Progress 10/01/00 to 09/30/06
Outputs
Soybean phenolics have been targeted for chemoprevention of chronic oxidation-linked diseases such as type 2 diabetes and cardiovascular disease. Additionally our studies over the last 6 years have indicated the potential to inhibit bacterial pathogens such as Listeria monocytogenes and ulcer-linked bacteria, Helicobacter pylori. Previous studies have also confirmed that phenolics from soy sprouts and microbial bioprocessed phenolic extracts can be stimulated and have potential to inhibit key enzymes such as alpha-amylase and alpha-glucosidase linked to management of Type 2 diabetes and angiotensin converting enzyme (ACE-I) linked to hypertension. During the last year we have further extended this study to improve the antidiabetic and antimicrobial potential of sprouted and fermented soybean by including other phenolic synergies of botanicals with simple phenolics. One published research has further confirmed the alpha-glucosidase inhibitory potential of fermented soy
and how this can be enhanced by phenolic enrichment from Rhodiola crenulata. Preliminary studies have indicated that this fermentation process enriched in lactic acid, released phenolic aglycones from soybean and enriched phenolics from Rhodiola crenulata has enhancd antimicrobial potential, inhibiting food-borne pathogens such as Staphylococcus aureus and Listeria monocytogenes and ulcer bacteria, Helicobacter pylori. We are further investigating at depth the mechanism of action of these mobilized phytochemicals and lactic acid in inhibiting these bacterial pathogens. Preliminary results have given clues that mechanism of inhibition is likely through urease and proline oxidation inhibition, thereby limiting energy and ammonia microenvironment for H.pylori to survive in an acidic environment. This will be probed in detail in the next phase of the Hatch project and a proposal is pending. We are also collaborating with various groups at UMASS on other chronic oxidation-linked diseases,
especially cancer chemoprevention. The soy and fermented soy ingredients with lactic acid and Rhodiola phenolics are being investigated for breast cancer chemoprevention with Drs. Sallie Smith-Schneider and Joseph Jerry and colon cancer with Dr. Rick Arenas at Bay State Medical Center, Springfield, MA. We are also extending similar studies to other legumes of importance in the United States.
Impacts
Phenolic phytochemicals from soybean as a part of the diet have significant and diverse health benefits due to their disease chemopreventive potential. Our studies from this Hatch project (2000-2006) have clearly indicated that sprouting and microbial bioprocessing both in solid-state and liquid fermentation can enrich soybean phenolics and further enhance and extend their chemopreventive potential. Such extracts also have antimcicrobial potential to counter food-borne pathogens such as Listeria monocytogenes, Salmonella and Staphylococcus aureus and also ulcer-linked Helicobacter pylori. Further they have excellent potential to inhibit carbohydrate metabolism by inhibiting key enzymes modulating glycemic index and therefore show anti-diabetes potential and equally important inhibition of key enzyme linked to Hypertension. It is clear that where oxidation-linked inhibitory structure-function link to disease and infection exists, soybean has very interesting disease
preventive potential be it diet-linked as in Type 2 diabetes or pathogen-linked as in the case of food-borne bacteria and ulcer bacteria. Based on these studies Soybean based foods and ingredients can be designed as an important set of strategies for countering chronic diet-linked diseases such as diabetes that is projected grow globally from current 200 million to 300 million in 2020. Equally exciting is the bacterial pathogen inhibiting potential in foods and feeds in an era where antibiotic use have to be replaced.
Publications
- Kwon, Y-I., Apostolidis, E. and Shetty, K. (2006) Anti-Diabetes functionality of Kefir culture-mediated fermented soymilk supplemented with Rhodiola extracts. Food Biotechnology, 20: 13-29.
- Ho, C-Y., Lin, Y-T., Labbe, R.G. and Shetty, K.(2006) Inhibition of Helicobacter pylori by phenolic extracts of sprouted peas (Pisum sativum L.). J. Food Biochemistry, 30: 21-34.
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Progress 10/01/04 to 09/30/05
Outputs
Soybeans are a rich source of phenolic phytochemicals, especially as antioxidants and are being targeted for chemoprevention of diseases such as cardiovascular disease, prostate and breast cancer and potentially for control of ulcer bacteria, Helicobacter pylori. Recent research supported through this project has also shown the potential to inhibit food-borne bacterial pathogen, Listeria monocytogenes. We have made substantial progress in further optimizing phenolic antioxidants from soybean via stress-induced elicitation, solid-state bioprocessing and liquid fermentations. Optimized phenolic antioxidants have shown not just antimicrobial potential as previously reported, but specific enzyme inhibitory activity related to modulation of alpha-glucosidase relevant to management of Type 2 diabetes and inhibiton of angiotensin converting enzyme I (ACE I) relevant for managing hypertension, a complication of Type 2 diabetes. We have clearly shown that early stage sprouted
and fermented extracts with optimum release of phenolic antioxidants have inhibitory activity against both alpha-glucosidase and ACE I. Further, we are collaborating with another UMASS investigator, Dr. Joseph Jerry to explore the potential of our optimized soy phenolic exracts for breast cancer chemoprevention and initial results are promising. We are also exploring the potential of optimized soy extracts to inhibit other food-borne pathogens such as Staphylococcus aureus and Clostridium perfringens.
Impacts
Soybean has diverse health benefits through the chemopreventive potential of the phenolic phytochemicals they contain. Soy consumption has been linked to reduced cardiovascular risk and potential for reduced breast and prostate cancer risk. Research from this project indicate antimicrobial potential against ulcer bacteria, Helicobacter pylori and food-borne pathogens such as Listeria monocytogenes. Additionally research has indicated the potential for chemopreventive health benefits for managing enzymes linked to modulating glycemic index and therefore contributing to the management of Type 2 diabetes. The same research has also indicated the potential for inhibiting angiotensin converting enzyme I for reducing hypertension, a complication emerging from Type 2 diabetes. From this research it is clear that the key phenolics relevant for above chemoprevention potential of various disease are best released via sprouting and microbial bioprocessing, which involves
specific enzymes of the plant and microbial systems.
Publications
- McCue, P. and Shetty, K. (2005) A Model for the Involvement of Lignin Degradation Enzymes in Phenolic Antioxidant Mobilization from Whole Soybean During Solid-state Bioprocessing by Lentinus edodes. Process Biochemistry, 40: 1143-1150.
- McCue, P. and Shetty, K. (2005) Phenolic antioxidant mobilization during yogurt production from soymilk. Process Biochemistry, 40: 1791-1797.
- McCue, P., Lin, Y-T., Labbe, R.G. and Shetty, K. (2005) Characterization of the effect of sprouting or solid-state bioprocessing by dietary fungus on the antibacterial activity of soybean extracts against Listeria monocytogenes. Food Biotechnology, 19: 121-136.
- McCue, P., Kwon, Y-I. and Shetty, K. (2005) Anti-diabetic and anti-hypertensive potential of sprouted and solid-state bioprocessed soybean" Asia Pacific J. Clinical Nutrition, 14: 145-152.
- McCue, P. and Shetty, K. (2005) Potential Health Benefits of Soybean Isoflavonoids and Related Phenolic Antioxidants. In: Food Biotechnology, 2nd Edition [Shetty, K., Paliyath, G., Pometto, A.L. III and Levin, R.E. (eds)]. Marcel Dekker and CRC Press (Taylor and Francis Co), Boca Raton, FL. Pages 771-787.
- Shetty, K., Vattem, D.A. and Clydesdale, F. M. (2005) Clonal screening and sprout-based bioprocessing for phenolic phytochemicals for functional foods. In: Food Biotechnology, 2nd Edition [Shetty, K., Paliyath, G., Pometto, A.L. III and Levin, R.E. (eds)]. Marcel Dekker and CRC Press (Taylor and Francis Co), Boca Raton, FL. Pages 603-625.
- Shetty, K., Randhir, R. and Shetty, P. (2005) Bioprocessing strategies to enhance L-DOPA and phenolic antioxidants in fava bean (Vicia faba). In: Food Biotechnology, 2nd Edition [Shetty, K., Paliyath, G., Pometto, A.L. III and Levin, R.E. (eds)]. Marcel Dekker and CRC Press (Taylor and Francis Co), Boca Raton, FL. Pages 847-865.
- Shetty, K. and Lin, Y-T. (2005) Phneolic antimicrobials from plants for control of bacterial pathogens. In: Food Biotechnology, 2nd Edition [Shetty, K., Paliyath, G., Pometto, A.L. III and Levin, R.E. (eds)]. Marcel Dekker and CRC Press (Taylor and Francis Co), Boca Raton, FL. Pages 1479-1503.
- Shetty, K. (2005) Solid-state bioprocessing for functional food ingredients and food waste remediation. In: Food Biotechnology, 2nd Edition [Shetty, K., Paliyath, G., Pometto, A.L. III and Levin, R.E. (eds)]. Marcel Dekker and CRC Press (Taylor and Francis Co), Boca Raton, FL. Pages 1691-1704.
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Progress 10/01/03 to 09/30/04
Outputs
Soybeans are a rich source of phenolic phytochemicals and being targeted for chemoprevention of diseases such as cardiovascular, bacterial infections as well as breast and prostate cancer. We have continued to make good progress on key pathways involved on optimum phenolic synthesis during sprouting and fungal-based bioprocessing of soybeans. This elicitation approach to stimulate phenolics was extended to other legumes with chemopreventive potential such as mungbean, fava bean and fenugreek. From these studies it is clear that elicitation of sprouts by exogenous phenolics from rosemary and oregano can stimulate higher levels of functional phenolics with chemopreventive potential. Similarly in the case of food-grade fungal bioprocessing of soybean, phenolic phytochemicals were enriched through critical enzymes laccase and peroxidase. Using the optimized phenolics from herb phenolic elicitation and fungal bioprocessing of soybean we have successfully evaluated several
functional applications for disease prevention. A major functional applications for above phenolic optimized soybean was inhibition of 2 major food-borne bacterial pathogens, one is the major ulcer-linked pathogen Helicobacter pylori and second is a major meat-processing-related pathogen, Listeria monocytogenes. Early stages of sprouting or bioprocessing that likely had the highest levels of polymeric phenolics were likely most effective for pathogen inhibition. In case L. monocytogenes we have also confirmed the inhibition in model meat systems using optimized soy phenolics as an external antimicrobial treatment at 0.1 mg/ml of surface treatment of meats. In case of Helicobacter pylori we have evidence that herb-elicited phenolics from other legumes such as mung bean were also effective in inhibition. We are now undertaking studies on anti-diabetic and anti-hypertensive potential of phenolic optimized sprouted and bioprocessed soybean using model enzyme systems such as inhibition of
alpha-amylase and alpha-glucosidase for managing glycemic index and angiotension converting enzyme I for hypertension.
Impacts
Consumption of soybean has been linked to reduced risk of coronary heart disease and cancers such as breast and prostate cancers. Studies from this project also indicate the antimicrobial potential against bacterial pathogens and chemopreventive potential for managing glycemic index linked to diabetes and hypertension linked to cardiovascular disease. The chemopreventive health benefits of soybean and other legumes are due to their phenolic metabolites. The functional phenolic phytochemicals can be effectively released and optimized by herb-extract based elicitation during sprouting and by fungal bioprocessing using food-grade fungi such as Tempeh fungus, Rhizopus oliogosporus and shiitake fungal mycelial stage, Lentinus edodes. Such natural bioprocessing approaches by sprouting and solid-state bioprocessing improved health-relevant nutritional value of soybean and this is linked to their phenolic metabolites. Further, it is clear that phenolics from soybean could be
a source of additional antimicrobial hurdle in a food processing systems like in case of Listeria monocytogenes or potentially when ingested like in case of Helicobacter pylori.
Publications
- McCue, D.A., Horii, A and Shetty, K. (2003) Solid-state bioconversion of phenolic antioxidants from defatted powdered soybean by Rhizopus oligosprous: Role of carbohydrate cleaving enzymes. J. Food Biochemistry, 27: 501-514.
- Randhir, R., Lin, Y-T. and Shetty, K. (2004) Stimulation of phenolics, Antioxidant and antimicrobial activities in dark germinated mung bean (Vigna radiata)sprouts in response to peptide and phytochemical elicitors. Process Biochemistry, 39: 637-646.
- Randhir, R., Vattem, D. and Shetty, K. (2004) Soild-state bioconversion of fava bean by Rhizopus oligosporus for enrichment of phenolic antioxidants and L-DOPA. Innovative Food Science and Emerging Technologies, 5: 235-244.
- Randhir, R. and Shetty, K. (2004) Microwave-induced stimulation of L-DOPA, phenolics and antioxidant activity in fava bean (Vicia faba) for Parkinson's diet. Process Biochemistry, 39: 1775-1784.
- McCue, P. and Shetty, K. (2004) A role for amylase and peroxidase-linked polymerization in phenolic antioxidant mobilization in dark-germinated soybean and implications for health. Process Biochemistry, 39: 1785-1791.
- McCue P., Lin, Y-T., Labbe, R.G. and Shetty, K. (2004) Sprouting and solid-state bioprocessing by Rhizopus oligosporus increase the in vitro antibacterial activity of aqueous soybean extracts against Helicobacter pylori. Food Biotechnology, 18: 229-249.
- McCue. P., Horii, A. and Shetty, K. (2004) Mobilization of phenolic antioxidants from defatted soybean powders by Lentinus edodes during solid-state fermentation is associated with enhanced production of laccase. Innovative Food Science and Emerging 5: 385-392.
- Randhir, R., Lin, Y-T. and Shetty, K. (2004) Phenolics, antioxidant and antimicrobial activity in dark germinated fenugreek sprouts in response to peptide and phytochemical elicitors. Asia Pacific Journal of Clinical Nutrition, 13: 295-307.
- Randhir, R. and Shetty, K. (2003) Light-mediated fava bean (Vicia faba) response to phytochemical and protein elicitors and consequences on nutraceutical enhancement and seed vigor. Process Biochemistry, 38: 945-952.
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Progress 10/01/02 to 09/30/03
Outputs
Soybeans are a rich source of phenolic phytochemicals which are being targeted for chemoprevention of breast and prostate cancer as well as cardiovascular disease. We have continued to investigate the role of several enzymes in the primary and secondary pathways linked to soy phenolic synthesis. In addition to the role of carbohydrate-cleaving enzymes that we previously reported, we now have evidence that elicitation with exogenous rosemary and oregano phenolics enhanced soy sprout phenolic antioxidant synthesis through the pentose phosphate pathway. We also have preliminary evidence that in addition to a proline-link to pentose phosphate pathway being stimulated, antioxidant enzymes response through the superoxide dismutase and catalase may be the major mechanism linked to soy phenolic synthesis. We have also developed additional strategies to enhance phenolic antioxidants using solid-state bioprocessing using dietary fungi such as Rhizopus oligosporus and Lentinus
edodes. Further we have extended the success of enhancing sprout phenolics with external herb phenolics to additional legume species such as mung bean and fenugreek, which are targeted for diabetes management. In all legume sprouts we are currently undertaking studies how exogenous herb phenolics also help to control potential bacterial food-borne pathogens such as Listeria, E.coli and Salmonella.
Impacts
Soybean consumption has been linked to reduced risk of coronory heart disease and cancers such as breast and prostate cancer. The chemopreventive health benefits of soybean is because of the phenolic metabolites. Free soluble phenolics have more functional health benefit than phenolics conjugated to sugars. Therefore, enhancement of free phenolics during herb phenolic-elicited sprouting or solid-state bioprocessing improves the health-relevant nutritional value of soybean. This offers novel strategies to enhance functional value of soybean for the food processing industry. Additionally, the use of herb phenolics can offer additional hurdles against food-borne pathogens that may affect health through the use of soybean or legume sprouts.
Publications
- McCue, P. and Shetty, K. (2002) A biochemical analysis of mungbean (Vigna radiata) response to microbial polysaccharides and potential phenolic-enhnacing effects for nutraceutical applications. Food Biotechnology, 16:57-79.
- Shetty, P., Atallah, M.T. and Shetty, K. (2003) Stimulation of total phenolics, L-DOPA and antioxidant activity through proline-linked pentose phosphate pathway in response to proline and its analog in germinating fava beans (Vicia faba). Process Biochemistry, 38: 1707-1717.
- McCue, P. and Shetty, K. (2003) Role of carbohydrate-cleaving enzymes in phenolic antioxidant mobilization from whole soybean fermented with Rhizopus oligosprorus. Food Biotechnology, 17:27-37.
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Progress 10/01/01 to 09/30/02
Outputs
Soybeans are a rich source of phenolics and among these genestein is predominant. Based on the hypothesis that free genestein and related phenolics have higher antioxidant activity we investigated the role of carbohydrate cleaving enzymes in response to rosemary clonal phenolic elicitors in germinating soybean sprouts. Phenolic content and antioxidant activity correlated to amylase and glucuronidase activities but not glucosidase activity. Peroxidase activity suggested possible utlization of amylase-mobilized phenolics, including genestein. Phenolic mobilization and antioxidant activity were stimulated in response to rosemary phenolic elicitors. The extent of stimulation in response to rosemary pheolic elicitors was stimulated through a proposed proline-linked pentose phosphate pathway as indicated by a higher proline content and glucose-6-phosphate dehydrogenase activity. We have also extended this approach to fava bean phenolics for development of Parkinson's
diet.
Impacts
Consumption of soybeans has been linked to reduced risk of coronary heart disease and development of certain cancers. The health benefit is linked to phenolic metabolites in soybean. Free phenolics have higher health benefit activity than bound forms. Enhancement of free phenolics during natural sprouting process and optimization of phenolic antioxidant activity using rosemary phenolic extracts will improve the nutritional value of soybean and therefore impact overall health and wellness. Impact is also through development of an added value approach to improving the functional value of soybean for the food processor.
Publications
- No publications reported this period
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Progress 10/01/00 to 09/30/01
Outputs
Preliminary findings show that proline analog, azetidine-2-carboxylate (A2C) stimulated total phenolic content in soybean in a dose dependent manner. This A2C-mediated stimulation of phenolics indicates a role for proline and pentose phosphate pathway. On specific analaysis it is clear that iso-flavonoid, genestein is stimulated in a dose dependent manner in response to A2C. As high as 5 mg of genestein is formed in response to 0.4 mM of A2C. We have further evidence that fungal and ultraviolet light as elicitors can also stimulate phenolics and iso-flavonoid content. We have further measured the antioxidant activity of the high phenolic stages using beta-carotene and radical quenching methods and have found them to be high during the stage of high phenolic content. We are now probing whether clonal phenolic extracts of rosemary and oregano can stimulate soybean phenolics and in specific total iso-flavoinoids. We have also extended this study to fava bean where
sprouted fava bean has higher phenolic stimulation in response to oregano high phenolic clonal extracts. We are also now optimizing bacterial pathogen control studies in soybean and fava bean sprouts. We have determined that in general the background bacterial load is reduced when treated with oregano and rosemary clonal extracts with high phenolics.
Impacts
Results in soybean indicate that total phenolic content and in specific isoflavonoid content can be stimulated during sprouting of soybean. We are now developing a food-grade process to stimulate phenolic and iso-flavonoid content using rosemary clonal phytochemicals and food-grade fungal elicitors. This approach will help to develop functional food and nutraceutical products that can benefit women's health in relation to post-menupausal health and men's health relation to prostate health.
Publications
- Shetty, P., Atallah, M.T. and Shetty, K. (2001) Enhancement of total phenolic, L-DOPA and proline contents in germinating fava bean(Vicia faba) in response to bacterial elicitors. Food Biotechnology, 15:47-67.
- McCue, P. and Shetty, K. (2001) Clonal herbal extracts as elicitors of phenolic synthesis in dark-germinated mungbeans for improving nutritional value with implications for food safety. J. Food Biochemistry, Accepted for publication.
- Randhir, R., Shetty, P. and Shetty, K.(2001) L-DOPA and total phenolic stimulation in dark geriminated fava bean in response to peptide and phytochemical elicitors. Process Biochemistry, Submitted.
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Progress 10/01/99 to 09/30/00
Outputs
New Project
Impacts
(N/A)
Publications
- No publications reported this period
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