Progress 07/01/15 to 06/30/20
Outputs
Progress Report Objectives (from AD-416): The long-term goal of this project is to develop novel methods, and define measure and mitigate attributes that adversely impact the quality of foods. Specifically, during the next five years we will focus on the following objectives: Objective 1: Enable novel commercial methods for prevention or removal of defects and contaminants in foods. Subobjective 1A: Develop techniques for detection and removal of potatoes affected by Zebra Chip disorder from the processing line. Subobjective 1B: Develop X-ray based alternatives to radioisotopes for irradiation. Objective 2: Integrate physical, chemical, sensory, and biological changes from raw and commercially processed food products, including, olives and grapes. Subobjective 2A: Pinpoint and identify impact aroma compounds of raw materials and commercially processed products from specialty crops including grapes and olives using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). Identify precursors (and eventually pathways) of such impact aroma compounds and study flavor variation in different varieties. Subobjective 2B: Isolate and characterize phytonutrients in raw materials and food products from grapes, olives, and other specialty crops. Determine the effects of processing on the levels of these constituents and also monitor changes in biological activity (i.e., antioxidant activity). Objective 3: Integrate measurable allergenic properties with methods to mitigate food allergens in nuts and dairy. Subobjective 3A: Identify, characterize, and develop methods for the detection of food allergens in tree nut and other foods. Subobjective 3B: Investigate and differentiate allergen cross- reactivity and multi-sensitization and study the effects of processing methodologies on allergenicity. Approach (from AD-416): 1A: Acquire x-ray images and NIR spectra from whole potatoes (reflection) and through slices (transmission). Analyze slices for moisture and sugar, followed by frying and color evaluation. Develop calibration equations for prediction of Zebra Chip (ZC), moisture content, sucrose, and glucose and investigate correlations between ZC and moisture and/or sugar. Isolate appropriate subsets of NIR absorbance values as input features for standard statistical classification techniques. Test appropriate optics that can measure absorption at the determined wavelengths for the ability to evaluate ZC. Observe x-ray images for differences between potato classes and develop detection algorithms. 1B: Design, build, and test x-ray based irradiation units was alternatives to traditional gamma based units using two technologies: traditional x-ray tubes and a higher power prototype x-ray emitter system. 2A: Extract aroma compounds from grapes and olives using GC. Identify precursors and study flavor variation in plant varieties. Have judges evaluate ability to detect odor from each compound⿿s effluent from a GC column, with compounds detected in the most dilute sample considered to be impact aroma compounds. Identify acquired capillary GC-MS spectra using established libraries to identify food constituents. Quantify food constituents by GC-MS by comparing the areas of characteristic mass fragment ions of the compounds with that of 2-undecanone (m/z 170). Calculate odor activity values by dividing the determined concentrations by their odor thresholds. For confirmation, compare synthetic blends of identified odorants with those of the original raw and processed products using sensory panels. 2B: Extract homogenates from processed and unprocessed food components and analyze using an HPLC-diode array detector. Identify constituents by comparison of retention times and UV/Vis spectra of unknown peaks with those of authentic standards and verify by HPLC-MS, NMR or IR if necessary. Determine weight and total phenolic content for each homogenate. Evaluate antioxidant activity by the DPPH and ABTS procedures. Determine effects of processing by comparison. 3A: Isolate 2S albumins from nuts and express recombinantly to assess their allergenicity using sera from allergic patients. Isolate and express profilin protein for comparative studies. Develop protocols to purify 2S albumin allergens in other nuts including almond, pine nut, coconut, macadamia nut, and optionally chestnut. Determine the peptide sequences by N-terminal peptide sequencing and mass spectrometry. Develop antibody based methods for detecting food allergen and allergic food. 3B: Isolate and clone hazelnut allergens following established protocols. Assay association with serum IgE from patients known to react to peanut and/or hazelnut. Frequency of IgE recognition of allergens will reflect cross-reactivity and multi-sensitization. Process samples by extrusion to investigate processing effects on allergenicity. This expired project has completed NP 306 Office of Scientific Quality Review and has been replaced by project 2030-41430-013-00D, ⿿New Technologies and Methodologies for Increasing Quality, Marketability and Value of Food Products and Byproducts. Following is a final progress report for the life of the current project. In support of Sub-objective 1A, calibration equations for prediction of Zebra Chip (ZC), moisture content, sucrose, and glucose have been developed and correlations between ZC and moisture and/or sugar have been identified. Appropriate subsets of near-infrared (NIR) absorbance values at specific wavelengths have been isolated as input features for standard statistical classification techniques based on their ability to identify ZC. Different optical configurations for measuring reflected light at these specific wavelengths have been assembled and tested. Accuracy in detecting ZC was lower for the optical measurements than that achieved using the reduced NIR spectra in combinations with chemometrics, presumably due to optical limitations in isolating specific wavelengths and the rapid signal acquisition time as compared to the spectrophotometer signal acquisition time. In support of Sub-objective 1B, x-ray dose mapping (measuring the delivered dose over a discreet volume) has been performed for several x- ray irradiation units, allowing comparison with dose distributions for gamma irradiators. This helps to evaluate x-ray as a suitable substitute for gamma irradiation. Novel irradiation configurations allowing a highly uniform dose distribution among samples as well as very precise dose determination have been developed and applied to irradiation of various sample types, especially for the sterilization of insects. In support of Sub-objective 2A, impact aroma compounds in different olive varieties were identified and quantified using gas chromatography-flame ionization detector (GC-FID) and gas chromatography-mass spectrometry (GC- MS). Odor unit values were calculated to determine the contribution of individual odor constituents to the overall flavor. These results will help growers and processors to understand differences in flavor characteristics among the different olive varieties. In further support of Sub-objective 2A, 10 volatile compounds that contribute to the aroma status (aromatic or non-aromatic) of Brazilian rice genotypes were identified. It was shown that certain genotypes (i.e. elite line aromatic rice genotypes BR4 and BR5) exhibited volatile compound profiles that indicate less off-flavors (hexanal and 1-hexanol), higher 2-acetyl-1-pyrroline content, and similar cooking time and hardness to desirable genotypes. These results provide the means for rice farmers, industries and researchers to select the most desirable genotypes of aromatic rice for production and distribution worldwide. This work may also serve as a starting point for future research on rice authenticity. Also in support of Sub-objective 2A, a previously unknown biosynthetic pathway for the production of certain terpenes has been identified. Terpenes have antibacterial, antifungal, anti-cancer, antioxidant, and antifeedant properties and are widely used in the flavor and fragrance industry due to their desirable odors. Terpenes have complex structures that make their chemical syntheses difficult. Computational chemistry, i. e., density functional theory (DFT) calculations, were used to elucidate the new biosynthetic pathway. Knowledge of terpene biosynthetic pathways provides critical insight that may be used to produce desired terpenoids on an industrial scale. In support of Sub-objective 2B, the phenolic composition of grape pomace skins from four red wine cultivars (Carinan, Merlot, Cabernet Sauvignon, and Syrah) was studied. Carignan skin had the highest concentrations of caftaric acid, rutin, quercetin 3-glucoside, kaempferol 3-glucoside and resveratrol. Grape pomace consists of pressed skins, seeds and stems, which account for about 20% of the weight of the grape. Approximately 10 million tons of grape pomace are generated annually, with adverse environmental impact due to the presence of the phenolic compounds. However, phenolic compounds have potentially positive effects on human health such as anti-inflammatory, anti-ischemic, anti-obesity, and anti- platelet aggregating effects and other potentially disease preventing cellular actions. Recovery of the phenolic compounds could therefore mitigate negative environmental impact. ARS researchers collaborated with scientists in Ethiopia and Iraq to determine physiochemical properties and antioxidant composition of four mango varieties (Tommy Atkins, Apple, Keitt, and Kent) grown in Ethiopia. Keitt had the highest weight, length, diameter, and juice content by volume. The pH, total soluble solids (TSS), total acidity (TA), and proximate composition (moisture, ash, fat, fiber, and protein) showed significant differences across varieties. Sodium, magnesium, potassium, calcium, iron and zinc were evaluated with potassium having the highest concentration at 267 mg/100 g. Total carotenoids and vitamin C (i.e. antioxidants) concentrations varied across varieties, with Apple, Kent and Keitt varieties being rich in vitamin C. The four varieties had similar physicochemical properties and antioxidant content as mangoes grown in other countries. ARS researchers performed comparative analysis of total phenolic content of both fermented and non-fermented jaboticaba pomace. Jaboticaba, a fruit native to Brazil, is used in food or fermented beverages. Since it spoils rapidly it is often used for juices, jams, liqueurs, distillates, wine and ice cream. Fermented pomace from wine production contained higher levels of the phenolics, quercetin and myricetin, compared to unfermented pomace obtained after juice extraction. Fermented pomace may be added to food products to provide color (anthocyanins), increase antimicrobial properties, and possibly help to reduce the risk of diabetes, obesity and chronic obstructive pulmonary disease. ARS scientists have linked recurring outbreaks of acute hypoglycemic encephalopathy with litchi consumption. These outbreaks have resulted in the deaths of hundreds of children per year in India. The causative agents in soapberry fruits (of which litchi is a member) are the toxic cyclopropyl amino acids, methylenecyclopropylglycine (MCPG) and hypoglycin A (HGA). A method to simultaneously quantify both MCPG and HGA from 1 µg up to 10 mg in 1 g of dried soapberry fruit (1-10,000 ppm) has been developed. HGA has been identified and quantified for the first time in litchi arils (the fleshy edible portion of the fruit). This method can be used to identify and quantify MCPG and HGA in other soapberry fruits. This knowledge is critical for preventing illness caused by consumption of soapberry fruits. The phenolic composition of five varieties of pomegranate peel (Molla Nepes, Parfianka, Purple Heart, Wonderful and Vkunsyi) have been determined. Pomegranates are an important medicinal and nutritional product, with potential for prevention of cancer and cardiovascular diseases. Pomegranate peels constitute up to 40% of the whole fruit and are a by-product of juice production. The Vkunsyi cultivar had the highest concentrations of gallic acid, catechin and the desirable ellagitannin punicalagin. This cultivar is a potentially rich source of desirable phenolic compounds. ARS scientists have determined the phenolic composition of mesquite flour. Mesquite is the common name for leguminous desert plants of the genus Prosopis with about 44 species native to North America, South America, Africa, and South Asia. Mesquite tolerates high temperatures and low rainfall, can grow in saline soil and can fix nitrogen. Consumption has been linked to antibacterial, cardioprotective and anti-inflammatory health benefits. An analytical method using liquid chromatography-mass spectrometry (LC-MS) in conjunction with reversed phase and aqueous normal phase (ANP) chromatography was developed to separate and identify the phenolic compounds in mesquite flour, enabling study of its beneficial health effects. In support of Sub-objective 3A, ARS scientists used sera obtained from patients allergic to tree nuts to identify previously unknown tree nut allergens. Two of these allergens have been given official designations (Car i 2 for pecan and Pru du 8b for almond) by the World Health Organization and International Union of Immunological Societies (WHO/IUIS) Allergen Nomenclature Sub-committee. Pru du 8 is now recognized as a single member of a previously unknown family of food allergens. The sera have also allowed assessment of the relative importance of linear and conformational IgE epitopes in peanut allergy and in milk allergy. They also provide the means to investigate the importance of multi- sensitization and cross-reactivity in food allergies. In support of Sub-objective 3B, ARS scientists have established a new humanized rat basophil cell line using RBL-2H3 cells. Model cell lines are important tools for food allergy and allergen studies. Currently available human cells grow very slowly, and the rat cell line RBL-2H3 could not be used because the rat IgE receptor has low affinity to human IgE. While a few humanized RBL-2H3 lines exist that express a component of human IgE receptor, they suffer from competition by the endogenous rat IgE component. The new cell lines will allow effective assessment of food allergen cross-reactivity and the effects of food processing on the allergenic properties of food allergens. Accomplishments 01 Identification of citric acid as a possible source of off-flavor in Prosopis juliflora pods. Nitrogen fixing trees and shrubs of the genus Prosopis (mesquite) provide firewood, luxury quality timber for furniture and flooring, and soil enrichment through nitrogen fixation. Prosopis species are widespread in semiarid regions of the Western Hemisphere and were a major food staple for indigenous peoples in North and South America. Prosopis spp. produce pods that typically contain about 30-40% sucrose and 10-14% protein. Mesquite pods are milled to produce flour which is sold commercially and is used in artisanal food products. ARS scientists in Albany, California, have identified high levels of citric acid (2150 mg/100 g) in P. juliflora pods which may be responsible for their sour, unpalatable flavor. Determination of the organic acid composition of mesquite pods will allow production of clones with pods that are sweet and highly palatable. 02 New technology facilitates peptide production for food allergy studies. Food allergies negatively impact the utilization of agricultural products, and peanuts and tree nuts cause most of the fatal and near- fatal food allergy cases in the United States. Linear IgE epitopes play essential roles in peanut and tree nut allergies, but the prevalent IgE epitopes of most known food allergens have not been mapped. Overlapping peptides derived from food allergens are required to identify linear epitopes, but their production has presented many challenges. To overcome this problem, ARS researchers at Albany, California, developed a method to express peptides using a truncated form of the trimeric protein as an expression tag. This technology has been used to successfully produce overlapping peptides derived from two peanut allergens. The technique will facilitate the study of processing effects on the allergenicity and cross-reactivity of food allergens.
Impacts
(N/A)
Publications
- Haff, R.P., Ovchinnikova, I., Liang, P., Mahoney, N.E., Gee, W.S., Gomez, J., Toyofuku, N., Jackson, E.S., Hnasko, R.M., Light, D. 2020. X-ray based sterilization of larvae of the navel orangeworm (lepidoptera:pyralaide) for sterile insect technique. Journal of Economic Entomology. 113(4):1685- 1693.
- Lin, L., Moran, T., Peng, B., Yang, J., Culton, D., Che, H., Jiang, S., Liu, Z., Geng, S., Zhang, Y., Diaz, L., Ye, Q. 2019. Walnut antigens can trigger autoantibody development in patients with pemphigus vulgaris through a "hit-and-run" mechanism. Journal of Allergy Clinical Immunology. 144(3):720-728.
- Chen, F., Ma, H., Li, Y., Wang, H., Samad, A., Zhou, J., Zhu, L., Zhang, Y. , He, J., Fan, X., Jin, T. 2019. Screening of nanobody specific for peanut major allergen Ara h 3 by phage display. Journal of Agricultural and Food Chemistry. 67:11219-11229.
- Li, Y., Zeng, W., Li, Y., Fan, W., Ma, H., Fan, X., Jiang, J., Brefo- Mensah, E., Zhang, Y., Yang, M., Dong, Z., Palmer, M., Jin, T. 2019. Structure determination of the CAMP factor of streptococcus agalactiae with the aid of an MBP tag and insights into membrane-surface attachment. Acta Crystallographica, Section D: Biological Crystallography. 75:772-781.
- Hughes, A.C., Zhang, Y., Bai, X., Xiong, Y., Wang, Y., Yang, X., Xu, Q., He, X. 2019. Structural and functional characterization of Stx2k, a new subtype of Shiga toxin 2. Microorganisms. 8(1):4.
- Zeng, W., Ma, H., Fan, W., Yang, Y., Zhang, C., Kombe Kombe, J., Fan, X., Zhang, Y., Dong, Z., Shen, Z., Zhou, Y., Yang, M., Jin, T. 2019. Structure determination of CAMP factor of mobiluncus curtisii and insights into structural dynamics. International Journal of Biological Macromolecules. 150:1027⿿1036.
- Ban, X., Li, C., Zhang, Y., Gu, Z., Cheng, L., Hong, Y., Li, Z. 2019. Importance of c-terminal extension in thermophilic 1,4-a-glucan branching enzyme from geobacillus thermoglucosidans STB02. Applied Biochemistry and Biotechnology. 190:1010⿿1022.
- Yi, J., Huang, H., Liu, Y., Lu, Y., Fan, Y., Zhang, Y. 2019. Fabrication of curcumin-loaded pea protein-pectin ternary complex for the stabilization and delivery of ÿ-carotene emulsions. Food Chemistry. 313:126118.
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Progress 10/01/18 to 09/30/19
Outputs
Progress Report Objectives (from AD-416): The long-term goal of this project is to develop novel methods, and define measure and mitigate attributes that adversely impact the quality of foods. Specifically, during the next five years we will focus on the following objectives: Objective 1: Enable novel commercial methods for prevention or removal of defects and contaminants in foods. Subobjective 1A: Develop techniques for detection and removal of potatoes affected by Zebra Chip disorder from the processing line. Subobjective 1B: Develop X-ray based alternatives to radioisotopes for irradiation. Objective 2: Integrate physical, chemical, sensory, and biological changes from raw and commercially processed food products, including, olives and grapes. Subobjective 2A: Pinpoint and identify impact aroma compounds of raw materials and commercially processed products from specialty crops including grapes and olives using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). Identify precursors (and eventually pathways) of such impact aroma compounds and study flavor variation in different varieties. Subobjective 2B: Isolate and characterize phytonutrients in raw materials and food products from grapes, olives, and other specialty crops. Determine the effects of processing on the levels of these constituents and also monitor changes in biological activity (i.e., antioxidant activity). Objective 3: Integrate measurable allergenic properties with methods to mitigate food allergens in nuts and dairy. Subobjective 3A: Identify, characterize, and develop methods for the detection of food allergens in tree nut and other foods. Subobjective 3B: Investigate and differentiate allergen cross- reactivity and multi-sensitization and study the effects of processing methodologies on allergenicity. Approach (from AD-416): 1A: Acquire x-ray images and NIR spectra from whole potatoes (reflection) and through slices (transmission). Analyze slices for moisture and sugar, followed by frying and color evaluation. Develop calibration equations for prediction of Zebra Chip (ZC), moisture content, sucrose, and glucose and investigate correlations between ZC and moisture and/or sugar. Isolate appropriate subsets of NIR absorbance values as input features for standard statistical classification techniques. Test appropriate optics that can measure absorption at the determined wavelengths for the ability to evaluate ZC. Observe x-ray images for differences between potato classes and develop detection algorithms. 1B: Design, build, and test x-ray based irradiation units was alternatives to traditional gamma based units using two technologies: traditional x-ray tubes and a higher power prototype x-ray emitter system. 2A: Extract aroma compounds from grapes and olives using GC. Identify precursors and study flavor variation in plant varieties. Have judges evaluate ability to detect odor from each compound⿿s effluent from a GC column, with compounds detected in the most dilute sample considered to be impact aroma compounds. Identify acquired capillary GC-MS spectra using established libraries to identify food constituents. Quantify food constituents by GC-MS by comparing the areas of characteristic mass fragment ions of the compounds with that of 2-undecanone (m/z 170). Calculate odor activity values by dividing the determined concentrations by their odor thresholds. For confirmation, compare synthetic blends of identified odorants with those of the original raw and processed products using sensory panels. 2B: Extract homogenates from processed and unprocessed food components and analyze using an HPLC-diode array detector. Identify constituents by comparison of retention times and UV/Vis spectra of unknown peaks with those of authentic standards and verify by HPLC-MS, NMR or IR if necessary. Determine weight and total phenolic content for each homogenate. Evaluate antioxidant activity by the DPPH and ABTS procedures. Determine effects of processing by comparison. 3A: Isolate 2S albumins from nuts and express recombinantly to assess their allergenicity using sera from allergic patients. Isolate and express profilin protein for comparative studies. Develop protocols to purify 2S albumin allergens in other nuts including almond, pine nut, coconut, macadamia nut, and optionally chestnut. Determine the peptide sequences by N-terminal peptide sequencing and mass spectrometry. Develop antibody based methods for detecting food allergen and allergic food. 3B: Isolate and clone hazelnut allergens following established protocols. Assay association with serum IgE from patients known to react to peanut and/or hazelnut. Frequency of IgE recognition of allergens will reflect cross-reactivity and multi-sensitization. Process samples by extrusion to investigate processing effects on allergenicity. In support of Sub-objective 1A, a number of optical configurations measuring reflected light at particular wavelengths, as determined in previous experiments for their ability to discriminate the classes of interest (i.e. Zebra Chip disease), have been assembled and tested. Discrimination accuracy is lower than that achieved using the reduced near infrared (NIR) spectra in combinations with chemometrics (published previously), presumably due to optical limitations in isolating specific wavelengths and the rapid signal acquisition time as compared to the spectrophotometer signal acquisition time. Experiments with different optical configurations are ongoing. In support of Sub-objective 1B, dose mapping experiments have continued. A novel irradiation configuration in which samples are confined to the surface of a wheel which rotates below an x-ray source has been developed. This configuration allows a highly uniform dose distribution among samples as well as very precise dose determination. Under Sub-objective 2A, impact aroma compounds in different olive varieties were identified and quantified using gas chromatography-flame ionization detector (GC-FID) and gas chromatography-mass spectrometry (GC- MS). Odor unit values were calculated to determine the contribution of individual odor constituents to the overall flavor. These results will help growers and processors to understand differences in flavor characteristics among the different olive varieties. In support of Sub-objective 2B, research focused on grape pomace which consists of pressed skins, seeds and stems, which account for about 20 percent of the weight of the fruit. Approximately 10 million tons of pomace are produced annually from wineries, creating environmental challenges and significant waste. Phenolic composition of grape pomace skins from four red wine cultivars (Carignan, Merlot, Cabernet Sauvignon, and Syrah) have been studied. Carignan skin appears to hold the most promise as a source of phenolics among these cultivars due to its high concentrations of caftaric acid, rutin, quercetin 3-glucoside, kaempferol 3-glucoside, and resveratrol. Given the health benefits of phenolic compounds (including anti-inflammatory, anti-ischemic, anti-obesity, and anti-platelet aggregating effects) the potential use of this waste stream for extraction of phenolic compounds is indicated. In support of Sub-objectives 3A and 3B, the gene of an antimicrobial protein of almond has been isolated. The recombinant protein has been expressed and purified. It has been identified as an almond allergen by testing its immunological reactivity with sera from almond allergic patients and it has been officially designated as Pru du 8 by the World Health Organization and International Union of Immunological Societies (WHO/IUIS) Allergen Nomenclature Sub-committee. The recombinant almond allergen is being used to generate reagents for studying its allergenic property and for identifying additional food allergens in other foods. In support of Sub-objective 3B, rat basophil cell line RBL-2H3 has been humanized and is being tested. The humanized cell line will allow us to effectively assess food allergen cross-reactivity and food processing effect on the allergenic property of food allergens. Accomplishments 01 New x-ray based irradiation configuration improves dose uniformity and precision of dose measurement. Irradiation is an important tool with many applications in agriculture, including control of bacterial infection, phytosanitary treatments to kill insect pests on food products, and sterilization of insects for a pest control strategy called Sterile Insect Technique. Irradiation of corresponding samples such as insects, nuts, or seeds is typically accomplished by placing them in a container close to a radiation source, and those at the edges thus experience higher doses than those towards the center. ARS researchers in Albany, California, have developed an irradiation configuration in which all samples as well as appropriate radiation measuring devices (dosimetry) are confined to the surface of a rotating wheel under an x-ray source. Since the samples and dosimetry all follow the same path through the x-ray field, variation of x-ray dose among samples is very low and precise dose measurement is possible. While not appropriate for every size/shape of sample, this technology provides a valuable tool for precise and uniform dosing of a large variety of sample types. 02 Differences in the phenolic composition of fermented and non-fermented jaboticaba fruit powder. Jaboticaba is a fruit native to Brazil that is used in food or fermented beverages. Since Jaboticaba spoils rapidly it is often used for juices, jams, liqueurs, distillates, wine and ice cream to reduce post-harvest losses. ARS researchers in Albany, California, performed comparative analysis of total phenolic content in fermented versus non-fermented jaboticaba pomace. Fermented pomace (after wine production) contained higher levels of the phenolics quercetin and myricetin, compared to pomace obtained after juice extraction (unfermented). Fermented pomace may be added to food products to provide color (anthocyanins), increase antimicrobial properties, and possibly reduce the risk of diabetes, obesity and chronic obstructive pulmonary disease. 03 Identification of the first member of a new food allergen family. Characterization is needed for a better understanding of the allergenicity of food allergens and their cross-reactivities. ARS researchers in Albany, California, have identified a new almond allergen. This novel allergen has antimicrobial activity and defines a new family of allergenic food proteins. The reported result and future studies of the allergenic properties of other members of this new food allergen family from other foods may help increase understanding of the allergenicity of tree nut proteins.
Impacts
(N/A)
Publications
- Liang, P., Haff, R.P., Zayas, I.Y., Light, D.M., Mahoney, N.E., Kim, J. 2019. Curcumin and quercetin as potential radioprotectors and/or radiosensitizers for x-ray-based sterilization of male navel orangeworm larvae. Scientific Reports. 9:2016.
- Milczarek, R.R., Liang, P., Wong, T., Augustine, M.P., Smith, J.L., Woods, R., Sedej, I., Olsen, C.W., Vilches, A.M., Haff, R.P., Preece, J.E., Breksa, A.P. 2019. Nondestructive determination of the astringency of pollination-variant persimmons (Diospyros kaki) using near-infrared (NIR) spectroscopy and nuclear magnetic resonance (NMR) relaxometry. Postharvest Biology and Technology. 149:50-57.
- Watanabe, S., Matyska-Pesek, M.T., Berrios, J.D., Takeoka, G.R., Pesek, J. J. 2018. HPLC/ESI-TOF-MS identification and quantification of phenolic compounds in fermented/non-fermented Jaboticaba fruit (Myrciaria jaboticaba (Vell.) O. Berg). International Journal of Food Sciences and Nutrition. 3(5):105-109.
- Bilbao-Sainz, C., Sinrod, A., Powell-Palm, M., Dao, L.T., Takeoka, G.R., Williams, T.G., Wood, D.F., Ukpai, G., Aruda, J., Bridges, D.F., Wu, V.C., Rubinsky, B., McHugh, T.H. 2018. Preservation of sweet cherry by isochoric (constant volume) freezing. Innovative Food Science and Emerging Technologies. 52:108-115.
- Takeoka, G.R., Dao, L.T., Elkahoui, S. 2018. Phenolic composition of grape pomace skin of four grape cultivars. International Journal of Food Sciences and Nutrition. 3(6):246-249.
- Hoffman, J.F., Bassinello, P.Z., Filho, J.M., Elias, M.C., Takeoka, G.R., Vanier, N.L. 2018. Volatile compounds profile and cooking quality characteristics of brazilian aromatic rice genotypes. Cereal Chemistry. 96(2):292-301.
- Che, H., Zhang, Y., Lyu, S., Nadeau, K., McHugh, T.H. 2018. Identification of almond (Prunus dulcis) vicilin as a food allergen. Journal of Agricultural and Food Chemistry. 67(1):425-432.
- Jin, T., Brefo-Mensah, E., Fan, W., Zeng, W., Li, Y., Zhang, Y., Palmer, M. 2018. Crystal structure of the Streptococcus agalactiae CAMP Factor, and insights into its membrane-permeabilizing activity. Journal of Biological Chemistry. 293:11867-11877.
- Liu, Y., Fan, Y., Gao, L., Zhang, Y., Yi, J. 2018. Enhanced pH and thermal stability, solubility and antioxidant activity of resveratrol by nanocomplexation with a-lactalbumin. Food and Function. 9:4781-4790.
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Progress 10/01/17 to 09/30/18
Outputs
Progress Report Objectives (from AD-416): The long-term goal of this project is to develop novel methods, and define measure and mitigate attributes that adversely impact the quality of foods. Specifically, during the next five years we will focus on the following objectives: Objective 1: Enable novel commercial methods for prevention or removal of defects and contaminants in foods. ¿ Subobjective 1A: Develop techniques for detection and removal of potatoes affected by Zebra Chip disorder from the processing line. ¿ Subobjective 1B: Develop X-ray based alternatives to radioisotopes for irradiation. Objective 2: Integrate physical, chemical, sensory, and biological changes from raw and commercially processed food products, including, olives and grapes. ¿ Subobjective 2A: Pinpoint and identify impact aroma compounds of raw materials and commercially processed products from specialty crops including grapes and olives using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). Identify precursors (and eventually pathways) of such impact aroma compounds and study flavor variation in different varieties. ¿ Subobjective 2B: Isolate and characterize phytonutrients in raw materials and food products from grapes, olives, and other specialty crops. Determine the effects of processing on the levels of these constituents and also monitor changes in biological activity (i.e., antioxidant activity). Objective 3: Integrate measurable allergenic properties with methods to mitigate food allergens in nuts and dairy. ¿ Subobjective 3A: Identify, characterize, and develop methods for the detection of food allergens in tree nut and other foods. ¿ Subobjective 3B: Investigate and differentiate allergen cross- reactivity and multi-sensitization and study the effects of processing methodologies on allergenicity. Approach (from AD-416): 1A: Acquire x-ray images and NIR spectra from whole potatoes (reflection) and through slices (transmission). Analyze slices for moisture and sugar, followed by frying and color evaluation. Develop calibration equations for prediction of Zebra Chip (ZC), moisture content, sucrose, and glucose and investigate correlations between ZC and moisture and/or sugar. Isolate appropriate subsets of NIR absorbance values as input features for standard statistical classification techniques. Test appropriate optics that can measure absorption at the determined wavelengths for the ability to evaluate ZC. Observe x-ray images for differences between potato classes and develop detection algorithms. 1B: Design, build, and test x-ray based irradiation units was alternatives to traditional gamma based units using two technologies: traditional x-ray tubes and a higher power prototype x-ray emitter system. 2A: Extract aroma compounds from grapes and olives using GC. Identify precursors and study flavor variation in plant varieties. Have judges evaluate ability to detect odor from each compound¿s effluent from a GC column, with compounds detected in the most dilute sample considered to be impact aroma compounds. Identify acquired capillary GC-MS spectra using established libraries to identify food constituents. Quantify food constituents by GC-MS by comparing the areas of characteristic mass fragment ions of the compounds with that of 2-undecanone (m/z 170). Calculate odor activity values by dividing the determined concentrations by their odor thresholds. For confirmation, compare synthetic blends of identified odorants with those of the original raw and processed products using sensory panels. 2B: Extract homogenates from processed and unprocessed food components and analyze using an HPLC-diode array detector. Identify constituents by comparison of retention times and UV/Vis spectra of unknown peaks with those of authentic standards and verify by HPLC-MS, NMR or IR if necessary. Determine weight and total phenolic content for each homogenate. Evaluate antioxidant activity by the DPPH and ABTS procedures. Determine effects of processing by comparison. 3A: Isolate 2S albumins from nuts and express recombinantly to assess their allergenicity using sera from allergic patients. Isolate and express profilin protein for comparative studies. Develop protocols to purify 2S albumin allergens in other nuts including almond, pine nut, coconut, macadamia nut, and optionally chestnut. Determine the peptide sequences by N-terminal peptide sequencing and mass spectrometry. Develop antibody based methods for detecting food allergen and allergic food. 3B: Isolate and clone hazelnut allergens following established protocols. Assay association with serum IgE from patients known to react to peanut and/or hazelnut. Frequency of IgE recognition of allergens will reflect cross-reactivity and multi-sensitization. Process samples by extrusion to investigate processing effects on allergenicity. In support of Sub-objective 1A, calibration equations for prediction of Zebra Chip (ZC), moisture content, sucrose, and glucose have been developed and correlations between ZC and moisture and/or sugar have been identified. Appropriate subsets of near-infrared (NIR) absorbance values (wavelengths) as input features for standard statistical classification techniques have been isolated. The manuscript describing this work has been published. This Sub-objective is fully on schedule. Related to Sub-objective 1B, x-ray dose mapping (measuring the delivered dose over a discreet volume) has been performed for several x-ray irradiation units, allowing comparison with dose distributions for gamma irradiators. This helps to evaluate x-ray as a suitable substitute for gamma irradiation. In relation to Sub-objective 2A, aroma compounds in different rice varieties were identified and quantified using gas chromatography-flame ionization detector (GC-FID) and gas chromatography-mass spectrometry (GC- MS). Principal component analysis (PCA) and supervised partial least squares-discriminant analysis (PLS-DA) multivariate statistical methods were used to separate the aromatic and non-aromatic genotypes. These experiments will help in selecting aromatic rice genotypes to be grown in the U.S. and distributed worldwide. In support of Sub-objective 2B, the phenolic composition of non- fermented jaboticaba pomace (solids derived from the skin, seeds and pulp after juice extraction) and fermented pomace (solids remaining after wine production) were compared using High Pressure Liquid Chromatography coupled to Electrospray Ionization-Time of Flight-Mass Spectrometry HPLC/ ESI-TOF-MS. Fermented pomace contained higher concentrations of quercetin and myricetin, while non-fermented pomace contained higher levels of ellagic acid, cyanidin 3-O-glucoside, and delphinidin 3-O-glucoside. Fermented pomace added to food products enhances color as well as a number of important biological activities to control microbes, diabetes, obesity and chronic obstructive pulmonary disease (COPD). Related to Sub-objectives 3A and 3B, the gene for the 7S protein of almond has been isolated and the coding sequence of protein has been cloned and shuffled into the final expression vector and confirmed by DNA sequencing. The protein has been expressed and purified. De-identified sera from almond allergic patients have been obtained and used to test whether the newly purified protein is a food allergen. In addition, a novel food allergen from a new protein family has been identified. Accomplishments 01 A novel irradiation system for the laboratory. Irradiation is a widely used laboratory tool for many areas of research. However, due to growing difficulties associated with acquiring, maintaining, and transporting radioactive materials, the future availability and practicality of radioactive sources is uncertain. Commercially available x-ray irradiators are large, expensive, and not practical for most laboratories. In collaboration with researchers at the University of Hawaii, Manoa, scientists in Albany, California, constructed an irradiation system from a small, simple, and inexpensive Faxitron x-ray imaging unit capable of delivering relatively high doses on samples placed in a small containment vessel designed to snap into the neck of the x-ray window. This allowed irradiation experiments on Coconut Rhinoceros Beetles (CRB) in the very confined space of the CRB containment facility without disrupting the normal rearing activities. This system makes small scale irradiation simple, economical, and safe. 02 Rice flavor and cooking quality characteristics. The U.S. is a leading global rice producer, with a production value of $2.25 billion in 2017. Researchers in Albany, California, and Universidade Federal de Pelotas, Brazil, discovered 10 volatile compounds as discriminants between aromatic and non-aromatic rice genotypes grown in Brazil. Specifically, 2-Acetyl-1-pyrroline was identified only in aromatic genotypes. Genotypes BR4 and BR5 exhibited the best general performance since their volatile compounds results indicate less off-flavors (hexanal and 1-hexanol), higher 2-acetyl-1-pyrroline content, and similar cooking time and hardness to genotypes IRG and JAS. These results help rice farmers, industry, and researchers in selecting convenient genotypes of aromatic rice to be grown in the U.S. and distributed worldwide. This work also serves as a starting point for future work on rice authenticity. 03 A new technique for Terpenoid biosynthesis. Terpenes constitute the largest class of natural products and are widely used in the flavor and fragrance industry. In addition to their pleasant and desirable odors, they also have diverse biological activities including antibacterial, antifungal, anti-cancer, antioxidant, and antifeedant. Terpenes have complex structures that make their chemical syntheses difficult. Researchers in Albany, California and University California, Davis, used computational chemistry, i.e., density functional theory (DFT) calculations, to elucidate a new terpene biosynthetic pathway. Knowledge of these pathways provides critical insight for producing terpenoids on an industrial scale. 04 Crystal structure of Brazil nut allergen Ber e 2 solved. Food allergies negatively impact the utilization of agricultural products. Tree nuts cause as many fatal and near-fatal food allergy cases in the U.S. as peanuts. However, little knowledge is available about tree nut allergens in general and Brazil nut allergens in particular (compared with information about peanut allergens). Brazil nut allergen, Ber e 2, was the target of investigation when the field of protein research was in its very early stage more than one and a half centuries ago, but its structure remained elusive. ARS researchers at Albany, California, and their collaborators, have solved the Ber e 2-crystal structure for the first time. The information may be used to guide future research in understanding the allergenicity of food allergens and their cross- reactivity.
Impacts
(N/A)
Publications
- Moscetti, R., Haff, R.P., Ferri, S., Raponi, F., Monarca, D., Liang, P., Massantini, R. 2017. Real-time monitoring of organic carrot (var. Romance) during hot-air drying using near-infrared spectroscopy. Food and Bioprocess Technology. 10(11):2046.
- Sanford, A.A., Isenberg, S.L., Carter, M., Mojica, M.A., Matthews, T.P., Harden, L.A., Takeoka, G.R., Thomas, J.D., Pirkle, J.L., Johnson, R.C. 2018. Quantitative HPLC-MS/MS analysis of toxins in soapberry (Sapindaceae) seeds: Methylenecyclopropylglycine and Hypoglycin A. Journal of Food Chemistry. 264:449-454.
- Cool, L.G., Vermillion, K., Takeoka, G.R., Wang, S.C., Tantillo, D.J. 2018. Biosynthesis and conformational properties of the irregular sesquiterpenoids isothapsadiene and isothapsenol. Journal of Organic Chemistry. 83:5724-5730.
- Yi, J., Fan, Y., Zhang, Y., Yokoyama, W.H. 2017. ÿ-Lactoglobulin- chlorogenic acid conjugate-based nanoparticle for delivery of (-)- epigallocatechin-3-gallate. RSC Advances. 7:21366-21374.
- Fan, Y., Gao, L., Yi, J., Zhang, Y., Yokoyama, W.H. 2017. Development of ÿ- carotene-loaded organogel-based nanoemulsion with improved in vitro and in vivo bioaccessibility. Journal of Agricultural and Food Chemistry. 65:6188- 6194.
- Zhang, Y., Fan, Y. 2017. A mutant sumo facilitates quick plasmid construction for expressing proteins with native N-termini after fusion tag removal. Journal of Molecular Biology. 59(4-5):157-167.
- Ban, X., Liu, Y., Zhang, Y., Gu, Z., Li, C., Cheng, L., Hong, Y., Dhoble, A., Li, Z. 2017. Thermostabilization of a thermophilic 1,4-a-glucan branching enzyme through C-terminal truncation. International Journal of Biological Macromolecules. 107(Part B):1510-1518.
- Ban, X., Dhoble, A., Li, C., Zhang, Y., Gu, Z., Cheng, L., Hong, Y., Li, Z. 2017. Potassium and sodium ions enhance the activity and thermostability of 1,4-a-glucan branching enzyme from Geobacillus thermoglucosidasius in the presence of glycerol. International Journal of Biological Macromolecules. 102:712-717.
- Fan, Y., Yi, J., Hua, X., Zhang, Y., Yang, R. 2017. Preparation and characterization of gellan gum microspheres containing a cold-adapted beta- galactosidase from Rahnella sp. R3. Carbohydrate Polymers. 162:10-15.
- Shrivastava, A., Kumar, A., Thomas, J., Bhushan, G., Isenberg, S.L., Carter, M., Chhabra, M., Mittal, V., Khare, S., Sejvar, J., Dwivedi, M., Johnson, R., Pirkle, J.L., Yadav, R., Velayudhan, A., Pappanna, M., Singh, P., Somashekar, D., Pradhan, A., Goel, K., Pandey, R., Kumar, M., Kumar, S. , Sharer, D., Hall, P., Graham, L., Matthews, T.P., Johnson, D., Schier, J. , Chakrabarti, A., Perumal, S., Kumar, R., Valentin, L., Caldwell, K., Jarrett, J., Harden, L.A., Takeoka, G.R., Tong, S., Singh, R., Sing, R., Earhart, K., Dhariwal, A., Chauhan, L., Laserson, K., Venkatesh, S., Srikantiah, P. 2017. Association of acute toxic encephalopathy with litchi consumption in an outbreak in Muzaffarpur, India, 2014: a case-control study. The Lancet Global Health. 5(4):e458-e466.
- Zhang, Y., Fan, Y., Liu, Y., Gao, L., Yi, J. 2018. Improved chemical stability and cellular antioxidant activity of resveratrol in zein nanoparticle with bovine serum albumin-caffeic acid conjugate. Food Chemistry. 261:283-291.
- Liang, P., Haff, R.P., Hua, S.T., Munyaneza, J.E., Yilmaz, M.T., Sarreal, S.L. 2017. Nondestructive detection of zebra chip disease in potatoes using near-infrared spectroscopy. Biosystems Engineering. 166:161-169.
- Liang, P. 2015. Infrared spectroscopy detection of fungal infections and mycotoxins for food safety concerns. Journal of Infectious Diseases and Therapy. 3(5):241.
- Liang, P., Park, T., Yoon, J. 2016. Light scattering based detection of food pathogens. In: Renfu, L., editor. Light Scattering Technology for Food Property, Quality and Safety Assessment. Boca Raton, Florida: CRC Press. p. 429-444.
- Fan, Y., Liu, Y., Gao, L., Zhang, Y., Yi, J. 2018. Oxidative stability and in vitro digestion of menhaden oil emulsions with whey protein: effects of EGCG conjugation and interfacial cross-linking. Journal of Agricultural and Food Chemistry. 265:200-207.
- Fan, Y., Yi, J., Zhang, Y., Yokoyama, W.H. 2017. Improved chemical stability and antiproliferative activities of curcumin-loaded nanoparticles with a chitosan chlorogenic acid conjugate. Journal of Agriculture and Food Sciences. 65:10812-10819.
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Progress 10/01/16 to 09/30/17
Outputs
Progress Report Objectives (from AD-416): The long-term goal of this project is to develop novel methods, and define measure and mitigate attributes that adversely impact the quality of foods. Specifically, during the next five years we will focus on the following objectives: Objective 1: Enable novel commercial methods for prevention or removal of defects and contaminants in foods. � Subobjective 1A: Develop techniques for detection and removal of potatoes affected by Zebra Chip disorder from the processing line. � Subobjective 1B: Develop X-ray based alternatives to radioisotopes for irradiation. Objective 2: Integrate physical, chemical, sensory, and biological changes from raw and commercially processed food products, including, olives and grapes. � Subobjective 2A: Pinpoint and identify impact aroma compounds of raw materials and commercially processed products from specialty crops including grapes and olives using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). Identify precursors (and eventually pathways) of such impact aroma compounds and study flavor variation in different varieties. � Subobjective 2B: Isolate and characterize phytonutrients in raw materials and food products from grapes, olives, and other specialty crops. Determine the effects of processing on the levels of these constituents and also monitor changes in biological activity (i.e., antioxidant activity). Objective 3: Integrate measurable allergenic properties with methods to mitigate food allergens in nuts and dairy. � Subobjective 3A: Identify, characterize, and develop methods for the detection of food allergens in tree nut and other foods. � Subobjective 3B: Investigate and differentiate allergen cross- reactivity and multi-sensitization and study the effects of processing methodologies on allergenicity. Approach (from AD-416): 1A: Acquire x-ray images and NIR spectra from whole potatoes (reflection) and through slices (transmission). Analyze slices for moisture and sugar, followed by frying and color evaluation. Develop calibration equations for prediction of Zebra Chip (ZC), moisture content, sucrose, and glucose and investigate correlations between ZC and moisture and/or sugar. Isolate appropriate subsets of NIR absorbance values as input features for standard statistical classification techniques. Test appropriate optics that can measure absorption at the determined wavelengths for the ability to evaluate ZC. Observe x-ray images for differences between potato classes and develop detection algorithms. 1B: Design, build, and test x-ray based irradiation units was alternatives to traditional gamma based units using two technologies: traditional x-ray tubes and a higher power prototype x-ray emitter system. 2A: Extract aroma compounds from grapes and olives using GC. Identify precursors and study flavor variation in plant varieties. Have judges evaluate ability to detect odor from each compound�s effluent from a GC column, with compounds detected in the most dilute sample considered to be impact aroma compounds. Identify acquired capillary GC-MS spectra using established libraries to identify food constituents. Quantify food constituents by GC-MS by comparing the areas of characteristic mass fragment ions of the compounds with that of 2-undecanone (m/z 170). Calculate odor activity values by dividing the determined concentrations by their odor thresholds. For confirmation, compare synthetic blends of identified odorants with those of the original raw and processed products using sensory panels. 2B: Extract homogenates from processed and unprocessed food components and analyze using an HPLC-diode array detector. Identify constituents by comparison of retention times and UV/Vis spectra of unknown peaks with those of authentic standards and verify by HPLC-MS, NMR or IR if necessary. Determine weight and total phenolic content for each homogenate. Evaluate antioxidant activity by the DPPH and ABTS procedures. Determine effects of processing by comparison. 3A: Isolate 2S albumins from nuts and express recombinantly to assess their allergenicity using sera from allergic patients. Isolate and express profilin protein for comparative studies. Develop protocols to purify 2S albumin allergens in other nuts including almond, pine nut, coconut, macadamia nut, and optionally chestnut. Determine the peptide sequences by N-terminal peptide sequencing and mass spectrometry. Develop antibody based methods for detecting food allergen and allergic food. 3B: Isolate and clone hazelnut allergens following established protocols. Assay association with serum IgE from patients known to react to peanut and/or hazelnut. Frequency of IgE recognition of allergens will reflect cross-reactivity and multi-sensitization. Process samples by extrusion to investigate processing effects on allergenicity. Under Subobjective 1A, classification models have been developed with greater than 95% accuracy in identifying affected potatoes based on chemometric analysis of the entire spectra. Statistical models have been applied to the near infrared (NIR) spectra to identify specific discreet wavelengths or wavebands that contribute significantly to the classification. The correlation between Zebra Chip (ZC) and sugar content has been quantified. In support of Subobjective 1B, X-ray tube based irradiation units have been constructed and their efficacy as a suitable replacement to gamma irradiation for insect sterilization has been demonstrated. The x-ray emitter system is operational and x-ray dose experiments are underway. Under Subobjective 2A, aroma compounds from various rice varieties were isolated using solid-phase microextraction. Different sample:water ratios and sampling times were studied to maximize extraction of volatiles. Gas chromatography conditions were optimized to achieve desired resolution of aroma compounds. Related to Subobjective 2B, the phenolic composition of the pomace of four grape varieties, Carignan, Merlot, Cabernet Sauvignon, and Syrah was investigated. Carignan pomace had the highest concentrations of caftaric acid, rutin, quercetin 3-glucoside, kaempferol 3-glucoside and resveratrol. These compounds are important because they have antioxidant properties. Syrah pomace had the highest concentration of gallic acid, while Cabernet Sauvignon pomace had the highest concentration of catechin. Finally, under Subobjectives 3A and 3B, the coding sequence of 2S albumin from all economically important tree nuts have been synthesized, cloned in a cloning vector and shuffled in the final expression vector and confirmed by DNA sequencing. Two of the 2S albumin have been purified. These experiments will help us identify and characterize tree nut allergens important for human health. Accomplishments 01 Mesquite flour phenolics identified. Mesquite is the common name in North America for leguminous desert plants of the genus Prosopis that has about 44 species native to North America, South America, Africa, and south Asia. The plant has attracted attention due to its ability to tolerate high temperatures and low rainfall, its capacity to grow in saline soil and its ability to fix nitrogen. Consumption of mesquite- derived foods has been linked to antibacterial, cardioprotective and anti-inflammatory health effects. To better study these health effects there is a need for reliable analytical methods for the characterization of compounds found in mesquite flour-based foods. Researchers in Albany, California successfully employed a liquid chromatography�mass spectrometry method in conjunction with reversed phase and aqueous normal phase chromatography to separate and identify phenolic compounds in mesquite flour. The characterization of phenolics in mesquite flour will be useful for elucidating the beneficial health effects of their consumption. 02 X-ray based insect irradiation. Sterile Insect Technique, in which sterile insects are released into the environment to compete with the wild population, is one important aspect of some Integrated Pest Management programs. Traditional methods for insect irradiation involve the use of radioisotopes, with subsequent complications in terms of dose uniformity, and serious security and environmental issues. Researchers in Albany, California, developed methods allowing irradiation of Navel Orangeworm, a major agricultural pest, with relatively high throughput and dose uniformity using simple x-ray tube based technology. This provides the means for safer and more environmentally friendly insect sterilization, with the potential to increase the use of this valuable tool for insect control. 03 NIR based determination of astringency in persimmons. Different persimmon varieties have different properties in terms of astringency, with some always astringent, some never, and some rather unpredictable. When eaten, astringent foods can cause an unpleasant feeling in the mouth. ARS researchers in Albany, California, developed NIR calibrations that can classify persimmons according to their level of astringency. This allows producers to separate the unpredictable varieties before going to market. This provides the means to construct optical sorting devices based on reflection of light from a limited set of wavelengths that can sort persimmons at high speed. 04 A new walnut allergen (Jug n 4) officially identified. Tree nut (including walnut) allergies are equally as common and dangerous as peanut allergies, affecting millions of Americans and negatively impacting tree nut utilization. Thus, there is an urgent need to define, measure, and mitigate the allergenicity of tree nut (as well as other food) allergens. ARS researchers in Albany, California and their collaborators have identified a new walnut allergen which is now officially designated as Jug n 4 by the World Health Organization and International Union of Immunological Societies Allergen Nomenclature Sub-committee. The identification and characterization of this allergen increases understanding of the allergenicity of foods.
Impacts
(N/A)
Publications
- Zhang, Y., Du, W., Fan, Y., Jiang, Y., Lyu, S., Nadeau, K.C., McHugh, T.H. 2016. Identification, characterization, and initial epitope mapping of pine nut allergen Pin k 2. Food Research International. 90:268-274. doi. org/10.1016/j.foodres.2016.10.043.
- Young, J.E., Pan, Z., Teh, H., Menon, V., Modereger, B., Pesek, J.H., Matyska, M.T., Dao, L.T., Takeoka, G.R. 2017. Phenolic composition of pomegranate peel extracts using an LC-MS approach with silica hydride columns. Journal of Separation Science. 40(7)1449-1456. doi:10.1002/jssc. 201601310.
- Zhang, Y., Du, W., Fan, Y., Yi, J., Lyu, S., Nadeau, K.C., Thomas, A.L., McHugh, T.H. 2016. Purification and characterization of black walnut (Juglans nigra) Allergen, Jug n 4. Journal of Agricultural and Food Chemistry. 65(2):454-462.
- Young, J.E., Nguyen, T., Ly, C., Jarman, S., Diep, D., Pham, C., Pesek, J. J., Matyska, M.T., Takeoka, G.R. 2017. LC-MS characterization of constituents of mesquite flour. LC GC Europe. 1:18-21.
- Sunmonu, M., Chukwu, O., Haff, R.P. 2016. Development of wind operated passive evaporative cooling structures for storage of tomatoes. Arid Zone Journal of Engineering, Technology and Environment. 12:94-102.
- Light, D.M., Grant, J., Haff, R.P., Knight, A.L. 2017. Addition of pear ester enhances disruption of mating by female codling moth (Lepidoptera: Tortricidae) in walnut orchards treated with meso dispensers. Environmental Entomology. 46(2):319-327.
- Liang, P., Haff, R.P., Moscetti, R., Light, D.M., Massintini, R. 2017. Detection of pit fragments in fresh cherries using near infrared spectroscopy. Near Infrared Spectroscopy Journal. 25(3):196-202.
- Isenberg, S.L., Carter, M.S., Hayes, S.R., Graham, L., Johnson, D., Matthews, T.P., Harden, L.A., Takeoka, G.R., Thomas, J.D., Pirkle, J.L., Johnson, R.C. 2016. Quantification of toxins in soapberry (Sapindaceae) arils: Hypoglycin A and Methylenecyclopropylglycine. Journal of Agricultural and Food Chemistry. 64(27):5607-5613. doi:10.1021/acs.jafc. 6b02478.
- Fan, Y., Yi, J., Zhang, Y., Wen, Z., Zhao, L. 2016. Physicochemical stability and in vitro bioaccessibility of �-carotene nanoemulsions stabilized with whey protein-dextran conjugates. Food Hydrocolloids Journal. 63:256-264. doi:10.1016/j.foodhyd.2016.09.008.
- Chaiya, J., Slaughter, D., Liang, P., Siwalak, P. 2017. Nondestructive determination of dry matter and soluble solids content in dehydrator onions and garlics using a handheld visible and near infrared instrument. Postharvest Biology and Technology. 133:98-103. doi: 10.1016/j.postharvbio. 2017.07.007.
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Progress 10/01/15 to 09/30/16
Outputs
Progress Report Objectives (from AD-416): The long-term goal of this project is to develop novel methods, and define measure and mitigate attributes that adversely impact the quality of foods. Specifically, during the next five years we will focus on the following objectives: Objective 1: Enable novel commercial methods for prevention or removal of defects and contaminants in foods. � Subobjective 1A: Develop techniques for detection and removal of potatoes affected by Zebra Chip disorder from the processing line. � Subobjective 1B: Develop X-ray based alternatives to radioisotopes for irradiation. Objective 2: Integrate physical, chemical, sensory, and biological changes from raw and commercially processed food products, including, olives and grapes. � Subobjective 2A: Pinpoint and identify impact aroma compounds of raw materials and commercially processed products from specialty crops including grapes and olives using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). Identify precursors (and eventually pathways) of such impact aroma compounds and study flavor variation in different varieties. � Subobjective 2B: Isolate and characterize phytonutrients in raw materials and food products from grapes, olives, and other specialty crops. Determine the effects of processing on the levels of these constituents and also monitor changes in biological activity (i.e., antioxidant activity). Objective 3: Integrate measurable allergenic properties with methods to mitigate food allergens in nuts and dairy. � Subobjective 3A: Identify, characterize, and develop methods for the detection of food allergens in tree nut and other foods. � Subobjective 3B: Investigate and differentiate allergen cross- reactivity and multi-sensitization and study the effects of processing methodologies on allergenicity. Approach (from AD-416): 1A: Acquire x-ray images and NIR spectra from whole potatoes (reflection) and through slices (transmission). Analyze slices for moisture and sugar, followed by frying and color evaluation. Develop calibration equations for prediction of Zebra Chip (ZC), moisture content, sucrose, and glucose and investigate correlations between ZC and moisture and/or sugar. Isolate appropriate subsets of NIR absorbance values as input features for standard statistical classification techniques. Test appropriate optics that can measure absorption at the determined wavelengths for the ability to evaluate ZC. Observe x-ray images for differences between potato classes and develop detection algorithms. 1B: Design, build, and test x-ray based irradiation units was alternatives to traditional gamma based units using two technologies: traditional x-ray tubes and a higher power prototype x-ray emitter system. 2A: Extract aroma compounds from grapes and olives using GC. Identify precursors and study flavor variation in plant varieties. Have judges evaluate ability to detect odor from each compound�s effluent from a GC column, with compounds detected in the most dilute sample considered to be impact aroma compounds. Identify acquired capillary GC-MS spectra using established libraries to identify food constituents. Quantify food constituents by GC-MS by comparing the areas of characteristic mass fragment ions of the compounds with that of 2-undecanone (m/z 170). Calculate odor activity values by dividing the determined concentrations by their odor thresholds. For confirmation, compare synthetic blends of identified odorants with those of the original raw and processed products using sensory panels. 2B: Extract homogenates from processed and unprocessed food components and analyze using an HPLC-diode array detector. Identify constituents by comparison of retention times and UV/Vis spectra of unknown peaks with those of authentic standards and verify by HPLC-MS, NMR or IR if necessary. Determine weight and total phenolic content for each homogenate. Evaluate antioxidant activity by the DPPH and ABTS procedures. Determine effects of processing by comparison. 3A: Isolate 2S albumins from nuts and express recombinantly to assess their allergenicity using sera from allergic patients. Isolate and express profilin protein for comparative studies. Develop protocols to purify 2S albumin allergens in other nuts including almond, pine nut, coconut, macadamia nut, and optionally chestnut. Determine the peptide sequences by N-terminal peptide sequencing and mass spectrometry. Develop antibody based methods for detecting food allergen and allergic food. 3B: Isolate and clone hazelnut allergens following established protocols. Assay association with serum IgE from patients known to react to peanut and/or hazelnut. Frequency of IgE recognition of allergens will reflect cross-reactivity and multi-sensitization. Process samples by extrusion to investigate processing effects on allergenicity. Sub Objective 1A: Near infrared (NIR) spectra of 400 potatoes (half with Zebra Chip (ZC) disorder) have been obtained and High Performance Liquid Chromatography (HPLC) base sugar analysis was performed on each. Preliminary classification results yield very high accuracy (>95%) in identifying affected potatoes based on chemometric analysis of the entire spectra. More sophisticated statistical analysis to reduce the number of required wavelengths are underway, as is the correlation analysis between ZC and sugar content. The preliminary results indicate a high likelihood that NIR based detection of the disorder is feasible. Sub Objective 1B: X-ray tube based irradiation units have been constructed and their efficacy as a suitable replacement to gamma irradiation for insect sterilization has been demonstrated. The x-ray emitter system is operational and x-ray dose experiments are underway. Sub Objective 2A/2B: Flavor has the greatest impact on consumer acceptability of black-ripe table olives. Flavor is related to the qualitative and quantitative composition of volatiles that influence the quality of table olives. Aroma constituents of different varieties of table olives (including Ascolano, Kalamata, and Picual) were isolated using dynamic headspace sampling and analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). This information will be useful in identifying flavor differences among olive varieties and in determining the contribution of individual volatiles to the overall aroma. This research relates to Subobjective 2A which involves the identification of impact aroma compounds in commercially produced products from specialty crops including olives. Sub Objective 3A/3B: For Objective 3, we have developed respective protocols for purifying profilin from tree nuts. We also made significant progress in constructing expression plasmid for recombinant production of the tree nut profilin allergens. We obtained, from a commercial source and from our collaborators, sera from patients allergic to peanuts and tree nuts (e.g., walnut and pecan). These reagents were used for to identify new food allergens in nuts. They are also being used to assess the relative importance of linear and conformational IgE epitopes in peanut allergy (a representative of persistent allergy) and in milk allergy (which is mostly a childhood allergy). They will also be used in investigating the importance of multi-sensitization and cross-reactivity in food allergies. Accomplishments 01 Near infrared (NIR) based detection of pits in cherries. High speed sorting of cherries to remove pits that were missed by the pitting machine is a high priority research area for the industry. Agricultural Research Service (ARS) researchers in Albany, California have used NIR spectroscopy to identify pits in cherries with accuracy greater than 99%. Furthermore, data reduction to reduce the number of required wavelengths maintained the classification accuracy at greater than 95%. This provides the means to construct optical sorting devices based on reflection of light from a limited set of wavelengths that can detect pits at high speed, thus reducing the potential for injury to consumers and subsequent litigation. 02 Near Infrared (NIR) based detection of Zebra Chip disease in potatoes. Zebra Chip disease causes discoloration of potatoes upon frying in a pattern resembling stripes on a zebra. The disease has become an economically important disease of potatoes in the U.S. ARS scientists in Albany, California have demonstrated the efficacy of NIR spectroscopy to non-destructively identify the disease with high accuracy. This provides the means to construct optical sorting devices based on reflection of light from a limited set of wavelengths that can detect Zebra Chip disease at high speed, thus removing them from the processing stream and preventing diseased potatoes from reaching the marketplace. 03 A new pecan allergen officially identified. Tree nut (including pecan) allergies are equally as common and dangerous as peanut allergies, affecting millions of Americans and negatively impacting tree nut utilization. Thus, there is an urgent need to define, measure, and mitigate the allergenicity of tree nut (as well as other food) allergens. ARS researchers at Albany, California and their collaborators have identified a new pecan allergen which is now officially designated as Car i 2 by the World Health Organization and International Union of Immunological Societies Allergen Nomenclature Sub-committee. The identification and characterization of this allergen increases understanding of the allergenicity of pecan, walnut, and other foods, critical for the development of treatments and/or cures for devastating allergies worldwide. 04 Quantification of toxic amino acids in soapberry fruit. Consumption of certain soapberry fruit such as ackee and litchi can induce hypoglycemia, encephalopathy and even death. Albany, California scientists recently confirmed that recurring outbreaks of acute hypoglycemic encephalopathy are associated with the deaths of hundreds of children each year in India of litchi consumption. The causative agents in soapberry fruits are the toxic cyclopropyl amino acids, methylenecyclopropylglycine (MCPG) and hypoglycin A (HGA). A method to simultaneously quantify both MCPG and HGA from 1 to 10,000 ppm in dried soapberry fruit has been developed, and, HGA has been identified and quantified for the first time in litchi. This method can be used to identify and quantify MCPG and HGA in other soapberry fruits, providing knowledge with the potential to prevent or reduce future deadly outbreaks. 05 New uses for pomegranate peels. Pomegranates are an important medicinal and nutritional product, with potential for prevention of cancer and cardiovascular diseases. Pomegranate peels constitute up to 40% of the whole fruit and are a by-product of juice production. To evaluate their potential as a functional food ingredient, the phenolic composition of five varieties (Molla Nepes, Parfianka, Purple Heart, Wonderful and Vkunsyi) of pomegranate peel has been determined by researchers in Albany, California. The Vkunsyi cultivar had the highest concentrations of gallic acid, catechin and the desirable ellagitannin punicalagin. This cultivar is a potentially rich source of desirable phenolic compounds, indicating that this waste product is a potential additive to increase the healthfulness of foods.
Impacts
(N/A)
Publications
- Haff, R.P., Jackson, E.S., Gomez, J., Light, D.M., Follett, P.A., Simmons, G.S., Higbee, B.S. 2015. Building lab-scale x-ray tube based irradiators. Journal of Radiation Physics and Chemistry. 121:43-49.
- Haff, R.P., Jackson, E.S., Moscetti, R., Massantini, R. 2015. Detection of fruit-fly infestation in olives using X-ray imaging: Algorithm development and prospects. American Journal of Agricultural Science and Technology. 4(1):1-8.
- Stella, E., Moscetti, R., Haff, R.P., Contini, M., Cecchini, M. 2015. Recent advances in the use of non-destructive near infrared spectroscopy on intact olive fruits. Journal of Near Infrared Spectroscopy. 23:197-208.
- Stella, E., Moscetti, R., Massantini, R., Monarca, D., Cecchini, M., Haff, R.P., Contini, M. 2015. Recent advances in the use of NIR spectroscopy for qualitative control and protection of extra virgin olive oil. La Rivista Italiana Delle Sostanze Grasse. XCII:155-173.
- Sedej, I., Milczarek, R.R., Wang, S., Sheng, R., Avena Bustillos, R.D., Takeoka, G.R., Dao, L.T. 2016. Membrane-filtered olive mill wastewater: Quality assessment of the dried phenolic-rich fraction. Journal of Food Science. 81:E889�E896. doi: 10.1111/1750-3841.13267.
- Moscetti, R., Haff, R.P., Stella, E., Contini, M., Monarca, D., Cecchini, M., Massantini, R. 2014. Feasibility of NIR Spectroscopy to detect olive fruit infested by Bactrocera oleae. Postharvest Biology and Technology. 99:58-62.
- Moscetti, R., Haff, R.P., Monarca, D., Cecchini, M., Massantini, R. 2016. Near-infrared spectroscopy for detection of hailstorm damage on olive fruit. Postharvest Biology and Technology. 120:204-212.
- Sedej, I., Milczarek, R.R., Wang, S., Sheng, R., Avena Bustillos, R.D., Takeoka, G.R., Dao, L.T. 2015. Spray drying of a phenolic-rich membrane filtration fraction of olive mill wastewater: Optimization and dried product quality. International Journal of Food Science and Technology. doi: 10.1111/ijfs.13163.
- Zhang, Y., Lee, B., Du, W., Fan, Y., Lyu, S.C., Nadeau, K.C., Grauke, L.J., Zhang, Y., Wang, S., Mchugh, T.H. 2016. Identification and characterization of a new pecan [Cara illinoinensis (Wangenh.) K. Koch] allergen, Car i2. Journal of Agricultural and Food Chemistry. 64:4146-4151.
- Yi, J., Fan, Y., Zhang, Y., Wen, Z., Zhao, L. 2016. Glycosylated a- lactalbumin-based nanocomplex for curcumin: physicochemical stability and DPPH-scavenging activity. Food Hydrocolloids Journal. 61:369-377.
- Shen, Q., Zhang, Y., Yang, R., Hua, X., Zhang, W., Zhao, W. 2015. Thermostability enhancement of cellobiose 2-epimerase from Caldicellulosiruptor saccharolyticus by site-directed mutagenesis. Journal of Molecular Catalysis B: Enzymatic. 120:158-164.
- Fan, Yuting, Hua, Xiao, Zhang, Y., Feng, Y., Shen, Q., Dong, J., Zhao, W., Zhang, W., Jin, Z., Yang, R. 2015. Cloning, expression and structural stability of a cold-adapted �-Galactosidase from Rahnella sp.R3. Protein Expression and Purification. 115:158-164.
- Fan, Y., Hua, X., Jin, T., Feng, Y., Yang, R., Zhang, Y. 2016. Crystal structure analysis of a glycosides hydrolase family 42 cold-adapted �- galactosidase from Rahnella sp. R3. RSC Advances. 6(44):37362-37369. doi: 10.1039/C6RA04529D.
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Progress 10/01/14 to 09/30/15
Outputs
Progress Report Objectives (from AD-416): The long-term goal of this project is to develop novel methods, and define measure and mitigate attributes that adversely impact the quality of foods. Specifically, during the next five years we will focus on the following objectives: Objective 1: Enable novel commercial methods for prevention or removal of defects and contaminants in foods. � Subobjective 1A: Develop techniques for detection and removal of potatoes affected by Zebra Chip disorder from the processing line. � Subobjective 1B: Develop X-ray based alternatives to radioisotopes for irradiation. Objective 2: Integrate physical, chemical, sensory, and biological changes from raw and commercially processed food products, including, olives and grapes. � Subobjective 2A: Pinpoint and identify impact aroma compounds of raw materials and commercially processed products from specialty crops including grapes and olives using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). Identify precursors (and eventually pathways) of such impact aroma compounds and study flavor variation in different varieties. � Subobjective 2B: Isolate and characterize phytonutrients in raw materials and food products from grapes, olives, and other specialty crops. Determine the effects of processing on the levels of these constituents and also monitor changes in biological activity (i.e., antioxidant activity). Objective 3: Integrate measurable allergenic properties with methods to mitigate food allergens in nuts and dairy. � Subobjective 3A: Identify, characterize, and develop methods for the detection of food allergens in tree nut and other foods. � Subobjective 3B: Investigate and differentiate allergen cross- reactivity and multi-sensitization and study the effects of processing methodologies on allergenicity. Approach (from AD-416): 1A: Acquire x-ray images and NIR spectra from whole potatoes (reflection) and through slices (transmission). Analyze slices for moisture and sugar, followed by frying and color evaluation. Develop calibration equations for prediction of Zebra Chip (ZC), moisture content, sucrose, and glucose and investigate correlations between ZC and moisture and/or sugar. Isolate appropriate subsets of NIR absorbance values as input features for standard statistical classification techniques. Test appropriate optics that can measure absorption at the determined wavelengths for the ability to evaluate ZC. Observe x-ray images for differences between potato classes and develop detection algorithms. 1B: Design, build, and test x-ray based irradiation units was alternatives to traditional gamma based units using two technologies: traditional x-ray tubes and a higher power prototype x-ray emitter system. 2A: Extract aroma compounds from grapes and olives using GC. Identify precursors and study flavor variation in plant varieties. Have judges evaluate ability to detect odor from each compound�s effluent from a GC column, with compounds detected in the most dilute sample considered to be impact aroma compounds. Identify acquired capillary GC-MS spectra using established libraries to identify food constituents. Quantify food constituents by GC-MS by comparing the areas of characteristic mass fragment ions of the compounds with that of 2-undecanone (m/z 170). Calculate odor activity values by dividing the determined concentrations by their odor thresholds. For confirmation, compare synthetic blends of identified odorants with those of the original raw and processed products using sensory panels. 2B: Extract homogenates from processed and unprocessed food components and analyze using an HPLC-diode array detector. Identify constituents by comparison of retention times and UV/Vis spectra of unknown peaks with those of authentic standards and verify by HPLC-MS, NMR or IR if necessary. Determine weight and total phenolic content for each homogenate. Evaluate antioxidant activity by the DPPH and ABTS procedures. Determine effects of processing by comparison. 3A: Isolate 2S albumins from nuts and express recombinantly to assess their allergenicity using sera from allergic patients. Isolate and express profilin protein for comparative studies. Develop protocols to purify 2S albumin allergens in other nuts including almond, pine nut, coconut, macadamia nut, and optionally chestnut. Determine the peptide sequences by N-terminal peptide sequencing and mass spectrometry. Develop antibody based methods for detecting food allergen and allergic food. 3B: Isolate and clone hazelnut allergens following established protocols. Assay association with serum IgE from patients known to react to peanut and/or hazelnut. Frequency of IgE recognition of allergens will reflect cross-reactivity and multi-sensitization. Process samples by extrusion to investigate processing effects on allergenicity. This is a new project replacing three terminating projects: 2030-44000- 010-00D, "Quality Based Inspection and Sorting of Specialty Crops Using Imaging and Physical Methods"; 2030-44000-057-00D, "Reduction of Allergenicity through Food Processing," and 2030-41000-053-00D, "Optimization of the Nutritional, Functional and Sensory Properties of Raw and Processed Legumes, Grains and Specialty Crops." Progress is reported in the annual reports for each terminating project. Since the new project has only been active since July 1, 2015, there is limited progress to report. However, preliminary work has been completed establishing near-infrared (NIR) spectroscopy protocols for fruit which will be applicable to potato analysis (objective 1A) once samples become available in late September or October. The x-ray emitter system is operational at low power (objective 1B) and is ready to be fully implemented as soon as power is hooked up in the concrete facility. Work has begun to establish appropriate sample preparation methods for isolation of black-ripe olive flavor constituents (objective 2A) as well as the phenolic constituents of grapes (objective 1B). Work has also begun to develop protocols and secure samples required to purify Profilin from economically important tree nuts (objective 3 A&B).
Impacts
(N/A)
Publications
- Light, D.M., Ovchinnikova, I., Jackson, E.S., Haff, R.P. 2015. Effects of x-ray irradiation of male navel orangeworm (lepidoptera: pyralidae) on mating, fecundity, fertility, and inherited sterility. Journal of Economic Entomology. doi: 10.1093/JEE/TOV201.
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