/8// PY - 2012/8// DO - 10.1111/j.1745-4603.2011.00335.x VL - 43 IS - 4 SP - 257-267 SN - 0022-4901 KW - Caramel KW - cheese KW - electromyography KW - jaw tracking KW - oral processing KW - texture ER - TY - JOUR TI - Development of a Model System for the Study of Spoilage Associated Secondary Cucumber Fermentation during Long-Term Storage AU - Franco, Wendy AU - Perez-Diaz, Ilenys M. T2 - JOURNAL OF FOOD SCIENCE AB - Abstract: Calcium chloride fermentations represent an alternative to reduce chloride concentrations in the wastewaters generated from commercial cucumber fermentations, currently performed in cover brine solutions containing 6% to 12% sodium chloride. However, preliminary attempts to commercially ferment the cucumbers in the presence of oxygen led to the development of a secondary cucumber fermentation or spoilage. The development of cucumber secondary fermentation has also been occasionally reported by processors using cover brine solutions containing sodium chloride. This study focused on the development of a model system to characterize CaCl 2 and NaCl secondary cucumber fermentations under conditions similar to those present on the commercial scale. Cucumber fruits mixed with cover brine solutions, containing 100 mM CaCl 2 or 1.03 M NaCl, and 25 mM acetic acid, were fermented in 2 L fermentation vessels subjected to air‐purging at a rate of 5 mL/min. Microorganisms and selected biochemical changes detected in the experimental cucumber fermentations had been previously observed in commercial spoilage samples, suggesting the successful reproduction of the secondary fermentation in the laboratory. Experimental secondary fermentations were characterized by the rapid oxidation of the lactic acid produced during the primary fermentation, which, in turn, increased pH. Lactic acid disappearance seemed to be the result of yeast metabolism that also led to the chemical reduction of the environment to levels at which other bacteria could become established and produce butyric, propionic, and acetic acids. This model system will be applied for the identification of strategies to prevent the initiation of the cucumber secondary fermentation and reduce economic losses in the pickling industry. Practical Application: The study of secondary cucumber fermentation has represented a challenge for many years. The successful development of a model system for the study of this phenomenon in the laboratory is instrumental in furthering the study of the event and in optimizing the sodium‐chloride‐free fermentation at the commercial scale. DA - 2012/10// PY - 2012/10// DO - 10.1111/j.1750-3841.2012.02845.x VL - 77 IS - 10 SP - M586-M592 SN - 1750-3841 KW - cucumber secondary fermentation KW - fermented cucumber KW - lactic acid utilization KW - organic acids KW - yeast ER - TY - JOUR TI - Coselection of Cadmium and Benzalkonium Chloride Resistance in Conjugative Transfers from Nonpathogenic Listeria spp. to Other Listeriae AU - Katharios-Lanwermeyer, S. AU - Rakic-Martinez, M. AU - Elhanafi, D. AU - Ratani, S. AU - Tiedje, J. M. AU - Kathariou, S. T2 - APPLIED AND ENVIRONMENTAL MICROBIOLOGY AB - ABSTRACT Resistance to the quaternary ammonium disinfectant benzalkonium chloride (BC) may be an important contributor to the ability of Listeria spp. to persist in the processing plant environment. Although a plasmid-borne disinfectant resistance cassette ( bcrABC ) has been identified in Listeria monocytogenes , horizontal transfer of these genes has not been characterized. Nonpathogenic Listeria spp. such as L. innocua and L. welshimeri are more common than L. monocytogenes in food processing environments and may contribute to the dissemination of disinfectant resistance genes in listeriae, including L. monocytogenes . In this study, we investigated conjugative transfer of resistance to BC and to cadmium from nonpathogenic Listeria spp. to other nonpathogenic listeriae, as well as to L. monocytogenes . BC-resistant L. welshimeri and L. innocua harboring bcrABC , along with the cadmium resistance determinant cadA2 , were able to transfer resistance to other nonpathogenic listeriae as well as to L. monocytogenes of diverse serotypes, including strains from the 2011 cantaloupe outbreak. Transfer among nonpathogenic Listeria spp. was noticeably higher at 25°C than at 37°C, whereas acquisition of resistance by L. monocytogenes was equally efficient at 25 and 37°C. When the nonpathogenic donors were resistant to both BC and cadmium, acquisition of cadmium resistance was an effective surrogate for transfer of resistance to BC, suggesting coselection between these resistance attributes. The results suggest that nonpathogenic Listeria spp. may behave as reservoirs for disinfectant and heavy metal resistance genes for other listeriae, including the pathogenic species L. monocytogenes . DA - 2012/11// PY - 2012/11// DO - 10.1128/aem.02245-12 VL - 78 IS - 21 SP - 7549-7556 SN - 0099-2240 ER - TY - JOUR TI - Chemical Optimization of Protein Extraction from Sweet Potato (Ipomoea batatas) Peel AU - Maloney, Katherine P. AU - Truong, Van-Den AU - Allen, Jonathan C. T2 - JOURNAL OF FOOD SCIENCE AB - Abstract: Proteins isolated from sweet potatoes ( Ipomoea batatas ) have been shown to possess antidiabetic, antioxidant, and antiproliferative properties. The objective of this study was to chemically optimize a process for extracting proteins from sweet potato peel. The extraction procedure involved mixing peel with saline solvent to dissolve proteins and then precipitating with CaCl 2 . Quadratic and segmented models were used to determine the optimum NaCl concentration and peel to solvent ratio to maximize protein solubility while minimizing solvent usage. A segmented model was also used to optimize the concentration of CaCl 2 used for precipitation. The highest yield was obtained by mixing blanched peelings with 59.7 mL of 0.025 mM NaCl per g peel and then precipitating with 6.8 mM CaCl 2 . The results of this study show that potentially valuable proteins can be extracted from peel generated during processing of sweet potatoes and industrial costs can be minimized by using these optimum conditions. Practical Application: Potentially valuable proteins can be extracted from sweet potato peel, a waste product of sweet potato processing. DA - 2012/11// PY - 2012/11// DO - 10.1111/j.1750-3841.2012.02921.x VL - 77 IS - 11 SP - E307-E312 SN - 1750-3841 KW - extraction KW - model KW - optimization KW - protein KW - sweet potato ER - TY - JOUR TI - Antiparasitic compounds from Cornus florida L. with activities against Plasmodium falciparum and Leishmania tarentolae AU - Graziose, Rocky AU - Rojas-Silva, Patricio AU - Rathinasabapathy, Thirumurugan AU - Dekock, Carmen AU - Grace, Mary H. AU - Poulev, Alexander AU - Lila, Mary Ann AU - Smith, Peter AU - Raskin, Ilya T2 - JOURNAL OF ETHNOPHARMACOLOGY AB - The objective of this study was to identify the antiplasmodial constituents from the bark of Cornus florida L., a plant traditionally used in North America for the treatment of malaria.Dried and powdered bark was extracted with 95% ethanol. The resultant extract was subjected to in vitro antiplasmodial-guided fractionation against Plasmodium falciparum (D10 strain). Antiplasmodial IC(50) values were calculated for pure compounds. Compounds were also assayed against Leishmania tarentolae, and rat skeletal myoblast L6 cells to assess antileishmanial activity and cytotoxicity, respectively.Antiplasmodial-guided fractionation afforded 8 compounds: betulinic acid (1), ursolic acid (2), β-sitosterol (3), ergosta-4,6,8,22-tetraene-3-one (4), 3β-O-acetyl betulinic acid (5), 3-epideoxyflindissol (6), 3β-O-cis-coumaroyl betulinic acid (7), 3β-O-trans-coumaroyl betulinic acid (8), of which, (6) is for the first time here isolated from a natural product and (4), (7) and (8) are reported for the first time from this genus. In vitro IC(50) values against P. falciparum for (4) (61.0 μM) (6) (128.0 μM), (7) (10.4 μM), (8) (15.3 μM) are reported for the first time. Antileishmanial IC(50) values are reported here for the first time for (4) (11.5 μM), (6) (1.8 μM), (7) (8.3 μM) and (8) (2.2 μM). Cytotoxicity against L6 cells is reported for all compounds.The compounds isolated in this study, while displaying moderate in vitro antiplasmodial activity, do not fully support the historical importance of C. florida as an antimalarial remedy in North America. The traditional remedy may exert its well documented effects by mechanisms unrelated to direct antiplasmodial action. While not traditionally used to treat Leishmania, this work shows that several constituents of C. florida possess promising in vitro antileishmanial activity. DA - 2012/7/13/ PY - 2012/7/13/ DO - 10.1016/j.jep.2012.05.017 VL - 142 IS - 2 SP - 456-461 SN - 1872-7573 KW - Cornus KW - Antiplasmodial KW - Antileishmanial KW - Malaria KW - Cytotoxicity KW - Triterpene KW - Betulinic acid ER - TY - JOUR TI - A Comparison of Adaptive Choice-Based Conjoint and Choice-Based Conjoint to Determine Key Choice Attributes of Sour Cream with Limited Sample Size AU - Jervis, S. M. AU - Ennis, J. M. AU - Drake, M. A. T2 - JOURNAL OF SENSORY STUDIES AB - Abstract Adaptive choice‐based conjoint ( ACBC ) analysis is a technique that uses choice data and incorporates it into an adaptive interviewing experience. ACBC analysis has been suggested to provide more accurate information at the individual level, which can lead to better predictions even when using smaller sample sizes. A comparison of a traditional choice‐based conjoint ( CBC ) survey and an ACBC survey was undertaken to compare the overall utility scores and importance values of attributes determined by both techniques using sour cream as the subject. A CBC and an ACBC survey were conducted. More respondents participated in the CBC ( n = 777) survey than in the ACBC version ( n = 250). Respondents to the ACBC version were from the same pool of respondents to the CBC version. A random sample of 250 respondents from the CBC survey was also analyzed. Results were analyzed by overall utility scores, importance values, landscape segmentation analysis and cluster analysis via latent class. The ACBC and CBC results were similar in overall utility scores for all attributes with similar respondent clusters. Both techniques revealed fat content as the most important attribute, followed by price and followed by brand. The CBC result for 250 respondents overestimated the importance of brand. The ACBC utility scores were not as distinct as CBC results in all categories; however, the direction of the mean utility scores was the same in all categories. Overall, ACBC and CBC revealed similar outcomes for different sour cream product types when price was excluded; however, the CBC results differentiated products to a greater extent than ACBC with the same sample size considered. Practical Applications Conjoint analysis is a research technique widely utilized across multiple industries as a way of determining the utility of a product or a product feature. Adaptive choice‐based conjoint ( ACBC ) is a new form of conjoint analysis. Because of the format of ACBC studies, respondents may be more engaged in the survey‐taking experience and provide answers that are more in‐line with their actual choice behavior. Because of this, ACBC studies may reveal more accurate responses for specific attributes such as brand and/or price. ACBC studies may also require fewer respondents, which is advantageous when the audience is highly selective, or if money and/or time is a concern. DA - 2012/12// PY - 2012/12// DO - 10.1111/joss.12009 VL - 27 IS - 6 SP - 451-462 SN - 1745-459X ER - TY - JOUR TI - 'Omics' technologies in quantitative microbial risk assessment AU - Brul, S. AU - Bassett, J. AU - Cook, P. AU - Kathariou, S. AU - McClure, P. AU - Jasti, P. R. AU - Betts, R. T2 - Trends in Food Science & Technology AB - ‘Omics’ tools are being developed at an ever increasing pace. Collectively, genome sequencing, genome-wide transcriptional analysis (transcriptomics), proteomics, metabolomics, flux analysis (‘fluxomics’) and other applications are captured under the term omics. The data generated using these tools allow researchers to gain an increasingly detailed insight into cellular responses to changes in the environment. For the area of microbiological food safety, these developments mean that mechanistic explanations of the response of microorganisms to food preservation treatments and environmental conditions in the food chain become more attainable. Importantly, the data need to be relevant to real conditions in foods and related environments. Currently, it is still often the case that these data are generated in pure cultures and under very specific conditions albeit that recent years have seen some true in situ analyses. The opportunities offered by the latter in analysing virulence as well as challenges faced in terms of experimental design (including the consideration of strain variability) in efforts to link omics data to phenotypic response and data integration for quantitative microbiological risk assessment in foods are discussed in the current paper. The paper is guided by the output of a workshop organized in May 2011 by the International Life Sciences Institute Europe (ILSI Europe) in which representatives from governmental bodies, industry and academia came together to discuss such challenges and consider how these may be met. In addition, the ILSI Europe workshop identified knowledge gaps where new omics studies can make major contributions. DA - 2012/// PY - 2012/// DO - 10.1016/j.tifs.2012.04.004 VL - 27 IS - 1 SP - 12-24 ER - TY - JOUR TI - The use of lactoperoxidase for the bleaching of fluid whey AU - Campbell, R. E. AU - Kang, E. J. AU - Bastian, E. AU - Drake, M. A. T2 - JOURNAL OF DAIRY SCIENCE AB - Lactoperoxidase (LP) is the second most abundant enzyme in bovine milk and has been used in conjunction with hydrogen peroxide (H2O2) and thiocyanate (SCN–) to work as an antimicrobial in raw milk where pasteurization is not feasible. Thiocyanate is naturally present and the lactoperoxidase system purportedly can be used to bleach dairy products, such as whey, with the addition of very little H2O2 to the system. This study had 3 objectives: 1) to quantify the amount of H2O2 necessary for bleaching of fluid whey using the LP system, 2) to monitor LP activity from raw milk through manufacture of liquid whey, and 3) to compare the flavor of whey protein concentrate 80% (WPC80) bleached by the LP system to that bleached by traditional H2O2 bleaching. Cheddar cheese whey with annatto (15 mL of annatto/454 kg of milk, annatto with 3% wt/vol norbixin content) was manufactured using a standard Cheddar cheesemaking procedure. Various levels of H2O2 (5–100 mg/kg) were added to fluid whey to determine the optimum concentration of H2O2 for LP activity, which was measured using an established colorimetric method. In subsequent experiments, fat-separated whey was bleached for 1 h with 250 mg of H2O2/kg (traditional) or 20 mg of H2O2/kg (LP system). The WPC80 was manufactured from whey bleached with 250 mg of H2O2/kg or 20 mg of H2O2/kg. All samples were subjected to color analysis (Hunter color values and norbixin extraction) and proximate analysis (fat, protein, and moisture). Sensory and instrumental volatile analyses were conducted on WPC80. Optimal LP bleaching in fluid whey occurred with the addition of 20 mg of H2O2/kg. Bleaching of fluid whey at either 35 or 50°C for 1 h with LP resulted in >99% norbixin destruction compared with 32 or 47% destruction from bleaching with 250 mg of H2O2/kg, at 35 or 50°C for 1 h, respectively. Higher aroma intensity and increased lipid oxidation compounds were documented in WPC80 from bleached whey compared with WPC80 from unbleached whey. Monitoring of LP activity throughout cheese and whey manufacture showed that LP activity sharply decreased after 30 min of bleaching (17.01 ± 1.4 to <1 U/mL), suggesting that sufficient bleaching takes place in a very short amount of time. Lactoperoxidase averaged 13.01 ± 0.7 U/mL in unpasteurized, fat-separated liquid whey and 138.6 ± 11.9 U/mL in concentrated retentate (11% solids). Lactoperoxidase may be a viable alternative for chemical whey bleaching. DA - 2012/6// PY - 2012/6// DO - 10.3168/jds.2011-5166 VL - 95 IS - 6 SP - 2882-2890 SN - 0022-0302 KW - whey KW - flavor KW - bleaching KW - lactoperoxidase ER - TY - JOUR TI - Recent advances in biopolymers and biopolymer-based nanocomposites for food packaging materials AU - Tang, X. Z. AU - Kumar, P. AU - Alavi, S. AU - Sandeep, KP T2 - CRC Critical Reviews in Food Science and Nutrition AB - Abstract Plastic packaging for food and non-food applications is non-biodegradable, and also uses up valuable and scarce non-renewable resources like petroleum. With the current focus on exploring alternatives to petroleum and emphasis on reduced environmental impact, research is increasingly being directed at development of biodegradable food packaging from biopolymer-based materials. The proposed paper will present a review of recent developments in biopolymer-based food packaging materials including natural biopolymers (such as starches and proteins), synthetic biopolymers (such as poly lactic acid), biopolymer blends, and nanocomposites based on natural and synthetic biopolymers. The paper will discuss the various techniques that have been used for developing cost-effective biodegradable packaging materials with optimum mechanical strength and oxygen and moisture barrier properties. This is a timely review as there has been a recent renewed interest in research studies, both in the industry and academia, towards development of a new generation of biopolymer-based food packaging materials with possible applications in other areas. Keywords: Biopolymersbionanocompositesbiodegradable packaging ACKNOWLEDGEMENTS The project was supported by the National Research Initiative Competitive Grants Program of the United States Department of Agriculture, grant number 20081503. This is Contribution Number 08-376-J from the Kansas Agricultural Experiment Station, Manhattan, Kansas 66506. DA - 2012/// PY - 2012/// DO - 10.1080/10408398.2010.500508 VL - 52 IS - 5 SP - 426–442 ER - TY - JOUR TI - KI-impregnated oyster shell as a solid catalyst for soybean oil transesterification AU - Jairam, Suguna AU - Kolar, Praveen AU - Sharma-Shivappa, Ratna AU - Osborne, Jason A. AU - Davis, Jack P. T2 - BIORESOURCE TECHNOLOGY AB - Research on inexpensive and green catalysts is needed for economical production of biodiesel. The goal of the research was to test KI-impregnated calcined oyster shell as a solid catalyst for transesterification of soybean oil. Specific objectives were to characterize KI-impregnated oyster shell, determine the effect of reaction variables and reaction kinetics. The catalyst was synthesized by impregnating KI on calcined oyster shells. X-ray diffraction analysis indicated the presence of portlandite and potassium iodide on the surface and a 31-fold increase in surface as a result of calcination and KI impregnation. Under the conditions tested, ideal reaction variables were 1 mmol g−1 for catalyst loading, 50 °C for temperature, 10:1 for methanol/oil, and 4 h for reaction time. The transesterification followed a first-order reaction (k = 0.4385 h−1). The option of using oyster shell for the production of transesterification catalysts could have economic benefits to the aquaculture industry in the US. DA - 2012/1// PY - 2012/1// DO - 10.1016/j.biortech.2011.10.039 VL - 104 SP - 329-335 SN - 1873-2976 KW - Biodiesel KW - Fatty acid methyl esters KW - Solid catalysts KW - KI-impregnated oyster shells ER - TY - JOUR TI - Heavy Metal and Disinfectant Resistance of Listeria monocytogenes from Foods and Food Processing Plants AU - Ratani, Shakir S. AU - Siletzky, Robin M. AU - Dutta, Vikrant AU - Yildirim, Suleyman AU - Osborne, Jason A. AU - Lin, Wen AU - Hitchins, Anthony D. AU - Ward, Todd J. AU - Kathariou, Sophia T2 - APPLIED AND ENVIRONMENTAL MICROBIOLOGY AB - ABSTRACT The persistence of Listeria monocytogenes in food processing plants and other ecosystems reflects its ability to adapt to numerous stresses. In this study, we investigated 138 isolates from foods and food processing plants for resistance to the quaternary ammonium disinfectant benzalkonium chloride (BC) and to heavy metals (cadmium and arsenic). We also determined the prevalence of distinct cadmium resistance determinants ( cadA1 , cadA2 , and cadA3 ) among cadmium-resistant isolates. Most BC-resistant isolates were resistant to cadmium as well. Arsenic resistance was encountered primarily in serotype 4b and was an attribute of most isolates of the serotype 4b epidemic clonal group ECIa. Prevalence of the known cadmium resistance determinants was serotype associated: cadA1 was more common in isolates of serotypes 1/2a and 1/2b than 4b, while cadA2 was more common in those of serotype 4b. A subset (15/77 [19%]) of the cadmium-resistant isolates lacked the known cadmium resistance determinants. Most of these isolates were of serotype 4b and were also resistant to arsenic, suggesting novel determinants that may confer resistance to both cadmium and arsenic in these serotype 4b strains. The findings may reflect previously unrecognized components of the ecological history of different serotypes and clonal groups of L. monocytogenes , including exposures to heavy metals and disinfectants. DA - 2012/10// PY - 2012/10// DO - 10.1128/aem.01553-12 VL - 78 IS - 19 SP - 6938-6945 SN - 0099-2240 ER - TY - JOUR TI - Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate AU - Jervis, S. AU - Campbell, R. AU - Wojciechowski, K. L. AU - Foegeding, E. A. AU - Drake, M. A. AU - Barbano, D. M. T2 - JOURNAL OF DAIRY SCIENCE AB - Whey is a highly functional food that has found widespread use in a variety of food and beverage applications. A large amount of the whey proteins produced in the United States is derived from annatto-colored Cheddar cheese. Color from annatto is undesirable in whey and must be bleached. The objective of this study was to compare 2 commercially approved bleaching agents, benzoyl peroxide (BP) and hydrogen peroxide (HP), and their effects on the flavor and functionality of 80% whey protein concentrate (WPC80). Colored and uncolored liquid wheys were bleached with BP or HP, and then ultrafiltered, diafiltered, and spray-dried; WPC80 from unbleached colored and uncolored Cheddar whey were manufactured as controls. All treatments were manufactured in triplicate. The WPC80 were then assessed by sensory, instrumental, functionality, color, and proximate analysis techniques. The HP-bleached WPC80 were higher in lipid oxidation compounds (specifically hexanal, heptanal, octanal, nonanal, decanal, dimethyl disulfide, and 1-octen-3-one) and had higher fatty and cardboard flavors compared with the other unbleached and BP-bleached WPC80. The WPC80 bleached with BP had lower norbixin concentrations compared with WPC80 bleached with HP. The WPC powders differed in Hunter color values (L, a, b), with bleached powders being more white, less red, and less yellow than unbleached powders. Bleaching with BP under the conditions used in this study resulted in larger reductions in yellowness of the powders made from whey with annatto color than did bleaching with HP. Functionality testing demonstrated that whey bleached with HP treatments had more soluble protein after 10 min of heating at 90°C at pH 4.6 and pH 7 than the no-bleach and BP treatments, regardless of additional color. Overall, HP bleaching caused more lipid oxidation products and subsequent off-flavors compared with BP bleaching. However, heat stability of WPC80 was enhanced by HP bleaching compared with control or BP-bleached WPC80. DA - 2012/6// PY - 2012/6// DO - 10.3168/jds.2011-4967 VL - 95 IS - 6 SP - 2848-2862 SN - 1525-3198 KW - bleaching KW - whey protein KW - flavor ER - TY - JOUR TI - Raffinose family oligosaccharide utilisation by probiotic bacteria: insight into substrate recognition, molecular architecture and diversity of GH36 alpha-galactosidases AU - Abou Hachem, Maher AU - Fredslund, F. AU - Andersen, J. M. AU - Larsen, R. Jonsgaard AU - Majumder, A. AU - Ejby, M. AU - Van Zanten, G. AU - Lahtinen, S. J. AU - Barrangou, R. AU - Klaenhammer, T. AU - Jacobsen, S. AU - Coutinho, P. M. AU - Lo Leggio, L. AU - Svensson, Birte T2 - BIOCATALYSIS AND BIOTRANSFORMATION AB - The organisation of genes conferring utilisation of raffinose family oligosaccharides (RFOs) has been analysed in several probiotic bacteria from the Bifidobacterium and Lactobacillus genera. Glycoside hydrolase family 36 (GH36) α-galatosidase encoding genes occur together with sugar transport systems of the glycoside–pentoside–hexuronide cation symporter family (GPH), sugar phosphotransferase systems (PTSs) or ATP-binding cassette systems (ABCs) highlighting the diversity of RFO uptake. The GH36 genes are often clustered together with sucrose hydrolases or phosphorylases ensuring the degradation of RFO to monosaccharides. Differential proteomics and transcriptomics data from our laboratories implicated ABC transporters in the uptake of RFO in both Lactobacillus acidophilus NCFM and Bifidobacterium animalis subsp. lactis Bl-04. Interestingly, only one of three GH36 encoding genes in B. animalis subsp. lactis Bl-04 was upregulated upon growth on RFO, suggesting that the other two gene products may have different specificities. The structure of the GH36 homotetrameric α-galactosidase from L. acidophilus NCFM (LaMel36A) was determined in complex with galactose bound in the active site to 1.58 Å. Differences in the N- and C-terminal domains of the LaMel36A monomer distinguished it from the monomeric TmGalA from Thermotoga maritima providing a structural rationale for the observed difference in oligomeric states of the two enzymes. Tetramerisation of LaMel36A creates a narrow and deep active site pocket between three monomers, which explains the preference of tetrameric GH36 enzymes for RFO and their lack of activity on polymeric galacto(gluco)mannan. Finally, GH36 was divided into four subgroups based on active site motifs, which illuminates functional and structural diversity in the family and aids further annotation of emerging sequences. DA - 2012/5// PY - 2012/5// DO - 10.3109/10242422.2012.674717 VL - 30 IS - 3 SP - 316-325 SN - 1024-2422 KW - prebiotic KW - probiotic KW - tetrameric alpha-galactosidases KW - raffinose KW - clan GH-D ER - TY - JOUR TI - Isolation and structural elucidation of indole alkaloids from Geissospermum vellosii by mass spectrometry AU - Mbeunkui, Flaubert AU - Grace, Mary H. AU - Lila, Mary Ann T2 - Journal of Chromatography B AB - Alkaloids from the stem bark of Geissospermum vellosii possess a variety of therapeutic properties including antimalarial activities, activity as a sexual stimulant and inhibition of the proliferation of HIV and herpes viruses. Methods currently used to isolate the active components from G. vellosii are time-consuming, labor intensive, and result in low recovery. In addition, there is a lack of sensitive and accurate analytical methods for the structural characterization and identification of alkaloid components in minor quantities. A combination of high performance counter-current chromatography and ESI tandem mass spectrometry (MS(n)) was established to isolate alkaloids from the stem bark of G. vellosii, and study their electrospray ionization mass spectrometry fragmentation behavior. Five indole alkaloids were successfully isolated and identified by nuclear magnetic resonance and mass spectrometry. The multi-stage tandem mass spectrometric data were used to study their fragmentation pattern and set a model for detailed structure characterization of related indole alkaloids. The presence of the even mass fragment ion suggestive of an odd number of nitrogen at m/z 144 corresponding to C(10)H(9)N was characteristic to indole alkaloids. The results of the experiments demonstrated that the combination of high performance counter current chromatography and ESI-MS(n) is a sensitive, selective and effective approach for rapid isolation and characterization of alkaloids from G. vellosii. DA - 2012/2// PY - 2012/2// DO - 10.1016/j.jchromb.2011.12.018 VL - 885-886 SP - 83-89 J2 - Journal of Chromatography B LA - en OP - SN - 1570-0232 UR - http://dx.doi.org/10.1016/j.jchromb.2011.12.018 DB - Crossref KW - Electrospray ionization tandem mass spectrometry KW - High performance counter-current chromatography KW - Indole alkaloids KW - Structural elucidation ER - TY - JOUR TI - In vitro antiplasmodial activity of indole alkaloids from the stem bark of Geissospermum vellosii AU - Mbeunkui, Flaubert AU - Grace, Mary H. AU - Lategan, Carmen AU - Smith, Peter J. AU - Raskin, Ilya AU - Lila, Mary Ann T2 - JOURNAL OF ETHNOPHARMACOLOGY AB - The stem bark of Geissospermum vellosii has been traditionally used by the native population of northern South America to treat malaria. Indole alkaloids have been previously isolated from this plant, but the antiplasmodial constituents have not yet been described. As part of our ongoing investigations of new bioactive compounds with activity against malaria parasites, we tested the in vitro antiplasmodial activity of isolated fractions and purified alkaloids from Geissospermum vellosii.Indole alkaloids were isolated and identified from a methanolic crude extract of Geissospermum vellosii bark using a combination of high performance counter current chromatography, mass spectrometry and nuclear magnetic resonance technologies. The methanolic extract, the crude alkaloid fractions and the purified compounds were tested for in vitro antiplasmodial activity against the chloroquine-sensitive strain of Plasmodium falciparum (D10).An indole alkaloid (4) along with four known indole alkaloids, geissolosimine (1), geissospermine (2), geissoschizoline (3), and vellosiminol (5) were isolated and structure elucidated. The antiplasmodial activity (IC(50)) of the methanolic crude extract was 2.22 μg/mL, while for the isolated compounds it ranged from 0.96 μM to 13.96 μM except for (5) which showed a low activity (157 μM). Geissolosimine (1) showed the highest antiplasmodial activity (0.96 μM).This study provides evidence to support the use of Geissospermum vellosii as an antimalarial agent, as used by the native populations. Geissolosimine (1) is a lead molecular structure for possible antimalarial drug development. DA - 2012/1/31/ PY - 2012/1/31/ DO - 10.1016/j.jep.2011.11.036 VL - 139 IS - 2 SP - 471-477 SN - 0378-8741 KW - Geissospermum vellosii KW - Apocynaceae KW - Indole alkaloids KW - Antiplasmodial activity KW - Malaria ER - TY - JOUR TI - Complementary Approaches To Gauge the Bioavailability and Distribution of Ingested Berry Polyphenolics AU - Lila, Mary Ann AU - Ribnicky, David M. AU - Rojo, Leonel E. AU - Rojas-Silva, Patricio AU - Oren, Andrew AU - Havenaar, Robert AU - Janle, Elsa M. AU - Raskin, Ilya AU - Yousef, Gad G. AU - Grace, Mary H. T2 - JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY AB - Two different strategies for investigating the likely fate, after ingestion, of natural, bioactive berry constituents (anthocyanins and other non-nutritive flavonoids) are compared. A model of the human gastrointestinal tract (TIM-1) that mimicked the biological environment from the point of swallowing and ingestion through the duodenum, jejunum, and ileum (but not the colon) was used to monitor the stability and bioaccessibility of anthocyanins from both maqui berry and wild blueberry. TIM-1 revealed that most anthocyanins were bioaccessible between the second and third hours after intake. Alternatively, biolabeled anthocyanins and other flavonoids generated in vitro from berry and grape cell cultures were administered to in vivo (rodent) models, allowing measurement and tracking of the absorption and transport of berry constituents and clearance through the urinary tract and colon. The advantages and limitations of the alternative strategies are considered. DA - 2012/6/13/ PY - 2012/6/13/ DO - 10.1021/jf203526h VL - 60 IS - 23 SP - 5763-5771 SN - 1520-5118 KW - bioavailability KW - bioaccessibility KW - radiolabeling KW - artificial gastrointestinal tract ER - TY - JOUR TI - Two Novel Type II Restriction-Modification Systems Occupying Genomically Equivalent Locations on the Chromosomes of Listeria monocytogenes Strains AU - Lee, Sangmi AU - Ward, T. J. AU - Siletzky, R. M. AU - Kathariou, S. T2 - APPLIED AND ENVIRONMENTAL MICROBIOLOGY AB - ABSTRACT Listeria monocytogenes is responsible for the potentially life-threatening food-borne disease listeriosis. One epidemic-associated clonal group of L. monocytogenes , epidemic clone I (ECI), harbors a Sau3AI-like restriction-modification (RM) system also present in the same genomic region in certain strains of other lineages. In this study, we identified and characterized two other, novel type II RM systems, LmoJ2 and LmoJ3, at this same locus. LmoJ2 and LmoJ3 appeared to recognize GCWGC (W = A or T) and GCNGC, respectively. Both RM systems consisted of genes with GC content below the genome average and were in the same genomic region in strains of different serotypes and lineages, suggesting site-specific horizontal gene transfer. Genomic DNA from the LmoJ2 and LmoJ3 strains grown at various temperatures (4 to 42°C) was resistant to digestion with restriction enzymes recognizing GCWGC or GCNGC, indicating that the methyltransferases were expressed under these conditions. Phages propagated in an LmoJ2-harboring strain exhibited moderately increased infectivity for this strain at 4 and 8°C but not at higher temperatures, while phages propagated in an LmoJ3 strain had dramatically increased infectivity for this strain at all temperatures. Among the sequenced Listeria phages, lytic phages possessed significantly fewer recognition sites for these RM systems than lysogenic phages, suggesting that in lytic phages sequence content evolved toward reduced susceptibility to such RM systems. The ability of LmoJ2 and LmoJ3 to protect against phages may affect the efficiency of phages as biocontrol agents for L. monocytogenes strains harboring these RM systems. DA - 2012/4// PY - 2012/4// DO - 10.1128/aem.07203-11 VL - 78 IS - 8 SP - 2623-2630 SN - 0099-2240 ER - TY - JOUR TI - Purine Biosynthesis Mutants (purA and purB) of Serotype 4b Listeria monocytogenes Are Severely Attenuated for Systemic Infection in Intragastrically Inoculated A/J Mice AU - Faith, Nancy G. AU - Kim, Jae-Won AU - Azizoglu, Reha AU - Kathariou, Sophia AU - Czuprynski, Charles T2 - FOODBORNE PATHOGENS AND DISEASE AB - In this study, we demonstrate that purA and purB transposon mutants of serotype 4b Listeria monocytogenes were severely impaired in their ability to colonize the gastrointestinal tract and cause systemic infection of the spleen, liver, and gallbladder following intragastric inoculation of A/J mice. The mutant strains were also impaired in their ability to multiply within Caco-2 human intestinal epithelial cells. Neither mutant was affected in resistance to synthetic gastric fluid (pH 4.5). These findings indicate that purine biosynthesis is critical for gastrointestinal virulence of L. monocytogenes serotype 4b in mice. DA - 2012/5// PY - 2012/5// DO - 10.1089/fpd.2011.1013 VL - 9 IS - 5 SP - 480-486 SN - 1556-7125 ER - TY - JOUR TI - Persistence and Transferability of Noroviruses on and between Common Surfaces and Foods AU - Escudero, B. I. AU - Rawsthorne, H. AU - Gensel, C. AU - Jaykus, L. A. T2 - JOURNAL OF FOOD PROTECTION AB - Human noroviruses (HuNoV) are the leading cause of foodborne disease, and poor personal hygiene practices of infected workers are the most common mode of contamination. The purpose of this study was to characterize the persistence and transferability of representative noroviruses Norwalk virus (NV), Snow Mountain virus (SMV), and murine norovirus 1 (MNV-1) on and between solid surfaces and foods. Changes in virus concentration on artificially inoculated solid surfaces (stainless steel, ceramic, and Formica) or lettuce were monitored over a period of 14 to 42 days. Virus transfer was evaluated from donor (solid surface) to recipient (food, e.g., lettuce and sliced turkey deli meat) for up to 2 h postinoculation. Viruses were recovered by elution and titered with reverse transcription quantitative PCR (RT-qPCR) and/or infectivity assay, as appropriate. Based on RT-qPCR, the concentration of NV and SMV on surfaces dropped gradually over time, with an average reduction of 1.5 to 2.0 and 1.8 to 2.3 log, respectively, after 42 days, with no statistically significant differences by surface. When inoculated onto lettuce stored for 2 weeks at 4°C and room temperature, the titers of NV and SMV dropped by approximately 1.0 and 1.2 to 1.8 log, respectively. Comparatively, the RT-qPCR signal associated with purified HuNoV RNA placed on the same surfaces was more rapidly lost to degradation. Transfer efficiency ranged from 0 to 26% for lettuce and from 55 to 95% for sliced turkey deli meat, with statistically significant differences (P ≤ 0.05) in transferability as a function of contact pressure (100 and 1,000 g/9 cm2) and inoculum drying time. When similar experiments were done with MNV-1, infectious virus failed to be detected on solid surfaces after storage day 21, although the virus did persist on lettuce. This study provides much needed quantitative data for use in risk assessment efforts intended to characterize the transmission of HuNoV during food preparation and handling. DA - 2012/5// PY - 2012/5// DO - 10.4315/0362-028x.jfp-11-460 VL - 75 IS - 5 SP - 927-935 SN - 1944-9097 ER - TY - JOUR TI - Effects of Heating Rate and pH on Fracture and Water-Holding Properties of Globular Protein Gels as Explained by Micro-Phase Separation AU - Leksrisompong, Phanin N. AU - Lanier, Tyre C. AU - Foegeding, E. Allen T2 - JOURNAL OF FOOD SCIENCE AB - Abstract: The effect of heating rate and pH on fracture properties and held water (HW) of globular protein gels was investigated. The study was divided into 2 experiments. In the 1st experiment, whey protein isolate (WPI) and egg white protein (EWP) gels were formed at pH 4.5 and 7.0 using heating rates ranging from 0.1 to 35 °C/min and holding times at 80 °C up to 240 min. The 2nd experiment used one heating condition (80 °C for 60 min) and probed in detail the pH range of 4.5 to 7.0 for EWP gels. Fracture properties of gels were measured by torsional deformation and HW was measured as the amount of fluid retained after a mild centrifugation. Single or micro‐phase separated conditions were determined by confocal laser scanning microscopy. The effect of heating rate on fracture properties and HW of globular protein gels can be explained by phase stability of the protein dispersion and total thermal input. Minimal difference in fracture properties and HW of EWP gels at pH 4.5 compared with pH 7.0 were observed while WPI gels were stronger and had higher HW at pH 7.0 as compared to 4.5. This was due to a mild degree of micro‐phase separation of EWP gels across the pH range whereas WPI gels only showed an extreme micro‐phase separation in a narrow pH range. In summary, gel formation and physical properties of globular protein gels can be explained by micro‐phase separation. Practical Application: The effect of heating conditions on hardness and water‐holding properties of protein gels is explained by the relative percentage of micro‐phase separated proteins. Heating rates that are too rapid require additional holding time at the end‐point temperature to allow for full network development. Increase in degree of micro‐phase separation decreases the ability for protein gels to hold water. DA - 2012/2// PY - 2012/2// DO - 10.1111/j.1750-3841.2011.02550.x VL - 77 IS - 2 SP - E60-E67 SN - 1750-3841 KW - egg white KW - heating rate KW - micro-phase separation KW - pH KW - whey protein isolate ER - TY - JOUR TI - Autolytic Degradation of Skipjack Tuna during Heating As Affected by Initial Quality and Processing Conditions AU - Stagg, Nicola J. AU - Amato, Penny M. AU - Giesbrecht, Francis AU - Lanier, Tyre C. T2 - JOURNAL OF FOOD SCIENCE AB - Abstract: Several factors were studied as affecting protein degradation and texture of skipjack tuna muscle following ambient pressure thermal processing (precooking). These included degree of mushy tuna syndrome (MTS) evidenced in the raw meat, raw meat pH, abusive thawing/holding, and precooking temperature/time. Slurries and intact pieces from frozen skipjack tuna, either tempered for 2 h or thawed and held at 25 °C for 22 h (abusive treatment) were heated at temperatures ranging from 40 to 80 °C for up to 2 h, and also at 90 °C for 1 h, with or without prior adjustment of pH to 5 or 7 to favor cathepsin or calpain activity, respectively. Proteolysis of precooked samples was monitored by Lowry assay and SDS–PAGE; cooked texture of intact meat was measured using a Kramer shear press and by sensory profile analysis. Proteolysis maximally occurred in slurries of skipjack tuna muscle that had been abusively stored (22 h at 25 °C) and adjusted to pH 5 prior to heating at 55 °C. Intact pieces of tuna abusively thawed/held for 22 h with subsequent heating at 55 °C also evidenced the most proteolysis and were the least firm in texture. Raw fish that evidenced higher severity of MTS when raw displayed higher levels of proteolysis prior to cooking, which were further increased after cooking at 55 °C. Practical Application: The kinetic data presented here can be used to optimize processing conditions for skipjack tuna canning to minimize textural degradation and optimize quality. DA - 2012/2// PY - 2012/2// DO - 10.1111/j.1750-3841.2011.02543.x VL - 77 IS - 2 SP - C149-C155 SN - 1750-3841 KW - fish KW - meat KW - myosin KW - proteolysis KW - texture ER - TY - JOUR TI - Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures AU - Cakir, Esra AU - Vinyard, Christopher J. AU - Essick, Gregory AU - Daubert, Christopher R. AU - Drake, MaryAnne AU - Foegeding, E. Allen T2 - FOOD HYDROCOLLOIDS AB - Oral processing is essential in breaking down the physicochemical structure of the food and thus important to the sensory perception of food in the mouth. To have an understanding of protein-based, soft-solid texture perception, a multidisciplinary approach was applied that combined studies of food microstructure with mechanical properties, sensory evaluation, and oral physiology. Model foods were developed by combining ion-induced micro-phase separation and protein-polysaccharide phase separation and inversion. Activities of masseter, anterior temporalis and anterior digastric muscles during oral processing were recorded by electromyography (EMG), while jaw movement amplitudes, durations, and velocities were simultaneously collected by a three-dimensional jaw tracking system (JT-3D). Changes in the microstructure of mixed gels significantly altered the characteristics of the chewing sequence, including the muscle activities, number of chews, chewing duration and chewing frequency. Mechanical attributes related to structural breakdown and sensory perception of firmness were highly correlated with the amount of muscle activity required to transform the initial structure into a bolus ready for swallowing. Chewing frequency was linked to mechanical properties such as recoverable energy, fracture strain and water holding capacity of the gels. Increased adhesiveness and moisture release also resulted in slower chewing frequency. Evaluation of oral processing parameters at various stages (i.e., first cycle, first 5 cycles, and last 3 cycles) was found to be a useful method to investigate the dynamic nature of sensory perception at first bite, during chewing and after swallowing. The study showed that muscle activity and jaw movement can be used to understand the links between physical properties of foods and sensory texture. DA - 2012/10// PY - 2012/10// DO - 10.1016/j.foodhyd.2012.02.006 VL - 29 IS - 1 SP - 234-245 SN - 0268-005X KW - Texture KW - Oral processing KW - Microstructure KW - Sensory perception KW - Fracture ER - TY - JOUR TI - Influence of Storage, Heat Treatment, and Solids Composition on the Bleaching of Whey with Hydrogen Peroxide AU - Li, Xiaomeng E. AU - Campbell, Rachel E. AU - Fox, Aaron J. AU - Gerard, Patrick D. AU - Drake, MaryAnne T2 - JOURNAL OF FOOD SCIENCE AB - Abstract: The residual annatto colorant in liquid whey is bleached to provide a desired neutral color in dried whey ingredients. This study evaluated the influence of starter culture, whey solids and composition, and spray drying on bleaching efficacy. Cheddar cheese whey with annatto was manufactured with starter culture or by addition of lactic acid and rennet. Pasteurized fat‐separated whey was ultrafiltered (retentate) and spray dried to 34% whey protein concentrate (WPC34). Aliquots were bleached at 60 °C for 1 h (hydrogen peroxide, 250 ppm), before pasteurization, after pasteurization, after storage at 3 °C and after freezing at −20 °C. Aliquots of retentate were bleached analogously immediately and after storage at 3 or −20 °C. Freshly spray dried WPC34 was rehydrated to 9% (w/w) solids and bleached. In a final experiment, pasteurized fat‐separated whey was ultrafiltered and spray dried to WPC34 and WPC80. The WPC34 and WPC80 retentates were diluted to 7 or 9% solids (w/w) and bleached at 50 °C for 1 h. Freshly spray‐dried WPC34 and WPC80 were rehydrated to 9 or 12% solids and bleached. Bleaching efficacy was measured by extraction and quantification of norbixin. Each experiment was replicated 3 times. Starter culture, fat separation, or pasteurization did not impact bleaching efficacy ( P > 0.05) while cold or frozen storage decreased bleaching efficacy ( P < 0.05). Bleaching efficacy of 80% (w/w) protein liquid retentate was higher than liquid whey or 34% (w/w) protein liquid retentate ( P < 0.05). Processing steps, particularly holding times and solids composition, influence bleaching efficacy of whey. Practical Application: Optimization of whey bleaching conditions is important to reduce the negative effects of bleaching on the flavor of dried whey ingredients. This study established that liquid storage and whey composition are critical processing points that influence bleaching efficacy. DA - 2012/7// PY - 2012/7// DO - 10.1111/j.1750-3841.2012.02749.x VL - 77 IS - 7 SP - C798-C804 SN - 0022-1147 KW - bleach KW - norbixin KW - storage KW - whey ER - TY - JOUR TI - Influence of Sodium Chloride, pH, and Lactic Acid Bacteria on Anaerobic Lactic Acid Utilization during Fermented Cucumber Spoilage AU - Johanningsmeier, Suzanne D. AU - Franco, Wendy AU - Perez-Diaz, Ilenys AU - McFeeters, Roger F. T2 - JOURNAL OF FOOD SCIENCE AB - Abstract: Cucumbers are preserved commercially by natural fermentations in 5% to 8% sodium chloride (NaCl) brines. Occasionally, fermented cucumbers spoil after the primary fermentation is complete. This spoilage has been characterized by decreases in lactic acid and a rise in brine pH caused by microbial instability. Objectives of this study were to determine the combined effects of NaCl and pH on fermented cucumber spoilage and to determine the ability of lactic acid bacteria (LAB) spoilage isolates to initiate lactic acid degradation in fermented cucumbers. Cucumbers fermented with 0%, 2%, 4%, and 6% NaCl were blended into slurries (FCS) and adjusted to pH 3.2, 3.8, 4.3, and 5.0 prior to centrifugation, sterile‐filtration, and inoculation with spoilage organisms. Organic acids and pH were measured initially and after 3 wk, 2, 6, 12, and 18 mo anaerobic incubation at 25 °C. Anaerobic lactic acid degradation occurred in FCS at pH 3.8, 4.3, and 5.0 regardless of NaCl concentration. At pH 3.2, reduced NaCl concentrations resulted in increased susceptibility to spoilage, indicating that the pH limit for lactic acid utilization in reduced NaCl fermented cucumbers is 3.2 or lower. Over 18 mo incubation, only cucumbers fermented with 6% NaCl to pH 3.2 prevented anaerobic lactic acid degradation by spoilage bacteria. Among several LAB species isolated from fermented cucumber spoilage, Lactobacillus buchneri was unique in its ability to metabolize lactic acid in FCS with concurrent increases in acetic acid and 1,2‐propanediol. Therefore, L. buchneri may be one of multiple organisms that contribute to development of fermented cucumber spoilage. Practical Application: Microbial spoilage of fermented cucumbers during bulk storage causes economic losses for producers. Current knowledge is insufficient to predict or control these losses. This study demonstrated that in the absence of oxygen, cucumbers fermented with 6% sodium chloride to pH 3.2 were not subject to spoilage. However, lactic acid was degraded by spoilage microorganisms in reduced salt, even with pH as low as 3.2. Efforts to reduce salt in commercial brining operations will need to include control measures for this increased susceptibility to spoilage. Lactobacillus buchneri was identified as a potential causative agent and could be used as a target in development of such control measures. DA - 2012/7// PY - 2012/7// DO - 10.1111/j.1750-3841.2012.02780.x VL - 77 IS - 7 SP - M397-M404 SN - 1750-3841 KW - lactic acid degradation KW - Lactobacillus buchneri KW - reduced salt KW - spoilage biochemistry KW - vegetable fermentation ER - TY - JOUR TI - Alternative Bleaching Methods for Cheddar Cheese Whey AU - Kang, E. J. AU - Smith, T. J. AU - Drake, M. A. T2 - JOURNAL OF FOOD SCIENCE AB - Abstract: Residual annatto colorant (norbixin) in fluid Cheddar cheese whey can be bleached. The 2 approved chemical bleaching agents for whey, hydrogen peroxide (HP) and benzoyl peroxide (BP), negatively impact the flavor of dried whey protein. The objective of this study was to evaluate alternative methods for bleaching liquid whey: ultraviolet radiation (UV), acid‐activated bentonite (BT), and ozone (OZ). Colored Cheddar cheese whey was manufactured followed by pasteurization and fat separation. Liquid whey was subjected to one of 5 treatments: control (CT) (no bleaching; 50 °C, 1 h), HP (250 mg/kg; 50 °C, 1 h), UV (1 min exposure; 50 °C), BT (0.5% w/w; 50 °C, 1 h), or OZ (2.2g/h, 50 °C, 1 h). The treated whey was then ultrafiltered, diafiltered, and spray‐dried to 80% whey protein concentrate (WPC80). The entire experiment was replicated 3 times. Color (norbixin extraction and measurement), descriptive sensory, and instrumental volatile analyses were conducted on WPC80. Norbixin elimination was 28%, 79%, 39%, and 15% for HP, BT, UV, and OZ treatments, respectively. WPC80 from bleached whey, regardless of bleaching agent, had lower sweet aromatic and cooked/milky flavors compared to unbleached CT ( P < 0.05). The HP and BT WPC80 had higher fatty flavor compared to the CT WPC80 ( P < 0.05), and the UV and OZ WPC80 had distinct mushroom/burnt and animal flavors. Volatile compound results were consistent with sensory results and confirmed higher relative abundances of volatile aldehydes in UV, HP, and OZ WPC80 compared to CT and BT WPC80. Based on bleaching efficacy and flavor, BT may be an alternative to chemical bleaching of fluid whey. Practical Application: The 2 approved chemical bleaching agents for whey, hydrogen peroxide (HP) and benzoyl peroxide (BP), negatively impact flavor of dried whey protein, and restrictions on these agents are increasing. This study evaluated 3 alternatives to chemical bleaching of fluid whey: UV radiation, ozone, and bentonite. DA - 2012/7// PY - 2012/7// DO - 10.1111/j.1750-3841.2012.02774.x VL - 77 IS - 7 SP - C818-C823 SN - 1750-3841 KW - alternatives KW - bleaching KW - whey protein concentrate ER - TY - JOUR TI - Abating colon cancer polyposis by Lactobacillus acidophilus deficient in lipoteichoic acid AU - Khazaie, Khashayarsha AU - Zadeh, Mojgan AU - Khan, Mohammad W. AU - Bere, Praveen AU - Gounari, Fotini AU - Dennis, Kirsten AU - Blatner, Nichole R. AU - Owen, Jennifer L. AU - Klaenhammer, Todd R. AU - Mohamadzadeh, Mansour T2 - PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA AB - An imbalance of commensal bacteria and their gene products underlies mucosal and, in particular, gastrointestinal inflammation and a predisposition to cancer. Lactobacillus species have received considerable attention as examples of beneficial microbiota. We have reported previously that deletion of the phosphoglycerol transferase gene that is responsible for lipoteichoic acid (LTA) biosynthesis in Lactobacillus acidophilus (NCK2025) rendered this bacterium able to significantly protect mice against induced colitis when delivered orally. Here we report that oral treatment with LTA-deficient NCK2025 normalizes innate and adaptive pathogenic immune responses and causes regression of established colonic polyps. This study reveals the proinflammatory role of LTA and the ability of LTA-deficient L. acidophilus to regulate inflammation and protect against colonic polyposis in a unique mouse model. DA - 2012/6/26/ PY - 2012/6/26/ DO - 10.1073/pnas.1207230109 VL - 109 IS - 26 SP - 10462-10467 SN - 0027-8424 KW - dendritic cells KW - regulatory T cells KW - anti-inflammatory ER - TY - JOUR TI - A comparison between circle hook and J hook performance in the dolphinfish, yellowfish tuna, and wahoo troll fishery off the coast of North Carolina AU - Rudershausen, P. J. AU - Buckel, J. A. AU - Bolton, G. E. AU - Gregory, R. W. AU - Averett, T. W. AU - Conn, P. B. T2 - Fishery Bulletin (Washington, D.C.) DA - 2012/// PY - 2012/// VL - 110 IS - 2 SP - 156-175 ER - TY - JOUR TI - Stability and mechanism of whey protein soluble aggregates thermally treated with salts AU - Ryan, K. N. AU - Vardhanabhuti, B. AU - Jaramillo, D. P. AU - Zanten, J. H. AU - Coupland, J. N. AU - Foegeding, E. A. T2 - Food Hydrocolloids AB - The formation of whey protein aggregates, often termed soluble aggregates, with specific physicochemical properties has been shown to result in improved functionality in gels, foams, emulsions, encapsulation, films and coatings. This work evaluated the potential of whey protein soluble aggregates to improve thermal stability in the presence of salts and determine the mechanism of improved thermal stability. Solutions of whey protein isolate (WPI) or β-lactoglobulin (β-lg) (7% w/w, pH 6.8) were heated for 10 min at 90 °C to form soluble aggregates. Native proteins and soluble aggregates were diluted to 3% w/w in solutions containing 0–108 mM NaCl and thermally treated (90 °C, 5 min). Turbidity, solubility, and viscosity were evaluated, in addition to ζ-potential and So (surface hydrophobicity). Size exclusion chromatography coupled with multi-angle laser light scattering (SEC-MALLS) and dynamic light scattering were used to determine aggregate size and transmission electron microscopy (TEM) was used to evaluate aggregate shape. Use of soluble aggregates improved thermal stability due to their altered aggregate shape and higher charge, and resulted in final aggregates that were smaller and less dense, leading to reduced viscosity and turbidity, and increased solubility compared to native proteins. It is concluded that soluble aggregates formed under the appropriate conditions to produce the desirable physicochemical properties can be used to improve whey protein thermal stability with a possible application in beverages. DA - 2012/// PY - 2012/// DO - 10.1016/j.foodhyd.2011.11.006 VL - 27 IS - 2 SP - 411-420 ER - TY - JOUR TI - Parent calcium-rich-food practices/perceptions are associated with calcium intake among parents and their early adolescent children AU - Reicks, Marla AU - Degeneffe, Dennis AU - Ghosh, Koel AU - Bruhn, Christine AU - Goodell, L. Suzanne AU - Gunther, Carolyn AU - Auld, Garry AU - Ballejos, Miriam AU - Boushey, Carol AU - Cluskey, Mary AU - Misner, Scottie AU - Olson, Beth AU - Wong, SiewSun AU - Zaghloul, Sahar T2 - PUBLIC HEALTH NUTRITION AB - The study aimed to (i) segment parents of early adolescents into subgroups according to their Ca-rich-food (CRF) practices and perceptions regarding early adolescent CRF intake and (ii) determine whether Ca intake of parents and early adolescents differed by subgroup.A cross-sectional convenience sample of 509 parents and their early adolescent children completed a questionnaire in 2006-2007 to assess parent CRF practices and perceptions and to estimate parent and child Ca intakes.Self-administered questionnaires were completed in community settings or homes across nine US states.Parents self-reporting as Asian, Hispanic or non-Hispanic White with a child aged 10-13 years were recruited through youth or parent events.Three parent CRF practice/perception segments were identified, including 'Dedicated-Milk Providers/Drinkers' (49 %), 'Water Regulars' (30 %) and 'Sweet-Drink-Permissive Parents' (23 %). Dedicated-Milk Providers/Drinkers were somewhat older and more likely to be non-Hispanic White than other groups. Ca intakes from all food sources, milk/dairy foods and milk only, and milk intakes, were higher among early adolescent children of Dedicated-Milk Providers/Drinkers compared with early adolescents of parents in other segments. Soda pop intakes were highest for early adolescents with parents in the Water Regulars group than other groups. Dedicated-Milk Providers/Drinkers scored higher on culture/tradition, health benefits and ease of use/convenience subscales and lower on a dairy/milk intolerance subscale and were more likely to report eating family dinners daily than parents in the other groups.Parent education programmes should address CRF practices/perceptions tailored to parent group to improve Ca intake of early adolescent children. DA - 2012/2// PY - 2012/2// DO - 10.1017/s1368980011001133 VL - 15 IS - 2 SP - 331-340 SN - 1475-2727 KW - Parents KW - Early adolescent children KW - Parenting practice KW - Calcium-rich foods ER - TY - JOUR TI - SENSORY ATTRIBUTES AND CONSUMER ACCEPTANCE OF SWEET POTATO CULTIVARS WITH VARYING FLESH COLORS AU - Leksrisompong, P. P. AU - Whitson, M. E. AU - Truong, V. D. AU - Drake, M. A. T2 - JOURNAL OF SENSORY STUDIES AB - ABSTRACT The sensory characteristics of sweet potatoes ( n = 12 cultivars) with varying flesh color (orange, purple, yellow) and the impact of flesh colors on consumer acceptance were evaluated. A lexicon was developed for sweet potato flavor followed by consumer acceptance testing conducted with and without blindfold conditions to identify if color or visual cues impacted consumer acceptance. Cluster analysis was performed on overall liking scores followed by external preference mapping to identify the drivers of liking for sweet potatoes. The lexicon differentiated sweet potatoes. Appearance (visual appearance) positively impacted liking scores of products that were not well liked but had a lower impact on liking when the sweet potato was well liked suggesting that flavor and texture were the driving attributes for liking. Three consumer clusters were found for overall liking. All clusters liked smooth texture, brown sugar and dried apricot flavor and sweet taste and disliked bitter, umami, astringent mouthfeel, vanilla aroma and residual fibers. Clusters were differentiated by the liking of visual moistness and color homogeneity, white potato, canned carrot and dried apricot flavors, chalky, firmness, denseness and fibrous texture. Sweet potatoes with unfamiliar colors were accepted by all consumers but different sensory characteristics appealed to different consumer groups. PRACTICAL APPLICATIONS Sweet potatoes ( Ipomoea batata ) are nutritious and have numerous health benefits. The orange‐fleshed cultivars are the most familiar to consumers, but other cultivars with varying flesh color have been identified. The sensory properties of these various sweet potatoes and the drivers of liking are not established. The development of a sensory lexicon for sweet potatoes allowed for characterization of sensory properties and assisted in the understanding of key consumer liking attributes for sweet potatoes. These results can assist sweet potato breeders or marketers in understanding the impact of color and the importance of flavor and texture of sweet potatoes for the consumer fresh market. DA - 2012/2// PY - 2012/2// DO - 10.1111/j.1745-459x.2011.00367.x VL - 27 IS - 1 SP - 59-69 SN - 1745-459X ER - TY - JOUR TI - Mechanism of decreased heat-induced activation of plasminogen in the presence of cysteine AU - Ryan, Kelsey N. AU - Stevenson, Clinton D. AU - Hayes, Kirby D. T2 - International Dairy Journal AB - The mechanism by which activation of plasminogen (PG) is reduced by heating in the presence of free sulphydryl groups was characterized, and the effect on PG structure was evaluated. Activity assays were performed on PG or milk containing 3–4 cysteine concentrations and heated at three temperatures. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis was carried out in one and two dimensions to visualize changes in PG. Activity assays with other sulphydryl- and non-sulphydryl-containing reducing agents, β-mercaptoethanol, glutathione and sodium borohydride, were performed. In heated PG samples, increasing cysteine concentration decreased activation of PG; temperature had less affect. Electrophoresis results confirmed the presence of disulphide-bonded PG polymers and the reversibility of polymerization. Activity assays with the other reducing agents confirmed that the mechanism was related to free sulphydryl groups. Activation of PG in milk can be partially controlled by addition of cysteine before pasteurization, due to a sulphydryl-reducing and polymerization mechanism. DA - 2012/4// PY - 2012/4// DO - 10.1016/j.idairyj.2011.11.004 VL - 23 IS - 2 SP - 79-85 J2 - International Dairy Journal LA - en OP - SN - 0958-6946 UR - http://dx.doi.org/10.1016/j.idairyj.2011.11.004 DB - Crossref ER - TY - JOUR TI - Atypical Listeria monocytogenes Serotype 4b Strains Harboring a Lineage II-Specific Gene Cassette AU - Lee, Sangmi AU - Ward, Todd J. AU - Graves, Lewis M. AU - Wolf, Leslie A. AU - Sperry, Kate AU - Siletzky, Robin M. AU - Kathariou, Sophia T2 - APPLIED AND ENVIRONMENTAL MICROBIOLOGY AB - Listeria monocytogenes is the etiological agent of listeriosis, a severe food-borne illness. The population of L. monocytogenes is divided into four lineages (I to IV), and serotype 4b in lineage I has been involved in numerous outbreaks. Several serotype 4b epidemic-associated clonal groups (ECI, -II, and -Ia) have been identified. In this study, we characterized a panel of strains of serotype 4b that produced atypical results with a serotype-specific multiplex PCR and possessed the lmo0734 to lmo0739 gene cassette that had been thought to be specific to lineage II. The cassette was harbored in a genomically syntenic locus in these isolates and in lineage II strains. Three distinct clonal groups (groups 1 to 3) were identified among these isolates based on single-nucleotide polymorphism-based multilocus genotyping (MLGT) and DNA hybridization data. Groups 1 and 2 had MLGT haplotypes previously encountered among clinical isolates and were composed of clinical isolates from multiple states in the United States. In contrast, group 3 consisted of clinical and environmental isolates solely from North Carolina and exhibited a novel haplotype. In addition, all group 3 isolates had DNA that was resistant to MboI, suggesting methylation of adenines at GATC sites. Sequence analysis of the lmo0734 to lmo0739 gene cassette from two strains (group 1 and group 3) revealed that the genes were highly conserved (>99% identity). The data suggest relatively recent horizontal gene transfer from lineage II L. monocytogenes into L. monocytogenes serotype 4b and subsequent dissemination among at least three distinct clonal groups of L. monocytogenes serotype 4b, one of which exhibits restrictions in regional distribution. DA - 2012/2// PY - 2012/2// DO - 10.1128/aem.06378-11 VL - 78 IS - 3 SP - 660-667 SN - 0099-2240 ER - TY - JOUR TI - APPLICATION OF ETHNOGRAPHY AND CONJOINT ANALYSIS TO DETERMINE KEY CONSUMER ATTRIBUTES FOR LATTE-STYLE COFFEE BEVERAGES AU - Jervis, S. M. AU - Lopetcharat, K. AU - Drake, M. A. T2 - JOURNAL OF SENSORY STUDIES AB - ABSTRACT The objective of this study was to examine and compare ethnography and conjoint analysis to identify the factors that influence choice of latte‐style coffee beverages. Ethnographical data were collected at four of the top producers of latte‐style beverages. Attributes measured by the conjoint survey included location of purchase, milk type, fat content, sweetener type and additional flavor. Consumer responses ( n = 721) from the conjoint survey showed that the most important attributes in determining latte beverage purchase intent were location and milk type, followed by fat content, sweetener and additional flavor. Segmentation of respondents based upon patterns in utility scores showed three distinct groups. Segment 1 ( n = 185) called the “indulgents” was influenced by milk type and sweetener type. Segment 2 ( n = 200), “location consumers,” was influenced by a coffee house. Segment 3 ( n = 336), “health conscious,” was calorie and health conscious. Ethnographical observations identified and described the consumer segments based upon patterns of behaviors and were in alignment with consumer responses to survey questions. Ethnography coupled with choice‐based conjoint provided a robust technique for understanding consumer choices of latte‐style coffee beverages. PRACTICAL APPLICATIONS Choice‐based conjoint analysis is a quantitative survey technique designed to collect large amounts of information from consumers in a realistic scenario format. Ethnography is a qualitative research tool that provides insight to consumer consumption and purchase behaviors that may not be readily acquired by quantitative approaches. These behaviors can be just as important as the product attributes themselves in determining liking and purchase. Coffee companies will be able to utilize the results to better target the attributes that are driving consumer choice. DA - 2012/2// PY - 2012/2// DO - 10.1111/j.1745-459x.2011.00366.x VL - 27 IS - 1 SP - 48-58 SN - 1745-459X ER - TY - JOUR TI - Efficient sorption of polyphenols to soybean flour enables natural fortification of foods AU - Roopchand, D. E. AU - Grace, Mary H AU - Kuhn, P. AU - Cheng, D. M. AU - Plundrich, N. AU - Poulev, A. AU - Howell, A. AU - Fridlender, B. AU - Lila, Mary Ann AU - Raskin, I. T2 - Food Chemistry AB - The present study demonstrated that defatted soybean flour (DSF) can sorb polyphenols from blueberry and cranberry juices while separating them from sugars. Depending on DSF concentration and juice dilution, the concentration of blueberry anthocyanins and total polyphenols sorbed to DSF ranged from 2–22 mg/g and 10–95 mg/g, respectively while the concentration of anthocyanins and proanthocyanidins in cranberry polyphenol-enriched DSF ranged from 2.5–17 mg/g and 21–101 mg/g, respectively. Blueberry polyphenols present in one serving of fresh blueberries (73 g) were delivered in just 1.4 g of blueberry polyphenol-enriched DSF. Similarly, one gram of cranberry polyphenol-enriched DSF delivered the amount of proanthocyanidins available in three 240 ml servings of cranberry juice cocktail. The concentration of blueberry anthocyanins and total polyphenols eluted from DSF remained constant after 22 weeks of incubation at 37 °C, demonstrating the high stability of the polyphenol–DSF matrix. LC–MS analysis of eluates confirmed that DSF retained major cranberry and blueberry polyphenols intact. Blueberry polyphenol-enriched DSF exhibited significant hypoglycaemic activities in C57bl/6J mice, and cranberry polyphenol-enriched DSF showed antimicrobial and anti-UTI activities in vitro, confirming its efficacy. The described sorption process provides a means to create protein-rich food ingredients containing concentrated plant bioactives without excess sugars, fats and water that can be incorporated in a variety of scientifically validated functional foods and dietary supplements. DA - 2012/// PY - 2012/// DO - 10.1016/j.foodchem.2011.09.103 VL - 131 IS - 4 SP - 1193–1200 ER - TY - JOUR TI - Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey AU - Listiyani, M. A. D. AU - Campbell, R. E. AU - Miracle, R. E. AU - Barbano, D. M. AU - Gerard, P. D. AU - Drake, M. A. T2 - JOURNAL OF DAIRY SCIENCE AB - The use of whey protein as an ingredient in foods and beverages is increasing, and thus demand for colorless and mild-tasting whey protein is rising. Bleaching is commonly applied to fluid colored cheese whey to decrease color, and different temperatures and bleach concentrations are used. The objectives of this study were to compare the effects of hot and cold bleaching, the point of bleaching (before or after fat separation), and bleaching agent on bleaching efficacy and volatile components of liquid colored and uncolored Cheddar whey. First, Cheddar whey was manufactured, pasteurized, fat-separated, and subjected to one of a number of hot (68°C) or cold (4°C) bleaching applications [hydrogen peroxide (HP) 50 to 500 mg/kg; benzoyl peroxide (BP) 25 to 100 mg/kg] followed by measurement of residual norbixin and color by reflectance. Bleaching agent concentrations were then selected for the second trial. Liquid colored Cheddar whey was manufactured in triplicate and pasteurized. Part of the whey was collected (no separation, NSE) and the rest was subjected to fat separation (FSE). The NSE and FSE wheys were then subdivided and bleaching treatments (BP 50 or 100 mg/kg and HP 250 or 500 mg/kg) at 68°C for 30 min or 4°C for 16 h were applied. Control NSE and FSE with no added bleach were also subjected to each time–temperature combination. Volatile compounds from wheys were evaluated by gas chromatography-mass spectrometry, and norbixin (annatto) was extracted and quantified to compare bleaching efficacy. Proximate analysis, including total solids, protein, and fat contents, was also conducted. Liquid whey subjected to hot bleaching at both concentrations of HP or at 100 mg/kg BP had greater lipid oxidation products (aldehydes) compared with unbleached wheys, 50 mg/kg BP hot-bleached whey, or cold-bleached wheys. No effect was detected between NSE and FSE liquid Cheddar whey on the relative abundance of volatile lipid oxidation products. Wheys bleached with BP had lower norbixin content compared with wheys bleached with HP. Bleaching efficacy of HP was decreased at 4°C compared with 68°C, whereas that of BP was not affected by temperature. These results suggest that fat separation of liquid Cheddar whey has no effect on bleaching efficacy or lipid oxidation and that hot bleaching may result in increased lipid oxidation in fluid whey. DA - 2012/1// PY - 2012/1// DO - 10.3168/jds.2011-4557 VL - 95 IS - 1 SP - 36-49 SN - 1525-3198 KW - whey KW - bleach KW - norbixin KW - flavor ER - TY - JOUR TI - Characteristics of Spoilage-Associated Secondary Cucumber Fermentation AU - Franco, Wendy AU - Perez-Diaz, Ilenys M. AU - Johanningsmeier, Suzanne D. AU - McFeeters, Roger F. T2 - APPLIED AND ENVIRONMENTAL MICROBIOLOGY AB - Secondary fermentations during the bulk storage of fermented cucumbers can result in spoilage that causes a total loss of the fermented product, at an estimated cost of $6,000 to $15,000 per affected tank. Previous research has suggested that such fermentations are the result of microbiological utilization of lactic acid and the formation of acetic, butyric, and propionic acids. The objectives of this study were to characterize the chemical and environmental conditions associated with secondary cucumber fermentations and to isolate and characterize potential causative microorganisms. Both commercial spoilage samples and laboratory-reproduced secondary fermentations were evaluated. Potential causative agents were isolated based on morphological characteristics. Two yeasts, Pichia manshurica and Issatchenkia occidentalis, were identified and detected most commonly concomitantly with lactic acid utilization. In the presence of oxygen, yeast metabolic activities lead to lactic acid degradation, a small decline in the redox potential (E(h), Ag/AgCl, 3 M KCl) of the fermentation brines, and an increase in pH to levels at which bacteria other than the lactic acid bacteria responsible for the primary fermentation can grow and produce acetic, butyric, and propionic acids. Inhibition of these yeasts by allyl isothiocyanate (AITC) resulted in stabilization of the fermented medium, while the absence of the preservative resulted in the disappearance of lactic and acetic acids in a model system. Additionally, three Gram-positive bacteria, Lactobacillus buchneri, a Clostridium sp., and Pediococcus ethanolidurans, were identified as potentially relevant to different stages of the secondary fermentation. The unique opportunity to study commercial spoilage samples generated a better understanding of the microbiota and environmental conditions associated with secondary cucumber fermentations. DA - 2012/2// PY - 2012/2// DO - 10.1128/aem.06605-11 VL - 78 IS - 4 SP - 1273-1284 SN - 1098-5336 ER - TY - JOUR TI - The effect of microstructure on the sensory perception and textural characteristics of whey protein/kappa-carrageenan mixed gels AU - Cakir, Esra AU - Daubert, Christopher R. AU - Drake, Mary Anne AU - Vinyard, Christopher J. AU - Essick, Gregory AU - Foegeding, E. Allen T2 - FOOD HYDROCOLLOIDS AB - The objective of the study was to understand how physical and structural properties of food translate into sensory perception. A range of gels with different structures were developed by combined mechanisms of ion-induced micro-phase separation of whey proteins, whey protein/к-carrageenan phase separation and network inversion. Descriptive sensory analysis was used to assess textural attributes of gels during the oral processing phases of first compression by tongue, first bite, mastication, and post swallow. Large deformation properties and fracture behavior of the gels were determined by uniaxial compression and single-edge notched bend tests. Mechanical properties at varying stages of deformation (before, during and after fracture) and sensory properties at different stages of oral processing (first compression, first bite and after 5–8 chews) followed similar trends based on the change in microstructure. Recoverable energies of gels were in agreement with springiness and compressibility evaluated at first compression in the mouth before biting. Young’s modulus together with fracture properties, including critical energy release rate and fracture toughness, varied among different microstructures along with firmness. After the fracture point, the speed of macroscopic breakdown determined the fracture type of the gels, which was related to the degree of fracturability at the first bite. Overall, five out of six microstructures were discriminated in sensory texture properties. It was demonstrated that defined physical and sensorial properties of soft-solid foods can be generated by modifying the gel microstructure through colloidal interactions. DA - 2012/1// PY - 2012/1// DO - 10.1016/j.foodhyd.2011.04.011 VL - 26 IS - 1 SP - 33-43 SN - 1873-7137 KW - Microstructure KW - Sensory perception KW - Mixed gels KW - Texture KW - Fracture mechanism ER -