TY - JOUR TI - Production Cost and Carbon Footprint of Biomass-Derived Dimethylcyclooctane as a High-Performance Jet Fuel Blendstock AU - Baral, Nawa Raj AU - Yang, Minliang AU - Harvey, Benjamin G. AU - Simmons, Blake A. AU - Mukhopadhyay, Aindrila AU - Lee, Taek Soon AU - Scown, Corinne D. T2 - ACS Sustainable Chemistry & Engineering AB - Near-term decarbonization of aviation requires energy-dense, renewable liquid fuels. Biomass-derived 1,4-dimethylcyclooctane (DMCO), a cyclic alkane with a volumetric net heat of combustion up to 9.2% higher than Jet A, has the potential to serve as a low-carbon, high-performance jet fuel blendstock that may enable paraffinic bio-jet fuels to operate without aromatic compounds. DMCO can be produced from bio-derived isoprenol (3-methyl-3-buten-1-ol) through a multistep upgrading process. This study presents detailed process configurations for DMCO production to estimate the minimum selling price and life-cycle greenhouse gas (GHG) footprint considering three different hydrogenation catalysts and two bioconversion pathways. The platinum-based catalyst offers the lowest production cost and GHG footprint of $9.0/L-Jet-Aeq and 61.4 gCO2e/MJ, given the current state of technology. However, when the supply chain and process are optimized, hydrogenation with a Raney nickel catalyst is preferable, resulting in a $1.5/L-Jet-Aeq cost and 18.3 gCO2e/MJ GHG footprint if biomass sorghum is the feedstock. This price point requires dramatic improvements, including 28 metric-ton/ha sorghum yield and 95–98% of the theoretical maximum conversion of biomass-to-sugars, sugars-to-isoprenol, isoprenol-to-isoprene, and isoprene-to-DMCO. Because increased gravimetric energy density of jet fuels translates to reduced aircraft weight, DMCO also has the potential to improve aircraft efficiency, particularly on long-haul flights. DA - 2021/8/25/ PY - 2021/8/25/ DO - 10.1021/acssuschemeng.1c03772 VL - 9 IS - 35 SP - 11872-11882 J2 - ACS Sustainable Chem. Eng. LA - en OP - SN - 2168-0485 2168-0485 UR - http://dx.doi.org/10.1021/acssuschemeng.1c03772 DB - Crossref ER - TY - JOUR TI - Technoeconomic analysis for biofuels and bioproducts AU - Scown, Corinne D AU - Baral, Nawa Raj AU - Yang, Minliang AU - Vora, Nemi AU - Huntington, Tyler T2 - Current Opinion in Biotechnology AB - Technoeconomic analysis (TEA) is an approach for conducting process design and simulation, informed by empirical data, to estimate capital costs, operating costs, mass balances, and energy balances for a commercial scale biorefinery. TEA serves as a useful method to screen potential research priorities, identify cost bottlenecks at the earliest stages of research, and provide the mass and energy data needed to conduct life-cycle environmental assessments. Recent studies have produced new tools and methods to enable faster iteration on potential designs, more robust uncertainty analysis, and greater accessibility through the use of open-source platforms. There is also a trend toward more expansive system boundaries to incorporate the impact of policy incentives, use-phase performance differences, and potential impacts on global market supply. DA - 2021/2// PY - 2021/2// DO - 10.1016/j.copbio.2021.01.002 VL - 67 SP - 58-64 J2 - Current Opinion in Biotechnology LA - en OP - SN - 0958-1669 UR - http://dx.doi.org/10.1016/j.copbio.2021.01.002 DB - Crossref ER - TY - JOUR TI - Identifying Forage Sorghum Ideotypes for Advanced Biorefineries AU - Yang, Minliang AU - Dahlberg, Jeff AU - Baral, Nawa Raj AU - Putnam, Daniel AU - Scown, Corinne D. T2 - ACS Sustainable Chemistry & Engineering AB - Forage sorghum is a promising feedstock for the production of biofuels and bioproducts because it is drought tolerant, high-yielding, and familiar to farmers across the world. However, sorghum spans a diverse range of phenotypes, and it is unclear which are most desirable as bioenergy feedstocks. This paper explores four forage sorghum types, including brown-midrib (bmr), non-bmr, photoperiod sensitive (PS), and photoperiod insensitive (non-PS), from the perspective of their impact on minimum bioethanol selling price (MESP) at an ionic liquid pretreatment-based biorefinery. Among these types, there are tradeoffs between biomass yield, lignin content, and starch and sugar contents. High biomass-yielding PS varieties have previously been considered preferable for bioenergy production, but, if most starch and sugars from the panicle are retained during storage, use of non-PS sorghum may result in lower-cost biofuels (MESP of $1.26/L-gasoline equivalent). If advances in lignin utilization increase its value such that it can be dried and sold for $0.50/kg, the MESP for each scenario is lowered and non-bmr varieties become the most attractive option (MESP of $1.08/L-gasoline equivalent). While bmr varieties have lower lignin content, their comparatively lower biomass yield results in higher transportation costs that negate its fuel-yield advantage. DA - 2021/6/2/ PY - 2021/6/2/ DO - 10.1021/acssuschemeng.1c01706 VL - 9 IS - 23 SP - 7873-7881 J2 - ACS Sustainable Chem. Eng. LA - en OP - SN - 2168-0485 2168-0485 UR - http://dx.doi.org/10.1021/acssuschemeng.1c01706 DB - Crossref ER - TY - JOUR TI - Brown rice proteins as delivery system of phenolic and volatile compounds of raspberry juice AU - Kelemen, Vanja AU - Pichler, Anita AU - Ivic, Ivana AU - Buljeta, Ivana AU - Simunovic, Josip AU - Kopjar, Mirela T2 - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY AB - Summary Development of novel food ingredients with health benefits as well as desired sensory attributes is of great importance for food industry. For that purpose, complexes (BRP/R) between brown rice proteins (amounts varied; 2%, 6% and 10%) and raspberry juice were prepared. Obtained complexes were evaluated for the amount of volatile compounds, phenolic content, anthocyanin content and antioxidant activity. Those parameters depended on proteins amount. The highest adsorption of total phenolics and anthocyanins (18.18 mg g −1 and 4.59 mg g −1 , respectively) was observed on complexes obtained with the lowest amount of proteins (2%). Regarding volatiles, dominant flavour note in raspberry juice was berry (40% of overall flavour), followed by citrus and woody notes (each around 18%), while dominant flavour note on complexes was citrus note (60%) followed by green note (15%). These results suggest an efficient plant‐based approach to produce value‐added protein‐based complexes with possible utility as food colourant and flavouring. DA - 2021/// PY - 2021/// DO - 10.1111/ijfs.15023 KW - Brown rice proteins KW - phenolics KW - raspberry juice KW - volatiles ER - TY - JOUR TI - A new algae-rosemary formulation as a novel technological approach to prevent pollution induced skin damage T2 - Free Radical Biology and Medicine DA - 2021/11/1/ PY - 2021/11/1/ DO - 10.1016/j.freeradbiomed.2021.08.105.7 ER - TY - JOUR TI - Chemical, Manufacturing, and Standardization Controls of Grape Polyphenol Dietary Supplements in Support of a Clinical Study: Mass Uniformity, Polyphenol Dosage, and Profiles AU - Lyu, Weiting AU - Rodriguez, David AU - Ferruzzi, Mario G. AU - Pasinetti, Giulio M. AU - Murrough, James W. AU - Simon, James E. AU - Wu, Qingli T2 - FRONTIERS IN NUTRITION AB - Bioactive dietary polyphenols in grape ( Vitis vinifera ) have been used in Dietary Supplements (DSs) with the aim to prevent numerous diseases, including cardiovascular and neurodegenerative diseases, and to reduce depression and anxiety. Given prior recognition that DSs can be quality challenged from the purity, authentication, adulteration, and actual concentration of targeted bioactives, to ensure consumer health protection as well as the quality and safety of grape polyphenol-based DSs, the present investigation was aimed at establishing a comprehensive quality control (QC) approach for grape polyphenol-based DSs in support of a human clinical study. In this study, the manufactured grape seed polyphenol extract (GSPE) and trans -resveratrol (RSV) capsules and Concord Grape Juice (CGJ) along with the corresponding original drug materials were analyzed using the developed different liquid chromatography/UV-visible spectroscopy/mass spectrometry (LC/UV-Vis/MS) methods. The weight variation of GSPE and RSV capsules was also evaluated according to the US Pharmacopeia (USP) tests. The results indicate that the total identified polyphenol content in each grape seed extract (GSE) capsule/CGJ is very similar and all GSE/RSV capsules pass the content/weight uniformity test. Given the complexity of these and many botanical products from the issues of purity, quality, adulteration, consistency, and their coupling to the complex chemistry in each grape-derived botanical, quality assurance and the steps needed to ensure grape-derived DSs being well homogeneous and stable and containing the known and expected bioactives at specific concentration ranges are fundamental to any research study and in particular to a clinical trial. Each of these issues is essential to provide a solid foundation upon which clinical trials with botanicals can be conducted with the goal of realizing measurable mental health outcomes such as reducing depression and anxiety as well as understanding of their underlying biological mechanisms. DA - 2021/12/16/ PY - 2021/12/16/ DO - 10.3389/fnut.2021.780226 VL - 8 SP - SN - 2296-861X KW - botanicals KW - quality control KW - grape seed extract (GSE) KW - resveratrol KW - grape juice KW - LC KW - UV-Vis KW - MS KW - product quality KW - authentication ER - TY - JOUR TI - Deferoxamine Treatment Improves Antioxidant Cosmeceutical Formulation Protection against Cutaneous Diesel Engine Exhaust Exposure AU - Pambianchi, Erika AU - Ferrara, Francesca AU - Pecorelli, Alessandra AU - Benedusi, Mascia AU - Choudhary, Hina AU - Therrien, Jean-Philippe AU - Valacchi, Giuseppe T2 - ANTIOXIDANTS AB - Skin is one of the main targets of the outdoor stressors. Considering that pollution levels are rising progressively, it is not surprising that several cutaneous conditions have been associated with its exposure. Among the pollutants, diesel engine exhaust (DEE) represents one of the most toxic, as it is composed of a mixture of many different noxious chemicals generated during the compression cycle, for ignition rather than an electrical spark as in gasoline engines. The toxic chemicals of most concern in DEE, besides the oxides of nitrogen, sulfur dioxide and various hydrocarbons, are metals that can induce oxidative stress and inflammation. The present study aimed to evaluate the effects of topical application, singularly or in combination, of the iron-chelator deferoxamine and a commercially available formulation, CE Ferulic, in up to 4-day DEE-exposed skin. DEE induced a significant increase in the oxidative marker 4-hydroxy-nonenal (4HNE) and matrix-metallopeptidase-9 (MMP-9), the loss of cutaneous-barrier-associated proteins (filaggrin and involucrin) and a decrease in collagen-1, while the formulations prevented the cutaneous damage in an additive manner. In conclusion, this study suggests that iron plays a key role in DEE-induced skin damage and its chelation could be an adjuvant strategy to reinforce antioxidant topical formulations. DA - 2021/12// PY - 2021/12// DO - 10.3390/antiox10121928 VL - 10 IS - 12 SP - SN - 2076-3921 KW - cosmeceuticals KW - pollution KW - iron-chelator ER - TY - BOOK TI - Introduction to Brewing and Fermentation Science AU - Sheppard, John D DA - 2021/2// PY - 2021/2// DO - 10.1142/11966 OP - PB - WORLD SCIENTIFIC SN - 9789811225314 9789811225321 UR - http://dx.doi.org/10.1142/11966 DB - Crossref ER - TY - JOUR TI - Research Design, Protocol, and Participant Characteristics of COLEAFS: A Cluster Randomized Controlled Trial of a Childcare Garden Intervention AU - Cosco, Nilda Graciela AU - Wells, Nancy M. AU - Monsur, Muntazar AU - Goodell, Lora Suzanne AU - Zhang, Daowen AU - Xu, Tong AU - Hales, Derek AU - Moore, Robin Clive T2 - INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH AB - Childcare garden interventions may be an effective strategy to increase fruit and vegetable (FV) consumption and physical activity among young children. The objective of this paper is to describe the research design, protocol, outcome measures, and baseline characteristics of participants in the Childcare Outdoor Learning Environments as Active Food Systems ("COLEAFS") study, a cluster randomized controlled trial (RCT) examining the effect of a garden intervention on outcomes related to diet and physical activity. Fifteen childcare centers in low-income areas were randomly assigned to intervention (to receive garden intervention in Year 1), waitlist control (to receive garden intervention in Year 2), and control group (no intervention). The garden intervention comprised six raised beds planted with warm-season vegetables and fruits, and a garden activity booklet presenting 12 gardening activities. FV knowledge and FV liking were measured using a tablet-enabled protocol. FV consumption was measured by weighing FV before and after a snack session. Physical activity was measured using Actigraph GT3x+ worn by children for three consecutive days while at the childcare center. Of the 543 eligible children from the 15 childcare centers, 250 children aged 3-5 years received parental consent, assented, and participated in baseline data collection. By employing an RCT to examine the effect of a garden intervention on diet and physical activity among young children attending childcare centers within low-income communities, this study offers compelling research design and methods, addresses a critical gap in the empirical literature, and is a step toward evidence-based regulations to promote early childhood healthy habits. DA - 2021/12// PY - 2021/12// DO - 10.3390/ijerph182413066 VL - 18 IS - 24 SP - SN - 1660-4601 KW - children KW - childcare KW - gardening KW - randomized controlled trial KW - healthy eating KW - physical activity ER - TY - JOUR TI - Efficacy of Pecan Husk and Shell Phenolic Extracts Against Phytophthora Blight in Chile Pepper AU - Lujan, Phillip AU - Dura, Srijana AU - Guzman, Ivette AU - Grace, Mary AU - Lila, Mary A. AU - Steiner, Robert AU - Sanogo, Soum T2 - PLANT HEALTH PROGRESS AB - Phytophthora blight, caused by Phytophthora capsici, is detrimental to chile peppers (Capsicum sp.). In this study, phenolics extracted from pecan (Carya illinoinensis) husk and shell were foliarly applied to chile pepper (Capsicum annuum L., cultivar NM 6-4) to induce a resistance response against plant infection by P. capsici. Several pecan metabolite extractions were tested, and an acetic acid (2%) in aqueous methanol (80%) solution was the best extraction solvent, yielding total polyphenolic content of 290 mg/g dry weight from husk and 641 mg/g from shell. The phenolic extracts from husk and shell were applied as foliar sprays at different concentrations to chile plants inoculated with a virulent isolate of P. capsici. Chile plants treated with 1% phenolic husk or shell extracts or 0.1% salicylic acid remained alive throughout the study, whereas plants subjected to all other treatments (including a water control treatment) died. Analyses of the extracts through spectrophotometry and high-performance liquid chromatography indicated that the phenolic content in the extracts was largely made up of proanthocyanidins also known as condensed tannins. Pecan byproducts may be used as additional options for management of Phytophthora blight. DA - 2021/// PY - 2021/// DO - 10.1094/PHP-02-21-0024-FI VL - 22 IS - 3 SP - 342-347 SN - 1535-1025 KW - Phytophthora capsici KW - Capsicum annuum KW - induced resistance KW - elicitors KW - proanthocyanidins KW - soilborne pathogens ER - TY - JOUR TI - Ready-to-drink protein beverages: Effects of milk protein concentration and type on flavor AU - Vogel, Kenneth G., III AU - Carter, B. G. AU - Cheng, N. AU - Barbano, D. M. AU - Drake, M. A. T2 - JOURNAL OF DAIRY SCIENCE AB - This study evaluated the role of protein concentration and milk protein ingredient [serum protein isolate (SPI), micellar casein concentrate (MCC), or milk protein concentrate (MPC)] on sensory properties of vanilla ready-to-drink (RTD) protein beverages. The RTD beverages were manufactured from 5 different liquid milk protein blends: 100% MCC, 100% MPC, 18:82 SPI:MCC, 50:50 SPI:MCC, and 50:50 SPI:MPC, at 2 different protein concentrations: 6.3% and 10.5% (wt/wt) protein (15 or 25 g of protein per 237 mL) with 0.5% (wt/wt) fat and 0.7% (wt/wt) lactose. Dipotassium phosphate, carrageenan, cellulose gum, sucralose, and vanilla flavor were included. Blended beverages were preheated to 60°C, homogenized (20.7 MPa), and cooled to 8°C. The beverages were then preheated to 90°C and ultrapasteurized (141°C, 3 s) by direct steam injection followed by vacuum cooling to 86°C and homogenized again (17.2 MPa first stage, 3.5 MPa second stage). Beverages were cooled to 8°C, filled into sanitized bottles, and stored at 4°C. Initial testing of RTD beverages included proximate analyses and aerobic plate count and coliform count. Volatile sulfur compounds and sensory properties were evaluated through 8-wk storage at 4°C. Astringency and sensory viscosity were higher and vanillin flavor was lower in beverages containing 10.5% protein compared with 6.3% protein, and sulfur/eggy flavor, astringency, and viscosity were higher, and sweet aromatic/vanillin flavor was lower in beverages with higher serum protein as a percentage of true protein within each protein content. Volatile compound analysis of headspace vanillin and sulfur compounds was consistent with sensory results: beverages with 50% serum protein as a percentage of true protein and 10.5% protein had the highest concentrations of sulfur volatiles and lower vanillin compared with other beverages. Sulfur volatiles and vanillin, as well as sulfur/eggy and sweet aromatic/vanillin flavors, decreased in all beverages with storage time. These results will enable manufacturers to select or optimize protein blends to better formulate RTD beverages to provide consumers with a protein beverage with high protein content and desired flavor and functional properties. DA - 2021/10// PY - 2021/10// DO - 10.3168/jds.2021-20522 VL - 104 IS - 10 SP - 10640-10653 SN - 1525-3198 KW - protein beverage KW - flavor KW - micellar casein KW - milk protein ER - TY - JOUR TI - Microencapsulation of Chokeberry Polyphenols and Volatiles: Application of Alginate and Pectin as Wall Materials AU - Corkovic, Ina AU - Pichler, Anita AU - Ivic, Ivana AU - Simunovic, Josip AU - Kopjar, Mirela T2 - GELS AB - Microencapsulation is a rapidly evolving technology that allows preservation of various high-value, but unstable, compounds, such as polyphenols and volatiles. These components of chokeberry juice are reported to have various health-promoting properties. In the present study, hydrogel beads with alginate or alginate and pectin as wall materials and chokeberry juice as active agent were prepared using Encapsulator B-390. The effects of different compositions of wall material as well as the duration of complexation (30 or 90 min) with hardening solution on microencapsulation of chokeberry polyphenols and volatiles were investigated. Spectrophotometric and HPLC analyses showed that beads with pectin addition contained higher concentrations of polyphenols and anthocyanins compared to those prepared with alginate. Antioxidant activities evaluated with FRAP, CUPRAC, DPPH, and ABTS assays followed the same trend. Encapsulation of volatiles which were determined using GC-MS analysis also depended on the composition of hydrogel beads and in some cases on the time of complexation. Results of this study showed that the selection of the wall material is a relevant factor determining the preservation of polyphenols and volatiles. The incorporation of bioactive compounds in hydrogel beads opens up a wide range of possibilities for the development of functional and innovative foods. DA - 2021/12// PY - 2021/12// DO - 10.3390/gels7040231 VL - 7 IS - 4 SP - SN - 2310-2861 KW - microencapsulation KW - alginate KW - pectin KW - beads KW - polyphenols KW - volatiles ER - TY - JOUR TI - Implementing the 2020-2025 Dietary Guidelines for Americans: Recommendations for a path forward AU - Sanders, Lisa M. AU - Allen, Jonathan C. AU - Blankenship, Jeanne AU - Decker, Eric A. AU - Christ-Erwin, Mary AU - Hentges, Eric J. AU - Jones, Julie M. AU - Mohamedshah, Farida Y. AU - Ohlhorst, Sarah D. AU - Ruff, John AU - Wegner, Jill T2 - JOURNAL OF FOOD SCIENCE AB - The Dietary Guidelines for Americans (DGA) provide science-based recommendations for healthy dietary patterns to promote health and reduce risk of chronic diseases. Yet, since their inception in 1980 and updates every 5 years, Americans fall short of meeting dietary recommendations and diet-related chronic diseases continue to be a public health concern. In May of 2021, the Institute of Food Technologists and the Department of Food Science at the University of Massachusetts, Amherst, convened a diverse group of thought leaders in health, nutrition, and food science to identify opportunities and approaches to improve consumer adoption of the DGA recommendations. The invited leaders collaborated in roundtable discussions to develop recommendations and strategies to promote adoption of the DGA recommendations after hearing sessions on the latest consumer trends, advances in food science and technology, and effective communications approaches. Participants agreed that changes in consumer behaviors and heightened interest in health due to the novel coronavirus pandemic have created an opportune time to engage consumers about healthy eating. Communications must be simple, tailored to the consumer, and delivered by influencer(s)/spokesperson(s) who are credible sources and share personal values. Innovations in food science and technology have enabled improvements in the safety, health, acceptability, affordability, and availability of foods but opportunities to provide more options to enhance consumption of desired food groups, such as fruits, vegetables, and whole grains, remain. Moving Americans toward healthier dietary patterns aligned with DGA recommendations will require collaborations within the food sector and beyond to achieve broad scale amplification and investment. DA - 2021/12/7/ PY - 2021/12/7/ DO - 10.1111/1750-3841.15969 SP - SN - 1750-3841 KW - dietary guidelines KW - food science KW - nutrition communications KW - consumer trends KW - healthy eating pattern ER - TY - JOUR TI - Recent progress in the application of plasma-activated water (PAW) for food decontamination AU - Wang, Qingyang AU - Salvi, Deepti T2 - CURRENT OPINION IN FOOD SCIENCE AB - Plasma-activated water (PAW) is a novel and promising alternative to traditional food sanitizers. Recently, the inactivation efficacy of PAW has been demonstrated on a wide range of food products against foodborne pathogens, spoilage microorganisms, and harmful chemicals. The effectiveness of PAW relies on various factors related to the plasma generation mechanisms, the target microorganisms, and the food matrix. The inactivation mechanisms of PAW are attributed to the damage of cell integrity and intracellular components by various reactive oxygen and nitrogen species (RONS). Utilization of plasma-activated liquids and hurdle technologies can enhance the inactivation efficacy and diversify the application of this technology. Scaling-up of PAW is still at the very beginning stage and needs further studies before industrial application. DA - 2021/12// PY - 2021/12// DO - 10.1016/j.cofs.2021.04.012 VL - 42 SP - 51-60 SN - 2214-8000 ER - TY - JOUR TI - Dissolution Study on Grape Polyphenol Hard Gelatin Capsule Dietary Supplements AU - Lyu, Weiting AU - Omar, Thamer AU - Patel, Harna AU - Rodriguez, David AU - Ferruzzi, Mario G. AU - Pasinetti, Giulio M. AU - Murrough, James W. AU - Muzzio, Fernando J. AU - Simon, James E. AU - Wu, Qingli T2 - FRONTIERS IN NUTRITION AB - Methods for a dissolution study by ultra-high performance liquid chromatography/triple quadrupole mass spectrometry (UHPLC-QqQ/MS) analysis of grape polyphenol dietary supplements, namely, grape seed extract (GSE) and resveratrol (RSV) capsules, were developed following the guidance of United States Pharmacopeia (USP) <2040>. Two dissolution media, 0.1 N hydrochloric acid (pH 1.2) and 0.05 M acetate buffer (pH 4.6), were evaluated with dissolution apparatus (USP 1), 100 rpm rotation speed, and 900 ml dissolution medium volume. Dissolution profiling was performed over 120 min. Major phenolic compounds of gallic acid, catechin, epicatechin, and procyanidin B2 were quantitated to obtain the dissolution profile of GSE capsules, and trans-RSV was used for RSV capsules. Results indicated that the released trans-RSV for RSV capsules in both of the dissolution media meets the USP standards, and that for the GSE capsules, all the four marker compounds passed the dissolution test in the HCl medium but did not reach a 75% release within 60 min in the acetate buffer. These promising results suggest that the general USP dissolution protocols are adequate for the successful release of RSV capsules in HCl medium and acetate buffer and GSE capsules (in HCl medium), but may be inadequate for GSE capsules in acetate buffer. These results showed that under a low pH of 1.2 (simulated stomach environment), bioactive compounds were released on time from the GSE capsules and met the USP guidelines; however, under a higher pH of 4.6 (simulated duodenum environment), the same biomarkers failed, suggesting the need to further improve the dissolution of GSE over a wider range of pH environments to enhance bioavailability and efficacy. DA - 2021/11/25/ PY - 2021/11/25/ DO - 10.3389/fnut.2021.780260 VL - 8 SP - SN - 2296-861X KW - grape seed extract KW - resveratrol KW - UHPLC-QQQ KW - MS KW - polyphenol KW - bioavailability ER - TY - JOUR TI - The Effects of Feeding a Whole-in-Shell Peanut-Containing Diet on Layer Performance and the Quality and Chemistry of Eggs Produced AU - Harding, Kari L. AU - Vu, Thien AU - Wysocky, Rebecca AU - Malheiros, Ramon AU - Anderson, Kenneth E. AU - Toomer, Ondulla T. T2 - AGRICULTURE-BASEL AB - The abundance of peanut and poultry production within the state of North Carolina and the US Southeast, led us to conduct a layer feeding trial to determine the utilization of whole-in-shell high-oleic peanuts (WPN) and/or unblanched high-oleic peanuts (HOPN) as an alternative feed ingredient for poultry. To meet this objective, we randomly assigned 576 shaver hens to 4 dietary treatments (4 rep/trt). The dietary treatments consisted of a conventional control diet (C1), a diet containing 4% WPN, an 8% HOPN diet, and a control diet containing soy protein isolate (C2). Feed and water were provided for 6 weeks ad libitum. Pen body weights (BW) were recorded at week 0 and week 6 (wk6), and feed weights were recorded bi-weekly. Shell eggs were collected daily and enumerated. Bi-weekly 120 eggs/treatment were collected for quality assessment and egg weight (EW), while 16 eggs/treatment were collected for chemical analysis. There were no significant differences in BW or EW at week 6. Hens fed the C2 produced more total dozen eggs relative to C1 hens over the feeding trial (p < 0.05). Hens fed the C1 diet consumed less total feed relative to the other treatments with the best feed conversion ratio (p < 0.05). Most eggs produced from each treatment were USDA grade A, large eggs. There were no differences in egg quality, with the exception of yolk color, with significantly higher yolk color scores in eggs produced from the C1 and C2 treatments relative to the other treatments (p < 0.05). Eggs produced from the HOPN treatment had significantly reduced stearic and linoleic fatty acid levels relative to the other treatments (p < 0.05). Eggs produced from hens fed the WPN diet had significantly greater β-carotene content relative to eggs from the other treatment groups (p < 0.05). In summary, this study suggests that WPN and/or HOPN may be a suitable alternative layer feed ingredient and a dietary means to enrich the eggs produced while not adversely affecting hen performance. DA - 2021/11// PY - 2021/11// DO - 10.3390/agriculture11111176 VL - 11 IS - 11 SP - SN - 2077-0472 KW - alternative poultry feed ingredients KW - high-oleic peanuts KW - whole-in-shell peanuts KW - layers KW - shell eggs ER - TY - JOUR TI - Species- and site-specific genome editing in complex bacterial communities AU - Rubin, Benjamin E. AU - Diamond, Spencer AU - Cress, Brady F. AU - Crits-Christoph, Alexander AU - Lou, Yue Clare AU - Borges, Adair L. AU - Shivram, Haridha AU - He, Christine AU - Xu, Michael AU - Zhou, Zeyi AU - Smith, Sara J. AU - Rovinsky, Rachel AU - Smock, Dylan C. J. AU - Tang, Kimberly AU - Owens, Trenton K. AU - Krishnappa, Netravathi AU - Sachdeva, Rohan AU - Barrangou, Rodolphe AU - Deutschbauer, Adam M. AU - Banfield, Jillian F. AU - Doudna, Jennifer A. T2 - NATURE MICROBIOLOGY AB - Understanding microbial gene functions relies on the application of experimental genetics in cultured microorganisms. However, the vast majority of bacteria and archaea remain uncultured, precluding the application of traditional genetic methods to these organisms and their interactions. Here, we characterize and validate a generalizable strategy for editing the genomes of specific organisms in microbial communities. We apply environmental transformation sequencing (ET-seq), in which nontargeted transposon insertions are mapped and quantified following delivery to a microbial community, to identify genetically tractable constituents. Next, DNA-editing all-in-one RNA-guided CRISPR-Cas transposase (DART) systems for targeted DNA insertion into organisms identified as tractable by ET-seq are used to enable organism- and locus-specific genetic manipulation in a community context. Using a combination of ET-seq and DART in soil and infant gut microbiota, we conduct species- and site-specific edits in several bacteria, measure gene fitness in a nonmodel bacterium and enrich targeted species. These tools enable editing of microbial communities for understanding and control. DA - 2021/12/6/ PY - 2021/12/6/ DO - 10.1038/s41564-021-01014-7 VL - 12 SP - SN - 2058-5276 ER - TY - JOUR TI - Cocoa Extract Exerts Sex-Specific Effects in an Aggressive Hyper-Glycemia Model: A Pilot Study AU - Racine, Kathryn C. AU - Iglesias-Carres, Lisard AU - Herring, Jacob A. AU - Ferruzzi, Mario G. AU - Kay, Colin D. AU - Tessem, Jeffery S. AU - Neilson, Andrew P. AB - Type 2 diabetes (T2D) is characterized by hyperglycemia and insulin resistance. Cocoa may slow T2D development and progression. This study employed male and female BTBR.Cg-Lepob/ob/WiscJ and wild type (WT) controls to assess the potential for cocoa to ameliorate progressive T2D and compare responses between sexes. Mice received diet without (WT, ob/ob) or with cocoa extract (ob/ob + c) for 10 weeks. Glucose and insulin tolerance tests (GTT/ITT) were conducted at weeks 1, 5 and 2, 6, respectively. Cocoa provided mild non-significant protection against weight gain vs. ob/ob control in males but not females. Male ob/ob + c had increasing fasting glucose at weeks 1 and 5 GTTs, with significantly higher levels of fasting glucose than ob/ob control at week 5. This was not seen in females. Cocoa protected against elevated 4-hour fasting glucose in week 2, but not week 6, ITTs. Cocoa partly suppressed hyperinsulinemia in males but significantly amplified it in females and protected against loss of beta cell area in females only. The mechanisms of these sex-specific effects remain to be elucidated. This study informs additional experiments with larger sample sizes and demonstrates that sex differences must be considered when designing dietary interventions for T2D. DA - 2021/12/7/ PY - 2021/12/7/ DO - 10.20944/preprints202112.0110.v1 VL - 12 UR - https://doi.org/10.20944/preprints202112.0110.v1 ER - TY - JOUR TI - Viscosity changes and gel formation during storage of liquid micellar casein concentrates AU - Dunn, Marshall AU - Barbano, David M. AU - Drake, MaryAnne T2 - JOURNAL OF DAIRY SCIENCE AB - Our objective was to determine the effects of temperature and protein concentration on viscosity increase and gelation of liquid micellar casein concentrate (MCC) at protein concentrations from 6 to 20% during refrigerated storage. Skim milk (∼350 kg) was pasteurized (72°C for 16 s) and filtered through a ceramic microfiltration system to make MCC and replicated 3 times. The liquid MCC was immediately concentrated via a plate ultrafiltration system to 18% protein (wt/wt). The MCC was then diluted to various protein concentrations (6–18%, wt/wt). The highest protein concentrations of MCC formed gels almost immediately on cooling to 4°C, whereas lower concentrations of MCC were viscous liquids. Apparent viscosity (AV) determination using a rotational viscometer, gel strength using a compression test, and protein analysis of supernatants from ultracentrifugation by the Kjeldahl method were performed. The AV data were collected from MCC (6.54, 8.75, 10.66, and 13.21% protein) at 4, 20, and 37°C, and compression force test data were collected for MCC (15.6, 17.9, and 20.3% protein) over a period of 2-wk storage at 4°C. The maximum compressive load was compared at each time point to determine the changes in gel strength over time. Supernatants from MCC of 6.96 and 11.61% protein were collected after ultracentrifugation (100,605 × g for 2 h at 4, 20, and 37°C) and the nitrogen distributions (total, noncasein, casein, and nonprotein nitrogen) were determined. The protein and casein as a percent of true protein concentration in the liquid phase around casein micelles in MCC increased with increasing total MCC protein concentration and with decreasing temperature. Casein as a percent of true protein at 4°C in the liquid phase around casein micelles increased from about 16% for skim milk to about 78% for an MCC containing 11.6% protein. This increase was larger than expected, and this may promote increased viscosity. The AV of MCC solutions in the range of 6 to 13% casein increased with increasing casein concentration and decreasing temperature. We observed a temperature by protein concentration interaction, with AV increasing more rapidly with decreasing temperature at high protein concentration. The increase in AV with decreasing temperature may be due to the increase in protein concentration in the aqueous phase around the casein micelles. The MCC containing about 16 and 18% casein gelled upon cooling to form a gel that was likely a particle jamming gel. These gels increased in strength over 10 d of storage at 4°C, likely due either to the migration of casein (CN) out of the micelles and interaction of the nonmicellar CN to form a network that further strengthened the random loose jamming gel structure or to a gradual increase in voluminosity of the casein micelles during storage at 4°C. DA - 2021/12// PY - 2021/12// DO - 10.3168/jds.2021-20658 VL - 104 IS - 12 SP - 12263-12273 SN - 1525-3198 KW - micellar casein concentrate KW - viscosity KW - gelation ER - TY - JOUR TI - Consumer perception of dried dairy ingredients: Healthy, natural, and sustainable? AU - Schiano, A. N. AU - Gerard, P. D. AU - Drake, M. A. T2 - JOURNAL OF DAIRY SCIENCE AB - Conscious consumerism is growing, along with consumer demand for socially conscious dairy products or dairy alternatives. To successfully position dairy products (especially conventional dairy) in this changing marketplace, dairy producers and processors must understand how to strategically use both on- and off-package messaging aligned with consumer perceptions. However, consumer perception of attributes such as sustainable, natural, and healthy is complex, and varies between product categories as well as among products within a category. The objective of this study was to characterize consumer definitions of the terms “sustainable,” “natural,” and “healthy” as they pertain to dried dairy ingredients. To meet this objective, we conducted an online survey with 3 maximum difference scaling exercises to determine the importance of 63 label claims to consumer definitions of the terms sustainable, natural, and healthy. The role of priming with dried ingredient processing information on consumer perception of these terms was also explored. Within the dried dairy ingredients category, there is extensive cognitive overlap between the terms sustainable, natural, and healthy. Priming did not affect consumer definitions of any of these terms. Certification-related claims were considered among the least important claims for consumer definitions of sustainable, natural, and healthy, whereas claims that were simple to read and visualize were considered among the most important. Claims related to animal welfare and happiness or simple, minimal ingredients and processing were considered by consumers to be important for all 3 terms. For each of these terms, there was a cluster of consumers who defined the term primarily by simple ingredients and minimal processing, and another cluster who defined the term primarily by happy cows and conscious farming practices. The terms sustainable and healthy each had a third, unique consumer cluster. This third definition cluster defined sustainability primarily by environmental effects, whereas this cluster defined healthy primarily in fitness and nutrition terms. Age and to a lesser extent, gender, affected importance placed on these 3 terms and also affected definition of the term. Understanding these consumer definitions provides insight on how to formulate marketing and educational messaging to speak to each consumer segment. DA - 2021/12// PY - 2021/12// DO - 10.3168/jds.2021-20589 VL - 104 IS - 12 SP - 12427-12442 SN - 1525-3198 KW - consumer KW - dried ingredient KW - sustainable KW - natural KW - healthy ER - TY - JOUR TI - Alaskan Bog Blueberry (Vaccinium uliginosum) Extract as an Innovative Topical Approach to Prevent UV-Induced Skin Damage AU - Pambianchi, Erika AU - Hagenberg, Zachary AU - Pecorelli, Alessandra AU - Grace, Mary AU - Therrien, Jean-Philippe AU - Lila, Mary Ann AU - Valacchi, Giuseppe T2 - COSMETICS AB - Our body is continuously exposed to various exogenous aggressors, and, in particular, the skin represents the main target for outdoor stressors, including ultraviolet (UV) radiation. UV exposure is well-known to be associated with the development/worsening of extrinsic photoaging and a multitude of skin conditions. Considering the role of photoprotection in skin health, the research of natural photoprotective molecules becomes of great importance. Therefore, in this work we wanted to evaluate the beneficial protective effects of ripe berries of Vaccinium uliginosum (Alaska bog blueberry (BB)) extract (100 μg/mL) for preventing the cutaneous oxidative, inflammatory, and structural damage induced by exposure to 200 mJ of UVA/UVB radiation. We observed that the topical application of BB extract on human ex vivo skin explants averted the UV-induced cutaneous OxInflammatory phenomenon by quenching the increase in the oxidative and inflammatory marker levels, such as 4-hydroxynonenal (4HNE), heme-oxygenase-1 (HO-1), cyclooxygenase-2 (COX2), and aryl hydrocarbon receptor (AhR); as well as by counteracting the loss of structural proteins (filaggrin and involucrin) induced by UV radiation. Our data propose the use of a topical application of Alaska bog blueberry extract as a natural and valuable approach to ensure photoprotection against UV-induced skin damage and premature aging. DA - 2021/12// PY - 2021/12// DO - 10.3390/cosmetics8040112 VL - 8 IS - 4 SP - SN - 2079-9284 UR - https://doi.org/10.3390/cosmetics8040112 KW - cosmeceuticals KW - environmental stressor KW - oxidation KW - inflammation KW - antioxidant KW - OxInflammation KW - phytochemicals ER - TY - JOUR TI - Processed and Packed: How Refined Are the Foods That Children Bring to School for Snack and Lunch? AU - Blondin, Stacy A. AU - AlSukait, Reem AU - Bleiweiss-Sande, Rachel AU - Economos, Christina D. AU - Tanskey, Lindsay A. AU - Goldberg, Jeanne P. T2 - JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS DA - 2021/5// PY - 2021/5// DO - 10.1016/j.j.2020.07.017 VL - 121 IS - 5 SP - 883-894 SN - 2212-2680 KW - Home-packed school food KW - Processed KW - Lunch KW - Snack ER - TY - JOUR TI - Plant-based proteins as encapsulating materials for glucosyl-hesperidin AU - Kopjar, Mirela AU - Buljeta, Ivana AU - Corkovic, Ina AU - Kelemen, Vanja AU - Simunovic, Josip AU - Pichler, Anita T2 - INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY AB - Summary The application of plant‐based proteins as encapsulating materials of bioactive compounds is on the rise. The aim of this study was to encapsulate glucosyl‐hesperidin (GH) by several plant‐based protein powders such as pea protein, almond protein, brown rice protein and pumpkin protein powders. Amounts of adsorbed GH on pea, almond, brown rice and pumpkin protein powders were 409.07 mg g ‐1 , 287.41 mg g ‐1 , 242.87 mg g ‐1 and 193.70 mg g ‐1 , respectively. Pea protein powder had the highest affinity for GH among the selected plant‐based protein powders, and it bonded 81.8% of GH from the initial solution. IR spectra were recorded in order to prove binding between GH and encapsulating material. As a result of GH binding onto proteins, all formulated protein microparticles differ in their IR spectra compared with the corresponding protein powders. Results of this study showed that pea proteins had the highest encapsulation efficiency of water‐soluble glucosyl‐hesperidin among used plant‐based proteins. DA - 2021/11/17/ PY - 2021/11/17/ DO - 10.1111/ijfs.15454 VL - 11 SP - SN - 1365-2621 KW - almond protein powder KW - brown rice protein powder KW - glucosyl-hesperidin KW - IR spectra KW - pea protein powder KW - pumpkin protein powder ER - TY - JOUR TI - Antioxidant and antimicrobial modified cellulose nanofibers for food applications AU - LakshmiBalasubramaniam, SuriyaPrakaash AU - Patel, Avinash Singh AU - Nayak, Balunkeswar AU - Howell, Caitlin AU - Skonberg, Denise T2 - FOOD BIOSCIENCE AB - Cellulose nanofibers (CNF) are renewable, biodegradable, and non-toxic biopolymers; however, they have not been widely adopted as an additive by the food industry. In this study, CNF functionality was improved through chemical modification. Antioxidant and antimicrobial nanofibers were produced through the esterification of CNF with phenolic acids. CNF were esterified with vanillic or cinnamic acid using two different esterifying agents: thionyl chloride and 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC). Modified fibers from the four different treatments were evaluated for their structural properties, antioxidant properties, thermal stability, dispersibility and antimicrobial properties. Both esterifying agents successfully produced phenolic acid esterified CNF fibers. Vanillic acid modified fibers showed better antioxidant activity (70% DPPH radical scavenging activity) than cinnamic acid modified fibers (10% DPPH scavenging activity). In contrast, cinnamic acid modified fibers showed better antimicrobial activity against Staphylococcus epidermidis. Thermal stability depended on the esterifying agent utilized; the use of thionyl chloride (DTG max 260.19 ± 1.38 °C) significantly (p < 0.05) reduced the thermal stability of modified fibers while EDC (DTG max 326.09 ± 0.49 °C) did not. When the modified CNF fibers were added to a model food (canola oil), a significant effect (p < 0.05) on lipid oxidation during storage depending on the type of CNF fiber used was observed. When compared to CNF, EDC modified fibers improved the oxidative stability of the canola oil while thionyl chloride modified fibers did not. These results suggest that esterification with phenolic acids can impart antimicrobial and antioxidant functionality to CNF food additives that have the potential to prolong the shelf life of foods. DA - 2021/12// PY - 2021/12// DO - 10.1016/j.fbio.2021.101421 VL - 44 SP - SN - 2212-4306 KW - Cellulose nanofibers KW - Antioxidant polymers KW - Antimicrobial polymers KW - Shelf life KW - Phenolic acids ER - TY - JOUR TI - Comparative Genomic Analyses and CRISPR-Cas Characterization of Cutibacterium acnes Provide Insights Into Genetic Diversity and Typing Applications AU - Cobian, Natalia AU - Garlet, Allison AU - Hidalgo-Cantabrana, Claudio AU - Barrangou, Rodolphe T2 - FRONTIERS IN MICROBIOLOGY AB - Cutibacterium acnes is an important member of the human skin microbiome and plays a critical role in skin health and disease. C. acnes encompasses different phylotypes that have been found to be associated with different skin phenotypes, suggesting a genetic basis for their impact on skin health. Here, we present a comprehensive comparative analysis of 255 C. acnes genomes to provide insights into the species genetic diversity and identify unique features that define various phylotypes. Results revealed a relatively small and open pan genome (6,240 genes) with a large core genome (1,194 genes), and three distinct phylogenetic clades, with multiple robust sub-clades. Furthermore, we identified several unique gene families driving differences between distinct C. acnes clades. Carbohydrate transporters, stress response mechanisms and potential virulence factors, potentially involved in competitive growth and host colonization, were detected in type I strains, which are presumably responsible for acne. Diverse type I-E CRISPR-Cas systems and prophage sequences were detected in select clades, providing insights into strain divergence and adaptive differentiation. Collectively, these results enable to elucidate the fundamental differences among C. acnes phylotypes, characterize genetic elements that potentially contribute to type I-associated dominance and disease, and other key factors that drive the differentiation among clades and sub-clades. These results enable the use of comparative genomics analyses as a robust method to differentiate among the C. acnes genotypes present in the skin microbiome, opening new avenues for the development of biotherapeutics to manipulate the skin microbiota. DA - 2021/11/3/ PY - 2021/11/3/ DO - 10.3389/fmicb.2021.758749 VL - 12 SP - SN - 1664-302X KW - CRISPR KW - genomics KW - Cas KW - genotyping KW - phylogeny ER - TY - JOUR TI - Invited review: Sustainability: Different perspectives, inherent conflict AU - Schiano, A. N. AU - Drake, M. A. T2 - JOURNAL OF DAIRY SCIENCE AB - Consumer definitions of sustainability are largely uninformed by scientific research and may not align with industry definitions. Furthermore, consumers themselves have varied perceptions, definitions, and opinions of sustainability that vary between categories and products within the dairy category. Understanding these differences and developing marketing messaging aligned with consumer sustainability definitions offer an advantage to dairy product producers when strategically positioning their products in a changing marketplace. This review outlines the factors that may affect consumer sustainability perceptions to provide a basis for future marketing and scientific work. Consumer trends and desires for sustainability are explored, including how they are reflected in the rapid growth of plant-based alternatives. Factors that may influence consumer perception of dairy as sustainable are covered in detail, including packaging, labeling, animal welfare, organic status, grass-fed or pasture-raised feeding systems, and local and clean label perceptions. Finally, a discussion of the challenges of marketing dairy foods with sustainability messages is addressed. DA - 2021/11// PY - 2021/11// DO - 10.3168/jds.2021-20360 VL - 104 IS - 11 SP - 11386-11400 SN - 1525-3198 KW - sustainability KW - consumers KW - organic KW - grassfed KW - marketing ER - TY - JOUR TI - Processing Human Milk to Increase Nutrient Density for Preterm Infants AU - Ulus, Hande Z. AU - Tekbudak, Merve Yasemin AU - Allen, Jonathan C. T2 - JOURNAL OF HUMAN LACTATION AB - Human milk is the optimal food for newborns. Choices to feed preterm infants in neonatal intensive care units are mother's milk, donor milk, or formula. Preterm infants have better tolerance for human milk, but the lower caloric density of donor milk might not meet preterm infant growth needs. Preterm infants have higher protein and energy requirements with a limited stomach capacity. Therefore, there is a need for human milk with increased nutrient density.To concentrate donor milk to have a higher caloric and protein density while avoiding side effects of high osmolality by precipitating lactose at low temperatures.We investigated the results of volume reduction and lactose removal processes on the lactose, protein, osmolality, and viscosity of human milk. Donor milk was obtained from WakeMed Mothers' Milk Bank. Homogenization and evaporative condensation were applied to samples (N = 36) before they were stored frozen overnight, followed by refrigerated centrifugation for lactose removal at 0 °C. Supernatants were separated and compared to the composition of controls.A significant reduction of lactose (SW = -262, p < .0001) and osmolality (SW = -211.5 p < .01) was achieved in the concentrated milk without a significant protein loss from centrifugation (SW = -44.5, p = .49). A 30%-40% volume reduction is within the American Academy of Pediatrics recommended osmolality for infant feeding.Concentrating human milk in a milk bank setting for feeding preterm infants might be a simple and low-cost process to achieve a product with higher nutrient density and no non-human components. DA - 2021/11/15/ PY - 2021/11/15/ DO - 10.1177/08903344211056933 SP - SN - 1552-5732 KW - breastfeeding KW - donor milk KW - human milk KW - Human Milk Banking Association of America KW - human milk-biochemistry KW - infant nutrition KW - lactation KW - late preterm infant ER - TY - JOUR TI - Photoactivated Carbon Dots for Inactivation of Foodborne Pathogens Listeria and Salmonella AU - Dong, Xiuli AU - Wang, Ping AU - Darby, Jasmine P. AU - Tang, Yongan AU - Overton, Christopher M. AU - Kathariou, Sophia AU - Sun, Ya-Ping AU - Yang, Liju T2 - APPLIED AND ENVIRONMENTAL MICROBIOLOGY AB - Foodborne pathogens have long been recognized as major challenges for the food industry and repeatedly implicated in food product recalls and outbreaks of foodborne diseases. This study demonstrated the application of a recently discovered class of visible-light-activated carbon-based nanoparticles, namely, carbon dots (CDots), for photodynamic inactivation of foodborne pathogens. The results demonstrated that CDots were highly effective in the photoinactivation of Listeria monocytogenes in suspensions and on stainless steel surfaces. However, it was much less effective for Salmonella cells, but treatments with higher CDot concentrations and longer times were still able to inactivate Salmonella cells. The mechanistic implications of the observed different antibacterial effects on the two types of cells were assessed, and the associated generation of intracellular reactive oxygen species (ROS), the resulting lipid peroxidation, and the leakage of nucleic acid and proteins from the treated cells were analyzed, with the results collectively suggesting CDots as a class of promising photodynamic inactivation agents for foodborne pathogens. IMPORTANCE Foodborne infectious diseases have long been recognized as major challenges in public health. Contaminations of food processing facilities and equipment with foodborne pathogens occur often. There is a critical need for new tools/approaches to control the pathogens and prevent such contaminations in food processing facilities and other settings. This study reports a newly established antimicrobial nanomaterials platform, CDots coupled with visible/natural light, for effective and efficient inactivation of representative foodborne bacterial pathogens. The study will contribute to promoting the practical application of CDots as a new class of promising nanomaterial-based photodynamic inactivation agents for foodborne pathogens. DA - 2021/12// PY - 2021/12// DO - 10.1128/AEM.01042-21 VL - 87 IS - 23 SP - SN - 1098-5336 KW - carbon dots KW - foodborne pathogens KW - photoinactivation ER - TY - JOUR TI - Toward inclusive global governance of human genome editing AU - Yu, Hanzhi AU - Xue, Lan AU - Barrangou, Rodolphe AU - Chen, Shaowei AU - Huang, Ying T2 - PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA AB - Pesticidal proteins from bacteria, such as Bacillus thuringiensis and Lysinibacillus sphaericus, are widely used as biocontrol agents against various mosquito vectors of human disease. Tpp49Aa1/Cry48Aa1 from L. sphaericus are required as a ...The Lysinibacillus sphaericus proteins Tpp49Aa1 and Cry48Aa1 can together act as a toxin toward the mosquito Culex quinquefasciatus and have potential use in biocontrol. Given that proteins with sequence homology to the individual proteins can have ... DA - 2021/11/23/ PY - 2021/11/23/ DO - 10.1073/pnas.2118540118 VL - 118 IS - 47 SP - SN - 1091-6490 UR - https://doi.org/10.1073/pnas.2118540118 ER - TY - JOUR TI - Harnessing Whole Genome Sequence Data for Facility-Specific Signatures for Listeria monocytogenes: A Case Study With Turkey Processing Plants in the United States AU - Brown, Phillip AU - Chen, Yi AU - Siletzky, Robin AU - Parsons, Cameron AU - Jaykus, Lee-Ann AU - Eifert, Joseph AU - Ryser, Elliot AU - Logue, Catherine M. AU - Stam, Christina AU - Brown, Eric AU - Kathariou, Sophia T2 - FRONTIERS IN SUSTAINABLE FOOD SYSTEMS AB - Listeria monocytogenes is a Gram-positive foodborne pathogen responsible for the severe disease listeriosis and notorious for its ability to persist in food processing plants, leading to contamination of processed, ready-to-eat foods. L. monocytogenes persistence in various food processing environments (FPEs) has been extensively investigated by various subtyping tools, with increasing use of whole genome sequencing (WGS). However, major knowledge gaps remain. There is a need for facility-specific molecular signatures not only for adequate attribution of L. monocytogenes to a specific FPE but also for improved understanding of the ecology and evolution of L. monocytogenes in the food processing ecosystem. Furthermore, multiple strains can be recovered from a single FPE sample, but their diversity can be underestimated with common molecular subtyping tools. In this study we investigated a panel of 54 L. monocytogenes strains from four turkey processing plants in the United States. A combination of WGS and phenotypic assays was employed to assess strain persistence as well as identify facility-specific molecular signatures. Comparative analysis of allelic variation across the whole genome revealed that allelic profiles have the potential to be specific to individual processing plants. Certain allelic profiles remained associated with individual plants even when closely-related strains from other sources were included in the analysis. Furthermore, for certain sequence types (STs) based on the seven-locus multilocus sequence typing scheme, presence and location of premature stop codons in inlA, inlB length, prophage sequences, and the sequence content of a genomic hotspot could serve as plant-specific signatures. Interestingly, the analysis of different isolates from the same environmental sample revealed major differences not only in serotype and ST, but even in the sequence content of strains of the same ST. This study highlights the potential for WGS data to be deployed for identification of facility-specific signatures, thus facilitating the tracking of strain movement through the food chain. Furthermore, deployment of WGS for intra-sample strain analysis allows for a more complete environmental surveillance of L. monocytogenes in food processing facilities, reducing the risk of failing to detect strains that may be clinically relevant and potentially novel. DA - 2021/10/13/ PY - 2021/10/13/ DO - 10.3389/fsufs.2021.742353 VL - 5 SP - SN - 2571-581X KW - Listeria monocytogenes KW - inlA KW - whole genome sequencing KW - turkey processing plant KW - persistence KW - plant-specific signatures KW - cgMLST KW - wgMLST ER - TY - JOUR TI - Targeted Phenolic Characterization and Antioxidant Bioactivity of Extracts from Edible Acheta domesticus AU - Nino, Maria Catalina AU - Reddivari, Lavanya AU - Ferruzzi, Mario G. AU - Liceaga, Andrea M. T2 - FOODS AB - With entomophagy gaining popularity in the Western hemisphere as a solution for future food insecurity, research on alternative protein sources, such as edible insects, has become relevant. Most of the research performed on insects has been on their nutritional qualities; however, little is known regarding bioactive compounds, such as polyphenols, that, if present in the insect, could provide additional benefits when the insect is consumed. In this study, methanolic extracts of Acheta domesticus from two farms and their corresponding feeds were obtained using a microwave-assisted extraction. Targeted phenolic characterization was accomplished through LC-MS/MS leading to the identification of 4-hydroxybenzoic acid, p-coumaric acid, ferulic acid, and syringic acid as major phenolic compounds in both A. domesticus extracts. Furthermore, the in vitro antioxidant activity was evaluated using 2,2-diphenyl-1-picrylhydrazyl radical cation (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical assays demonstrating the superior quenching activity of the A. domesticus extracts compared to the feeds. The discovery of phenolic compounds in A. domesticus implies the ability of this insect species to sequester and absorb dietary phenolics leading to possible added health benefits when consumed. DA - 2021/10// PY - 2021/10// DO - 10.3390/foods10102295 VL - 10 IS - 10 SP - SN - 2304-8158 KW - edible insects KW - phenolic compounds KW - antioxidant activity KW - bioactive compounds ER - TY - JOUR TI - (Poly)phenol toxicity in vivo following oral administration: A targeted narrative review of (poly)phenols from green tea, grape, and anthocyanin-rich extracts AU - Cladis, Dennis P. AU - Weaver, Connie M. AU - Ferruzzi, Mario G. T2 - PHYTOTHERAPY RESEARCH AB - Fruit- and vegetable-derived (poly)phenols are secondary plant metabolites that may have beneficial effects on human health when consumed regularly. Recent years have seen rapid growth in both consumer demand for and research interest in (poly)phenol-rich dietary supplements, natural colorants, and functional foods. As these products continue to enter the marketplace and (poly)phenol intake patterns change from traditional food products to these sources, attention must be paid to the potential for toxicity from consuming elevated doses of (poly)phenols. To date, much remains unknown regarding the safety of high doses of (poly)phenols, especially in vivo. In this targeted narrative review, we summarize evidence from in vivo investigations of (poly)phenol toxicity after oral administration of green tea extracts, grape-derived phenolics, and anthocyanin-rich extracts. There is limited evidence of overt toxicity from oral ingestion of these (poly)phenol-rich sources, though more research on the safety of high doses-as well as defining what constitutes a "high" dose of both individual and complex mixtures of (poly)phenols-is needed before these observations can be used to create dietary guidance for consumers. DA - 2021/11/2/ PY - 2021/11/2/ DO - 10.1002/ptr.7323 SP - SN - 1099-1573 KW - (poly)phenol toxicity KW - dietary supplements KW - hormesis ER - TY - JOUR TI - Encapsulation of Cinnamic Acid on Plant-Based Proteins: Evaluation by HPLC, DSC and FTIR-ATR AU - Kopjar, Mirela AU - Buljeta, Ivana AU - Jelic, Ivana AU - Kelemen, Vanja AU - Simunovic, Josip AU - Pichler, Anita T2 - PLANTS-BASEL AB - Plant-based protein matrices can be used for the formulation of delivery systems of cinnamic acid. Pumpkin, pea and almond protein matrices were used for the formulation of dried complexes. The matrices were used in varying amounts (1%, 2%, 5% and 10%) whilst the amount of cinnamic acid was maintained constant. The obtained complexes were analyzed by HPLC, DSC and FTIR-ATR. The highest amounts of cinnamic acid were determined on complexes prepared by the lowest amounts of protein matrices, regardless of their type. The highest affinity for cinnamic acid adsorption was determined for the pumpkin protein matrix. DSC analysis revealed that adsorption of cinnamic acid caused an increase in the thermal stability of the almond protein matrix, while the other two matrices had the opposite behavior. The complexation of protein matrices and cinnamic acid was proven by recording the IR spectra. The obtained complexes could have potential applications in food products to achieve enrichment with cinnamic acid as well as proteins. DA - 2021/10// PY - 2021/10// DO - 10.3390/plants10102158 VL - 10 IS - 10 SP - SN - 2223-7747 KW - cinnamic acid KW - plant-based protein matrices KW - HPLC KW - DSC KW - FTIR-ATR ER - TY - JOUR TI - Neuroprotective mechanisms of red clover and soy isoflavones in Parkinson's disease models AU - Jacquet, Aurelie de Rus AU - Ambaw, Abeje AU - Tambe, Mitali Arun AU - Ma, Sin Ying AU - Timmers, Michael AU - Grace, Mary H. AU - Wu, Qing-Li AU - Simon, James E. AU - McCabe, George P. AU - Lila, Mary Ann AU - Shi, Riyi AU - Rochet, Jean-Christophe T2 - FOOD & FUNCTION AB - The isoflavone-rich extracts red clover and soy and the individual isoflavones daidzein and equol protect neuronal cultures against triggers of Parkinson's disease, and rescue motor deficits in rats exposed to the neurotoxin 6-OHDA. DA - 2021/7/16/ PY - 2021/7/16/ DO - 10.1039/D1FO00007A VL - 7 SP - SN - 2042-650X UR - https://doi.org/10.1039/D1FO00007A ER - TY - JOUR TI - Effects of Concord grape juice flavor intensity and phenolic compound content on glycemia, appetite and cognitive function in adults with excess body weight: a randomized double-blind crossover trial AU - Coelho, Olivia G. L. AU - Alfenas, Rita de Cassia G. AU - Debelo, Hawi AU - Wightman, JoLynne D. AU - Ferruzzi, Mario G. AU - Mattes, Richard D. T2 - FOOD & FUNCTION AB - Background & aims: Concord grape (Vitis lambrusca) juice (CGJ) contains a unique combination of polyphenolic compounds with diverse effects on human health. It also has an intense sensory profile that may modify food choice. Daily consumption of CGJ over 8 weeks reduced fasting blood glucose. However, the impact on 24h-postprandial glucose response from CGJ is still not clear. The purpose of this study was to assess the effect of CGJ flavor intensity and phenolic content on 24 h postprandial glucose concentrations, appetitive sensations, and cognitive function in adults with excess body weight when consumed alone or with a meal. Methods: In a randomized, double-blind, crossover design study, participants consumed three types of beverages: 100% CGJ, a polyphenol-free grape flavored drink with the same flavor essence (LP) or a polyphenol-free grape flavored drink with reduced flavor essence (LPF) either without (trial I) or with (trial II) a meal. 24 h glucose was measured through continuous glucose monitoring. Phenolic metabolite excretion was assessed in 24 h urine samples. Appetite (hunger, thirst, fullness, desire to eat, and prospective consumption) and cognitive function (alertness, energetic, strength, calmness, and relaxation) were assessed hourly through visual analog scales. Results: Thirty-four adults completed trial I and 34 adults completed trial II. When consumed with a meal, beverages with customary flavor essence (CGJ and LP) reduced hunger, desire to eat, and prospective consumption and consumption of the polyphenol-free reduced flavor essence beverage was associated with higher 24 h glucose tAUC. No consistent effects were observed for cognitive outcomes. When consumed alone, CGJ was related to lower glycemic responses by those excreting a higher concentration of the phenolic metabolite iso/ferulic-3'-O-glucuronide, but in beverages without CG phenolics and reduced flavor essence, glycemia was higher among those excreting higher concentrations of caffeic acid-O-sulfate. Conclusions: Both natural phenolics and flavor essence of CGJ may help to moderate appetite and glycemia. Clinical Trials registered at http://www.clinicaltrials.gov: NCT03409484 (trial I) and NCT03409497 (trial II). DA - 2021/10/18/ PY - 2021/10/18/ DO - 10.1039/d1fo02049h SP - SN - 2042-650X ER - TY - JOUR TI - Natural Horizontal Gene Transfer of Antimicrobial Resistance Genes in Campylobacter spp. From Turkeys and Swine AU - Guernier-Cambert, Vanina AU - Trachsel, Julian AU - Maki, Joel AU - Qi, Jing AU - Sylte, Matthew J. AU - Hanafy, Zahra AU - Kathariou, Sophia AU - Looft, Torey T2 - FRONTIERS IN MICROBIOLOGY AB - Antibiotic-resistant Campylobacter constitutes a serious threat to public health. The clonal expansion of resistant strains and/or the horizontal spread of resistance genes to other strains and species can hinder the clinical effectiveness of antibiotics to treat severe campylobacteriosis. Still, gaps exist in our understanding of the risks of acquisition and spread of antibiotic resistance in Campylobacter. While the in vitro transfer of antimicrobial resistance genes between Campylobacter species via natural transformation has been extensively demonstrated, experimental studies have favored the use of naked DNA to obtain transformants. In this study, we used experimental designs closer to real-world conditions to evaluate the possible transfer of antimicrobial resistance genes between Campylobacter strains of the same or different species (Campylobacter coli or Campylobacter jejuni) and originating from different animal hosts (swine or turkeys). This was evaluated in vitro through co-culture experiments and in vivo with dual-strain inoculation of turkeys, followed by whole genome sequencing of parental and newly emerged strains. In vitro, we observed four independent horizontal gene transfer events leading to the acquisition of resistance to beta-lactams (blaOXA), aminoglycosides [aph(2'')-If and rpsL] and tetracycline [tet(O)]. Observed events involved the displacement of resistance-associated genes by a mutated version, or the acquisition of genomic islands harboring a resistance determinant by homologous recombination; we did not detect the transfer of resistance-carrying plasmids even though they were present in some strains. In vivo, we recovered a newly emerged strain with dual-resistance pattern and identified the replacement of an existing non-functional tet(O) by a functional tet(O) in the recipient strain. Whole genome comparisons allowed characterization of the events involved in the horizontal spread of resistance genes between Campylobacter following in vitro co-culture and in vivo dual inoculation. Our study also highlights the potential for antimicrobial resistance transfer across Campylobacter species originating from turkeys and swine, which may have implications for farms hosting both species in close proximity. DA - 2021/9/27/ PY - 2021/9/27/ DO - 10.3389/fmicb.2021.732969 VL - 12 SP - SN - 1664-302X KW - antimicrobial resistance KW - Campylobacter KW - transformation KW - turkey KW - swine KW - animal experiment KW - co-culture experiment KW - horizontal gene transfer ER - TY - JOUR TI - Carboxymethylcellulose hydrogels: Effect of its different amount on preservation of tart cherry anthocyanins and polyphenols AU - Corkovic, Ina AU - Pichler, Anita AU - Buljeta, Ivana AU - Simunovic, Josip AU - Kopjar, Mirela T2 - CURRENT PLANT BIOLOGY AB - Anthocyanins and other polyphenols are responsible for the positive effects that consumption of tart cherries and their products has on human health. However, instability of these compounds under processing conditions is a significant problem for fruit processing industry. The aim of this study was to investigate the possibility of using carboxymethylcellulose (CMC) hydrogels for the delivery of the tart cherry polyphenols. For this purpose hydrogels with tart cherry juice (TJ) and 2%, 3%, 4% and 5% (w/w) of CMC were prepared. Total phenolics, proanthocyanidins and monomeric anthocyanins as well as individual phenolics were determined. Antioxidant capacity (CUPRAC, DPPH and ABTS assays) and inhibitory potential against two enzymes, α-amylase and α-glucosidase were evaluated, as well. It was observed that hydrogel with 4% CMC (w/w) had the highest retention ability of phenolics (63%) and anthocyanins (80%) throughout preparation of hydrogels. That hydrogel also had the highest antioxidant potential. Results of this study showed that proper formulation of food systems is important in order to maximize retention of anthocyanins and other valuable polyphenols. DA - 2021/12// PY - 2021/12// DO - 10.1016/j.cpb.2021.100222 VL - 28 SP - SN - 2214-6628 KW - tart cherry KW - anthocyanins KW - polyphenols KW - carboxymethylcellulose hydrogels KW - antioxidants ER - TY - JOUR TI - Dietary starch is weight reducing when distally digested in the small intestine AU - Lim, Jongbin AU - Ferruzzi, Mario G. AU - Hamaker, Bruce R. T2 - CARBOHYDRATE POLYMERS AB - Nowadays, carbohydrate-based foods have a negative consumer connotation and low carb diets have become a popular way to lose weight. Here, we show how digestible starch and flavonoids can be used as a dietary approach to manage food intake and weight gain through elevation of glucagon-like peptide-1 (GLP-1) secretion for gut-brain axis communication. This was achieved by extending the digestion of cooked starch to the distal small intestine using luteolin or quercetin as α-amylase-specific inhibitors with competitive inhibition mechanism. In a mouse model, extended and complete digestion produced a signature blunted glycemic profile that induced elevation of GLP-1 and positive regulation of hypothalamic neuropeptides with significantly reduced food intake and weight gain (p < 0.05). These findings represent a shift in paradigm of dietary carbohydrates from weight increasing to reducing, and have implications for industry and public health related to the design of carbohydrate-based foods/ingredients for managing obesity and diabetes. DA - 2021/12/1/ PY - 2021/12/1/ DO - 10.1016/j.carbpol.2021.118599 VL - 273 SP - SN - 1879-1344 KW - Ileal starch digestion KW - alpha-Amylase KW - Inhibition KW - Glucagon-like peptide-1 (GLP-1) KW - Gut-brain axis KW - Weight management ER - TY - JOUR TI - Generation of Nucleic Acid Aptamer Candidates against a Novel Calicivirus Protein Target AU - Faircloth, Jeremy AU - Moore, Matthew D. AU - Stoufer, Sloane AU - Kim, Minji AU - Jaykus, Lee-Ann T2 - VIRUSES-BASEL AB - Human norovirus is the leading cause of foodborne illness globally. One of the challenges in detecting noroviruses is the identification of a completely broadly reactive ligand; however, all detection ligands generated to date target the viral capsid, the outermost of which is the most variable region of the genome. The VPg is a protein covalently linked to the viral genome that is necessary for replication but hitherto remains underexplored as a target for detection or therapeutics. The purpose of this work was to generate nucleic acid aptamers against human norovirus (Norwalk) and cultivable surrogate (Tulane) VPgs for future use in detection and therapeutics. Eight rounds of positive-SELEX and two rounds of counter-SELEX were performed. Five and eight unique aptamer sequences were identified for Norwalk and Tulane VPg, respectively, all of which were predicted to be stable (∆G < -5.0) and one of which occurred in both pools. All candidates displayed binding to both Tulane and Norwalk VPg (positive:negative > 5.0), and all but two of the candidates displayed very strong binding (positive:negative > 10.0), significantly higher than binding to the negative control protein (p < 0.05). Overall, this work reports a number of aptamer candidates found to be broadly reactive and specific for in vitro-expressed VPgs across genus that could be used for future application in detection or therapeutics. Future work characterizing binding of the aptamer candidates against native VPgs and in therapeutic applications is needed to further evaluate their application. DA - 2021/9// PY - 2021/9// DO - 10.3390/v13091716 VL - 13 IS - 9 SP - SN - 1999-4915 KW - norovirus KW - aptamer KW - VPg KW - detection KW - Norwalk virus KW - Tulane virus KW - infectivity KW - therapeutics ER - TY - JOUR TI - Physicochemical properties of Frontiere rice flour and its application in a gluten-free cupcake AU - Aleman, Ricardo S. AU - Morris, Anita AU - Prinyawiwatkul, Witoon AU - Moncada, Marvin AU - King, Joan M. T2 - CEREAL CHEMISTRY AB - Abstract Background and objectives Recently, the LSU AgCenter developed a high‐protein rice cultivar ( Oryza sativa L.) called Frontière, which is non‐GMO and it is the first of its kind to be developed for commercial applications worldwide. As a result, the physicochemical and thermal properties of the Frontière rice flours and commercial rice flours were analyzed using differential scanning calorimetry (DSC) and Brabender Viscometer (RVA). Rheological properties were determined using a rheometer by small amplitude oscillatory shear (SAOS) and steady shear. Cupcakes were developed using these flours, and the texture and color were determined. For the high‐protein rice flours (white and brown), thermal, rheological, pasting, and chemical attributes were evaluated ( p < .05) and compared with commercial rice flours. Findings: Gelatinization temperatures ( T p ) varied between 70.90℃ and 76.33℃, and the enthalpies (∆ H ) ranged from 3.29 to 7.60 J/g. In the pasting properties by Rapid Visco Analysis (RVA), the values of peak viscosity ranged from 2,322 to 2,344 cP. In addition, proximate composition of high‐protein rice flours (moisture, ash, fat, and protein) varied as follows: 12.39%–13.49%, 0.74%–1.83%, 0.66%–1.39%, and 10.23%–12.21%, while starch and amylose levels were 65.41%–75.15% (dry basis) and 10.19%–20.57%. Conclusions The rheological properties were mainly affected by apparent amylose and protein content, and weaker gel behaviors were observed for brown rice flour dispersions. As for the cupcakes characteristics, the texture and color were influenced by the type of flour used. Significance and novelty Flour from a new higher protein rice variety was characterized for physiochemical properties and tested for use in gluten‐free cupcakes. This information is useful to ingredient companies who may be interested in the use of this flour in bakery products. DA - 2021/9/29/ PY - 2021/9/29/ DO - 10.1002/cche.10484 SP - SN - 1943-3638 KW - cupcake KW - pasting properties KW - physicochemical properties KW - rheology properties KW - rice flour KW - thermal properties ER - TY - JOUR TI - The Effect of Feeding Hens a Peanut Skin-Containing Diet on Hen Performance, and Shell Egg Quality and Lipid Chemistry AU - Toomer, Ondulla AU - Vu, Thien AU - Wysocky, Rebecca AU - Moraes, Vera AU - Malheiros, Ramon AU - Anderson, Kenneth T2 - AGRICULTURE-BASEL AB - Peanut skins are a considerable waste product with little current economic value or use. We aimed to determine the dietary effects of peanut skins on layer production performance and egg quality and chemistry of the eggs produced. Two hundred commercial hens were randomly assigned to four treatments (five replicates) and fed ad libitum for 8 weeks: conventional control diet, diet containing 24% high-oleic peanut (HOPN), diet containing 3% peanut skin (PN Skin), and a diet with 2.5% oleic acid (OA). Hens fed the HOPN diet had significantly reduced body weights relative to the control and PN Skin treatments, producing fewer total eggs over the 8-week experimental period. Eggs weights were similar between the control and PN Skin treatments at weeks 2 and 4, while eggs from the PN Skin treatment group were heavier than other treatments at weeks 6 and 8 of the experiment. Eggs produced from the HOPN treatment had reduced saturated fatty acid (FA) content in comparison to the other treatment groups, while similar between PN Skin and control eggs at week 8 of the experiment. This study suggests that PN skins may be a suitable alternative layer feed ingredient. DA - 2021/9// PY - 2021/9// DO - 10.3390/agriculture11090894 VL - 11 IS - 9 SP - SN - 2077-0472 KW - alternative layer feed ingredient KW - peanut skins KW - high-oleic peanuts KW - shell eggs KW - layers KW - poultry feeding trial ER - TY - CONF TI - Emulsions stabilized by whey protein aggregates: Impact of particle structure on the oil-water interfacial characteristics and emulsion stability AU - Christenson, Andrew AU - Zheng, H. T2 - American Dairy Science Association Annual Meeting C2 - 2021/7/11/ DA - 2021/7/11/ PY - 2021/7/11/ ER - TY - SOUND TI - Food Rheology and Texture AU - Zheng, H. DA - 2021/1// PY - 2021/1// ER - TY - SOUND TI - Food Structure Design AU - Zheng, H. DA - 2021/2// PY - 2021/2// ER - TY - SOUND TI - On the road to understanding and control of food structure - Functionalities of Dairy Ingredients AU - Zheng, H. DA - 2021/// PY - 2021/// ER - TY - SOUND TI - Food Structure Design AU - Zheng, H. DA - 2021/7/29/ PY - 2021/7/29/ ER - TY - JOUR TI - Analysis of beta-amylase gene (Amy beta) variation reveals allele association with low enzyme activity and increased firmness in cooked sweetpotato (Ipomoea batatas) from East Africa AU - Banda, Linly AU - Kyallo, Martina AU - Entfellner, Jean-Baka Domelevo AU - Moyo, Mukani AU - Swanckaert, Jolien AU - Mwanga, Robert O. M. AU - Onyango, Arnold AU - Magiri, Esther AU - Gemenet, Dorcus C. AU - Yao, Nasser AU - Pelle, Roger AU - Muzhingi, Tawanda T2 - JOURNAL OF AGRICULTURE AND FOOD RESEARCH AB - β-amylase is a thermostable enzyme that hydrolyses starch during cooking of sweetpotato (Ipomoea batatas) storage roots, thereby influencing eating quality. Its activity is known to vary amongst genotypes but the genetic diversity of the beta-amylase gene (Amyβ) is not well studied. Amyβ has a highly conserved region between exon V and VI, forming part of the enzyme's active site. To determine the gene diversity, a 2.3 kb fragment, including the conserved region of the Amyβ gene was sequenced from 25 sweetpotato genotypes. The effect of sequence variation on gene expression, enzyme activity, and firmness in cooked roots was determined. Six genotypes carrying several SNPs within exon V, linked with an AT or ATGATA insertion in intron V were unique and clustered together. The genotypes also shared an A336E substitution in the amino acid sequence, eight residues upstream of a substrate-binding Thr344. The genotypes carrying this allele exhibited low gene expression and low enzyme activity. Enzyme activity was negatively correlated with firmness (R = −0.42) in cooked roots. This is the first report of such an allele, associated with low enzyme activity. These results suggest that genetic variation within the AmyB locus can be utilized to develop markers for firmness in sweetpotato breeding. DA - 2021/6// PY - 2021/6// DO - 10.1016/j.jafr.2021.100121 VL - 4 SP - SN - 2666-1543 KW - Beta-amylase KW - Nucleotide variation KW - Sweetpotato KW - Orange-fleshed KW - Texture KW - Optimal cooking time ER - TY - JOUR TI - Microbial Contamination in Environmental Waters of Rural and Agriculturally-Dominated Landscapes Following Hurricane Florence AU - Harris, Angela R. AU - Fidan, Emine N. AU - Nelson, Natalie G. AU - Emanuel, Ryan E. AU - Jass, Theo AU - Kathariou, Sophia AU - Niedermeyer, Jeffrey AU - Sharara, Mahmoud AU - Reyes, Francis Lajara, III AU - Riveros-Iregui, Diego A. AU - Stewart, Jill R. T2 - ACS ES&T WATER AB - Hurricane Florence brought unprecedented rainfall and flooding to Eastern North Carolina in 2018. Extensive flooding had the potential to mobilize microbial contaminants from a variety of sources. Our study evaluated microbial contaminants in surface waters at 40 sites across Eastern North Carolina 1 week after the hurricane made landfall (Phase 1) and one month later (Phase 2). High concentrations of Escherichia coli were detected in flowing channel and floodwater samples across both phases; however, channel samples during Phase 2 had higher concentrations of E. coli compared to Phase 1. Human- and swine-associated fecal markers were detected in 26% and 9% of samples, respectively, with no trends related to phase of sampling. Arcobacter butzleri was previously shown to be recovered from most (73%) samples, and detection of this pathogen was not associated with any source-associated fecal marker. Detection of Listeria spp. was associated with the swine-associated fecal marker. These results suggest that improved swine and human feces management should be explored to prevent microbial contamination in surface water, especially in regions where extreme rainfall may increase due to climate change. Sampling at higher frequency surrounding rainfall events would provide more detailed characterization of the risks posed by floodwater at different time scales and under different antecedent conditions. DA - 2021/9/10/ PY - 2021/9/10/ DO - 10.1021/acsestwater.1c00103 VL - 1 IS - 9 SP - 2012-2019 SN - 2690-0637 KW - Fecal contamination KW - floodwater quality KW - enteric pathogens KW - microbial source tracking ER - TY - JOUR TI - High protein brown rice flour, tapioca starch & potato starch in the development of gluten-free cupcakes AU - Aleman, Ricardo S. AU - Paz, Gabriella AU - Morris, Anita AU - Prinyawiwatkul, Witoon AU - Moncada, Marvin AU - King, Joan M. T2 - LWT-FOOD SCIENCE AND TECHNOLOGY AB - Rice (Oryza sativa L.) is an important ingredient for the development of gluten free bakery products. The quality of these types of products varies depending on the levels of rice amylose, particle size of the rice flour, rice grain length as related to amylose content, water absorption rate and the use of other ingredients such as hydrocolloids. This research work was aimed to develop a cupcake using high protein brown rice flour (HPBRF) in combination with tapioca starch (TF) and potato starch (PS) of which the formulations were evaluated for textural properties, specific volume, and sensory attributes, using a Simplex-Centroid mixture design. In addition, rheological, pasting, and chemical attributes were evaluated for the high protein brown rice flour, tapioca starch & potato starch. In the development of the cupcake formulations, starch incorporation increased the cupcakes specific volume from 2.32 mL/g to a maximum of 3.85 mL/g and decreased hardness from 10.62 N to 1.9 N. As a result, the optimized formulation recommended to compare by sensory evaluation to a wheat flour cupcake (control) was 60 g/100 g brown rice flour, 30.7 g/100 g tapioca starch and 9.3 g/100 g potato starch giving a 100% desirability with an overall liking of 6.96. DA - 2021/12// PY - 2021/12// DO - 10.1016/j.lwt.2021.112326 VL - 152 SP - SN - 1096-1127 KW - Rice flour KW - Gluten-free KW - Physical-chemical analysis KW - Sensory KW - Optimization ER - TY - CONF TI - Oil-water interfacial characteristics of Janus particles constructed by whey protein isolate AU - Singh Patel, Avinash AU - Zheng, Haotian T2 - American Chemical Society (ACS) 021 Fall meeting: Basic Research in Colloids, Surfactants and Interfaces C2 - 2021/9/21/ CY - Atlanta, Georgia DA - 2021/9/21/ PY - 2021/// DO - 10.1021/scimeetings.1c01284 PB - American Chemical Society (ACS) UR - http://dx.doi.org/10.1021/scimeetings.1c01284 ER - TY - JOUR TI - Removal of aflatoxin b1 and t-2 toxin by bacteria isolated from commercially available probiotic dairy foods AU - Ondiek, Walter AU - Wang, Yaling AU - Sun, Lijun AU - Zhou, Langhua AU - On, Stephen L. W. AU - Zheng, Haotian AU - Ravi, Gooneratne T2 - FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL AB - This study isolated lactic acid bacteria from commercially available probiotic foods to determine their capacity to remove aflatoxin B1 (AFB1) and trichothecene-2 (T-2). The removal rates by original live and heat-treated cells of lactic acid bacteria (LAB) were compared to test the effect of heat treatment on efficacy. LAB is capable to remove up to 46% of AFB1 and up to 45% of T-2 toixn. The toxin removal capability increased as toxin concentration increased despite bacterial cell viability declining. Surprisingly, the denatured LAB removed greater percentages of AFB1 (up to 62%) and T-2 (up to 52%) than live bacterial cells (P < 0.05), lending support to the hypothesis that there is higher binding of toxins to the cell membrane of nonviable cells. The research provided practical evidences, which suggest that when ingested into the gut biota, LAB could likely reduce absorption of AFB1 and T-2 from contaminated foods. DA - 2021/// PY - 2021/// DO - 10.1177/1082013220987916 KW - Aflatoxin B1 KW - trichothecene-2 toxin KW - fermented milk drink KW - probiotic yoghurt ER - TY - JOUR TI - CRISPRclassify: Repeat-Based Classification of CRISPR Loci AU - Nethery, Matthew A. AU - Korvink, Michael AU - Makarova, Kira S. AU - Wolf, Yuri I. AU - V. Koonin, Eugene AU - Barrangou, Rodolphe T2 - CRISPR JOURNAL AB - Detection and classification of CRISPR-Cas systems in metagenomic data have become increasingly prevalent in recent years due to their potential for diverse applications in genome editing. Traditionally, CRISPR-Cas systems are classified through reference-based identification of proximate cas genes. Here, we present a machine learning approach for the detection and classification of CRISPR loci using repeat sequences in a cas-independent context, enabling identification of unclassified loci missed by traditional cas-based approaches. Using biological attributes of the CRISPR repeat, the core element in CRISPR arrays, and leveraging methods from natural language processing, we developed a machine learning model capable of accurate classification of CRISPR loci in an extensive set of metagenomes, resulting in an F1 measure of 0.82 across all predictions and an F1 measure of 0.97 when limiting to classifications with probabilities >0.85. Furthermore, assessing performance on novel repeats yielded an F1 measure of 0.96. Although the performance of cas-based identification will exceed that of a repeat-based approach in many cases, CRISPRclassify provides an efficient approach to classification of CRISPR loci for cases in which cas gene information is unavailable, such as metagenomes and fragmented genome assemblies. DA - 2021/8// PY - 2021/8// DO - 10.1089/crispr.2021.0021 VL - 4 IS - 4 SP - 558-574 SN - 2573-1602 ER - TY - JOUR TI - Impact of a Carbohydrate Mouth Rinse on Corticomotor Excitability after Mental Fatigue in Healthy College-Aged Subjects AU - Bailey, Stephen P. AU - Harris, G. Keith AU - Lewis, Kaitlin AU - Llewellyn, Tracy A. AU - Watkins, Ruth AU - Weaver, Mark A. AU - Roelands, Bart AU - Van Cutsem, Jeroen AU - Folger, Stephen F. T2 - BRAIN SCIENCES AB - Mental Fatigue (MF) has been associated with reduced physical performance but the mechanisms underlying this result are unclear. A reduction in excitability of the corticomotor system is a way mental fatigue could negatively impact physical performance. Carbohydrate (CHO) mouth rinse (MR) has been shown to increase corticomotor excitability. PURPOSE: The purpose of this study was to determine if CHO MR impacts corticomotor excitability after MF. METHODS: Fifteen subjects (nine females, six males; age = 23 ± 1 years; height = 171 ± 2 cm; body mass = 69 ± 3 kg; BMI = 23.8 ± 0.7) completed two sessions under different MR conditions (Placebo (PLAC), 6.4% glucose (CHO)) separated by at least 48 h and applied in a double-blinded randomized fashion. Motor-evoked potential (MEP) of the left first dorsal interosseous (FDI) was determined by transcranial magnetic stimulation (TMS) before and after MF. Perceived MF was recorded before and after the MF task using a 100 mm visual analog scale (VAS). RESULTS: MF was greater following PLAC (+30.4 ± 4.0 mm) than CHO (+19.4 ± 3.9 mm) (p = 0.005). MEP was reduced more following PLAC (−16.6 ± 4.4%) than CHO (−3.7 ± 4.7%) (p < 0.001). CONCLUSIONS: CHO MR was successful at attenuating the reduction in corticomotor excitability after MF. Carbohydrate mouth rinse may be a valuable tool at combating the negative consequences of mental fatigue. DA - 2021/8// PY - 2021/8// DO - 10.3390/brainsci11080972 VL - 11 IS - 8 SP - SN - 2076-3425 KW - TMS KW - mental fatigue KW - carbohydrate ER - TY - JOUR TI - Feeding Laying Hens a Diet Containing High-Oleic Peanuts or Oleic Acid Enriches Yolk Color and Beta-Carotene While Reducing the Saturated Fatty Acid Content in Eggs AU - Toomer, Ondulla T. AU - Vu, Thien Chuong AU - Sanders, Elliot AU - Redhead, Adam Karl AU - Malheiros, Ramon AU - Anderson, Kenneth E. T2 - AGRICULTURE-BASEL AB - We investigated the dietary effects of high-oleic peanuts (HOPN) or oleic fatty acids (OA) on older production hen performance, egg mass and quality, and lipid composition. A total of 99 laying hens were divided between three treatments and fed ad libitum for 8 weeks: (1) Conventional diet; (2) HOPN diet; (3) OA diet. Body weight (BW) was measured at weeks 1 and 8, and feed, egg weights (EW), and egg quality parameters were collected. Data was analyzed by analysis of variance at p < 0.05 significance level. There were no treatment differences in 8 week BW, feed conversion ratio, or average weekly egg quality parameters. The 8 week average EW of eggs from the HOPN group had reduced EW relative to the other treatment groups (p = 0.0004). The 8-week average yolk color score (p < 0.0001) was greater in eggs from the HOPN group relative to the other treatments. Overall, the β-carotene (p < 0.006) and OA content (p < 0.0001) was greater in eggs from the HOPN group, with reduced saturated fats in eggs from the HOPN group relative to the other treatments. These results suggest that HOPN and/or OA may be a useful layer feed ingredient to enrich eggs, while significantly reducing egg size in older production hens. DA - 2021/8// PY - 2021/8// DO - 10.3390/agriculture11080771 VL - 11 IS - 8 SP - SN - 2077-0472 KW - alternative feed ingredients KW - high-oleic peanuts KW - laying hens KW - shell eggs ER - TY - JOUR TI - Volatiles and Antioxidant Activity of Citrus Fiber/Blackberry Gels: Influence of Sucrose and Trehalose AU - Kopjar, Mirela AU - Ivic, Ivana AU - Buljeta, Ivana AU - Corkovic, Ina AU - Vukoja, Josipa AU - Simunovic, Josip AU - Pichler, Anita T2 - PLANTS-BASEL AB - Citrus fiber/blackberry gels (CBg) can be used for the preparation of various bakery products as well as confectioneries. The objective of this study was to evaluate the influence of the type of disaccharides (sucrose or trehalose) and their percentages (10% or 20%) on volatile compounds as well as phenolics, antioxidant activity and color of formulated CBg. Additionally, CBg were stored at room temperature for 3 months to evaluate their stability. Both disaccharides type and their percentage affected the investigated parameters. Sucrose had a higher positive impact on volatiles after formulation and storage of CBg, while trehalose had a higher positive impact on total phenolics. Amounts of phenolics increased with the increase of disaccharides amount, while the behavior of volatiles also depended on volatiles’ properties. Results of this study emphasized the importance of the adequate choice of ingredients for the formulation of high-quality fruit products. DA - 2021/8// PY - 2021/8// DO - 10.3390/plants10081640 VL - 10 IS - 8 SP - SN - 2223-7747 UR - https://doi.org/10.3390/plants10081640 KW - citrus fiber KW - blackberry juice KW - sucrose KW - trehalose KW - volatiles KW - phenolics ER - TY - JOUR TI - Co-extruded wheat/okra composite blends result in soft, cohesive and resilient crumbs rich in health-promoting compounds AU - Xu, Kang AU - Debelo, Hawi AU - Roman, Laura AU - Guo, Mengmeng AU - Ferruzzi, Mario G. AU - Martinez, Mario M. T2 - FOOD CHEMISTRY AB - This work investigates the partial solubilization of cell wall polysaccharides in okra flours and the changes in the profile of free and bound phenolics through twin-screw extrusion. The comparison between extruded wheat flour-native okra flour (EWF-OF) and extruded wheat flour-extruded okra flour (EWF-EOF) composite blends revealed that extrusion led to an increase of soluble dietary fiber from 7.76 to 10.02 g/100 g. Extrusion of okra also resulted in a significant increase of free and bound phenolic acids, the latter consisting mostly of ferulic acid, as well as the thermal degradation of free epigallocatechin, and the binding of a small portion of quercetin-3-O-glucoside likely to a carbohydrate fraction. Bread crumbs from EWF-EOF (at 15% replacement level) exhibited a significantly lower hardness and higher elasticity, cohesiveness and resilience (from 28.28 N, 0.94, 0.49 and 0.17 to 7.54 N, 0.99, 0.70 and 0.35, respectively), which closely resembled the textural attributes of wheat bread. DA - 2021/12/1/ PY - 2021/12/1/ DO - 10.1016/j.foodchem.2021.130395 VL - 364 SP - SN - 1873-7072 KW - Okra KW - Phenolics KW - Dietary fiber KW - Extrusion KW - Wheat bread KW - Flavonols KW - Baking KW - Food structuring ER - TY - JOUR TI - Mutant Construction and Integration Vector-Mediated Genetic Complementation in Listeria monocytogenes AU - Parsons, Cameron AU - Azizoglu, Reha AU - Elhanafi, Driss AU - Kathariou, Sophia T2 - LISTERIA MONOCYTOGENES, 2 EDITION AB - Genes that play a role in stress response mechanisms and other phenotypes of Listeria monocytogenes can be identified by construction and screening of mutant libraries. In this chapter, we describe the construction and screening of mutant libraries of L. monocytogenes using the plasmid pMC38, carrying a mariner-based transposon system (TC1/mariner) and constructed by Cao et al. (Appl Environ Microbiol 73:2758–2761, 2007). Following screening of mutant libraries, putative mutants are identified and the transposon is localized, leading to identification of the genes responsible for the phenotype of interest. To confirm the role of the transposon-harboring gene in the relevant phenotype, transposon mutants are genetically complemented with the wild-type gene using the site-specific temperature-sensitive integration vector pPL2, constructed by Lauer et al. (J Bacteriol 184:4177–4186, 2002). DA - 2021/// PY - 2021/// DO - 10.1007/978-1-0716-0982-8_14 VL - 2220 SP - 177-185 SN - 1940-6029 KW - Transposon KW - Mutant KW - Listeria monocytogenes KW - Complementation ER - TY - JOUR TI - High-density linkage map construction and identification of loci regulating fruit quality traits in blueberry AU - Mengist, Molla F. AU - Bostan, Hamed AU - Young, Elisheba AU - Kay, Kristine L. AU - Gillitt, Nicholas AU - Ballington, James AU - Kay, Colin D. AU - Ferruzzi, Mario G. AU - Ashrafi, Hamid AU - Lila, Mary Ann AU - Iorizzo, Massimo T2 - HORTICULTURE RESEARCH AB - Abstract Fruit quality traits play a significant role in consumer preferences and consumption in blueberry ( Vaccinium corymbosum L). The objectives of this study were to construct a high-density linkage map and to identify the underlying genetic basis of fruit quality traits in blueberry. A total of 287 F 1 individuals derived from a cross between two southern highbush blueberry cultivars, ‘Reveille’ and ‘Arlen’, were phenotyped over three years (2016–2018) for fruit quality-related traits, including titratable acidity, pH, total soluble solids, and fruit weight. A high-density linkage map was constructed using 17k single nucleotide polymorphisms markers. The linkage map spanned a total of 1397 cM with an average inter-loci distance of 0.08 cM. The quantitative trait loci interval mapping based on the hidden Markov model identified 18 loci for fruit quality traits, including seven loci for fruit weight, three loci for titratable acidity, five loci for pH, and three loci for total soluble solids. Ten of these loci were detected in more than one year. These loci explained phenotypic variance ranging from 7 to 28% for titratable acidity and total soluble solid, and 8–13% for pH. However, the loci identified for fruit weight did not explain more than 10% of the phenotypic variance. We also reported the association between fruit quality traits and metabolites detected by Proton nuclear magnetic resonance analysis directly responsible for these fruit quality traits. Organic acids, citric acid, and quinic acid were significantly ( P < 0.05) and positively correlated with titratable acidity. Sugar molecules showed a strong and positive correlation with total soluble solids. Overall, the study dissected the genetic basis of fruit quality traits and established an association between these fruit quality traits and metabolites. DA - 2021/12// PY - 2021/12// DO - 10.1038/s41438-021-00605-z VL - 8 IS - 1 SP - SN - 2052-7276 ER - TY - JOUR TI - Sensory properties and consumer acceptance of ready-to-drink vanilla protein beverages AU - Liu, Yaozheng AU - Del Toro-Gipson, Rachel S. AU - Drake, MaryAnne T2 - JOURNAL OF SENSORY STUDIES AB - Abstract Ready‐to‐drink (RTD) protein beverages are growing in popularity in the US market. Protein beverages vary in protein amount and source and as such, have substantially different sensory experiences. This study applied descriptive analysis and consumer acceptance testing to identify sensory properties and drivers of like and dislike in vanilla RTD protein beverages. A category survey with 33 beverages were conducted by a trained panel. Ten representative beverages were evaluated by vanilla protein beverage consumers ( n = 150) for overall and specific liking attributes. Twenty sensory attributes were identified. The drivers of liking for vanilla RTD protein beverages included cooked/milky, caramelized, and vanilla/vanillin flavors, sweet and salty tastes, and viscosity, while the drivers of dislike were green pea and cereal/grainy flavors. Consumer clusters were differentiated by preferences for vanilla flavor intensity, viscosity and their tolerances for bitter taste and astringency. Consumer clusters were also distinguished by preferences for natural label, protein type, carbohydrate content, and sweeteners. Practical applications The ideal vanilla ready‐to‐drink (RTD) protein beverage for all consumers is a sweet and viscous beverage with intense milky and caramelized flavors with high protein content. This study adapted a lexicon for vanilla RTD beverages, demonstrated the intrinsic drivers of liking for vanilla RTD protein beverages and provides insights on consumer preferences to guide further product development of RTD protein beverages. DA - 2021/8/9/ PY - 2021/8/9/ DO - 10.1111/joss.12704 SP - SN - 1745-459X ER - TY - JOUR TI - Twelve-Month Efficacy of an Obesity Prevention Program Targeting Hispanic Families With Preschoolers From Low-Income Backgrounds AU - Hughes, Sheryl O. AU - Power, Thomas G. AU - Beck, Ashley D. AU - Betz, Drew AU - Goodell, L. Suzanne AU - Hopwood, Veronica AU - Jaramillo, J. Andrea AU - Lanigan, Jane AU - Martinez, AnaMaria Diaz AU - Micheli, Nilda AU - Guerrero, Yadira Olivera AU - Overath, Irene AU - Parker, Louise AU - Ramos, Guadalupe AU - Thompson, Yuri P. AU - Papaioannou, Maria A. AU - Johnson, Susan L. T2 - JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR AB - ObjectiveAssess effects of an obesity prevention program promoting eating self-regulation and healthy preferences in Hispanic preschool children.DesignRandomized controlled trial with pretest, posttest, 6- and 12-month assessments. Fourteen waves, each lasting 7 weeks.SettingFamilies recruited from Head Start across 2 sites.ParticipantsTwo hundred fifty-five families randomized into prevention (n = 136) or control (n = 119).InterventionPrevention received curriculum; control received no curriculum.Main Outcome Measure(s)Feeding knowledge/practices/styles (parent); body mass index percentile, eating self-regulation, trying new foods, and fruit/vegetable consumption (child).AnalysisMultilevel analyses for nested data (time points within families; families within waves) and multinomial regression.ResultsProgram increased mothers’ repeated presentation of new foods (P < 0.05), measured portion sizes (P < 0.05), child involvement in food preparation (P < 0.001), feeding responsiveness (P < 0.001), knowledge of best feeding practices (P < 0.001), and feeding efficacy (P < 0.05); reduced feeding misconceptions (P < 0.01) and uninvolved feeding (P < 0.01). Effects on child eating behavior were minimal. At 12 months, children in the prevention group were less likely to have overweight (P < 0.05) or obesity (P < 0.05).Conclusions and ImplicationsProgram effects emphasize the importance of feeding approaches in reducing childhood obesity. DA - 2021/8// PY - 2021/8// DO - 10.1016/j.jneb.2021.04.460 VL - 53 IS - 8 SP - 677-690 SN - 1878-2620 KW - childhood obesity KW - prevention program KW - family-based KW - child eating self-regulation KW - child fruit and vegetable consumption ER - TY - JOUR TI - Eastern North Carolina Head Start Teachers' personal and professional experiences with healthy eating and physical activity: a qualitative exploration AU - Stage, Virginia C. AU - Jones, Lorelei AU - Bayles, Jocelyn AU - Hegde, Archana V AU - Dev, Dipti A. AU - Goodell, L. Suzanne T2 - PUBLIC HEALTH NUTRITION AB - Abstract Objective: Explore the interrelationship between teachers’ personal and professional socio-ecological structures while examining Head Start (HS) teachers’ experiences with (1) trying to eat healthy and engage in physical activity (PA) and (2) promote healthy eating and PA in their classrooms. Design: In-depth semi-structured interviews were collected from March through June 2017. Researchers designed the data collection and analysis methods using a phenomenological approach. All interviews were recorded using digital audio and transcribed verbatim. Setting: Seven HS centres in two rural eastern North Carolina counties. Participants: Teachers ( n 15) who had recently participated in a healthy eating and physical activity intervention. Participants were 100 % female, an average age of 43 years ( sd 9·6) and primarily Black/African American (93·3 %). Results: Eighteen primary themes were identified providing unique insight into individual, social and environmental determinants that may influence teachers’ personal health behaviours and professional health promotion practices. Findings indicated that teachers want to improve health behaviours personally (individual/family health) and professionally (children/families served); however, barriers exist at all levels impacting their ability to improve their own health and facilitate positive behaviours among the children/families they serve. Many teachers observed connections between their personal and professional experiences, but not beyond the individual level. Conclusions: Study findings highlight the importance of considering and emphasising the potential relationship between personal and professional determinants of health when working with early childhood teachers. Findings from this study may be useful for informing the development, implementation and evaluation of future health promotion interventions using teachers as implementers. DA - 2021/8// PY - 2021/8// DO - 10.1017/S1368980020003687 VL - 24 IS - 11 SP - 3460-3476 SN - 1475-2727 KW - Head Start KW - Preschool KW - Teachers KW - Social ecological theory KW - Healthy eating KW - Physical activity ER - TY - JOUR TI - A double-blind, 377-subject randomized study identifies Ruminococcus, Coprococcus, Christensenella, and Collinsella as long-term potential key players in the modulation of the gut microbiome of lactose intolerant individuals by galacto-oligosaccharides AU - Azcarate-Peril, M. A. AU - Roach, J. AU - Marsh, A. AU - Chey, William D. AU - Sandborn, William J. AU - Ritter, Andrew J. AU - Savaiano, Dennis A. AU - Klaenhammer, T. R. T2 - GUT MICROBES AB - Background. Our recent publication (Chey et al., Nutrients 2020) showed that a 30-day administration of pure galacto-oligosaccharides (GOS) significantly reduced symptoms and altered the fecal microbiome in patients with lactose intolerance (LI). Results. In this addendum, we performed an in-depth analysis of the fecal microbiome of the 377 LI patients randomized to one of two GOS doses (Low, 10-15 grams/day or High, 15-20 grams/day), or placebo in a multi-center, double-blinded, placebo-controlled trial. Sequencing of 16S rRNA amplicons was done on GOS or placebo groups at weeks zero (baseline), four (end of treatment), nine, 16 and 22. Taxa impacted by treatment and subsequent dairy consumption included lactose-fermenting species of Bifidobacterium, Lactobacillus, Lactococcus, and Streptococcus. Increased secondary fermentation microorganisms included Coprococcus and Ruminococcus species, Blautia producta, and Methanobrevibacterium. Finally, tertiary fermenters that use acetate to generate butyrate were also increased, including Faecalibacterium prausnitzii, Roseburia faecis, and C. eutactus. Conclusions. Results confirmed and expanded data on GOS microbiome modulation in LI individuals. Microbiome analysis at 16 and 22 weeks after treatment further suggested relatively long-term benefits when individuals continued consumption of dairy products. DA - 2021/1/1/ PY - 2021/1/1/ DO - 10.1080/19490976.2021.1957536 VL - 13 IS - 1 SP - SN - 1949-0984 KW - Prebiotics KW - microbiome modulation KW - lactose intolerance KW - human lactase KW - Bifidobacterium KW - short chain fatty acids KW - galacto-oligosaccharides KW - GOS ER - TY - JOUR TI - The effect of carrier on consumer liking of soy sauce AU - Keefer, Heather R. M. AU - Harwood, William S. AU - Ennis, Daniel AU - Drake, MaryAnne T2 - JOURNAL OF SENSORY STUDIES AB - Abstract Soy sauce may be consumed as an ingredient, a marinade, or as a compliment to sushi. The objective of this study was to determine the role of carrier in the context of consumer liking and differentiation of soy sauces. A trained descriptive analysis panel ( n = 8) documented aromatics, basic tastes, and mouthfeel factors of 27 different soy sauces. Ten representative soy sauces were selected for consumer evaluation. Soy sauces were presented on meatballs, cucumber sushi rolls, and neat in three separate sessions. Within each session, consumers ( n = 121) reported overall liking for each soy sauce. Overall liking scores were evaluated by two‐way analysis of variance (soy sauce × context) and landscape segmentation analysis (LSA) was applied to visualize consumer ideal points for each context. Soy sauce liking scores were highest for meatballs and lowest for neat evaluation ( p < .05). Context and soy sauce impacted liking (p < .05), but there was no interaction ( p > .05), and liking scores were generally consistent, regardless of context. Drivers of liking determined via LSA differed slightly among the various contexts tested, and there was evidence that consumer ideals within a product space shifted in different contexts. Practical Applications Selection of a carrier for a consumer taste test can be time‐consuming and expensive. This study demonstrates that consumers can evaluate soy sauces neat and provide the same directional information as if the consumers evaluated the soy sauces with a carrier. DA - 2021/8/9/ PY - 2021/8/9/ DO - 10.1111/joss.12700 SP - SN - 1745-459X ER - TY - JOUR TI - Polyphenols and Antioxidant Activity of Citrus Fiber/Blackberry Juice Complexes AU - Buljeta, Ivana AU - Pichler, Anita AU - Simunovic, Josip AU - Kopjar, Mirela T2 - MOLECULES AB - The objective of this study was to investigate the use of citrus fiber as a carrier of blackberry juice polyphenols. For that purpose, freeze-dried complexes with blackberry juice and different amounts of citrus fiber (1%, 2% and 4%) were prepared. Complexes were evaluated spectrophotometrically for total polyphenols, proanthocyanidins and antioxidant activity. Analyses of individual polyphenols were performed using high-performance liquid chromatography. IR spectra were recorded to confirm encapsulation. All analyses were performed after preparation and after eight months of storage, in order to examine the stability of formed complexes. The obtained results indicated that increasing the amount of fiber led to a decrease in the concentration of polyphenols and the antioxidant activity of complexes. Cyanidin 3-glucoside was the prevalent anthocyanin in complexes (138.32–246.45 mg/100 g), while cyanidin 3-dioxalylglucoside was present at lower concentrations (22.19–31.45 mg/100 g). The other identified and quantified polyphenols were hesperidin (from citrus fiber), ellagic acid and quercetin (1317.59–1571.65 mg/100 g, 31.94–50.11 mg/100 g and 20.11–33.77 mg/100 g, respectively). Degradation of polyphenols occurred during storage. Results obtained in this study confirmed that citrus fiber could be used for the formulation of novel bioactive additives. Such additives could enhance the antioxidant potential of products to which they are added, such as baked goods, dairy, or fruit products. DA - 2021/8// PY - 2021/8// DO - 10.3390/molecules26154400 VL - 26 IS - 15 SP - SN - 1420-3049 KW - citrus fibers KW - blackberry juice KW - antioxidants KW - polyphenols profile ER - TY - JOUR TI - The effects of high-oleic peanuts as an alternate feed ingredient on performance, ileal digestibility, apparent metabolizable energy, and histology of the small intestine in laying hens AU - Redhead, Adam K. AU - Sanders, Elliot AU - Vu, Thien C. AU - Malheiros, Ramon D. AU - Anderson, Kenneth E. AU - Toomer, Ondulla T. T2 - TRANSLATIONAL ANIMAL SCIENCE AB - Abstract We aimed to determine the effects of feeding a high-oleic peanut (HOPN) diet to egg-producing laying hens on egg quality, digestibility, and feed conversion. Three isonitrogenous and isocaloric dietary treatments were formulated with 1) Control diet (CON)—a corn-soybean meal conventional diet with 7.8 % added poultry fat, 2) HOPN diet—dietary inclusion of ~20% coarse-ground whole HOPN, and 3) oleic acid (CON-OA) diet—a control diet supplemented with 2.6% oleic fatty acid oil. Ninety-nine 57-wk-old brown Leghorn laying hens were randomly assigned to 33 animals per treatment. Animals were housed individually for 8 wk. Body and feed weights were recorded weekly and feed conversation ratio was calculated. Bi-weekly, shell eggs were analyzed for quality (yolk color, albumen height, and Haugh unit [HU]). Jejunum samples were collected at week 8 for histomorphometric analysis. Analysis of variance was performed on all variables using a general linear mixed model. Laying hens fed the CON-OA diet produced greater number of eggs relative to those fed the HOPN and control diets (P &lt; 0.05). The roche yolk color value was higher (P &lt; 0.001) in eggs from hens fed the HOPN diet. There were no differences in laying hen performance, eggshell color, eggshell strength, eggshell elasticity and egg albumen height, or egg HU, ileal fat digestibility, or villi surface among treatment groups. However, the apparent metabolizable energy (P &lt; 0.01) and ileal protein digestibility (P = 0.02) were greater in laying hens fed the HOPN diet relative to the CON diet. This study suggests that whole unblanched high-oleic peanuts may be an acceptable alternative feed ingredient for laying hens. DA - 2021/1// PY - 2021/1// DO - 10.1093/tas/txab015 VL - 5 IS - 1 SP - SN - 2573-2102 KW - laying hens KW - alternative feed ingredients KW - high-oleic peanuts KW - feed ingredients KW - feed digestibility ER - TY - JOUR TI - Strawberry Consumption, Cardiometabolic Risk Factors, and Vascular Function: A Randomized Controlled Trial in Adults with Moderate Hypercholesterolemia AU - Huang, Leailin AU - Xiao, Di AU - Zhang, Xuhuiqun AU - Sandhu, Amandeep K. AU - Chandra, Preeti AU - Kay, Colin AU - Edirisinghe, Indika AU - Burton-Freeman, Britt T2 - JOURNAL OF NUTRITION AB - Certain fruits, such as strawberries, may impart cardiometabolic benefits due to their phytochemical content.Study aims were to assess the effects of strawberry intake on cardiometabolic risk factors and vascular endothelial function in adults with moderate hypercholesterolemia.This study was a randomized, controlled, double-blinded, 2-arm, 2-period (4-wk/period) crossover trial. Adults (n = 34; male/female 1:1; mean ± SEM age, 53 ± 1 y; BMI, 31 ± 1 kg/m2; LDL cholesterol, 133 ± 3 mg/dL) were randomly allocated to 1 of 2 study sequences in a 1:1 ratio. Participants drank study beverages twice daily containing freeze-dried strawberry powder (2 × 25 g) or energy-, volume-matched control powder for 4 wk separated by a 4-wk washout. The primary outcome variable was the difference in fasting LDL cholesterol after 4-wk interventions. Secondary outcomes were metabolic markers, inflammation, quantitative (poly)phenolic metabolomics, flow-mediated dilation (FMD), and blood pressure (BP), with the latter (FMD, BP) also assessed acutely at 1 h and 2 h after a 50-g bolus strawberry or control beverage. Mixed-model analysis of repeated measures via PROC MIXED, PC-SAS was performed on primary and secondary outcome variables.LDL cholesterol did not differ after the 4-wk interventions (P > 0.05), nor did fasting total cholesterol, triglycerides, glucose, insulin, high-sensitivity C-reactive protein, FMD, or BP (all P > 0.05). Significant intervention-by-hour interaction for FMD (P = 0.03) and BP (P = 0.05) revealed increased FMD at 1 h after strawberry compared with control by 1.5 ± 0.38% (P = 0.0008) and attenuated systolic BP at 2 h by 3.1 ± 0.99 mmHg (P = 0.02). Select phenolic metabolites increased significantly (P < 0.05) in blood following strawberry consumption while others decreased, including 3-(4-methoxyphenyl)propanoic acid-3-O-glucuronide, which was significantly correlated with increased FMD (P < 0.05).Strawberries may improve vascular health, independent of other metabolic changes. The effect may be related to changes in microbial-derived phenolic metabolites after strawberry consumption influencing endothelial function. Data support inclusion of strawberries in a heart-healthy diet in adults with moderate hypercholesterolemia.This trial was registered at clinicaltrials.gov as NCT02612090. DA - 2021/6// PY - 2021/6// DO - 10.1093/jn/nxab034 VL - 151 IS - 6 SP - 1517-1526 SN - 1541-6100 KW - strawberry KW - hypercholesterolemia KW - cardiovascular risk factors KW - flow-mediated dilation KW - (poly)phenolic metabolites ER - TY - JOUR TI - Encapsulation of Fruit Flavor Compounds through Interaction with Polysaccharides AU - Buljeta, Ivana AU - Pichler, Anita AU - Ivic, Ivana AU - Simunovic, Josip AU - Kopjar, Mirela T2 - MOLECULES AB - Production and storage, the influence of packaging materials and the presence of other ingredients in fruit products can cause changes in flavor compounds or even their loss. Due to these issues, there is a need to encapsulate flavor compounds, and polysaccharides are often used as efficient carriers. In order to achieve effective encapsulation, satisfactory retention and/or controlled release of flavor compounds, it is necessary to understand the nature of the coated and coating materials. Interactions that occur between these compounds are mostly non-covalent interactions (hydrogen bonds, hydrophobic interactions and van der Waals forces); additionally, the formation of the inclusion complexes of flavor compounds and polysaccharides can also occur. This review provides insight into studies about the encapsulation of flavor compounds, as well as basic characteristics of encapsulation such as the choice of coating material, the effect of various factors on the encapsulation efficiency and an explanation of the nature of binding. DA - 2021/7// PY - 2021/7// DO - 10.3390/molecules26144207 VL - 26 IS - 14 SP - SN - 1420-3049 KW - polysaccharides KW - flavor compounds KW - encapsulation KW - interactions ER - TY - JOUR TI - Potassium chloride-based replacers: modeling effects on sodium and potassium intakes of the US population with cross-sectional data from NHANES 2015-2016 and 2009-2010 AU - Murphy, Mary M. AU - Scrafford, Carolyn G. AU - Barraj, Leila M. AU - Bi, Xiaoyu AU - Higgins, Kelly A. AU - Jaykus, Lee-Ann AU - Tran, Nga L. T2 - AMERICAN JOURNAL OF CLINICAL NUTRITION AB - Sodium intake in the USA exceeds recommendations. The replacement of added sodium chloride (NaCl) with potassium chloride (KCl) provides a potential strategy to reduce sodium intake. The purpose of this study was to quantitatively estimate changes in intakes of sodium and potassium by the US population assuming use of potassium-based NaCl replacers in top dietary sodium sources. Data collected in the What We Eat in America (WWEIA) component of the 2015–2016 and 2009–2010 NHANES were used to identify top-ranking sources of dietary sodium among the population aged 2 y and older based on contributions from food categories aligning with the FDA draft guidance for voluntary sodium reduction. Predicted nutrient intakes were estimated in models assuming total and feasible and practical (F&P) replacement of added NaCl with KCl in foods and ingredients within the top food sources of sodium. An expert elicitation was conducted to collect information on the F&P KCl replacement of added NaCl. Using 2015–2016 consumption data, the total replacement of added NaCl with KCl in the 18 top-ranking sources of dietary sodium results in a predicted sodium intake of 2004 mg/d from the replacement of 1406 mg/d sodium with 1870 mg/d potassium as KCl. Modeled F&P replacement predicted sodium intakes of 3117 mg/d (range of 2953 to 3255 mg/d) from the replacement of 294 mg/d sodium (155 to 457 mg/d) with 390 mg/d potassium (206 to 608 mg/d). Similar results are seen with 2009–2010 data. The F&P replacement of NaCl with KCl in top-ranking sources of dietary sodium modeled in this study can result in decreased sodium to a level consistent with the short-term intake goal targeted by the FDA of 3000 mg/d, with the mean potassium intake remaining in the range recommended for the apparently healthy population. DA - 2021/7// PY - 2021/7// DO - 10.1093/ajcn/nqab020 VL - 114 IS - 1 SP - 220-230 SN - 1938-3207 KW - dietary modeling KW - potassium chloride KW - reformulation KW - salt KW - sodium chloride replacer KW - sodium reduction ER - TY - JOUR TI - Cross-Contamination on Atypical Surfaces and Venues in Food Service Environments AU - Kirchner, Margaret AU - Goulter, Rebecca M. AU - Chapman, Benjamin J. AU - Clayton, James AU - Jaykus, Lee-Ann T2 - JOURNAL OF FOOD PROTECTION AB - Cross-contamination of raw food to other surfaces, hands, and foods is a serious issue in food service. With individuals eating more meals away from home, contracting a foodborne illness from a food service establishment is an increasing concern. However, most studies have concentrated on hands or food contact surfaces and neglected atypical and unusual surfaces (surfaces that are not typically identified as a source of cross-contamination) and venues. This review was conducted to identify atypically cross-contaminated surfaces and atypical venues where cross-contamination could occur that have not been examined thoroughly in the literature. Most surfaces that could be at risk for cross-contamination are frequently touched, are rarely cleaned and sanitized, and can support the persistence and/or growth of foodborne pathogens. These surfaces include menus, spice and condiment containers, aprons and coveralls, mobile devices and tablets, and money. Venues that are explored, such as temporary events, mobile vendors, and markets, are usually limited in space or infrastructure, have low compliance with proper hand washing, and provide the opportunity for raw and ready-to-eat foods to come into contact with one another. These factors create an environment in which cross-contamination can occur and potentially impact food safety. A more comprehensive cleaning and sanitizing regime encompassing these surfaces and venues could help mitigate cross-contamination. This review highlights key surfaces and venues that have the potential to be cross-contaminated and have been underestimated or not fully investigated. These knowledge gaps indicate where further work is needed to fully understand the role of these surfaces and venues in cross-contamination and how it can be prevented.HIGHLIGHTSThe role of atypical surfaces in cross-contamination is underestimated.Cross-contamination is not well characterized in atypical retail venues.Proper cleaning, sanitizing, and hand washing lowers the risk of cross-contamination.Further work on cross-contamination of atypical surfaces and venues is needed. DA - 2021/7// PY - 2021/7// DO - 10.4315/JFP-20-314 VL - 84 IS - 8 SP - 1239-1251 SN - 1944-9097 KW - Atypical surface KW - Atypical venue KW - Cross-contamination KW - Food service KW - Pathogens KW - Retail ER - TY - JOUR TI - Efficiency of removal of whey protein from sweet whey using polymeric microfiltration membranes AU - Carter, Brandon AU - DiMarzo, Larissa AU - Pranata, Joice AU - Barbano, David M. AU - Drake, MaryAnne T2 - JOURNAL OF DAIRY SCIENCE AB - Our objective was to measure whey protein removal percentage from separated sweet whey using spiral-wound (SW) polymeric microfiltration (MF) membranes using a 3-stage, 3× process at 50°C and to compare the performance of polymeric membranes with ceramic membranes. Pasteurized, separated Cheddar cheese whey (1,080 kg) was microfiltered using a polymeric 0.3-μm polyvinylidene (PVDF) fluoride SW membrane and a 3×, 3-stage MF process. Cheese making and whey processing were replicated 3 times. There was no detectable level of lactoferrin and no intact α- or β-casein detected in the MF permeate from the 0.3-μm SW PVDF membranes used in this study. We found BSA and IgG in both the retentate and permeate. The β-lactoglobulin (β-LG) and α-lactalbumin (α-LA) partitioned between retentate and permeate, but β-LG passage through the membrane was retarded more than α-LA because the ratio of β-LG to α-LA was higher in the MF retentate than either in the sweet whey feed or the MF permeate. About 69% of the crude protein present in the pasteurized separated sweet whey was removed using a 3×, 3-stage, 0.3-μm SW PVDF MF process at 50°C compared with 0.1-μm ceramic graded permeability MF that removed about 85% of crude protein from sweet whey. The polymeric SW membranes used in this study achieve approximately 20% lower yield of whey protein isolate (WPI) and a 50% higher yield of whey protein phospholipid concentrate (WPPC) under the same MF processing conditions as ceramic MF membranes used in the comparison study. Total gross revenue from the sale of WPI plus WPPC produced with polymeric versus ceramic membranes is influenced by both the absolute market price for each product and the ratio of market price of these 2 products. The combination of the market price of WPPC versus WPI and the influence of difference in yield of WPPC and WPI produced with polymeric versus ceramic membranes yielded a price ratio of WPPC versus WPI of 0.556 as the cross over point that determined which membrane type achieves higher total gross revenue return from production of these 2 products from separated sweet whey. A complete economic engineering study comparison of the WPI and WPPC manufacturing costs for polymeric versus ceramic MF membranes is needed to determine the effect of membrane material selection on long-term processing costs, which will affect net revenue and profit when the same quantity of sweet whey is processed under various market price conditions. DA - 2021/8// PY - 2021/8// DO - 10.3168/jds.2020-18771 VL - 104 IS - 8 SP - 8630-8643 SN - 1525-3198 KW - polymeric microfiltration KW - whey protein KW - sweet whey ER - TY - JOUR TI - Consumer understanding of fluid milk and cheese processing and composition AU - Schiano, A. N. AU - Drake, M. A. T2 - JOURNAL OF DAIRY SCIENCE AB - Ultrafiltration and microfiltration are 2 types of membrane filtration commonly used by the dairy industry. Filtered milk products are becoming increasingly common, but there is concern that consumers unfamiliar with these processing methods may form negative uninformed perceptions of cheeses made with these milks. There are many studies that address the chemical and physical properties of cheeses made with filtered milk, but, to our knowledge, there are none that address consumer perception of these products. Similarly, ultrapasteurization is becoming more common for US dairy products. Although previous work has characterized consumer liking of ultrapasteurized milks, few have investigated understanding and perception of this process. The objective of this study was to explore consumer understanding of milk processing and constituents, particularly as it relates to milk used as an ingredient in cheese. To achieve this goal, we investigated the following 4 questions: (1) Does the average dairy product consumer understand the basic ingredients and nutrients in fluid milk and cultured dairy products? (2) Does the average dairy product consumer understand the basic processes for fluid milk and cultured dairy products? (3) Do different processes affect consumer perception or purchase intent? (4) Does explaining a process change consumer understanding of, beliefs about, and purchase intent for dairy products? Qualitative interviews (n = 54) and an online survey (n = 1,210) were conducted with dairy product consumers. Survey responses paralleled those from one-on-one interviews. The average dairy product consumer could recall key words related to dairy processing, composition, nutrients, and ingredients, but was largely unfamiliar with these subjects. Highly educated and older consumers were more likely to have a better understanding of dairy composition and nutrition, particularly lactose content of milk and Cheddar cheese and the source of fluid whey and whey protein. Processing-related descriptors (e.g., ultrapasteurized or ultrafiltered) in ingredient statements were likely to be overlooked on labels (especially for familiar products), as just 34% of dairy product consumers read the labels on dairy products often or always before purchase. The majority (>80%) of dairy product consumers were unfamiliar with ultrafiltered or microfiltered milk, but uninformed perceptions were generally positive. Consumers unfamiliar with processing methods were likely to assume those methods increase the price of a dairy product. For the majority of consumers, purchase intent for fluid milk and cultured dairy products was not affected when nonconventional processing terms such as ultrafiltered or microfiltered were included in the ingredients statement. This effect was consistent for fluid milk and Cheddar cheeses but not for cottage cheese, suggesting the possibility of product-specific effects. Providing respondents with a definition of filtration increased consumer understanding of, positive beliefs about, and purchase intent for fluid filtered milk and cheese made with filtered milk. Educating consumers through on-package labeling and other marketing messaging should be investigated for dairy products that incorporate processes such as ultrapasteurization or filtration. DA - 2021/8// PY - 2021/8// DO - 10.3168/jds.2020-20057 VL - 104 IS - 8 SP - 8644-8660 SN - 1525-3198 KW - consumer knowledge KW - ultrafiltered milk KW - ultrapasteurized milk KW - consumer survey KW - qualitative research ER - TY - JOUR TI - Evaluation of plasma-activated water (PAW) as a novel disinfectant: Effectiveness on Escherichia coli and Listeria innocua, physicochemical properties, and storage stability AU - Wang, Qingyang AU - Salvi, Deepti T2 - LWT-FOOD SCIENCE AND TECHNOLOGY AB - Plasma-activated water (PAW) is an emerging disinfectant with high antimicrobial activity due to a variety of reactive oxygen and nitrogen species. This study evaluated the inactivation efficacy of PAW against planktonic Escherichia coli and Listeria innocua as representatives of gram-negative and gram-positive bacteria, characterized the physicochemical properties of PAW, and investigated the storage stability of PAW. The effectiveness of PAW increased by extending the plasma activation time over water during PAW preparation or the incubation time of bacteria in PAW. PAW also showed higher effectiveness against E. coli than L. innocua: PAW5 (PAW prepared by plasma activation of water for 5 min) reduced E. coli by > 5 log CFU/mL and L. innocua by 1.8 ± 0.5 log CFU/mL within 5 min of bacterial incubation time, while PAW15 (PAW prepared by plasma activation of water for 15 min) reduced E. coli by > 5 log CFU/mL and L. innocua by 3.5 ± 0.6 log CFU/mL within 5 min of bacterial incubation time. Acidic pH and nitrogen species such as NO2− synergistically contributed to the inactivation efficacy of PAW. Fresh PAW showed the highest inactivation efficacy while refrigerated PAW maintained the inactivation efficacy compared to PAW stored at room temperature due to delayed dissipation of reactive species. DA - 2021/9// PY - 2021/9// DO - 10.1016/j.lwt.2021.111847 VL - 149 SP - SN - 1096-1127 UR - https://doi.org/10.1016/j.lwt.2021.111847 KW - Plasma-activated water (PAW) KW - Cold atmospheric pressure plasma (CAPP) KW - Microbial inactivation KW - Storage stability KW - Reactive oxygen and nitrogen species (RONS) ER - TY - JOUR TI - Determination of the efficiency of removal of whey protein from sweet whey with ceramic microfiltration membranes AU - Carter, Brandon AU - DiMarzo, Larissa AU - Pranata, Joice AU - Barbano, David M. AU - Drake, MaryAnne T2 - JOURNAL OF DAIRY SCIENCE AB - Our research objective was to measure percent removal of whey protein from separated sweet whey using 0.1-µm uniform transmembrane pressure ceramic microfiltration (MF) membranes in a sequential batch 3-stage, 3× process at 50°C. Cheddar cheese whey was centrifugally separated to remove fat at 72°C and pasteurized (72°C for 15 s), cooled to 4°C, and held overnight. Separated whey (375 kg) was heated to 50°C with a plate heat exchanger and microfiltered using a pilot-scale ceramic 0.1-µm uniform transmembrane pressure MF system in bleed-and-feed mode at 50°C in a sequential batch 3-stage (2 diafiltration stages) process to produce a 3× MF retentate and MF permeate. Feed, retentate, and permeate samples were analyzed for total nitrogen, noncasein nitrogen, and nonprotein nitrogen using the Kjeldahl method. Sodium dodecyl sulfate-PAGE analysis was also performed on the whey feeds, retentates, and permeates from each stage. A flux of 54 kg/m2 per hour was achieved with 0.1-µm ceramic uniform transmembrane pressure microfiltration membranes at 50°C. About 85% of the total nitrogen in the whey feed passed though the membrane into the permeate. No passage of lactoferrin from the sweet whey feed of the MF into the MF permeate was detected. There was some passage of IgG, bovine serum albumen, glycomacropeptide, and casein proteolysis products into the permeate. β-Lactoglobulin was in higher concentration in the retentate than the permeate, indicating that it was partially blocked from passage through the ceramic MF membrane. DA - 2021/7// PY - 2021/7// DO - 10.3168/jds.2020-18698 VL - 104 IS - 7 SP - 7534-7543 SN - 1525-3198 KW - ceramic microfiltration KW - serum protein KW - sweet whey ER - TY - JOUR TI - TAK1 inhibition elicits mitochondrial ROS to block intracellular bacterial colonization AU - Lopez-Perez, Wilfred AU - Sai, Kazuhito AU - Sakamachi, Yosuke AU - Parsons, Cameron AU - Kathariou, Sophia AU - Ninomiya-Tsuji, Jun T2 - PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA AB - Mitogen-activated protein kinase kinase kinase 7 (MAP3K7), known as TAK1, is an intracellular signaling intermediate of inflammatory responses. However, a series of mouse Tak1 gene deletion analyses have revealed that ablation of TAK1 does not prevent but rather elicits inflammation, which is accompanied by elevation of reactive oxygen species (ROS). This has been considered a consequence of impaired TAK1-dependent maintenance of tissue integrity. Contrary to this view, here we propose that TAK1 inhibition-induced ROS are an active cellular process that targets intracellular bacteria. Intracellular bacterial effector proteins such as Yersinia's outer membrane protein YopJ are known to inhibit TAK1 to circumvent the inflammatory host responses. We found that such TAK1 inhibition induces mitochondrial-derived ROS, which effectively destroys intracellular bacteria. Two cell death-signaling molecules, caspase 8 and RIPK3, cooperatively participate in TAK1 inhibition-induced ROS and blockade of intracellular bacterial growth. Our results reveal a previously unrecognized host defense mechanism, which is initiated by host recognition of pathogen-induced impairment in a host protein, TAK1, but not directly of pathogens. DA - 2021/6/22/ PY - 2021/6/22/ DO - 10.1073/pnas.2023647118 VL - 118 IS - 25 SP - SN - 0027-8424 KW - TAK1 KW - ROS KW - mitochondria KW - intracellular bacteria ER - TY - JOUR TI - Caryocar brasiliense Camb. fruits from the Brazilian Cerrado as a rich source of carotenoids with pro-vitamin A activity AU - Geocze, Katalin C. AU - Barbosa, Luiz C. A. AU - Lima, Claudio F. AU - Ferruzzi, Mario G. AU - Fidencio, Paulo H. AU - Sant'ana, Helena M. P. AU - Silverio, Flaviano O. T2 - JOURNAL OF FOOD COMPOSITION AND ANALYSIS AB - Caryocar brasiliense Camb. is the best-known fruit of the Brazilian Cerrado. This fruit has yellow pulp containing several carotenoids and has a strong and exotic flavor; however, its composition may vary due to factors such as genotypic differences, seasonality, cultivation forms, climatic and soil characteristics, maturation stage, type of storage and processing. Therefore, the present study aimed to determine the chemical composition of carotenoids with pro-vitamin A activity of C. brasiliense fruits from 18 Brazilian municipalities. The vitamin A value expressed as μg Retinol Activity Equivalent (RAE) in the fresh fruit and carotenoid profile were determined by high-performance liquid chromatography coupled to a diode array detector (HPLC- DAD). The main carotenoids found were β-cryptoxanthin and β-carotene. High variation in vitamin A values were observed, especially among the fruits from Gato-Preto-MA with (1.4 μg RAE/100 g fresh fruit) and Januária-MG (719 μg RAE/100 g fresh fruit). PC1 and PC2 explored about 98.80% of the data variance in the multivariate analysis, Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) and organized the C. brasiliense fruits in three clusters by decreasing vitamin A values. The fruits from the municipalities of Januária, Japonvar, Arinos, Salinas and Montes Claros showed higher carotenoid content. DA - 2021/8// PY - 2021/8// DO - 10.1016/j.jfca.2021.103943 VL - 101 SP - SN - 1096-0481 KW - Pequi KW - Cerrado fruits KW - Carotenoids KW - beta-carotene KW - Pro-vitamin A carotenoids KW - Principal Components Analysis ER - TY - JOUR TI - Metabolomic Biomarkers Differentiate Soy Sauce Freshness under Conditions of Accelerated Storage AU - Reddy, Thiruchelvi R. AU - Overmyer, Katherine A. AU - Coon, Joshua J. AU - Drake, MaryAnne AU - Horiba, Taro AU - Rankin, Scott A. T2 - JOURNAL OF FOOD QUALITY AB - Naturally fermented soy sauce is one of the few globally valued food condiments. It is complex in its substrate, manufacturing processes, and chemical profile of salts and organic compounds, resulting from spontaneous, enzymatic and biochemical reactions. The overall chemical character of soy sauce has a few rivals relative to its chemical and bioactive complexity. Resulting from this complexity are unique sensory attributes contributing to the characteristic soy sauce flavor as well as potentiating other sensory sensations. Soy sauce is susceptible to deterioration after bottling during storage. This work examined soy sauces over an eight-month period using descriptive sensory methods and the discovery of metabolomic biomarkers with high resolution mass spectrometry, wherein samples were derivatized to enable volatility and identification of polar analytes. While several thousand metabolites were detected, only organic acids, amino acids, and various glycosylated metabolites were statistically defensible biomarkers of storage time. The relationships between sensory and metabolomic data were assessed using Kendall rank-based correlations to generate Kendall Tau correlation coefficients. A second approach filtered the data based on correlation significance and grouped molecules based on hierarchical clustering. Mass spectrometry analyses discovered several thousand unique analyte peaks with relevant changes denoted as significant relative to the fresh samples using volcano depictions of p values versus changes in compound abundances. We present a metabolomic approach for the analysis of complex food systems capable of differentiating a quantifiable extrinsic variable, which is, in this case, storage time with a correlation coefficient of 0.99. We further demonstrate that changes in soy sauce resulting from storage are characterized by sensory decreases in fruity/grape and nutty/sesame aroma and increases in methional/potato aroma and astringent attributes with concomitant changes in the concentrations of several key biomarkers. DA - 2021/5/5/ PY - 2021/5/5/ DO - 10.1155/2021/6650990 VL - 2021 SP - SN - 1745-4557 ER - TY - JOUR TI - Carbohydrate mouth rinsing does not affect 6-min walk test performance and blood glucose responses in older adults AU - Evans, Elizabeth S. AU - Brophy, Terrence AU - Braswell, Matthew R. AU - Boyle, Joshua AU - Harris, G. Keith AU - Watkins, Ruth H. AU - Bailey, Stephen P. T2 - EUROPEAN JOURNAL OF APPLIED PHYSIOLOGY DA - 2021/6/26/ PY - 2021/6/26/ DO - 10.1007/s00421-021-04753-x SP - SN - 1439-6327 KW - Functional performance KW - Geriatric population KW - Carbohydrate mouth rinse KW - Blood glucose responses ER - TY - JOUR TI - Hydrogels: Characteristics and Application as Delivery Systems of Phenolic and Aroma Compounds AU - Corkovic, Ina AU - Pichler, Anita AU - Simunovic, Josip AU - Kopjar, Mirela T2 - FOODS AB - Complex challenges are facing the food industry as it develops novel and innovative products for the consumer marketplace. Food processing and preservation are primarily based on achievement and maintenance of safety in order to protect consumers, as well as extending product shelf life under the relevant conditions of storage, transport and distribution. Maximizing retention of bioactives with recognized positive effects on health typically comes under consideration when the previous two priorities have been achieved. This review introduces the potential applications of hydrogels as delivery systems of high-value bioactives like phenolics and aromas. If they are successfully encapsulated within the gel structures, their release can be controlled, which opens a wide range of applications, not only in food, but also in the pharmaceutical and cosmetic industries. Hydrogels are three-dimensional network structures which can absorb significant amounts of water. They have the ability to thicken the system and therefore can be used to design products with desired properties. In order to preserve the valuable components, it is necessary to know their physicochemical properties, in addition to the properties of the polymer used for hydrogel preparation. DA - 2021/6// PY - 2021/6// DO - 10.3390/foods10061252 VL - 10 IS - 6 SP - SN - 2304-8158 KW - hydrogels KW - edible polymers KW - phenolic compounds KW - aroma compounds ER - TY - JOUR TI - Neutral pH nonfat dry milk beverages with turbidity reduced by sodium hexametaphosphate: Physical and sensory properties during storage AU - Choi, Inseob AU - Li, Nan AU - Vuia-Riser, Jennifer AU - Carter, Brandon AU - Drake, MaryAnne AU - Zhong, Qixin T2 - LWT-FOOD SCIENCE AND TECHNOLOGY AB - There has been ascending demand on beverages enriched with dairy proteins. Calcium chelators can improve transparency and stability of beverages with nonfat dry milk (NFDM) resulting from dissociation of casein micelles. In this study, vanilla-flavored model beverages with 5% or 10% w/w NFDM were manufactured with or without 0.43% w/w sodium hexametaphosphate (SHMP), physical properties were studied during 70-day storage at 4 °C and room temperature (RT), and sensory properties were evaluated during storage at 4 °C. SHMP resulted in decreased turbidity, particle diameter, and zeta-potential magnitude. The turbidity was stable at 4 °C but increased from 161 to 315 NTU and 333 to 818 NTU, respectively, for beverages with 5% and 10% NFDM after 70-day storage at RT. SHMP resulted in insignificant and significant increase in viscosity for 5% and 10% NFDM beverage, respectively. The 10% NFDM beverage with SHMP also developed into a gel during storage at RT but remained fluidic at 4 °C. Descriptive sensory analysis suggested that SHMP resulted in soapy flavor and salty taste of beverages with decreasing vanilla and milky flavors after 70-day refrigerated storage. Findings from the present study suggest that SHMP may be used to reduce the turbidity of refrigerated beverages based on NFDM. DA - 2021/7// PY - 2021/7// DO - 10.1016/j.lwt.2021.111656 VL - 147 SP - SN - 1096-1127 KW - Nonfat dry milk KW - Physical properties KW - Protein beverage KW - Sensory analysis KW - Sodium hexametaphosphate ER - TY - JOUR TI - Novel Spray Dried Algae-Rosemary Particles Attenuate Pollution-Induced Skin Damage AU - Hoskin, Roberta AU - Pambianchi, Erika AU - Pecorelli, Alessandra AU - Grace, Mary AU - Therrien, Jean-Philippe AU - Valacchi, Giuseppe AU - Lila, Mary Ann T2 - MOLECULES AB - The present study investigated the effect of spray-dried algae-rosemary particles against pollution-induced damage using ex-vivo human biopsies exposed to diesel engine exhaust (DEE). For this, the complexation of hydroalcoholic rosemary extract with Chlorella (RCH) and Spirulina (RSP) protein powders was conducted. The process efficiency and concentration of rosmarinic acid (RA), carnosic acid (CA), and carnosol (CR) phenolic compounds of both products were compared. The RSP spray-dried production was more efficient, and RSP particles presented higher CR and CA and similar RA concentrations. Therefore, spray-dried RSP particles were prioritized for the preparation of a gel formulation that was investigated for its ability to mitigate pollution-induced skin oxinflammatory responses. Taken altogether, our ex-vivo data clearly demonstrated the ability of RSP gel to prevent an oxinflammatory phenomenon in cutaneous tissue by decreasing the levels of 4-hydroxynonenal protein adducts (4HNE-PA) and active matrix metalloproteinase-9 (MMP-9) as well as by limiting the loss of filaggrin induced by DEE exposure. Our results suggest that the topical application of spirulina-rosemary gel is a good approach to prevent pollution-induced skin aging/damage. DA - 2021/7// PY - 2021/7// DO - 10.3390/molecules26133781 VL - 26 IS - 13 SP - SN - 1420-3049 UR - https://doi.org/10.3390/molecules26133781 KW - cosmeceuticals KW - pollution KW - phytochemicals KW - herbs ER - TY - JOUR TI - Influence of simulated food and oral processing on carotenoid and chlorophyll in vitro bioaccessibility among six spinach genotypes AU - Hayes, Micaela AU - Corbin, Sydney AU - Nunn, Candace AU - Pottorff, Marti AU - Kay, Colin D. AU - Lila, Mary Ann AU - Iorrizo, Massimo AU - Ferruzzi, Mario G. T2 - FOOD & FUNCTION AB - Spinach processing and simulated mastication impact the bioaccessibility of carotenoids and chlorophylls with a spinach matrix. DA - 2021/5/14/ PY - 2021/5/14/ DO - 10.1039/D1FO00600B VL - 5 SP - SN - 2042-650X UR - https://doi.org/10.1039/D1FO00600B ER - TY - JOUR TI - Whey and soy proteins as wall materials for spray drying rosemary: Effects on polyphenol composition, antioxidant activity, bioaccessibility after in vitro gastrointestinal digestion and stability during storage AU - Grace, Mary H. AU - Hoskin, Roberta AU - Xiong, Jia AU - Lila, Mary Ann T2 - LWT-FOOD SCIENCE AND TECHNOLOGY AB - A straightforward protocol was developed to produce rosemary particles using whey and soy protein carriers. The post-processing retention of carnosic acid (CA), carnosol (CR) and rosmarinic acid (RA), their bioaccessibility, in vitro antioxidant activity, and storage stability were investigated in protein-rosemary particles compared to rosemary extract (RME). Solids recovery was highest for whey protein or whey-inulin blend complexed with rosemary (R–WPI, R–WIN, ~90%), followed by soy protein or soy-inulin (R–SPI, R–SIN, 60% and 70%); all were higher than rosemary alone (RME, 52%). Protein or protein/inulin carriers significantly enhanced retention of CR (36.8–50.7 mg/g) and CA (17.1–19.6 mg/g) compared to RME (19.8 mg/g and 8.3 mg/g, respectively). In vitro digestibility showed that whey protein isolate increased the bioaccessibility of CA and CR, with no effect on RA, which was highly bioaccessible in all formulations. The rosemary-protein-treatments retained high antioxidant activity measured by ROS and NO assays. CR and CA were particularly stable during 20 weeks of storage in protein-rosemary particles, and stayed at their higher concentration compared to RME. Water activity was below 0.5 and remarkable color stability was observed during storage. Overall, spray dried protein-rosemary particles constitute a creative solution to deliver preserved phytochemicals in a high-protein food format. DA - 2021/9// PY - 2021/9// DO - 10.1016/j.lwt.2021.111901 VL - 149 SP - SN - 1096-1127 UR - http://dx.doi.org/10.1016/j.lwt.2021.111901 KW - Protein-polyphenol KW - Phenolic diterpenes KW - Bioaccessibility KW - Rosemary antioxidants KW - Spray-drying ER - TY - JOUR TI - Measuring consumer acceptance of instant fortified millet products using affective tests and auctions in Dakar, Senegal AU - De Groote, Hugo AU - Munyua, Bernard AU - Traore, Djibril AU - Taylor, John R. N. AU - Ferruzzi, Mario AU - Ndiaye, Cheikh AU - Onyeoziri, Isiguzoro O. AU - Hamaker, Bruce R. T2 - INTERNATIONAL FOOD AND AGRIBUSINESS MANAGEMENT REVIEW AB - Small-scale affordable extruders create new opportunities for small enterprise food processors to manufacture nutritionally enhanced products. Still, consumer interest in these products needs to be assessed first. Affective tests with 296 consumers in Dakar, Senegal, evaluated five pearl millet flours: (a) conventional, compared to four instant-porridge flour products; (b) sifted; (c) wholegrain; (d) sifted with premix; (e) wholegrain with micronutrient premix and food-to-food fortified (FtFF). Willingness-to-pay (WTP) was elicited through experimental auctions under two treatments: firstly without information, then with information. Consumers liked FtFF (taste, aroma, appearance) but were indifferent to instant. They did not appreciate wholegrain flour (appearance) or premix (appearance, aroma and taste). Without information, consumers showed no differences in WTP. With information, consumers paid premiums for FtFF (27-30%) (both treatments), and premix (17%), instant (9%), and wholegrain (-10%) (one treatment). Costs of instant, wholegrain and premix products were lower than consumers’ WTP, indicating potential profits, but not those of FtFF. There is a market for instant cereals in Senegal. Consumers require product information in order to compromise on some attributes to benefit from instant, fortified and wholegrain pearl millet products. Manufacture would be cost-effective, but FtFF costs need to be reduced. DA - 2021/// PY - 2021/// DO - 10.22434/IFAMR2020.0068 VL - 24 IS - 3 SP - 499-522 SN - 1559-2448 KW - extrusion KW - consumers KW - instant KW - food-to-food fortification KW - willingness-to-pay ER - TY - JOUR TI - Comparison of a one-step real-time RT-PCR and a nested real-time RT-PCR for a genogroup II norovirus reveals differences in sensitivity depending upon assay design and visualization AU - Manuel, Clyde S. AU - Suther, Cassandra AU - Moore, Matthew D. AU - Jaykus, Lee-Ann T2 - PLOS ONE AB - Human norovirus (NoV) is the leading cause of acute viral gastroenteritis and a major source of foodborne illness. Detection of NoV in food and environmental samples is typically performed using molecular techniques, including real-time reverse transcription polymerase chain reaction (RT-PCR) and less frequently, nested real-time PCR. In this study, we conducted a controlled comparison of two published NoV detection assays: a broadly reactive one-step real-time RT-PCR and a two-step nested real-time PCR assay. A 20% human fecal suspension containing a genogroup II human NoV was serially diluted, genome extracted, and subjected to amplification using the two assays compared via PCR Units. Additional amplicon confirmation was performed by dot blot hybridization using digoxigenin (DIG)-labeled oligonucleotide probes. Both assays displayed similar amplification standard curves/amplification efficiencies; however, the nested assay consistently detected one log 10 lower virus. Dot blot hybridization improved the detection limit of the nested real-time PCR by one log 10 NoV genome copies but impaired the detection limit of the one-step real-time RT-PCR by one log 10 NoV genome copies. These results illustrate the complexities in designing and interpreting molecular techniques having a sufficient detection limit to detect low levels of viruses that might be anticipated in contaminated food and environmental samples. DA - 2021/4/8/ PY - 2021/4/8/ DO - 10.1371/journal.pone.0248581 VL - 16 IS - 4 SP - SN - 1932-6203 ER - TY - JOUR TI - Design and Nutrient Analysis of a Carotenoid-Rich Food Product to Address Vitamin A and Protein Deficiency AU - Lewandowski, Kristina AU - Zhang, Xiaoyu AU - Hayes, Micala AU - Ferruzzi, Mario G. AU - Paton, Chad M. T2 - FOODS AB - Worldwide undernutrition affects over 820 million individuals and is the underlying cause of over 50% of all childhood deaths. Sweet potatoes have been promoted to address vitamin A (vitA) deficiency, with a single, orange-fleshed sweet potato (OFSP) providing enough vitA, as β-carotene, to meet daily needs. However, the bioavailability of β-carotene is dependent on the presence of dietary fat, which is not provided by OFSP, and it lacks some essential amino acids. Therefore, in an attempt to create a food product that meets daily vitA requirements with adequate bioavailability and complete protein, we designed and assessed a sweet potato, peanut paste, and legume product. The final food product formulation, developed through computer modeling, resulted in a 65/5/35 (w/w/w) formulation in a 250 g serving and ~330 kcal. We then confirmed the nutrient content of macronutrients, and essential amino acids, zinc, and iron contents. Total β-carotene was assessed by HPLC and was lower than predicted through computer modeling, likely due to losses through thermal processing and/or degradation from storage. The results of this project indicate that the three ingredients can be combined into a single 250 g food product to provide >300 kcal energy, complete protein, and micronutrients in a more bioavailable form. DA - 2021/5// PY - 2021/5// DO - 10.3390/foods10051019 VL - 10 IS - 5 SP - SN - 2304-8158 ER - TY - JOUR TI - Growth and Survival of Attached Listeria on Lettuce and Stainless Steel Varies by Strain and Surface Type AU - Gorski, Lisa AU - Walker, Samarpita AU - Romanolo, Kelly F. AU - Kathariou, Sophia T2 - JOURNAL OF FOOD PROTECTION AB - The foodborne pathogen Listeria monocytogenes lives as a saprophyte in nature and can adhere to and grow on surfaces as diverse as leaves, sediment, and stainless steel. To discern the mechanisms used by L. monocytogenes for attachment and growth on various surfaces, we studied interactions between the pathogen on lettuce and stainless steel. A panel of 24 strains (23 L. monocytogenes and 1 Listeria innocua) were screened for attachment and growth on lettuce at 4 and 25°C and on stainless steel at 10 and 37°C. Overnight growth of attached cells resulted in a 0- to 3-log increase on lettuce, depending on the strain and the temperature. Among the worst-performing strains on lettuce were two from a large cantaloupe outbreak, indicating that factors important for interactions with cantaloupe may be different from those required on lettuce tissue. Strains that grew the best on lettuce belonged to serotypes 1/2a, 1/2b, and 4b and were from cheese, potatoes, and water-sediment near produce fields. Confocal microscopy of L. monocytogenes tagged with constitutively expressed green fluorescent protein indicated associations with the cut edges and veins of lettuce leaves. On stainless steel coupons, there was a 5- to 7-log increase at 10°C after 7 days and a 4- to 7-log increase at 37°C after 40 h. Statistically, surface growth on stainless steel was better for serotype 1/2a than for serotype 4b strains, even though certain serotype 4b strains grew well on the coupons. The latter included strains that originated from produce and water-sediment. Some strains were fit in both environments, whereas others showed variability between the two different surfaces. Further analysis of these strains should reveal molecular factors needed for adherence and surface growth of L. monocytogenes on different biotic and abiotic surfaces. DA - 2021/5// PY - 2021/5// DO - 10.4315/JFP-20-434 VL - 84 IS - 5 SP - 903-911 SN - 1944-9097 KW - Attachment KW - Lettuce KW - Listeria KW - Produce KW - Stainless steel ER - TY - JOUR TI - The effect of vegetation barriers at reducing the transmission of Salmonella and Escherichia coli from animal operations to fresh produce AU - Glaize, Ayanna AU - Young, Morgan AU - Harden, Lyndy AU - Gutierrez-Rodriguez, Eduardo AU - Thakur, Siddhartha T2 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY AB - Due to the recent outbreaks of Salmonella and Escherichia coli in fresh produce in the United States, the transfer of foodborne pathogens between animal feeding operations and fresh produce continues to be a considerable risk. The purpose of this study was to determine if the establishment of a vegetation barrier (VB) on small-scale sustainable farms could prevent the transmission of Salmonella and E. coli to nearby fresh produce fields. A 5-layer VB (31 × 49 m) was constructed between a dairy farm, a poultry farm, and a nearby produce field. Fresh produce (i.e., romaine lettuce and tomato), animal feces, and environmental (i.e., air, soil, and barrier) samples were collected for 15 months from 2018 to 2019. Four replicates of soil and fresh produce samples were taken from three plots located 10 m, 61 m, and 122 m away from the respective animal locations and processed for Salmonella and E. coli. Air and vegetative strip samples were sampled at 15-day intervals. Multiple colonies were processed from each positive sample, and a total of 143 positive Salmonella (n = 15) and E. coli (n = 128) isolates were retrieved from the soil, produce, air, and fecal samples. Interestingly, 18.2% of the Salmonella and E. coli isolates (n = 26) were recovered from fresh produce (n = 9) samples. Surprisingly, Salmonella isolates (n = 9) were only found in fecal (n = 3) samples collected from the dairy pasture. Data analysis suggests that the VB is an effective tool at reducing the transmission of E. coli and Salmonella from animal farms to fresh produce fields. However, based on phenotypic and genotypic testing, it is clear that fecal samples from animal farms are not the only source of pathogen contamination. This indicates that the environment (e.g., soil and wind), as well as the initial setup of the farm (e.g., proximity to service roads and produce plot placement), can contribute to the contamination of fresh produce. Our study recommends the need for more effective bioremediation and prevention control measures to use in conjunction with VBs to reduce pathogen transmission. DA - 2021/6/2/ PY - 2021/6/2/ DO - 10.1016/j.ijfoodmicro.2021.109196 VL - 347 SP - SN - 1879-3460 KW - Seasonality KW - Repetitive PCR KW - Dairy KW - Poultry KW - Distance KW - Wind ER - TY - JOUR TI - The status of striped bass, Morone saxatilis, as a commercially ready species for US marine aquaculture AU - Andersen, Linnea K. AU - Abernathy, Jason AU - Berlinsky, David L. AU - Bolton, Greg AU - Booker, Matthew M. AU - Borski, Russell J. AU - Brown, Travis AU - Cerino, David AU - Ciaramella, Michael AU - Clark, Robert W. AU - Frinsko, Michael O. AU - Fuller, S. Adam AU - Gabel, Steve AU - Green, Bartholomew W. AU - Herbst, Eric AU - Hodson, Ronald G. AU - Hopper, Michael AU - Kenter, Linas W. AU - Lopez, Frank AU - McGinty, Andrew S. AU - Nash, Barry AU - Parker, Matthew AU - Pigg, Stacey AU - Rawles, Steve AU - Riley, Kenneth AU - Turano, Marc J. AU - Webster, Carl D. AU - Weirich, Charles R. AU - Won, Eugene AU - Curry Woods, L., III AU - Reading, Benjamin J. T2 - JOURNAL OF THE WORLD AQUACULTURE SOCIETY AB - Abstract Striped bass, Morone saxatilis , is an anadromous fish native to the North American Atlantic Coast and is well recognized as one of the most important and highly regarded recreational fisheries in the United States. Decades of research have been conducted on striped bass and its hybrid (striped bass × white bass Morone chrysops ) and culture methods have been established, particularly for the hybrid striped bass, the fourth largest finfish aquaculture industry in the United States (US $50 million). Domesticated striped bass have been developed since the 1990s and broodstock are available from the government for commercial fry production using novel hormone‐free methods along with traditional hormone‐induced tank and strip spawning. No commercial‐scale intensive larval rearing technologies have been developed at present and current fingerling production is conducted in fertilized freshwater ponds. Larval diets have not been successfully used as first feeds; however, they have been used for weaning from live feeds prior to metamorphosis. Striped bass can be grown out in marine (32 ppt) or freshwater (<5 ppt); however, they require high hardness (200+ ppm) and some salinity (8–10 ppt) to offset handling stress. Juveniles must be 1–10 g/fish prior to stocking into marine water. Commercially available fingerling, growout, and broodstock feeds are available from several vendors. Striped bass may reach 1.36 kg/fish in recirculating aquaculture by 18 months and as much as 2.27 kg/fish by 24 months. Farm gate value of striped bass has not been determined, although seasonally available wild‐harvested striped bass are valued at about US $6.50 to US $10.14 per kg and cultured hybrid striped bass are valued at about US $8.45 to US $9.25 per kg whole; the farm gate value for cultured striped bass may be as much as US $10.00 or more per kg depending on demand and market. The ideal market size is between 1.36 and 2.72 kg/fish, which is considerably larger than the traditional 0.68 to 0.90 kg/fish for the hybrid striped bass market. DA - 2021/5/24/ PY - 2021/5/24/ DO - 10.1111/jwas.12812 SP - SN - 1749-7345 KW - aquaculture KW - commercial KW - marine KW - Morone KW - striped bass ER - TY - JOUR TI - Pea protein isolate characteristics modulate functional properties of pea protein-cranberry polyphenol particles AU - Strauch, Renee Cilliers AU - Lila, Mary Ann T2 - FOOD SCIENCE & NUTRITION AB - Abstract Plant polyphenols have a natural binding affinity for proteins, and their interaction can be exploited to form diverse aggregate particles. Protein–polyphenol particles utilized as food ingredients allow consumers to incorporate more health‐benefiting plant bioactives into their diets. The functional properties of the protein–polyphenol particles can be influenced by many factors, including complexation conditions and starting material properties. Here, cranberry polyphenols extracted from pomace were complexed with nine pea protein isolate starting materials with different physical (particle size and protein content) and chemical (hydrolyzed and oxidized) properties to investigate the impact of protein characteristics on particle functionality. Chemical differences between proteins affected polyphenol binding; oxidized protein isolate (specifically, VegOtein N) bound 12%–27% more polyphenols than other isolates. Polyphenol binding to proteins decreased digestion rates in vitro, averaging 25% slower gastric (pepsin) digestion and a 35% slower intestinal (pancreatin) digestion. Physical differences in protein starting materials affected digestibility; isolate with the largest particle size (specifically, Nutralys F85G) produced particles with the lowest digestion rate. Solubility was impacted by both the process of forming particles and by polyphenol binding; control particles were 56% less soluble, and protein–polyphenol particles up to 75% less soluble, than unmodified proteins. The solubility of unmodified protein isolate starting materials varied widely according to the manufacturing process, but, after complexation, protein–polyphenol particles produced from all protein sources exhibited a similar depressed level of solubility. The desired functional properties of the protein–polyphenol particle food ingredients will be considerably influenced by the properties of the protein isolate starting material. DA - 2021/5/24/ PY - 2021/5/24/ DO - 10.1002/fsn3.2335 VL - 5 SP - SN - 2048-7177 UR - https://doi.org/10.1002/fsn3.2335 KW - by-products KW - cranberry polyphenols KW - digestion KW - pea protein isolate KW - solubility ER - TY - JOUR TI - Building a Resilient, Sustainable, and Healthier Food Supply Through Innovation and Technology AU - McClements, David Julian AU - Barrangou, Rodolphe AU - Hill, Colin AU - Kokini, Jozef L. AU - Lila, Mary Ann AU - Meyer, Anne S. AU - Yu, Liangli T2 - ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 12, 2021 AB - The modern food supply faces many challenges. The global population continues to grow and people are becoming wealthier, so the food production system must respond by creating enough high-quality food to feed everyone with minimal damage to our environment. The number of people suffering or dying from diet-related chronic diseases, such as obesity, diabetes, heart disease, stroke, and cancer, continues to rise, which is partly linked to overconsumption of highly processed foods, especially high-calorie or rapidly digestible foods. After falling for many years, the number of people suffering from starvation or malnutrition is rising, and thishas been exacerbated by the global COVID-19 pandemic. The highly integrated food supply chains that spread around the world are susceptible to disruptions due to policy changes, economic stresses, and natural disasters, as highlighted by the recent pandemic. In this perspective article, written by members of the Editorial Committee of the Annual Review of Food Science and Technology, we highlight some of the major challenges confronting the modern food supply chain as well as how innovations in policy and technology can be used to address them. Pertinent technological innovations include robotics, machine learning, artificial intelligence, advanced diagnostics, nanotechnology, biotechnology, gene editing, vertical farming, and soft matter physics. Many of these technologies are already being employed across the food chain by farmers, distributors, manufacturers, and consumers to improve the quality, nutrition, safety, and sustainability of the food supply. These innovations are required to stimulate the development and implementation of new technologies to ensure a more equitable, resilient, and efficient food production system. Where appropriate, these technologies should be carefully tested before widespread implementation so that proper risk–benefit analyses can be carried out. They can then be employed without causing unforeseen adverse consequences. Finally, it is important to actively engage all stakeholders involved in the food supply chain throughout the development and testing of these new technologies to support their adoption if proven safe and effective. DA - 2021/// PY - 2021/// DO - 10.1146/annurev-food-092220-030824 VL - 12 SP - 1-28 SN - 1941-1421 KW - future foods KW - food production KW - food processing KW - environmental impacts KW - nanotechnology KW - gene editing KW - genetic engineering KW - artificial intelligence KW - robotics ER - TY - JOUR TI - Todd R. Klaenhammer, an inspirational food microbiologist who leaves a lasting legacy AU - Barrangou, Rodolphe AU - Hill, Colin T2 - PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA AB - Pesticidal proteins from bacteria, such as Bacillus thuringiensis and Lysinibacillus sphaericus, are widely used as biocontrol agents against various mosquito vectors of human disease. Tpp49Aa1/Cry48Aa1 from L. sphaericus are required as a ...The Lysinibacillus sphaericus proteins Tpp49Aa1 and Cry48Aa1 can together act as a toxin toward the mosquito Culex quinquefasciatus and have potential use in biocontrol. Given that proteins with sequence homology to the individual proteins can have ... DA - 2021/6/1/ PY - 2021/6/1/ DO - 10.1073/pnas.2107754118 VL - 118 IS - 22 SP - SN - 0027-8424 UR - https://doi.org/10.1073/pnas.2107754118 ER - TY - JOUR TI - The Cantaloupe Farm Environment Has a Diverse Genetic Pool of Antibiotic-Resistance and Virulence Genes AU - Perez-Garza, Janeth AU - Franco-Frias, Eduardo AU - Garcia-Heredia, Alam AU - Garcia, Santos AU - Leon, Juan S. AU - Jaykus, Lee-Ann AU - Heredia, Norma T2 - FOODBORNE PATHOGENS AND DISEASE AB - Cantaloupes contaminated with pathogens have led to many high-profile outbreaks and illnesses. Since bacterial virulence genes (VGs) can act in tandem with antibiotic-resistance and mobile genetic elements, there is a need to evaluate these gene reservoirs in fresh produce, such as cantaloupes. The goal of this study was to assess the distribution of antibiotic-resistance, virulence, and mobile genetic elements genes (MGEGs) in cantaloupe farm environments. A total of 200 samples from cantaloupe melons (n = 99), farm workers' hands (n = 66), and production water (n = 35) were collected in México. Each sample was assayed for the presence of 14 antibiotic-resistance genes, 15 VGs, and 5 MGEGs by polymerase chain reaction. Our results indicated that tetracycline (tetA and tetB) (18% of cantaloupe, 45% of hand samples) and sulfonamide (sul1) (30% of cantaloupe, 71% of hand samples) resistance genes were frequently detected. The colistin resistance gene (mcr1) was detected in 10% of cantaloupe and 23% of farm workers' hands. Among VGs, Salmonella genes invA and spiA were the most abundant. There was a significantly higher likelihood of detecting antibiotic-resistance, virulence, and MGEGs on hands compared with water samples. These results demonstrate a diverse pool of antibiotic-resistance and VGs in cantaloupe production. DA - 2021/7/1/ PY - 2021/7/1/ DO - 10.1089/fpd.2020.2900 VL - 18 IS - 7 SP - 469-476 SN - 1556-7125 KW - antimicrobial resistance KW - cantaloupe farms KW - virulence genes KW - Salmonella KW - E. coli O157:H7 ER - TY - JOUR TI - Measurements of High Oleic Purity in Peanut Lots Using Rapid, Single Kernel Near-Infrared Reflectance Spectroscopy AU - Davis, Brittany I AU - Agraz, Catherine B. AU - Kline, Mark AU - Gottschall, Emma AU - Nolt, Michael AU - Whitaker, Thomas B. AU - Osborne, Jason A. AU - Tengstrand, Erik AU - Ostrowski, Kamil AU - Teixeira, Rita AU - Davis, Jack P. T2 - JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY AB - Abstract High oleic peanuts have improved shelf life vs. conventional peanuts. Purity (percentage of high oleic peanuts within a lot) is critical to ingredient performance and final lot value. Contamination can result from unintentional mix‐ups at the breeder/seed level, improper production handling, or due to physiologically immature high oleic kernels. Therefore, industry groups have established unofficial sampling plans to monitor purity. Assuming equivalent measurement performance and simple random sampling, increasing the sample size decreases variance among replicated sample test results and increases the precision of estimated lot purity. A novel instrument (QSorter Explorer by QualySense AG) using near‐infrared reflectance spectroscopy was evaluated for high speed (20 kernels per second) high oleic purity measurements. The study objectives were to assess instrument performance in: (1) measuring oleic acid (%) in runner peanuts and (2) estimating the true high oleic purity of artificially mixed peanut lots. Three grades (Jumbo, Medium, and No 1) of US Runner mini‐lots each at seven different contamination levels (0, 5, 10, 20, 30, 50, and 100%) were prepared. Oleic acid (%) of individual kernels was measured by scanning replicated samples of 10, 50, 100, and 500 kernels using the QSorter Explorer. The variance associated with each sample size and lot contamination level on returned purity values is discussed in the context of binomial sampling. Overall, the demonstrated measurement performance and capacity of the QSorter Explorer to process much larger sample sizes suggest this instrument can better identify true high oleic peanut lot purity vs. other currently available technologies. DA - 2021/6// PY - 2021/6// DO - 10.1002/aocs.12487 VL - 98 IS - 6 SP - 621-632 SN - 1558-9331 KW - NIRS KW - High oleic peanuts KW - Seed purity KW - Sorting KW - Quality control KW - QSorter explorer ER - TY - JOUR TI - Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries AU - Allan, Matthew C. AU - Marinos, Nicholas AU - Johanningsmeier, Suzanne D. AU - Sato, Ai AU - Truong, Van-Den T2 - JOURNAL OF FOOD SCIENCE AB - Abstract Sweetpotato French fry (SPFF) textures have been associated with dry matter and starch contents, but these do not fully account for all textural differences. This study investigated the relationships between the physicochemical properties of sweetpotato starch and textural attributes of sweetpotato fries. Starches from 16 sweetpotato genotypes that varied in dry matter content were isolated and analyzed. The amylose content, pasting temperatures and viscosities, and textural properties of equilibrated starch gels were measured. Correlational analysis was performed with the respective SPFF mechanical and sensory texture attributes. Sweetpotato starch amylose content ranged from 17.3% to 21.1%, and the pasting and gel textural properties varied significantly between starches. Starch from orange‐fleshed sweetpotatoes had lower pasting temperatures than starches from yellow/cream‐fleshed genotypes, 72.2 ± 2.0 and 75.5 ± 1.1 °C, respectively. Notable inverse correlations were observed between the starch pasting temperature and perceived moistness ( r = –0.63) and fibrousness ( r = –0.70) of fries, whereas SPFF denseness was positively associated with starch pasting viscosity ( r = 0.60) and nonstarch alcohol‐insoluble solids content. Fry textures were likely affected by cooked starch properties, which should be considered when selecting varieties for sweetpotato fries. Practical Application Without the aid of a batter, sweetpotato French fries (SPFFs) tend to be soft and limp—undesirable attributes in a fried food. The physiochemical properties of starch, the most abundant component in sweetpotato fries, were further explored in this study to better understand the properties of sweetpotato starch that influence SPFF textures. These findings can be used by sweetpotato processors and breeders for developing new sweetpotato varieties that are designed for production of fried products with desirable textures. DA - 2021/5// PY - 2021/5// DO - 10.1111/1750-3841.15725 VL - 86 IS - 5 SP - 1819-1834 SN - 1750-3841 KW - French fry KW - Ipomoea batatas KW - starch pasting KW - sweet potato KW - texture ER - TY - JOUR TI - Child preferences and perceptions of fluid milk in school meal programs AU - Sipple, L. R. AU - Schiano, A. N. AU - Cadwallader, D. C. AU - Drake, M. A. T2 - JOURNAL OF DAIRY SCIENCE AB - School meal programs in the United States feed approximately 30 million children each day and account for the majority of child milk intake. Dairy consumption during childhood and adolescence has lasting effects on lifelong health status, so it is important for schools to ensure adequate consumption in this life stage by offering an appealing product. This study identified the intrinsic and extrinsic attributes that influence children's perceptions, attitudes, and consumption of fluid milk at school, especially as they relate to fluid milk packaging. An online choice-based conjoint survey (n = 211) and four 1-h focus groups (n = 31) were conducted with child milk consumers ages 8 to 13 yr to evaluate extrinsic attributes. The survey evaluated milk package attributes including packaging type, front-of-package graphics, package color, and labeled milk fat content. Focus group topics included preferences, usability, health, taste of fluid milk, and milk consumption habits. To evaluate intrinsic properties related to packaging, 3 varieties of milk (unflavored fat-free, unflavored low-fat, and chocolate-flavored fat-free) were produced and packaged in polyethylene-coated paperboard cartons, polyethylene terephthalate (PET) bottles, and high-density polyethylene (HDPE) bottles (all 250 mL). After 10 to 13 d of storage at 4°C under dark conditions, milks were evaluated by descriptive analysis and child acceptance testing (ages 8-13 yr; n = 126, 122, and 126 for each variety, respectively). Extrinsically, package type was the most important attribute to children, but graphics, nutritional labeling, branding, package size, and overall familiarity also drove preferences. The ideal milk packaging build from the conjoint survey was an HDPE bottle with blue-colored packaging and a cow graphic, labeled as low-fat milk. Intrinsically, all varieties of milks packaged in paperboard cartons developed package-specific flavors, including refrigerator/stale and paperboard, after 10 d of storage. These off-flavors were not detected in HDPE- or PET-packaged milks. For unflavored milks, child consumers preferred the flavor of PET- or HDPE-packaged milks over cartons, regardless of milk fat content, but preferences were not distinct for chocolate-flavored milk. The results of this study demonstrate that children's liking and preference for milk are driven by both intrinsic and extrinsic factors and suggest that improvements are needed to increase acceptance of milk currently served in school meal programs. DA - 2021/5// PY - 2021/5// DO - 10.3168/jds.2020-19546 VL - 104 IS - 5 SP - 5303-5318 SN - 1525-3198 KW - fluid milk KW - children KW - packaging KW - conjoint analysis KW - consumer acceptance ER - TY - JOUR TI - Identification and Characterization of a Novel Genomic Island Harboring Cadmium and Arsenic Resistance Genes in Listeria welshimeri AU - Lee, Sangmi AU - Parsons, Cameron AU - Chen, Yi AU - Hanafy, Zahra AU - Brown, Eric AU - Kathariou, Sophia T2 - BIOMOLECULES AB - Listeria monocytogenes, the bacterial foodborne pathogen responsible for the severe disease listeriosis, frequently exhibits heavy metal resistance. Concurrent resistance to cadmium and arsenic in L. monocytogenes is strongly associated with the 35-kb chromosomal island LGI2. LGI2 has been encountered repeatedly among L. monocytogenes serotype 4b hypervirulent clones but, surprisingly, not among non-pathogenic Listeria spp. Here we describe a novel LGI2 variant, LGI2-3, in two L. welshimeri strains from an urban aquatic environment. Whole genome sequence analysis revealed that the genomes were closely related except for one prophage region and confirmed a chromosomally integrated LGI2-3. It harbored a cystathionine beta-lyase gene previously only encountered in LGI2-1 of L. monocytogenes clonal complex 1 but was otherwise most closely related to LGI2. LGI2-3 harbored a novel cadAC cassette (cadA7C7) that, like LGI2′s cadA4C4, was associated with lower-level tolerance to cadmium (MIC 50 μg/mL) than other cadAC cassettes (MIC ≥ 140 μg/mL). CadA sequence analysis identified two amino acids that may be important for mediating different levels of cadmium tolerance. Our findings clearly demonstrated the potential for LGI2-like islands to be harbored by non-pathogenic Listeria spp. and generate intriguing hypotheses on the genetic diversity mediated by this island and its transfer among Listeria spp. DA - 2021/4// PY - 2021/4// DO - 10.3390/biom11040560 VL - 11 IS - 4 SP - SN - 2218-273X KW - Listeria welshimeri KW - Listeria genomic island 2 (LGI2) KW - LGI2-3 KW - heavy metal resistance KW - arsenic KW - cadmium ER - TY - JOUR TI - Understanding Preschoolers? Anticipation of Trying A New Food and Past Food Experiences AU - Alsulami, Hibah A. AU - Goodell, L. Suzanne T2 - JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR AB - Objective The primary objectives of the study were to explore (1) preschoolers’ anticipation when trying a new food and (2) preschoolers’ past experiences with the food they like and do not like. Methods Two semistructured interviews were conducted 3–7 days apart with each participant. Through thematic analysis, themes and subthemes related to children's food-related perspectives were identified. Results A total of 34 preschoolers (4–5 years old) from low-income families in North Carolina participated in the study. Three major themes were found: preschoolers’ avoidance techniques, predictors behind preschoolers’ food-related emotions, and preschoolers’ description of their food preferences. Conclusions and Implications Preschoolers were able to discuss both their positive and negative food-related emotions and perspectives. Thus, strategies allowing children to discuss their perspectives of food could provide new insights into children's food preferences and improve dietary quality. DA - 2021/4// PY - 2021/4// DO - 10.1016/j.jneb.2020.10.020 VL - 53 IS - 4 SP - 352-358 SN - 1878-2620 KW - food-related emotions KW - food anticipation KW - previous food experience KW - qualitative KW - child ER - TY - JOUR TI - Development of coffee kombucha containing Lactobacillus rhamnosus and Lactobacillus casei: Gastrointestinal simulations and DNA microbial analysis AU - Bueno, Federico AU - Chouljenko, Alexander AU - Sathivel, Subramaniam T2 - LWT-FOOD SCIENCE AND TECHNOLOGY AB - Kombucha is produced with a symbiotic culture of bacteria and yeast (SCOBY). Sugared coffee has potential as a fermentation substrate for kombucha production. Objectives of this study were to: (1) produce coffee kombucha (CK) with Lactobacillus rhamnosus (LG) and Lactobacillus casei (LC) and characterize its microbial diversity, (2) evaluate the physicochemical properties and determine viability of CK inoculums under simulated gastric and intestinal conditions during refrigerated storage. Coffee was fermented for 8 days at 23 °C. LG and LC were inoculated into CK (5% v/v) and stored for 15 days at 4 °C. Acetobacteraceae were predominant for the control and Lactobacillaceae for both treatments after 15 days. CK with LG or LC stored for 15 days had 7.44 and 8.77 log CFU/mL, respectively, after exposure to simulated gastric and intestinal conditions. The DNA sequencing analysis revealed that the addition of LG and LC to the CK shifted the proportion of microbial families from Acetobacteraceae to Lactobacillaceae. This study suggests that added Lactobacilli can subsist in CK for 15 days and survived simulated gastrointestinal transit. DA - 2021/5// PY - 2021/5// DO - 10.1016/j.lwt.2021.110980 VL - 142 SP - SN - 1096-1127 KW - Coffee KW - Kombucha KW - Probiotics KW - Cell viability KW - Refrigerated storage study ER - TY - JOUR TI - Dual-Responsive Microgels for Structural Repair and Recovery of Nonwoven Membranes for Liquid Filtration AU - Ramesh, Srivatsan AU - Davis, Jack AU - Roros, Alexandra AU - Eiben, Justin AU - Fabiani, Thomas AU - Smith, Ryan AU - Reynolds, Lewis AU - Pourdeyhimi, Behnam AU - Khan, Saad AU - Genzer, Jan AU - Menegatti, Stefano T2 - ACS APPLIED POLYMER MATERIALS AB - This study presents dual-responsive colloidal microgels to repair nonwoven fiber mats (NWFs) and recover their native morphological and functional properties. The formulation comprises poly(N-isopropylacrylamide-co-acrylic acid) (PNIPAm-co-AA) microgels loaded with iron oxide nanoparticles acting as magneto-responsive “bricks” and poly(N-isopropylacrylamide-co-N-4-benzoylphenyl acrylamide) (PNIPAm-co-BPAm) serving as photo-cross-linkable “mortar”. The formulation is employed to repair small tears in meltblown polypropylene (PP) and polybutylene terephthalate (PBT) NWFs and recover the functional properties of the native membranes. Specifically, magnetically directed and UV-light-triggered repair recovers (i) the topological integrity, as shown by optical microscopy and image analysis of PP and PBT NWFs, (ii) the mechanical properties, as demonstrated by the values of tensile modulus of native, damaged, and repaired PP NWFs, and (iii) the permeability to sodium chloride of both PP and PBT NWFs. A comparative study of repair using magneto-responsive and photo-cross-linkable vs photo-cross-linkable-only formulations demonstrate that magnetic localization is vital to ensure rapid, spatially accurate, and effective recovery of the morphological and functional properties of damaged NWFs. DA - 2021/3/12/ PY - 2021/3/12/ DO - 10.1021/acsapm.0c01360 VL - 3 IS - 3 SP - 1508-1517 SN - 2637-6105 KW - stimuli-responsive KW - microgels KW - nonwovens KW - permeability KW - healing KW - fabric repair ER - TY - JOUR TI - Enhancement of continuous flow cooling using hydrophobic surface treatment AU - Stoforos, George N. AU - Rezaei, Farzad AU - Simunovic, Josip AU - Sandeep, K. P. T2 - JOURNAL OF FOOD ENGINEERING AB - This study examined the effect of hydrophobic-surface treatment of tubular heat exchangers on cooling of viscous foods, namely sweet potato puree, banana puree, and cheese sauce. For the foods tested, cooling efficiency was compared between two identical tube-in-tube stainless-steel heat exchangers either untreated or treated with a hydrophobic chemical coating, Aculon. The average overall heat transfer coefficient, U, was calculated and compared between the two heat exchangers. Cooling of banana puree was improved when using the Aculon-treated heat exchanger, revealing a U of 115 W/(m2·K) compared to 105 W/(m2·K) for the untreated heat exchanger. Cheese sauce cooling was influenced the most, with a U value of 187 W/(m2·K) for the Aculon-treated heat exchanger, compared to 133 W/(m2·K) for the untreated case. Finally, Aculon-treatment showed no difference in the cooling of sweet potato puree, with U of 193 W/(m2·K) and 195 W/(m2·K) for the untreated and the Aculon-treated heat exchangers, respectively. DA - 2021/7// PY - 2021/7// DO - 10.1016/j.jfoodeng.2021.110524 VL - 300 SP - SN - 1873-5770 UR - https://doi.org/10.1016/j.jfoodeng.2021.110524 KW - Cooling KW - Modified heat exchanger KW - Sweet potato puree KW - Banana puree KW - Cheese sauce ER - TY - JOUR TI - Identification of potential causative agents of the CO2-mediated bloater defect in low salt cucumber fermentation AU - Zhai, Yawen AU - Perez-Diaz, Ilenys M. T2 - INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY AB - Development of bloater defect in cucumber fermentations is the result of carbon dioxide (CO2) production by the indigenous microbiota. The amounts of CO2 needed to cause bloater defect in cucumber fermentations brined with low salt and potential microbial contributors of the gas were identified. The carbonation of acidified cucumbers showed that 28.68 ± 6.04 mM (12%) or higher dissolved CO2 induces bloater defect. The microbiome and biochemistry of cucumber fermentations (n = 9) brined with 25 mM calcium chloride (CaCl2) and 345 mM sodium chloride (NaCl) or 1.06 M NaCl were monitored on day 0, 2, 3, 5, 8, 15 and 21 using culture dependent and independent microbiological techniques and High-Performance Liquid Chromatography. Changes in pH, CO2 concentrations and the incidence of bloater defect were also followed. The enumeration of Enterobacteriaceae on Violet Red Bile Glucose agar plates detected a cell density of 5.2 ± 0.7 log CFU/g on day 2, which declined to undetectable levels by day 8. A metagenomic analysis identified Leuconostocaceae in all fermentations at 10 to 62%. The presence of both bacterial families in fermentations brined with CaCl2 and NaCl coincided with a bloater index of 24.0 ± 10.3 to 58.8 ± 23.9. The prevalence of Lactobacillaceae in a cucumber fermentation brined with NaCl with a bloater index of 41.7 on day 5 suggests a contribution to bloater defect. This study identifies the utilization of sugars and malic acid by the cucumber indigenous Lactobacillaceae, Leuconostocaceae and Enterobacteriaceae as potential contributors to CO2 production during cucumber fermentation and the consequent bloater defect. DA - 2021/4/16/ PY - 2021/4/16/ DO - 10.1016/j.ijfoodmicro.2021.109115 VL - 344 SP - SN - 1879-3460 KW - Bloater defect KW - Carbon dioxide production KW - Enterobacteriaceae KW - Leuconostocaceae KW - Low salt cucumber fermentation ER - TY - JOUR TI - Use of Bacteriophage Amended with CRISPR-Cas Systems to Combat Antimicrobial Resistance in the Bacterial Foodborne Pathogen Listeria monocytogenes AU - Parsons, Cameron AU - Brown, Phillip AU - Kathariou, Sophia T2 - ANTIBIOTICS-BASEL AB - Listeria monocytogenes is a bacterial foodborne pathogen and the causative agent of the disease listeriosis, which though uncommon can result in severe symptoms such as meningitis, septicemia, stillbirths, and abortions and has a high case fatality rate. This pathogen can infect humans and other animals, resulting in massive health and economic impacts in the United States and globally. Listeriosis is treated with antimicrobials, typically a combination of a beta-lactam and an aminoglycoside, and L. monocytogenes has remained largely susceptible to the drugs of choice. However, there are several reports of antimicrobial resistance (AMR) in both L. monocytogenes and other Listeria species. Given the dire health outcomes associated with listeriosis, the prospect of antimicrobial-resistant L. monocytogenes is highly problematic for human and animal health. Developing effective tools for the control and elimination of L. monocytogenes, including strains with antimicrobial resistance, is of the utmost importance to prevent further dissemination of AMR in this pathogen. One tool that has shown great promise in combating antibiotic-resistant pathogens is the use of bacteriophages (phages), which are natural bacterial predators and horizontal gene transfer agents. Although native phages can be effective at killing antibiotic-resistant pathogens, limited host ranges and evolved resistance to phages can compromise their use in the efforts to mitigate the global AMR challenge. However, recent advances can allow the use of CRISPR-Cas (clustered regularly interspaced short palindromic repeats-CRISPR-associated proteins) to selectively target pathogens and their AMR determinants. Employment of CRISPR-Cas systems for phage amendment can overcome previous limitations in using phages as biocontrol and allow for the effective control of L. monocytogenes and its AMR determinants. DA - 2021/3// PY - 2021/3// DO - 10.3390/antibiotics10030308 VL - 10 IS - 3 SP - SN - 2079-6382 KW - L KW - monocytogenes KW - antimicrobial resistance KW - CRISPR KW - listeriaphages ER - TY - JOUR TI - Invited review: Microfiltration-derived casein and whey proteins from milk AU - Carter, B. G. AU - Cheng, N. AU - Kapoor, R. AU - Meletharayil, G. H. AU - Drake, M. A. T2 - JOURNAL OF DAIRY SCIENCE AB - Milk, a rich source of nutrients, can be fractionated into a wide range of components for use in foods and beverages. With advancements in filtration technologies, micellar caseins and milk-derived whey proteins are now produced from skim milk using microfiltration. Microfiltered ingredients offer unique functional and nutritional benefits that can be exploited in new product development. Microfiltration offers promise in cheesemaking, where microfiltered milk can be used for protein standardization to improve the yield and consistency of cheese and help with operation throughputs. Micellar casein concentrates and milk whey proteins could offer unique functional and flavor properties in various food applications. Consumer desires for safe, nutritious, and clean-label foods could be potential growth opportunities for these new ingredients. The application of micellar casein concentrates in protein standardization could offer a window of opportunity to US cheese makers by improving yields and throughputs in manufacturing plants. DA - 2021/3// PY - 2021/3// DO - 10.3168/jds.2020-18811 VL - 104 IS - 3 SP - 2465-2479 SN - 1525-3198 KW - milk protein KW - whey protein KW - casein KW - micellar casein ER - TY - JOUR TI - Cell Wall Polysaccharide Composition of Grafted 'Liberty' Watermelon With Reduced Incidence of Hollow Heart Defect AU - Trandel, Marlee A. AU - Johanningsmeier, Suzanne AU - Schultheis, Jonathan AU - Gunter, Chris AU - Perkins-Veazie, Penelope T2 - FRONTIERS IN PLANT SCIENCE AB - Grafting watermelon scions to interspecific squash hybrids has been found to increase fruit firmness. Triploid (seedless) watermelon are prone to hollow heart (HH), an internal fruit disorder characterized by a crack in the placental tissue expanding to a cavity. Although watermelon with lower tissue firmness tend to have a higher HH incidence, associated differences in cell wall polysaccharide composition are unknown. Grafting “Liberty” watermelon to “Carnivor” (interspecific hybrid rootstock, C. moschata × C. maxima) reduced HH 39% and increased tissue firmness by 3 N. Fruit with and without severe HH from both grafted and non-grafted plants were analyzed to determine differences in cell wall polysaccharides associated with grafting and HH. Alcohol insoluble residues (AIR) were sequentially extracted from placental tissue to yield water soluble (WSF), carbonate soluble (CSF), alkali soluble (ASF), or unextractable (UNX) pectic fractions. The CSF was lower in fruit with HH (24.5%) compared to those without HH (27.1%). AIRs were also reduced, hydrolyzed, and acetylated for GC-MS analysis of monosaccharide composition, and a portion of each AIR was methylated prior to hydrolysis and acetylation to produce partially methylated alditol acetates for polysaccharide linkage assembly. No differences in degree of methylation or galacturonic and glucuronic acid concentrations were found. Glucose and galactose were in highest abundance at 75.9 and 82.4 μg⋅mg –1 AIR, respectively, followed by xylose and arabinose (29.3 and 22.0 μg⋅mg –1 ). Mannose was higher in fruit with HH ( p &lt; 0.05) and xylose was highest in fruit from grafted plants ( p &lt; 0.05). Mannose is primarily found in heteromannan and rhamnogalacturonan I side chains, while xylose is found in xylogalacturonan or heteroxylan. In watermelon, 34 carbohydrate linkages were identified with galactose, glucose, and arabinose linkages in highest abundance. This represents the most comprehensive polysaccharide linkage analysis to date for watermelon, including the identification of several new linkages. However, total pectin and cell wall composition data could not explain the increased tissue firmness observed in fruit from grafted plants. Nonetheless, grafting onto the interspecific hybrid rootstock decreased the incidence of HH and can be a useful method for growers using HH susceptible cultivars. DA - 2021/3/4/ PY - 2021/3/4/ DO - 10.3389/fpls.2021.623723 VL - 12 SP - SN - 1664-462X KW - Citrullus lanatus KW - watermelon KW - neutral sugar KW - graft KW - linkage assembly KW - pectin ER - TY - JOUR TI - Cutaneous antimicrobial peptides: New “actors” in pollution related inflammatory conditions AU - Woodby, Brittany AU - Pambianchi, Erika AU - Ferrara, Francesca AU - Therrien, Jean-Philippe AU - Pecorelli, Alessandra AU - Messano, Nicolo’ AU - Lila, Mary Ann AU - Valacchi, Giuseppe T2 - Redox Biology AB - Ozone (O3) exposure has been reported to contribute to various cutaneous inflammatory conditions, such as eczema, psoriasis, rush etc. via a redox-inflammatory pathway. O3 is too reactive to penetrate cutaneous tissue; it interacts with lipids present in the outermost layer of skin, resulting in formation of oxidized molecules and hydrogen peroxide (H2O2). Interestingly, several inflammatory skin pathologies demonstrate altered levels of antimicrobial peptides (AMPs). These small, cationic peptides are found in various cells, including keratinocytes, eccrine gland cells, and seboctyes. Classically, AMPs function as antimicrobial agents. Recent studies indicate that AMPs also play roles in inflammation, angiogenesis, and wound healing. Since altered levels of AMPs have been detected in pollution-associated skin pathologies, we hypothesized that exposure to O3 could affect the levels of AMPs in the skin. We examined levels of AMPs using qRT-PCR, Western blotting, and immunofluorescence in vitro (human keratinocytes), ex vivo (human skin explants), and in vivo (human volunteer subjects exposed to O3) and observed increased levels of all the measured AMPs upon O3 exposure. In addition, in vitro studies have confirmed the redox regulation of AMPs in keratinocytes. This novel finding suggests that targeting AMPs could be a possible defensive strategy to combat pollution-associated skin conditions. DA - 2021/5// PY - 2021/5// DO - 10.1016/j.redox.2021.101952 VL - 41 SP - 101952 UR - https://doi.org/10.1016/j.redox.2021.101952 KW - Skin KW - LL37 KW - ROS KW - Antimicrobial peptides KW - Pollution ER - TY - JOUR TI - Consumer Preference Testing of Boiled Sweetpotato Using Crowdsourced Citizen Science in Ghana and Uganda AU - Moyo, Mukani AU - Ssali, Reuben AU - Namanda, Sam AU - Nakitto, Mariam AU - Dery, Eric K. AU - Akansake, Daniel AU - Adjebeng-Danquah, Joseph AU - Etten, Jacob AU - Sousa, Kaue AU - Lindqvist-Kreuze, Hannele AU - Carey, Edward AU - Muzhingi, Tawanda T2 - FRONTIERS IN SUSTAINABLE FOOD SYSTEMS AB - Crowdsourced citizen science is an emerging approach in plant sciences. The triadic comparison of technologies (tricot) approach has been successfully utilized by demand-led breeding programmes to identify varieties for dissemination suited to specific geographic and climatic regions. An important feature of this approach is the independent way in which farmers individually evaluate the varieties on their own farms as “citizen scientists.” In this study, we adapted this approach to evaluate consumer preferences to boiled sweetpotato [ Ipomoea batatas (L.) Lam] roots of 21 advanced breeding materials and varieties in Ghana and 6 released varieties in Uganda. We were specifically interested in evaluating if a more independent style of evaluation ( home tasting ) would produce results comparable to an approach that involves control over preparation ( centralized tasting ). We compiled data from 1,433 participants who individually contributed to a home tasting (de-centralized) and a centralized tasting trial in Ghana and Uganda, evaluating overall acceptability, and indicating the reasons for their preferences. Geographic factors showed important contribution to define consumers' preference to boiled sweetpotato genotypes. Home and centralized tasting approaches gave similar rankings for overall acceptability, which was strongly correlated to taste. In both Ghana and Uganda, it was possible to robustly identify superior sweetpotato genotypes from consumers' perspectives. Our results indicate that the tricot approach can be successfully applied to consumer preference studies. DA - 2021/2/3/ PY - 2021/2/3/ DO - 10.3389/fsufs.2021.620363 VL - 5 SP - SN - 2571-581X KW - tricot approach KW - crop evaluation KW - underutilized crops KW - Ipomoea batatas KW - West Africa KW - East Africa ER - TY - JOUR TI - Influence of oral movement, particle size, and zeta potential on astringency of whey protein AU - Carter, Brandon G. AU - Drake, MaryAnne T2 - JOURNAL OF SENSORY STUDIES AB - Abstract Astringency is an important characteristic in whey protein products that leads to lower consumer liking, improvements in astringency may improve consumer acceptance of high protein products. The contributions of oral movement, particle size, and zeta potential on the perception of whey protein astringency were investigated. Trained panelists documented the astringency of 10% (w/w) whey protein isolate (WPI, >90% protein) solutions at pH 3.4 or 7.0 with or without oral movements. In a second experiment, 67 commercial WPI and whey protein concentrate 80% protein (WPC80) were evaluated for particle size and zeta potential at neutral pH, and of these, 21 were selected for further evaluation of astringency. Acidification of WPI increased astringency, but astringency was also documented in a neutral pH range (pH 6.0–7.0). Oral movements increased the perception of astringency ( p < 0.05), suggesting that part of the astringent sensation was due to the interaction of whey proteins with receptors on oral tissues and oral movement further increasing astringency perception, possibly by friction of delubricated oral surfaces. Commercial WPI and WPC80 varied widely in particle size, zeta potential, and astringency. Astringency of WPI solutions were correlated with zeta potential ( p < 0.05, r = −.81). WPC80 were astringent, but astringency of WPC 80 was not correlated with particle size or zeta potential ( p > 0.05, r = .14, .40). These results provide information on the mechanism of whey protein astringency perception, which may facilitate the development of whey protein products with decreased astringency. Practical Applications Astringency of whey proteins is complex and a result of multiple mechanisms. This study established that oral movements and zeta potential are linked to the astringency of whey protein. These results further explain the mechanisms of astringency and may help to identify possible methodologies to reduce astringency in whey protein ingredient applications. DA - 2021/6// PY - 2021/6// DO - 10.1111/joss.12652 VL - 36 IS - 3 SP - SN - 1745-459X ER - TY - JOUR TI - (Broken) Promises of Sustainable Food and Agriculture through New Biotechnologies: The CRISPR Case AU - Kuiken, Todd AU - Barrangou, Rodolphe AU - Grieger, Khara T2 - CRISPR JOURNAL AB - In recent years, the development of diverse CRISPR-based technologies has revolutionized genome manipulation and enabled a broad scientific community in industry, academia, and beyond to redefine research and development for biotechnology products encompassing food, agriculture, and medicine. CRISPR-based genome editing affords tremendous opportunities in agriculture for the breeding of crops and livestock across the food supply chain that could benefit larger portions of the population compared to CRISPR applications in medicine, for example by helping to feed a growing global population, reach sustainability goals, and possibly mitigate the effects of climate change. These promises come alongside concerns of risks and adverse impacts associated with CRISPR-based genome editing and concerns that governance systems that are ill equipped or not well suited to evaluate these risks. The international community will continue to gather, in multiple venues, in the coming years to discuss these concerns. At the same time, responsible research and innovation paradigms also promise to evaluate the risks and benefits better while incorporating broad stakeholder engagement across the research and development process. The CRISPR community therefore must actively engage with these international deliberations, society, and national governance systems that have promised to build better agricultural systems and provide better food products to achieve equitable outcomes while protecting the environment. Without this active engagement, the promises discussed in this paper are sure to be broken. DA - 2021/2// PY - 2021/2// DO - 10.1089/crispr.2020.0098 VL - 4 IS - 1 SP - 25-31 SN - 2573-1602 ER - TY - JOUR TI - Whole Genome Sequence Analysis of Phage-Resistant Listeria monocytogenes Serotype 1/2a Strains from Turkey Processing Plants AU - Brown, Phillip AU - Chen, Yi AU - Parsons, Cameron AU - Brown, Eric AU - Loessner, Martin J. AU - Shen, Yang AU - Kathariou, Sophia T2 - PATHOGENS AB - Listeria monocytogenes is a Gram-positive bacterial pathogen and the causative agent of listeriosis, a severe foodborne infection. L. monocytogenes is notorious for its ability to persist in food processing environments (FPEs) via a variety of adaptive traits. Even though traits such as cold tolerance, biofilm formation and sanitizer resistance have been extensively investigated for their roles in persistence of L. monocytogenes in FPEs, much less is known about resistance to bacteriophages. Previous studies explored phage resistance mechanisms in laboratory-created mutants but it is imperative to investigate phage resistance that is naturally exhibited in FPE-derived strains. Here, we integrated the analysis of whole genome sequence data from a panel of serotype 1/2a strains of sequence types 321 and 391 from turkey processing plants, with the determination of cell surface substituents required for phage adsorption and phage infection assays with the four wide-host-range phages A511, P100, 20422-1 and 805405-1. Using a specific set of recombinant phage protein probes, we discovered that phage-resistant strains lacked one or both of the serogroup 1/2-specific wall teichoic acid carbohydrate decorations, N-acetylglucosamine and rhamnose. Furthermore, these phage-resistant strains harbored substitutions in lmo1080, lmo1081, and lmo2550, which mediate carbohydrate decoration of the wall teichoic acids. DA - 2021/2// PY - 2021/2// DO - 10.3390/pathogens10020199 VL - 10 IS - 2 SP - SN - 2076-0817 KW - Listeria KW - bacteriophage KW - phage resistance KW - whole genome sequencing KW - food processing plant KW - InlA KW - serotype 1/2a KW - wall teichoic acid ER - TY - JOUR TI - Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings AU - Vukoja, Josipa AU - Buljeta, Ivana AU - Ivic, Ivana AU - Simunovic, Josip AU - Pichler, Anita AU - Kopjar, Mirela T2 - FOODS AB - The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the possibility of using citrus fiber in the preparation of blackberry cream fillings in combination with disaccharides (sucrose, maltose and trehalose). Evaluations of the phenolics, proanthocyanidins, antioxidant activity, color and volatiles of blackberry cream fillings were conducted after preparation and after three months of storage. Blackberry cream fillings were prepared from citrus fiber (5%), blackberry juice and disaccharides (50%). Disaccharide type had an effect on all investigated parameters. The highest phenol content was in fillings with trehalose (4.977 g/100 g) and the lowest was in fillings prepared with sucrose (4.249 g/100 g). The same tendency was observed after storage. Fillings with maltose had the highest proanthocyanidins content (473.05 mg/100 g) while fillings with sucrose had the lowest amount (299.03 mg/100 g) of these compounds. Regarding volatile compounds, terpenes and aldehydes and ketones were evaluated in the highest concentration. Terpenes were determined in the highest concentration in fillings with trehalose (358.05 µg/kg), while aldehydes and ketones were highest in fillings with sucrose (250.87 µg/kg). After storage, concentration of volatiles decreased. These results indicate that the selection of adequate disaccharides is very important since it can influence the final quality of the product. DA - 2021/2// PY - 2021/2// DO - 10.3390/foods10020243 VL - 10 IS - 2 SP - SN - 2304-8158 KW - citrus fiber KW - blackberries KW - disaccharides KW - phenols KW - color KW - volatiles ER - TY - JOUR TI - Impact of Ceftiofur Administration in Steers on the Prevalence and Antimicrobial Resistance of Campylobacter spp. AU - Fan, Sicun AU - Foster, Derek AU - Miller, William G. AU - Osborne, Jason AU - Kathariou, Sophia T2 - MICROORGANISMS AB - Bacterial resistance to ceftiofur raises health concerns due to ceftiofur’s extensive veterinary usage and structural similarity with the human antibiotic ceftriaxone. Ceftiofur crystalline-free acid (CCFA) and ceftiofur hydrochloride (CHCL) are ceftiofur types used therapeutically in cattle, but their potential impacts on Campylobacter prevalence and antimicrobial resistance remain unclear. In this study two groups of steers were each treated with CCFA or CHCL. In vivo active drug concentrations were measured and fecal samples were analyzed for Campylobacter for up to 42 days post-treatment. Following administration, the colonic concentration of ceftiofur initially increased then dropped to pre-treatment levels by day 8. The estimated prevalence of Campylobacter spp. was significantly (p = 0.0009) higher during the first week after CCFA treatment than after CHCL treatment (81.3% vs. 45.2%). Campylobacter jejuni predominated overall, with other Campylobacter spp. mainly identified in the first week after CCFA treatment. No treatment impacts were noted on ceftiofur minimum inhibitory concentration (MIC) for C. jejuni (10–20 μg/mL). More C. jejuni genotypes were detected in CCFA-treated than CHCL-treated steers. These findings suggest that ceftiofur did not significantly impact Campylobacter prevalence or ceftiofur MIC. However, CHCL may be preferable due to the lower likelihood of temporary increases in Campylobacter prevalence. DA - 2021/2// PY - 2021/2// DO - 10.3390/microorganisms9020318 VL - 9 IS - 2 SP - SN - 2076-2607 KW - ceftiofur KW - CCFA KW - CHCL KW - cattle KW - Campylobacter KW - antibiotic resistance ER - TY - JOUR TI - Analysis of Bacterial Communities by 16S rRNA Gene Sequencing in a Melon-Producing Agro-environment AU - Franco-Frias, Eduardo AU - Mercado-Guajardo, Victor AU - Merino-Mascorro, Angel AU - Perez-Garza, Janeth AU - Heredia, Norma AU - Leon, Juan S. AU - Jaykus, Lee-Ann AU - Davila-Avina, Jorge AU - Garcia, Santos T2 - MICROBIAL ECOLOGY DA - 2021/10// PY - 2021/10// DO - 10.1007/s00248-021-01709-8 VL - 82 IS - 3 SP - 613-622 SN - 1432-184X KW - Cantaloupe farms KW - 16 s RNA KW - Sequencing KW - Bacterial population ER - TY - JOUR TI - Application of temporal penalty analysis for the optimization of sugar reduction in protein beverages AU - Harwood, William S. AU - Drake, MaryAnne T2 - JOURNAL OF SENSORY STUDIES AB - Abstract This study evaluated the application of penalty analysis to temporal evaluation of vanilla‐flavored protein beverages sweetened with different sweeteners. Iso‐sweet concentrations of sucrose, sucralose, stevia, and monk fruit, as well as natural sweetener blends, were assessed in the study. Ready‐to‐mix protein beverages were formulated with flavoring, sweetener, and whey protein isolate (25 g protein per 360 ml serving). Consumers ( n = 143 total) participated in both temporal liking and temporal check‐all‐that‐apply (TCATA) exercises. Consumer results from temporal liking were matched at each second with results from their TCATA profiling. Significant penalties to liking associated with the presence or absence of attributes were subsequently identified. The sucrose formulation received no penalties and had the most consistent temporal liking of all formulations. Monk fruit beverages were penalized ( p < .05) for metallic sensation over the course of aftertaste evaluation, and stevia beverages were penalized for bitter and metallic tastes, astringency, and lingering bitterness. Natural sweetener blends proved effective at mitigation of these unpleasant temporal sensory qualities. Understanding the temporal aspects of protein beverages related to the different sweetener types may provide guidance for formulating reduced‐sugar products that maintain an acceptable consumer temporal experience. Practical application Nonnutritive sweetener systems are often less palatable than sucrose‐sweetened products, presenting a barrier to more widespread consumption. This study utilized a novel penalty analysis approach from a temporal perspective to identify formulations that are viable alternatives to nutritive sweetener formulations. Findings from this study may be of specific interest to manufacturers of high‐protein products. Additionally, the approaches used within this study may hold practical value for food manufacturers as a whole, as they outline a novel consumer‐centric approach for refining product formulations. DA - 2021/6// PY - 2021/6// DO - 10.1111/joss.12644 VL - 36 IS - 3 SP - SN - 1745-459X ER - TY - JOUR TI - Starch digestibility and beta-carotene bioaccessibility in the orange- fleshed sweet potato puree-wheat bread AU - Mbogo, Daniel AU - Muzhingi, Tawanda AU - Janaswamy, Srinivas T2 - JOURNAL OF FOOD SCIENCE AB - Abstract Vitamin A is essential for vision, human health, growth, immune function, and reproduction. Its deficiency leads to anemia, xerophthalmia, and growth reduction in children. Foods enriched with naturally occurring carotenes have the potential, in this regard, and orange‐fleshed sweet potato (OFSP) stands out tall as it is rich in β‐carotene (βC), a provitamin A carotenoid. In view of developing OFSP‐based functional foods to address the vitamin A deficiency (VAD) issues, herein, OFSP puree‐wheat composite breads have been prepared at 10% to 50% OFSP puree concentrations and bioaccessibility of βC has been estimated. The total βC is found to be 4.3, 9.2, 16.5, 23.3, and 33.6 µg/g in 10, 20, 30, 40, and 50% OFSP bread, respectively. The corresponding calculated retinol activity equivalents (RAE) are 30.9, 66.4, 119.5, 170.4, and 246.2 RAE/100 g. The efficiency of micellarization of all‐ trans ‐βC, 13‐cis βC, and 9‐cis βC after simulated oral, gastric, and small intestinal digestion are 1.4% to 6.4%, 1.4% to 7.2%, and 1.1% to 6.9%, respectively. The amount of micellarized βC correlates linearly with the OFSP concentration in the bread. Furthermore, in vitro starch digestion decreases with significant reduction in the Rapidly Digestible Starch (RDS) amount coupled with increase in the Slowly Digestible Starch (SDS) and Resistant Starch (RS) fractions. Overall, OFSP‐wheat composite bread holds adequate amount of provitamin A carotenoids. The amount of bioaccessible βC coupled with altered starch digestion of the OFSP wheat breads highlight their usefulness as novel functional foods that could address the VAD as well as glycemic issues toward improving human health. DA - 2021/3// PY - 2021/3// DO - 10.1111/1750-3841.15620 VL - 86 IS - 3 SP - 901-906 SN - 1750-3841 ER - TY - JOUR TI - Clostridioides difficile exploits toxin-mediated inflammation to alter the host nutritional landscape and exclude competitors from the gut microbiota AU - Fletcher, Joshua R. AU - Pike, Colleen M. AU - Parsons, Ruth J. AU - Rivera, Alissa J. AU - Foley, Matthew H. AU - McLaren, Michael R. AU - Montgomery, Stephanie A. AU - Theriot, Casey M. T2 - NATURE COMMUNICATIONS AB - Abstract Clostridioides difficile is a bacterial pathogen that causes a range of clinical disease from mild to moderate diarrhea, pseudomembranous colitis, and toxic megacolon. Typically, C. difficile infections (CDIs) occur after antibiotic treatment, which alters the gut microbiota, decreasing colonization resistance against C. difficile . Disease is mediated by two large toxins and the expression of their genes is induced upon nutrient depletion via the alternative sigma factor TcdR. Here, we use tcdR mutants in two strains of C. difficile and omics to investigate how toxin-induced inflammation alters C. difficile metabolism, tissue gene expression and the gut microbiota, and to determine how inflammation by the host may be beneficial to C. difficile . We show that C. difficile metabolism is significantly different in the face of inflammation, with changes in many carbohydrate and amino acid uptake and utilization pathways. Host gene expression signatures suggest that degradation of collagen and other components of the extracellular matrix by matrix metalloproteinases is a major source of peptides and amino acids that supports C. difficile growth in vivo. Lastly, the inflammation induced by C. difficile toxin activity alters the gut microbiota, excluding members from the genus Bacteroides that are able to utilize the same essential nutrients released from collagen degradation. DA - 2021/1/19/ PY - 2021/1/19/ DO - 10.1038/s41467-020-20746-4 VL - 12 IS - 1 SP - SN - 2041-1723 ER - TY - JOUR TI - Portable CRISPR-Cas9(N) System for Flexible Genome Engineering in Lactobacillus acidophilus, Lactobacillus gasseri, and Lactobacillus paracasei AU - Goh, Yong Jun AU - Barrangou, Rodolphe T2 - APPLIED AND ENVIRONMENTAL MICROBIOLOGY AB - This work describes the development of a lactobacillus CRISPR-based editing system for genome manipulations in three Lactobacillus species belonging to the lactic acid bacteria (LAB), which are commonly known for their long history of use in food fermentations and as indigenous members of healthy microbiotas and for their emerging roles in human and animal commercial health-promoting applications. We exploited the established CRISPR-SpyCas9 nickase for flexible and precise genome editing applications in Lactobacillus acidophilus and further demonstrated the efficacy of this universal system in two distantly related Lactobacillus species. DA - 2021/3// PY - 2021/3// DO - 10.1128/AEM.02669-20 VL - 87 IS - 6 SP - SN - 1098-5336 UR - https://doi.org/10.1128/AEM.02669-20 KW - Lactobacillus acidophilus KW - CRISPR KW - Cas9 KW - nickase KW - genome editing KW - probiotic KW - lactic acid bacteria KW - Lactobacillus ER - TY - JOUR TI - Physicochemical Properties of Purified Biodiesel Based on Oil Recovered from Catfish (Ictalurus punctatus) Viscera AU - Mis Solval, Kevin AU - Chouljenko, Alexander AU - Theegala, Chandra AU - Sathivel, Subramaniam T2 - JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY AB - Abstract The effects of neutralization, transesterification, and adsorption on the physicochemical properties of fatty acid methyl esters (FAME) obtained from crude catfish oil (CO) were investigated. CO was recovered from catfish viscera and subjected to: neutralization (NCO) with 20 (g/100 g) NaOH solution, transesterification (BIO) with methyl alcohol (1:6 molar ratio, oil: alcohol) and 1 (g/100 g) (w/w) NaOH, and purification by adsorption (PBIO) with activated earth (10 g/100 g of BIO). CO, NCO, BIO, and PBIO were evaluated for FAME, free fatty acids (FFA), peroxide value (PV), cloud and flash points, free and total glycerin, rheological properties, and minerals. Catfish viscera had a lipid content of 28.5 g/100 g (wet basis), of which 20.9 g were recovered as CO (73.33% yield). Furthermore, 84.67 g of NCO, 77.53 g of BIO, and/or 60.22 g of PBIO were produced from 100 g of CO processed. NCO had significantly ( P < 0.05) lower FFA, density, cloud point, flash point, and diacylglycerols content than CO. Meanwhile, PBIO had significantly ( P < 0.05) lower PV and cloud points when compared to BIO. CO, NCO, BIO, and PBIO behaved as Newtonian fluids at 25 °C. BIO and PBIO adhere to the american society for testing and materials (ASTM) biodiesel standards for FAME, moisture, density, cloud point, free and total glycerin, Na, P, and S. This study demonstrated the feasibility of converting high‐viscosity CO into low‐viscosity PBIO with promising physicochemical attributes. PBIO has the potential to serve as a viable alternative biofuel. DA - 2021/// PY - 2021/// DO - 10.1002/aocs.12467 ER - TY - JOUR TI - Formation of gamma-aminobutyric acid (GABA) during the natural lactic acid fermentation of cucumber AU - Moore, Jennifer Fideler AU - DuVivier, Rachel AU - Johanningsmeier, Suzanne D. T2 - JOURNAL OF FOOD COMPOSITION AND ANALYSIS AB - This study investigated γ-aminobutyric acid (GABA) formation during natural lactic acid fermentation of cucumbers. Two lots of cucumbers were fermented or acidified in duplicate in 4 % sodium chloride (NaCl) brine and analyzed for GABA content over 6 months storage. GABA was present in fresh and acidified pickling cucumbers at 0.83 ± 0.16 mM and 0.56 ± 0.30 mM, respectively. Additional GABA was generated in fermented cucumbers (1.21 ± 0.35 mM) and remained stable over time and during further processing. Brine salt content (2 % - 6 %) affected GABA formation with greatest GABA formation in cucumber brined in 2 % NaCl (1.38 ± 0.31 mM). Commercially available, fermented cucumber pickles packed in their original fermentation brines contained more GABA (1.32 ± 0.25 mM) than acidified (0.46 ± 0.26 mM) or fermented, desalted and re-packed products (0.49 ± 0.32 mM). This work demonstrated that low-salt fermentation enhances GABA content in fermented cucumber products prepared for direct consumption. DA - 2021/3// PY - 2021/3// DO - 10.1016/j.jfca.2020.103711 VL - 96 SP - SN - 1096-0481 KW - Glutamate decarboxylase KW - Bioactive compound KW - Vegetable fermentation KW - Pasteurization KW - Natural preservation KW - Pickle KW - Glutamic acid KW - Glutamine ER - TY - JOUR TI - Whey protein-polyphenol aggregate particles mitigate bar hardening reactions in high protein bars AU - Diaz, Joscelin T. AU - Foegeding, E. Allen AU - Lila, Mary Ann T2 - LWT-FOOD SCIENCE AND TECHNOLOGY AB - Formulating high protein bars is a challenge since concentrated proteins can negatively affect texture and reduce shelf life, causing the products to be unacceptable for consumers. This study examined the functionality of protein-polyphenol aggregate particles formulated with whey protein isolate (WPI) and polyphenol-rich cranberry juice (or imitation juice) in model high protein bars. Differences in texture and structure of protein bars during 43 days of storage at 32 °C were dependent on the type of protein (unmodified WPI or aggregate particle) and the drying technique (freeze-drying or spray-drying) used in particle formation. Bars prepared with WPI-cranberry spray-dried particles (WPI–C SD) were softer and less elastic than those formulated with unmodified WPI or polyphenol-free (WPI-IC FD, WPI-IC SD) particles (firmness range 0.09–0.85 kPa). Bars formulated with WPI-cranberry freeze-dried particles (WPI–C FD) were softer than control bars made with WPI; but, only up until 31 days of storage, and less elastic than control bars up until 11 days. The addition of protein-polyphenol particles not only increased the nutritional content of the protein bars, but also inhibited rheological and structural changes, and could be used as a novel approach for functional delivery of protein in the formulation of high protein bars. DA - 2021/3// PY - 2021/3// DO - 10.1016/j.lwt.2020.110747 VL - 138 SP - SN - 1096-1127 KW - Protein bar KW - Texture KW - Polyphenol KW - Particle KW - Microstructure ER - TY - JOUR TI - Formulation and Stability of Cellulose-Based Delivery Systems of Raspberry Phenolics AU - Vukoja, Josipa AU - Buljeta, Ivana AU - Pichler, Anita AU - Simunovic, Josip AU - Kopjar, Mirela T2 - PROCESSES AB - Encapsulation of bioactives is a tool to prepare their suitable delivery systems and ensure their stability. For this purpose, cellulose was selected as carrier of raspberry juice phenolics and freeze-dried cellulose/raspberry encapsulates (C/R_Es) were formulated. Influence of cellulose amount (2.5%, 5%, 7.5% and 10%) and time (15 or 60 min) on the complexation of cellulose and raspberry juice was investigated. Obtained C/R_Es were evaluated for total phenolics, anthocyanins, antioxidant activity, inhibition of α-amylase and color. Additionally, encapsulation was confirmed by FTIR. Stability of C/R_Es was examined after 12 months of storage at room temperature. Increasing the amount of cellulose during formulation of C/R_E from 2.5% to 10%, resulted in the decrease of content of total phenolics and anthocyanins. Additionally, encapsulates formulated by 15 min of complexation had a higher amount of investigated compounds. This tendency was retained after storage. The highest antioxidant activities were determined for C/R_E with 2.5% of cellulose and the lowest for those with 10% of cellulose, regardless of the methods used for its evaluation. After storage of 12 months, antioxidant activity slightly increased. Encapsulates with 2.5% of cellulose had the highest and those with 10% of cellulose the lowest capability for inhibition of α-amylase. The amount of cellulose also had an impact on color of C/R_Es. Results of this study suggest that cellulose could be a good encapsulation polymer for delivering raspberry bioactives, especially when cellulose was used in lower percentages for formulation of encapsulates. DA - 2021/1// PY - 2021/1// DO - 10.3390/pr9010090 VL - 9 IS - 1 SP - SN - 2227-9717 KW - cellulose KW - raspberry encapsulates KW - phenolics KW - anthocyanins KW - antioxidant activity KW - inhibition of α KW - -amylase ER - TY - JOUR TI - Consumer perception of smoked Cheddar cheese AU - Del Toro-Gipson, R. S. AU - Rizzo, P. AU - Hanson, D. J. AU - Drake, M. A. T2 - JOURNAL OF DAIRY SCIENCE AB - Consumer perception of smoked cheese was evaluated through focus groups, surveys, and central location testing. Three focus groups (n = 29) were conducted with consumers of smoked cheese. Subsequently, 2 online surveys were conducted. The purpose of the first survey (n = 1,195) was to understand types of smoked cheeses consumed and if consumers associated specific wood smokes with smoked cheese. Next, an adaptive choice-based conjoint (n = 367) was designed to evaluate consumer perception of different attributes of smoked cheese. Maximum difference scaling and familiarity questions were also included in the adaptive choice-based conjoint survey. Following the surveys, a central location test (n = 135) was conducted with cheeses smoked with 3 different woods at a low and high intensity (6 cheeses total). Hierarchical Bayesian estimation, 1-way ANOVA, agglomerative hierarchical clustering, and 2-way ANOVA (smoke type × intensity level) were used to interpret the collected data. Results from the focus groups indicated that smoked cheese was perceived as an artisan, high-end product and that appearance and price were strong purchase factors. In general, consumers were not aware of how smoked flavor was imparted to cheese, but when informed of the processes, they preferred cold-smoked cheese to the addition of liquid smoke flavor. Results from both surveys confirmed focus group observations. Consumers perceived flavor differences among different wood smokes and smoked products. Method of smoking, smoke intensity, type of wood, and type of cheese were the most important attributes for purchase of smoked cheese. When tasting, consumers differentiated smoke aroma and flavor among cheeses and preferred cherry wood smoked cheeses over apple wood or hickory smoked cheeses. Understanding consumer perceptions of smoked cheese will give insight into the desired experience that consumers expect when purchasing smoked cheese. DA - 2021/2// PY - 2021/2// DO - 10.3168/jds.2020-18711 VL - 104 IS - 2 SP - 1560-1575 SN - 1525-3198 KW - smoked cheese KW - focus groups KW - conjoint analysis ER - TY - JOUR TI - An enriched biosignature of gut microbiota-dependent metabolites characterizes maternal plasma in a mouse model of fetal alcohol spectrum disorder AU - Virdee, Manjot S. AU - Saini, Nipun AU - Kay, Colin D. AU - Neilson, Andrew P. AU - Kwan, Sze Ting Cecilia AU - Helfrich, Kaylee K. AU - Mooney, Sandra M. AU - Smith, Susan M. T2 - SCIENTIFIC REPORTS AB - Abstract Prenatal alcohol exposure (PAE) causes permanent cognitive disability. The enteric microbiome generates microbial-dependent products (MDPs) that may contribute to disorders including autism, depression, and anxiety; it is unknown whether similar alterations occur in PAE. Using a mouse PAE model, we performed untargeted metabolome analyses upon the maternal–fetal dyad at gestational day 17.5. Hierarchical clustering by principal component analysis and Pearson’s correlation of maternal plasma (813 metabolites) both identified MDPs as significant predictors for PAE. The majority were phenolic acids enriched in PAE. Correlational network analyses revealed that alcohol altered plasma MDP-metabolite relationships, and alcohol-exposed maternal plasma was characterized by a subnetwork dominated by phenolic acids. Twenty-nine MDPs were detected in fetal liver and sixteen in fetal brain, where their impact is unknown. Several of these, including 4-ethylphenylsulfate, oxindole, indolepropionate, p-cresol sulfate, catechol sulfate, and salicylate, are implicated in other neurological disorders. We conclude that MDPs constitute a characteristic biosignature that distinguishes PAE. These MDPs are abundant in human plasma, where they influence physiology and disease. Their altered abundance here may reflect alcohol’s known effects on microbiota composition and gut permeability. We propose that the maternal microbiome and its MDPs are a previously unrecognized influence upon the pathologies that typify PAE. DA - 2021/1/8/ PY - 2021/1/8/ DO - 10.1038/s41598-020-80093-8 VL - 11 IS - 1 SP - SN - 2045-2322 UR - https://europepmc.org/articles/PMC7794323 ER - TY - JOUR TI - Microbial Metabolites of Flavanols in Urine are Associated with Enhanced Anti-Proliferative Activity in Bladder Cancer Cells In Vitro. T2 - Nutrition and cancer AB - Flavanols are metabolized by the gut microbiota to bioavailable metabolites, and the absorbed fraction is excreted primarily via urine. Uroepithelial cells are thus a potential site of activity due to exposure to high concentrations of these compounds. Chemoprevention by flavanols may be partly due to these metabolites. In Vitro work in this area relies on a limited pool of commercially available microbial metabolites, and little has been done in bladder cancer. The impact of physiologically relevant mixtures of flavanols and their metabolites remains unknown. Rats were fed various flavanols and urine samples, approximating the bioavailable metabolome, were collected. Urines were profiled by UPLC-MS/MS, and their anti-proliferative activities were assayed In Vitro in four bladder cancer models. Significant interindividual variability was observed for composition and proliferation. Microbial metabolite concentrations (valerolactones, phenylalkyl acids and hippuric acids) were positively associated with reduced bladder cancer proliferation In Vitro, while native flavanols were poorly correlated with activity. These results suggest that microbial metabolites may be responsible for chemoprevention in uroepithelial cells following flavanol consumption. This highlights the potential to use individual genetics and microbial metabotyping to design personalized dietary interventions for cancer prevention and/or adjuvant therapy to reduce bladder cancer incidence and improve outcomes. DA - 2021/2/1/ PY - 2021/2/1/ DO - 10.1080/01635581.2020.1869277 UR - https://doi.org/10.1080/01635581.2020.1869277 ER - TY - JOUR TI - Lactobacillus bile salt hydrolase substrate specificity governs bacterial fitness and host colonization AU - Foley, Matthew H. AU - O'Flaherty, Sarah AU - Allen, Garrison AU - Rivera, Alissa J. AU - Stewart, Allison K. AU - Barrangou, Rodolphe AU - Theriot, Casey M. T2 - PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA AB - Significance The transformation of bile acids (BAs) by the gut microbiota is increasingly recognized as an important factor shaping host health. The prerequisite step of BA metabolism is carried out by bile salt hydrolases (BSHs), which are encoded by select gut and probiotic bacteria. Despite their prevalence, the utility of harboring a bsh is unclear. Here, we investigate the role of BSHs encoded by Lactobacillus acidophilus and Lactobacillus gasseri . We show that BA type and BSH substrate preferences affect in vitro and in vivo growth of both species. These findings contribute to a mechanistic understanding of bacterial survival in various BA-rich niches and inform future efforts to leverage BSHs as a therapeutic tool for manipulating the gut microbiota. DA - 2021/2/9/ PY - 2021/2/9/ DO - 10.1073/pnas.2017709118 VL - 118 IS - 6 SP - SN - 1091-6490 UR - https://doi.org/10.1073/pnas.2017709118 KW - Lactobacillus KW - Acidophilus KW - gasseri KW - bile salt hydrolase KW - bile acid ER - TY - JOUR TI - In Vivo Transcriptome of Lactobacillus acidophilus and Colonization Impact on Murine Host Intestinal Gene Expression AU - Goh, Yong Jun AU - Barrangou, Rodolphe AU - Klaenhammer, Todd R. T2 - MBIO AB - To date, our basis for comprehending the probiotic mechanisms of Lactobacillus acidophilus , one of the most widely consumed probiotic microbes, was largely limited to in vitro functional genomic studies. Using a germfree murine colonization model, in vivo -based transcriptional studies provided the first view of how L. acidophilus survives in the mammalian gut environment, including gene expression patterns linked to survival, efficient nutrient acquisition, stress adaptation, and host interactions. DA - 2021/// PY - 2021/// DO - 10.1128/mBio.03399-20 VL - 12 IS - 1 SP - SN - 2150-7511 UR - https://doi.org/10.1128/mBio.03399-20 KW - Lactobacillus KW - acidophilus KW - gut adaptation KW - in vivo gene expression KW - mouse colonization KW - probiotic ER - TY - JOUR TI - Skeletal Protection and Promotion of Microbiome Diversity by Dietary Boosting of the Endogenous Antioxidant Response AU - Sato, Amy Y. AU - Pellegrini, Gretel G. AU - Cregor, Meloney AU - McAndrews, Kevin AU - Choi, Roy B. AU - Maiz, Maria AU - Johnson, Olivia AU - McCabe, Linda D. AU - McCabe, George P. AU - Ferruzzi, Mario G. AU - Lila, Mary A. AU - Peacock, Munro AU - Burr, David B. AU - Nakatsu, Cindy H. AU - Weaver, Connie M. AU - Bellido, Teresita T2 - JOURNAL OF BONE AND MINERAL RESEARCH AB - There is an unmet need for interventions with better compliance that prevent the adverse effects of sex steroid deficiency on the musculoskeletal system. We identified a blueberry cultivar (Montgomerym [Mont]) that added to the diet protects female mice from musculoskeletal loss and body weight changes induced by ovariectomy. Mont, but not other blueberries, increased the endogenous antioxidant response by bypassing the traditional antioxidant transcription factor Nrf2 and without activating estrogen receptor canonical signaling. Remarkably, Mont did not protect the male skeleton from androgen-induced bone loss. Moreover, Mont increased the variety of bacterial communities in the gut microbiome (α-diversity) more in female than in male mice; shifted the phylogenetic relatedness of bacterial communities (β-diversity) further in females than males; and increased the prevalence of the taxon Ruminococcus1 in females but not males. Therefore, this nonpharmacologic intervention (i) protects from estrogen but not androgen deficiency; (ii) preserves bone, skeletal muscle, and body composition; (iii) elicits antioxidant defense responses independently of classical antioxidant/estrogenic signaling; and (iv) increases gut microbiome diversity toward a healthier signature. These findings highlight the impact of nutrition on musculoskeletal and gut microbiome homeostasis and support the precision medicine principle of tailoring dietary interventions to patient individualities, like sex. © 2020 American Society for Bone and Mineral Research (ASBMR). DA - 2021/4// PY - 2021/4// DO - 10.1002/jbmr.4231 VL - 36 IS - 4 SP - 768-778 SN - 1523-4681 KW - NUTRITION KW - GENETIC ANIMAL MODELS KW - SEX STEROIDS KW - OSTEOPOROSIS KW - THERAPEUTICS— KW - OTHER ER - TY - JOUR TI - Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations AU - Perez-Diaz, Ilenys M. AU - Johanningsmeier, Suzanne D. AU - Anekella, Kartheek AU - Pagan-Medina, Christian G. AU - Mendez-Sandoval, Lesley AU - Arellano, Consuelo AU - Price, Robert AU - Daughtry, Katheryne V AU - Borges, Michelle AU - Bream, Chloe AU - Connelly, Lauren AU - Dieck, Susan E. AU - Levi, Meredith T. AU - McMurtrie, Erin K. AU - Smith, Rickey E. AU - Theora, Jeannette C. AU - Wendland, Paige AU - Gomez-Rodriguez, Francisco AU - Noe Arroyo-Lopez, Francisco T2 - FOOD MICROBIOLOGY AB - The Lactobacillus plantarum and Lactobacillus pentosus genotypes existing in industrial-scale cucumber fermentations were defined using rep-PCR-(GTG)5. The ability of each genotype to ferment cucumbers under various conditions was evaluated. Rep-PCR-(GTG)5 was the technique capable of illustrating the most intraspecies discrimination compared to the sequencing of housekeeping genes (recA, dnaK, pheS and rpoA), MLST and RAPD with primers LP1, OPL5, M14 and COC. Ten genotypic clusters were defined for the 199 L. pentosus tested and three for the 17 L. plantarum clones. The ability of the 216 clones genotyped and 37 additional cucumber fermentation isolates, of the same species, to rapidly decrease the pH of cucumber juice medium under various combinations of sodium chloride (0 or 6%), initial pH (4.0 or 5.2) and temperatures (15 or 30 °C) was determined using a fractional factorial screening design. A reduced fermentation ability was observed for the L. plantarum strains as compared to L. pentosus, except for clone 3.2.8, which had a ropy phenotype and aligned to genotypic cluster A. L. pentosus strains belonging to three genotypic clusters (B, D and J) were more efficient in cucumber juice fermentation as compared to most L. plantarum strains. This research identified three genetically diverse L. pentosus strains and one L. plantarum as candidates for starter cultures for commercial cucumber fermentations. DA - 2021/4// PY - 2021/4// DO - 10.1016/j.fm.2020.103652 VL - 94 SP - SN - 1095-9998 KW - Cucumber fermentation KW - Lactic acid bacteria KW - Starter culture KW - Screening design KW - RAPD KW - Rep-PCR ER - TY - JOUR TI - Modeling of fluid flow, carbohydrate digestion, and glucose absorption in human small intestine AU - Karthikeyan, J. S. AU - Salvi, Deepti AU - Karwe, Mukund V T2 - JOURNAL OF FOOD ENGINEERING AB - The aim of this study was to develop a numerical model for simulating fluid flow, carbohydrate digestion, and glucose absorption in human small intestine. COMSOL Multiphysics® software was used to develop the numerical model. The intestinal geometry parameters, motility parameters, intestinal content properties, and digestion kinetics were obtained from the literature. The glucose absorption process was simulated by assuming that the intestinal tube is enclosed in an outer cylindrical tube with an intermediate diffusion wall. The properties of the intermediate diffusion wall were estimated by comparing numerical predictions with experimental results of in vitro digestion of 5 g glucose and 5 g maltodextrin in water-based food solutions. The jejunum numerical model with the intermediate diffusion wall of 2 mm thickness and the glucose diffusivity value of 5.25 × 10−9 m2/s, predicted the experimental cumulative jejunal glucose absorption values of 3.67 g (glucose feed) and 3.74 g (maltodextrin feed) with an average error of 0.07 g and 0.2 g, respectively. DA - 2021/3// PY - 2021/3// DO - 10.1016/j.jfoodeng.2020.110339 VL - 292 SP - SN - 1873-5770 KW - Numerical simulation KW - Human digestion KW - Small intestine model KW - Carbohydrate digestion KW - Glucose absorption prediction ER - TY - JOUR TI - Consumer perceptions of anticake agents on shredded Cheddar cheese AU - Meals, S. E. AU - Harwood, W. S. AU - Drake, M. A. T2 - JOURNAL OF DAIRY SCIENCE AB - Prepackaged natural cheese shreds are a growing consumer category. Anticake agents are applied to commercial cheese shreds to assist with shelf life and ease of use. The objective of this study was to investigate consumer perception of 3 anticake agents applied at various levels to Cheddar cheese shreds. Three common anticake agents (80% potato starch/20% cellulose blend, 100% potato starch, or potato starch/corn starch/calcium sulfate blend) were applied to duplicate lots of Cheddar cheese shreds at 1, 2, 3, 4, and 5% (wt/wt). Control Cheddar cheese shreds with no anticake were also included. Sensory properties (appearance, flavor, texture, and hot texture) were documented using a trained sensory panel (n = 8), and 3 consumer acceptance tests were also conducted. In test 1, consumers (n = 110) visually evaluated liking of cold shred appearance. In test 2, consumers (n = 100) evaluated melted shreds on a flour tortilla for overall liking and appearance, flavor, and texture liking. In test 3, consumers (n = 49) participated in a home usage test. Two-way ANOVA (anticake × anticake application rate) was used to interpret the collected data from each test. Visual appearance of shreds was the primary attribute influenced by anticake application and anticake agent. Trained panel evaluation demonstrated that the 100% potato starch anticake had minimal effects on visual appearance. The other 2 agents (80% potato starch/20% cellulose blend and potato starch/corn starch/calcium sulfate blend) showed increases in visible powder at >3% (wt/wt). Consistent with results from trained panelists, higher application rates decreased consumer appearance and color liking for Cheddar shreds with 80% potato starch/20% cellulose and potato starch/corn starch/calcium sulfate blends at >2 or 3% (wt/wt), respectively. Appearance liking of melted shreds decreased with increased anticake application percent but decreased the most for 100% potato starch anticake at greater than 1% (wt/wt) application. Overall liking, flavor liking, and texture liking attributes for melted shreds were negatively affected at >3% (wt/wt) application regardless of anticake agent used. In general, anticake agents can be applied to Cheddar cheese shreds at up to 3% (wt/wt) with minimal effect on consumer perception. DA - 2021/1// PY - 2021/1// DO - 10.3168/jds.2020-19052 VL - 104 IS - 1 SP - 281-294 SN - 1525-3198 KW - Cheddar cheese shreds KW - consumer liking KW - anticake agents ER - TY - JOUR TI - Storage of biofortified maize in Purdue Improved Crop Storage (PICS) bags reduces disulfide linkage-driven decrease in porridge viscosity AU - Nkhata, Smith G. AU - Liceaga, Andrea M. AU - Rocheford, Torbert AU - Hamaker, Bruce R. AU - Ferruzzi, Mario G. T2 - LWT-FOOD SCIENCE AND TECHNOLOGY AB - Abstract Assessing rheological properties of biofortified maize through post-harvest storage is critical for its successful translation to consumer foods. Changes in flour rheology were assessed following post-harvest storage in Purdue Improved Crop Storage (PICS) of a white and two biofortified orange maize genotypes (OPVI and OPVII). Whole grains were stored in PICS bags with (PICS-oxy) or without (PICS-noxy) oxygen scavenger and compared to storage in traditional polypropylene woven bags. Flour pasting profiles were assessed over 8 months of storage. Initial porridge viscosities from biofortified maize were lower than from white maize. After 8 months, higher viscosities (p DA - 2021/1// PY - 2021/1// DO - 10.1016/j.lwt.2020.110262 VL - 136 SP - SN - 1096-1127 KW - Biofortified maize KW - Porridge KW - Viscosity KW - Purdue improved crops storage (PICS) ER - TY - JOUR TI - Phytoecdysteroids Do Not Have Anabolic Effects in Skeletal Muscle in Sedentary Aging Mice AU - Lawrence, Marcus M. AU - Zwetsloot, Kevin A. AU - Arthur, Susan T. AU - Sherman, Chase A. AU - Huot, Joshua R. AU - Badmaev, Vladimir AU - Grace, Mary AU - Lila, Mary Ann AU - Nieman, David C. AU - Shanely, R. Andrew T2 - INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH AB - Skeletal muscle mass and strength are lost with aging. Phytoecdysteroids, in particular 20-hydroxyecdysone (20E), increase protein synthesis in C2C12 skeletal muscle cells and muscle strength in young rats. The objective of this study was to determine whether an extract from Ajuga turkestanica (ATE), enriched in phytoecdysteroids, and 20E affect skeletal muscle mass and fiber size, fiber type, activation of the PI3K–Akt signaling pathway, and the mRNA levels of MAFbx, MuRF-1, and myostatin in sedentary aging mice. Aging male C57BL/6 mice (20 months old) received ATE, 20E, or vehicle (CT) once per day for 28 days or a single acute dose. Treatment did not alter body, muscle, or organ mass; fiber cross-sectional area; or fiber type in the triceps brachii or plantaris muscles. Likewise, protein synthesis signaling markers (i.e., phosphorylation of AktSer473 and p70S6kThr389) measured after either 28 days or acutely were unchanged. Neither ATE nor 20E treatment for 28 days affected the mRNA levels of MAFbx, MuRF-1, and myostatin. In conclusion, these data indicate that phytoecdysteroid treatment does not alter muscle mass or fiber type, nor does it activate protein synthesis signaling in the skeletal muscle of sedentary aging mice. DA - 2021/1// PY - 2021/1// DO - 10.3390/ijerph18020370 VL - 18 IS - 2 SP - SN - 1660-4601 UR - https://doi.org/10.3390/ijerph18020370 KW - skeletal muscle KW - hypertrophy KW - Akt KW - atrogenes KW - 20-hydroxyecdysone ER - TY - JOUR TI - Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato puree processing in Kenya AU - Malavi, Derick Nyabera AU - Abong, George Ooko AU - Muzhingi, Tawanda T2 - FOOD CONTROL AB - Sweetpotato purée processing is new to Kenya and a rapidly growing value addition activity among informal, small, and medium-sized food enterprises (SMEs) in sub-Saharan Africa (SSA). Inadequate knowledge of food safety and poor hygiene practices by food handlers, low level of compliance with Good Manufacturing Practices (GMPs), and microbial contamination are major food safety challenges in orange-fleshed sweetpotato (OFSP) purée processing in Kenya. The extent of food safety training in enhancing food safety in rural-based SMEs and food processing environments has not been fully investigated. This study aimed at evaluating the impact of food safety training on food safety knowledge and hygiene practices of food handlers and in control of microbial contamination in OFSP purée processing in Kenya. Pre- and post-food safety training assessments were conducted to determine food handler's (N = 14) knowledge and practices on food safety. Food, water, and swab samples (n = 62) from the processing environment were collected before and two months after the training and analyzed for food hygiene indicator microorganisms. The findings indicate a significant (p < 0.05) improvement in overall food safety knowledge and practices of food handlers after the training. Poor knowledge scores were exhibited on aspects of cross-contamination, cleaning, and sanitation but these significantly (p < 0.05) improved after the training. Similarly, microbial counts on food equipment surfaces, installations, personnel hands, and in the final product (OFSP purée) significantly (p < 0.05) declined to acceptable levels after the food safety training. Total counts, yeasts and molds, S. aureus, Enterobacteriaceae, and total coliforms counts in the packaged OFSP purée were 2.6, 1.8, 1.5, 1.9, and 1.2 LOG CFU/g respectively hence suitable for its current application as an ingredient in baked products. The findings from this study indicate food safety training as an appropriate tool for improving food handler's knowledge and hygiene practices as well as enhancing microbial safety and quality of processed foods in SMEs if necessary food safety support resources are provided. DA - 2021/1// PY - 2021/1// DO - 10.1016/j.foodcont.2020.107500 VL - 119 SP - SN - 1873-7129 KW - Training KW - Food safety KW - Food handler KW - Hygiene practices KW - Contamination KW - Indicator microorganism ER - TY - JOUR TI - The same anthocyanins served four different ways: Insights into anthocyanin structure-function relationships from the wintergreen orchid, Tipularia discolor AU - Hughes, Nicole M. AU - Connors, Michaela K. AU - Grace, Mary H. AU - Lila, Mary Ann AU - Willans, Brooke N. AU - Wommack, Andrew J. T2 - PLANT SCIENCE AB - Over 500 unique anthocyanins have been described to date, which vary in color, antioxidant, light-attenuating, and antimicrobial properties. Identification of anthocyanin chemical structure may therefore serve as an important clue to their in situ function in plants. We characterized the histological and chemical structures of anthocyanins associated with diverse leaf color patterns in the terrestrial orchid, Tipularia discolor, as a step towards understanding their ultimate function. Tipularia discolor produces a single wintergreen leaf in autumn, which is drab brown in color during expansion. Upper (adaxial) surfaces of fully-expanded leaves may be green, purple-spotted, or solid purple, while lower (abaxial) surfaces are bright magenta. Our results showed that the same three cyanidin 3,7,3′-triglucosides, in similar concentrations and proportions, accounted for coloration in each of these cases, and that different colors result from differences in histological location of anthocyanins (i.e. abaxial/adaxial epidermis, mesophyll). Anthocyanins with 3,7,3′ linkage positions are rare in plants, occurring only within the orchid subfamily Epidendroideae, to which Tipularia belongs. These results are important to the discussion of anthocyanin structure-function because they serve as a reminder that 1) plants may employ the same anthocyanins in different anatomical locations to achieve a broad range of colors (and potentially adaptive functions), and 2) anthocyanin chemical structure and anatomical location are influenced by phylogenetic inertia, as well as natural selection. DA - 2021/2// PY - 2021/2// DO - 10.1016/j.plantsci.2020.110793 VL - 303 SP - SN - 1873-2259 UR - https://doi.org/10.1016/j.plantsci.2020.110793 KW - Abaxial/adaxial anthocyanins KW - Acylated cyanidin KW - 3,7,3 '-Triglucoside KW - Camouflage KW - Chemotaxonomy KW - Leaf color evolution KW - Herbivory defense ER - TY - JOUR TI - Salmonella enterica colonization and fitness in pre-harvest cantaloupe production AU - Burris, Kellie P. AU - Simmons, Otto D., III AU - Webb, Hannah M. AU - Moore, Robin Grant AU - Jaykus, Lee-Ann AU - Zheng, Jie AU - Reed, Elizabeth AU - Ferreira, Christina M. AU - Brown, Eric AU - Bell, Rebecca L. T2 - FOOD MICROBIOLOGY AB - Cantaloupes have emerged as significant vehicles of widespread foodborne illness outbreaks caused by bacterial pathogens, including Salmonella . The purpose of this study was to investigate the efficiency of Salmonella colonization and internalization in cantaloupes by relevant routes of contamination. Cantaloupe plants ( Cucumis melo ‘reticulatus’) from two cultivars ‘Athena’ (Eastern) and ‘Primo’ (Western) were grown from commercial seed. Plants were maintained in the NCSU BSL-3P phytotron greenhouse. Salmonella enterica (a cocktail of cantaloupe-associated outbreak serovars Javiana, Newport, Panama, Poona and Typhimurium) contamination was introduced via blossoms or soil at ca. 4.4 log 10 CFU/blossom or 8.4 log 10 CFU/root zone, respectively. Cantaloupes were analyzed for Salmonella by enrichment in accordance with modified FDA-BAM methods. Five randomly chosen colonies from each Salmonella -positive sample were typed using the Agilent 2100 bioanalyzer following multiplex PCR. Data were analyzed for prevalence of contamination and serovar predominance in fruit, stems and soil. Of the total cantaloupe fruit harvested from Salmonella -inoculated blossoms (n = 63), 89% (56/63) were externally contaminated and 73% (46/63) had Salmonella internalized into the fruit. Serovar Panama was the most commonly isolated from the surface of fruit while S. Panama and S. Poona were the most prevalent inside the fruit. When soil was inoculated with Salmonella at one day post-transplant, 13% (8/60) of the plants were shown to translocate the organism to the lower stem (ca. 4 cm) by 7 days post-inoculation (dpi). We observed Salmonella persistence in the soil up to 60 dpi with S. Newport being the predominant serovar at 10 and 20 dpi. These data demonstrate that contaminated soil and blossoms can lead to Salmonella internalization into the plant or fruit at a relatively high frequency. • Salmonella- contaminated soil and blossoms lead to plant or fruit internalization. • Blossom inoculations resulted in a high percentage of Salmonella internalization to fruit. • Serovar Panama was the most commonly isolated serovar from the surface of fruit. • S. Panama and S . Poona were the most prevalent serovars internalized to fruit. • Salmonella persisted in soils up to 60 days post inoculation. DA - 2021/2// PY - 2021/2// DO - 10.1016/j.fm.2020.103612 VL - 93 SP - SN - 1095-9998 KW - Salmonella KW - Cantaloupe KW - Soil KW - Food safety KW - Internalization KW - Blossom ER - TY - JOUR TI - Whole-genome sequencing analysis and CRISPR genotyping of rare antibiotic-resistant Salmonella enterica serovars isolated from food and related sources AU - Monte, Daniel F. M. AU - Nethery, Matthew A. AU - Barrangou, Rodolphe AU - Landgraf, Mariza AU - Fedorka-Cray, Paula J. T2 - FOOD MICROBIOLOGY AB - For decades, Salmonella Typhimurium and Salmonella Enteritidis have prevailed in several countries as agents of salmonellosis outbreaks. In Brazil, the largest exporter of poultry meat, relatively little attention has been paid to infrequent serovars. Here, we report the emergence and characterization of rare serovars isolated from food and related sources collected between 2014 and 2016 in Brazil. Twenty-two Salmonella enterica isolates were analyzed through the use of whole-genome sequencing (WGS) and clustered regularly interspaced short palindromic repeats (CRISPR) genotyping. These isolates were classified into 10 infrequent serovars, including S. Abony, S. Isangi, S. Rochdale, S. Saphra, S. Orion, S. Ouakam, S. Grumpensis, S. Carrau, S. Abaetetuba, and S. Idikan. The presence of six antimicrobial resistance (AMR) genes, qnrB19, blaCMY-2, tetA, aac(6')-Iaa, sul2 and fosA7, which encode resistance to quinolones, third-generation cephalosporin, tetracycline, aminoglycoside, sulfonamide and fosfomycin, respectively, were confirmed by WGS. All S. Isangi harbored qnrB19 with conserved genomic context across strains, while S. Abony harbored blaCMY-2. Twelve (54.5%) strains displayed chromosomal mutations in parC (Thr57→Ser). Most serovars were classified as independent lineages, except S. Abony and S. Abaetetuba, which phylogenetically nested with Salmonella strains from different countries. CRISPR analysis revealed that the spacer content was strongly correlated with serovar and multi-locus sequence type for all strains, independently confirming the observed phylogenetic patterns, and highlighting the value of CRISPR-based genotyping for Salmonella. These findings add valuable information to the epidemiology of S. enterica in Brazil, where the emergency of antibiotic-resistant Salmonella continues to evolve. DA - 2021/2// PY - 2021/2// DO - 10.1016/j.fm.2020.103601 VL - 93 SP - SN - 1095-9998 KW - Antibiotic resistance KW - CRISPR KW - Phylogeny KW - Salmonella serovars KW - Whole genome sequencing ER - TY - JOUR TI - The impact of COVID-19 on food systems, safety, and security-a symposium report AU - Cable, Jennifer AU - Jaykus, Lee-Ann AU - Hoelzer, Karin AU - Newton, John AU - Torero, Maximo T2 - ANNALS OF THE NEW YORK ACADEMY OF SCIENCES AB - Abstract Our food systems depend on complex interactions between farmers and food producers, local and federal governments, and consumers. Underlying these interactions are economic, environmental, and societal factors that can impact the types of food available, access to food, affordability, and food safety. The recent SARS‐CoV‐2 global pandemic has affected multiple aspects of our food systems, from federal governments’ decisions to limit food exports, to the ability of government agencies to inspect food and facilities to the ability of consumers to dine at restaurants. It has also provided opportunities for societies to take a close look at the vulnerabilities in our food systems and reinvent them to be more robust and resilient. For the most part, how these changes ultimately affect the safety and accessibility of food around the world remains to be seen. DA - 2021/1// PY - 2021/1// DO - 10.1111/nyas.14482 VL - 1484 IS - 1 SP - 3-8 SN - 1749-6632 KW - COVID-19 KW - SARS-CoV-2 KW - food safety KW - food surveillance KW - food security ER -